I wore my full suit in the water today. Cue the warm fuzzy Fall feels.
Our kitchen was closed at work yesterday. I came home and made these babies instead.
Last night was my Advanced Baking class final in which I made a Irish Cream Cheesecake with Whiskey Praline Pecans to garnish. I had been “practicing” for it all day, and by the time I got home I just wanted to eat something super healthy (because “practicing” cheesecake equals eating lots and lots of cheesecake).
Literally the only technique you’ll need for this salad is knowing how to use a vegetable peeler.
I realize that not everyone enjoys cooking as much as I do. I also realize that not everyone wants to spend a lot of time cooking. This recipe is for those people.
These are a go-to appetizer of mine. They look pretty fancy (am I right?) and they would be perfect before Thanksgiving dinner.
The hummus recipe is one that I learned in school so I can’t take credit for it, but it is seriously the most amazing hummus recipe I have come across. There are a few additional steps but they are worth it.