Tiramisu

The perfect dessert for a Monday?

Anything involving espresso … ie: tiramisu.  

A few weeks ago, my sweet friend (& work buddy) Eleonora, spent Sunday with me whipping up this delicious dessert for our office. Eleonora is from Italy so she is the perfect person to make tiramisu with, not to mention she’s just so much fun to be around. I could listen to her stories and wisdom all day! 

We aimed to be authentic as possible, even ordering a moka pot to brew the espresso with. Any chance I have to cook (or live) like an Italian, I’ll gladly take it!

Though we did encounter a minor mishap with the cream and mascarpone mixture (I accidently over whipped, making butter), the overall recipe was fairly simple.

PS – my advice for creating the smooth filling is to whip the mascarpone first (medium speed) and then slowly pour in the heavy cream. Scroll down for the full recipe!

Our tiramisu was a total hit with our office so if you’re in need of a crowd-pleasing dessert, I definitely recommend adding this to your menu!

Tiramisu
Serves 12
creamy and caffeinated - a dreamy dessert!
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Ingredients
  1. 8 egg yolks
  2. ½ cup sugar
  3. ¼ cup Kahlua or other coffee liqueur (optional)
  4. pinch salt
  5. 16 oz. mascarpone cheese
  6. 2 cup heavy cream
  7. 6 pkgs lady fingers or savoiardi
  8. 5 cups hot brewed espresso (you may need more or less)
  9. ¼ cup unsweetened cocoa powder or grated bittersweet chocolate
Instructions
  1. Place the egg yolks, sugar, Kahlua, and salt in the top of a double boiler or a large bowl set over a simmering water bath. Whisk the contents constantly for 6 minutes until it becomes thick and leaves a ribbon on the surface when you lift the whisk out of the bowl. For egg safety, the temperature should reach 160°F.
  2. Remove from the water bath and set the bowl on ice to cool. Stir it occasionally.
  3. Using a stand mixer with a whisk attachment, beat the mascarpone cheese on medium speed until fluffy.
  4. Slowly pour in the heavy cream and continue mixing on medium speed until you reach stiff peaks.
  5. When the egg mixture is completely cooled, fold the whipped mascarpone and cream mixture into the egg mixture.
Assembly
  1. Dip each lady finger one at a time into the espresso and arrange in a single layer on the bottom of your pan.
  2. Spread a third of the mascarpone filling over the lady fingers. Dust the top with cocoa powder.
  3. Repeat each step until you have 3 layers.
  4. For the top and final layer, you can spread the remainder of filling or if you’re feeling a little adventurous, pipe the filling decoratively until the dish is fully covered.
  5. Dust the top with cocoa powder and chill for 24 hours to let the flavors meld and for the dessert to firm up.
Notes
  1. We left the coffee liqueur out but used a little bourbon-infused vanilla extract and really good espresso – both offering a delicious flavor.
Gin & Jewels http://www.ginandjewels.com/

Lemon Blossoms

When life gives you (a bowl of) lemons (that are nearing expiration)…

…make Lemon Blossoms!

Last week, I realized I needed to use up my lemons before they went bad. Surprisingly, I opted for a sweet treat over lemonade (or a cocktail – gasp) and remembered a delicious recipe my sister had shared with me years ago. These little bites of pure lemony bliss are best when baked in mini muffin tins – making them bite size and extremely dangerous. 😉 Scroll down for the recipe!   

