Daisy Peach, Hermitage, TN (2026)

10/16/2026

BOURBON BANANA CREAM PIE
A buttery vanilla wafer crust filled with silky bourbon vanilla custard, fresh bananas, and fluffy whipped cream.

Ingredients
Vanilla wafer crust
* 2 cups finely crushed vanilla wafers
* 2 tablespoons brown sugar
* 6 tablespoons unsalted butter, melted
* Pinch of salt

Bourbon custard filling
* ¾ cup granulated sugar
* ⅓ cup cornstarch
* ¼ teaspoon salt
* 2½ cups whole milk
* ½ cup heavy cream
* 4 large egg yolks
* 2 tablespoons unsalted butter
* 2 tablespoons bourbon
* 2 teaspoons vanilla extract
* 3 medium ripe but firm bananas, sliced

Whipped cream topping
* 1 cup cold heavy cream
* 3 tablespoons powdered sugar
* 1 teaspoon vanilla extract

Optional garnish
* Crushed vanilla wafers
* Caramel sauce
* Fresh banana slices, added just before serving

Instructions
1. Bake the crust. Heat oven to 350°F. Mix wafer crumbs, brown sugar, melted butter, and salt. Press firmly into the bottom and sides of a 9-inch pie plate. Bake for 10 minutes, then cool completely.
2. Start the custard. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk and heavy cream until smooth. In a separate bowl, whisk the egg yolks.
3. Temper the yolks. Heat the milk mixture over medium heat, stirring constantly, until steaming. Slowly whisk about 1 cup of the hot mixture into the yolks. Pour the tempered yolks back into the saucepan while whisking.
4. Thicken the filling. Cook over medium heat, whisking constantly, until thick and bubbling. Once it begins bubbling, cook for 1 full minute, continuing to whisk. Remove from heat and stir in butter, bourbon, and vanilla.
5. Cool slightly. Transfer custard to a bowl and press plastic wrap directly against its surface. Let cool for about 20–30 minutes, until warm rather than hot.
6. Assemble. Spread a thin layer of custard in the cooled crust. Arrange half the banana slices over it, then cover with half the remaining custard. Repeat with the remaining bananas and custard, covering the bananas completely.
7. Chill. Press plastic wrap directly against the filling. Refrigerate for at least 6 hours, preferably overnight, until set.
8. Finish and serve. Beat the topping ingredients until medium-stiff peaks form. Spread over the chilled pie. Add wafer crumbs, a light caramel drizzle, and fresh banana slices if desired.

Cozy finishing touch: Sprinkle a little cinnamon over the whipped cream.

10/15/2026

COZY LITTLE GHOST COCKTAIL
A creamy vanilla, white chocolate, and cinnamon cocktail with a fluffy marshmallow ghost.

Ingredients
* 1½ oz vanilla vodka
* 1 oz white chocolate liqueur
* ½ oz cinnamon syrup
* 2 oz half-and-half
* Ice
* Marshmallow fluff, for the rim
* 1 large marshmallow
* Black decorating gel, for the ghost’s face
* A small pinch of ground cinnamon

Instructions
1. Spread a thin layer of marshmallow fluff around the rim of a coupe or small cocktail glass.
2. Use black decorating gel to draw two eyes and a little mouth on the marshmallow. Thread it onto a cocktail pick.
3. Add the vodka, white chocolate liqueur, cinnamon syrup, half-and-half, and ice to a cocktail shaker.
4. Shake for 15–20 seconds, until chilled and frothy.
5. Strain into the prepared glass. Sprinkle a little cinnamon over the center and rest the marshmallow ghost across the rim.

Cozy touch: Serve beside a flickering candle with a cinnamon cookie on the side.

Quick cinnamon syrup: Combine ¼ cup sugar, ¼ cup water, and 1 cinnamon stick in a small saucepan. Simmer gently for 3 minutes, then cool and remove the cinnamon stick.

10/15/2026

FRENCH DIP BISCUITS
Buttery biscuits stuffed with roast beef and melted provolone, brushed with garlic butter, and served with warm au jus for dipping.

