by now, many of you are baking pies and brining turkeys. maybe you are battling the crazies at the grocery store or cleaning your kitchen for the third of ten times in the next few days. i feel you friends. we are elbow deep in it.

but i’m sure there are some of you out there, the procrastinators, who still haven’t figured out what appetizer you are bringing to your moms, aunts, second cousin’s house for thanksgiving.

i got you boo.

these one bite, bacon wrapped flavor bombs are sure to shine at any holiday gathering.

bacon wrapped & herbed goat cheese stuffed dates

serves: 20 dates

prep time: 20 minutes

baking time: 20-25 minutes

total time: 45 minutes

ingredients: 20 pitted dates. .5 cup goat cheese (crumbled is easier). 1 green onion, white and green parts chopped fine. 1 large garlic clove, minced. 3 small or 1 large fresh sage leaf, finely chopped. 10 thyme leaves, finely chopped. 8-10 pieces of bacon, (thinner works a bit better so it crisps up well). 20 tooth picks (soak them in water while you work so they don’t get too charred in the oven). baking sheet. optional aluminum foil or parchment paper.

start by preheating the oven to 425 degrees f. combine your onion, garlic, sage & thyme in a bowl with the goat cheese. stir till combined well.

slice each date length wise, three fourths of the way to the bottom of the date. if you are using aluminum foil or parchment paper, line your baking sheet.

place your dates on the baking sheet.

stuff your dates with about .25 tsp of goat cheese filling.

take your bacon, and slice each piece into 3 pieces. wrap each date in a strip of bacon. use a toothpick to secure the bacon. skewer the dates so that the toothpick is sticking out equally on each side of the date so they can easily be flipped and eaten.

bake the dates in the oven for 20-25 minutes, flipping them halfway through to ensure they are crispy on both sides. once crispy all the way around, remove from the oven and allow them to cool for a few minutes till they are cool enough to eat.

place them on a platter and serve hot.

xo, a

bacon wrapped & herbed goat cheese stuffed dates

serves: 20 dates

prep time: 20 minutes

baking time: 20-25 minutes

total time: 45 minutes

ingredients: 20 pitted dates. .5 cup goat cheese (crumbled is easier). 1 green onion, white and green parts chopped fine. 1 large garlic clove, minced. 3 small or 1 large fresh sage leaf, finely chopped. 10 thyme leaves, finely chopped. 8-10 pieces of bacon, (thinner works a bit better so it crisps up well). 20 tooth picks (soak them in water while you work so they don’t get too charred in the oven). baking sheet. optional aluminum foil or parchment paper.

start by preheating the oven to 425 degrees f. combine your onion, garlic, sage & thyme in a bowl with the goat cheese. stir till combined well. slice each date length wise, three fourths of the way to the bottom of the date. if you are using aluminum foil or parchment paper, line your baking sheet. place your dates on the baking sheet. stuff your dates with about .25 tsp of goat cheese filling. take your bacon, and slice each piece into 3 pieces. wrap each date in a strip of bacon. use a toothpick to secure the bacon. skewer the dates so that the toothpick is sticking out equally on each side of the date so they can easily be flipped and eaten. bake the dates in the oven for 20-25 minutes, flipping them halfway through to ensure they are crispy on both sides. once crispy all the way around, remove from the oven and allow them to cool for a few minutes till they are cool enough to eat. place them on a platter and serve hot.

wooooohoooooooooo!!!!!!!!!!!!!

i finally get to share with you one of the big projects that i have been cooking up in my teenie tiny kitchen!

it's crazy the difference between when you are TRYING to do what you love for work, and when you are ACTUALLY doing what you love for work. and it finally feels like i'm REALLY doing what i love for work. 

and lately, i've been working on a collaboration with b. toffee. a DELICIOUS and LOCAL toffee company sold in some amazing retailers nation wide. we just so happen to have a bunch of friends in common, so it was a natural fit for us to work together on something sweet in and out of the kitchen. 

