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Eating & Living in Austin, Texas

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California Breakfast Toast: a wine country inspired meal

July 6, 2019 by Alyssa

In March 2015, Mayank and I took a trip to wine country which inspired this California Breakfast Toast recipe with a 6-minute egg and lemon ricotta. Here’s a recap of our trip and the California Breakfast Toast recipe we’re still making today.

This post was originally published in April 2015 and updated in July 2019 with new California Breakfast Toast photos and recipe modifications.

Mayank and I both love wine and thought a trip to Sonoma County and Napa Valley would be a great, long weekend getaway where we could relax, enjoy some delicious California reds, and refine our wine pallets.

Our Trip Recap

California

We started our trip off with a tour of Lagunitas Brewery in Petaluma. This was, by far, the BEST brewery tour either of us had ever been on. The guide was engaging, the beer (and oh, there was a lot of beer) was delicious, and learning about the history of the brewery was fascinating. I highly suggest a visit to Lagunitas if you make your way to California. It’s quickly become our favorite brewery.

We also visited many wineries, including Buena Vista Winery, the oldest winery in California, Robert Mondavi (home to Mondavi’s high-end wines, not the cheap-mass produced bottles you find at your local wine shop), Failla Wines, which cellars its wines in caves within the mountains of Napa Valley, and a few other select wineries. All were wonderful. We split tasting at most wineries, which kept us even-keeled throughout the whole trip.

Mondavi

Over the weekend we enjoyed ourselves, indulged in some delicious red and white wines, relaxed and bought 5 bottles to ship home to Texas.

What surprised us during our trip though, is that most of the other winery visitors were at least twice our age — making us the youngest patrons at all of the wineries! We always knew we were old souls but we were surprised by this fact.

Evenings during our trip were a bit slow. We found that most of the attractions and shops within Sonoma (where we stayed) closed by 6pm. Restaurants, of course, remained open but after sipping wine all day our appetites were small.

We weren’t sure if shops were closed because most people had gone home after wine tasting all day (and passed out) or if the town just didn’t offer many evening activities.

failla

During our trip, we indulged in some delicious, wine country food. The Girl & the Fig in Sonoma. We split a memorable goat’s milk cheese plate there one night for dinner and came back again the next evening to enjoy a true meal. I even came home with a fig spread to enjoy with our own cheese plates!

cupcake

And of course, I couldn’t go on vacation without trying a local cupcakery. Healdsburg’s Craft Cupcakes was recommended to us but we were sadly disappointed with our choice of cupcake – the Cherry Almond – which tasted like nothing more than a vanilla cupcake.

California Breakfast Toast

Although many meals throughout our trip were wonderful, fresh and delicious, my Avocado & Egg Toast I had for breakfast at Sunflower Caffe in Sonoma stood out as a favorite — something I knew upon the first bite that I had to make at home.

California-Breakfast-Toast-3

The breakfast is simple, light and refreshing with an added twist of lemon-y ricotta smeared beneath a layer of avocado on a piece of crusty multi-grain bread. The lemon added a brightness to the dish while the creamy, cool ricotta gave it a contrasting texture when compared to the chewiness of the bread.

6-minute egg

Arriving back home in Austin, I immediately recreated this dish, of course, healthifying it some with skim-milk ricotta so it could be enjoyed on a daily basis rather than as an indulgent vacation breakfast.

Here’s my version of Sunflower Caffe’s Avocado & Egg Toast (with Texas Hill Country’s White Lemon Balsamic) – though I call mine, the California Breakfast Toast. It isn’t as grand of a meal as Sunflower Caffe’s but I am definitely willing to bet on the flavor and the ease of which it comes together during a weekday morning rush!