Lemon Blossoms
Yields 2
bites of lemony bliss
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Prep Time
20 min
Cook Time
12 min
Prep Time
20 min
Cook Time
12 min
Ingredients
  1. 18½ oz. package yellow cake mix
  2. 3½ oz. package instant lemon pudding mix
  3. 4 large eggs
  4. ¾ cup vegetable oil
Glaze
  1. 4 cups powdered sugar
  2. 1/3 cup fresh lemon juice
  3. 1 lemon, zested
  4. 3 Tbsp. vegetable oil
  5. 3 Tbsp. water
Instructions
  1. Preheat the oven to 350F.
  2. Grease your mini muffin tins with cooking spray or butter.
  3. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth. Pour a small amount of batter, filling each muffin tin half way.
  4. Bake for 10-12 minutes.
  5. Once the cupcakes are baked, turn out onto a tea towel.
  6. To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water.
  7. Mix with a spoon until smooth.
  8. Dip the tops of the cupcakes into the glaze while they are still warm.
  9. Place on wire racks with waxed paper underneath to catch any drips.
  10. Let the glaze set thoroughly, about 1 hour, before storing in an air tight container.
Adapted from Paula Deen
Adapted from Paula Deen
Gin & Jewels http://www.ginandjewels.com/

 

Crudites & Carrot Mimosas

Crudité is like charcuterie’s West coast, vegetarian cousin.

ie: a beautiful platter of raw or lightly blanched vegetables that are frequently served as an accompaniment to dips.

While a meat and cheese board is always a crowd pleaser, it never hurts to rotate in some veggies. With Easter this weekend, I wanted to share some appetizer inspiration. For my platter, I chose colorful carrots, thinly sliced cucumbers, snap peas, heirloom tomatoes, broccoli, cauliflower, endive leaves and sweet mini bell peppers.

The options are endless when it comes to arranging your spread, but my general rule of thumb is to start on the on corners and work your way in. I also like to layer cutting boards and use small bowls to add a little dimension. 

Serve your crudités with carrot & orange mimosas and you’ve reached your daily veggie intake with a little bubbly too. 😉 Happy Easter!

Candied Conversations

Why spend 2+ hours making homemade candy conversation hearts when you get pick some up at Target?  

Because you can customize the messages (i.e.: “love you more than vodka“). That’s why. 😉

Candy hearts are one of my favorite sugary treats – right up there with Blow Pops and chewy Sprees. Everyone has their vice, right? The mix of nostalgia that comes with these Valentine classics and the fact that they are homemade, make them the perfect gift for your students, galentine or even co-workers. The recipe itself is super simple (the kneading is time consuming) but all in all it’s totally worth having creative control over the colors, flavors, and copy. Scroll down for the recipe!

| cookie cutter |

Homemade Conversation Candy Hearts
Yields 60
if homemade means organic, these are organic
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Ingredients
  1. 1 ½ tsp. unflavored gelatin powder
  2. ½ cup clear soda
  3. 6 cups powdered sugar
  4. food coloring
  5. flavored extract
Instructions
  1. In a mixing bowl, dissolve gelatin in soda (I used Sprite).
  2. After about 5 minutes, set the bowl over a pot of simmering water to melt the gelatin completely (until you cannot see any granules).
  3. Using an electric mixer, mix in the powdered sugar 1/2 cup at a time.
  4. Keep adding the powdered sugar until you have stiff fondant-like dough, it will be somewhat sticky.
  5. Dust a clean surface with powdered sugar and begin kneading the dough. You may need extra powdered sugar to fight the dough’s stickiness.
  6. Divide dough to your desire – depending on how many color/flavors you want to make.
  7. Add in extras (I used mint and almond, separately) and food color. Continue to knead until the color is fully incorporated.
  8. Taste the dough to make sure the flavoring is to your liking.
  9. Roll the dough to a ¼ inch thickness and cut in to desired shapes using cookie cutters*.
  10. Lay out the candies on a baking sheet, lined with parchment.
  11. Let dry for 48 hours, flipping over the candies occasionally to ensure even drying on both sides.
  12. Once candies are completely dried out and hard, use edible markers to add your messages.
Notes
  1. *I used a 1 inch heart-shaped cookie cutter and had plenty of room to write fun messages.
Gin & Jewels http://www.ginandjewels.com/

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More Valentine DIY’s – here & here.

| cellophane baggies |

 

Dirty Bird Nachos

As promised, I wanted to share another Super Bowl recipe in honor of the Atlanta Falcons taking on the Patriots this Sunday.

