Cheesy Bacon Brussel Sprouts and Comfort Foods

Delicious cheesy bacon brussel sprouts recipe that’s great to please a crowd or a party of 1.

Cheesy Brussel Sprouts.png

Hello and welcome back! Today I'm sharing a slightly remixed version of one of my favorite recipes. I love brussel sprouts, I love cheese, and who doesn't love bacon! You combine all three and you have one of my favorite comfort foods - Cheesy Bacon Brussel Sprouts. 

So today we'll be going through the my cheesy bacon brussel sprouts recipe and talking about our comfort foods and spaces.

Bacon Brussel Sprouts 2.png

Check out the video to see step by step guide for the delicious pan of goodness and to explore how we look at comfort foods. 

You can also find the ingredients and steps below. 


  • Brussels Sprouts – 32 oz

  • Bacon Bits – 9 oz package

  • White Cheddar Cheese – 2 cups (Kraft Smokey Bacon Cheddar Cheese)

  • Heavy Whipping Cream – 1 cup

  • Olive Oil

  • Shallots – 3 thinly sliced

  • Minced Garlic – 3 Tbsp

  • Salt to Taste

  • Pepper to Taste

  • Paprika to Taste


  1. Preheat your oven to 350 degrees 

  2. Prepare the brussel sprouts (cut off the bottom, half, and rinse) 

  3. Coat the brussel sprouts in olive oil and season with salt, pepper and paprika

  4. Sauté the brussel sprouts, garlic, and shallots in for about 10 minutes or until the brussel sprouts have some color 

  5. Move brussel sprouts to a baking pan and add heavy cream, bacon, and cheese. (I save a little cheese and bacon for the top) 

  6. Mix everything and add the left over cheese and bacon to the top.

  7. Bake for about 15 minutes or until the top is brown. 

As always, check it out, try it out, remix it, and let me know your thoughts! I look forward to hearing from you! 





Easy Homemade Garlic Bread and Key Life Lessons

Welcome to A&B Homemaker where we are redefining the modern homemaker though recipes, thoughts, and ideas! Today we are making a super easy and cheap homemade garlic bread.

Homemade Garlic Bread.png

This super simple recipe is easy to remix and make your own and really cater to your specific needs and desires. I also love this recipe because it is easy to freeze and store for later! Just prepare your bread and throw it in a zip lock bag before baking. Then when you’re ready just throw it in the oven! It’s just wonderful!

In additional to the amazing garlic bread, we’ll also discuss key life lessons I’ve learned around knowing and owning myself. Like so many of us, I’ve spent a good deal of time reflecting on who I am and what shaped me. One of the key life lessons I’ve learned is the importance of knowing and owning who you are.

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Take a moment and check out the video for a more in depth discussion of the key life lessons along with a step by step walk through of the garlic bread recipe.


  • Bread

  • Butter 

  • Oil 

  • Parmesan cheese

  • Garlic Powder

  • Basil Leaves 

  • Oregano Leaves 

  • Thyme

  • Parsley


  1. Combine butter, oil and seasoning - mix well

  2. Cut bread into half 

  3. Spread mixture on the bread evenly 

  4. Evenly spread cheese over the mixture 

  5. Bake at 425 degrees Fahrenheit for 10-15 minutes or until golden brown  

  6. Remove from oven and slice 

I hope you all try out the recipe and explore who you are created to be. Share your feedback in the comments. I'd love to know what you think! 





Red Velvet Cake and Why You Need Boundaries

A delicious, moist red velvet cake that is sure to become one of your favorite dessert recipes.

Red Velvet Cake

Welcome to A&B Homemaker! I'm excited to share one of my favorite desserts...Red Velvet Cake! You don’t want to miss this recipe!

Homemade Red Velvet Cake.png

I love red velvet cake because it is a chocolate treat without being overly sweet. Take a moment and check out the video where we explore the topic of boundaries along with a step by step recipe for a moist red velvet cake. 


