Tasty Travels: NYC {Part 2} & "Hamptons Club" Sandwich

 

Part 1 of my post about my very first trip to NYC was long, it's true. But there's a lot more to tell. So, if you're game, I'll continue down memory lane and you can come along for the ride.

I left off at the morning after our night out in the city and a raucous time at McSorley's. While we were all feeling like death dragging a little the next day, we had to get up bright and early in order to catch the Hamptons Jitney for our impromptu visit to the Hamptons.

I really wanted to spend another day {or 5} in the city, but I also knew it was a fun opportunity to get to check out the Hamptons {on Labor Day weekend, no less} and stay in our friend's summer house rental. I had no idea what to expect.

We arrived at a beautiful {albeit slightly neglected}, classic shingle style home, which I was told had belonged to an artist at some point. After taking a look around at some of the unique details in and around the home, I was convinced it had to be true. I think it takes an artist to find beauty in this:


This was prominently displayed in the back yard. 

My favorite detail was this piece of furniture for wine storage. It reminded me of something out of Alice in Wonderland. Or a Salvador Dali painting. So cool. {I'm not sure if it was made by this company, but the pieces look similar, don't they?}



We spent the day lounging poolside recovering from the day before {well, ok, I was recovering... everyone else wasn't as concerned with liver failure, apparently}. Someone grabbed lunch from a nearby deli and for the first time I was introduced to the concept of adding crisp, sweet slices of apple to a savory sandwich. {I told you this was pre-blogging days... I guess my taste buds weren't as adventurous back then!} 

It was so good that for weeks after our trip I would make a wrap with the same ingredients and take it to work with me. Before we knew it, the day was over and it was time to check out Hamptons nightlife.

Our friends had planned to take us to a place called The Surf Lodge, a popular Montauk spot that I've since then seen on The Travel Channel and mentioned in several places. I was a little worried that I was under dressed for an evening Hamptons outing... after all, when I packed for the trip, I had no idea we'd end up there. But, I was pleasantly surprised to find that unlike what I had envisioned in my head {Ahem Ina. Pearls. Cable knit sweaters. Popped collars, etc., etc.} it was actually a super laid back atmosphere.





Image Source

The Surf Lodge is an interesting spot. It's a bar, restaurant, and hotel all in one. It has a surfer-chic aesthetic mixed with a pinch of modern and a dash of posh. I loved the decor -- lots of white, neutrals, and natural woods & wickers mixed with bright, beachy punches of color. The inside bar and lounge area reminded me of a surf enthusiasts living room, and the outside featured a large wooden deck overlooking Fort Pond Bay and bustling with patrons sidling up to the bar {and each other} for cold libations. We spent some time in each spot, taking in the scenery {and people watching those who wanted to be seen}.



Click links for Image Sources: Left, Top Right, Bottom Right

 They also had a beach area littered with adirondack chairs and logs to sit on, with a bonfire going that was perfect for getting away from the crowd and snuggling up with your guy or gal. I have to admit that as much fun as I was having, I was exhausted and I thought about curling up by the fire and taking a nap. No one seemed to feel the need to do the same, so I sucked it up and stayed awake for the remainder of our night out.

Click links for Image Sources: Bottom Left, Right

The next day we were heading back to Florida, so we didn't have time to do too much other than enjoy the bus ride back and relax.

My first trip to New York City {and beyond} was over, but it was just the beginning of my budding love affair with The Big Apple. It took over a year for me to return, but when I did, I came ready to take on the town -- fork, knife and all. I'll be sharing the highlights of my next {longer} trip in Part 3!

Since I was so inspired by the sandwich I had during my stay in the Hamptons, I thought I'd share a "recipe" for this simple, yet delightful combo. Smokey turkey, sharp cheddar, and tart Granny Smith apple come together to create a light, fresh sandwich reminiscent of the feel of the Hamptons. Add bacon for extra crunch and saltiness, or enjoy as is... but either way, savor every bite!

"Hamptons Club" Sandwich

Inspired by The Hamptons

1 crusty baguette, ciabatta, or favorite roll {I made my own using this recipe}

Dijon mustard

2-3 slices smoked turkey breast {I like the Boar's Head Mesquite}

1-2 slices sharp white cheddar cheese

3-4 slices Granny Smith Apple, thinly sliced

A few leaves spring mix lettuce

2 slices tomato

{Optional} Your favorite jelly, bacon {cooked crisp}, etc.

1. Lightly toast your sandwich roll if desired. Spread the top with Dijon mustard. {I like to spread a little jam on my sandwich, too. It makes for a nice sweet touch. You can also use honey mustard which will have a similar effect.}

2. Place cheese and apple slices over the mustard/jam.

3. Pile some turkey onto the bottom part of the roll. Top with lettuce, tomato, and bacon if using.

4. Combine top & bottom of sandwich... and enjoy!

*This is obviously just a suggestion. Everyone makes their sandwich differently. You can certainly leave out any ingredients you aren't fond of or "build" your sandwich how you like it! But you should definitely try the apple/cheddar/turkey together... so tasty! :)

 



Tasty Travels: NYC {Part 1} & Nutella Gelato

 

When I travel, I love to take note of the places to go and things to eat so I can come back and be a good recommendation resource for anyone who might be visiting the same place. I've done a few travel recaps for you guys from my trips to Key West {Parts 1 and 2}, and Chicago {Parts 1, 2, and Bakery Edition}, and while it certainly took me a while to put them together, I managed to get them posted in a reasonable amount of time.

