SAVORY ROSEMARY NUT MIX

Holiday time is coming, which means ALL I CAN THINK ABOUT IS BAKED GOODS! Delicious pies for Thanksgiving, cookie parties with friends, and all of the fabulous chocolate desserts for Christmas. It seems everywhere I go these days, there are adorable little holiday treats calling my name. And, how do you say ‘no’ to a pumpkin spice macaroon?!

This year, I am buckling down and trying to be a better holiday eater…and by that I mean, not eating everything in sight. So, thanks to my new resolve, I have been munching on healthy snacks – like this insane savory rosemary nut mix – to help lure me away from visions of sugar plum everything.

savory nut mix snack via lauren kelpBest part? This nut mix is insanely delicious! Beyond simple to whip up, perfect for a healthy snack to grab & go, or set out at your next party…and don’t even get me started about how good this mix is on a cheese board – INSANELY GOOD!! So, what do you say, give it a quick peruse & let me know what you think! Trust me, you’ll be hooked!

SAVORY NUT MIX
 
Ingredients
  • Ingredients
  • 2 ½ Cups of Mixed Raw Nuts (pecans, walnuts, peanuts, cashews, macadamia, almonds)
  • 2 TBS Unsalted Butter
  • 2 heaping TBS Fresh Rosemary – finely chopped
  • 1 TBS Light Brown Sugar
  • 1 tsp Cumin
  • ¼ tsp Cayenne Pepper
  • 2 tsp Sea Salt
  • ¼ tsp Fresh Cracked Black Pepper
  • 1 ½ tsp Pure Maple Syrup
Instructions
  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper for easy clean up.
  2. Place the nuts in a medium sized mixing bowl. Add the brown sugar, cumin, cayenne, salt and black pepper. Set aside.
  3. In a medium sized sauté pan, over medium low heat, melt the butter. Stir in the rosemary and cook until fragrant, about 1 minute.
  4. Remove from heat and stir in maple syrup. Add the nuts to the sauté pan, stir and toss to completely coat.
  5. Transfer the seasoned nuts to the prepared baking sheet in a single layer. Bake until nuts are toasted and light golden in color, about 10-15 minutes, tossing once half way through baking. Allow the nuts to cool on the pan for 3-5 minutes. Transfer to a serving bowl or a container with a tight fitting lid.

savory nut mix snack via lauren kelpLooking for another fun way to be mindful this holiday season? Erica from Everything Erica is sharing how to repurpose all your holiday leftovers at the Macy’s on State Street in Chicago this Thursday (Nov.17) at noon! Interested? Learn more here!

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GLUTEN FREE FLAX BREAD

Well, hello my budding foodies! If you’ve been following along, you might have noticed a slight change in recipe content. We are trying to focus more on healthy recipes that are still quick and easy, adding in gluten free options, more vegan and vegetarian content, and, if we feel like getting really crazy, a sugar-free treat here and there. This transition to more holistic, thoughtful recipes is in large part due to my dietary restrictions. Having a husband who loves a protein and two sides for every meal & trying to find recipes that fit my health needs is not always the easiest & it has lead to many a failed recipe.

For all of you who are looking for healthy recipes that don’t sacrifice the flavor, or if you’ve got picky eaters or a dietary needs, we are excited to start sharing some of our favorite finds & creations with you! First up, the delicious gluten-free flax bread! Perfect for sandwiches, as toast, or just as is!
Gluten free Coconut Bread recipe via Lauren KelpOkay, I know that doesn’t sound wildly exciting, but it’s really good! Sprinkle a little salt on top, maybe toss in some chopped rosemary (that is what I did with the second loaf, and let me just say….amaziiing) and you’ve got yourself one heck of a homemade bread.

This is the perfect bread to bake over the weekend to use during the week. It takes a little bit of time, but most of that is waiting for the dough to rise. Plus, good homemade bread is always worth it. Can’t wait to hear what you think!
Gluten free Coconut Bread recipe via Lauren Kelp

