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Easter Brunch

14 Apr

I love Easter. It always makes me think of new beginnings, a fresh start and of course, Cadbury creme eggs (lots of them).

Today I bring an Easter Brunch inspiration. I think brunch is a fantastic meal to have at Easter time. Everyone has time to go to church or sleep in late and then afterwards a no hassle relaxed brunch. For brunch there are usually lots of options; pastries, omlettes, cakes, cheese boards…the works. I chose three recipes I think would add a great touch to a brunch menu. They are all simple and affordable. I also laid out an Easter/Spring tablescape and added a delicious cocktail.

ON THE MENU

Deviled eggs

Stuffed mushrooms

Fruit Fluff

Peach “mimosa”



Deviled Eggs

This is a brunch staple and of course well suited for Easter. Deviled eggs turn simple boiled eggs into a creamy flavourful treat.

WHAT YOU NEED 

Makes 6

Eggs -The number of eggs you use will give double that number of deviled eggs as they are served as halves. I used 3 eggs so I got 6(only 4 shown)

1 tbsp Mustard– I used a spicy mustard

1 tbsp Mayonnaise– This is optional but it does add a certain creaminess

Spices– I used salt, black pepper and paprika, just a pinch of each.

Deviled eggs ingredients 




WHAT TO DO 

1) Hard boil eggs, let cool and remove shells.

2) Cut eggs in half and gently remove yolks. Set whites aside.

3) Add condiments and spices and mix until a smooth paste forms.




4) Place paste into piping bag (you can use a zip lock and snip the end) and pipe into egg whites.



Deviled eggs 


Stuffed mushrooms 

I remember the first time I had this version of stuffed mushrooms. My mother brought them home from a local Italian bistro and my life was changed. Something about soft, tart cream cheese against the crunch of a fresh mushroom is a perfect match.

WHAT YOU NEED 

Mushrooms– I used 8 medium sized ones (they were unfortunately a bit bruised)

Cream cheese– The amount you use depends on the number and size of the mushrooms but about 2 tbsp fill 8 medium sized mushrooms.

Spices– I used lemon pepper and some oregano.

Mushrooms and cream cheese 


WHAT TO DO 

1) Add spices to softened cream cheese and mix.

2) Place in a piping bag and pipe into mushrooms. 

Mushrooms and cream cheese mixture



3 )Top with oregano 


Stuffed mushrooms 



Fruit Fluff 

This is my take on an Ambrosia salad. I substituted cool whip with Greek yogurt for a healthier twist and a more “brunchy” feel.

WHAT YOU NEED 

I used arbitrary amounts, a little bit of each. The amounts you use depends on how much you plan to make.

Greek yogurt- The one I used is plain combined with honey so it’s already sweet. A great alternative is vanilla but really any flavour you prefer can be used.

Fruit– I used  mixture of frozen fruit (cherries, strawberries, lingonberries) and fresh  (strawberries and blueberries)

Mini marshmallows

Fruit Fluff mixture

WHAT TO DO

Mix altogether and keep refrigerated until ready to serve.

Peach “Mimosas”

What’s the best part about brunch? The fact that you get to splash your juice with wine. Lol. Now mimosas traditionally consist of wine and citrus juice hence my use of air quotes. Technically this is a peach cocktail but when doing brunch, we call it a mimosa.

WHAT YOU NEED 

White wine

Peach juice

Canned peaches

Peach mimosa ingredients 




WHAT TO DO 

1) Place 1 or 2 peach slices in the bottom of the glass and muddle it a bit (mash it with a spoon if you don’t have a muddler, which I don’t)

2 ) Fill glass halfway with wine.

3) Top off with peach juice and add a straw.

Peach “mimosas”



Tablescape

An important part of entertaining is creating ambience. For this I chose a simple, clean fresh look in keeping with the idea of a relaxed yet sophisticated setting.

This tablescape employed some crafty skills but all were simple. My colour scheme was pink, white and gold.

Table runner

I made a table runner of sorts by overlapping lots of doilies along the Centre of the table. I added a touch of gold by swiping gold paint over them in a random fashion.

Table runner from doilies




Flowers

I went with pink and white carnations. Carnations are often a very affordable option from the florist costing only a few dollars. I used about 4 bunches in all keeping  the look minimal.

