September 28, 2016

Behind the Blog: Top Posts

Learn a little more about Erin Parker, the blogger behind The Speckled Palate, as well as more about her blog in this year-long Behind The Blog Series!

Happy Wednesday, everyone! I’m popping in a day early for this month’s Behind the Blog post since we’re gallivanting in San Francisco and Napa this week!

For the month of September, my fellow bloggers and I are talking about our top posts: what those are, why we think they’re popular, tips and tricks for viral content and more!

Y’all ready to learn about some of The Speckled Palate’s most popular recipes?

Here we go…

read full post


September 26, 2016

Salted Caramel Appletini with Salted Caramel-Infused Vodka for #appleweek

Looking for the perfect autumnal cocktail? Try a Salted Caramel Appletini, made with homemade Salted Caramel-Infused Vodka. First, you'll make the Salted Caramel-Infused Vodka. The caramels dissolve into the vodka after about 24 hours. Once you've prepared the infused vodka, it's time to make the Appletini! Measure the infused vodka, apple cider and caramel sauce into a cocktail shaker, then mix vigorously. Enjoy this cocktail on a cool fall evening!
Looking for the perfect autumnal cocktail? Try a Salted Caramel Appletini, made with homemade Salted Caramel-Infused Vodka. First, you'll make the Salted Caramel-Infused Vodka. The caramels dissolve into the vodka after about 24 hours. Once you've prepared the infused vodka, it's time to make the Appletini! Measure the infused vodka, apple cider and caramel sauce into a cocktail shaker, then mix vigorously. Enjoy this cocktail on a cool fall evening! #appleweek

September 23, 2016

Vegan Pumpkin Biscuits with Maple Butter

Celebrate the arrival of fall with these fluffy Pumpkin Biscuits with Honey Butter. Vegan biscuit dough is made with fresh or canned pumpkin puree, all-purpose flour, baking powder, unsweetened non-dairy milk, ground cinnamon and sea salt. Cut them into six large biscuits, then bake. Once they have risen, cooked through and cooled slightly, slice them in half and slather with homemade honey butter for the ultimate autumn-flavored decadence.
Celebrate the arrival of fall with these fluffy Pumpkin Biscuits with Maple Butter. Vegan biscuit dough is made with fresh or canned pumpkin puree, all-purpose flour, baking powder, unsweetened non-dairy milk, ground cinnamon and sea salt. Cut them into six large biscuits, then bake. Once they have risen, cooked through and cooled slightly, slice them in half and slather with homemade maple butter for the ultimate autumn-flavored decadence.

September 20, 2016

Chicken Cordon Bleu

Looking for an easy weeknight meal? Make Chicken Cordon Bleu! It's easier than you think and can be ready in less than an hour. Pound the chicken breasts, then roll Castle Wood Reserve Honey Cured Ham and Swiss Cheese into them. Sear the chicken in a skillet until browned, then bake. Serve this family-friendly entree with a favorite veggie and watch as the whole family falls in love with this combination of flavors. #ad #BeyondTheSandwich
Looking for an easy weeknight meal? Make Chicken Cordon Bleu! It's easier than you think and can be ready in less than an hour. Pound the chicken breasts, then roll Castle Wood Reserve Honey Cured Ham and Swiss Cheese into them. Sear the chicken in a skillet until browned, then bake. Serve this family-friendly entree with a favorite veggie and watch as the whole family falls in love with this combination of flavors. #ad #BeyondTheSandwich

September 19, 2016

Cucumber Finger Sandwiches with Feta and Cream Cheese Spread

These aren't your mama's Cucumber Finger Sandwiches! These sandies are a twist on the classic baby and bridal shower finger food. Instead of the traditional mayonnaise-based spread, this recipe calls for a whipped feta and cream cheese spread, studded with dill. Cut your thinly sliced bread into the desired shape, slather with the whipped feta and cream cheese spread, top with a English cucumber slice, sprinkle with dill, and you're good to go!
These aren't your mama's Cucumber Finger Sandwiches! These sandies are a twist on the classic baby and bridal shower finger food. Instead of the traditional mayonnaise-based spread, this recipe calls for a whipped feta and cream cheese spread, studded with dill. Cut your thinly sliced bread into the desired shape, slather with the whipped feta and cream cheese spread, top with a English cucumber slice, sprinkle with dill, and you're good to go!

September 16, 2016

Hatch Chile Breakfast Flatbread

Celebrate hatch chile season by making a delicious, spicy breakfast/brunch for the whole family! Hatch Chile Breakfast Flatbread adds heat to the table. Top flatbread with homemade enchilada sauce, mozzarella cheese, roasted hatch chiles and a raw egg. The flatbread bakes quickly, then is removed and immediately sliced into. The egg yolk should run all over the flatbread (if you're into that kind of thing) and add creaminess to this peppery dish.
Celebrate hatch chile season by making a delicious, spicy breakfast/brunch for the whole family! Hatch Chile Breakfast Flatbread adds heat to the table. Top flatbread with homemade enchilada sauce, mozzarella cheese, roasted hatch chiles and a raw egg. The flatbread bakes quickly, then is removed and immediately sliced into. The egg yolk should run all over the flatbread (if you're into that kind of thing) and add creaminess to this peppery dish.