California-Breakfast-Toast-Pin

5.0 from 2 reviews
California Breakfast Toast
 
Save Print
Prep time
5 mins
Total time
5 mins
 
A deliciously light breakfast with creamy avocado, bright lemon ricotta and a soft-boiled egg
Author: Alyssa
Recipe type: Breakfast
Serves: 1
Ingredients
  • 1 slice whole grain bread, toasted
  • ¼ cup ricotta cheese
  • 1 tsp lemon zest
  • 2 tsp fresh squeezed lemon juice
  • ¼ of a small avocado, sliced (about 1 ounce)
  • 2 slices turkey bacon, cooked and slightly warmed
  • 1 6-minute egg, instructions here
  • coarse sea salt
  • fresh black pepper
  • White Lemon Balsamic Vinegar, optional
  • Harissa Olive Oil, optional
Instructions
  1. In a small bowl stir together the ricotta, lemon zest, lemon juice, and a pinch of salt.
  2. To assemble, spread your toast with the ricotta, top with avocado slices, followed by the bacon and 6-minute egg. Sprinkle with coarse salt & fresh pepper to taste
  3. Drizzle with balsamic and harissa oil if desired.
3.5.3251

Filed Under: Breakfast Tagged With: breakfast, California, egg, health, wine

Why I’m Choosing Washington State Wine

April 22, 2019 by Alyssa

Washington State wine is making a splash in the global wine industry. With over 70 varieties & 17.5 million cases produced, it’s become the new epicenter of wine.

I’m a fan of New World wine and when I scour a restaurant menu for a glass I might like and come across a wine sourced from Washington State, I order it without hesitation because I know it’s going to be a winner.  So, when Washington State wine reached out to partner with me for their upcoming events, it was an easy yes! because I was already a fan of the state’s wine.

Washington State Wine Rose

Why Choose Washington State Wine

Washington State wine is making a huge splash in the wine world and it’s easy to see (and taste!) why.  If you aren’t familiar with Washington State wine, then you’re truly missing out on an opportunity to enjoy a world class glass of wine!

Washington is one of the fastest growing wine regions in the world and considered the #NewEpicenter of wine.  Recently, the state produced 17.5 million cases of wine making it the second largest producer in the States.  Their wine, while premium, is also accessible and bottles are sold for $8 and up.

Washington State Wine Cabernet

Contributing to the state’s wine growth is the state’s optimal growing conditions which are a product of cataclysmic events (like the Missoula Floods). Washington’s also on the same latitude as regions like Bordeaux, and they have 300 days of sunlight per year — that’s more than regions like Napa making it ideal for grape growing.

The state’s currently producing 70 grape varieties, including Riesling, Chardonnay, Cabernet Sauvignon, Merlot and Syrah with more than 55,000 acres of vines and more than 900 wineries.  One of the most popular regions for Washington State wine production is Columbia Valley.  This region has over 100 wineries and is a major producer of Cabernet Sauvignon (my personal favorite) and Syrah. It’d make a great wine tasting destination for anyone looking to travel to Washington.

Washington State Wine in Austin

You may have noticed an influx in Washington State wine chatter around Austin and that’s because Washing State wine is pouring at major Austin events including Live Fire earlier this month, Hot Luck in May, and for me, the most exciting event, this upcoming weekend’s Austin Food & Wine Festival.

I’m excited to swing by the Washington State wine tent on Saturday to taste my way through this state’s extensive wine selection from whites, rose and reds.  If you see me there, be sure to raise your glass of Washington State wine and say hi.

Have you tried any Washington State wine yet?  Share your favorites in the comments!

I received product from Washington State wine in
exchange for a post but all opinions are my own.

Taste WA Wine

 

Filed Under: Uncategorized Tagged With: washington, wine

6 Positive Lifestyle Changes I Experienced during Dry January

February 1, 2018 by Alyssa

For the month of January, <3M and I gave up drinking, marking it a Dry January. Here’s what I learned during the month and the positive health changes that followed.

My decision to have a Dry January was not at all because <3M and I think we have a drinking problem, it was more just as a reset and a personal challenge. We saw Dry January as a fun health experiment and a way to save a bunch of money because we often go out for weekday happy hours and weekend meals that includes a few expensive rounds of drinks.

Dry January Rose

Now that January’s come to an end, I thought I’d share a few of the things I learned during Dry January and some of the positive health changes I noticed by cutting back my vino.

I found other ways to ‘wine down’ after work.

