Rigatoni with Sausage & Chives {Food}

I know that I've said it before, but Cook's Country is my absolute favorite place to get new recipes. I have loved every recipe I have tried and they continue to be the ones that I go back to time and time again. I find it so challenging with the wealth of ideas that are before us on Pinterest and online to actually know what recipes are going to be good or just so-so. Then what ends up happening is I've spent time and money on a meal or baked good and it doesn't turn out that great. Cook's Country magazine (and online) is my go-to, and will be for life, I can say that with absolute certainty. From the current issue I have already tried many recipes, including this quick and easy Rigatoni with Sausage and Chives. This is a delicious weeknight meal with cheap, but yummy ingredients. Happy Thursday everyone! 

:: Shop the Post :: 

Prestonmade Bowl and Breadboard 

With Love,

A

Cream Cheese Pound Cake w/ Rhubarb Strawberry Compote {Food}

Last week my sister and I were brainstorming ideas to cook for Mother's Day. Typically we are with my husband's family for lunch and my family for dinner. This year my sister did the main course and I was in charge of dessert. I have mentioned by absolute love for Cook's Country magazine before, and I will say it again - I love it! The recipes are always spot on and there are many easier options for week nights, as well as meals for special occasions as well. This cream cheese pound cake was to die for (I have been eating it for breakfast the last couple mornings with my coffee, it's that good). I topped it off with some homemade rhubarb strawberry compote with fresh rhubarb from our garden. The recipes were both easy to make and as my husband said on Sunday, will be an Anderson staple from now on :) Have a  great day everyone!  

With Love,

A

Cheese Board {Food}

Ya know those days when you've had a super long day at work, followed by an event in the evening, and you've forgotten that you haven't even had dinner until you get home...and by that time it's 9:00?! Usually P and I will do stovetop popcorn and wine, but the last couple months we have been enjoying sharing a quick and easy cheese board instead. We love to include good cheeses and sausage, crackers, and fresh olives. Lately we have been adding in blackberries and honey roasted almonds for a sweet addition as well. Paired with a glass of yummy red wine and good conversation there is nothing much better! Have an awesome day everyone. 

With Love,

A

Simple Iced Coffee {Food}

P and I love good coffee! It's just that simple...we're kind of coffee snobs :) But let me tell you, once you've made and enjoyed pour over coffee it is super hard to go back to the machine, or even to your french press. The intense flavor and the smooth taste make it so delicious! P and I have been experimenting with different recipes for iced coffee, and we feel like we've finally figured it out. We love to serve our iced coffees in mason jars, because that is how they served it when we were in Nashville last summer (see post here). The recipe we came up is delicious, easy, and a perfect addition to any summer morning. Have a great day everyone. 

:: Ingredients :: 

Good, quality coffee (our favorite is MN local Peace Coffee)

1/2 & 1/2 

Ice (coffee iced cubes if possible)

:: Recipe :: 

Make normal, hot pour over coffee and place off to the side to cool (at least to room temperature if possible). If you don't have a pour over system, make your normal coffee, just make it quite a bit stronger than normal. 

Fill two mason jars to the top with ice. If you are able, use coffee iced cubes (pour over coffee frozen into cubes). This helps to keep the iced coffee flavorful, and not as watered down. But, the iced coffee is still delicious, even if you don't have coffee iced cubes on hand, which we don't normally have either. 

Flavor your iced coffee with half and half, simple syrup, or vanilla; the options are endless. 

The iced coffee can keep in your fridge for a couple days. Enjoy!

:: Shop the Post :: 

Chemex Glass Coffee Maker // Ikea Tray (my favorite) // Anthropologie Linen 

With Love,

A

Simple Homemade Margarita {Food}

I am super excited to be sharing today's post with you all because it has taken me quite awhile to create the perfect, simple homemade margarita! I have been researching and combining recipes for awhile now, but I am pretty confident that I finally got it! This recipe is easy enough to make for a fun summer weeknight barbecuing in the backyard, but it is also special enough to be shared at a more formal dinner party. It is perfect paired with fresh guacamole and close friends nearby. Have an awesome day everyone! 

