Thursday, October 10, 2013

Because You've Had Enough Pumpkin

It's October, and if you're averaging 3 pumpkin spice lattes a week, then this post is for you. I wanted a dessert that was not too heavy, not too sweet, and of course a great presentation piece.

My girl Giada came to the rescue on this one. Raspberry-Ricotta Mousse is the perfect light and airy dessert. Yes, even in the fall.

1 (15-ounce) container whole milk ricotta cheese
1/2 cup raspberry jam
1 cup whipping cream
3 tablespoons powdered sugar
1 cup fresh raspberries

Click here for instructions.

You get about 4-6 servings depending on the size of your individual serving bowls.

Ok, so what are we missing? A cocktail of course!

Whip up a classic champagne cocktail. Grab some champagne, bitters (you can get this at the grocery store), lemons, and sugar cubes. You will need the old fashioned champagne coupes or another glass that has a wider opening for when you crush the sugar cube. Or, soak the cube in bitters, crush, then add to the flute. It's up to you. 

-Drop a sugar cube at the bottom of your glass
-Shake about 4 dashes of bitters on the cube.
-Muddle the sugar cube
-Add champagne
- Peel of a lemon and twist over the cocktail to get the oils and flavor

Bottoms up, people!

Wednesday, September 18, 2013

Scenes from Brooklyn

It's been almost 6 weeks since my mother/daughter weekend in NYC. A few extra pounds later, thanks to Bouchon Bakery each morning, and I'm missing those city streets. I'll admit I wanted to channel my inner Hannah, Marnie, Shoshanna, and Jessa by visiting Williamsburg, Brooklyn. We decided to plan our Brooklyn visit around the acclaimed Brooklyn Flea Market. From Kent Street to the variety of shops and cafes on Bedford Avenue, I now have a special place in my heart for New York's "other borough."

We've arrived!

My sweet sister-in-law and new Manhattan resident joined mom and I for the day.

New Orleans transplant with awesome shirt.

We were told by a few locals that if you want a great brunch in the area, then you want to visit Rabbithole. It was well worth it. 


Monday, August 12, 2013

Salted Caramel Chocolate Cookie Bars

Salted Caramel Chocolate Cookie Bars....whew, say that three times fast.  

I'm sharing with you a recipe I tried out from one of my most favorite bloggers, Jenna Beaugh of Eat, Live, Run- a southern girl turned Sonoma County yogi, chef, and author. They were a yummy curveball to your usual sweets. Think homemade Twix. Click here for her recipe. 

Wednesday, July 31, 2013

How Do You Sip Your Bubbles?

So, just how do I get one of these? Is there a number I can call? Is there an installation fee?

How do you like your champagne?
-Orange Juice 
-Cranberry Juice
-Peach puree for a Bellini (recipe)
- Kir Royale (recipe)
-Classic Champagne Cocktail (recipe)
-French 75 (recipe) personal favorite

Thursday, July 25, 2013

Fruits of the Earth

Last weekend we visited some friends in Nashville and ended up coming home with a plethora of veggies from their garden. I'm kicking myself, because I forgot to snap a photo of their adorable little garden scene.

I came home to an overflow of cherry tomatoes from my little tomato plant. So, what's a girl to do with all these tomatoes?

I am not your token vegan or anywhere near a paleo pusher, but this veagan recipe turned out to be absolutely delicious.

With the vine ripened tomatoes I decided to whip up the vegan, roasted tomato soup and with the cherry tomatoes, my signature bruschetta for girls night.

Roasted Tomato Soup:
-2 lbs vine tomatoes 
-1 sweet onion, chopped 
-1/2 tsp sea salt + 1/4 tsp pepper 
-1.5 Tbsp dried Italian herb blend 
-a few sprigs of fresh thyme 
-2 Tbsp lemon juice 
-2-6 Tbsp extra virgin olive oil 

-2 cloves of garlic

1.) Preheat oven to 400 degrees. 

2.) Add tomatoes to a roasting pan and chop and add onions to pan. 



3. Add the lemon juice, olive oil, Italian seasoning, fresh thyme sprigs, optional garlic cloves and sea salt to the tomatoes and onions. Add in the fresh thyme. You will remove the thyme stems after roasting. The liquid should form a shallow pool for the veggies to soak in as they roast. You can use more or less olive oil depending on how rich you want your soup - as the excess liquid will be poured into your soup blend. 

4.) Roast 45 minutes-1 hour

5.) Literally, throw it all into a blender and Boom! You're done. 

Cherry Tomato Bruschetta:

-1 loaf of french bread
-Olive oil for brushing on sliced bread
-Shredded Mozzarella cheese
-Fresh Basil
-Balsamic Vinegar 

1.) Slice the bread and place on cookie sheet and brush with olive oil

2.) Preheat oven to broiler and toast bread for 5-10 minutes

3.) Slice cherry tomatoes in half and place on toasted bread, add shredded cheese, and drizzle with balsamic.

4.) Place back in oven for cheese to melt and tomatoes to cook a bit. Around 5 minutes.

5.) Sprinkle with basil

Now, don't think you're getting out of here before we talk about cocktails, infused ones at that. 

Infused Vodka: 
-mason jar
-vodka (your choice)
-rosemary (or mint would be nice too)
-1.5 lemons

You can get more creative with other fruits, but this seemed like a refreshing option that you could pair with tonic, lemonade, lime juice, etc.

It should sit in a dark area for about 3 days, but I couldn't wait that long. 

For the cocktail:

-2 ounces of infused vodka
-4 ounces lemonade
-sprig of rosemary (optional)

You've got the cocktail, the hors d'oeuvres, now just add friends!


Monday, July 8, 2013

Art of The South

Buy local they say! Below are some of my favorites, and some that are featured in my own home. Most of the artists are from below the Mason-Dixon, but the lone ranger who is not still has a certain southern-romantic flair to her artwork. We won't tell you who she is, but we'll say a quick, "well, bless her heart" instead. 

Clair Elsaesser of Tastes Orangey  has a home on many walls in my home.

The Old Try with it's edgy and creative flair.

This Oxford artist, Bradley Gordon, has his art displayed in Billy Reid.

 Lulie Wallace updates you when she has prints available, but also features originals.