Saturday, December 10, 2016

Holiday Giveaway- Win a $100 Gift Card to my boutique!

We are giving away a $100 gift card to Le Bijou for our final holiday giveaway of the year good at Le Bijou Boutique in Long Beach Ca or online at LeBijouLB.com
Take a peek of some of the current favorite's in stock at Le Bijou!
https://www.lebijoulb.com/

The giveaway is open internationally and ends 12.24.16 with daily online entries and 5 free entries with purchases!
Enjoy 15%  also from shopping online with code 'LANIELOVESYA'
or mention the code when visiting us in person!

Good luck & happy shopping!

Sunday, December 4, 2016

My Favorite Sugar Cookie Recipe

 
Every year I make cookie platters for family and friends for the holidays, this is a must have on my platter!
 
Makes about 2 dozen
Ingredients
1 1/4 cups all purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. coarse sea salt
1/2 cup butter
3/4 cups brown sugar
1 large egg
1 tsp. vanilla extract
2 tbsp. sugar, for topping
1 tsp. cinnamon, for topping 
adding cinnamon to any cookie makes it better!
butterscotch chips, optional

Directions
Preheat oven to 350 F degrees.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in egg, followed by vanilla extract. Gradually blend in the flour mixture until dough comes together and no streaks of dry ingredients remain.

Place sugar and cinnamon in a small bowl. Shape dough into 1-inch balls and roll in sugar before placing on baking sheet. Allow about 2 inches between cookies to allow for spread.

Bake for 11-14 minutes, until cookies are set and very lightly browned around the edges.

Allow cookies to cool on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.  While still one the baking sheet you can press a butterscotch chip in the center of each cookie.
 

Juniper Berry & Peppercorn Rubbed Pork Loin Recipe


If you are in So Cali you can buy juniper berries from Penzey's Spices in Santa Monica or Torrance, I know they are sometimes hard to find.
For the juniper rub:
1 1/2 tablespoons kosher salt 
1 1/2 tablespoons juniper berries*
 1/2 teaspoon black peppercorns
2 bay leaves
 2 garlic cloves, finely minced
 2 1/2- to 3-pound boneless pork loin 
DIRECTIONS
For the juniper rub:
Place the salt in a small bowl. Using a mortar and pestle or a mallet, crush the juniper berries and peppercorns. Add to the salt. Crumble the bay leaves and add them, along with the garlic, to the bowl. Mix everything well. 
Press the salt mixture evenly over the entire surface of the pork loin. Place in a shallow pan, cover lightly with plastic wrap, and refrigerate at least 6 hours or overnight. Remove from the refrigerator 1 hour before roasting.
Preheat the oven to 375 degrees F.
Place the pork loin in the pot and brown it on all sides, approximately 3 to 4 minutes per side, or until golden brown. Remove the pork loin from the pot.
Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.