Salted Caramel Crème Brûlée

https://ift.tt/R1nCbJU

This salted caramel crème brûlée recipe is easy to make with a few basic ingredients and features a delicious salted caramel custard with a crispy, crackly sugar topping. Easy to prep up to 3 days in advance if you’d like!

I’ve been dusting off my trusty little kitchen torch to do lots of brûléeing this holiday season. And I have to say, it’s been so much fun. ♡

Custards such as classic French crème brûlée (or the local favorite here in Barcelona, crema catalana) have long been some of my favorite make-ahead desserts for easy entertaining. But when you add in the extra 5 minutes to sprinkle some sugar on top and torch it to crispy, crackly, caramelized perfection just before serving, it instantly kicks everything up a fun and fancy notch. And of course, tastes amazing!

Well lately, I’ve been experimenting with taking the caramel-love one step further by also caramelizing the sugar traditionally used in the base of classic crème brûlée, which adds an extra layer of nutty, sweet, irresistible richness to custard. And when combined with a hint of vanilla, sea salt, cream, and then topped with the crackled brûlée, this dessert is a caramel lover’s dream come true.

It’s so lovely, flavorful, and decadent. And it’s also surprisingly easy to make with just 6 simple ingredients! It’s the perfect dessert for entertaining, since the custards need to be made and chilled at least a few hours in advance. So you can enjoy your meal, then pull out the kitchen torch (or heat up the broiler on your oven) to add a quick brûlée topping just before serving, and then savor each satisfying, crackly, delicious bite. Even the custard-wary friends of ours have absolutely raved about this dessert, so I hope yours will enjoy it too!

Let’s make some crème brûlée!

(more…)

Read More

3-Ingredient Bacon Wrapped Dates

https://ift.tt/j6uPQnv

My favorite bacon-wrapped dates recipe is made with (actually!) crispy bacon, tender Medjool dates, and stuffed with your choice of cheese. Easy to make and always a party favorite!

Bacon-wrapped dates. ♡

I’ve made this 3-ingredient easy appetizer more times than I can count for happy hours, dinner parties, holiday gatherings…you name it. It’s one of those recipes that magically works for just about any occasion and is always guaranteed to be a crowd favorite. And I personally just find that sweet-savory-smoky flavor combo to be perfection. That said, I’ve developed a few opinions over the years about what takes a bacon-wrapped dates recipe from good to GREAT. So today I thought I would pop back in and give my decade-old recipe here a few modern updates!

First off, we’ve all officially gotta commit from now on to taking an extra 10 minutes to pre-cook the bacon before wrapping it around the dates. Otherwise, the bacon never has time to fully cook and crisp up while baking wrapped around the dates (or you end up having to bake the dates so long that the cheese burns or oozes out), which is a tragedy that can easily be avoided. Simply pre-cook the bacon in the oven, or you can cheat and buy that pre-cooked soft bacon that’s available in most stores nowadays.

Second, continuing on with the crispy bacon soapbox, the stuffed dates must be flipped halfway through baking so that each side can get evenly cooked. I’ve experimented with a number of flipping methods over the years and have found it’s simply easiest to poke the toothpick all the way through the date, which makes it easy to grab and quickly turn over.

Third, use a good-quality cheese. You only need a small amount for this recipe, but a richly-flavored cheese makes such a difference in balancing out the flavor of the smoky bacon and sweet dates. I’m partial to a punchy gorgonzola or a tangy goat cheese, but a good feta, Manchego, or even an aged cheddar are also great options here.

Finally, don’t forget to season the dates! I always add a few generous twists of freshly-ground black pepper, and also love sprinkling each date with a tiny a pinch of flaky sea salt for crunch. The perfect finish.

Sound good? Let’s stuff some dates!

(more…)

Read More

Easy Chocolate Pots de Crème

https://ift.tt/ZpE8Vnf

This no-bake chocolate pots de crème recipe comes together with just 20 minutes of active prep time and features a silky-smooth chocolate custard topped with amaretto whipped cream. No baking required!

So lovely, so decadent, and so (surprisingly!) simple. ♡

This no-bake chocolate pots de crème recipe has become one of my new favorite make-ahead desserts for easy entertaining. They’re incredibly quick and easy to prep with just 7 basic ingredients. And thanks to a simple stovetop technique, there’s no baking required with this shortcut version of the classic French dessert — just pour the chocolate custard into some cute ramekins, refrigerate until chilled, and serve!

I love topping our chocolate pots de creme with a quick batch of homemade whipped cream, which you’re welcome to spike with a splash of amaretto or bourbon if you’d like. And of course, feel free to add some chocolate shavings, berries, or a sprinkling of nuts as a garnish too. However you serve these luxurious little pots de crème, they’re sure to be a hit!

So grab your favorite bar of chocolat and let’s make a quick batch!

(more…)

Read More

Giving Tuesday 2022: Help Us Build A New Garden For 271 Women

https://ift.tt/XAKQjPV

Happy Giving Tuesday, everyone! ♡

Over the past few years, the Gimme Some Oven community — as in, you wonderful readers — have given over $30,000 to help create large-scale gardens (plus build a life-saving bridge) to support over 500 local women working in rural Mali to grow healthy produce for their communities. These community garden projects continue to flourish and generate even more income than expected for these women and their families. So this holiday season, I wanted to share with you about a very special new group of women who have asked for our support.

For years in the town of N’Korobougou, a group of 91 women have been tending small plots in their local community garden, trying to grow as much produce as possible during the 4-month rainy season each year. They are a multi-generational, tight-knit, incredibly-hard-working group of ladies who do this work to support their families, but they face a number of obstacles. At the end of their workdays, like most gardeners in this region, they have no choice but to take shifts sleeping in the gardens at night to try and fend off the local animals who destroy their crops (due to a lack of strong fencing). And once the rainy season ends, they have no choice but to abandon their gardens for 8 months (due to lack of water access) and try to earn income instead by cutting down trees in the local forest to sell as firewood for cooking stoves. Unfortunately, the resulting deforestation has led to a vicious cycle that ultimately harms their gardens — because when the trees are cut down, the bare land can no longer soak up the rainwater, which reduces the local water table, which makes it even more difficult to grow crops, which forces them to return to cutting down more trees — that has been nearly impossible to escape.

