I’m a little late with today’s I’d Eat That, I actually totally spaced it! What am I even doing with my life?! Anyway, there are delicious things to be oogled, so let’s get at it.
Apricot Glazed Chicken–we had this for dinner last night and it was SO GOOD and easy! I added half of a sliced onion to the bottom of the pan. This is definitely going in the rotation.
White Chocolate Peppermint Cake–HELLO, Holidays!
Make-Ahead Orange Clove Rolls–yes! I love orange and spice. Our kitchen/main floor is always a little chilly, these need to happen.
Dark Chocolate and Cranberry Challah Bread Pudding–I only like bread pudding if it has chocolate and zero raisins. WIN!
Peppermint Bark Frozen Hot Chocolate–so fun and festive!
Persimmon Spice Cupcakes–I’ve never been a fan of eating persimmons as-is, but I could go for a batch of these!
Plaid Buttercream Technique–I am obsessed with this! So simple and lovely.
Apple, Feta, and Candied Pecan Salad with Sourdough Croutons–I’m still recovering from Thanksgiving, this salad sounds perfect!
Rosemary Citrus Olive Oil Bundt–the loveliest bundt around.
BONUS! Some holiday recipes I worked on over at Betty Crocker:
Rumchata Cheesecake–seriously divine.
Holiday Trifle–eggnog, cranberry, and pomegranate jewels! So easy, so pretty.
Unbelievably Easy Cranberry Apple Sugar Cookie Tart–like the title says, easy!
Creamy Slow-Cooker Marsala Mushrooms–a delicious appetizer with little prep! Also great as a side or piled on pasta.