Brie Mine

I was first inspired by the cheesy emphasis (get it?) on Valentine's Day when I stumbled upon a clever "Brie Mine" card last year at Paper Source in Austin. Though I would have rather been the recipient than the giver of such an appropriate tagline, I bought it anyway and signed it for Alex.

I'm planning a date night in next weekend, and we never fail to begin with a cheese board of some sorts. This time, I'm all about the sweet simplicity of a cheese and honey pairing. Step aside, jams and jellies: We're relying on just a tiny drizzle of irresistible Nature Nate's honey to complement the salty nature of cheese.

The following cheeses and honey are perfect pairs for you and your Valentine's date -- who I am sure make a perfect pair, as well.

Parmigiano-Reggiano: The nutty overtones of this classic don't just go with pasta (though I can't wait to sprinkle some over my Gremelli pasta from Porcellino's). Ditch the cracker, break off a bite of the firm block of cheese, and add a dot of honey for a flavorful combination.

Blue: The stinky and bold blues surprisingly contrast nicely with a clover honey. It'll cut out the spice and sharpness that cause most to turn their heads. Be bold this Valentine's, right?

Creamy bries and goat cheese: These are a given. Supplemented honey with a hint of orange or lemon zest, you'll be tempted to eat it for appetizers, main courses, and dessert!

Now, get yourself some Nature Nate's raw honey and enjoy the romantic, sweet holiday. Share your own Nature Nate’s honey creations on social media using @naturenates and the hashtag #HoneyMakesItBetter.

This post is in partnership with Nature Nate's. Thank you for supporting my sponsors!

Pineapple Coconut Cake

As if you have not eaten enough sweets this holiday season; boy, do I have the most fabulous dessert for you. Coconut is a favorite of mine and my mom's, so we spent our Christmas Eve whipping up this Martha Stewart-worthy of a recipe. Disclaimer: This cake, which whimsically resembles the wintry mix outside your window against the summery sweetness of pineapple, is not simple nor easy. The stunning cake, courtesy of Taste of Home, requires attention and patience. Yet the effort is absolutely worthwhile when you carefully slice and plate that first piece. I can't wait for you to try it yourself!

Makes 12 servings

Cake:

5 eggs, separated 1 20-ounce can crushed pineapple 1 1/2 cups flour 2 1/2 teaspoons baking powder 1 1/4 cups sugar, divided 1/4 cup butter, melted 2 teaspoons coconut extract 1 teaspoon vanilla extract

Mousse:

4 cups heavy whipping cream 1 1/2 cups confectioners' sugar, divided 2 8-ounce packages cream cheese, softened 5 cups flaked coconut, divided

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup of juice. Set aside.

2. Preheat oven to 350 degrees. In a small bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored. Beat in butter, extracts, and 1/2 cup reserved juice. Add dry ingredients; beat until well-blended.

3. Beat egg whites with clean beaters on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter.

4. Transfer to two greased and floured 9-inch round baking pans. Bake 18 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.

5. In a large bowl, beat cream until it begins to thicken. Add 1 cup confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese, pineapple, and remaining confectioners' sugar until blended. Stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour.

6. Cut each cake horizontally into two layers. Place bottom layer on a serving plate. Drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut onto top and sides. Refrigerate at least one hour before serving.

recipe by taste of home magazine

Unwind with Spiced Vanilla Earl Grey Tea

Today begins the final weekend before Christmas and our entrance into a new year. Whoa. I am already in the full swing of holiday celebrations with back-to-back-to-back Chanukah dinners and a festive company holiday party on Monday. I'm finding myself dizzy from the nonstop dreidel spinning and plates full of home-cooked food! Tomorrow morning before I tote Alex's gifts to Arkansas for an annual Christmukkah lake house event, I will wake up, prepare myself a hot cup of tea, and contemplate: on the year past, on the year ahead, and on the overwhelming emotions of grasping this so-called "real world." Reality is finally setting in; the hopeful feeling of an extended winter break from college is dwindling. And rather than looking to 2015 as my first full year of independent living and decision-making with dread, I will make the most of it. I love my city of Memphis, more than I ever thought I could.

Won't you join me in unwinding with a cup of tea and resolution-writing? Happy holidays, and happy weekend.

2 cups milk 2 satchels earl grey tea 1 vanilla bean, split lengthwise 4 black cardamom pods Honey, to taste

1. Place milk in a small saucepan on stove top.

2. Scrape vanilla seeds from pod. Add to pan with vanilla and cardamom pods.

3. Bring to low boil, then turn off heat.

4. Add tea satchels. Steep for 10 minutes.

5. Strain vanilla bean pod and cardamom pods.

6. Pour milk tea into two Paper & Clay mugs. Add honey. Enjoy with some scones by the fire.

recipe inspired by camille styles

These fresh and fabulous ingredients were made possible by The Fresh Market. Thank you for being supportive of my sponsors!

Texas Pecan Pie

Corsicana, Texas (fifty miles south of Dallas) holds a treasured tradition that, believe it or not, has been around for over one century. Yes, the quaint, family-owned Collin Street Bakery has been shipping pies and their infamous fruitcake since 1896. While I cannot fully comprehend the depth and breadth of this well-established company, I will tell you that they make a mighty fine pecan pie. Hence why I declare today not Wednesday, but Pieday.

