Ariel Winter

One last holiday recipe for good measure😉🎄 Pigs 🐷 In A Blanket Recipe by Food and Wine ✨ 1.5 tbsp Unsalted Butter 1.5 tbsp Light Brown Sugar Honey 1/4c Dijon Mustard Salt Pepper Hot Dogs (Or fun sausage if you’re fancyyyy) 1 Puff Pastry Sheet 1 Egg 1 tbsp Milk Preheat your oven to 375 and prepare your baking sheet! Melt butter in a sauce pan with sugar and honey and stir on medium heat. Remove from heat and whisk in the Dijon until fully combined. Set aside to fully cool! Cut your weenies into about 1 inch pieces and set aside. Lightly flour the surface you’re going to going to be working on and then unfold your thawed puff pastry sheet. Cut the dough in half and then in half again, and then cut each half into triangles. Depending on the size of your weenie pieces, you may need to cut the triangles in half again (I did lol). Brush each triangle with the Dijon glaze and season with pepper. Put the hot dog piece on the end of the triangle and roll. Lay the 🐷 seam side down on your baking sheet and repeat the process until you have blanketed all your weens🫶 In a small bowl, beat the egg and milk. You are making an egg wash! Brush the 🐷 with the egg wash and then sprinkle with salt flakes and pepper. Refrigerate for 15 minutes, and then bake for 30-35 minutes. You want them to be puffed and golden :) Make sure to rotate the baking sheet halfway through! Enjoy with your fav sauce/leftover glaze 🐷🤍 #holidaycountdown #pigsinablanket #christmasrecipe

There’s quite literally ~nothing~ like a cozy soup… especially on a monday 🥹 Butternut Squash Soup🥣🤤 3lbs Butternut Squash Salt Olive Oil 1 Onion— chopped 4 Garlic Cloves— minced 2 Carrots— chopped Fresh Rosemary— chopped Fresh Sage— Chopped Fresh Thyme— Chopped 4 tbsp Butter 4-7c Chicken Broth 1/2c-1c Heavy Cream Crusty Bread🥖 *Note on fresh rosemary, sage & thyme: you can always use dried, just keep in mind it is more potent dried so add less to begin! *You can also add croutons, bacon or seeds at the end! I’ve even seen apples! Preheat your oven to 400. While it heats, cut your squash into cubes. Drizzle with olive oil and salt and spread on a non stick baking sheet. If your baking sheet isn’t 150% non stick, use parchment paper. Bake for 30 mins/until tender. Chop onion, carrots, rosemary, sage and thyme, and then mince garlic. Add butter to your pot and melt over medium heat. Add onion and carrot and cook for 10ish minutes, constantly stirring. Stir in garlic and and spices, and cook for another 1-2 minutes, until fragrant. Lightly salt and pepper. Add chicken broth and stir until it comes to a boil and then add the roasted squash. Stir for another few minutes until the flavors are combined and then add the soup to a blender! If you have an immersion blender that’s perfect and if you don’t, blend your soup in batches in a regular blender like me :) Vent your blender so steam can escape! Return the soup back to the pot and add some heavy cream. Taste before serving and add more seasonings if you feel it needs it! I always add more because I loveeeeeeeee seasonings :) Serve with bread and enjoy!!!! #fallrecipes #soupseason #souprecipe #fallflavors

