Posts Tagged ‘recipe’
March 20th officially marks the change of seasons but with ‘Storm Stella’ looming around some of us in the East Coast, it doesn’t feel like spring is near. With the very cold temps outside, I craved a hot beverage to keep me warm. I whipped up my favorite Lavender Hot Chocolate recipe! To recreate this simple recipe, the two main ingredients I use are Silly Cow Chocolate Moo-usse Hot Chocolate and Pepper Creek Farms French Blue Lavender.
Naturally sweetened chocolate, infused with lavender buds, topped with whipped cream and chocolate shavings – makes this blended hot chocolate oh, so gourmet!
- 2 cups, Milk (whole or skim is optional)
- 1 Tbsp, Lavender Buds
- 2 Tbsp, Hot Chocolate Mix
- Whipped Cream and Chocolate Shavings for topping
- Pour 2 cups of milk into your liquid measuring cup.
- Combine Milk and lavender buds in a medium saucepan on medium-high heat. Be sure to stir occasionally and do not let mixture come to a boil. Once you see steam, lower heat and let mixture simmer.
- Add hot chocolate mixture and stir until chocolate is melted and and mixture is smooth. Continue to let simmer for 3-4 minutes.
- Strain mixture back into measuring cup and then pour the lavender hot chocolate in two cups.
- Top lavender hot chocolate with whipped cream and chocolate shavings
-Photos + Recipe by Rose Angel Lopez
Sometimes I get those dessert cravings and since I had some fruit in the fruit bowl and a box of puff pastry sheets in the freezer, I knew exactly what to make! It’s an easy and tasty treat that combines the sweet-tart flavor of a granny smith apple and bosc pear. You can practically add any fruit filling but to try out this one out, keeping scrolling for the recipe and enjoy!
- 1 Granny Smith Apple
- 1 Bosc Pear
- 1 Puff Pastry Sheet
- ⅓ cup, Sugar
- 1 tbsp, Cinnamon
- ½ tsp, Ground Allspice
- ¼ tsp, Nutmeg
- 1, Lemon (juice and zest)
- 1 tbsp, Butter
- 1, egg
- Cinnamon Sugar, for dusting
- Preheat oven to 400 degrees. While you thaw one puff pastry sheet, dice your apple and pear into small cubes and place in a bowl. Combine the sugar, spices, half of a lemon juice and zest; toss to combine.
- In a small saucepan, over medium-high heat pour the apple and pear mixture into the pot. As it comes to a boil, stir occasionally until apples and pears are soft but not mushy. Remove saucepan from heat and set aside.
- In a small bowl, lightly whisk the white part of the egg; set aside.
- On a lightly floured surface, unfold the pastry sheet and slice down lengthwise in three equal slices. With each long slice, you are going to slice 4 equal squares. You should have a total of 12 squares. Each square is for a top and a bottom. This will give you 5 hand pies.
- Line a baking pan with Parchment Paper and place your pastry squares on top. Lightly brush the egg white on all sides of each pastry square.
- Scoop a spoonful of the apple and pear mixture in the middle of five pastry squares; take the remaining squares and place each one on top of filled ones and use the back of the fork to seal the edges. Brush each pastry top with egg white and sprinkle with cinnamon sugar.
- Bake until pastry puff is brown. Let cool on wire rack before serving.
Photos + Recipe by Rose Angel Lopez
I enjoy my regular morning cup of joe but I also enjoy jazzing up my coffee my experimenting with cream based liqueurs…great to enjoy as the occasional after dinner drink. Over the weekend, I brewed a fresh pot of coffee using my go-to Cafe Bustelo Ground Coffee, added Chila ‘Orchata Cinnamon Cream Rum, whipped cream and topped it off with a sprinkle of cinnamon.
If you prefer iced coffee, you can use the same ingredients (whipped cream and cinnamon, optional) and add ice. Simple, right?
Which do you prefer, hot or iced?
-Photos by Rose Angel Lopez
Between celebrating two birthdays in our house in a span of two weeks, our meals included either chicken, steak or seafood so I had decided to end the weekend that didn’t include neither and to cook something light but filling. With a few favorite kitchen staples in our fridge like fresh tomatoes, fresh basil, and garlic, I was able to whip up a seriously delicious and flavorful pasta dish! If you have a garden full of tomatoes and can’t use them fast enough, this recipe is for you! No jar of spaghetti sauce was used for this recipe – simply sauté your own sauce with plum tomatoes, white wine, and butter. Since we enjoy a little spice in our food, I added red pepper flakes for a little heat.