Dry Batter Ingredients

• 2 2/3 cups sifted cake flour 

• 2 cups sugar

• 2 TBSP unsweetened cocoa powder

• 2 tsp baking powder

• 1 tsp baking soda

• 1 1/2 tsp salt

Wet Batter Ingredients

• 1 cup buttermilk

• 2 large eggs + 1 egg white

• 1 cup vegetable oil

1/2 stick of butter  

• 1 1/2 TBSP red food coloring

• 1 tsp pure vanilla extract

• 1 tsp distilled white vinegar

Chocolate Ganache

• 4 oz Ghirardelli bittersweet chocolate baking bar

• 1/4 cup heavy cream

Cream Cheese Frosting (makes 4 cups)

• 8 oz Philadelphia cream cheese, softened

• 1/2 cup salted butter, Challenge

"European Style", softened

• 1 tsp pure vanilla extract

• 4 1/2 cups confectioners powdered sugar

• 1 TBSP heavy whipping cream, very cold


Make Red Velvet Cake:

1 Preheat oven to 350° F.

2 Mix all dry batter ingredients together in a large mixer bowl.

3 In a separate large bowl, mix together all wet ingredients on low.

To make chocolate ganache

  1. Coarsely chop Ghirardelli chocolate bar.

  2. Melt chocolate with heavy cream in a glass bowl in the microwave on the lowest setting, stirring thoroughly every 30 seconds until smooth. If there are just a few lumps left, don't nuke it again, just keep stirring and they'll melt right in.

  3. Add chocolate ganache to wet mix and blend with mixer.

Continue the Cake 

4 Add dry ingredients to wet mixture 1/3 at a time, mixing in between on low setting. Mix until batter is smooth.

5 Fill cake pans evenly  and place pans in oven and bake for 25 minutes or until toothpick comes out clean from center of each cake. 

6 Remove pans from oven and allow cakes to cool in pan for 15 minutes. 

7 Allow them to cool completely on a wire rack or counter before frosting.

8 Add icing and enjoy!!

Make Cream Cheese Icing 

1 Using a stand mixer or electric handheld mixer, combine softened cream cheese and butter. Mix until well blended and smooth.

2 Add vanilla extract. Mix well.

3 Add powdered sugar 1 cup at a time, mixing well in between to really incorporate the sugar. This process will ensure a smooth texture.

4 Add 1 TBSP very cold heavy whipping cream. Beat well for fluffiness.

5 Chill in refrigerator until cakes have cooled completely before frosting. Chilling the frosting also helps it gain more structure when piping since we softened the cream cheese and butter earlier.

Red Velvet Cake

I hope you all take the try out the recipe and share your thoughts on boundaries in the comments.





Caramel Cake & Sweet Legacy

Hi! Welcome to A&B Homemaker! This is a space to explore ideas, recipes, thoughts and so on. 

Today we are going to be making a Caramel Cake. The  My grandmother had a stellar scratch caramel cake recipe that my entire family loves to talk about. Unfortunately, my grandmother passed away when I was 6 years old and no one saved the recipe. So a few years ago I was really excited to try and find the perfect caramel recipe. 

Caramel Cake.png

After some trial and error I have a recipe that was a hit with my family. I mainly adapted my version from this recipe. I’m excited to share what I’ve learned with all of you. 

Working on this recipe was important because I wanted to find that part of my family's history that was lost. The older I get the more I evaluate and value family, legacy, and tradition. So be sure to check out the video where I share and explore the idea of legacy. The video will also give you a step by step guide through the entire process. This may come in particularly handy when making the caramels. 

Check out the video and enjoy!

Caramel Cake Ingredients 

  • 1 3/4 cups sugar 

  • 1/3 cup hot water 

  • 3 cups cake flour 

  • 3 tsp baking powder 

  • 1/2 tsp salt 

  • 1 cup butter (2 sticks) 

  • 1/2 cup olive oil 

  • 3 eggs 

  • 1 tbsp of vanilla 

  • 2/3 cup of milk 

Preheat oven to 350 degrees.

Prepare the caramel syrup: 

  1. Place 1/2 cup of the sugar in a skillet over medium-high heat, stirring constantly until the sugar melts.

  2. When the sugar becomes a dark amber color (about 5 minutes- watch it closely), remove from heat and whisk in the hot water VERY slowly until dissolved. You’ll be left with a syrup about the consistency of simple syrup.

  3. Let it cool completely. *The first time I tried this I added my hot water too fast and ended up with a rock-hard lump of caramel, so be sure to add the water VERY slowly while whisking!

Make the Cake:

  1. Sift flour, baking powder and salt together.

  2. In a separate large bowl or a standing mixer cream the butter and the remaining 1 1/4 cups sugar until light and fluffy, about 2 minutes.

