Ripe tomatoes, fresh salmon, creamy avocado.....

Salty capers and crunchy bread....

This is one of my absolute favorite snacks that you can enjoy anytime of the day. This recipe was inspired by me always ordering something similar at my favorite coffee shop but it became a $12 habit when I knew I could make it at home for a fraction of the cost. I pretty much keep all of these ingredients on hand so it's super quick to make whether for breakfast, lunch or linner!  Skip the salmon and you still have a ultra loaded avocado toast!

Salmon Avocado Toast Recipe

By Brandi Milloy

• Butter
• 1 slice crusty bread
• 1 tbsp. cream cheese (jalapeño cream cheese for extra spice)
• 1/2 ripe avocado
• Everything But the Bagel Seasoning (if you can't find this, swap with garlic salt)
• 3 pieces of smoked salmon
• 3 ripe cherry or mini heirloom tomatoes
• A few sprigs of fresh dill
• 1 tsp. capers

Directions

1. Heat a skillet on medium high heat. Butter your bread on one side and place it butter side down on the skillet to get it nice and toasty. Remove from heat and set aside.  
2. Spread the cream cheese on the bread. Next, place sliced avocado on top. Sprinkle with Everything But the Bagel Seasoning. Top with sliced smoked salmon. Garnish with sliced tomatoes and dill. Sprinkle capers on top and enjoy!

Hello Kitty Cafe

Part of being a food reporter and trend expert is studying consumer behavior, anticipating direction and being tuned in to what people are talking about, buying, photographing and exploring.  It's strategically figuring out and studying what people will become obsessed with before we all realize it and basically forecasting what is yet to come.  Actually-that's all BS; I'm just messing with you. These are simply my predictions. They are my own opinions based on what I think people will be eating, making and ordering in 2018. From turmeric lattes to instagrammable eats, I had the chance to be on KTLA and share my 2018 food trend predictions. Take a look at the foods I think will be dominating our dinner plates this year! You can watch my segment here. 

I love sending desserts as gifts-especially to people who are really tough to shop for and seem to have everything! Many of these were on our dessert table at our wedding and friends still talk about how much they loved every single thing.  I get asked all the time what my favorite treats are around the country so I finally compiled my list of sweets that are so much fun to send and receive. Please note, these are in absolutely no specific order. I can't choose favorites because they are all so good! Also, I love that so many are owned by female entrepreneurs. Girl power!

BLISS & BAKER San Diego, CA

BlissandBaker.com 

I crave these on a daily basis. The sticky sweet treats are cereal-ously delicious. My favorite flavor is their Salty Caramel Crispie but other favorites are Peanut Butter and Sugar Cookie. Started by a mother daughter team, Laura and Natalie, I just love them!

MOMOFUKU MILK BAR New York City, NY

MilkBarStore.com

I will never forget the first time I had Milk Bar. I had a slice of their 7 layer birthday cake. It's the yummiest, layered cake filled with cake crumbs that are almost like mini birthday cake truffles, sprinkles and vanilla frosting.  Each layer of the cake is brushed with a vanilla milk "soak" that makes it super moist and delicious. Chef Christina Tosi (who I have a major girl crush on btw) is the mastermind behind reinventing all of our childhood favorites. Other desserts I love from her: b'day truffles, confetti cookie, the list goes on.

EDOOUGHBLE Los Angeles, CA

Edoughble.com

All-natural cookie dough that's safe to eat! This edible cookie dough is a dream. Enjoy it on ice cream, cookies or just simply on a spoon. One of my favorite flavors is Cookies N' Dream. It's dark chocolate with vanilla frosting and chocolate sandwich cookies. Sometimes I even mix this with Peanut Butta Cup.  This is what you bring to girl's night!

