’Tis the season! I feel like the day after Thanksgiving my neighborhood goes into Holiday high gear. Literally every single house in my neighborhood is already decked out with holiday decorations, trees, Santas on the roof. I’m over here trying to recover from Thanksgiving lol.
Today is as good as any day to get the party started! I’m starting easy, grooving into the holiday season with breakfast. For this post, I teamed up with JUST and their new product JUST Egg. I used it over the summer, remember? It’s a product that truly blows my mind because it’s made from mung beans and yet it tastes just like eggs (texture and flavor). It’s wild!
Today I am doing the very difficult and labor-intensive work to tell you How to Build a Fall/Winter Cheese Board!
I’m not trying to brag but I have been invited to two holiday parties already and we haven’t the true Holiday season. This is going to be a very fun time for me! I’m excited. My neighborhood is very into the holiday spirit; each and every single house on the block already has lights up. In order to fit in with the Jones’, we spent the weekend trying to get our lives together, i.e., getting rid of the squirrel-eaten pumpkins.
Let’s dive in:
How to Build a Fall/Winter Cheese Plate!
– Pick your cheeses: Harvarti, Gouda, Alpine (gruyére) – I cubed up Havarti and Gouda for easy consumption. I am all for keeping cheese in their wedge-form but it’s also great to cube up easy-to-eat cheese like these. This way people can use a toothpick and keep it moving.
I used to be one of those psycho people who liked to be really hungry for Thanksgiving dinner. So instead of having breakfast, I’d just power through the day so I could REALLY enjoy dinner. But then that lead to be, like, being mean to people so now I make sure to eat breakfast AND I always have an appetizer prepped.
This is perfect for that because it can be made the day before and then heated up when hanger-vibes strike.
I do things at the holidays I don’t always do during the year: I (attempt) to decorate every corner of my apartment; I bake any chance I get; and I put antler ears on Amelia and force her to take pictures with me. Basically, what I’m saying is that I embrace the season and try and make the most of it. A big part of taking advantage of the season is creating things, arranging things, and making my home look as pretty and magical as possible.
Today I teamed up with Target to show you a pretty and fuss-free dessert table. Treat-making is my favorite thing to do but I do know that during the holidays it’s tough to tackle a gigantic project for a party (I tackled a buche de noel on Saturday, more on that later!), so I wanted to give you something super easy: Cappuccino Truffles! The best part about this recipe is the fact that it requires a lot of downtime, allowing you to turn your attention to making the dessert table look as cute as possible. I wanted the dessert table to feel cozy (I know, surprising), neutral and natural, and rely on gold and silver to bring some sparkle.
The recipe starts with heating cream and pouring it over chopped chocolate, after a little stir action, it goes in the fridge to chill.
During this time, I hung this cute tree garland around the table. I also hung this wall garland I made a few days prior that consisted of some cedar, pine cones and tallow branches. All you need a bit of floral wire and a few nails! Super easy.
16ouncesbitter-sweet chocolate, chopped (chips are also fine!)
1/4cupcoffee granules, finely ground
1/4cupinstant milk powder
1tablespoonpowdered sugar, plus more for garnish
In a small saucepan, heat heavy cream until it reaches a light simmer. Pour the hot heavy cream over the chocolate and allow to stand for 2 to 3 minutes. Stir until smooth. Pour the chocolate into a shallow dish, such as a 9-inch pie dish, and transfer to the fridge to chill for 1 hour and 30 minutes.
Meanwhile, in a food processor, add the coffee, milk powder, salt and powdered sugar. Pulse until finely ground and mixed. Transfer to a shallow bowl and set aside.
Using a #20 ice cream scoop (or a melon baller), scoop out mounds of the chocolate mixture onto a piece of parchment or wax paper (they’ll look a bit like wonky circles—don’t worry!). Transfer to the fridge to chill for an additional hour. Remove from the fridge and using your hands, roll the mounds of chocolate to form a circle (don’t worry if they’re not perfect circles) and then immediately transfer to the fridge to chill for an additional 15 minutes. Roll the chocolate balls in the coffee mixture and place in mini cupcake liners. Keep refrigerated until you’re ready to serve, at which time, allow to stand at room temperature for about 30 minutes, just to take off a bit of its chill. Garnish, if you like, with a teeny dusting of powdered sugar.
Amount Per Serving (16 g)
* Percent Daily Values are based on a 2000 calorie diet.
Let’s talk my favorite holiday subject: presents!!
Look, I know I’m supposed to act all adult-like and humble and and be like, “Me? Nah…I don’t need a present. Don’t get me a present. I have everything I need…”
But can we be honest? I love presents. And sure I do have most things I need, but I still have wants. Duh.
I like that someone got in their car, went somewhere, picked something out just for me. I like that someone wrapped something, put a bow on it…just for me. Presents–when thoughtful–feel warm and sweet, and are just plain awesome.
If someone baked me something, put it in a glass jar, learned how to make a pom-pom (just for me!) and gave it to me…swoon. Seriously, can we get friend married?