You know when a food blogger posts two boozy recipes in a row, there’s something going on that’s worthy of some serious celebration. Well, I promise I won’t disappoint on that front. Not only is today my 25th birthday, not only is New Year’s Eve in just a few short days, not only is it the happiest and most relaxing and coziest time of the year…
But also last week Brad asked me to marry him, and I said yes.
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Question: Will I ever get tired of the combination of bourbon and vanilla bean?
Answer: No. Never. Definitely not. Especially when it’s all wrapped up in a super rich, crispy and creamy French toast that is just begging to be your warm and cozy not-leaving-the-house-or-changing-out-of-these-pjs-all-day Christmas brunch.
I didn’t take any food pics this week, so here is a throwback to Thanksgiving weekend, eating mountains of incredible, authentic bulgogi at home in Los Angeles! Can’t wait to do it all over again in a few weeks.
Hey guys! How’s your week going? I’m definitely feeling the holiday buzz and a little stress – so much to do, so little time! I finished all of our Christmas shopping this past weekend, and now I’m just baking up a storm – which is at least my favorite to-do! We have three holiday parties in three days coming up, so at least I know it will be a wonderful weekend despite being insanely hectic. Here are this week’s Foodie Favorites.
Today is Halloween part deux, coming at you in the form of a slice of ooey-gooey spiced pumpkin cake and a big ol’ dollop of bourbon vanilla bean whipped cream.
I mean, is there any better way to do it?
This pumpkin cake also has the double distinction of being Brad’s sister Tara’s favorite birthday cake. Her birthday’s coming up this week, so not only are we celebrating Halloween, but also HAPPY BIRTHDAY TARA! I wish gooey pumpkin cake tasted as good with the eyes as it does with the mouf.