This particular group of women also had to deal with an additional obstacle this past year when a local man bribed an official to claim that he had “ownership” over their land. All plans to improve the garden were put on hold and the women had to instead spend their days waiting outside the the local court, petitioning the judge to hear their case week after week. The judge clearly hoped to avoid the trial and kept delaying and delaying, assuming that the women would eventually give up and relent. But they not only persisted and showed up by the dozens each week to protest non-violently until their case was heard, they eventually full-on WON THE CASE, which was a huge anti-corruption victory for their community as well as for marginalized women across the region. Talk about inspiring.

Anyway, now that they are back on their land, these women are understandably eager to make up for lost time. So this holiday season, I would love to invite your help to again partner with The Wash Project to expand the N’Korobougou garden into a large-scale space that can support 271 women working in their gardens year-round, thanks to a brand-new well that will provide safe water for the entire community. In addition to the other start-up equipment and resources provided to help develop the garden (i.e. fencing, shelters, toilets, training, see more details below), we will also be offering to build a fuel-efficient stove in the home each local family that would like one, which will take critical strain off of the local tree population and also help create much safer cooking conditions in local homes.

All of this can happen in a short amount of time and will have an enormous impact on this community. So let’s help these amazing women create the garden they deserve!

What We Need

Short answer — $25,000. (Here is a link to donate.)

This divides out to around $100 to launch each individual garden. Which, again, will also launch a full-time job for each woman to support her family.

These funds will cover the startup costs necessary to build a sustainable garden of this scale that will create full-time job opportunities for the 271 women who will be working there. (So many jobs!!) You can see photos and read more details about the full 14-step garden startup process that The Wash Project has tested and developed over the years, but here is a brief overview of what these funds will purchase:

• Garden plots for 271 women: Membership will increase from 91 to 271 gardeners, and the existing garden plots will also double in size.
• A year-round fresh water well: This is definitely the largest expense (~$17K). Local engineers will perform complete groundwater tests to ensure responsible and safe extraction, then a well will be drilled to provide water to be used in the garden and local community year-round.
• Water taps: Water taps will be installed in the garden and surrounding community to easily access the water.
• Water tower: A water tower will supply critical storage and water pressure to the taps.
• Solar-powered water pump: Taking advantage of the intense sunshine in the area, a solar-powered pump will help fill the water tower.
• Fencing: Strong and sturdy fencing will be installed to provide 24/7 protection for the crops from animals.
• Shelter: A large shelter will be constructed to give women rest from the intense heat, and also serve as a place for meetings and celebratory gatherings.
• Toilets: Toilets will be installed on the grounds, which save valuable time (as the women used to have to walk back home to access restrooms).
• Training and equipment: All of the gardeners will be equipped with the equipment and training needed to make their businesses a success, in addition to training about building healthy soil and reforestation.
• Fuel-efficient stoves: A team of professionals will come to construct a fuel-efficient cooking stove in the home of every local family who would like one, which reduces the need for local firewood and creates much safer cooking conditions.

How To Help

We know that this is a huge ask, but we would really love to make this garden happen! Here are three ways to get involved that would be hugely helpful:

• Donate: Click here to donate. 100% of your donation will go directly to this project and will be tax-deductible.
• Share: If you’d like, you can create your own mini-fundraiser to invite other friends and family to donate to this cause. Or of course, any shares that you can give this fundraiser on social media would be incredibly appreciated!
• Stay informed: Sign up for our monthly emails with The Wash Project to stay updated. And please keep an eye out for updates on Mali in the news. It’s been an especially challenging year for this beautiful country (terrorist groups are closing in on the area where we work), but headlines of these sorts often get buried.

FAQ

What is The Wash Project? The Wash Project is a community-led initiative in Mali focused on developing economic opportunities for women through garden-based food production, access to clean water, and a commitment to environmental stewardship. Here’s a 4-minute video explaining a bit more about The Wash Project and what we do. And yes, full disclosure, my husband and I both work with this organization! Many of you know that, after full-time blogging for over a decade, I recently made a transition and now split my time working part-time with The Wash Project too. And I can’t even tell you how wholeheartedly I believe in the work this organization is doing. After having spent time working with a number of non-profits over the years, I just appreciate so much how TWP always follows the lead of the community (since locals are always the ones who know their specific challenges and resources best). And I especially appreciate that TWP intentionally keeps the organization small, in order to properly invest in relationships with each of our partner gardens and respond to needs quickly. If you have any questions about TWP and how we work, please don’t hesitate to ask in the comment section below.

Is my donation tax-deductible? Absolutely. The Wash Project is a registered 501c3 non-profit organization, and you will receive a tax-deductible receipt for all donations.

How much of my donation actually goes to this project? 100%. Gimme Some Oven has been covering all of the overhead expenses of The Wash Project for a few years now (including all staff salaries) so that 100% of your donation can go directly to projects on the ground. For me, it’s essential that my work creating recipes here for people who have access to food is also balanced by supporting those who struggle to have access to food. So we invest a portion of Gimme Some Oven’s profits back into The Wash Project and other organizations helping to target food insecurity around the world. It’s truly your clicks here on this website that help to make all of that possible — so thank you!

How does the budget divide out? It will cost roughly $17,000 for the water system (well, water taps, water tower, etc), $6,000 for the garden infrastructure (shelter, fencing, toilets, etc) and $2,000 for the trainings and equipment.

Is The Wash Project a religious organization? No, it is not affiliated with any specific religious organization.

What do women grow in their gardens? Up until now, the 91 gardeners have had very small plots and have only been able to grow crops that can be harvested in the 4-month growing season. But once the water source is installed and they can garden for 12 months of the year, they will be able to diversify and grow much higher-value crops.

Is this garden sustainable for the long-term? Yes, it is built to be. One of the primary responsibilities of anyone extracting groundwater through drilling is ensuring that the water table will be replenished. If more water is taken out of the ground than is put back in, the water source is simply not sustainable. So we work with every garden partner to use all appropriate water harvesting techniques to ensure that the rainy season replenishes the water table, ensuring a reliable water source for years to come.

Additionally, the women of our partner gardens have organized small-scale loan programs that allow women to access funds for unforeseen expenses. As part of the savings program, they also have money set aside for the maintenance and repair of their garden as needed. This gives each gardener the resilience needed to navigate the uncertainties of each growing season.

How can I follow along? Sign up for our monthly emails with The Wash Project (which, hi, I help to write!) to follow along and learn more about this project. We would love to have you follow along on Instagram too!

A Word From Ali

I always struggle to find the words to say how grateful I am that you all continue to express an interest in partnering together for initiatives such as these. But from the bottom of my heart — thank you.

