Although there are three more official weeks until summer ends, I’m already seeing the shift in seasons. School is back in session (as the increased traffic in our commutes show) and we’re making plans for football season and the fall. How did summer fly by so fast??

I know the fall season will be full this year. We have a little wedding and honeymoon thing fast approaching. So, this was the perfect time for Will and me to slow down while enjoying cocktails from Austin-based company RAYS Spirits.

RAYS Spirits are not only delicious but easy to assemble and one of the only spirits found in your local HEB and Central Market. That means a one-stop-shop when you’re grocery shopping! Distilled from grapes, RAYS Spirits is 17% alcohol and 100% all-natural with no added sugar and additives. Yep, each of their flavors – lemon, lime, and blood orange – are flavored with real fruit!

What do I mean by easy to assemble? All you need is a glass of ice to enjoy these spirits. But it’s also easy to mix it up and make a simple cocktail. These are the three cocktail recipes we enjoyed:

RAYS Arnold Palmer

Named after the famous golfer, this drink is half lemonade, half tea, and spiked with fun.

• 4.5 oz RAYS Lemon
• Top with iced tea (about 2 oz)
• Garnish with lemon slices

RAYS Mule

For something a little spicier, this Moscow mule is another favorite of mine.

• 4.5 oz RAYS Lime
• Top with ginger beer (about 2 oz)
• Squeeze of lime

RAYS Blood Orange Fizz

Break out from the normal and try this blood orange cocktail filled with fresh citrus.

• 3 oz RAYS Blood Orange
• 1.5 oz orange juice
• Top with club soda or sparkling water

These cocktails would be easy to make for a party! Making food and drinks ahead of time makes parties a lot less stressful for the host and these will be a crowd-pleaser. To make these as batch cocktails, use the following measurements. I recommend making the batch in a pitcher without ice and pouring a drink over ice for guests.

RAYS Arnold Palmer

• 3/4 bottle of RAYS Lemon
• Top with iced tea
• Garnish with lemon slices

RAYS Mule

• 3/4 bottle of RAYS Lime
• Top with ginger beer
• Juice of one lime

RAYS Blood Orange Fizz

• 1/2 bottle of RAYS Blood Orange
• 6 oz orange juice
• Top with club soda or sparkling water

The fresh fruit flavor in these spirits will help me savor summer as long as possible! Knowing Texas weather, I’ll probably be enjoying these long after the first day of fall. Before then, I know these will be perfect for the holiday weekend, so grab some bottles today!

For more cocktail recipes, visit the RAYS Spirits website!

What type of cocktails do you like? How would you drink RAYS?

Keep up with my food adventures. You can find me on Instagram, Facebook, Twitter, Pinterest, and Bloglovin’. You can also subscribe to the exclusive email list.

The post Summer Cocktails with RAYS Spirits appeared first on Fearless Captivations.

You might have seen these sweet potato crostinis featured in my Holiday Brunch and our New Years’ Day Brunch. They have been such a crowd-pleaser that I brought them back for our food blogger appetizer party.

I’ve met so many talented and kind food bloggers in Austin this past year, so I wanted to host a get-together to eat their food get to know them better. We all prepared appetizers to share with each other and today, with all our readers!

I’ve enjoyed making this sweet potato crostini recipe for friends. This recipe requires a watchful eye but once you become consistent with your sweet potato slices and learn the temperament of your oven, you’ll find this is a versatile appetizer recipe perfect for any gathering.

The trickiest and best part of this recipe is the sweet potato. I love sweet potatoes. They are better for you than regular potatoes, and they taste good! While crostinis are usually topped bread or cracker, using sweet potato as your crostini adds flavor and depth to your bite-size appetizer. The sweet potato slices are tricky because the thickness of the slices dictates your cook time. I prefer a crispy and firm crostini, so I recommend 1/8 of an inch. It also ensures the crostini doesn’t overpower the flavors of your toppings.

Speaking of toppings, you can do this so many ways! It first depends on what kind of cheese you prefer, and soft goat cheese, feta, and blue cheese are my recommendations. Pictured in this post I have:

• Herb Goat cheese with smoked salmon, cucumber, red onion, fresh dill, black pepper, and squeeze of lemon
• Goat cheese with honey toasted pecans, bacon, fresh thyme, and black pepper
• Feta with cherry tomato, curly parsley, mint, olive oil, red onion, squeeze of lemon, and salt

My recommended essential toppings would be a sticky bottom (spreadable cheese), fresh herbs, and a crack of black pepper.

