5 Killer Fall Grilled Cheese Ideas

I’ll be the first to admit that I was definitely a grilled cheese kid. You know the  type… 5 Star restaurant? Grilled cheese please. San Francisco asian noodle house? Grilled cheese please. Cafe under the Eiffel Tower in Paris? Grilled Cheese please. Austin TX Famous BBQ? You get the picture. As crazy as it drove my parents back then, you better believe their faces light right up whenever I’m in town and offer to do a grilled cheese night now a days. So here’s a look at some of the fall flavor combos I’m loving most right now, and some ideas for your next sandwich craving!

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French Onion Soup Grilled Cheese // BS’ In The Kitchen

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Brie & Bacon Grilled Cheese with Fig Jam // Sweet Sugar Bean

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Grilled Cheese Sandwich with Garlic Confit and Baby Arugula // Food & Style

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Bacon Jam Grilled Cheese // The Recipe Rebel

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Balsamic Blueberry Grilled Cheese Sandwich // Amanda K. by the Bay

And there you have it! From french onion to garlic confit, bacon jam, and brie, you should be all set when the time comes to impress your friends with a killer grilled cheese. I am currently on the hunt for a pumpkin inspired flavor combo so if you happen to see one let me know! Leave me a comment here on the blog or find me on Facebook and Twitter.

Rosette Apple Pie

apple_1IMG_1452apple_3Theres nothing like spending Sunday morning testing out a new recipe. This Sunday I decided to go for a simple yet sweet Rosette Apple Pie, inspired by Blake Lively and her lifestyle website Preserve. I will say for how simple the recipe is, the technique is a bit tricky. I definitely have a few tips in mind for next time! Here’s the rundown:

What you’ll Need:
1 Ready-Made (or homemade) Pie Crust
3-4 Red Apples
1/2 Stick of Butter
3/4 Cup Light Brown Sugar
Zest of 1 Lemon
Cinnamon

Melt the butter over medium heat. Whisk in sugar, lemon zest and cinnamon and cook for 2ish minutes until a smooth syrup is formed and all sugar is dissolved; then set aside. Prep your pie crust and preheat the oven to 400 degrees. The best way to tackle the apples is with a mandolin. If you don’t own one, or are like me and are completely accident prone and can’t be around super sharp tools – just go with a knife. The thinner the slice the better, then cut each slice in half into a half moon shape. I made the mistake of slicing the first two apples a bit thick, so they didn’t form into that desired rose shape so well. Once you’ve got them all sliced up, just start placing them in circles starting at the outside of the pie crust and working your way in. After you’ve got your rose shape down, heat up your syrup again for a few seconds then drizzle it over the top of the pie. Make sure not to miss the crust! Throw it in the oven for 25 mins or so then you’re all set! I would suggest serving a slice with a hot cup of tea or some good old fashion vanilla bean ice cream. Enjoy!

 

Kale Artichoke Spinach Bacon & Cheese Dip

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Does it get much better than a cheesy hot dip out of a cast iron pan? Iiiiiiii just dont think so! I love trying out new snacky type recipes for Sunday afternoon football, and my latest creation came out pretty well. I usually cook to taste when it comes to things like this, so take the ingredients below and add/subtract as your flavor heart desires!

What you’ll Need:

Freshly Chopped Kale + Spinach

1 Can Artichoke Hearts (drained and chopped)

About 1 Cup Parmesan Cheese (shredded)

About 1 Cup Pepperjack Cheese (shredded)

About 1/2 Cup Sour Cream

1/3 – 1/4 Cup Mayo

1 Garlic Clove (minced)

Bacon (fried and chopped up finely)

In a large glass bowl I start with the cheese, mayo and garlic. No need to whip it up, you want the consistency of this dip to be kinda chunky and textured. From there I add in the bacon then finish it up with the greens. Grease up a small cast iron pan and pour it in, then finish it off with some shaved parmesan (pecorino would be even better) then throw it in the oven for 18-20 mins. You want the top to get a little brown, so just check for color after 18 mins. Throw on some salt and pepper and away you go! My favorite thing to serve with a dip like this is bagel chips. Yum! Stay tuned for a few more Football Sunday recipes coming your way soon.

 

{10.17} Friday Favorites

Happy Friday loves! It’s been a while since I’ve had the time to put together a Friday Favs list, so I’m excited to share my latest roundup with you today. Fall is in full swing (even here in steamy Las Vegas) and I could not be happier! Pumpkin spice, dark oranges, brown and red, cinnamon, these are just a few of my favorite things from the past few weeks. Check them all out below!

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BREAD + BARROW // Cardamom Bundt Cake with Orange Blossom Glaze

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Preserve // A Fall Baby Shower

Whole Wheat Rosemary Crust Tomato Galette- My Diary of Us-1My Diary of Us // Whole Wheat Rosemary Crust Tomato Galette

I could go on forever with all my new fall favorites, but for now I’ll leave you with this. What’s been inspiring you this fall? I would love to know! Leave me a comment here on the blog or find me on Facebook and Twitter.

 

Nightmare Before Christmas Cake

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Happy National Dessert Day guys! In honor of this fun holiday I wanted to share a look at my Nightmare Before Christmas Cake from last weekend. I threw a little Halloween party and thought this would be the perfect compliment to the Poison Candy Apples and Candy Corn Cookies (recipes coming soon).

The Rundown:

I used this heavenly Dark German Chocolate Cake recipe to start then opted for a lemon and honey buttercream frosting. I actually went in that direction because I realized about 5 mins before making the frosting that I was out of vanilla and orange extract, which is my usual go to buttercream flavor. That’s the beauty of buttercream right? You can make it however you want! I topped off the cake with a simple sugar caramel drizzle and some fun sprinkles picked up at Target. And there you have it! What are some of your favorite desserts and Halloween theme treats? I would love to know! Leave me a comment here on the blog or find me on Facebook and Twitter.