Thank you for being kindred spirits who care about good food and making sure that people have access to it all around the world. Thank you for your continued clicks and support of this blog, which also help to make this work in Mali possible. Thank you for generally just being such generous and awesome people over the years. It means so much to me that we can all join together — somehow amazingly united by screens all around the world — to help make a beautiful garden such as this possible. I look forward to coming back to share more updates with you soon.

Much love to you and yours this holiday season. ♡

Abrazos,
Ali

A “before” pic of the land before it is divided into 271 plots and developed into the full-scale community garden.

Read More

Lightened-Up Tuna Casserole

https://ift.tt/VuQj2Yn

This lightened-up tuna casserole recipe is tossed with a creamy garlic-herb sauce, lots of veggies, tender egg noodles and a crispy Panko topping.

Raise your hand if you grew up eating tuna casserole! ♡

This was one of our family’s favorite weeknight dinners growing up, and still continues to be one of those recipes I love turning to this time of year when we’re craving some warm and cozy casserole comfort food. (Forever and always a Midwesterner at heart, right?)

Three decades ago, we always used to make tuna noodle casserole from a box or with the help of some canned cream of mushroom soup. But it’s actually incredibly simple to make homemade tuna casserole completely from scratch, which gives us the chance to also toss in lots of fresh veggies and lighten up the creamy sauce a bit. If needed, you can also easily adapt this recipe to be gluten-free too.

I will say that prefer to just serve this pasta “casserole” straight out of the pan nowadays, topped with a generous sprinkling of toasted Panko breadcrumbs, rather than baked the traditional extra 20 minutes in the oven. (Why overcook the pasta when it can be served perfectly al dente with with a melty cheddar cream sauce?) And while I made this batch with the traditional mushrooms, carrots and peas, this recipe would welcome just about any leftover veggies that you happen to have sitting in your crisper drawer.

Let’s make some modern tuna casserole!

(more…)

Read More

Sour Cream Coffee Cake

https://ift.tt/XAp5CGh

My favorite sour cream coffee cake recipe is perfectly soft and fluffy, layered with cinnamon sugar, and always so delicious.

I realized the other day that it has been two decades since my college roommate, Natalie, first taught me how to make her family’s famous sour cream coffee cake. No idea how that’s even possible, because it feels like just yesterday that we were baking up a storm together in our tiny college kitchen. But all of these years later — and countless batches of coffee cake later — I have to say that this nostalgic recipe remains one of our family’s all-time favorites. ♡

It features a simple batter made with basic pantry ingredients and reduced-fat sour cream, whose tangy flavor perfectly balances the sweetness here and helps the cake bake up to be incredibly moist. Then in between the layers of cake, we’ll add in a crunchy sprinkling of cinnamon sugar (plus some chopped nuts, if you’d like). And then for one final layer of indulgence, I always love drizzling a quick 2-ingredient glaze on top. This cake is guaranteed to make your home smell absolutely heavenly as it’s baking up in the oven. And once it’s sliced served up nice and warm with a hot cup of coffee on a lazy weekend morning, well, I don’t know if there’s a more delicious way to start the day.

Let’s bake up some coffee cake together, friends!

(more…)

Read More

Favorite Holiday Green Salad

https://ift.tt/cvfQFGt

My favorite holiday green salad features a festive mix of seasonal ingredients and a delicious shallot vinaigrette.

Can we just agree to bejewel all our salads with pomegranates this time of year? ♡

I always think these lovely little red gems add such a festive touch to green salads for the holidays, and this pomegranate salad in particular is one of my favorites. It’s tossed with your choice of greens, sliced apples, toasted walnuts, creamy avocado, crisp fennel, salty shaved Parmesan, and my favorite shallot vinaigrette. I make some version of this salad every year for Thanksgiving and Christmas (and plenty of winter evenings in between), and it’s always just as delicious as it is gorgeous.

That said, this pomegranate salad is also incredibly flexible. So if you feel like swapping in a different kind of nuts, greens, cheese, or even vinaigrette, please feel free. I’ve also written this recipe to be naturally vegetarian and gluten-free, but you’re welcome to add in an extra protein (such as chicken or bacon) if you’d like. I just insist that you generously sprinkle lots of beautiful pomegranate arils over the top like confetti, and then share and enjoy.

Happy holidays, everyone!

(more…)

Read More

Hot Honey

https://ift.tt/aRbmWZt

This homemade hot honey recipe is quick and easy to make with 3 ingredients and can be used in countless delicious ways!

Is there anything that isn’t better with a drizzle of hot honey?! 😍

I don’t know about you all, but we’ve become thoroughly obsessed with this spicy-sweet condiment over the past few years. Drizzled on everything from pizza, biscuits, fried chicken, baked salmon, shrimp boil, roasted veggies, cornbread, baked brie, or corn on the cob? Yes, please. Stirred in to sweeten your next cocktail, cup of hot tea (or hot toddy!), or even a batch of salad dressing? Excellent idea. Served as a dipper for fries, chicken fingers, or a charcuterie board? For sure. That surprise kick of heat adds an irresistible extra touch to countless dishes where you might normally just use a plain sweetener, and we major fans here in our house.

Nowadays, hot honey is pretty commonly available in local grocery stores or online, but the markup is quite high and it’s usually much cheaper to make a batch yourself. Plus, it’s incredibly quick and easy to make at home. And with homemade hot honey, you get to be the one to decide which type of hot peppers to use and how spicy to make each batch. All you need are about 15 or 20 minutes and 3 ingredients and you’ll be good to go.

One more thing — with the holidays coming up, I also just wanted to mention that hot honey makes for great DIY gifting! Just grab some cute jars (you can rinse and reuse some old jam jars, order my favorite mini tulip jars, or use these adorable honey bear bottles), simmer up a quick batch of hot honey, and I’m certain your friends and family will put it to good use.

Alright, let’s make a quick batch!