Will, one of the owners, shipped a pie and fruitcake to my apartment this past weekend to receive my opinion. He attached a hand-written letter with thoughtful suggestions for serving and enjoying the handmade desserts. Southern hospitality does wonders.

Well, Will, when you literally provide a pie for my kitchen table, you don't have to do much convincing.

I cut a slice (maybe two) and heated it in the microwave for 20 seconds. The molasses melted and created the oozy-gooey texture few can master. Upon the first taste, you'll immediately notice the pecan-sugar blend. I loved it. Plus, the roasted pecans were extra sugar-coated, reminding me of my favorite Billie's Pecans blend. The crust, while thin, proved extra flaky and buttery. Hello, heaven.

Order your own baked confection (or send to a special someone) with the code "41CARA" and I promise you will not be sorry! Did I mention the bakery also makes cookies, cheesecakes, cakes, and anything you could ever dream of? Did I also mention the bakery specializes in shipping special orders, especially if you do not live in Corsicana? It's true - a Christmas miracle!

This post is in partnership with Collin Street Bakery. Thank you for supporting our sponsors!

Orange Zest Scones

I recently received The Yellow Table Cookbook on my doorstep, which has quickly become a source of inspiration and motivation in my kitchen and on my table. Author Anna Watson Carl is real. She seems to get me, and she does not even know me! Her book is captivating, and her blog is even more so -- I loved every single word of her latest blog post, "Choosing Connection, Not Perfection," which re-exposes the value in holiday meals -- not photo shoots -- and the memories that can be captured through connection, not through Instagram or social media. The prose is refreshing and authentic. I'm grateful for it. Read it now. Anna's orange zest scones were a Thanksgiving weekend highlight. The best part about this recipe is that you can prepare it ahead. The night before baking, I prepped the scones, placed them on a baking sheet, covered extra tightly with Press 'n Seal, and popped the baking sheets into the freezer for the night. Upon waking up at 6 a.m. the next morning, I preheated the oven, brushed the frozen scones with cream and sugar (just as I did with my coffee), and baked the scones for a few extra minutes. They were light and fluffy, yet dense enough to carry a nice fig jam. I highly recommend these for holiday mornings when houseguests and family members sleep in. They'll enter the kitchen with much delight.

Makes 16 scones

2 1/2 cups all-purpose flour 5 tablespoons sugar 1 tablespoon baking powder 1 tablespoon grated orange zest (1 orange) 1/2 teaspoon fine sea salt 6 tablespoons unsalted butter, cut into small cubes 1 large egg, plus 1 large egg yolk 1 cup heavy cream Additional sugar for sprinkling over scones

1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper.

2. In a food processor, pulse together flour, sugar, baking powder, orange zest, and salt. Add the cubed butter, and pulse until mixture resembles a coarse meal. Transfer to a large bowl.

3. In a small bowl, whisk together the egg, egg yolk, and heavy cream. Add to the flour mixture and stir until just combined.

4. Turn the dough on a lightly floured surface and sprinkle with flour. Lightly flour your hands and knead dough a couple of times until it has a consistent texture and color. Do not overwork the dough.

5. Pat the dough into a 2-inch thick circle. Dip a 2-inch biscuit cutter in flour and stamp out as many scones as possible. Roll the scraps together and stamp additional scones. Place scones 1 inch apart on baking sheets. Brush tops with a bit of cream and sugar.

6. Bake 15-20 minutes, or until lightly golden and a toothpick comes out clean. Cool on a rack for 10 minutes. The scones can sit for several hours before enjoying.

recipe by anna watson carl

These fresh and fabulous ingredients were made possible by The Fresh Market. Thank you for being supportive of my sponsors!

How to Sweeten the Season with Nature Nate's

As holiday desserts consume our Pinterest boards, and menu planning for holiday feasts become a top-of-mind task, I cannot think of a more appropriate sweetener to a holiday moment (or meal). Nature Nate's is a 100% pure raw and unfiltered honey from my good 'ole stopping grounds of Texas, and I've quickly found myself craving the simple sweetness in each drop.

I personally adore Nature Nate's relevance to my blog mantra, "sweet touches to everyday experiences." Its delivery, first of all, is quite charming; the hand-written label is enough to convince me to choose Nature Nate's over the generic product on my grocery aisle...before even tasting it! After adding the bottle to my pantry shelf, I have found countless reasons to use it: in my nightly cups of tea, in the scones recipe I'm trying out before Thanksgiving travels, and in a new vinaigrette I'm concocting for a kale and pomegranate salad. If you're in need of honey-infused recipes, look no further than the BeeSweet blog, which lists dozens of seasonal dishes, especially beyond desserts.

When I picked up a loaf of fresh pumpkin bread from The Fresh Market this past weekend, I drizzled a bit on each slice before serving to friends. And you bet I'll be adding the blueberry honey syrup to my next batch of buckwheat pancakes!

How will you sweeten your holiday season?

This post is in partnership with Nature Nate's, and ingredients were made possible by The Fresh Market. Thank you for being supportive of my sponsors!

featured image courtesy of Nature Nate's