Archive for the ‘recipes’ Category
An adult Halloween party just isn’t complete without a signature cocktail. In the spirit of halloween, we created a libation fueled with mulled blackberries and blueberries for a delicious halloween cocktail! Find the recipe at the end of this post.
To evoke a halloween holiday vibe, craft a batch of this wicked cocktail, I named ‘Violet Haze’. Pour the chilled cocktail in a traditional, yet sophisticated black glassware. Add to the ambiance and set your pre-made cocktails on an old silver tray and attach your hand designed label so when your guests arrive, they can self-serve.
Speaking of ambiance, did you catch my Halloween tablescape inspiration from last week’s post?
Enchanting Hallows’ Eve magic is ready for any moonlit masquerade or bewitching bash.
Cheers and have a Happy Halloween!
-Photos + Recipe by Rose Angel Lopez
- 4 fresh Blackberries, plus more for garnishing
- 6 fresh Blueberries
- 2 oz. Chambord
- 1 oz. Blueberry Stoli Vodka
- ½ oz. Grand Marnier
- Ginger Ale
- Ice Cubes
- Fill a drink shaker with muddled blackberries and blueberries. Then fill with ice cubes; add next 4 ingredients. Cover and shake vigorously. Strain into a chilled glass. Top off with a splash of Ginger Ale, gently stir. Garnish with blackberries, if desired.
- Serve immediately.
Cookbooks are not my only source for finding delicious recipes. In fact, I am always intrigued at trying out recipes I find on Pinterest! If you have a recipe that looks good, I’m down for giving it a try!
While visiting Trader Joe’s a couple of weeks ago, I came across their sweetened dried orange slices and automatically thought how good these would taste (and look) on top of a orange flavored cake. Since we are in cranberry season, I searched for recipes that included these two ingredients. I found this Cranberry Orange Cream Cheese Poundcake recipe via Key Ingredient.
Rather than the poundcake version, I used my muffin pans to bake these. I can’t tell you how moist and flavorful they were!! Not only did our kitchen smell like citrus goodness, one bite of these muffins and our taste buds exploded with the burst of orange and cranberry flavor combination! I placed one of the sweetened dried orange slices on top of each muffin that not only served as a decorative touch but an added flavor to enhance the orange taste.
Whether you’re looking for a dessert recipe to serve this holiday season or simply delicious muffins to enjoy, I highly recommend you try this recipe. I did alter the recipe by adding 1 tbsp of freshly squeezed orange juice to the wet batter and instead of fresh cranberries, I used Craisins. Additionally, for the glaze, I used this recipe that called for the following ingredients:
- 1 1/2 cup Confectioners Sugar
- 1 tbsp freshly squeezed orange juice
- 1 tbsp orange zest
- 1 tbsp milk
- 1/4 tsp. pure vanilla extract
-Photos by Rose Angel Lopez
Whether you’re enjoying your evenings by the fire pit or building the first fire of the fall season, savor the cozy moment with this S’mores Cordial cocktail recipe!
This weekend was the first time we uncovered our new fire pit. Now mind you, we had our fire pit for a year now but never had the chance to use it. Starting this weekend, we are expected to feel much cooler temps and a nice way to cozy up by the fire is with a warm S’mores cordial! If you love S’mores, I’ll bet you may just enjoy this cordial that has all the ingredients that makes for a tasty drink.
I adapted this recipe from Mrs Lilien’s Dessert Cocktail Swatchbook. The recipe calls for bourbon but I substituted it with Rum Chata instead and for a bit of sweetness, I added sweetened condensed milk. We loved the warm and creamy flavor of this cocktail! Give it a try and let me know what you think!
- 2 Cups of Whole Milk
- 2 TBSP of Sweetened Condensed Milk
- Hershey's Bar, break out 3 individual squares
- 4 ounces of Rum Chata
- 2 medium-sized Marshmallows (use jumbo size if you will be using a large cup or mug)
- 3 Graham Crackers, crushed
- In a small saucepan over medium heat, bring the whole milk, sweetened condensed milk, and the chocolate pieces to a simmer and stir until the chocolate is melted.