Ingredients
For the biscuits
* 1 can (16.3 ounces) refrigerated large flaky biscuits, 8 count
* 12 ounces thinly sliced deli roast beef
* 8 slices provolone cheese
* 1 tablespoon prepared horseradish, optional
* 2 tablespoons melted butter
* ½ teaspoon garlic powder
* ½ teaspoon dried parsley
* ¼ teaspoon onion powder

For the au jus
* 2 cups low-sodium beef broth
* 1 tablespoon Worcestershire sauce
* ½ teaspoon onion powder
* ¼ teaspoon garlic powder
* Black pepper, to taste
* Salt, if needed

Instructions
1. Preheat the oven: Heat to 350°F. Line a baking sheet with parchment paper.
2. Prepare the biscuits: Separate the biscuits and flatten each into a roughly 5-inch circle.
3. Fill: Place a folded slice of provolone and about 1½ ounces roast beef in the center of each biscuit. Add a small dab of horseradish if using, keeping the edges clear.
4. Seal: Bring the dough edges up around the filling and pinch firmly closed. Place seam-side down on the baking sheet, about 2 inches apart.
5. Brush: Mix the melted butter, garlic powder, parsley, and onion powder. Brush over the biscuits.
6. Bake: Bake for 18–22 minutes, until golden brown and the dough is cooked through. If they brown before the sides are fully baked, cover loosely with foil and continue baking.
7. Make the au jus: Combine the broth, Worcestershire sauce, onion powder, garlic powder, and pepper in a small saucepan. Bring to a gentle simmer and cook for 5–7 minutes. Taste before adding salt.
8. Serve: Let the biscuits rest for 3–5 minutes, then serve warm with individual bowls of au jus.

10/15/2026

HAUNTED PALOMA
A ruby-red grapefruit and tequila cocktail with a dark sugar rim and a ghostly swirl of edible shimmer.

Ingredients
* 2 oz blanco tequila
* 1½ oz ruby-red grapefruit juice
* ½ oz fresh lime juice
* ½ oz hibiscus syrup
* 2–3 oz grapefruit soda, chilled
* Ice
* Tiny pinch of food-grade edible shimmer, optional
* Black sanding sugar, for the rim
* Lime wedge
* Dried grapefruit wheel and a rosemary sprig, for garnish

Instructions
1. Rub a lime wedge around half the rim of a tall glass, then dip it into black sanding sugar. Fill the glass with ice.
2. Add tequila, grapefruit juice, lime juice, hibiscus syrup, and optional shimmer to a shaker with ice.
3. Shake until chilled, about 10 seconds, then strain into the prepared glass.
4. Top with grapefruit soda and stir gently.
5. Garnish with a dried grapefruit wheel and rosemary sprig for a moody, haunted finish.

Quick hibiscus syrup: Combine ¼ cup sugar and ¼ cup water in a small saucepan. Heat until dissolved, remove from heat, and steep 1 hibiscus tea bag for 5–7 minutes. Remove the tea bag and let cool.

For a sweeter sip, add an extra ¼ oz syrup. Use only shimmer labeled edible and intended for food or drinks.

🎃

10/15/2026

CROCKPOT CHILI DOG CASSEROLE
A cozy, cheesy casserole with tender potatoes, smoky hot dogs, and hearty chili.

Ingredients
* 1 bag (28–32 ounces) frozen diced hash brown potatoes, thawed
* 1 package (14–16 ounces) fully cooked hot dogs, sliced into bite-size pieces
* 2 cans (15 ounces each) mild chili, with or without beans
* 1 can (10.5 ounces) condensed cheddar cheese soup
* ½ cup milk
* ½ small onion, finely diced
* 1 teaspoon yellow mustard
* ½ teaspoon garlic powder
* ½ teaspoon smoked paprika
* 2 cups shredded sharp cheddar cheese, divided
* Black pepper, to taste

Optional toppings: sliced green onions, diced pickles, sour cream, crushed corn chips, or a drizzle of yellow mustard.

