Raspberry Chocolate Cocktail

This cocktail is delicious. I made it on Friday night when I had a friend over. I was looking for something fun and fancy (but easy!). The only downside is that the ingredients are a little on the more expensive side (to buy all of the items it was ~$100). But, if you already have them on hand it is definitely tasty!

Ingredients
1/5 ounces vanilla vodka
1 ounce chambord black raspberry
1 ounce original Godiva chocolate
1 ounce heavy cream
ice


Directions
1. Combine all parts in shaker with ice and shake to mix. (I use a mason jar)

2. Pour over fresh ice in old fashioned glass OR pour in martini glass without the rocks

Kristin

Hot Toddy Recipe

This week I have had a sore throat so I have been making hot toddies (because they help and are delicious)! I think this is the best recipe by far:

Ingredients
1 shot of Jameson Whiskey
3 tablespoons of honey
3 tablespoons of lemon juice
1/2 cup water (boiling)
1 cinnamon stick

Directions
1. Heat water in microwave for 1 minute
2. mix whiskey, honey and lemon juice together in glass
3. Add water and stir
4. Garnish with cinnamon stick

Enjoy!
Kristin

Easy Chocolate Chip Bundt Cake

Hi Everyone,

This week I made one my favorite desserts! I have been making this for years because it is incredibly easy and affordable to make. In high school my mom had this cookbook from the Cake Doctor that had this Chocolate Chip Cake and I make it pretty much every time that I needed a dessert for a function. I have included the recipe below and let me know what you think!

Ingredients:

• Butter and flour for coating and dusting the Bundt cake pan
• 1 bar German Chocolate
• 1 box plain yellow cake mix
• 1 box vanilla instant pudding mix
• 1 cup whole milk
• 1 cup vegetable oil
• 4 large eggs
• 1 pkg. semisweet chocolate chips. (I buy the mini size)

Directions:

•  Preheat oven to 325 F. Butter and flour your baking dishes (I prefer a standard bundt cake dish, my mini bundt cake pans or loaf pans) and shake out the excess flour.
• Chop the chocolate bar into large chunks and place in a food processor or use a hand grater until the bar is finely grated. It is essential that it is finely shaved so that the bar is evenly distributed throughout the cake.
• Place the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl and blend with an electric mixer on low for 1 minute.
• Stop the machine and scrap down the sides and blend for another 10-15 seconds.
• Stop the machine and fold in the grated chocolate with spatula

• Place the mixer speed on medium and beat for 2 additional minutes.
• Turn off the machine and fold in the chocolate chips.
• Once distributed, pour the batter into the prepared pans. I prefer my mini Bundt cake pans!

• Bake at 325 degrees for 25 minutes for cupcake sized portions and 50 minutes for large Bundt cake pans. The cake should be golden and spring back slightly when pressed with a finger.
• Invert the cake and allow to cool completely (about 30 minutes) before serving!

Enjoy!

Kristin

Salted Caramel Chocolate Pecan Pie

Hi Everyone,

Happy Thanksgiving! About two years ago I got my monthly subscription of Southern Living (I have been a loyal reader since I was in high school!) and found the best chocolate pecan pie recipe. It is always a hit at parties and for the holidays. Since it is such a staple in my dessert rotation this time of year it made since that we would bring it as our contribution to Thanksgiving dinner. I have included the recipe below! Let me know what you think when you try it!

Ingredients:

Chocolate Filling:

1 1/2 cups sugar

3/4 cup of melted butter

1/3 cup all-purpose flour

1/3 cup 100% cacao unsweetened cocoa

1 T light corn syrup

1 tsp vanilla extract

3 large eggs

1 cup toasted chopped pecans

1 pre-made graham cracker pie crust

Salted Caramel Topping:

3/4 cup sugar

1 tablespoon fresh lemon juice

1/3 cup heavy cream

4 tablespoons butter

1/4 teaspoon table salt

2 cups toasted pecan halves

1/2 teaspoon sea salt

Directions:

• Preheat oven to 350 degrees.
• Stir together 1 1/2 cups sugar, 3/4 cup of melted butter, 1/3 cup all-purpose flour, 1/3 cup 100% cacao unsweetened cocoa, 1 T light corn syrup and 1 tsp vanilla extract in a large bowl.

• Add eggs and stir until well blended.
• Fold in chopped pecans.

• Pour mixture into pie shell.

