3,984 Comments on CHARCOAL BAR SOAP with Essential Oils – #SaturdaEO
Earlier this year Plano, Texas got their first Brewery – Union Bear Brewing Co. opened up at The Boardwalk in Plano. This brewery and restaurant offers a wide range of…
Earlier this year Plano, Texas got their first Brewery – Union Bear Brewing Co. opened up at The Boardwalk in Plano. This brewery and restaurant offers a wide range of house and local beers as well as excellent “chef-driven” menu items. During a visit in late September, my family and I were very impressed – every detail was perfect.
As you enter you are greeted by the warm ambiance of wood plank floors, white subway tile and bronze accents. Everywhere you look there is a new beautiful detail. Their brewing facility is fully visible from the restaurant so you can watch them work their magic. The room was lively with brunch-goers of all walks of life. The indoor-outdoor space at The Boardwalk Plano provides the perfect environment for an enjoyable meal with friends or family!
In addition to a very inclusive beer list, Union Bear offers a full bar featuring craft cocktails and a great wine list.
Now my husband and I are always excited for a new brew, but I’d have to say we were even more excited about the menu. The food was… EXCELLENT! Every item on the menu was described so well, it was impossible to choose – forcing us to make decisions based on the food passing by to the neighboring tables!
Our table ordered the following items – all were unbelievably good!
Again, unbelievable! 🤤
If you find yourself in the Plano-Frisco area, please do yourself the favor of stopping by Union Bear Brewing Co. You’ll be glad you did!
5880 Highway 121 Ste 101
Plano, TX 75024
214-297-2337
This spooky twist on a classic favorite is perfect for any Halloween party, open house or pot-luck! Chocolate covered strawberries are always a crowd pleaser and with some imagination a…
This spooky twist on a classic favorite is perfect for any Halloween party, open house or pot-luck! Chocolate covered strawberries are always a crowd pleaser and with some imagination a few sprinkles you can have some really fun designs. Plus you can get the kids to help! Can’t beat a family fun Halloween treat!
Gather Materials
Before you begin it is important to have all your decorations together and ready for use. Once the chocolate (or candy coating) is melted they come together pretty quickly. For this project, I got my materials from Michaels.
I used
- 1 pound of Fresh Strawberries (cleaned and dried completely)
- 8 oz White Candy Coating (can sub white chocolate if desired)
- Sprinkles
- Milk Chocolate Chips (for drizzle)
Time to Dip
Using a double boiler or the microwave heat your candy coating (or chocolate) as instructed on the packaging. Remove from heat and begin dipping your strawberries. Press the strawberries into the chocolate carefully rolling from side to side to cover as much of the berry as possible. Once covered lift up and swirl to finish. This is the fun part, once dipped begin decorating. Place dipped strawberries on a lined cookie sheet for easy transport to the fridge.
Refrigerate for 15-30 minutes or until chocolate is set then remove from the fridge and place in an airtight container and keep at room temperature. Strawberries left in the fridge with get mushy faster.
Tips & Tricks
- Use room temperate berries for the best results.
- After washing your berries make sure to pat them dry completely. Any water on the berries will break the candy coating (or chocolate).
- Use the leaves as a handle for dipping. If you prefer no leaves remove them and skewer the strawberry for dipping.
- For chocolate drizzle melt chocolate in a ziplock baggie. Cut a small hole at the corner of the bag and use to pipe chocolate on to the strawberry.
- If you choose chocolate over candy coating add butter for a smoother consistency. Melt together 2 teaspoons of butter for 8 ounces of chocolate.
Are you hosting a Halloween party this year?
Hope you have some spooky fun!
xo,
C
As the temperature cools off and the leaves begin to change I find myself gravitating to all things warm, cozy and orange. This rich, creamy bisque meets all those requirements. Its…
As the temperature cools off and the leaves begin to change I find myself gravitating to all things warm, cozy and orange.
This rich, creamy bisque meets all those requirements. Its sweet and spicy flavor profile is complex and unexpected. Perfect for a dinner party or just dinner with the fam. Give it a try and let me know what you think!
Roasting Squash
Select two large butternut squashes, half them and clean out the seeds/pulp.
Generously coat the flesh side of the squash with EVOO and sprinkle with salt. Roast in a 450* oven for 45-55 minutes, face down. Roast until the rind is soft to the touch.
Take squash out from the oven and remove from the rind (best to do while still warm).
Making Bisque
Peel, seed and clean green chile (Don’t have Pueblo Green Chile? Get some here, it’s worth it – I promise!)
Sautee garlic cloves in EVOO. Then added roasted squash and cleaned/chopped green chile.
Allow mixture to simmer for 15-20 minutes on medium heat. Then add syrup.
Puree mixture in blender until smooth.
Lastly, add the heavy cream, stir in and serve.
We prefer to serve this bisque with buttered toast points to add a little crunch. Also feel free to garnish with some chopped Green Chile and shredded cheese. 😋
Cheers to Fall Y’all!
xo,
Carolyn
Special thanks to the Handrafted-Hubby for this wonderful recipe – I’m a luck girl!
💗💗💗
Squash Bisque with Green Chile
This rich, creamy squash bisque is a perfect complement for fall.
Ingredients
- 2 Large Butternut Squash
- 2 cloves Garlic Minced
- 1/2 tsp Sea Salt
- 4 cups Vegetable Broth
- 1 cup Heavy Cream
- 4 whole Roasted Pueblo Green Chilies seeded, save some for garnish
- 2 tbsp Maple Syrup
Instructions
Roast the Squash
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Preheat your oven to 450*.
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Half each squash and clean out the seeds, being sure to remove all strings.
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Generously coat the inside with EVOO and sprinkle with salt.
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Prep a rimmed baking sheet with parchment or wax paper.
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Turn halfs meat down, flat on the baking sheet.
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Roast for 45-55 minutes or until the rind is soft to the touch.
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Remove from oven and peel away the rind. (Easier to do when still warm)
Bisque
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Sauteed garlic cloves in 2 tbsp EVOO.
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Add roasted squash and cleaned Pueblo Green Chile to the oil in a large stockpot.
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Allow simmering over medium heat for 15-20 minutes.
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Add syrup to the mixture.
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Puree mixture in the blender until smooth.
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Return to the stock pot and mix in heavy cream. Serve immediately. Add salt and pepper to taste.
Recipe Notes
Garnish with chopped green chile and parmesan cheese.
Serve with crusty toast points, buttered if preferred.