And then I went to New York City. Like, 4 years ago {and then again twice at the end of last year}. And I was SO excited about it, and did SO much stuff, and was SO overwhelmed by the city {in a good way} that I never sat down to write about my experiences. {I did do a little photo essay type thing here, but that barely breaks the surface!}

Well, my friends, the time has come for me to finally tell you a bit about my adventures in NYC. We'll call this segment, Prep in the City. :)

But, before we go back to the end of last year {one of my best NYC trips yet}, we're going to rewind way, way back to 2009, when I took my very first foray into the Big Apple. Steve and I were visiting his family in Ossining, and planned to spend some time in the city during our stay. So, after a few days in Westchester, we ventured into The Bronx to check out a place that I could only describe as a mecca to his family: Arthur Avenue.

I had heard of this elusive food-lover's paradise for years from Steve's relatives {they lived in New York until the 70's when they moved down to South Florida}. Whenever they'd talk about it, they'd get this dreamy, distant look in their eyes... like they were being transported back to a time and place they were trying to recapture. Whenever they had the chance to visit, they would come back bearing plastic bags filled with gifts from this magical place: loaves of crusty artisan bread wrapped in butcher paper and tied with red and white striped bakers' twine, hunks of Parmgiano Reggiano the size of my head, and links of sweet and hot sausage with a smell so potent it could knock your socks off.

These gifts were highly treasured: They might as well have been blocks of gold excavated from King Tut's tomb.

Anyway, you can imagine how excited Steve and I both were to see this with our own eyes. What we found was definitely a site to behold.

Sausage drying overhead at the Calabria Pork Store

Very quickly, I formed an opinion about this incredible place. Arthur Avenue is a beautiful assault to the senses: smells, tastes, textures, sights that take you back to a place in history where food was a craft that took time and patience and know-how. They do things old school. They are legit. There's no showboating, glossy exteriors, or false facade -- what you see is what you get. And that's exactly what makes Arthur Avenue, Arthur Avenue. 

 

{Steve's little cousin wasn't as charmed as we were by all this... she held her nose pretty much the entire time we were there. I don't know how the kid didn't asphyxiate herself. I'm not gonna lie, though, that pork store was pretty stinky.}

 

This spot, Addeo's Bakery, was much more our speed!

 

So, armed with an understanding of why Arthur Avenue is referred to as "the REAL Little Italy" {and about $100 worth of bread, cheese, and cured meats}, we went along our merry way and continued our New York adventure. {But not before stuffing our faces, of course.}

 

 

Feasting.

The next day, we took a train into the city to meet up with some friends. The plan was to spend the day exploring while everyone was at work, then enjoy an evening out, and possibly gain a tour guide to help us see the sights the following day. Luckily, our friends were ready for us and took us to a great spot for a Korean barbecue lunch.

 

Now, this was pre-foodie/blogger days, so these are the only two pictures I have. And I don't know the name of the restaurant. I also have no idea what we ate. My, my... how times have changed! What I do know is that I was completely enamoured with the experience. The little dishes of sauces, the "barbecue pit" in the middle of the table, the way the food just kept on coming... and eventually covered then entire table. It was magical.

Granted, I had no clue what I was putting in my mouth at the time. Soon after I discovered that this was where I had my first taste of kimchi {which, since then, has become a wildly popular condiment} and my first experience with haemul pajeon. {"Is that a tentacle in my pancake??"} One thing was certain, if Arthur Avenue hadn't already done it, this sealed the deal: I was in love with New York City.

 

With full bellies and our curiosity piqued, we parted with our friends and decided to take on the city, tourist style. To say 'we walked' is a gross understatement. Steve and I, and our friend Ryan who was also visiting that weekend, covered an immense amount of ground in just a handful of hours. We saw Times Square. The Statue of Liberty {from Battery Park}. Wall Street. We payed our respects at Ground Zero. Saw the Empire State Building {though we didn't go up to the top}. An artsy little underground market heaven knows where. We navigated the subways {inefficiently, but still}. Walked Chinatown. And finally, made it to the "other" Little Italy.

 

 

This, dear friends, is where I had the absolute best gelato of my entire existence. I don't know if it was the exhaustion that made it taste so good. Or the fact that I was love-drunk with the city. Or the copious amounts of Nutella that swirled throughout the sweet, creamy treat. Right there, standing in the middle of Mulberry Street, I took a little bite of heaven. {And it came from Ferrara Bakery.} 

 

Steve literally asked me if I was ok because, for the duration of my gelato experience, I didn't speak one word. Which is rare for me, y'all.

 

I am still amazed when I think back to how many miles we must have trekked that day.

