Wednesday, December 7, 2016

Whiskey Wednesday: Raspberry Bourbon Smash

Happy Wednesday guys!!!
In 2015, I started a fun new blog series - 
Whiskey Wednesday!!!

If you missed them, here are past posts:
Irish Mule
 Mint Julep
Bourbon & Sparkling Lemonade
Irish Redhead
Old Fashion
Jameson Coke Floats
Bourbon Cherry Coke
Bourbon Spiked Apple Cider
Hot Toddy
Whiskey Sour
Sage Brown Derby

I've made two other whiskey "smash" drinks for the blog,
but this one was by far the easiest of them.
In fact, it's one of the easiest drinks I've made.
Don't let that fool you though - it's full of flavor!

The Goods:
Raspberry Jam or Preserve
Bourbon
Triple Sec
Orange Juice
Club Soda
Orange

In a shaker, combine 1/2 cup ice, 2 tablespoons raspberry jam, 2 tablespoons bourbon, 1 tablespoon triple sec, and 2 tablespoons orange juice and shake quickly for 20 to 30 seconds. 
Strain into a chilled glass with ice, top with club soda and garnish with orange slice and peel.



Monday, December 5, 2016

Baked Donut Monday: Mini Gingerbread Donuts

Happy Monday everyone!!!
I'm back again for another Baked Donut Monday post
and today I'm going to tell you about some mini donuts, specifically
GINGERBREAD MINI BAKED DONUTS!!!

When I saw this recipe I had to go out and buy a mini donut pan.
I had to make these donuts, so of course I needed the pan!
And what better time to share them than December,
when gingerbread things are EVERYWHERE!

These little suckers are so yummy,
and since they're mini,
it's really easy to pop one (or two)
in your mouth to be devoured.

Let me show you how you can make your own!

The Goods:
Flour
Baking Powder
Baking Soda
Ground Cinnamon
Ground Ginger
Allspice
Ground Cloves
Salt
Brown Sugar
Eggs
Applesauce
Milk
Butter
Maple Syrup
Powdered Sugar

In a large mixing bowl, combine your flour,
baking powder, baking soda, salt and spices.

Mix in the brown sugar, eggs, applesauce, milk and melted butter.

Transfer donut batter to a large zipper bag.

Cut off the end of the zipper bag 

and fill your greased donut pan until 1/2 to 3/4 full.

Bake at 350 degrees for about 5 minutes.
You can test that they're done with a toothpick.

Cool in the pan for a few minutes.

While they're cooling, make the glaze.

Melt butter and brown sugar in  a small saucepan over medium heat.

Bring to a boil for about two minutes.
Add maple syrup and milk, then return to boil.
Add powdered sugar and the milk to thin if needed.

Keep over low heat and dunk each donut into the glaze.

Return to wire rack to let glaze set. 



Mini Gingerbread Baked Donuts
With Maple Glaze
Adapted from Pinch of Yum
Makes 5 Dozen Mini Donuts

For the Donuts:
2 Cups Flour
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Baking Soda
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Ginger
1/4 Teaspoon Allspice
1/4 Teaspoon Ground Cloves
1/2 Teaspoon Salt
1/2 Cup Brown Sugar
2 Eggs
1/2 Cup Applesauce
2 Tablespoons Milk
4 Tablespoons Melted Butter

For the Glaze:
4 Tablespoons Butter
1/2 Cup Brown Sugar
4 Tablespoons Maple Syrup
4 Tablespoons Milk
1 Cup Powdered Sugar
  1. In a large mixing bowl, combine your flour, baking powder, baking soda, salt and spices.
  2. Mix in the brown sugar, eggs, applesauce, milk and melted butter.
  3. Transfer donut batter to a large zipper bag. 
  4. Cut off the end of the zipper bag and fill your greased donut pan until 1/2 to 3/4 full.
  5. Bake at 350 degrees for about 5 minutes. You can test that they're done with a toothpick.
  6. Cool in the pan for a few minutes. While they're cooling, make the glaze.
  7. Melt butter and brown sugar in  a small saucepan over medium heat. Bring to a boil for about two minutes.
  8. Add maple syrup and milk, then return to boil.
  9. Add powdered sugar and the milk to thin if needed.
  10. Keep over low heat and dunk each donut into the glaze and return to wire rack to let set.

Sunday, November 27, 2016

Butternut Squash Ravioli with Herb Browned Butter



I love butternut squash and I love ravioli.
So when I saw Butternut Squash Ravioli at Trader Joe's recently,
I just had to buy it to try it out.
And guys - it's really yummy!

Not only is it tasty, it's super easy to make too!
I just threw together a simple herb browned butter sauce,
but even just a little butter would be delicious too.
Let me show you how I made mine.


The Goods:
Butternut Squash Ravioli
Butter
Garlic
Thyme
Parsley
Parmesan Cheese

Melt half a stick of butter in a skillet.