- Carefully dip the rims of your cup/mug into the hot chocolate mixture and then onto the Graham Cracker Crumbs.
- Torch the tops of the marshmallows. If you don't own a torch - turn your oven to broil. Place a piece of Parchment Paper on a baking sheet then place your marshmallows on top and place baking sheet on the top rack. Depending on your oven, it should only take 1-2 minutes to brown.
- Pour 1 cup of hot chocolate into each cup and add 2 ounces of Rum Chata in each cup and stir.
- Top each cup with a marshmallow and serve warm.
-Pictures by Rose Angel Lopez
This is the ultimate time in which we find ourselves baking homemade desserts as we get ready for the entertaining season. This is also a wonderful time to enjoy the crisp autumn air and early nightfall out by fire pit in the backyard. With that in mind, I think I might have just took s’mores to a whole other level, when I came up with this recipe…no counting calories here, you guys! No need to roast your marshmallows at your outdoor firepit because these s’more brownies are oven-baked and still have that ooey gooey goodness we all enjoy!
I simply love chocolate so I decided to add Nestle Trip Chip Morsels to the brownie mix. Once the brownie was baked, I topped it with a spoonful of sweet caramel dulce de leche spread and garnished with crumbled Honey Maid Vanilla Graham Crackers. This fall dessert is so rich and decadent, you’ll want to compliment it with a hot cup of coffee or an ice cold glass of milk!
- 1 box, Brownie Mix
- ¼ cup, Toll House Nestle Triple Chocolate Morsels
- ¼ cup, Mini Marshmallows (reserve ⅛ for topping)
- Dulce de Leche spread, drizzle as topping
- Honey Maid Vanilla Graham Crackers, crumbled
- Follow the brownie box instructions to prepare. Add ⅛ cup of chocolate morsels and gently fold into your brownie batter mix.
- Pour the brownie mix into your prepared baking pan and top with the remaining ⅛ cup of chocolate morsels. Cover your brownie batter with marshmallows (add as much or little as you desire).
- Bake brownie according to the box instructions.
- Insert three whole graham crackers in a sandwich bag and seal. Take a rolling pin and roll it over the sealed bag until the graham crackers have crumbled.
- Once baked, remove brownie pan from oven and let cool (at least 15-20 minutes).
- Pre-cut your brownie into equal amount of squares. Individually add a teaspoon of dulce de leche spread and garnish with graham crackers.
- Serve and Enjoy!
-Photos + Recipe by Rose Angel Lopez
A couple of weekends ago, we had hosted a small gathering at our house where I had prepared a variety of appetizers, a charcuterie board and some party snacks. One of the snack food items were these Red Hot Blue Corn Tortilla Chips that I had paired with a sampling of dips. Since we still had leftover tortilla chips, I decided to make this nacho platter while enjoying movie night at home.
A healthy-ish alternative to the typical loaded nacho platter, these nachos include tomatoes, scallions, jalapeno pepper, reduced-fat Monterey Jack cheese, fresh cilantro, and lime. If you crave nachos with flavor and heat but don’t want to pack the pounds, you will like this recipe! With the start of football season, up your nacho game…whether you prepare a one-sheet nacho for all to grab and enjoy or build-your-own nacho by creating a nacho bar for your guests, it’s a perfect addition to your party food menu!
- 36 baked blue corn tortilla chips
- 2 plum tomatoes, chopped
- 2 scallions, thinly sliced
- 1 jalapeno pepper, seeded and minced
- 1 cup shredded reduced-fat Monterey Jack Cheese
- ¼ cup cup chopped fresh cilantro
- ½ lime
- Preheat oven to 400 degrees. Spray 9x13-inch baking dish or 11-inch deep-dish pizza pan with nonstick spray.
- Arrange 24 tortilla chips in single layer in prepared pizza pan. Top evenly with tomatoes, scallions, and jalapeno.
- Crush remaining 12 tortilla chips and sprinkle on top; sprinkle evenly with Monterey Jack. Bake until heated through and cheese is melted. Sprinkle with cilantro and squeeze lime juice over.
-Photos by Rose Angel Lopez / Recipe: Weightwatchers Family Meals cookbook