In January I’m looking forward to attending and speaking at Alt Summit! In addition to speaking on a panel about building a brand through video content, I’ll also be hosting a dinner that evening for a small group of attendees at Orson Gygi (a must-stop for any foodie in SLC). This timing is excellent with the upcoming release of my book Kitchen Confidence and the evening will consist of each guest getting to participate in a hands-on cooking class where we’ll be making recipes from my book. We’ll end the evening by sharing a big family meal together. We’ll discuss my top 10 tips, tools, and techniques that I think every home cook should have in their back pocket (and send you home with a few of them in addition to a signed copy of the book!). I’ll also welcome any discussion about landing a book deal or getting a television show. Most importantly we’ll eat well and have a great time doing so!

 

For Alt attendees interested in attending my dinner/cooking class, make sure to sign up here on January 2nd to reserve your spot. To give you an idea of what we’ll be cooking and eating that evening, I’ve listed the menu lineup below. It’s a good one!

 

Antipasti Bruschetta

Lemon Scented Chicken Thighs with Crispy Croutons & Carrots

Sautéed Brussels Sprouts with Maple & Pecan

Butter Braised Cabbage with Bacon

Rapid Rolls 

Buttermilk Biscuit Cobbler 

 


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For what seems like years, updating my recipe tab has been on my to-do list.  I’ve been wanting to make it easy to organize, locate, and print recipes not only for me, but for you as well! Take a look at the new page and enjoy the recipes! I’ll be continually adding to each section, so be sure to check back occasionally.

 

Visit the tab on the menu bar on the top of my site or click here.  While we’re on the topic of website updates, you can now watch episodes of Kelsey’s Essentials here! 

 

Happy cooking!


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I’m always excited to see new projects pop up from my favorite Cooking Channel personalities. Nadia G. has a new comedy/travel show that is sure to be hilarious. I can’t wait to see what crazy idea she’s cooked up this time! I’ll definitely be tuning in!

 

The show airs tonight, Tuesday Sept 24th. It plays at 9:30pm PT. Definitely check it out!


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Icebox cakes …be still my heart. This super simple layer cake is in the running for one of my all-time favorite desserts. It’s easy to throw together  with pantry staples, tastes delicious, and best of all, it “bakes” in your refrigerator overnight. I’m generally a fan of any dessert that doesn’t require me to pre-heat to 350• and this one literally takes the cake. What I love most about this retro dessert is that once you nail down the method, you can plug and play as much as you want with ingredients. The variations are endless. I wrote a bit about the basics of an icebox cake on Cooking Channel’s blog today and provided the recipe for my Almond Berry Icebox Cake.

 

One tip that every icebox cake maker should know is the secret to getting those smooth edges that show off your cookie layers. Before starting to assemble your icebox cake in a springform plan, cut a 3-inch wide strip of parchment or wax paper to line the edges with. After lining the inside of the springform pan with your parchment paper, begin the layering. Once the cake is ready to be unmolded, simply pop the outside off and carefully pull of the parchment paper to reveal beautiful smooth edges! Works like a charm every time.

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What’s your favorite icebox cake combo? Do you love using the classic chocolate wafer cookies, or prefer something a bit more unique?


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click image for source

click image for source

 

On a regular basis I’m asked things like, “what’s your favorite thing to cook or eat, ” or “if you could only eat one thing for the rest of your life, what would it be?” And every now and then that question gets flipped around and I’m asked, “what is your LEAST favorite thing to cook or eat?” Well, my answer has been the same ever since I was a kid. I can’t seem to shake a serious dislike for cream cheese, and it’s been that way ever since I can remember. I think it’s a texture thing, but who knows – I despise it. BUT, I can totally cook with it and as long as it’s sweetened in some form of frosting or incorporated into some sort of dish where the end result is creamy goodness, I’m in.

 

iVillage recently ran a really fun story on this exact topic. I publicly declared that cream cheese is not my cup of tea and it was fun to read what other food personalities and chefs added to the list as well. Check it out here.

 

What foods are on your black list?


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