#Brunch Week: #Mimosa

Here is another #classic #wine #cocktail for brunch! The #orange #juice in this one pairs well with the Eggs Florentine recipe we posted yesterday!


  • 2 oz orange juice
  • Chilled champagne
  • Orange slice for garnish (optional)


  1. Add the orange juice to a champagne flute.
  2. Fill the flute the rest of the way with champagne.
  3. Optionally garnish with the orange slice.

Get a great discount on the orange juice and champagne using nowcado.com today!

#Brunch Week: #Eggs #Florentine

#Hollandaise sauce goes great with #fresh #spinach used in this recipe we found at williams-sonoma.com. Use nowcado.com today to find the ingredients near you!

This is an interesting variation on the classic Eggs Benedict.


  • 4 egg yolks
  • 2 tbsp lemon and lime juice
  • 1 tbsp water
  • 1 1/8 tsp salt
  • 2 tsp white vinegar
  • 2 pinches white pepper
  • pinch cayenne pepper
  • 19 tbsp unsalted butter
  • 4 english muffins, split and toasted
  • 4 c loosely packed baby spinach leaves
  • 8 eggs


  1. Make the hollandaise sauce by creating a double boiler with barely simmering water. In the top bowl, combine the egg yolks, lemon and lime juice and water and whisk constantly until the mixture thickens, then whisk 1 minute more. Remove the top bowl from the heat and add 1/8 tsp salt, white pepper, and cayenne pepper. Melt 16 tbsp butter and slowly pour in the mixture as you blend until fully combined, about 2 minutes. Cover and keep warm over low heat.
  2. Soften remaining butter and spread the cut side of each muffin with 1 tsp of the now softened butter, leaving 1 tsp remaining.
  3. Melt the remaining butter in a skillet over medium-high heat. Add the spinach and cook until slightly wilted, about 2 minutes. Keep warm.
  4. Begin poaching eggs by heating a pot of water with 1 tsp salt and 2 tsp white vinegar over medium heat. Create a whirlpool by stirring the water, and crack the egg into the center. Turn off the heat, cover the pan, and let the egg sit for 5 minutes. Top a muffin half with spinach, then carefully remove the egg and put on top of the spinach. Smother with some sauce and serve, repeating the process for all the eggs.


OLW: #Array to #Hash Chain

This is a #ruby #one-liner that lets you convert an array into a chain of hashes. For example, a set of progressively more specific terms like [“Author”,”Book”,”Chapter”,”Paragraph”,”Sentence”,”Word”] will convert to a representative hash {“Author”=>{“Book”=>{“Chapter”=>{“Paragraph”=>{“Sentence”=>”Word”}}}}}. This is useful if you want to store nested data as a flat array or array string but then later parse it out as a nested hash to more easily work with.

The code is quite simple to apply to array arr:


“Sooner or later, I’ll be punctual.” – Ashleigh Brilliant

#Brunch Week: #Bubbletini

#Tapioca, #pineapple and #mango #rum make this #vodka #martini recipe like #bubbletea! Use nowcado.com to find the cheapest prices for the ingredients.


  • 2 oz vodka
  • 3/4 oz pineapple juice
  • 1/2 oz mango flavored rum
  • 4-5 tapioca balls
  • Ice cubes


  1. Fill martini shaker halfway with ice cubes, and add all ingredients except tapioca. Shake well.
  2. Put tapioca in a martini glass, and strain the mixture in the shaker into the glass.

#Brunch Week: #Scones

These #cranberry scones are a great #classic brunch option. We found the recipe over on smittenkitchen.com – check it out below.


  • 10 oz all-purpose flour
  • 1 tbsp baking powder
  • 3 tbsp plain sugar
  • 1/2 tsp salt
  • 5 tbsp unsalted butter, chilled
  • 1/2 c dried cranberries, chopped
  • 1 c heavy cream
  • Jam and/or turbinado sugar (Optional)


  1. Heat oven to 425 F.
  2. Put flour, baking powder, plain sugar, and salt in food processor. Pulse until combined (about six times).
  3. Cut butter into about 5 squares and distribute over mix in food processor. Pulse until combined (about 12 1-second pulses).
  4. Add cranberries and pulse one more time. Transfer dough to large bowl.
  5. Stir in heavy cream with fork or spatula until dough forms, about 30 seconds.
  6. Transfer dough to countertop and knead about 5-10 seconds until you have a rough, sticky ball.
  7. Form scones by pressing dough into an 8 inch cake pan, then turning onto lightly floured surface. Cut the dough into 8 wedges with a bench scraper.
  8. Place wedges on ungreased baking sheet and bake on middle rack until scone tops are light brown, about 12-15 minutes. Cool on wire rack for 10 minutes.
  9. Optionally top with turbinado sugar and/or jam.

Don’t forget that you can use nowcado.com to save money on the ingredients!

#Brunch Week: #Bellini

Who doesn’t love #wine #cocktails with their brunch? This one goes great with the Mascarpone French Toast with Caramel Banana Sauce recipe we posted yesterday!


  • 1-2 ice cubes
  • 1 pitted white peach
  • 1/4 oz lemon juice
  • 4 oz chilled Prosecco (not the drier Champagne)


  1. Put all but Prosecco in blender and blend until smooth.
  2. Add 2 oz of the puree to a champagne flute.
  3. Add prosecco very slowly while stirring. Serve.

Remember to check out nowcado.com to get the best deal on the wine and orange juice near you!

#Brunch Week: #Mascarpone #FrenchToast w/ #Caramel #Banana Sauce

We found a great #cheese stuffed French toast recipe at bhg.com to kick off our brunch week! This series will cover several drinks and meals that you can make at home for brunch. Remember to check out nowcado.com to get a great deal on the ingredients.


  • 12 slices Texas toast
  • 8 oz softened cream cheese
  • 4 oz mascarpone
  • 1/2 c chopped pecans or macademia nuts
  • 11 tbsp packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 6 eggs
  • 3 c milk
  • 1/2 c whipping cream
  • 1/2 c butter
  • 2 tbsp plain sugar
  • 1.5 tsp water
  • 1 tsp vanilla
  • 1 banana


  1. In a medium saucepan stir together whipping cream, butter, 3/4 c (e.g. 9 tbsp) brown sugar, 2 tbsp plain sugar, and water. Bring to a boil over medium-high heat, whisking occasionally, and reduce to medium. Boil for 3 minutes, then remove from heat.
  2. Stir in vanilla and 1/2 tsp salt. Pour into small bowl, then cool to room temperature.
  3. Thinly slice banana and stir in to mixture. Put the caramel-banana sauce to the side for now.
  4. Arrange half of the bread slices in a single layer in a 3-quart baking dish.
  5. Combine cream cheese, mascarpone cheese, pecans/macademia nuts, 2 tbsp brown sugar, cinnamon, and 1/4 tsp salt in a small bowl.
  6. Spread cheese mixture over the bread in the baking dish, then top with the remaining bread slices to make six stacks.
  7. In a medium bowl, whisk eggs, milk, and 1/4 tsp salt. Pour egg mixture over bread stacks, covering all the tops. Cover with plastic wrap and chill between 2-24 hours in refrigerator.
  8. Preheat oven to 375 F. Line a 15x10x1 baking pan with parchment paper and arrange bread stacks in the pan.
  9. Bake 1 hour or until golden, turning stacks every 15 minutes. Serve warm with the caramel-banana sauce.