ainttooproudtomeg on LTK

INGREDIENTS * 1 bag of fresh cranberries * 1-2 cans of lemon lime soda * a ton of powdered sugar INSTRUCTIONS 1. Wash your cranberries with water and set aside. In a container, add cranberries and cover with lemon-lime soda. Refrigerate for 12-24 hours. 2. Preheat the oven to 200 degrees Fahrenheit. 3. Take cranberries out of the fridge and drain. Use a separate container and add the cranberries and the powdered sugar. 4. Coat the cranberries generously. (I think it’s easier to use a container with a lid to shake and coat the cranberries). 5. Line a baking tray with parchment paper and spread out the cranberries. Bake for 5 minutes, as not to “overcook” the cranberries and puncture the skin. 6. Remove from the oven, let cool, and enjoy! LTKSeasonal LTKHome LTKHoliday

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English muffins are at the top of the breakfast sandwich pyramid, if you ask me. That’s why I made this build-your-own-style English muffin breakfast sandwich board! It’s easy to prep ahead, which makes it ideal for hosting brunch–no one wants to spend the whole party alone in the kitchen!

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Halloween Veggie Platter

Ingredients
* Tzatziki
* Olive spider (see instructions in post above)
* Bell peppers stems on and halved
* Edible eyes
* Persian Cucumbers sliced
* Rainbow carrots halved lengthwise
* Celery ribs
* Cherry tomatoes halved

Instructions
* Add the tzatziki to a small bowl and place in the center of a board. Top with the olive spider. 
* Add the pepper halves to the board, you can separate them or keep them together (I did both!). Add a pair of edible eyes to each pepper half. 
* Fill the board with cucumbers, carrots, celery, and tomatoes in separate sections. 

https://ainttooproudtomeg.com/halloween-veggie-platter/

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Mummy Baked Brie

Ingredients
* 1 16-ounce brie wheel
* 1/4 cup sour cherry jam (or jam of preference)
* 1 sheet puff pastry thawed
* 1 egg
* Sliced baguette for serving (optional)
* Sliced apples for serving (optional)
* Sliced pears for serving (optional)
* Grapes (optional)
* Blueberries (optional)

Instructions
* Place Brie in the freezer for 15 minutes prior to starting, to help it retain shape before baking 
* Preheat the oven to 375°F. Line a baking sheet with parchment paper. 
* Slice of the top ½-inch of brie, and set aside. Spread the jam on the bottom piece of brie. Replace the top of the brie, covering the jam. 
* Roll the puff pastry out to approximately 14 x 11 inches. Place the brie in the center of the puff pastry.Make two cuts on both long sides of the dough, from the brie to the edges, to create even thirds. Fold the middle piece on each edge over the brie. 
* Cut ¾”-wide strips into the short sides of the dough, from the brie to the edges. Stretch the strips over top of the brie to create the mummy wrap. Transfer the brie to a parchment lined baking tray. 
* In a small bowl, whisk the egg with 1 teaspoon of water. Brush the egg wash all over the pastry. Bake for 20-25 minutes, or until the pastry is golden brown. 
* Add large edible eyes and serve warm with baguette, apples, pears, grapes, and blueberries, if using. 

https://ainttooproudtomeg.com/mummy-baked-brie/

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What is brie en croute? In French “en croute” means “in a crust,” so in this case it means brie in puff pastry. And let me tell you, the only thing better than brie, is ooey gooey melted brie wrapped in buttery, flaky puff pastry. Here I’ve turned that delicious treat into a pumpkin to celebrate the season! Just like my Pumpkin Cheese Ball, this Pumpkin Baked Brie is an excellent appetizer for Thanksgiving, or really any fall gathering. Just make sure you have some kitchen twine on hand (that’s how we make the pumpkin shape!).

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Crêpes are basically just a delicious vehicle for Crêpe toppings, and you know how much I love toppings bars! This Crêpe bar is full of fresh fruits and sweet spreads so you can make the best sweet Crêpes. It’s easy to prep ahead and every guest can tailor their Crêpes to their own tastes–it’s brunch perfection!

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Fall - Thanksgiving - Table

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If you ask me, there’s nothing more fall than apples and nothing more nostalgic than homemade caramel apples. Forget what you know about how to make caramel apples… this DIY caramel apple toppings board is a super easy, fun way to serve apples as a snack, app, or dessert for all your fall party needs. The best part? The toppings are totally customizable–Halloween? Use themed sprinkles! Game night? Throw in some crumbled bacon for a sweet and savory spin.

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Thanksgiving Veggie Tray

With Thanksgiving approaching, here’s my turkey board piled high with all the good stuff and a whole lot of love.

https://ainttooproudtomeg.com/thanksgiving-turkey-board/

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Instructions
Lay the arugula down on a large platter. Drizzle olive oil over the bed of arugula then sprinkle with salt.
Evenly distribute the burrata, figs, pomegranate arils, and toasted walnuts on top, then season with salt and pepper.
Serve the dressing on the side or lightly drizzle and allow guests to add more.

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Whether thou is hosting a Halloween bash or a Hocus Pocus (1 and/or 2!) watch party, this board will put a spell on you. Here thou willst create bewitching charcuterie versions of Winnifred, Sarah, and Mary Sanderson. Just make sure you’ve got some salt on hand—you never know when some unsuspecting virgin will light a black flame candle. For other Halloween ideas, try my Halloween Cheese Board, Halloween Muffin Tin Board, and Halloween Candy Board.

