Valentine’s Day Gift Ideas: My Fave Sips and Sweets

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unnamed-7 Anytime a holiday calls for chocolate and champagne, I’m all in! Flowers?? Nice, but are the edible? Probably not. Pop open the bubbly and pass the truffles, y’all!

I partnered with some really phenomenal companies for my segment on Valentine’s Day Eats and Treats…Just call me Lady Godiva and we’ll get started.

Godiva got inside the heads of men this year and discovered with some consumer research that most dudes don’t even think about Valentine’s Day until AFTER the Super Bowl. So, they launched a campaign called Game Over, Game On. Game’s Over, so get YOUR GAME ON, GUYS! Godiva is making sure you don’t fumble with a scrumptious assortment of their limited edition chocolates inside the 29 piece Valentine’s Day Keepsake Chocolate Heart. Look how gorg the packaging is…

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It retails for $75. I can just see that box going on my dresser and keeping my diamonds inside…Oh wait, that’s when I GET some diamonds from my man. I digress!

To ensure that men get it right this Valentine’s Day, check out the 36 Piece Valentine’s Day Gold Ballotin ($50) – which features a signature assortment of classic GODIVA Belgian chocolates, presented in the iconic gold box, and tied with a red rose ribbon. These stunning gifts are the easy way to score big points this Valentine’s Day! For more great Valentine’s Day gift ideas, visit: www.GODIVA.com/gameovergameon

unnamed-5 The most romantic champagne you can pour for your love this Valentine’s Day is the Cuvée Rosé Laurent-Perrier. Most people assume that Rosé wine is super sweet, but this is 100% Pinot Noir, so it’s crisp and dry. It’s also created with the skin maceration technique, which means it’s not a blend of white and red wines…It was always meant to be a Rosé! unnamed-6

What I love about this show-stopper champagne is how versatile it is in terms of pairing. For appetizers, try pairing it with prosciutto and a creamy Brie. If you’re serving it with dinner, it goes beautifully with lobster or rack of lamb. And for dessert, serving it with red berries really brings out that fruity flavor that makes you feel like you’ve plunged into a basket of berries and bubbly! LOVE!

Even the bottle is gorg. It’s designed after the era of Henry IV and is aged in cellars for 4 years. It just FEELS fancy when you pop the cork and indulge in a sparkly sip! Atlanta & Co. anchor Christine Pullara and I were just getting ready to start talking about the Cuvée Rosé when we heard a “POP!” Sure enough, the bottle had uncorked itself while sitting in ice– the timing was so perfect, we had a couple people on set ask us if we’d planned it, LOL

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In the Atlanta area, the Cuvée Rosé Laurent-Perrier is available for a suggested retail price of $75 in the following stores:

Hinton’s Wine store
Tower Beer, Wine & Spirits on Piedmont Road
Total Wine & More, 3 locations: Atlanta, Alpharetta and Kennesaw
Canoe’s Cellar Door

Next up, the internationally famous Henri’s Bakery. Just take a look at the spread! unnamed-3

This iconic bakery was launched by Henri in 1929 and now 3 generations later, his family is still making his recipes from scratch. You can literally taste the L.O.V.E. factor baked right into every sweet confection. Henri even baked for the Roosevelts and the Kennedys. He was kinduva big deal in every way! Try the timeless recipes and you’ll know why! Some of their Valentine’s Day specials include:

Small decorated heart cake (can be personalized with a romantic message) $5.99

9” Double Layer Heart Cake $29.99

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Heart Shaped Chocolate Chip Cookie Cake $20.99

Chocolate Dipped Strawberries $1.89 pc / $21.99 dozen

Decorated Cupcakes $1.89 and up

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Valentine’s Day Petit Fours $1.99 pc / $21.00 dozen

My all-time fave, is this Cheetah cake– it says, “Don’t Cheetah on Me! Be my Love!”

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You can visit both of their stores for walk-ins and special order any of these delish Valentine’s Day treats!

