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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July 28, 2017

Ready, Set, Weekend with Simply Beautiful Eating

As most of you know, I like to eat. I also love pasta and my biggest issue has always been eyeballing the measurements for a single serving. No matter how hard I try, and yes, I’ve used those stupid gadgets that are supposed to measure spaghetti. They lie about it being an actual serving for ONE. Or, if they think that’s a serving for ONE, it’s not a big enough serving for ME.

Sometimes, I’m forced to eat alone, which is another one of my problems. I seem to have many, right?

It’s not that I don’t like BEING alone, I just hate “EATING ALONE”. I have this shtick about never eating in a restaurant alone, with the exception of last year when I went to visit my niece at her home in Quogue, NY.

I spent the most part of the week all by myself, while the family was in the city working. I have to say, it was very relaxing, with the one exception of the “EATING ALONE” part. The majority of the time, I picked up food at local eateries and took it back to the house. Only once did I actually head out to a small café to order a meal and sit at a table ALONE.

The only way I could get through the entire meal was with my Ipad and a good stiff drink of cranberry and soda. For some reason, I always feel like everyone is staring at me when I’m seated like a lonely loser in a restaurant. Oh, don’t take this the wrong way. There’s nothing weird about being alone or a loser. I JUST DON’T LIKE IT and I swear that other diners are watching me AND feeling sorry for me. Probably not true and they couldn’t care less.

Anyways, this pasta dish was one example of a single meal that was supposed to be just for me. Take a look at this plate. Does this look like one person could finish this? No. It was sufficient enough to satisfy 4 – 6 “normal” people. I just happen to have finished three quarters of this dish BY MYSELF. I mean, once you start twirling those noodles, how are you expected to stop?

The recipe was made with our garden tomatoes, which are currently in full bloom due to the obnoxious amount of rain we have been getting here. I also loved adding the fresh basil into this dish, the fragrance is intoxicating. The marinara sauce was a no-brainer, it literally took me 10 minutes to throw together. All in all, a wonderful meal to serve at my table for one.

SPAGHETTINI WITH ROASTED TOMATOES, FRESH BASIL AND LIGHT MARINARA SAUCE

FOR THE SAUCE
– 2 tablespoons extra virgin olive oil
– 2 garlic cloves, minced
– 1 (28-oz.) can crushed tomatoes
– ½ teaspoon kosher salt
– 1 teaspoon sugar
– ⅛ teaspoon fresh black pepper

ROASTED TOMATOES
– 2 cups small cherry tomatoes
– 2 tablespoons extra virgin olive oil
– 2 large cloves of garlic, smashed
– sea salt
– freshly ground black pepper

SPAGHETTINI
– 12 oz (350g) package fresh spaghettini pasta
– ¼ cup fresh basil leaves, plus a few more for garnishing
– freshly grated parmigiano cheese, for garnish

1) Make your sauce first by heating a medium size saucepan over medium-low heat. Add the olive oil to the pan, allowing it to warm for 1 minute, then add the garlic and sauté it for 2 minutes, stirring constantly, until it’s golden brown and fragrant (watch that it doesn’t burn).
2) Add the crushed tomatoes, salt, pepper and sugar, stirring to combine. Simmer the sauce for 10 minutes, stirring occasionally, then season it with additional salt, pepper or sugar, to taste.
3) While the sauce is simmering, preheat your oven to 450F. Bring a large pot of salted water to a boil for the pasta. Rinse the tomatoes and pat them dry.
4) Place the tomatoes and smashed garlic cloves on a parchment lined large baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat and spread them out on the baking sheet. Roast the tomatoes for 20 to 25 minutes, flipping them every 5 to 10 minutes or so, until they are soft and they begin to burst.
5) While the tomatoes finish roasting, boil the dried pasta until done (about 3-4 minutes if you are using fresh pasta). Add the fresh basil leaves to the pasta water just before the spaghettini is cooked.
6) Reserve ½ cup of the pasta water and drain the pasta. Place the pasta back into the pot and add in the marinara sauce.
7) Add the warm, roasted tomatoes and toss gently. Add reserved pasta water a little at a time to thicken the sauce, if necessary.
8) Garnish each pasta serving with additional basil and a sprinkling of parmigiano cheese.

xx, Debi
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  1. Vikram

    Nice Post & sweet beautiful Food

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July 27, 2017

How to Host a Garden Party

Our new Little Miss Shower Party in a Box is quite possibly the cutest selection of party supplies we’ve ever seen. Since you have the option to choose between a script balloon that says “love” or “baby,” you can really use it for any occasion! We chose Love, for a bridal shower, and we glammed it up with this glitter balloon DIY.