Say hello to these cheesey, spicy and slightly peachy layered chicken nachos. Chicken nachos are a classic that I’ve unintentionally ignored over the past several years. I used to eat chicken nachos at El Toreo in my hometown at least once a week during high school. Saying that out loud makes me feel a little embarrassed.  I digress.

If you love a spicyxfruit type of heat (think mango habanero) – you will love this recipe.  Scroll down for more!

Dirty Bird Nachos
Serves 4
"Rise up!" - Nachos
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 1lb chicken breast or tenders
  2. salt, pepper, chili powder to taste
  3. 4 Tbsp. olive oil*
  4. 6 flour or corn tortillas
  5. 3 Tbsp. unsalted butter, melted
  6. zest of 1 lime
  7. ½ cup peach preserves**
  8. 1 Tbsp. Sriracha
  9. 1 ½ cup mild cheddar cheese
  10. ½ cup parmesan cheese
  11. 6 oz. goat cheese
  12. 2 jalapenos, sliced
  13. 1 small shallot, diced
Instructions
  1. Preheat oven to 325°F.
  2. Drizzle 3 Tbsp. olive oil over chicken and season with salt, pepper, and chili powder.
  3. Bake chicken for 15 minutes or until fully cooked.
  4. Once chicken is cooked and cooled, slice or shred and set aside.
  5. Increase oven temperature to 425°F.
  6. To make the chips, cut each tortilla into 6 triangles and place on a baking sheet in one even layer.
  7. Mix together melted butter, 1 Tbsp. olive oil, lime zest, pinch of salt and pepper. Drizzle or brush mixture over each chip.
  8. Bake chips for about 8 minutes or until golden and crispy.
  9. For the spicy peach “toss sauce,” add peach preserves and Sriracha to a sauce pan and bring to a simmer.
  10. Pour warmed sauce over chicken and toss until completely coated.
  11. Begin layering ingredients in a cast iron skillet – chips, shredded cheeses, crumbled goat cheese, shallots, chicken and jalapenos. Repeat 3 times (ending with cheese) for 3 layers.
  12. Bake nachos at 425°F for about 10-12 minutes or until cheese is melted and bubbly.
  13. Dig in!
Notes
  1. *I used a blood orange-infused olive oil, but good ol’ EVOO will work just as well.
  2. **Since peaches are not currently in season, preserves or an excellent alternative. I used peach mango preserves but any sweet fruit preserve will work well.
Gin & Jewels http://www.ginandjewels.com/

 

Sriracha Maple Wings

True story: I shot this “Super Bowl” recipe a few weeks ago, thinking it wouldn’t matter that it wasn’t team-themed because it’s not like Atlanta would be in the Super Bowl or anything…

I’ve never been so glad to be so wrong. The Falcons are headed to Houston, y’all!

Before you guys think I don’t have any hometown spirit – I do. Truthfully, I hadn’t been paying attention to our wins. Also, I love the Patriots and had always planned on cheering them on come February 5th. However, as a faithful ATLien, I will be channeling my inner Samuel L. Jackson and rising up to all of Matt Ryan’s (& team’s) glory.

Woah. That is the most football-y paragraph I’ve ever written. Moving on to the wings…

This recipe marries two of my favorite flavors (sweet & spicy) and is so easy to whip up. All very crucial qualities when feeding a crowd of football fanatics. Scroll down for the recipe!

