Holiday Pamplemousse Punch

Merry Christmas Eve, y'all! Since I do not celebrate the holiday at home, I was thrilled to help plan Monday night's company holiday party at doug carpenter & associates. To kick off the evening, we enjoyed a festive holiday punch (because what's a party without punch) named after our favorite flavor of Le Croix: Pamplemousse. The refreshing gin and grapefruit combo is quite heavenly, and the backdrop of our modern Christmas tree wall elevated the experience even more so. I highly recommend this drink -- adapt it for two, or serve to your entire New Years Eve guest list. Cheers!

 Makes 12 servings

16 ounces club soda, divided in half 16 sugar cubes (or 1/3 cup sugar) 16 ounces Tanqueray gin 8 ounces grapefruit juice 8 dashes Angostura bitters 2 lemons 1 grapefruit, sliced

1. In a large punch bowl or pitcher, muddle sugar and 8 ounces of club soda until sugar is dissolved. Add gin, grapefruit juice, and juice of 2 lemons. Add 6-8 slices of grapefruit.

2. Fill pitcher generously with ice. Top off with remaining ounces of club soda.

3. Serve over ice with a grapefruit slice.

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

A Caramelized Conversation with Ricki Krupp

I still remember the weekly errand to Ricki Krupp's home as a child. During winter breaks, Mom would let me pick out my favorite loaf of challah among the hundreds lining her living and dining rooms. Ricki's challah has been the epicenter of our family dinner table for over a decade; and while apart from my family in Austin, an occasional surprise delivery of Ricki's cookies, challah, and biscotti would grace my doorstep, much to my excitement. With tonight marking the final day of Chanukah, I find it appropriate to feature the woman behind the family celebrations, holidays, and sweet moments: Ricki Krupp. Join us in our Caramelized Conversation -- and if you haven't visited the Memphis store before, head over to Eastgate to stock up on Christmas staples, holiday presents, and treats for yourself! You can order online, too.

How did you first discover your love of baking? Did it begin with challah?

I grew up watching my mother bake and busy herself in the kitchen. Since baking and cooking were her passions, we always had company, especially for Shabbat meals. The menus were always lengthy, and the desserts were always a-plenty. She also made her own challah. My four-year-old granddaughter, Abigail, already bakes with her Mom, Aviva, who works with me everyday at the bakery!

At what point did you decide you could no longer bake challahs in your own home?

The idea of baking for a living came out of desire to stay home more with my kids, giving up my office job, and still bring in some income. I really started with cookies for the Christmas season. I did corporate gift tins. A cousin of mine asked me to bake challah for her family, and somehow it grew from there. People would stop by every Friday to pick up challah – my 12-foot-long dining room table would be covered in orders until right before I had to light my Shabbat candles. It got to be so busy, that I decided I either had to move the business out of the house or give it up. So I took the plunge and never looked back. We doubled the size about 8 years ago. I have been here for almost 15 years.

What do you love most about Memphis?

I was born and raised in Memphis, so it is truly the only home I have ever known. Both my daughters married Memphis boys, so they also still live in Memphis. Because of that, I have six grandchildren that live close by! I like the fact that there is, relatively speaking, very little traffic in Memphis compared to other larger cities. I also really enjoy the closeness of the Jewish community here. If you hang around my bakery on a Friday you will meet Jews from every congregation in Memphis. I also have many other wonderful and devoted customers from all walks of life who buy baked goods all week long. One of the best bonuses of living in Memphis is the pleasure of working everyday with my daughter Aviva. We have a very unique relationship, and it makes my "job" a pleasure.

Let us in on your daily routine.

When I am not in "Holiday Mode,” I prefer to start my day exercising at 6:30 am before work. I leave the bakery by 7 p.m. on most weekdays, but Wednesdays are later since we sell pizzas. On Wednesday nights we sell pizzas, so it is a late night for me and my husband, Mike. Right now, since we are busy preparing for Christmas, I start baking at 6 a.m.

How do you add sweet touches to everyday experiences?

Personally, I like to have a little something sweet every day! Some days more than others! We bake so many different types of goodies, that you can always find a bite that will put a smile on your face. One of the best things about being in this business is that, usually, everyone leaves here happy. Either they have purchased something for themselves to enjoy, or found a gift to bring or send someone. We love brightening customer’s days.

photos from the commercial appeal and rickis's cookie corner

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