Fantastic Mimosa Recipe

Fantastic Mimosa Recipe
Fantastic Mimosa Recipe

Mimosas



Recipe by: Adapted from Inspired Taste
Yield: 1 pitcher of Mimosas (8 servings)

This is my favorite Mimosa recipe! Serve a big pitcher of Mimosas at brunch for a bright, fresh zing!

Ingredients:
1 (750 mL) bottle of Prosecco, chilled
1/2 cup Triple Sec, chilled
3 cups (plus a smidge) pulp-free orange juice (I used a regular sweetened version), chilled
orange slices and raspberries for garnish

Directions:
Make sure all of the ingredients are well chilled. Not long before serving, pour the champagne into the pitcher first. Add Triple Sec and then add orange juice. Adding the orange juice last will naturally mix the mixture so you don’t have to stir and lose bubbliness. Add the orange slices and chill the mixture until ready to serve. To serve, pour into a champagne flute and add a few raspberries for color. Keep the pitcher chilled between rounds.

Skinny Mini Coconut Cakes (and 5 beauty tips for lazy girls)

Skinny Mini Coconut Cakes (only 120 calories each!)
Skinny Mini Coconut Cakes

Skinny Mini Coconut Cakes



Recipe by: SkinnyTaste
Yield: 24 mini cakes

These little cakes are the cute, light version of your coconut cake fantasy. The frosting is marshmallowy and the angel food cakes are fluffy, making this a cloudlike coconut dream dessert. Each cake comes in at around 120 calories!

Cake Ingredients:
1/2 cup powdered sugar
2/3 cup cake flour
1/4 teaspoon salt
8 egg whites from large egg whites, at room temperature
1/4 cup coconut water
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/4 teaspoon cream of tartar
1/2 cup granulated sugar

Coconut Meringue Frosting Ingredients:
4 egg whites from large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 cup water
1 cup sugar
1/8 teaspoon salt
about 1/4 cup of coconut water
1 1/2 cup shredded coconut, plus more for topping

Directions:
Make the cakes: Preheat the oven to 325 degrees F. Line 2 muffin tins with cupcake liners. In a medium bowl, whisk together the powdered sugar, cake flour, and salt. In the bowl of a stand mixer, beat the egg whites, coconut water, vanilla extract, coconut extract, and cream of tartar on low speed until it’s foamy. Turn the speed up to medium and add the granulated sugar about 1 tablespoon at a time. Turn the mixer up to high speed and beat until the egg whites form medium peaks (SkinnyTaste says: “Don’t beat until the mixture is extremely glossy and stiff; it should be modestly glossy, but the very tips of the peaks formed when you dip your finger in should flop over just a bit.”)

Add the dry ingredients into the egg white mixture in two additions, folding each addition in gently. Be careful not to overmix.

Spoon the batter into the prepared muffin tins, filling each well pretty close to the top. Bake for 18 minutes or until the tops are slightly golden. Remove the cupcakes from the oven and cool completely before removing from the pan.

Make the frosting: Place the egg whites with the vanilla extract and coconut extract in the clean bowl of a stand mixer. Stir the water and sugar together in a small saucepan over high heat. Bring this to a boil and cook until the syrup reaches 234 degrees F on a candy thermometer, about 4-8 minutes.

When the syrup begins to boil, start mixing the egg whites on low speed so they begin to get foamy. When the syrup is up to temperature, turn the egg whites to medium-high speed and very slowly drizzle the hot syrup into the whites. Beat until the frosting forms stiff glossy peaks, tossing in the salt to mix in along the way. Gently fold shredded coconut in to the frosting.

Assemble the cakes: Use a serrated knife or unflavored dental floss, cut each cupcake into two layers (I find the floss easiest: just wrap it in a loop around the cupcake and tighten until it cuts right through). Lightly brush the bottom layer of a cupcake with coconut water and top with about a tablespoon of frosting. Place the top layer on, piling another tablespoon of frosting on top. Top with extra shredded coconut. Repeat this for each cupcake. Serve immediately (the frosting is really best the day it’s prepared, but we enjoyed these the second day also).

Easy, Healthy Couscous Tabbouleh (and the #happymoments2014 challenge)

Easy, Healthy Couscous Tabbouleh
Easy, Healthy Couscous Tabbouleh

Easy, Healthy Couscous Tabbouleh



Recipe by: Slightly adapted from Epicurious
Yield: 6-8 servings

This easy, flavorful salad is a healthy meal to help you with your New Year’s resolutions! I love making a big batch of it and eating it for a quick lunch throughout the week.

