This post is sponsored by St Pierre

SAVE this post. Send it to a friend. Press print. This is the only Thanksgiving stuffing recipe you need. Made with St Pierre Brioche Loaf, it’s slightly sweet, savory, full of flavor and gives off the “only Grandma can make stuffing this good” kind of vibe.

I love stuffing! It might just be my favorite thing to eat on Thanksgiving. This recipe is completely unique starting with the choice of bread. This step is crucial because this is the vessel that carries all of those savory flavors. When you use random stale bread you are doing such a disservice to the dish. St Pierre Brioche Loaf is utterly decadent and has a delicate texture with an irresistible richness. It works so nicely with the veggies, herbs and my signature surprise ingredients-savory mushrooms and crisp apples.

I hope you try this recipe and it becomes part of your Thanksgiving tradition. Oh and instead of adding this to your Thanksgiving leftovers sandwich, try it in an egg scramble-absolutely amazing!!!

Brioche Thanksgiving Stuffing

By @BrandiMilloy

Ingredients

1 loaf St. Pierre Brioche Bread

1/2 cup unsalted butter

1 medium onion, diced

3/4 cup celery, diced

3/4 cup carrots, diced

1 cup mushrooms, diced

2 large eggs

1 cup veggie stock (chicken or beef is fine)

1 tbsp. fresh rosemary, chopped

3 sprigs fresh thyme, just the leaves

1 tbsp. fresh sage, chopped

1 small apple (granny smith works well), peeled and diced

Salt and pepper

Directions

Preheat oven to 350F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.

Meanwhile, into a pot over medium high heat add butter until melted. Add onion, celery and carrots and cook until everything starts to soften, about 7 minutes. Add mushrooms and cook for 2 minutes longer. Remove from heat and set aside.

Into a bowl whisk together the eggs, veggie stock, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.

Pour mixture on top of toasted bread and stir to combine. Bake stuffing for about 45 minutes. If your stuffing starts to get too brown, cover until finished baking. Enoy!

Photography Credit: Stephanie Day of @ographr

This jalapeño popper dip is as fire as @taylorswift putting @killatrav on the map!!! Because let’s be honest —no one knew who he was until she threw him a bone! I’m all about Miss Americana & the Heartbreak Prince because I’ll be 87 you’ll be 89. And since Taylor Swift watching @nfl @chiefs Watch Parties are going to be a thing now you’ve got to make my Popper Dip!!! So much easier than making stuffed jalapeño poppers because it’s a dump and stir situation in the slow cooker. Let me know if you try it!

Jalapeño🌶️ Popper Dip

By @brandimilloy

• Ingredients

• 2 (8oz packages) blocks of Philadelphia cream cheese

• 8 slices cooked bacon, crumbled (plus more for garnish)

• 3/4 cup mayonnaise

• 2 jalapeños, seeded & chopped (plus 1 more for garnish)

• 1 (4oz can) jalapeños, drained

• 1 (4oz can) diced chilis, drained

• 1/2 cup pepper jack cheese, shredded

• 1/2 cup mozzarella cheese, shredded

• 1/2 cup parmesan cheese

Directions

Add cream cheese, bacon, mayo, jalapeños, chilis, pepper Jack and mozzarella into a slower cooker and mix. Set to medium. Right before serving give it a good mix and sprinkle parmesan cheese on top and garnish with sliced jalapeños and bacon. Serve with crackers, chips, French bread and especially cold cucumbers, celery & carrots.

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Brioche Waffle Fries + Pumpkin Cheesecake Dip = Your New Halloween Party Trick

This post is sponsored by St Pierre

Lightly toasted Brioche Waffles with a kiss of cinnamon are sweet and satisfying paired with the most fluffy whipped mascarpone pumpkin dip makes it a delicious treat you’ll be craving this season and beyond!

I love St Pierre Brioche Waffles and always have them on hand for breakfast, an afternoon snack or an after school treat. Plain, topped with a drizzle of nut butter or fresh fruit–I’ve introduced these to so many friends and family. They taste so fresh and I love how they are studded with pearl sugar for an extra indulgent crunch. 

