poco cielo

my little heaven

Archive

Slowing Down

The past week has been pretty crazy! Last weekend was the final weekend of yoga teacher training for my group of

Let our powers combine

fellow trainees, therefore it was our testing weekend. We had both a written exam and a practical plus we had to watch our practical back and receive feedback. Ultimately we all successfully graduate on Sunday, but it was a pretty emotional weekend. We’ve all become really close and it is going to be very exciting to see where our paths take us. For me, who knows. I’m participating in a mentorship through the yoga studio that I graduated from, so for me, that is my next step, to continue to hone my teaching skills and hopefully be a successful teacher one day.

 

Also, in case you’ve noticed, I’m trying to include ads in the blog now for recipes and all things food. I was approved through a few affiliate programs and I’m playing around with WordPress to determine what plugins would help me run the ads but it’s so much more difficult than I thought it would be. It’s definitely a learning experience, but having knowledge of scripts and program codes would be extremely beneficial. Bear with me while I work through upgrading the site, it is a constant work in progress as I’m learning so glitches are bound to happen, but such is life. Things happen along the way of improving ourselves, we can’t take it personally, just learn and grow.

Figuring out this advert thing

Since this week has been busy with so much going on, I just wanted to take some time to slow down. I didn’t want to make a difficult recipe with multiple steps in it this week from Back to Basics. I wanted something simple and therapeutic. In the cooking realm, the most calming thing for me is doing something that I know I can do and do well. It isn’t the time to start some crazy endeavor like making croissants from scratch. For me, that is baking cookies. I feel like when you make cookies for years, you tend to learn a pattern that works for you and they just come naturally. Luckily Ina has a recipe for some Oatmeal Raisin Cookies in her Back to Basics book. I have no idea what I would have made otherwise.

Ready to devour

The BEST kind of cookies for me are ones that are thick, chock full of stuff, crisp on the outside, while still retaining some chewiness on the inside. This recipe hits all those marks. I know that the cup and a half of pecans and raisins sounds like overwhelming, but there can be NO such thing as too much. I mean, when making chocolate chip cookies, I don’t even bother with measuring the chips out, I just dump the whole bag in. I don’t have time for that.

If you’re one of those people that are turned off by raisins, you can sub them out for chocolate chips. Honestly though, why do people give serious hate to the raisins in oatmeal raisin cookies? Raisins are dried grapes, grapes make wine, you’re eating dried wine nuggets. Why can possibly be bad about them?

Anyway, the process of making the cookies is relatively simple and honestly is kind of like an assembly line, plus it gives me time to do stuff in between when they are in the oven. Also, there is nothing quite like a cookie that is still slightly warm after being baked. That is when they are the best.

 

Print Recipe
Raisin Pecan Oatmeal Cookies
From Back to Basics by Ina Garten page 214
Course Dessert
Prep Time 15 minutes
Cook Time 60 minutes
Passive Time 15 minutes
Servings
cookies
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 60 minutes
Passive Time 15 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
  3. Beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. Add the eggs, one at a time, and the vanilla.
  4. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. Slowly add the dry ingredients to the butter mixture. Fold in the oats, raisins, and pecans with a rubber spatula and mix just until combined.
  5. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
Share this Recipe
Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

The Spice of Life

You guys, it’s getting creepily close to Christmas and I’m not sure if I’m excited or sad! Maybe some of both. Excited for the holiday and sad that it is passing by so quickly!  As I sit here to write this, I have A Year Without a Santa Claus on tv and just listening to it brings back some of the childhood excitement the season brings me.

Having a little taste test before bed

With it being so close to the holiday, tis the season for some quality gingerbread. I’m not talking about the fancy Martha Stewartesque gingerbread houses all decked out with their candy cane gates and jolly rancher swimming pool. Ina offers up a much different version of gingerbread. It is a rustic dessert that is dense, spicy, and sweet. This is a perfect addition to any holiday dessert table this year. Also, it makes the whole house smell AMAZING. Think of it as edible potpourri. The orange frosting on top adds more flavor to the cake but you can opt to skip it and simply sprinkle it with powdered sugar.

How could this possibly be bad?!?!

