September 27, 2017

Chef Luke makes Blueberry Coffee Cake

One night this summer we had dinner at our friend Lucy’s house. When we walked in the house smelled DELIGHTFUL…like a cake was baking. Lucy made Blueberry Coffee Cake and we couldn’t get enough. Luke went right up to her *after licking  his plate* and said, “Lucy, could I please have this recipe? I’d like to make your blueberry coffee cake on my show”. She of course said yes and sent this ever so easy to make recipe that we are now obsessed with.

Chef Luke put on his hat and got baking. Though we went a little overboard with the sugar, the cake was so delicious and such a great use of blueberries.

Watch how Chef Luke made Lucy’s Blueberry Coffee Cake here and further below find the recipe that Lucy shared with us.

Jano’s Blueberry Coffee Cake (Brookesville, Maine)

Enjoy!

xx, Seri
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August 29, 2017

Lemon Shandy Beermosa

Breakfast cocktails are another one of my favorite parts of summer.  They typically tend to be created for warmer weather destinations, and therefore can be indulged in throughout the summer.

We have a lot of beer from our friends at Narragansett from the shipment they sent us for Luke’s 5th Birthday Party, so I decided to use their very popular Del’s Shandy to test out a popular breakfast cocktail that I have seen on a lot of – the Beermosa!

Here is what you need:
-1 can Del’s Shandy
-orange juice
-prosecco (or another sparkling white wine)
-fresh orange slices

Here is what to do:
1) Pour your shandy into each cocktail glass, filling each about halfway.

2) On top of shandy, pour about 3 oz. of OJ, leaving some room at the top of each glass.

3) Top off each glass with some of your sparkling wine.  Garnish each rim with an orange wedge.

Sip, and enjoy! Maggie and I paired these with some mini donuts for a breakfast treat, and it was the perfect combo.

Enjoy this cocktail as you salute the last few days of summer.  Cheers! Until next time…

 

 

xx, Abby
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August 4, 2017

Ready, Set, Weekend with Simply Beautiful Eating

Here’s a perfect example of baking something that I didn’t need, but was happy to stuff into my face. Guys, I have to fit into a very tight dress for my other son’s wedding in five weeks. Although there are healthy ingredients in this recipe, I went overboard and added streusel and drizzle to what would have been an acceptable muffin recipe.

Okay, so streusel and drizzle definitely takes this to the NEXT LEVEL, but really? I may has well have just plunked two of these bad boys directly on my hips before they passed through my lips.

Now, as for the size of these muffins? Well, they certainly ain’t muffkins. I like them BIG. Why? Why not?

Is there anything better than a muffin top? With the exception of one that sticks out if your pants are too tight (which may happen if you scarf down a few of these – consider yourself warned).

I absolutely love fresh peach season and throwing in the dried dates into this recipe was a nice twist. I’m getting tired of adding the usual cranberries and raisins to things. Aren’t you?

Oh yes! What about this muffin pan? The nice folks at USA PAN sent this to me a few months ago (pre-demolition), and I have been saving it until we finished the kitchen and had our ovens in full gear. I’m sure you can imagine how many muffin tins I have collected over the years, but this one is special. First of all, it has an amazing design. Love the stripes! Secondly, although I’m always cautious to either spray or line my muffin tins, this pan didn’t need ANYTHING because it’s super non-stick. My muffins practically fell out on the floor when I released them. Five second rule applies here if you happen to drop one.

Speaking of which, I get many requests about freezing baked goods. These muffins are perfect to pop in the freezer for up to three months or they will stay fresh in an airtight container for three days. Having said that, why is it that I never have to freeze anything? Most likely because I either take my goodies to the office OR I polish them off myself before they have a chance to make it into the freezer.

There are no secret ingredients in this muffin recipe. Just plain old fashioned DA BOMB diggity peachy keen muffins here.  Ready, set, let’s get baking!

For the streusel topping
– ⅓ cup packed light or dark brown sugar
– 1 tablespoon granulated sugar
– 1 teaspoon ground cinnamon
– ¼ cup unsalted butter, melted
– ⅔ cup all-purpose flour

For the muffins
– 2 cups all-purpose flour
– 1 cup rolled oats,quick cooking
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ¼ teaspoon ground nutmeg
– ½ teaspoon ground cinnamon
– ½ teaspoon salt
– 6 tablespoons unsalted butter, at room temperature
– 1 cup granulated sugar
– ⅓ cup light brown sugar, packed
– 1 large egg plus 2 large egg yolks, at room temperature
– 2 teaspoons pure vanilla extract
– ¾ cup milk (almond, rice or soy will work too)
– ⅓ cup plain Greek yogurt or sour cream
– 3 fresh peaches peeled and diced into small cubes
– ½ cup chopped dried dates

For the vanilla drizzle
– 1 cup powdered sugar
– 3 tablespoons milk
– ½ teaspoon pure vanilla extract