Before, it’d be a glass of wine while making dinner or mindlessly sipping on a glass of wine while I pounded out a few more work emails at the end of the night. It definitely wasn’t relaxing. In place of this, I started more self-care and found other ways to ease into my evening.

  • Spending with the dogs. I spent a lot more time with the pups, playing with them and their toys, cuddling, and longer, slower walks while listening to .
  • Coloring. Yup, adult coloring books. My mom gave me and a set of markers for Christmas, and I’ve really enjoyed coloring.
  • Reading. Not so many books but more magazines as I relaxed at night. I’m finally taking advantage of that  that includes digital magazines from Kindle.

My skin began to glow!

Less alcohol had a serious impact on my skin and I’m really loving the change.

  • Without alcohol, I’m drinking more water.
  • As a result, I’ve noticed a difference in my complexion. My skin simply looks cleaner and less red.  I also have fewer lines — probably because I’m truly hydrated.

Dry January Rose

Improved stomach health with fewer aches and pains.

I’ve always had stomach issues but by avoiding alcohol in January, I experienced fewer stomach pains than normal.  I’m not 100% sure if this is due to the lack of alcohol but it’s the only big change in my diet.

  • I’ve also been drinking lots of kombucha which is full of good for you probiotics that may have contributed to my improved stomach health.
  • Again, because I was well-hydrated all month long, the extra water may have helped with digestion and to flush any bad bacteria from my gut.
  • And overall (maybe a bit of an overshare) I definitely experienced less bloating. And, funny enough, I got my 23andme results back this month and learned I  have a slight intolerance to gluten, so this wasn’t too surprising that once I cut out beer (which is filled with gluten and I also naturally eat a low-gluten diet) my stomach aches decreased.

Town Lake Views

Better sleep quality where I slept deeper and dreamt more.

Before I was restless — either ridiculously tired but not able to sleep through the night or I had trouble falling asleep.

  • Now I’m falling asleep much more easily. Usually with 15-20 minutes of heading to bed!
  • I’ve had deeper sleep accompanied by vivid dreams since forgoing alcohol. Prior to January, I can’t remember having a lot of dreams but this month, I dreamt A LOT. Very vivid, deep dreams, probably because I finally hit REM sleep for an extended period of time.
  • I’m waking feeling more rested and am more alert throughout the day.  I also feel like my body clock has adjusted to a regular wake and sleep time without the alcohol stimulant so it’s become more natural.

Increased my workout intensity throughout the month.

I work out 4-5 days a week, depending on my schedule. Sometimes my workouts weren’t 100% and I felt like I was phoning it in, but this month all of my workouts felt strong and like I was making the most of my time.

  • I’ve felt a true difference in my workout stamina and ability to sustain a greater intensity during workouts – likely a byproduct of quality sleep and recovery.
  • As a result, I’m lifting heavier weights than in the months prior. I believe this is a result of better hydration and rest days truly being rest days allowing my muscles to repair themselves without having to process alcohol and soaking in the deeper sleep.

We fattened our wallets.

Saving money was a guaranteed outcome of participating in Dry January.

  • <3M and I spent more time in the kitchen cooking at home. It was quality time and gave us something different to do together. It also became something we both looked forward to each evening (or at least I did!).
  • I learned to enjoy happy hours while drinking Topo-Chico which helped me concentrate more on the people and conversation.
  • Although we saved money, <3M and I still ate out but we transitioned to day-dates on Saturdays or Sundays and I loved it! It was such a treat to go out in the middle of the day for a nice meal — and it was still affordable because we weren’t dropping money on drinks.

Now that the month’s over, I thought I’d be eager to start drinking again but the truth is, I love the lifestyle changes that came with Dry January and it’s something I’ll keep in mind throughout the rest of the year — possibly choosing to drink only when I truly feel like it.

So rather than jumping to pour a glass of wine on February 1st, maybe I’ll at least hold off until February 2nd to cheers my Dry January success.

Have you ever challenged yourself to a dry month? What did you learn from the experience, was it similar to mine?