 

As spent as we were, there was no way were were going to get away with laying low for the night. Nope, not with our friends. They were raring to go and ready to show us a good time. And they definitely followed through with their plans.

We arrived at McSorley's Ale House, and I wondered what in the world they were thinking. When I pictured "going out" in NYC, I envisioned swanky lounges and sleek bars. McSorely's was the polar opposite. But, never being opposed to new experience and a good bar {which is more my style than a pulsing night club, anyway}, I willingly went along for the ride and, as a result, has one of the most entertaining evenings of my life.

 

McSorley's is the oldest continuously run bar in New York City. Within its walls is one big, drunken history lesson. When we visited, there was a layer of dust about 3 inches thick covering just about ever surface that was out of arms reach. Dust that had been accumulating since its opening in 1854. The walls were plastered with historic memorabilia, the floors sprinkled with sawdust, and the tables full of patrons sipping light or dark beer {that's all they serve, folks} out of miniature beer mugs. {Since then, McSorley's was bullied into "cleaning" up, which oddly made me very sad.} P.S. Please do yourself a favor and read their History Page & Timeline.

 

Anyway, I could go on about this place because there truly is so much to talk about, but I will suffice it to say that what transpired that night was something out of a movie: a drinking game that had each of us doubled over in side-splitting laughter various times throughout the night, "challenges" that consisted of cramming McSorley's famous saltine cracker appetizer into one's mouth in record time, and an impromptu performance of The Star Spangled Banner that roused the entire bar to its feet.

 

I can't tell you too much about the rest of the night... there were lots of laughs, a stop at a hipstery lounge {pre-hipster mania}, and some late night ramen. I can tell you that the next morning was rough. And that were were awakened bright and early and informed that we were heading to The Hamptons.

 

Wait... what???

 

TO BE CONTINUED...

Until we pick up where we left off, here's a recipe for Nutella Gelato, inspired by my delicious snack in Little Italy. I can't say it's as good as the one I had from Ferrara, but as far as I'm concerned, you just can't go wrong when the words "Nutella" and "Gelato" are uttered anywhere near each other. I think you'll agree.

Nutella Gelato
Adapted from Food Network

1 cup heavy cream
2 cups whole milk
1/2 cup granulated sugar, plus 1/4 cup
4 egg yolks
1/2 cup Nutella
1/2 teaspoon vanilla extract

1. Mix cream, milk, and 1/2 cup of sugar together in a saucepan and warm over medium heat until the sugar is dissolved, about 5 minutes.

2. Meanwhile,  add 1/4 cup of sugar to the egg yolks. Using a hand held mixer, beat the sugar & yolks until it's thick and pale yellow. It'll take about 5 minutes. You can do this in a medium bowl or whip it {whip it good! ha!} in the bowl of a stand mixer fitted with the whisk attachment if you're feeling lazy.

3. Stream about a half cup of the warm milk mixture into the eggs, whisking the whole time. Add the entire milk/egg mixture back into the saucepan. Continuing to whisk often, cook it on medium-low heat for about 8 to 10 minutes, or until it's thickened. {You should be able to coat the back of a wooden spoon, draw a line down the middle with your finger and have the line stay visible. Careful not to make scrambled egg custard!}

4. Combine the Nutella and vanilla extract in a medium bowl and pour the warm mixure into the bowl, whisking together until it's uniform and well-mixed.

5. Refrigerate the mixture for a few  hours to cool it down. If you're in a rush, you can speed up the process by placing the bowl with the custard over another bowl filled with ice and a little water {an ice bath}, and whisking it in there for a while, but honestly, it's kind of a pain.

6. When the mixture is cooled, pour it into the canister of an ice cream maker and follow the manufacturer's instructions. Churn it until it's a soft serve consistency, then transfer it into a freezer safe container {if you haven't eaten it all at this point}, and freeze to achieve a scoopable consistency.

 

 

Margarita Muffins

Do you get as annoyed as I do with those "It's National _______ Day!!!" things that seem to pop up all over the internet?

I'm all about a celebration, really. But National Kumquat Day? National Sesame Seed Day? National Sriracha Day?

C'mon.

I mean... who comes up with these things anyway? And who gave them the authority to tell us what we are celebrating on which day? When do we draw the line, people? When does it end?? WHEN?!?!

Ok, I'm done now. And I'm totally joking. If you want to party over Pork Rinds, then more power to you.

Today is actually National Margarita Day, so I thought I'd get on board -- not because I'm doing what the National Fill-in-the-Blank Creator wants me to do {take that!}, but because I happen to be quite fond of good margaritas.

I don't want to get all Ina Garten on you {"GOOD vanilla. GOOD olive oil. Blah, blah blah."}, but I really, truly am picky about my margaritas and they must be good in order for me to give them my seal of approval. {And not want to spit it back into my glass a la Sheldon from Big Bang Theory... do yourself a favor and watch this clip.}

I blame it on my 3 year stint of living in Texas. Texans know good margaritas, y'all. They can also make more things with a can of crescent dough than I ever knew was humanly possible... but that's another story for another day.