1) To make the streusel topping, in a large bowl combine both sugars, cinnamon, melted butter and flour until the mixture is very crumbly. Set aside or place in fridge while making your muffin batter to keep the streusel from getting too warm.
2) Preheat oven to 400F. Spray a 12 cup muffin tin with non-stick spray; set aside.
3) In a large bowl, sift together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Stir in the rolled oats and set aside.
4) In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars and beat on medium speed until light and fluffy; about 3 minutes.
5) Add in the egg, egg yolks, and vanilla and continue beating until well combined. Turn mixer off and set batter aside. In a large measuring cup add the milk and sour cream; whisk well to combine; set aside. With the mixer speed set to low; alternate adding the flour mixture and the sour cream/milk mixture, beginning and ending with flour. Be sure not to over mix. With the mixer turned off, add in the diced peaches and dates and use a spatula to gently fold the fresh and dried fruit into the batter just until incorporated.
6) Divide the batter evenly among prepared muffin tins. Don’t be shy, fill those tins to the brim. Top each muffin cup with about 3 tablespoons of crumb topping.
7) Bake for 27 to 30 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean. Cool muffins 10 minutes in the pan before transferring to a cooling rack. Once the muffins have cooled completely, make your drizzle by combining the powdered sugar, milk and vanilla. Drizzle over each muffin and let set. These freeze well, but I’m going to be honest here, there won’t be any left to freeze once you get your hands on these. Makes 8-12 large muffins.

xx, Debi
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May 30, 2017

Spiked Cold Brew Coffee

It’s officially iced coffee season, and over Memorial Day weekend, I was inspired to make a more “festive” version of my favorite summer pick me up!

We had some Bailey’s lying around the studio after St. Paddy’s Day and I thought it would be a good idea to use it to spice up my cold brew coffee recipe.. and boy, was I right!

Here’s what you need:

-fresh cold brewed coffee (recipe here)
-Bailey’s Irish Creme liqueur
-ice

Here’s what to do:

1) Once you’ve made your cold brew coffee and let it sit in the fridge overnight, remove cold brew from fridge.  Add ice to each coffee glass.
2) Fill each glass almost full with cold brew coffee. On top of that, pour about 1 oz. of Bailey’s, or more if you have room.


3) Use straw to mix Bailey’s in, and add more if desired.

Since National Donut Day is coming up this week, I also added a little extra detail to this drink… a mini donut on the straw!

You can dunk the donut or eat it on its own. Either way, this coffee/ donut combo is an excellent way to start your morning off right this summer.

Hope you enjoy, and that you had an awesome Memorial Day Weekend! Cheers!

xx, Abby
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April 7, 2017

Ready, Set, Weekend With Simply Beautiful Eating

I just wanted to share a little secret with you. I completely forgot about this recipe and the accompanying photos. Most likely because I’m living in renovation (hell) disarray and it’s been a messy, long and arduous process. As most of you know, I’m “kitchenless”, which means I have no stove, oven or full size sink.

Oh, I know what you’re thinking. She’s suffering  from the dreaded “Woe Is Me Effect”. Well, you’re right. Working from an upstairs bathroom isn’t my idea of fun. Every time I look to my left while preparing our salad, I see a TOILET. I can’t seem to justify preparing a meal in a room with a commode. I just can’t.

Anyhoo. You need a stovetop and an oven to make this recipe. Don’t even try to make this on a hot plate because it will end up being an omelette and not a frittata.

What’s the difference? I’ll tell you.

Frittatas are cooked in a cast iron pan or oven-safe skillet because they are started on the stovetop and then finished in the oven. And, unlike omelets, frittata fillings are mixed in with the eggs in the pan rather than folded in the center.

Why is this great? Because I seriously SUCK at making omelettes. No matter how slippery slidey the pan is, mine always seem to fall apart and break upon flipping or folding. Yes, I know there are tricks of the trade, but being an “omelette chef” is not in the cards for me. It’s just NOT.

These tomatoes were actually from our summer crop in the garden. That’s the clue on how old these photos are because right now our garden is in spring thaw mode. Nonetheless,  tomatoes are readily available at the market year round, so you needn’t worry about growing your own, unless you happen to have a hothouse in your backyard.

The other thing I love about this recipe is that it reminds me of a party. Here’s what you need to do right now. Grab your friends, partner, husband or wife and dance around the room saying FRITTATA several times. I’m going to do that later tonight. Perhaps it will put me in a better mood when I’m slinging salad in the washroom. Cha cha cha.

GREEK ROASTED TOMATO FRITTATA

– 1 tablespoon olive oil
– ½ cup grape or cherry tomatoes, halved
– 1 cup baby spinach
– 3 – 4 large eggs
– ½ teaspoon kosher salt
– ¼ teaspoon ground black pepper
– 1 ounce feta cheese, crumbled
– ½ cup chopped red or yellow peppers
– 2 tablespoons chopped chives
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill

1) Preheat the oven to 350F.
2) Add the olive oil to the tomatoes and place on a cookie sheet to roast for 10 -15 minutes, or until tomatoes burst open and are nicely caramelized.
3) In the meantime, whisk the eggs in a bowl with a fork. Add the feta, spinach, red pepper, chives and mix well. Season to taste with salt and pepper.
4) Heat an 8 or 9 inch cast iron pan on your stovetop and place the roasted tomatoes in, then pour the egg mixture on top of the tomatoes and give everything a good stir, don’t overcook – the frittata will set in the oven.
5) Place the pan in the oven for 15-20 minutes. The cooking time will depend on the thickness of your frittata. Simply stick a sharp knife into the middle to test if it has cooked through. Serve warm with a sprinkle of fresh parsley, dill and additional feta cheese.

xx, Debi
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