Oranges are in season, and Orange Curd is the perfect way to showcase the fresh citrus as a breakfast spread! Fresh orange juice is combined with butter, sugar, egg yolks and orange zest to create a condiment that showcases the natural sweetness of the oranges.

Oranges are in season, and Orange Curd is the perfect way to showcase the fresh citrus as a breakfast spread! Fresh orange juice is combined with butter, sugar, egg yolks and orange zest to create a condiment that showcases the natural sweetness of the oranges.View full post »

  • AlliFebruary 8, 2016 - 9:51 am

    Yum! I love making curds. There so easy and so luscious. I just posted a recipe for an orange curd chocolate mousse tart and I use lemon curd for my lemon bars, but honestly you could just give me the container of curd and a spoon and I’d be perfectly happy.ReplyCancel

  • SusannahFebruary 8, 2016 - 10:27 am

    Ooh I have never made curd but now I feel like I have to! You make it look so easy. I loooove lemon curd but have never thought to try it with other citrus.ReplyCancel

  • Anna @ Crunchy Creamy SweetFebruary 8, 2016 - 11:12 am

    I so know what you mean. Yeast can be so finicky! So sorry about the cake. I’ve never made a king cake or the orange curd. It looks so good – I NEED to make it!ReplyCancel

  • Elaine @ Dishes DelishFebruary 8, 2016 - 11:23 am

    I have to try making this. It looks so delish! Thank you so much for sharing it!

    ElaineReplyCancel

  • Valentina | The Baking FairyFebruary 8, 2016 - 12:31 pm

    Oh, yum! This looks so good. I’ve made lemon curd before, but never orange! Definitely pining for later. Thanks for sharing! :)ReplyCancel

  • DianeFebruary 8, 2016 - 2:10 pm

    This would go perfectly inside a sweet roll for a new take on orange rolls. Pinning to try!ReplyCancel

  • Natalie @ Obsessive Cooking DisorderFebruary 9, 2016 - 12:00 am

    I love orange curd. What did you display it in on the last photo – a blueberry or cinammon raisin english muffin? yum!ReplyCancel

  • Lindsay @ Veggie BalanceFebruary 9, 2016 - 9:13 am

    Oh my word I cannot even begin to explain how much I love Lemon Curd! I cannot wait to try this since A) I love Orange & B) I love curd. So it should be a perfect marriage right? :)ReplyCancel

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ChineseNYEats #CollectiveBias

Pineapple Fried Rice makes the perfect vegetarian family dinner to eat while celebrating the Chinese New Year! Made with Dole Pineapple Chunks in 100% Pineapple Juice, Minute® Whole Grain Brown Rice and Kikkoman Less Sodium Soy Sauce, this fried rice is ready in just 30 minutes.

Pineapple Fried Rice makes the perfect vegetarian family dinner to eat while celebrating the Chinese New Year! Made with Dole Pineapple Chunks in 100% Pineapple Juice, Minute® Whole Grain Brown Rice and Kikkoman Less Sodium Soy Sauce, this fried rice is ready in just 30 minutes.

View full post »

  • CarleeFebruary 5, 2016 - 9:09 am

    Those pineapple enzymes are funny things. You have to use canned pineapple for bread and jello for the same reason. It is crazy that the same is true for your allergy! This looks delicious!ReplyCancel

  • Cristi ComesFebruary 5, 2016 - 11:48 am

    This looks fantastic. I love that you were able to recreate your favorite restaurant dish at home. I’m a huge fan of fried rice too so I’m definitely pinning this one. Thanks! #clientReplyCancel

  • Denise WrightFebruary 5, 2016 - 4:40 pm

    This looks delicious and so easy to do. A perfect weekday meal.ReplyCancel

  • laurasmessFebruary 6, 2016 - 3:12 am

    This looks wonderful Erin. I haven’t made fried rice in a long while (and never with pineapple! So weird that you can eat it cooked but not raw… I need to read up more on enzymes!) but you’ve inspired me to give it another go! Love the look of those glossy toasted cashews on the top. So yummy, and a great way to use up any leftover rice 😉
    Hope that you, Winston and little one are well. I’m sorry I’ve been so out of the loop, life threw a whole lot of punches last year but I’m feeling in a much better place now! Hugs xxxReplyCancel

More than a year ago, I started up a new monthly feature to share some of my favorite things with y’all.

And today? I’m recapping all the goodness I loved in January for this month’s Potluck. It’s been a crazy month, but a good one, and I can hardly believe it’s already FEBRUARY. Where the heck is the time going?