You could also try these topping combinations:

• Goat cheese with smoked salmon, red onion, fresh dill, black pepper, and capers
• Blue cheese with walnuts, fresh rosemary leaves, and honey
• Goat cheese with pear, honey, and fresh thyme
• Feta with cranberries, red pepper flakes, sage, and honey
• Goat cheese with prosciutto, honey, caramelized fig, and fresh basil

Doesn’t the appetizer spread from our blogger party look delicious?

Be sure to check out the recipes and features from my food blogger friends!

• Crab-Stuffed Mushrooms by Sharon of DelishPlan
• Roasted Cauliflower and Sweet Potatoes Potatoes with Lemon Yogurt Sauce by Kaylin of Enticing Healthy Eating
• Strawberry Caprese Skewers with Balsamic Vinegar and Berry Mint skewers with Whipped Cream by Amy of Sushi in the ATX

I also want to tell you all about a.k.a mixology, an Austin company created by my friend Alicia. She mixed these delicious Strawberry Lemonade cocktails for us and they were incredibly refreshing and beautiful! Alicia creates clarified juices and kinds of vinegar that are perfect as drink mixers or in cooking. For our cocktail, she used her clarified strawberry and clarified lemon juices. You can find a.k.a mixology at the farmers’ market in Austin. Visit at Lakeline on Saturdays from 9am-1pm and Mueller on Sundays from 10am-2pm.

[amd-yrecipe-recipe:1]

Topping Combinations:

• Herb Goat cheese with smoked salmon, cucumber, red onion, fresh dill, black pepper, and squeeze of lemon
• Goat cheese with honey toasted pecans, bacon, fresh thyme, and black pepper
• Feta with cherry tomato, curly parsley, mint, olive oil, red onion, squeeze of lemon, and salt
• Goat cheese with smoked salmon, red onion, fresh dill, black pepper, and capers
• Blue cheese with walnuts, fresh rosemary leaves, and honey
• Goat cheese with pear, honey, and fresh thyme
• Feta with cranberries, red pepper flakes, sage, and honey
• Goat cheese with prosciutto, honey, caramelized fig, and fresh basil

Keep up with me elsewhere! You can find me on Instagram, Facebook, Twitter, Pinterest, and Bloglovin’. You can also subscribe to the exclusive email list.

The post Sweet Potato Crostini appeared first on Fearless Captivations.

If you had told me a few years ago that I would regularly make a salad with dressing from scratch without a recipe and that I would like it, I would have laughed out loud. I liked my greens, but I struggled with homemade salads (as you could see from my year-long Smitten Kitchen adventure in 2014) and always thought salads were mostly bland, boring, and/or weird. But this easy-peasy salad – Spicy Kale Salad with Poached Egg – has won me over and is a staple in my diet. I crave it!

My boyfriend is the one that introduced me to this salad and in fact, it’s the first dish (in a more plain variation) he ever made me. I scoffed at it and later told my friends, “he made me a KALE SALAD, and it was kind of boring.” Ha! You might remember he brought this salad to my Cake Potluck Birthday Party and it was gone by the end of the party. So, this is originally his recipe.

In addition to being fairly quick to make, this salad is my favorite because of the kick of spice with the crushed red pepper. And how can you not love anything with a perfectly poached egg! The egg makes the kale soft without needing massaging, and the lemon juice and olive oil dressing base is so easy.

And this is how I’ve become a salad person. Slowly but surely. I’ve learned simple salads can be delicious while also being fast, easy and cheap!

Spicy Kale Salad with Poached Egg
Serves 2

Ingredients

For the dressing:

• 1 lemon, juiced (about 3 tablespoons)
• 3 tablespoons olive oil
• 1 medium clove of garlic, chopped finely
• 1 tablespoon crushed red pepper or to your spice preference
• Pinch of salt

For the salad:

• 4 cups kale or 1 bunch de-stemmed and massaged (This is the packaged, organic kale we get at HEB. About 4-5 handfuls in each salad.)
• 2 poached eggs
• 1/4 cup of parmesan cheese or to your preference
• Croutons (optional)

Instructions

For the dressing:

1. Combine all the ingredients into a bowl and mix well.

For the salad:

1. In a large bowl, mix the kale and poached eggs.
2. Pour the dressing over and mix well.
3. Add the parmesan cheese and croutons and mix.

