Lucas's 1st Birthday!

Helping plan parties is one of my all time favorite things to do. I helped one of my dear friends, Cara, with her son's first birthday. We came up with a menu that not only served to be convenient but also comforting during frigid January days. 

One of favorite ideas was a hot chocolate bar! 

We made some delicious hot chocolate: 

14 cups milk (depending on the size of your party)

2 cups semi-sweet chocolate

6 Tbsp sugar

1 tsp cinnamon

1/2 tsp nutmeg

Scald the milk and pour in your chocolate, remove from heat and stir until the chocolate is melted competely. Add in sugar and spices. Put in a crockpot to keep warm for guests. 

Toppings: we made frozen whipped cream dollops! Easy and no mess, use either canned whipped cream or homemade. Serve with hot chocolate. We also had cinnamon sticks out as stirrers. 

Our main course was mini pizzas. We wanted them to be portable since moms were running after their kiddos and lil kids would be eating them too. We bought our dough from Whole Foods (super convenient!) and rolled them out very thin. We used a cookie cutter and baked them at 400 degrees for 10 minutes. Then we added our toppings. You can choose whatever you'd like. We had mozzarella cheese, pepperoni, red, yellow and orange peppers, purple onion and spinach with marinara sauce. Everyone loved these little guys!

Lucas's 1st birthday was a huge success! Your next birthday party can be this simple too! 

Enjoy! xoxo Lo

Holiday Re-Cap

I am back! I hope everyone's holiday season was joyous, full of wonder, laughter and light. It can be hard to fit everyone in over the holidays, especially when you have a big family. Don't stress yourself out, after the holiday chaos moves through have those wonderful friends or family over! Here are some ideas that can instill that special quality of holiday dinners and treats even though it's January.

Over the holidays I spent time in the vast plains of Nebraska as well as tucked deep in the Rocky Mountains. The most important part of the holidays was family...hearing their voices, holding their hands, treasuring their presence. And what brings family together any better than fabulous food?! Here are the foods my family shared together, that I encourage you to share with your close ones.

Beer Brined Turkey with Traditional Stuffing: 
- 20 pound turkey (or whatever size you'd like)
- beer (we used Guinness) brine
- favorite spices
- butter
Stuffing:
- 3 celery stalks chopped small
- 1 yellow onion chopped finely
- dried bread in chunks
- chicken broth

First your turkey needs to be thawed and cleaned thoroughly with cold water. (Very important step! Hot water will cook your turkey and cause for germs!) If your turkey has not thawed out inside, simply run cold water from the faucet into it until thawed. Pull out the gizzards package (check both ends!).

Next place your turkey in the roasting pan, cover with butter (in small slices) spread to keep the skin crispy. Spread under the skin as well. Add your spices (whatever your preference....you can be traditional with rosemary or thyme or a little more eccentric with caraway, curry, adobo, etc.) Then add your beer brine, it should come up to the very top of your roasting pan so the turkey can soak. Soak overnight and then put into the oven or electric roaster for 30 minutes per pound (follow directions on packaging)- don't forget to stuff your turkey!

As for the stuffing- cook your celery onion in about a tablespoon or so of butter until the aroma makes you want to dance. Then remove from heat. Start with the dried bread chunks in your mixing bowl, add onion mixture then a bit of chicken broth, mush together (using your hands is best!) and repeat until all is together. I add sausage to my stuff and I don't add as much chicken broth because I like my stuffing a bit crispy. Then stuff inside of turkey before baking. The rest can go in a dish to bake later before serving.

French Onion Soup
For most this is not a difficult soup to make. I actually have posted this before but this one is a little different.
3-5 yellow onions
beef stock (reduced down to gel-like consistency)
beef stock
white wine
salt

Add your thinly sliced onions to an oiled stock pot. Add salt and let onions reduce down til translucent. Add one cup of wine, let the alcohol burn off and add the reduced, gel-like beef stock. After about 10 minutes add the regular beef stock. Let this reduce down for about 15-20 minutes.
When serving, place a toasted piece of baguette with melted gruyere.



