Posts tagged easy recipe
Sunkist Cara Cara Navel Orange Yogurt Donuts

This post is sponsored by Sunkist

Photography Credit: @Ographr

Photography Credit: @Ographr

These donuts are the sweet secret weapon you are going to want to add to your recipe arsenal.  Using only 5 ingredients you probably already have on hand, it’s the perfect treat to whip up any time of the day. And if you're as obsessed with Pantone's Color of the Year: Living Coral as I am, you'll love my trick to getting the perfect shade of glaze. I mean, even if you just want to make these for the insta-likes, you might as well, but the flavor of these donuts are bursting with bright citrus from the Sunkist Cara Cara Navel oranges. And because they’re baked instead of fried like traditional donuts, they are super light and fluffy but every bit delicious so let’s get started!

6D4A8883.jpg

Here’s what you need: pancake mix, sugar, freshly squeezed Sunkist Cara Cara Navel orange juice, yogurt, and eggs.

6D4A8791.jpg

(Your eggs don’t need to be blue or brown but I couldn’t help it because they’re so pretty!)

Preheat your oven to 355°F and then into a bowl, mix all of the ingredients until the batter is nice and smooth.

6D4A8916.jpg
6D4A8912.jpg

That’s it. Really. You toss 5 ingredients into one dish, give it a mix, and now we’re ready to pour the batter into our donut pan.

6D4A8927.jpg

A quick tip to getting the filling in the donut pan easily is to create a homemade piping bag. Just place a gallon size plastic bag in a jar and pour the batter into the bag, snip one of the corners and fill each well evenly.

6D4A8937.jpg

Tap the bottom of the pan to release any air bubbles and then bake for 15-18 minutes or until golden brown and baked through.

6D4A8949.jpg

Once the donuts are baked, place them on a wire rack to cool and then make your glaze. It’s just powdered sugar and some freshly squeezed Sunkist blood orange juice. Depending on how bold the color is of your blood orange will determine the color of your glaze. I love how mine ended up having this muted maroon shade! So pretty!

6D4A8986.jpg

To frost the donuts, you can drizzle the glaze on top or spread some glaze around the top of the donut and let the excess fall. I love this “Homer Simpson” style look! If you’d like to add a garnish, do so while the glaze is still wet. I added a few sprinkles and a small segment of citrus on top of each!

6D4A9070.jpg
6D4A9051.jpg
6D4A9079.jpg

I mean, if you haven’t already paused scrolling to check your pantry to make sure you have everything to make these….

Oh and by the way I should mention that Sunkist Cara Cara Navel oranges are available December through May so you can make these all season long! I’d love to see your photos of these donuts and how you gave them your own special touch so post your photos on Instagram and tag me @BrandiMilloy! Also, to watch the full video of me making these just go to my IGTV Channel! Then scroll down for the full recipe, I donut mind at all! :) And for more delicious recipes visit Sunkist.com/recipes

6D4A9111.jpg
6D4A9140.jpg
6D4A9146.jpg

Sunkist Cara Cara Navel Orange Yogurt Donuts

PREPARATION: 10 minutes

COOKING: 15 minutes

INGREDIENTS

  • 1 1/4 cups pancake mix

  • 1/3 cup granulated sugar

  • 1/8 cup Sunkist Cara Cara Navel orange juice, freshly squeezed

  • 1/2 cup plain yogurt

  • 2 eggs, large

  • 2 cups powdered sugar

  • Zest from 2 Sunkist blood oranges

  • 1/4 cup freshly squeezed Sunkist Blood orange juice

  • Sprinkles, optional (these are the vintage rose gold sprinkles I used)

DIRECTIONS

  1. Preheat oven to 355°F.

  2. In a large bowl, combine the pancake mix and sugar. Add in the orange juice, yogurt and eggs.

  3. Stir well to combine. Batter should be smooth, but do not over-mix. Divide the batter evenly among the donut ring molds (a few tablespoons, depending on the size of the ring mold).

  4. Bake in preheated oven for 15-18 minutes. (Cooking times will vary depending on your oven. Start checking at the 12 minute mark.) Donuts should be golden brown and dry to the touch.

  5. Remove from the oven, and allow donuts to cool completely in the ring molds. 

  6. Meanwhile, make glaze by mixing powdered sugar, zest and juice. If glaze is too thick, add 1/2 tablespoon of juice at a time until desired consistency. Frost donuts and garnish with sprinkles if desired.

