Category Archives: Recipes

Recipes

Spiked Cider with a Cinnamon Sugar Rim

November 26, 2013

This time of year we all want nothing more than to be curled up next to a fire with a hot beverage. While we may not all be lucky enough to have a fireplace, you can still cozy up with a mug of this warm & spicy spiked cider. This recipe is very simple, with only a few ingredients, and can easily be made into a larger batch for guests. Happy Thanksgiving, gals!

spiked cider

Spiked Cider with a Cinnamon Sugar Rim

Makes 2 cocktails

  • 2 cups apple cider
  • 2 cinnamon sticks
  • 4 oz bourbon or whiskey
  • 1 Tbsp. cinnamon sugar
  1. Warm the cider on the stovetop with the cinnamon sticks until it’s very warm and reduced slightly. This should take about 15 minutes over low heat.
  2. Pour the cinnamon sugar on a plate. Just barely dip the rim of your glasses in the cider, then dip it in the sugar.
  3. Add the 2 oz bourbon or whiskey to each glass and top with the cider.
  4. Garnish each glass with a cinnamon stick and enjoy!

What’s your favorite cold-weather beverage?

XO, J

P.S. This cider will give you a case of “warm soup belly” (HIMYM fans?). You’ve been warned. :)

Recipes

Not Your Mother’s Guacamole & Sangria

August 22, 2013

Summer may be winding down, but that doesn’t mean that the good times are over. If you’re still planning a summer get-together or two, a vat of a delicious beverage and a heaping bowl of guacamole are a must! I made this batch of sangria and guacamole a few weekends ago for my girls and added a couple of unexpected twists! Keep reading for the recipes and to find out the secret ingredients….

Guac & Sangria

Not Your Mother’s Guacamole

  • 4 whole avocados
  • 1/2 red onion, finely chopped
  • 4 tbsp of fresh salsa (mild, medium, or hot)
  • 1 tbsp of Sriracha sauce
  • Pinch of salt
  • Pinch of pepper
  • Pinch of garlic powder
  • Pinch of red pepper flakes
  • 1 good squeeze of 1/2 a lime

Cut the avocados in half and use a spoon to scoop out avocado seamlessly. If you’re too afraid to use a knife to get the pit out (like me), use the spoon to scoop it out and then peel any remnants on the pit. Mash all the ingredients together in a mixing bowl. Keep the avocado chunky and leave the pit in the guacamole (helps keep it green)! Best served after being refrigerated after 20 minutes. Transfer to a serving bowl and serve with Lime Tostitos.

Pro tip: To tell if an avocado is ripe enough, push down on the top of the stem. If a bit of avocado squeezes out, it’s ready. Also, feel for softness. Too soft and it will have brown spots inside. Too hard and it won’t mash well.

Not Your Mother’s Sangria

With sangria, the measurements are not exact. Just try to eyeball it!

  • Large pitcher
  • Bottle of cranberry-raspberry juice
  • Cheap blush wine (I used Franzia!)
  • Triple sec
  • 1 nectarine
  • 1 apple
  • 1 package of fresh raspberries
  • Ice

Fill the pitcher with 1/2 wine, 1/3 juice, and the rest (or about 1/4) with the triple sec. Slice up the apple and nectarine and add to the mixture. Add the package of raspberries and stir to combine. Refrigerate for 24 hours and serve over ice.

I hope you enjoy these recipes and make every moment count in these last days of summer!

XO, J