One of my favorite things about moving is finding my new daily spots, and as of this morning it appears that I’ve found my new coffee shop. I’ve been hearing about O Face Doughnuts for a while now from co-workers and random locals, but never actually made my way into one. From In Hand Doughnuts to Gluten Free and even ‘Fork & Knife Doughnuts’ (you’ll literally need a fork and knife to eat them ex. Orange Boston Cream w/ Grand Marnier Choc Glaze) they have every sweet tooth covered.
Chocolate Old Fashioned w/ Earl Grey Chocolate
Blueberry Cake w/ Cream Cheese Frosting (gluten less)
S’Mores w/ Milk Chocolate Ganache and Toasted Marshmallow
Key Lime Curd w/ Whipped Cream & Grahm Cracker
Rootbeer Float – Vanilla Pudding, Rootbeer Caramel &
Chocolate Covered Poprocks
I could say that I wish there were some healthy options, but I would be totally lying.I definitely plan on working my way through this extensive doughnut menu on Friday at at time! To check out their full menu – click here and don’t forget to stop by next time you find yourself downtown!
Since moving to Downtown Las Vegas last week I’ve already had the pleasure of trying out some killer new spots. It’s such a nice change to be in the hustle and bustle of city life again! One of my favorites so far, which I had been looking forward to for quite some time is Carson Kitchen. Located on the corner of 6th and Carson this upscale/rustic/new american gem features a great menu of small plates, entrees, and fantastic cocktails. Here’s a look at what we tried:
Crispy Chicken Skins with Smoked Honey
Bacon Jam with baked brie and a toasted baguette
‘Devil’s’ Eggs with crispy pancetta and caviar
Jalapeño Poppers with andouille sausage and cream cheese
I could eat the poppers all day long and the Bacon Jam will definitely be a permanent starter! For cocktails we went with a Brewers Fix (hop head vodka, apricot preserves, fresh lemon, simple syrup, prosecco) and The Towns End (slow & low whiskey, fernet vittone, amaro del sole, regan’s bitters #6, angostura bitters) both were awesome. Even if I didn’t live a few blocks away Carson Kitchen would definitely find its way into my night out rotation. Plus how can you not love a restaurant with a swear jar out on the counter?! Too funny. The service was fantastic and I can’t wait to head back and try out more of the menu! Make sure to stop by during your next Downtown LV visit.
Happy Thursday guys! I’ve got a new and exciting recipe post to share with you all today, a classic chocolate chip cookie with a holiday twist! I’m teaming up with Nestle Toll House to share their new line of Holiday DelightFulls, which are basically a more heavenly version of their regular chocolate chips. They’re filled with all sorts of fun stuff like cherry, caramel, peanut butter, mint and more. I really had to exert some strength not to just eat the entire bag while trying to put this recipe together! I chose cherry and caramel for my two options and decided on a peanut butter cookie to really hit it out of the park. Check it out below!
What you’ll Need:
1 Cup Sugar
1 Stick Butter (room temp)
1 Cup Smooth Peanut Butter
1 Teaspoon Vanilla
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 1/2 Cups Flour
1 Bag Toll House DelightFulls
A cookie recipe like this is pretty straight forward and it’s a great thing to have in your recipe bank for those last minute dessert needs. I’m a huge fan of peanut butter cookies and I thought those cherry chips would really add some great holiday flavor. The recipe is pretty straight forward, take your dry ingredients from the list above (flour, salt, baking soda) and mix that in with the wet (sugar, butter, egg, vanilla, peanut butter) then combine all that in a large mixing bowl. I like to use my hands when mixing recipes like this, I think you can get a better consistency for the dough rather than using a wooden spoon or spatula. After you’ve got your dough all set, mix in a generous amount of the chocolate chips! I say generous, but I’m a total chocolate freak. From there just take spoonfulls of the dough and roll them out into balls and place them on your cookie sheet. Bake 9-11 mins at 375 (depending on your oven) then voila!! I split my dough into two different bowls just so I could try out both types of chocolate chips and although I did love the caramel chips more plain, I liked the cherry chips better in the cookies. Let me know what you guys think and thanks to Nestle Toll House for sponsoring my sweet tooth this weekend!
OH! P.s. I wanted to make them a little more holiday-ish so I threw on some gold and red sprinkles about 6 mins into the baking time. This keeps the sprinkles more in tact rather than mixing them in the dough! Enjoy!
Happy Sunday guys! I thought I would sneak in one quick post before the madness of this week sets in. With Christmas right around the corner we’ve been going non stop, but did finally take some time this afternoon to play around with a few new kitchen things. The latest addition to our arsenal is a Marcato Atlas Wellness 150 Pasta Maker which I snagged on Amazon for just $69. For something this close to a restaurant style pasta maker, it was a great deal! We decided to try out a pappardelle with lamb for our main ingredient. Lucky for us, Echo & Rig Butcher Shop is right down the street and had a great selection of cuts to choose from. We snagged a few different pieces then began the dish!
What you’ll Need:
- Your choice cut of lamb (we used 2 lamb shanks)
– Frozen Peas (frozen or fresh)
– Pearl Onions (frozen or fresh)
– Fresh Parmesan
– Salt and Pepper
– Red Wine
– Olive Oil
– Sage and Rosemary
To start off with the pasta we went with this easy peasy Homemade Pasta Recipe from our favorite pioneer woman, Ree Drummond. It’s literally as simple as folding flour and eggs (2 eggs for every 1 cup of flour) then rolling it through the pasta maker. Being able to make your own pasta is one of the coolest things. It really adds something to your dish and you’ll never want to buy pasta from the store again. For the lamb we braised it in red wine with sage, garlic, rosemary, salt, pepper and some olive oil. You can really go about this part however you like best. For a step by step try out this Red Wine Braised Lamb Shank Recipe from Food & Wine! Once you’ve got your pasta and meat ready, throw it in a cast iron pan with your veggies then top it off with some parmesan. Like most recipe posts here on AM, everything is really up for interpretation, but if you’ve got any questions just leave me a comment and i’ll get back to you asap! I hope you all have a great week and are inspired to make your own pasta someday. I promise, it’s such a cool experience and you won’t regret it!