Note:

• Do you know the secret to make poached eggs? Julia Childs’s trick helps the egg stay together when you crack it. Bring a pot of water to a boil. Use a pin to poke a hole at the top of the egg. Boil the uncracked egg for 10 seconds. Decrease the heat and cool the water to a simmer. Swirl the water and crack the egg into the water. Let it cook for two minutes.

Do you have a favorite salad recipe? Share it below!

Keep up with me elsewhere! You can find me on Instagram, Facebook, Twitter, Pinterest, and Bloglovin’. You can also subscribe to the exclusive email list.

The post Spicy Kale Salad with Poached Egg appeared first on Fearless Captivations.

This post is sponsored by Ozarka Water.

The saying goes, “home is where the heart is,” and for me, home is Austin, Texas. Why? Texas is where I was born and raised, where I’ve become who I am and where I am thankful to be surrounded by the best people. My community makes my home, and they’re the reason why I love where I live and why I love throwing parties. These big and small celebrations help us make quality time for each other and strengthen our relationships.

Celebrations are made more special by supporting local companies. I have a lot of pride in my state and the innovative companies and makers are the cherry on top. From craft beer to homegrown snacks, Texas has some amazing products that I love. To celebrate the Texas bounty, Ozarka Water sent me a goodie box of their favorite Texas brands I was excited to try. My boyfriend and I had a date night in to try out some of these products. Here are quick instructions for two of our favorite recipes so you can try it for yourself!

Asparagus and Mushrooms with Yellowbird Sauce

Serving Size: 4

Ingredients:

• 1 cup olive oil
• 1 cup white onion, chopped into small pieces
• 2 medium cloves garlic, minced
• 1/4 cup fresh ginger, minced
• 1 bundle asparagus, each chopped into thirds
• 8 oz mushrooms, chopped (I like Portabello)
• Yellowbird Sauce

Instructions:

1. Heat a pan on medium heat, then add the olive oil.
2. Add  onions and cook until they start browning.
3. Add garlic and ginger. Mix and cook for two to three minutes.
4. Add the asparagus and cook until soft, about five minutes.
5. Add the mushrooms and cook until soft, about three minutes.
6. Remove from heat, serve and add Yellowbird Sauce as desired on top.
7. Enjoy!

Beef Steak with The Spice Kings The Juicy Steak Seasoning

Serving Size: 2

Ingredients:

• 1 pound natural, grass-fed beef steak
• 2 tablespoons grape seed oil
• The Spice Kings The Juicy Steak Seasoning

Instructions:

1. Be sure to take the steak out of the fridge and let it come to room temperature.
2. Heat your flat iron skillet and turn your oven on broil. Skillet is ready when you flick water on it and it sizzles.
3. Rub one tablespoon grape seed oil and then beef seasoning as desired on both sides of the steak.
4. Place your steak on the skillet for one and a half minutes on each side.
5. Put the skillet in the oven for one minute.
6. Take the steak out of the oven and off the skillet onto a plate. Let rest for five minutes.
7. Enjoy!

While we have our go-to recipes, it’s always fun to mix it up with new ingredients. I’m excited to try out all the other products Ozarka provided! Here’s a little more about the products in my Taste of Texas box from Ozarka.

Paqui Tortilla Chips
Paqui is an Aztec word meaning “to be happy,” and their tortilla chips do make me happy! I tried the Very Verde Good, which has a taste of sour cream and salsa verde. It reminded me of tastier Doritos Cool Ranch chips. These chips have no GMOs, no MSG, no trans-fats and are gluten-free. These happy chips originated from Austin, TX.

Snow’s BBQ Sauce
When you’re in Texas, it’s all about barbecue, and Snow’s BBQ was named the best in Texas by Texas Monthly. Located in Lexington, Snow’s BBQ is about an hour outside of Austin, but you can get their original BBQ sauce in stores. Slather this on your favorite cut of meat!

Yellowbird Sauce Jalapeño Sauce
Another Austin, TX original, these natural, spicy condiments go great with anything that needs extra spice. I could see this added to spice up tacos, pho, fried eggs, and more. They come in flavors of Jalapeño, Habanero, or Serrano.

