Happy New Year from Bubblyhorse.com. Let’s make 2018 the best ever! Xoxox
My FB friend Carolyn posted this recipe on her page today. You’re welcome!! Xoxo
1 lb. bacon
1 pkg Pillsbury crescent rolls
½ cup maple syrup
¾ cup brown sugar
Preheat oven to 325 degrees F. Line a rimmed baking sheet (like a 15×10) with parchment paper and lightly grease the parchment with cooking spray. NOTE: this recipe was originally made with foil. Since people have had issues with the foil, I recommend using parchment paper. Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal. Stretch the dough out to fit the size of the pan with your hands so it’s even. Prick the dough with a fork all over. Set aside.
Meanwhile, cook your bacon. I like cooking mine in a skillet, but you can bake it – whichever you prefer. Cook it until it’s technically safe enough to eat and just about done, but still lighter in color and not quite crispy. You don’t want it fully cooked and crispy as it will continue to cook in the oven. I pulled mine out of the pan right when they were a medium-pink color. Drain the bacon on a paper towel-lined plate.
Drizzle ¼th cup of the maple syrup over the crescent roll dough. Sprinkle with about ¼th cup of the brown sugar. Top with torn pieces of the cooked bacon. Drizzle the remaining maple syrup on top of the bacon pieces, and top with the remaining brown sugar.
Bake for approx. 25 minutes or until bubbling and caramelized. Remove from the oven and allow the pan to come to room temperature or warm to the touch before cutting or breaking into pieces. You can serve this at room temperature or slightly warmed. It tastes best the day of, but can be eaten the next day if stored airtight.
T&L recently had an article on the best hotel bars in the world. If you are fortunate to be in one of these places, you have to visit. Talk about feeling like a million bucks! Wait until you see these photos. Wowee! I’ve been to a couple of these places and I totally agree. Order a glass of bubbly and you can be Princess for the day! xoxox
Nuts are great to serve at holiday gatherings. Serving these fancy nuts in a beautiful bowl can make your party go from ho hum to yum yum! And they are so easy, give them as gifts too! See the recipe from Real Simple below to get the party started. xoxo
1 hour (includes cooling)
3 cups (2 to 4 gifts)
By Dawn Perry December 2017
¼ cup fresh lime juice (from 2 limes) 2 tablespoons olive oil 2 teaspoons hot or sweet paprika 2 teaspoons kosher salt 3 cups (about 1 lb.) raw shelled pistachios
How to Make It
Preheat oven to 325°F. Whisk together lime juice, oil, paprika, and salt in a large bowl. Add pistachios and toss to coat. Transfer to a parchment-lined baking sheet and bake, stirring halfway through, until nuts are golden, 20 to 22 minutes. Let cool completely. Nuts will keep in an airtight container at room temperature for up to 1 week.
I love all the holiday shopping ideas. I received a catalog in the mail from Uncommon Goods. Awesome items and so unusual. Check out these tequila glasses made from real Himalayan salt. Makes me want to grab my lime, salt and do the Merengue! Feliz Navidad! xoxo
Made from Himalayan sea salt, these festive glasses are highlighted by the thinly veiled, translucent appearance of rose quartz. Perfect for tequila or even mezcal, these innovative vessels offer a salty twinge to your taste buds, but with a more nuanced flavor than ordinary table salt. Salt is naturally antibacterial so you don’t have to worry about cleaning mid-fiesta, and the strong salt minerals keep the shot glasses strong through many festive toasts.
I was looking at some travel websites and found this jacket. All I can say is Whoa! Luggage space is prime real estate when you are traveling and this jacket provides many of the items that you need, without packing it. It’s super cute! Psss, it’s on sale. xoxo
Built-in Inflatable Neck Pillow; 2 Second Inflation, One-Press Deflation
Pen and stylus
Water-Resistant Phone Pocket
Double Lined Hand Warming Pockets
Zipper with Pen + Stylus
Built-in Partial Gloves in Cuff
Portable Charger Pocket
Are you looking for a new recipe to take to the office holiday party? Tried of the same old sausage balls or meatballs? The Chew had a great recipe today for a ham and cheese wreath that will certainly make you the most popular person in town! If you put this in the shape of a wreath you can put a little red bow at the top and you’ve got a perfect party platter. xoxo
Ham and Gruyere Pull Apart Wreath:
1 16- ounce bag store-bought pizza dough (room temperature)
1 cup black forest ham (minced)
1 cup gruyere (shredded)
4 ounces cream cheese (softened)
1/4 teaspoon nutmeg (freshly grated)
4 tablespoons unsalted butter (melted)
flaky sea salt (to taste)
2 tablespoons fresh parsley (finely chopped)
Dijon Honey Dipping Sauce:
1 cup Dijon mustard
2 tablespoons honey
1/4 cup sour cream
Preheat the oven to 375ºF. Spray a baking sheet with cooking spray and set aside. Allow pizza dough to sit out until dough comes to room temperature and has risen.On a lightly floured work surface, stretch the pizza dough into a 10×15-inch rectangle. Using a 3-inch cookie cutter, cut out 23 rounds of dough and set aside.
