monday, november 20, 2023
cocoa peppermint cookies
Tis the season for sleepless nights and binge baking!​​ I'm not one for lots of chocolate but these cocoa peppermint cookies are the exception. They're chewy, crunchy, decadent, and oh-so-delicious. These cookies are so soft and moist. I love how they are perfectly fudgy along with just the right intensity of chocolate flavor. The contrast of textures in these cookies is a dream! I love the creamy frosting, the soft cookie, and the slight crunch from the peppermint pieces. These cocoa peppermint cookies are the most hostess gift or the greatest addition to your Christmas baking. Just try to do is eat these in moderation if possible!
Ingredient for the cookies
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1 tbsp coconut oil
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1/2 cup (4 oz) unsalted butter, diced into 4 pieces
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1 cup good quality semi-sweet chocolate chips
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2 oz unsweetened baking chocolate, roughly chopped
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1 1/4 cups all-purpose flour
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1/2 tsp baking powder
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1/2 tsp salt
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2 large eggs
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1 large egg yolk
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2/3 cup light brown sugar
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1/3 cup granulated sugar
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1 tsp vanilla extract
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1/4 tsp peppermint extract
​
Ingredient for the peppermint frosting
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red food coloring
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4 oz cream cheese softened
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4 Tbsp unsalted butter softened
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1/2 tsp peppermint extract
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2 cups powdered sugar
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Crushed peppermint candy for topping
Instructionsâ €
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To a microwave-safe bowl add chocolate chips, unsweetened chocolate, and coconut oil. Heat on high power in 20-second increments, stirring between intervals until melted and smooth. Set aside to cool, for about 25 - 30 minutes.
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Meanwhile, in a mixing bowl whisk together flour, baking powder, and salt for 20 seconds, and set aside.
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In a large mixing bowl, using an electric hand mixer set on medium-high speed, whip together eggs, egg yolk, brown sugar, and granulated sugar until pale, fluffy, and creamy, about 3 minutes. Mix in vanilla extract and peppermint extract. Mix in the cooled chocolate mixture.
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Using a wooden spoon, stir the dry mixture into the egg/chocolate mixture just until combined. Cover bowl with plastic wrap and chill until partially set, about 45 minutes (it should be easier to roll, and chilling will reduce spread). Preheat oven to 350 degrees during the last 10 minutes of chilling.
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Scoop dough out about 2 - 2 1/2 tbsp at a time and shape into balls. Place dough balls on Silpat or parchment paper lined baking sheets spacing cookies 2 inches apart. Bake in a preheated oven for 8 - 11 minutes (cookies should look slightly under-baked they'll continue to cook slightly once removed from the oven).
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Cool on a baking sheet for about 5 minutes then transfer to a wire rack to cool completely.
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Once cool frost with Peppermint Cream Cheese Frosting then sprinkle with crushed candy canes.
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For the frosting:
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In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add red food coloring (add in more or less depending on the color you wish to have), peppermint extract, and powdered sugar, and mix until the color you want is achieved and the frosting is fluffy.
Saturday, July 22, 2023
the best potato salad ever
Potato salads is a favorite among our family and ithas always been a summer cookout staple for as long as I can remember. If a friend or a relative is having people over for dinner, we have always made and brought this delicious potato salad, it is that yummy. But potato salad can be either a major hit or miss depending on if it's solely yellow mustard or mayo based. What makes this potato salad stand out from the rest is that it has a combination of two types of mustard with mayo but the secret ingredient is the buttermilk.
Ingredient
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1 cup mayonnaise
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1/4 cup buttermilk
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2 tbsp Dijon mustard
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2 tbsp whole-grain mustard
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1/2 cup chopped fresh dill
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3 tsp salt, divided
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2 tsp freshly ground black pepper, divided
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1/2 cup chopped celery
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1/2 cup chopped red onion
Instructionsâ €
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Place the potatoes in a large pot of salted water over high heat. Bring the water to a boil, and reduce the heat to medium. Let it simmer for 10 to 15 minutes, or until there’s no resistance from the potatoes when poked with a fork or skewer.
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Drain the potatoes in a colander and place the colander over the pot. Cover the pot with a dry kitchen towel and let the potatoes steam for 15 to 20 minutes.
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Meanwhile, whisk together mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon salt, and 1 teaspoon pepper until well combined.
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Once cool enough to handle, peel the potatoes and slice them into halves or quarters, depending on their size.
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Place the potatoes in a large bowl. Pour the dressing and toss to coat. Add the celery, onion, 2 teaspoons of salt, and 1 teaspoon of pepper, and toss again.