    Note:
    • A donut pan is required for this recipe.
    • Before removing from the oven, test donuts with toothpick to ensure they are cooked through.





Grilled Strawberries & Brie
IMG_7384.JPG

This is one of those dishes where no one knows what to expect and then they give it a try and they are totally coming back for more. I made this recipe on my show, Let’s Eat! on Food Network and my co-hosts were totally surprised too. Maybe you’ve seen raspberry jam paired with brie but strawberries? They aren’t even the star of the show, really. I think the fresh thyme is really what pulls this dish together and grabs you. But who am I to tell you who the star is. Make it for yourself and then let me know what you think. I’d love it if you even posted your photo on instagram and tagged me @BrandiMilloy with the hashtag #BrandisBites

xo,

B

Grilled Strawberries & Brie

by Brandi Milloy

Ingredients

  • One 8.8-ounce wheel Brie

  • 2 tablespoons peanut oil

  • 8 ounces strawberries, hulled and sliced in half lengthwise

  • 1/4 cup packed light brown sugar

  • 3 sprigs fresh thyme

  • Pinch fleur de sel

  • Pinch red pepper flakes

  • Crackers, for serving

    Directions

  1. Preheat a grill or grill pan to medium-high heat. Brush the Brie with some of the oil. Grill until softened and grill marks appear, 3 to 4 minutes per side. Carefully transfer to a serving platter or board.

  2. Toss the strawberries in the brown sugar in a bowl until coated. Brush the grill with the remaining oil and add the strawberries cut-side down. Grill until the sugar is caramelized and the strawberries are tender, 1 to 2 minutes per side.

  3. Arrange the strawberries around and on top of the Brie. Garnish with the thyme and sprinkle with the fleur de sel and red pepper flakes. Serve warm with crackers.

Optional: Try a drizzle of balsamic glaze for a decadent touch.

Baked Brie & Blueberry Wreath

This post was made possible by the U.S. Highbush Blueberry Council. Thank you for your support!

6D4A9813.jpg

This is one of my go to appetizers anytime of the year but especially around the holidays. Who doesn’t love gooey cheese and warm bread? Topped with blueberries bursting with flavor and seasoned with thyme, rosemary and a little red pepper flakes, it’s the perfect balance of fruit to cheese to bread.

6D4A9843.jpg

I’m telling you right now you should pick up double ingredients and make two of them. They go quick. And if you’re like me you probably have most of the ingredients on hand. I keep blueberries by the boxful around here and always have a can or two of refrigerated biscuit dough.

6D4A9831.jpg

I usually have a bundle of fresh herbs in the fridge (it goes a long way!) or I’ll sometimes forage them around my hood. Ha! This is actually my third attempt at an herb garden but technically it’s not my fault they all died because I was over watering them cause I didn’t know Mr. A was also watering them and then this one time my basil just fried in the sun. It was sad. I don’t know what happened but that’s neither here nor there. And……. I should stop right now because you’re probably not even reading this anymore which is totally fine. Make this right now. You won’t regret it! And if it changes your life like I know it will, send me a shoutout on the gram! I love when you remake my recipes. Means the world. Hope you enjoy! Oh yeah and one more thing. Scroll down for the recipe and pics of Milly helping me with the final touches! She’s the yummiest!

6D4A0023.jpg

Baked Brie & Blueberry Wreath

by Brandi Milloy

  • 1 (8-ounce) round Brie or Camembert cheese

  • 1 (16.3-ounce) tube of biscuit dough like Pillsbury Grands!

  • 3/4 cup frozen blueberries or 1 (6-ounce) basket of blueberries

  • 1/4 teaspoon red chili flakes

  • 1/4 teaspoon rosemary, minced

  • 1/4 teaspoon thyme leaves

  • 1/2 teaspoon flaked sea salt like Fleur de Sel

Directions

  1. Preheat oven to 350°F and cover preferably a pizza stone (because it cooks evenly and provides a crispy bottom) or a baking sheet with parchment paper.

  2. Remove top of cheese round by carefully slicing the top of the rind off. Place cheese round in center of baking sheet with cut side up. Open biscuits and cut into quarters. Roll each piece of dough into a ball and place around cheese round until you have two rows of dough balls around the cheese. Bake for 25-30 minutes or until bread is cook through and golden brown. .

  3. Meanwhile, into a saucepan, add blueberries, red chili flakes, rosemary and thyme. Cook on medium low for 2-3 minutes or until blueberries start to darken and burst. Remove from heat and pour blueberry mixture on top of cheese. Garnish with fluer de sel and herbs as desired!