Entertaining is my love language–actually, it’s more like a family affair. We entertain every week. My husband (equally) loves to cook and I like to bring people together and make them feel welcome. And our get-togethers always have one dish or drink that is a little more special or unique. I like to keep things interesting!  This recipe is one that will get everyone talking because it’s so good and an unexpected way to enjoy these delicious Parisian cafe inspired waffles. And then the dip is not your standard heavy cheesecake style filling. The Italian sweet cream cheese brings a light elevated twist to this playful pairing. I know you’re going to love it just as much as my family. And if you’re not a pumpkin fan let me just tell you I’ve even converted a non-pumpkin lover into one because of this dip!

Watch here to see how to make it and then scroll down to grab the recipe.

Brioche Waffle Fries with Pumpkin Cheesecake Dip

By @BrandiMilloy

Ingredients 

For the Waffles

• 1 bag St Pierre Brioche Waffles

• Cinnamon

  For the Dip

• 1 can pumpkin puree

• 1 8oz. Tub of mascarpone cheese

• 1/4 cup maple syrup

• Pinch of salt

• Cinnamon for garnish

Directions

1. Preheat oven to 350F. Slice each waffle into four pieces. Place on baking sheet and sprinkle with cinnamon. Toast for 5-7 minutes in oven. 

2. To make the dip into a bowl whip together the pumpkin puree, mascarpone, maple syrup and salt. Whip until light and fluffy. Serve waffle fries with dip and enjoy!

Whipped Feta & Grilled Grapes

by Brandi Milloy

Ingredients

• 1 bushel green or purple grapes

• 7-10 figs, sliced in half

• EVOO

• 1-2 tbsp. balsamic vinegar

• 1 large block feta cheese

• 4 oz. cream cheese

• 1tbsp. honey plus more to taste

• Black pepper

• Zest from 1 lemon

• Serve with toasted pita or bread

Directions

1. Preheat oven to 400F. Place grapes and figs on baking sheet and drizzle with olive oil and balsamic vinegar. Sprinkle with red pepper flakes, oregano and thyme. Roast at 400F for 15 minutes.

2. To make the whipped feta: add feta to the food processor and mix. Add cream cheese, honey, black pepper, lemon zest and mix until smooth.

3. Serve dish with whipped feta spread in a shallow bowl, top with roasting grapes and figs. Serve with toasted pita or bread and enjoy!

This recipe is so simple! It’s basically the recipe on the back of the package of NESTLÉ® TOLL HOUSE® Butterscotch morsels but with one less egg and some pumpkin puree! Once you make this, it will become a staple in your home every fall.

Pumpkin Butterscotch Oatmeal Bars

by Brandi Milloy

Ingredients

• 1 1⁄4cups unsifted flour

• 1 teaspoon baking soda

• 1⁄2teaspoon salt

• 1⁄2 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1 cup butter, softened

• 3⁄4cup brown sugar, firmly packed

• 3⁄4cup granulated sugar

• 1 egg

• 1 teaspoon vanilla extract

• 1 cup pumpkin puree

• 3 cups Old-Fashioned Quaker oats

• 1(11 ounce) package NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels (about 2 cups)

Directions

1. Preheat oven to 375 degrees F.

2. Combine flour, baking soda, salt, cinnamon and nutmeg in a small bowl; set aside.

3. Beat butter, granulated sugar, brown sugar, egg, and vanilla extract in a large bowl. Add pumpkin puree.

4. Gradually beat in flour mixture. Stir in oats and morsels.

5. Press into a greased baking pan.

6. Bake 18- 20 minutes or until bars have cooked through but are still soft.

7. Cool in pan before cutting.

As soon as peach season hits I can’t get enough of this salad. It’s so simple to make and the payoff is huge. It feels very gourmet and special but it’s just a handful of ingredients and super easy to toss together. When you grill the peaches they get a little caramelization and char and it develops their flavor so much. I love to drizzle them with honey and fill their vessels with a little blue cheese crumbles. I serve this over a bed of arugula that I toss with the zest and juice of one lemon and a little olive oil. It is perfection! Scroll down for the full recipe and watch the video to see how I make it.

