Honey Lavender Berry Compote

The produce color palette is brightening its hues each time I arrive at the grocery store -- alas, spring is finally here! A simple combination that stands alone or enhances a scoop of ice cream or slice of pound cake, this compote will sing spring on your dining room table. The pure, natural honey (I highly recommend and use Nature Nate's) brings out the natural flavors of strawberries, blueberries, or whatever fruit graces your kitchen countertop. I added a few dashes of lavender extract (from a recent Hatchery delivery) for an extra floral undertone. Spring has sprung, thanks to this sweet new honey treat!

Share your own Nature Nate's honey creations on social media with @naturenates and #honeymakesitbetter!

Makes 2 cups compote

1 cup strawberries, quartered 1 cup blueberries 1 teaspoon Nature Nate's pure honey Few dashes lavender extract Zest and juice of 1/2 lemon

1. Mix all ingredients in a small bowl. Allow compote to marinate in refrigerator until chilled, at least one hour. Serve individually, or sprinkle over a dessert.

This post is in partnership with Nature Nate's. Thank you for being supportive of my sponsors!

Better than Pie Pecans

"Established in 1981. Craved ever since."

Billie's Pecans' slogan speaks to me. I've been constantly craving the chocolaty, nutty goodness of Stacy Crenshaw's handmade wonders ever since the sampler box miraculously arrived on my doorstep on National Chocolate-Covered Nut Day. Yes, the holiday exists -- as if I coincidentally needed an excuse to treat myself.

Since tin seems to be the history "norm" in pecan packaging, I really enjoyed the crisp, white paper box that carries an assortment of milk, dark, chocolate amaretto, and praline covered pecans. I was most amused by the decadent chocolate amaretto flavor, which offers a small punch of almond-flavor Italian liqueur to finish. Unbelievable. Smaller bags were delivered with Billie's signature cinnamon-spiced pecans. I'm saving these to top a cheesecake or baked treat of some sort...

Every single homegrown pecan is baked, sugared, and shipped worldwide out of a Main Street shop in Crenshaw, Mississippi. The Southern authenticity, while expected, turns a treat into a treasure. I'm impressed with the family's ability to balance growth in product and distribution without jeopardizing the core values of quality and family. It's rare and, to me, truly admirable.

So, I want you to try them and begin craving them, too. How does that sound?

And guess what? Billie's wants to offer us a deal! This March, my first 50 orders of $40 or more will receive $10 off their entire order. Enter discount code CB10 at checkout. Hello, corporate gifts, party favors, or simple pick-me-ups!

This post is in partnership with Billie's Pecans. Thank you for supporting our sponsors!

A Box of Chocolates

"Life is like a box of chocolates." Or, at least, my life is lately.

Tessa, an adorable second-generation chocolatier from my old stomping grounds of Austin, has an eye for style and a taste for artisanal authenticity. The recipe, the family ties, the packaging, and the hand-scripted notes collectively create a refreshing brand. Perhaps it's my public relations mouth talking, but I am so impressed with Tessa's ability to merge old tradition with a modern, fresh face. I don't even know Tessa personally, but I can align with her approach as I click through the classic Chocolaterie Tessa site and break off a bite of a salted caramel milk chocolate.

The chocolates are miraculously so tiny yet so detailed. I loved the heart flourish in my box, which I'm sure is a holiday-themed move.

I know I am not the only one who fears biting into an unexpected, non-labeled chocolate (gooey colored jam, no thank you). Tessa relieves that fear factor instantly! Though she doesn't label her individual squares, the curated package celebrates the beauty of chocolate in its purest form. A few nutty and fruity flavors will be unveiled; but don't worry, you're getting plenty of ganache and truffle, too.

With only a little over a week before Valentine's Day, I urge you to order online now! My Memphis delivery arrived in a few short days, and I'm still savoring the last few chocolates. Tell Tessa that Caramelized sent you!

Brie Mine

I was first inspired by the cheesy emphasis (get it?) on Valentine's Day when I stumbled upon a clever "Brie Mine" card last year at Paper Source in Austin. Though I would have rather been the recipient than the giver of such an appropriate tagline, I bought it anyway and signed it for Alex.

I'm planning a date night in next weekend, and we never fail to begin with a cheese board of some sorts. This time, I'm all about the sweet simplicity of a cheese and honey pairing. Step aside, jams and jellies: We're relying on just a tiny drizzle of irresistible Nature Nate's honey to complement the salty nature of cheese.