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Cover the bowl and refrigerate for 30 minutes to a few hours for the flavors to marry. Serve chilled or at room temperature.
Tuesday, June 20, 2023
creamy espresso martini
Espresso martinis have become the new hit cocktail to have at a fancy cocktail bar or to make at home, and let's be honest, it's because they are delicious and Instagram feed-worthy! For someone, like myself who doesn't drink much coffee, this is one of my favorite cocktails to make. It's rich, it's creamy, and it's indulgent. The best part, you probably have most of the ingredients in your home already. Is this a cocktail that my dad and I love to sip on after a long day in the kitchen because it's that good, and so easy to make! I have been on a quest throughout 30A, Memphis, and my travels in search of the perfect espresso martini, and trust me, a few on 30A are good, but this one I'm sharing with you is over the top. We hope that you make this cocktail and think of us while you're enjoying it.
Ingredients
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1 oz espresso or cold brew (your choice)
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.5 oz Tito's vodka
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.5 oz Bailey
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.5 oz Kahlua
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.05 oz Six & Twenty
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splash of cream (your choice)
garnish
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3 espresso beans
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cocoa powder (optional)
Instructionsâ €
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Place all of your ingredients in a shaker, top it with ice, and give it a good 45-second shake until your shaker is frothy from the outside.
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Pour into a coupe glass and top with three espresso beans (1. love 2. prosperity, 3. joy) and a shake of cocoa powder.
the best tahini dressing | dip
Monday, may 29, 2023
With my wedding coming up next year, I've been really loving creating delicious salads and dressings. After making this delightful dressing, I'm now joining the tahini fan train. This morning I was craving something I could pair with my hard-boiled eggs.
I didn't want to do just the plain salt & pepper combo for my eggs, I wanted something savory and flavorful so I looked in our fridge for what we had to make a dressing/dip we had all the ingredients to make this AMAZING tahini dressing. I will now always have a container of this homemade tahini dressing on hand, it's that good. This recipe would be so delicious with your favorite veggies, or even to spread on any sandwich.
Ingredients
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1/2 cup tahini
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2 tbsp extra virgin olive oil
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1/4 cup fresh lemon juice
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1/2 tsp salt and pepper
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1 tbsp minced garlic
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1 tsp dijon mustard
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1 tsp honey
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1/4 cup water
​
Recipe Modification
You can play with this depending on how thick or watery you like if you're doing a veggie spread, skip the water and add double the olive oil.
Instructions
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Start by mincing the garlic and juicing your lemons.
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Combine all of your ingredients (excluding the water) together and whisk until they are all combined.
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Add the water in slowly until you reach your desired dressing consistency.
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If you would like a dip consistency then don't mix any water.
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Dip your favorite veggies, place it on your favorite sandwich, or pour it over your salad and enjoy!
​
How to store
Place your leftover dressing in a glass air-tight container. Your dressing will be good for 5 days.
FRIDAY, MAY 19, 2023
creamy parmesan lemon chicken
If you're wanting something rich and delicious yet simple, this is the perfect meal for you and your family. When I make this for my fiancee we absolutely love it, and we make extra so that we can eat from it for two nights, and makes the most delicious leftovers. Juicy garlic lemon chicken breasts cooked in creamy parmesan sauce that pairs beautifully with your favorite pasta or mashed potatoes.
Ingredients
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6 boneless chicken breasts
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2 tsp olive oil
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1 tsp dried oregano
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½ tsp paprika
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1 tsp salt
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½ tsp pepper
​
Ingredients for the sauce
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2 tsp olive oil
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4 garlic cloves crushed/minced
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1 cup heavy/whipping cream
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2 tsp lemon juice
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1/4 cup Parmesan cheese grated
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salt and pepper to taste
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parsley for serving
Instructionsâ €
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Place the chicken breasts in between two sheets of parchment paper or plastic and flatten out to approximately 1cm/half inch with a rolling pin or a meat mallet.
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Drizzle over the olive oil and season on both sides with the oregano, paprika, salt, and pepper. Rub in the spices.
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Heat a large pan over high heat. Add the chicken and allow to cook for 2-3 minutes per side until golden brown on both sides. Remove and set aside.
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To make the sauce, add the olive oil and garlic to the pan and cook for 30 seconds. Pour in the cream and lemon juice. Bring to a simmer then add the Parmesan and season to taste.
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Add the chicken back in, reduce the heat, and allow to cook for 5-7 minutes or until the chicken is cooked through and the sauce has reduced slightly.
