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!

Herbed Goat Cheese and Prosciutto Bites

Earlier this week, my sweet virtual friend Jen Pinkson from Los Angeles featured my newest party appetizer! Keep scrolling for the intro and link to the mouth-watering recipe...And thanks for having me, Jen!

"You’ve got your glittery party dress, chilled bottles of bubbly, and guests to share in the celebration. What’s left? A stunner of a starter, of course! I (Cara) am here to help you ring in the New Year with elegance and ease. I have always found myself overwhelmed by party hors d’oeuvres that require a fork and knife—you must find a free space to set down your drink or stop the conversation to get just one taste. That’s why I always strive to turn my favorite ingredient combinations into one-bite wonders, if you will. The layers of savory prosciutto and Panko-crusted goat cheese are rich and satisfying enough to nix a crostini all together. You’ll be multitasking in no time: sipping a crisp glass of Prosecco or burgundy wine, catching up with old friends, and enjoying a prosciutto bite all at once."

Click for the recipe on The Effortless Chic!

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

Texas Pecan Pie

Corsicana, Texas (fifty miles south of Dallas) holds a treasured tradition that, believe it or not, has been around for over one century. Yes, the quaint, family-owned Collin Street Bakery has been shipping pies and their infamous fruitcake since 1896. While I cannot fully comprehend the depth and breadth of this well-established company, I will tell you that they make a mighty fine pecan pie. Hence why I declare today not Wednesday, but Pieday.

Will, one of the owners, shipped a pie and fruitcake to my apartment this past weekend to receive my opinion. He attached a hand-written letter with thoughtful suggestions for serving and enjoying the handmade desserts. Southern hospitality does wonders.

Well, Will, when you literally provide a pie for my kitchen table, you don't have to do much convincing.

I cut a slice (maybe two) and heated it in the microwave for 20 seconds. The molasses melted and created the oozy-gooey texture few can master. Upon the first taste, you'll immediately notice the pecan-sugar blend. I loved it. Plus, the roasted pecans were extra sugar-coated, reminding me of my favorite Billie's Pecans blend. The crust, while thin, proved extra flaky and buttery. Hello, heaven.

Order your own baked confection (or send to a special someone) with the code "41CARA" and I promise you will not be sorry! Did I mention the bakery also makes cookies, cheesecakes, cakes, and anything you could ever dream of? Did I also mention the bakery specializes in shipping special orders, especially if you do not live in Corsicana? It's true - a Christmas miracle!

This post is in partnership with Collin Street Bakery. Thank you for supporting our sponsors!

The Gift of a Legacy (Humphrey's Memphis)

Folk's Folly, Memphis' original (and only local) prime steak house, is our family favorite. It's where we savored my final meal in Memphis before heading off to college, and it's where we have celebrated too many birthdays among the five of us to count. It is where I can count on a fabulous filet a la duxelle (butterflied with a rich mushroom demi glace) or classic lobster tail (candle-lit butter and all). It's where I most appreciate Memphis' fine southern hospitality.

Next door's prime cut shoppe has always been fueled by the legacy of founder Humphrey Folk. Only now, he's at the forefront of the picture. The new name proudly reflects off of the redesigned retail space, where you can take the same filet from the Folk's Folly dining room to your own dining room. Or, if not for your home, for someone else's.

Humphrey's offers fresh (never frozen) prime cuts for overnight delivery anywhere in the Continental United States. Yes, that means you can ship to any relative or friend! Every recipient receives a finely crafted packaging suite (hand-signed by the butcher) with cooking instructions and the works.

If you're still in need of a Christmas or Hanukkah gift, and you're past the standard shipping deadline, take a sigh of relief. You've got Humphrey's. Your friends and family will not forget this fine gesture of quality, thoughtfulness, and hospitality, especially compared to generic, go-to gift ideas. Take my word for it. Order now.

Humphrey's rebranding was crafted by doug carpenter & associates. Check out our company's portfolio here.

photos by sarah rossi and john david dowdle

Orange Zest Scones

I recently received The Yellow Table Cookbook on my doorstep, which has quickly become a source of inspiration and motivation in my kitchen and on my table. Author Anna Watson Carl is real. She seems to get me, and she does not even know me! Her book is captivating, and her blog is even more so -- I loved every single word of her latest blog post, "Choosing Connection, Not Perfection," which re-exposes the value in holiday meals -- not photo shoots -- and the memories that can be captured through connection, not through Instagram or social media. The prose is refreshing and authentic. I'm grateful for it. Read it now. Anna's orange zest scones were a Thanksgiving weekend highlight. The best part about this recipe is that you can prepare it ahead. The night before baking, I prepped the scones, placed them on a baking sheet, covered extra tightly with Press 'n Seal, and popped the baking sheets into the freezer for the night. Upon waking up at 6 a.m. the next morning, I preheated the oven, brushed the frozen scones with cream and sugar (just as I did with my coffee), and baked the scones for a few extra minutes. They were light and fluffy, yet dense enough to carry a nice fig jam. I highly recommend these for holiday mornings when houseguests and family members sleep in. They'll enter the kitchen with much delight.

Makes 16 scones

2 1/2 cups all-purpose flour 5 tablespoons sugar 1 tablespoon baking powder 1 tablespoon grated orange zest (1 orange) 1/2 teaspoon fine sea salt 6 tablespoons unsalted butter, cut into small cubes 1 large egg, plus 1 large egg yolk 1 cup heavy cream Additional sugar for sprinkling over scones

1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper.

2. In a food processor, pulse together flour, sugar, baking powder, orange zest, and salt. Add the cubed butter, and pulse until mixture resembles a coarse meal. Transfer to a large bowl.

3. In a small bowl, whisk together the egg, egg yolk, and heavy cream. Add to the flour mixture and stir until just combined.

4. Turn the dough on a lightly floured surface and sprinkle with flour. Lightly flour your hands and knead dough a couple of times until it has a consistent texture and color. Do not overwork the dough.

5. Pat the dough into a 2-inch thick circle. Dip a 2-inch biscuit cutter in flour and stamp out as many scones as possible. Roll the scraps together and stamp additional scones. Place scones 1 inch apart on baking sheets. Brush tops with a bit of cream and sugar.

6. Bake 15-20 minutes, or until lightly golden and a toothpick comes out clean. Cool on a rack for 10 minutes. The scones can sit for several hours before enjoying.

recipe by anna watson carl

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

Memphis Indie Holiday Market This Saturday

I can't wait to meet you this Saturday at Muddy's Grind House for the Memphis Indie Holiday Market. The patio weather will be absolutely gorgeous for a December day with 50-degree sunshine. But if you're chilly, you can head inside of the Grind House for a hot tea or coffee. If you're hungry, sizzling hot slices from Rock N Dough Pizza Co. will satisfy your taste buds.

While I am sponsoring the overall event, I have been crafting late into the evenings to bring you a booth of my own! I don't want to give away too much of the product, but I'll fill all of your cocktail garnish needs on Saturday. You'll swoon over the tiny mason jars wrapped in twine.

The vendor line-up is phenomenal. If you haven't heard, the 25 selected booths were curated by a successful ceramist in Omaha, Nebraska, The Object Enthusiast. Be prepared to walk through gorgeous displays of jewelry, prints, vintage watches, apparel, ceramics, baked goods, textiles, fine art, and food products.

See you there. Look out for this hand-lettered logo, and you'll find me!