6D4A0042.jpg
6D4A0037.jpg
6D4A0039.jpg
6D4A0043.jpg
6D4A0048.jpg
Three Ingredient Protein Balls for Little Ones

First of all, the photo above has nothing to do with this recipe except it’s a pic of Milly holding our favorite Momofuku Milk Bar birthday cake truffles from her first birthday. I haven’t had a chance to take pics of these protein balls so there you go! Hope I didn’t trick you.

If you tuned in to my IG LIVE yesterday with Dini Klein of Prep and Rally, you saw we made up a recipe based on our favorite no bake balls. These are super simple snacks we make for our babes (Dini’s daughters are 5 and 3, Milly just turned 16 months). All you need is dates, nuts and fruit (dried or freeze dried fruit). I like to keep these cold in the fridge and then take them out for a snack throughout the day. You can really have fun with what you put in them. Here’s my favorite combo but the sky is the limit. You can swap out the almond butter for peanut butter. I also love adding rolled outs. You can also use different nuts depending on your preference! The key is mixing it in the food processor until it starts to come together. The below is a guide more than a recipe because it just depends on how sticky your fruit is or how many dates you add. I’d love to know what you end up creating and if you make these, take a pic with your little one enjoying them and tag me on instagram @BrandiMilloy

Enjoy!

Protein Balls

By Brandi Milloy

  • 1 cup roasted, unsalted almonds

  • 3/4 cup madjool dates

  • 1/4 cup almond butter

  • 1/3 cup freeze dried strawberries

  • 1/3 cup freeze dried blueberries

Directions

  1. Into a food processor, add nuts, dates and almond butter and process. Add fruit and process some more until mixture comes together enough to form ball. If mixture is too “wet” add more fruit and nuts by the tablespoon. If mixture is too dry, add a tablespoon of almond butter or a few dates until desired consistency.

  2. Roll into balls and place in fridge to firm up and enjoy within 10 days!

Ring POPsicles
Photography Credit: Karen DeGrazio

Photography Credit: Karen DeGrazio

So Milly hates milk and I mean who can blame her when Mama’s milk is so good (breastfeeding joke-haha!) I’ve never been a fan of cows milk but give me all the cheese and ice cream. Love diary but not a cow’s milk drinker. We are basic b’s around here and love our organic almond milk, pea milk and always cereal milk. Ha! But when it comes to Milly’s health and how crucial it is for her to get essential vitamins and minerals (Vitamin D and Calcium) plus dietary fats for brain development (80% of your child’s brain development happens before they are 2 years old-whoa!), proteins plus all the other essential nutrients in whole milk- I had to get creative. Easy. Whole milk yogurt popsicles. This isn’t a new idea. My sister has been making these for my nephews for years and the last time we were in AZ visiting them they made Milly her own and she was all over them (her cousins and the popsicles).

Photography Credit: Karen DeGrazio

Photography Credit: Karen DeGrazio

What I like about having these on hand is they act as a “special treat/dessert” even though they aren’t really a dessert at all. I mean… the way I make them they are pretty straight forward. I like to buy a large tub of organic pasture raised plain whole milk yogurt and flavor it myself but you can also buy the flavored ones. I will add fresh or frozen fruit purees, fresh or frozen fruit and some spices if I’m feeling naughty.

Photography Credit: Karen DeGrazio

Photography Credit: Karen DeGrazio

These are one part organic pumpkn puree, two parts whole milk yogurt and a few sprinkles of cinnamon and nutmeg. Very PSL minus the L and 100% basic b again. Milly loves them! They aren’t sweet at all but super flavorful. A quick hack for making them even easier is just alternate squeezing a pouch of yogurt with your favorite fruit pouch and freeze! No excuses for not making your babes something semi-homemade!

Photography Credit: Karen DeGrazio

Photography Credit: Karen DeGrazio

I love these popsicles so much. Some days they are breakfast pops, other days an afternoon snack, her appetizer for dinner. I just love she’s getting another source of calcium in addition to other calcium rich foods she eats like greens, tempeh, almond butter, broccoli, pinto beans. Plus how freaking cute are these ring pop molds. Don’t think I wasn’t going to gush about how stinkin adorable these are!!!

Photography Credit: Karen DeGrazio

Photography Credit: Karen DeGrazio

Super affordable and didn’t need all 18 so we gave a set to our friends. The molds I got for my sis when her boys were small are these and I think I might like them better but you get half the amount of pops so just depends on what you need.