Mushroom Jus 
1 pound of morels
1 pound of lion's mane
1 pound of cinnamon caps
2 cups chicken stock (reduced into a gel-like consistency)
2 cups chicken stock
salt
pepper

To make this mushroom jus, which was used to
to dress our steak we started with peeling apart or lightly chopping our mushrooms. We then added them to an oiled saute pan to reduce them down. We added gel-like, reduced stock and let this reduce down. Then we added the regular stock. Add salt as for taste and set aside.

Classic Layered Potatoes
1 pound of yukon gold potatoes (or you can add in some sweet potatoes)
5 cups of bechamel sauce
nutmeg
salt & pepper

Bechamel Sauce
5 cups of milk
1 onion quartered
3 cloves of garlic smashed
1 tsp salt

Let the milk reduce on low heat with the onion, garlic and salt for 30 minutes. The onion and garlic will infuse a lovely flavor. The heat will reduce the milk into a velvety consistency.

This dish is very easy to make. It does take a bit of time though. Using a mandolin will help cut your time in half by quickly slicing the potatoes very thin. Please be careful! Do not slice your hand. Once your potatoes are sliced you will make a layer to a buttered casserole dish. Then you want to add a layer of your bechamel sauce, salt and repeat. Every other layer you will add a pinch of nutmeg. You can also trade the off the layers of potato with sweet potatoes. Bake at 350 for 25-30 minutes. If you want to make molds, let the dish sit for two hours then reheat before serving and make molds. Everyone will love this comfort food!

Spice-Rubbed Whole Beef Ribeye
12-15 pound boneless ribeye
favorite spices
salt

Rub this gorgeous piece of meat with olive oil and any spices you prefer or simply salt and pepper. Let the meat come to room temperature for an hour before baking. Roast at 400 for 25 minutes then reduce to 325 for 3 hours. This cut of meat is best served medium to medium rare.

Bacon- Roasted Brussel Sprouts
1-2 pounds of fresh brussel sprouts
thick cut bacon
parmesan shavings

Start by cutting the bottoms off all your brussel sprouts and making an X in the bottom. This helps the vegetable to cook evenly throughout. Flash boil your brussel sprouts until they reach that bright green color then immediately add them to an ice bath. Don't keep them in the ice bath too long. As soon as they cool, slice them in half and set aside. Once all brussel sprouts are sliced add them to a well oiled pan. While they start roasting, slice up your thick bacon into small rectangular pieces (aka lardons). Add the bacon lardons to the pan as well. Let roast for 15-20 minutes until carmelized. Top with a bit of parmesan shavings.

This meal is delectable and suited for anyone who deserves the best and most tasty treats. When's your next dinner party?

Raspberry Linzer Tart
2 cups of quality, seedless raspberry jam
1 3/4 cup ground almonds
2 cups flour
2/3 cup sugar
1 1/4 cup softened butter
1/8 tsp cinnamon
Topping:
1/2 cup pecans or walnuts
1/4 cup brown sugar
1 Tbsp butter

First make the tart crust by combining the dry ingredients into a mixer. Then add the softened butter and cinnamon. Push the crust into a tart pan and back at 325 for 15 minutes. While the crust is baking pour combine topping ingredients. When the crust has cooled add in the jam and top with nut mixture. Bake for another 15-20 minutes and voila! This is a fabulous dessert and your guests will be coming back for more and more and more!

And who doesn't like a cookie display? Make some of your favorite cookies and display them on a beautiful plate for your guests to munch on while they sip on coffee or an after dinner aperitif. On my plate I have: Cream Cheese Sugar Cookie Stars with Dulce de Leche, Lebucken with Candied Orange Peel, Chocolate-Orange, Cherry-Oatmeal, Snickerdoodles, Cranberry-Pistachio Biscotti, Kolacky with Apriot Jam and Apple Butter, Apriot Linzer mini tarts. Molasses-Ginger Cookies and Peanut Butter candies. 

And don't forget a cocktail! Make this simple poinsettia.

Poinsettia
cranberry juice
grapefruit juice
vodka
garnish with pine

Mix altogether and serve! Yum!

“What can you do to promote world peace? Go home and love your family.” 
― Mother Teresa

“After a good dinner one can forgive anybody, even one's own relations.” ― Oscar Wilde

Enjoy! xoxo Lo

Autumn Brunch

Autumn is one of my favorite times of the year, I love cozying up next to the fire with some hot soup or warm cup of tea. I love cuddling with my husband, while the snow falls outside. But most of all I love the seasonal foods...an array of colorful squashes, figs, apple cider, apple butter, freshly baked breads and so much more.