Ingredients:
1 cup chicken broth
1 cup water
1/2 cup fresh lemon juice, divided
1/3 cup plus 2 tablespoons olive oil, divided
1 1/2 cups couscous
1 seedless cucumber, cut into 1/4-inch pieces, plus cucumber slices for garnish
9 ounces cherry tomatoes, sliced in halves
3/4 cup finely chopped scallion
1 teaspoon kosher salt
a few grinds pepper
2 cups loosely packed fresh parsley leaves, minced
1 cup loosely packed fresh mint leaves, minced, plus mint sprigs for garnish

Directions:
Prep all your materials first: chop the veggies and herbs, measure out the ingredients, etc. Bring chicken broth, water, 1/4 cup of the lemon juice, and 2 tablespoons olive oil to a boil in a medium saucepan. Whisk in the couscous and cover the pan, removing it from the heat. Let it sit and steam for 5 minutes before fluffing it with a fork and setting it aside to cool. In a large bowl, whisk together the remaining 1/4 cup lemon juice, 1/3 cup olive oil, salt, and pepper. Toss the cucumber, tomatoes, and scallions in the dressing and allow this to sit for 15 minutes. Add in the couscous and herbs and toss the salad well. Cover it and chill it for at least an hour to allow the flavors to meld. Garnish with extra cucumber slices and herb sprigs.

Need some inspiration finding a healthy recipe? Try these from some bloggers I love:

Raspberry Cheesecake Morning Buns

Raspberry Cheesecake Morning Buns
          Raspberry Cheesecake Morning Buns

Raspberry Cheesecake Morning Buns



Recipe by: Willow Bird Baking
Yield: 24 rolls

These Raspberry Cheesecake Morning Buns combine the world’s best yeast dough with fresh raspberries and indulgent cheesecake. I’ve used a sweet almond glaze to round out the flavors, but if you’re not an almond fan, you can use vanilla extract in the glaze instead.

Roll Ingredients:
1 package (2 1/4 teaspoons) active dry yeast
1/4 cup warm water (100-110 degrees F)
2 tablespoons white vinegar
2 cups milk minus 2 tablespoons, room temperature
2/3 cup cold shortening
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
5 cups flour
2 tablespoons butter, melted, for after baking

Filling Ingredients:
4 (8-ounce) packages cream cheese, softened
1 cup sugar
2 eggs, room temperature
2 sticks salted butter (or 2 stick unsalted butter and 1/2 teaspoon salt), melted
1 (12-ounce) jar raspberry jam
1 pint fresh raspberries (plus more for topping)

Glaze Ingredients:
1/2 cup powdered sugar
1 tablespoon milk
1/8 teaspoon almond extract (or vanilla if you prefer)
sliced almonds for garnish (optional)

Directions:
Note: I don’t recommend halving yeast recipes; instead, if you don’t want 24 rolls at once, consider freezing some for later. To freeze some of the unbaked rolls, just wrap them well before the second rise and freeze them. Once frozen, pop them out of the pan all together and store in the freezer, wrapped in plastic wrap and in a zip top bag or wrapped in foil. When you want to bake them, stick them back in a greased pan, thaw them in the fridge overnight, proof for the instructed amount of time, and bake like usual. These bun/roll recipes also provide the perfect opportunity to try two different flavor combos. I often make half sweet buns and half savory buns (like these or these) and half to make sweet buns for dessert. If you do this, just half the filling recipes and roll out the dough half at a time.

Mix the warm water and yeast in a medium bowl and let the yeast foam for about 10 minutes. Put 2 tablespoons white vinegar in a measuring cup and then add milk up to the 2 cup line. Set this aside. In a separate large bowl (or the bowl of a mixer fitted with a dough hook), whisk together flour, sugar, salt, baking soda, and baking powder and cut the shortening into the mixture with two knives or a pastry cutter until the shortening looks like small peas. Stir yeast mixture and milk mixture into the dry ingredients and mix well, kneading just a few turns. Transfer the dough to a bowl lightly sprayed with cooking spray, cover tightly with plastic wrap, and proof in a warm, draft-free place (such as a closed, turned-off oven), for around 70 minutes or until doubled in size.

After proofing the dough, cream the softened cream cheese in a medium bowl until fluffy before adding the sugar and eggs. Mix together until well combined.

Turn the dough out onto a floured surface and roll it into a large rectangle about 1/8-inch thick (I carefully cut the dough in half and worked with half at a time to make it more manageable; if you do this, just spread on half of the filling ingredients for each half you roll). Spread the melted butter over the surface of the rolled dough and then dollop the cream cheese mixture all across the surface, spreading gently to create an even layer. Dollop raspberry jam on top and spread it gently across the cream cheese. Sprinkle on raspberries. Gently roll the dough up into a spiral (I find using a bench scraper to encourage the dough to roll up during this process incredibly helpful) and cut it into 2-inch rolls, placing them close together in a 9 x 13-inch baking dish sprayed with cooking spray (at this point, you could wrap and freeze the rolls for later if you wanted).