If you will be hosting a dinner, you can serve this pasta along with garlic breadsticks and a salad.
With all the tasty ingredients, it’s an easy and satisfying weeknight meal the whole family will enjoy!
-Photos by Rose Angel Lopez
- 8 ounces Spaghetti
- 3 Tbsp. Olive Oil
- 1 pint Cherry Tomatoes
- ¼ Tsp. Oregano Flakes
- 1 large, Shallot, chopped
- 6 cloves Garlic, minced, plus 3 cloves
- 2 Plum Tomatoes, grated
- 1 tsp. Red Pepper Flakes
- 2 Tbsp. Unsalted Butter
- ½ cup White Wine (I used McManis Chardonnay)
- 4 chopped Basil Leaves, plus more for topping
- ¼ cup grated Parmesan Cheese, plus more for topping
- Kosher Salt and Freshly Ground Pepper
- Bring a large pot of salted water to a boil. Add the pasta and cook per the directions on the box. Add 3 cloves of garlic to the water to add flavor. Add a splash of olive oil in the boiling water (this will help to keep the spaghetti from sticking). Reserve ¼ cup cooking water, then drain the pasta.
- Drizzle olive oil in a large saute over medium-high heat. Add the cherry tomatoes, oregano and salt to taste. Cook the tomatoes until soften but not broken, 2-3 minutes. Transfer to a bowl.
- In the same pan, drizzle more olive oil and add minced garlic, chopped shallots, red pepper flakes, and salt and pepper to taste, saute until shallots are translucent, 1-2 minutes. Add the grated tomatoes, wine and cook until sauce is reduced by half, 1-2 minutes. Add butter and cook for another minute. Add the cherry tomatoes from the bowl, parmesan to sauce. Stir for a few seconds and turn off heat.
- Drain pasta, discard the garlic cloves, add sauce, toss and then transfer to a large serving bowl. Sprinkle basil, parmesan cheese and serve.
On Saturday, we woke up to a beautiful morning and I was craving some delicious banana coconut pancakes I had eaten at a diner in NJ that my sister and brother-in-law took us to. Normally when I make banana pancakes, I simply add the sliced bananas in the pancake batter but I noticed that this diner prepared theirs differently. On one side of the pancake, it looks like a normal plain hot cake but on the other side, you see the caramelized banana slices with toasted coconut that was cooked perfectly. It was so good – you didn’t need syrup. I decided I was going to try to replicate this recipe. I learned two things not to do next time but all in all – we enjoyed them very much!
Now I didn’t make pancake batter from scratch but if you have a favorite go-to pancake recipe, feel free to use it. While I didn’t taste almond flavor in the pancakes I ate at the diner, I enjoy the taste of it so besides adding vanilla extract, I added almond too. Since this was a “test” recipe – I started out my toasting my sweetend shredded coconut – don’t do this, as it will already toast when you flip the pancake to the banana and coconut side. It was one of my duh! moments. Also, I had waited to add my bananas to the one side of my pancakes until I saw bubbles appear, don’t do this either. Well you can, but I think it will cook better if you add the bananas and coconut the minute you had poured your pancake mix onto your griddle.
I actually enjoyed eating the pancakes this way because the bananas have that caramelized flavor from the butter and the coconut gets nice and toasted. Hopefully, you will enjoy it too!
- Pancake mix
- 2 ripe bananas
- 1 cup, sweetend coconut flakes
- 1/4 tsp, vanilla extract
- 1/4 tsp, almond extract
- Follow the instructions on your pancake mix or you can use your favorite pancake recipe
- Add the vanilla and almond extract to your batter and stir
- Slice your bananas, set aside
- Pour a 1 cup of sweetend coconut flakes in a small bowl, set aside
- Heat up your griddle or skillet and grease pan over medium-high heat. Pour or scoop the batter on the hot griddle. Once you have poured the batter, quickly add about 4-5 sliced bananas to one side of each pancake and then sprinkle a generous amount of coconut. With a spatula, check to see if the one side of the pancake is golden brown and if so, then flip your pancakes. Cook until both sides of the pancakes are golden brown on both sides; serve hot.
-Photos + recipe by Rose Angel Lopez