Tuesday, April 30, 2013

April 2013 Instagram Recap

Went to Miami Beach for the first time in 2013.
It was a beautiful day!
Had early dinner in Lincoln Road.
Visited Azucar, a Cuban ice cream store in Little Havana for the first time. Amazing flavors!!!
Beautiful Cuban tile in Azucar.
Had an spontaneous mid-week workout at the beach.
Joey came along, he was our weight. lol
Planted this tree we had been wanting in our front yard. Can't wait until it blooms like the pictures on right side.
Saw a baby owl in our front yard!! How cute!!!
Made homemade bread several times... Nothing beats the smell of fresh bread.
Picked up some amazing fabrics for our food photos. You'll probably recognize one already!
Woke up one Saturday and decided to do a day trip to Florida's west coast.
Decided on Sanibel and Captiva.
Saw an falcon grab a huge fish out of the water.
Joey had to much fun in the sun!!! Yes, those are pelicans in the background!
Soaking up the rays!!!
Sea shell lined shores.
Sunset in Captiva. Yes, this is an iPhone pic!
What a perfect end to the month of April!

Follow us on Instagram: mrandmrspmiami

Monday, April 29, 2013

Pineapple Cilantro Sorbet





We are taking the traditional sorbet to a whole other level with this recipe! If you are a pineapple lover, get ready to give your taste buds a fragrant surprise! If you are a foodie, you will enjoy this unexpected marriage of Mexican and tropical flavors. This cool treat is a perfect dessert option for the Spring and Summer months. Try it for yourself and let us know your thoughts! 

Ingredients:
2 cups of sugar
2 cups of water
2 1/2 cups of chopped pineapple
1/4 cup of fresh cilantro

Kitchen Essentials:
Stove
Medium sized pot
Blender
Ice cream maker
Refrigerator
Knife
Cutting board
Wooden spoon
Spatula
Measuring cups
Mixing bowl
Freezer safe storage container

Prep (day before):
Begin by making simple syrup, a combination of water and sugar. Place a medium sized pot on the stove over medium heat. Add the water and sugar and allow it to come to a boil for about 5 minutes and turn off the heat. Let the simple syrup cool to room temperature and chill in the refrigerator overnight. 

We used a fresh pineapple but you can buy the pineapple already chopped up from the grocery store if you would like. Remove the top and skin of the pineapple. Slice into thick slices. Be sure to remove the core. You can leave the pineapple in wedges or cut it into chunks. Store your sliced pineapple in the refrigerator also so that it is very cold.


Directions (day of):
Place about 2 1/2 cups of chopped pineapple and  1/4 cup of loosely packed fresh cilantro in the blender. Puree in the blender for 1 minute. Transfer the pineapple puree into a measuring cup to measure.

TIP: The trick with a good sorbet is to have equal parts fruit to equal parts simple syrup.

Add the pineapple and cilantro puree to a mixing bowl and add equal parts simple syrup. We used 2 cups pineapple and cilantro puree to 2 cups simple syrup. Give it a quick stir.

Add the sorbet mixture to your ice cream machine and follow the manufacture's instructions. Once done, transfer your sorbet to a freezer safe storage container and freeze for 2 hours before serving.

For those of you that do not have an ice cream maker, you can still make this but it will take a little more work. Add the sorbet mixture to a freezer safe storage container and put it in the freezer. You will need to take the mixture out of the freezer and stir it every 30 minutes to get a smooth texture. Repeat until the mixture has frozen. 




Wednesday, April 24, 2013

Nutella Cream Pie




Get ready to indulge over and over again! This is the type of pie you will want to hide from others and keep it all to yourself. In fact, it is making our mouths water as we type out the recipe! Our Nutella Cream Pie is unlike any other cream pie! It's salty, creamy, crunchy and just plain delicious. Good luck sharing!

Ingredients for Crust:
1 1/2 cups of salted pretzels
8 tablespoons of unsalted butter (melted)
1/4 cup of brown sugar

Ingredients for Nutella Filling:
1/3 cup of Nutella
1/2 cup of cream cheese
1/4 cup of brown sugar
1 cup of heavy cream

Ingredients for Chocolate Whipped Cream:
3/4 cup of milk chocolate
1 cup of heavy cream

Ingredients for topping:
1/4 cup of hazelnuts, chopped (optional)

Kitchen Essentials:
Food processor
Oven
Medium Pan
9 inch pie pan
Knife
Cutting board
Kitchen Aid mixer or hand mixer
Mixing bowls
Spatula
Measuring cups
Measuring spoons
Refrigerator
Plastic wrap

Prep:
Allow the cream cheese to come to room temperature. This will allow it it evenly mix.

Directions:
Begin by making the chocolate whipped cream first as it needs to be refrigerated for 2 hours before whipping. Start by adding the whipping cream and milk chocolate to a medium pan over low hear. Stir the mixture continuously until the chocolate has completely melted. Do not allow the mixture to boil, you just want the chocolate to melt into the heavy cream. Pour the chocolate heavy cream mixture in a bowl, cover with plastic wrap and allow to cool in the fridge for 2 hours.

Next, preheat the oven to 350 degrees. Add the salted pretzels to the food processor and pulse until the pretzels become crumbs. Its ok if there are a few slightly large pieces. Pour the pretzel crumbs into a mixing bowl and add the brown sugar and melted butter. Mix well and pour the pretzel mixture to the pie pan. Using you hands, spread the mixture to the bottom and the sides of the pan. Press gently to compact the crust. Bake the crust for 10 to 15 minutes at 350 degrees or until the crust had hardened. Allow the crust to cool before adding the fillings.

Now on to the filling. In a mixing bowl, add the room temperature cream cheese, Nutella and brown sugar. Combine so that all the ingredients are evenly mixed. In another mixing bowl, add the heavy cream and whip until stiff peaks form. Add the whipped cream to the bowl with the Nutella mixture and using a spatula fold the mixture to incorporate the whipped cream. Add this mixture to you cooled pie crust.

Lastly, whip the cooled chocolate heavy cream mixture until it forms stiff peaks. Make sure that the chocolate heavy cream is cold, otherwise it will not turn into whipped cream. Pour the chocolate whipped cream over the Nutella mixture already in the pie pan. Evenly spread it using a spatula. Give the hazelnuts a rough chop and sprinkle over the pie.

Refrigerate the pie for 2 hours and keep it in the refrigerator until you are ready to serve! No one will be able to resist trying this creamy pie!!! Enjoy!





Friday, April 19, 2013

Engagement Photo Session at Disney



Disney World is the happiest place on Earth! So it's not a surprise that many fairy tale weddings begin with an engagement there too! Back in 2011, Mrs. P's brother Anthony decided to pop the question to his girlfriend of 8 years outside of Cinderella's castle. It was one of many trips the couple had taken together to the theme park and they love everything about Disney. She said yes! And so, the wedding planning began. 




Mrs. P was asked to be the maid of honor by Patty, the bride-to-be. Immediately, Mrs. P began planning the bridal shower and came up with a theme that would match the couple perfectly - a vintage Mickey and Minnie bridal shower! She consulted with Patty and she loved the idea. Because they hasn't taken their engagement pictures yet, Mr. P volunteered to shoot their pictures in Disney to recreate the day they became engaged. This was perfect because Mrs. P was able to incorporate the photos in the shower decor. Below are some of our favorite pictures from the photo shoot. You would never guess these were taken on a hot summer day in Florida! Hope you enjoy!





















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