Buckhead Store

Hours: 7 a.m. -6 p.m. (Closed Sundays)

Phone: 404.237.0202

Fax: 404.261.9162

E-mail: henrisbakeryorders@gmail.com

Sandy Springs Store

Hours: 7 a.m.-6 p.m. (Closed Sundays)

Phone: 404.256.7934

E-mail: henrisbakeryorders@gmail.com

Enjoy the sweets and sips, lovelies! And don’t be afraid to tell someone how much you LOVE them…xxoo

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Parker’s Super Bowl Sunday Food and Beverage Picks

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I’m very excited to be showcasing my Superbowl picks for food and cocktails on NBC’s Atlanta & Co. today! Y’all know this girl likes to eat and certainly enjoys her cocktails! Here are the steals, deals and delish details for Atlantans…

Let’s talk drinks first…Capital City Wine and Spirits has some awesome prices on your favorite adult beverages for Superbowl Sunday! Starting with Bourbon, baby…Bulleit Bourbon is only $19.99 for a 750mL bottle. Check out my Honey Ring my Bell bourbon cocktail recipe for inspiration…

I know you may not remember that Fireball shot your had at last call, but you will want to remember this…Cuervo Singe. It’s like the love child of Fireball and Tequila. Mucho bueno! So knock some back when you have your peeps over Sunday!

Next up…Red Brick Brewing. You get a cool (and FREE) koozie with any purchase. They even have them in the colors of your competing teams– blue for Patriots and green for Seahawks. Score!

My all-time favorite vodka and poison of choice….Tito’s. This big ‘ol bottle is only $25.99. Mix it up with some Bloody Mary Mix to start your game day out right…or try swilling it with some ginger beer and a little fresh lime juice for the super trendy cocktail of choice these days, the Moscow Mule.

Image courtesy: oliveandcocoa.com

Moscow Mule

Ingredients

1 shot of Tito's Vodka
1 can Gosling's Ginger Beer
squeeze of fresh lime juice

Instructions

Pour a shot of Tito's over ice and fill the rest of your cup with Gosling's Ginger beer. Squeeze some lime juice into your Moscow Mule and enjoy!

http://whatsonparkersplate.flywheelsites.com/2015/01/parkers-super-bowl-sunday-food-and-beverage-picks/

Capital City even has these super cool authentic hammered copper cups you can buy to serve the Moscow Mules in…the copper keeps the ice from melting so you don’t get a watered down drink. Plus they look pretty awesome.

Location: Capital City Wine and Spirits

784 Collier Road Northwest, Atlanta, GA 30318
(404) 351-7579

Jim ‘N Nick’s motto is “We Give you Our Best.” If this isn’t the best, I don’t know what is….Um, HELLLLO DELICIOUS. This is the Mac Daddy of BBQ platters. Meet the Mr. Jim Tailgate To Go Platter.

Hungry yet? We’re talking classic pulled pork, pulled chicken, beef brisket, turkey breast, pork hot links, spare ribs, baby back ribs AND you get three sides plus some fluffy cheese biscuits. All that scrumptiousness for $85. This is “GETINMYMOUTHRAWTNOW” kinda good. OMG.

What I love about Jim ‘N Nick’s is that they smoke their meat for 24 hours and everything is made from scratch. The joint doesn’t even have freezers, they use such fresh ingredients! I’m a huge BBQ fan and this will not disappoint. It’s supposed to feed 6-8 people, but I don’t think this would last in my house between JP and me for more than an hour. #bbqbingers

You can go to their website for more deets on the menu and find out the location nearest to you. They have this BBQ hotspot in 5 Atlanta locations: South Cobb, Hiram, Suwanee, Forsyth and Conyers.

What Superbowl party is complete without PIZZA?? Marco’s Pizza has 3 amazing pies they are promoting for Superbowl Sunday….Get ready, set…EAT:

This is the White Cheesy Pizza…which takes white pizza to a whole new level of Yum. There’s a garlic sauce base loaded with a parmesan cheese blend, fresh tomatoes, feta and BACON. Yup, bacon on a white pizza. Brilliant.

The Deluxe Uno has everyone’s classic supreme toppings: pepperoni, sausage, green pepper, onion and mushrooms, with some extra cheese on top. Of course. Because Marco’s does not skimp on the cheese, y’all.

Meat Supremo. The name pretty much says it all. Pepperoni, (a LOT of pepperoni!) sausage, ham, bacon and extra cheese. A carnival for carnivores with a super yummy crust. Sign. Me. Up.

The dough is made fresh every day and they use authentic Italian sausage. The best part, (besides that insane bacon on white pizza???) The prices. Yup– you get a SUPER deal for you Superbowl party pies…Each of these 3 specialty pizzas are just $10.99 for a Medium or $24 for 2 Larges. You can go to Marco’s website to find a location near you….pick up OR delivery!

Enjoy your Super Bowl parties and stay safe!

*This is a sponsored post.

