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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May 19, 2017

Ready, Set, Weekend with Simply Beautiful Eating

Now I know I’ve completely lost my mind and I’m sure you wanna know why.

I’ve been searching through archived photos of my food photography for the past few months, just came across these and guess what? I don’t even remember when I shot them. It was somewhere between 2014 and 2017. That’s all I know. The other thing I’m pretty certain about is this…..

These muffins were the bomb.

To narrow down the timeline, it’s clear that these were made during blueberry season (well duh, there’s a load of them in the recipe ,so this wasn’t something that I needed the FBI to figure out).

Anyhoo, you know how I feel about blueberries. They are plump jewels of happiness that make everything taste better. Especially when they burst out of a muffin and into your mouth.

Wait.

How about these roses? My husband is always a sucker for good foliage. He makes his way down to the flower markets whenever there is an occasion, like Valentine’s Day, Mother’s Day, my birthday or a just-because-I-love-you-day.

Let me tell you what he did for Mother’s Day.

Of course, he surprised me with a beautiful bouquet of roses, similar to the ones in these photos.

Then, he gave me a really cute card with an enclosed paper (hand made) puzzle. Yes, he made the puzzle out of letters that were my “clues” to my gift.

I had 10 minutes to piece together these letters, otherwise Steve informed me that the gift was NULL and VOID.

No pressure, right?

OMG, I suck at puzzles. I could never win Survivor. Plus I’m really bad in math, which has nothing to do with puzzles, but I just thought I would let you know that useless piece of information.

Oh, and we were in the car on our way to brunch when I opened my card. Steve set his iPhone timer for 10 minutes and yelled “GO!!!”

I was fiddling around with the stupid paper pieces for exactly 7 minutes, when he realized that he may have spelled the word wrong. Not surprising, since his spelling is comparable to my math skills. It’s a good thing we can assist each other with daily simple tasks because, really?

So now we are stopped at a red light, he grabs one of the squares of paper and scribbles over the letter making the correction.

I have 3 minutes left and I’m starting to shvitz (sweat).

I figured it out with a minute to spare and guessed it!

You won’t believe this one. He still spelled it wrong.

These where my letters:

L

O

S

V

E

G

A

S

How do you really spell it? Las Vegas.

Do I gamble? No. I hate losing money.

Do I need to go to Las Vegas now, with two weddings coming up this summer? No.

Can I try spelling something else with those letters and still get a gift? All I could figure out was LOVES GAS so maybe a gift certificate to ESSO might be another option. Okay Steve?

Here’s the moral of the story. No matter how you spell it, these Blueberry Oat Chia muffins are a sure bet.

BLUEBERRY OAT CHIA MUFFINS

– 2 extra large eggs
– ½ cup plain Greek yogurt or sour cream
– 2 medium size, ripe bananas, mashed
– ½ cup light brown sugar, packed
– 1 tsp vanilla extract
– 1 tsp baking soda
– ½ tsp ground cinnamon
– ¼ cup cup chia seeds
– ¾ cup quick oats
– 1 cup + 2 tbsp white whole wheat flour (or a mix of all purpose and whole wheat is fine too)
– 1½ cups cups fresh blueberries

1) Preheat your oven to 350F and prepare a 12 cup muffin pan by spraying with non stick cooking spray or lining them with paper liners. Set aside.
2) In a large mixing bowl, lightly beat the eggs. Whisk in the Greek yogurt, bananas,sugar, vanilla, baking soda, cinnamon, chia seeds and oats mixing until smooth.
3) Add in the flour and gently stir it in until just combined. DO NOT OVER MIX.
4) Toss the blueberries in 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins, then fold them into the batter.
5) Divide the batter evenly among the 12 muffin cups, using an ice cream scoop. Fill them almost to the top. Sprinkle with additional oats if desired.
6) Bake for 20 -­ 22 minutes, or until the tops of the muffins begin to turn golden and a toothpick inserted into the centre comes out clean.
7) Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. These will keep well in an airtight container for up to 5 days or they freeze well for up to 3 months.

See you next week!

debi @simplybeautifuleating

xx, Debi
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May 16, 2017

Blackberry Wine Slushy

Wine in slushy form? Yes please. While brainstorming for cocktail ideas for this upcoming month, Maggie found the idea for a red wine slushy, and we knew we had to try it out.  We decided to put an LMP twist on it… instead of red wine, we used rosé!

Get ready for the prettiest summer cocktail you’ve ever seen, and that you will be dying to try!

Here’s what you need:

-rosé wine
-vodka
-orange juice
-blackberries
-ice
-fresh mint
-sugar
-fresh lemon, zested

Here’s what to do:

1) Take one of your fresh lemons and zest. Combine with sugar on a plate and mix until zest is evenly distributed. Use lemon wedge to wet the rim of your glasses, and place rim in sugar/ lemon zest mixture to line each rim.


2) Combine 1 cup ice, 1 oz. orange juice, 1.5 oz vodka, 5 oz. rosé, a handful of blackberries and a tbsp of sugar to a blender.  Blend until you reach a slushy consistency.


3) Pour mixture into each glass, careful not to get sugared rim wet.  Garnish with fresh blackberry and sprig of mint.

Until next week… Cheers!

Photos by Maggie Antalek

xx, Abby
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May 1, 2017

Chef Luke Makes Mini Tacos

Chef Luke is gearing up for Cinco De Mayo which is this Friday May 5th. We love tacos, nachos and of course guacamole which is one of Chef Luke’s favorite dishes to make.

This year we thought it would be fun to mix things up a bit and go with a sweet version of a taco instead of the usual savory set up.

Our super creative babysitter, Kathleen did some research and found a recipe by Sugar Dish Me with the easiest recipe that you can follow along with here

These tacos were so easy to make and looked so pretty and festive. Luke loved them so much he and his brother made them again, together, the next day.

Watch Chef Luke make mini fruit tacos now…

Video by Maggie Antalek

xx, Seri
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April 24, 2017

DIY Pretzel Bar

We love pretzels of every shape and size, with every type of type, eaten on any day of the year. What better day to eat all out favorite pretzels than on National Pretzel Day?! We set up our own pretzel bar just for the occasion, and it’s super easy for you to do too.

Step 1: Set up your bar with the following ingredients:
-Your favorite type of pretzels. We chose soft baked, rods, and mini sticks.
-Hummus, cheese dip (we used this recipe), chocolate chips
-Add-ons, like veggies for the hummus, or sprinkles for the chocolate

Step 2: Start dipping! We dipped our chocolate pretzel rods first, so the chocolate had time to harden.

Step 3: Try every kind of pretzel. Because they’re all wonderful!

Happy National Pretzel Day!

xx, Maggie
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categories: DIY, Dip, LMP Holidays, Sweets, Holiday
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