Maple Sriracha Wings
a staple amongst football fanatics
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Ingredients
  1. 2½ lbs chicken wings
  2. 1 cup flour
  3. 3 Tbsp ground ginger
  4. ¼ tsp cayenne pepper
  5. 2 tsp salt
  6. ½ tsp black pepper
  7. 2 eggs
  8. 3 Tbsp water
  9. 2 Tbsp Sriracha
  10. ¾ cup pure maple syrup
Instructions
  1. Preheat oven to 375°F.
  2. Sift together the flour, ground ginger, cayenne pepper, salt and pepper to make your dredging mixture.
  3. To make the egg wash, whisk together the water and eggs.
  4. Dip each wing into the flour mixture, followed by egg and finish by dredging the wing back into the flour again.
  5. Lightly oil a baking rack and place on top of a baking sheet.
  6. Arrange wings on the baking rack and spray or drizzle the tops of the wings with a little more olive oil.
  7. Bake at 375°F for about 45 to 50 minutes, flipping the wing pieces half way through the cooking time.
  8. When the wings are crispy and fully cooked toss them into the *Maple Sriracha Sauce.
  9. *While the wings are baking, prepare your sauce by slowly simmering together the Sriracha and maple syrup. Let the sauce reduce to about a half cup.
Gin & Jewels http://www.ginandjewels.com/
PS – Now that my Dirty Birds are headed to the Super Bowl, I feel like it’s necessary to honor them with a special recipe of sorts – so check back next week for some more Super Bowl party inspiration!

Hello from Highland, North Carolina

Cheers to another girls weekend in the books!

If you can’t already tell from previous trips I’ve posted about, my friend group is made mostly of very organized planners. We send out “save-the-weekend” emails months in advance, meal plan, research restaurants and make reservations – I guess you could say we’re professional vacationers at this point. 😉 Even with some planning involved, our weekend in Highlands was super low-maintenance, with athleisure and pajamas being our primary uniform. We even canceled our Saturday night dinner reservation to watch football and eat pizza – it was wonderful!

One of our best tricks for keeping the weekends fuss free and easy going is divvying up the meals. I volunteered to make an appetizer and cocktail for Friday. I’d been itching to test out a recipe from my new cookbook (thanks, Sissy!) and thought our mountain weekend would be the perfect opportunity. Naturally, I chose something bacon-based.

I put together a platter of crostinis with whiskey bacon jam, Brie cheese and pear. Talk about a crowd-pleaser. I made the jam the day before, stored in a mason jar and packed all the fixings to whip up the crostinis Friday evening. Scroll down for the recipe! 

For the cocktail, I mixed up an herbal + citrus rendition of a Moscow mule – unofficially coining it The Highland Mule. I combined all the ingredients in a pitcher, set out some rosemary and sliced grapefruit for garnish, and kept ginger beer close by in the fridge to top everything off. Both treats were delicious and more importantly, easy to travel with. 

Whiskey Bacon Jam
spreadable bacon is the new kale
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
Ingredients
  1. 1.5 lbs thick cut, peppered bacon
  2. 3 medium shallots
  3. 3 gloves of garlic
  4. 3/4 cup brewed coffee
  5. 1/3 cup whiskey
  6. 1/3 cup light brown sugar
  7. 4.5 Tbsp maple syrup
Instructions
  1. Chop bacon into 1-inch pieces and cook completely in a heavy-bottomed skillet over medium-high heat, stir occasionally.
  2. Use a slotted spoon to remove the bacon from the pan and place on a paper towel-lined plate.
  3. Pour out all but 1 Tbsp of bacon grease and add chopped shallots and mince garlic.
  4. Saute shallots and garlic until translucent, about 5 minutes.
  5. Slowly pour in the brewed coffee, whiskey, light brown sugar and maple syrup. Stir well.
  6. Bring mixture to a boil and then turn heat to low, simmering for about 1 hour. Stir occasionally.
  7. Once the mixture has thickened and is almost glazelike, remove the pan from the heat and let cool for about 10 minutes.
  8. Combine mixture and cooked bacon in a food processor or blender.
  9. Pulse until the mixture is a spreadable consistency, with visible bits of bacon.
  10. Store in an air tight container in the fridge.
  11. For the crostini - spread jam on to toasted rounds of a French loaf. Top with slices of Brie cheese and pear.
  12. **This recipe yields about 7 oz. of jam.
Notes
  1. The jam is good in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Adapted from Ultimate Appetizer Ideabook
Adapted from Ultimate Appetizer Ideabook
Gin & Jewels http://www.ginandjewels.com/