The Jelly Queens Black Garlic Rosemary Sauce and The Spice Kings The Juicy Steak Seasoning
If you need gourmet jams, jellies, spices and sauces, check out The Jelly Queens. This company focuses on handmade small batches with organic and locally grown ingredients. The Black Garlic Rosemary sauce will liven up your dishes and their brand The Spice Kings has a variety of spice mix flavors.

Taste Elevated Sweet & Spicy Mustard Seeds
Time to elevate your charcuterie game with Taste Elevated’s Sweet & Spicy Mustard Seeds! This flavor-packed condiment can also be topped on burgers, sandwiches, meatloaf and dressings.

Ozarka Brand Natural Spring Water
Ozarka is the brand you know and love. From Ozarka water bottles to Ozarka Water Delivery, it’s a company that has been a constant in my life.

Thank you to Ozarka Brand Natural Spring Water for sponsoring this post and supporting our local communities. #FromHereForHere is a campaign to celebrate everything we love about our community!

What are you favorite Texas products? Comment below!

The post Date Night In Featuring Ozarka Water and Texas Products appeared first on Fearless Captivations.

For the 5th Annual Great Food Blogger Cookie Swap, I combined my favorite cookie ingredients – caramel, chocolate chips and butterscotch chips – into one super cookie. You could call it indecisiveness or gluttony. All I say is ‘why not?’ You’re going to love this recipe because this chewy cookie gives you rich, buttery, and bittersweet flavors that perfectly blend sweet and salty.

You can easily adjust the caramel, chocolate chip and butterscotch chip ratios to your liking. I found that the ratios of caramel and butterscotch chips I used in the recipe ensured those rich and buttery flavors weren’t overpowering.

I was excited to participate in my first Great Food Blogger Cookie Swap with 475 other food bloggers around the world! This year was the 5th annual of the event. I received the names of three different bloggers to send a dozen cookies to and I received a dozen cookies from three different bloggers. All participation donations were given to Cookies for Kids’ Cancer, a non-profit organization fighting against pediatric cancer. It was so fun receiving and opening up my cookie packages and the cookies disappeared very quickly after opening. Also, thank you to OXO, Dixie Crystals and Land O’Lakes for being brand partners of the event, for matching the donations of the cookie swap, and for sending bonus goodies to help make my cookies!

I’m craving more of these cookies, so it looks like my family and friends are going to enjoy them this holiday season!

Salted Caramel Chocolate and Butterscotch Chip Cookies
Makes 40 cookies

Ingredients:
1/2 cup unsalted butter, at room temperature
3 tablespoons granulated sugar
3/4 cup plus 3 tablespoons packed light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 cup salted caramel sauce (I used Ree Drummond’s recipe)
2 cups all-purpose flour
1 cup semi-sweet chocolate chips
1/2 cup butterscotch chips
Coarse sea salt (optional, to finish)

1. Pre-heat oven to 350°F and line a baking sheet with parchment paper or a silicon baking mat.
2. In a large bowl, cream the butter and sugars together at medium-high speed until light and fluffy, about 5 minutes.
3. Add egg and vanilla. Scrape down bowl as needed.
4. Lower speed of mixer and mix in caramel sauce until incorporated.
5. Mix in fine sea salt and baking soda until combined.
6. Mix in the flour.
7. Fold in chocolate and butterscotch chips gently.
8. Scoop cookies into 1 tablespoon and place two inches apart on your baking sheet.
9. Bake for 11 to 12 minutes, until golden. It will be soft on the inside.
10. Remove from oven and let rest on the baking sheet for 10 minutes.
11. Sprinkle cookies with coarse sea salt.
12. Transfer to a wire rack to cool completely.
13. Enjoy!

Want more cookie inspiration? Check out #fbcookieswap on Instagram. Happy baking this holiday!

The post Salted Caramel Chocolate and Butterscotch Chip Cookies appeared first on Fearless Captivations.

I’ve made galettes a handful of times in the past year and love the simplicity yet impressive nature of them. The galette is very similar to a pie but more laid-back. Since it is free-form, it’s slightly more forgiving. Galettes embody the word rustic and aligning to the pie, the fall feels like the perfect time to make them. Sometimes called tarts or crostatas, galettes are also very easy to adjust for seasonality by substituting the current season’s fruits, vegetables and flavors.

