Apple and Fennel Stuffing Apple and Fennel Stuffing ingredients Apple and Fennel Stuffing breads Apple and Fennel Stuffing Apple and Fennel Stuffing pre baked Apple and Fennel Stuffing recipe I think most people would agree that the side dishes are the best part of the thanksgiving meal. Stuffing, mashed potatoes, buttered green beans, creamed corn, roasted squash, dinner rolls, all smothered in gravy. Yum. Turkey is great, yes, but side dishes always seem to take center stage. Stuffing in particular has always been my favorite thing to eat on thanksgiving.

This year this apple and fennel stuffing is making it to my thanksgiving table and I’m so excited. The combination of sweet apples, buttery bread and bright flavors of anise from the fennel come together nicely. The ground coriander we’ve included adds hints of lemon and sweetness to the dish that’s both subtle and warming. Depending on how soft or stiff you prefer your stuffing, you can adjust the amount of stock you chose to use. I tend to like my stuffing soft and moist with a nice crust baked on the top so the amount of stock in the recipe makes a softer stuffing.

If you’re looking for a new stuffing to try out this thanksgiving or holiday season, infused with a delicious bevy of flavors, you might want to try out our apple and fennel stuffing; it’s sure to be a crowd pleaser!

Apple and Fennel Stuffing
Serves 8 to 10

1 French baguette, cut into 1/2 inch cubes and toasted (about 5 cups loosely packed)
1/2 loaf of pumpernickel bread, cut into 1/2 inch cubes and toasted (about 3 cups, loosely packed)
3/4 cup (1 1/2 sticks) unsalted butter, melted and divided
1/2 medium yellow onion, diced
1 rib celery, diced
1 fennel bulb, thinly sliced
2 golden delicious apples (or apples of your choice), peeled cored and diced
1 tablespoon minced thyme
2 teaspoons thinly sliced chives
1 1/2 teaspoons minced sage
2 garlic cloves, minced
1 teaspoon McCormick’s Gourmet Collection ground coriander
3 1/2 cups chicken stock (or vegetable stock)
salt and pepper to taste

1. Preheat oven to 350˚F.
2. Combine both kinds of toasted cubes into a large bowl and toss together. Set aside.
3. Pour 1/4 cup butter into a large pot and place over medium-high heat.
4. Add onion and sauté for 2 to 3 minutes. Add celery and fennel and continue to sauté for 4 to 5 minutes or until vegetables start to become translucent. Season with salt and pepper.
5. Stir in apples, herbs, garlic, and coriander. Pour stock and remaining butter into the pot and bring mixture to a boil.
6. Once mixture has come to a boil, remove from heat and add toasted bread cubes. Stir together until moist or all of the liquid has been absorbed. Adjust seasonings.
7. Pour mixture into a lightly greased 9”x13” (3 quart) baking dish, cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes.
8. Allow mixture to cool for 10 to 15 minutes before serving.


Apple and Fennel Stuffing

November 25, 2014  /   /   //  7 Comments

Drinking Chocolate Godiva Chocolates Chopped chocolate for drinking chocolate Milk for Drinking Chocolate Godiva Drinking Chocolate recipe Today, we have a bit of an old school recipe for delicious Drinking Chocolate. We partnered up with GODIVA and created the perfect blend of flavors to create happiness that lingers long after the chocolate has disappeared. For this recipe, we used GODIVA dark chocolate squares, and melted them into milk and cream. This recipe is perfect for sharing, and easy to make in bigger batches. This Drinking Chocolate is similar to hot chocolate, but richer and thicker and better!

We also wanted to let you know that GODIVA is hosting a giveaway to spark a little joy this holiday season. All you have to do is go to, pick a product that will spark a little joy for you or a loved one, tweet your selection to @GODIVA with the hashtag #GODIVAjoy, and you could win a $250 gift card! Be sure to tweet your treat before the contest ends on December 15th.

We all know GODIVA chocolate is a great gift for everyone on your list, so this timing is perfect! They havelots of joy to offer, from their signature Holiday Ballotin to the Signature Truffle Gift Box. You can visit to see all their Holiday Offerings.

Good luck and enjoy guys!

