cranberry waffles orange spice syrup

This past week we got our first snowfall, first single digit temperatures, and I got my first cold. Gotta love winter. I woke up asking what could turn this week around. Waffles was, of course, the answer. I have talked about my love of waffles before, but I will say it one more time-waffles complete me. 

cranberry waffles orange spice waffles

For this recipe I folded in a cranberry puree and topped them with an orange spice syrup. If, like me, you are still being a Grinch about fall leaving so quickly and winter barging in, these waffles will help your heart grow at least three sizes. It is like being served the holidays on a plate and will make it hard to hate the fact that colder weather is here to stay. How can you not warm up when you get to eat food like this?

cranberry waffles orange spice syrup

Serve them hot. Serve them with lots of butter and syrup. And being in comfy pajamas and thick socks is mandatory. 

Cranberry Waffles
Yields 10
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Ingredients
  1. 2 cups all-purpose flour
  2. 3 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 1/4 cup sugar plus 1 tablespoon
  5. 1-1/2 cup milk
  6. 2 whole egg yolks
  7. 1 tablespoon vanilla extract
  8. 1 stick (1/2 cup) unsalted butter, melted
  9. 4 whole egg whites
  10. 1/2 cup fresh cranberries
  11. 3-4 tablespoons of apple cider (water can be substituted)
Instructions
  1. Preheat the waffle iron to the regular setting.
  2. Add cranberries, 1 tablespoon of sugar, and apple cider to blender. Blend until smooth.
  3. Sift together the flour, baking powder, salt, and 1/4 cup of sugar in a bowl.
  4. In a separate bowl, whisk together milk, 2 egg yolks, and vanilla.
  5. Pour over the dry ingredients and very gently stir until halfway combined.
  6. Pour in the melted butter and cranberry puree and continue mixing very gently until combined.
  7. In a separate bowl (or using a mixer), beat the egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
  8. Scoop the batter into your waffle iron in batches and cook according to its directions (lean toward being a little deep golden and crisp!)
  9. Remove and serve immediately with softened butter and warm, orange spice syrup.
Adapted from The Pioneer Woman
Adapted from The Pioneer Woman
Quirks and Twists http://www.quirksandtwists.com/
Orange Spice Syrup
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Ingredients
  1. 2 cups maple syrup
  2. peels of one small orange
  3. 1 teaspoon cinnamon
  4. 1 teaspoon nutmeg
Instructions
  1. Add all ingredients to a small saucepan and stir gently.
  2. Simmer over very low heat until desired flavor is achieved, 5-10 minutes. The longer it is heated, the stronger the orange flavor will be.
  3. Remove orange peelings. Pour over waffles.
Quirks and Twists http://www.quirksandtwists.com/

favorite skin care products, lush lip scrub, midnight recovery, rosebud lip salve, korres rosebud night cream, kiehls avocado eye cream, glam glow hydrating, a veda brightening scrub, coconut milk mango hand cream

Ahhh…it has happened. Winter has officially hit and baby, it is cold! After you get your boots, scarfs, and hats in order it is time to pay attention to how you’re going to keep your skin healthy and glowing throughout these bitter months. Today I am sharing my favorite skin and lip products. 

1. Korres Wild Rose + Vitamin C Sleeping Facial: This is what I use as my regular, nightly moisturizer. I have used a couple of the Korres products, but so far this has been my favorite. I am turning 30 soon (YIKES!) and have been looking for products that promote brightening and even toning. I have been more than happy with the results and plan to keep this in my daily skin regiment. The only hiccup for some may be that it does have a stronger smell so if you are sensitive to that this may not be the product for you.

2. Rosebud Salve: This lip balm has an almost cult-following and for good reason-it does everything that a lip balm should. It keeps lips soft and moisturized while also soothing irritated, chapped lips. I always have a tube in my bag.

3. LUSH Mint Julips Lip Scrub: I use this scrub whenever my lips need a little extra TLC. It sheds away the dry skin and leaves them smooth and lipstick ready. The fact that it also tastes great is just another bonus. 

4.Kiehl’s Midnight Recovery: If I had to pick my absolute favorite product from this list, this would be it. I was a little skeptical at first. The thought of putting oil on my face was a little worrisome since my skin tends to be oily at times but this did not make my face breakout or leave a residue. It has made my skin smooth and glowing. I also put a dab on my cuticles to keep them in line. Plus, it smells amazing. 

5.ILLUME Coconut Milk Mango Hand Creme: This is a great hand creme that not only takes you on a tropical vacation with every application but also keeps the cracks and dryness at bay. 

6. Kiehl’s Avocado Eye Cream: This eye cream is a great moisturizer for those with a sensitive under eye area. It uses avocado oil to keep your skin soft and bright.

7. Glamglow Hydrating Treatment: I use this hydrating mask a couple nights a week in place of the Korres facial moisturizer. It gives my skin that extra umph that it needs in these winter months. After every use I wake up with noticeably dewier, softer skin. This is a must have!

8.Aveda Brightening Cleanser: This is what I use to cleanse my skin every morning. I love how it gently exfoliates and diminishes any dark spots that may be sneaking up.