Good margaritas must:

1. Have FRESH, HOMEMADE sour mix. {None of that fluorescent green stuff in a bottle that looks and tastes like anti-freeze. Do not try to pass it off to me as fresh... I will know.}

2. Be served on the rocks. If I want a slushy, I will go to 7 Eleven, thank you very much.

3. Have decent tequila. I'll let you decide what qualifies this statement, but I would rather not drink the same kind that college kids are licking out of each other's belly buttons in Cancun during Spring Break.

It's really that simple. I actually prefer my margaritas without a salted rim, but I can appreciate the salty/sweet/tart thing that salt-lickers must enjoy.

With all this margarita talk, you'd think I was going to give you a recipe for one or something. But, no. That would be too logical.

I made Margarita Muffins. Because you can eat a Margarita Muffin for breakfast, but you can't sip on one with your eggs and bacon without being questioned on suspect behavior. {Unless, again, you're in Cancun on Spring Break.}

These are fun, fresh, and topped with pretty candied limes and a Tequila-Lime Glaze. {Though you can certainly leave out the tequila if you'd rather not start your day with booze. Party pooper.} They would make a festive addition to a themed brunch or be a good multi-tasker for National Lime Day, too. ;)

Bottoms up!

Margarita Muffins
Adapted from the 1 Mix, 100 Muffins Basic Muffin Recipe

2 cups all purpose flour
1/2 cup {heaping} sugar
1 tablespoon baking powder
A pinch of salt
1 cup milk
2 eggs
6 tablespoons canola oil
1 teaspoon vanilla extract
A drop of orange extract {optional}
Zest of one lime*

1. Preheat oven to 350 degrees. Place liners in a 12 cup muffin tin, and set aside.
2. Whisk all of the dry ingredients together in a medium bowl.
3. Whisk all of the wet ingredients and lime zest in another bowl.
4. Make a well in the center of the dry ingredients and slowly pour in the wet ingredients, stirring gently. Mix it until it's just combined so you don't get dense muffins. {Nobody likes a dense muffin.}
5. Using an ice cream scoop {or not, I just like to be fair and make sure every liner gets the same amount}, scoop batter into liners.
5. Bake for 18-20 minutes or until a toothpick poked into the middle of the muffin comes out clean.

*You can add extra zest if you want them a little zestier. Using one lime gave them a slight lime flavor, but nothing overpowering. It's up to your tastebuds how you want to do it!

For Tequila-Lime Glaze

1/2 cup confectioners' sugar
1 teaspoon tequila or lime juice if you prefer
1/4 teaspoon lime zest
A drop of orange extract {optional}
1-2 tablespoons milk or water

1. In a small bowl, whisk confectioners' sugar, tequila, lime zest and orange extract together. Add milk or water a little bit at a time until you get the consistency you're looking for. If you add too much liquid, don't worry, just add a little more confectioners' sugar to thicken it up!

2. Drizzle over muffins or dip the muffins in the glaze and give them a shake before flipping them back over to get rid of the excess. Top with a candied lime if you'd like!

Candied Limes

1/4 cup water
1/2 cup granulated sugar
1-2 limes, sliced into thin rounds
{Optional} Approximately 1/4 cup granulated sugar

1. Preheat the oven to 200 degrees. Line a sheet pan with parchment paper or a silicone baking mat and set aside.

2. Stir water and granulated sugar together in a pan over medium heat until the sugar is dissolved. Bring the sugar water to a gentle boil.

3. Drop in lime slices and let them bubble away for about 10-12 minutes, swishing them around every so often and coating them in syrup. Cook until the pith {white part} starts to become sort of translucent.

4. Carefully remove them from the syrup*, letting the excess liquid drip off, and place them on the lined pan. Bake them for 1 hour.

5. Remove them from the oven and, while they're still warm, sprinkle them with granulated sugar {or press them gently into a bowl of sugar} to give them a sparkly appearance.

*You can save this syrup {which is now lime flavored} to add to iced tea, cocktails, or other treats!

Strawberry Sherbet

Let me tell you a little story about how my husband, my friends, and I all became frozen yogurt addicts.

 

You know the kind - the shiny, modern little shops that have popped up all over the place in the last few years. They lure you in with their self-serve stations and their topping bars loaded with oodles of tempting bites, and before you know it, you've got yourself a problem. {And a $10 cup of yogurt.}

Anyway, it all started out quite innocently. A new fro-yo place opened up last year in our neighborhood, so we decided to check it out.

As much as I love food in general, I'm pretty boring when it comes to frozen treats - single flavor, no toppings, just plain ol' tart-yet-creamy frozen yogurt deliciousness. Steve, on the other hand, gets pretty interesting with his add-ons: Gummy Bears. Granola. Nuts. Sometimes independent of each other, and sometimes all in the same serving. {Shudder.}

But the beauty about this yogurt utopia was that there was something for everyone.

