Nothing says holiday like a champagne cocktail. It’s the perfect cocktail for breakfast, brunch or dinner! Which means I’m pouring them all the time. Literally, all the time.

This one is a perfect combination of holiday flavors with the cranberry and the orange. And if you’re just making two, then you can buy a split of champagne or prosecco and not have any waste. It’s not like I’ve ever reached a point when I “wasted” champagne, but still…

cran-orange Mimosa

1 ounce cranberry juice

1/2 ounce orange liquer

champagne

twist of orange for a garnish

Pour all ingredients into a champagne flute and garnish.

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Christmas morning - or the two weeks before Christmas morning when the kids are home and you have literally nothing to do with them in the morning - deserve something delicious and festive for breakfast! We sure do love gingerbread at our house. Basically because it’s cake. Which means these taste like cake and who doesn’t love cake for breakfast?

Also, they sound super festive, so despite the fact that they are really easy - they give you the illusion of being a real Christmas elf. Even if you’re exhausted because the kids are home for way too many days before the holiday even starts!

Gingerbread Waffles

1 cup flour

1 teaspoon baking powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup sugar

1 egg yolk

1 teaspoon vanilla

3/4 cup milk

1/4 cup molasses

3 tablespoons melted butter

STEP 1

Combine all of the dry ingredients. In a separate bowl (or giant measuring cup) combine all of the wet ingredients.

STEP 2

Carefully blend all of the ingredients together and let them rest for 3-5 minutes. While they are resting, warm up the waffle maker.

STEP 3

Spray the waffle maker with cooking oil and fill the waffle maker about 1/2 full. Cook slightly longer than usual - mine went an extra two minutes - until crispy. The trick is to test the first one and see how much longer you need to let the rest of them cook. They will take extra time!

Serve hot with whipped cream and syrup.

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Espresso Martini

A little something for the parents on Christmas morning - or the week before?

🍸

2 ounces vodka

1.5 ounces espresso

.5 ounce coffee liquer

Pour all ingredients in a cocktail shaker. Fill with ice and shake well. Strain into a martini glass and top with three coffee beans. Cin cin!

Is anything more decadent than Beef Bourguignon? Probably. But it still sounds super elegant and fancy. Basically we’re talking about slow cooked beef stew with red wine. By using a good quality of steak this traditionally long cooking French stew cooks in just 20 (-ish) minutes making it perfect weeknight comfort food. All you end up actually waiting to cook is the potatoes. Once they’re done - you’re basically there.

But, good news, it can also cook as long as you need. Kids at practice? It will be fine when they get home. PTA meeting? Make it first and everyone can eat when they’re ready.

Also, it’s nice enough that you can make it for company with a green salad on the side.

The trick for everything is to use GOOD RED WINE! Do not skimp. Buy the good stuff. Drink the good stuff. Serve it along side this stew and all of you will be tickled.

Quick Bourguignon

Serves 4

1 cup pearl onions

1 cup sliced carrots

1.5 lb sliced sirloin steak

2 cups chopped potatoes

1 ½ c red wine

4 cups beef stock

6 sprigs fresh thyme

salt & pepper

STEP 1

In a large dutch oven, brown meat, carrots and potatoes until browned on all edges and a little crispy.  Season with salt and pepper.

STEP 2

Pour red wine into the pan and boil for two minutes until reduced by half.

STEP 3

Pour stock in the pan and bring to a boil.

STEP 4

Add pearl onions and thyme.  Reduce heat, cover and cook until meat is cooked through – about 15 minutes.

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Peanut Butter + Chocolate is a tale as old as time. It’s literally the best combination of flavors. I can’t actually come up with a better one. Unless we’re taking queso and chips - but that’s totally different than PB&C.

Rumor has it my husband made peanut butter cookies when he was a kid. He used to put chocolate chips in them because he is smart and knows PB&C is the best combination. The hilarious part of this rumor is that I have known my husband for 25 years and not once has he even attempted to make a cookie.

These are perfect to take to a party or for a Big Cookie Friday celebration. I can’t get enough of them.

Chocolate Dipped Peanut Butter Cookies

makes two dozen

1 1/2 cups flour

1/2 teaspoon baking powder

1/2 cup butter, softened

1/2 cup brown sugar

1/2 cup sugar

2 tablespoons milk

1 egg

1 cup peanut butter

1 teaspoon vanilla

1/2 cup chocolate chips

1 tablespoon shortening

STEP 1

Preheat oven to 350 degrees.

In a small bowl, combine the flour and baking powder. Set aside.