Grilled Peach Summer Salad

by @BrandiMilloy

Ingredients

• 3 firm peaches (not too ripe)

• 5 oz. arugula (most bags are 5 oz.)

• 1 lemon

• 3 tbsp. olive oil

• 4 tbsp. of blue cheese crumbles

• honey to taste

Directions

1. Heat a grill pan on medium high heat. Slice peaches in half, removing pit.

2. Once your pan is hot, brush the pan with avocado or olive oil and add your peaches flesh side down. Grill for 3 minutes without disturbing. Try to lift your peach and if it doesn’t budge, give it another minute before flipping. Grill the other side for about a minute to avoid cooking the fruit too long. Remove pan from heat and set aside.

3. Add your arugula to a large bowl or platter. Zest 1 lemon and squeeze out the juice being careful to catch the seeds. Drizzle olive oil on top and gently toss together.

4. Add peaches on top of salad and sprinkle blue cheese on top making sure you get blue cheese inside of each peach vessel. Drizzle peaches with honey, about 2-3 tbsp. Add salt and pepper to taste and serve immediately.

Thank you to the National Honey Board for all you do to support bee health, champion pure honey and nurture the planet. And special thanks for sponsoring this post.

I love any excuse to host a party! But a party with a purpose, now that’s my love language.  We all know bees do a lot for us. But in addition to gathering nectar to produce honey, honey bees perform another vital function - pollination, making them a critical component of our food supply. In fact, about one-third of the human diet is derived from insect-pollinated plants, and honey bees are responsible for 80 percent of this pollination.

June 20-26, 2022 is National Pollinator Week. And especially during this time of the year we really get to enjoy the benefits of pollinators. From the bounties of fresh produce to beautiful flowers, it’s a good reminder how essential pollinators are to our planet.

I can’t think of a better way to honor these amazing creatures than hosting a party to celebrate and spread the word about what you can do to protect them.

Here are my 5 essentials for hosting a dreamy, buzz-worthy soiree!

1. SUSTAINABLE DECOR

Opt to invest in decor pieces that you love instead of “fast disposable partyware”. I’ve had these neutral textiles and platters for years. Instead of a tablecloth, I overlapped cloth napkins together and added some freshly planted bee-friendly, local wildflowers in pots. I love how this really brought a romantic garden vibe to the space.  Lighting is a magical way to add ambiance and mood. I used these single candlesticks and this single beeswax pillar candle was the perfect focal point without being “too theme-y.”

2. FOOD THAT ISN’T FUSSY

Small bites are my go-to menu anytime I host. 90 different crops are reliant on the hard work of beekeepers and honey bees. These crops include a variety of fruits, vegetables, and nuts, so I wanted to feature a few of my favorite pollinator foods. My pear crostinis with mascarpone, thyme & honey are always a hit and so simple to make. Simply grill sliced baguette with a little EVOO, spread on a thin layer of mascarpone and top with sliced pears, a drizzle of honey and a sprig of thyme. I elevated my signature lemon arugula salad by adding grilled peaches topped with blue cheese crumbles and a drizzle of honey too. And a party isn’t a party without a platter of cheese, crackers, fruits and, my favorite, honeycomb!

3. SIGNATURE DRINK

There’s something special that happens when you commit to limited beverage options-your life is easier and you stop playing bartender at your own party! My blackberry, raspberry and honey smash is a light, refreshing beverage that can easily be made alcoholic by adding your favorite liquor. Make a big batch right before your guests arrive and allow them to serve themselves.

4. ACTIVITIES

Encouraging guests to plant their own pollinator plants, like lavender or poppies, is a fun hands-on activity and doubles as a party favor. I picked up these mini pots at my local nursery and found some wildflower seed packs online.

I also set up a honey & cheese pairing with an assortment of different cheeses and delicious honey varietals. Did you know there are more than 300 unique types of honey available in the US alone? I picked up Avocado Blossom, Orange Blossom, Clover, Blueberry and Buckwheat honeys and put them in these little glass honey jars.  It’s so fun to see if folks can guess which is which!

5. USEFUL PARTY FAVORS

For me, party favors are a meaningful way to remind someone (after your party) of your time together. I tied honey sticks and dippers together with twine and included these beeswax candles shaped like a beehive, honeycomb and bees. I also wrapped my honeycomb honey cereal bars in little cello bags for a sweet take home treat too!

