HOW TO MAKE THE BEST MIMOSA - INSPIRED TASTE
Mimosas are perfect for brunch, birthdays, holidays, and weddings. For the best mimosa, use a dry sparkling wine, not sweet. We usually will spend $12 to $15 on the sparkling wine we add to our mimosas. Your best bet is to look for “Cava,” which comes from Spain, or an American sparkling wine that’s around $15. A dry Prosecco is a great option, too.
Provided by Adam and Joanne Gallagher
Total Time 5 minutes
Prep Time 5 minutes
Yield Make 8 Servings
Number Of Ingredients 3
Steps:
- Fill eight champagne flutes half full with chilled sparkling wine. Top with orange juice. If you are using it, add 1 tablespoon of Grand Marnier to each glass.
Nutrition Facts : Calories 156, ProteinContent 1 g, CarbohydrateContent 15 g, FiberContent 0 g, SugarContent 9 g, FatContent 0 g, SaturatedFatContent 0 g, CholesterolContent 0 g
EASY NO-YEAST CINNAMON ROLLS RECIPE - NYT COOKING
Cinnamon rolls are always a good idea, but traditional yeast-risen versions aren't exactly a treat you can make on a whim. This recipe, however, comes together in under an hour. Adapted from “At Home With Magnolia: Classic American Recipes From the Owner of Magnolia Bakery” by Allysa Torey, this formula uses baking powder and baking soda to make the dough rise quickly. Toasted pecans add crunch to the cinnamon-sugar filling, and a tangy cream cheese glaze blankets the top of the rolls. The end result is tender, chewy and cakey rolls that taste best when unspooled bit by bit and eaten with your fingers.
Provided by Margaux Laskey
Total Time 45 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Lightly grease a 9-inch round cake pan.
- Make the filling: In a medium bowl, using a flexible spatula or wooden spoon, mix butter, brown sugar and cinnamon until smooth, 2 to 3 minutes. Stir in the pecans. Set aside.
- Make the rolls: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the oil and, using a flexible spatula or wooden spoon, mix until incorporated. (It might be a little lumpy. That’s OK!) Stir in the buttermilk until just blended. Gather the dough into a ball and knead on a lightly floured surface until smooth, about 1 minute. Roll out the dough into a 15-by-8-inch rectangle.
- Gently spread the filling evenly over the dough, leaving a ¼-inch border all around. Starting from one of the long sides, roll up the dough into a tight cylinder. Rotate the roll so that the seam is against the work surface. Using a serrated knife, cut the roll crosswise into eight equal slices. Transfer the rolls to the prepared pan, spacing them evenly. (At this point, you can wrap with plastic wrap and refrigerate for a day or 2, or freeze for up to 3 months. Allow to come to room temperature before proceeding.)
- Bake for 20 to 25 minutes, or until golden.
- While the rolls bake, make the glaze: In a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth, 1 to 2 minutes. Add the confectioners’ sugar and beat well. Add the milk and vanilla, and beat until smooth and creamy. Set aside.
- Remove the rolls from the oven and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm.
More about "mimosa cup recipes"
EASY NO-YEAST CINNAMON ROLLS RECIPE - NYT COOKING
Cinnamon rolls are always a good idea, but traditional yeast-risen versions aren't exactly a treat you can make on a whim. This recipe, however, comes together in under an hour. Adapted from “At Home With Magnolia: Classic American Recipes From the Owner of Magnolia Bakery” by Allysa Torey, this formula uses baking powder and baking soda to make the dough rise quickly. Toasted pecans add crunch to the cinnamon-sugar filling, and a tangy cream cheese glaze blankets the top of the rolls. The end result is tender, chewy and cakey rolls that taste best when unspooled bit by bit and eaten with your fingers.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
- Remove the rolls from the oven and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm.
See details
HOW TO MAKE THE BEST MIMOSA - INSPIRED TASTE
Mimosas are perfect for brunch, birthdays, holidays, and weddings. For the best mimosa, use a dry sparkling wine, not sweet. We usually will spend $12 to $15 on the sparkling wine we add to our mimosas. Your best bet is to look for “Cava,” which comes from Spain, or an American sparkling wine that’s around $15. A dry Prosecco is a great option, too.
From inspiredtaste.net
Reviews 4.9
Total Time 5 minutes
Cuisine French
Calories 156 per serving
From inspiredtaste.net
Reviews 4.9
Total Time 5 minutes
Cuisine French
Calories 156 per serving
- Fill eight champagne flutes half full with chilled sparkling wine. Top with orange juice. If you are using it, add 1 tablespoon of Grand Marnier to each glass.
See details
HOW TO MAKE THE BEST SCREWDRIVER COCKTAIL - INSPIRE…
Choose high quality vodka (something like Stoli, Ketel One or Grey Goose) as well as a good quality orange juice — freshly squeezed is even better.
From inspiredtaste.net
Total Time 5 minutes
Calories 170 per serving
From inspiredtaste.net
Total Time 5 minutes
Calories 170 per serving
- Stir well then place a few orange wedges into the middle of the glass.
See details
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ST. PATRICK'S DAY LEPRECHAUN MIMOSA RECIPE - KARA CREATES
10/03/2019 · Celebrate St. Patrick’s Day with a delicious Leprechaun Mimosa! A delicious combination of orange juice, Blue Curacao, and champagne turns a traditional mimosa …
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