GLUTEN FREE FLAX BREAD
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
Ingredients
  • 4½ tsp active dry (baker's) yeast
  • ⅓ cup warm water
  • 2 cups warm Silk Original Almond
  • 3 Tbsp canola oil
  • 2 Tbsp honey
  • 2 Tbsp molasses
  • 1½ tsp salt
  • 6-6½ cups gluten free flour
  • ½ cup flax seeds
Instructions
  1. Preheat oven to 375°F & while your oven is pre-heating, put the warm water in a large bowl & add in the yeast. Let stand until the yeast dissolves and foams (about 10-15 min)
  2. Stir in the Silk Almond milk, oil, honey, molasses and salt. Add 5½ cups flour, mixing well.
  3. Mix on low speed (to knead the bread), adding a bit more flour (if needed) until the dough is smooth and elastic. Slowly mix in the flax seeds.
  4. Gently form the dough into a ball & place inside a lightly oiled bowl. Sprinkle a little extra oil on top and rub around to coast. Place a clean dish towel over the bowl and let sit on the counter until it's doubled in size (1.5 - 2 hours).
  5. Once ready, punch the dough down and separate into two loaf shaped pieces. Place each piece into a greased 8" loaf pan and cover with a clean towel, letting it double in size again (about an hour).
  6. Bake for 40 to 45 minutes. Turn out of the pans and let cool on racks.

Gluten free Coconut Bread recipe via Lauren Kelp


lauren buttonRecipe inspired by The Candida Cure cookbook

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

LIME SHRIMP CEVICHE & GRAPEFRUIT PISCO SOUR

IMG_6777Okay, party people – it’s PARTY TIME! The weekend is approaching, the weather is perfect, and it’s time to bust out the big guns – shrimp ceviche & grapefruit pisco sours. Ooh yes, we are going to show you how to make both in a jiffy and it will be a party favorite from here on out. These two are the perfect pairing for a pre-dinner treat, a dinner party appetizer, or small bites for a cocktail hour. No matter how you serve them, they are a perfect pairing all summer long!
IMG_7093We love throwing a good party and our worst nightmare is having to run out because you are short on supplies. It messes up the vibe, people feel like they should leave — you know how it goes. Luckily our friends at Drizly have vowed to never let that happen – they promise to deliver alcohol to your door within 1 hour. That means, no more sneaky runs to the store because it’s already on its way!

To celebrate that fun fact, we wanted to whip up something fun with our friends at Lay’s to bring the perfect summer snack. We’ve been digging ceviche recently, as it’s perfect for lots of different occasions, and thought we would share!

The tip is to make the ceviche in a non-metallic bowl (glass is best) as it keeps the flavors fresh & make sure to refrigerate the shrimp in juices & veggies for at least an hour. After that, it’s smooth sailing!

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LIME SHRIMP CEVICHE & GRAPEFRUIT PISCO SOUR
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
For Poaching:
  • 2 quarts water
  • ¼ cup kosher salt
For Ceviche
  • 1 pound raw shrimp, frozen is fine
  • Juice of 2 lemons
  • Juice of 2 limes
  • 1 cup diced seeded peeled cucumber
  • ½ cup finely chopped red onion
  • 2 serrano chiles, seeded and finely chopped
  • 1 cup diced seeded tomato
  • 1 avocado, chopped into ½-inch pieces
  • 1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon kosher salt
To Serve:
  • At least one bag of Lay's Sea Salt potato chips
Instructions
  1. In a large saucepan, add ¼ cup of salt and water and bring to a boil. Add in your shrimp & turn off heat, and let it sit until just cooked through (roughly 3 minutes)
  2. Once cooked, transfer to a cutting board and let them cool down further.
  3. Once cooled, cut the shrimp into ½-inch pieces and place in a medium glass bowl. Squeeze in your lemon and lime juices, stir in cucumber, onions, & chiles, & refrigerate for 1 hour.
  4. After the hour is up, add in your tomato, avocado, chopped cilantro, oil and a few pinches of salt to the mix & stir gently. Garnish with cilantro leaves & serve with a hefty bag of Lay's Sea Salt potato chips.

IMG_6844While your ceviche is sitting in the fridge soaking up all those flavors, it’s time to whip up the cocktails! If you’ve ever had pisco, you know that it’s amazing & for those of you who haven’t, prepare to fall in love. It’s kind of like tequila’s cousin, but it’s also a bit like white rum – so naturally the combination is magic.

Perfect for sipping when it’s warm, by the grill, or outside with friends, pisco sours are the ultimate summer drink (in my opinion). Add in some grapefruit and a few dashes of orange bitters & you’ve got yourself one heck of a party!

IMG_7064GRAPEFRUIT PISCO SOUR

INGREDIENTS:

4 ounces of Pisco

4 ounces of freshly squeezed grapefruit juice

2 ounce of simple syrup

2 egg whites

Orange aromatic bitters

INSTRUCTIONS:

Put a few handfuls of ice, pisco, freshly squeezed grapefruit juice, simple syrup, and egg whites into a shaker & shake vigorously until the outside of shaker is cold (about 30 seconds).