This cake is sweetened by molasses, there is no other sugar actually in it. Molasses is a very dark, sweet, smoky syrup that gives gingerbread its unique color and flavor. One thing I did want to look up is what exactly unsulfured molasses is since the recipe specifically called for it. I’ve never really paid attention in the store. According to my research, molasses is the by product of the sugar making process. So when the sugar cane is crushed to make the little sugar granules we use to sweeten almost anything, the leftover is molasses. In some instances, sulfur is used during this process. I can only imagine that the sulfur adds a not too pleasant taste. I have also learned that most molasses in the states is unsulfured, so you don’t really have to worry about it. It’s always safe though to check the label to make sure.

Bubbly molasses and butter

This cake also has it’s fair share of spice in it. A whole teaspoon and a half of ground ginger root (it is gingerbread after all), cinnamon, and cloves give the cake balance with the earthy sweetness of the molasses. Another balancing ingredient which I think it totally necessary is the orange zest. You can’t taste it too much in the cake but it definitely adds a layer of flavor and helps cut through the sweetness.

I did make a few changes to the recipe, not major, but some differences. I didn’t use the recommended golden raisins, I used the regular ones. They are easier to find, taste the same, and I think more nostalgic looking. It reminds me of the applesauce cake my grandma made with the dark raisins in it. Also, I don’t have an 8×8 pan so I had to improvise. I do have a 6-cup bundt pan which worked perfectly, all I had to do was up the baking time by 15 minutes. If you use the bundt pan, I recommend baking the gingerbread for 45 minutes and check it and if it needs more time, add 5 minutes then check again. I got about 15 slices out of the bundt cake which was great as I had planned to take it to a work holiday lunch the next day.

A little edible decoration never hurt…

I decided to add a little extra Ina to my gingerbread. A mantra of hers is that she always garnishes a dish with an ingredient in the dish, “so you know exactly what’s in it.” So, I used my special zester that peels little strips off of the citrus. For this recipe, I zested half the orange which went into the cake, then I used this zester on the rest of the orange for the garnish. This isn’t necessary, you could just zest the rest of the orange regularly into the frosting to add extra flavor if you wanted. If you want to purchase a zester like this one, check out the amazon link below. Just make sure you zest BEFORE you cut and juice the orange, otherwise it’ll be a mess.

A great wine to pair this with is Winc’s new sparkling wine, Fink’s Widow. Bubbly just screams holidays and it is great for cocktails or after a meal with dessert. It has a lot of great apple and even pineapple flavors that are really crisp on the palate with the effervescence. You can’t beat the price on this one – only $13. That’s about the same price as prosecco. Many sparkling wines are difficult to find that cheaply (that are good), but this one is definitely a winner. It’s great on it’s own, but I was tempted into turning it into a holiday mimosa. Use this link for a discount on your first order: https://hi.winc.com/2lhy61q4ll7.

FW spreading some holiday cheer!

I first got the idea for this cocktail by seeing sugared cranberries and wanting to make them. When you make sugared cranberries, you cook them for a little and then let them soak in a mixture of sugar and water. The leftover syrup is turned slightly red from the cranberries and has great flavors. I added about 2 teaspoons of the simple syrup to 2 Tablespoons of cranberry cocktail mix and then topped it with the Finke’s Widow. I put the finished sugared cranberries on a large toothpick as garnish. SO GOOD! The cranberry flavor is balanced out by the sweetness of the syrup and the wine adds some crispness to the drink. This is one you’ll definitely want to make for your holiday party. As an alternative to the sugared cranberries, you can always freeze some fresh cranberries and use them as ice cubes in your drink as garnish and to keep the drink cold without watering it down.

Festive and refreshing


Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail
Print Recipe
Old-Fashioned Gingerbread
From Back to Basics by Ina Garten, page 202
Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 3 hours
Servings
people
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 3 hours
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 350 degrees. Grease an 8x8-inch cake pan. Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small saucepan and bring to a boil over medium heat. Pour the mixture into a large mixing bowl. Cool for 5 minutes, then mix in the sour cream and orange zest.
  2. Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves and salt together into a small bowl. Mix to combine. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth.
  3. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
  4. When the cake is cooled, whisk together the confectioner's sugar and orange juice and pour it over the gingerbread allowing it to drip down the sides. Cut into 9 squares.
Recipe Notes

You can use a 6 cup bundt pan. If so, increase baking time to 45 minutes and if it isn't done completely, put back into the over for another 5 minutes. Using a bundt pan yields about 12-15 slices of cake.