Photography Credit: Karen DeGrazio

Photography Credit: Karen DeGrazio

I love that they’re the perfect size for little hands and so soothing for swollen gums and teething mouths! Milly has fun trying to get to the frozen blueberries hidden inside so in some ways it’s a bit of an activity her.

Photography Credit: Karen DeGrazio

Photography Credit: Karen DeGrazio

I’d love to know what combinations you come up with. Let me know in the comments below and post your ring pop pics on IG and tag me @BrandiMilloy #BrandisBites.






Pumpkin Spice Blueberry Donuts

Blueberries are an absolute staple in our home so I’m thrilled to partner with the U.S. Highbush Blueberry Council on some fun and easy recipes like these pumpkin spice blueberry donuts. Some might argue these aren’t donuts because they aren’t fried but I promise you they are every bit delicious. These cake donuts are fluffy and tender with juicy blueberries, a creamy frosting and if you like pumpkin spice-they have all those warm comforting flavors that instantly get you in the fall mood.

6D4A1137.jpg

And when I say this recipe is easy, I mean SO simple! All you need is pumpkin bread/muffin mix, oil, eggs, water and blueberries!

6D4A1349.jpg

You basically make the batter, fold in the blueberries and then pour it into your donut pan and bake. That’s it. This is the donut pan I use.

6D4A1436.jpg

If you want to add a simple glaze on top, you need a little bit of powdered sugar, water or milk (I used almond milk cause that’s what we had on hand) and some chopped blueberries. Then just frost them after they’ve cooled.

6D4A1369.jpg

Even my 15 month old daughter, Milly was able to join in on the fun! If you’re like me and your kiddos won’t let you do anything without them, invite them to help you! I love using cooking and baking as a teaching tool. I had Milly help me add the blueberries to the batter. It may have took her a while and she ate about half of the blueberries but she did it and was so proud of herself!

6D4A1208.jpg
6D4A1241.jpg

For a finishing touch, I added a few fresh blueberries on top of each donut while the frosting was still wet and I had Milly help with this too.

6D4A1395.jpg
6D4A1264.jpg

I mean, can you even with those cute chubby baby hands!?

6D4A1274.jpg
6D4A1292.jpg

I just love this recipe and I hope you do too. The flavors of the pumpkin spice and blueberries work so well together and frankly, I think it’s a beautiful treat to show off at any of those holiday parties you have coming up!

6D4A1472.jpg
6D4A1324.jpg
recipe.jpg

Photography Credit: @Ographr

Patriotic Oreo Cheesecake Bars
IMG_8615.JPG
4th of july.jpeg

If you're tired of showing up to 4th of July parties with the same berry flag cake (no offense), you've gotta stop what you're doing right now and make my patriotic oreo cheesecake bars.

They are super creamy with a chocolatey oreo crust and the red and blue swirls are actually pureed strawberries and blueberries (with a little gel food coloring for bold color)! These bars are relatively easy to make-the hardest part is waiting for them to set up! If you're short on time, follow the same fruit swirl technique using your favorite no bake cheesecake recipe!

IMG_8872.JPG

I had so much fun making these on Home & Family.You can grab the full recipe here.

American Egg Board Disney•Pixar’s “Incredibles 2” World Premiere
premiere.jpg

This is a sponsored post written by me on behalf of the American Egg Board. The opinions and text are mine.

In case you missed my INCREDIBLE night, which I documented on Instagram stories, I had the opportunity to attend the Disney•Pixar’s “Incredibles 2” World Premiere on behalf of the American Egg Board. I can’t believe it’s been almost 14 years since the first movie premiered so if you’re a Super fan like me, you can agree it’s about time for this sequel to finally happen!

The premiere shut down Hollywood Boulevard, stretching from the Roosevelt Hotel to the El Capitan Theatre. I joined some members from The Incredible Egg and we watched anxiously as the stars arrived.  From the iconic Disney•Pixar’s “Incredibles 2”-themed red carpet, to the décor and activities, the event completely transported us to Metroville. Even the food was on theme! 

I went straight for the Incredible deviled eggs and sugar cookie masks! Don’t mind if I do. Then I snapped a pic with Edna and did my best Super pose before heading in to watch the movie.  It was fantastic! There is so much to love about this sequel! The humor is fantastic, the family dynamic was spot on, there’s non-stop action and so much love for female heroines!  It’s hard to choose what was my favorite part about the movie. All I kept thinking while watching it was “what would my superpower be if I lived in Metroville?”

incredibles pic.jpg

I love taking personality quizzes, so when I learned that the Incredible Egg had created a quiz to see which Disney•Pixar’s “Incredibles 2” character you are, I had to find out! (If you want to try it yourself, visit The Incredible Egg’s blog!)

