Why we started this idea????

A passion for food, wine, friends and entertaining is a big part of our life. This is a way for us to document our experiences, passion for food & life and also share it with others.

Friday, February 14, 2014

Kahlua Hazelnut Chocolate Chip Cookie Bars

If you follow us you know baking doesn't happen a lot around here. But there are occasions we bust out the mixer for things other than pasta making.
For our Valentine celebration we are headed over to Walla Walla for wine tasting and some small mountain skiing.
It's a 5 hour drive so these super moist treats will be the perfect traveling companion. Who thought Kahlua in cookies would be fab...but it is.
And hazelnut with chocolate really what could be better.
Happy Valentines Day.
Kahlua Hazelnut Chocolate Chip Cookie Bars
2 1/8 C all purpose flour
1/2 teaspn sea salt
1/2 teaspn baking soda
1 1/2 sticks unsalted butter
2 Tblspns Kahlua
1 C packed brown sugar
1/2 C granulated sugar
2 large eggs
2 tspns vanilla extract
2 C dark chocolate chips
3/4 C hazelnuts, roasted skins rubbed off, chopped
In 200 degree oven roasted hazelnuts about 15 minutes or until skins easily rub off. Pre-heat oven to 350 degrees. Spray 9x13 cookie sheet with non-stick spray.
Whisk flour, sea salt & baking soda in a large bowl. In medium sauce pan melt butter over medium-low heat until slightly brown. Remove from heat. Pour in Kahlua. Let cool to room temperature.
In large bowl mix butter and sugar until combined. Add eggs and vanilla. Mix until together and slightly smooth. Add flour mixture one cup at a time until combined. Hand stir in the chocolate and hazelnuts.
Turn dough into prepared pan. Smooth top of the cookies with a rubber spatula and your fingers. Sprinkle with sea salt. Bake 30 minutes until golden brown. Cool on wire rack.

Wednesday, February 12, 2014

Champagne Tangerine Mojito

Are you looking for a special Valentine kind of cocktail to celebrate your sweetie with this year? Well here's a good one for this time of the year.

We love tangerines during the winter, we love mojitos anytime of year, and champagne is always great especially on Valentine's day. 

Although we are definitely more likely to indulge in a mojito during the months of summer who says they can't be enjoyed anytime of year as long as you have access to fresh mint. 

Which luckily we do have access to all year round.

This is simple, fresh and celebratory.



Champagne Tangerine Mojito

1 oz. freshly squeezed lime juice
1 oz. freshly squeezed tangerine juice
1 TBLSPN superfine sugar
A handful of fresh mint leaves
2 oz. white rum
4ish oz. chilled champagne
Slice of tangerine for garnish

In the bottom of a wide mouth glass, muddle the mint leaves, sugar, and lime juice until the sugar is dissolved.

Add the rum and tangerine juice. Fill the glass with ice and top with champagne.
Garnish with tangerine slice.