  3. Add eggs, one at a time, beating well after each addition.

  4. Add vanilla, oil, and the cooled caramel syrup; blend.

  5. Add dry ingredients and milk alternately, beating until smooth.

  6. Pour into 2 greased 9-inch cake pans (well greased)  

  7. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Caramel Filling

  • 1 1/2 cups brown sugar 

  • 1 tbsp butter 

  • 2 tbsp corn starch 

  • 1 cup half and half

  • 2 tsp of vanilla 

  1. Cook the sugar, butter, cornstarch and half and half together in a double boiler until thick (mine never got too thick and I cooked it for at least 15 minutes).

  2. Remove from the heat and add vanilla. Let cool for about 5 minutes then pour over the warm cakes still in their pans (I poked holes all over my cakes with a toothpick so it would soak up the liquid better).

  3. Let the cakes sit out at room temperature in their pans until completely cooled.

Caramel Icing 

  • 1/4 cup sugar

  • 2 tablespoons water

  • 1/4 cup heavy cream

  • 1 teaspoon vanilla

  • 3/4 cup (1 1/2 sticks) salted butter, softened

  • 2 cups powdered sugar 


  1. Over medium-high heat add granulated sugar and water in a small saucepan and bring to a boil.

  2. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes. It will bubble and I normally gently move the pan to mix the bubbling mixture to ensure it cooks evenly. 

  3. Remove from heat and very slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth (be careful, as the mixture will definitely bubble up and possibly splatter a bit as you add in the cream). Set aside until cool to the touch, about 25 minutes.


  1. Beat the butter in the bowl on medium-high speed until fluffy, about 2 minutes.

  2. Reduce speed to low, gradually add powdered sugar, and mix until completely incorporated.

  3. Turn off the mixer, and then add caramel. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes.

  4. Refrigerate if not using immediately (or to harden the frosting a bit).

I hope you all enjoy the video and try out the caramel cake. Of course, let me know your thoughts and remixes in the comments below. 





Creamy Bow Tie Pasta & New You, Old Space

Hi everyone! Welcome to A&B Homemaker! This is a space to explore some home care ideas and techniques. I'm Adrianne and I want to  share some recipes and cooking adventures along with a few things that I've been thinking about. Now, to clarify, I'm not a professionally trained chef, so most of the recipes are flexible. If you feel the need to add more or less of something...go for it! Make it your own! 

Kale and Mushroom Pasta

Today we'll be making a super simple Creamy Kale & Mushroom Pasta. I typically make this with pearled couscous but today we are going to remix it with some bow tie pasta. I’ll also be sharing some tips to navigating our environments and spaces as we grow, develop, and evolve just like this recipe. 

Check out the video for a walk through of the recipe below along with my thoughts on balancing your growth and evolution while remaining in old, familiar spaces.


  • Mushrooms (chopped) - 2 cups 

  • Kale (washed/chopped) - 2 cups 

  • Bow Tie Pasta  - 2 cups

  • Coconut Milk - 1 can 

  • Vegetable Broth - 3/4 cup

  • Garlic (diced) - 2 tbsp 

  • Yellow Onions (medium/diced) - 1 cup 

  • Olive Oil 


  1. Heat olive oil in a pan over medium heat 

  2. In a separate pot - cook pasta 

  3. Add onions and cook until slightly browned 

  4. Add garlic and stir - about 2 minutes 

  5. Add Mushrooms and stir - about 3 minutes 

  6. Add kale and broth and stir. Allow to cook until the kale is cooked down. Stir occasionally 

  7. Add coconut milk and Seasonings. Mix well. 

  8. Drain pasta and add to mixture 

  9. Serve and enjoy  

I hope you all enjoyed the recipe and the verbal journal-ing of my thoughts on how to bring an old you into new spaces.

Let me know what you think about the recipe and how you balance your evolution in the comments!





Kale and Corn Chowder Soup

This vegan Kale and Corn Chowder recipe will warm your cool fall afternoon and chilly winter evenings. This is a great alternative to one of our favorite and classic comfort foods.  

Kale and Corn Chowder Poster

Well it is that wonderful time of year when the cold weather is settling in and the leaves are changing colors. We bring out our favorite boots, sweaters and even scarves. 

Of course the cool weather means we get to bring out our favorite class soup recipes and even try out some new ones! I love curling up on the couch with a sappy rom-com movie and a bowl of soup that warms my body and my heart. Some of my favorite soup recipes are for lobster bisque soup and chicken corn chowder soup and even chili.

While I love my classic warm soup recipes, I’m currently on a gluten free, vegan journey so many of my favorite recipes don’t fit within the new dietary boundaries. 