Instructions

1. Prepare the slow cooker. Coat a 6-quart crock pot with nonstick cooking spray.
2. Mix the sauce. In a large bowl, stir together the chili, cheddar cheese soup, milk, onion, mustard, garlic powder, smoked paprika, and black pepper.
3. Add the hearty ingredients. Fold in the thawed potatoes, sliced hot dogs, and 1 cup of the shredded cheddar.
4. Slow cook. Transfer to the crock pot and spread evenly. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the potatoes are tender and the casserole is hot throughout. Start checking at the shorter time.
5. Make it cheesy. Sprinkle the remaining cheddar over the top. Cover and cook another 10–15 minutes, until melted.
6. Serve. Spoon into bowls and add your favorite toppings.

Cozy serving idea: Pair with warm cornbread or buttery toasted hot dog buns. Add corn chips just before eating so they stay crunchy!

10/15/2026

SPICY PUMPKIN B**R AND TEQUILA COCKTAIL
A fizzy fall cocktail with pumpkin, warm spice, lime, and a jalapeño kick.

Ingredients
* 1½ oz reposado tequila
* 4 oz chilled pumpkin b**r
* 1 tablespoon plain pumpkin purée
* ½ oz fresh lime juice
* ½ oz maple syrup
* 1–2 thin jalapeño slices
* Small pinch pumpkin pie spice
* Ice

For the rim and garnish
* 1 teaspoon Tajín mixed with 1 teaspoon brown sugar
* Lime wedge
* Cinnamon stick and a jalapeño slice

Instructions
1. Rub a lime wedge around half the rim of a tall glass, then dip it into the Tajín–brown sugar mixture. Fill the glass with ice.
2. Gently muddle the jalapeño with the lime juice and maple syrup in a cocktail shaker.
3. Add the tequila, pumpkin purée, pumpkin pie spice, and ice. Shake well until chilled and combined.
4. Double-strain into the prepared glass.
5. Slowly pour in the pumpkin b**r and stir gently. Do not shake after adding b**r.
6. Garnish with a cinnamon stick and jalapeño slice.

Adjust the heat: Use one deseeded jalapeño slice for a gentle kick, or add a dash of hot sauce for extra spice.

10/15/2026

CRAB RANGOON DIP
Rich, cheesy crab dip with golden baked wonton chips—perfect for scooping!

Ingredients
For the dip
* 8 ounces cream cheese, softened
* ½ cup sour cream
* ¼ cup mayonnaise
* 1 teaspoon Worcestershire sauce
* 1 teaspoon soy sauce
* 1 teaspoon garlic powder
* 1 teaspoon sugar
* 1 teaspoon lemon juice
* 1 cup shredded mozzarella, divided
* ½ cup freshly grated Parmesan
* 8 ounces lump crabmeat, drained well and checked for shells, or chopped imitation crab
* 3 green onions, thinly sliced, plus more for garnish
* 2–3 tablespoons sweet chili sauce, optional, for serving

For the wonton chips
* 20 wonton wrappers, cut diagonally into triangles
* Neutral oil spray
* A little salt

Instructions
1. Heat the oven: Preheat to 375°F. Lightly grease a small baking dish, approximately 1 quart.
2. Mix the creamy base: Stir together the cream cheese, sour cream, mayonnaise, Worcestershire sauce, soy sauce, garlic powder, sugar, and lemon juice until smooth.
3. Add the crab: Fold in ½ cup mozzarella, the Parmesan, crab, and green onions.
4. Bake: Spread into the dish and sprinkle with the remaining ½ cup mozzarella. Bake for 25–30 minutes, until hot throughout and bubbling around the edges. If desired, broil briefly for a golden top, watching closely.
5. Bake the chips: Arrange wonton triangles in a single layer on baking sheets. Lightly spray both sides with oil and sprinkle with salt. Bake at 375°F for 6–9 minutes, until crisp and golden, checking early to prevent burning. Bake in batches as needed.
6. Finish and serve: Let the dip rest for 5 minutes. Garnish with green onions and an optional drizzle of sweet chili sauce. Serve warm with the wonton chips.

