Fashion first, I'm trying to just wear something I already have and I purchased these shorts from express when they first came out a couple months ago. I wore them when I was in NYC and paired them with a grey tissue turtleneck, a light pink Jcrew sweater, black tights, and grey wedge booties. Clearly with those booties I was trying my hardest to fit in with the fashion forward NYC folks! My inspiration for that outfit came from the Jcrew Ad below that I ADORE! Next time I wear this I'm going to leave the booties at home and pair it with grey tights, and open toed tan heels like the model did!
So for the party I thought I'd wear the shorts, fun black shirt, red tights and just totally OVER DO IT with my jewelry. Lindsey Regan Throne: Be Pretty just posted this Kate Spade look with lots of jewels (as my mom calls them) :) I typically am a rule follower, if I wear a necklace I'll do stud earrings or if I wear big earrings then I'll skip the necklace. But, I've always wanted to go big on the jewels one night and I think this just might be the NIGHT!
Moving on to Thanksgiving, Hunter's mom asked me to bring a dessert (She knows I love to bake!) We subscribe to Cusine at Home magazine and it is THE BEST! If you are looking for fresh menu ideas and lots of good cooking tips then order this magazine. It makes a great gift too! You can also order individual cookbooks. We have the grilling, slow cooker, and cooking for two, all of which we recommend. Hint: Don't look at it Hungry! Ok, sorry sidetracked, I'm done with my sales pitch but with that said, from cusine recipes, I'm going to make this!
“Pecan Pie” Cheesecake with Caramel-Bourbon Sauce
The better the quality of the bourbon you use, the better the flavor in the cheesecake and sauce. For a simpler dessert, skip the cheesecake and serve the scrumptious sauce over pound cake or ice cream.
Makes: One 9-inch cheesecake (12 slices)
Total time: 2 1/2 hours plus chilling time
FOR THE CRUST—
6 oz. chocolate-wafer cookies (about 28 wafers)
1⁄2 cup toasted pecan halves
1⁄2 stick unsalted butter, melted
FOR THE CHEESECAKE—
3 pkgs. cream cheese or neufchatel (8 oz. each), at room temperature
1 stick unsalted butter, room temperature
1⁄2 cup packed light brown sugar
1⁄2 cup granulated sugar
1⁄4 tsp. table salt
1⁄2 cup heavy cream
1⁄4 cup bourbon (optional)
1 tsp. vanilla extract
FOR THE SAUCE—
1 1⁄2 cups packed light brown sugar
1⁄2 cup heavy cream
1⁄2 stick unsalted butter
1⁄4 cup bourbon (optional)
1 tsp. kosher salt
1 1⁄2 cups chopped toasted pecans
Nutrition InformationPer slice (made with neufchatel): 708 cal; 53g total fat (24g sat); 158mg chol; 564mg sodium; 54g total carbs; 2g fiber; 10g protein
Preheat oven to 375°; coat a 9-inch springform pan with nonstick spray and wrap entire outside of pan in foil; set aside.
Process chocolate wafers and the 1/2 cup pecans for the crust in a food processor until fine. With processor running, drizzle in the melted butter. Press mixture into the bottom of the pan; bake 10 minutes. Cool crust completely before filling. Reduce oven to 325°.
Beat cream cheese, 1 stick butter, 1/2 cup brown sugar, granulated sugar, and table salt in a lrge bowl until mixture is fluffy, periodically scraping sides of the bowl. Add eggs one at a time, fully beating to incorporate into batter after each addition. Add 1/2 cup cream, 1/4 cup bourbon, and vanilla; beat until ingredients are completely incorporated into batter.
Pour filling over crust, smoothing the top of filling. Transfer cheesecake to a roasting pan; place in the oven. Pour boiling water into the roasting pan a third of the way up the sides of the foil-wrapped springform pan.
Bake cheesecake until it reaches 155° and sides are set but center still jiggles, about 1 hour. Turn off the oven; leave cheesecake inside for 1 hour with oven door closed. Remove cheesecake from oven; cool to room temperature. Cover cheesecake with plastic wrap; chill 3–24 hours. Remove cheesecake from the refrigerator 30 minutes before serving.
Combine the 11/2 cups brown sugar, 1/2 cup cream, 1/2 stick butter, 1/4 cup bourbon, and kosher salt for the sauce in a saucepan. Bring mixture to a boil over medium-low heat. (Don’t stir topping, but keep a close eye on it so it doesn’t boil over.) Simmer topping 10 minutes.
Stir the 11/2 cups pecans into the caramel topping. Let topping stand until slightly thickened and cooled to room temperature, 15–20 minutes. To serve, spoon sauce over cheesecake. (Serve remaining sauce on individual slices.)
Baking will occur wednesday night and tonight after work you can find us painting our garage! Woohoo! kinda xoxo