Then based on your results, it will tell you how you like your eggs – with recipes paired with each character’s distinct personality. I totally got a kick out of my results because it said I was Jack-Jack. He reminded me of my daughter, Milly, totally stealing the show! His dish is Multiplied Deviled Eggs.

Photo Credit:  Incredible Egg

Photo Credit: Incredible Egg

I had so much fun taking the quiz, I tried it out again just to see what my results would be. The second time I got Mr. Incredible, which was even funnier to me because out of all the egg dishes I enjoy, I eat egg avocado toast and deviled eggs on a weekly basis. Try Mr. Incredible’s Clobbered Egg Avocado Toast!  

Photo Credit:  Incredible Egg

Photo Credit: Incredible Egg

Can’t choose which recipe to try out? You can find all the customized recipes for each of the leading characters at IncredibleEgg.org/DisneyPixarIncredibles2.

This is making me so excited—I’m contemplating changing Milly’s 1st birthday party theme to Disney•Pixar’s “Incredibles 2” since the menu is already done!

Thank you to the American Egg Board for inviting me to this unforgettable event.  

 

 

Delicious Vegan Queso For Folks Who Aren't Even Vegan
7718092528_IMG_5290.JPG

You don't even know how proud I am of this recipe. I consider myself the queen of dips, the master of appetizers and love greeting my guests with a snack as soon as they arrive. So when we invited our friends over who are vegan, I was met with a bit of a challenge.  I couldn't make my go to buffalo chicken dip or my massive cheese & meat boards. So....instead of serving veggie sticks I decided to attempt my own homemade vegan queso. I've had cashew cheeses before and always liked the flavor and texture so I decided to start there.

7718092528_IMG_5284.JPG

This "queso" has everything its traditional counterpart has including heat, gooey goodness and flavor. I served it with all the fixins for nachos:  homemade salsa (recipe to come!), homemade guacamole (I'll write that one up too!), roasted corn, black beans and jalapeños. For my meat substitute I chopped sweet potato and mushroom and sauteed it in homemade taco seasoning until soft. The entire meal was delish!

If you want more cheesy flavor & color (none of my photos are ever photoshopped cause I don't know how (insert laughing emoji) just add a bit more nutritional yeast.

If you want more cheesy flavor & color (none of my photos are ever photoshopped cause I don't know how (insert laughing emoji) just add a bit more nutritional yeast.

I hope you enjoy this as much as we did and I dare you to make it for your next party and we can keep the vegan part our little secret and watch as it gets devoured in minutes! Don't forget to post your photos on IG and tag me @BrandiMilloy and let me know if you're going to try this in the comments below OR if you have a recipe you'd like to see me make! xo

Vegan Queso 

by Brandi Milloy

  • 1 heaping cup of raw unsalted cashews
  • 1/2 cup nutritional yeast (I found mine at Trader Joe's-this adds cheesy flavor & color)
  • 2 tbsp. tomato paste
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp seasoning salt
  • 1/2 tbsp. hot sauce like El Pato (you could also seedless jalapeño as desired for heat)
  • 3/4 cup-1 1/2 cups of filtered water (start with 3/4 cup and add as needed for desired consistency)

Directions

  1. Soak cashews in cold water overnight or in hot water for a few hours before making recipe. Drain before using.
  2. Into a high powered blender (like a Vitamix), add soaked & drained cashews, tomato paste, cumin, garlic powder, seasoning salt, hot sauce and 3/4 cup water. Blend until smooth scraping down the sides as needed.  Add water in 1/2 cup increments until desired consistency. Add salt and other seasoning as needed.  I served my queso with salty sweet potato chips so I didn't need to add more salt. 
Sweet Laurel Classic Vanilla Cake
7583899840_IMG_5115.JPG

Over the weekend we had the opportunity to celebrate the first cookbook behind the the whole foods baking company, Sweet Laurel and what a sweet treat it was!

Milly LOVED the Lemon Cake.

Milly LOVED the Lemon Cake.

All of their recipes are grain free, dairy free, refined sugar free, paleo and many are also gluten free, vegan and raw. If your eyes are glazed over simply by reading those words and you're tempted to exit out of this post, stop! The cake you clicked on is most of those things AND delicious. 

