This trend but with 6 dogs licking your face😅🙃 you guys should have seen how take 1 went…. #upsidedown

One last holiday recipe for good measure😉🎄 These always make a great quick and easy appetizer! Pigs 🐷 In A Blanket Recipe by @foodandwine ✨ 1.5 tbsp Unsalted Butter 1.5 tbsp Light Brown Sugar Honey 1/4c Dijon Mustard Salt Pepper Hot Dogs (Or fun sausage if you’re fancyyyy) 1 Puff Pastry Sheet 1 Egg 1 tbsp Milk Preheat your oven to 375 and prepare your baking sheet! Melt butter in a sauce pan with sugar and honey and stir on medium heat. Remove from heat and whisk in the Dijon until fully combined. Set aside to fully cool! Cut your weenies into about 1 inch pieces and set aside. Lightly flour the surface you’re going to going to be working on and then unfold your thawed puff pastry sheet. Cut the dough in half and then in half again, and then cut each half into triangles. Depending on the size of your weenie pieces, you may need to cut the triangles in half again (I did lol). Brush each triangle with the Dijon glaze and season with pepper. Put the hot dog piece on the end of the triangle and roll. Lay the 🐷 seam side down on your baking sheet and repeat the process until you have blanketed all your weens🫶 In a small bowl, beat the egg and milk. You are making an egg wash! Brush the 🐷 with the egg wash and then sprinkle with salt flakes and pepper. Refrigerate for 15 minutes, and then bake for 30-35 minutes. You want them to be puffed and golden :) Make sure to rotate the baking sheet halfway through! Enjoy with your fav sauce/leftover glaze 🐷🤍 #pigsinablanket #holidayappetizers #christmasrecipes

🍍Pineapple Upside Down Cake — the 🍒 nips 🥲😁 1 Pineapple— fresh, peeled, quartered, cored and sliced 1/3in thick 1 1/2 sticks of Unsalted Butter— softened 3/4c + 2tbsp Light Brown Sugar 1tsp Vanilla Bean Paste 1/2c Sour Cream 2 Large Eggs 1tsp Pure Vanilla Extract 1 1/4c All Purpose Flour 3/4c Sugar 1/2tsp Baking Powder 1/4tsp Baking Soda 1/2tsp Salt Preheat your oven to 350 degrees and butter an 8in round cake pan. Sprinkle the bottom of the pan with the 2 extra tbsp of brown sugar. In a large skillet combine the remaining brown sugar with the 1/2 stick of butter and the vanilla bean paste. Cook over low-ish heat until the butter is melted and all is combined. Add the pineapple pieces and cook over the same heat occasionally stirring until the pineapple is tender and a little caramelized. This will take about 20mins. Using a slotted spoon, arrange the pineapple slices in your cake pan. If there are any remaining pan juices you can pour a little over the pineapple! In a bowl, whisk 1/4c of the sour cream with the eggs and vanilla extract. In another bowl, beat the flour, granulated sugar, baking powder, baking soda and salt. Add the remaining stick of butter (melted or very softened) and the remaining 1/4c of sour cream and beat at low speed until smooth, then beat at medium speed until fluffy. Add the sour cream-egg mixture and beat again until fluffy— about 2 minutes. 
Spoon the batter over the pineapple and make sure it’s spread evenly. Bake the cake for about 40 minutes until the cake is deep golden. Let it cook for 5 minutes before you try to separate it. Once you’ve let it cool, run a knife around the edge of the cake, invert it onto a plate and remove the pan. Replace any pineapple that may have stuck to the pan. You can serve it warm or cold— it’s just as delicious both ways!!! Enjoy!!!!!! Recipe by Food and Wine ✨ #baking #dessert #fallrecipes #recipes #cake

Not a fan of handling raw lobsters, but the outcome of this one was worth it🦞 Lobster Rolls✨ 3 Lobster Tails— I used raw but you can use cooked if preferred! Just skip the cooking, but still butter the pieces! 2 Celery Stalks 1/4c Mayonnaise 1tbsp Chives 1tbsp Lemon juice Salt 2 Brioche Buns— split top if possible! Salt Pepper 4 tbsp butter Boil 1-2 inches of water in a big pot. While you’re waiting on the water, butterfly the lobster tails. Do not cut through the tail— just before the tail! Once the water is boiling, add the lobster. You don’t want the lobster tails submerged because we are steaming them, so only put a little! Put the top on the pot and don’t open for 6-8 minutes. You’ll know they’re done when the shells turn red and the meat is tender when poked with a fork! While the lobster is steaming, dice the celery and chives. Add celery, chives, mayo, lemon juice and salt to a bowl and mix. Once done, remove the meat from the tails and roughly chop into large chunks. Melt 2tbsp butter in a pan and add lobster. Cook until the lobster is warm and buttery! This shouldn’t take longer than a few minutes. Scoop the lobster with a slotted spoon and add to the mayo mixture. We toasted our buns on our griddle, but you can also use the same pan you buttered the lobster in! Just drain the butter and wipe it out. You’ll add the remaining 2tbsp butter and toast the buns on the cut side until toasty. I have Luke help me with this because somehow they always come out a little too soft but bun daddy does it better! Add your lobster meat to your buns and enjoy :) #lobsterroll #dinnerrecipes #summerdinner

Our fun summer movie @poolsmovie is out now at The Music Box in Chicago, NY on Aug 27th, LA on Aug 29th and nationwide on Sept 5th!!!! Get tickets now at the link in my bio 🫶🏻🤍