:: Ingredients :: 

3 ounces tequila 

2 ounces fresh lime juice (you can also use lime juice concentrate if that's all you have on hand)

1 ounce simple syrup 

2 splashes orange cointreau 

1 fresh lime (cut in thick slices)

2 tablespoons kosher salt

2 tablespoons sugar 

Makes 2 cocktails

:: Recipe :: 

It is all about the ice when you are crafting cocktails, so make sure you have enough ice cubes in your shaker. Then add in tequila, fresh lime juice, simple syrup, and cointreau. Shake until mixed and cooled. 

Using one of your lime slices, outline the rim of your glasses with lime juice.  One a plate, mix kosher salt and sugar. Turn the cups upside down and dip in the salt/sugar mixture. The rim will now be shimmering with a salty sweet taste. Place ice cubes in glass. 

Pour the margarita mixture from the shaker into the glasses and enjoy! 

With Love,

A

Spicy Brittled Peanuts {Food}

 

I think I may have found my new favorite snack food! I whipped up these delicious and incredibly easy 'Spicy Brittled Peanuts' over with weekend from my favorite cookbook the Smitten Kitchen. When Monday rolled around we had just enough left for both B and I to bring small bags to work. Needless to say, they are super addicting! I'm already planning my next batch... and hoping I can control myself long enough to be able to share them at work. 

{This recipe is taken from the Smitten Kitchen Cookbook}

Thanks for reading, 

L

Tuscan Kale Salad

The small group B and I are apart of regularly plans group meals; which is amazing! Every single person in our small group is an amazing cook and or baker so the dinners are always something to talk about. Our theme this time around was 'Southern Style' and I volunteered to make a salad. After an endless search for an authentic 'green leaf salad' I had nothing. Tired of searching I started asking co-workers for their go-to dinner party salads, Thank goodness the Tuscan Kale Salad was presented. With a short list of ingredients and little prep time I was sold. 

The salad got rave reviews and was polished off even among the endless amount of ribs, mac&cheese and cornbread! I think that definitely qualifies it as a crowd pleaser. By the way this isn't a 'Southern Style Salad' but for the sake of the theme the name was temporarily changed to "Southern Kale Salad."

:: Shop The Post ::

Crate & Barrel Serving Bowl // Crate & Barrel Serving Spoon & Fork

Thanks for reading, 

L

Rosemary Maple Bourbon Sour {Food}

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One of our dear friends introduced this cocktail to us last summer when we were basking in the glorious sun up at the cabin (man do I miss those days). It is from Shake (our new favorite), as was a previous cocktail recipe posted a couple weeks ago. In my opinion it is the perfect drink any season of the year and is easy to make for friends that are coming over, or for a celebratory Thursday evening as you are anticipating the weekend. This recipe was even more delicious with P's homemade maple syrup, but unfortunately we are all out for this year :) Hope you all are having a wonderful Thursday! 

:: Ingredients :: 

3 shots bourbon

1 & 1/2 shots fresh lemon juice

3/4 shot dark amber maple syrup

1 large sprig of rosemary (plus 2 small sprigs for garnish)

Makes two drinks

:: Recipe :: 

Crush the large spring of rosemary in your hand and add it to the shaker.

Add the bourbon, lemon juice, maple syrup, and ice to above the level of the liquid and shake vigorously for 15 seconds.

Strain the mixture into rocks glasses containing large cubes of ice and garnish with remaining rosemary sprigs. 

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:: Shop the Post ::

Shake: A New Perspective on Cocktails (one of my favorites) // The Mason Shaker // W&P Jigger

With Love,
A

Simple & Savory Avocado Toast {Food}

I am so excited to share today's recipe with you because of how easy, healthy, and delicious it is. P and I are always looking for these types of meals for those evenings when we are wanting to just relax (more recipes to come). This is in lieu of throwing in a frozen pizza or whipping up some kraft dinner :) Instead, we have been brainstorming some healthier alternatives that are just as quick. I am kind of obsessed with this simple and savory avocado toast, perfectly paired with a glass of cabernet. 

:: Ingredients :: 

2 slices of fresh wheat bread

2 tablespoons olive oil 

1 avocado

1/2 tomato, chopped

1 teaspoon fresh lemon juice

Salt and pepper 

:: Recipe :: 

Preheat oven to 350 degrees. Slice fresh bread in 1/2 inch slices; brush both sides with olive oil. Bake on a baking sheet for 8 minutes, flipping the bread halfway through. 

Halve avocado lengthwise and remove pit; scoop flesh into a bowl. Mash with lemon juice and season with salt and pepper. Spread on toasted bread and top with tomatoes. 

