monday {menu}

Quina Power Bowl

{recipe from... here}

Ingredients

• ▢14 to 16 oz. Brussels sprouts, trimmed and halved
• ▢2 Tbsp. extra-virgin olive oil, divided (sub avocado oil)
• ▢1 Tbsp. adobo sauce (from a can of chipotle peppers in adobo sauce)
• ▢1 Tbsp. maple syrup
• ▢1 tsp. kosher salt, divided
• ▢3 cups peeled and cubed butternut squash (from 1 small squash)
• ▢1 tsp. smoked paprika
• ▢1 tsp. garlic powder
• ▢1 cup dry quinoa
• ▢2 cups lower-sodium vegetable or chicken broth
• ▢2 to 3 handfuls of chopped kale
• ▢Sliced avocado for topping (optional)

Honey-Dijon Dressing

• ▢1/4 cup extra-virgin olive oil
• ▢1 Tbsp. apple cider vinegar
• ▢1 Tbsp. honey (sub maple syrup)
• ▢2 tsp. Dijon mustard
• ▢1/4 tsp. kosher salt

Instructions

• Preheat oven to 425°F.
• Arrange Brussels sprouts on a baking sheet and toss with 1 Tbsp. oil, adobo sauce, maple syrup, and 1/2 tsp. salt. On a separate baking sheet, toss butternut squash with remaining 1 Tbsp. oil, smoked paprika, garlic powder, and 1/2 tsp. salt. Place both baking sheets in the oven, and roast for ~25 minutes, stirring once halfway through, until tender.
• Meanwhile, combine quinoa and broth in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes. Uncover, and stir in kale, letting residual heat wilt down the leaves.
• Prepare dressing by combining olive oil, vinegar, mustard, honey, and salt in a small bowl; stir with a whisk.
• Assemble bowls by dividing quinoa and kale mixture evenly into each of 4 bowls. Divide roasted vegetables over top, and drizzle with dressing. Garnish with sliced avocado and/or toppings of choice.

xoxo

Alexandra 

happy sunday...

 

monday {menu}

 

Blood Orange Ricotta Toast Recipe

{recipe from... here}

Ingredients

• 2 blood oranges
• 2/3 cup whole milk ricotta cheese
• 1/2 teaspoon vanilla extract
• 2 1-inch thick slices brioche bread
• 2 tablespoons melted butter
• Honey
• Flaky sea salt

Instructions

1. Cut off the top and bottom of each blood orange just until the pulp is exposed. Stand the blood orange up on one of the flat ends. Working from top to bottom, cut away the the peel and pith, following the curve of the fruit. Cut the fruit into slices and set aside.
2. In a small food processor, blitz together ricotta and vanilla until mostly smooth. You can also just mix them together in a bowl, but it won't be as smooth.
3. Warm a large non-stick skillet over medium-high heat. Brush both sides of the brioche with melted butter. Place brioche in the skillet, and cook until golden and charred in spots on each side (about 1 to 2 minutes per side).
4. To assemble, top each slice of toast with an even layer of ricotta. Arrange blood orange slices on top of the ricotta, then finish with a drizzle of honey and a sprinkling of sea salt. Enjoy immediately!

YUM

Alexandra

happy sunday...

 

xoxo

Alexandra

next... coastal alley s a l e

 

xoxo

Alexandra 

monday {menu}

 

{recipe from... here}

New York Style Blueberry Bagels

Ingredients

• 1 package of active dry yeast
• 2 Tbsp sugar
• 1 1/4 cups of warm water
• 3 1/2 cups of AP flour
• 1 1/2 tsp salt
• 1 cup of blueberries {tossed in 1/4 cup of flour}

Instructions

• dissolve the yeast and sugar in 1/2 cup of warm water {let rest 5 minutes}
• mix together the salt and the flour - making a well in the center
• add the yeast and the additional water to the flour
• gently fold in the berries
• knead until you have a soft and elastic dough {either by hand or using the dough hook of a stand mixer}
• don't worry - the dough will look quite purple
• cover the dough and let rise until doubled {about 1 - 1/2 hours}
• divide the dough into 8 balls
• press into the center of each ball forming a hole, and stretch to form the bagel shape
• let rest 30 minutes
• pre-heat the oven 425 degrees
• bring a large pot of water to a boil
• boil the bagels - 1 or 2 at a time for 3 - 4 minutes {they will float to the top when ready}
• place on baking sheet and bake 20 minutes

By boiling the blueberry bagels before baking, you end up with a crispy crunchy crust and  a soft and chewy center.  Just like a true bagel shop bagel {only a whole lot cheaper}, only better if you ask me.

Of course if blueberries aren’t your thing, just leave them out. But blueberry bagels are a must in my house, so we added plenty.

XOXO

Alexandra 

happy sunday...

xoxo

Alexandra 

 

monday {menu}

 

Now this is what I'm talking about...

XOXO

Alexandra

happy sunday...

 

xoxo

Alexandra 

love is in the air

  Hello February 1st!

LETS PLAY A LITTLE GAME 

Everyday...

1. Do 1 thing special for someone.
2. Say something n i c e about yourself.
3. Smile & say h e l l o  to someone you've never met before.
4. Compliment a stranger & a l o v e d one!

Mini Chocolate Sheet Cake 

iNGREDIENTS

• 1 cup plus 2 tablespoons all-purpose flour
• 1 cup plus 2 tablespoons white granulated sugar
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoons baking powder
• 3/4 teaspoons kosher salt
• 2 large eggs at room temperature
• 1/2 cup buttermilk
• 1/2 cup coffee
• 1 tablespoon olive oil
• 1 teaspoon vanilla extract

FUDGE-Y CHOCOLATE FROSTING:

• 1 cup Countryside Creamery Unsalted Butter, at room temperature
• 4 ounces Happy Farms Cream Cheese, at room temperature
• 4 cups Baker’s Corner Powdered Sugar 
• 1 teaspoon Stonemill Pure Vanilla Extract 
• 2 tablespoons heavy cream
• Food coloring gel, optional 

• Sprinkles of choice as garnish

INSTRUCTIONS

TO MAKE THE CAKE:

• Preheat your oven to 350 degrees F. Grease and line a 8x8-inch square cake pan with parchment paper.
• In a large bowl, using a whisk, mix together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
• Crack in the eggs, pour in the buttermilk, coffee, olive oil and vanilla extract. Mix until smooth. The batter will be thin—that’s ok!
• Pour the cake batter into the prepared cake pan and bake for about 20 to 25 minutes, until a skewer inserted into the center comes out clean. Allow to cool in the cake pan for about 5 minutes and then invert onto a cooling rack and cool until room temperature before frosting.

TO FROST THE CAKE:

• Scoop the frosting onto the top of the cooled cake and make a bunch of swoops, decorating the top how you like. Top with a handful of sprinkles
• Cut and serve. If you want nice, neat slice, transfer to the fridge to chill for about 15 minutes and then slice and serve.

NOTES

Tips and Tricks:

• The coffee should be brewed on the stronger side. No weak cups of coffee! The stronger, honestly the better. The coffee will bring out and highlight the chocolate flavor in this cake. 
• Be sure to line your 8x8 cake pan. I see this a lot: people are like, it'll be fine! And then their cake sticks to the bottom of the pan and they're all mad. Think of parchment like our insurance plan. 

xoxo

Alexandra