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The most special part of the weekend was hiking to Sunset Rock, where our dear Allison is getting married this April (this was her first time seeing the ‘venue’!). We poured champagne, Alli made a toast and tears may or may not have been shed.  It seems the older we get, the more sentimental we become. I think we all cherish these weekends because we know in a few short years it will be husbands and children occupying most of our time and girls trips will be few and far between. So until then, we’ll load down the car with cases of wine and pimento cheese and trek to any city, cabin, condo we can!

Check out our first girls trip to Highlands, NC here and last year’s staycation here!

P.S. Don’t forget to check back this afternoon (3 pm EST) for an exciting giveaway! 

Fave Five: Seasonal Snacking

We’re practically 10 days away from Christmas and I’m over here just hoping I can Amazon Prime my way through the 25th. 

I’m assuming some of you may be in the same boat. So for the third installment of Fave Five, I’m recapping some of my best holiday nibbles (& cocktail) to accompany your online shopping binge. And when the delivery man fails you – hopefully he won’t…but if he does – you can gift homemade treats and spread some Christmas calories cheer.  

| Winter White Martini

| Sissy’s Sausage Balls

| Christmas Crostinis

| Caramel Bacon Popcorn

| Chocolate-dipped Fortune Cookies

For more holiday merriment, check out this fun DIY.

Spiked Hot Xoco

Sometimes all you need in life is a warm cup of hot cocoa with homemade marshmallows and a splash of Baileys. 

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…Or a heavy pour of Baileys – it’s up to you and I don’t judge. 

While fall may be my favorite season, the holidays are my favorite time of year. As we pulled out the Christmas décor and blasted Glow in the living room it only seemed fitting that we sipped a hot toddy as well. So just in time for the cold weather, let me introduce you to your new favorite nightcap – Spiked Hot Xocolatl. 

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I chose to upgrade the standard hot cocoa ingredients with Xocolatl’s Vanilla & Cinnamon Spiced Drinking Chocolate and homemade marshmallows. (Bailey’s was a no brainer – anytime you have a chance to add Irish cream to anything, do it.) Homemade mallows are optional but I highly recommend taking the time to whip up a batch. They’re easier to make than you would think and keep well. They also make great treats for teachers, co-workers, neighbors… hell I’m sure the mailman even loves marshmallows. 

I followed Ina’s recipe and the results did not disappoint. Proof that when you have a stand mixer and a pound of confectioners sugar, you can accomplish anything.

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| ingredients include sugar, vanilla, corn syrup and unflavored gelatin |

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Spiked Hot Xoco
Serves 1
proof that everything is better with Bailey's
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Ingredients
  1. 1 cup almond milk (or cow's milk)
  2. 3 tablespoons drinking chocolate
  3. splash of Bailey's Irish Creme or heavy cream
  4. optional: homemade marshmallows, candy canes, whipped cream
Instructions
  1. Warm milk and drinking chocolate in a pot on the stove. Stir well.
  2. Add a splash of cream if desired.
  3. Serve in a festive mug and top with garnishes.
Gin & Jewels http://www.ginandjewels.com/

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May your holiday season be warm, bright and tad bit tipsy. 😉 

xo Bree

Easy as (Chocolate) Pie

Monday’s are hard but chocolate pies don’t have to be. 

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A few weeks ago, Stacey, Abbye and I put on our best domestic aprons and made Sunday dinner.  While Stacey roasted an entire chicken (recipe here) and Abbye whipped up a delicious batch of dressed up brussels – I took the easy (less healthier) route with a no frills chocolate pie. Don’t let its boring appearance fool you. I’m sure you’re like – “Bree, couldn’t you have added some whip cream or chocolate shavings to spruce it up a bit? You lazy thing you” Well, I could have but when you’re serving it with Jeni’s Ice Cream, no other additions are needed. 😉  

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Whether your pulling together a last minute dinner party or just having a mid-week chocolate craving, this recipe is easy as pie. 

