It's Summer #BuzyBeez and today we're having the perfect little Summer Picnic for Nate's Birthday! Like what you see? Links and recipes below!
Anthropologie Picnic Plates: http://shopstyle.it/l/ZOj
Picnic Basket: http://shopstyle.it/l/ZOr
Gamay Rouge Wine: http://bit.ly/2sSiE0s
Strawberry Container: http://shopstyle.it/l/ZNy
Pants (similar): http://shopstyle.it/l/ZOz
Raspberry Brownies Recipe:
1 cup dark chocolate chips
1 stick unsalted butter
1/4 tsp kosher salt
½ cups sugar
1 tsp vanilla
2 large eggs
1 egg yolk
½ cup flour
1 cup raspberries
Preheat oven to 325 degrees F. Line an 8 x 8 pan with parchment and set aside.
In a glass bowl, set over a pan of boiling water, melt butter halfway and then stir in together dark chocolate chips. Stir mixture until almost melted and then remove from boil water.
Continue stirring off hear until completely melted. Add salt and sugar to mixture and beat well. Stir in vanilla.
Add eggs and beat well.
Stir in flour until just combine.
Gently add in half of the raspberries to the mixture, stir together, being careful not to break the fruit.
Transfer the mixture to the prepared pan. Top with the remaining fruit.
Bake for 25-30 minutes or until a toothpick is inserted into the middle and comes out with moist crumbs.
Allow to cool, then remove from pan and cut brownies into squares.
Quinoa Curry Salad Recipe:
2 1/2 cups quinoa
1 cup finely shredded carrot
2 green onions, finely sliced
½ cup chopped fresh parsley
1canned drained garbanzo beans
½ cup dried cranberries
½ cup sliced almonds
For the Dressing:
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1 tablespoons honey
1 tbsp dijon mustard
2 tablespoon curry powder
2 cloves minced garlic
1 tsp minced ginger
2 tsps kosher salt
½ teaspoon freshly ground black pepper
In a bowl, mix all ingredients together for dressing. Set aside to let flavors meld.
In another bowl, add salad ingredients together and mix well. Pour curry dressing on top and stir to combine. Serve cold or at room temperature. Enjoy!
Chicken Wrap Recipe:
2 Boneless Skinless Chicken Breasts
Season with Kosher Salt, Pepper, Olive Oil on both sides.
Roast on foil on top of a baking sheet for 25-30 min @ 375º F.
In a bowl add the chicken,
1 cup black beans,
1/4 cup chopped cilantro
1 cubed avocdao
2 tsp kosher salt
1/2 Lime's juice
1/2 cup full fat Greek Yogurt.
Buritto sized tortilla
Wrap it up!
Music by Lullatone: https://www.youtube.com/use...
Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.
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