Soon, we discovered that our friends had stumbled upon the same shop and we all found that it was causing some strange new behaviors that we hadn't experienced before: Mid-week fro-yo runs, excuses to be in that area so we could stop in and see if there were any new flavors, signing up for annoying text messages just so we could receive 10% off. It was madness, I tell you.

To top it all off {ha! No pun intended.}, we were all developing signature approaches to designing our frozen creations. I started getting more adventurous and learned that by combining several flavor combos I could develop my very own "blend" - Vanilla, Pineapple, Coconut for a tropical treat. Chocolate, Peanut Butter, Salted Caramel for something that tasted like a liquid candy bar. Cookies & Cream, Mint, and Milk Chocolate for a faux Girl Scout Cookie. 

One friend would swirl the toppings into his yogurt for something similar to a Blizzard. Another would spend a good chunk of time determining the order, flavor combos, and proper yogurt-to-topping ratio for his own version of a parfait. We were all out of control.

Next thing I knew, we were self-proclaimed yogurt connoisseurs, scoffing at other shops we visited for their lack of toppings; acting like modern day Goldilocks with our, "This one's too tart/not creamy enough/too sweet/too icy/just right."

I knew enough was enough. I had to find something to replace the habit at home where we weren't paying nearly $5 a pop.

And then it happened -- Strawberry Sherbet. This is an easy {EASY} recipe that doesn't require cooking, includes fresh strawberries, and rounds out the sweetness with a nice tang from buttermilk. You can add your toppings in the comfort of your home however you like them without judgement from other fro-yo freaks.

We still love our frozen yogurt from time to time, but I had to stop the insanity. I'm still pretty sure that self-serve frozen yogurt is laced with addictive substances, but now that I've learned how to make this fresh Strawberry Sherbet, I can take the edge off when I need to.

Strawberry Sherbet
Adapted from Eating Well

2 cups strawberries, fresh or frozen*
1/2 cup granulated sugar
2 1/2 cups buttermilk
1/2 cup half & half
1/2 teaspoon vanilla extract
2 teaspoons fresh lemon juice
Pinch of salt

1. In a medium bowl, sprinkle strawberries with sugar and let sit for 10-15 minutes until sugar starts to form a syrup.

2. In a blender or food processor, combine strawberries and sugar and blend until smooth. {*I used frozen berries and I blended them with sugar to form an icy strawberry mixture, which I then allowed to sit at room temperature until it was a syrupy liquid.}

3. Using a fine mesh strainer,  strain strawberry mixture into a large bowl, pressing to retrieve juice, leaving pulp & seeds behind. Discard pulp.

3. Add buttermilk, half & half, vanilla extract, lemon juice, and salt to strawberry mixture, and whisk together to combine. {If the mixture is not cold, refrigerate for 2-3 hours until chilled. This will speed up the process once added to the ice cream maker.}

4. Pour the mixture into the canister of an ice cream maker, and use according to manufacturer's directions. {It took approximately 20-25 minutes to get a soft serve consistency.}

5. Scoop sherbet into a freezer-safe container and freeze until desired scooping consistency is achieved.

6. Top with your favorite add-ons! {Or not!}

*Note: This sherbet gets pretty hard to scoop once it's frozen. For easier scooping, leave on the countertop at room temp for 20-30 minutes before serving.

Valentine's Day Recipe Round Up!

Happy Valentine's Day!

Our furry little Valentine, Farley, is home and recuperating from his surgery. He is doing surprisingly well for having undergone so much less than 24 hours ago! We are amazed at his resilience, and hope that this is a good indication of how quickly he'll recover and be back to his puppy ways.

Having all of this happen around Valentine's Day has made me think about types of love. Love for family. Love for friends. Hot, steamy, romantic love for your sweetheart. Unconditional love for your little ones {and for your pets!}.

Isn't it great that as humans we can love in so many ways? And that love is one of the only things that grows in abundance the more you share it?

I obviously didn't have time to make anything new to share today with everything that's been going on, but I did put together some of my old favorites for those of you who want to show the love in the kitchen!

I thought it would be fun to come up with some Valentine's appropriate categories, so we have the "Hearts & Roses" section if you're a fan of classic and traditional celebrating; the "Berry Smitten" section if you like your love a little sweet and a little tart; the "Meat Lover" section for those of you who prefer "heartiness" over "hearts"; and the "Love Drunk" section in case you're looking for liquid courage. ;)

Hearts & Roses: English Muffin Pizzas, Jelly Donut Muffins, Italian Love Knot Cookies, Chocolate Cherry Cupcakes

Berry Smitten: Strawberries & Cream Blondies, Strawberry-Citrus Champagne Granita, Strawberry Coconut Torte, Bittersweet Chocolate Cherry Sorbet

Meat Lover: Tomatillo-Cilantro Chicken , Bacon Crusted Burgers, Bruschetta Chicken, Maple-Bacon Chocolate Chip Cookies

Love Drunk: Boozy Chocolate Truffles, Bourbon-Peach Turnovers, Chocolate-Whiskey Cupcakes, Chocolate-Kahlua Mexican Wedding Cookies

Whether you are making a dish for one and enjoying some time with yourself {love starts with you, friends!}, curling up with your loved ones for an evening of family cuddles, or getting dressed to the nines for a romantic evening out on the town, I hope you are filled with love today... and always!

