The holidays can get pretty hectic, but that doesn’t mean you need to get stressed about breakfast. Whip up waffles ahead of time, freeze or refrigerate them, and wake up to the perfect “canvas” upon which to get creative. Here are 3 easy ways to perk up basic waffles that will have your friends and family asking for more. Now, who’s hungry for some breakfast?
There are 3 recipes to check out: Chocolate and Lavender waffles, Caramelized Apples & Nuts waffles, and (my personal favorite) the Waffle Breakfast Sandwich.
Today’s cocktail is an un-bee-lievable good concoction that is sure to get you happily buzzed: meet The Bee’s Knees. All bee humor aside, this is one serious cocktail, seriously good that is!
If images of flappers, The Charleston, and Speakeasies come to mind when you hear the name, you wouldn’t be wrong! This cocktail originated in the roaring ’20s and has stuck around for its simple and perfectly proportioned ingredients. It became an instant classic upon its inception almost 100 years ago. It gets it’s name from a popular saying at the time, “You’re the bee’s knees!”
We love how the flavors come together beautifully while remaining simple, which makes it a great, easy cocktail for parties. The floral, pine notes of the gin mingle with the sweet honey while a splash of lemon juice pulls it all together with a tart punch. We have added egg white to the traditional recipe because drinks are so much better with egg white, don’t you agree?! They give a creamy and frothy feel to the cocktail that provides a wonderful texture that has you coming back for another sip.
1 oz Honey Syrup (recipe below)
1 oz Lemon Juice
2 oz gin
1/2 oz fresh egg whites
1/2 cup honey
1/2 cup water
Bring honey and water to a boil in a saucepan. Take off the heat and let cool before using.
Combine all ingredients in a shaker without ice. Shake hard for one minute. Add the ice to the shaker and shake for 30 seconds. Pour into glass (we suggest a coupe) and enjoy.
Cocktails are first and foremost about balance and taste, but one thing you may not know plays a big roll in delicious libations is texture. The texture of a cocktail gives it body and depth that plays off all of the other components such as sweetness and acidity. The egg whites add some of the best texture, but many shy away from adding them because they may not know how to use them properly. With a few tips you’ll be whipping up an egg white cocktail worth of being given the title of the bee’s knees!
When it comes to using egg white, get the freshest eggs possible, it will help with the emulsion of the whites that makes them creamy. Alcohol essential “cooks” the eggs so no need to worry about ingesting raw eggs. Start off by mixing your cocktail using the dry shake method. This is when you add all ingredients except the ice and shake for a good minute. This allows the egg whites to get that desired frothy texture that tastes so good! After a minute, add ice and shake to chill to the perfect sipping temperature.
We love a well made drink- it is a bee-utiful thing!
Scale of dragon; tooth of wolf;
Witches’ mummy; maw and gulf
Of the ravin’d salt-sea shark;
Root of hemlock digg’d i the dark…
Double, double toil and trouble;
Fire burn, and caldron bubble.
October might be the most perfect of months to explore traditional donut making, i.e. frying. Take a note from Shakespeare’s MacBeth, and gather ‘round the bubbling caldron. Or rather, fill a deep, cast-iron skillet with safflower oil, and behold the spellbinding transformation of dough to doughnut.
As a lover of fall and its traditional flavors, pumpkin was an obvious choice for October’s Donut ‘o The Month, but I put a spin on the recipe. This donut uses a pumpkin ale to capture the essence of fall. For a very novice beer drinker (my adventure to buy two pumpkin beers in puritan Pennsylvania could be a blog post in itself), I really hit the nail on the head with Block House Brewing’s Pumpkin Ale. Brewed by the Pittsburgh Brewing Company, in Latrobe, PA (bonus points for this Pittsburgh-based blogger), this sipper of an ale is sweet and spicy. It would make a great ice cream float, but as it turns out, it makes an addicting donut!
What’s really exciting about this recipe is whole-wheat pastry flour, natural ingredients and a healthier frying oil make these donuts pretty guiltless. Make these once for you, and you alone, and then maybe invite friends for batch number two and scary movies. ‘Tis the Season!
In the bowl of a stand mixer fitted with a dough hook add the flour, sugar and yeast. In a saucepan over low heat, heat the beer until it reaches between 120 and 130 degrees F. Add the beer to the stand mixer, mix until most of the flour has been moistened. Add the vanilla then the yolks, one at a time. Add the cream, salt and softened butter. Building up speed, beat on high until the dough comes together and gathers around the blade. The dough will be very soft. Add dough to a lightly oiled bowl, cover and allow to sit at room temperature for 1 hour or until doubles in size. Punch down the dough and knead lightly to remove any air bubbles. Return to oiled dough, and allow to rest for 1 hour. Roll out dough on a lightly floured surface to 1-inch thickness. Cut donuts out with a 3 ½ inch biscuit cutter with 1-inch circle holes. Place donuts on a baking sheet that has been covered with parchment paper. Loosely cover with a towel. Allow to rise at room temperature until doubled in size, about 30 minutes (or longer if you’re living in a cold apartment like yours truly). Fill a large heavy bottomed saucepan with safflower oil until about 4-inches deep. Add a deep fry thermometer, and bring oil to about 360 degrees, adjusting heat to maintain temperature. Be careful not to overheat oil. Working in batches, fry the donuts on each side until golden brown, about 1-2 minutes per side. Remove from oil and allow to cool on a wire rack.
