Very Merry Sales

OK lovebugs,
How did Santa treat you? Did you give a little, receive a little, and get all merry? I sure hope so. Now that we're emptying our suitcases and getting back in to the groove it's time to think about work and deadlines...kidding! Let's talk after Christmas sales. Here are my favorite pieces currently on major sale. Let me know what I missed.

Gap, Quilted Wool Biker Jacket, $70

You really cannot beat this price. A beautiful coat with a biker feel, plus chambray lining. You heard that correctly, chambray.

JCrew Factory, Crystal and Tortoise Necklace, $24

Did you get a sweater/blouse/top of any sort this holiday? Pair it with this for instant glam.

Target (yeah, I know), Colleen Quilted Tall Boot, $29

This isn't brown. This is cordovan. Deep, luxurious chocolate brown. And on sale for under $30? This is a must have.

Ann Taylor, Embellished Sweater Dress, $139 $84 (with code GET40)

Ann has the best sale ever right now. Extra 60% off until tonight. This sweater dress is the best thing that could happen to your winter.

So what am I missing on my sale list? Or what are you still on the hunt for that you did not find under the tree? I'll tell you, I'm having a tough time not adding things to my cart with these great deals!

Be fabulous today!

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Friday Foodday

Happy Friday! Here are some holiday-inspired recipes.

Tipsy Nutella Hot Chocolate
c/o Chow

Ingredients
1 cup whole milk
1/4 cup plus 2 tablespoons Nutella
1/2 cup heavy cream
1/4 cup hazelnut liqueur, such as Frangelico
2 tablespoons brandy

Directions

1. Place milk, Nutella, and 2 tablespoons of the cream in a small saucepan over medium heat and whisk until the Nutella has melted and been incorporated.
2. Reduce the heat to low, add 3 tablespoons of the hazelnut liqueur and the brandy, and stir to combine. Heat until hot (do not boil), then turn off the heat.
3. Place the remaining 6 tablespoons cream in a medium bowl and whisk until nearly stiff peaks form, about 2 minutes. Add the remaining 1 tablespoon liqueur and whisk until just incorporated. Transfer the hot chocolate to heatproof serving glasses, top with a dollop of whipped cream, and serve.

Slow Cooker French Toast Casserole
c/o Tablespoon

Ingredients

2 

loaves Pillsbury French Bread, baked according to package directions

1 1/2 

cups whole milk

6 

large eggs

1 

cup heavy cream

1 

tablespoon vanilla

1 

teaspoon cinnamon

1/2 

cup pure maple syrup

1/3 

cup brown sugar

4 

tablespoons butter

2 

cups pecan pieces

Directions

• Spray a 4-5 quart slow cooker with nonstick baking spray.
• Cut baked Pillsbury French Bread loaves into 3/4-inch cubes. Spread on a clean baking sheet. Bake in an oven preheated to 225 degrees for 30-40 minutes, or until bread is dried out and crisp.
• Place the bread into your prepared slow cooker.
• In a blender, combine milk, eggs, cream, vanilla, cinnamon, and maple syrup. Drizzle entire mixture over the bread in the slow cooker.
• In a small bowl, use a fork to combine the brown sugar, butter, and nuts. Sprinkle mixture over the top of the bread.
• Set slow cooker to low. Cover and cook for 4-5 hours.
• 20 minutes before serving, remove the lid of the slow cooker and allow the french toast to cool and set.
• Serve with fresh berries and a drizzle of maple syrup, if desired.

Belgian Ale Braised Brisket

c/o Epicurious

Ingredients

• 1 4-pound piece flat-cut beef brisket, untrimmed
• Kosher salt
• 1/4 cup Dijon mustard
• 1/4 cup (packed) dark brown sugar
• 1 tablespoon grated peeled ginger
• 2 tablespoons bacon fat or vegetable oil
• 2 medium yellow onions, thinly sliced
• 1/4 cup all-purpose flour
• 1 bay leaf
• 1 750-milliliter bottle Belgian-style tripel ale
• 4 cups beef stock or low-sodium chicken broth

Directions

Season brisket with salt. Wrap tightly in plastic and chill at least 8 hours.

Let brisket sit at room temperature 1 hour.

Preheat oven to 400°F. Combine mustard, brown sugar, and ginger in a small bowl. Unwrap brisket, place on a wire rack set inside a large rimmed baking sheet, and rub mustard mixture all over brisket. Roast until top is nicely browned, 30–40 minutes.

Remove brisket from oven and reduce oven temperature to 300°F.

Meanwhile, heat bacon fat in a large heavy ovenproof pot over medium heat. Add onions; season with salt and cook, stirring often, until deep golden brown, 8–10 minutes. Reduce heat to medium-low, add flour, and cook, stirring often, until mixture smells nutty, about 4 minutes. Add bay leaf, ale, and stock. Bring to a simmer. Add brisket, cover, and transfer to oven. Braise, turning every 30 minutes, until fork-tender, 3–4 hours. Discard bay leaf.

Transfer brisket to a cutting board and let rest at least 20 minutes.

If braising liquid is thin, bring to a boil, reduce, and simmer, skimming surface as needed, until thick enough to coat a spoon; season with salt, if needed. Slice brisket against the grain. Serve with braising liquid.

Merry Christmas

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Merry Christmas Eve!

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