XOXO!

Mardi Gras Recipe Roundup!

Did you know that today is Fat Tuesday? {Isn't every Tuesday around here?}

This week is just full of all kinds of celebrating -- from Mardi Gras to Valentine's Day -- but since I've already covered a few Valetine's recipes last week, I thought I'd put together a list of some Fat Tuesday favorites!

Last year I dedicated a whole week to Mardi Gras {I even managed to put together a little history lesson for ya} and, man, were those dishes tasty! Here's a little recap:

Cajun Jambalaya - A hearty classic filled with sausage, seafood, and loads of spicy seasoning.

Mini King Cakes - My take on a Mardi Gras tradition, scaled down to portable {and adorable!} size, complete with a step-by-step guide on how to make your own!

Oven Baked Beignets - I know, nothing beats the real, deep fried New Orleans delicacy... but if you're trying not to take "Fat Tuesday" quite so literally, this oven baked version satisfies your sweet tooth without all the guilt.

All these fun foods put me in such a party mood that I even designed some Mardi Gras printables for you! They can be printed out onto sticker paper for some cute treat bag seals, or onto cardstock for party tags you can cut out, hole punch, and tie with ribbon onto party favors.

Mardi Gras Label by

I haven't gotten around to trying out the recipe ideas I have in mind for this year, but I'm hoping I'll have some time to get in the kitchen and test them out this week. So, stay tuned and give these a try in the meantime!

Do you have any Mardi Gras favorites?

Boozy Chocolate Truffles

**First and foremost, I won't keep you in suspense any longer about the Sugarfina Giveaway winner... I know not to mess with you guys when it comes to sugar.

Congratulations to Dianne H., the winner of the giveaway! If you didn't win this time, not to worry... I have a few more goodies I'll be giving away very soon that will cheer you right up, so keep an eye out for a chance to enter. Thanks for participating! **

................................................

 

You know what's awesome for the soul? Girls Night. Especially if you have a really great group of girls to get together with.

Because when you spend week after week bearing the daily grind, find yourself crying during a Budweiser commercial {who, me?}, add "Anti-Blemish/Anti-Wrinkle" face wash to your arsenal of toiletries {true story}, realize that you spent 30 minutes in front of the mirror yanking newly grayed hairs out of your head, or discover that you've singlehandedly eaten half of a 26.5 oz container of Nutella in a few short weeks {at least it wasn't this one}... you find that you just need to talk to someone who has all the same body parts as you do.

It helps. A lot.

You know what makes a Girls Night even more fun {aside from wine, of course}?

Dessert.

 

Something rich. Chocolatey. Sweet. Something boozy and decadent. Something you can share with people that will join you in eating a few instead of stare at you with judgemental sideways glances. {I'm sorry, boys, but until you have a uterus and estrogen surging through your body, you will never quite understand.}

So, when one of my dear friends invited me to a mid-week girls night at her new place this week{she's gotta know I love her to death because it practically takes wild horses to drag me from my pj's couch on a week night... ugh, the horses! :'( }, I knew just the thing to {quickly} whip up: Boozy Chocolate Truffles.



The ladies in attendance gobbled them up happily and soon, after a glass of wine or two, some tasty nibbles, and some friendly chatter, all was well in my world again.

You know what else these would make a great addition to? A Valentine's Day gift! Whether it's for your best guy {sadly, mine is not a fan of chocolate}, or for that group of girls that keeps you from drowning your sorrows in a pint of ice cream when times are tough, nothing says "Love" like homemade truffles. And let's be real, they'll taste much better than that last minute heart shaped box of chocolates from the drug store!

 

 

These come together so quickly, and can easily be customized with your favorite spirit or liqueur.{Frangelico truffles? Grand Marnier truffles? Chambord?? Creme de Menthe??? I feel tipsy just thinking about all the options!}.

Sure, it can get a little messy to roll these little yummies into bite sized treats... but, much like love they're totally worth all the work and you end up with something sweet!

Now that we've got dessert covered, head over to La Petite Fashionista to get Lauren's stylish take on putting together the perfect Valentine's Day outfit!

Boozy Chocolate Truffles
Adapted from Cooking Light

3 tablespoons brown sugar

2 tablespoons evaporated whole milk

1 tablespoon golden cane syrup {I used Liquid Sugar in the Raw, but you could probably use dark corn syrup as a substitute if you can't find this product.}

Dash of salt

2-3 tablespoons tablespoon Bailey's Irish Cream or your favorite liqueur or spirit 

1/2 teaspoon vanilla extract

3.5 ounces Baker's semi-sweet chocolate, finely chopped {you could also use bittersweet}

1.75 ounces milk chocolate chips

2 tablespoons unsweetened cocoa powder

2 tablespoons confectioners' sugar

 

1. In a small saucepan over medium heat, bring brown sugar, evaporated milk, cane syrup, and salt to a simmer until sugar is dissolved, stirring occasionally. {Don't boil or the milk may curdle. If it does, it's still ok to eat, it just won't look as pretty.}

 

2. Remove from heat and add liqueur, vanilla extract, and both types of chocolate. Let sit for about 5 minutes, then stir until smooth and all chocolate has melted.