In a medium bowl, stir together the ham, gruyere, cream cheese and nutmeg. Scoop about 1 1/2 tablespoons of ham and cheese mixture onto the middle of each dough round. Enclose the filling by wrapping up the sides and rolling the dough into a ball. Once all the dough balls are filled, arrange into a wreath on the baking sheet. Create the outer ring by using 15 dough rolls, setting them close enough to each other to touch. Use the remaining 8 dough balls to create the inner ring of the wreath, ensuring that both the outer and inner ring touch. Brush the ring with 2 tablespoons of melted butter. Place in the oven and bake until golden brown, about 18-20 minutes.
Remove from the oven and brush with remaining butter. Sprinkle with desired amount of flaky sea salt. Sprinkle the parsley evenly on top of wreath.
In a small decorative bowl, stir together the Dijon, honey, and sour cream place the bowl in the middle of the wreath to serve.
Tip: Make it your own! Stuff these delectable dough balls with your favorite filling!
Do you know the difference between Prosecco and Champagne? All bubbles are not the same! Read below so that you can dazzle others with your knowledge of all things bubbly. xoxo
Champagne Campaign vs. Prosecco Party: Do You Know the Difference?
December 11, 2017 by Emily Cappiello
First Published: December 8, 2017
There’s nothing better than walking into a party to find that the corks have been popped and the bubbly is flowing. It’s like a bottle of liquid sparkles, ready to get the party started, whatever the occasion may be. But while you may understand the different flavor profiles involved from sweet Rosé to Brut, do you really know the difference between Champagne and Prosecco?
In order to get a definitive answer, we made a call to Melissa Rockwell, direct-to-consumer sales manager for Long Island, NY-based Sparkling Pointe, manufacturer of sparkling wines located on the North Fork of Long Island. “All Champagne is sparking wine, but not all sparkling wine is Champagne,” she told POPSUGAR.
To start, Rockwell says, Champagne is made in the Champagne region of France and is made from either a single variety of a blend of Chardonnay, Pinot Noir, and Pinot Meunier. Prosecco is manufactured in Northern Italy and is mostly made from the Glera grape, although it can also be made from a few other varietals. “In Europe, the wines are named after the region where the grapes are grown. All sorts of environmental factors affect your flavors, and it would be misleading to consumers to put a name on a label that isn’t where the grapes grow,” she said.
And while region is important, she did note that there are some older wineries outside of Champagne, France, like Korbel in Sonoma, CA, that do use the word “Champagne” on the products because they were “grandfathered in before these agreements went into effect.”
According to Rockwell, however, the main difference between Champagne and Proscecco is the process in which the sparkling drinks are made. She explained that Champagne is made through a process called méthode champenoise in which a base wine is created and then goes through two different fermentation processes — one in a tank, and a second directly in the bottle itself. It can take 10 years or more to produce a bottle of Champagne, allowing it to develop a complex flavor profile.
“Most sparkling wine will have méthode champenoise on the label if they use that process because there are easier ways to get bubbles that don’t taste as good,” she said. It’s also worth nothing that Prosecco, too, is fermented twice — using a charmot method. The difference here is that both times it is fermented in the tank.
As for flavor profiles, Rockwell explained that Proseccos tend to be lighter and a little less complex as Champagne and that, oftentimes, she finds them to also be a little bit sweeter. Price points differ, too. A bottle of good Champagne — not quite high-end and not quite low-end — will set you back about $40 a bottle, whereas experts note that you can get the same quality Prosecco for $13 a bottle. “There is definitely a value to Prosecco,” Rockwell said. And we couldn’t agree more.
Christmas is a time to be festive and serve great food and cool cocktails. Throw the diets out the door and whip up some cocktails that Santa would serve! The Chew (Clinton Kelly my favorite!) served some great looking cherry margaritas today that I thought you would like. xoxo
2.5 ounces silver tequila
1.25 ounces orange liqueur
1 ounce fresh lime juice (plus extra for rim)
2 ounces tart cherry juice
2 tablespoons Kosher salt (for glass rim)
lime wedges (to garnish)
For the Cherry Margarita: Dip the rims of the glasses in lime juice and then dip in salt. Fill glasses with ice and set aside.
To a cocktail shaker filled with ice, add tequila, orange liqueur, lime juice, simple syrup, and cherry juice. Cover and shake until fully combined. Strain mixture evenly between prepared glasses. Garnish with lime wedge and serve.
Tip: For a tasty twist, try this margarita with pomegranate juice instead of tart cherry!
T & L wrote a recent article on the top city hotels to visit in US. These look super cool and some places that you might not think of visiting. Hint, there is a Lexington/Kentucky connection! xoxo