Apple Tart with Pomegranate

The Holidays truly are the perfect excuse to bear a bigger belly. You may say, WHAT?! But you know, deep, deep down that you eat more food around the Holidays than any other time. Especially baked goods. I've been super obsessed with a new dough recipe I found a few weeks ago, and therefore have been making as many tarts and pies as possible. This Apple Tart with Pomegranate is TO DIE FOR. Go make it now! No one is judging!


(I use this pie crust recipe. Follow the instructions until you roll out the dough, and then come on back here.)

1 granny smith apple - thinly sliced

1 pomegranate

1 tbsp honey

1 tsp sugar (I use stevia)

1/2 tsp cinnamon

1 egg

Preheat oven to 350 degrees F. Once you follow the instructions for the dough, cut into a rectangular shape 6" wide by 10" tall. Smooth the honey onto the uncooked dough, making sure that the center is well honey'd. Lay on the apples in the pattern that you like. Combine the sugar and cinnamon, and then sprinkle the mixture over the top of the apples. Fold the dough over the apples. While baking, scramble the egg to make an egg wash, and slather on the dough. Bake for 20-23 minutes. Sprinkle on the pomegranate seeds. (I put a little bit of whip cream on it, and it was amazing!)

On the Airplane

I've always loved, and purchased the window seat. Something fascinates me with the fact that every little square below has a family growing in it.

Peppermint Hot Cocoa

Did you know that tomorrow is National Hot Cocoa day! A day of great celebration, I say! I've been dying to use some of the peppermint syrup I made earlier this week in a hot cocoa, and today seemed quite fitting. Don't you agree??

What do I love more? My new whipping cream technique. I'll explain it all in just a moment.

INGREDIENTS: (per serving)

1/2 tbsp cocoa powder

1 tsp peppermint syrup

1 cup milk (I use almond milk)

1/4 cup heavy whipping cream

2 mini candy canes (1 smashed up, the other left whole)

Heat up milk until you get it nice and simmery. Add the cocoa powder, and mix well until it's all smooth. Add the peppermint syrup, and pour into a nice big mug. 

New whipping cream technique, you ask? Add the heavy whipping cream to a mason jar (of course) and screw the lid on real tight. Shake, shake, shake and VIOLA! Instawhip. Ohh, foodies everywhere, rejoice!

Sparkling Holiday 'Sangria'

I am diving in to the holiday season a little differently this year. Instead of finding all of the alcohol I can get my hands on, I'm keeping it healthy with a bunch of alcohol-free 'mocktails'. I'm excited for this short series, and I hope that you enjoy them!

For the drinkers out there, don't worry, I'll give you the alcoholic version at the very bottom :D

The first is a spin on the holiday sangria. 


1 green apple

4 sprigs of rosemary

1 cup cranberries

2 cups white grape juice (or apple juice)

1 liter sparkling water

In a large jar, add chopped apple, cranberries, and juice. Let sit in the fridge for about two hours. Separate the mixture into four glasses, add a sprig of rosemary, and top with sparkling water. Easy as that!! To add alcohol? Substitute the juice with your favorite white sangria wine. (I would use Pinot Grigio for a sangria.)

Holiday Syrups

I've been getting bored of the coffee that I'm brewing at home, and I thought that it would be fun to make some flavored syrups to add a flare to my morning cup.  They were both super simple to make, and are very inexpensive to make as well!! Go team go!


1 cup water

1 cup sugar

1 tsp peppermint extract

In a small pot, combine water and sugar. Bring to a boil, and continue to stir so that the sugar doesn't burn. Once the mixture starts to boil, turn it down and let it simmer for about 10-12 minutes.

Take off the heat, and add the extract. Mix well, and let cool before serving. I like to add a bit of cocoa powder to some milk, and make it a hot cocoa or mocha of sorts.


1 cup water

1 cup sugar

1 vanilla bean

1/2 tsp vanilla extract

In a small pot, combine water and sugar. Bring to a boil, and continue to stir so that the sugar doesn't burn. Once the mixture starts to boil, turn it down and let it simmer for about 10-12 minutes. Split and seed the vanilla bean and add it in about 5 minutes after starts to simmer.

Take off the heat, add the extract and let cool. I use Madagascar because that's what I like!

Holiday Gift Guide: Foodie

Sometimes it's hard to buy a gift. You can't think of ideas, what if they don't like it? Is it something they'll use? Do I actually know them as well as I think I know them? All of these thoughts kind of just circulate around and by the end of it, you end up getting them a scarf at macy*s. Problem solved, kinda?

I've made it just a little easier for you. Within the next few weeks, I'll be bringing together some of my favorite items to gift as a wonderful Holiday present. The first, is for the foodies in your life! Hope it helps! :)

Copper 'Moscow Mule' Mug || Solstice Canyon Aztec Chocolate Almond Butter || Mid-Century Tray || Hedley & Bennet Pot Holder || Chemex Glass Coffee Maker || DIY Cheese Kit || Wüsthof Classic 8" Chef Knife || Citrus Tea Towel || Natural Slate Cheeseboard