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Honeybell Cake with a Grand Marnier Glaze

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I’m not really a cake kinda girl. But this is like, um, YES. ~~Let them,~~ LET ME EAT CAKE. NOW. A lot of it. I adapted this from an Ina Garten recipe and Parker-ized it by adding some Grand Marnier, Honeybells and a really decadent glaze.

After I made it the first time, I woke up still thinking about the delicious factor and turned it into bad ass french toast the next morning. See what I did there???

I got my Honeybell recipe inspiration down in Vero Beach, Florida with the super cool family who runs Countryside Citrus. I spent the day learning about Honeybell history (they’re a hybrid between grapefruit and a tangerine, btw). And there’s only a week or two left in Honeybell season, so you’ve got to order them STAT or you’ll have to wait an entire year until next January….

Enjoy, Honeys!

With Rusty Banack from Countryside Citrus.

Honeybell Cake with a Grand Marnier Glaze

Ingredients

For the cake

2 sticks butter softened
2 cups sugar
4 eggs
1/3 cup orange zest (about 2 Honeybells)
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1/4 cup honeybell juice
3/4 cup buttermilk
1 Tb vanilla

For the glaze

1 small can of sweetened condensed milk
Juice from 1/2 a Honeybell
2 Tb Grand Marnier (you can substitute 1 Tb orange extract)

Instructions

Cream the butter and sugar in a standing mixer until fluffy, about 2 minutes. Add the orange zest. Add the eggs one at a time, mixing after each one.
Sift together the flour, baking soda, baking powder and salt.
In another bowl, combine Honeybell juice, buttermilk and vanilla.
Add flour and buttermilk mixture to creamed sugar/butter alternating, beginning and ending with flour.
Line two 8 1/2 x 4 1/2 loaf pans with parchment paper.
Bake at 350 for 45-50 minutes until a toothpick comes out clean.
Let cakes cool.
Poke small holes in the cakes with a toothpick (be generous here, because this is what allows the glaze to seep through and make the cake super moist!) So get pokey!

For the glaze

Mix together the can of sweetened condensed milk, Honeybell juice and the Grand Marnier until smooth. Pour glaze over both cakes and cover. Let rest for 3 hours or up to overnight.
Take cakes out of pans and turn over before slicing and serving.

http://whatsonparkersplate.flywheelsites.com/2015/01/honeybell-cake-with-a-grand-marnier-glaze/

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Honeybell Marmalade

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This is my first attempt at making jelly. Getting knee deep in pectin and the whole process always freaked me out, but this is super easy and no pectin is needed to get the jelly to set up. I was so inspired after spending the day with the family who runs Countryside Citrus, in Vero Beach, Florida. They brought me down to their gorgeous grove to shoot a segment for The Weather Channel.

With Rusty Banack from Countryside Citrus, shooting my segment for AMHQ.

I’ve never see a fruit like this— Honeybells are basically the love child of tangerines and grapefruit. Super juicy and sweet– nectar of the Gods kinda good! And they’re only in season in January, so order yours now! You’ll be so happy you did!

And, um, by the way, this marmalade was so dang good, I gave up my low-carb mantra for 3 days and feasted on grilled, buttered bread with the Honeybell marmalade. OOOHHHHHEEMMMMGGGGG.

Honeybell Marmalade

Ingredients

5-6 Honeybells
1 cup Honeybell rind cut into matchsticks
1 cup water
2 cups sugar
1 Tb vanilla
2 Tb fresh ginger

Instructions

With a sharp paring knife, remove the peel and white pith of the Honeybells. Cut the peel into thin matchsticks. Cut up the Honeybells and remove the seeds. Place Honeybells in food processor and pulse for 2 minutes. Pour the pulp into a pool, add the peel and put in the fridge for 3 hours-- overnight is fine.
Pour the pup, peel and water into a heavy pot. Add sugar, vanilla and ginger and bring to a boil. Keep boiling for 30 minutes, making sure the bottom of the pan doesn't burn.
Prepare the jars. Sterilize 3 half pint jars and bands. I just simmered them in hot water for about 5 minutes. Spoon the marmalade into jars, leaving about 1/2 inch from the top.
Place in a pot with a rack and cover with 2-3 inches of water. Bring to a boil and boil for 10 minutes. Remove the jars and place on a rack to cool.

http://whatsonparkersplate.flywheelsites.com/2015/01/honeybell-marmalade/

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Shaved Fennel and Honeybell Salad

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I recently discovered the deliciousness of fresh fennel soaked in a little lemon and olive oil. It makes the licorice flavor a bit more subtle and is such a a great accompaniment to a rich meal. Just use a veggie peeler and slowly shave the bulb. It’s a bit high maintenance, but worth it! I use a peeler like this to make a job a bit easier. The addition of cut up Honeybell pieces, some red onion and mint takes this salad to a whole new level of awesome. Keep it chilled in the fridge until serving…you won’t even need dessert.