Drinking Chocolate
Serves 2

10 ounces whole milk
8 ounces heavy cream, divided
2 cinnamon sticks
4 ounces Godiva dark chocolate squares, chopped

2 Godiva chocolate truffles or chocolate squares, chopped

1. Pour milk, 4 ounces of cream and cinnamon sticks into a small saucepan and simmer over medium-low heat.
2. Remove cinnamon sticks and add dark chocolate. Remove saucepan from heat and allow mixture to sit for 5 to 7 minutes.
3. Gently whisk mixture together until thick and smooth. Divide into two mugs.
4. Pour remaining cream in a bowl and whisk until medium peaks form. Scoop a spoonful of whipped cream into each mug and top with chopped truffles. Serve.

*This post in sponsored by GODIVA. Thank you for supporting our sponsors. They help keep us going!*


Drinking Chocolate

November 23, 2014  /   /   //  7 Comments

Swiss and Green Onion Cheese Ball Swiss and Green Onion Cheese Ball ingredients Swiss and Green Onion Cheese Ball with almonds Swiss and Green Onion Cheese Ball recipe Swiss and Green Onion Cheese Ball Cheese balls, a favorite recipe for us when it comes to holiday appetizers. We love us some cheese, so this Cheese Ball recipe we made for MyHabit TheFIX is just perfect. It’s one of those easy appetizer recipes that you can make ahead and just serve with crackers in a pinch, or some radishes and celery sticks if you wanna get crazy. Click on over for the full Cheese Ball recipe!

*This post was sponsored by MyHabit theFIX. Thank you for supporting our sponsors! It helps us keep going!*


Swiss and Green Onion Cheese Ball

November 20, 2014  /   /   //  8 Comments

French Silk Pie Chocolate Pie with a Vanilla Wafer Crust Mini French Silk Pies French Silk Pie recipe Growing up French silk pie was one of the first pies I ever remember tasting….specifically from Baker’s Square (the best way I can describe Baker’s Square is sort of a smaller, Midwest version of Marie Calender’s or Polly’s Pies…a total ‘early bird special’ type of place). I remember entering through the doors and walking up to the big glass case of pies with wide eyes. My eyes were immediately glued onto these perfect chocolate curls, that sat atop a sweet and fluffy whipped cream, that sat atop a smooth and creamy chocolate mousse, that sat atop a flaky, buttery crust; it was their French silk pie and it was glorious.

Our version today swaps the flaky, buttery crust for a Nilla wafer crumbs crust because I really like the texture of the crumbly crust against the smooth, creamy and extra decadent filling. This pie definitely involves a handful of steps, but it’s actually pretty easy overall and totally worth making! Seriously though, I love this pie. It’s so freakin’ good and is a great alternative to traditional thanksgiving desserts like pumpkin and pecan pie. I really think everyone should make this pie and share it with everyone they love, because everyone deserves a little French silk pie in their life! Enjoy! xx, Jenny

French Silk Pie
Makes 3 (4 inch) pies OR 1 (9 inch) pie

60 Nilla wafers, finely crushed
1/4 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
3/4 cup superfine sugar
2 large eggs, lightly beaten
2 1/2 ounces bittersweet chocolate, melted
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cup heavy whipping cream
2 teaspoons vanilla extract
whipped cream, lightly sweetened
shaved bittersweet chocolate

1. Preheat oven to 350˚F.
2. For crust: Place Nilla wafer crumbs, cinnamon and melted butter into a mixing bowl and stir together until completely combined.
3. Pour mixture into the bottom of a 9” springform pan and press into the bottom and sides of the pan, in an even layer.
4. Bake crust for 10 to 15 minutes or until golden brown. Remove from oven and cool completely. Once cooled, place in the refrigerator until ready to use.
5. For filling: Place sugar and eggs in a saucepan, whisk together and simmer over medium-low heat. Cook mixture, whisking frequently, until thick enough to coat the back of a spoon, 5 to 7 minutes.
6. Stir chocolate into the mixture and stir until smooth. Remove from heat and set aside until completely cooled.
7. In a stand mixer, fitted with a paddle attachment, beat butter until light and fluffy. Add cooled chocolate mixture to the butter and continue to beat until fully combined, scraping down sides of the bowl.
8. In another mixing bowl beat together cream and vanilla until stiff peaks form. Fold whipped cream into chocolate mixture until fully combined and mixture is light and fluffy.
9. To assemble: Remove crust from the refrigerator and fill with chocolate filling. Refrigerate for 4 to 6 hours to allow filling to set. Remove pie from springform pan, top with whipped cream and shaved chocolate. Serve.


French Silk Pie

November 19, 2014  /   /   //  24 Comments