I've been a serious slacker the past few months when it comes to my blog. I've got plenty of excuses...wedding planning, holidays, etc, etc, etc...but I really just need to suck it up and get back to it. Gavin and I have been in Florida for the holidays and I have discovered (with the help of my mom) a super fun vintage store just a few minutes away. This one of a kind find is called Retro Rosie and Cobweb's Unique Finds. They have EVERYTHING! Today, I walked out with a vintage raspberry winter coat, gold elbow length gloves, a gold clutch and Vogue Sewing book (I've recently gotten a sewing machine and it is my new obsessionh). The coat is fabulous...and I nearly purchased one identical from Juicy Couture on Monday...however, this one was a mere $30 (and I'm sure much better made). So, consider this my comeback. I pinky promise to start blogging again.

Holy Carb Overload!

Holy Carb Overload! Today, I had a bagel, a doughnut and a cupcake. All of this was at work. WOW! I think I've taken in enough carbs to last a month..not to mention calories...and the sad thing is, I'm hungry right now! WTF? Put me down as FATTY today!!

Goat Cheese & Artichoke Dip

When I saw the email on my cracked out iPhone from "The Meaning of Pie" website, I had to look twice to make sure I was reading it right. Goat Cheese. Artichoke. That could be 2 of my favorite things. I could eat a log of goat cheese in about 10 minutes. And artichoke dip is...well...you know how good that stuff is! My thoughts then turned to one of my best friends, Amy, who loves goat cheese about as much as I do and I instantly knew I would be sharing this kick ass recipe with her! Thank you so much to The Meaning of Pie (www.themeaningofpie.com) for this amazing recipe..and all the other ones too!



Preparation:

8 ounces cream cheese, softened
1 (14-ounce) can artichoke hearts, thoroughly drained and squeezed with paper towels
1 to 2 garlic cloves, minced
5 ounces (give or take) of goat cheese, softened
½ cup shredded parmesan cheese
Dash of cayenne pepper
Dash of cracked black pepper

Let the cheeses soften a bit and then mix them all together thoroughly, along with the garlic and the peppers, using a fork or an electric mixer.

Squeeze the artichokes with paper towels until you have gotten most of the liquid out of them. You will be surprised at how much water artichokes are holding even after you have drained them. Chop them up coarsely and then add them to the cheese mixture. Gently fold in the artichokes.
Place the mixture into an oven-proof dish. I used an 8-½ inch round shallow baking dish, but you could easily use 2 smaller ramekins or some other dish. Bake at 350 degrees for 25 to 30 minutes until it is hot and a little browned on top. Remove from the oven and serve.

This is still wonderful when it is cooled to room temperature. It is also one of those dishes that when served right out of the oven will scorch the roof of your mouth so proceed with caution. I have served it with Carr’s water crackers and it is also fantastic with sea salt seasoned pita chips.

Brunch

This has been a perfect brunch weekend. Relaxing with my honey before he is off to New York for the week. While I have lots of delicious brunch recipes, one of my favorites is Blueberries and Cream Soufflé (compliments of thenest.com). This recipe makes 6-8 servings, so I have to cut it down when its just Gavin and I.

Ingredients:
2 packages (8 oz. each) Neufchâtel or light cream cheese
10 cups cubed day-old french
Bread (about 1-inch cubes)
2 cups fresh or frozen blueberries
8 large eggs
2 cups whole milk
2 tablespoons sugar
1/2 cup pure maple syrup
Blueberry syrup (see recipe below)

Spray a 3 1/2- to 4-quart casserole generously with nonstick cooking spray. Cut one of the cream cheese packages into small cubes. Toss together the cream cheese cubes, bread cubes and blueberries and then place mixture in the casserole dish. Soften the remaining cream cheese in the microwave for 60 seconds. In a Bowl, whisk together the softened cream cheese, eggs, milk, sugar and maple syrup. Pour mixture evenly over bread mixture. Cover and refrigerate 2 hours or overnight. Remove from refrigerator and bring to room temperature, about 30 minutes. Bake, uncovered, at 375 degrees for 50 to 60 minutes, or until lightly browned and set in the center. Serve with blueberry syrup and sprinkle with powdered sugar, if desired.

Blueberry Syrup
1 cup sugar
1/2 cup corn syrup
1 cup blueberries
1 teaspoon vanilla

In a blender, blend sugar, corn syrup and blueberries. Pour into a small saucepan and bring to a simmer, stirring for 3 minutes. Remove from heat and cool for 5 minutes. Stir in vanilla. Serve warm. Store in the refrigerator for up to two weeks. Makes 2 cups

We officially are 100% decorated for Christmas! The Christmas tree is up and decorated, stockings are hung and the garland covers the mantle and staircases. It is B-E-A-U-T-I-F-U-L!