If you’re trying to make Santa fall in love with you this Christmas… Peppermint Espresso Martini 🍸 Espresso (I used a packet of instant espresso and hot water because I don’t have an espresso machine🥲 lol) 1oz Vodka 1.5oz Baileys 1oz Peppermint schnapps 1/2oz Simple syrup + more for drizzling White melting chocolate Crushed up candy canes + full mini candy canes for deco Make your espresso and let cool! While that cools, put the white melting chocolate in a bowl and microwave until melted for 45 seconds. Once melted, spoon onto a plate and rim the glass with the white chocolate. Then rim the glass with crushed candy canes. TBH, it’s actually really hard to achieve a perfect rim with the candy canes lol so I’d try before you make this for a party to know how to get it to stick right! Crush the candy canes more too. You need to work quickly because chocolate hardens quickly! I drizzle simple syrup over the candy canes and chocolate rim to help set it too. Then put it in the fridge. One espresso is cool and rim is setting, add your ingredients (minus the white chocolate & candy canes of course!) and ice to your cocktail shaker and shake it like a Polaroid pictureeeeee🤳🤳🤳 Pour your drink into the glass and garnish with a candy cane. Enjoy:) #holidayrecipe #espressomartini #holidaydrink

Pumpkin Whoopie Pies 🤤👩🏻‍🍳 Cookie: 1/4c Veggie Oil 1/4c Unsalted Butter— Softened 1/4c Granulated Sugar 3/4c Light Brown Sugar 1c Pumpkin Puree 1.5tsp Vanilla Extract 2 Eggs 1 2/3c Flour 1tsp Salt 1tsp Baking Powder 1tsp Baking Soda 2tsp Pumpkin Pie Spice 1tsp Cinnamon Filling: 8oz Cream Cheese 5tbsp Unsalted Butter— Softened 1tsp Vanilla Extract 2-3c Powdered Sugar Cinnamon Sugar (not in filling mix) Preheat your oven to 375 and line 2 baking sheets with parchment paper! In the bowl of a stand mixer (or regular bowl if you’re not using a mixer!), combine softened butter, veggie oil and sugars until smooth and pale in color. This will take several minutes! Next, add in the pumpkin, vanilla and eggs. Mix until well combined! In a separate bowl, combine flour, salt, baking powder, baking soda, pumpkin pie spice and ground cinnamon. Then add the wet ingredients and stir until the wet and dry are well combined and smooth, but don’t over mix. Use a small ice cream scoop (or use whatever scoop that is around the size you want your pies to be) and drop batter onto the parchment paper lined baking sheet. Make sure to space them out a little! Bake for 8-9 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool for a second and then transfer the pies onto a baking sheet to cool entirely before icing! While the cookies are cooling, make the icing. Cream together butter and cream cheese. This will take about 5 minutes. Next add vanilla and powdered sugar and mix. Spread your icing onto the bottom of each cookie and then top with another cookie and enjoy! I added a little cinnamon sugar to the top of the icing on some of them and it was soooo good too if you like added sweetness :) Enjoy!!!!! ***If you’re not going to eat all of the whoopie pies right away, save the cookies and the icing separately in the fridge and assemble just before eating! If you put the cookies in a Tupperware, place a little parchment on the bottom of the Tupperware and on top of each cookie layer if you layer cookies on top of each other to prevent any potential sticking! #fallbaking🍁🍂 #whoopiepies #fallrecipes

I could not be more proud to share the teaser (link in bio for full trailer on YT) for our new docuseries SOSA Undercover 🥹 I started working with @SOSA in the beginning of 2024 and it’s been nothing short of an honor. SOSA works WITH LAW ENFORCEMENT to make a REAL difference taking REAL child sex abusers OFF THE STREETS. We are so passionate about the safety of children and this series serves 2 purposes: 1) educate the public on the reality of what’s happening to your children online and 2) to continue to do the life saving work SOSA does. I am just so proud of this team and to be a part of something so impactful. It was harder than I thought to be Everleigh because it brings up so much from childhood, but it also heals a little bit of my inner child knowing that what we’re doing may prevent just one kid from experiencing that kind of trauma. I’m just grateful. Please share the teaser and trailer with people if you feel moved to do so 🫶🤍 thank you 🤍 #sosaundercover #sosa

