Georgia Tech vs Syracuse – October 25, 2025

It’s been quite a football season so far! Georgia Tech went undefeated the first 4 games, then they went on the road to play Wake Forest and won big! Next, they came home and faced Virginia Tech and won yet again.

Then last Saturday they played Duke in Durham, NC and WON BIG 27-18!!! WOO HOO!!!! Georgia Tech goes into this Syracuse game 7-0!

Last week’s game kicked off at noon, and unfortunately this week’s game is at noon as well. So that means…a very early tailgate party. We’ll have a delicious brunch and then head to the stadium. Can’t wait!

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KICKOFF TIME: NOON

TAILGATE TIME: 10AM

MENU: BRUNCH

PUMPKIN WHITE CHOCOLATE CHIP BARS

BLUEBERRY SOUR CREAM COFFEE CAKE

THE ULTIMATE FRUIT SALAD

HASSELBACK SAUSAGE BITES

ASSORTED QUICHES

BEST SOUTHWESTERN CHOPPED SALAD

BACON CHEDDAR PINWHEELS

DRINK: Down the Orangemen Punch

PUMPKIN WHITE CHOCOLATE CHIP BARS

(Adapted from thebakingchocolatess.com)

2 cups flour
1 TBSP pumpkin-pie spice
1 tsp cinnamon for some extra spice
1 tsp baking soda
¾ tsp salt
¾ cup unsalted butter room temperature
¾ cup granulated sugar
½ cup brown sugar
1 large egg
1 cup canned pumpkin puree
1 12 oz package Ghirardelli white chocolate chips add less or more as desired.

Preheat oven to 350 degrees F.

Line a 9×13 baking dish with foil, leaving an overhang on all sides and spray with non-stick spray.
In a medium bowl, add flour, pie spice, cinnamon, baking soda, and salt and whisk, then set aside.
Using an electric mixer, cream butter and sugars on medium-high speed until smooth.
Beat in egg until combined.
Add in pumpkin puree and mix until well incorporated.
Reduce speed to low, and mix in dry ingredients until just combined.
Fold in white chocolate chip, saving some for the top of the bars
Spread batter evenly in prepared pan.
Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes.
Cool completely in pan.
Take cake out of pan by pulling on the tin foil on the sides. Cut into squares.

BLUEBERRY SOUR CREAM COFFEE CAKE

For the Cake:

2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)

For the Streusel Topping:

1/2 cup flour
1/2 cup brown sugar, packed
1 tsp ground cinnamon
1/4 cup unsalted butter, cold and cubed
1/4 cup chopped walnuts or pecans (optional)

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or a 9-inch round cake pan.
In a small bowl, mix together the flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the chopped nuts if using. Set aside.
Make the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.
Add the Blueberries:Gently fold in the blueberries, being careful not to overmix the batter.
Assemble the Cake:Spread the batter evenly into the prepared baking pan. Sprinkle the streusel topping evenly over the batter.
Bake:
Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and the cake should feel springy to the touch.
Cool and Serve:Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

THE ULTIMATE FRUIT SALAD

(Adapted from inspiredbycharm.com)

3 cups watermelon peeled and cubed
2 cups red grapes
4 kiwi peeled and chopped
2 cups pineapple peeled, cored and chopped
2 cups strawberries hulled and quartered
2 cups blueberries
2 cups blackberries
½ cup pomegranate seeds

Dressing:

1 tsp lime zest
2 TBSP lime juice
2 TBSP orange juice
1 TBSP honey
1 tsp vanilla extract

Begin by prepping your fruit. It’s essential to cut the fruit into uniform sizes to ensure that each piece is equally coated with the dressing.
To a large bowl add your fruit. Stir gently with a large spoon to combine.
Next, prepare the dressing. To a small bowl add the lime zest, lime juice, orange juice, honey, and vanilla extract. Whisk to combine.
Drizzle the dressing over the prepared fruit. Stir gently to combine.
This fruit salad can be served immediately or covered in plastic wrap and stored in the refrigerator until ready to serve.
Garnish with fresh mint before serving.

HASSELBACK SAUSAGE BITES

(Adapted from Southern Living)

1 lb hickory-smoked sausage (such as Conecuh)

1 1/2 TBSP, plus 1 tsp peach preserves, divided
2 TBSP whole-grain mustard, divided
2 TBSP mayonnaise
1 1/2 TBSP sliced pepperoncini salad peppers (from 1 [16-oz.] jar), finely chopped
1/4 tsp. kosher salt

Prepare oven and baking sheet: 

Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil.

