Raspberry Sorbet Mimosas

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Tomorrow morning is 2015 — woah! When did that happen?

New Year’s morning can be a tricky thing — you’re tired, hung over, and exhausted from the night before, but you most likely want to celebrate the new year with some sort of delicious brunch/cocktail combo. If you’ve planned ahead and made reservations somewhere, congrats — you did great during this hectic holiday season. If not, we’ve got an easy and very delicious raspberry sorbet mimosa for you to show off to your friends!

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Ingredients: 

  • Raspberry sorbet — we used Talento, mainly for it’s gorgeous color, but also because they have tons of sorbet flavors
  • Champagne, Prosecco or Cava — we used Freixenet, a brut Spanish Cava, and it worked well since it didn’t have any extra sweetness (let the sorbet do that)
  • Rosemary sprigs

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Just drop a scoop of the sorbet into your glass and fill ‘er up with the bubbles! Swirl around the rosemary sprig to give it a bit of herbaceous delight.

With something this easy, it’s sort of hard to not give it a shot! (*and if you’re looking for a bit of extra sweetness, rim your glass with sugar!)

Hope you all have a wonderful and safe New Years celebration! For those out East like us, be sure to wear your puffy coats and hats over those party dresses… it’s gonna be a chilly evening!

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Oatmeal Raspberry Crumble Bars

raspberry bar 6 copyLately I’ve been on a bit of a health kick by trying to eat a little better and exercise at least a couple of days a week. However, most days I find myself needing a little sweet treat to keep me satisfied so my brain doesn’t go haywire and binge at midnight. Usually I’ll start my morning off with some plain Greek yogurt and blueberries, or a veggie scramble with toast, but I love to have a baked companion for my coffee. This weekend I decided to prep a little something to bring to work – it’s a little sweet, and a lot crumbly.raspberry bar 1 raspberry bar 3 raspberry bar 2 raspberry bar 4 raspberry bar 5

// Ingredients:

– 1/2 cup dark brown sugar, packed

– 1 cup flour

– 1/4 teaspoon baking soda

– 1/8 teaspoon of salt

– 1/2 teaspoon cinnamon

– 1/4 teaspoon nutmeg

– 1 cup rolled oats

– 1 stick (aka 1/2 cup) of butter, softened

– 1 cup raspberry jam, seeded or seedless

// To make:

01. Preheat oven to 350 degrees and grease an 8×8 baking tin.

02. Combine sugar, flour, baking soda, salt, cinnamon, nutmeg, and oats in a medium bowl. With hands or a pastry blender, combine dry ingredients with the butter until you’ve formed a crumbly mixture.

03. Scoop 2 cups of the mixture onto the baking sheet, and press firmly with the back of a wooden spoon or your knuckles to create the bottom crust. Be sure to press the edges well.

04. Spread the jam on top of the crust, leaving a 1/4 inch border around the edges (this will prevent them from browning too much).

05. Scoop the rest of the crumble on top, lightly pressing down.

06. Bake for 35-40 minutes until golden.

07. Allow to cool, then eat up!

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