Friday, November 29, 2013

In case you missed it, we live Insata'd our Thanksgiving day in the test kitchen. Below are our photos. You can also see them and more exclusive pics by following us on Instagram.

We hope you had a lovely and delicious Thanksgiving Yummies! xoxo

 A beautiful and simple reminder of gratitude. It hung in my Nannie's kitchen for as long as I can remember. Now it hangs in mine. One of my most treasured things.

 Our bacon-wrapped dates are always a hit while everyone watches the Macy's Parade!

 We bathed our turkey in fresh flavors from home: cilantro, lime juice and butter.

 Meet TiTo! Our fresh and saucy Thanksgiving turkey. All suited up and ready for some lovin' from the oven.

Our snack tray. Gotta keep our energy up while we prep our side dishes.

 CakePop made the most amazing giblet gravy. Here it is simmering away!

 We gave our traditional cranberry sauce a kick! We took out the lemons and added jalapeños. So delicious, and not at all spicy. I swear!

 Just the smell of the turkey has knocked Taffy out.

 It wouldn't be Thanksgiving without our Cranberry Sparklers. Simple mixture of 1 bottle of champagne, 1/2 bottle of cranberry juice, 3 shots lemon vodka.

 ToddlerBaby's Cranberry Sparkler is a little simpler to make. Equal parts cranberry juice and sparkling water.

 Red chile scalloped potatoes. The dish I was most excited about, and the one that turned out to be the biggest hit!

 TiTo has browned and he is ready to carve.

 Another shot of TiTo in all his juicy glory.

 Green chile stuffing. Are you noticing a trend yet? We couldn't go home this year so we brought all the flavors of New Mexico to us.

CakePop's famous green bean casserole. This, I just can't get enough of. She adds dijon mustard and bacon! 

 Dinner is ready but ToddlerBaby, CoffeeMaker and Taffy are all fast asleep. What to do?!

 CakePop to the rescue! When in doubt open a glass of wine.

 Some quality sister quiet time after a long day of cooking.

 He's up and ready to carve. Now to wake the baby.

 It's much easier to wake up from your nap when there's gravy involved.

Happy Thanksgiving Yummies. Cheers!

After a long day of decorating, our home is finally ready for the holidays. Garlands are hung, lights twinkle and stocking are hung by the chimney with care. Time for a holiday cocktail.

While it's not quite December yet, we thought we'd reward you for all your hard work in the kitchen this Thanksgiving. Below is a recipe for CakePop's Ginger Citrus Cider. Fresh, fruity, sweet and spicy. All the flavors you could want wrapped up in a lovely boozy drink.

Have a delicious evening Yummies! xoxo

1 oz of dark rum
1/2 oz lemon vodka
1/2 cup ginger ale
1 cup apple cider
1 orange slice for garnish
1 apple slice for garnish

Actually, filling equal part ginger ale and apple cider works best!

Fill half of your glass with ice and serve this drink on the rocks.

Wednesday, November 27, 2013

Cream of…TEQUILA?

Yes, you read it right. Cream. Of. Tequila. Soup.  I mean could a dish sound more delicious. The fun flavors of tequila mixed with the wintery warmth and heartiness of creamed soup.

It's not complicated, we've taken our basic cheese soup recipe and thrown in some pepper jack, jalapeños and tequila. It's definitely a unique take on tequila and on soup, but throw this together for your next dinner party and I guarantee your guests will be pleasantly surprised. 

All the fun of tequila and spice of a jalapeño without the nasty hangover.

Our full Cream of Tequila Soup recipe is available on in their Experts section.

Enjoy Yummies! xoxo

Monday, November 25, 2013

It's Thanksgiving week and KWCH is highlighting tons of delicious recipes for you and your family to enjoy this season. Yumology was lucky enough to join Kara and Brian in the studio this morning and present our Thanksgiving Tapas recipes.

These dishes are a great way to take Thanksgiving favorites like mashed potatoes and gravy, stuffing, turkey, cranberry sauce and razzle-dazzle them up a bit. 

The full recipes for each of the dishes in the video below can be viewed on our content partner site, Yummly

Happy Thanksgiving Yummies.