Ok guys… starting out strong with my first recipe of the year that was definitely giving “trust the process” Chocolate Soufflé 🤤🤌🏻🤎 Recipe from NYT Cooking! 1/2c Unsalted Butter (+ more for mini cocottes) 4tbsp Sugar (+ more for mini cocottes) 8oz Bittersweet Chocolate 6 Room Temp Eggs— White & Yolk Separated Salt 1/2 tsp Cream Of Tartar Raspberries Vanilla Ice Cream Heat your oven to 400 degrees and get out your cute little cocottes (or other equivalent cutie dishes!). Grease your dishes with butter and sugar. Make sure to coat all sides & bottom of the dish! Using an electric mixer, beat the egg whites and cream of tartar on medium speed until the mixture is fluffy and holds soft peaks. Add 1 tablespoon of sugar at a time, continuing to beat until the peaks are stiff and glossy vs soft. Next, add an inch of water to a saucepan and put a heat safe bowl over it (you do not want the bottom of the bowl touching the water). Add butter and chocolate and let it melt, stirring often until fully melted and combined. Remove from heat and let cool slightly (it should still be a little warm), then whisk in the egg yolks and salt. Gently whisk a quarter of the egg whites into the chocolate mixture. It’s going to look SUPER SKETCHY lol so don’t worry. Trust the process. Fold in the remaining egg whites and then add to the cocottes. Place them in the oven and bake for 7-9 minutes depending on the size of your cocottes. I used one that was 8oz and then another that was 14! I baked the 14 for longer obviously :) You want the soufflé to be puffed and the center to only SLIGHTLY jiggle! Remove from the oven and enjoy!!!!! #chocolatesouffle #trusttheprocess #dessertrecipe

Merry Christmas and Happy Howlidaysssss🫶🎄🐶🤍 We hope everyone had an amazing day! ✨

Okay guys, it’s time to start thinking about holiday appetizers and this one is IT. Stuffed Mushrooms🍄‍🟫🍄 Baby Bella Mushrooms 1/2 Onion— Chopped 2tbsp Butter 3 Garlic Cloves— Minced 4oz Cream Cheese Italian Herb Bread Crumbs Panko Bread Crumbs Parmesan Cheese Salt Pepper Dried Parsley Olive Oil Spray Preheat your oven to 400 degrees and get your nonstick baking sheet ready! If you need to, line your baking sheet with parchment paper. While the oven preheats, pick the bigger baby bellas from the pack and separate their stems from the caps (tops). Wipe down your mushrooms instead of rinsing because they may become soggy if you do a traditional clean. Mushrooms are dirty though so definitely give them a good wipe lol. Next, finely chop the stems, one extra whole mushroom and half an onion. Melt the butter in a skillet over medium heat, and then add in your chopped mushrooms and onions. Cook for about 5 minutes and then add in the garlic. Cook with the garlic until fragrant, about a minute. Turn off heat and set aside to cool slightly! In a small mixing bowl, combine the mushroom & onion mixture, cream cheese, bread crumbs, panko, parmesan, salt, pepper and dried parsley. Once fully combined, grab your tray of mushroom caps and spray olive oil over them. Now it’s time to ✨fill✨! **Quick tip— do not overfill! I would recommend doing less than I did in the video because it was a litttttttttle bit more than usual but hey who cares the yums were yumming🤤 Put your mushrooms in the oven and bake for about 20-25 minutes. You want the top to be golden and the mushrooms to be a little softer. When they’re done, take them out and enjoyyyyyy🍄🫶 #holidayappetizer #holidayrecipes #stuffedmushrooms

