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Football season is in full swing and there’s no better way of getting in the football spirit, than by hosting our own football party. Alex and I really love to host. We enjoy building a feeling of community and it gives us a chance to get to know our friends a little better. Football games are a lot of fun, especially when everyone is cheering for different teams. It gets loud, messy and whether your team wins or loses, everyone leaves with a great experience.
We hosted our first football party last week, and I wanted to share with you our fall-football inspired tablescape.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone #KingofFlavor #FieldToBottle #CollectiveBias
There’s a huge controversy between the ultimate fall drink. Some side with pumpkin spice lattes and others are all about chilled apple cider. I’m somewhere between the two. I love everything pumpkin friends, don’t get me wrong, but from time to time, I like to embrace all things apple. Apple pie, apple crumble and apple cider!
Today I’m sharing with you a fun apple cider float that will rock your socks and have you singing all the fall tunes. This recipe is really fun and best enjoyed outdoors. Also, my secret ingredient is El Yucateco® sauce. It’s an unexpected ingredient that takes this float to the next level.
El Yucateco® is having an awesome sweepstakes and I wanted to share it with you!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SameSilkySmoothTaste #CollectiveBias.
Fall is officially here and it’s time for all things pumpkin. Today I’m sharing with you a simple and festive pumpkin soup that’s perfect to whip up on a weeknight. My mom used to make Calabaza soup for us when we were younger, and this soup brings back those memories for me. It’s creamy, spicy, and completely dairy free. So, here it is, my
Cinnamon Apple Calabaza Soup
1 tablespoon ghee
1/2 cup chopped onion
1 teaspoon garlic, minced
3 1/2 cups vegetable broth
3 cups diced butternut squash (calabaza)
2 cups apple sauce
1/2 teaspoon ground cinnamon, plus additional for garnish
3/4 teaspoon ground sage
1/4 teaspoon salt
1/2 cup Silk® Original Almondmilk
1 bag dehydrated apple chips, for garnish
Melt ghee in 3-quart saucepan over medium heat. Add onion and garlic cooking until onions are softened. Stir in broth, squash, apple sauce, cinnamon, sage and salt. Bring to a boil. Reduce to a simmer. Cover and cook until the squash is cooked, about 15 to 18 minutes. Stir the Silk® Original Almondmilk into soup. Let the soup cool a bit and then use an immersion blender until it’s smooth. You can also use a high power blender and blend it in batches. Return the soup to the pan and simmer for another ten minutes. Serve the soup warm or at room temperature in bowls. Garnish each serving with apple chips and sprinkle with cinnamon.
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Alex and I both grew up drinking strong coffee. I have fond memories of my grandfather sitting outside with a small coffee cup filled to the brim with freshly brewed arabic espresso. He would serve us a cup and tell us stories after stories of his younger days. He would tell us all about my moms mischiefs, my grandmother’s cooking and smile as he smoked his pipe and drank his coffee. It’s a memory that will forever be ingrained in my mind.
Alex grew up drinking cortaditos with his grandparents. A cortadito is the cuban version of an espresso. I like to think of it as the sweeter cousin of my grandfather’s arabic coffee. Over the years, Alex has become quite the cortadito maker and he has his grandparents to thank for that skill.
These days, the way we drink our coffee has evolved. We drink cold brew, black coffee, french pressed, lattes, cappuccinos… you name it. However, from time to time, we like to take a minute and reflect on the way our grandfathers enjoyed their brew and whip up our versions of espresso. We use a small espresso maker and take the first little bit of brewed coffee and pour it into a cup with a few tablespoons of sugar. After we pour it in, we mix it vigorously with a spoon which creates a crema of sort that mixes in with the coffee and adds a sweet layer to the top of the brew. It’s so good friends!
We also thought of a fun way to incorporate both of our coffee styles and add a shot of espresso to our our non-dairy and lactose free NESTLÉ® COFFEE-MATE® Pumpkin Spice Flavor Creamer! Fun right?! Also, we didn’t stop there, we kicked it up a few notches and created a super fun and tasty way to drink our espressos and came up with our Spiced Cafe Con Leche (recipe below). We like to drink our Spiced Cafe Con Leche on the front porch, and share all of the memories we have of our grandfathers.
Regardless of how we choose to enjoy our java these days, one thing is for certain. Drinking coffee always ties us back to our history, reminds us of our family and those that came before us. Kind of like the Mexican culture has a Dia de los muertos, when they celebrate and honor those who have departed, we feel like it’s important to take the time to share memories and honor those who came before us… like our grandfathers!
Here’s to drinking coffee on the porch and to making new memories, while remembering the old ones!
In a coffee cup, add the espresso, the milk and the coffee creamer. Add the cinnamon and chili powder and mixed until well combined. Serve with a dollop of whipped cream and sprinkle with cinnamon and chili powder.
Also, be sure to pick up your NESTLÉ® COFFEE-MATE® Pumpkin Spice Flavor Creamer at your local Walmart in the Milk and dairy isle.