I had the chance to spend the day with the family who runs Countryside Citrus, in Vero Beach, Florida. They were featured in my segment for The Weather Channel and taught me so much about the history of this unique fruit….(It’s a hybrid between a grapefruit and a tangerine, by the way!) You can’t walk through the grove without picking and eating the Honeybells at every turn….OMG. Delish.

The Countryside Citrus Honeybell Grove in Vero Beach, Florida.

Shaved Fennel and Honeybell Salad

Ingredients

1 bulb of fennel shaved
2 Tb fresh mint
2 Honeybells (cut up, white pith and seeds removed)
1/2 red onion sliced into thin rings
1/2 lemon juiced
1/2 Honeybell juiced
2 Tb olive oil
sprinkle of kosher salt

Instructions

Combine mint, Honeybells pieces, shaved fennel, and onion in a bowl.
Mix lemon and Honeybell juice with olive oil and fold into salad. Mix to combine. Put in fridge and let it marinate for 20-30 minutes before serving.

http://whatsonparkersplate.flywheelsites.com/2015/01/shaved-fennel-and-honeybell-salad/

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The “Honey, Ring My Bell” Bourbon Cocktail

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I’m a bourbon girl at heart. Especially in the winter, there’s nothing better than the smoky, deep flavors of a good bourbon cocktail. My favorite dark spirit is Makers Mark– it never disappoints. Thanks to my friend Tyler, a very talented mixer of bourbon cocktails, I have this recipe to share. I added in the Honeybell juice and peel– and it really brings a fresh, light element to the drink. I also bought those nifty sphere ice cube thingies that make for a gorgeous cocktail!

Honeybells are only in season in January, so there are literally less than 2 weeks left to order them. Go to Countryside Citrus and treat yourself!! I spent the day with the talented family who runs the Countryside Citrus business while I shot my segment for The Weather Channel at their grove in Vero Beach, Florida. They are so humble and taught me everything about the Minneola Tangelo, aka the Honeybell! It’s the love child of the grapefruit and the tangerine…the juice is so sweet. I seriously am freaking out about how awesome they are. You’ll be bragging on them too as soon as you try this cocktail and my other Honeybell recipes!

Learning about Honeybells from Rusty Banack, owner of Countryside Citrus in Vero Beach, Florida.

The “Honey, Ring My Bell” Bourbon Cocktail

Ingredients

3 shots Makers Mark (or your favorite bourbon)
1 shot of Honeybell juice
1 shot of lemon juice
1 shot Aperol (or Campari)
1 shot Amaro Nonino
Honeybell peel
Splash of Grand Marnier

Instructions

Pour bourbon, Honeybell and lemon juice, Aperol, and Amaro Nonino over ice. Shake and pour into glasses (this should fill 2-3 high ball glasses). Add a splash of GM and put in a slice of Honeybell peel. Bottoms up!

http://whatsonparkersplate.flywheelsites.com/2015/01/the-honey-ring-my-bell-bourbon-cocktail/

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Mini Nutella Cheesecakes

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Melty Nutella and whipped cream.

I love cheesecake. There may or may not have been an incident around the holidays when cheesecake cravings drove me from my bed and into the leftover cheesecake in the fridge. There may or may not have been any left for JP the next day. Just sayin’.

So, in light of this cheesecake madness, I’ve decided that making mini-versions is in the interest of my hips. That way, there’s all the taste, and not as much guilt for pigging out in the middle of the night!

Well, the fruit is healthy!

This recipe is a great base, because then you can add your favorite toppings— Nutella and whipped cream is my favorite. Oh yeah, baby. Bring on the hazelnut spread…it’s the shiznittabam. Topping the mini cheesecakes with berries is also a crowd pleaser and adds some gorgeous color.

You can also make these babies low carb is you sub Truvia (or your favorite sweetener) for the sugar and make a nut crust.

I’ve made these for several catering events recently and they are always a slam dunk! Get creative, get funky…get in on these little cupcake size cheesecake morsels of awesome. Yeah. They’re that good.