MILK JAR COOKIES Los Angeles, CA

MilkJarCookies.com

My husband, Mr. Amazing first introduced me to these cookies. He is practically a cookie connoisseur. He's had every cookie out there.  And let me tell you. There is no other cookie out there like this.  Milk Jar Cookies are soft, chewy and so large you can usually 

GARRETT'S POPCORN Chicago, IL

GarrettPopcorn.com

If you like sweet and salty, this popcorn is for you. It's half salty cheddar cheese and half buttery sweet caramel.  I survived on this popcorn when I lived in Chicago. Even if you don't like popcorn, you'll like this. It's like no other popcorn I've ever had.  It's light, fluffy, craveable and a great gift for anyone in your life. 

SUGARFINA Los Angeles, CA

Sugarfina.com

This is the candy shop of your dreams. Sugarfina features delicious gourmet candy from around the world. Everything they have is extremely unique. Some of my favorites are their Atomic Sours imported from France, Champagne Gummy Bears from Germany and their Fruity Loops from Greece.  Their store looks like a jewelry boutique with each candy housed in a clear bento box.  You can create your own box with any of their 120 candies. 

COMPARTES CHOCOLATES Los Angeles, CA

Compartes.com

Compartes turns chocolate into works of art. Their handcrafted premium chocolate bars are my favorite. From the beautiful packaging to mouth watering flavors, it's a one of a kind edible gift.  You're not going to find these flavor combinations anywhere else! From White Chocolate Cereal to Salted Pistachio, Dark Chocolate Raspberry Rose and Donuts and Coffee, there is something for everyone!

My mother in law makes the most delicious raspberry jam.  She gave us a jar once and we finished it off in less than a week.  I started craving it like crazy. Every time I saw her I would ask if she made some more (which probably got annoying-sorry). It's just that Mr. A and I make breakfast every morning and typically it involves some form of jam so it's top of mind every day.  And while I love buying fresh jam from the farmer's market, it can get pricey when it really is the simplest thing to make.  Whether it's smeared on sourdough bread under melty brie, bacon and eggs (seriously-try it!!!) or simply slathered on a buttered biscuit-we are jam people, folks. This recipe is inspired by my mother in law's. It takes about 15 minutes to make and you only need two ingredients. If you're like me, I'd make a couple batches as back up cause it's so yummy you'll end up adding it to just about everything you eat. 

Old Fashioned Raspberry Jam

by Brandi Milloy

Ingredients

• 2 heaping cups fresh organic raspberries, rinsed
• 1 cup organic sugar

Directions

1. Place berries in stainless steel pot and bring to a full boil, mashing the berries with a wooden spoon. Boil for 1 minute on high heat, stirring constantly.  Add sugar and continue to boil for 3-5 minutes or until thickened.  Store in mason jar in refrigerator and enjoy!

Photography Credit: TODAY Show | Nathan Congleton 

Being able to introduce our daughter, Milly to the TODAY Show family and the rest of the world during our segment on the TODAY show is a memory I will cherish forever.  It's funny because when I was invited to be on the show I knew I needed to find someone to help with Milly. Our good friend, Maureen aka GMo traveled from Philly to NYC to help us out only for Aunt Hoda to hold Milly while I worked! Baby girl was so excited to be on set and comfy cozy in Hoda's arms.  Check out the entire segment and the recipes here and then scroll down for more photos.

Photography Credit: TODAY Show | Nathan Congleton

Photography Credit: TODAY Show | Nathan Congleton

Photography Credit: TODAY Show | Nathan Congleton

Photography Credit: TODAY Show | Nathan Congleton

Photography Credit: TODAY Show | Nathan Congleton

Photography Credit: Cat Clendenning

This is a sponsored post written by me on behalf of The Cheesecake Factory. The opinions and text are mine.

I love this time of year-the decorations, the smell of fresh Christmas trees and tons of family time but one of my least favorite things about the holiday season is shopping. Don’t get me wrong-I love giving gifts especially when I know someone wants something and I remembered exactly what they want and when they open their gift the excited look on their face fills my heart with so much joy.  But then there are those people that you procrastinate to shop for because it’s like they have everything. Do you have friends or family like that? And you don’t want to just get them something random, right? One of my absolute favorite gifts to give are gift cards to their favorite restaurant.

