Archive for the ‘recipes’ Category
Cheers to the start of spring! It’s officially the first day of spring and the long-awaited days of hanging out on the patio and soaking up the sun can finally begin! And I’ve got a cocktail recipe that’s a perfect way to toast and welcome the change of seasons.
Bring out the cocktail glasses and serve a delicious Limoncello-Cake Martini that has a velvety lemon-flavored texture. Inspired by my love for limoncello cake, I simply took 3 ingredients and shake, shake, shake! Check out the recipe below and enjoy!
- 1 part, Limoncello
- 1 part, Cake Vodka
- 2 parts, Half and Half
- Zest of 1 lemon
- 2 Vanilla Nilla Wafers, crushed and honey, used to rim the glasses with
- Ice cubes
- Crush your Nilla wafers by placing them in a sandwich bag. Seal it and with a rolling pin, roll forwards and backwards until you made crumbs.
- Dip the rim of your glass with honey then dip the rim in the crushed cookie crumbs.
- Fill martini shaker with ice.
- Add Limoncello, Cake Vodka and Half and Half
- Shake. Pour. Garnish with lemon zest.
- Serve & Enjoy
Recipe + Photos by Rose Angel Lopez
Whether you’re Irish, Irish at heart, or simply enjoy any excuse to celebrate any and every holiday, I made these easy peasy mini dessert treats – a sweet ending to any brunch or dinner but especially a St. Patrick’s day celebration!
These irresistible chocolate-mint combo mini cups are adorable and are filled with layers of light, creamy and crispy textures. They have a light flavor due to the combined two favorites of chocolate pudding and Cool Whip – creating a light mouse texture.
To create a pale green hue, I added a couple of drops of green food coloring to a portion of the Cool Whip. The fillo shell cups are topped with mint ANDES chocolates and for that gold festive detail, the mini dessert treats are sprinkled with decorative gold sanding sugar.
- 1 box, Athens Mini Fillo Shells
- 1 box, JELL-O Instant Chocolate Pudding
- 2 cups cold Milk
- ½ cup Cool Whip, divided
- ½ tsp., Jacquin's Creme de Menthe (if serving for adults) or Peppermint Extract
- 1-3 drops Green liquid food coloring
- ANDES chocolates, broken in half and gold sanding sugar for garnishing
- **NOTE: you will have extra chocolate pudding leftover, you can therefore insert pudding in cups. Cover with plastic wrap and refrigerate.
- Begin by removing your Cool Whip from the freezer and let unthaw.
- Remove the mini Fillo Shells from the package and place them on a large surface (you can use parchment paper to prepare them or a baking sheet pan.
- In a medium-sized bowl, whisk together pudding mix and cold milk. Let stand for 5 minutes. While pudding is setting, scoop ½ cup of Cool Whip into a small bowl. From that bowl, remove ¼ cup of Cool Whip into another small bowl and set aside. Fold in the remaining Cool Whip into the Pudding mixture and set aside.
- In the bowl of the ¼ cup Cool Whip, to that, add ½ tsp of mint flavor and 1-3 drops of green food coloring into whipped cream until blended. (To get a light pale green color, use only 2 drops). The more drops you add, the darker the color.
- If you don't have a piping bag, spoon prepared Cool Whip into a sandwich bag. Take your scissors and cut across the bottom of the bag to create your frosting tip of a very small size. Set aside.
- Spoon into the mini Fillo Shells.
- Top each pudding filled Fillo Shell by squeezing your prepared Cool Whip gradually. You can take a fork and create swirls (optional).
- Remove the ANDES chocolates from wrappers and break each one in half. Then top each filled Fillo Cup with each half of an ANDES chocolate. Garnish with gold sanding sugar.
- Display your prepared Mini Fillo Cups on a decorative platter, serve and enjoy.
- These can be refrigerated in an air-tight storage container.
End your St. Patrick’s day celebration on a sweet note that kids and adults alike will enjoy!
P.S. Tune in to tomorrow’s post, where I will be sharing my St. Patrick’s day tablescape inspired by the traditional colors of green and gold!