10/15/2026

CREAMY MAPLE PUMPKIN BRUNCH COCKTAIL
A cozy blend of pumpkin, maple, coffee, and cream.

Ingredients
* 1 oz vanilla vodka
* 1 oz coffee liqueur
* 2 oz half-and-half
* 1 oz chilled strong coffee
* 1 tablespoon pumpkin purée
* ½ oz pure maple syrup, or less to taste
* ⅛ teaspoon pumpkin pie spice
* Ice

Optional garnish: Whipped cream, cinnamon, and a cinnamon stick.

Directions
1. Whisk the pumpkin purée, maple syrup, pumpkin pie spice, and coffee until smooth.
2. Add to a cocktail shaker with the vodka, coffee liqueur, half-and-half, and ice.
3. Shake vigorously for 20 seconds.
4. Strain into a glass filled with fresh ice.
5. Top with a little whipped cream, a dusting of cinnamon, and a cinnamon stick.

For a cozy finishing touch: Dip the rim in maple syrup, then cinnamon sugar.

10/15/2026

FRANKENSTEIN OREO BALLS
Cute Halloween treats with a creamy Oreo center, green candy coating, and chocolate sprinkle hair.

Ingredients
* 36 regular Oreo cookies
* 8 ounces full-fat cream cheese, softened
* 12–16 ounces green candy melts
* 1–2 teaspoons coconut oil or vegetable shortening, optional
* 48 candy eyes
* ¼ cup chocolate sprinkles
* 48 mini chocolate chips, for neck bolts
* ¼ cup dark chocolate chips, for mouths and stitches

Instructions
1. Crush the Oreos. Process the whole cookies, including the filling, into fine crumbs.
2. Make the filling. Mix the crumbs with softened cream cheese until thoroughly combined.
3. Shape the heads. Scoop about 1 tablespoon per treat. Roll into balls, then gently flatten the top and sides into rounded, block-shaped Frankenstein heads. Place on a parchment-lined baking sheet.
4. Chill. Refrigerate for 30 minutes, until firm.
5. Melt the coating. Melt green candy melts according to the package directions. If needed, stir in a little coconut oil or shortening to thin the coating.
6. Dip and decorate. Lower each head into the coating with a fork. Lift, tap off excess, and transfer to parchment. While the coating is still wet, add chocolate sprinkles across the top for hair, two candy eyes, and a mini chocolate chip on each lower side for bolts.
7. Add the faces. Once the green coating sets, melt the dark chocolate chips. Transfer to a small piping bag or zip-top bag with a tiny corner snipped off. Pipe a crooked mouth and a forehead stitch onto each head.
8. Set. Refrigerate for about 15 minutes, until the coating is firm.

Tip: Decorate one head at a time—the candy coating sets quickly!

Storage: Keep in an airtight container in the refrigerator for up to 5 days.

🎃

10/14/2026

WITCH’S MIDNIGHT SPELL COCKTAIL
A deep-purple blackberry cocktail with vanilla, bright lemon, and a sparkling black sugar rim.

Makes: 1 cocktail

Ingredients

* 2 oz vanilla vodka
* 1 oz blackberry liqueur
* ¾ oz freshly squeezed lemon juice
* ¼ oz simple syrup, plus more to taste
* 1 oz club soda
* Ice
* Black sanding sugar, for the rim
* Lemon wedge
* 2 blackberries and a rosemary sprig, for garnish

Instructions

1. Run the lemon wedge around the rim of a coupe or short cocktail glass. Dip into black sanding sugar.
2. Add the vodka, blackberry liqueur, lemon juice, and simple syrup to a shaker filled with ice.
3. Shake for 15 seconds, then strain into the prepared glass. If using a short glass, add fresh ice first.
4. Top with club soda and gently stir.
5. Garnish with blackberries and a rosemary sprig tucked upright like a tiny witch’s broom.

Witchy finishing touch: Serve on a dark tray surrounded by miniature pumpkins and flickering LED candles.

🎃

Daisy Peach

10/16/2026

10/15/2026

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10/14/2026

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