Photography Credit: Cat Clendenning

One of my family’s favorite place to eat is The Cheesecake Factory. They make everything from scratch -even their dressings.  And right now they are doing a sweet promo. For Every $25 dollars in gift cards you buy at The Cheesecake Factory, you’ll receive a “Slice of Joy” card redeemable for a complimentary slice of their legendary cheesecake from January 1st through March 31st, 2018. The ‘Slice of Joy’ gift card offer is available exclusively at The Cheesecake Factory restaurants or online at TheCheesecakeFactory.com

The Slice of Joy card is redeemable for any slice of their cheesecake. Personally, depending on my mood my go to is Adam’s Peanut Butter Cup Fudge Ripple Cheesecake but I also love their Peppermint Bark Cheesecake, especially because it's only available around the holidays.

Photography Credit: The Cheesecake Factory

It's a white chocolate cheesecake swirled with chunks of chocolate peppermint bark, topped with white chocolate mousse and finished with chopped peppermint.  It's just the right amount of peppermint and chocolate and it's everything you love about the holidays on a plate.  Plus for every slice they sell through the end of the year, The Cheesecake Factory will donate 25 cents to the local Feeding America food bank.  So when you order the Peppermint Bark Cheesecake it's a purchase with a purpose.  Now if you love chocolate, another go to of mine is the Hershey’s Chocolate Bar Cheesecake. It's delicious!  It's Hershey's cheesecake between moist chocolate cake with creamy chocolate frosting and chocolate chips.  

Photography Credit: Cat Clendenning

Oh my goodness I’m salivating just thinking about this. 

And let’s be honest-who doesn’t want a gift card to The Cheesecake Factory? There’s something for everyone.  I could eat their Buffalo Blasts every day. Oh and when I gave up meat for Lent one year I must have went there every other week for their Asian Lettuce Wrap Tacos (no chicken cause obviously no meat for Lent). That sauce is to die for.  A gift card to The Cheesecake Factory is a great gift for everyone on your list and it’s ok if you’re doing it just to get the free slice of cheesecake. I won’t tell.

This is a sponsored post written by me on behalf of Crisco®. The opinions and text are mine.

I love the holiday season! From the smell of the Christmas tree to wrapping presents while singing Christmas carols and spending time with family-it is such a joyous time of year! But for my family, it’s also the busiest time. We love having people over and hosting parties. From being a new mom and keeping up with work, I’m always looking for ways to save time, especially when it comes to entertaining.  One of my time saving tips is to always keep Crisco® All-Vegetable Shortening on hand. You don’t have to let the shortening get to room temperature before using it and since it has a higher melting point than butter, you don’t have to “chill” the dough before baking!  I love to make a large batch of sugar cookie dough the morning before I plan to have people over. Shortly before they arrive I start to bake batches of cookies one at a time.  There’s nothing better than the smell of cookies baking in the oven.  It takes very little effort and instantly makes folks feel welcome. Here are some baking tips for making the dough your own. Plus, scroll down for my Sugar Cookie Birthday Cake Sandwich Cookie recipe.

TIP #1 Get thicker, airy and light-texture sugar cookies by replacing butter with Crisco® All-Vegetable shortening.

TIP #2 Make a sugar cookie cake/pizza by pressing sugar cookie dough into a cake or pizza pan and baking.

TIP #3 Before baking, press wooden sticks into center of sugar cookie dough to make cookie pops. Great for holiday party favors or even for milk dunking!

TIP #4 For quick and easy decorating, add Crisco® All-Vegetable Shortening when melting chocolate. This creates a smoother consistency perfect for dipping sugar cookies, fruit and pretzels (add ½ teaspoon Crisco® All-Vegetable Shortening per 1oz of chocolate).

