As autumn arrives so does the new line of fall clothing from CAbi. I've been a CAbi girl for some time now and love the ease of shopping, (from your home) and their style of clothing. I called Helen, one of the CAbi Sales Consultants, to set a date and time for my show. I invited a few friends, baked up a couple of yummy brunch items and was set to go.
A few items from their fall line. That Tuscadero Coat is the color of cotton candy and was calling my name.
Check out these pants. Now you can make a statement in these Diamondback Super Skinny Jeans. So cool.
Check out this Infinite Vest. Not only is it warm, but it looks great also.
Decisions, decisions. Whats a girl to do with so many choices.
Vada had her eye on this Estate Jacket as soon as Helen showed it.
The adorable Jenn. How cute she looks in the Cece Shell.
CAbi shows are like going shopping with all your girlfriends.
Oh yeah, she's gonna get this Estate Jacket.
No Vada, you can't take it with you today. I will deliver it to you personally as soon as it arrives.
Hmmm, what else catches her eye. So many items to choose from.
What I like about being a part of CAbi is that everyone is trying on clothing and there is a group of women to let you know if it looks good. Hey, I can lie to myself. I need other women's opinion sometimes.
Becky is there for Jenn!!!
Becky, being a Volunteer Fan, had her eye on this Orange Sleeveless Crossover Tee.
I saw Vada put the Estate Jacket back on the rack. I know how she feels. You see it, you want it NOW!!! Luckly it doesn't take long to get your order.
While Helen explained all the clothing and showed how you can mix and match numerous items, the ladies enjoyed brunch. They began with Compari Cocktails and orange juice. I had boiled eggs, glazed cinnamon scones, chocolate fondue with strawberries and rice crispy treats, glazed cinnamon scones and bacon wrapped tater tot bombs.
Lemon Ginger Scones
2 cups flour
1/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
Finely grated zest of 1 lemon
3 Tablespoons cold unsalted butter, cut into 1/4" pieces
1 cup heavy whipping cream, plus a little for brushing
1 egg yolk, beaten slightly
1/2 teaspoon vanilla extract
Lemon Glaze Ingredients:
1 cup confectioners' sugar
1 Tablespoon fresh lemon juice
1 Tablespoon melted butter
2 Tablespoon heavy whipping cream
1 Tablespoon ground ginger, or to taste
Heat the oven to 400'. Line a baking sheet with parchment paper.
Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Add the lemon zest and mix the mixture with you hands. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
Make a well in the center of the dry ingredients. Pour in the cream, yolk and the vanilla extract and use a fork to blend the liquids within the well. Then use a wooden spoon to combine all the ingredients, just until the dough holds together.
Scrape the dough onto a flour dusted surface and then, using floured hands, knead it gently three or four times to form a ball. Flatten the ball into a disk about 3/4" thick, then cut it as you would a pie into 8 wedges. Transfer the pieces to the baking sheet, leaving at least 1/4" between them. Brush the tops lightly with cream.
Bake the scones in the center of the oven until golden brown, about 16-18 minutes. Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.
While the scones continue to cool, make the glaze. Combine all the ingredients in a mixing bowl, whisk until the mixture is smooth. If necessary, you can thin with more cream 1/2 teaspoon at a time. When the scones have cooled for another 10 minutes, drizzle each one generously with glaze. Makes 8 scones.
Glazed Cinnamon Scones
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 egg, separated
3 Tablespoons honey
1/3 cup buttermilk
1-2 Tablespoons turbinado (or sugar)
1/2 teaspoon cinnamon
1 cup powdered sugar
1-3 teaspoons milk (enough to make a glaze)
1/2 teaspoon vanilla
Preheat oven to 400'. Combine flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly.
Separate the egg white and yolk. Set the egg white aside.
In a separate bowl, mix egg yolk, honey and buttermilk. Add to the dry ingredients and store until just combined.
Form dough into a ball on a floured surface. Roll or pat out to half an inch in thickness and eight inches in diameter. Cut into eight equally-sized pieces.
Transfer to a parchment lined baking sheet. Whisk the egg white until froth forms and brush over the tops of scones. Mix turbinado and cinnamon together and sprinkle over egg-white topped scones.
Bake at 400' for 10-12 minutes.
Mix together powdered sugar, milk and vanilla until glaze forms. Drizzle over scones after they bake.
Bacon Wrapped Tater Tot Bombs
2 cups frozen tater tots, at room temperature
pepper jack cheese, cut into strips to fit tater totS
1/4 cup brown sugar
Preheat oven to 400'. Lightly oil a baking sheet or coat with nonstick spray. One at a time, wrap each tater tot with cheese, then with bacon piece. Dredge each tater tot in the brown sugar, pressing to coat. Secure with tooth pick if desired.
Place tater tots seam side down onto the prepared baking sheet. Place into oven and bake for 20-25 minutes, using metal tongs to turn at halftime. Drain some of liquid in pan at halftime to help crisp up.
I made this up using frozen tater tots the day before and put them in the freezer, then let them come to room temp. right before baking. YUM
Recipe adapted from: http://damndelicious.net/2014/07/26/bacon-wrapped-tater-tot-bombs/