Delicious, easy last-minute fudge recipe that comes together in the microwave and is totally foolproof. This version uses Andes chips for a 2 ingredient mint fudge, but the method is adaptable and can be used to make any flavor of fudge you like!
Ok, let's talk about last minute Christmas things. The "omg forgot I was going to this what to make" types of situations, things where a homemade-yet-easy-and-also-cheap tasty treat might be in order for a gift, etc.
We need two-ingredient fudge!
...Welp, thank you for those of you who responded yesterday to my query for healthy desserts - it got my brain thinking! 
Healthy desserts are kind of....dumb...you know? I get that yogurt and fruit is a great option but, frankly, I'd rather not have any dessert at all. When I have dessert I usually kind of go for it, and fruit is GREAT and I love it, but I wouldn't call it a replacement for chocolate or any of the other nonsense we find this time of year on our tables.
That being said, sometimes holiday meals are such a carbfest and you still want something sweet, and I actually think that this is the perfect compromise: we have our chocolate with fruit, which is basically a vegetable, and kale is a vegetable, so this is basically a health food.
I know, I know.
The even better thing about these is that they take MINUTES to make and involve 3 ingredients, and one of the ingredients is sprinkles, which you can obviously skip. ...
We're back! From Thanksgiving, from the cruise, from everything. We came back to a veritable shitstorm yesterday that involved missing electronics, animal control, a new baby (not all one story, it wasn't THAT bad), and a few other hiccups, but the trip itself was amazing and we NEEDED that break from the internet and our lives, let me tell you that. Tune in on Friday for the craziness that's been going on, then next week I'll tell ya the good, bad, and ugly about our first cruise together. There are already lots of pictures on Instagram! 
But let's eat. We basically ONLY ate for the last 5 days straight, and I'm hesitant to try on anything tight or wander near a scale. Giving it a few days of healthy foods, but that doesn't mean YOU have to be healthy! You can have cheese and beef and bread all together because you didn't just go on a cruise and eat for 24 hours straight for the last 5 days.
At least I hope not.
This is actually the companion to the vegetarian flatbread I showed you a few weeks ago, but this one is basically a Christmas dish because it involves sexy shortribs and is topped with green and red decorations. For Jesus. Because we are using shortribs the process is a little lengthy, but you can easily make the meat a few days in advance and just prep the other ingredients and bake this sucker whenever you'd like to eat it, which will probably be about five seconds from now.
...
It is finally the week. The week of family and thankfulness and food and celebration. THANKSGIVING! 
And also. We are going on a cruise on Thursday. Did I mention that?
We're actually celebrating Thanksgiving on Wednesday with my family before we leave for our trip, but I've been making Thanksgivingy things for over a week now for various catering gigs, cooking class, etc. Tis the season!
I'm absolutely wiped out, and the thought of this pie on Wednesday is keeping me going. It's an old family recipe (my mom's recipe card was written by my great grandmother), and I can't remember a Thanksgiving without it. It's FLUFFY pumpkin pie with egg whites and spices and a graham crust, which I love. I make some modifications to the recipe to ensure that the egg whites stay stiff AND to healthen up the crust. No butter! No sugar! It's legit.
...
It's another Thanksgiving dish! 
I actually can't decide what it is, if we're being honest. A gratin is kind of a creamy baked thing, so I'm starting there. But, this also kind of can be treated like queso, so then it would be an appetizer?
You decide.
This is modeled after a French casserole my parents used to make: whole leeks wrapped in thin ham and covered with white sauce and somehow potatoes were involved too? I don't remember it very well, I was six. I mainly remember that I really liked the ham but that cutting the leeks was hard, which is still true today - whole leeks are kind of a card that need to be dealt with. Their flavor is great, but they can get a little stringy if you don't cut them nicely, ya know?
So we slice them into little half moons and cover them in cheese and garlic and ham and call it a gratin.
...