Photos + Recipe by Rose Angel Lopez
Hello, friends! Two reasons why I enjoy this time of year is because there is still a crisp cool air to cozy up with a hot cup of tea and spring is just around the corner where we can get excited about bringing out those vibrant spring hues into our homes. YES, bring on the pastel colors! Have you noticed the Easter decor on display at all the home stores?! Lots of inspiration to banish the winter blues! While we are still four weeks away until spring officially begins, we can still celebrate a little early. I put together an inspirational ‘Tea for Two’ table – I love hosting casual get-togethers!
Haven’t seen a friend in a while and want to catch-up? This a great alternative to dining out in a noisy restaurant! You can surely expand to more guests and this theme is perfect to also celebrate Easter too! If you plan to do this, add a few holiday touches with a couple of bunny decor and some decorated mini easter cookies (like these or these Easter Macarons). I kept it casual with just tea and some delightful mini lavender tea cakes to enjoy with your mom, sister, and/or bestie! For a full-menu tea party, check out this post I created on ‘How to Host an At-Home Tea Gathering’!
Making an appearance on this Tea for Two table are vintage tea cups and saucers, pretty floral plates, a festive polka dot two-tier dessert tray with a matching tea pot, a sugar bowl, and two small bouquet of roses. The color palette I used where whites, light pinks, and a pastel blue. I’ll get into the details of the tea essentials you may want for your tea gathering, further down in this post.
These floral, gold-rimmed plates are so pretty and feminine. They resemble vintage plates used in years past and are perfect to use for this occasion! If you own some of your grandmother’s dishes, this would be the time to bring them out and display them on your tea table.
To bring out the colors of the floral details on the plate, I laid a light pink dinner napkin on top. I secured a small bunch of Baby’s-breath by tying a color coordinated ribbon around it and nestled it, in the fold of the napkin. You can personalize by tucking in a handwritten place card of each guest name into the fold of napkin.
I have grown to have a love for antiquing. A few years ago, I found these white with gold-rimmed tea cups and saucers. It’s a classic design that will always be in style and can easily be incorporated to a more modern and formal looking table! If you’re on the hunt – Etsy has a great selection of vintage tea cups.
There are two ways you can serve tea to your guests. The first way is to already have an already prepared flavored tea pot simmering, ready to serve and pour. The second way is to offer your guests flavored tea options. While tea bags are a great for larger parties, I also like to have fresh loose tea available in different flavors for a smaller gathering. If you are serving loose tea options, these long handle loose leaf snap tea infuser spoons are great!
These teaspoon infusers steeps a fresh, more distinct and flavorful cup of loose leaf tea with the same ease and convenience of tea bags.
No one likes cold or lukewarm water for their tea – which can happen when a teapot sits for too long on the table, so another tea essential to have on hand is this Tea Warmer with tea light candle. It will keep your guests happy and avoid you having to run to the kitchen to heat up more boiling water – which will make you happy too!
Lots of people have their own preference on how strong or light they like their tea to taste. This Perfect Tea Timer is well….perfect (pundt intended!)
Rather than setting out a bowl of regular granulated sugar, step it up with sugar cubes or pastel colored sugar balls!
Delight any palette with these delicious lavender mini tea cakes. To make these, I used my Williams-Sonoma Tea Cake Plaque baking pan to create these cute decoratively shaped cakes. A recipe for their vanilla tea cakes were included in the baking pan packaging but I opted to substitute the vanilla flavor for a floral lavender flavor, perfect for introducing spring. I’m sharing the recipe at the bottom of this post!
How fun is this reserved calligraphy wood sign? I purchased it late last year from Laura Hooper Calligraphy. I bought it on sale and doesn’t appear she has anymore but I found some alternative options, if you are interested. Check out this one Gold Calligraphy Reserved Table Sign or this mirrored Reserved Table Sign. You can reuse this sign for perhaps a ‘romantic dinner for two’ with you and your significant other!
I’ve already noticed flies buzzing around outside and I’m looking forward to the change of season. I hope you’ve enjoyed today’s post and have been inspired to create your own Tea for Two table gathering! Celebrate all of life’s joys!!
- 1⅓ cups flour
- ¾ tsp. baking powder
- ¼ tsp. salt
- 8 Tbsp. (1 stick) unsalted butter
- ¾ cup granulated sugar
- 2 eggs, lightly beaten
- 1½ tsp. lavender extract
- ⅓ cup milk
- Hae all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 350 degrees. Grease wells of the Mini Tea Cake Pan and dust with flour; tap out excess flour.
