I promise we don't eat out every day or at least we're trying not too. I had to share our favorite place for lunch here close to home. It's called Unaabi Grill (http://www.unaabi.com/) and it's actually Afghan Cuisine. I know it sounds scary, but we love it. Of course if my husband wasn't such a foodie I probably would have never tried it. I get my favorite meal every time. Chicken Kubuli. Jeremy gets Chicken Naringe. There's always leftovers which is an added bonus.
Tuesday, November 15, 2011
I had to share this restaurant with my Raleigh Peeps. My friend Giselle introduced me to Mediterranean Deli in Chapel Hill. It was pretty yummy. If you like this type of food definitely give it a try and if you need dessert afterwards Sugarland is my favorite Gelato. (We refrained from dessert since we had just done a long walk)
Thursday, November 10, 2011
I had to share a couple beautiful pictures of Lake Johnson. When I first moved here I was complaining that they didn't have any cool places to walk, but little did I know it was just all hidden among the millions of trees. I'm loving the Fall time here. It's been in the 70's all week. Yes, it's making up for that insanely hot summer.
Tuesday, November 8, 2011
We had a church thing a few weeks ago and someone brought the most amazing dessert. Here's the recipe so you guys can try it. :)
Frozen Peppermint Cheesecake
Prep: 24 min. other: 8 hrs.
For a classic pairing, serve slices with Hot Fudge Sauce
2 1/2 cups chocolate wafer crumbs1/2 cup sugar1/2 cup butter, melted1 (8-ounce) pkg. cream cheese, softened1 (14-ounce) can sweetened condensed milk1 cup crushed hard peppermint candy2 cups whipping cream
Combine first 3 ingredients; press mixture on bottom and 2 inches up sides of a 9-inch springform pan. Set asideBeat cream cheese at medium speed with an electric mixer until creamy. Gradually add condensed milk, beating until smooth. Stir in 3/4 cup crushed candy.Beat, in a metal bowl, whipping cream until soft peaks form; gently fold whipped cream into cream cheese mixture. Pour into prepared pan; sprinkle remaining 1/4 cup crushed candy on top. Cover and freeze 8 hours or until firm. Remove sides of springform pan just before serving. Yield: 12 servings.
Hot Fudge Sauce
1 (12-ounce) pkg. semisweet chocolate morsels1 cup half-and-half1 Tbsp butter1 tsp vanilla extract
Combine all ingredients in a saucepan. Cook over medium-low heat until chocolate melts and sauce is smooth, stirring often. Serve warm. Yield: 2 cups.