Dark Chocolate & Peppermint Oreo Cookie Balls| Fork Knife Swoon

Dark Chocolate & Peppermint OREO Cookie Balls

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Holiday cookie season is in full swing around here! Along with my standard repertoire of cookie and holiday baking recipes, I’ve partnered with OREO to create a new take on their popular and classic recipe for OREO Cookie Balls. I’ve added dark chocolate, peppermint and a hint of espresso to the original recipe for a one-bite-of-bliss cookie/truffle with a rich and decadent flavor akin to a Peppermint Mocha. If you’re looking for a festive and highly-customizable holiday dessert, the original OREO Cookie Ball is a great base recipe with which to get creative. The simplicity of the original (OREO cookies,…

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Summer Vegetable Lasagne | Fork Knife Swoon

Summer Vegetable Lasagne

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I am not particularly a stop-and-smell-the-roses type of girl. I do in fact love roses, but it’s a constant challenge to live in the moment. And while being a consummate planner and list-maker have their upsides, being stubbornly future-oriented has a way, more often than not, of leaving me searching for the next thing. The next goal. The next achievement to cross off the list. One of the only areas in which I truly and honestly appreciate the process along the way is cooking. I can spend hours in the kitchen and cook without a recipe or measurements, by feel…

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No-Bake Cheesecake with Nectarines and Blueberries | Fork Knife Swoon

No-Bake Cheesecake with Nectarines and Blueberries

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This week marks the start of school around here, and with it pumpkin spice, a harvest palette and Halloween decor came marching in to local stores with a vengeance. Whether we like it or not, retail is ready for Fall. The days are still long, the humidity lingering into the evenings, and stone fruit and tomatoes still abound in the market, but I’m ready for the next season too. This Summer has felt so fractured – maybe the up and down weather patterns are to blame, the heat getting such a slow start, or maybe it was the Honey being…

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Swoon Blooms August | Fork Knife Swoon

Swoon Blooms {August}

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Happy Monday, Lovelies! Over the weekend the Honey and I hosted a casual BBQ for a dozen or so friends. To decorate the tables a bit, but still keep an informal feel to the festivities, I filled blue mason jars with simple, pretty flower bouquets – mixing and matching fluffy, white hydrangeas, snapdragons, purple asters, ornithogalum and assorted greenery – each one slightly different. These blooms combine with accents of sea blues, turquoises and whites for a fresh and Summer-y tabletop. [one-half-first][/one-half-first][one-half][/one-half]

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Grilled Peaches | Fork Knife Swoon

Grilled Peaches + One Southern Year

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Happy Fourth of July, Lovelies! I hope you are enjoying the holiday. Today also marks exactly one year since I left my job and life in San Francisco to start a new chapter with the Honey in the deep South. Despite the many adventures we’ve had along the way, I’m not sure if it really feels like a whole year has passed. Part of me still thinks it couldn’t possibly be that long, but yet the daily details and experiences of living in the City seem ages away. Never has a decision scared me so much, and ultimately been so…

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Pan-Seared Lamb Chops with Cippolini Onions | Fork Knife Swoon

Pan-Seared Lamb Chops with Cippolini Onions

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After six long weeks of being away for work, the Honey is finally back home, and the house is starting to feel the right size again. We were curious to see how our seven-month-old puppy would react; if he would remember his Dad after that much time away, but sure enough our little guy went bounding eagerly out to the driveway for the homecoming, the wiggliest, happiest little creature you can imagine. We spent a couple of days catching up, just the two of us and the pup, schedule-free and sneaking in a few little dates here and there, before…

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Lemony Orzo Pasta Salad with Cucumber and Feta | Fork Knife Swoon

Lemony Orzo Pasta Salad with Cucumber and Feta

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After some major flight delays, getting rerouted several times due to weather, and missing my last connection, I managed to finagle my way onto a final flight and make it safely to Santa Barbara last night. Needless to say, traveling for some eighteen-odd hours can be exhausting. Between the stress of flight timing, generally subpar dining options, and dehydrating, recirculating air, a full day of flying doesn’t often leave one feeling their best. Cue this light and refreshing pasta salad. Bright, lemony orzo pasta is tossed with fresh cucumber, herbs and salty feta for an easy summer salad that makes…

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Grilled Chicken with Mango Salsa | Fork Knife Swoon

Grilled Chicken with Mango Salsa

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Every year since we first moved into my childhood home, my parents have hosted a pot-luck barbecue over Memorial Day weekend for friends and neighbors. When we were little, the neighborhood was bustling with dozens of other kids around the same age, and we spent the afternoon running around the yard and munching on classic burgers and hot dogs. Now, with most of us well out of college, it remains an annual tradition. This year however, for the first time since it began, the festivities are being postponed. My cousin is getting married, and the family is converging on my…

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Baked Eggs with Spinach and Swiss Chard | Fork Knife Swoon

Baked Eggs with Spinach and Swiss Chard

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When planning for a breakfast or brunch crowd, individual dishes of baked eggs are one of our favorite ways to create a delicious morning meal, and also leave time to spend with family or guests. The hands-on cooking is minimal and the basic nature of the recipe allows for versatility in ingredients (this is one of our favorite ways to clean out the fridge!). We’ve been rocking lots of Spring greens lately in the Swoon Kitchen, and this recipe is no exception. We combine bright, fresh spinach and Swiss chard leaves with eggs, a splash of cream and a dusting…

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Cinnamon Raisin French Toast with Berries and Almonds | Fork Knife Swoon

Cinnamon Raisin French Toast with Berries and Almonds

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We’re kicking off this week leading up to Mother’s Day with one of our favorite brunch staples: French toast. During the week our mornings often start at sunrise, and breakfast consists of cereal, oatmeal or some quick scrambled eggs before dashing out the door. When the weekend rolls around, breakfast becomes a much more leisurely, indulgent affair, which allows us to get more creative with our menus, and sit and enjoy reading the morning news over breakfast and big, foamy cappuccinos. French toast is one of our favorites and this version is one of the easiest. The recipe utilizes flavorful,…

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