Month in Review: November, 2018

When you flip over your calendar to start a new month, you never truly know what life has in store. Notes are scribbled on various dates, reminding you of scheduled outings, but nothing is really set in stone. All it takes is one phone call, one moment, to make time stand still. Then all those notes on your calendar seem irrelevant and life choses a new course for your month.

November was one of those months where life took control of our schedule. A mere two weeks into the month I got a phone call that my grandmother had passed away. Even though she was 93 years old, the news of her passing came as a shock. My heart wasn’t prepared to say goodbye just yet, but it was healing to be surrounded by family as we celebrated her life.

Picking up the camera to document our outings slipped my mind this month, but I was able to find a few photos to share. First up is our visit to Schlitz Audubon Nature Center. It was a brisk winter day, but Ian and I bundled up and walked along the winding trails. We came across ice covered ponds, a wigwam, and an observation tower that overlooked Lake Michigan. Seeing as the nature preserve is only a short drive away from our apartment, it was the perfect way to enjoy a low-key afternoon.

On another chilly afternoon, Ian and I drove to a new café/brewery in town, Vennture Brew Co. Being a combined brewery and café, Ian and I were both able to enjoy the experience. I ordered a pour-over coffee and Ian tried out one of their seasonal brews. I have a feeling we will become regulars!

November ended with a trip to parents’ house to celebrate Thanksgiving. Our stay was filled with playing games, decorating gingerbread houses, and meeting up with friends at Wollersheim’s Vintage Christmas. Spending time with friends and family was the perfect way to close out the month.

Interested in seeing a snippet from each day in November? Watch our Month in Review video below!

 

Cold Brew Cocktail

Cold Brew Cocktail | Coffee Cocktail Inspiration | Cocktail Idea | Brunch Cocktails | Iced Coffee Cocktail | Coffee Lovers

We’ve entered the season of mulled wine and hot toddies, yet I’m posting a cold brew cocktail recipe. That goes to show how delicious this cocktail is! I just couldn’t wait to share it! Besides, I believe you can drink iced coffee all year round. There is no judgement over here!

Cold Brew Cocktail | Coffee Cocktail Inspiration | Cocktail Idea | Brunch Cocktails | Iced Coffee Cocktail | Coffee Lovers

Snuggled under a pile of blankets with crackling candle lit on the mantle and this cocktail in hand, the bled of flavors almost tastes seasonal. If you still can’t get over the clinking of ice in your drink when it’s dropped below 30˚ outside, you can always enjoy it warm. Just Pin the original recipe to test out after all the snow melts. Enjoy!

Cold Brew Cocktail | Coffee Cocktail Inspiration | Cocktail Idea | Brunch Cocktails | Iced Coffee Cocktail | Coffee Lovers

Cold Brew Cocktail

Ingredients:

  • 1/4 C. cold brew concentrate
  • 1 C. skim milk
  • 2 oz. baileys
  • 1 oz. caramel vodka
  • Ice

Directions:

  • Pour all of the ingredients into a cocktail shaker.
  • Shake for 15 seconds then pour into a glass.
  • Serve with ice and enjoy!

Pumpkin Pie with Merigunes

Pumpkin Pie with Meringues | Thanksgiving Dessert Ideas | Thanksgiving Party Inspiration | Thanksgiving Dessert | Thanksgiving Dinner | Pumpkin Pie Recipe | Fall Baking Inspiration

I love the joy and festive spirit the holidays bring, but a wave of anxiety came over me when Black Friday ads began to circulate. My Halloween decorations were still up and the idea of prepping for Thanksgiving had slipped my mind. Once I’ve come to terms that Thanksgiving is in a few short days (how did that happen?!) I’ve been in full blown holiday mode.

Pumpkin Pie with Meringues | Thanksgiving Dessert Ideas | Thanksgiving Party Inspiration | Thanksgiving Dessert | Thanksgiving Dinner | Pumpkin Pie Recipe | Fall Baking Inspiration

The spider webs, bats, and jack-o-lanterns have been packed away and replaced with hand painted pumpkins and chai spice candles. Thanksgiving prep is in full swing and I began recipe testing, much to Ian’s delight. First on my list, was dessert. As I’ve mention before, pumpkin pie is not my dessert of choice. However, topped with delicate meringues this pumpkin pie is sure to convert a non-pumpkin lover like myself. More importantly, it’s a true showstopper. This pie is guaranteed to get a few oh’s and ah’s from your dinner party guests. Can you really ask more from a dessert?! I don’t think so!

Pumpkin Pie with Meringues | Thanksgiving Dessert Ideas | Thanksgiving Party Inspiration | Thanksgiving Dessert | Thanksgiving Dinner | Pumpkin Pie Recipe | Fall Baking Inspiration

Pumpkin Pie with Meringues

Ingredients:

For the pie:

  • 1/2 C. honey
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 2 eggs
  • 1 15 oz. can pumpkin puree
  • 1/4 c. heavy whipping cream
  • Pre-made pie dough

For the meringues:

  • 4 egg whites
  • 1 C. sugar
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartare

Directions:

For the pie:

  • Preheat oven to 400˚
  • Transfer the pie dough into a pie tin and crimp the edges. Set aside.
  • In a large mixing bowl, combine all of the pie ingredients and stir until well combined.
  • Pour the pie mixture into the pie crust and bake for 15-18 minutes.
  • Turn off the oven, open the oven door, and let the pie cool inside the oven. This will help prevent cracks from forming.
  • Take the pie out of the oven once it has cooled and chill in your fridge until you are ready to serve.

For the meringues:

  • Preheat oven to 200˚
  • In a stand mixer, whip the egg whites until stiff peaks form.
  • Slowly add in the cream of tartare and sugar one TBS at a time.
  • Once all of the sugar has been added, gently fold in the vanilla extract.
  • Spoon mixture into a pipping bag and form meringues in a variety of sizes on a silicone mat placed on a baking tray.
  • Bake for 60 minutes.
  • Once the meringues have cooled, arranged them on your pie before serving.