To recap, my potluck, as defined by the folks at Merriam-Webster is:

the regular meal available to a guest for whom no special preparations have been made… a communal meal to which people bring food to share —usually used attributively <a potluck supper>; whatever is offered or available in given circumstances or at a given time.

Around the end of every month, I write up a list of my (current) favorite things. While this list might not be a traditional “meal,” I hope to bring some unique and interesting things (products/entertainment/links/etc.) to the table that I’ve recently loved in the hopes that y’all will enjoy them, too.

Who’s ready to recap January? View full post »

  • […] Curious about other things I’ve loved? Check out my previous potlucks: October 2014 | November 2014| December 2014 | January 2015 | February 2015 | March 2015 | May 2015 | June 2015 | July 2015 |August 2015 | September 2015 | November 2015 | December 2015 | January 2016 […]ReplyCancel

  • […] Curious about other things I’ve loved? Check out my previous potlucks: October 2014 | November 2014| December 2014 | January 2015 | February 2015 | March 2015 | May 2015 | June 2015 | July 2015 |August 2015 | September 2015 | November 2015 | December 2015 | January 2016 […]ReplyCancel

Hosting folks for a party this weekend? Bourbon Pecan Brownies are a unique dessert! Dense, chocolate and pecan-filled brownies sing with bourbon flavor and are perfect for a crowd.

Hosting folks for a party this weekend? Bourbon Pecan Brownies are a unique dessert! Dense, chocolate and pecan-filled brownies sing with bourbon flavor and are perfect for a crowd.View full post »

  • Jenna @ A Savory FeastFebruary 1, 2016 - 12:05 pm

    I love adding bourbon to recipes, especially anything chocolate! These brownies sound (and look!) incredible. I so wish I had a piece or two in front of me right now. Miiiiggghhhht need to make these for game day!ReplyCancel

    • ErinFebruary 2, 2016 - 1:58 pm

      Oh my goodness, Jenna. You and me both! Bourbon and chocolate are a match made in heaven! I wish I had a few of these brownies that I could send to you because they’re freaking delightful, though I totally support you making them for game day this coming weekend!ReplyCancel

  • JenniFebruary 1, 2016 - 8:41 pm

    YUM!!!!!ReplyCancel

    • ErinFebruary 2, 2016 - 1:59 pm

      RIGHT?! Glad you’re in agreement!ReplyCancel

  • All That I'm EatingFebruary 2, 2016 - 5:13 am

    Love the addition of bourbon in these brownies, bet they taste so good!ReplyCancel

    • ErinFebruary 2, 2016 - 2:12 pm

      They really do taste good! The bourbon really sings in this recipe!ReplyCancel

  • Amy @ Thoroughly Nourished LifeFebruary 2, 2016 - 7:13 pm

    Bourbon, pecans, and chocolate – just say yes! Yes, yes, yes! I am totally in for this delicious brownie combination, and I can totally believe that these didn’t make it to midnight :) They probably won’t even make it out of the pan in our house :)
    What a delicious Valentine’s Day grown up dessert!ReplyCancel

  • CarleeFebruary 2, 2016 - 10:08 pm

    These look absolutely amazing! My brother-in-law has started using bourbon instead of vanilla in most of his baking. You know, why buy two things when one is your favorite?! This takes that idea to a whole new level. I’ll have to give them a go!ReplyCancel

  • AshleyFebruary 3, 2016 - 4:29 pm

    These brownies would be demolished at our house! Bourbon pecan … just yes yes yes!!ReplyCancel

  • Bethany ThomsonFebruary 8, 2016 - 9:26 am

    The brownies look great! Do you think that I could replace the bourbon with rum?ReplyCancel

Winter sangria, chock full of orange and cranberry goodness, is combined with a favorite bottle of bubbly to create this cocktail. Spicy and not too sweet, Winter Sparkling Champagne Sangria is a perfect cold weather mixed drink!

Wine coolers and sangria weren’t my thing in high school or college.

As previously mentioned, I didn’t drink one sip of alcohol until I turned 21. Yes, I realize I was a strange bird. Yes, I’ve since fixed my ways. (Obviously.) And yes, I still turned out OK.

On that fateful birthday, my roommate and I drove to a drive-through daiquiri shop to order a drink in a hurricane… and I didn’t even get carded.

No joke.

I remember Erryca slamming her hand down on the wooden bar and demanding the bartender take a look at my ID, which he did. (Apparently, that was all that needed to be done to get his attention. Who knew?) Then he wished me a, “Happy Birthday,” poured our drinks, and that was it.

Unfortunately, I realized that day that daiquiris were not my thing… and I drank a little of this and a little of that for nearly six months before discovering my first beer love, Abita’s Purple Haze.