TIP #5 Create your own flavor combinations by adding dried fruits, nuts and/or candies to your favorite sugar cookie dough recipe.

Sugar Cookie Birthday Cake Sandwich Cookies

By Brandi Milloy

Yields 2-3 dozen

Ingredients

3 cups Pillsbury™ BEST™ All Purpose Flour

2 teaspoons baking powder

½ teaspoon salt

1 cup Crisco® All-Vegetable Shortening

1 cup sugar

1 large egg

2 tablespoons milk

2 teaspoons vanilla extract

1 cup rainbow sprinkles

1 batch Crisco® Creamy Homestyle Vanilla Frosting

Directions

STEP ONE

HEAT oven to 350°F. Whisk flour, baking powder and salt in medium bowl until blended.

STEP TWO

BEAT shortening and sugar in large bowl with mixer on high speed until light and fluffy, about 5 minutes.

STEP THREE

BLEND in egg, milk and vanilla. Gradually blend in flour mixture. Fold in ½ cup sprinkles.

STEP FOUR 

DIVIDE dough in half. Roll out each half on lightly floured surface to 1/4-inch thickness. Cut with 2 ½ inch round fluted edge cookie cutter. Place 2 inches apart on baking sheet.

STEP FIVE 

Bake 8 to 10 minutes or until bottom edges are very light brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.

STEP SIX 

To assemble sandwich cookie: Frost the bottom of one cookie and press another cookie on top.  Garnish edge of cookies with sprinkles. 

Traditionally, ice box cakes are made with chocolate wafer cookies but I've given one of my favorite desserts a festive twist. Made with six layers of gingerbread, homemade whipped cream, and buttered toffee pretzels this cake is sweet, salty and perfect for the holidays.

Get the recipe and watch my video on how to make it below plus head to the World Market blog for more of my favorite desserts this season. 

Cheese boards are the MOST EASY things to make. Whether you have an unexpected guest or you're hosting a party, they become the place where everyone gathers.  I always have a couple key items on hand so that no matter what-I can host a group of people over in a pinch.  Check out my video for inspo to create your own and then take a look at some of my hostess must haves.

Acacia Wood Lazy Susan

Blue & White Bowls

Marble Board with Knives

This is a sponsored post written by me on behalf of Crisco®. The opinions and text are mine.

What’s better than warm sugar cookies? How about hot chocolate cookie cups filled with fudgy frosting and topped with peppermint and marshmallows? These are perfect for those cold days when you want to curl up with a warm treat. You guys know I LOVE making cookie cups, but these might just be the cutest creations yet! Watch how to make these adorable desserts below and then scroll down for the full recipe!

These are so much fun to make

Start with your sugar cookie cup

Fill with chocolate fudgy frosting

Top with micro marshmallows

Sprinkle with crushed peppermint 

Add your pretzel handle using chocolate frosting

Press on the side of your cookie cup and hold to set

Ready to enjoy!

Peppermint Hot Chocolate Cookie Cups

By Brandi Milloy

Yields 3 dozen

Ingredients

3 cups Pillsbury™ BEST™ All Purpose Flour 

2 teaspoons baking powder

1/2 teaspoon salt

1 cup Crisco® All-Vegetable Shortening

1 cup sugar

1 large egg

2 tablespoons milk

2 teaspoons vanilla extract

1 Pillsbury™ Filled Pastry Bag Chocolate Fudge Flavored Frosting

Crushed peppermint candies, for garnish

Micro marshmallows, garnish

Mini pretzels

Directions

STEP ONE

HEAT oven to 350°F. Whisk flour, baking powder and salt in medium bowl until blended.

STEP TWO

BEAT shortening and sugar in large bowl with mixer on high speed until light and fluffy, about 5 minutes.

STEP THREE

BLEND in egg, milk and vanilla. Gradually blend in flour mixture.

STEP FOUR

FORM dough into 1 tablespoon size balls and press into mini muffin tin and up the side to create a cup. Repeat this step until you’ve filled each tin.

