Everything Bagel Seasoning with a Smoky Twist (My New Obsession)

 

There are recipes for Everything Bagel Seasoning all over the Internet, and for good reason. It’s crunchy, savory, and downright addictive. But as any true flavor enthusiast knows, the classics are just begging for a twist.

 This year, I’ve been obsessed with McCormick Smoked Paprika with Garlic (that I have used here and here), and I decided it belonged in my everything bagel mix. The result? A subtle, smoky depth that takes the beloved blend from great to unforgettable. One sprinkle and you’ll be reaching for the jar again and again.

 

I keep mine on the table and shake it on eggs, avocado toast, roasted veggies, popcorn, grilled chicken—you name it. It takes literally two minutes to stir together, looks beautiful in little gift jars, and stores for months. I have become as obsessed with these little spice jars as I have with the mix itself. Aren’t they adorable?! Think what a lovely host or hostess gift this would make. You’ve got to try it. 

Everything Bagel Seasoning with a Twist

 2 T. poppy seeds

1 T. white sesame seeds

1 T. black sesame seeds

1 T. + 1 t. dried minced garlic

1 T. + 1 t. dried minced onion

2 t. flaked sea salt (or coarse salt)

¼ t. McCormick Smoked Paprika with Garlic

 In a small bowl, combine the poppy seeds, sesame seeds, dried garlic, dried onion, salt, and smoked paprika with garlic. Stir until everything is evenly mixed. Transfer to an airtight jar or cute container and store in a cool, dry place.

That’s it! Once you try this smoky version, you might never go back to plain again.

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Cozy Christmas Magic: A Heartwarming Date with Santa by Debbie Macomber

 

I’m usually all about gritty police procedurals, but I decided to switch things up with Debbie Macomber’s A Date with Santa for some Christmas-in-July,err, August vibes, and I’m so glad I did! I went in expecting pure Hallmark-on-the-page fluff, and while it absolutely delivers that a bit cheesy, warm, feel-good charm, it still managed to be genuinely darling.

 Workaholic Sage suddenly finds herself caring for her five-year-old nephew Ricky while her sister is deployed to help with hurricane relief. Ricky’s biggest wish? To talk to the real Santa. What starts as a simple favor from coworker Ethan turns into something much sweeter as the three of them dive into holiday traditions and everyday life with a child.

I loved watching Sage loosen her grip on the corporate ladder and remember there’s more to life. The romance between Sage and Ethan feels natural and believable, i.e. sweet without being saccharine, and their growth together is truly heartwarming.

 Yes, the names Sage and Saffron as sisters felt a tad cutesy, but I got over it quickly. The workplace promotion conflict adds just enough tension, and the resolution perfectly captures the spirit of the season. Bonus: the shoes-in-the-oven scene had me laughing out loud! Boy, have I been there!

 If you’re craving a cozy, hopeful holiday read filled with family, kindness, and just the right touch of Christmas magic, A Date with Santa delivers exactly that. It left me smiling from beginning to end. Perfect fireside reading!

 You can order a copy here.

 Disclaimer: I received an advanced digital copy of this book from NetGalley in exchange for my honest review.

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Longhorn Steakhouse Stuffed Mushrooms Copycat (Better Than the Restaurant!)

 

I’ll be honest, I’ve never actually tried the stuffed mushrooms at Longhorn Steakhouse, but I’m incapable of walking past a stuffed mushroom on any menu. One bite of this copycat version and I was hooked. These are legitimately restaurant-quality: earthy mushrooms filled with garlic-herb cream cheese, nestled in a rich four-cheese Alfredo, and topped with bubbly cheddar and golden buttered breadcrumbs. In other words, absolute perfection.

 The best part? You can prep everything ahead, refrigerate, and bake right before serving. I made mine in stages while watching the Cardinals blow a seven-run lead — don’t get me started.

 I made just one small change to the original recipe. After washing the mushrooms (Yes, you can give them a good rinse, mushrooms don’t absorb water the way many people believe.), I placed them upside down on paper towels while I prepared the filling. Removing any excess surface moisture helps the filling stay creamy instead of watery.

Other than that, this recipe is prepared exactly as written by the folks at CopyKat.com, and it is every bit as delicious as promised. 