 

3. Pour into a bowl, cover, and refrigerate until set, about 2 to 2 1/2 hours.

 

4. Meanwhile, sift together cocoa and confectioners' sugar in a small bowl or pan. Set aside.

 

5. When chocolate mixture has hardened a bit and is ready to scoop, use a melon baller or tablespoon to scoop* out a small amount and roll into balls. {About 1 inch.}

 

6. Place truffles into reserved cocoa mixture and roll around to fully coat, then place into small candy liners or on a parchment lined tray.

 

*I used my trusty mini-cookie scoop and made about 2 truffles from each scoop. It helps to have a cup of warm water next to you to warm the scoop between truffles.

{Sweetheart} Jelly Donut Muffins

 

One of the most fun things about blogging, I've found, is getting to connect with the community of talented, creative, and friendly folks who are just as passionate about writing as I am. {And as a side note, food bloggers in particular happen to be one of the happiest, sweetest groups of people I've ever encountered... maybe it has something to do with all the butter & sugar??} ;)

Sometimes I have to remind myself that I've never actually met some of these people because it just feels like we go way back! The coolest thing? Many of the people I "chat" with on an almost daily basis are spread all over the country in cities far and wide and sometimes even on an entirely different continent. Hooray modern technology!

A while back I stumbled upon a blog called La Petite Fashionista, and the fun title led me to a site filled with... well... adorableness. As it turns out the blog is the brainchild of a girl named Lauren who writes about her experiences working in the fashion world and shares her musings on brands, trends, and all things pretty and playful.


How can you not love a girl who describes herself like this??
Source 

I just knew that if I met Lauren, we'd be instant friends. {Except for the fact that she's a Florida State grad... but I'll overlook that little tidbit! Hehe!} So I started following her blog, Facebook, Pinterest and Instagram {ok, basically stalking, but she posts some really cute stuff!}, and discovered that she also creates La Petite Fashionista Mag "where she tours real girls homes, offers up affordable fashion, entertaining ideas , and healthy recipes"! {Yes, please!}

Soon, Lauren & I became BFs {Blog Friends!}, and today, I have the pleasure of introducing YOU to Lauren and all of the super cute and creative things she does over on her blog!

Lauren and I are teaming up to bring you some really fun posts that combine her knack for entertaining and outfitting with my love for stuffing my face cooking and baking... and our first project is to give you all the tools you need to get the creative juices flowing this Valentine's Day!

So, now that everyone's been introduced... onto the good stuff!

........................................

Valentine's Day conjures up some typical images for most... chocolate, roses, smooching, and chubby little cherubs determined to spark romance for unsuspecting singles. But, V-day doesn't have to be all about coupledom {and let's face it, I'm sure guys wouldn't mind if there were a little pressure taken off of February 14th!}. You can enjoy Valentine's Day whether you're single, taken, in the beginnings of a budding courtship or married with children by getting creative and making it fun for everyone!

I turned these Jelly Donut Muffins into a festive way to start off the day for your Valentine. Soft, sweet little muffins are rolled in granulated sugar and filled with your favorite jelly for a perfect breakfast or brunch treat to share with family, friends, or sweethearts alike!

 

Using a small cookie cutter to carve out a little heart shaped center is an easy way to turn an ordinary breakfast food into a special Valentine's goody that everyone will love.

If you are looking for ideas to make your celebration with your sweetie a special one, I'll be sharing some recipes that are just for the big kids as we count down to V-day. Lucky for us, we also have some styling assistance from Lauren to help us set the mood, starting at the table! Here's a little peek at what LPF has been working on...

Tell me you're not in love with that tassel banner!

For the low down on Lauren's ideas for a Valentine's-inspired tablescape {and some other really cute DIY's, printables, and inspiration!}, hop over to LPF today!

Are you planning on celebrating this Valentine's Day?

Sweetheart Jelly Donut Muffins
Adapted from 1 Mix, 100 Muffins

2 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
1/2 cup sugar
2 eggs
1 cup milk
1/3 cup +1 tablespoon canola oil
1 teaspoon vanilla extract
Approx 1/3 cup jelly, jam, or preserves {I used Smucker's Simply Fruit Seedless Red Raspberry, but you can use your favorite flavor!}

For Tops

1/2 cup butter, melted
3/4 cup sugar

1. Preheat the oven to 400 degrees. Line a muffin tin with paper liners, set aside.

2. In large bowl, combine flour, baking powder, salt, and sugar. Combine well.

3. In a separate bowl, beat eggs, milk, oil, and vanilla extract together until well combined.

4. Pour wet ingredients into dry ingredients and stir until just combined {don't overdo it, it's ok if there are a few lumps.}

5. Using an ice cream scoop, portion batter into liners evenly. Bake for 20 minutes or until tops are domed and golden. {Test with a toothpick to make sure centers are done.}

6. Remove from oven and cool on a cooling rack for 10 minutes, or until cool enough to handle.

For Assembly

1. Set up dipping station: Melted butter in one small bowl, granulated sugar in the other.

2. Gently dip the top of each muffin in the melted butter, shaking lightly to remove excess, then press into sugar. Repeat with all muffins. Set on cooling rack.