7583899840_IMG_5116.JPG

That wasn't just click bait. Would the queen of sweets every steer you wrong? When done well, none of those things have to be bland and flavorless. In fact, when done right, it can be absolutely divine. That's what's so amazing about cooking and baking and the power of creativity when combined with fresh ingredients. 

7583899840_IMG_5169.JPG

The story behind Sweet Laurel is one of necessity. When baker, Laurel Gallucci was diagnosed with an aggressive auto-immune disorder and put on a strict elimination diet, she started experimenting with ingredients she could eat so she could still enjoy the sweets she loved without having to sacrifice flavor.  Because just like most of us, usually gluten free desserts are bland and better used as paper weights.  Using simple, whole ingredients Laurel was able to create baked goods that are tender, moist and full of flavor. Some of them are so simple, they're only five ingredients or less. From there, she partnered with friend Claire Thomas of Kitchy Kitchen and created the Sweet Laurel brand. 

I've already flagged plenty of the recipes in their new cookbook, Sweet Laurel including Summer Strawberry Tart, Vanilla Bean Peach Cobbler and Double Dark Chocolate Cookies. With summer right around the corner, I can't wait to try them. Congrats girls! For the recipe to Sweet Laurel's Classic Vanilla Cake go here. 

With Sweet Laurel's Laura Gallucci and Claire Thomas

With Sweet Laurel's Laura Gallucci and Claire Thomas

Spring Cookie Dough Cones
haf3.jpg

Anytime I'm invited on Home & Family (H&F), I get so excited because everyone there is so friendly and really makes you feel like family. The culinary team is absolutely amazing and every producer I've worked with is super organized, enthusiastic and professional.  I was especially happy to meet Ali Fedotowsky, who was guest hosting that day. I love reading her blog and following her journey to becoming a Mama of two. Hopefully you'll see a collab with her very soon. 

For this appearance on H&F I wanted to create a playful dessert for Spring.  We came up with a sprinkled loaded cookie dough...that you eat in a cone (or on a spoon or out of the bowl-no judgement here!).  This raw cookie dough recipe is safe to eat because it features no raw egg and instead using applesauce for a little sweetness and for the right consistency.  Start with the cookie dough base and have fun adding your own mix ins and toppings. Mr. A's favorite is loaded with Reese's Pieces and chopped Reese's Cups with salted almonds. You get the picture. The possibilities are endless.

Go here to watch the video and for the full recipe.

haf2.jpg
My Mother's Filipino Adobo Recipe

Adobo was one of my favorite recipes growing up as a kid. It's flavorful, comforting and so delicious. It's also one of those recipes that tastes like it's been cooking all day but it only takes about 15 minutes to prepare and about 45 minutes to cook. So if you stop what you're doing right now and make this, you could be eating the most iconic Filipino dishes in about an hour. Scroll down for my Mom's recipe and watch the video here.

adobo2.jpg

Filipino Adobo 

By Carol Arzaga Milloy

Ingredients

  • 3 tbsp. olive oil
  • 1 large onion, diced
  • 3 cloves garlic, crushed
  • 3 lb. skinless chicken
  • 3 large potatoes, peeled and quartered
  • 1/2 cup vinegar
  • 1/4 cup soy sauce
  • 1 1/2 cups water
  • 3 bay leafs, crushed
  • 1 tsp. smoked or regular paprika
  • 1/4 tsp. salt
  • 1/4 tsp. peppercorns, crushed

Directions

  1. Into a pot set on medium heat, add your oil and onions and saute until translucent. Add garlic and cook for a few minutes.  Add in the all of the remaining ingredients and bring to a medium high heat and cover. Leave cooking and covered for 45 minutes. Do not remove cover. Serve with white rice and more soy sauce.
Salmon Avocado Toast
Ripe tomatoes, fresh salmon, creamy avocado.....

Ripe tomatoes, fresh salmon, creamy avocado.....

Salty capers and crunchy bread....

Salty capers and crunchy bread....

This is one of my absolute favorite snacks that you can enjoy anytime of the day. This recipe was inspired by me always ordering something similar at my favorite coffee shop but it became a $12 habit when I knew I could make it at home for a fraction of the cost. I pretty much keep all of these ingredients on hand so it's super quick to make whether for breakfast, lunch or linner!  Skip the salmon and you still have a ultra loaded avocado toast!