Filed Under: Lifestyle Tagged With: alcohol, beer, drinking, dry january, health, wine

Barley Swine Chef’s Tasting & Our Holiday Tradition

December 27, 2017 by Alyssa

The Chef’s Tasting at Barley Swine is a must for Austin foodies! It pairs Austin’s culinary creativity with the city’s laid-back, local culture. It’s an evening full of great food, friendly service, and will leave you wanting to come back again and again.

Without any family in Austin, <3M and I have started making our own Christmas traditions and one of them is to head to Barley Swine to enjoy the 10-course Chef’s Tasting. It’s something he and I really look forward to each December, knowing it will be a night of great food, good wine, and friendly service. We also love comparing our meals from year to year and get excited to taste the latest menu.

View of the Barley Swine Kitchen

Barley Swine’s Chef, Bryce Gilmore, & his kitchen are also very accommodating to specific food preferences which makes the meal even more special as the menu avoids fish for <3M while ensure I don’t receive any beef & pork.

His and her custom menus

<3M and I typically do the Chef’s Tasting on Christmas Eve, but this year, Barley Swine chose to close on Christmas Eve to allow their staff to spend more time with their own friends and family, so Mayank and I chose to have our special dinner on Saturday, December 23rd.

<3

We started the meal with a glass of sparkling rose — because it always feels a bit fancy and I love starting a great meal with a special glass of bubbly.  We also asked our server, Cruze (spelling?), if we could take the meal a bit slower than the normal pace as <3M and I I really like to enjoy the food, each other’s company, and watch the kitchen.

If you’re a fan of watching your food being assembled and seeing a variety of dishes, ask to be seated at the Chef’s Counter when making your reservation at Barley Swine — and yes, always make a reservation for dinner, they’re quite busy!

Cruze was great the entire night and 100% accommodating to our request for a super slow meal. He had a few bottle recommendations for us and brought us a tasting of each.

If you ever want to explore wine outside your comfort zone, I highly suggest doing a blind tasting then picking the bottle of wine that spoke to you most.

<3M and I did a blind tasting at Barley Swine and ended up choosing Mocavero Puteus, Negroamoro blend which is far from my typical California Cabernet Sauvignon pick.  We loved it and it paired nicely with each course throughout the meal.

Chef, finishing up the plating

Once we had settled in for the evening with drinks, the tasting began!

Although there are 10 courses, the plates are well portioned and while we always leave feeling full, we never leave feeling like we just wrapped a Thanksgiving dinner which is more of a marathon of eating! Here’s a look at our menu!

Garden Cookies

Barley Swine's Chef Tasting

Spanish mackerel, turnip slaw

Barley Swine's Chef Tasting

Shishito pepper, onion dip – Best shishito I’ve ever had, it was such a wonderful sweet & spicy pairing!

Barley Swine's Chef Tasting

Chicken Skin, deviled egg – How can you not love fried chicken skin with deviled egg filling?

Barley Swine's Chef Tasting

Sweet Potato, brown butter, ricotta, seeds – I really loved all the seeds in here and the crisp bites of sweet potato

Barley Swine's Chef Tasting

Creamed cabbage hand pie – my favorite dish of the evening. The pastry was out of this world perfection!

Barley Swine's Chef Tasting

Red snapper, mushroom butter, bok choy

Barley Swine's Chef Tasting

Grilled quail, carrot, pecan – such a unique preparation of quail, it’s a quail leg stuffed with sausage.

Barley Swine's Chef Tasting

Oyster mushroom, potato, green bean – I loved the potato here and the meaty mushrooms!

Barley Swine's Chef Tasting

Apple, lemongrass, chevre – I thought I’d love this but it was probably my least favorite of the night which doesn’t mean it wasn’t good, I simply had high expectations when reading the dish’s flavor combination on the menu.

Barley Swine's Chef Tasting

Spiced sfingi, espresso, butternut squash — The espresso here was so mellow and paired nicely with the light sweetness of the squash. And in case you didn’t know, sfingi is a little Italian donut-like pastry!

Barley Swine's Chef Tasting

I love all the pickled vegetable decor. There’s something so wonderful about food decorations.

