What goes better with the holidays than a wine + cheese break in the afternoon?
Well, no wine for me, BUT we did some damage to this plate of cheese and snacks last week, and I can’t wait to make another.
Wine and cheese hour is something that is still new in our family, but I’m all for embracing the tradition! I love that while having wine and cheese feels fancy, it doesn’t need to take a lot of time OR be complicated.
So when Le Creuset offered up some of their new Wine and Cheese collection to try out, I knew it would be perfect for the holiday season with family and friends.
The round platter with the cutting board is my new favorite piece! I actually have it sitting in the center of dining room table as I type this, just waiting to be filled up again with cheese and snacks. It’s a great set up – cheese in the center, everything else around it, all in one place. Plus, the cutting board is super smooth and easy to clean.
I am a sucker for cookbooks.
I guess it should be no surprise at this point since that’s how I really got into cooking. Between cookbooks and the Food Network (before all the weird reality shows and cooking competitions), that’s how I learned. Reading cookbooks, cover to cover. It still took me a while to make things from some cookbooks because I was intimidated about certain recipes – and still am! But that’s why I love America’s Test Kitchen cookbooks.
I had the chance to review their Cooking School Cookbook last year, and it’s still one of my favorites! So I was really excited to review this new book – the New Family Cookbook.
And it just happened to show up at the perfect time. Nick had been talking about making some fettuccine alfredo, so I decided to test out the recipe in the new cookbook and it did not disappoint!
I am all about the carbs lately.
I mean, I guess I have a valid reason, but still. The only fruit I’ve been able to handle the past 2 months is in juice form and I want exactly zero vegetables. Some nights I’m able to have salad with dinner, but green beans? Peas? Broccoli? Nope, nope, big nope.
So while I’ve been trying to eat as balanced as possible, the majority of my meals have definitely been carb heavy.
But – I think I’m turning a corner!
And regardless of what I’m eating, ya’ll need to be making this macaroni and cheese.
I’ve talked about the Lowell’s before (especially because of breakfast casserole), and this is another dish that is full of memories for me. Jill always made the best baked macaroni and cheese. THE BEST. No one else at church fellowships or holiday get togethers could touch hers – it was always, always, always my favorite. And I still love it more today than any other mac and cheese I’ve had!
This isn’t your typical pie.
There’s no crust. No separate filling. No shaping the dough edges or pre-baking or fruit filling.
It’s a brownie spoon pie, which also means no slicing into even wedges! No worrying about pretty, perfect slices! This may be the best pie ever.
Even without the usual pie characteristics, this should be on your list to make soon.
It’s a baked cookies and cream dessert, essentially. Baked cookies and cream! And it’s probably one of the easiest pies you’ll ever make.
If you can crush cookies and whip egg whites, you’re set.
The pie bakes up super tender inside with a lovely top crust from the egg whites. The cookie crumbs are in every bite, and the creme chantilly puts it over the top. I’m still not sure how I’ve missed pies like this for so long – this one honestly takes 10 minutes to put together and get into the oven!