4931050080_IMG_4990 2.JPG

Salmon Avocado Toast Recipe

By Brandi Milloy

  • Butter
  • 1 slice crusty bread
  • 1 tbsp. cream cheese (jalapeño cream cheese for extra spice)
  • 1/2 ripe avocado
  • Everything But the Bagel Seasoning (if you can't find this, swap with garlic salt)
  • 3 pieces of smoked salmon
  • 3 ripe cherry or mini heirloom tomatoes
  • A few sprigs of fresh dill
  • 1 tsp. capers

Directions

  1. Heat a skillet on medium high heat. Butter your bread on one side and place it butter side down on the skillet to get it nice and toasty. Remove from heat and set aside.  
  2. Spread the cream cheese on the bread. Next, place sliced avocado on top. Sprinkle with Everything But the Bagel Seasoning. Top with sliced smoked salmon. Garnish with sliced tomatoes and dill. Sprinkle capers on top and enjoy!
Five Easy Baking Tips for the Holidays
Sugar Cookie Birthday Cake Sandwich Cookies by Brandi Milloy PHOTO 1.jpg

This is a sponsored post written by me on behalf of Crisco®. The opinions and text are mine.

I love the holiday season! From the smell of the Christmas tree to wrapping presents while singing Christmas carols and spending time with family-it is such a joyous time of year! But for my family, it’s also the busiest time. We love having people over and hosting parties. From being a new mom and keeping up with work, I’m always looking for ways to save time, especially when it comes to entertaining.  One of my time saving tips is to always keep Crisco® All-Vegetable Shortening on hand. You don’t have to let the shortening get to room temperature before using it and since it has a higher melting point than butter, you don’t have to “chill” the dough before baking!  I love to make a large batch of sugar cookie dough the morning before I plan to have people over. Shortly before they arrive I start to bake batches of cookies one at a time.  There’s nothing better than the smell of cookies baking in the oven.  It takes very little effort and instantly makes folks feel welcome. Here are some baking tips for making the dough your own. Plus, scroll down for my Sugar Cookie Birthday Cake Sandwich Cookie recipe.

TIP #1 Get thicker, airy and light-texture sugar cookies by replacing butter with Crisco® All-Vegetable shortening.

crisco sugar cookies.jpg

TIP #2 Make a sugar cookie cake/pizza by pressing sugar cookie dough into a cake or pizza pan and baking.

cookiepizza1.jpg

TIP #3 Before baking, press wooden sticks into center of sugar cookie dough to make cookie pops. Great for holiday party favors or even for milk dunking!

cookiepops4.jpg

TIP #4 For quick and easy decorating, add Crisco® All-Vegetable Shortening when melting chocolate. This creates a smoother consistency perfect for dipping sugar cookies, fruit and pretzels (add ½ teaspoon Crisco® All-Vegetable Shortening per 1oz of chocolate).

IMG_2132 (1).JPG

TIP #5 Create your own flavor combinations by adding dried fruits, nuts and/or candies to your favorite sugar cookie dough recipe.

Sugar Cookie Birthday Cake Sandwich Cookies by Brandi Milloy PHOTO 2.jpg

Sugar Cookie Birthday Cake Sandwich Cookies

By Brandi Milloy

Yields 2-3 dozen

Ingredients

3 cups Pillsbury™ BEST™ All Purpose Flour

2 teaspoons baking powder

½ teaspoon salt

1 cup Crisco® All-Vegetable Shortening

1 cup sugar

1 large egg

2 tablespoons milk

2 teaspoons vanilla extract

1 cup rainbow sprinkles

1 batch Crisco® Creamy Homestyle Vanilla Frosting

Directions

STEP ONE

HEAT oven to 350°F. Whisk flour, baking powder and salt in medium bowl until blended.

STEP TWO

BEAT shortening and sugar in large bowl with mixer on high speed until light and fluffy, about 5 minutes.

STEP THREE

BLEND in egg, milk and vanilla. Gradually blend in flour mixture. Fold in ½ cup sprinkles.

STEP FOUR 

DIVIDE dough in half. Roll out each half on lightly floured surface to 1/4-inch thickness. Cut with 2 ½ inch round fluted edge cookie cutter. Place 2 inches apart on baking sheet.

STEP FIVE 

Bake 8 to 10 minutes or until bottom edges are very light brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.

STEP SIX 

To assemble sandwich cookie: Frost the bottom of one cookie and press another cookie on top.  Garnish edge of cookies with sprinkles. 