Although <3M and I typically visit Barley Swine in December, they have an awesome menu year-round that changes with the season. I recommend visiting and checking out some of the menu items during their Swine Time happy hour Sunday-Friday from 5:00-6:30pm! It’s a great way to indulge on a budget while still enjoying Barley Swine’s culinary creations!

Barley Swine
6555 Burnet Rd #400
Austin, TX 78757
(512) 394-8150
Chef’s Tasting – $95

 

Filed Under: Austin, Restaurants Tagged With: austin, barley swine, chef tasting, restaurant, wine

Off-Screen Eats: What my meals really look like

November 1, 2017 by Alyssa

Snapshots from a day of real eats: How I usually eat when I’m ‘off-screen’ and how I balance all the food blogger treats.

Last week I read a post by a local Austin food blogger talking about food/life balance and how being a food blogger often means needing to balance indulgent eats with real food that’s good for our bodies while stepping away from the social media hype, eating something for the ‘gram, and eating real food while off-screen.

I know on my blog and my Instagram feed, there are a lot of photos of indulgent food — especially dessert and wine. And while I do believe a balanced life includes dessert and wine it’s not what I typically eat.  Those snaps I share are just a snippet of a day and likely something I only had a bite or two of.

Even my own cakes, scones, cookies…I typically have a few bites or share a piece with <3M.

And for some foods, which I make often and know what they taste like, I simply don’t have any at all. Not because I’m avoiding it but because I learned to listen to my body and what I’m really craving.  I also often pause and ask myself

  1. If I wanted to, can I have this again tomorrow?
  2. Am I eating this for the photo?
  3. Am I really hungry?

What about alcohol? Yep, I do love my wine. But I’ve also learned that I love a nice glass of red wine, usually enjoyed with <3M or a small group of friends in the evenings when I can sit, enjoy the wine, and chat with the people around me.

In large social situations like parties or work events, I usually stick to flavored seltzer water. I found that I end up chatting and mingling too much so drinking alcohol isn’t really appealing and I don’t have time to savor what I’m drinking.

All of that said, I thought it might be fun to show what a real day of food looks like for me — meals from when I’m ‘off-screen’ and don’t share on Instagram or the blog.

These real-eats photos are from Monday. In total it was ~1700 calories with a high concentration of protein and fat over carbs since I’ve learned I feel better eating this way.

Breakfast Overnight oats made with 1/3 cup rolled oats, 1/2 cup almond milk, 1/4 cup 2% Greek yogurt, 1 teaspoon chia seeds, 1 tablespoon chopped pecans, 1 tablespoon raw pumpkin seeds, 2 teaspoons peanut butter, 1/3 cup frozen blueberries, and a drizzle of honey.

Off-Screen Breakfast

Not pictured, a cup of coffee with pumpkin spice creamer and a scoop of Great Lakes Collagen after an early morning Camp Gladiator workout.

Mid-Morning: Another cup of coffee with whole milk & stevia + ~1/4 cup Honey Nut Cheerios & Lime Topo Chico

Off-Screen Morning Snack

Lunch: Kale salad with bell peppers, cucumbers, tomatoes, carrots, 1 ounce of avocado, 1 tablespoon hemp seeds, 4 ounces baked chicken breast, roasted red pepper hummus, and 1 tablespoon homemade balsamic dressing + a hot Orange Lemon Tea

Off-Screen Lunch

Dressing: 1/4 cup olive oil, 1/4 cup balsamic vinegar, 2 teaspoons dijon mustard, 1/4 teaspoon garlic salt, 1/4 teaspoon pepper, 1/2 teaspoon oregano

Not Pictured, Snack: Quest Vanilla Milkshake protein shake + small handful of salted mixed nuts

While making dinner: 1 glass red wine

Off-Screen Wine

Dinner: My version of turkey chili stuffed acorn squash inspired by Skinnytaste + another splash of red wine. My changes included extra lean turkey, the addition of kidney beans, more spice, and parmesan cheese

Off-Screen Dinner

Filed Under: Round-Up Posts Tagged With: collagen, eats, oats, squash, wine

Chilled Strawberry Shortbread Pie & Wine Pairing

July 5, 2017 by Alyssa

Treat yourself to something special with this delightfully sweet summer dessert and wine pairing featuring Chilled Strawberry Shortbread Pie and Ste. Genevieve’s Pink Moscato.