This party was so much fun to put together. I hope these ideas give you so much inspiration to plan your own pollinator party. You can learn more about what you can do to protect bees by visiting www.honey.com and then head to my Instagram @BrandiMilloy for more behind the scenes!

Happy Hour is my love language when it comes to hosting. I'm excited to partner with @worldmarket to show you my stress free entertaining tips.

Food: Instead of a traditional charcuterie board, I created a Mediterranean Mezze platter by pairing grilled artichokes, bruschetta, olives and crackers with cubed feta cheese and fresh veggies. I’m all about finger foods and adding a mix of raw and grilled veggies. I also set up a DIY pita station with citrus grilled shrimp on a pink himalayan sea salt block and a board with grilled asparagus and toasted pita for guests to easily serve themselves.

Drinks: Put your sparkling wine on ice and provide fresh garnishes like fruit, mint and flavored syrups for a bubbles beverage station. World Market has so many options for curating a signature drink combo!

Decor: I love how these solar powered rattan lanterns add drama and ambient lighting. I have a few on the table and hung one from a shepards hook. I love layering cloth napkins or placemats instead of using a traditional tablecloth. And a handful of fresh wildflowers in pots bring some color and freshness to the space.

Entertaining Essentials: I prefer using sustainable serveware like these upcycled bamboo fiber plates. They are dishwasher safe and elevate your happy hour. And you can never have enough boards-I use them for everything from presenting small bites to serving.

You can find all of my tips, product links and more photos by reading my latest blog post on BrandiMilloy.com What's your favorite thing to serve for happy hour? Let me know below!

I love traditional tuna salad but you will be blown away by the way this tastes using zero tuna. It's some type of sorcery! It's one of those recipes I wish you could taste before knowing what's in it because it's so good but not what you think! I like serving this as a dip with tortilla chips but it's delicious on its own or served between two soft slices of bread. Watch my video below and then scroll down for the recipe! And then don’t forget to find me on Facebook, Instagram, Twitter and Tik Tok @BrandiMilloy

No Tuna Tuna Dip

by Brandi Milloy

Ingredients

• 1- 15oz. can chickpeas, drained rinsed with skins removed

• 2 celery stalks, chopped

• 1/4 cup pickles, chopped

• 1 -2 tbsp. capers with liquid drained

• 2 tbsp. olives, chopped

• Zest and juice from 1/2 lemon

• 2 tbsp. mayo (I prefer Kewpie)

• 1 tsp. mustard of your choice

• 1/4 tsp sea salt and freshly cracked black pepper to taste

Directions

1. In a large bowl, add the chickpeas and mash them up until they are quartered but not mushy. Add celery, pickles, capers, olives, zest and lemon juice, mayo and mustard and mix. Add sea salt and black pepper and taste. Keep in air tight container in the fridge and enjoy up to 3 days.

I love all no bake cookie dough but there’s something special about this one made with homemade cashew butter that makes it even better. The rich nutty cashew flavor with sweet honey, dark chocolate chips and flaky sea salt almost transforms it into a desert all its own. I love making these for my kiddos when we travel or go on road trips. They’re a really great afterschool snack, and it’s a treat that I’m not too worried about giving a few of. I cannot wait to hear what you think about these. To learn how to make them watch the video below and then scroll down for the full recipe!

No Bake (Cashew) Cookie Dough Recipe

by Brandi Milloy

Ingredients

• 1/2 cup cashew butter

• 2 tbsp. honey

• 2-4 tbsp. coconut flour

• 1/2 tsp. salt

• 1/4 cup mini chocolate chips

• sprinkles

Directions

1. Combine your nut butter, honey and coconut flour. Add your salt, chocolate chips and sprinkles and fold to combine. Scoop onto parchment lined plate and place in fridge for 10-30 minutes to set up. Enjoy! Store in fridge in air tight container.

