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Here's The Latest #113
April 8, 2018

Hello! Happy Sunday!

I spent the better part of yesterday painting our oldest daughter Hatti's bedroom. It always amazes me how much time it takes to clean out, prep, and paint a single room. Blake was awesome, keeping me nourished throughout the day...he made coffee and a ham and eggs brunch, and then brought home some of my favorite take-out sushi. That crunchy spicy roll was the perfect way to end my day...after a long hot shower.

My Favorite Things this week... I shared about this cookbook (link HERE) in last weekend's newsletter. And I just have to give another shout-out, after cooking and baking from it this past week. I tried two recipes, both wonderful - see "CRUMBS" below to see what I made!

Thank you so much for joining me here each week, for reading the blog, and for following along on social media. I am so grateful for your company.

I hope you're having an awesome weekend!
-Brenda

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NEW: On The Blog This Week

Strawberry Shortcake Scones are buttery and golden, and studded with juicy strawberries. A drizzle of sweet vanilla cream glaze is the perfect way to finish them.

Read this post and grab the recipe here.

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CRUMBS: What We Made This Week

I made deviled eggs to take to Easter brunch at a friend's house last weekend.

While we always think of deviled eggs for Easter, it's really such a great appetizer all year 'round. Every time they show up at a gathering, people ooooh and aaaah over them, and then they disappear in the blink of an eye. Because people ALWAYS love 'em!

Here's my classic deviled eggs recipe, plus 12 ways to garnish!

Ancho-ladas from The Minimalist Kitchen cookbook by Melissa at The Faux Martha. You need this recipe and this cookbook in your life!!!!

ANOTHER recipe from The Minimalist Kitchen cookbook.

OhMyGoodnes, I'm in love. These Citrus-Poppy Seed Cookies are heavenly.

Stay tuned...

I'll be sharing the recipe on the blog SOON!

I like tequila.

I like margaritas.

And I really like it when the tequila is kicked up with some jalapeño.

If you've never infused tequila before, it's super easy. Just place 6 slices of jalapeño in 2 cups of tequila and let it sit overnight before removing the jalapeño slices. For even more bite, infuse for a longer amount of time. And then use in your favorite margarita recipe. SO GOOD!

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ARCHIVES: Yum From The Past

Sweet and smoky and lightly spiced, this Grilled Chipotle-Orange Salmon promises to become a grilling season obsession.

Get the recipe here.

Served in pretty ramekins, these Individual Coconut Tres Leches Cake Cups are a tasty, fun treat!

Get the recipe here.

If you ever visit Mexico and see an unassuming listing of Mexican Coffee, just order it. Or…if you simply can’t wait, try my version. It doesn’t come with a flaming side show, but it is still pretty darn tasty.

Get the recipe here.

 
 
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