Have a delicious holiday! xoxo

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Thursday, November 21, 2013

We are exactly ONE WEEK away from the biggest food holiday of the year. How do you plan to celebrate? Will you be up at dawn to prep the bird? Stuffing, slicing, roasting, toasting and baking away for hours upon hours? Believe it or not, we have other plans.  After 30+ years of watching 10 hours of cooking result in 10 minutes of eating we've decided to put a twist on Thanksgiving dinner that will get us out of the kitchen and into the party.

Thanksgiving has evolved Yummies. It's become so much more than the stagnant family dinner it used to be. Some people even throw a second holiday to celebrate friends in addition to family. "Friendsgiving" puts a young, sophisticated spin on Thanksgiving dinner. Specialty cocktails replace the eggnog punch bowl and sampling a variety of Thanksgiving finger foods is much more exciting than the ol' "Pass the gravy" roundabout.

Whether you're celebrating Thanksgiving or Friendsgiving or simply parkin' yourself in front of the football game next Thursday we guarantee you'll love the simple convenience of our Thanksgiving Tapas.

Each one of these recipes is available on our content partner site, Yummly. Yummly has many wonderful Thanksgiving recipes as well as exciting new dishes for you and your family to try.

Have a delicious Thanksgiving/Friendsgiving Yummies.
We are so thankful for you!


Wednesday, November 20, 2013

Buenos Dias Yummies! This recipe is one of my favorites. It always takes me back to crisp New Mexico mornings, eating spicy green chile and gazing up at the snow-capped Sandia Mountains.

While it sounds complicated, Huevos Rancheros is actually INSANELY easy to make, and this casserole is even easier. I was surprised that the chile was mild enough for this handsome little dude who couldn't get enough!

Our Huevos Rancheros Breakfast Casserole recipe is available on SheKnows Experts.
To get the full Huevos Rancheros Breakfast Casserole recipe click here.

Vaya con díos mis amigos. Have a delicious day! xoxo

Tuesday, November 19, 2013

Honestly, this is not our first cronut rodeo. However, it is the first time we took the down-home goodness of pumpkin pie, mixed it with the creamy dreaminess of cheesecake and encased it in the crisp, sugary shell of a cronut. Are you drooling yet?

So let's talk turkey…or cronut, rather…Thanksgiving is coming up. Wouldn't you like to be the totally awesome host who served these scrumptious packets of pumpkin creamy amazingness. Even better, wouldn't you like to be the guest who brought these bad boys to your Thanksgiving host and totally upstaged their turkey? Because, let's face it, when these lil' babies are on the table no one else's dish stands a chance.

For the full Pumpkin Cream Cronut recipe click here. Yumology is a new member to SheKnows Experts Among Us. We are thrilled to contribute our recipes and stories to a community of over 20 million hard-working, creative women who seek to inspire one another through their own testimonies and talents. Thank you to for giving us the opportunity to take part in something much bigger than ourselves.

Have a delicious day Yummies! xoxo

I don't know why, but the idea of baking fruit always intimidates me. I don't really have a reason. People bake fruit all the time. Into pies, pastries, casseroles and other savory dishes. It still makes me nervous every time I tackle it.

Today I decided to face my fears head-on. I decided to construct a doozie of a baked pear, stuffed with quinoa, grapes, gorgonzola cheese and honey-roasted peanuts. Sounds like a lot going on, I know, but trust me the sweetness of the honey mixed with the saltiness of the gorgonzola mixed with the tartness of the grapes makes for a sophisticated and comforting dish you'll love to cozy up with this winter.

1 pear halved and carved into 2 "boats"
1 tbsp olive oil
1/2 cup of quinoa
1/2 cup water
1/4 cup fresh squeezed orange juice
1 cup of halved red, seedless grapes
1/2 cup of gorgonzola crumbles (feel free to use another blue cheese if that's all you have)
1 tbsp honey
1/4 cup of honey roasted peanuts (as garnish)


  1. Preheat your oven to 350 degrees
  2. After you have carved the centers of the pear halves out toss them in the olive oil in a small baking dish and set aside
  3. Add the quinoa, orange juice and water to a small saucepan and bring to a boil. Reduce the heat and let simmer covered on low for 20 minutes until the quinoa is tender
  4. Halve the grapes and add them to a large mixing bowl with the gorgonzola crumbles and honey
  5. Toss the cooked quinoa in with the grapes and cheese
  6. Take a large spoonful and fill each pear half with the quinoa grape mixture
  7. Bake the stuffed pears at 350 for 30 minutes until the pears brown and become tender
  8. Remove the dish from the oven and transfer the pears to your plates
  9. Garnish with a sprinkling of honey roasted peanuts and another drizzle of honey

Have a delicious day Yummies! xoxo

Monday, November 18, 2013

ToddlerBaby is home today! Which means I gotta up my game in the kitchen.