I'm the queen of dips! It's my go to dish to bring to parties and if I ever wrote a cookbook it would be filled with half dip recipes. You can pretty much take anything and make it into a dip. I love that. I love finger foods and dipping things into other things. Spicy dips, savory dips, cheese dips, sweet dips. Haha! This recipe is SO easy and inspired by all of the things I use when I make deviled eggs plus a secret ingredient that makes it so much more creamy and richer. The best part is you put everything into a food processor. Super simple!!! Serve with chips, bread or veggies and it's a real beauty! Learn how to make it here and then scroll down for the recipe.

Deviled Egg Dip

By Brandi Milloy

Ingredients

• 6 hard boiled eggs

• 1/4 cup mayonaise (my favorite is Kewpie)

• 1 tbsp. mustard

• 1/2 tsp. sea salt plus to taste

• 1/4 tsp. black pepper plus to taste

• 1/4 tbsp. paprika

• 4 oz soft cheese like Boursin garlic & herbs

• smoked paprika, for garnish

Directions

1. Place eggs, mayo, mustard, salt, pepper and paprika in food processor and pulse to blend. Add cheese and continue to blend until smooth.

2. Pour into serving dish and garnish with paprika and serve with veggies, toasted bread and crackers and enjoy!

This is one of my favorite brunch or daytime party entertaining desserts! It obviously has so much wow factor but also it tastes so good! Folks go crazy over it. It’s essentially a ginormous hand pie so to serve you just slice into squares! I love how you can customize it based on what you’re craving and the jams or jelly you have on hand. This one is bursting with strawberry flavor! I love how bold and fresh it tastes. And the puff pastry sub for pie crust makes it even that much more flaky and delicious.

Next time I make this I definitely want to stuff it with brown sugar and cinnamon and make a cream cheese frosting kind of like a cinnamon roll brown sugar situation. What do you think? What’s your favorite flavor pop tart?

Giant Strawberry Pop Tart Recipe

by Brandi Milloy

Ingredients

• 1 box Puff Pastry

• 1/4 cup jam

• 1 tsp. cornstarch or arrowroot powder

• Zest from 1 lemon

• 1 egg white, beaten

• 2 cups powdered sugar

• 1 strawberry, smashed

• 1-2 tbsp. milk

Directions

1. Preheat oven to 400F.

2. Roll out puff pasty to flatten slightly. Use a fork to poke holes into it.

3. Into a bowl add jam, cornstarch and zest and mix. Add jam to the center of the puff pastry leaving about 1/2” around the edges. Roll out the other puff pastry to flatten slightly. Layer the 2nd piece of puff pastry on top and press down along the edges. Use a pizza roller to trim the sides of the dough if there is any overlap. Press a fork along the edges of the pop tart to seal. Prick the the top of the dough to create vents and then brush the with egg white.

4. Bake 10 minutes and then check on your pop tart to make sure it’s getting too brown. If it is getting too brown, cover with parchment. Bake 10 more minutes or until golden and cooked through. Cool completely before frosting.

5. To make frosting: mix powdered sugar and strawberry together. Add milk 1 tbsp at a time until desired consistency. Frost pop tart and garnish with sprinkles. Enjoy solo or sharing is caring!

Thank you to World Market for sponsoring this post

How spectacular is this board!!!! I loved teaming up with WorldMarket #worldmarketspokesperson to bring you my favorite Christmas morning tradition with this holiday breakfast board! It’s all of my favorite treats like donuts, pancakes, cookies and fruit.  If you want to see how I pulled this together make sure you’re following me on Instagram @BrandiMilloy. Scroll down to see more photos and then head here for the full recipes!

Thank you to World Market for sponsoring this post

This hack will change the way you eat jarred pasta sauce forever! I’ve always been a huge fan of vodka sauce and creamy sauces but I rarely make them at home cause they take time and I’ve yet to find a jarred sauce that tastes remotely close to true pink sauce. So usually I just get pink sauce pasta when I go out for dinner…until I discovered this amazing hack from transforming any jarred pasta into a luscious dairy free creamy sauce with that perfect balance of a red + white sauce= pink sauce!