3.  Gently press a small heart-shaped cookie cutter into the top of each muffin, pushing about half way in. Carefully remove cutter and the heart-shaped section of muffin. {Save for snacking!}

4. Fill the heart shaped wells to top with jelly.

5. Enjoy with your sweetheart!


Roasted Grape, Onion & Rosemary Focaccia

 

I joined a Facebook group a few weeks ago called the 12 Loaf Baking Challenge. I can't remember how in the world I came across it {maybe clicked through from a Pinterest find?}, but I thought it was the coolest thing. And by cool I mean super baker-nerdy. But whatevs.

So, the way it works is you join the group* and the moderator, Becky Ann, updates the bread baking theme each month based on a different ingredient. Group members come up with their recipe, photograph it and share it in the group for others to enjoy. The goal? To "expand your bread baking horizons"! What can I say, I'm a sucker for carbs a challenge.

January's assignment was to share a bread recipe that incorporates fruit. So, I found a recipe I wanted to try and made it. And it was really, really good. But I never got around to sharing it, and now February has begun and there's a new theme to work on {Seeds!}.

But seriously, it would be just plain mean not to share this recipe, because it is phenomenal.

I never would have guessed that grapes are so delicious roasted. Or that they pair so well with caramelized onions and rosemary. Or that I could eat focaccia for 4 days in a row and not get sick of it. But they do. And I did.

This bread is hearty, more like a thick Sicilian pizza due to the toppings. It is also one of the quickest, easiest breads I've ever made. I've made it a bunch of times, changing out the herbs and toppings to suit my tastes or what I have on hand. It is extremely forgiving, and I've let it rise overnight or whipped it up quickly within a few hours of serving. In short, it is practically foolproof.

I can't wait to get my hands on some more yeasty doughs. And who knows, maybe I'll actually get around to sharing it next time! {Both the recipe AND the finished product, that is!}

* The 12 Loaf Baking Challenge is looking for new members! If they reach 1,000 group members, they may be able to obtain a sponsor who will award fun prizes to monthly winners. So, if you think you'd be up for it... and even if you don't!... join the group and challenge yourself in the kitchen. You may be surprised with your skills!

Roasted Grape, Onion, & Rosemary Focaccia
Bread adapted from King Arthur Flour, Recipe inspired by Smart Cooking The Costco Way

For Toppings:

1 small onion, sliced thin
2 tablespoons olive oil
1 cup red or green grapes {seeded, if not already seedless}, halved
1 tablespoon fresh rosemary leaves, roughly chopped
1 clove garlic, grated or minced
1/2 teaspoon coarse sea salt

1. Heat about a tablespoon of olive oil in a medium pan over medium heat.

2. Add sliced onion and sprinkle with a pinch of salt. Saute onion until golden and caramelized, about 20 minutes. {If pan begins to dry out, just add a little splash of water and scrape up bits from the bottom.} Set aside until ready to use.

3. Meanwhile, combine olive oil and grated garlic clove in a small microwave safe cup. Microwave on high for 30-45 seconds until oil is fragrant with the scent of garlic. Set aside.

For Bread:

1 1/2 cups warm water

3 tablespoons olive oil (plus additional for drizzling)

1 1/4 teaspoons salt

3 1/2 cups unbleached all-purpose flour

1 tablespoon instant yeast

1. Drizzle a 9x13 inch sheet pan with about 2 tablespoons of olive oil.

2. In the bowl of an electric mixer, combine all ingredients and mix at high speed for about a minute until fully combined.

3. Scoop batter onto oiled pan, spreading dough out as much as possible. {Dough will be sticky.} Cover with a clean dish towl and let rise for an hour.

Note: You can also make this ahead. Just cover with plastic wrap {ideally sprayed with non-stick spray} and pop in the fridge to rise overnight. When ready to bake, remove from refrigerator and let sit at room temperature for an hour before proceeding with recipe.

Assembly:

4. Preheat oven to 400 degrees. Uncover dough and poke with tips of fingers to make deep indentations. With a silicone basting brush, "paint" on prepared garlic oil {I tilted the cup to use just the oil and not the garlic bits, but if you'd like it to be more garlicky, feel free to include the garlic bits}. Drizzle dough liberally with plain olive oil. {I know this seems excessive but it soaks in as it bakes. Trust me.}

5. Top dough with grapes, pressing them into the dough. Sprinkle with caramelized onion, rosemary and sea salt.

6. Bake for approximately 30-35 minutes or until the top develops a golden brown crust.

7. Remove from oven and let cool for 5 minutes, then remove from sheet pan with a spatula and transfer to a cutting board. Cut into desired shapes and serve warm.