Hot Honey Ingredients

Before we get to the full recipe below, here are a few notes about the three basic hot honey ingredients that you will need:

• Honey: The type of honey that you use is completely up to you. I prefer a basic clover honey that’s not overly floral, but you’re welcome to use any variety you prefer. (If possible, please consider purchasing a local honey to support bees in your area!)
• Hot peppers: I most often make hot honey with basic crushed red pepper flakes, since I always keep them on hand in my spice cabinet and using dried peppers (vs fresh) allows the honey to be stored longer. However, this recipe is also fantastic made with fresh chile peppers (such as jalapeños, serranos, habaneros or Thai red bird chiles) or you can also have fun experimenting with other dried chile peppers (such as dried anchos, guajillos, pasillas or chiles de àrbol). The heat level of this recipe is very easy to adjust by adding more/less peppers or letting the peppers simmer longer. So have fun experimenting — you’ll learn what type and amount of hot peppers that you love best!
• Vinegar: I like adding in a splash of apple cider vinegar (or red wine vinegar) to cut the sweetness a bit, a la Mike’s Hot Honey. You’re welcome to leave the vinegar out entirely if you prefer, or you can experiment with adding more or less to taste.

How To Make Hot Honey

The full detailed recipe for how to make hot honey is included in the recipe at the bottom of this page, but here is the basic overview (with a few optional variations): (more…)

Read More

Garlic Parmesan Mashed Sweet Potatoes

https://ift.tt/BVhcOnD

This Garlic Parmesan Mashed Sweet Potatoes recipe is easy to make, irresistibly sweet and savory, and always a crowd fave!

This may just be my favorite Thanksgiving sweet potato recipe yet. ♡

Inspired by the famous garlicky Parmesan sweet potato fries at one of my favorite local restaurants, these mashed sweet potatoes strike that irresistible balance of sweet and savory and seriously could not be more delicious.

They’re made with a simple base of sweet potatoes, milk and sour cream, mashed together until perfectly soft and creamy. Then a simmering pan of garlic butter, a generous pile of freshly-grated Parmesan, and a sprinkling of chopped fresh chives join the party. And once stirred together and dished up nice and warm — well — let’s just say that people went back for thirds the last time I served these mashed sweet potatoes. So, so good!

The great thing about this recipe is that it’s easy to make and also naturally gluten-free and vegetarian. (Although if you happen to eat meat, I wouldn’t argue with some crispy bacon sprinkled on top as a garnish too!) And if you’d like to cut down on entertaining stress and make these sweet potatoes in advance, I’ve included make-ahead instructions below for prepping and reheating this recipe too.

Okay, let’s make some mashed sweet potatoes!

(more…)

Read More

Potato Bacon Fennel Soup

https://ift.tt/YtzekcE

This potato bacon fennel soup recipe is incredibly easy to make and simmered in a cozy garlic-rosemary broth.

Every winter, I seem to find myself adopting a new potato soup recipe. And I have to say that this year’s version has been especially delicious. ♡

It’s made with a triple hit of fennel — an entire fresh bulb (which we’ll thinly slice and sauté into the soup), its delicate fronds (which are lovely as a garnish), plus an extra tablespoon of dried fennel seeds (to build in one more layer of flavor) — whose earthy, mildly-sweet, anise-like notes pair beautifully here with the garlic rosemary broth. Then we’ll also add in in lots of creamy Yukon golds, fry up some crispy bacon to sprinkle on top, and add a generous pinch of red pepper flakes in there to give the broth a bit of a surprise kick. And everything comes together to create a potato soup that’s deeply flavorful, refreshingly not-too-heavy, and totally delicious. We’ve been making it on repeat here lately and can’t get enough of it!

That said, if bacon isn’t your thing or you would prefer to make this recipe vegetarian, it’s just as delicious made with Italian sausage (either traditional or plant-based). The recipe also happens to be naturally gluten-free. And if you’d tend to love creamier potato soups, you’re of course always welcome to add in a splash of cream too.

This is such a cozy and delicious one. So add some fennel to your grocery list, and let’s simmer up a big pot of potato soup together!

(more…)

Read More

Butter Chicken and Cauliflower

https://ift.tt/SOk6c8L

This Indian-inspired butter chicken and cauliflower recipe is easy to make, naturally gluten-free, and simmered with the most delicious richly-seasoned curry sauce.

Is there anything better than a cozy bowl of curry on a cold winter’s night? ♡

This Indian-inspired butter chicken and cauliflower has quickly become one of my favorite ways to warm up this season. Made with tender chicken and cauliflower simmered in a richly-seasoned creamy curry sauce, this dish comes together easily with minimal hands-on prep time. And when ladled up over hot rice, served with a slice of naan if you’d like, and garnished with lots of fresh cilantro and lemon, this full-flavored comfort food is sure to hit the spot.

As with just about any curry, this recipe is inherently quite flexible if you’d like to play around with the components. Have extra curry-friendly veggies hanging out in your freezer or crisper drawer? Toss ’em in! Want to make this curry vegetarian? Skip the chicken and add a can of chickpeas instead. Want to make it dairy-free or vegan as well? Use coconut milk and plant-based butter and you’ll be good to go. There are endless ways to customize this recipe to your liking, so please feel free to make it your own.

Let’s make some butter chicken and cauliflower together!

(more…)

Read More

Pasta alla Carbonara

https://ift.tt/T0cUhis

This pasta alla carbonara recipe easy to make with 4 classic ingredients and tastes so decadent and delicious.

Ok, I couldn’t spend a month in Rome studying and seeking out the best pasta alla carbonara the city had to offer without coming back to this post to share a few things that I learned. ♡

First of all, can I just say how much I appreciate this city’s passion for talking about good pasta?! One of the first souvenirs I purchased during our month in Rome was this tote bag, and the number of nods and conversations it prompted with everyone from market vendors to our AirBnB neighbors to restaurant servers to local playground parents were downright delightful. “That’s right.” “All you need.” Or the most common refrain muttered, “Correct, no cream!” You also can’t help but love a city where everyone, when asked who makes the best carbonara, quickly replies with the obvious —“mia nonna” (my grandmother). Certainly true, I’m sure. But I have to say that the bowls of pasta alla carbonara that I had the pleasure of sampling in restaurants were also downright exceptional.

My favorite, no surprise, ended up being the pasta alla carbonara developed by the “King of Carbonara” himself, Chef Luciano Monosilio. Served with a supremely decadent and silky egg sauce, a few crispy large cubes of guanciale, and a perfectly al dente twirl of thick spaghetti, Chef Luciano’s carbonara tasted just as legendary as you would hope. And it turns out that he also has a brilliant modern method for making it that I’ve now wholeheartedly adopted.

Instead of tossing the egg sauce in a very hot pan with very hot pasta, a classic method that is notorious for sometimes accidentally scrambling the eggs, Chef Luciano first tempers the eggs in a metal mixing bowl with the guanciale grease and hot starchy pasta water. And then he transfers the pasta directly to the mixing bowl, and places the bowl over the pot used to cook the pasta water (essentially creating a double boiler), and tosses the pasta with the sauce over the heat until it has cooked and thickened. It’s a simple method that I’ve found to be much more reliable when it comes to creating a perfectly glossy egg sauce and I’m convinced that all of you fellow carbonara lovers out there are going to love it too.

