Ya’ll. This pie is the stuff that holiday dreams are made of, I promise. A twist on the classic pecan pie, it is made with walnuts instead of pecans, and peppered with chocolate and a hint of bourbon. I was first introduced to it as a kid at our annual Thanksgiving celebration we shared with good friends (Hi Pam!). The mother of the family we celebrated with used to make a pie for every child present, each with our own can of whipped cream. While I don’t recommend the pie-per-person serving size (this pie is really quite rich!), I do recommend you make more than one if you are planning a gathering of more than three or four people. …
For me food is memory. Some foods trigger fond memories and this Buffalo Chicken Dip is one of them. We have pretty crazy day jobs and we are required to take yearly exams to remain up to date. So, as all good friends do, we always have a little party right after we are finished. After all, if you have to take a tough exam, at least you should get to have fun afterward, right? Our Chilean friend brings the empanadas, our friend from Surly Brewing brings the beer, and one of our other friends brings this fabulous Buffalo Chicken Dip. It has now become a standard that I look forward to year after year. In fact, it is my treat for a job well done!
I can not lie, this is not the most healthy recipe I make. For those who don’t care, I always serve it with bread which is a great way to soak up all of the goodness. Fritos Scoops are also a pretty fabulous way to eat this dip. For those of who are little more conscious about their calories, celery makes a great vehicle to get this dip into your mouth.
I was unable to make it to the exam party this year, so I don’t know if the Buffalo Chicken Dip was there or not. But I missed the dip so much, I served it for my family’s Christmas Day appetizer party. It was a huge hit and I have a feeling that this dip is now going to be a regular on my family’s table as well. More fond memories in the making!
I’ve starting sharing this fabulous (and so easy) dip recipe, and it would be a great addition to anyone’s New Year’s Eve party menu. After all, who doesn’t want to start the year with fond memories? Plus, every once in a while you just need a treat. A comforting, spicy, creamy, treat. And this is it.
- Rotisserie Chicken (I usually use just the white meat, but you could certainly use both the white and dark meat), chopped into small pieces
- 12 oz Blue Cheese Dressing
- 1 cup Buffalo Sauce (I usually use Frank's)
- 2 8 ounce packages of Neufchatel Cheese (you could also use Cream Cheese)
- 4 ounces Blue Cheese Crumbles
- Baguette, sliced, for serving
- Fritos Scoops, for serving
- Celery Sticks, for serving
- Parsley, chopped, for garnish
- Preheat oven to 350ºF.
- Mix chicken, dressing, buffalo sauce, Neufchatel cheese and blue cheese crumbles in a large bowl.
- Place the mixture in a 2 quart casserole dish or a 12 inch cast iron skillet.
- Bake for 20 minutes until hot and bubbly.
- Serve with bread and celery sticks
While we take a short holiday break, we thought we’d share a few links we’re loving from across the internet:
- Cranberry Snow Scones from Alexandra’s Kitchen. I made these yesterday and they are perfect. Warning: cut them on the smaller side as the expand a fair amount while baking.
- Someone please make these: Salted Peanut Butter Shortbread. They look amazing.
- It’s not quite time for the post-holiday detox, but I might need a break from all the butter. Thinking about Creamy White Bean and Tomato Soup.
- What to do with all that leftover sour cream: Braided Sour Cream Cardamom Blackberry Coffee Bread.
- And because I need more carbs in my life, Potato Kugel, by the one and only Deb Perleman.
- Cinnamon Maple Whiskey Sour. Because it’s the holidays and holidays call for cocktails.
- This one needs to happen ASAP: Chocolate Almond Ginger Bark. Joy the Baker, you are a genius.
Finally, for those of you looking to spend some of your holiday gift cards, here are a few cookbooks we’ll be looking to add to our collection:
- The Food Lab
- The Broad Fork
- The Homemade Kitchen
As we look to 2016, we’d love to know what sort of recipes and features you’d love to see here on With Two Spoons. Send us an email, tweet, or Facebook message!