not only is their toffee the PERFECT addition to this date cake + salted caramel, they were the perfect people to throw a little party to celebrate the upcoming event season with. so together, we are throwing a bash for creatives, small business owners and local influencers to eat, drink and mingle. 

planning has been zapping a bit of my time (hence why i am down to one post a week) but it is just the beginning of some very exciting things and i can't wait to share everything with you as it unfolds. 

date cake + salted caramel & b. toffee

prep time: 10 minutes

bake time: 25-30 minutes

total time: 40 minutes

ingredients: 12 oz pitted & chopped dates. 1 tsp baking powder. 1 cup water. .25 cup butter at room temperature, plus some for the pan. .25 cup sugar. 1 tsp orange zest. 2 eggs at room temperature. 1 tsp vanilla extract. 1.25 cups all purpose flour. 1 tsp kosher salt. 1.5 tbs baking soda. .5 cup salted caramel. b. toffee for garnish. 

start by preheating your oven to 350 degrees f. in a large sauce pot, combine the water and dates. bring the liquid to a boil, breaking up the dates as you go. Simmer for 1 minute and then remove it from the heat.

add in the baking powder.

the mixture will bubble a bit. set the dates aside.

in the bowl of a stand mixer with a paddle attachment or large bowl with a hand mixer, combine the butter, sugar and zest. mix together on a medium speed for a few minutes till light and fluffy.

add in the eggs one at a time. then pour in the vanilla. your mix may look like it is not combined.

combine the flour and salt and then add it in to the wet mixture a little at a time.

push the batter down the sides of the bowl and with the mixer on slow, add in the date mixture one third at a time till everything is combined.

add in the baking powder and mix till just combined. 

you can make the cake in a 9 inch cake pan or some ramekins. make sure to butter them well.

fill the bottom of what you use to bake your cake with some salted caramel, just so the bottom is lightly coated.

if you are using ramekins, fill them .75% of the way up and bake the cake or cakes for 25-40 minutes (smaller cake pan, less time). just until a toothpick comes out of the center clean. allow the cakes to cool for a couple minutes then turn out.

drizzle with salted caramel, top with b. toffee and enjoy warm. 

xo, a

date cake + salted caramel & b. toffee

prep time: 10 minutes

bake time: 25-30 minutes

total time: 40 minutes

ingredients: 12 oz pitted & chopped dates. 1 tsp baking powder. 1 cup water. .25 cup butter at room temperature, plus some for the pan. .25 cup sugar. 1 tsp orange zest. 2 eggs at room temperature. 1 tsp vanilla extract. 1.25 cups all purpose flour. 1 tsp kosher salt. 1.5 tbs baking soda. .5 cup salted caramel. b. toffee for garnish. 

start by preheating your oven to 350 degrees f. in a large sauce pot, combine the water and dates. bring the liquid to a boil, breaking up the dates as you go. Simmer for 1 minute and then remove it from the heat. add in the baking powder. the mixture will bubble a bit. set the dates aside. in the bowl of a stand mixer with a paddle attachment or large bowl with a hand mixer, combine the butter, sugar and zest. mix together on a medium speed for a few minutes till light and fluffy. add in the eggs one at a time. then pour in the vanilla. your mix may look like it is not combined. combine the flour and salt and then add it in to the wet mixture a little at a time. push the batter down the sides of the bowl and with the mixer on slow, add in the date mixture one third at a time till everything is combined. add in the baking powder and mix till just combined. you can make the cake in a 9 inch cake pan or some ramekins. make sure to butter them well. fill the bottom of what you use to bake your cake with some salted caramel, just so the bottom is lightly coated. if you are using ramekins, fill them .75% of the way up and bake the cake or cakes for 25-40 minutes (smaller cake pan, less time). just until a toothpick comes out of the center clean. allow the cakes to cool for a couple minutes then turn out. drizzle with salted caramel, top with b. toffee and enjoy warm.