I’ve been hankering for an apple dessert to welcome fall, and this recipe was quick and easy.

For the pie crust, you can find a ready-to-use, roll-out version in the freezer aisle of your grocery store. I haven’t seen them at HEB but they’re available at Whole Foods and Central Market.

As if you could make this apple galette any better, plop a scoop of vanilla ice cream on that warm sucker, drizzle some salted caramel on top, and sprinkle with crushed pecans.

Apple Cinnamon Galette
Serving Size: 6
Total Time: 1 hour and 15 min
This recipe uses a store-bought pie crust.

Apple Cinnamon Filling

• 3 medium apples
• 1 cup light brown sugar
• 2 tablespoon lemon juice
• 2 teaspoons ground cinnamon
• 2 tablespoons all purpose flour
• 2 tablespoon unsalted butter, cubed

1. Be sure to take out your pie pastry to allow enough time to defrost.
2. Mix apples, sugar, lemon juice, ground cinnamon, and flour in a large bowl, coating the apples. Set aside to soak.
3. Roll out your pie pastry.
4. Preheat the oven to 450 degrees F.
5. Place the mixture (with some of the juices) onto your pie crust. Save the rest of the juices.
6. Scatter your butter on top.
7. Fold the edges of your pastry over the apples.
8. Brush the rest of the mixture’s juices on the edge of the pastry.
9. Bake for 20 to 25 minutes, depending on the timing for a golden crust.
10. Allow to cool slightly.
11. Serve with a scoop of vanilla ice cream and salted caramel sauce.

Here are some great galette recipes from fellow Austin Food Blogger Alliance members.

• Blueberry and Peach Galette by Cooking By Design
• Roasted Tomato, Bacon and Goat Cheese Galette by Spoon and Ink
• Prickly Pear Galette by Natalie Paramore
• Bourbon-Honey Peach Galette by Butterlust

The post Apple Cinnamon Galette appeared first on Fearless Captivations.

I’ll admit: one of the best things about football season is the food you eat while you watch the games. (Did anybody say potluck?!) All the “taste so good but are so bad for you” foods. It’s basically a weekly snack-a-thon habit and I will whole-heartedly indulge, especially if there is seven-layer dip. So, for this party idea round-up, I’m focusing on the food because that’s what’s most important at a football party. You’ll probably agree that football décor can get very cheesy very quickly and half the party (the guys) won’t care about the way things look anyways!

I’ve gathered the best football party food ideas I could find, and while I tried to find the healthiest recipes, I did include a few of my not-so-healthy favorites too. Get in the kitchen because you are going to rock this football season!

I found this “healthy pizza” recipe and I am a fan! I tested it out at my DIY marbling party and made it for dinner one night. It’s very simple to make and an easy way to disguise the vegetables. All it takes is zucchini, marinara sauce, shredded mozzarella, mini pepperonis and Italian seasoning. Fifteen to twenty minutes in the oven later, you’re ready for the game!

Avocado Hummus Dip by Savor Home Blog

7-Layer Dip by Mel’s Kitchen Cafe

Buffalo Chicken Crescent Ring by Pillsbury

Peanut Butter Stuffed Chocolate Footballs by The First Year Blog

Lots and lots of Game Day Recipes compiled by Gimme Some Oven

Touchdown Brownies by The Baker Mama

Chicken Ranch Waffle Sliders by Mom on Timeout

Slow Cooker Buffalo Chicken Sliders by Plain Chicken

Parmesan Garlic Zucchini Chips by Frugal Living Mom

Healthy Spinach Dip by Amuse Your Bouche

Tell me in the comments: What are your favorite football party foods? Who are you cheering for this season?

The post Football Party Food Ideas appeared first on Fearless Captivations.

I couldn’t have had a more perfect first experience tasting gazpacho than I did in Spain two years ago. A traditional Spanish dish, the cold vegetable soup was a refreshing and energizing treat after long days of exploring a city or too many meals of tasty but heavy protein-focused dishes. It was simple yet powerful that hot summer and will always remind me of my special trip and all the amazing food I enjoyed.

I was thinking about the Spanish gazpachos I loved at the same time I was brainstorming creative ways to cook and bake with peaches, and thus, this was how this recipe came about. Tomato-based gazpachos are refreshing as is and this recipe adds depth and a bit of sweetness with the addition of peaches, orange bell pepper, and cilantro. And yes, though I strongly dislike the resulting garlic smell lingering on my fingers, I like how the garlic makes the gazpacho pop.

