Peanut Butter & Jelly Bread Pudding

I have a special place in my heart for foods I ate as a kid. I always have a pack of string cheese in the fridge and I still crave a bowl of Kix with cold milk. But none of them beat my ultimate favorite, the classic peanut butter and jelly sandwich. So, I’ve dessertified my favorite by taking thick cubes of peanut butter and jelly sandwiches and subbing them for the bread cubes that would ordinarily go into a bread pudding. The bottom of this pudding becomes a beautiful sweet custard while the top stays crunchy and toasted. Each cube is a delight to eat, like a mini decadent PB&J sandwich.

PB&J Bread Pudding

PB & J Bread Puddig | HonestlyYUM READ MORE

New Orleans Food Guide

Todd recently returned from a trip to New Orleans, and Erica and I were just there in November for a southern style Thanksgiving. For all of us, it was our first time in the Big Easy and, of course, we couldn’t stop talking about all the decadent food we ate. So we thought we’d put our combined experiences together and share our highlights of our New Orlean’s trips. We all fell hard for this city and it’s one of the few places in the U.S. I am determined to return to . . . and sooner than later.

New Orleans Food Guide | HonestlyYUM (

  • Bacchanal: If you’re looking to spend a few chill hours just drinking wine, eating cheese and listening to music (um, who isn’t?) but in a totally unpretentious back-porch setting, look no further than Bacchanal. This wine shop located in the Bywater is also a great excuse to explore New Orleans outside the French Quarter. Pick up a couple bottles in the shop and grab a few wine glasses on your way out to the back patio, furnished simply with a few plastic and metal tables and chairs and where local artists are playing live music. You can also grab a few blocks of cheese that they’ll plate up for you. I loved Bacchanal’s low-key vibe and was so wishing that there was a place like this in LA!

New Orleans Food Guide | HonestlyYUM ( READ MORE

Duck Fat Sazerac

This cocktail is inspired by my recent trip to New Orleans, and more specifically the heavenly brunch we had at Atchafalaya (thanks for the recommendation, Joy!!) I probably think about that brunch at least once a week. My dad ordered the duck confit hash with poached eggs and a bacon vinaigrette, with a side of alligator sausage. I had a smoked salmon bagel, and a side of cheesy grits. In addition to coffee we enjoyed a few cocktails, of course! A Pimm’s cup for me, and a duck fat sazerac for my dad. One sip of that sazerac, and I knew I had to make it at home. The fat-washing process leaves the whiskey with an added nutty flavor, and velvety texture. Plus, it couldn’t be easier to execute. Just follow the steps below, and you’ll be a fat-washing-machine in no time. Now if you’ll excuse me . . . it’s time for brunch!

Duck Fat Sazerac | HonestlyYUM (

Duck Fat Sazerac | HonestlyYUM ( READ MORE

Lemon Chamomile Spring Cocktail

Hooray!! It’s my first cocktail recipe of the spring, and I wanted to make something evocative of the season. I went with a combo of bright citrus and delicate floral notes. The egg white, yogurt, and lemon curd create that lush, velvety texture that I covet in cocktails. Flavor is on the mild side, as is the alcohol, making for a lovely brunch libation . . . more Easter brunch than hangover brunch. I had a fun time Snapchatting a little behind the scenes during this photoshoot, which I’d love to do more often. If you aren’t already following us on Snapchat, check us out at username: honestlyyum.

Lemon Chamomile Spring Cocktail | HonestlyYUM (

Lemon Chamomile Spring Cocktail | HonestlyYUM (


Carrot Herb Cheese Tart

Every now and then I don’t mind taking a few short cuts when it comes to cooking and entertaining. Sometimes, I’m even surprised at how good the results can be. Case in point, puff pastry and Boursin® Garlic & Fine Herbs Cheese. Honestly, a match made in heaven. These simple spring-inspired tartlets are incredibly simple to make and perfect for an Easter brunch. All you need to do is cut out the tartlets from thawed puff pastry and fill them with Boursin cheese and sweet sauteed carrots and caramelized onions. These are topped with fresh dill and chives and a few petals of edible flowers for even more fresh spring flavor and color!

Boursin and carrot tarts | HonestlyYUM


Boursin and carrots READ MORE

Guinness Waffles with Irish Whiskey Cream

If you follow us on Instagram, you might have noticed that I was just in New Orleans. I took my dad for his 60th birthday, and it was nothing short of magical . . . the history, the architecture, the food, the drink, the music!! Gahhh, I’m having serious withdrawals. Look out Joy, I just might have to move in next door! I’m definitely planning on adapting a recipe or two from some of the food/drink we had in NOLA. A beignet recipe of some sort is a given. A duck fat sazerac should probably happen sooner rather than later. Oh, and I really want to try my hand at the chicken and waffles with andouille gravy that I had for brunch at Café Amelie. SO good!! In the meantime, all of that will have to wait, because this week in honor of St. Patty’s day I made you Guinness waffles. I hope they’ll suffice. Indeed, I think they’re comparably yummy. Especially when smothered in Irish whiskey cream and candied pecans. Definitely my kinda breakfast!

Guinness Waffles with Irish Whiskey Cream | HonestlyYUM (

Guinness Waffles with Irish Whiskey Cream | HonestlyYUM (

Guinness Waffles with Irish Whiskey Cream | HonestlyYUM (


Pin It