Slice sausage: 

Slice sausage crosswise into 1/4-inch intervals, cutting to within 1/4 inch of the bottom of sausage. (Do not cut all the way through sausage.)

Cut sausage into smaller pieces: 

Slice sausage crosswise again into 16 pieces. Arrange on prepared baking sheet.

Make mustard mixture: 

Stir together 1 1/2 tablespoons each of the peach preserves and mustard in a small bowl.

Spoon mustard mixture on sausage: 

Spoon half of mustard mixture over sausage, making sure sauce gets into crevices.

Bake sausage bites: 

Bake sausage in preheated oven until browned and glazy, 17 to 20 minutes.

Make dipping sauce: 

While sausage bakes, stir together mayonnaise, pepperoncini, salt, and remaining 1 teaspoon peach preserves and 1 1/2 teaspoons mustard in a small bowl.

Add remaining mustard sauce to sausage bites: 

Remove sausage from oven, and brush with remaining mustard mixture. Serve sausage bites with mayonnaise mixture.

QUICHE – I decided to save time and go with store bought quiche here. They are very good and I bought a variety for people to choose from.

SOUTHWESTERN CHOPPED SALAD

(Adapted Fromvalerieskitchen.com)

1 artisan Romaine heart, very well chopped (½-inch pieces) about 3 ½ to 4 cups
15 oz can black beans, rinsed and drained
1 cup frozen corn, thawed and drained
2 small tomatoes, like tomatoes on the vine or Roma, diced
1 orange bell pepper, diced (about ¾ to 1 cup)
½ cup peeled and diced jicama
¼ cup diced red onion
¼ cup chopped cilantro leaves
1 cup shredded pepper Jack cheese
1 large Hass avocado
½ cup jalapeño Ranch salad dressing, like Litehouse brand
Crushed tortilla chips or tortilla strips, optional garnish
Hot sauce, like Cholula, optional for serving

Rinse and drain the chopped romaine well and add it to a large salad bowl. Add the remaining ingredients, through the cheese. Toss until well combined. Garnish the salad with the avocado
Serve with crushed tortilla chips or tortilla strips, jalapeno Ranch dressing, and hot sauce.

BACON CHEDDAR PINWHEELS

(Adapted from Food Network)

Makes 24 pinwheels.

8 slices bacon

6 oz cream cheese, at room temperature

6 scallions, green part only, thinly sliced

Kosher salt and freshly ground black pepper

2 sheets frozen puff pastry (from a 17.3-ounce package), thawed

flour, for dusting

4 oz Cheddar, grated

1 large egg

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Cook the bacon in a large skillet over medium-high heat until crispy, 5 to 8 minutes. Remove to a paper towel-lined plate to drain and allow to cool slightly, then finely chop. Set aside.
In a small bowl, stir together the cream cheese and scallions. Season with salt and pepper.
Unfold the pastry sheets on a lightly floured work surface. Lightly roll each piece of pastry into a 10-inch square. Spread the cream cheese mixture over the entire surface of each piece of pastry, leaving a slight border around the edges. Sprinkle the Cheddar and bacon in an even layer over the top of the cream cheese mixture. Tightly roll each pastry sheet into a log (jelly roll style), then pinch the seam closed and place seam-side down on the work surface.

Using a sharp knife, cut both logs crosswise into 12 pinwheels each, approximately 1 inch thick. Transfer 12 pinwheels to each prepared baking sheet, spiral-side up. In a small bowl, whisk the egg and 1 tablespoon water until combined to make an egg wash. Brush the tops and sides of the pinwheels with the egg wash.
Bake the pinwheels until puffed and golden, 25 to 30 minutes.

I’ll make these in advance. and store in an airtight container and freeze, then transport to the tailgate. Thaw them then serve at room temperature or bake till warmed.

VODKA CITRUS PUNCH (Or Down the Orangemen Punch!)

8 oz citrus vodka (lemon or citron)
8 oz orange vodka
2 gallons ginger ale
15 to 20 star anise, for garnish
Combine all ingredients.
Add ice and serve.
Optional: Garnish with lemon and orange slices. 

OOTD:

Temps are going to be chilly in the morning then rising to the mid 60s. Going with layers. Saw this skirt and had to have it. Will be perfect for the game and with boots/booties all fall. Bought it here.

And pairing it with an old sleeveless sweater that I adore.

Similar ones can be found here and here.

AND I snagged these sneakers on sale here! How adorable are these????

GO JACKETS!!!