I love the early summer season because it’s prime for berries! When I came across the freshest, juiciest strawberries at Austin’s downtown farmer’s market a few weekends ago, I knew they would make the perfect pairing with Ste. Genevieve’s Pink Moscato and highlight the fresh, seasonal fruit in this Chilled Strawberry Shortbread Pie!

Chilled Strawberry Shortbread Pie & Wine

Like my local strawberries, Ste. Genevieve is a Texas-based winery established in 1988 on a vineyard in Fort Stockton, Texas. 

The winery itself has a tasting room, The Grey Mule Saloon, that’s deep in Texas history where you can taste Ste. Genevieve’s wine, enjoy a few snacks, and learn about their wine making process!

Ste. Genevieve Wine and Pour

Ste. Genevieve’s Pink Moscato is a sweet wine that’s best served chilled, making it perfect for Texas’ hot summer days and nights! It pairs well with light desserts and fresh fruit which is why it’s the perfect mate to this Chilled Strawberry Shortbread Pie! 

Even though I’m typically a red wine drinker, when the temperature hits above 90 degrees a sweet, chilled wine begins calling my name! Ste. Genevieve’s cool, Pink Moscato is definitely a crave-able summer wine offering up just enough sweet without becoming syrupy! I found this Pink Moscato perfect for late-afternoon sipping while also being well-suited for a late night dessert pairing to curb a sweet tooth. <3M, a huge fan of sweet wines, happily enjoyed this Pink Moscato, delighted that I finally opened something of his preference. 

Inspired by the sweet, fruity notes of Ste. Genevieve’s Pink Moscato and fresh strawberries, I revamped a pie from my childhood for this pairing. While still staying true to Mom’s original, I made it a tad more modern by pairing it with Ste. Genevieve’s gorgeous, fruity pink wine.  I also modified the recipe just a tad by slicing the strawberries so they’re more bite-sized (Mom used to leave them whole!) then added homemade almond whipped cream and toasted almonds for crunch!

When I was little eating this pie, my favorite part was the shortbread cookie crust! Much like my ice cream cake, I’m often tempted to just bake shortbread cookie crumbs and butter to eat straight up! The crust is seriously THAT good. The crust for this Chilled Strawberry Shortbread Pie follows a similar technique to the ice cream cake’s crust and making the whole pie is almost as easy as pouring yourself a glass of wine.

Chilled Strawberry Shortbread Pie Pin

In addition to the shortbread crust, this Chilled Strawberry Shortbread Pie also features fresh berries covered in a strawberry glazed. This pie is perfect for summer as it requires very little bake time, just 10 minutes in the oven to bake the crust and a few more on the stovetop to make the fresh strawberry glaze. After slicing all the berries, you mound them into the baked shortbread pie crust, pour over the strawberry glaze and let it chill for 3 hours. When you’re ready to serve, you whip up your fresh whipped cream, slice, severe and pour (the wine!). 

After slicing all the berries, you mound them into the baked shortbread pie crust, pour over the strawberry glaze and let it chill for 2-3 hours. When you’re ready to serve, you whip up your fresh whipped cream, slice, severe and pour (the wine!). 

I recommend heading to the porch to enjoy this dessert & Ste. Genevieve wine pairing while you relax and take in the warm summer nights!

In return for a recipe pairing, Ste. Genevieve provided me with complimentary wine but all opinions are my own.

