I've gotta admit, Pimento Cheese is hands down my favorite food I've discovered since moving to Kentucky. It's perfectly creamy with the added bonus cheese chunks and pepper pieces. I could legitimately live off of Pimento.
If you haven't seen, The Mousetrap is currently running a Pimento Cheese Challenge to create a new recipe with their cheese! Of course I couldn't pass up on entering that, so here's my creating mixing the best two foods to exist: Pimento cheese and pretzels.
First off, let's talk ingredients:
I had a friend raving about rosemary and how it was perfect in anything the other day. This inspired me to try adding this to my pretzels and it turned out PERFECTLY. This, mixed with a little Parmesan and the pimento was the best savory combo I could have ever asked for. I ended up showcasing these at a fall party but they'd be the perfect tailgate food, app, or for absolutely anything you're going to this fall.
So here's your ingredient list:
1 1/2 cup warm water (emphasis on warm, not hot)
4 3/4 cups flour
2 tbsp (1 package) Active-Rise Yeast
1 tbsp sugar
2 tsp salt, seperated
5 tbsp butter, softened
4 sprigs of fresh Rosemary (chopped, seperated)
Half a pot of water
1/2 cup baking soda
1 16 oz container of The Mousetrap's Pimento Cheese
1 egg, beaten
Excess butter ( ~2 tbsp)
3 tbsp grated parmesan cheese
1. Combine your warm water, yeast, and sugar in the bowl of your stand mixer and let sit for ~ 10 minutes, until the mixture gets foamy.
2. Add the flour, 1 tsp of salt, the butter, and half (2 chopped springs) of the Rosemary. Mix on medium speed with your dough hook for another 10 minutes. Dough should be just past sticky and easily able to pull away from the sides of the bowl. If not, add more flour until dough is ready.
3. Cover with a towel and let rise in a warm area for an hour. If your house is cool, heat your oven up to its lowest setting then turn the oven off and let dough rise inside.
4. Preheat oven to 425 and line two baking sheets.
5. When dough has doubled in size, dump onto floured surface and separate into 8 even pieces.
6. Roll each piece into a role about a foot and a half long. Then flatten each out so that the rope is about 3 inches thick.
7. Add a thin line of your pimento cheese along the length of the rope, and fold the dough around to seal the cheese inside. (Be careful of how much cheese you use, using too much causes it to bleed out during cooking!)
8. Fold your rope into a pretzel shape (I know normal pretzels have 2 twists, but with the cheese inside, these bake much better with only 1).
9. Heat your tap water up to as hot as it gets and fill your pot halfway. Add the baking soda.
10. Dip each pretzel into the mixture for about 15 seconds and then set on baking sheet (usually works best with some sort of slotted spoon).
11. Once your pretzels have been dipped, use your beaten egg as an egg wash and brush on top of each pretzel.
12. Cook the pretzels for ~15 minutes until golden brown.
13. Once cooked, allow to cool for 2-3 minutes. If your cheese has leaked out (as it usually inevitably does), feel free to take a fork and drizzle the melted cheese back on top of the pretzels.
14. While cooling, melt some excess butter and in a separate bowl, mix the rest of your rosemary, Parmesan, and the rest of your salt.
15. Brush butter on top of pretzels and sprinkle mix on top. Serve warm!
The heat this summer has had me DYING for some good drinks. After playing around with various float recipes, I've decided the Prosecco Sorbet Float is definitely my new favorite summer drink.
Before I throw out the recipe though, I do have to warn you all: The pictures vary a slight bit from the recipe. Nothing big, but the small town I was vacationing in when I made this did not have sorbet anywhere, so I had to settle for sherbet. I actually discuss this swap at the end in my variations section, but I'll note ahead of time that I definitely recommend using the sorbet if you can get that.
What I used:
Making the float:
Add two scoops of the raspberry sorbet, one shot of raspberry liquor, and then fill the rest of the way with prosecco. Add raspberries to the top for garnish. Pretty easy for such a great drink, right?
I'm a big fan of freezing the raspberries and crushing them up for a little flavored crumble on top. In addition, I'd definitely suggest adding the sorbet last if you're confident with your prosecco proportions, because it usually means less foam!
Variations: There were a ton of variations that I tried when testing floats and still loved *almost* as much as this recipe.
Last week I got to check out The Bridge Eatery & Bar and boy y'all are in for an earful about how much I LOVED this restaurant. It only took a couple days before I rounded up my roommates and friends and returned for more. And the best part was they loved it as much as me! We have already made a group decision to go back within the week for brunch.
This place has the most extensive and inclusive menu I've probably ever seen. They've got Mediterranean for the adventurous, but pizza and wings for the kids and those who want to stick in their comfort zone. They've got an extensive bourbon list and even a pretty awesome dessert menu.
A few weeks ago I went by El Charro to try out their new Vegetarian Flautas and wow. These things look heavenly but let me tell you, they tasted even better that they looked.
As y'all can probably tell by now, I'm obsessed with food and every more obsessed with free stuff. That is the sole reason why my birthday is my favorite time of year. I'm not big into huge celebrations for my birthday, but I LOVE me some free food. This year, I checked out every rewards program and local place in Lexington to max how much free food I could get. After some intense research, I'm here to show you how to have the best & cheapest foodie birthday you can have.😍
I've added two categories below: Rewards programs to sign up for that send you a coupon good for free food on and around your birthday, and Local Restaurants that you can walk into on your birthday and get your free gift right then and there! Check them both out below.❤
Last weekend, I got to check out an ADORABLE local Latin-inspired restaurant, Corto Lima. I attended a White Winter Blogger Brunch, where ten local bloggers got together and we had the best time trying out some of Corto Lima's awesome brunch foods. The event was hosted by Corto Lima and Marie from Backroad Bluegrass, who also enlisted the help of The Big Event Photos' photobooth, Space Place &Southern Grace's amazing photography, and Miss Make It All's super cute stickers, to create an amazing weekend event!
My main goal when I made this blog was to tell y'all about the awesome local food in Lexington, so here's my first go! I got to go by Missy's Pies this last week and meet some of the people over there, and of course got to try some of my favorite dessert in Lexington. And I'm SO excited to get to tell you all about this amazing #KentuckyProud brand!
With all of the Thanksgiving Festivities, you can get pretty tired of turkey and mashed potatoes pretty quickly. And with the go to leftover recipe being turkey sandwiches year after year, who can really blame you for wanting something new? I've pulled together 20 recipes that give you some ideas for all your Thanksgiving leftovers that aren't the same old sandwiches.
This weekend, I had a few friends over to celebrate Friendsgiving. And by a few, I mean we had 10 girls packed into my tiny kitchen, using every single plate I owned to stuff ourselves with every Thanksgiving food imaginable.
And It. Was. Wonderful.
This was my first Friendsgiving I've ever celebrated though, and I really had NO idea what I was getting into. So for all you who are in the same boat, here's my retrospective do's and don'ts of my weekend.
Welcome to my small corner of the internet! My name is Alex and if you know me (or have really seen me on any sort of social media), you learn pretty quickly that I LOVE food and LOVE sharing my love for food even more. Thus, the creation of this blog!