All posts tagged: Champagne

Thirsty Thursday Valentine’s Day Cocktails and World Nutella Day!!

Published by

Today is a combination of one of two of my favorite days…thirsty Thursday and World Nutella Day!!!  No, I didn’t combine the two for today’s recipes, but I did bring a no-bake Nutella Fudge recipe to the blog and a bunch of delicious Valentine’s Day cocktails!  You should even put the Nutella Fudge on the menu for your Valentine’s Day because it will surely be a hit it your Valentine likes Nutella! Nutella Fudge: 1/2 cup virgin coconut oil 1/4 cup Nutella 1/2 cup cocoa powder (or raw cacao powder) 1/4 cup pure maple syrup (or agave nectar) 1/4 honey 1 tablespoon pure vanilla extract pinch fine grain sea salt, to taste 3/4 cup raw hazelnuts, roughly chopped; 1/4 for garnish on top, the rest to be stirred into fudge (previous recipe using almond butter and walnuts HERE) Place all ingredients in a bowl and stir until combined Line a meatloaf pan with wax paper and pour fudge into pan Top with leftover hazelnuts Place in freezer for about an hour until fudge hardens Slice and enjoy!  If you aren’t …

Golden Globes 2015 Menu!

Published by

The 72nd Golden Globes are tomorrow and today I am giving you a peak at what the stars will be served (notice I didn’t say eating!) during the event.  The Beverly Hilton will play host again to the event and the chefs at the hotel have come up with a very “golden” menu. The executive chef, Troy N. Thompson, says the menu is a reflection of the state’s abundance of fresh produce.  The roughly 1300 guests will have a choice between a meat or vegetarian three-course meal. The appetizer served will be a modern take on a waldorf salad with lemon emulsion. For the meat eater, the main entrée is a duo of slow roasted Arctic char and onion marinated filet tenderloin.  It will be served with a red wine sauce, an heirloom tomato compote, and a potato croquette in the middle, topped with a black Tuscan kale chip. For the vegetarians, the main entrée is a handmade ricotta and basil cannoli served on tomato sauce and topped with Parmesan cheese and fresh thinly sliced California vegetables. For dessert, the stars will be served a trio of …

Holiday Gift Guide!

Published by

Since the holidays are right around the corner, today I have put together for you a holiday gift guide for the food and drink lovers!  All of the below are things I would love to receive or give this holiday season! Jar of Pickles Ornaments-Set of 9 $8 Urban Outfitters Sushi Ornament $12 Nordstrom Macaron Ornaments-Set of 3 $28.80 Crate and Barrel Pomegranate Dishtowel $5.95 Wine Glass Writers-Set of 3 $9.95 Lilly Pulitzer Acrylic Stemless Wine Glasses-Set of 2 $20 Rewined Candles (candles made from used wine bottles) Flavors include Carmenere, Wine under the Tree, Cabernet, Champagne, Chardonnay, Merlot, Pinot Grigio, Pinot Noir, Riesling, Sauvignon Blanc $28 Urban Outfitters Wine Bottle Glass $24 Trio of Owls Brew Tea Crafted for Cocktails $24.99 Owl’s Brew “teas crafted for cocktails” have a trio gift set that is perfect for the holidays and for the at home mixologist (also a good gift to bring for someone hosting a party at their home – you can replicate a high end specialty cocktail with one simple pour)! This gift set …

Valentine’s Day Dinner and Drink Menu!

Published by

Happy Valentine’s Day!!!  As you can see by the past two posts, I am a dessert girl and would prefer to eat my dessert before the main meal if I could.  But, today I figured I would give you a few last minute dinner and drink recipes for you procrastinators out there!  Hope you find something inspiring to make for your sweetie tonight! Appetizers: Arugula Salad with Honey-Drizzled Peaches (from BetterEats.com) 1/4 cup nuts, pecans, toasted – finely chopped 1/2 teaspoon salt, Kosher – divided Pepper, to taste 4 ounces cheese, goat, soft 6 cups arugula 1 TBSP extra virgin olive oil 1 medium lemon – zest and juice 4 medium peach – ripe but firm, halved and pitted 4 TBSP honey Place pecans in a shallow dish Season with 1/4 teaspoon salt and pepper Roll goat cheese log in the pecans to coat Refrigerate the log until firm, if necessary, then cut into 8 rounds Place arugula in a medium bowl Add oil, lemon zest and juice and toss to coat; season with the …