5.0 from 4 reviews
Chilled Strawberry Shortbread Pie Crust
 
Save Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Author: Alyssa
Serves: 1
Ingredients
  • For the Crust:
  • 1½ cups crushed shortbread cookies (~1 package of Lorna Doones)
  • ¼ cup sliced almonds
  • ⅓ cup unsalted butter, melted
Instructions
  1. Preheat oven to 350* degrees
  2. In small bowl, stir together the crushed shortbread cookies and almond slices
  3. Pour the melted butter into the cookie & nuts and mix until everything is combined
  4. Press on the crust mixture into the bottom and up sides of a 9-inch pie pan
  5. Bake the crust in the oven for 8-10 minutes
  6. Cool for 10-15 minutes before assembling the pie
3.5.3226

5.0 from 4 reviews
Chilled Strawberry Shortbread Pie Filling
 
Save Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Author: Alyssa
Serves: 10
Ingredients
  • For the Filling:
  • 6 cups fresh strawberries, hulled & halved*
  • 1 cup white sugar
  • 3 tablespoons corn starch
  • ⅓ cup water
  • ¼ teaspoon salt
  • ½ teaspoon almond extract
Instructions
  1. Mash enough strawberries to equal 1 cup
  2. In a 2-quart saucepan, combine sugar and cornstarch.
  3. Whisk in mashed berries and water
  4. Cook over medium heat, stirring constantly until mixture thickens and comes to a full boil (8 to 10 minutes)
  5. Boil the mixture for one minute then remove from heat
  6. Stir in salt and almond extract and allow to cool 10-15 minutes until slightly thickened
  7. Once mixture is cooled, fill pie crust with the remaining fresh strawberries
  8. Pour the cooked strawberry glaze in a strainer and strain over fresh strawberries**
  9. Refrigerate at least 2 hours
  10. To serve, slice & top with homemade whipped cream
Notes
*If the strawberries are rather large, quarter them so the pieces are smaller.
**You may need to gently shake the glaze so it drips between the spaces of the berries. It's okay if you have some glaze leftover and don't use it all in the pie. Save it & use as jam for breakfast.
3.5.3226

5.0 from 4 reviews
Chilled Strawberry Shortbread Pie Whipped Cream
 
Save Print
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
 
Author: Alyssa
Serves: 1
Ingredients
  • For the Whipped Cream:
  • 8 ounces heavy whipping cream*
  • 2 tablespoons granulated sugar
  • ¼ teaspoon almond extract
Instructions
  1. Chill an electric mixing bowl in the freezer for 10-15 minutes
  2. When ready to make whipped cream, pour the heavy whipping cream and sugar into the chilled bowl
  3. Using an electric mixer, whip on medium-high for 3-5 minutes until stiff peaks form
  4. Turn off mixer, add in almond extract and combine on low for 10-15 seconds
Notes
*Half and Half, whole milk, etc. will not work. This must be heavy whipping cream
3.5.3226

 

Filed Under: Desserts, Wine Tagged With: moscato, pie, strawberry, summer, wine

Loving This Week 9

May 27, 2017 by Alyssa

Loving This WeekI haven’t written in a few weeks, not because I’ve had nothing to say simply because…life!

Rather than leave this space completely silent, and since I haven’t done a post like this since October — I thought I’d share a few things I’m loving lately, what I’ve been up to and a few awesome articles from around the web.

Let’s start with a good eat! Austin has a new donut place in Sunset Valley, Bougie’s Donuts, and a few weeks ago, a coworker brought in a box of Bougie’s Donuts to share.

Bougie's Donut

I snagged a glazed blueberry donut to taste-test! Delish! Butttt my all-time favorite donut is the classic peanut donut — you know, the donut fully covered in crushed peanuts. I can’t seem to find those anywhere in ATX except at a grocery store. Either way, go check out Bougie’s Insta it’s drool-worthy!

Also obsessing over glittered donuts. I’m co-hosting a baby shower this weekend and these are DEFINITELY on the menu. Donuts by Bougie’s — glitter by me!

And in case you missed it. This donut cake was super fun to make.

Speaking of sparkly, shiny things. This article explains the world’s recent unicorn obsession and the ‘Unicorn Economy.’ Fear not, it’s just a trend.

Unicorn Toast

I’m loving all these viral articles about people paying off student lunch debt at local schools. I just love random acts of kindness.

There’s been another study on why baking is good for your health. I know when I have a bad day, I bake. Just last Saturday I was feeling stressed so I made these & instantly felt better!

