Phyllo Dough Cups

My favorite shortcut to the easiest appetizers that also seem the fanciest are store-bought phyllo cups.

You can find these in the freezer section of the grocery store (although sometimes they are sold at room temperature around the holidays), and all you do is open the box up and fill the cups to your liking.

But because they are so dainty and pretty looking with their fluted edges, any appetizer made with these cups automatically ends up feeling super fancy.

These Phyllo Cup Appetizers have a filling made with salty bacon, sweet apple, tangy goat cheese and melty Gouda cheese. They’re so good that a batch will disappear quickly, so you might want to make a double batch!

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Did you know National Hummus Day is this coming Saturday? While you’ll almost always find a tub of hummus in my fridge (24/7/365), I figured this is a day to celebrate my love of hummus a little harder than usual.

I took the opportunity to not only celebrate hummus, but some of my favorite seasonal ingredients (and a few fun goodies), as well.

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You know how sometimes baby carrots will have a little crack on their underside? I assume this is due to the process of turning carrots into . . . baby carrots. No big deal, right? Well, a few weeks ago at a party, I saw a guy pick up a baby carrot, notice the crack, and then put it back on the veggie tray. Dude, no. Once you’ve touched the carrot, you’ve committed to that carrot. There’s no put-backsies.

This little incident got me thinking of ways to turn the communal veggie tray into a more personal-sized serving. I’ve done veggies and dip in little plastic cups before, which works well, but it’s kind of a pain to rinse out all the cups in order to recycle them (we’re big recyclers around here). I’m a big fan of wonton cups, because they’re edible, and take just 8 minutes to bake to a crisp golden brown.

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You know those HUGE restaurant taco salads served in those gigantic fried tortilla bowls? I’m pretty sure that was my favorite food as a child, and I would order it at any restaurant that served it. Looking back on it now, it’s actually a little frightening, because those things probably contained enough calories to fuel my little body for days.

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Between the melomakarona Greek cookies the other day, and these Mini Baklava Tarts, the country of Greece might as well be my official sponsor for holiday desserts.

And if the country of Greece is reading this, and wants to send me back to Mykonos and Santorini, I’d gladly accept. As it turns out, I’ll be spending the holidays here in Michigan (although if I’m lucky, I’ll find some time to make Greek lasagna).

I don’t do a ton of holiday baking (I save my heart cookies for Valentine’s Day), but I do like keeping some simple desserts up my sleeve to pull out for a party.

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When I have parties, I like to make A LOT of appetizers. I mean, in all honestly, 50% of my motivation to even host parties is to have the chance to make and eat a lot of appetizers.

The other 50% is to spend time with my awesome friends, of course. But for real, those appetizers  . . .

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I’m generally pretty easygoing at restaurants. People naturally assume that I’m sort of a food snob, but the truth is, I’ll eat just about anything, and do so with minimal complaint.

If I order something that I don’t end up liking, I usually just blame myself for ordering the wrong thing and leave it at that.

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I’ve been working on a huge project for the last few months. My husband and I are taking a trip to Italy and the Greek Islands later this year! This is especially huge for me, as I’ve never been out of the United States, except to Canada (which sort of counts because you go through customs, but doesn’t really count because Canada is 23 minutes from my house).

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The post Smoked Salmon & Avocado Mousse Phyllo Cups appeared first on Foxes Love Lemons.

With the Golden Globes happening this past weekend, my Oscar frenzy is in full swing. You see, I was a film minor in college. I love movies, especially really good ones (not so much most blockbusters).

Most years, I’m able to see every single Best Picture nominee before the Oscars. While the nominations won’t be announced until Thursday, I already have a pretty good idea of what will be nominated, and have planned accordingly.

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Is it weird that I’m already looking forward to January? Sure, it’s my birthday month, but more so than that – it’s the best snackin’ month of the year! There’s New Years Day (great snacking and football day) and the Super Bowl (same deal) (OK, the Super Bowl is technically a few days into February, but who’s keeping track?).

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