Category

Home Decor

family Home Decor Lifestyle

My Life As A Socialite – Bed Bath And Beyond

Happy Friday Lovely Friends

Today is shaping up to be a perfect day. Now that I have your company im all set. Thank you for stopping by.

With the labour Day weekend here its just another excuse to throw a party. I I teamed up with none other than http://www.bedbathandbeyond.ca . 

Im not ready to say goodbye to summer and nothing screams BRUNCH more than a Lemony Spritzer.I have officially called this my summer drink-) I thought of a get together about a week ago but knew that I needed a few pieces that were gorgeous yet affordable. Hell yes, I mean thats every hosts dream! I walked into the store not knowing what to expect and can I tell you that I was SO IMPRESSED.

I initially scheduled in an hour to look around but lets just say 2.5hrs later I was finally done. Bed Bath and Beyond is a one stop shop for the entire household. What makes a good host you ask, well I happen to think im a professional in this department. I grew up in a huge family and I loved making things extra special for our guests. There is a certain style and grace when the place is well decorated and the company just adds the extra spice to the occasion.

 

 

My beautiful daughter #minime helped lay out the spread and suggested adding some greenery from our country garden. I have to admit this took setup to the next level. The element of marble dinnerware, crystal stemware, cast iron trays and a super versatile 6 in one server. We managed to find a 4 gallon party tub which was just so handy and beautiful aswell.

 

Janoska Lemon Spritz RECIPE

1 Fresh lemon and Lime

500ml Sparking Water or Soda Water

250ml Orange Juice (Fresh is preferred)

40z Kettle One Botanical Vodka (Optional

Place all of the ingredients into a pitcher or punch bowl 

Your guests will be #bubbly and keep coming back for top ups assured -)

I love serving this drink in a fancy champagne flute with a gorgeous paper straw.

The next question is what do we serve with the fresh and zesty cocktail. I decided to go with a medium bodied french brie topped with seasonal peaches. Its a good idea to warm the naan bread in the BBQ or oven on extremely low to pair things up in the cast iron pans which retain heat perfectly.

The main meal comprised of a seasonal green salad and salmon (Yum Yum)

We couldn’t help but add homemade vanilla, coconut cupcakes just to ensure our guests would never leave -serves in mini stainless bowls with a gold utensils to up the level of cuteness. Pintrest is such a fabulous resource for the beginner host to an advanced host who just wants to change things up. Question is, are you coming to my next party?

I want to hear your tips and tricks?. As much I love hosting and so eager to learn new things aswell. Until next time, have a lovely day and see you on the gram.

https://www.instagram.com/joudelj/?hl=en

 

xoxo

Jodie

No Comments
Motherhood Recipes

Matcha Cheesecake -NO Bake

For the Love of Matcha this is good!!!!!

 

Its actually husband and kid approved too-))

 

I love Experimenting with recipes and this is a recipe that was sent to me. (Definitely not created by me) Ive tried it and loved it soooo much. This is a true way to impress your guests thats for sure.

 

Ingredients:

Crust

  • ½ cup (125 g) packed pitted Medjool dates, coarsely chopped
  • ½ cup (70 g) dry roasted and salted whole almonds
  • ⅓ cup (19 g) unsweetened toasted coconut flakes (you can toast raw coconut flakes at 300°F for 3 to 5 minutes or until browned)
  • 1 tablespoon coconut oil (optional if using a springform cake pan)

Filling

Equipment:

  • No-Bake Matcha Cheesecake by Michelle Tam https://nomnompaleo.com

    Instructions

    1. Time to make the no-bake crust! Place the dates in the food processor and pulse a few times to roughly chop up the pieces.
    2. Then, hold down the “On” button until the pulverized dates form a sticky ball that thwacks against the side of the work bowl.
    3. Add the dry roasted and salted almonds and toasted coconut flakes to the food processor, and pulse until everything is the size of rice grains. The dough should stick when smushed together with your fingers. If your dates are dry, you can add a teeny bit of water to get the crust to hold together.
    4. If you’re making the cheesecake in a springform pan, grease the bottoms and sides with coconut oil. Add the crust to the greased springform pan and use a piece of parchment to spread it evenly on the bottom. I like to push the crust down with an empty measuring cup to flatten the bottom evenly. (Warning: I know my pictures have the crust coming up the sides, but the crust on the sides can stick to the pan when you try to remove it. You may want to save yourself the time and annoyance of patching the crust on the sides by simply forming the crust on the bottom of the pan and leaving the sides crust-free.)
    5. Alternatively, grab a 12-cup muffin pan (or two 6-cup muffin pans) and pop in parchment muffin liners. Place a heaping tablespoon of the crust mixture in each muffin liner, and flatten with a piece of parchment paper to form an even crust in each one.
    6. Take out a powerful blender. (Yes, you will have to dirty two different kitchen electrics for this recipe, but trust me: it’s worth it.) Add the liquified coconut oil, coconut milk, lemon juice, maple syrup, soaked and drained cashews, vanilla extract and a pinch of salt to the blender. Blitz until very smooth. Spoon out about ½ cup of batter and set aside.
    7. Add the matcha to the batter in the blender and blitz until everything is mixed evenly.
    8. Pour the filling into the springform pan and smooth the top of the cheesecake with an offset spatula. Dollop the reserved cup of matcha-less batter onto the top of the cake in a circular pattern and then use a skewer to swirl it around in tighter circles to make a pretty design.
    9. Making mini cheesecakes in a muffin pan? Spoon about 2 tablespoons of the matcha filling into each muffin liner, smooth the surface of each one, and then dollop a heaping teaspoon of the reserved batter on top. Use a wooden skewer to swirl the batter around to make a marble pattern.
    10. Cover the pan(s) with plastic wrap and freeze for at least 4 hours or until set.
    11. Ready to eat? You can thaw the cheesecake in the fridge for about 2 hours before serving, or you can leave it out on the counter for 10-15 minutes before dessert time. Pop it out of the springform pan and slice and serve! Or just pop out an individual mini matcha cheesecake!

     

    Notes

    (Its addictive)

    (Delicious)

    (Healthy)

    See you soon

XO @joudelj and the #jcrew

 

Method:

Time to make the no-bake crust! Place the dates in the food processor and pulse a few times to roughly chop up the pieces.

No Comments

Instagram

Instagram has returned invalid data.

Follow Me!