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Season, garnish with parsley, and serve.
avocado & matcha smoothie
wednesday, Arpil 19, 2023
With my wedding coming up next year, I've been really loving having a smoothie every morning when I get to BM. A typical smoothie for me has kale and some fruit of some sort. Most of my smoothies always have a collagen peptide or hempseeds just for extra health benefits and fiber. Lately, I've been adding bee pollen that I get from Whole Foods which I'm loving. I hope this will be your new favorite smoothie, it's rich, creamy, a little sweet, and so delicious. This recipe will yield two large smoothies.
Ingredients
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2 cups of dairy-free milk (I use unsweet vanilla almond milk)
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1 avocado
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1 - 2 pitted dates or a banana
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3 shakes of cinnamon powder
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2 caps of vanilla extract
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1 tbsp bee pollen
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2 tbsp matcha
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1 scoop vital protein collagen peptide
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add the desired amount of ice
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add kale or spinach if you'd like
Instructions
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Add all of your ingredients to your blender and blend.
SATURDAY, April 15, 2023
brown butter parmesan pasta
There's nothing more satisfying than a good bowl of delicious pasta. What's even better if possible is a quick, delicious bowl of pasta. We're taking it old school with butter pasta, making it much better. I had no idea what butter pasta was until I went to Ole Miss. During my first semester, my roommate would always make pasta bowls for us and everyone who would stop by our home before going out on a Friday night.
I guarantee you'll love its warm, buttery, and full of flavors.
Ingredients
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1 pound of dry angel hair or your favorite pasta
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10 tbsp unsalted butter, divided
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1 cup plain panko breadcrumbs
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3 cloves garlic, minced
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1/4 to 1/2 tsp red pepper flakes
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1 cup grated parmesan cheese
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2 tbsp freshly squeezed lemon juice (from 1 lemon)​
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chopped fresh parsley
Instructionsâ €
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Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package instructions until just barely al dente. Drain the pasta; set aside.
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Meanwhile, melt 2 tablespoons of the butter in a large, high-sided skillet over medium heat until foaming. Add the panko and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Transfer to a bowl.
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Wipe out the skillet with a paper towel. Melt the remaining 8 tablespoons of butter in the same skillet over low heat, stirring with a wooden spoon so that it melts evenly. Once the butter begins to foam and form brown bits, add the garlic and red pepper flakes and continue cooking, stirring constantly, until the butter is browned with a nutty aroma. Remove the skillet from the heat.
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Add the pasta and Parmesan to the skillet and use tongs to toss them together until the pasta is evenly coated with the brown butter and cheese. Add the reserved panko, lemon juice, and parsley and toss to combine.
creme brûlée french toast
Tuesday, April 11, 2023
What would you say if I told you you can combine your favorite dessert, and breakfast dish into one delicious oven bake? Yep, get your oven mitts and measuring cups ready ladies and gents, this is one heck of a delicous way to spend your morning. What I like about this recipe is the control I have over sugar, which i always go a little less than what the recipe calls for.
Ingredients
​
The Custard
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8 egg yolks
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1/3 cup sugar
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1 vanilla pod or 1.5 tsp good quality vanilla extract
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2 cup whole milk
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2 cup heavy cream
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4 tbsp cornstarch
For the Caramelized Toast
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4 1-inch slices of Brioche uncut loaf
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8 tbsp butter (room temperature)
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6 tbsp sugar
Instructions
Custard â €
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Split the vanilla pod in half and scrape the seeds.
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On medium heat in a medium saucepan heat, milk + cream + vanilla seeds + vanilla pod. Right when it comes to a simmer take off the heat. Let the vanilla pod and seeds steep in the milk and cream for 10 minutes.
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While the milk and cream are steeping, In a small bowl mix together sugar and cornstarch. Set aside.
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In a medium bowl add your egg yolks and whisk to break them up.
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Add in sugar and cornstarch, whisk together well. The mixture should be lighter in color with no lumps. If you did not use a vanilla pod, this is the time to add in your vanilla extract. Please try and source real vanilla extract, in a vanilla custard this is where most of the flavor comes from.
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After the milk and cream have steeped, we need to temper the eggs. To do this, add a cup of the warm milk and cream in a steady stream into the egg mixture while whisking. Continue adding a cup at a time while you whisk until your milk and cream is done.
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Pass the mixture through a strainer back into the same pot the milk and cream were in, and discard the vanilla pod.