STEP 2

In the bowl of a stand mixer, cream together the butter and sugars. Add the peanut butter, egg, and vanilla. Blend until well combined.

STEP 3

Scoop the dough out and flatten each scoop. Bake 10 minutes until brown on the edges.

STEP 4

Microwave the chocolate chips with the shortening in 30 second bursts until smooth. Dip half of each cookie in the chocolate. Let cool on waxed paper until the chocolate has set. It will not set completely hard.

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We’ve been to Vegas quite a few times over the last few years. Tickets from Seattle are cheap, the weather is usually good, and the food is EPIC. I eat so well when we are down there. Like so well. And I love a good hotel sleep. So it’s the best of all the worlds - hotel sleep + ridiculous amounts of food.

We don’t gamble so we don’t know anything about that. I literally go for the food and the sun.

EATS

Best Friend - in the MGM Park - Roy Choi’s Korean fusion restaurant is epic. We go every time we’re there!

Giada - at the Cromwell - Phenomenal Italian food with even better service. Totally surprising for a celeb TV chef restaurant. There are plenty to choose from, but this is tops.

Lago - in the Bellagio - Has a great brunch! And you can see the fountain. Don’t miss the Bloody Mary.

Bardot Brassierie - in the Aria - Another great brunch! The hash browns are like giant tater tots and I’m totally here for it.

DRINKS

Chandelier Bar - in the Cosmopolitan - three levels of a fun space, with a great martini

Rhum Bar - in the Mirage - great for mai tais and an outdoor patio that’s cute, not on the strip

Mama Rabbit - in the MGM Park - a tequila bar that’s epic. Tell your bartender what you like to drink, the custom drinks are perfection.

Vesper Bar - in the Cosmopolitan - order the Vesper.

SIGHTS

Meow Wolf - a wild art installation in Area 15 that’s worth the Uber ride

Wayne Newton - Mr. Vegas himself still puts on a heck of a show.

LOVE - Cirque du Soliel meets the Beatles - it’s super fun if you like 60’s music

Taco Bell Cantina - a night club in a Taco Bell. Are you kidding me?

Fremont Street - Vintage Vegas at its finest. But don’t stay long.

Eataly - Less produce and actual groceries than the NYC outpost but way more food to snack on.

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POUR YOURSELF A COCKTAIL

I’ll admit I’m not a huge Thanksgiving person. It’s not my favorite menu, I don’t understand why it’s mid-week, and it always feels so forced. For the last two years we’ve left town for Thanksgiving. Last year we went to Washington DC and this year we’re headed to New Orleans.

But I know loads of people love this holiday and all of the foods that go with it. So I’ve assembled my own versions of everything that’s good for the holiday and left off the gross stuff. Have a great holiday, however you choose to celebrate and check @Ali.hedin on Instagram if you want to see how I spend my random Thursday dinner in November.

Thanksgiving for two!

Rosemary Turkey Breast

an old school favorite

Vintage Cranberry Jello Salad

Crispy Brussel Sprouts

Cranberry Bliss Cookies

Cin cin

The perfect cocktail for the holiday

Set the kid’s table

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I’ve been making this cake for so long I was shocked that it wasn’t on the blog already! Whoops. This is going to be your new favorite cake. I like it for dinner parties because it’s not super heavy. But with the whipped cream and caramel, it’s EPIC.

I use the Salted Caramel in a squeeze from Whole Foods. You can make your own or use your favorite, but it’s the simplest way to impress at Thanksgiving, Christmas, or any dinner party.

Pear Caramel Cake

serves 4-6

½ cup butter, room temperature

1 cup white sugar

2 eggs

1 teaspoon vanilla

1 1/3 cup all purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup sour cream

1 cup sliced pear

¼ cup turbinado sugar

caramel sauce for serving

STEP 1

Preheat oven to 350 degrees. Grease the bottom of a 9” round pan. Cream together butter and white sugar until light and fluffy.

            ½ cup butter

            1 cup white sugar

STEP 2

Whisk in eggs and vanilla until combined.

            2 eggs

            1 teaspoon vanilla

STEP 3

In a separate bowl, combine dry ingredients.

            1 1/3 cup all purpose flour

            1 teaspoon baking powder

            ¼ teaspoon salt

STEP 4

Alternate adding dry ingredients and sour cream starting and ending with dry ingredients.  Add the flour in two batches with the sour cream added in between.  Gently fold in fruit.  