Every fall season I load up on acorn squash, butternut squash, spaghetti squash, pumpkins and sweet potatoes for all my savory delights. This cloudy Sunday morning, I left for church early, while my husband slumbered away in our cozy bed. When I came home, I knew I wanted to create a fabulous Autumn-style brunch.

Pear-Sweet Potato Hash

1 golden bosque pear
1 sweet potato
3 bacon slices
1/4 diced onion
olive oil

First dice up your sweet potato and put in water to boil. While water is heating up, add olive oil in a cast iron skillet, add your diced onion and diced bits of bacon. Let onions cook til translucent. Dice up your pear and add to the skillet, by then your sweet potatoes should be partly cooked, drain the water and add them to the skillet. Cook until the potatoes and pears are carmelized. You could also use root vegetables, regular potatoes or any squash.



















In the meantime work on your crocque monsieur:

Pastrami Croque Monsieur

4 slices of bread (any bread you have)
4 slices of pastrami (or any meat you have)
slices of muenster cheese (or any cheese you have)
Dijon mustard
Bechamel sauce (recipe follows)

Make your pastrami sandwiches, spread your dijon mustard on bread and layer with slices of cheese and meat. Place in the oven at 400 degrees until the bread becomes golden and toasty. Meanwhile work on your Bechamel sauce.


Bechamel Sauce

1 stick of butter
5 Tbsp flour
2 cups milk
1tsp thyme (or any spice you prefer, bay leaves work great too)

Melt butter and whisk in the flour. Heat your milk (do not scald) and add in slowly. Sauce should start to thicken, add in thyme, salt and pepper. Let bubble for a few minutes, stirring occasionally, then remove from heat. Your sandwiches should be toasted by now, remove from oven, spoon Bechamel sauce over top of your sandwiches, place a few more slices of cheese and put under broiler for a few minutes (until golden and bubbly).

Soft-Boiled Eggs

4 eggs
water

This way to cook eggs is quite simple. Heat your water in a small saucepan over high heat until a rolling boil. Add in eggs and cook for 4 minutes. Remove the eggs from the water and place in egg cups (or shot glasses). Let cool for a few minutes, then crack the tops off with a butter knife. Lightly tap the knife against the egg shell and peel top off.

Fruit Salad
1 cup blackberries
1 cup sliced bananas
1 cup sliced kiwis
1 tsp lime zest
1 Tbsp lime juice

Slice up your fruit, add fruit to bowl, zest your lime and squeeze half the lime onto the fruit. Mix around and it is ready to serve.

Your guests will absolutely be blown away by this magnificent brunch- the flavors are exquisite, the meal is filling but not overly indulgent. This would be perfect for the upcoming holidays or to make any Sunday morning just a bit brighter.

Enjoy! xoxo Lo

Mountain Getaway

Now that my husband and I live in Colorado, trips to the mountains every so often are essential. This time my husband was bogged down with work so I decided to go all on my own. BUT that didn't mean I had to throw all my meals by the wayside. If this was truly my personal getaway for some solace, I deserved some well-thought out, delicious, soul-warming meals.

October is a beautiful time to visit the mountains, the Aspens are gorgeous hues of yellow, gold and maroon but it is quite cold so you definitely want meals that make you feel comforted.

I decided to make my breakfast for the week before I left:

Uber-Healthy Banana Bread
2/3 cup butter (softened)
1 cup sugar
1 egg
3 bananas
1/4 cup toasted sesame seeds
3 Tbsp chia seeds
1 cup oats
1 1/2 cups flour
1 tsp baking soda
1 tsp salt

Preheat oven to 350 degrees. Cream butter and sugar together, add the egg into your mixer. Toast sesame seeds for depth of flavor. I always freeze my bananas once they start to brown, I throw them in the microwave for a minute or so to thaw and then they are perfect for banana bread. Add them to your mixer, once combined start with dry ingredients. Add in flour a 1/4 cup at a time, then baking soda and salt. Next add your oats and seeds. Once the batter is combined pour into a loaf pan. I use silicone loaf pans and they are fantastic, no sticking! Bake for one hour and let cool for 10 minutes before taking out of pan.