Share this Recipe

Wine Tasting Featuring Winc

The holidays are fast approaching and that means one thing – parties. I actually was invited to attend a doterra essential oil party that one of my yoga friends was hosting. We decided to do the part potluck style where everyone chips in and brings something different. I offered to bring something snacky and some wine because of course I did. I figured this would be an excellent time to bust out some new and different Winc wines for my friends to try.

When I was looking through Back to Basics, I turned to the first recipe in the Appetizers section and I knew immediately that was what I needed to make. It is the recipe for Ina’s Parmesan & thyme crackers. Yes, homemade crackers and they are SO easy you won’t believe it. Essentially they are savory shortbread cookies. Shortbread being cookies that are butter and flour with no egg. Instead of adding sugar, the recipe calls for Parmesan cheese and thyme to give them lots of flavor. The result is a buttery cracker with great salty Parmesan and herb flavor. I actually decided to use some dried thyme when I made them because it was easier. I KNOW, I KNOW – Ina would not be a fan of using a dried herb here. However, I think dried herbs are great and convenient. Not everyone has time to run to the store to pick up some fresh thyme just to use a teaspoon for a recipe. This is where dried herbs are a savior.

No cheese for these crackers - only wine...

No cheese for these crackers – only wine…

I can’t wait to make these around Christmas and mix up the herbs and possibly the cheese a little bit. In fact, I was chatting at the party with a friend who is lactose intolerant. She gave me the idea of using Pecorino cheese instead of the Parm because Pecorino is sheep’s milk cheese and doesn’t contain the lactose that Parmesan (cow’s milk) does. You’d still get the same salty bite but it would be lactose friendly. These went great with the wine. They are perfect for neutralizing the palate when switching between different wines.

Now, on to the wines. I chose 3 to bring along that I thought would be different for everyone to try. Vinyasa Chenin Blanc, To Be Honest Red Blend, and Supercluster Tourigua Nacional.

Vinyasa Chenin Blanc:

vin-YAS-a

vin-YAS-a

The only white wine I brought, it’s totally self-explanatory why it was necessary. With the attendees being my yoga teacher training peers – we HAD to have some Vinyasa! Also, this wine is particularly interesting. First, it is low in alcohol by volume – only 11.8%. I like how I say “only”, I mean, it’s less than normal. Anyway, this wine is also…vegan. Before I found out, I thought all wine was vegan. I mean, it’s fermented grapes stored in either steel or oak barrels, what animal products could be involved. I decided to do some digging. Turns out A LOT of wine is not vegan friendly. Here’s the deal: when wine is made and the grapes are crushed, there is a lot of sediment that floats around in there, especially in very young wines that haven’t been aged very long. The producers put that wine through a processed called fining before bottling. This process is basically a filtration system that removes the sediment and leaves the wine clear. I figured they’d just run it through a fine sieve, but what producers do is pour animal casein (protein) into the wine. This casein attracts the sediment and it kinda congeals into larger clumps of stuff that can more easily be removed from the wine. To achieve this, vegan friendly wines use something like activated charcoal for the fining process. KNOWLEDGE DROP! I know what you’re thinking – MIND.BLOWN. I’m not actually sure if wines will actually say they are vegan or if you need to do your research before hand. It can’t hurt to do a little research if you want to maintain a vegan friendly diet.

Ok – so the taste. Even though this is a white wine, it definitely is not sweet. I tasted citrus and interestingly enough the pith of the citrus. There was some bitterness there like you were eating an orange or drinking unsweetened tea. I think this wine would be great with some peaches or raspberries in it to counterbalance the bitterness of it. Or it could definitely be great for a sangria.

To Be Honest Red Blend by Matt Bellasai

Nothing to whine about here, tbh.