So today, I’ve updated my favorite pasta alla carbonara recipe below to include the double-boiler trick, along with a few additional tips that will hopefully be helpful. This recipe is definitely full-on rich, full-flavored, classic comfort food. So when you’re ready to indulge, grab a fork and let’s dive in!

(more…)

Read More

Cacio e Pepe

https://ift.tt/s1V0tFS

My favorite cacio e pepe recipe is easy to make in about 30 minutes with just 4 simple ingredients.

Anthony Bourdain once said that cacio e pepe “could be the greatest thing in the history of the world.”

And I have to say, I wholeheartedly agree. ♡

This classic Roman pasta easily ranks up there as one of our family’s all-time favorite comfort foods. We happily make a big batch at least once or twice a month, often turning to it in a pinch because we can always count on three main ingredients — “cacio” (cheese), “pepe” (black pepper), and pasta (we usually go with bucatini) — being stocked in our kitchen. Barclay’s usually in charge of grating up a big pile of cheese while I make a big green salad or some roasted veggies to go on the side. Then once the pasta is ready to go and tossed with that irresistibly glossy cheese and pepper sauce, we always waste zero time dishing it up and grabbing a fork and diving in. A steaming hot bowl of cacio e pepe is pasta perfection!

That said, as simple as the ingredient list may be, cacio e pepe is famously finicky when it comes to technique. If the cheese is overheated or the starchy pasta water isn’t emulsified properly, the dish can turn into a sticky, clumpy mess, which I can vouch from experience is always such a tragedy. So while we are revisiting the four classic Roman pasta recipes this week, I’ve gone in and updated this post with all of my best tips for cacio e pepe success that I’ve learned over the years. We also added in a new video below that will hopefully provide some visuals to help you with each step of the process. So if you’re new to cacio e pepe or have had mixed results with it in the past, don’t be nervous — you can do it!

I do want to note that I prefer to add a bit of butter to my cacio e pepe sauce, which I’m well aware is not “authentic” or included in the traditional Roman recipe. However after having made and ordered this dish dozens and dozens of times with and without butter, I just personally find that I like the extra flavor that it adds.

(more…)

Read More

Pasta all’Amatriciana

https://ift.tt/23wcXlp

This classic Pasta all’Amatriciana recipe is easy to make with 6 traditional ingredients and full of the best rich and savory flavors.

This past summer during our month in Rome, I made it my mission to sample the four classic Roman pastas as often as possible. It’s no exaggeration to say that these four pastas — Cacio e Pepe, Gricia, Carbonara and Amatriciana — are some of my favorite recipes in the entire world. (And one of the reasons I was so eager to return to Rome!) But while they will forever each hold a special place in my pasta-loving heart, it was pasta all’Amatriciana that stole the show on this trip. ♡

Maybe it was because we were traveling during the heart of Italian tomato season. But as the only one of the four pastas that features a red sauce, I’m convinced there’s just something extra-special that happens when tomatoes meet the other famous Roman pasta ingredients. Guanciale shows up to the party with its intensely-savory pork flavor, Pecorino brings the grassy and earthy notes, a splash of dry white wine helps to deglaze the pan, a pinch of hot pepper flakes add a subtle kick of heat, sea salt and black pepper round out the seasonings. And when mixed with sweet San Marzano tomatoes and tossed with perfectly al dente pasta — well, let’s just say that there’s a reason that Amatriciana is the most famous red sauce in the capitol of Italy. It’s full-flavored, ultra-comforting, and absolutely divine.

In Italy, Amatriciana sauce is always served with pasta that is just barely al dente (notably firm with a slight bite, which we learned apparently has the added benefit of giving the pasta a lower glycemic index and making it easier to digest). The versions I ordered in Rome were always served with either bucatini or rigatoni, with varying sizes of guanciale. But my favorites were definitely those that added in a generous amount of hot chili, whose heat was never overpowering but absolutely brings the sauce to life.

The good news for all of us is that classic pasta all’Amatriciana is relatively quick and easy to make. And, I might add, also much less finicky than the other three pastas in terms of technique, in case you’ve ever had issues with cheese sticking in your cacio e pepe or eggs scrambling in carbonara. I’d recommend serving the pasta with a fresh green salad and some roasted veggies, since the Roman pastas famously include zero greens. And if you feel like adding in a glass of wine, a good full-bodied Italian red would be perfect here.

Grazie mille to Italy for bringing the world all of these heavenly pastas. Now let’s make some Amatriciana!

(more…)

Read More

Healthy Peanut Butter Cookies

https://ift.tt/9fYeCxE

This healthy peanut butter cookies recipe is so tasty and easy to make by hand with just 7 ingredients.

My go-to recipe for when I’m craving a batch of warm, delicious, and slightly-healthier cookies…stat. ♡

These peanut butter cookies are always here to save the day. They’re wonderfully low fuss with just 10 minutes of prep time and only require 7 basic ingredients that are likely already hanging out in your pantry. They’re naturally gluten-free and dairy-free and made with a chewy oatmeal base. There’s no mixer or chill time required here. And even without the usual flour and butter, these peanut butter cookies are still downright delicious.

Feel free to stir some chocolate chips, nuts, or other add-ins to the dough if you’d like. And I definitely recommend a little sprinkle of flaky sea salt for a crunchy finish.

Let’s bake some cookies together!

(more…)

Read More

Smoky Pumpkin Mac and Cheese with Garlicky Breadcrumbs

https://ift.tt/MmLyJxB

This smoky pumpkin mac and cheese recipe is made with the most dreamy smoked gouda pumpkin sauce and sprinkled with crispy garlic-herb breadcrumbs.

Ok, I know that we’re probably not supposed to pick favorites as food bloggers. But I feel the need to mention that my husband casually mentioned that this was one of his favorite recipes I’ve made…“ever.”

I have to say that I agree. ♡

As someone who’s always had a soft spot for savory pumpkin recipes, I had a very good feeling about the idea of this mac and cheese when I was rounding up the ingredients. The combination of creamy smoked gouda, salty aged Parmesan, sweet pumpkin purée, chunky pipe rigate, fresh baby spinach, and a hint of smoked paprika sounded like it had great potential. But when stirred together until perfectly creamy and melty, and then served hot sprinkled with a crunch of garlicky rosemary breadcrumbs? This mac and cheese was next-level amazing.