Now you have no excuse for dry, dull skin this winter!

Roasted Acorn Squash Salad

This roasted acorn squash salad is simple but bursting with delicious fall and winter ingredients. Perfect for Thanksgiving Day when you’re wanting a no fuss salad, but something that says, “hey, I put a lot of time into this,” type of thing.

I’m all about roasting vegetables, so there was no other way to prepare the squash then by roasting it. The pomegranate arils are my latest obsession and have been consumed by the spoonful. They just brighten up the salad with their tart flavor.

Roasted Acorn Squash Salad

The apple thyme vinaigrette can be made minutes before serving the salad. I used a combination of spinach and kale, but if you used kale only, then I would recommend dressing the kale with the vinaigrette before serving. Kale can withstand dressing better than other types of lettuce. It gets better by allowing the dressing to soak into the kale. 

With all the healthy ingredients in the salad you won’t feel so bad about your 3rd helping of stuffing, right?

Roasted Acorn Squash Salad

Roasted Acorn Squash Salad
Serves 6
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1 Pound of a combination of Kale and Spinach
  2. 1 Small Acorn Squash
  3. 1/2 Cup of Pomegranate Seeds
  4. 1/4 Cup of Feta
  5. 2 Tablespoons of Whole or Chopped Pecans
  6. 2 Tablespoons of Olive Oil
  7. 1 Teaspoon of Honey
Instructions
  1. Preheat oven to 425.
  2. Half your squash and spoon out the seeds in the middle. Then slice into 1/4 inch slice.
  3. Spread your squash onto a baking sheet lined and greased. Toss the squash with the olive oil, honey, and salt and pepper.
  4. Bake for twenty minutes, flipping half way through.
  5. Assemble the salad by topping it with the squash, pecans, feta, pomegranate arils, and dressing.
Quirks and Twists http://www.quirksandtwists.com/
Apple Thyme Vinaigrette
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 3 Tablespoons of Olive Oil
  2. 1 Tablespoon of Honey
  3. 1 Tablespoon of Whole Grain Mustard (Dijon can be used)
  4. 1 1/2 Tablespoon of Apple Cider Vinegar
  5. 1 Sprig of Fresh Thyme, leave torn and roughly chopped
  6. Salt and Pepper
Instructions
  1. Mix honey, mustard, apple cider vinegar, salt and pepper, and thyme.
  2. Slowly whisk in the olive oil.
Quirks and Twists http://www.quirksandtwists.com/

 

beer braised short ribs

Short ribs are one of my favorite comfort foods. There are so many different ways to prepare them but this recipe keeps it simple. Not a lot of chopping. Not a lot prep. Just throw it into the pot and let them cook down. A lot of flavor with not a lot of work. The only way it could get better is if someone else offers to do the dishes. 

beer braised short ribs

 

The dark beer and beef broth really make for a deep flavor that is perfect for these upcoming cold, winter nights. I paired mine with some simple horseradish mashed potatoes. Polenta, grits, mashed sweet potatoes, or even a simple buttered noodle would also rock it out with these ribs. 

beer braised short ribs

Beer Braised Short Ribs
Serves 6
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Prep Time
30 min
Cook Time
2 hr
Prep Time
30 min
Cook Time
2 hr
Ingredients
  1. 2 tablespoons canola oil
  2. 6 boneless short ribs (10 to 12 ounces each)
  3. kosher salt
  4. pepper
  5. 1 onion, thinly sliced
  6. 1 large or 2 medium carrots, thinly sliced
  7. 3 cups beef stock or low-sodium broth
  8. 2 cups dark beer
Instructions
  1. Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the oil until shimmering.
  2. Season the short ribs with salt and pepper and add 3 of them to the casserole. Cook over moderate heat, turning, until well browned all over, about 10 minutes. Transfer to a plate and repeat with the remaining ribs.
  3. Pour off all but 2 tablespoons of the fat from the casserole. Add the onion and carrot and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes.
  4. Add the beef stock and beer and bring to a boil. Return the ribs to the casserole, cover and braise in the oven for about 2-2 1/2 hours, until the meat is very tender.
  5. Transfer the ribs to a platter and tent with foil. Using a slotted spoon, transfer the vegetables to a blender. Pour the sauce into a heatproof measuring cup or container and let it set for 1 minute. Skim off the fat.
  6. Add the sauce to the blender and puree until smooth. Return the sauce to the casserole and boil until reduced to 3 cups, about 8 minutes.
  7. Season with salt and pepper.
  8. Return the short ribs to the sauce and simmer over low heat until they are warmed through. Serve the ribs with side of choice.
Adapted from Sarah Simmons
Adapted from Sarah Simmons
Quirks and Twists http://www.quirksandtwists.com/

Today for Friday Favorites we are sharing everything from candlesticks to napkins for your Thanksgiving tablescape. Having a pretty table for Thanksgiving is just one of the many details that goes into the big day, but it is an important one. It sets the festive mood and, it has been said, that a well styled table makes the food taste that much better (at least its nice to think so). 

We are also sharing a few of our favorite finished Thanksgiving table to give you a few ideas of what to do with all those tumblers and place card holders once you have them. Take a look and let us know which one is your favorite!