- To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the lavender, about 1 minute.
- Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
- Spoon 2 tsp. of the batter into each well of the prepared pan. Tap the pan on the countertop to eliminate any air bubbles.
- Bake just until the cakes are no longer sticky on top, 8 to 10 minutes. Transfer the pan to a wire rack and let the cakes cool in the pan for 1 to 2 minutes. Invert the pan onto the rack and lift off the pan. Let the cakes cool completely, about 30 minutes.
-Photos & Table Styling by Rose Angel Lopez
BREAKFAST IS SERVED: MAGNOLIA HEARTH & HAND ANTIQUE TOAST SERVER AND MY GARDEN-STYLE OMELETTE RECIPE
Sunday afternoon, I was watching back-to-back episodes of HGTV’s Fixer Upper and there were two home renovations that had me dreaming of what I wanted included in a new house. I love that they are sharing the farmhouse look through their collaboration of a home and lifestyle product line with Target. I’ve purchased some items back in December and was excited about Chip and Joanna Gaines newly released spring collection! They have impressed me yet again! My favorite item from their Hearth & Hand spring collection at Target is this Antique Toast Server.
A throwback to a vintage toast rack, it has a center curved handle on the top of rack which is meant for carrying and passing round the table to your guests. What I like about this particular one is the double condiment containers and brass lids – perfect for adding your favorite jams. Additionally, it has a tray to catch all the crumbs. It would make a wonderful addition to your breakfast table and a great way to serve at a brunch for family and friends.
Over the weekend, I made my garden-style omelette filled with fresh tomatoes, red onions, a side of sliced avocados and garnished with cilantro. It’s so tasty and simple to make! Check out the recipe below. Have a great morning!
- 1 tbsp butter
- 1½ tbsp, Red Onions, diced
- Tomatoes Medley (includes yellow, orange, and red), sliced in halves
- 4, Eggs
- ⅓ cup, Milk
- 1 Avocado, sliced
- Cilantro, chopped, for garnishing
- Kosher Salt & Black Pepper, to taste
- In a bowl, beat eggs, milk, salt and pepper until blended. Set aside.
- In a non-stick skillet over medium-high heat, add the butter. Once it starts to sizzle (don't let it brown), add the onions. Cook the onions until soft and fragrant, then add tomatoes. Add salt and pepper, to taste.
- Stir for 1-minute and then pour egg mixture into skillet.
- Cook without stirring until egg mixture begins to set. Run a spatula around the edges of the skillet lifting edges so uncooked eggs flows underneath. Cook until egg mixture is set. Use your spatula to lift and fold an edge of the omelette.
- Cut the folded omelette in half and slide off onto each plate.
- Top omelette with cilantro, optional and serve with a side of sliced avocados. If you want to add cheese to this omelette, Queso Fresco would be a delicious addition.
-Photos by Rose Angel Lopez
Is there nothing better than indulging in a scrumptious breakfast on a Saturday or Sunday morning? During the week, I eat very light – a slice of toast or half of a bagel with my morning coffee but I reserve the weekends to indulge in a delicious tasting breakfast dish!
For the longest time, I had this bananas Foster French toast recipe by Williams-Sonoma sitting on my desk of a stack of recipes to try. This past weekend, I had such a craving for that recipe as I just love anything banana! I read through the listed ingredients to make sure I had everything I needed to start making the recipe. While I didn’t have slices of brioche bread (which would have been delicious, I’m sure) I used slices of baked cinnamon bread I had purchased from the bakery section of my local grocery store. They bake their bread in-house and the rich smell of the cinnamon was so divine, you could smell it through the plastic bag it was packaged in! I also didn’t have vanilla paste but i did have vanilla extract and a vanilla bean – so I used that instead. Also to note, when cooking the bananas, I did cut some of the brown sugar the recipe called for, in half as I was afraid it would taste too sweet.
The richness of flavors from the egg mixture and the bananas cooked with vanilla and rum – had us saying… Mmm, so good!! It’s safe to say, we devoured our plates!
One bite and you’ll agree, this bananas foster french toast is a delicious breakfast treat and also perfect to serve for brunch.
-Photos by Rose Angel Lopez / Recipe: by Williams-Sonoma