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Chocolate Pie
Serves 6
a lazy girl's guide to chocolate pie
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Cook Time
35 min
Cook Time
35 min
Ingredients
  1. 1 pie shell
  2. ¼ cup flour
  3. 1 cup sugar
  4. 3 tablespoons cocoa powder
  5. ½ cup butter (1 stick)
  6. ½ teaspoon vanilla extract
  7. 2 eggs
  8. pinch of salt
Instructions
  1. Preheat oven to 350 degrees F.
  2. Melt stick of butter and let cool.
  3. Mix all ingredients together in a bowl.
  4. Pour batter into a pie shell and bake for about 35 minutes.
  5. Top with a scoop of your favorite ice cream and enjoy!
Gin & Jewels http://www.ginandjewels.com/

xo Bree

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Brownies with a Secret

Remember that one time when I made avocado ice cream?

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Well, I’m back with more hidden veggie antics with a brownie recipe.

These chocolatey muffin-shaped treats are perfectly fudgey and have the vaguest hint* of “something” (read: zucchini) extra. They’re free of flour and even include a banana, so technically you’re getting fruit and veggies – winning. Now you don’t have to feel too guilty when you indulge in a brownie.. or four. 

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*Full disclosure – Stacey immediately recognized the zucchini when I had her taste test. But to my defense, the girl eats zucchini like 4 times a week. My other roomie, Kerry, was a little more impressed and couldn’t initially pinpoint what the secret ingredient was. I’m a tough critic when it comes to brownies and these were a win for me. So I’m calling it 2-1, zucchini brownies are the new thing! Scroll down for the recipe. 

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Chocolate & Zucchini Brownies
Yields 12
for when you need to eat healthy but really need to have chocolate too
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. ½ cup creamy peanut butter (or any nut butter)
  2. 1 large (very ripe) banana
  3. 1 large egg
  4. ¼ cup brown rice syrup (or honey)
  5. ¼ cup unsweetened cocoa powder
  6. 2 tablespoons chia seeds (or ground flax seeds)
  7. 1 teaspoon vanilla extract
  8. ½ teaspoon baking soda
  9. 1 cup zucchini, shredded and squeezed of excess liquid
  10. ¼ cup mini chocolate chips, plus an extra handful
Instructions
  1. Preheat oven to 375 degrees F.
  2. Using a cheese grater, shred 1 zucchini and squeeze/drain the excess liquid. Set aside.
  3. Combine all ingredients except zucchini and mini chocolate chips in a blender or food processor.
  4. Blend until the batter is smooth.
  5. Fold in zucchini and 1/4 cups of the mini chocolate chips.
  6. Prep a muffin tin with non-stick spray and fill each muffin tin about 3/4 of the way full.
  7. Top with the remaining mini chocolate chips.
  8. Bake for at least 30 minutes or until the tops are set.
Gin & Jewels http://www.ginandjewels.com/

xo Bree

 

Avocado Ice Cream

For my friends who always order extra guac…

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…this recipe is for you. 

If you’re like “ew, WTF, avocado ice cream!? No thanks, I prefer my desserts sweet and chocolatey.” – then stop reading and go here. 😉

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For those of you who are still with me – this recipe is a 4-ingredient, vegan delight. It’s extremely simple to make and doesn’t even involve an ice cream churn. With that being said, it freezes very hard so I find it best served after being chilled for about 4 hours. Anything longer and you may have to let it thaw a bit before digging in. I topped mine with semi-sweet chocolate chips and coconut flakes but roasted pistachios or dried cherries would also be delicious. 