Once melted, turn down the heat slightly,
then add your garlic and thyme.

While the butter is browning, throw in your pasta to cook.
Cook according to package directions.

Keep an eye on your butter, stirring it every so often.

When it starts to brown and you smell a nutty flavor, you know it's done.

Add your cooked, drained pasta to the skillet 
and toss to coat it in the browned butter sauce. 

Plate your pasta, add fresh minced parsley and Parmesan cheese.

Dig in and ENJOY!!!

Saturday, November 12, 2016

Reduced Guilt Key Lime Pie

Five years ago, I dedicated an entire month to pies on my blog.
I made so many pies that month it's amazing I didn't gain tons of weight.
Please remember that all posts are from 2011, but here are five of my favorites:
Lemon Meringue Pie
Mini Pumpkin Pies
Dutch Apple Pie
Chocolate Cherry Pie
Turkey Pot Pie

With all the pies I made, it's amazing I never made a Key Lime Pie.
I changed that recently though and made one,
but decided to try to make it just a tad healthier!

The Goods:
Graham Crackers
Brown Sugar
Salt
White Chocolate Chips
Butter
Reduced Fat Greek Yogurt
Key Limes
Eggs
Fat-Free Sweetened Condensed Milk
Whipped Cream

Crush your graham crackers in a gallon bag using a rolling pin.

In a medium bowl, combine 1 cup graham cracker crumbs,
1 tablespoon brown sugar, 1/8 teaspoon salt and 1 ounce chopped white chocolate.
Add 2 tablespoons melted butter and toss until evenly moistened.

Press crumb mixture into greased pie pan and bake at 350 degrees for 8 to 10 minutes.

Cool completely on a wire rack.

While crust is cooling, in another medium bowl combine 1/2 greek yogurt, 
1/2 cup fresh key lime juice, 1/2 teaspoon key lime zest, 
3 large egg yolks and (1) 14 ounce can sweetened condensed milk.

Pour mixture into crust and bake at 350 degrees for about 14 minutes.

Cool pie completely on wire rack. 
Chill at least 2 hours before cutting. 



And of course, serve with whipped cream!

Reduced Guilt Key Lime Pie
Adapted from Cooking Light

For the Crust:
1 Cup Graham Cracker Crumbs
1 Tablespoon Brown Sugar
1/8 Teaspoon Salt
1 Ounce White Chocolate Chips
2 Tablespoons Butter

For the Filling:
1/2 Cup Reduced Fat Greek Yogurt
1/2 Cyo Key Limes
3 Large Egg Yolks
1 (14 Ounce) Fat-Free Sweetened Condensed Milk

  1. Crush your graham crackers in a gallon bag using a rolling pin.
  2. In a medium bowl, combine 1 cup graham cracker crumbs, 1 tablespoon brown sugar, 1/8 teaspoon salt and 1 ounce chopped white chocolate. Add 2 tablespoons melted butter and toss until evenly moistened.
  3. Press crumb mixture into greased pie pan and bake at 350 degrees for 8 to 10 minutes. Cool completely on wire rack.
  4. While crust is cooling, in another medium bowl combine 1/2 greek yogurt, 1/2 cup fresh key lime juice, 1/2 teaspoon key lime zest, 3 large egg yolks and (1) 14 ounce can sweetened condensed milk.
  5. Pour mixture into crust and bake at 350 degrees for about 14 minutes. Cool pie completely on wire rack. Chill at least 2 hours before cutting. 

Wednesday, November 9, 2016

Whiskey Wednesday: Rye Maple Fizz

Happy Wednesday guys!!!
In 2015, I started a fun new blog series - 
Whiskey Wednesday!!!

If you missed them, here are past posts:
Irish Mule
 Mint Julep
Bourbon & Sparkling Lemonade
Irish Redhead
Old Fashion
Jameson Coke Floats
Bourbon Cherry Coke
Bourbon Spiked Apple Cider
Hot Toddy
Whiskey Sour
Sage Brown Derby

I discovered I wasn't a huge fan of drinks with egg whites,
but after being introduced to a Rye Maple Fizz,
I very well may have changed my mind,
and now like egg white drinks and the froth it creates!

The Goods:
Rye Whiskey
Maple Syrup
Club Soda
Bitter
Lemons
Egg White
Cinnamon

Create your lemon garnish and set aside.

Measure out 2 ounces rye whiskey per drink.

Followed by 3/4 ounce fresh lemon juice per drink.

And 1/2 ounce maple syrup per drink.

Followed by 1/2 ounce egg white per drink.

And lastly, 2 dashes bitters per drink. 


Shake for about 10 seconds.

Fill shaker with ice and shake vigorously for about 30 seconds.


Strain into frosted cocktail glasses.


Top with club soda.


Garnish with the lemon and sprinkle cinnamon on top.


And last but not least, cheers your friends and enjoy!!