STEP FIVE

Bake 10-12 minutes or until very light golden brown. Cool completely.

STEP SIX

To decorate: Pipe chocolate frosting into cups. Sprinkle with peppermint and marshmallows. To create the handle: break off the loops from pretzels and attach to the sides of the cookie cups using chocolate frosting.

Holiday Lights Sugar Cookies

If you’re planning to make a bunch of different types of holiday cookies this season, give my Holiday Lights Sugar Cookies a try – they’re too cute. These fluffy sugar cookies are made with Crisco®All-Vegetable Shortening, topped with crushed candies and strung together with candy string.

Holiday Lights Sugar Cookies                                                                                                     

By Brandi Milloy

Ingredients

3 cups Pillsbury™ BEST™ All Purpose Flour 

2 teaspoons baking powder

½ teaspoon salt

1 cup Crisco® All-Vegetable Shortening

1 cup sugar

1 large egg

2 tablespoons milk

2 teaspoons vanilla extract

½ cup Rainbow sprinkles

16 ounces white chocolate morsels, melted

Various hard candies, crushed

Sprinkles

Directions

STEP ONE

HEAT oven to 350°F. Whisk flour, baking powder and salt in medium bowl until blended.

STEP TWO

BEAT shortening and sugar in large bowl with mixer on high speed until light and fluffy, about 5 minutes.

STEP THREE

BLEND in egg, milk and vanilla. Gradually blend in flour mixture.

STEP FOUR

DIVIDE dough in half. Roll out each half on lightly floured surface to 1/4-inch thickness. Cut with light bulb cookie cutter. Place 2 inches apart on baking sheet.

STEP FIVE

Bake 8 to 10 minutes or until bottom edges are very light brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.

STEP SIX

To decorate: frost cookies with white chocolate and sprinkle with candies and sprinkles while wet. Thread candy string through hole to connect.

Photo Credit: Olivia Kuan

Full disclosure: This is a sponsored post written by me on behalf of Crisco®. The opinions, text and sugar cookie recipe that will change your life are all mine…but it can be yours too. #sharingiscaring

When I was a little girl my fondest memories are of baking in the kitchen with my Mom. I’d stand on the chair pushed against the counter and lean over to help. It feels like I learned how to measure ingredients before I could walk.  They were the best cookies and we always used Crisco® All-Vegetable Shortening.  They were soft, fluffy and noticeably better than cookies baked with butter. 

Photo Credit: Getty Images for Crisco

Every year around the holidays we would host a cookie exchange where friends and family would come over and bring several dozen cookies to share. It was the best because we’d get to try tons of different cookies.  And everyone would ask what our secret was to making these beautiful, moist, fluffy cookies and we would tell them it was the Crisco®.

My Mom’s sugar cookie trees were always super popular, followed by her butterscotch bars.  I could never choose a favorite because they were equally delicious!  This recipe is inspired by both of those cookies. It has that warm familiar flavor of brown sugar and creamy white chocolate with the soft light-texture sugar cookie complimented all by fleur de sel which acts like electricity through the entire cookie. It’s one of those cookies you can never have just one.  It’s so good I could cry.

Photo Credit: Getty Images for Crisco

It’s like when you run into an old friend and a flood of good memories come back and you wonder why you ever stopped being friends only to discover you can’t remember why and that feeling makes you sad.  If that feeling was a cookie, this would be it.  Yes, I’m being serious. It’s not a sad cookie. It’s like a time capsule cookie that brings you so much joy you just want to hold on to it forever because the feeling is so good and you don’t want it to go away again.  That is this cookie.  This is the only way to describe my Salted Butterscotch Sugar Cookies. You’ll actually want to apologize to it because it’s so good and it did nothing wrong for you to forget it’s amazing qualities, despite never having it before. I’ve never met someone that didn’t love this cookie and try to stuff a couple in their pocket before leaving.  Long after the party is over people will find a reason to bring up this cookie just so they can talk about it and reminisce about how good it is.  I’ve had people offer up their first born child in exchange for this recipe. Ok-maybe not that far….but you get the picture.  This is why this is the only sugar cookie recipe you need. Scroll down to salivating city and then run to your kitchen and bake these immediately.  Be sure to tag me on IG @BrandiMilloy with photos of your Salted Butterscotch Sugar Cookies!

