It’s kinda crazy but I wear more dresses in the winter than in the summer. I think it’s probably because I like wearing leggings and/or tights instead of baring my legs. It’s just a comfort zone situation. I also really love wearing boots because they make me feel powerful. I don’t know why…they just do. So today I put together an outfit that channels what I’d wear if I was in college during the winter time. Of course I’d pair a thick wool jacket on top. ‘Tis the season to dress in layers!
Today there’s a bunch of food bloggers throwing a virtual Baby Shower for Bev of Bev Cooks. Will I tell you what kind of candy bar is melted into a diaper in this virtual shower situation? No. But! I will contribute an amazing winter salad to the party! A baby shower just wouldn’t be right without salad, don’t you agree? Bev is pregnant with TWINS and she’s one of the funniest bloggers out there. I absolutely adore her writing and her food combinations make me weap sometimes. HELLO Bacon Wrapped Stuffing Bites and get out with your Spicy Breakfast Taquitos, Bev! Anyways, congratulations to you, Bev! I have no doubt you’ll be the best mom! Also, my mom’s name is Bev so I can speak from experience as a child with a mom named Bev that moms named Bev are awesome. (Hi Mom!)
OK. SALAD. I’m currently engaged in a love affair with this salad. I made it RIGHT after Thanksgiving when we still had a few leftovers and MAN! It was just what the doctor ordered when I wanted to be healthier but still wanted a little indulgence. It’s also a good way to stretch out that last bit of cranberry sauce and if you have any fried onions leftover from your green bean casseroles. THOSE ONIONS BELONG IN SALADS, folks.
If you don’t have any cranberry sauce left, you could use a scoop of jam. Fig, raspberry, strawberry and even marmalade would be good substitutes. It helps emulsify the dressing and gives it a little sweetness. It’s like dijon, but the exact opposite. This salad is heavy on the toppings (the best salads are!) so feel free to add more arugula to stretch it out. I think you’ll see why it’s currently in my salad rotation. Those onions, man. They’re everything.
When I posted this recipe 6 years ago I didn’t know it would become such a staple in my Christmas gift giving repertoire. I also didn’t know much about food styling & food photography! It’s amazing what can happen in 6 years, right? Like…I have a 5 year old! CRAZY. I decided to rehash this recipe because I feel like it NEEDS to be shared.
It seems like everyone has a good peppermint bark recipe, but most of the ones I encounter have a full chocolate base…and that makes me…THIRSTY. I can only each a small bite and them I’m out. I love this recipe because it’s different and I can’t stop eating the bark when I start…It’s because it’s creamy & crunchy because of the combination of good white chocolate, Rice Krispies & mashed up candy canes.
It’s always a hit with the company I keep. Everyone dips into their stash the moment I gift it to them. That crunch is ADDICTIVE. You’ll see. I have another bark recipe coming this week that’s a riff off of this one. I can’t wait to share that one with you so please stay tuned!
Here’s what this past week looked like:
One of the mantles is decorated!
Friends! I have so many delicious treats in my arsenal for your Homemade Holiday Gift Giving. They are all guaranteed hits. PROMISE! Let’s get to making, shall we?!