Nothing to whine about here, tbh.

Oh Matt Bellasai, how I want your job. If you followed Buzzfeed on Facebook over the past couple years, you’ve probably seen Matt’s entrance into the wine world with their segment “Wine About It”. He basically sat at his desk, slammed some wine and got buzzed, then was given a topic to complain about. I specifically remember his segment where he did the Edward 40 Hands challenge with I think Pinot Grigo. He has since moved on from Buzzfeed and started his own segment now called “To Be Honest” and the premise is the same. However NOW he has his own wine! When I saw that Winc was collaborating with him I knew I had to try it. And Matt, if you’re reading this and you need an assistant or backup – let me know!

This is a great versatile red blend as most are.  A little bit of breathing on this wine really releases the fruitiness of it. It is quite complex as it is a blend of four grapes from the Paso Robles region of California. Best part of this wine, is that it is great, easy to drink and only $13 – very affordable and would make a great gift for anyone who likes red wine.

Supercluster Tourigua Nacional

Hipster chic

Hipster chic

This is what I call the hipster of the bunch. Tourigua Nacional is a Portugese grape that is grown in Paso Robles, California and is considered to be pretty rare. What makes this wine “hipster” is how it is made. When I think of the hipster scene, I think of cold-brew coffee and microbreweries with the whole chemistry set up. They are always looking for ways to incorporate science into how they make things. This wine is just that. It is made using the “carbonic method”. Like vegan wine, I had to do some research. Essentially, the grapes are harvested from the vineyard and instead of being macerated to let the juice ferment, they are place into large drums in tact. The winemakers fill the drums with CO2 and the grapes are left to ferment in tact. Meaning the juice ferments INSIDE the grape. This is to result in a lighter bodied red-wine and it’s just a pretty cool and modern method.

This was by far my favorite. It was super easy to drink right out of the bottle with loads of fruit flavors. It also had a little bit of syrupiness to it, so it had some weight to it. A great way to describe it is how one of my favorite vloggers, Whitney Adams puts it. She says it is like drinking whole milk versus skim. You know how whole milk is thicker and silky whereas skim milk is a bit watery. Yeah, Supercluster is like whole milk in that situation. It’s so great – and I’d definitely pair that with a cheese board because it would really go well with some bold flavored cheeses.

So there you have it, three interesting wines and some delish homemade crackers to go with. As the holidays are fast approaching, you might be wondering what to get as host/hostess gifts for any upcoming parties. WINE! Especially some interesting wine that would be a great conversation starter. Plus, it gets delivered right to your door! If you want to pick some up for a discount, visit my link: https://hi.winc.com/2lhy61q4ll7.

Until next time, happy eating and stay thirsty!

Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail
Print Recipe
Parmesean & Thyme Crackers
From Back to Basics by Ina Garten, page 30.
Prep Time 5-10 minutes
Cook Time 22 minutes
Passive Time 30 minutes
Servings
crackers
Ingredients
Prep Time 5-10 minutes
Cook Time 22 minutes
Passive Time 30 minutes
Servings
crackers
Ingredients
Instructions
  1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon of water (mine took 3 teaspoons of water total).
  2. Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic wrap and refrigerate for at least 30 minutes or for up to 4 days.
  3. Meanwhile, preheat the oven to 350 degrees. Cut the log into 3/8-inch-thick rounds with a sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
Recipe Notes

You can totally make these WAYYYYYYYYYY ahead of time and put them in the freezer for up to 6 months. When you need them, thaw them out in the fridge overnight, slice and bake.

Share this Recipe

Rise and Shine On the Go

Hello everyone! I hope everyone had a great week. Unfortunately, I wasn’t able to make it out the Farmer’s Market this weekend, so no interesting produce to work with for a recipe. Back at the end of the summer, I started a 200 hour yoga teacher training program, and this weekend is training number 3 of 7. I got started in yoga a few years ago when I started running. As I progressed in my distance with running, my left knee started bothering me more and more until it became unbearable. I iced it, tried doing warm-ups, and even got fitted for running shoes and nothing worked. I ended up going to the doctor who took x-rays which revealed that nothing was really wrong other than my kneecap would shift around when I moved. His solution, yoga. I needed to build strength in my quads and flexibility in my hamstrings. One groupon later, I was hooked. I have always admired the teachers at the studios I’ve been to and love the practice so I finally decided to take the plunge, put in the work, and deepen my practice to eventually become a certified teacher.