This trend but with 6 dogs licking your face😅🙃 you guys should have seen how take 1 went…. #upsidedown

One last holiday recipe for good measure😉🎄 These always make a great quick and easy appetizer! Pigs 🐷 In A Blanket Recipe by @foodandwine ✨ 1.5 tbsp Unsalted Butter 1.5 tbsp Light Brown Sugar Honey 1/4c Dijon Mustard Salt Pepper Hot Dogs (Or fun sausage if you’re fancyyyy) 1 Puff Pastry Sheet 1 Egg 1 tbsp Milk Preheat your oven to 375 and prepare your baking sheet! Melt butter in a sauce pan with sugar and honey and stir on medium heat. Remove from heat and whisk in the Dijon until fully combined. Set aside to fully cool! Cut your weenies into about 1 inch pieces and set aside. Lightly flour the surface you’re going to going to be working on and then unfold your thawed puff pastry sheet. Cut the dough in half and then in half again, and then cut each half into triangles. Depending on the size of your weenie pieces, you may need to cut the triangles in half again (I did lol). Brush each triangle with the Dijon glaze and season with pepper. Put the hot dog piece on the end of the triangle and roll. Lay the 🐷 seam side down on your baking sheet and repeat the process until you have blanketed all your weens🫶 In a small bowl, beat the egg and milk. You are making an egg wash! Brush the 🐷 with the egg wash and then sprinkle with salt flakes and pepper. Refrigerate for 15 minutes, and then bake for 30-35 minutes. You want them to be puffed and golden :) Make sure to rotate the baking sheet halfway through! Enjoy with your fav sauce/leftover glaze 🐷🤍 #pigsinablanket #holidayappetizers #christmasrecipes

🍍Pineapple Upside Down Cake — the 🍒 nips 🥲😁 1 Pineapple— fresh, peeled, quartered, cored and sliced 1/3in thick 1 1/2 sticks of Unsalted Butter— softened 3/4c + 2tbsp Light Brown Sugar 1tsp Vanilla Bean Paste 1/2c Sour Cream 2 Large Eggs 1tsp Pure Vanilla Extract 1 1/4c All Purpose Flour 3/4c Sugar 1/2tsp Baking Powder 1/4tsp Baking Soda 1/2tsp Salt Preheat your oven to 350 degrees and butter an 8in round cake pan. Sprinkle the bottom of the pan with the 2 extra tbsp of brown sugar. In a large skillet combine the remaining brown sugar with the 1/2 stick of butter and the vanilla bean paste. Cook over low-ish heat until the butter is melted and all is combined. Add the pineapple pieces and cook over the same heat occasionally stirring until the pineapple is tender and a little caramelized. This will take about 20mins. Using a slotted spoon, arrange the pineapple slices in your cake pan. If there are any remaining pan juices you can pour a little over the pineapple! In a bowl, whisk 1/4c of the sour cream with the eggs and vanilla extract. In another bowl, beat the flour, granulated sugar, baking powder, baking soda and salt. Add the remaining stick of butter (melted or very softened) and the remaining 1/4c of sour cream and beat at low speed until smooth, then beat at medium speed until fluffy. Add the sour cream-egg mixture and beat again until fluffy— about 2 minutes. 
Spoon the batter over the pineapple and make sure it’s spread evenly. Bake the cake for about 40 minutes until the cake is deep golden. Let it cook for 5 minutes before you try to separate it. Once you’ve let it cool, run a knife around the edge of the cake, invert it onto a plate and remove the pan. Replace any pineapple that may have stuck to the pan. You can serve it warm or cold— it’s just as delicious both ways!!! Enjoy!!!!!! Recipe by Food and Wine ✨ #baking #dessert #fallrecipes #recipes #cake

Not a fan of handling raw lobsters, but the outcome of this one was worth it🦞 Lobster Rolls✨ 3 Lobster Tails— I used raw but you can use cooked if preferred! Just skip the cooking, but still butter the pieces! 2 Celery Stalks 1/4c Mayonnaise 1tbsp Chives 1tbsp Lemon juice Salt 2 Brioche Buns— split top if possible! Salt Pepper 4 tbsp butter Boil 1-2 inches of water in a big pot. While you’re waiting on the water, butterfly the lobster tails. Do not cut through the tail— just before the tail! Once the water is boiling, add the lobster. You don’t want the lobster tails submerged because we are steaming them, so only put a little! Put the top on the pot and don’t open for 6-8 minutes. You’ll know they’re done when the shells turn red and the meat is tender when poked with a fork! While the lobster is steaming, dice the celery and chives. Add celery, chives, mayo, lemon juice and salt to a bowl and mix. Once done, remove the meat from the tails and roughly chop into large chunks. Melt 2tbsp butter in a pan and add lobster. Cook until the lobster is warm and buttery! This shouldn’t take longer than a few minutes. Scoop the lobster with a slotted spoon and add to the mayo mixture. We toasted our buns on our griddle, but you can also use the same pan you buttered the lobster in! Just drain the butter and wipe it out. You’ll add the remaining 2tbsp butter and toast the buns on the cut side until toasty. I have Luke help me with this because somehow they always come out a little too soft but bun daddy does it better! Add your lobster meat to your buns and enjoy :) #lobsterroll #dinnerrecipes #summerdinner

Our fun summer movie @poolsmovie is out now at The Music Box in Chicago, NY on Aug 27th, LA on Aug 29th and nationwide on Sept 5th!!!! Get tickets now at the link in my bio 🫶🏻🤍