I love banana bread, my mom's recipe is delicious but sometimes I like to change it up. For this recipe I added some super healthy ingredients to help keep my energy up while I was out and about in the mountains. If you have little ones, it's super easy to hide healthy ingredients when baking. Eat while warm and you will be in heaven!



French Onion Soup
2 large onions (sliced thin)
1 Tbsp butter
1 Tbsp vegetable oil
1 carton of beef stock
1/2 cup red wine
Gruyere cheese
loaf of crusty bread

Heat your butter and oil in a medium sized sauce pan. Add your sliced onions and fold into the butter mixture so each onion slice is coated. Let the onions carmelize and cook down for 10-15 minutes or so. While enjoying your getaway with a glass of wine, pour about 1/2 cup into the onions. Let alcohol cook off and dry the onions, about 5 minutes. If you have flour on hand (I
 didn't) sprinkle a little to coat the onions, this

helps the soup become thick. Next add in the beef stock and let reduce down for another 15 minutes. While soup is cooking down, slice a few slices of bread and sprinkle Gruyere cheese on top, put them in the broiler to get all bubbly. Once soup is ready, ladel into bowls, place a slice of bread topped with the bubbly Gruyere cheese and dive in. This soup warmed up my frigid soul right away while sitting by the fire, gazing out the window at gorgeous snow-capped mountains.

Chocolate-Raspberry Tiramisu
6 oz container of marscapone cheese
2/3 cup heavy cream
1/2 cup sugar
2 1/2 cups espresso (warm)
2 packages of Lady Finger cookies
chocolate shavings (garnish)
2 packages of raspberries

Chocolate Zabagilone
2 Tbsp heavy cream
1/4 cup dark chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup prune juice (or Marsala)
pinch of salt

Scoop your marscapone cheese out of the container into a large bowl, set aside so it can reach room temperature. Meanwhile, beat the heavy cream and 1/4 cup sugar in a standing mixer until soft peaks start to form. Fold this whipped cream into the marscapone cheese, set aside while you make your chocolate zabagilone (mousse mixture).

Add two tablespoons of cream and chocolate bits to a small saucepan. Cook over medium heat, stirring often until smooth and melted. Set aside and keep warm.  Whisk the egg yolks together, add the prune juice, sugar and salt until well blended in a glass bowl. Set bowl over a saucepan of simmering water, do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until thick and creamy, about 4 minutes. Remove from heat, fold egg mixture into chocolate mixture. Cove and chill in refrigerator for at least 30 minutes.

Once chocolate mousse is chilled, fold into the marscapone mixture. Then chill this mousse completely, about another 30 minutes. Meanwhile brew your espresso and pour into a bowl, whisk remaining 1/4 cup of sugar until dissolved. Find your glass trifle container and dip your lady finger cookies into the sugary espresso mixture, place on the bottom of the trifle. Be quick when dipping the cookies because they are fragile and will fall apart fast. Once mousse is cooled, you will spoon the mixture over the first layer of cookies, top with a layer of raspberries and chocolate shavings then repeat until you've reached the top of the trifle. End with a layer of raspberries and chocolate shavings. Let cool for about six hours before serving so the layers can marry together.

You can also put this in a loaf pan if you don't have a trifle, then when you serve you'll place the solidified tiramisu on a serving platter (what I did in the picture above). My company loved this dessert so much I am thrilled to share it with my family for Christmas!

When you spend a getaway on your own, it is a perfect time to make your favorite recipes or try out new ones you can potentially share with company. As much as I love writing, it's time for me to spend some time outdoors in the gorgeous mountain air!

Enjoy! xoxo Lo

Italiano Rustica

I love looking at separate ingredients and watching them marry into one fabulous, delicious meal. Italian food is a house favorite and one of the meals I truly love to make, tweaking it every time I make it.


Grilled Flank Steak
2 pounds of flank steak
1 Tbsp olive oil
salt
pepper
1 clove of crushed garlic

I chose flank steak because it is inexpensive, versatile and scrumptious! I marinated the steak in olive oil, salt, pepper and crushed garlic for 20 minutes, while I got my sides ready.