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Instructions
Combine the chicken, butter, garlic powder, onion powder, cream cheese, ½ cup cheddar, ¼ cup blue cheese, Frank’s Red Hot, ranch dressing, and sour cream in a crock pot. Cover and cook on high for 1½ to 2 hours, stirring occasionally.
When the dip is bubbling and the cheese has melted, top with remaining cheddar and blue cheese. Cover and cook until melted and combined, 5 to 10 minutes more.
Garnish with scallions and serve with celery sticks and potato chips for dipping.

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Instructions
Layer the butter in swirls on half of the board. If the butter isn’t as soft and spreadable as peanut butter, add it to a bowl first and stir it.
Add crostini to the other half of the board.
Sprinkle the butter with salt and drizzle with honey. Garnish with edible flowers.

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SHARE these Ghost Bombs with someone that loves halloween! Comment GHOST for the edible cocktail glitter and edible markers I used!
You can make these as a cocktail or skip the alcohol and just use soda for the kiddos.
INGREDIENTS:
4 oz club soda
1 oz vodka
stainless steel bell
white cotton candy
edible glitter
edible food marker
INSTRUCTIONS:
1. Wash and clean stainless steel bell and thoroughly dry.
2. Lightly pack cotton candy into inside of bell; make sure not to press too firmly, as the cotton candy will adhere to the sides of the bell and be difficult to remove later on. Using your finger, make a small indent in the center.
3. Spoon a small amount of glitter into the well in the cotton candy and lightly pack more cotton candy on top.
4. Using the edible food marker, draw two eyes and a mouth–you can get creative!
5. Combine soda and vodka, drop in your cotton candy ghost glitter bomb and enjoy!
Inspo: @practicalpeculiarities

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Halloween Eye Ball Ice

I saw this idea from @kelly.oester (on Instagram) and had to try for myself.
Simply freeze blueberries + water in this ice tray and use it in your Halloween Drinks. This is a simple mocktail of cranberry juice + sparkling water. Fun for the kiddos too.

But you could also add alcohol if you’re in the mood for a cocktail. I just love how the cranberry makes it red and spooky.

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I’m a sucker for the Sweetgreen Harvest Bowl–it’s the perfect winter salad recipe! The combination of the warm rice and sweet potatoes, the melty, tangy goat cheese, and the crunchy kale, apples, and almonds is so satisfying. I whipped up this killer copycat recipe and loved it so much, I thought I’d share!

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Big News!! The Charcu-tree is finally available in World Market✨

Word market - Charcuterie gift - Holiday gift inspo - Charcuterie tree board

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INGREDIENTS
4 oz burrata ball
1 tomato, sliced basil
2 black olives olive oil salt, to taste
INSTRUCTIONS
1. Lay burrata on a platter and cut small incision on bottom half of the ball.
2. Scoop out stracciatella filling and shape into a “ghost tail”.
3. Slice ends of both olives to create the “eyes” and slice length-wise to create the “mouth” and place on burrata
“ghost”.
4. Lay basil and tomatoes along the top half of the platter and dress with olive oil and salt and enjoy!

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Whether you’re throwing a spooky soiree for Halloween, hosting Thanksgiving or celebrating the arrival of fall (good bye, summer heat!) at a friend’s, this pumpkin cheese ball is the perfect appetizer (just like my Pinecone Cheese Ball). With cheddar and cream cheese (and did I mention the adorable pumpkin shape!?), it goes with just about anything! Crackers, veggies, bread, pita chips, pretzels, you name it and it will taste good. You can also totally customize it to your flavor preferences (check out the list below), so make it for your next fall cheese board!

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Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Add the prosciutto to the prepared sheet. Cover with another sheet of parchment paper and a second baking sheet. Roast until crispy, 15 to 20 minutes, being careful not to overcook. Remove from the oven and let cool.
In the base of a food processor, combine the avocado, goat cheese, chives, basil, parsley, vinegar, salt, and pepper. Pulse until combined and smooth, scraping down sides as needed. (Blend less for a chunkier texture!)
Transfer the dip to a serving bowl and crumble crispy prosciutto on top.

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Herb Scissor Review

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These are the best skeleton molds for all your halloween festivities ✨

Halloween - Hosting essentials - Food favorites - Skeleton mold

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Everything we used for Rory’s 2nd birthday celebration 🤍

Birthday party - Toddler birthday party finds - Second birthday party decor

#LTKStyleTip #LTKKids #LTKSeasonal

CharCUTErie - emphasis on the CUTE! I rounded up these marshmallows and the cutest charcuterie board

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Next up...BRIE! Let's talk about the best ways to cut up this cheese. Follow for more!

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Instructions
Pour lime juice, blackberry jam and a few ice cubes into a mason jar and SHAKE.
Add ice to a Collins glass. You could use a traditional Mule glass but I wanted to see the pretty ombre colors of the drink so I used a Collins.
Pour in blackberry mixture equally into both glasses
Top with Ginger Kombucha
Garnish with mint, blackberry and candied ginger on a cocktail pick. Optional: add a lime wedge

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