Cabernet Day With Flora Springs


Happy Cabernet Day! Today, I'm celebrating with Flora Springs and their 2015 Trilogy. It's truly an amazing Cab blend 82% Cabernet Sauvignon, 10% Malbec, and 8% Petit Verdot, aged for 18 months in French and American oak. This is such a smooth and delicious red. You can taste the boysenberry, black cherry and dark plum. The oak adds just the right amount of toast warmth, and the tannins are round and smooth. I'm so grateful that I have one more bottle that I'll be saving for a special occasion.  
Today, for Cabernet Day, if you Tweet or Instagram with Flora Springs and use the hashtag #CabernetDay and @FloraSprings you will be entered to win a Flora Springs prize pack! (Must be 21+ to enter. Void where prohibited.)
Lastly, only 5,400 cases were produced, so if you want to get your hands on a bottle of this delicious wine, which I suggest you do, head over to www.FloraSprings.com and get your order in before they're all gone!









Special thanks to Flora Springs for sponsoring this post.

Peach Streusel Coffee Cake




Ingredients

For the streusel:
3/4 cup all purpose flour
1/3 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter

For the cake:
1 1/2 cups all purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
4 tablespoons unsalted butter, melted and cooled
1/2 cup whole milk, at room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
2 ripe peaches, pitted, skinned, and sliced

Directions

1. Preheat over to 350 degrees. Butter and flour a 9 inch square baking pan.
2. To make the streusel, in a bowl, stir together flour, brown sugar, granulated sugar, and cinnamon. Using a pastry blender or your fingers, cut or rub butter until course crumbs form. Set aside.
3. To make cake, in a bowl, whisk together the flour, granulated sugar, baking powder, and salt; set aside.
4. In another bowl, using an electric mixer on medium speed, beat together egg, melted butter, milk, vanilla and almond extract until creamy, about 1 minute. Add the flour mixture to the egg mixture and beat just until evenly moistened. There should be no lumps or dry spots. Do not over mix.
5. Pour the batter into the prepared pan and spread evenly. Mixture should be thick. Arrange peaches in rows on top the the batter. Gently press the slices into the batter and sprinkle with the streusel.
6. Bake until the topping is golden brown and tester inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool on a wire rack for 20 minutes. Serve warm or at room temperature. Cut into squares. Serves 9.


Recipe by Williams-Sonoma











Why I Wear Sunscreen Every Day


A few years ago, I've made it a point to wear sunscreen everyday on my face. I was crabbing on the coast and forgot my sunscreen. I was out on a dock all day, and it was cloudy so I didn't think anything of it. At the end of the day I noticed my face was a little burnt and I had the classic sunglass tan line. Little did I know that when I would wake up the next morning my face would be so swollen, that it looked like I was having an allergic reaction. It took days for the swelling to go down. Not only was it scary, but I also looked like a mutant for like four days and had to explain to everyone that saw me what had happened. 

Did you know that SPF only protects against ultraviolet B (UVB) rays? A broad spectrum sunscreen is required to give protection in the UVA range as well. UVB rays were once thought to be the most damaging because they penetrate and affect the epidermis, but UVA rays are now known to be equally, if not more damaging. A tan is a sign of injury. More than 90% of the visible signs of aging are due to sun exposure. Lines, wrinkles, and sagging are direct results of sun damage to the underlying collagen and elastin fibers. Not to mention it promotes the 10th most common cancer in the United States, melanoma. So if that isn't reason enough to start wearing sunscreen daily, I don't know what is. 

"People often ask me what I think is the most potent anti-aging routine you can practice. Without hesitation, it’s sunscreen."
- Jane Iredale

Luckily, there are brands like Jane Iredale who make wearing sunscreen easy and convenient. If you know me at all, you know I am absolutely obsessed with Jane Iredale's Lip Drink. I have at least two tubes in my purse, one by my bed, one in my desk, and one in my makeup bag at all times. Not only does the 'sheer' make my lips the most perfect shade of pink, but it also contains broad spectrum SPF 15. Scroll down to check out more great products with broad spectrum SPF. 










Special thanks to Jane Iredale for sponsoring this post.


Blueberry Protein Muffins

 

Have you tried Manitoba Harvest's new Hemp Yeah! protein powder yet? It's certified organic, and vegan. With every serving you get 20 grams of protein and 3 grams of fiber. 
I love using protein powder in smoothies and juices, and just recently I started adding it to recipes. I tried it out in these blueberry muffins so I could have a healthy snack after lunch to satisfy my sugar cravings. These muffins are also vegan, gluten, and refined sugar free. No guilt here! 



Ingredients

2 cups oat flour
1/4 cup vanilla Manitoba Harvest Hemp Protein
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup maple syrup
1/2 cup non-dairy milk
1/4 cup applesauce
1 flax egg (1 tablespoon ground flax seed and 3 tablespoons water. Let sit for 15 minutes)
1 1/2 teaspoons vanilla extract
2 large mashed bananas

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl sift together oat flour, protein powder, baking powder and soda, and salt.
3. In a stand mixer, mix maple syrup, apple sauce, flax egg, vanilla extract, and bananas.
4. Add dry ingredients to the stand mixer and mix until well blended.
5. Fill muffin tins 3/4 of the oat full. Bake for 25 minutes to until a toothpick comes out clean. Let cool on a cooling rack for at least 10 minutes.









Special thanks to Manitoba Harvest for sponsoring this post.

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