LongHorn Steakhouse Stuffed Mushrooms (Copycat)

 Mushrooms & Filling

16 oz. baby portobello mushrooms

4 oz. Boursin Garlic & Fine Herbs cheese

 ½ c. grated white cheddar cheese

 Buttered Breadcrumb Topping

1/3 c. Italian breadcrumbs

3 T. butter, melted

¼ t. garlic powder

Pinch salt

 Four Cheese Alfredo Sauce

 3 T. unsalted butter

2 t. finely minced garlic

1 T. flour

1 c. heavy cream

1/3 c. half-and-half

½ c. grated Parmesan cheese

¼ c. shredded white cheddar

¼ c. shredded Gruyère or Fontina

Salt and white pepper, to taste

 Topping

1 c. grated white cheddar cheese

2 t. finely minced parsley

 Preheat oven to 375°F. Lightly grease a 2-qt. baking dish.

 Remove the stems from the mushrooms and wash the caps. Place them upside down on a paper towel-lined plate while you prepare the filling.

 Combine the Boursin cheese and ½ c. of the white cheddar until well blended. Fill each mushroom cap generously, but don’t overfill.

 To make the Alfredo sauce, melt the butter in a saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the flour and cook for another minute. Gradually whisk in the heavy cream and half-and-half. Stir in the Parmesan, white cheddar, and Gruyère until smooth. Season with salt and white pepper.

Pour enough Alfredo sauce into the baking dish to lightly coat the bottom.

 Arrange the stuffed mushrooms, filling side up, in the sauce.

Spoon a little more Alfredo over each mushroom. Sprinkle with the remaining 1 c. white cheddar. Combine the breadcrumbs, melted butter, garlic powder, and salt. Sprinkle evenly over the cheese.

 Bake for 10–12 minutes, or until the mushrooms are tender and the cheese is bubbling. Switch the oven to low broil and broil for 2–3 minutes, watching carefully until the breadcrumbs are golden brown.

 Garnish with parsley and serve immediately.

 

Tips

Don’t overfill the mushrooms. As the cheese softens, excess filling will spill into the sauce.

 If the Alfredo thickens while assembling the dish, stir in a splash of half-and-half over low heat until pourable.

 Reserve extra Alfredo for serving alongside the mushrooms or spooning over individual servings.

 

For more delicious copycat recipes, I highly recommend this book. You can grab a copy here. 

 

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Frozen Grasshopper Cocktail – The Mint-Chocolate Dessert Drink You’ll Crave

 

Occasionally, I’ll watch reruns of The Big Bang Theory. When I do, I’m reminded that Raj’s favorite drink was a grasshopper. I don’t know if I’ve ever had a grasshopper, but as someone who loves mint, chocolate mint in particular, it was one I absolutely could not resist. I tend to like cocktails like this quite frothy, so this is my own version. It is so good, and such a wonderful, light dessert after a heavy meal. The mint also has stomach settling properties, so you can really look at this as medicinal. I know I am!

Frozen Grasshopper

 Serves 1 

2 oz. crème de menthe

2 oz. crème de cacao

2 oz. heavy cream

4–5 ice cubes

Toss everything into a high speed blender and blend until smooth and beautifully frothy. Pour into a chilled coupe glass, then shower with chocolate shavings and finish with a sprig of fresh mint. Sip slowly and savor every minty-chocolate moment. 

 

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Easy Broccoli Crunch Salad – Fresh, Nutritious & Irresistible

 

I’ve always been a HUGE broccoli fan, whether it’s steamed, blanched and dipped in ranch, or even eaten raw. But this Broccoli Crunch Salad takes my love for it to a whole new level. It’s so hearty and satisfying that, served with a crunchy roll, I genuinely consider it a complete summer meal. Packed with crisp broccoli, sweet-tart cherries, crunchy almonds, sharp red onion, and savory bacon, every bite delivers the perfect mix of textures and flavors.

 Broccoli Crunch Salad

 1 c. Duke’s mayonnaise

¼ c. apple cider vinegar

 3 T. granulated sugar 

1 t. onion powder

¼ t. McCormick Smoked Paprika & Garlic Seasoning

½ t. freshly ground black pepper

4 c. broccoli florets, cut into bite-sized pieces

½ c. sliced almonds

1 (3-oz) pkg. Melissa’s dried tart cherries

½ c. chopped red onion

1 c. chopped cooked bacon

 In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, onion powder, paprika-garlic seasoning, and black pepper until smooth and creamy. Set aside.