Photo Credit: Olivia Kuan

Photo Credit: Olivia Kuan

Photo Credit: Olivia Kuan

Photo Credit: Olivia Kuan

Salted Butterscotch Sugar Cookies

By Brandi Milloy

Yields 4-5 dozen

Ingredients

3 cups Pillsbury™ BEST™ All Purpose Flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup Crisco® All-Vegetable Shortening (I swear by 1 cup baking sticks and keep them on hand in my pantry at all times)

1 cup sugar

1 large egg

2 tablespoons milk

2 teaspoons vanilla extract

16 ounces butterscotch chips, melted

8 ounces white chocolate chips, melted

Fleur de sel, for garnish

Directions

STEP ONE

HEAT oven to 350°F. Whisk flour, baking powder and salt in medium bowl until blended.

STEP TWO

BEAT shortening and sugar in large bowl with mixer on high speed until light and fluffy, about 5 minutes.

STEP THREE

BLEND in egg, milk and vanilla. Gradually blend in flour mixture.

STEP FOUR

DIVIDE dough in half. Roll out each half on lightly floured surface to 1/4-inch thickness. Cut with 2 ½ inch round cookie cutter. Place 2 inches apart on baking sheet.

STEP FIVE

Bake 8 to 10 minutes or until bottom edges are very light brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.

STEP SIX

To decorate: Spread butterscotch on center of cookie. Drizzle white chocolate on top and garnish with a sprinkle of fleur de sel.

Before Mr. A and I moved into our new home, we lived in a teeny tiny 420 square foot bungalow in Manhattan Beach. There wasn't really a kitchen-more like a kitchenette. It was the size of a child's picnic table. Imagine a sink, cutting board and that's it. That was it. Seriously.  I still can't believe I recipe tested and made big dinners there when we hosted friends. 

So now that we have a home with an actual kitchen, it's been wonderful filling it with all of our favorite kitchen gadgets.  These are items I use on a weekly or more basis, but especially for fall....when we find ourselves at home more, hosting friends & family and celebrating all of my favorite holidays! 

I would love to know what your favorite kitchen gadgets are-especially any that are lifesavers for new moms that have limited time. Share them in the comment box below. Thank you!

Kitchen Aid Mixer in Copper Pearl I love using my mixer to make cookies & cakes all season long. And I love the look of the copper shade which matches all of the other hints of copper in our white & marble kitchen.

Copper Measuring Cups & Spoons When we moved into our home, I decided to downsize all of the extra miscellaneous measuring cups and spoons we had and replace them with two sets. One of which is this beautiful shiny copper set. 

White Marble Cheese Board An easy appetizer anytime we host last minute company is placing cheese, nuts, meats, jams, fruit, crackers and veggies on a board. I just use whatever I have in the fridge and pantry and display it on a marble board and it's like an instant party starter. Served with wine or sparkling water with fruit and guests think I've been working on it all day.  

Six quart slow cooker From pot roast to slow cooker carnitas tacos, I make most of my meals during the fall in my Crock Pot. It's the easiest way to have a homemade meal ready for my family at the end of a long day. You really can't mess it up! This is an absolute staple in our home.

Pizza Stone for the oven or grill We love to grill pizzas during the summer months but when the weather cools down we put the pizza stone in the oven. Our favorite? Mr. A's Bacon, Brie & Jalapeno Pizza

Reversible Grill & Griddle I find myself making pancakes a little more this time of year. Maybe it's because it's colder in the mornings and the idea of eating pancakes in bed always sounds good. I never have berries in the house but I always have Oreos so Oreo Pancakes are usually a staple around here. 

