Sips, Sweets & Snacks

dsc_7698

We took a bit of a break over, well, the holiday break, in part because we needed it, but also because we had a lot to figure out re: me taking off to La La land! With half the team (aka me) keeping toasty down here and the rest of us freezing their tails off back in Toronto, content has become a bit challenging.

Nothing wrong with a little challenge though, right?

The way I see it, our distance only means we can inspire each other in new, unexpected ways. One of my favourite things about the city of angels is the incredible food – so much fresh produce and so many amazing vegan options! Inspired by the dreamy menus I’ve seen here, and a potential upcoming trip to Hawaii (fingers crossed) I thought up this tropical veggie burger with the team, and they made it happen back home in the studio!

Taking a cue from some of the burgers I saw served to tables on trips to Hawaii as a kid, we topped our veggie patties with grilled pineapple rings, avocado and sweet bbq sauce. For a pop of pink, simply add a handful of pink pickled onions or turnips!

Scroll down for the recipe

dsc_7705

Ingredients //

Veggie burger patties (we used St.Yves because they’re vegan!)
Burger buns
Lettuce
BBQ sauce
Pineapple slices
Avocado
Pink pickled turnips or onions
Umbrellas for decoration (optional)

Steps //

We started by grilling our toppings! Lightly oil your grill and allow it to heat up fully. For the pineapple, make sure you press as much water as you can out of it first with paper towels. Then place on the grill and wait for those dark brown grill marks to appear, flip and grill the other side as well.

dsc_7719

To grill the avocado, lighting oil your grill again, cut the avocado in half length-wise and carefully peel away the skin from each half. Place the halves flat side down on the heated grill until you see the desired grill marks.

dsc_7732

Now grill your veggie burger patties and assemble! Start with the BBQ sauce, burger patty, lettuce, turnips, pineapple and finally avocado. Top your burger off with a fun umbrella and fries and you’re ready to eat like the islanders do!

dsc_7716

dsc_7746

dsc_7725

dsc_7751

dsc_7789

dsc_7780

Plates from the Cheeky Home + Brit & Co collaboration!

Sips, Sweets & Snacks

dsc_6463

Christmas dinner may be the tradition, but we feel very strongly about Christmas brunch! Just think, all of your favourite holiday flavours infused into all of your favourite breakfast foods! Oh, and did we mention the cocktails?

No brunch is complete without a good bubbly, fruity brunch cocktail, and due to our obsession with all things sparkly, champagne was obviously a must. We also can’t resist good packaging, so Chambord was also a shoe-in… but what about the delightful concord grape flavour?

We were lucky enough to scoop up one of the very limited edition jars of Kitten and the Bear’s handcrafted concord grape jelly before it sold out, and we knew it would be the perfect touch to our festive berry cocktail. Don’t worry- if you missed the boat on their seasonal batch this bubbly beverage is also incredible with our exclusive Rosé All Day jam (and it adds little floating gold flakes to your cup!)

Scroll down for the full recipe!

dsc_6206

dsc_6235

dsc_6318

dsc_6255

dsc_6326

dsc_6278

dsc_6335

Ingredients //

Champagne or sparkling wine
Grape jam (we used Kitten and the Bear’s Concord Grape)
Chambord
Grapes
Sugar sprinkles

First, make your garnish – frozen, sugar dusted and Chambord infused grapes! You’ll want to start this the night before. In a small jar allow grapes to soak in about 3 oz Chambord for 3-4 hours. Drain the alcohol and place the grapes on a tray lined with parchment paper, dust with sugar and place in the freezer. Halfway through freezing, turn and dust again with sugar.

To make the cocktail, start with a teaspoon of jam at the bottom of your glass. Add 1 oz of Chambord and top it off with Champagne. Finish it off with the frozen infused grapes. Cheers!

Sips, Sweets & Snacks

dsc_6620

In our world, no one is ever too old to believe in Santa Claus, and why would he visit without a tasty treat to tempt him?

We wanted to whip something extra special up for old Saint Nick this year, so we decided to do a new spin on our cereal milk recipe: cookie milk! This concoction is perfect for the King of Christmas when he’s on the run and doesn’t have time for a proper snack, and oh my, is it ever so delicious. We highly recommend making a big enough batch to share with your friends and family – it’s sure to get you on the nice list.

Making this sweet holiday treat was made even more fun thanks to adorable rainbow shopping lists and letters to Santa. With the help of Papermate Inkjoy Gel Pens we were able to turn our notes into rainbow works of art (also, because they’re so fast drying they’re great for the lefty on your list!)