Cooking with kids this age poses some unique challenges. Nothing can be cut. Nothing can be baked, fried or boiled. Nothing they can choke on. Nothing raw they can get sick from. So where does that leave us?

Thank goodness for mini tortillas, shredded cheese and tomato sauce! We're in the pizza phase in this house. ToddlerBaby would eat it for breakfast, lunch and dinner if we let him. Luckily enough this is one dish where he can get his hands dirty and play with his food.

Family cooking time starts now!

1 mini tortilla per kid
2 tbsp tomato sauce per tortilla
1/2 cup of shredded mozzarella cheese
10-12 slices of pepperoni (as an option)


  1. Lay your tortilla on a plate
  2. Spoon the tomato sauce onto the tortilla and let the kids spread it around
  3. Have them lay the slices of pepperoni on top of the tomato sauce (if you used 'em)
  4. Let the kiddos sprinkle the cheese on top of the pepperoni (if you used 'em)
  5. Microwave for 1 minute and serve or slice into bite sized triangles

It wasn't around long! He washed it down with a tall glass of milk. Nom nom.

Babysitters take note - this will keep the kids still, full and busy for at least 30 minutes! Enjoy!

Ooooh we're feelin' all pretty n' stuff. 

I can't tell you how excited I am about today's new site launch. I know it's going to sound corny but I have dreamed of this day since I began Yumology in 2011.  I knew I wanted Yumology to be a beautiful, bright and delicious space for bloggers, foodies and friends, but I had never been able to find the right design on my own.

Luckily, my friend at Royal Script introduced me to Miss Maddie Richardson. Maddie is extraordinary. Her ability to tap into her clients thoughts and feelings and turn them into beautiful design work is inspiring.  Not to mention her prices are insanely reasonable!

I strongly recommend you check out Maddie's blog and introduce yourself to yet another refreshing a delicious space.

Yumology thanks you again Miss Maddie! 
Lots of bloggin' love your way! xoxo

Thursday, November 14, 2013

Our little family lives in Wichita, Kansas. For those unfamiliar with Wichita it's probably similar to the town you're imagining now. Quiet, slow, flat, unencumbered by the hustle and bustle that big city life is prone to.

We move at a slower speed here. We know our neighbors. We still cook Sunday dinner. We believe in hard work and doing what we can with what we have. We dream big and live small and every November we band together to support the local college basketball team, the Wichita State Shockers.

Our family is especially lucky. My CoffeeMaker works for the Shockers. We don our black and yellow as a family, have all access to every game and have a special place in our hearts for the teams, coaches, the university and the town. They have all been extremely good to us since we were imported from New Mexico three years ago.

~~~~~~~~Our little Shocker family~~~~~~~~

After a Shocker game it is not uncommon for friends, family and fans to gather in local bars or living rooms and celebrate a win, or commiserate over a (rare) loss, whilst imbibing on the town cocktail of choice, the Tumbleweed.

If you're not familiar with the Tumbleweed it is a sweet and creamy dessert cocktail often served with ice cream, Kahlua and chocolate sauce. I've taken our beloved Tumbleweed one step further to make it a ShockTail. A drink that stays true to its Wichitan Tumbleweed origins whilst invoking unique notes of caramel.

Shocker-Up Wichitans! This one's for you.

1/2 cup of Kahlua
1/2 oz brandy
1/2 oz caramel liqueur (we use Godiva's)
1/2 oz white creme de cacao
1 scoop of vanilla ice cream
1 tsp chocolate sauce and caramel sauce to garnish the glass

  1. Find a martini glass (if you have one - if not any glass will do)
  2. Add the scoop of vanilla ice cream to it first
  3. In a cocktail shaker add the Kahlua, brandy, caramel liqueur and white creme de cacao - shake together with ice
  4. Pour the shaker ingredients over the ice cream and enjoy
  5. Pssst - you can always add a little more chocolate and caramel sauce over the drink once it's all put together. Just sayin'! :)