Mini Muffin Tin Can you ever have enough copper? :) I love making mini muffins, mini quiches, mini cookie cups-all things mini in this pan! No matter what you make in this, it's great because you can always have more than one. 

Tiered Dessert Stand If you eat with your eyes, why not make a statement? You could put an Oreo on this thing and it would look fancy schmancy! Just sayin.

 

Le Creuset Dutch Oven I received this as a gift from a friend in blue and even when we're not using it, I love keeping it out on the stove cause it's so gorgeous. I make all of our homemade favorite recipes in this thing. From chowder to mashed potatoes and my Mom's Filipino adobo. 

I've learned that the most perfect desserts never taste the best. This pie is rustic, real and every bit is delicious! 

I love, love, love fresh figs and enjoy them all season long but I think it's one of those fruits that can be intimidating to people if they don't know what to do with them.  What I love about this dessert is it takes little effort to make but the payoff is huge. The light, creamy mascarpone filling with bits of lemon zest is the perfect balance to the fresh juicy figs.  

For this recipe you really only need a handful of ingredients: pie crust (I don't mind store bought pie crust), mascarpone, heavy whipping cream, sugar, vanilla, lemon zest and fresh figs. Hello easy street! Also, this is one of those desserts you wanna take to a dinner party or somewhere you can really show it off. After all, it looks SO fancy!

As always-I am not a food photographer even though I wish I was. Will someone teach me in exchange for pies? 

Fresh Fig & Mascarpone Pie                                                                                                                   by Brandi Milloy

Ingredients

• 1 pie crust baked (homemade or store bought is fine)
• 8 oz. mascarpone cheese
• 1/4 cup powdered sugar
• 1 tsp. vanilla extract
• 1 tsp. grated lemon zest
• 1 1/2 cups heavy whipping cream
• 1 lb. fresh figs, rinsed and sliced in quarters

Directions

1. To make the filling: combine the mascarpone, powdered sugar, vanilla and lemon zest in a small bowl and mix until smooth.  Set aside.
2. Into a bowl, pour the heavy cream and using an electric mixer, mix on medium speed. Mix for 2-4 minutes until billowy and fluffy and stiff peaks form. Carefully fold in the mascarpone mixture and then spread mixture evenly into pie crust.  Top with fresh figs.
3. Serve pie with fresh figs so each slice gets plenty of fruit and enjoy!

With a slightly crispy exterior and a chewy interior, these super chocolatey brownies are some of the best I've ever have. There are so many fun occasions you could make these for! Your friend gets promoted-give them these brownies with a note that says "You're the SHI*!" or if your friend is going through a break up you could give them these brownies with a note that says "He/She was a piece of SHI*!" Or you could just give them to the Ex and tell them to "Eat SHI*!" LOL. I'm dying...I digress. Hopefully you're not offended. 

It was such a treat to finally work with Rosanna Pansino and I'm so excited to check out her new line of bakeware and goodies from Wilton! Check out our collab we did for my show, Eat the Trend on POPSUGAR FOOD and then scroll down to see & shop some of my favorite items from her new line available August 19th! I'll take one of each! 

Nerdy Nummies Cookie Set

Hearts & Gems Molds

Lollipop Set

Apron & Bake Set

Sprinkles!

Every Friday we host pizza night at our house. Mr. A will make several different pizzas in the Big Green Egg and we'll invite some friends over to enjoy. No matter what flavors he makes, the most popular pizza is always his bacon, brie & jalapeno pizza! It's spicy, salty, meaty and I love the creamy sour bite the brie adds to the pizza. The best part about this pizza is you don't really need a recipe. We use pre-made dough from Whole Foods, an easy pizza sauce (or you can make yours homemade) and then as many toppings as you want. Cook the pizza in your oven according to the directions on the pizza dough package OR if you prefer to use your grill (like Mr. A), cook until dough is cooked through, cheese is melted and toppings are crispy but not over done. Watch the video below to learn how to make it and to see what NOT to do when you make it...or are helping your husband make it. Then, let us know in the comment box below what else you want to see us make together! Thanks!