Cilantro Pesto Linguine
1/2 box linguine (or whole, depending on your guests)
1/2 cup cilantro
1/4 cup olive oil
1/2 cup parsley
1/4 cup parmesan
salt
pepper

I use either chicken stock or salted water to cook my pasta in (whichever I have). Add the pasta when the liquid is boiling with a bit of olive oil, so the pasta won't stick. While the pasta cooks, roughly chop your cilantro and parsley. Add all pesto ingredients together in a deep bowl and use an emulsion blender (or regular blender/food processor) to combine. Once pasta is done, lightly toss in the pesto and keep warm.

Roasted Carrots & Parsnips

bundle of carrots
bundle of parsnips
olive oil
salt
pepper

Rinse your veggies and slice lengthwise, toss in olive oil, salt and pepper and roast at 400 degrees for 20 minutes.

By this time you should be able to put your steaks on the grill, cook 4-5 minutes per side. Let rest for 7 minutes before slicing.

When plating, add pasta on the plate, slice steak and add to plate and finally the veggies. This meal is loaded with healthy carbs, protein and several other nutrients, plus it was at a low cost!

Try this next family get together, everyone will be pleasantly surprised. Enjoy! xoxo Lo

Tropical Bridal Shower

I love hosting parties and making my guests smile. When one of my best friends announced that she was going to get married on St. Thomas, I knew I had to throw her a bridal shower to celebrate. Parties can be as complicated or as simple as you want to make them. I prefer making 90 percent of my foods from scratch and ordering a cake from my trusty baker.

Sticking to a theme is an excellent way to keep organized and cohesive throughout your planning, prep and execution. Since Nikki was getting married on St. Thomas, I created a tropical theme for the entire party.

Fried Plaintains and Guacamole
5-7 plaintains
peanut oil
sea salt
pepper
3 avocados
1/2 onion
1 jalapeno
1 clove garlic
1 roma tomato
cilantro
blue chips

Plaintains can be a little difficult but if done correctly can be delicious! Plaintains can be done a few different ways, you can make little thin discs, long thin slices or giant chunks. If you want crispy plaintains choose one of the first two. For this bridal shower, I chose the small discs. Heat up your peanut oil til bubbling, slice up your plaintains and slowly dip into the oil using your wire utensil. Cook for just a few minutes until golden brown and let rest on paper towels. When all the plaintains are fried, let rest while making the guacamole.

Guacamole should be simple, mash up your avocados, dice up your onion, tomatoes and garlic. Mix everything together, add in a minced jalapeno and diced cilantro. Mix altogether, add salt, pepper and a squeeze of lime to taste. I also served blue corn chips in case the plaintains went fast.


Coconut Meatballs with an Agave Glaze
1 lb of ground beef
coconut flakes
plain bread crumbs
1 egg
salt
pepper
agave nectar

Add egg, bread crumbs, salt, pepper and a bit of the coconut flakes to the ground beef. Mix together very well then form into one inch balls. Bake at 350 degrees for 10-15 minutes. Drizzle agave nectar on top and toss in remaining coconut flakes.

Tropical Baked Brie
one medium wheel of brie
1/2 cup macadamia nuts
1/2 cup coconut flakes
1/2 cup dried mango
2 Tbsp agave nectar
1 Tbsp brown sugar
1 sheet of puffed pastry

Roll out your puffed pastry, cut wheel of brie into two big circle slices. Mix together nuts, coconut, dried mango, agave nectar and brown sugar. Put 3/4 of the mixture in the middle between the halves of brie. Place top half of brie on top and wrap with the puffed pastry. Flip over so the smooth side is on top and add remaining nut mixure on top and bake at 350 degrees for 25 minutes. Serve with crackers or bread. This can be made with really any nut and dried fruit, perfect for any season.

Chicken 'n Veggie Skewers
1 pound of chicken tenders
1 red bell pepper
1 green bell pepper
olive oil
salt
pepper
wooden skewers

Soak the wooden skewers for about 20 minutes in water, before using on the grill so they do not catch on fire. Skewer the chicken and chunks of the vegetables. Grill for about 15 minutes or until chicken is cooked through.

Pork Loin Sliders
1 lb pork loin
yeast rolls (frozen or homemade)
mango glaze (recipe follows)

Drizzle olive oil over your pork loin and add any spices you prefer. I added salt, pepper and smoked paprika. Then bake at 350 degrees for 30-35 minutes (depending on size). Let your yeast rolls rise and bake for about 10 minutes.