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Avocado Ice Cream
Serves 6
a guilt-free, frozen treat for those of us who always order extra guac
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Prep Time
20 min
Cook Time
4 hr
Prep Time
20 min
Cook Time
4 hr
Ingredients
  1. 2 avocados
  2. 1 can of coconut milk (13.5 oz)
  3. 1 teaspoon of lime juice
  4. 1/3 cup of brown rice syrup
  5. optional toppings: chocolate chips, coconut flakes
Instructions
  1. Place the can of coconut milk in the fridge overnight.
  2. Cut the avocados in half, remove the pit and spoon out the avocado flesh.
  3. Blend the avocado and lime juice together in a food processor until its smooth and creamy.
  4. Open the coconut milk can upside down, so that the hard cream is on the top.
  5. Spoon out the coconut cream (until you reach the coconut water).
  6. Whip the coconut cream in a bowl with a hand mixer until it's soft and whipped.
  7. Fold in the avocado cream and brown rice syrup. Mix until fully incorporated.
  8. Spoon the ice cream into a freezer-safe container.
  9. Place the container in the freezer for at least 4 hours.
Gin & Jewels http://www.ginandjewels.com/
 Bon appetite! 

xo Bree

Peach & Goat Cheese Tarts

Anyone else tend to over purchase at farmer’s markets?

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<<raises hand>> I start thinking about how early the vendors had to wake up and how far they had to drive to come set up their freshly harvested goods. Once they make eye contact with me – I’m toast. Next thing you know, I’m on my way home with a tote full of fresh produce, a pound of cheese and 3 varieties of kale, all of which will probably go bad in 3 days.

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So if you find yourself suffering from FMOD (farmer’s market overdose), I have an easy recipe that utilizes your bushel of peaches and farm-raised goat cheese. 😉

P.S. It also involves my favorite kitchen staple, puff pastry.

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Peach & Goat Cheese Tarts
Yields 12
Puff pastry is the vehicle for literally everything.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 2-3 peaches
  2. 4 oz. goat cheese
  3. 2 sheets of puff pastry (1 box)
  4. cracked pepper
Instructions
  1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Cut pastry, using a round cookie cutter or glass, into 12 4-inch circles and place on lined baking sheet.
  3. Prick each round with a fork and spread a spoonful of goat cheese leaving a ½ inch border.
  4. Top with peaches and a sprinkle of freshly ground black pepper.
  5. Bake for 20 to 25 minutes or until the pastry is puffed and golden and the peaches are soft.
  6. (Optional) Drizzle with honey right before serving.
Gin & Jewels http://www.ginandjewels.com/

Enjoy!

xo Bree

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Fave Five: Apps

For this month’s installment of “Five Faves,” I’m throwing it back to a few of my best crowd-pleasing recipes.

Cooking for a group can be stress inducing or super fun if you enjoy entertaining. Either way, I think it’s best to have a several go-tos up your sleeve, ready to whip up with little effort. These recipes have been tried and tested on multiple occasions and always get rave reviews. Hope they can help set the menu for your next gathering!

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| Pear + Prosciutto Crostinis |

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| Goat Cheese Stuffed Dates |

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| Caramel Bacon Popcorn |

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| Chili Spiced Mango Wings |

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| Bailey’s-infused Mousse |

 

 

Check out last month’s Fave Five (cocktails!) here.
xo Bree

Watermelon Wedges

Fall has its pumpkin spice and summer has its watermelon. 😉

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I usually find myself with a packed social calendar come June and July.  Which usually has me looking for fuss free recipes when I’m in need of a party dish. So for 4th of July, I’m serving a summertime staple in the form of a reconstructed watermelon & feta salad. It’s super simple, feeds a crowd and most importantly, is deliciously refreshing.  While there are many renditions of a W&F salad, my favorite includes fresh mint, red onion and a balsamic drizzle. Slice, top, slice again and you’ll have these cute melon wedges ready to serve.

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God Bless America and God Bless watermelons, ya’ll (in my best Cordele accent).

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xo Bree