SOCIAL MEDIA

Monday, April 30, 2018

Grilled Corn and Green Chili Queso Dip

There is something about Cinco de Mayo that is just so festive! With marg in hand, a mouthful of chips and salsa, I am one happy girl! This year is a bit different since I wont be partaking in the marg department. I mean I don't want my baby picking up bad habits straight from the womb! ;)




Since I wont be indulging in tequila this year I have decided to swap it out for cheese! And to be more specific, I will probably be binge watching Handmaids Tale in bed with a big huge bowl of this Grilled Corn and Green Chili Queso dip! Anyone else obsessed with Handmaids Tale? Anyone else obsessed with cheese?






Grilled Corn and Green Chili Queso Dip

1 Tablespoon Butter
1  Small Can Diced Green Chilies
1 Ear Grilled Corn (Cut off of the cobb)
1 Tablespoon Flour
1 Cup Whole Milk
2 Cups Shredded Cheddar Cheese
Salt and Cayenne Pepper to taste
Cilantro for garnish (optional)
Chips for dipping

Grilled one ear of corn. Let cool and cut off of the cobb. Place butter in a medium sauce pan over medium high heat. Add the green chilies and corn. Sauté for about a minute. Whisk flour into the mixture and let cook for another minute. Slowly add the milk while whisking until smooth. Bring the sauce to a simmer while whisking frequently until thickened. Turn off the heat and whisk in the shredded cheese. Add salt and cayenne pepper. Transfer queso to a bowl and garnish!



Enjoy!

xx, Prosecco and Projects


Tuesday, April 24, 2018

Chocolate Covered Pretzel Cookies

There is really nothing better than a sweet and salty combo! Its just pure perfection. These cookies are so simple and so delicious! But the sweet and salty combo is just the start. We need to talk about the texture... its really all about texture! Am I right? These cookies are soft and chewy but the pretzels really add the perfect crunch to the mixture!




I took my favorite chocolate chip cookie recipe and just added the chocolate covered pretzels! I just cant seem to stray from that tried and true classic so I decided to opt for different mix ins and it was a great idea!






Chocolate Covered Pretzel Cookies-

2/3 Cup (1 1/3 sticks) Butter, Room Temp

3/4 Cup Granulated Sugar
1/4 Cup Firmly Packed Dark Brown Sugar
1 Large Egg, Room Temp
1 Teaspoon Vanilla Extract
1 3/4 Cups All Purpose Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1/4 Cup Dark Chocolate Chips
1/4 Cup Crushed Chocolate Covered Pretzels
A Few Broken Pretzels to make them pretty
Preheat oven to 350 degrees.
Beat together the butter, granulated sugar, brown sugar, egg, and vanilla until smooth. Slowly mix in flour, baking soda, and salt. Stir in chocolate chips. Use a large spoon and scoop about 1 ounce of the cookie dough into your hand form into a ball and place on a ungreased cookie sheet about 2 inches apart. .Bake for 10-11 min. Press the "prettier" pieces of pretzels into the top of the cookies to make them more esthetically pleasing! Let cool on a wire cooling rack.


Enjoy!
xx, Prosecco and Projects
Monday, April 2, 2018

Raspberry Pistachio and Dark Chocolate Chip Cookies

I am back! Did you miss me? I missed me! Its been three months since I have been able to even think about posting a recipe or doing a DIY. Where have I been? Just trying to figure out how to grow a tiny human inside of me! Surprise! Let me tell ya...this is no small feat! More on that later though. This post is about cookies not babies.




I actually created this recipe before I found out that I was pregnant but was never able to write this post because the sickness was real. But now I am so happy that I have this one in the queue to share and I think I will whip up a batch this weekend! I wish I could eat like six of these right now! They are so delicious!


The combination of Raspberry, Pistachio, and Dark Chocolate is one like no other! And the consistency of these cookies is pure perfection. They are thick and chewy but have crispy edges. In my opinion that is the making of the perfect cookie!







Raspberry Pistachio and Dark Chocolate Chip Cookies -

1/2 Cup Butter (Softened)
1 Cup Packed Brown Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 Egg
1 Teaspoon Vanilla
1 1/2 Cups Unbleached Flour
1/4 Cup Dark Chocolate Chips
1/4 Cup Freeze Dried Raspberries
1/4 Cup Pistachios

Preheat your oven to 375 degrees. Line baking sheets with parchment paper.
Beat together sugar and butter until light and fluffy then add in egg and vanilla. In another bowl mix together flour, baking soda and salt. Add flour mixture to your wet ingredients and beat until combined then add in chocolate chips, raspberries, and pistachios.

Line baking sheet with parchment paper. Adding heaping spoonfuls of dough to the baking sheet. Bake for 9-11 minutes. Watch them while they are baking because they don't take long.



Enjoy!

xx, Prosecco and Projects