• Bake at 350 degrees for 35 minutes.
• Remove from oven to a wire rack.

• While pie cooks, bring 3/4 cup sugar, 1 T lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat.

• Do not stir and swirl ingredients occasionally until the sugar begins to change color (I did this for 8 minutes until the sugar turned to dark amber).
• As a side note: make sure to not walk away since the sugar can burn quickly once it changes color.
• Remove from heat and add cream and 4 T butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.

• Arrange pecan halves on pie (I did this while the sugar caramelized).

• Top with warm caramel. (I only used about half of the caramel and saved the rest for some homemade icecream!)
• Cool 15 minutes and sprinkle with sea salt.

Enjoy!

Kristin

Seared Steaks & Sage Brown Butter Recipe

Hi Everyone!

Last night for dinner I found this recipe online for us to try. It turned out to be pretty tasty and we will most likely make it again! We were trying to mix it up before Thanksgiving tomorrow where we are going to be enjoying all of the traditional recipes. I had to make a few modifications to the recipe because Blue Apron likes to give you ingredients that are very obscure so the adjustments were determined based on what we could find at the grocery store. I really like my version and think it turned out really well.

Ingredients:

2 Steaks

1 green Apple

1 Head Cauliflower

1 Lemon

1 Red Onion

3 small red Beets

1 tsp dried Parsley

1 Bunch Sage

4 Tablespoons Butter

¼ Cup Pecan halves

Directions:

• Cut the cauliflower off of the stalk and then cut the head into small florets.
• Peel and medium dice the beets (wash your hands after so they don’t stain).
• Peel and small dice the onion.
• Pick the sage leaves off the stems and discard the stems and chop the leaves.
• Quarter the lemon.
• Core and medium dice the apple and toss with the juice of 1 lemon wedge to prevent browning in a small bowl.
• In a large pan, heat 1 tablespoon of butter on medium-high until hot.
• Add the cauliflower and beets and season with pepper then cook for 10 minutes.

• Add the apple and onion to the pan of vegetables and season with pepper and cook for 5 minutes.

• Add the pecans and cook for 1 minute to combine.

• Transfer to a large bowl and keep warm.
• Season the steaks with salt and pepper on both sides.

• In the pan, heat 1 tablespoon of butter on medium-high until hot and add the seasoned steaks.
•  Cook steaks for 5 minutes per side for medium.

• Transfer to a plate, leaving any browned bits (or fond) in the pan.
• Addd the butter to the pan of reserved fond and heat on medium until melted for 15 to 30 seconds, or until the butter foams.
• Once the foam subsides, continue cooking for 2 minutes and add the sage.
• Cook for 1 minute and turn off the heat.
• Stir in the juice of the remaining lemon wedges and season with pepper.
• Divide the finished hash between two places and add the steak. Top with the sage butter and parsley.

Enjoy!

Kristin

Peach Sangria Recipe!

Since it is Thursday I thought it was the perfect time to share the absolute best Peach Sangria Recipe in anticipation of the weekend! I made this last week (after my friend, Theresa, made a similar recipe earlier this summer) and it is delicious!

Because it is so hot and humid in Charleston right now this really is the perfect drink option! The best part is that I already had nearly all of the ingredients in the house!!

Ingredients:
3 peaches (sliced)
1 container of fresh raspberries
1 container of fresh blueberries
1 container of fresh strawberries
1 bottle of rose wine
2 T peach schnapps
2 T lemonade concentrate (frozen)
1 T sugar
Ginger ale
Ice cubes

Directions
(this one is really easy)
1. Slice peaches and strawberries and put into beverage pitcher
2. Add raspberries and blue berries
3. Add bottle of rose wine, peach schnapps, lemonade concentrate and sugar and stir
4. Refrigerate for 4 hours
5. Pour into glass (half full) you may need to scoop out the fruit to get enough!

6. fill remainder of glass with a few ice cubes and ginger ale 

7. relax and enjoy!

Let me know what you think and if you have any recipe variations :-)

Kristin

Summer Ratatouille & Parmesan Polenta Recipe

Last night my little brother came over for dinner and I wanted to make something different for him since I normally default to grilling since he is 21 and not picky! But, this time I tried a recipe I found online (it's by BlueApron but I didn't get it as part of the meal delivery so I just picked up the ingredients at the store) and it turned out pretty well (I made a few variations based on what I had in the house). I made Summer Ratatouille & Parmesan Polenta and all three of us liked it!  I have included the recipe below and would love to hear if anyone else has similar recipes or variations as well.