Each studio which offers the 200 hour teacher training operates on different schedules, the one that I go through, Spark Yoga in Arlington offers the training one weekend per month for seven months along with several assignments outside of class time and logging classes regularly as well.  Our training is literally all weekend long and I wouldn’t have it any other way. It’s like a retreat. I love all of the students that are in the training with me and all of the teachers we have. I decided we needed some major snackage for one of these weekends and while looking through Back to Basics, I found a recipe for Homemade Granola Bars.

Ina states that she prefers to make her own homemade granola bars because store-bought ones have a plethora of artificial ingredients, many of which are difficult to pronounce. This resonates with me because I actually prefer to make my own homemade granola versus buying store-bought. First of all – granola is EXPENSIVE. It’s mainly just oats, sweetener, nuts and fruit. Why is it like $7-$10 for a bag of it? I can purchase a whole bag of almonds at Whole Foods for less. Second, I control what goes in it. That means, using coconut oil as the fat versus butter or dried blueberries instead of raisins. I’ve also added egg whites to it to add extra protein. Third, and lastly, it’s easy. It’s essentially mixing ingredients together in a bowl and baking them.

Beginning stages of some awesome granola bars

Beginning stages of some awesome granola bars

This granola bar recipe is very similar. It is oats, nuts, fruit, some fat and some sweetener which are baked in a pan and allowed to set and cool into bars. I went rouge a little on the recipe and for the fruit I only used dried apricots and dried cherries versus the dates and cranberries that Ian suggests. I do believe that a recipe is more or less a suggestion of ingredients. One should cook to taste and not be afraid to experiment with subbing out similar ingredients. You never know what you might come up with. Could be gross it could be delish. One way to find out. The apricots and cherries end up being delish, you can ask my yoga friends as they enjoyed them yesterday for sustenance during one of our breaks!

Post bakeage

Post bakeage

I encourage you to give this recipe a go. Try it on a Sunday evening, cut them up and wrap in plastic wrap and you can have them for breakfast or snacks throughout the week or send them in  your kids’ lunchboxes.

img_0541

Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail
Print Recipe
Homemade Granola Bars
From Back to Basics, by Ina Garten page 242
Course Breakfast
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 3 hours
Servings
bars
Ingredients
Course Breakfast
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 3 hours
Servings
bars
Ingredients
Instructions
  1. Preheat the oven to 350 degrees. Butter an 8 x 12-inch baking dish and line it with parchment paper.
  2. Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer to a large bowl and stir in the wheat germ.
  3. Reduce the oven temperature to 300 degrees.
  4. Place the butter, honey, brown sugar, vanilla and salt in a saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dried fruit and mix well.
  5. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours to set before cutting into squares. Serve at room temperature.
Recipe Notes

You can sub out any dried fruit you want for this recipe. Also, wheat germ can easily be found in the isle of your grocery store with the cereal/breakfast items. It's typically sold in a glass jar near the oatmeal.

Share this Recipe

Weekend Brunch

img_0463

With the weather cooling down and the mornings being a bit brisk, I kind of just want to stay inside in the mornings and enjoy a drink and something warm to eat. This weekend I turned to Ina’s Country French Omelet. In Back

Country French Omelet

Country French Omelet

to Basics, she states that when she travels to France, it isn’t the posh Michelin star restaurants that she loves to go to, it’s the small cafes where she can have some casual food and enjoy the bustling of the busy streets. Though I’ve never been, I can understand how she feels. Sometimes the fancier restaurants can be quite pretentious and the food doesn’t live up to the hype or the price plus keeping things causal can be relaxing especially after a long flight.

 

It's BACON!

It’s BACON!