HERE’S THE HACK:

Blend 1 cup of cashews with a 1/4 cup water in a high powered blender until smooth and then add to your sauce. I used this amazing arrabbiata sauce I picked up from @WorldMarket. It's spicy and flavorful and from their Southern Italy gourmet foods collection. Next, make some homemade pasta with just a few ingredients and boil for 3-4 minutes. You can find my homemade pasta recipe here. If you don't feel like making homemade pasta World Market has an incredible selection of gourmet foods including authentic Italian dry pastas! Once your pasta is done, toss it in your sauce, finish with some lemon zest (a secret ingredient that will also change your life), shaved parmesan cheese and fresh basil and it tastes like the most delicious pink pasta sauce dish ever! You can do this with any jarred sauce and it completely elevates all of the flavors!!! It's like a dairy free pink sauce. It is so good and is the easiest way to serve a really nice meal to unexpected guests in a pinch! You can find the full recipe here and then scroll down for more photos of this delicious arrabbiata pink sauce pasta!!! Don’t forget to head to my instagram for more easy and delicious recipes!

Thank you to World Market for sponsoring this post

This is the easiest tiramisu recipe ever! Transport yourself to Italy with espresso soaked lady fingers covered in whipped cream and mascarpone with shaved chocolate and cocoa. This dessert literally melts in your mouth and is so flavorful and delicious . I found these Italian lady fingers from World Market along with the cocoa, chocolate and Italian espresso. World Market has always been my go to shop for gourmet foods. They have everything from sauces to snacks to specialty treats and I get so much inspiration every time I go there.

Next you'll need to grab heavy cream and mascarpone. Some tiramisu recipes add a liquor or Brandy but I feel like it can take away from the flavor of the espresso so I skipped it. Go here for this easy recipe and head to my instagram @BrandiMilloy to watch a video of me making it. This dessert is such a crowd pleaser! It gets better the longer you keep it in the fridge and anytime I serve, there isn't even a morsel left! What's your favorite entertaining dessert? Let me know below.

Thank you to World Market for sponsoring this post

I was shook to discover that one of my best friends, Michael had never had a s’mores before so obviously when they came to visit me last month I knew an epic s’mores night was in order! World Market has everything you need for hosting a DIY s’mores bar complete with the most adorable Yakitori grill for toasting the marshmallows, gourmet chocolates and if we’re enjoying chocolate, we might as well have some wine pairings to go with it! Right? I used my favorite tiered cake stand to display different cookies, chocolates and marshmallows. I added a few wire skewers and the s’mores bar was ready! I love coming up with different flavor s’mores combinations so head to my post here where I share the ones you need to try right now but I also think it’s super fun to encourage your guests to come up with their own flavor combos! You never know what you’ll discover. I mean, have you ever slathered a Tim Tam in Biscoff spread and then topped it with a nearly burnt roasted marshmallow followed by a piece of toffee chocolate and Milka Choco biscuit on top?! This, my friend is glorious and how you discover the s’mores of your wildest dreams! Scroll down for some s’mores night inspo and my wine pairings ideas for the best s’mores combos. And when you host a s’mores get together for friends, be sure to tag me on instagram @BrandiMilloy so I can see!!!

S’mores Combos & Wine Pairings

• Milka Choco Biscuits + Toffee and Sea Salt Milk Chocolate + roasted marshmallow PLUS 19 Crimes Calie Rose

• Tate's Butter Crunch Cookie + Chocolove Almonds and Sea Salt Dark Chocolate Bar + roasted marshmallow PLUS DAOU Cabernet

• Peanut Butter Cup + Graham Cracker + roasted marshmallow PLUS J.Lohr Cabernet

• Tim Tam Original Chocolate Cookies + Divine Mint 70% Dark Chocolate Bar + roasted marshmallow PLUS Justin Cabernet

• Milk Chocolate Confetti Candy Bar + Rich Tea Biscuits + roasted marshmallow PLUS Porch Swing Sweet Red

Thank you to World Market for sponsoring this post

I live for a good s’mores! To me it’s not just one of those treats that can only be enjoyed once a year when you’re camping or during some special holiday-it is a treat to be enjoyed year round in my opinion. Heck, I’ve roasted a marshmallow in the oven too many times to count just cause I needed that ooey gooey roasted marshmallow flavor and wasn’t going to be fireside anytime soon. What I’ve learned over the years of my s’mores making is that there isn’t one right way to enjoy a s’more. Sure, the classic is absolutely the OG and should be honored as such but with so many different cookie and cracker combinations, gourmet chocolates and even flavored marshmallows available, I decided to come up with the ones that are truly worth trying for yourself. Anytime I need speciality or gourmet foods I head straight to World Market. They have the best range of treats and foods I can never find anywhere else! One of my favorite things is to scour the food and wine aisles looking at all the global flavors and snacks. It’s the best! Let me know what your favorite s’mores is and scroll down for my must try combinations!