Most of us are familiar with the gluten free, dairy free, or meatless options. While it can be difficult to make the transition to eat without some of our favorite items, many of us don’t have a choice. So as much as we love our creamy soups topped with bacon, crackers and melted cheese.  

Now we have a delicious alternative to our classic chicken corn chowder soup. The gluten free, vegan kale and corn chowder is a hearty, warm bowl of creamy vegetables and potatoes. It provides all of the warmth and comfort with a twist.

Kale and Corn Chowder Soup
Kale and Corn Chowder Soup Ingredients.jpg


  • Kale (chopped and washed) 

  • Sweet Corn (2 cans) 

  • Red Potatoes (2 lbs) 

  • Large Yellow Onion 

  • Carrots 

  • Garlic

  • Green Bell Peppers (2)

  •  Coconut Milk (1 can) 

  • Vegetable Broth (4 cups)

  • Olive Oil 

  • Seasoning to Taste 

    • Salt 

    • Pepper 

    • Thyme

    • Oregano 

    • Paprika 


  1. Prepare vegetables - Wash kale, wash and chop the onions, garlic, potatoes, carrots, and bell peppers 

  2. Heat olive oil over medium heat. Add onions and cook until soft. Stir occasionally. 

  3. Add garlic and cook for an additional 3 minutes until fumes potent. 

  4. Add bell peppers and continue cooking for 3 minutes. 

  5. Add kale and vegetable broth. Mix ingredients and cook for 3-5 minutes or until kale shrinks. 

  6. Add potatoes and coconut milk and stir ingredients thoroughly. 

  7. Add seasonings and mix well. Lower heat to low and allow soup to cook with top on for about 30 minutes or until potatoes are soft. 

Kale and Corn Chowder Soup



Apple Pie in a Glass

A simple and sweet, cinnamon apple flavored liquor drink recipe to boost your fall parties and holiday fun! 

Apple Pie in a Glass

Apple Pie in a Glass

As fall approaches, the leaves begin to turn into burnt oranges, bold reds, and golden yellows. We enjoy the brisk chill breeze that flows through the air. We go to the back our closets to pull out our favorite warm blankets, flannel button ups, fuzzy socks, and boots of all kinds. 

Of course, we also need our go to comfort foods! The foods that have a rich warmth that makes you feel cozy all over. The foods that remind us of home, family, friends, and laughter. Some of our favorite go to recipes are delicious chili and chicken corn chowder soup.

The best thing to follow our favorite comfort foods is something sweet paired with a perfectly blended liquor medley. This is key to completing the perfect fall experience. What is a better dessert than classic apple pie?! 

Apple Pie is one of the classic desserts that’s sure to please the crowd. The warm,cinnamon flavored apples in a sweet apple filling and warm flaky crust. Topped with the perfect scoop of vanilla ice cream. How can you go wrong? All you need to add is your liquor refreshment of choice.

Here is the perfect combination! Apple Pie in A Glass! 

Sweet, cinnamon liquor drink

Sweet, cinnamon liquor drink

A simple, two ingredient blend that creates the sweet warmth of cinnamon apple pie and melting ice cream in a liquid, liquor form. 

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Now you can have the same sweet, cinnamon apple flavor with a every sip and a light tingle at the end of the glass. Simply mix your favorite apple juice or cider with equal parts Horchata or RumChata. The sweet cinnamon flavor of Horchata blends perfectly with the apple cider to create the sweet cinnamon apple pie in a Glass.

The steps and ingredients are super simple! 

  • Apple Cider or Juice - 1 part 

  • Horchata (or RumChata) - 1 part 

Mix and served chilled or over ice.

Try it and let me know what you think! 





Creamy, Garlic Kale & Mushroom

A quick and easy recipe that for dinner that can stand alone or pair perfectly with meat. 

Creamy, garlic kale and mushroom sauce over pearled couscous

Creamy, garlic kale and mushroom sauce over pearled couscous

Hello! I have been playing around with various recipes that include some of my favorite foods, kale and mushrooms. 

Both seem to have a love/hate dynamic with most people. Either they love kale or they hate kale. They absolutely love mushrooms or they can’t stand them. 

I happen to love both! I grew up loving spinach. It was one of my favorite vegetables. But toward the end of college spinach turned on me! All of a sudden I was experiencing an allergic reaction to spinach. So I begrudgingly began to explore substitutes and found kale. It didn’t take long before kale was a staple in my diet. Howsoever, that doesn’t mean I don’t still try to love spinach it, I just continue to experience worsening allergic reactions. 