Cover the rolls let them rise in the fridge overnight (they will have nearly doubled.) When you’re ready to bake, preheat the oven to 400 degrees F, letting the rolls rise on top of the preheating oven covered by a clean dish towel. Bake them for about 25-30 minutes or until lightly browned on top (don’t underbake or they’ll still be doughy in the center). Brush with 2 tablespoons melted butter and return to the oven for 1 more minute. Whisk together the glaze ingredients and drizzle the glaze over the warm rolls. Serve immediately.

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Disclosure: Compensation was provided by Target via Glam Media. The opinions in this post, however, are all mine.

Buttery Almond Stuffed Morning Buns

Buttery Almond Stuffed Morning Buns
Buttery Almond Stuffed Morning Buns

Buttery Almond Stuffed Morning Buns



Recipe by: Willow Bird Baking
Yield: 24 buns

If you love yeast rolls and almond croissants, you’re going to adore these incredible Buttery Almond Stuffed Morning Buns. The buttery texture and incredible almond flavor make these my new favorite breakfast item!

Roll Ingredients:
1/4 cup warm water (100-110 degrees F)
1 package (2 1/4 teaspoons) active dry yeast
2 tablespoons white vinegar
2 cups milk minus 2 tablespoons, room temperature
5 cups flour
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2/3 cup cold shortening
2 tablespoons butter, melted, for after baking

Filling Ingredients:
1 pound butter, softened (I use Plugrá Butter)
1 1/4 cups granulated sugar
2 cups almond paste (this is about two 8-ounce cans)
1 teaspoon almond extract
2 eggs
dash of salt
1 1/2 cups sliced almonds, divided

Glaze Ingredients:
1/2 cup powdered sugar
1 tablespoon milk
1/8 teaspoon almond extract

Directions:
Note: I don’t recommend halving yeast recipes; instead, if you don’t want 24 rolls at once, consider freezing some for later. To freeze some of the unbaked rolls, just wrap them well before the second rise and freeze them. Once frozen, pop them out of the pan all together and store in the freezer, wrapped in plastic wrap and in a zip top bag or wrapped in foil. When you want to bake them, stick them back in a greased pan, thaw them in the fridge overnight, proof for the instructed amount of time, and bake like usual. I also love making a full dough recipe and using half to make savory buns (like these or these) and half to make sweet buns for dessert. If you do this, just half the filling recipes and roll out the dough half at a time.

Make the yeast dough: Mix the warm water and yeast in a medium bowl and let the yeast foam for about 10 minutes. Put 2 tablespoons white vinegar in a measuring cup and then add milk up to the 2 cup line. Set this aside. In a separate large bowl (or the bowl of a mixer fitted with a dough hook), whisk together flour, sugar, salt, baking soda, and baking powder and cut the shortening into the mixture with two knives or a pastry cutter until the shortening looks like small peas. Stir yeast mixture and milk mixture into the dry ingredients and mix well, kneading just a few turns. Transfer the dough to a bowl lightly sprayed with cooking spray, cover tightly with plastic wrap, and store in refrigerator overnight.

Make the filling: The next morning, in a large bowl, cream together softened butter and sugar until pale, fluffy, and smooth. Add in almond paste, dash of salt, and almond extract and mix until well combined — it’ll be a little lumpy, and that’s okay. Beat in egg.

Roll out the dough: Preheat the oven to 400 degrees F and lightly spray a 9 x 13-inch baking dish (or two smaller baking dishes) with cooking spray. Turn the chilled dough out onto a well-floured surface and roll it into a large rectangle about 1/8-inch thick (I carefully cut the dough in half and worked with half at a time to make it more manageable; if you do this, just spread on half of the filling ingredients for each half you roll). Spread the almond paste mixture gently and evenly all over the dough and sprinkle on about half of your sliced almonds. Gently roll the dough up into a spiral and cut it into rolls, placing them close together in your prepared baking dish (at this point, you could wrap and freeze the rolls for later if you wanted).

Proof the rolls, bake, and glaze: Cover the rolls with a clean dish cloth and let them rise in a warm spot (I set them on my oven’s heat vent) until they’ve nearly doubled, about 2 hours. Bake them for about 15-20 minutes or until browned on top (if you take them out at just lightly golden brown, they may still be doughy in the center). Brush with 2 tablespoons melted butter and return to the oven for 1 more minute. Whisk together ingredients for the glaze and drizzle it over the rolls. Sprinkle with remaining sliced almonds. Serve immediately.

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