Best Ever Bakery-Style Oatmeal Raisin Cookies

<3M & I just completed a few recent home improvement projects. After having 8 different gray paint samples on my kitchen wall for a year, I finally chose one — Sherwin Williams Popular Gray. I loved it so much we decided to paint the rest of the house! #somuchpaint

Kitchen Table

Painting the house led us to upgrade our kitchen table (that we never eat at and is literally there for aesthetic purposes only). I mixed and matched with this Pier 1 table and a few cute chairs from Target — I love how on-trend & affordable Target furniture can be, especially for those pieces you don’t use too often. You can also catch a glimpse of the new gray in the pic above!

A round-up of what everyone in the world is eating, according to Pinterest pins. Of course, Texas is all about avocados.

Speaking of avocado, Starbucks has jumped on the avocado toast wagon — though I’m quite wary of their greenish-gray spread. They also got into the unicorn game.

Obsessing over cows lately and this guy is now a permanent fixture in our dining room, and one of the first things you see when you enter the house. Who ever thought this NY girl would have a cow hanging in her house? Hello, Texas!

This meal is seriously on repeat in our house. Can’t get enough Moroccan Chicken and it’s just so dang easy!

Bake Moroccan Chicken Thighs

My favorite new wine. Get it, drink it, love it. And if you’re from ATX, head to Vox Table for happy hour and grab it by the glass for half off!

Cheers, friends! Be safe & Happy Memorial Day Weekend!

Filed Under: Round-Up Posts Tagged With: donuts, glitter, paint, pier1, target, unicorn, wine

Chocolate Cherry Wine Cookies

May 11, 2013 by Alyssa

My Mom had this saying, which she always found hilarious, though she never drank.  I’m sure you’ve heard it…

So in honor of the little meme that makes my Mother giggle,  today I cooked with wine – and restrained myself from sipping straight from the bottle. 

The cookies I chose to make combined my favorite red wine pairings – dark chocolate and dried cherries.  These cookies were healhified per my usual means and turned out delicious.  They can not only be considered heart healthy from the antioxidants found in the red wine, cherries and chocolate but they’re also low-cal and low-fat.  Very diet friendly!

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If you’re in the mood for a treat and have some excess red wine to use up, I definitely suggest this recipe.
It’s probably best paired with a freshly opened bottle of red wine!

Chocolate Cherry Wine Cookies
 
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Prep time
25 mins
Cook time
8 mins
Total time
33 mins
 
Rich chocolate cookies with a hint of red wine and dried cherries.
Serves: 38 cookies
Ingredients
  • 1¾ cup all-purpose flour
  • ¾ cup unsweetened baking cocoa
  • 1 tsp salt
  • 1 tsp baking soda
  • ¼ cup Smart Balance butter
  • ¼ cup Chobani 0% plain yogurt
  • ¾ cup sugar
  • ¾ cup light brown sugar
  • 1 egg
  • 1 tsp vanilla
  • ½ cup dry red wine
  • ½ cup chopped dried tart cherries
  • ¼ cup semi-sweet chocolate chip minis
Instructions
  1. Preheat oven to 375°.
  2. In a separate bowl, combine flour, cocoa, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended.
  3. Add vanilla, wine and egg; beat well. With mixer on low speed, gradually add flour mixture. Beat just until combined.
  4. Fold in cherries and chocolate chips.
  5. Drop by tablespoonful 2 inches apart onto nonstick baking sheets.
  6. Bake at 375° for 8 minutes or just until set. Remove from oven; cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
Nutrition Information
Calories: 76 Fat: 1.45 Carbohydrates: 14.5 Sugar: 8.7 Protein: 1.18
3.5.3208

 

 

Filed Under: Cookies, Desserts Tagged With: cherries, cookies, red wine, wine

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Welcome!

Hi, I’m Alyssa! I’m a foodie with a sweet tooth and an obsessed dog-mom! On the blog you’ll find a little bit of everything – it’s heavy on dessert, wine, and life in Austin, Texas with a sprinkling of lifestyle.

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