 

Everything But the Kitchen Sink Cheese Board
cheeseplatter2.jpg

Cheese boards are the MOST EASY things to make. Whether you have an unexpected guest or you're hosting a party, they become the place where everyone gathers.  I always have a couple key items on hand so that no matter what-I can host a group of people over in a pinch.  Check out my video for inspo to create your own and then take a look at some of my hostess must haves.

cheeseplatter3.jpg
Fresh Fig & Mascarpone Pie
I've learned that the most perfect desserts never taste the best. This pie is rustic, real and every bit is delicious! 

I've learned that the most perfect desserts never taste the best. This pie is rustic, real and every bit is delicious! 

I love, love, love fresh figs and enjoy them all season long but I think it's one of those fruits that can be intimidating to people if they don't know what to do with them.  What I love about this dessert is it takes little effort to make but the payoff is huge. The light, creamy mascarpone filling with bits of lemon zest is the perfect balance to the fresh juicy figs.  

For this recipe you really only need a handful of ingredients: pie crust (I don't mind store bought pie crust), mascarpone, heavy whipping cream, sugar, vanilla, lemon zest and fresh figs. Hello easy street! Also, this is one of those desserts you wanna take to a dinner party or somewhere you can really show it off. After all, it looks SO fancy!

As always-I am not a food photographer even though I wish I was. Will someone teach me in exchange for pies? 

Fresh Fig & Mascarpone Pie                                                                                                                   by Brandi Milloy

Ingredients

  • 1 pie crust baked (homemade or store bought is fine)
  • 8 oz. mascarpone cheese
  • 1/4 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1 tsp. grated lemon zest
  • 1 1/2 cups heavy whipping cream
  • 1 lb. fresh figs, rinsed and sliced in quarters

Directions

  1. To make the filling: combine the mascarpone, powdered sugar, vanilla and lemon zest in a small bowl and mix until smooth.  Set aside.
  2. Into a bowl, pour the heavy cream and using an electric mixer, mix on medium speed. Mix for 2-4 minutes until billowy and fluffy and stiff peaks form. Carefully fold in the mascarpone mixture and then spread mixture evenly into pie crust.  Top with fresh figs.
  3. Serve pie with fresh figs so each slice gets plenty of fruit and enjoy!
FullSizeRender 28.jpg
FullSizeRender 23.jpg
FullSizeRender 24.jpg
Mr. A's Bacon, Brie & Jalapeno Pizza

Every Friday we host pizza night at our house. Mr. A will make several different pizzas in the Big Green Egg and we'll invite some friends over to enjoy. No matter what flavors he makes, the most popular pizza is always his bacon, brie & jalapeno pizza! It's spicy, salty, meaty and I love the creamy sour bite the brie adds to the pizza. The best part about this pizza is you don't really need a recipe. We use pre-made dough from Whole Foods, an easy pizza sauce (or you can make yours homemade) and then as many toppings as you want. Cook the pizza in your oven according to the directions on the pizza dough package OR if you prefer to use your grill (like Mr. A), cook until dough is cooked through, cheese is melted and toppings are crispy but not over done. Watch the video below to learn how to make it and to see what NOT to do when you make it...or are helping your husband make it. Then, let us know in the comment box below what else you want to see us make together! Thanks!

What I Couldn't Drink Fast Enough During Pregnancy

Everyone would always ask me what cravings I was having when I was pregnant and I really didn't have any...except orange juice. I wanted to drink orange juice all. of. the. time. Ironically, when I'm not pregnant I don't really drink oj at all! 

When Mr. A and I were on our honeymoon in Italy we had the most delicious blood orange juice. It tasted so fresh and smooth. It was a little sweeter than the regular orange stuff and the color was this beautiful bold red.  When we took the train from Florence to Naples, we drank it with champagne and it was the perfect compliment to the golden bubbly. 

So when the craving hit for this juice, it took me .2 seconds to get some fresh blood oranges from Melissa's Produce.  This recipe is super simple and as fresh as it gets.  This juice also a great base for mocktails and cocktails. I like to add equal parts juice to sparking water and garnish with a splash of lime and sprig of basil for a refreshing mocktail. It's also great added to a glass of prosecco or in your margarita in place of triple sec!

Homemade Fresh Squeezed Blood Orange Juice

by Brandi Milloy

Ingredients

1 serving

3 large blood oranges

ice

1. Rinse blood oranges and slice in half. 

2. Juice oranges. 

3. Pour juice over ice and garnish with sliced blood orange and enjoy!