            ½ cup sour cream

          1 cup sliced pears

STEP 5

Pour the batter into the prepared pan and sprinkle the turbinado sugar on top.  Bake 35-40 minutes until a toothpick comes out clean. Cool completely before serving.  

To serve, top with whipped cream or ice cream and a drizzle of caramel.

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Have you ever had the Cranberry Bliss Bar at Starbucks? I resisted for years because it did not look delicious, but oh boy was I wrong. Cranberry Bliss Bars are SO GOOD. It’s dried cranberries, white chocolate, cream cheese and a cookie layer which meant it was perfect to turn into a cookie!

I made these and ate quite a few immediately. Then I froze a bunch of them to see what happened. They were perfect! Which means you can make these cookies today - freeze them - and defrost them in time for Thanksgiving. Or Christmas. Or a Tuesday board meeting - which is what I will take them too :)

Cranberry Bliss Cookies

makes 2 dozen

1 cup shortening

1 cup sugar

1 cup brown sugar

2 teaspoons vanilla

2 eggs

2 1/4 cup flour

1 teaspoon baking powder

1 teaspoon cream of tartar

1 teaspoon ground ginger

12 ounces white chocolate chips

1 cup dried cranberries

1/4 cup cream cheese

1/4 cup powdered sugar

STEP 1

Preheat oven to 350 degrees

In the bowl of a stand mixer, cream together shortening and sugars. Whip in eggs and vanilla and blend until smooth and fluffy.

STEP 2

Combine all dry ingredients and add them to the stand mixer. Blend them together slightly.

STEP 3

Pour in the chocolate and cranberries and blend until the batter is totally mixed. Scoop on baking sheets and bake 12 minutes until browned. Let cool on the baking sheet before moving to a cooling rack.

STEP 4

Warm cream cheese in the microwave for a few seconds until soft. Whisk in powdered sugar. Drizzle the top of cooled cookies.

Eat immediately or store in an airtight container for up to one week.

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If you’ve had happy hour at Jak’s bar, then you know all about the crispy brussels sprouts with bacon. These are an epic recreation of those. Being able to make them at home is a blessing (brussels sprouts are healthy!) and a curse (you will eat them all the time).

This is the perfect Thanksgiving side. The oven will already be hot so all you need to do is make the bacon and pop them in the oven. Literally, it’s a half hour tops and they’re done.

Crispy Bacon Brussels Sprouts

1 pound brussels sprouts, sliced thin

4 slices bacon

1 tablespoon olive oil

1 tablespoon cornstarch

Balsamic glaze for serving

STEP 1

Preheat oven to 400 degrees.

In a large cast iron skillet, cook the bacon until crispy. Remove from the pan and set on a paper towel to cool.

STEP 2

Toss the brussels sprouts with olive oil and corn starch until coated. Pour them into the cast iron skillet and toss in the bacon grease gently.

STEP 3

Pop the pan into the hot oven and let roast in one thin layer for about 15 minutes. When they are starting to get brown and crispy, toss and give it another 5 minutes in the oven.

STEP 4

Chop the bacon and toss with the sprouts. Drizzle a little balsamic glaze over the sprouts and serve hot!

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It’s an epic debate in every household - canned cranberries or fresh? Our house does both and we get made fun of by the fresh contingent that we love our jellied cranberries. Those of us that love the canned berries can’t believe you’d choose cranberries over a vintage, retro, delicious jello dish!

Making your own canned cranberries is maybe the best of both worlds. It’s jello. But it’s also homemade. You can add any flavors you prefer into this. I like the brightness of the lemon and the texture of the pineapple. Jello salad with no texture is just a giant jello jiggler.

Cranberry Jello Mold

4 cups 100% cranberry juice, divided

4 envelopes plain gelatin

1/2 cup sugar

1 tablespoon lemon zest

8 ounces crushed pineapple

STEP 1

Pour one cup of cranberry juice in a bowl and sprinkle the top with the gelatin. Try to get all of it touching the liquid. Let it sit until the gelatin looks like it’s absorbed the liquid.

STEP 2

Bring the remaining juice to a simmer on the stove with the sugar. Pour the hot juice over the gelatin and whisk until combined. Stir in the pineapple and lemon zest.

STEP 3

Spray down a bundt pan, a jello mold, or a circular bowl with spray oil. Pour in the cranberry mixture and carefully transfer to the fridge. Let sit for 24 hours.

STEP 4

To unmold the jello, fill a large bowl or a small sink with hot water - just three to four inches deep with water. Dip the mold into the water to warm up the jello. Invert the jello onto a plate and serve!

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