happy new year

wishing you all the best in 2013

50/52: cozy

cozy christmas at home

merry christmas!

we are closing out a lovely christmas with elf! hope your holiday season is full of merry! 

xo
cheeky

cheeky recipe: gram's chocolate trifle

my grandma has been making chocolate trifle since i was a little girl. i loved it as a kid and it is still one of my most favorite desserts, especially at christmas. though i've never received complaints when i've served it on other occasions.

gram's chocolate trifle 

• 1 package chocolate cake mix 
• 2-3 eggs
• 1/3-1/2 cup of oil
• 4 small boxes chocolate instant pudding 
• 6 cups of milk
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 4 teaspoons confectioners' sugar
• 5-6 english toffee bars, roughly chopped

for the cake: combine dry cake mix and one box dry pudding mix and stir together (this is my secret for cake and cupcakes that are extra moist), continue per box instructions. once the cake cools, cut into squares.

for the pudding: follow directions on the box then let pudding chill while cake is baking/cooling. you can add 1/4 of the crushed english toffee bars to the pudding if you are so inclined (i usually am).

for the whipped cream: using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks form. add the vanilla extract and confectioners' sugar and continue to beat until stiff peaks.

in a trifle or punch bowl, line the bottom with cake, layer with the pudding, whipped cream, then toffee bars, and repeat. the top layer should be a layer of whipped cream & toffee bars. cover and keep in the fridge until ready to serve. this can be made a day or two in advance. 

dig in!

49/52: from below

it's beginning to look a lot like christmas

the coffee table is covered with wrapping supplies, the dishwasher is running for the second time today, there's almost no space left in the fridge, and chocolate cake cooling on the counter - it definitely looks a lot like christmas chez cheeky.

i am already counting down dinner and it's still two days away!

roast prime rib with thyme au jus (and how to carve like a pro)
creamy mashed potatoes
green beans with roasted shallots
gram's chocolate trifle

what's on your holiday menu this year? 

'twas five days before christmas . . .

and the tree was finally decorated!

cheeky recipe: marinara sauce with balsamic vinegar

i've been craving a big bowl of pasta for weeks and now that i know how to make my own sauce, jarred sauce just tastes kind of meh to me. while amatriciana sauce is my usual go-to, i had to try a recipe that adds balsamic vinegar at the end! this was really easy and the flavor was bright and zesty. i will definitely make it again and am very glad to have half the batch left for next week. buon appetito!

marinara sauce with balsamic vinegar (adapted from recipe girl)

• 2 tablespoons olive oil
• 8-10 garlic cloves, minced
• 4 fresh basil leaves, torn into small pieces
• two 28-ounce cans crushed tomatoes, with their juices (i used san marzano)
• 2 teaspoons kosher salt
• 1 tablespoon balsamic vinegar

in a large saucepan or deep skillet, warm the olive oil at low heat. add the garlic and cook until golden, about 3 minutes. stir in the basil.

pour in the tomatoes with their juices, bring the sauce to a boil, and then add the kosher salt. reduce the heat to low and simmer 45 to 50 minutes. as the sauce thickens toward the end, stir in the balsamic vinegar. remove the pan from heat.

*to store: cool the sauce to room temperature before storing. it will keep in a covered container in the refrigerator for up to 2 weeks, and it will keep in a covered freezer-safe container for up to 3 months.

cheekydrinks: bourbon slushie

when chatting with some friends about new year's eve traditions, bourbon slushies were mentioned. being a fan of grown up slushies, i was intrigued! it's strong but tasty. 

bourbon slushie (adapted from living insanity's loving food)

• 1-gallon plastic pitcher with a lid
• 2 cups of bourbon (jim beam devil's cut is our go-to bourbon)
• 1 cup of snap
• 1 can frozen orange juice concentrate
• 1 can frozen lemonade concentrate
• 5 cups water
• 2 cups brewed hot tea (i used a cinnamon orange tea)
• 1/2 cup sugar
• 1/4 cup honey
• cinnamon and nutmeg to taste *optional

in your pitcher (i used a gallon sized bucket usually used for cookies), dump sugar into the bottom. pour in hot tea. stir until sugar is dissolved. add cans of frozen concentrate and bourbon. stir until combined. add water and stir.

place pitcher in freezer for 24-36 hours.

consistency should be slushy. use a soup ladle to stir slightly and scoop into tumbler glasses for serving. if desired, garnish with a dash of cinnamon.

tip: the rubbermaid pitcher is easiest, as you can use it from mixing to serving. if you do not have one, use a large bowl or other container to combine, then pour the liquid into large ziploc bags for freezing. 
 

best wishes to marc & jessie

marc & jessie's wedding, a set on Flickr.

a beautiful bride, a handsome groom, and a wonderful wedding. we're so incredibly happy for you! 

xoxo cheeky & fanboy

less than two weeks until christmas . . .

my shopping isn't finished yet. 

i haven't wrapped a single present. 

and nevermind the fact that i have some to get in the mail . . .

needless to say, i am a wee bit behind. and still recovering from a really great weekend in vermont to celebrate our friends, marc & jessie, getting hitched! there are still many photos to be edited but for now, a few snippets from the pre-wedding fun. 

48/52: snapped

47/52: pattern