Ingredients 
1 ½  C Yellow Cornmeal
1 Small Baguette
3 Cloves Garlic
1 Beefsteak Tomato
1 Red Bell Pepper
2 Zucchini
1 Red Onion
1 standard Eggplant
1 Bunch Oregano
2 Tablespoons Butter
⅓ Cup Grated Parmesan Cheese

Directions
1. Preheat the oven to 450°F. 
2. Wash and dry the fresh produce. 
3. Cut off and discard the stem ends of the eggplant and zucchinis; medium dice. 
4. Peel and mince the garlic. 
5. Cut out and discard the stem, ribs and seeds of the bell pepper and then medium dice. 
6. Peel and dice the onion. 
7. Dice the tomato. 
8. Slice the baguette. 
9. Pick the oregano leaves off the stems and discard the stems.
10. In a large pan, heat 2 teaspoons of olive oil and add the eggplant in a single, even layer; season with salt and pepper. Cook for 4 to 6 minutes, or until softened and browned. 
11. Transfer to a large bowl.
12. In the same pan, heat 2 teaspoons of olive oil and add the zucchinis; season with salt and pepper. Cook for 3 to 5 minutes, or until lightly browned. 
13. Transfer to the bowl of eggplant.
14. In the pan heat 2 teaspoons of olive oil and add the onion, bell pepper and half the garlic and season with salt and pepper. 
15. Cook, stirring occasionally, 3 to 5 minutes, or until softened and slightly browned.
16. Add the tomato to the pan of onion and bell pepper; season with salt and pepper and cook for  5 minutes, or until the mixture has thickened slightly.

17. Add the browned eggplant and zucchinis; season with salt and pepper. Cook for 10 minutes, or until the mixture has thickened.

18. While the ratatouille cooks, in a large pot, heat 4 cups of water and a big pinch of salt to boiling on high. 

19. Once boiling, gradually add the yellow cornmeal, whisking to break up any clumps. (i did this very slowly as it really likes to clump)

20. Reduce the heat to low. Simmer 8 to 10 minutes, or until thickened. 

21. Remove from heat. Add the butter and ⅔ of the Parmesan cheese. Whisk until thoroughly combined; season with salt and pepper to taste.

22. In a small bowl, combine the remaining garlic and 1 tablespoon of olive oil; season with salt and pepper to taste. 

23. Place the baguette slices on a sheet pan, cut sides up. 

24. Top with the garlic oil and remaining Parmesan cheese; season with salt and pepper. 

25. Toast in the oven 6 to 8 minutes and remove from oven

26. Divide the Parmesan polenta and finished ratatouille between 2 bowls and garnish with Oregano.

27. Serve with the garlic-cheese toasts on the side. 

I also made some sangria to go with the dinner and it was amazing! I will post that recipe soon :-).

Let me know if you enjoyed this too!

Kristin

Raspberry Limeade Granita from Southern Living Magazine!

Now that summer is in full swing in Charleston I decided to try out new cocktail recipes. Yesterday, I made a Raspberry Limeade Granita and so far this is my absolute favorite. The recipe came in my Southern Living magazine and it centers on fresh fruit!

It was so easy to prepare but does take about 5 hours to make (since you freeze the ingredients). I made a few variations to the printed recipe so I will include mine below!

Ingredients:

1 cup raspberries

1/2 cup strawberries

1/2 cup fresh-squeezed lime juice (about 4 limes)

1 1/2 cups simple syrup (recipe below)

1 shot of rum per glass served 

1/4 cup fresh blueberries

Process the raspberries, strawberries, lime juice and simple syrup in a food processor until smooth. Pour into bowl that is freezer safe. Freeze 4 to 5 hours and stir ~1 time per hour so mixture looks like this:

When ready to serve scoop out mixture for glass and pour over 1 shot of rum. Then, garnish with fresh blueberries!

This was delicious and a hit with my friends so I definitely recommend trying this one out. 

The simple syrup recipe is below!

Simple Syrup:

Ingredients: 

1 cup water

1 cup sugar

Boil both ingredients in a saucepan over high heat. Once ingredients begin to boil stir constantly until sugar is dissolved. Then, remove pan from heat and allow to cool completely before using.

Let me know what you think and if you do any variations to the recipe!

Kristin