I swished some of the same gold paint onto the flower petals to keep with the theme and placed them in jelly jars.

Flowers




Centre piece 

My “Centre piece” began with ambition. In fact, the failure of this centrepiece led to the final colour scheme, so maybe it was for the best.

For the centerpiece of an Easter Brunch I had to incorporate eggs somehow. I decided to dye some eggs. People have different methods of doing this. The best way I’ve found is using regular food and egg dye and a bit of vinegar to allow for better uptake of colour.

I removed the contents of the eggs by making a small hole at one end and simply allowing it to run out, gently shaking if you need to. Don’t waste your egg ! I put mine in the refrigerator and made omelet the next day.

I mixed the dye, vinegar and water in a mug. I find you get a more even coating if you use a mug.

As it happened the only colour that worked out was the pink (the yellow one broke and the purple came out streaky)

Once my one surviving egg was dry I splattered it with the by now ubiquitous gold paint. I displayed it in a mini jelly jar on a bed of Easter egg shaped jelly beans.

Centre piece




I placed the flowers and Centre piece on the table runner and laid the table with simple white plates and bowls.

The tablescape and settings

Table with food

Deviled eggs 


Stuffed mushrooms



Fruit Fluff



Peach mimosa


Easy breezy Easter Brunch. Hopefully some of these ideas will inspire you if you plan on doing brunch for Easter or any other occasion. Have a happy Easter and an awesome day!

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Happy 2017

1 Jan

Hello and welcome to 2017! Wishing everyone who reads this a year of achievement and contentment and success.

 I don’t make traditional New Year’s resolutions but I do often write out my goals (which is kind of the same thing I guess) . I have personal goals, career goals, reading goals and of course blogging goals. I will share a few blogging goals I have.

1) To continue to consistently post on my blog- though I started my blog in 2012, I only began consistent posting in mid 2016, and I love it. It gives me something to look forward to and hopefully does the same for those who read the blog.

2) To expand my posting range- I primarily do recipes and tips with some travel and beauty stuff splashed in between. This year I want to do DIYs ,more exciting recipes  and more travel and beauty related posts.

3) To improve my photography skills- While I quite like taking photos and I do think I have improved over time, I know there is so much more to learn and do to create beautiful shots. I intend to invest more energy in that.

4) To engage more with fellow bloggers- I learnt in the latter half of 2016 that there are A LOT of blogs out there. Some very similar to me, some completely different but exciting and some just totally out of the box. Before, I never really considered finding blogs on WordPress,  I only used it to actually write my posts. It opened up a whole new world for me and I’m excited to see more.

This are my main blogging goals that I hope to achieve this year. What are your blogging goals?

Have an awesome day!

Champagne Gummy Bears

28 Dec


Hello everyone.  Hoping you had a beautiful Christmas/Holiday season and are as eager as I am to leave 2016 behind. It hasn’t been all bad but it was definitely messy. 

This is a recipe I tried a couple months ago but I thought would be a perfect NYE treat… Champagne Gummy bears. Of course, you can also use regular wine.

I first heard of these about two or three years ago. At that point they were only being sold by a very high end gourmet candy company and though beautiful and delicious looking, not easily attainable for me.

Then the pictures and tutorials began showing up on Pinterest and I knew…I had to try.

The recipe I used is a mash up of two I found online.  One is from Cooking with Janica and Sprinkle Bakes. I used less gelatin than both recipes called for and it gave me a softer gummy which I prefer. I also used the recommendation from Sprinkle Bakes of adding an additional flavour because just using the wine makes it a bit bland. So let us continue. ..

WHAT YOU NEED 

1) 1 cup Wine– champagne, prosecco, red, white, blush. I used a white, a red and a sparkling rose.

2) Gummy bear molds– I bought these on Amazon, each can make 50 bears and it comes in pairs.

3) 3 packets of gelatin (or if you want a vegan option, use agar-agar)

4) Food colouring– Depends on the flavour, I used pink for the rose, red for the red wine and a little yellow for the white wine.

5) 1/2 cup of white sugar

6) 2-3 drops of wine food flavouring – yes this exists but I couldn’t get any when I wanted it so I used strawberry, I think any berry flavour can work.

7) Squeeze bottle– for easy delivery of the gel.

