Bourbon and Pear Cocktail with Maple Ginger Syrup


It’s starting to feel like fall to me. I swapped out all my soaps in the house to fall scents and I’m slowly putting my shorts and dresses into closet storage until next year. Summer is my favorite season, but I really try to embrace fall and everything that comes along with it. I love pumpkins and baking and booties, but I think my favorite thing about the season change is moving into a different style of recipes. Especially cocktails!

I can’t wait to enjoy this fall and winter sipping on some drinks by our new fireplace. Better still, I know I can fully relax even if I’m out of cocktail supplies because I now know that Drizly exists. Drizly is an alcohol delivery service and they’ll bring what you need right to your door. Yes, you heard right! Browse from your couch, choose your booze, and get it delivered along with ice, limes, and anything else you might need for a fun night.

Browsing their website got me in the mood to try a new cocktail. This cocktail has just enough fall flavors to get me excited for the changing leaves and cooler weather!

Bourbon and Pear Cocktail with Maple Ginger Syrup

2 oz. bourbon (I used Bulleit and you can buy it for delivery from Drizly here!)
1.5 oz. pear juice
1/2 oz. maple ginger syrup (recipe below)
1/2 oz. lemon juice

Maple Ginger Syrup

1/2 cup maple syrup
3 Tablespoons sliced ginger
Pinch cinnamon

In a small saucepan, add your maple syrup, cinnamon, and ginger and bring to a simmer on low heat for 15 minutes. Pour the syrup mixture into a sealed jar and keep in the fridge overnight to cool off.

For the cocktail, add a few ice cubes to a small rocks glass and pour the bourbon and pear juice over the ice. Stir in your maple ginger syrup and add a fresh squeeze of lemon juice at the end.

Top with a sliced pear for garnish and drink up!



If you want some major cocktail inspiration, be sure to also follow them on Instagram!


Warm Bacon and Cheese Dip


It’s been a good week for a few reasons! I just got back from Chicago and had a great few days working in the office and seeing some friends. I finally got my camera back from Michigan (which is why I haven’t been posting much lately), and I got back into my kitchen! We’ve been doing a lot of little projects around our house so I haven’t had much time to cook. Mostly painting, but that involved a lot of wall patching and sanding and touch ups. We also just ripped up the kitchen floor to put in some new tile and our new appliances come next week. It’s exciting and exhausting at the same time. I love it!

But even better than all of that: It’s football season, y’all! Can you believe it’s finally here? To quote my brother after the Lions pulled off a surprising win last Sunday, “Super Bowl bound, baby!” I have to hand it to him for his optimism every season. It’s refreshing! Anyway, back to food. I love me some snacks when it’s football time. In honor of this year’s season, I made this warm Bacon and Cheese Dip. I love it served right out of the oven with melted cheese on top and with a scoop shaped chip like the fajita flavored chips I served with this recipe!

Warm Bacon and Cheese Dip Recipe

8 oz Laughing Cow Original Swiss (I don’t like cream cheese, but you could easily substitute that here!)
1/4 cup shredded cheddar
3-4 slices bacon
1 jalapeño
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 teaspoons milk
Green onions for topping

First, start by cooking up your bacon until it’s nice and crispy. My chosen method is in the oven at 400-degrees for about 15 minutes. Once cooked, chop into small pieces.


While you’re oven is hot, you can roast your jalapeños. I cranked up the broiler for mine to follow this tutorial from Tori Avey.

Cut them in half lengthwise and remove the seeds. I kept about half the seeds in mine because I like a spicy dip. Also note that I cooked 2 jalapeños and you only need one for this recipe. Place the jalapeño halves seed side down on a baking sheet and place them on the middle rack under your broiler. Keep an eye on them and once the skins have turned black, they’re ready! It takes about 3-7 minutes depending on your oven.