Justice for this chicken pot pie because she may not look the prettiest but she's GIVING. Double Crust 🤤 Chicken Pot Pie 🥧 1 Onion— Diced 4 Celery Stalks— Diced Rotisserie Chicken— Shredded 2 Garlic Cloves— Minced 1/2c Unsalted Butter 1/3c Flour 1 3/4c Chicken Broth 3/4c Heavy Cream Salt Thyme Crushed Rosemary Pepper Frozen Mixed Veggies (Peas, Corn & Carrots) 3 Frozen Pie Crusts— 2 will be used and one is a spare just in case! :) Egg Wash— 1 egg beaten with 1 tbsp milk Set oven to 425 and grease a pie pan. When the oven preheats, dice onion and celery, and shred chicken. Set aside. Melt butter in a sauce pan, and add in onion and celery once melted. Once softened, add in minced garlic and stir until fragrant— about a minute or so. Next add flour and stir until fully combined. Then add chicken broth and stir again. Let simmer for a few minutes and then add heavy cream. Stir and let simmer again. It will thicken. Add salt, rosemary, thyme and pepper. Next, add chicken and veggies and stir continuously for a few minutes. Taste and adjust seasoning to your liking! While the filling is simmering, place your pie crust in the pie pan. Once the frozen crust thaws, it’ll be workable which is helpful because you can just fix cracks easily with a spare pie crust on hand! Mold the crust to the pan and then fill with the filling. Place the 2nd (not spare) pie crust on top of the filling and gently push down to press together the edges of the bottom and top crust. Then take a knife and make thin slits across the top of the pie. Brush crust and edges with egg wash and place pot pie in oven! Bake for about 30 minutes— or until the crust is golden brown. Let it sit for at least 10-15 minutes if you can! I didn’t have time so my pot pie is looking…disheveled but at least she’s tasty!!!!!!! Enjoy!!!!!!!!! #chickenpotpie #dinnerrecipe #wintermeals

Sweet Potato Marshmallow Casserole + Special Ingredient✨🤍 4 Sweet Potatoes 1/2c Unsalted Butter Pumpkin Pie Spice Cinnamon Sugar Cinnamon Nutmeg Dash of Sage🙊 (Funny story…this was actually an accident once and it ended up being pretty good at balancing sweetness! Don’t add a lot of this though— you can always add more!) Milk 2/3c Brown Sugar Salt Topping (Can also be made nut-less lollll): 1/2c Butter 1/4c Light Brown Sugar 1/4c Dark Brown Sugar 1/3-1/2c Flour Cinnamon Salt Walnuts Candied Pecans (Or regular! I just loveeeee sugar) Mini Marshmallows Fill a big pot with lightly salted water and bring to a boil. Peel and chop your sweet potatoes and then add to pot once the water is boiling. While you are doing this, preheat your oven to 375 and grease a baking dish. I used a 9x13. The time your sweet potatoes take depends on the size of the chunks! Smaller chunks = faster cooking. Drain and add to a stand mixer. Add butter and spices and mix. After you’ve mixed just to combine a little, add the sugar, milk & salt. Honestly, you can just add all of this together to begin with I just got so distracted with the show I was watching that I added steps for myself lol🙄 Make sure to taste your mixture as you go because this is really a dish that you want to make sure you like before you go any further! I love sugary things and you may not etc so taste as you go to be sure it’s to your liking. Once you are satisfied, add it to your greased dish and place in the oven to heat through. If it’s still warm in the mixer it may not need much time in the oven. I’d say about 15 mins but it will be longer if the mixture is cold. While that bakes, make the topping! Add butter, both sugars, flour, cinnamon, salt and nuts to a bowl and mix. Remove the sweet potatoes from the oven and lay a thin layer of mini marshmallows. Add a layer of topping on top of that marshmallow layer. Repeat that process one more time and then place back in the oven at 450 broil for 2 minutes or bake for about 8-10 mins at 375/until the marshmallows are puffy and golden! Make sureeeeee to watch the dish in the oven so you don’t burn the marshmallows because they can burn so fast! Let sit for a few minutes and then enjoy!!!!!!!🤤🤤🤤 You can make this dish a day in advance (minus the topping) and put in the fridge. On the day of, take it out and bake it at 375 for about 45 minutes/until it’s heated through. Then do the topping:) #recipes #holiday #holidayrecipes #thanksgiving