Scroll down for full recipe!

dsc_6538

dsc_6550

dsc_6583

dsc_6600

dsc_6738

dsc_6642

Ingredients //

Mini Rainbow Chips Ahoy cookies
2.5 cups of soy milk (or alternative of your choice)
1 tbsp brown sugar
1/2 tsp salt
6oz boiling water
Cheesecloth
Maple Syrup and sprinkles (optional for rimming)

Recipe //

(Makes 2 cups)
You’ll need about 45 mins for this step.

1. Crush the Mini Cookies inside the bag until they are small to medium size crumbs.

2. Pour 1 1/2 cups of the cookie crumbs onto a cookie sheet. Toast in the oven at 350 degrees for about 5 mins until you can start to smell the cookies and they start to brown.

4. In a medium size bowl add 1 tablespoon of brown sugar and a 1/2 teaspoon of salt, boil a small amount of water to dissolve the mixture.

5. Measure out 2 1/2 cups of milk alternative (we used soy) and add it to the bowl.

6. Add your toasted cookies, stir and allow to steep in the fridge for 30 mins.

7. After the 30 mins transfer into another bowl using a sifter with cheesecloth to collect the cookie dust. You may need to strain multiple times to collect all of it.

Now rim your glass and you’re ready for Santa!

Sips, Sweets & Snacks

caramel-apple-cover

Halloween is just around the corner, and do you know what that means? Candy!!! Okay, lots of other things too, but around here we’re mostly interested in the sweet treats.

Though they’ve become a little bit of a no-no for trick or treaters in modern times due to health and safety reasons, my halloween favourite will forever and always be caramel apples. The perfect combo of sweet and sour, I’d be hard-pressed to dream up a Fall treat that’s more classically delicious.

With the crunch of a fresh picked apple and the swirl of creamy caramel in mind we came up with this refreshing Halloween-inspired cocktail. Loaded with sugar-free, apple flavour thanks to Zevia’s amazing Sparkling Apple Celebration bubbly, this drink is the perfect way to kick off your night of sugar on a naturally sweet note!

dsc_2595

dsc_2612

dsc_2632

dsc_2657

dsc_2670

dsc_2708

dsc_2717

Ingredients //

Zevia Sparkling Apple soda
Caramel or butterscotch liqueur
Fresh apples

Recipe //

This is just about the simplest thing anyone has ever made. Ever. Simply pour a shot of liqueur into each glass you’re serving, then fill the rest with Zevia apple soda and garnish with fresh apple slices.

What can we say? Sometimes simple is best, especially when there’s a night of Halloween haunting ahead!

This post was sponsored, but all opinions are my own. To inquire about sponsored posts, please email jess@shineinfluencers.com 

Party TimeSips, Sweets & Snacks

laroccacover

There are many people who only eat cake once or twice a year, even skipping the tradition on their birthday because a whole cake is simply too decadent an indulgence.

Here at RAOP headquarters, we are not those people.

Around these parts, we believe cake should be a weekly, if not daily, occurence. We get cakes for blog birthdays, friend’s birthdays, Easter, Halloween, and sometimes just because we feel like it! No matter how many layers, how much icing, and how many flaming candles, we say bring it on! And that’s exactly what we said when La Rocca loaded us up with not one, but 4 CAKES to help them celebrate their 30th anniversary.

Yes, yes we did eat cake for every meal for an entire week. My favourite had to be the Strawberry Shortcake, but for Jo and the rest of the team Black Forest “took the cake”. Of course we can’t forget the Greatest Hits cake, La Rocca’s limited edition 30th anniversary creation comprised of all their favourite cakes- think layers of red velvet, chocolate sponge cake, almond meringue, white chocolate truffle, and MORE.

Getting hungry? Good, because we have a super special giveaway for you, and it involves eating your very own delicious La Rocca Greatest Hits cake! Scroll down for full contest details:

dsc_1897

dsc_1853

dsc_1904

dsc_1867

unnamed-2

unnamed-1

unnamed

dsc_1882

The Prize //

1 Greatest Hits Cake (trust us, it’s amazing!)
Plates
Napkins
Forks
Confetti
Candles

How to Enter //

1. Follow both @randomactsofpastel and @LaRoccaCakes on Instagram

2. Comment on today’s Instagram post who you’d like to share your cake with (tag at least one friend)

3. Bonus points if you comment below as well! Bonus bonus points if you share this link on Twitter or Facebook (just make sure you tag me so I can find you!)

Rules and Regulations: due to cake shipping limitations, this contest is only open to those residing in Southern Ontario (I’m sorry!). Winner will be asked to email me their shipping details, and should allow 1-2 weeks for fulfillment. Winner will be announced Monday evening! Good luck!

This post was sponsored, but all opinions are my own. To inquire about sponsored posts, please email jess@shineinfluencers.com