With Love,

A

Photos by Preston Anderson

The 'Nog Cocktail {Food}

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Happy New Year everyone! We hope that you had a wonderful evening with friends and family. As a new year begins, L and I can't help but look back and be filled with thanks for the creative outlet that A&L gives us. Thanks for supporting us, and make sure to look back for some new and exciting things from A&L coming this year (a new site design being one of them). 

This cocktail from Shake is a new favorite for P and I. We love homemade egg nog, and this cocktail takes it to the next level. It is extremely easy and so yummy - it would be the perfect addition to a relaxing New Year's Day. 

:: Ingredients :: 

1 shot bourbon

1 shot dark rum

2 scoops high quality vanilla ice cream

1/2 teaspoon of ground cinnamon

1/2 teaspoon of ground nutmeg (plus a pinch to garnish) - use freshly grated if available 

:: Recipe :: 

Add the bourbon, rum, ice cream, cinnamon, and nutmeg to your cocktail shaker.

Shake vigorously for 10 seconds (or until all clumps of ice cream are gone).

Strain the mixture into chilled coupes and garnish with remaining nutmeg.

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:: Shop the Post ::

Shake: A New Perspective on Cocktails (one of my favorites) // The Mason Shaker // W&P Jigger

With Love,
A

Pomegranate & Rosemary White Sangria {Food}

P and I hosted our second annual friends Christmas this last Saturday! We enjoyed fellowship, laughter, and the beauty of the season with our dear friends. This pomegranate and rosemary white sangria is as beautiful as it is delicious, and is the perfect addition to any holiday party. Make sure to have extra pomegranates on hand, and place one rosemary stalk in each glass (I used my favorite bedazzled clothespins to keep them in place). Merry Christmas everyone, and happy entertaining. 

With Love,

A

Photos by Preston Anderson 

Swedish Kringle {Food}

Angela and I have grown up in a family that embraces our Swedish roots. The pride in our heritage becomes even more apparent around the holidays as our decorations and food preferences tend to encompass all things Scandinavian. A holiday treat that became very special to me during out annual trip to the American Swedish Institute was Swedish Kringle. It was apart of a selection of many wonderful treats but year after year I would continue to select the Kringle. I'm so excited to be sharing the recipe with you today, it's the first time I've attempted the pastry on my own. I was relieved to find an easy to follow recipe that did not disappoint.  

I followed the recipe in Scandinavian Classic Baking by Pat Sinclair. I highly recommend, its a beautiful book and each recipe looks delicious. 

| Makes 2, 10 servings each |

Crust

1 cup all-purpose flour | 1/2 cold cup unsalted butter | 1 tablespoon water

Heat the oven to 350 degrees. Make the crust. Place the flour and the butter in the bowl of a food processor. Pulse until mixture resembles coarse crumbs with some pea-sized pieces. With the machine running add the water and process until dough is formed. Put dough on a lightly floured surface and shape into a ball. Divide the dough in half. Press each half into a strip about 3" wide and 10" long on an ungreased baking sheet. 

Topping

1 cup water | 1/2 cup unsalted butter | 1 cup all purpose flour | 3 large eggs, room temp | 1 teaspoon almond extract 

Make the topping. Heat the water and the butter in a medium saucepan over medium-high heat until the butter is melted and the liquid is boiling. All the flour all at once and whisk until a thick paste forms (this happens quickly!) and leaves the sides of the pan. Cook about a minute longer, stirring constantly to evaporate excess moisture. Remove from the heat and let cool at least 5 minutes (I cooled for over 10 min) to prevent the eggs from cooking when you add them.

Using a hand mixer or whisk beat in the eggs, one at a time, beating well after each egg. Each egg should be completely mixed in before the next is added. Stir in the almond extract.

Spread over the pastry strips, spreading almost to the edge. Bake 50-60 minutes or until puffed and golden brown. Cool on wire cooling rack. As the pastry cools, it will collapse. Cool completely.

 Frosting

2 cups powdered sugar | 1 tablespoon butter, softened | 1 teaspoon almond extract | 3 tablespoons heavy whipping cream or whole milk

Make the frosting. Mix powdered sugar, butter, almond extract, and 2 tablespoons whipping cream until smooth. Add more whipping cream if needed for spreading consistency. Spread over pastry and cut into slices before serving. 

 

God Jul,

L