BACON MUSHROOM SPINACH FRITTATA

I enjoy egg dishes..... a lot..... with that in mind, I thought it time to try a new frittata recipe.  So I went with a bacon, mushroom, spinach version.  It turned out really good, and the great thing about a frittata is you get plenty of breakfasts in one recipe!  I cut up the leftovers into individual pie pieces and freeze them in plastic bags for another day.  Just remove from the baggie and re-heat in the microwave.

Frittatas use a combination of stovetop and oven cooking, so you just need to be sure you have an ovenproof skillet. 

INGREDIENTS:

5 eggs

4 slices bacon, diced

½ cup milk

½ tsp. basil

½ tsp. dried oregano

½ tsp. thyme

8 oz. cremini (or if you have another favorite) mushrooms

2 cloves garlic, diced

2 cups spinach

1 roma tomato, diced

salt and pepper to taste

 stovetop cooking finished and ready to place in the oven

DIRECTIONS:

Preheat oven to 425 degrees.   In a bowl, mix together eggs, milk, basil, oregano, thyme.  Season with salt and pepper.

Cook the bacon until brown and crispy (I actually cooked an entire pound and reserved three full strips for the top).  Drain on a paper towel lined plate.  Reserve 1 Tbsp. of fat.  Add garlic and mushrooms and cook until tender and browned.  Add a bit of salt and pepper to season.  

Next add the spinach and tomato.  Cook until the spinach is wilted.   Stir egg mixture and bacon into the skillet until well combined.  Let cook undisturbed until the edges are set.  Top with reserved bacon and place in the hot oven.  Cook for approximately 13-16 minutes. 

Enjoy!

recipe c/o:  www.damndelicious.net

HEATH TOFFEE BIT SCONES

I know I've shared several scone recipes over the years, but here's yet another one.  These are "mini" scones which I really like.  I feel like I can get by with just a couple versus a big 'ole scone so it helps me with portion control.  Because, after all once you put a scone on your plate, you have to finish it right?  I mean, who cares if it's the size of your face!

I'm also happy to report that I really toned down the sweetness from the original recipe, and I'll show you how below.....

INGREDIENTS:

2 3/4 cups flour 

1/3 cup sugar

3/4 tsp. salt

1 Tbsp. baking powder

½ cup cold butter (cut into pats)

** 1 cup to 2 cups mini chocolate chips

2 large eggs

2 tsp. vanilla

1/2 - 2/3 cups half & half or milk (I used whole milk)

Glaze

powdered sugar

milk, enough to make a thin glaze

DIRECTIONS:

In a large mixing bowl, whisk together all the dry ingredients.  Work in the butter just until the mixture is unevenly crumbly; it's okay to have some larger chunks of butter remain unincorporated.  Stir in the chips.

In a separate bowl, whisk together the eggs, vanilla, and ½ cup milk.  Add the liquid ingredients to the dry ingredients and stir until moistened and the dough holds together.  Don't be afraid to get your hands in there.  Add additional milk if it seems dry.  

Scrape the dough onto a well-floured work surface.  Pat/roll into an 8 x 8 square.  Cut the square into 2" squares; you'll have a total of 16 squares.  Now cut each square in half diagonally to make 32 small triangles.  You can either use a knife or pizza cutter. 

Transfer the scones to a parchment lined baking sheet.  They can be set fairly close together.  For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered.  Pre-heat the oven to 425 degrees.  

Bake the scones for *12-15 minutes or until golden brown.  Remove and drizzle with glaze after they've cooled.  

Notes:

** I chose to use the Heath Toffee bits to give them a nice toffee flavor.  Also I only used ½ cup so they weren't sicky sweet.  Frankly, I can't imagine using the amount of chocolate chips or toffee bits they recommend. 

* I actually made two batches.  The first batch I let go for 19 minutes and they were way overcooked (bottoms were very dark and they were dry).....so for the second batch I cooked them about 12 minutes and they turned out much better

I love how plump these little dudes are.  Enjoy!

recipe adapted from:  www.kingarthurflour.com

BRIDAL JUMPSUIT WITH DETACHABLE TRAIN

I've been so anxious to share this project with you.  This was my second bridal "original" this year and as a designer...it was a dream come true!  Chloe really knows herself,  so when it came to her bridal "gown", she actually wanted to be true to her style.  She told me that she just doesn't wear dresses and didn't think that her wedding day should have to be any different.  With that in mind, she came to me with some ideas back in February for a bridal jumpsuit.

In getting to know a little bit more about her, I learned that she loves pearls (in fact, her engagement ring is a pearl), the color pink and rose gold....all elements that could be used in her "one-of-a-kind gown". 

 

Chloe had seen some bridal gowns with splashes of color and was considering incorporating some color into her own....knowing that, as I was sourcing the fabrics, I introduced her to 3D fabric.   Based upon the contemporary  look of the gown, I knew this would add some nteresting dimension.  An added bonus was finding just what I was looking for in a light pink.  I shared my vision to use it in the folds of the train.    Did I mention the train is detachable?  Yep!  There is a center back zipper and she can step right in and out of it! 

I also found a 3D applique that I thought would tie in well on the bodice; it has little bitty pearls as well which Chloe loved.  I took some of the small florals from the pink fabric and incorporated them into the design on both the front and back of the bodice.

If you notice the sleeves, I made them bell shaped from a net fabric with hundred of tiny pearls in an art deco pattern.   I found the fabric locally and shared it with Chloe, hoping she'd fall in love with it as much as I did....and I was right!

Getting the draping just right for the train took some time.   I knew we were looking for some extra body so that there would be fullness, so I ended up adding a complete layer of interfacing to the entire train, along with a 3" horsehair braid edging at the hemline.

I made Chloe a matching hair comb with white and pink florals.  She wasn't quite sure how she was going to wear her hair, but wanted a little something for the big day. 

Obviously, these photos were taken in my studio....but I'm looking forward to getting some from the actual wedding day.  Chloe and Connor were married at the base of the Flatirons in Chattauqua Park in the presence of about 60 of their closest friends and family.   A contemporary wedding, for this contemporary bride! 

Chloe, thank you for letting me be a part of your special day, you were a peach to work.  Cheers to a lifetime of happiness to the new Mr. and Mrs. Laws!