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Thursday, May 24, 2018

Salt and Vinegar Wings

If you are looking for the perfect Memorial Day recipe, I got chu! These Salt and Vinegar Wings are the perfect party food! Show up to a BBQ with these and everyone will be your BFF! But watch out because they are super addicting!


Salt and Vinegar really are the perfect combo. So much so that its kinda a problem! I am obsessed with S&V chips and I thought it would be fun to add a little twist to those flavors. Thus these wings were born! And I couldn't be happier about it! They are crispy, tangy, and salty. All the best things!



Salt and Vinegar Wings-

20 Chicken Wings
Arrow Root Powder
Malt Vinegar
Corse Sea Salt

Pre-heat oven to 400 degrees. In a large bowl toss the wings in just enough arrow root powder to coat them. Place wings on a baking sheet. Bake for 25 minutes. After 25 minutes flip the wings and let them cook until both sides are crispy. In a large bowl toss the wings with the Malt Vinegar and Sea Salt to taste!



Enjoy!

xx, Prosecco and Projects







Sunday, May 20, 2018

Cucumber Lemonade

It's finally feeling like summer and you know what that means... weekend camp trips, late night convos under the stars and cucumber lemonade (normally this would say Prosecco but you know, we have to modify things for the pregnant lady this year)! I must say that a splash of Prosecco in here would be so delicious! Go crazy!



There is nothing more refreshing than a huge glass of lemonade on a hot day. But you know we aren't grabbing for the boring old basic. We are taking it up a notch with this boujee take on the classic! And yeah, yeah, yeah... we know how extra we are and we love it!

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Cucumber Lemonade -

1 English Cucumber
1 Cup Lemon Juice (Fresh Squeezed)
3/4 Cup Honey
6 Cups Water
1 Large Lemon

Chop half of the cumber into chunks. Add the chopped cucumber into a sauce pot. Add the lemon juice and honey to the pot. Place the pot over medium heat. Stirring occasionally until the honey is incorporated. Remove from heat. Strain liquid using a fine mesh strainer to remove the chunks of cucumber. Add the liquid to a small serving pitcher. Slice the remaining cucumber and lemon. Add sliced cucumber, lemon and water to the pitcher. Stir well and serve!



Enjoy! 

xx, Prosecco and Projects
Monday, May 14, 2018

Lemon Cheesecake Crumb Bars

As soon as spring hits I start craving tart and fresh desserts! These Lemon Cheesecake Crumb Bars are the perfect combo of sweet but tart! The cheesecake middle is so creamy. Its the perfect compliment to the sugar cookie crumble on top!




I highly suggest you whip up a batch of these and pour yourself a glass of Prosecco! Warning... you will want to share! They are super decadent! A couple bites goes a long way. Your friends will thank you!

Also can we just talk about how annoying it is when you forget to take out your butter to let it get to room temp?!? This recipe was struggle city when it came to that. I forgot to get the butter out and then I forgot to get my cream cheese out! Heres your reminder! Go take them out. Ok, enough with the drama! On to the recipe...



Lemon Cheesecake Crumb Bars -

Sugar Cookie Crust- 
1 Cup Sugar
1 Teaspoon Vanilla
1 Cup Butter (room temp)
2 Cups All Purpose Flour

Lemon Cheesecake Filling-
8 Ounces Cream Cheese (room temp)
1/4 Cup Fresh Squeezed Lemon Juice
2 Tablespoons Lemon Zest
1/2 Cup Sugar

Pre-Heat oven to 350 degrees. Line a 9x9 baking dish with foil and grease. In the bowl of a stand mixer beat together butter, sugar, and vanilla until well combined. 
Turn mixer to low and slowly add flour just until the dough comes together. 
Press half of the dough in the bottom of baking dish. Bake for about 20 min or until lightly golden brown. 
Store the remaining dough in the refrigerator for crumbling on top later. 
Remove crust from the oven and let cool completely before adding the filling. 
In the bowl of a stand mixer, beat together cream cheese, sugar, lemon juice, and 1 Tblsp. of the lemon zest. 
Pour the filling over the cooled crust.
Top the filling with the remaining dough crumbled over the top. 
Bake in the pre-heated oven for about 20 min or until lightly golden brown. 
Remove from the oven and let cool!



Enjoy!

xx, Prosecco and Projects