Strain into two glasses and garnish with a few dashes of bitters in the center of the foam.

Serve, sip, repeat!

IMG_6790 (1)Like what you see? Well, grab your own bottle of pisco here & make sure to use the code LAYSSUMMER on your next Drizly order for $5 off! Can’t wait to hear what you think about the grapefruit pisco sour & shrimp ceviche. Bottoms up!
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lauren and sylvia

GIVEAWAY + PARSLEY & SEA SALT FRIES - french fry week -

dAre you sick of French Fry week yet? How could you be?! Between the exotic Pad Thai fries, the sweet Cinnamon Spice fries, and the gourmet Parmesan & Rosemary oven fries, this week has been one of my favorites! We are wrapping this delicious week of indulgence up with the coveted perfect french fry. That’s right – they are simply perfect. No muss, not a lot of fuss, just delicious sea salt & a sprinkle of greens and you’ve got yourself the most delicious snack in a snap!

To celebrate the happiest week of all time (can you tell I love french fries?) we are doing a G I V E A W A Y! Check out the recipe below & hop on over to Instagram to enter to win our favorite see salt of all time – See Salt! It really is the most delicious salt & to prove it, we are giving away a big bag of it (scroll down to see!) Yep, that’s right, we love you lots. So what are you waiting for?!

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INGREDIENTS:

3 large baking potatoes

3 tablespoons of vegetable oil

See Salt (for sprinkling)

tablespoon of freshly chopped parsley

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INSTRUCTIONS:

1. Preheat oven to 425 degrees. Wash your potatoes & cut into one inch wedges. In a large bowl, toss your potato wedges with the oil until evenly coated. Spread the wedges evenly on one (to two depending) baking sheets so they are in a single layer.

2. Place in the oven and turn every 15 minutes until the fries become golden brown. This will depend on how thick the wedges are so just check on them & use your best judgement. If you like crispy fries, put them in a little longer, for fries that are soft in the middle, pull out when they are started to turn golden.

3. Remove and sprinkle with salt, pepper and freshly chopped parsley. Grab some friends & a bottle of ketchup (or Laurel’s aioli) and get to snacking!

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Don’t forget to enter our See Salt  G I V E A W A Y!


lauren and sylvia

CINNAMON SPICE SWEET POTATO FRIES - french fry week -

4What do y’all think of French Fry week? Between Elizabeth’s Pad Thai fries & Laurel’s Parmesan & Rosemary oven fries we’ve been happy gals in the LK Test Kitchen. But have no fear, sweet potato fans! We wouldn’t leave you out. Get ready for the most delicious, eat to make, & even easier to eat Cinnamon Spice Sweet Potato fries. I am typically not a sweet potato fry gal, but this has changed my ways! xoxo, LK


Howdy friends, Elizabeth here! There is something that is so decadent in mixing sweet and savory together. It is like the tom-boy of the french fry world. Salty and spicy on the outside and warm and sweet on the inside. These sweet potato fries are seriously going to give your taste buds a run for their money. They are the perfect date to a turkey burger and are great dipped in marshmallow fluff for a little dessert decadence. While fries are mostly thought of as salty and savory here is the sweetie. Be sure to bake them not to close together and give them plenty of room to breathe while cooking to ensure optimum crispiness!

2INGREDIENTS:

2 Large sweet potatoes cut into thin slices

3 Tablespoons of olive oil

1 Tablespoon of honey or pure maple syrup

1 Teaspoon of kosher salt

1/4 Teaspoon of cinnamon

1/4 Teaspoon of paprika

1/4 Teaspoon of black pepper

2 Pinches of red pepper flake

+ Cinnamon Ketchup

INSTRUCTIONS:

1. Preheat your oven to 425 degrees fahrenheit. Line two baking sheets with parchment paper

2. In a large bowl combine and toss all of your ingredients very well making sure all of the spices are evenly distributed

3. Arrange fries on two baking sheets so there is space in between each piece, allowing them not to touch. This will allow them to cook more evenly.