S'mores Combinations You Need To Try Right Now

Milka Choco Biscuits + Toffee and Sea Salt Milk Chocolate + roasted marshmallow

This one is double the chocolate, really! I love these Milka biscuits because they feature a delicious butter cookie and milk chocolate. Add the bits of toffee and roasted marshmallow and you are in for a killer combo!

Tate's Butter Crunch Cookie + Chocolove Almonds and Sea Salt Dark Chocolate Bar + roasted marshmallow

If you’ve never had Tate’s before you better run to World Market and grab them. They are buttery and crispy and will even make someone like me that likes-half baked practically raw cookies-drool for some Tate’s! These pair nicely with chocolate’s loaded almond bar with sea salt and a roasted marshmallow of course.

Peanut Butter Cup + Graham Cracker + roasted marshmallow

If you’re a peanut butter lover then you’re going to go nuts over this combo featuring a peanut butter cup, classic graham cracker and roasted marshmallow.

Tim Tam Original Chocolate Cookies + Divine Mint 70% Dark Chocolate Bar + roasted marshmallow

I discovered Tim Tam’s years ago and I’m so glad I did! They’re an Australian cookie that is like nothing we have here in the US. Two biscuits smashed between chocolate cream filling and textures of more chocolate, I topped it with a square of mint chocolate and a roasted marshmallow to create the best mint chocolatey combo.

Milk Chocolate Confetti Candy Bar + Rich Tea Biscuits + roasted marshmallow

These British tea biscuits are the perfect vehicle for carrying a sprinkle filled chocolate bar! I like the simplicity of this one but there’s a ton of crunch and a little fun colorful flare!

lf you try this recipe you might never go back to traditional shawarma again. This dish is incredibly flavorful, meaty and satisfying! I could not stop eating it! I used two types of mushrooms: King Oyster Mushrooms and Maitake, both from Hokto Kinoko. These both have a firm and meaty texture.

Hokto Kinoko specializes in four types of mushrooms - Maitake (Hen of the Woods), White Beech (BunapiⓇ), Brown Beech (Bunashimeji), King Oyster (Eryngii) and they’ve been around since 1964. Hokto mushrooms are power-packed-filled with Vitamin B, B1, B2, D, Gaba, Ornithine, Folic Acid and Potassium. Such a great alternative to meat but also just so incredibly good for you!

This recipe took about 35 minutes to make and 30 minutes of that was the cook time. I served it with diced cucumber, tomatoes, tzatziki and flatbread. You could also add feta cheese, olives and French fries on the side! My whole family enjoyed it. Now if I could only hack the white sauce at Halal Guys. That would taste SO good on top of these! You can find the recipe below.

Mushroom Shawarma

by Brandi Milloy

serves 2

Ingredients

• 6 oz. King Oyster Mushrooms, chopped

• 3. 5 oz. Maitake Mushrooms, chopped

• 2 tbsp. olive oil

• 2 garlic cloves, minced

• 1 tbsp. smoked paprika

• 3 tsp. cumin

• 1 tsp. cinnamon

• 1/2 tsp. salt

• 1 tbsp. maple syrup

Directions

1. Preheat oven to 400F. Add mushrooms to a bowl and top with olive oil, seasonings and maple syrup. Toss well to coat. Place on parchment lined baking sheet and roast for 30 minutes, flipping half way. You could also thread mushrooms onto bamboo skewers just make sure to soak skewers in water if they are wooden for at least 30 minutes.

2. Serve and enjoy with all the fixings (diced cucumber, tomatoes, olives, feta, cilantro, hummus and flat bread)!