Mini Nutella Cheesecakes

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Ingredients

1 cup graham cracker crumbs
3/4 cup plus 2 Tb sugar, divided
1 tsp cinnamon
3 Tb butter
3 (8oz) packages of full fat cream cheese, softened
1 tsp vanilla
3 eggs
1 tsp Grand Marnier (optional)
1 lemon zested
1 cup whipping cream for topping
fruit for topping
Nutella for topping

Instructions

For the crust (18 mini cheesecakes)

Put 18 muffin/cupcake liners in tins.
Melt butter and add cinnamon, 2 Tb sugar and graham cracker crumbs. Mix together.
Add about a Tb portion of graham cracker mix in each cupcake liner. Press down.

For the cheesecake batter

Heat oven to 325.
Beat cream cheese, vanilla, 3/4 cup sugar, lemon zest, Grand Marnier until blended. Add eggs, 1 at a time, mixing after each until blended.
Spoon over crusts.
Bake 25-30 minutes until centers are almost set. They may look like the have a crack on top--- and won't be browned. Don't be alarmed-- this means they are ready!
Cool completely.
Refrigerate for 2 hours.
When ready to serve, take the cupcake liners off.
Top with Nutella and then whipping cream.
Alternatively, top with whipped cream and your favorite berries.

http://whatsonparkersplate.flywheelsites.com/2015/01/mini-nutella-cheesecakes/

You can also check out some of my other cheesecake recipes below:

No Bake Pumpkin Cheesecake

No Bake Cheesecake

Low Carb/Gluten Free Kahlua Cheesecake

Guilt-Free Lemon Cheesecake

Halloween Rat Cheesecake

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Shaved Broccoli Salad with Candied Bacon

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Shaved Broccoli Salad with Candied Bacon

Ingredients

For the salad

5-6 broccoli stalks and crowns
1/4 cup french feta
1 pack bacon
1/2 cup brown sugar
1/4 cup dried cranberries
1/4 cup hazelnuts

For the dressing

Juice from one lemon
zest from one lemon
1/8 cup olive oil
kosher salt to taste
1 tsp butter

Instructions

Shave outer layer of broccoli
cut stems in half and shave them
bake bacon with brown sugar rubbed on each slice at 250 for one hour. Let cool and cut up
Toss lemon juice, zest and olive oil together to dress salad
Saute hazelnuts in a tsp of butter to toast
Build salad with fresh broccoli florets, candied bacon, feta and hazelnuts

http://whatsonparkersplate.flywheelsites.com/2014/12/shaved-broccoli-salad-with-candied-bacon/

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Hoisin Glazed Short Ribs with Broccoli

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Spicy, Smoky, Sweet Chili Wings

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I’m a huge fan of wingsmand already have several versions posted on this site, including Mardi Gras Wings and my White Girl Can Cook Wings, (gotta read the story on that one, LOL!) But I am always game for a new version, so this one is another keeper. We’re moving into a new pad this week, and I’m trying to get rid of half used bottles of stuff in my fridge, and this was one of the delicious creations that resulted. You can alternatively bake the wings– just dredge in flour and bake for 30 minutes at 450, then flip and bake for another 20-25 until crispy.

Spicy, Smoky, Sweet Chili Wings

Ingredients

1 family pack of chicken wings (large attached wings, not the drummettes)
flour to dredge
canola, peanut or vegetable oil for frying
1/2 onion diced
3 garlic cloves diced
1 Tb butter
1 jalapeno chopped
1 cup bottled BBQ sauce
1/2 cup Heinz chili sauce
1/4 cup Sriracha sauce
1/4 cup honey
5 Tb adobo sauce but not the actual peppers (from the can of chipotles in adobo sauce in the Mexican section of the grocery store)
5 drops of liquid smoke

Instructions

Dredge wings in flour.
Heat up 2 inches of oil in large, wide rimmed frying pan on medium high. When oil sizzles, wings are ready to fry.
Fry wings until crispy and cooked through, about 15 minutes total. I usually flip them at the 8 minute mark. **If you are frying drummettes, cooking time will be closer to 8-10 minutes.
Meanwhile make the sauce.
Saute onion, garlic and jalapeno in butter in a medium sauce pan until soft, about 3 minutes. Add the rest of ingredients and stir to combine. Simmer on low until ready to dip.
When you take wings out of the oil, shake off excess oil and put on paper towels. Then dip into sauce and serve!

http://whatsonparkersplate.flywheelsites.com/2014/12/spicy-smoky-sweet-chili-wings/

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