Ingredients 

WHAT TO DO 

1) Mix 3 packets of gelatin with water and let it dissolve.

2) Add sugar and mix in.

3) In a saucepan /frying pan Pour in wine and allow to come to a boil. 

4) Add sugar/gelatin mix to warm wine and stir in to dissolve.

5) Add food colouring and Flavouring and mix.

6) Pour gelatin/syrup into bottle and carefully fill molds.

7) Place in refrigerator and let firm up- I left them in overnight 

Sugar and gelatin 




Add water




Fill molds




Finished gummies 



They look like gummy bears, they kind of smell like gummy bears but they don’t quite taste like gummy bears. They taste like a sweet cocktail or wine cooler. This is a sophisticated treat that’s pretty straight forward to make and I think it’s a perfect party favour for a NYE shindig!

Try this out and eat gummies responsibly. Have an awesome day!

Cozy Christmas  Breakfast 

24 Dec

BLOG-Mas DAY 24!

I feel like breakfast at Christmas time should be a little special and these two recipes are bound to be. The first recipe is Cinnamon pancakes with Blackberry syrup and paired with a spicy hot cocoa. 

WHAT YOU NEED 

Pancakes 

1) 1 1/3 cups (135g)Pancake mix 

2) 1 tbsp cinnamon

3) 1 cup Blackberries  Any type of berries will do. I chose blackberries because they were the cheapest st the supermarket. 

4) 1/2 cup (48g)  White sugar 


Ingredients 


WHAT TO DO 

Pancakes 

1) Add cinnamon to pancake mix and stir in. 

Add cinnamon 

Mix in cinnamon 

2) Add water and mix well. 

Batter

3) Heat skillet and make pancakes to desired size. 

Cook pancakes 

Stack





Syrup

4) Place blackberries, sugar and teabag into a skillet or saucepan.

Ingredients in skillet 

5) Add  water and bring to a boil.

Boil





6) Adjust to a simmer until syrupy in consistency 

Syrup 

7) Pour over pancakes. 

Pancakes with syrup 




Spicy hot cocoa 

WHAT YOU NEED 

(Makes one 16 oz(475mL) cup )


1) 1/4 cup(56g) Chocolate morsels /chips

2) Cocoa powder  (unsweetened )

3) 1 tbsp of White sugar 

4) pinch of Salt

5)2 cups (16floz )of milk

6) 1/4 tsp Cayenne pepper 


Cocoa ingredients 


WHAT TO DO 

1) Place all the dry ingredients including the chocolate morsels into a saucepan and mix until chocolate has melted.

Ingredients in saucepan 


2) Add milk and let simmer 

Cocoa in pan

3) Pour into cup and top with marshmallows and pepper 

Finished cocoa 

Your breakfast is ready to serve! 

Finished breakfast 

This is a delicious cute breakfast.  The cinnamon adds a festive feel to the pancakes and the fruit based syrup gives it a more complex grown up flavour.

The hot cocoa is rich and decedent and the pepper adds a most unexpected  dimension. It gives a slow smokey burn that somehow goes beautifully with the chocolate  (because what doesn’t go beautifully with chocolate? )

Definitely try this one out and have an awesome day !

FESTIVE DRINK -Hot (Chocolate) Shot

15 Dec

BLOG-Mas DAY 15

It’s the 15th day of Blogmas and we’re rounding out the Christmas drinks with a chocolate shot. 

WHAT YOU NEED 

1) Vodka-Regular or flavoured; this one happens to be chocolate flavored because it happened to be on sale but a marshmallow or vanilla flavored one would work too. 

2) Chocolate milk– Or chocolate almond/cashew/soy milk.

3) Mini Marshmallows – for topping.

4) Brown sugar– For the rim

5) Shot glass.



The ingredients 


WHAT TO DO 




1) Rim glass with using simple syrup (white sugar dissolved into water) then coat with brown sugar.

Glass rimmed with sugar



2) Pour shot glass 2/3 way with chocolate milk.

Milk



3) Fill remainder of glass with vodka and top with 3 mini marshmallows.

Vodka and marshmallows


4) Toast marshmallows- I used a long handled lighter. Be sure to let the flame touch the Marshmallows but not the shot itself (unless you want it flaming!)