Peach and Tomato Gazpacho

Makes 4 servings; Adapted from this version

2 large ripe tomatoes, cored and quartered
2 ripe peaches, halved
1/2 medium cucumber, peeled, cut into chunks
1/4 orange bell pepper
1 small clove garlic minced
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
2 tablespoons fresh cilantro
1/2 teaspoon salt
1 teaspoon fresh ground pepper
Orange bell pepper chunks and cilantro, for garnish (optional)

1. Blend all ingredients except for the garnish in a food processor until it is as smooth as possible or to the consistency you’d like. If you want the gazpacho to be smoother, pour it through a fine sieve. I thought it was very smooth already.
2. Pour in a bowl and garnish with orange bell pepper and cilantro.
3. Enjoy!

The post Peach and Tomato Gazpacho appeared first on Fearless Captivations.

I love peaches and I’ve been reveling in peach season. I usually eat them raw and sliced, so I wanted to get creative and share some new, fuller ways I’m enjoying the stone fruit. Today, I’m sharing a peach salad.

As you might remember from my year-long Smitten Kitchen project, salads are not my favorite food category. They’re “simple” to make – toss some ingredients and drizzle with dressing – but requires the right ingredients to make it truly a wow dish. It helps to start with a wow ingredient – peaches! Add in spinach, feta cheese, tomato slices, honey roasted pecans and drizzle the whole thing with balsamic vinegar. Now here’s a salad I don’t mind eating again and again!

Peach Salad with Spinach, Tomatoes, Feta, Honey Roasted Pecans and Balsamic Vinegar
Makes one small side salad

2 handfuls of spinach
1/2 large ripe peach, sliced
1 small roma tomato, sliced
3 tablespoons Feta cheese
Handful of Honey Roasted Pecans
Balsamic Vinegar

1. Make your Honey Roasted Pecans: Heat oven to 350 degrees. Line your baking dish with wax paper and spread the pecans on it. Drizzle your pecans with honey, covering the pecans. Bake for 4 minutes. You can also coat the pecans in honey before putting them on the baking tray.
2. Combine all ingredients except balsamic vinegar in a bowl or stack on a plate.
3. Drizzle the balsamic vinegar.
4. Enjoy!

What ingredients would you put into a peach salad?

The post Peach Salad with Spinach, Tomatoes, Feta, and Pecans appeared first on Fearless Captivations.

In early 2014, the artisanal toast trend showed up on restaurant menus and made headlines. People were baffled about how restaurants were making a slice of warmed and browned bread gourmet and selling it for up to $8. “Those hipsters from San Francisco,” they chuckled. They were on to something though. Chances are, you grew up on peanut butter and jelly or ham and cheese for lunch. As a carb-lover myself, I love toasted bread topped with ingredients like almond butter and banana or almond butter and honey at any time of day. The Spanish have been doing a mini form of it called tapas for years. Eaten open-faced, it’s lunch made into breakfast! All kidding aside and getting to the point, Totes Toast was delightfully the theme of our Brunch Club this month, so we thoroughly explored the beauty of toast. Linda made a savory french toast casserole and Ashley made egg and bacon toast sandwiches.

Touted by athletes and health-focused individuals everywhere, avocado toast was my gift to my Brunchers. One avocado toast included cherry tomatoes and the other was a traditional breakfast toast with bacon and eggs.

The avocado topping is very simple. Cut the avocado in half, scoop the avocado into a bowl and lightly mash the avocado while adding salt, pepper and any other seasonings you prefer. For ours, I also used garlic powder. One half of the largest avocado you can find in the grocery store can be enough for two toast slices.

After your avocado mash is ready, toast your bread, spread your avocado, and add your toppings. Halved cherry tomatoes are an easy topping. Crispy Bacon and an egg made your favorite way is tasty too.

Want more avocado toast ideas? Check these out these avocado toast combinations on Pinterest. There are unlimited combinations!

If you want more ideas to dress up toast, I love this beautiful Toast Post from Butterlust.

What’s your favorite fancy toast recipe? Have you tried fancy toast in the wild? What and where?

The post Perfecting Avocado Toast (Brunch Club Recap + How-To) appeared first on Fearless Captivations.