Pink is the New Black

Pink is the New Black

New Years Eve is always a time to break out the sparkle. I mean if you can’t wear it on NYE when can you wear sequins from head to toe!

You might have seen that the POTUS and FLOTUS hosted a black tie gala in Florida at Mar a Lago. I was curious to see what Melania would wear. Regardless of your politics, you have to admit that she totally brings it!

So here it is. The good news is that the Erdem midi dress (not a mini and not a maxie) is on sale. The pink sequins confection usually retails for $5,503 but is on sale for $2,201. Pink Christian Louboutins round it out for a gorgeous outfit. xoxo

Melania-Trump-Erdem-Dress-New-Year-Eve

Party Wreath

Party Wreath

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

 

Ingredients

Ham and Gruyere Pull Apart Wreath:
cooking spray
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

Directions

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!

Bubbles University

Bubbles University

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.

 

 

All I want for Xmas is Bacon Candy!

Dear Santa, I would really like to have some bacon candy in my stocking this year.  I’ve been a good girl, I promise!! This is a great item to make for your parties or even a special snack.  Enjoy! xoxo

Spiced Nuts & Bacon Candy A120914 Food & Wine Bronson Van Wyck Dec 2012Food and Wine Magazine

 

 

1/2 cup packed light brown sugar
1 1/2 teaspoons chile powder
20 slices of thick-cut bacon (1 1/2 pounds)

Directions
Preheat the oven to 400°. Line 2 rimmed baking sheets with foil. In a small bowl, whisk the brown sugar with the chile powder. Arrange the bacon strips on the foil and coat the tops with the chile sugar. Bake for 20 to 25 minutes, until caramelized and almost crisp. Transfer the bacon to a rack set over a sheet of foil to cool completely; serve.

Yields: 20 strips
cook Time: 10 minutes

 

 

 

 

Pizza Lovers Dream

Oprah releases her Favorite Things each Christmas.  It’s really interesting to see all the fun products that she highlights every year.  You never can get the crust really crisp in a regular oven like they do in restaurants.  You just put it on your grill and you have a crispy crust that will make your pizza go from ho hum to yum yum!

http://shop-usa.bakerstonebox.com/

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Cookies, yes please!

I love cookies.  As you all may know I also love watching The Chew.  The hosts are so fun and helpful.  I’ve learned so much from watching the show.  In fact, that’s my Dream Job!  Anyway, today they had a great recipe for cranberry and chocolate chunk cookies.  Tis the season! xoxo

 

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Ingredients
Cranberry-Chocolate Chunk Cookies
2 cups quick-cooking oats (divided)
1 cup packed light brown sugar
1 cup unsalted butter (softened)
1 teaspoon vanilla extract
3 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Kosher salt
1 cup dark or semisweet chocolate chunks
1 cup dried cranberries

Directions
In a food processor, pulse 1 1/2 cups of the oats until they’re the consistency of bread crumbs. Mix in the unprocessed oats and set aside.
In a stand mixer with a paddle attachment or a large bowl with an electric mixer, cream the brown sugar and butter together, then add the vanilla, then the eggs, one at a time, and beat until thoroughly mixed. In a separate bowl, combine the oats, flour, baking soda, and salt, then gradually add that mixture to the creamed butter and sugar. Stir in the chocolate chunks and cranberries. Cover the dough and refrigerate for 45 minutes – 2 hours; longer is fine.
Preheat the oven to 350º F. Line two baking sheets with silicone baking mats or parchment paper.
Drop 2 heaping tablespoonfuls of the dough onto the baking sheets, about 2 inches apart, to make 3-inch cookies once baked. Bake, rotating the pans after 5 minutes, for 10 to 12 minutes. Cool on a wire rack and wait patiently nearby with a glass of milk.