4. Place in the middle rack of an oven and bake 20-25 minutes.

5. Serve with cinnamon flavored ketchup – 1/4 cup ketchup + 1 teaspoon of cinnamon

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PARMESAN & ROSEMARY OVEN FRIES - french fry week -

IMG_2187 - LKFrench Fry week continues! What did you think about yesterdays Pad Thai fry recipe? While the recipe was a little more involved it’s absolutely worth it. Today we thought we would introduce a healthier at-home version – the Parmesan & Rosemary Oven Fry. Healthier because you bake them & can control your level of oil, salt, and cheese, and still delicious because we snuck in an aioli recipe at the bottom. Give it a try & tell us what you think! – xo, LK


Oven fries, you are the best thing that ever happened to potatoes. Listen, I love a classic, perfectly golden fry as much as the next person with tastebuds and an active pulse (who doesn’t love fries, I mean really?). Still, I’d much rather leave the deep-fried version where they belong: as an occasional treat best handled by the pros (I’m batting my eyelashes lovingly at you, restaurant whose name rhymes with Shmake Shmack). When I’m at home and feeling the urge for a heaping pile of crispy french fries, I turn to one of the best & simplest recipes in my arsenal: the oven fry. This version is tossed in olive oil, fresh rosemary and sea salt, and gets a little extra crunchiness from an outer coating of grated Parmesan.IMG_2200 - LK

These are fantastic dipped in ketchup, of course, but a little smear of Lemon Garlic Aioli alongside a plate of these beauties really seals the deal. For just a few extra minutes of effort (this is one of those cheater’s recipes I should really call a ‘faux aioli’, because you’ll start with store-bought mayo), you can dip your golden potato wedges into a pool of pure lemony, garlicky nirvana and bliss out in french fry heaven. Just let that idea wash over you for a second. Now, go roast some garlic!

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INGREDIENTS

1 lb. red potatoes (about 4-5 medium sized potatoes)
3 tablespoons extra virgin olive oil
½ cup grated Parmesan cheese
1 tablespoon minced fresh rosemary
½ teaspoon of salt
For Lemon Garlic Aioli:
1 head roasted garlic (do this ahead of time: wrap entire head of garlic loosely in aluminum foil, roast for 45 minutes at 350 degrees, remove & let cool completely)
1/2 cup mayonnaise
1 teaspoon lemon juice
1 tablespoon fresh parsley
1 teaspoon honey

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INSTRUCTIONS

  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with parchment paper.
    Scrub the potatoes well (leave peel on), slice each into fat matchstick shapes about 1/2″ thick.
  3. Place potatoes a large bowl and cover with warm water, soak for 10 minutes. Dry potatoes well with paper towels, return them to bowl.
  4. Add olive oil, Parmesan, rosemary & salt to potatoes. Using your hands, toss everything until well coated.
  5. Place in a single layer on parchment-lined baking sheet.
    Bake for 35-40 minutes, flipping potatoes once halfway through, until the fries are nicely golden on the outside.
  6. Cut top off head of roasted garlic, squeeze it (like a tube of toothpaste) over food processor bowl until soft, roasted garlic cloves squoosh out of their skins. Add mayo, lemon juice, parsley and honey, blend into a smooth paste. Serve with Parmesan & Rosemary Oven fries, and enjoy!

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PAD THAI FRENCH FRIES - french fry week -

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Remember how we announced we are doing French Fry week? Well, IT’S HERE! Get ready to spend the next few days feasting on the most delicious, sometimes obscure, always worth it, french fry recipes. You’ve got to tell us what you think! First up, Pad Thai French Fries!


Elizabeth here! Soooo what happens to that late night craving that wants salty, greasy, crispy French fries but also a bowl-the-size-of-your-head pad Thai? Yeah, that’s a first world problem that I can fix for you. Pad Thai fries are like the epitome of fusion food. I’m kind of really into fusion food. I think it’s such a fun take on classic recipes. It’s like pulling that old blouse out of your closet and wearing it a different way. You have the ‘I just went shopping feel’ but in reality you were just being resourcefully-fusion like. Sounds like you’re a winner in my book!

In all reality the fries are pretty simple. They’re also lightened up a bit because they are baked! The thought of a vat of boiling oil on my stove still frightens me a little and I only do it if I really have to! Stick to the toppings for that original pad Thai flavor that you love so much. If you’re feeling kind of lazy it is completely okay to buy a store bought sauce… you’re secret is safe with me sister. Enjoy! xoxo13

INGREDIENTS:

FRIES

3 Large russet potatoes

3 Tablespoons of olive oil

2 Teaspoons of course salt

1 Teaspoon of freshly cracked pepper

 