Okay guys hear me out… No Bake!!!!! Avalanche🫨 Cookiesssss🤤 Recipe inspired by Dinner At The Zoo! 16oz White Chocolate Melting Candy 3/4c Creamy Peanut Butter 2c Rice Krispies Cereal Mini Marshmallows Mini M&Ms Mini Peanut Butter M&Ms 1c Mini Semi Sweet Chocolate Chips— divided! Place 1/2c of the mini chocolate chips in the freezer! While they get all 🥶, line two baking sheets with parchment paper. Then place the white chocolate into a microwave safe bowl and microwave for 45 second increments until melted. Stir in between each cycle. Once the chocolate is melted, add in the peanut butter and stir until completely combined. Add the Rice Krispies and stir again until fully combined. Let the mixture cool until lukewarm. Once slightly cooled, add in the marshmallows and stir, and then the M&Ms, peanut butter M&Ms, and frozen chocolate chips, and stir again until everything is combined. Once you are happy with everything you have in your bowl, it’s time to quickly form your cookies before the mixture hardens! Scoop out whatever sized cookies you want onto your parchment paper until all of the cookies are formed, and then top with the remaining chocolate chips. Cool completely and then enjoy! I put mine in the fridge and they were done in about 10 minutes 😍 They were soooo yummy and only took about 20 minutes total! You really can put anything you want in them so go wild and enjoy! 🍪✨🤍

kay guys the name is complicated but this recipe SLAPS. Perfect for winter🤍 Beef Bourguignon🗣️😭 2lbs Beef Chuck— cut into chunks and patted dry Salt Crushed Rosemary Roasted Garlic Powder Onion Powder Pepper Bacon🥓— Chopped 1 Onion— Diced 3 Carrots— Sliced 24oz Baby Bella Mushrooms— sliced (12oz used in the first step & 12 oz used in the 2nd) 6 Garlic Cloves— Minced 1tsp Tomato Paste 2tbsp Flour 750ml Bottle Of Red Wine🍷— I used cab sav 1 Bay Leaf 3 Sprigs of Thyme Pearl Onions Water Olive Oil Pinch Of Sugar Remove beef from the fridge and cut it into chunks. Pat the pieces dry and add to a bowl with all of the seasonings. Set aside (at room temperature) while the oven preheats and you prepare the other steps! Preheat oven to 325 and then heat a large Dutch oven (like my beautiful @staub_usa 🥹 that I’m obsessed with) or a heavy pot with a secure lid. Chop the bacon and then add it to the Dutch oven/pot. Cook the bacon on medium-low until the bacon is done (browned and crisp!) and then remove with a slotted spoon to a small paper towel lined bowl. You want to make sure to leave as much fat in the pot as possible! Increase the heat to medium and arrange the beef cubes in a single layer in the pot. Make sure you don’t overcrowd the pot. Cook the pieces until they are well browned on all sides. This will take about 10 minutes or more depending on the size of your pieces! You may need to do this two or three times depending on how many you have. While the beef is cooking, dice the onion, and slice the carrots and mushrooms. Make sure to rinse the dirt off your mushrooms after you slice/or after you remove from the package if you bought pre-sliced! Transfer pieces to a plate using the slotted spoon as they are done. Once the beef is all done, reduce the heat and add in the onion and carrot. Cook for about 5 minutes, making sure to stir often, and then add mushrooms. Continue to cook for about another 5-10 minutes and stir until the veggies are all soft, then add in your minced garlic. After about a minute, add in your tomato paste and flour, and stir for another minute before adding your wine, bay leaf, thyme, and half of the bacon bits. It’s also time to add your beef back in🎉 Make sure to scrape all the brown bits from the bottom of the pan! Cover the pot and transfer it to the oven. Cook for 2-3 hours— or until the beef is super tender! Check on it half way and give it a stir :) About 30 minutes prior to taking the bourguignon out of the oven, heat a large skillet over high heat and add the pearl onions, remaining mushrooms, 1/4c water, olive oil, salt, pepper and a pinch of sugar. Bring to a simmer, reduce heat and cover. Cook for about 15 minutes and then uncover and turn the heat to high, stirring constantly for about 5 minutes until veggies are browned! Remove the bourguignon from the oven and add the skillet pearl onions and mushrooms, and the bacon bits, to the bourguignon. Serve over mashed potatoes, rice, pasta or just on its own! Enjoyyyyyyyy :) #DinnerIdeas #beefbourguignon #creatorsearchinsights

