Three B’s- Beaches, Barbeques & Botkier!

Planet Botkier May 31, 2013

It’s getting steamy in the city and it finally seems like summer has arrived! That means it’s time for the three B’s – beaches, barbeques and BOTKIER!
You’ve got your towel and your new Wanderlust tote, but what do you bring to your BFF’s BBQ?
Well how does Margarita popsicles sound? Check out the recipe below; along with recipes of some of our favorite sweet and savory summertime treats!



1/2 lb. Spanish chorizo, casing removed and coarsely chopped
1 3/4 lb. Ground beef
1/2 lb Bacon
1/4 cup Worcestershire sauce
1 tbsp Smoked sweet paprika
Kosher salt & freshly ground black pepper
Extra-virgin olive oil, for drizzling
1/2 lb Manchego cheese, shredded
2 Avocados
1 Lemon, juiced
1 Large clove garlic, grated
1/3 cup light cream
12 Slider rolls
Bibb lettuce leaves, for topping
2 Plum tomatoes, sliced, for topping
1 Small red onion, sliced for topping


1. Heat a cast iron skillet or griddle over medium-high heat. Cook bacon until crispy and set aside. Place the chopped chorizo and ground beef in a bowl and season with Worcestershire, smoked paprika, salt and pepper. Add a drizzle of extra-virgin olive oil to the meat mixture and combine. 2. Form 12 patties that are thinner at the center than the edges. Cook the sliders 3 minutes per side. Pile shredded cheese onto the burgers for the last minute of cook time to melt. 3. Place the avocados in a food processor. Add the lemon juice, garlic and cream, and process until very smooth. Serve the sliders on rolls topped with lettuce, tomato, onion, bacon and avocado cream sauce.

Recipe and image credit via The MeatHouse Blog.



11 Red skinned potatoes, scrubbed
1/2 lb. Bacon, cooked and crumbled
3 Green onions, trimmed and sliced (White and dark green parts)
1 to 1- 1/2 cups Homemade buttermilk ranch dressing
3/4 cup Cheddar cheese, freshly grated


1. Place potatoes in a large pot of salted water and bring to a boil. 2. Once cooked; drain and cut into bite size chunks. 3. Let cool slightly before adding the bacon, green onions and the buttermilk ranch. 4. Toss; then add in the cheddar cheese. 5. Toss again and serve warm or chilled.

Recipe & Images credit via Simply Scratch.



1 cup honeydew juice (approx. whole melon weighing 1 lb.)
1/3 cup cucumber juice (approx. half a cucumber weighing 5 oz.)
1/2 cup Tequila
1 tbsp Triple Sec
1 tbsp Fresh lime juice
1 tbsp Mint simple syrup
3 Large mint sprigs


1. Place the honeydew and cucumber in a food processor or a blender and process until everything is pureed. Add tequila, triple sec, lime juice and mint syrup and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold. 2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicles molds for a 2-3 seconds.

Mint Syrup

1/2 cup water, 1/2 cup sugar, 1 cup mint leaves, loosely packed

1. Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves. (Some tiny pieces may remain depending on the fineness of sieves).

Recipe & Image credit via Endless Simmer.



Planet Botkier May 23, 2013

We love the feeling of exploring and traveling in even some of the most simple places.
Within these moments of discovery, you pick up a lot of treasures along the way and
continue to collect until your bag overflows.
Our new #WANDERLUST is the perfect tote that can fit all of your
traveling essentials for the jetsetter on-the-go!
Check out where our #WANDERLUST has been traveling.


In those final packing moments where you want to just toss anything from magazines to flip flops,
tech gadgets and hair products, the WANDERLUST EW Shopper has got your back.
The interior is spacious enough to fit everything and the vegan leather is light enough to carry it all so
don’t stress, just throw it all in the Wanderlust bag and concentrate on your travels.
Check out some of Monica’s favorite traveling essentials.

1. Botkier Wanderlust EW Shopper in Gold

2. IRO Veste Ashville Leather Jacket

3. Loeffler Randall Lolly Mignon Flat Sandal

4. Oliver Peoples Kosslyn Sunglasses

5. Botkier Valentina Hipster in Silver

6. Mara Hoffman Cutout One Piece


When relaxing in the tropics, there’s no need to be bothered with packing several bags.
Wanderlust it right with the EW ShopperTote, stylish enough to hit the beach and the streets.