PAD THAI TOPPINGS

2 Large boneless chicken thighs

1 Teaspoon of course salt

½ Teaspoon of freshly cracked pepper

1 Tablespoon of olive oil

½ Cup of freshly chopped cilantro

½ Cup of chopped peanuts

¼ Chopped green onions

1-2 Limes

10-second squeeze of sriracha

½ Avocado sliced

 

SAUCE

½ Cup of sweet chili sauce

4 Tablespoons of soy sauce or

2 Garlic cloves, minced

1 – 1 ½ Tablespoons of freshly grated ginger

4 Tablespoons of lime-juice

½ Teaspoon of red pepper flakes

1 Tablespoon of fish sauce

4INSTRUCTIONS:

1. Preheat oven to 400 degrees Fahrenheit. Line an extra large baking sheet (or two regular sized ones) with parchment paper and set aside. Scrub potatoes well and pat dry. Cut into large rectangles or wedges and toss with olive oil, salt, and pepper. Arrange on baking sheet with space in between each fry for even cooking. Bake for 20-30 minutes until fries are golden brown.

2. Combine all sauce toppings in a bowl and set aside.

3. While fries are baking… Season chicken thighs with 1 Tsp. of salt, ½ Tsp. of pepper and a squeeze of lime-juice. In a small fly pan heat Tbs. of olive oil on medium heat. Fry chicken thighs on each side for 4 minutes. Chicken is done cooking when juices run clear. Cube chicken and toss in 1/2 of Thai sauce mixture immediately.

4. In a small sauce pot cover egg with cold water and place on high eat until boiling. Once boiling, remove from heat cover with lid and let sit for 3 minutes.

5. Arrange fries evenly. Top with remaining sauce, cilantro, chicken (squeeze remaining lime juice over chicken layer), peanuts, green onions, lime wedges, avocado slices, and optional soft-boiled egg.

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GUINNESS CHEESE DIP & SOFT PRETZELS

IMG_7494Hello, friends! Looking for that perfect recipe to whip up for your pre-St. Patrick’s Day festivities? Well, guess what?! We’ve got just the thing! Say hello to the delicious, oh-so easy, perfect crowd-pleasing Guinness cheese dip! Pair them with soft pretzels and you’ll be everyone’s favorite leprechaun.

Don’t have time to whip up a fresh batch of soft pretzels? Run by the frozen section when you are picking up your ingredients for your beer dip. The best part about this recipe is that it takes about 5 minutes to make, so don’t stress about it!
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INGREDIENTS:

8 oz of Guinness beer

4 oz cream cheese

6 oz of Swiss cheese

3 tablespoons of stone ground mustard (use 2 if you aren’t a mustard fan)

IMG_7490INSTRUCTIONS:

1. Pour beer & cream cheese into a medium saucepan over medium heat. Stir slowly until smooth (whisk if needed to smooth out)

2. Add in Swiss cheese & continue stirring until creamy.

3. Stir in the mustard thoroughly. Serve & enjoy!

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lauren and sylvia

MAPLE SEA SALT ROASTED ALMONDS

Lauren Kelp | Maple Sea Salt Roasted AlmondsHello lovelies! Are you ready for the best snack hack of your life? We recently threw a Tablemakers dinner in Phoenix were these were served as a little appetizer and our guests flipped! They are the perfect combination of salty & sweet and your life will never be the same after you try them. Seriously. xoxo,LK


Laurel here! There’s something magical about the sweet, rich aroma of roasted almonds that always makes me think of steam swirling around street-cart vendors in winter, or fancy kiosks in the mall selling fragrant cellophane bags of these little goodies. They remind me of something you’d treat yourself to or receive as a gift (in those same fancy cellophane bags or glass jars), you know? I’d always thought of roasted or candied nuts as something too special to make at home–which is ridiculous, now that I know how completely easy they are to pull off, and in almost no time at all. Can you stir things in a bowl? Can you wait twenty minutes? Perfect, then you can make these! If your pantry is stocked anything like mine, you may even have all the ingredients to make these treats already, but even if a shopping trip is required, this four-ingredient beauty won’t break the bank.

The only real secret to getting these crunchy, candied nuts just right is one I’ll share with you now (saving you from a fate like my first few overly sticky batches)…always toss them in syrup first, then vegetable oil separately. That’s it! The oil resists mixing with the liquid in the syrup and forms a kind of coating on the outside. Your result, my friend? Perfectly crunchy, not sticky, addictively delicious roasted nuts every time.