The recipe starts off delicious enough…with bacon. Hahaha. Then once you cook the bacon and render the fat, you remove it and cook the potatoes. This actually reminds me of how my mom used to make potatoes for my brother and I when we were children. She’d save the bacon fat in a jar after frying some up on the weekends then use that to fry up potatoes with salt and pepper as a side dish for dinner. While it isn’t healthy at all, it is very delicious. The potatoes get brown and crisp on the outside and soft on the inside. Perfection.

I decided to add some fresh thyme to the eggs in addition to the chives. I had some fresh in the fridge leftover and I thought it would make a great addition. I also think some dried thyme or even oregano would be good as well. I think the extra herbaciousness gives the omelet more of a country feel. Also, lets talk for a second about this “omelet”. That is what the recipe is called, but this is actually more like the Italian fritatta. An omelet is typically folded over on itself in the pan and cooked very gently on the stove. However, this recipe calls for you to pour all the ingredients into the hot skillet and transfer it to the oven which is exactly what you do with a fritatta. Maybe this is how they serve them in Paris…guess I’ll have to go one day and check it out for myself.

Fried Potato Heaven

Fried Potato Heaven

Eggs in the pan

Eggs in the pan

A non-stick pan would work really, really well here as long as it is oven-safe. A trick that I’ve used before has been to wrap the handle of a non-stick pan with a couple of layers of aluminum foil tightly. I was really worried that the eggs would stick to the pan, but I made sure to swirl the butter around so that the pan was totally covered and surprisingly, it didn’t stick at all. Also – when you take the pan out of the oven, keep a kitchen towel over the handle at all times. This will help you remember that the handle is extremely hot and if you accidentally touch it, it won’t sear your hand. Trust me on this, several years ago I wrapped my hand around a searing hot handle and suffered for a while. Be careful! Also, I’d like to point out that this recipe serves 2 people. However, this makes A LOT. I think it could serve 4 with something else served on the side, like some fruit or toast. If you have a healthy appetite, then it could feed 2.

PYT - Pretty Young Thang!

PYT – Pretty Young Thang!

Soooooooooo just because it is morning doesn’t mean it is too early for some Winc wine. I received some bubbly in my last shipment and decided to break it open this morning. This is the PYT (Pretty Young Thing – go ahead, sing it, you know you want to) Malvasa Bianca. This was a limited edition offered by Winc with only 165 cases made. It is unfiltered, meaning there is some sediment in the glass and is has some honey and wheat flavors to it. While it is absolutely good on its own, I decided to make a mimosa with it. This sparkling wine is very bubbly and fizzes up a lot. In fact I didn’t read the card sent with it that says to open over a sink and opened it right in front of me and was soaked.

 

Anyway, I decided to make an apple cinnamon mimosa to get the most out of fall. I got some honeycrisp apple cider from the Farmer’s Market and decided to use it. Now, apple cider is typically sweet as is, but honeycrisp apple cider is even

img_0409sweeter due to the natural sweetness of the apple. It also has a golden color versus the typical brown and is more transparent than its counterpart. I dipped the rim of the glasses in lemon juice then cinnamon sugar, then I added about 1/4 cup of the apple cider and filled up the glass with the sparkling wine and added a cinnamon stick as garnish. The sweetness of the cider and the dryness of the wine really do balance each other well and the cinnamon from the rim adds a little bit of warmth. You could also use regular apple cider and it will still taste good, it will just have that signature apple cider cloudiness to it.

Apple Cinnamon Mimosa

Apple Cinnamon Mimosa


Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail
Print Recipe
Country French Omelet
From Page 227 in Ina Garten's Back to Basics Cookbook
Course Breakfast
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Breakfast
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 350 degrees.
  2. Heat the olive oil in a 10-inch ovenproof pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is crisp and has rendered its fat. Take the bacon out of the pan and put aside on a plate lined with a paper towel.
  3. Place the potatoes in the pan and sprinkle with some salt and pepper. Cook over medium-low heat for 8 to 10 minutes, until browned on the outside, tossing occasionally to brown evenly. Remove with a spoon and set aside with the bacon.
  4. Meanwhile, in a bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon of pepper together with a fork or whisk. After the potatoes are removed, pour the fat out of the pan and discard (or save in a jar for later). Add the butter, lower the heat to low and coat the entire pan with the melted butter. Pour the eggs into the pan, right in the middle. Sprinkle the bacon, potatoes, chives and thyme evenly over the top and place the pan in the oven for about 8-10 minutes, just until the eggs are set in the middle. Slide onto a plate and serve hot.
Recipe Notes

The bacon fat can be saved in a jar in the fridge for like almost forever and can be used to fry potatoes or Brussels sprouts, honestly just about anything.