The smoky, savory and slightly-sweet blend of flavors makes the pumpkin cheese sauce downright irresistible. And I will warn you now that you’re definitely going to be reaching for a second scoop of these magical garlicky breadcrumbs, which add the most perfect, buttery, garlicky “crunch” to every bite. We’ve kept this recipe vegetarian here in our house, but you’re welcome to add in some chicken or sausage if you’d like. And if you happen to be sensitive to smoky flavors, be sure to read the notes below for different cheeses that you’re welcome to use.

I can’t wait for you to try this one, so round up some pumpkin and cheese and let’s get to cooking!

(more…)

Read More

Salted Chocolate Brownie Bites

https://ift.tt/tgEr39B

These salted chocolate brownie bites are quick and easy to make and are bursting with rich chocolate flavor.

I’m always a bit skeptical when healthier snacks claim to taste like rich desserts. But in this case, I have to say…these little guys legit taste like brownies! ♡

Barclay and I have been making them for a few weeks now and are totally hooked. The recipe calls for a simple combination of nuts (I prefer a mix of walnuts and almonds), Medjool dates, mini chocolate chips, cocoa powder, vanilla extract, and sea salt. Just blend everything up and either roll the mixture into balls or cut into bars. Then these delicious little bites will be ready for enjoying!

They’re naturally gluten-free and easy to make vegan, and perfect for breakfast, dessert, snack time, or anytime you’d like a healthier option for when those chocolate cravings hit. Let’s make a quick batch!

(more…)

Read More

Sopa de Ajo (Garlic Soup)

https://ift.tt/2CFZfo0

Classic sopa de ajo (garlic soup) is one of my all-time favorite Spanish comfort foods. It’s easy to make with 6 ingredients in less than 30 minutes, and always tastes so cozy and delicious.

Next week will mark the 5th anniversary of our move to Barcelona, which feels completely surreal but also so, so wonderful. Easily five of the best years of my life! So to celebrate, I thought it was only appropriate to finally share one of my very, very favorite recipes I’ve come to love during our time living here…

…sopa de ajo (garlic soup). ♡

Also called sopa castellana (Spanish soup), this traditional recipe is one that I believe every soup lover around the world should have in their repertoire. It’s made with a super-simple ingredient list of bread, eggs, olive oil, and broth, and seasoned with smoked paprika and lots of garlic. (Sidenote: I always love that garlic cloves are called dientes de ajo or “garlic teeth” in Spanish, which seems appropriate coming from a head of garlic!) This soup is a favorite way to make use of leftover bread in the wintertime, which is sautéed and then simmered in the garlicky-paprika broth to help give it some body. Then, as a final touch, eggs can either served poached in the individual serving bowls of soup or stirred directly into the hot pot of broth to form egg ribbons, similarly to how egg drop soup is made. Everything comes together easily in less than a half hour. And the result is a hot bowl of soup that is unfailingly cozy, hearty, and full of deliciously smoky, savory and slightly sweet flavors.

I seriously love this soup so much and wish I could ladle each of you up a bowl here in our Barcelona kitchen tonight. But hopefully you’ll take my word for it and simmer up a quick pot for yourself soon. Que aproveche!

(more…)

Read More

Italian Lentil Soup

This cozy Italian-inspired lentil soup recipe is easy to make, full of feel-good ingredients, and always so flavorful and comforting.

One of those recipes that we find ourselves returning to again and again here in our home. ♡

This Italian-inspired lentil soup has been one of my last-minute defaults for years because it’s made with super-basic ingredients that we almost always have on hand. And on chilly nights when we find ourselves craving some feel-good vegetarian comfort food, it’s one of those easy impromptu recipes that always always hits the spot.

It’s made with a simple mix of veggies and protein-rich lentils, all simmered together in a tomato-herb broth with a slight kick. Then once the lentils are cooked and tender, I always stir in a few handfuls of kale (or whatever greens happen to be hanging out in the crisper drawer) and some extra fresh basil (if you happen to have some on hand), and then finish off each serving bowl with a generous sprinkling of freshly-grated Parmesan and a few twists of black pepper. It’s one of those simple soups that somehow always tastes even better than we remember and — bonus — also makes for amazing leftovers the next day.

So round up those leftover lentils that have been sitting in the back of your pantry and let’s cook up a big pot of lentil soup together!

(more…)

source https://www.gimmesomeoven.com/italian-lentil-soup-recipe/

Read More

London Fog Latte (Hot or Iced)

This cozy London Fog Latte recipe is easy to make hot or iced and brewed with a lovely hint of lavender.

Once upon a time, this was the very first latte recipe I ever posted here on Gimme Some Oven. And now — over a decade and countless lattes later — it continues to be one of my absolute favorites. ♡

If you happen to be new to London Fog lattes, there’s actually zero coffee involved here. Rather, this is a simple tea latte brewed with classic earl grey, your choice of milk, a hint of vanilla extract to warm things up, and a drizzle of honey to sweeten. The version that I originally fell in love over a decade ago at Latte Land in Kansas City was also brewed with a subtle hint of lavender, whose flavor I’ve come to adore in this latte and am going to insist that you try here. It plays beautifully with the bergamot orange in the earl grey and the floral notes of the honey and, in my opinion, really elevates this drink to something extra-special. I’ve probably brewed hundreds of these lattes over the years, and always joke with friends that it’s my hug in a mug. Sooo warm and cozy and comforting!

That said, as much as I adore a good hot London Fog, I’ve come to also really enjoy serving this latte over ice in the warmer months, so I thought I would update this recipe today to include both versions. This latte is also easy to make vegan with whatever dairy-free plain milk you most prefer. And if you happen to be avoiding caffeine, there are some lovely decaf earl grey teas on the market nowadays that will work perfectly in this recipe too.

Alright, let’s make some lattes!

(more…)

source https://www.gimmesomeoven.com/london-fog-tea-latte-london-fog-drink/

Read More

The Coziest Chicken Noodle Soup

This homemade chicken noodle soup recipe is made with homestyle egg noodles, thick-cut veggies, and the coziest garlic-herb broth.