Lauren Kelp | Maple Sea Salt Roasted Almonds
The best thing about this recipe for Maple Sea Salt Roasted Almonds really is, in fact, that it’s just a gateway to other recipes. Once you know how easy they are to make ahead of time, you can discover how amazing they are on top of hearty salads, warm Brie drizzled with maple syrup, breakfast bowls of grains or Greek yogurt, chopped and sprinkled on ice cream…you name it! My favorite way to eat them is straight out of my hand, though–they’re the perfect take-along snack for the office or running errands, and they keep me from reaching for far worse alternatives (vending machine candy bars, I’m lookin’ at you).

Never know what to serve at a party? This recipe will make you look like an entertaining genius. Set out a few pre-dinner bowls of these to satisfy hungry guests the next time you’re hosting–they’re totally at home next to a good cheese plate or on a bar cart with tasty cocktails. Like all good salty-sweet things (which is basically saying ALL GOOD THINGS, because that’s my favorite category), these roasted almonds are equally at home before or after dinner. You could just as easily end the meal with passed bowls of them and call it dessert. Happy snacking!

Lauren Kelp | Maple Sea Salt Roasted AlmondsINGREDIENTS:

3 cups whole almonds
1⁄4 cup real maple syrup
1 teaspoon sea salt
1 tablespoon vegetable oil

Lauren Kelp | Maple Sea Salt Roasted Almonds

INSTRUCTIONS:

– Preheat oven to 350 F, and line a baking sheet with parchment paper.

– In a mixing bowl, toss almonds with maple syrup and half the salt.

– Add vegetable oil, toss until thoroughly coated.

– Spread almonds in a single layer on lined baking sheet.

– Bake for 20 minutes until deep golden brown, stopping about halfway through to stir with a silicone spatula and sprinkle with remaining sea salt.

– Let cool slightly, then break apart any clumped-together almonds while still a bit warm.

– When completely cool, store in airtight container for up to one month.

Lauren Kelp | Maple Sea Salt Roasted Almonds


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HONEY & ROSEMARY BAKED BRIE

HONEY & ROSEMARY BAKED BRIE - LAUREN KELPOoh, dear, dear friends, you are in for a treat today. For all of my cheese lovers out there, today’s recipe is for you! We’ve got the most glorious baked brie and it’s basically a cheap & easy lifesaver. It takes no time, is cheap to make, and makes you look like a total pro! Go ahead invite the mother in law over, you just popped a brie in the oven 😉 – xoxo, LK


Oh friends. Constance here. Is anyone out there as excited as I am that the holidays are over? Never before in my life have I uttered that sentence. I almost feel ashamed saying it, but it couldn’t be more true this year! I think it must be a combination of a way too busy holiday season around our house (I literally felt like I couldn’t breathe for a couple of days there!) and an overwhelming sense of excitement about 2016. I can’t quite pinpoint it, but there’s something about this year that has me giddy. I have a feeling 2016 is going to be quite the game changer.

HONEY & ROSEMARY BAKED BRIE - LAUREN KELP

All of this excitement, however, doesn’t come without some sort of reflection. I’ve been thinking a whole lot about the art of entertaining, especially when it comes to the holidays. Confession: I’m 100% certain that that busyness I mentioned earlier had much to do with me spending way too much time in the kitchen trying to impress our guests rather than cooking smarter and spending more time actually enjoying my loved ones. There’s a way to be intentional and make much of your guests, without entirely missing the celebration yourself, and I truly believe that if that’s not happening there’s a big problem.

So to remedy this for future celebrations, I’ve decided to learn from my mistakes this year, and share with you the recipes that truly did work. The ones that are simple and quick, but still communicate to your guests that the dinner you’ve invited them to is a celebration! And you guys, this is the pièce de résistance. Because who doesn’t love brie…

HONEY & ROSEMARY BAKED BRIE - LAUREN KELPINGREDIENTS:

-12 ounce wheel of good brie (a younger brie works best, but ask your cheese monger for a good option)

-honey (the more the better)

-3-4 sprigs of fresh rosemary

HONEY & ROSEMARY BAKED BRIE - LAUREN KELPINSTRUCTIONS:

-Preheat oven to 350 degrees.

-Remove brie from packaging and place in camembert baker or on a rimmed baking sheet. Drizzle liberally with honey (we prefer to completely cover the top of the brie, but it’s up to you). Top with fresh rosemary sprigs.

-Bake for 12-14 minutes.

-Remove from oven, and serve with crusty french bread.

HONEY & ROSEMARY BAKED BRIE - LAUREN KELP


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