Winter sangria, chock full of orange and cranberry goodness, is combined with a favorite bottle of bubbly to create this cocktail. Spicy and not too sweet, Winter Sparkling Champagne Sangria is a perfect cold weather mixed drink!

The summer after my 21st birthday, I studied abroad in Italy and was introduced to really good wine, even though wine had never been my thing before.

And then sangria became tempting because wine and fruit combined together could NOT be bad!

Winter sangria, chock full of orange and cranberry goodness, is combined with a favorite bottle of bubbly to create this cocktail. Spicy and not too sweet, Winter Sparkling Champagne Sangria is a perfect cold weather mixed drink!

Sangria is a summertime favorite drink of mine… but it can just as easily be made in the wintertime. This sangria is mulled, and it has a lovely hint of spice to it. It’s also not cloyingly sweet, so if you’re looking for something super saccharine? Don’t try this recipe.

And then instead of just drinking the sangria, you top it with champagne.

Because why not?

Also, I realize that at first blush, the combination of sangria and champagne sounds dangerous or maybe even a little gross. I wasn’t sure how this would go over, either, but I gave it a go since I had the sangria already made and a bottle of champagne opened. (The champagne was opened for the first iteration of The Ginger Pomegranate Experiment, which was a maaaaaaajor fail.)

I’m glad I gave this combo a go because it is absolutely delightful as a cocktail. As an added bonus, it’s perfect for this time of year, too!

Here’s how I made the mulled sangria and cocktail:

Winter Sparkling Champagne Sangria
 
Prep time
Cook time
Total time
 
Winter sangria, chock full of orange and cranberry goodness, is combined with a favorite bottle of bubbly to create this cocktail. Spicy and not too sweet, Winter Sparkling Champagne Sangria is a perfect cold weather mixed drink!
Author:
Recipe type: Cocktail
Serves: 6 servings
Ingredients
Mulled Sangria
  • 750 ml. bottle cabernet sauvignon (or another dry red wine)
  • 1 cup unsweetened cranberry juice
  • ¾ cup white grape juice
  • ½ cup honey simple syrup
  • ¼ cup orange juice
  • 3 navel oranges, sliced
  • ¾ cup fresh cranberries
  • 1 cinnamon stick
  • 1 tablespoon whole cloves
  • ½ cup pomegranate liquor
  • ¼ cup orange liquor
Winter Sparkling Champagne Sangria
  • 8 oz. Mulled Sangria
  • 4 oz. champagne
Instructions
Make the Mulled Sangria
  1. In a large saucepan, bring the wine to a simmer. Cook down until slightly thicker.
  2. Remove the saucepan from the heat, then add the cranberry juice, white grape juice, simple syrup and orange juice.
  3. Stir in the oranges, cranberries, cinnamon stick and cloves.
  4. Bring to room temperature.
  5. When the sangria has cooled completely, remove the cinnamon stick and cloves.
  6. Pour in the pomegranate liquor and orange liquor, and stir until combined.
  7. Transfer the sangria to a glass pitcher, and refrigerate for at least 12 hours.
Make the Cocktail
  1. In a white wine glass or a champagne glass, pour in the sangria.
  2. Top the sangria with the champagne.
  3. Enjoy immediately.
Notes
Please note that the total time does not include the chill time.

Winter sangria, chock full of orange and cranberry goodness, is combined with a favorite bottle of bubbly to create this cocktail. Spicy and not too sweet, Winter Sparkling Champagne Sangria is a perfect cold weather mixed drink!What are your thoughts on sangria?

  • Meghan @ Cake 'n KnifeJanuary 29, 2016 - 11:19 am

    OMG did we discuss that we both studied abroad in Italy already?? I feel like I never knew this!!!! Where and when were you there? I studied abroad in Rome and actually celebrated by 21st over there – wow was THAT uneventful lol.ReplyCancel

    • ErinJanuary 29, 2016 - 1:58 pm

      Umm, NO, we most definitely did NOT discuss that we both studied abroad in Italy! Holy cow, woman! I was there in the summer of 2006. I lived in a small Tuscan town named Cortona. (It’s where Under the Tuscan Sun was filmed and takes place. We saw Frances Mayes on the street quite often while there!) And that’s amazing that you celebrated your 21st in Rome! SO FUN!ReplyCancel

  • Jenna @ A Savory FeastJanuary 29, 2016 - 1:58 pm

    Sangria is so much fun to make at home! I love your winter version. So yummy!ReplyCancel

    • ErinJanuary 29, 2016 - 1:59 pm

      Yes, it most definitely is! And it’s hard to beat sangria in my book! Enjoy!ReplyCancel