Author : Cosmo

A mimosa is the refreshing combination of sparkling wine and juice that is best served cold. This combo allows for a crisp and sweet taste, perfect for any occasion. Here’s how to craft the perfect one, all the way from ingredients to serving. Any sparkling wine can work for a mimosa, but Cava and Champagne both have a bitterness that adds dry, crisp sips without the sugar. While orange juice is the most common choice, tangerine juice has a brighter color and a richer taste for an elevated cocktail. Yield: Serves 1Prep time: 3 minutes Ingredients: 2 cold medium tangerines or oranges 2 ½ ounces chilled sparkling wine Garnish options: pomegranate seeds, blackberries, or raspberries Equipment: 6-ounce champagne flute Knife and cutting board Cocktail measure Juicer Fine-mesh strainer and glass or measuring cup with spout (optional) Directions: Halve and juice 2 cold medium tangerines or oranges. If you’d like to remove the pulp, pour the juice through a fine-mesh strainer into a glass or measuring cup with a spout. Place the juice and a 6-ounce champagne flute in the refrigerator. Open the sparkling wine if needed: Using a napkin or towel, untwist the cage counterclockwise, putting pressure on the cork to keep it from popping out prematurely. Twist the bottle—not the cork. Once the bottle starts to loosen from the cork and is able to spin freely, begin to slowly pull the cork away from the bottle. The pressure of the bottle will loosen the cork out, you can control how quickly the cork separates itself from the bottle. Release slowly at a 45-degree angle to allow air to get out and not cause an eruption. Pour 2 1/2 ounces of the juice into the champagne glass. Add the sparkling wine. Fill the rest of the glass with the sparkling wine. Garnish the mimosa with pomegranate seeds, raspberries, or blackberries if desired. Source: the Kitchn

Brownies made from scratch always beat box-made. These brownies are easy and simple to make for the perfect dessert. The secret? A bit of almond extract. Read more below. Prep time: 20 minutes Cook time: 25 minutes Yield: Makes 10 to 25 brownies Ingredients: 10 tablespoons (1 1/4 sticks, 140 g) unsalted butter 1 1/4 cups (250 g) granulated sugar 3/4 cup plus 2 tablespoons (85 g) unsweetened cocoa powder (natural) 1/4 teaspoon salt 1/2 teaspoon almond extract 2 cold large eggs 1/2 cup (65 g) all-purpose flour 2/3 cup (80 g) pecan pieces Directions: Preheat oven and line baking pan: Preheat oven to 325°F (160°C), with a rack in the lower third of the oven. Line the bottom of an 8-inch square baking pan with foil or parchment paper in such a way as there is an overhang on two opposite sides to make it easy to lift the brownies out when they’re done. Heat butter, cocoa, sugar, salt in a bowl over simmering water: Place the butter, cocoa, sugar, and salt in a medium-sized metal bowl. Fill a large skillet halfway with water and bring to a bare simmer. Set the bowl of the butter cocoa mixture in skillet of simmering water. Stir the butter cocoa mixture until the butter has melted and the mixture is smooth and hot to touch. Remove the bowl from the skillet and let it cool down a bit, from hot to warm. Stir in almond extract, eggs, flour, beat with spoon, add pecans: Stir in the almond extract. Stir in the eggs, one at a time, beating strongly after each addition. Once the batter is well mixed and shiny and thick, stir in the flour. Beat for 40 strokes with a wooden spoon. Mix in the pecans. Pour batter into lined pan: Pour the batter into the prepared lined pan and smooth the surface evenly. Bake: Bake 25 minutes at 325°F (160°C), or until a bamboo skewer or toothpick inserted into the center comes out still a little moist with the brownie batter. Cool completely on a rack. Cut: When the brownies have completely cooled, lift up the sides of the foil or parchment liner to remove them from the pan. Place the brownies on a cutting board and cut into squares or rectangles. Source: Simply Recipes

Vegans rejoice. Falafel is a great meatless choice that is hearty and filling with little effort. Pair this with a lemony chopped salad for dinner. Yield: 4 servings Time: 50 minutes Ingredients: 2 c. canola oil, for frying 2 cloves garlic 1 medium yellow onion, chopped 4 1/2 c. packed baby spinach, divided 2 15-ounce cans chickpeas, rinsed 2 tbsp. all-purpose flour 1 tsp. ground cumin 1 tsp. ground coriander Kosher salt 6 oz. roughly torn baguette (about 4 cups) 2 pt. (4 cups) grape tomatoes, quartered 1/4 red onion, finely chopped 2 tbsp. fresh lemon juice 2 tbsp. olive oil Directions: Heat oven to 425°F. Attach a deep-fry thermometer to a small pot, add canola oil and heat to 350°F. In a food processor, pulse garlic, yellow onion and 1/2 cup spinach until very finely chopped. Add chickpeas, flour, cumin, coriander and 1/2 teaspoon salt and pulse to combine (chickpeas should be chopped but coarse). Form mixture into 2-Tbsp balls and fry in batches until golden brown, turning as necessary, 4 minutes. (Note: Oil must remain between 340°F and 360°F or balls will fall apart; adjust heat as needed.) In a food processor, pulse baguette to form coarse crumbs; transfer to baking sheet and toast until dry and crisp, 5 to 7 minutes. Meanwhile, in a medium bowl, combine tomatoes, red onion, lemon juice, olive oil, 1/4 teaspoon salt and 1/2 teaspoon pepper. Finely chop remaining 4 cups spinach and fold into salad. Top with crumbs and serve with falafel. Connect with us on social media! Follow us on Instagram and Facebook. Source: Good Housekeeping