Last week, we hosted this bridal shower in Seri’s backyard and recorded every step so you can see EXACTLY how she made it look so fabulous. It was easy, fast, and beyond gorgeous. This How to Host episode will show you how to prep your meal, set your table, and serve your drinks. Below the video, you will find printable cards with the shopping lists and links for everything we made!

Watch and LEARN! Seri is the hosting queen, and she’s ready to show you just how easy it is to do yourself.

PRINTABLE SHOPPING LIST CARDS

You can find the steps for our Summer Corn Salad here and the steps for the Potato Salad here.

For more party tips and behind the scenes, follow @littlemissparty on Instagram!

xx, Maggie
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July 25, 2017

Spiked Blueberry Citrus Iced Tea

People typically associate tea with colder weather, and drink it as a way to warm up and unwind after a long fall or winter day.  But I find that tea is enjoyable in all seasons.

Back when I made a video with Harney & Sons a few months ago, I made out like a bandit with a bunch of their tea, which I have been thoroughly enjoying.  With the warmer weather, I have been branching out and trying their Iced Tea flavors, which make for the perfect base for summer cocktails! This weeks cocktail came to me when I tried their Iced Blueberry Green Tea… the Spiked Blueberry Citrus Iced Tea!

Here’s what you need:
-Harney & Son’s Blueberry Green Iced Tea
-your favorite vodka (we used Tito’s)
-fresh blueberries
-fresh lemons
-fresh oranges
-fresh mint
-ice

Here’s what to do:
1) Boil 2 cups of water and pour over tea bag into gallon container.  Let steep for 15 minutes.
2) Once tea is fully steeped, add in 6 cups of cold water.  Remove tea bag. Refrigerate for at least 1 hour to fully chill before you are ready to make your cocktails!
3) Fill each glass with ice, fresh blueberries and slices of fresh orange.


4) Measure 1 oz. of vodka into each glass on top of ice.  Fill glass the rest of the way with blueberry iced tea.


5) Squeeze a little bit of lemon into each glass, and then garnish with fresh lemon and mint.

I like tea unsweetened, but if you prefer a bit of sweetness to yours, you can add some sugar or simple syrup to taste.

Once you’ve reached your desired level of sweetness, sip, and feel yourself relax.

Until next week… Cheers!

xx, Abby
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July 24, 2017

A Day of Meals in The Hamptons

In the summer, The Little Miss Party team spends at least a few days of the work week out at Seri’s house in The Hamptons. Since one of our favorite things to do is EAT, we make it a point to sit down at every meal and bond as a team over food. We still can’t get over a couple of our favorite meals from early July, so today we’re sharing the simple (but delicious!) ingredients with you.

LUNCH

We started out this lunch with assorted cheeses and fresh figs.

For the main part of the meal, we each were able to assemble our own sandwiches using ciabatta rolls, arugula, ham, turkey, and fresh peaches. The sweet fruit complimented the bitter greens and salty meats so perfectly.

We also made a batch of fresh mint lemonade to enjoy in our PARTY PEOPLE govino cups!

DINNER

This fresh dinner made by Seri and Natalie had us all feeling full yet healthy after a long work day. The key to this fabulous dinner was simple ingredients.

The roasted potatoes were seasoned simply with olive oil, salt, pepper, and paprika. With the flesh side up (for best crispiness) we let the potatoes roast for around 30 minutes at 400 degrees.

Our salad was inspired by a recipe from Love and Lemons. We tossed Boston Lettuce with strawberries, mozzarella balls, pecans, avocado, basil, cherry tomatoes, and thickened balsamic.

Finally, our blackened chicken thighs were the simplest preparation for the most delicious taste. Nothing but olive oil, salt, and pepper thrown onto the meat before blackening it on the grill.

These Hamptons meals have been simple, delicious, and absolutely stunning for photos! Can’t wait to enjoy dinners together all summer long.

xx, Maggie
Party conversation
  1. Vikram

    thanks for giving inforamation about the party & services

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