Everyone would always ask me what cravings I was having when I was pregnant and I really didn't have any...except orange juice. I wanted to drink orange juice all. of. the. time. Ironically, when I'm not pregnant I don't really drink oj at all! 

When Mr. A and I were on our honeymoon in Italy we had the most delicious blood orange juice. It tasted so fresh and smooth. It was a little sweeter than the regular orange stuff and the color was this beautiful bold red.  When we took the train from Florence to Naples, we drank it with champagne and it was the perfect compliment to the golden bubbly. 

So when the craving hit for this juice, it took me .2 seconds to get some fresh blood oranges from Melissa's Produce.  This recipe is super simple and as fresh as it gets.  This juice also a great base for mocktails and cocktails. I like to add equal parts juice to sparking water and garnish with a splash of lime and sprig of basil for a refreshing mocktail. It's also great added to a glass of prosecco or in your margarita in place of triple sec!

Homemade Fresh Squeezed Blood Orange Juice

by Brandi Milloy

Ingredients

1 serving

3 large blood oranges

ice

1. Rinse blood oranges and slice in half. 

2. Juice oranges. 

3. Pour juice over ice and garnish with sliced blood orange and enjoy!

I love how these Oreo pancakes aren't too sweet so all you need is a bit of fresh whipped cream.

You really haven't lived until you've tried these Oreo pancakes! These delicious Oreo pancakes feature a chocolaty base with whole Oreos pressed into the center, layers of fluffy fresh whipped cream in between, and even more cookie crumble topping. This breakfast has Oreos crammed into every bite, and I wouldn't have it any other way.  What I love about this recipe is you can enjoy them in the morning, afternoon or even for dessert after dinner. Who says pancakes should only be enjoyed in the morning? Not me! 

Keep scrolling for the full recipe on how to make my Oreo Pancakes.

OREO PANCAKES by Brandi Milloy

INGREDIENTS
1 cup all-purpose flour
1/3 cup cocoa powder
2 teaspoons baking powder
1/4 cup sugar
1/4 teaspoon salt
3 tablespoons unsalted butter, melted
1 teaspoon vanilla
1 1/2 cup milk
1 large egg
10 Oreos, crushed
Oreos, for garnish

DIRECTIONS
In a medium bowl, whisk together your dry ingredients. Add wet ingredients and mix. The batter will be lumpy. Stir in Oreos.

Heat griddle over medium-high heat and coat with butter. Using an ice cream scoop, pour batter onto griddle and cook 2 to 3 minutes on each side. For extra Oreo flavor, add whole Oreos to the center of the pancakes.

Layer your pancakes with whipped cream in between, and top with even more whipped cream and crushed Oreos.
 

There's something about creamy frozen fruit made soft serve style that makes me feel like I'm eating ice cream for breakfast.  I had the chance to create some easy breakfast recipes while I visited the Chick-fil-A headquarters recently and my smoothie bowls were a huge hit.  This is a staple at Casita Amazing, so much so, that our freezer is always stocked with all the must haves. You can get the recipe and read all about my trip by heading to the Chick-fil-A blog, The Chicken Wire!  Then come back here and let me know what your favorite smoothie bowl combination is!

Choose whatever fruits and toppings speak to you!  

Photography Credit: AshtonStan.com

How gorgeous is this kitchen?

Photography Credit: AshtonStan.com

I love adding sliced almonds on top for a little crunch. 

Photography Credit: AshtonStan.com

You eat with your eyes so.....make it gorgeous, darling!

Photography Credit: AshtonStan.com

I love eating these smoothie bowls anytime of the day! Afternoon snack anyone? 

Photography Credit: AshtonStan.com