Okay guys, with Christmas right around the corner I had to share one of my favorite holiday sides with you🤤😍 Stuffinggggg 12oz Classic Stuffing Mix 3 Celery Stalks— diced 2 Carrots— diced 1 Large Onion— diced Salt and Pepper— 1/2tsp each 4 Garlic Cloves— minced 1/2c Butter Fresh Thyme Fresh Sage Fresh Rosemary (dried works for the herbs too if not fresh!) 1.5-2c Chicken Broth (or veggie)— divided 1 Egg Preheat the oven to 350 and spray a baking dish! Melt the butter in a sauce pan, and dice the celery, carrots and onion. Also chop the fresh herbs and set aside. Once the butter is melted, add the veggies to the butter and generously salt and pepper them. About 1/2tsp of salt and pepper each. Stir until your veggies are softened, about 8 minutes, and then add in garlic and herbs. Stir for about 1 minute, until fragrant. Then add 1c of broth and stir. Add stuffing mix to the baking dish, and pour the sauce pan mixture over it. Mix it in. In a small bowl, combine the egg and remaining 1c of broth. Pour that over the stuffing and fold to thoroughly combine everything! Bake for 45 minutes or until the internal temperature reaches 160. If the stuffing is getting too brown on top at any point during cooking, tent it with foil!:) Remove from the oven when done and get stuffed with the holiday spirit😌✨Enjoy!!!!! #holidayrecipe #stuffingrecipe #christmasfood

She’s giving (top)golfer ✨@Topgolf #golf #golftiktok

🦃 My Big Fat Greek Thanksgiving 🫶

Halloween 2024🐶👻✨🫶 What did y’all go as!!!!! Did your dogs dress up too😜 @officiallukebenward #dogsoftiktok #halloween

Goodbye 2024!!!! Hello 2025 🤍✨🫶 I hope everyone had a safe and joyous New Year’s Eve and New Year’s Day!!!!! 🤍✨

A classic app, perfect for Super Bowl season (or perfect if you just like a good dip like me)!!! Spinach Artichoke Dip 😌🫶🏻✨ 12oz Fresh Spinach Olive Oil 5 Garlic Cloves— Minced Crushed Red Pepper Salt Pepper 14oz Artichoke Hearts— Quartered & Marinated (Drained & Coarsely Chopped!) 8oz Cream Cheese Mozzarella
1/4c Sour Cream Grated Parmesan Cheese Roasted Garlic Powder Heat your oven to 350 degrees and grease a baking dish. I used an 8x8! While it preheats, chop spinach and mince garlic. Heat olive oil in a saucepan and add the garlic. Sauté for a minute or so and then add half of the spinach. Let that wilt and then add the other half. Next add crushed red pepper, salt and regular pepper. While that sautés, drain and chop the artichokes. Once chopped, add them to the pan and stir. Next add the cream cheese and stir again until melted and combined. Then repeat with mozzarella cheese. Next add the sour cream and parmesan. Add roasted garlic powder if you are a hoe for garlic like me lolllllllll and more salt and both peppers to taste. Stir until all is fully combined and then add to your greased dish. Bake for about 20 minutes or until golden on top. Sometimes when I’m feeling extra cheesy I put more mozzarella on top too lol. Remove from the oven and let cool for a few minutes. Enjoy with some bread or pita chips or anything you want!!! :) #spinachartichokedip #easyappetizers #superbowlfood