Take the blackened peppers and put them in a bowl with a lid for 15 minutes, you could also use a bowl with tin foil over the top. Once they’ve finished steaming, you can peel the skins off. I recommend wearing gloves for this. Please wear the gloves. An hour later you may forget you were handling the jalapeños and touch your eyes and I don’t want that happening to you! Once they’re roasted, chop them up into little pieces. Again, I roasted 2 peppers, but only used one in this recipe. I saved the rest for my husband; he puts jalapeños on everything.



Now on to the dip preparation! Add softened Laughing Cow cheese to a food processor along with the bacon, jalapeños, shredded cheddar, salt, onion powder and garlic powder. Pulse to start to combine. Slowly drizzle in your milk. You may only use 1 teaspoon, I ended up using 2. You want a consistency that is like a spreadable cream cheese.



Top with more cheese and then pop it in a 350-degree oven for 10-15 minutes until it’s hot. When you remove it from the oven, top it with another slice of bacon and sliced green onions.



Good luck to your favorite football teams this year, but we all know who is going to be celebrating come Super Bowl time! (Hint: It’s the Lions fans!)


Tiramisu Cupcakes

tiramisu cupcake recipe

We are back in the states! What a whirlwind of a summer it has been. We closed on our house just before we left and spent one night in our new bedroom before leaving for two months. Now we’re back and I’m overwhelmed by all the boxes I still need to empty. The good news is that we have more space, but the bad news is that I’m having a hard time making decisions on where to put everything. So what’s a girl to do when she can’t make decisions? EAT TIRAMISU CUPCAKES, OF COURSE.

Tiramisu is my favorite dessert and I’ve been really into cupcakes lately because they’re so easy to transport and share. I made these for a wine club a while back and they were a hit! I had some storage issues because I always talk myself out of buying those cupcake storage containers, so I ended up dropping 3 cans of beer on my perfectly frosted cupcakes when I was trying to get them in the fridge. But the great news is that this frosting is SO easy to whip up, I was able to re-frost within minutes and nobody knew the difference ;)

Tiramisu Cupcakes Recipe

2 cups flour
1 1/4 cup sugar
1/2 cup butter (1 stick) – room temperature
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup milk
1 tsp. vanilla
1/4 cup coffee glaze (below)
Marscapone Frosting (below)
Cocoa powder for dusting

Coffee glaze:

1/4 cup cold, strong-brew coffee – chilled (just make a small pot and double the amount of coffee you normally use)
2 Tablespoons spiced rum

Marscapone Frosting:

1/2 cup mascarpone cheese
1/4 cup sugar
1/4 teaspoon vanilla extract
1 cup heavy cream

The steps:

Pre-heat your oven to 350-degrees.

First, whisk your flour, baking powder, baking soda and salt together in a bowl.

In a separate bowl, or mixer, add your butter and sugar and beat until light and fluffy.

vanilla cupcake recipe

Next, to your sugar mixture, add both of your eggs, mixing on low speed until smooth and combined. To the egg mixture, add your milk and vanilla. Slowly start to add your dry ingredients about 1/3 at a time. Mix with a spoon until all combined and you have a smooth batter.

vanilla cupcake ingredients

Pour into cupcake liners in a muffin tin about 3/4 of the way full.


Bake for 13-16 minutes (mine took an exact 16 each batch) and then take them out and allow them to cool completely.

homemade vanilla cupcakes

While those are cooling, start your frosting by first whipping together the marscapone and sugar until combined. Add your heavy whipping cream and vanilla and continue to whip on high until you’ve got a light and fluffy frosting with stiff peaks. Set aside.

marscapone frosting recipe

whipped marscapone frosting

Once your cupcakes are cooled, it’s time to glaze! Start by using a fork to poke holes in each cupcake.

coffee cupcakes

Add your rum to the 1/4 cup chilled coffee and spoon over your cupcakes very slowly. I used about a teaspoon per cupcake.

coffee glaze cupcakes

Now it’s time to frost and top with cocoa powder!



You could also use cupcakes from a box mix for this and just make the coffee glaze and whipped frosting. Nobody would know the difference!

I hope everyone is having a wonderful August! I’m going to be soaking up every minute of summer I can being back in the U.S. and I can’t wait!