In a large bowl, combine the broccoli florets, sliced almonds, dried cherries, red onion, and bacon. Pour the dressing over the top and toss until everything is evenly coated.

Chill in the refrigerator until ready to serve. For a perfect summer meal, pair it with a crusty roll or warm bread.

This salad is fresh, nutritious, and downright addictive—ideal for potlucks, picnics, or easy weeknight dinners. 

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Countdown to Christmas Murder Review: Festive Cozy with Small-Town Charm and Some Tangents

 

Countdown to Christmas Murder is the 32nd entry in Leslie Meier’s long-running Lucy Stone series. While the books are generally written so they can be read as standalones, if you are new to the series, you might find yourself frequently wishing that you had more backstory from earlier installments.

 With her children grown and out of the house, Lucy is navigating empty-nest life while preparing for the holidays. When a local bank manager is found dead after being targeted by vicious online attacks, Lucy suspects there’s more to the story than suicide and begins her own investigation.

 This is a classic cozy mystery complete with a charming small-town Christmas setting, an amateur sleuth, and plenty of holiday spirit. Lucy remains a generally likeable protagonist when she’s focused on the case rather than climbing onto her occasional soapbox.

That said, the book spends a lot of time on an excessive number of characters and subplots. There’s a noticeable effort to weave in diversity that sometimes feels forced rather than natural, and the story frequently wanders off on tangents that slow the momentum and pull focus from the central mystery. As in previous books, a few brief political asides appear, nothing lengthy, but enough to feel repetitive and a bit tedious.

Largely this is a more relaxed mystery, not lacking in coziness, small town charm, with plenty of Christmas joy peppered throughout. Die-hard fans of the Lucy Stone series will likely enjoy catching up with old friends during the holidays. New readers might want to start earlier in the series for better context. If you love festive, low-key amateur sleuth stories, it’s worth picking up, especially if you’re already invested in Lucy and her Tinker’s Cove Maine community.

 You can order a copy here.

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Ultra Chocolatey Chuckwagon Brownies – My New Favorite Dessert

 

In the world of desserts, I’ve never been much of a brownie person. Give me a choice between cake, pie, cookies, or brownies, and brownies usually land near the bottom of my list. Pie? Almost never. But lately, for reasons I can’t explain, I’ve been craving brownies.

When I came across this Pioneer Woman recipe, it felt like the perfect excuse to give them another shot. No fancy equipment needed—just a large saucepan and a whisk. The method was straightforward, and they came together in minutes.

One bite and I was hooked. These Chuckwagon Brownies are everything a brownie should be: ultra-dense chocolate flavor with a noticeable espresso kick, wonderfully chewy centers, and those irresistible crispy edges we all fight over. The melted chocolate on top takes them over the top.

I took a couple of shortcuts for maximum ease (because who has time to chop chocolate when you’re craving brownies?). I used dark chocolate chips (63%) in the batter and scattered semi-sweet chips across the top. They turned out so good I can’t imagine the original being any better. Chewy, fudgy, intensely chocolaty—these are now my gold-standard brownie.

Chuckwagon Brownies

 1 c. butter

1⅓ c. sugar

⅓ c. powdered sugar

4 oz. bittersweet chocolate, chopped (or dark chocolate chips)

2 large eggs

1 T. vanilla extract

1 c. flour

⅓ c. cocoa powder

1 T. espresso powder

Pinch of kosher salt

8 oz. semisweet chocolate, chopped (or semi-sweet chocolate chips)

 Preheat oven to 400°F. Butter a 9x13-inch baking dish. (I lined the pan with parchment as well to facilitate easy lifting.)

 In a large saucepan, melt the butter until just bubbling. Remove from heat and whisk in both sugars until combined. Add the bittersweet chocolate and stir until melted.

 Whisk in the eggs and vanilla until smooth.

 Fold in the flour, cocoa powder, espresso powder, and salt until just combined.

 Pour into the prepared pan. Sprinkle the semisweet chocolate evenly over the top.

 Bake 22–25 minutes, until just set in the center.

 Cool completely in the pan, then cut into 16 squares (or whatever size you like).

 These brownies prove that sometimes the dessert you thought you didn’t want turns out to be exactly what you needed. 

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