To Make the Glaze:
Whisk together the powdered sugar and the pumpkin ale until well combined. Dip each donut in the glaze. Allow glaze to set before serving.
Traveling is stressful enough. Finding healthy and affordable snacks for the whole hungry crew shouldn’t add to that stress! I find that with just a little bit of planning, I can bring healthy snacks with me, wherever I’m going. Whether you’re traveling by plane, train, or car, these 3 snack ideas are travel-friendly and totally delicious.
There are 3 recipes to check out: apple “cookies,” homemade granola bars, and kale chips.
I love classics like popcorn, but I also love to put a twist on traditional treats! Popcorn is a great base for all kinds of flavors, plus it’s the perfect treat to bring to a party, or just to have at home as a snack. During the holidays I like to gather my best girlfriends around the TV with a giant bowl of popcorn to watch sappy holiday movies. This year I plan to surprise my ladies with these 3 delicious fancy popcorn recipes.
There are 3 recipes to check out: Sea Salt, Lavender & Caramel popcorn, Trail Mix popcorn, and Party popcorn.
I’m so excited to launch a new series today: Donut o’ the Month featuring recipes by my friend, Quelcy! In addition to fancying herself a professional picnicker, Quelcy T. Kogel is a food stylist and event designer. Quelcy combines many of her interests on With The Grains, her blog about “Whole Grains, Film Grains, Wood Grains, Words & Wanderings.” You can typically find Quelcy at a local farm dinner or playing with her puppy, Julep.
Who complains when someone hands them fried dough sprinkled with powdered sugar?!?
Though I’m a grown-ass woman, my mom deserves a chance to slap me in the face. When I was a wee picky thing, she used to make homemade donuts. Yours truly had the gall to turn up her nose and complain because these odd, amorphous treats were not the recognizable rings topped with shiny glazes or powdery mounds oozing with all too brightly colored jams. How dare she call them donuts, I thought.
Fast forward to a very lucky day at Goodwill when I discovered a working, $8 donut maker – you know one of those all too specific kitchen gadgets on par with a Magic Bake oven. Now I’m cranking out donuts that would cause purists (or 6-year-olds with zero filters) to scoff.
True, these donuts are not 100%, technically donuts in the heavily fried sense of the word. However, with a proper greasing of organic butter or coconut oil, they have just enough of a fried exterior to satisfy a donut craving and appease the adult side of the brain that wants to eat wholesome foods. That pretty much sums up my food philosophy- how can I appease my sweet tooth without the tremendous guilt of disgusting ingredients?
On that note, let the donut adventures begin! I’m really excited to be joining Jojotastic to bring you a Donut o’ the Month post, and to kick it off, we’re covering everything in the rich decadence of homemade nutella!
In a mixing bowl whisk together the flour, cocoa powder, baking powder and salt. Set aside. In the bowl of a stand mixer, on medium speed, beat together the cane sugar, light-brown sugar, Nutella and butter until well blended, about 20 seconds. Stir in egg and vanilla. Working in three separate batches, alternate adding the flour mixture and the half & half, starting and stopping with the half and half. Mix and fold until just combined. Prepare donuts according to your donut maker’s instructions, using melted coconut oil to thoroughly grease the surface before adding the dough.
Alternatively… Preheat oven to 400F. Use coconut oil to grease a donut pan. Bake in preheated oven until toothpick inserted into doughnut comes out clean, about 7 – 9 minutes. Remove from oven and allow to cool 5 minutes, then run a butter knife around edges to loosen and invert onto wire rack and allow to cool completely.
Top each mini donut with a dollop of homemade nutella and a sprinkling of coconut.
While Maryland isn’t exactly the South, I grew up with an affinity for sweet tea unlike no other. Now as an adult, I still maintain this love, but I like mine a little more spiked, if you know what I mean. Because it’s Popsicle Week, I decided to turn my favorite beverage into a frozen treat… but with a touch of booze!
Recipe: Spiked Sweet Tea Popsicles (adapted from this sweet tea recipe on Food52)
8 oz. water
8 tea bags (I used classic Lipton)
8 tablespoons white sugar
the juice of half a lemon
2 oz. Southern Comfort
To start, bring water to a boil. Once it’s boiling, turn off the heat and steep teabags for 20-25 minutes.
Once the tea has steeped, remove teabags and transfer into a bowl with spout for easy pouring into popsicle molds. Pour sugar and lemon juice into the tea. Stir until all sugar is dissolved. (I like to add lemon for a touch of brightness. This ingredient is totally optional.)
Now the fun part: pour your shot of whiskey and stir into tea mixture. Bonus points if you pour a second shot for yourself.
Pour into popsicle molds (I like these from Zoku) and freeze.
Have leftover tea mixture? Spike a bit more and pour yourself a cocktail while you wait for the pops to freeze! Garnish with a sprig of mint.
photography by Jojotastic
PS – Lots of bloggers are participating in Popsicle Week! Be sure to check out the entire list here!
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