The following cheeses and honey are perfect pairs for you and your Valentine's date -- who I am sure make a perfect pair, as well.

Parmigiano-Reggiano: The nutty overtones of this classic don't just go with pasta (though I can't wait to sprinkle some over my Gremelli pasta from Porcellino's). Ditch the cracker, break off a bite of the firm block of cheese, and add a dot of honey for a flavorful combination.

Blue: The stinky and bold blues surprisingly contrast nicely with a clover honey. It'll cut out the spice and sharpness that cause most to turn their heads. Be bold this Valentine's, right?

Creamy bries and goat cheese: These are a given. Supplemented honey with a hint of orange or lemon zest, you'll be tempted to eat it for appetizers, main courses, and dessert!

Now, get yourself some Nature Nate's raw honey and enjoy the romantic, sweet holiday. Share your own Nature Nate’s honey creations on social media using @naturenates and the hashtag #HoneyMakesItBetter.

This post is in partnership with Nature Nate's. Thank you for supporting my sponsors!

Pineapple Coconut Cake

As if you have not eaten enough sweets this holiday season; boy, do I have the most fabulous dessert for you. Coconut is a favorite of mine and my mom's, so we spent our Christmas Eve whipping up this Martha Stewart-worthy of a recipe. Disclaimer: This cake, which whimsically resembles the wintry mix outside your window against the summery sweetness of pineapple, is not simple nor easy. The stunning cake, courtesy of Taste of Home, requires attention and patience. Yet the effort is absolutely worthwhile when you carefully slice and plate that first piece. I can't wait for you to try it yourself!

Makes 12 servings

Cake:

5 eggs, separated 1 20-ounce can crushed pineapple 1 1/2 cups flour 2 1/2 teaspoons baking powder 1 1/4 cups sugar, divided 1/4 cup butter, melted 2 teaspoons coconut extract 1 teaspoon vanilla extract

Mousse:

4 cups heavy whipping cream 1 1/2 cups confectioners' sugar, divided 2 8-ounce packages cream cheese, softened 5 cups flaked coconut, divided

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup of juice. Set aside.

2. Preheat oven to 350 degrees. In a small bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored. Beat in butter, extracts, and 1/2 cup reserved juice. Add dry ingredients; beat until well-blended.

3. Beat egg whites with clean beaters on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter.

4. Transfer to two greased and floured 9-inch round baking pans. Bake 18 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.

5. In a large bowl, beat cream until it begins to thicken. Add 1 cup confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese, pineapple, and remaining confectioners' sugar until blended. Stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour.

6. Cut each cake horizontally into two layers. Place bottom layer on a serving plate. Drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut onto top and sides. Refrigerate at least one hour before serving.

recipe by taste of home magazine

Unwind with Spiced Vanilla Earl Grey Tea

Today begins the final weekend before Christmas and our entrance into a new year. Whoa. I am already in the full swing of holiday celebrations with back-to-back-to-back Chanukah dinners and a festive company holiday party on Monday. I'm finding myself dizzy from the nonstop dreidel spinning and plates full of home-cooked food! Tomorrow morning before I tote Alex's gifts to Arkansas for an annual Christmukkah lake house event, I will wake up, prepare myself a hot cup of tea, and contemplate: on the year past, on the year ahead, and on the overwhelming emotions of grasping this so-called "real world." Reality is finally setting in; the hopeful feeling of an extended winter break from college is dwindling. And rather than looking to 2015 as my first full year of independent living and decision-making with dread, I will make the most of it. I love my city of Memphis, more than I ever thought I could.

Won't you join me in unwinding with a cup of tea and resolution-writing? Happy holidays, and happy weekend.

2 cups milk 2 satchels earl grey tea 1 vanilla bean, split lengthwise 4 black cardamom pods Honey, to taste

1. Place milk in a small saucepan on stove top.

2. Scrape vanilla seeds from pod. Add to pan with vanilla and cardamom pods.

3. Bring to low boil, then turn off heat.

4. Add tea satchels. Steep for 10 minutes.

5. Strain vanilla bean pod and cardamom pods.

6. Pour milk tea into two Paper & Clay mugs. Add honey. Enjoy with some scones by the fire.

recipe inspired by camille styles

These fresh and fabulous ingredients were made possible by The Fresh Market. Thank you for being supportive of my sponsors!