Mango Glaze
1 small champagne mango
1/4 cup Greek yogurt
1 Tbsp agave nectar
pinch of salt
squeeze of one lemon

Puree mango together with all the ingredients. Make sure you taste to see if you need to add more sugar or lemon.

Once the pork is done, let rest for 10 minutes and slice into 1/2 inch thick slices. Slice up the rolls as well. Spread your mango glaze on the rolls and add the pork.


Fruit Skewers
2 cups strawberries
1 large mango
5 kiwis

Fruit skewers are easiest with firmer fruits, slice in a delicate, pretty way and add to the skewers. Serve with a fresh whipped cream.

The cake was made by my favorite local baker, I requested a French vanilla cake with mango in between the slices with a buttercream frosting and large coconut flakes on the outside. I had a Hawaiian quote placed on the top to stay with the tropical theme.

As far as the decor went, I used beach towels as the table cloths and added sea shells on top. I created bridal advice cards that went on the table as well. For flowers, you want to choose the best for your theme so birds of paradise would work perfectly.

The bridal shower was a huge success! All of these recipes are quite easy and most of all they are delicious! I hope this helps give you the courage to throw a party for one of your dear friends.

Enjoy! xo Lo

Ladies Night

Now that I have moved to another state, any time I am home, I love having a ladies night. Ladies nights are not to be stressful or overthought. They should be simple, thoughtful, delicious and fun.

This particular night I decided to do a few savory and a few sweet items. I didn't want to spend all day cooking so I made sure to include at least one dish that only needed to be assembled.


Carmelized Onion-Tomato Tarts
2 sheets of puff pastry
1 package of cherry tomatoes
1 red onion
block of feta cheese
2 green onions
olive oil
butter
salt
pepper

First thing you need to do is caramelize your onions, slice them thin and add them into a heated skillet with a mixture of olive oil and butter. While your onions are cooking, cut out little biscuit or flower-like rounds with a cookie cutter and place them on a baking sheet. Then slice your cherry tomatoes in half, crumble your feta and slice your green onions in really small bits.

Once the onions are carmelized you are ready to start compiling your tarts. Add onions first then top with tomatoes, bake for 15 minutes at 350 degrees. Once the tarts come out add your feta, green onion, olive oil, salt and pepper. These are ready to serve!

Salami, Cheese & Cucumber
package of sliced salami
different types of cheese
1 cucumber
crackers

This was my dish to assemble, thinly slice the different types of cheese (whichever your favorites are) I chose cheddar, colby jack, jalapeno jack and swiss. Peel your cucumber half way where you have an even amount of dark lines from the skin and light green lines from the inner cucumber meat. Slice the cucumber and then place a cucumber, slice of cheese, slice of salami in long lines on your platter. Place assorted crackers on one end for guests to serve themselves.

Almond-Orange Mini Cakes
1 cup of ground almonds
1/4 cup flour
1 large orange
3 eggs
1 cup confectioners' sugar
1 tsp baking powder
1/2 cup marmalade

Put your orange in a huge bowl covered in water in the microwave for 25 minutes (or heat over the stove in a saucepan for an hour). While the orange is "heating up" grind your almonds, set aside. Beat your eggs with the sugar until pale and thick. Fold in the flour, baking powder, almonds and finally the orange- when the orange is done, let cool and cut into quarters, remove seeds then add to food processor. Puree and pour into mini cupcake pan (make sure the cupcake pan is greased). Bake for 30 minutes and check by dipping a toothpick inside, let bake for a few more minutes if the toothpick comes out unclean.

While the cakes are baking, melt the marmalade, once cakes are baked let cool and brush marmalade on top to serve.

Peanut Butter Cookies with a Glazed Walnut 
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups flour
1/2 cup butter
1 egg
walnuts (one for each cookie)
agave nectar/brown sugar

Cream sugars and butter together, beat in egg. Mix peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into one inch balls and place on baking sheet. Next pour a dollop of agave nectar into a skillet with about a few tablespoons of brown sugar, heat up until melted and add in walnuts. Once walnuts are glazed place one on each cookie, then bake for 8 minutes at 350. Let cool then serve.





 Girls night should be full of laughter, memories and delicious food. If you create a spread like this your girls will definitely want to come back for more! For drinks serve a red and white wine to compliment the food.

Enjoy! xoxo Lo