Teo and I have both been under the weather this week, so it felt like the perfect time to introduce my little boy to the comfort food that my mom always used to make for us when we were little…

…this homestyle chicken noodle soup. ♡

I don’t think it will ever get more nostalgic in my book than a big pot of chicken soup simmering on the stove. But when made the way my mom always used to make this soup — with homestyle egg noodles, tender chicken, thick-cut veggies, and a rich herb broth — this classic soup levels up into the ultimate cozy comfort food. Perfect anytime your soul needs some extra warmth, right?

As I mentioned earlier this week, this recipe happens to be one of the rare instances when I’m going to recommend that you skip the freezer shortcut and spend an extra 15 minutes mixing up a quick batch of my 4-ingredient homestyle egg noodles, since their flavor and texture really are unmated here. But of course, if you’re short on time (totally understand!), just grab a bag of frozen egg noodles and this soup will be ready to go before you know it. I also highly recommend serving it with a big loaf of crusty bread to mop up every last bite of that delicious garlicky herb broth. Yum.

I’m happy to report that Teo absolutely adored this soup, which made this next-generation mama’s heart so happy. Here’s to hoping that you will too!

(more…)

source https://www.gimmesomeoven.com/chicken-noodle-soup/

Read More

Homestyle Egg Noodles

This homestyle egg noodle recipe is incredibly easy to make by hand in just 15 minutes with 4 basic ingredients.

Flour + eggs + water + salt. ♡

So many of the best things in life are made with these simple ingredients. And when it comes to comfort food, it doesn’t get much better for this Midwesterner-at-heart than a cozy bowl full of these homestyle egg noodles.

They’re inspired by the bags of Reames egg noodles that we always used to keep stocked in our freezer growing up, ready to toss into a simmering pot of chicken noodle soup or a quick tuna casserole at a moment’s notice. But while I’m usually down for any freezer-shortcut, I’m here today to try and convince that it is one-million percent worth it try making a batch homemade instead.

Truly, this recipe is so simple that it’s basically foolproof. And with just 4 basic ingredients, 15 minutes of total prep time, and zero fancy equipment needed (just a basic rolling pin and a pizza cutter), I’m betting you already have everything you might need to make a quick batch right now! Just mix together the dough, give it a quick knead, and roll it out to be as thick-and-chewy or melt-in-your-mouth-thin that you prefer. Then slice it into your desired size of strips or shapes and give everything a toss. Then before you know it, the most delicious batch of homestyle egg noodles will be yours to savor and enjoy.

(more…)

source https://www.gimmesomeoven.com/homemade-egg-noodles/

Read More

Day In The Life

Happy Friday, everyone!

I realized the other day that it’s been over a year and a half (!) since I’ve done a day in the life post on here. And I kind of miss them! ♡ So now that we’re back home in Barcelona and getting settled into our usual routine again, I decided to snap my way through our day yesterday to capture what life looks like lately with our 18-month-old little guy.

We’re settling in for a cozy almost-fall weekend ahead with a few toddler playdates, lunch with some Kansas City friends who are passing through town, maybe a little fall baking, and then I’m hoping to dive into this new book. Hope that you’re doing well today, and wishing you a lovely and peaceful weekend ahead.

7:00: Muy buenos días. ♡ An iced latte to start the day, courtesy of my favorite barista.

7:30: Teo’s turn to rise and shine! This busy little dude doesn’t want to stay still for a single photo lately, so my camera roll is a collection of blurry happy shots right now.

7:45: Quick clean-out-the-fridge egg scramble for our desayuno (and plain scrambled eggs, PB toast and banana for Teo’s).

8:00: Loves pressing allllll of the buttons until he successfully pauses the cycle (which is always a fun surprise to return to an hour later if we don’t catch him). ;)

8:30: And off they go! Teo just started attending a sweet little Montessori guardería (daycare) last week and, like most daycares here in Spain, they have a lengthy “adaptation” period during which the parents are encouraged to stay with the kids to help ease the transition. So we’re taking turns spending our mornings there with Teo until the teachers think he is ready to stay on his own. (more…)

source https://www.gimmesomeoven.com/life/day-in-the-life-5/

Read More

Favorite Fall Salad

This roasted sweet potato and arugula salad recipe features some of my favorite fall flavors and always tastes so delicious this time of year.

Things are finally (fi-na-lly!) cooling off here in Barcelona this week after the summer’s unrelenting heat wave, which of course instantly has me craving all of my nostalgic fall faves…including this yummy roasted sweet potato and arugula salad. ♡

It’s a simple one that you could easily make anytime of year. But the combination of roasted potatoes, tart dried cranberries and toasted pecans always feels so quintessentially “fall” to me. And when combined with fresh peppery arugula, creamy avocado, tangy goat cheese (or whatever cheese you love best), and a zippy lemon dressing, this salad hits the perfect balance between cozy and hearty yet still fresh and light, which feels just perfect for these sometimes-warm, sometimes-cool days we’re enjoying right now as we move into the new season ahead.

Here in our house, we most often serve this as an entrée salad, but it would also make a lovely side dish for a dinner or holiday meal if you’d like. And if you feel like adding in an extra protein, some grilled chicken or bacon would be delicious mixed in too.

Let’s make some salad together!
(more…)

source https://www.gimmesomeoven.com/feel-good-fall-salad/

Read More

One-Pot Mac and Cheese

My favorite one-pot stovetop mac and cheese recipe is easy to make in 30 minutes with just 6 main ingredients and always tastes perfectly creamy, cheesy and so comforting.

I’m a firm believer that everyone needs an excellent stovetop mac and cheese recipe in their back pocket. But I have to say I’m especially partial to this one because — as someone who eagerly avoids washing extra dishes at all costs — it comes together quickly and easily in just one pot! ♡

I’ve made plenty of mac and cheese recipes over the years that cook the cheese sauce separately in an additional saucepan. But the brilliance of the one-pot method is that you get the added bonus of super-concentrated starchy pasta water to work with, since you only use about half the amount of liquid typically used to cook pasta. This does wonders with helping the shredded cheese to melt and emulsify and cling to the pasta, creating an ultra-silky, creamy, cheese sauce. And even better? It all comes together in less than 30 minutes!

We’re “plain” mac and cheese fans here in our house, usually opting to serve this pasta with some roasted veggies and a simple green salad on the side. But of course, the options for stirring any of your favorite add-ins (proteins, veggies, herbs, seasonings, sauces, etc) right into the pot of mac and cheese here are limitless. I’ve included lots of ideas and tips below, so please feel free to take this base recipe and customize it exactly to your liking. And enjoy, enjoy!

Let’s make some macaroni and cheese!!