Toasted marshmallows



Finished shot




The toasted marshmallows smell so good  (it’s fine with untoasted marshmallows as well). The rich chocolate flavour goes smoothly with the vodka. This a great little drink to get your guests in a party mood and it looks like hard work but is so easy and quick to do.

Thank you for reading and have an awesome day.

FESTIVE DRINK -Spiced Apple Rum Punch

14 Dec

BLOG-Mas DAY 14

On the 14th day of Blogmas we continue with festive drinks. This one is a punch with rum as the base along with apple and spices

.
WHAT YOU NEED
 

1) Brown rum– 16floz/500mL

2) Apple juice-32floz/1L

3) 1 large apple -or more if you like.

4) 2tbsp ground Cinnamon -or stick

5) 1 fruit teabag -I used a redfruits tea, you can use apricot, peach etc.

6) A punch bowl– I have none so I used a mixing bowl  (:

7) Glasses 

8) Yellow or orange sugar for rim.


Rum and apple juice



Sugar, apple, cinnamon, glass and bowl




WHAT TO DO 

PART 1- Prep the glass (es)

1) Choose a wide mouthed glass for easy filling with spoon.

2) Coat rim of glass with simple syrup  (white sugar dissolved in small amount of water) 

3)Coat rim with sugar– you can use orange or yellow  or even brown sugar. If you don’t have a specific colour, you can make it yourself using a bit of food dye and white sugar.

Syrup and sugar


Decorated rim

PART 2- “Spice the Rum”

1) Pour rum into microwave safe bowl or place in saucepan over low heat.

2) Add cinnamon-as much as you wish depending on how spiced you want it.


Rum and cinnamon 


3) Add apple slices and teabag

Added ingredients 


4) Heat for 3 minutes in microwave or simmer until apple slices are softened .

5) Remove and allow to cool for a few minutes . 


PART 3- Mix and garnish 

6) Pour apple juice into punch bowl adding cooled rum concoction to it and stirring to mix.

7) Cut an apple slice into quarters then make a slit wide enough to sit snug onto the edge of the glass.

8) Fill with punch and drink ! 


Finished drink




This drink is warm and comforting, the apple blends with the rum and the cinnamon and teabag add that extra flavour making it taste like no other rum punch you’ve ever had.

This is an ideal drink to serve at a party because its a real money saver. The priciest thing is the one or two bottles of rum you’ll use (depending on the size of your guest list or your penchant for rum!)

I also think this kind of punch could work well with cranberry or grape juice. What other spices and flavours would you add?

Thanks for reading, remember to always drink responsibly and have an awesome day ! 

FESTIVE DRINK- Red Cocktail 

14 Dec

BLOG-Mas DAY 13

Hello and welcome to Day 13 of Blogmas. Today I bring you a festive red cocktail that’s great for a Christmas soiree.

WHAT YOU NEED

(This makes one 12 oz/400mL drink)

1) 1 cup/250mL of wine – A sweet Blush or Rose works best.

2) 1/2 cup/125mL cranberry juice -or any other redberry juice.

3) 2 tbsp/30mL grenadine syrup

4) Wine glass (12 oz or bigger)

Grendine syrup, wine and cranberry juice


5) Red maraschino cherries 

6) Dried cranberries (for garnishing )

7) Red sugar (for rim)

8) Toothpick (for garnish)

  Red sugar, dried cranberries ,  red maraschino cherries


WHAT TO DO 

1) Rim the glass with the coloured sugar– you can use simple syrup(sugar dissolved into small amount of water) or  a bit of water to moisten the glass. Then dip it into your sugar. If you’re like me and don’t have red or pink sugar you can make your own, I did this in my 10 Baking hacks post.

Syrup and sugar


Rim in syrup 


Rim in sugar


2) Add 2 or 3 cherries along with their syrup to the bottom of the glass.


Cherries in glass


3) Add wine and juice to glass.


4) Skewer a few dried cranberries along with a maraschino cherry and place on top.

Completed cocktail
And there it is! A cheerful holiday drink. A sweeter wine pairs well with the cranberry juice which is a bit sharp and the syrup adds more sweetness as well as some substance to the drink. The sugar and garnish make it look festive.
Enjoy! and have an awesome day!

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