As for mushrooms, I grew up believing they were the worst thing to come upon the earth! I could barely even get them into my mouth let alone eat them! But, as I got older I discovered that some of my tastes had changed. Also, after discussing my level of disdain for certain foods a friend pointed out that my issue seemed to be rooted in texture, not flavor. 

With that in mind I began to retry so many things. And surprise, surprise...I love mushrooms! 

So here we are looking at kale and mushrooms coming together to become best friends in this recipe. 

Creamy kale and mushroom sauce over couscous

Creamy kale and mushroom sauce over couscous

The recipe is super simple and I tastes great! I also love it because I can eat it by itself or pair it with steak or chicken. So it works even when I’m on a meatless detox. 

It’s also super simple, so you can add and remix items and you see fit! 


  • 2 cups of Mushrooms (chopped)

  • 1 bunch of Kale (washed and chopped)

  • 1/2 cup of Beef Broth

  • 1 cup of Heavy Cream

  • 1/2 cup of parmesan cheese (optional)

  • 1/2 Red Onion or 2 Shallots (I’ve used both)

  • 2 Tbsp of Garlic

  • Pearled Couscous (1 box)

  • Olive Oil

  • Butter


  1. Saute onions and garlic in butter until onions become light brown. Stir occasionally.

  2. Add mushrooms and stir. Let them cook for about 2 minutes.

  3. Add kale and broth and mix with the vegetables. Stir occasionally until kale shrinks.

  4. Add cream and stir until all ingredients are evening mixed. Allow cream to simmer and slightly bubble with minimal stirring to thicken the sauce.

  5. Add salt and pepper to taste.

  6. Prepare the couscous per instructions on the box

  7. Plate cooked couscous on a plate. Add mushroom and kale mixture to the top. Sprinkle cheese on top if you wish.

  8. Serve and enjoy!!



Cheesy Bacon Brussel Sprouts

I’ve been in love with brussel sprouts for about a year now. A little obsessed. Then I started experimenting with variations of recipes on Pinterest until I finalized this precious gem. 

Melted cheese (Yes!), bacon (Of course!) and Brussel sprouts (My fav!)! 


It’s the perfect combination! How could it go wrong!?!? 

It has even been known to turn anti brussel sprouts folks into brussel sprout lovers! I hope you all enjoy!

Cheesy Bacon Brussel Sprouts.png


  • Brussels Sprouts – 32 oz
  • Bacon Bits – 9 oz package
  • White Cheddar Cheese – 2 cups (Kraft Smokey Bacon Cheddar Cheese)
  • Heavy Whipping Cream – 1 cup
  • Olive Oil
  • Shallots – 3 thinly sliced
  • Minced Garlic – 3 Tbsp
  • Salt to Taste
  • Pepper to Taste
  • Paprika to Taste

It’s only a few simple steps

  1. Preheat your oven to 350 degrees 
  2. Prepare the brussel sprouts (cut off the bottom, half, and rinse) 
  3. Coat the brussel sprouts in olive oil and season with salt, pepper and paprika
  4. Sauté the brussel sprouts, garlic, and shallots in for about 10 minutes or until the brussel sprouts have some color 
  5. Move brussel sprouts to a baking pan and add heavy cream, bacon, and cheese. (I save a little cheese and bacon for the top) 
  6. Mix everything and add the left over cheese and bacon to the top.
  7. Bake for about 15 minutes or until the top is brown. 

Then let the dish cool and enjoy!! 



Easy Garlic Roasted Broccoli Recipe

2018 is a new year and a great time to start focusing on your health and increasing our vegetable intake. Below is a simple and fast recipe for roasted broccoli. 

Broccoli 2.jpg
  • Prep Time: 5 minutes 
  • Cook Time: 15 minutes
  • Total Time: 20 minutes 
Broccoli Ingredients .jpg


  • 2 Crowns of Broccoli 
  • 1/3 cup of oil (I use olive oil) 
  • 2 Tbsp of Garlic 
  • Salt & Pepper to taste 
  • Parmesan (optional) 
Broccoli 1.jpg


  1. Preheat oven to 450 degrees Fahrenheit 
  2. Chop Broccoli into medium chunks 
  3. In a large bowl toss broccoli in oil 
  4. Add garlic, salt, and pepper and toss again
  5. Evenly spread season broccoli on greased pan 
  6. Bake for 10-15 minutes (depending on crisp you prefer) 
  7. Add parmasian (optional) 
  8. Serve & Enjoy! 
Broccoli 3.jpg