(more…)

source https://www.gimmesomeoven.com/best-stovetop-mac-cheese/

Read More

Easy Chickpea Curry

This Indian-inspired chickpea curry recipe is incredibly easy to make in less than 30 minutes and simmered in the most delicious lemon-ginger coconut curry sauce.

When you’re craving a flavorful, feel-good, quick vegetarian dinner, it doesn’t get much easier than this cozy chickpea curry.

Inspired by Indian chana masala, this chickpea curry is one of those gloriously simple meals that only requires you to briefly chop two ingredients (hi, onion and garlic!). Then everything else is simply stirred in and simmered together until the sauce bubbles up to creamy, vibrant, delicious perfection. Served warm over rice and drizzled with an extra squeeze of lemon, I’m telling you, this chickpea curry feels like the coziest hug in a bowl. And my goodness, is it delicious. ♡

The coconut curry sauce here is already naturally vegetarian, vegan and gluten-free, simmered with tomatoes, ginger, garlic, and a rich blend of seasonings. And while I chose to keep things simple in this batch by just wilting a few handfuls of spinach in with the chickpeas, you would of course be welcome to add in any extra veggies or proteins that happen to sound good too.

We find ourselves returning to this curry recipe here in our family constantly since it mainly uses pantry ingredients that we always have on hand. So if you’re looking for a last-minute idea for dinner tonight too, grab a few cans of chickpeas and let’s make a big pot of curry together!

(more…)

source https://www.gimmesomeoven.com/easy-chickpea-curry/

Read More

Spicy Sesame Gochujang Noodles

These Korean-inspired spicy sesame gochujang noodles can be ready to go in 30 minutes and are easy to customize with your choice of veggies and protein.

Say hello to the sweet, savory, spicy, and absolutely scrumptious noodles we’ve been loving lately! ♡

I mean, let’s be real, Barclay and I could happily eat noodles just about every day of the week. But we’ve recently become completely hooked on this Korean-inspired stir-fry sauce that comes together in a snap with just 5 ingredients — gochujang paste, toasted sesame oil, soy sauce, maple syrup and lime juice. It’s perfectly balanced with bold, big flavors. And it plays well with a wide range of noodles and veggies and proteins, making this one of those back-pocket recipes that’s easy to improvise with whatever you have on hand.

Best of all, it comes together quickly and easily in just around 30 minutes or so. And if you happen to have any extras, the leftovers also taste fabulous for lunch the next day. So many reasons to love this recipe…so let’s get to it!

(more…)

source https://www.gimmesomeoven.com/spicy-sesame-gochujang-noodles/

Read More

Muesli

This delicious homemade muesli recipe is easy to make and customize with your favorite blend of ingredients.

One of the things I remember noticing when we very first moved to Barcelona was the notable absence of granola on the shelves. And instead…boxes upon boxes of muesli! ♡

Over the years, Barclay and I have come to really love this healthier, oil-free, no-sugar-added alternative to granola. It’s rich in protein and nutrients, sweet but not overly sweet, and easy to customize with your favorite blend of oats, nuts, seeds, dried fruit and spices. Most of the brands of muesli that we find sold in stores here are completely raw, but we love toasting the oats, nuts and spices to bring out their best flavors and make the muesli extra crunchy (or “creusli”-style, as they say here.) And while muesli is definitely a bit of a change from granola, I’m telling you, this simple mix will grow on you quickly. We now understand why Europeans love it so much!

I also love that there are so many fun ways to eat muesli. You can serve it cereal-style (cold with milk), hot oatmeal-style (warmed with milk or water), overnight oats-style (soaked in milk or water or fruit juice overnight) or — my personal favorite — parfait-style (layered with Greek yogurt and fresh berries). Toppings are of course always welcome, such as fresh or frozen fruit, a spoonful of nut butter, or a handful of chocolate chips. And if you find that you’d like your bowl to be a bit sweeter, just add a drizzle of honey or maple syrup on top. Delish!

So whether you’re new to muesli or you’ve been enjoying it for years, I thought I’d pop in today and share our family’s current favorite homemade muesli recipe with you. We’re always tinkering around with this recipe and adding whatever ingredients we happen to have on hand, but this is the basic idea…and it’s delicious! (more…)

source https://www.gimmesomeoven.com/muesli-recipe/

Read More

Couscous Salad

This simple couscous salad is made with loads of fresh veggies, chickpeas, herbs, feta and a zesty lemon dressing. Feel free to add in some grilled meat or seafood if you’d like too.

There are many virtues I could point out about this simple, fresh and flavorful couscous salad. But the most notable one for me is this:

I genuinely get so excited to eat the leftovers the next day. ♡

As someone who rarely looks forward to working my way through tuppers full of leftovers in our fridge, I have to say that this salad is so tasty that I typically make a double batch just to be sure that we have extras for the week ahead. It’s loaded up with many of the usual Mediterranean salad suspects — tender couscous, crisp fresh veggies, chickpeas, sun-dried tomatoes, toasted pine nuts and tangy feta cheese. But I love adding in an extra helping of fresh herbs to brighten it up (highly recommend mint and parsley), and the cumin-sumac-garlic lemon dressing and that brings it all together is perfection.

Feel free to add in an extra protein (such as chicken, shrimp or salmon) if you’d like or play around with whatever other veggies, cheeses, or nuts you happen to have on hand. It’s one of those recipes that is endlessly flexible, so make it your own. And save some extras for me! ;)

(more…)

source https://www.gimmesomeoven.com/couscous-salad/

Read More

Campari Spritz

A classic Campari Spritz is quick and easy to make with 3 ingredients and refreshingly bubbly and bittersweet.

When it comes to spritzes, Aperol always seems to get all of the glory.

But I’m Team Campari all the way. ♡

I much prefer its stronger, less-sweet, and deliciously complex bitter flavor in this famous bubbly cocktail. And when paired with a good dry prosecco (or — sorry, Italy — we usually make ours with cava here in Spain), a splash of club soda, and a slice of fresh orange, this gorgeous ruby-red cocktail can be ready go in just a few minutes. It’s always so refreshing and delicious!

Barclay and I actually keep a few mini-bottles of cava stocked in our bar cart at all times, ever since we discovered that they are perfectly sized for two spritzes. But whether you’re making an individual drink, or a whole round for a gathering, this classic cocktail is always so quick and easy to make and such a winner in my book.

Let’s make some spritzes!

(more…)

source https://www.gimmesomeoven.com/campari-spritz/

Read More