Share this Recipe

Pumpkin Spice Up Your Life

Alright – I know…it’s not an Ina Garten recipe like I said I’d be doing way back when this first started. However, today is the Autumnal Equinox, which means it is officially Fall! Also – these muffins turned out amazing. I know it seems daunting with all the steps and parts, but trust me, it’s not that bad.

Mixing up the batter with this Jimmy Kimmel spatula from Williams-Sonoma

Mixing up the batter with this Jimmy Kimmel spatula from Williams Sonoma

I adapted this recipe from King Arthur Flour and I tried to make the process a little bit easier by just measuring out the muffin with a regular tablespoon. The original recipe called for a heaping tablespoon at one point and level for another. That’s too much to think about when you are assembling muffins – so just go with the tablespoon and it will all work out. Also, instead of using a tablespoon to get the cream cheese filling in there, I instructed to just put it in a zip-top bag and snip the corner off of one end. Then you can easily pipe the filling right into the center of each one.

Streusel Everywhere

Streusel Everywhere

Anyway, lastly I added cinnamon to the streusel topping for the same reason I added it to Ina’s plum crunch a few weeks ago. IT’S NECESSARY. The addition of the pepitas adds color and some extra flavor to the topping. Pepita is a Spanish term commonly used for pumpkin seeds. They are green and are inside the white flat pumpkin seeds we are used to seeing in America. You can find them in the bulk section of pretty much any grocery store that has one. If you’re in the mood this weekend, I say give these a go.

img_0034

If you’re in the mood this weekend, I say give these a go. They are a great dessert but would be even better on a crisp Autumn morning with a dark cup of coffee along side it.

img_0049

Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail
Print Recipe
Cream-Cheese Filled Pumpkin Muffins
Get ready for Fall with these spiced pumpkin muffins with a streusel topping and a cream cheese filling that are perfect as a morning treat with some coffee. Adapted from King Arthur Flour.
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Streusel Topping
Cream Cheese Filling
Pumpkin Muffins
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Streusel Topping
Cream Cheese Filling
Pumpkin Muffins
Instructions
For the Streusel
  1. Cut up the butter into small chunks. Mix all ingredients in a bowl until it is crumbly and looks kind of like sand.
For the Cream Cheese Filling
  1. Beat all ingredients in a bowl until thoroughly combined. It is important to have the cream cheese at room temperature otherwise it won't incorporate well at all. Place into a zip-top bag and place in the refrigerator.
For the Muffins
  1. Preheat oven to 400 degrees.
  2. Mix everything except the flour into a large bowl, until thoroughly combined. Slowly add in the 1 and 1/2 cups of flour mixing until it is just combined. (Don't over-mix or the muffins will be tough!).
Assembly
  1. Line a 12 count muffin tin with paper liners and lightly spray them with non-stick cooking spray. Scoop in 2 tablespoons of the pumpkin batter into each muffin tin. Be sure to spread it out with a spoon to make sure it covers the entire bottom of each tin.
  2. Snip a tiny corner off of the zip-top bag with the cream cheese filling in it. Pipe about 1 tablespoon (eyeball it) into the center of each tin right on top of the pumpkin. You can always go back and add a little bit more if you were modest at adding it at first.
  3. Scoop 2 more tablespoons of the pumpkin batter on top of each muffin lightly spreading it around so it encompasses the cream cheese. Top each muffin with the streusel topping, covering them liberally.
  4. Bake for about 18-20 minutes until puffed and a toothpick comes out clean when poked down through the side (not the center because of the cream cheese). Allow to cool before enjoying!
Share this Recipe

© 2017 poco cielo

Theme by Anders NorenUp ↑