A great companion with our Wanderlust while on your travels is our #VALENTINA hipster!
The perfect crossbody that can hold just what you need on a night out in town.
The hipster has a smartphone back pocket for easy access, big enough interior to fit your wallet, make-up, keys and more and the adjustable straps makes it easy
to wear as a crossbody so your hands-free to get partying but also can be double-chained to be worn as a shoulder as well!


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Happy Mother’s Day!

Planet Botkier May 03, 2013

It’s that wonderful time of year again! Spring has sprung and it’s time to show appreciation for your mama. Of course we try to make our Moms feel special as often as possible but giving Mom the royal treatment on Mother’s Day is about celebration!
Mom is special and is without a doubt one of the most important people in your life so treat her by making her day a relaxing one. We all know that relaxing is not part of a mother’s job description so this will count for a lot!
We have also picked out some great Mother’s Day breakfast in bed recipes & the perfect handbags your mother will love. Don’t forget to write a card, Mom’s always love those too! xoMB

Photo credit via A Little Muse


Tiramisu Pancakes



2 cups all-purpose flour
2 tablespoons sugar
2 tablespoons cocoa powder, slightly rounded, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
1 1/2 cups milk
1 1/2 cups sour cream
3 large eggs
4 tablespoons butter, melted
2 teaspoons vanilla
2 tablespoons instant coffee

Glaze (optional)

1/4 cup maple syrup
3 tablespoons softened butter
2 tablespoons coffee liqueur


4 oz. mascarpone cheese
1 cup whipping cream
2 tablespoons coffee liqueur
2 tablespoons maple syrup


1. For the cream, beat all ingredients together and whip until you have soft peaks. Set aside in the refrigerator. 2. For the glaze, combine the ingredients well. Set aside. 3. In a medium bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Make sure the cocoa powder is well sifted, so that it will dissolve evenly. 4. In a separate bowl, combine the milk and sour cream until smooth. Add the instant coffee powder and mix well until dissolved. Whisk in the eggs, melted butter and vanilla. 5. Add the wet mixture to the dry ingredients, mixing gently until you have a slightly lumpy batter but without any large clumps of flour. If batter is a little runny, add a tablespoon or two of flour. 6. Let the batter sit while you preheat your griddle. When griddle is hot, drop batter in portions desired (1/4 cup for regular-sized pancakes) onto the greased griddle. When bubbles come up and edges look cooked, gently flip to cook the other side. Once pancakes are cooked, transfer to a plate. Spread a small amount of maple glaze over the top of the pancake so it soaks in while still hot. Continue with the remaining batter until done.

Images & recipe credits via IvoryHut.

Sweet Potato Tater Tots


3-4 medium size yams or sweet potatoes (enough to get 3 cups of shreds)
1/4 cup all purpose flour
1/4 cup parmesan cheese
1 teaspoon salt
Enough oil to fry


1. Bring a large pot of water to a boil. Add the yams or sweet potatoes with their peels still on and boil for 20 minutes. Transfer out of water and let cool. 2. Peel potatoes. 3. Using either a box grater or shredding attachment on food processor, shred enough yams or sweet potatoes to get 3 cups of shreds. 4. Place 4 sheets of paper towels on your countertop. Dump your shreds on top of the paper towel, and fold the towel up over the top of your shreds. 5. Push on the shreds until you have squeezed as much moisture out of the shreds as possible. 6. Combine shreds with flour, cheese and salt. Mix well to combine. 7. Using a 1 tablespoon measuring spoon, portion out tater tots, and form into small tater logs. 8. Fry in 350 degrees F oil for 3-5 minutes, until brown.

Images & recipe credits via Cook with Tom.

Crispy Pita Breakfast


6 6-inch pita breads
Extra virgin olive oil
6 large eggs
3/4 cups (6 oz.) mascarpone cheese
Grated zest of 1/2 large lemon
Kosher salt & freshly ground pepper
3 tablespoons fresh lemon juice
3 packed cups (3 oz.) arugula or baby spinach
8 oz. thinly sliced prosciutto


1. Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush each side of the pita breads with 1/2 teaspoon olive oil and grill 2-3 minutes on each side, until crisp. Remove from the grill and cool slightly. 2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set, 2-3 minutes. 3. Combine the mascarpone cheese, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. 4. In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Add the arugula and toss until coated. 5. Spread each pita with 2 tablespoons of the mascarpone mixture. Divide the prosciutto on top. Divide the arugula and mound on top of the prosciutto. Carefully place a fried egg on top of each pita. Season the eggs with a pinch of salt and pepper and serve.

Images & recipe credits via Giada De Laurentiis from The Food Network.