Bone Brittle Candy

I’m calling this candy “bone brittle” even though it’s not technically brittle– this is (and also amazing). But, the pockets of air and shards of sugar in this honeycomb candy remind me of the porous cross-section of brittle bones, so . . . there you go! But what’s even more fun than eating this honeycomb is making it. The recipe is pure science– the addition of baking soda to the hot molten sugar makes it begin to foam and bubble up . So it’s time to get all mad scientist and have some fun with that Halloween candy!!

Bone brittle candy | HonestlyYUM

I packaged the bags in cellophane bags and cute little custom made tags that you can print right here.

Honeycomb | HonestlyYUM READ MORE

Meanwhile on Honestly WTF

Evil Drink Lab

Occasionally while I’m mixing drinks behind the bar I feel like I’m a mad scientist: a dash of bitters here, a droplet of tincture there . . . you get the idea. And as you know, I’m a huge fan of self-serve cocktail stations at parties. After all, I made a whole business out of it back in the day. So you can imagine my excitement when I got the idea for an evil drink lab this Halloween. With so many fun props to choose from, you can really get into the “spirit” of the holiday – get it, the spirit . . ? Sorry, I couldn’t help myself.

Halloween Evil Drink Lab | HonestlyYUM

I wanted to push the styling to the max, so I decided to keep it simple with the cocktail. Just lemonade, vodka, and a little bit of food coloring. It is Halloween after all. Let’s call them “Gremlin Drops”.

Halloween Evil Drink Lab | HonestlyYUM READ MORE

Baked Pumpkin Donuts with Caramel Glaze

I finally hopped on the baked donut train, bought a couple donut pans, and made my first batch the other day. I really love donuts. This is coming from someone who had a tower of Dunkin’ Donuts as her birthday cake when she was 5, so when I say I love donuts– I love donuts. This recipe is one of those recipes that I ended up testing and re-testing and re-testing– just couldn’t get it right. I finally realized there wasn’t really anything wrong with the recipe necessarily, but that I was expecting it to taste like a donut. And the sad truth is that a baked donut is NOT a fried donut, no matter how much caramel glaze you dress it in. That being said, it was still delicious once I reminded myself that this was a baked donut. I just love the tanginess of the buttermilk combined with the pumpkin, but what really makes it is the luscious caramel glaze coating. Mmm mm, getting so excited for fall!

Pumpkin donuts | HonestlyYUM

Preheat the oven to 350 degrees with the rack set in the middle.

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Yum, We Love . . .

Joy the baker has a special place in my blogging heart. She was one of the first people to reach out to us when we launched HonestlyYUM, welcoming us into the wild world of food and drinks on the internet. Eventually, we collaborated on a Mother’s Day brunch spread, and to this day I’m still dreaming of her white chocolate rose cake. Joy has been such an inspiration to me: her photography, her writing, and of course her recipes. So you can imagine how happy I was when I finally got my hands on a copy of her brand new book, Homemade Decadence. I know just how much hard work (and butter!) has gone into this book. Believe me it shows. It didn’t take me more than 24 hours to get down to business, and try my luck at these these bourbon-chocolate pecan pie bars. Wow . . . I don’t know what to say except that I know what I’m bringing to every single holiday party this year. Congratulations Joy! I look forward to spending hours with the fam working our way though these pages. Hey, the little one’s gotta learn to bake at some point!!

joy the baker's boubon-chocolate pecan bars by HonestlyYUM READ MORE

DIY Floral Skull Centerpiece

The first sight of pumpkins in October always gets me giddy with delight. Halloween is one of my favorite holidays – second to Thanksgiving, of course. I love getting into the dark and ghoulish spirit, always looking to outdo the previous year when it comes to decor. I’m super excited to share this Halloween themed floral centerpiece with you – I mean, who knew a human skull makes for such a wonderfully creepy vessel?!


You’ll need:

  • a life size mode skull with removable calvarium
  • a wet floral foam block
  • pruning shears
  • a knife
  • a large Ziploc bag
  • a variety of fresh flowers (large and small blooms, twigs, an assortment of full leaf, slender and floppy greenery)

skullflowers5 READ MORE

Milk Chicken & A Staub Giveaway!

** Winner has been chosen (congratulations Bailey Pollack!) and contest is CLOSED **

Call me simple, but one of my favorite things in the world is really good roast chicken. Executed well, I’d choose it over a steak (just can’t get enough of that crispy chicken skin). I haven’t strayed from my routine roast chicken recipe for years– it’s a dry brine with lemon and onions smothered in butter. It’s fantastic. So when I saw this milk chicken recipe by Jamie Oliver, I never thought I’d get around to trying it. Sounds intriguing, right? I finally had a reason to give this milk chicken a go when I got this gorgeous burnt orange cast iron Staub Cocotte. The chicken was so incredibly moist and I just loved the intense lemon, sage and cinnamon flavor. This chicken is making it into my fall routine and hopefully it’ll make it into yours because we’re giving away three Staub cookware pieces in the color of your choosing!

To enter the Staub giveaway, (1) like Staub on Facebook, (2) like us on Facebook, (3) and leave a comment and tell us what you plan on making with your Staub cookware if you win. Jump to the bottom of the post for more details!

Milk chicken & Staub | HonestlyYUM

Allow the chicken to get to room temperature before cooking.



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