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Place the pan back on the stove and on medium-low heat gently whisk the mixture until it starts to thicken. Continue whisking until your mixture has reached a pudding consistency (ours took about 5-6 minutes).
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Remove from heat and let cool slightly. Cover the custard with cling film making sure to press it down directly on top of the custard so we do not get a skin. Place in the fridge while we make the caramelized bread.
Instructions
Carmalized breadâ €
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Preheat oven to 175°C
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In a small bowl mix together the room-temperature butter and sugar. Making sure the sugar is evenly distributed.
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Spread the mixture in a thin layer on both sides of your sliced bread, making sure you get all the way to the edges.
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Heat a medium-sized nonstick saucepan on medium-high heat. When the pan is very hot add 1 slice of the bread. Do not touch it, after 2-3 minutes using a spatula lift the edge of the bread if it has caramelized and browned, move the pieces of toast around the pan to catch any of the caramel that has formed then flip over. Repeat on the other side. Remove the bread and place it on a cooling rack. Repeat with all slices of bread.
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Once the bread has cooled it should be properly caramelized and when you tap it should sound hard. Using a serrated knife cut the bread into 2.5cm (1 inch) cubes.
Instructions
â €Assembly
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Remove custard from the fridge and give it a whisk to smooth it out.
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In a round ovenproof pan add the custard in an even layer.
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Arrange your caramelized cubes of bread onto the custard pressing them down gently into the custard. Arrange any extra pieces on top.
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Place in the oven for 10 minutes to heat through.
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Remove from oven drizzle on warm salted caramel (you can make your own, or I always use Ghirardelli), and serve. Dust with powdered sugar (optional).
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For any leftovers, cover, them and place them in the fridge.
happy birthday, blue!
Tuesday, August 24, 2021
What a year it has been and a whirlwind of emotions and feelings! I first want to start by thanking everyone who has ordered from us, who had us be a small part of their wedding day, wedding rehearsal, wedding reception, birthdays, anniversaries, baby showers – you name it, the list goes on. This year wouldn’t have been at all possible without the love and support from each of you, and our friends and family!
​
When I first started Blue Magnolia it was simply because I needed a mental and emotional escape from the world around me. Like many of you, Covid hit pretty hard and left not only myself but millions of Americans jobless. When I first started Blue Magnolia I also owned a marketing agency in Memphis and we had lost almost all of our retainer. I tried for months to keep my cool, to occupy my time and mind with self-help books and positive thinking, and also to be more of a support system to the clients we still had. But all good things must come to an end to make way for better things.
I came up with the idea of creating a charcuterie company in my hometown when Robert’s (my boyfriend)mom kept mentioning how delicious and beautiful our Thanksgiving spread was in 2019. Of course, the 8-foot island of my parent’s home was completely covered with different boards, small plates, and my famous holiday punch (I’ll be posting that recipe soon!). After months of her asking me if I would consider doing something “like that” giving time for Covid to end, I finally listened and said what the heck – let’s do it!
Over the past year I have learned so many new things that I’m going to share with you:
​
1. never say never – God truly surprises you when you least expect it, takes you exactly where you need to be, and surrounds you with amazing people. The tears, the laughs, the good, and the bad are all part of your journey.
2. not planning is a good thing – when I started Blue Magnolia with my dad, Jorge it was truly on a whim. I called him on a weekday with an idea and he backed me up 1,000% and asked me, “Are you ready to really work, and be committed.” I never planned on it growing or reaching as many customers as we did in our first year. I truly started as an escape from what was happening in our world and to give the gift of love through delicious food. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. love and gratitude are everything – from the moment I posted our first post to today I wake up each day with such a grateful heart. â €
I’m so blessed that I get to do this on a daily basis and pour my love and creativity into each person’s order. When you do things out of love and sincerity, you receive so much love back. But I’ll be honest, some days are tough for many reasons, but at the end of the day, I still have to pinch myself that we get to be a small part of big life events!
4. hard work + being diligence pays off – when we first started Blue Magnolia I was commuting 8 hours from Memphis, TN to Sandestin twice a week to fulfill orders. Everyone thought I was crazy, but I truly loved what I was doing and the drive didn’t matter, it was the smiles from our customers that kept me wanting to keep driving, keep pushing, and here we are today. Now I permanently live back in my hometown, and we have an office (with really cool plans for 2022). Stay hyper-focused and you will get there!
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This past year has meant so much to us because Blue Magnolia’s main focus is around family. We are a family-owned and operated business getting to meet other families and be a small part of big memories, what more could we ask for?