(Top – Madewell, Shorts – Madewell, on sale and available here, Shoes – Pierre Hardy for Gap)
I’ve got a full weekend of making lovey birthday faces at my husband coming up. Plans mostly include beach time and ingesting obscenely large amounts of french toast. So I guess just a normal weekend then…
Husbands birthday is coming up this weekend, and it’s got me thinking about romantic breakfasts for two.
Breakfast in bed is one of those things that seems really romantic, but doesn’t actually happen all that often in real life. For starters, if you get up to make breakfast, it sort of ruins the whole “spend the morning in bed having delicious breakfast and lounging” especially if said breakfast takes an hour to make. Once you’ve been up for an hour, you’re up and that’s that, there’s no going back.
So the other day I experimented to see if I could find a quick, simple and delicious recipe that’s perfect for wanting to hop right back in the sack for a lazy morning. Here’s what I came up with…
Miniature German Pancakes
Yields 3 little guys
- 1 Tablespoon butter
- 2 eggs
- 1/3 cup milk
- 1/3 cup flour
- 1/2 teaspoon salt
Preheat the oven to 400°
Husbands, do this for your wives, it will make them want to make out with you.
(Dress – Vintage, Chambray – J. Crew, Jean Jacket – Gap (old), Shoes – Madewell, Necklace – J. Crew)
Miss C and I are headed over to Santana Row for the Madewell opening with our sweet mama. Who’s coming?
In honor of the grand opening of Madewell Santana Row next Tuesday, I’m sporting a couple of my favorite Madewell items!
Are any of you heading to the Madewell grand opening? Cause I’ll be there.
Join me, won’t you?
As the temperatures rise, a sweet cool treat is just what the doctor ordered. Yesterday, the temperature climbed to around 80, and I decided it was the perfect day to try my hand at sorbet.
After bouncing around the internet and pulling ideas from a few different recipes, here’s what I came up with:
- 3 cups freshly squeezed grapefruit juice (for me it took about 4 red grapefruits)
- 2/3 cups sugar
- 1 tablespoon grapefruit zest
In a small saucepan, combine the sugar, zest, and 1/2 cup grapefruit juice and simmer over medium heat, stirring frequently, until the sugar is completely dissolved.
Stir in the remainder of the grapefruit juice and set aside until room temperature. Place the saucepan in the refrigerator and cool completely. Once cool, pour the mixture into an ice cream/frozen yogurt/sorbet maker and follow the manufacturers instructions.
I allowed my sorbet to freeze overnight after being processed in the ice cream maker and this morning the texture was absolutely perfect, and the sorbet delicious!
Give my recipe a try and let me know what you think!
I hope you love it as much as I do!
We’re still having the occasional cold rainy day around here, and my absolute favorite meal to have on a cold rainy day is Chicken Stew with Biscuits. I use a slight variation of this recipe by Ina Garten.
Here’s the recipe I use (serves about 6):
For the stew:
- 4 boneless chicken breasts
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) salted butter
- 2 cups chopped yellow onions (2 onions)
- 3/4 cup flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1/2 cup minced fresh parsley
- Kosher salt
- Freshly ground black pepper
For the biscuits:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 pound (1 stick) cold unsalted butter, diced
- 3/4 cup half-and-half
- 1/2 cup chopped fresh parsley
- 1 egg mixed with 1 tablespoon water, for egg wash
Preheat the oven to 350 degrees Fahrenheit. Place the chicken breasts in a baking dish, rub with a generous amount of olive oil, and sprinkle with salt and pepper. Bake until cooked through, approximately 30 minutes. Cube or shred the chicken (whichever you prefer) and set aside.
In a small saucepan, heat the chicken stock and bouillon cubes, until dissolved. In a large saucepan, melt the butter and saute the onions until translucent – about 10-15 minutes. Turn the heat to low and add the flour, stirring constantly for 2 minutes. Add the hot chicken stock to the ingredients in the large pot, and simmer over low heat, stirring constantly until the mixture is thickened. This shouldn’t take more than a minute or two. Add 1 teaspoon salt, 1/2 teaspoon pepper, and the heavy cream. Add the chicken, carrots, peas, and parsley and mix well. Place the stew in a large baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper and bake for 15 minutes at 375 degrees Fahrenheit.
While the stew is baking, make the biscuits! Combine the flour, baking powder, salt, and sugar in an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and mix on low speed. Last but not least, mix in the parsley. Dump your dough out on a board that has been well floured, and roll out to 3/8-inch thick. Cut out circles using a circle cutter if you have one. I don’t, so I use a glass cup turned upside-down, and just flour the edges so the dough doesn’t stick.
Remove the stew from the oven and arrange the biscuits directly on top of the stew. Brush them with egg wash, and bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Seems like a long process, and it kinda is, but the finished product is totally worth it! Give it a try and let me know what you think!