Tuesday, May 10, 2011

Breakfast fit for a Queen

I am from a very close family, and one thing I immediately loved about Jonathan was the love and appreciation he had for his family too.  With mine all living in New England I don't often get to spend special occasions with them and on days like mothers day, i can't help but wish i had family close by. So on mother's day, we decided we wanted to make brunch for his mom and sister and plan to spend the afternoon at the beach. His sister declined, however his mom came and enjoyed brunch with us!
I received a waffle maker for a shower gift and i had been eager to use it but I knew when Jonathan mentioned having "the best waffles" growing up, I knew i was in trouble. You see, Jonathan doesn't really like me making anything he is used to his family making... he doesn't feel it will be the same (duh). So i did a little research and created with what i thought turned out to be a very successful recipe! 

On The Menu
Buttermilk Belgian Waffles 
*served with fresh strawberries, Mascarpone Cream & Vermont Maple Syrup
Baccon (for the two omnivores)
Strawberry Bellinis

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon Vanilla or Rum
  • 2 cups well-shaken buttermilk
  • 3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
  • 2 large eggs
  • Vegetable oil for waffle iron

Preheat waffle iron.
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk flour mixture into wet ingredients 
Brush hot waffle iron lightly with vegetable oil and pour a 1/2 cup of batter into the waffle mold
Cook waffles according to manufacturer's instructions- until golden and cooked through, usually when they stop steaming (about 4 minutes). 
Dust with powdered sugar 

Strawberries & Mascarpone Cream
1 pint strawberries sliced
1 T sugar

1 8-ounce container mascarpone cheese or one 8-ounce package cream cheese, room temperature
1/2 cup sugar
Touch of fresh grated ginger
2 teaspoons vanilla extract
1 cup chilled whipping cream

Add sugar to strawberries, stir and refrigerate. Using an electric mixer, beat first the cheese, sugar, ginger and vanilla in medium bowl to blend. Add 1/2 cup cream; beat until soft peaks form. Add rest of cream; beat until thick and stiff.

1 bottle of Prosecco

1 Pint pureed & strained fresh strawberries
 Simple Syrup

Place Champagne flutes in the freezer for 20-30 minutes. 
Heat water and sugar to create the simple syrup. Chop strawberries, add to pot and boil. When strawberries are soft (about 5 min) smash with a meat tenderizer, cover and let simmer a few more minutes. Pour through a mesh strainer and chill the strawberry juice until ready to use.
Pour into Champagne flutes and carefully layer in Prosecco

*In place of sugar i prefer to use Splenda or Truvia 

Monday, May 9, 2011

Perfect Pout

Lip color is the one makeup product that can always be found in a handbag; because it plays an importnat role in in creating and fine tuning a signature style.   Lipstick can instantly transform your look without too much effort, It can sometimes completely and magically alter the all round look. With the seasons bold trend, lip color becomes more of an accessory than an afterthought. 
To rock this trend pair with a natural and light make-up application, this allows you to look finished and fresh- without being too overdone. Then add a touch of black eye liner, a neutral blush and loads of mascara.  Make sure to keep your brows tidy. I personally prefer a matte lip look, opposed to the traditional pearlized and gloss finish. If you decide to use a liner (which isn't a must with this lip), be sure you wear something neutral and of the same depth as the lip color. 
Orange is the number one color trend. The tones of orange vary from hot to bright and deep, which makes it easy for anyone to wear. Yes- I said anyone can wear orange lipstick! The trick is finding which hue is right for your skin tone. When using more orange tones, add a little bronzer to create a sun kissed, summery look. 
The newly re-released Revlon Super Lustrous Cream Lipstick in Siren $6
INGLOT Cream Lipstick #103 $12
Clinique High impact lipstick in Peach Pop $14
MAC Lipstick in So Chaud $14.50
Pink lips may be my ultimate favorite- no matter what season it is! Fuchsia is bold and feminine, and is a little younger than the classic red. This pout was sported in Fendi and DVF on the runways. 



Giorgio Armani Sheer Lipstick #8 Pink $27

Clinique Long Last Lipstick in Watermelon $14

Coral is a great, more subtle alternative to the daring orange and fuchsia lip. A creamy coral is perfect for day and a matte can pump up the intensity at night. 


Lipstick Queen Sinners Coral $18

INGLOT Cream lipstick #100 $12

Korres #45 Coral Mango Butter Lipstick $18

Thursday, May 5, 2011

Eggcellent Easter Cupcakes

It has been quite a while since my last post. Things have been very chaotic with family and friends in town for my wedding last Saturday. Yes..I am now a married woman (blog post to follow)! 

I have to share my recipe for Pistachio Hazelnut Cupcakes! My family arrived Easter weekend and I made these cupcakes to share with everyone.
They were a huge hit...My husband even said they were the best cupcakes he has ever eaten! 


Simple white cake mix recipe (use whichever recipe floats your boat)
1 box Jello pistachio pudding mix
Pistachio extract
crushed pistachios

Let the cupcakes cool completely. To inject the cupcakes, fill a piping bag with 6 oz of Nutella Simply push the tip down into the center of the cupcake, pipe in the filling until the cupcake swells slightly on the top.  Prepare the Hazelnut Buttercream Frosting recipe below and pipe it on the cupcakes.
Finish by adding 2 Cadbury Mini Eggs on top. 

Chocolate Hazelnut Buttercream Frosting

1 stick unsalted butter, softened
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1/2 tablespoon clear vanilla extract
1 pound confectioners’ sugar, sifted
5-6 tablespoons heavy cream or milk
1. In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
-This recipe will make enough frosting to generously frost 24 cupcakes. You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
-Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.