We’ve got a few things to celebrate today.
1. It’s vacation time – finally!! We’ve been waiting all summer for this week, and after today, I’m pretty much going to be unplugged. There’s no wifi, no computers. Just beach time with the family, lots of eating, and lots of napping.
2. Fall is coming! I’m not completely ready for cold weather and this horrible winter everyone is talking about, but I am ready for some cooler weather, changing leaves, and sweaters.
3. It’s FOOTBALL SEASON. I’ve been watching as much college football as humanly possible, and that’s the one thing I’ll miss this week on vacation….is that weird? I love it. I can’t help it!
To help celebrate both fall AND football season, we’re talking about this spicy bbq chicken pizza today.
Okay, so a few years ago, I was convinced that I had the perfect pizza dough recipe. And it’s good – really good. And you don’t really have to let it rise, which makes it nice for weeknights. But….there’s a new dough in the rotation, and I really think this is the best pizza dough ever.
This is not a recipe.
Can you really have a recipe for s’mores?
It’s some kind of cracker with marshmallow and your favorite chocolate, all melted and completely messy. Easy!
But I couldn’t not share this. A few weeks ago, after the Lindt chocolate and wine pairing party, we went over to Susan and Jon’s house for dinner + s’mores, and I’m pretty sure I had the best s’more of my life.
I mean, I wouldn’t doubt it since it was with Susan – she (literally) wrote the book on s’mores.
The s’mores we had that night?
A new creation.
A S’more-o. S’mores made with oreos as the “cracker”. No graham crackers in sight.
And just to put it over the edge, we used Lindt sea salt chocolate. Holy moly. That sea salt chocolate will be in every s’more I have from now on.
I am so excited to finally tell you guys – I’M WRITING A COOKBOOK!
AND. It’s all using one of my very, very, very favorite things: COFFEE.
That’s right. Next fall, you’ll be able to get this cookbook, full of sweet + savory recipes using coffee.
I AM SO EXCITED!
And maybe, just maybe, a little bit over-caffeinated.
I think I better get used to that!
The majority of the recipes will be brand new, but I will be taking some of my all-time favorites and revamping them for the book. My coffee creamers will definitely be updated for the book, plus things like fun coffee cakes and baked goods, and all kinds of savory dishes that I can’t wait to work on.
From the different varieties, flavors, and undertones to brewing the perfect cup (in all kinds of ways!), from hot coffee to iced coffee, from coffee cake to short ribs….this book is going to have it all.
I can’t wait to share it with you!
I love hummus. Do you love hummus?
I love that it’s an easy snack. I love that it can be a complete meal. I love that you can open a container and be ready for a party. I especially love that it’s not just great with celery and broccoli and chips – it’s super tasty spread on flatbread or with eggs or folded into grain salads.
My only problem with hummus is that I tend to get in ruts with the flavors. I keep buying or making the same ones, over and over, instead of adding new spices each time. So this is my new goal – to make all kinds of hummus, whatever I can think of, so I don’t get bored. Because life without hummus is just sad.
Starting with this one.
The first time I had chimichurri was on one of our Honduras trips. I had NO idea what it was. We went to dinner at a place called El Gordo’s (seriously), which basically serves all meat, plus some chimichurri and tortillas. Not a bad meal after you’ve been working outside all day. Especially when you cover your entire plate with the oil-and-herb sauce they brought out in little bowls, one at each person’s seat.