Christmas is this week, which means New Year's Eve is just around the corner! This year I wanted to post some ideas for an easy at-home New Year's Eve celebration, complete with small plates (so you don't have to cook) and a super simple photo booth backdrop, because it's not a party without a photo booth! 

Rob and I tested it all out last weekend because I just love you guys so much, and I wanted to be sure everything went according to plan.

We poured La Crema's Sonoma Coast Chardonnay and Pinot Noir, as well as their Monterey Pinot Gris, which paired really well with a wide variety of small bites like smoked salmon and charcuterie. I personally love a meal composed of tapas, so this is perfect--and since New Year's Eve parties tend to be later in the evening, I think you can get away with serving less food since most people will just be snacking. 

You can very easily make your own photo booth backdrop with a poster board and some tissue paper--check out the full tutorial over on the La Crema blog! I used some festive metallic tissue paper that I think feels very New Years-y.

This was my first time using a selfie stick and it's my new favorite thing. Rob and I were totally cracking up! And I don't know about you, but I'm not usually one to print out photos, so I just popped the photo booth shots into a collage maker so we could still get that quintessential photo booth strip. Don't forget the props! It's not a photo booth without a big fake mustache.

What are your New Year's Eve plans this year? If you make a photo booth for your party, let me know--I want to see pictures! (And don't forget to visit the La Crema blog for my full New Year's Eve menu and photo booth DIY tutorial.

This is a sponsored conversation written by me on behalf of La Crema. The opinions and text are all mine.

Photos by Rémy Thurston for Freckled Italian.

One of my favorite restaurants in the entire world is conveniently located in Charlottesville, Virginia. Mas Tapas has awesome sangria, fun margaritas, and some of the best food I've ever eaten; and because it's a Spanish place, it's mostly Paleo without even trying.

It's been some time since I called Charlottesville "home," which has given me the opportunity to attempt to re-create some of my favorite dishes from Mas' menu. I'm almost there with a goat cheese and artichoke dip, but it still needs work. The bacon-wrapped dates, however, I hit out of the park on my first attempt (if I do say so myself).

This is one of the easier and still most delicious things you could probably ever make. You don't have to do anything to either of the ingredients, because both ingredients are inherently perfect. I do like to stuff them with goat cheese before wrapping them in bacon, though, because I'm wild like that.

Ingredients:

• As many dates as you want. (I would make 3-4 per person, though.)
• As much bacon as you want. (Each date gets half a slice.)
• Several tablespoons of softened goat cheese. 

Instructions: 

1. Split open each date with a small paring knife and stuff with goat cheese--I like to take a little spoon, get some cheese, and roll it into an oblong ball before just popping it right in.
2. Wrap each stuffed date in about half a piece of bacon. Place on a baking sheet.
3. Bake at 400 degrees for 20-25 minutes, until bacon is cooked through and the whole bite is caramelized. They're going to be really super hot, so give them a second to cool if you can. If not--I understand--just enjoy with caution! They're best when still quite warm. 

This post was originally published in June of 2012, but I've since updated the recipe and wanted to include a new photo. Old comments are kind of wonky since I switched from Blogger to Squarespace, but I now reply to everything right there in the thread.

Photo by Courtney of Sweet C's Designs, when we were in California together this summer.

I very rarely take the time during the week to make a breakfast that isn't a couple of really quick eggs, so when Rob has a day off like he did yesterday for Veteran's Day, I can't resist taking a bit more time and making something a little more special. 

Ingredients:  

• 1 banana
• 1 cup almond flour
• 1/3 cup coconut flour
• 1/2-1 cup coconut milk
• 4 eggs, whisked
• 3 tablespoons coconut oil, melted
• 1/2 teaspoon vanilla
• 1 tablespoon agave nectar 
• the heavy part of a can of coconut milk, refrigerated overnight
• 1 tablespoon pumpkin puree
• 1/4 teaspoon pumpkin pie spice

Instructions: 

1. Turn on your waffle iron.
2. In a large bowl, mix almond flour and coconut flour together. Add eggs, coconut milk, coconut oil, vanilla, and agave nectar. Mix until smooth.
3. When the waffle iron is hot, scoop large spoonfuls of the batter onto the iron. Close it and let it cook for a few minutes, or until the waffle is nicely toasted and you can pick it up with tongs or a spatula. Keep in mind that these are grain free and not nearly as hardy as waffles with regular flour, so you may need to be a bit more gentle.
4. While you're cooking your waffles, combine the heavy white part of a can of coconut milk and the pumpkin puree in a mixer. Blend until it gets thick and add the pumpkin pie spice. If it isn't thick enough, you can store it in the freezer for a few minutes, until the waffles are done.
5. Stack waffles on a plate and top with pumpkin cream. Enjoy with a hot cup of coffee!

Lavazza sent me a couple pounds of their Perfetto roast and it's so delicious on a chilly fall morning with a sweet breakfast like this one. We're spending Thanksgiving here in Charlotte this year (and so are a few of our neighbors and friends), so I'm really looking forward to gathering around the table for coffee and breakfast every morning. It's a year for new traditions, I think, and I think the holidays (and waffles) are a good place to start.

This post is brought to you in partnership with Lavazza.