And Merry Christmas to all who celebrate!
Need to bring a winter salad to a gathering? This Winter Salad will brighten anyone’s table!
Recently, I was asked to bring a salad for a dinner at a friend’s house. The morning of the event, I still did not know what I was going to bring. To me, salad is a summer-ish food and despite my deep love for all things salad, I just had a mental block. While looking for a good winter salad option I stumbled upon Melissa D’Arabian’s Pomegranate, Squash and Apple salad from her cookbook Supermarket Healthy. (To be honest, I stumbled upon two of her fabulous salads, but the other salad is a topic for another post!) …
In the midst of the busy holiday season, I count on recipes that can be made ahead in a quiet morning or two, and pulled out of the freezer for a fresh baked treat on (what seems like) a moment’s notice. This year, in particular, I have been searching for sweet treats and found a great option in these Chocolate Hazelnut Scones from Zoe Nathan and the Huckleberry Bakery & Cafe in Santa Monica. The brilliance of the scones lies in the fact that the recipe requires the unbaked dough to be frozen and then baked, so you don’t even feel like you’re cheating by making it ahead. I made a batch last week and another this morning, froze them, and then wrapped each scone in plastic wrap. On Christmas morning, they’ll need a quick 30 minutes in a 350 degree oven and that’s it. Serve them with a generous amount of whipped cream (which I prefer sweetened with a small amount of powdered sugar and a tiny bit of vanilla bean paste).
To make it as easy as possible to access all of the posts and recipes here on With Two Spoons, we’ve added Bloglovin’ access! Subscribe via the link below, our button on the sidebar or add us directly in your Bloglovin’ feed.
Look for Feedly access and email subscriptions coming soon.
Thanks for all your support in the blog launch. We are so excited for what’s to come!
holly & lane
It’s that time of year for Gift Giving…and we’ve got you covered! Give generously, these options won’t break the bank!
If you’re like us, the Holiday Season brings invitations to a wide variety of celebrations and events. The struggle to find the perfect host or hostess gift is real! Often you just need a little something to give, but you’d like it to be unique, fun and most importantly useful. Here are a few simple (and mostly local!) host/hostess gift ideas for the foodies in your life. Give one, or give generously and make a basket containing all of them! You’ll be invited back every year – we promise….
Every year on my birthday, my mom brings me an angel food cake with the most delicious frosting. She got the recipe from a neighbor when I was a child. It’s not a fancy recipe, and in fact, the ingredients might strike some foodie-types as a bit low-brow (Pudding! Cool Whip!), but I love it. A blend of whipped topping, pudding, and malt powder, it is light, creamy, and just a bit sweet. It works beautifully with a simple angel food cake. Best of all, it comes together in about five minutes and requires nothing more than a sturdy bowl and a mixer of some type.
For years I’ve been obsessed with finding the perfect tomato soup. Obsessed. Every year as the weather turns colder, my attention turns towards the pursuit of that pinnacle of tomato soups, the one you want to make over and over again, and every year I am disappointed. I have tried cream based soups, broth based soups, and even a vegan soup with cashews used instead of cream, but I have not found THE soup…until now. …
Welcome to With Two Spoons, a blog about food.
We are Holly and Lane, two friends with a shared love of good food and drinks. Awhile back, we decided to start a blog as a creative break from our full time jobs and something totally outside of our comfort zones. Since we spend most of our time together talking about the latest recipes we’ve tried (for better and for worse!) and books we’ve been reading (often about food), we couldn’t think of a better source of inspiration for our little project. Our hope with this space is to write about our adventures – and misadventures – in the kitchen. We want to tell you about recipes we are making, cookbooks we are devouring, and some recipes we have developed ourselves. It’s going to be a fun ride and we hope you’ll come along. Basically, we are on a quest to find food that’s so good, you’ll want it served With Two Spoons.
Look for our first real posts coming before the end of the year!
Lane & Holly