Nut-Crusted Fried Brie Bites

I don’t know about you, but I feel like there is not nearly enough cheese in the traditional Thanksgiving spread.  Cheese, in all of its variations, definitely makes my “Grateful For:” list every year.

Nut-Crusted Fried Brie Bites.  This cheesy appetizer is perfect for your Thanksgiving or Christmas feast! |
As a result, I put cheese in my mashed potatoes, cheese in my dessert, and used warm, buttery, melted cheese as an appetizer.

These Nut-Crusted Fried Brie Bites feel right at home on your Thanksgiving table, especially when you dip them in your Raspberry Cranberry Sauce.


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Raspberry Cranberry Sauce

I am no stranger to the canned cranberry enthusiasts– I have several in my own family. (Gasp!)  They like their “sauce” to be, well, not at all saucy, with thick ridges in the sides that keep their mold long after they’ve thwapped from their aluminum homes onto a serving dish.  While I’m not particularly a fan of the quivering, canned kind, I can accept that people have their preferences, and that they won’t always be the same as mine.

Raspberry Cranberry Sauce.  Easy to make and so tasty for Thanksgiving, Christmas, or just because.  |

Not everyone can have impeccable taste, after all.

I kid, I kid!  I think everyone should be able to get whatever kind of cranberry sauce they’ll enjoy most.  For me, that is fresh-made cranberry sauce, bursting with flavor but not overdone with expensive ingredients or labor-intensive steps.  I do, however, like a tiny twist to the traditional version– and that is the inclusion of sweet-and-sour raspberries.

Raspberry Cranberry Sauce.  Easy to make and so tasty for Thanksgiving, Christmas, or just because.  | hostthetoast.comRaspberry Cranberry Sauce.  Easy to make and so tasty for Thanksgiving, Christmas, or just because.  |

I absolutely love this sweet and tart sauce, especially when swirled in desserts (like Chocolate-Cranberry Oatmeal Bars) or slathered on turkey.  It also makes a great dip for brie (check out the Nut-Crusted Brie Bites), and works wonderfully as an add-in to cocktails and lemonades.  In other words, you can use it for a ton of different things and each one is utterly delicious.

Let me know how you’re going to use yours in the comments!

Raspberry Cranberry Sauce
Prep time
Cook time
Total time
Serves: 3 cups
  • ⅔ cup light brown sugar, lightly packed
  • 1 cup water
  • 1 12-ounce package cranberries (I prefer fresh, but frozen works fine)
  • 2 cups raspberries (again, fresh is best but frozen work well, too!)
  1. In a medium saucepan, combine the brown sugar, water, and cranberries. Bring to a boil and then reduce to a simmer, stirring occasionally. Allow the cranberries to pop and the mixture to thicken, continuing to simmer for about 10 minutes.
  2. Mix in the raspberries and cook for an additional 3-5 minutes, stirring often.
  3. Remove from heat and let cool to room temperature. Refrigerate until ready to serve.


Flourless Peanut Butter & Dark Chocolate Cookies

They’re peanut butter.  They’re dark chocolate.  They’re peanut butter.  They’re dark chocolate.  A little naughty, a little nice, and a lot of yum.

Flourless Peanut Butter & Dark Chocolate Cookies.  They're surprisingly quick and easy to make, gluten-free, and an absolute hit with everyone who tries them! |

These cookies are just as tasty as they are attractive (who sees a half-and-half chocolate and peanut butter cookie and thinks, “nah“?) and they’re quick and easy to make, to boot.  BUT WAIT, THERE’S MORE!  They’re also conveniently gluten-free, so your friends with special dietary needs can enjoy them in the cookie exchange this year.  You will not miss the flour.  Not one bit.

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Walnut-Crusted Pork Tenderloin with Apple Cider Gravy

I am so obsessed with this recipe, I wrote a haiku about it.

Oh, succulent hog
With walnut crust and cider
Is this how love feels?

Walnut-Crusted Pork Tenderloin with Apple Cider Gravy.  Succulent, delicious, impressive, and surprisingly easier than you'd think.  Serve it with the Goat Cheese Chive Mashed Potatoes! |

…Perhaps not my greatest work of poetry, but the recipe is far better than my writing, luckily.

This Walnut-Crusted Pork Tenderloin with Apple Cider Gravy is now one of my new favorite impressive dinners.  Everyone who tried it kept asking for more and commenting on how juicy and flavorful it was.  (Thus disproving James’ aforementioned theory that “the people hate walnuts.”  Boo-ya, walnut-hater!)  The walnuts add crunch to the pork, which itself is tender and dripping and all of the things you can only hope for when sinking your teeth into some tenderloin.  The sweet-and-savory Apple Cider Gravy takes it over the top.  It’s everything you’re imagining it would taste like, and more.


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Pumpkin Pie Cornucopia Cannoli

It is 28 degrees outside right now and the only comfort I can find is in the fact that I made these insanely cute Pumpkin Pie Cornucopia Cannoli and I’m sharing the recipe with you.  It warms my heart, just a little bit, to see them in all of their caramel-drizzled sugar cone glory, knowing that you might be motivated to make them this Thanksgiving.

Pumpkin Cornucopia Cannoli!  These Thanksgiving treats are easy to make, and they're a tasty alternative to time-consuming pumpkin pie.  It doesn't get much cuter than this. |

Imagine all of your favorite things about pumpkin pie (the spices, the creaminess, and of course, the pumpkin) combined with all of your favorite things about cannoli (the crunchy shell, the sweet, soft cheese filling) and then try to tell me you’re not drooling over the idea of these Pumpkin Pie Cornucopia Cannoli!  I dare ya!


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