It Inspired Me

  This is a simpler version of the noisy cherries. I have not tried them yet. Letting them seep yet. These Bourbon Cherries are perfect for gifting or adding to cocktails. Prep Time  20 minutes   minutes Cook Time  5 minutes   minutes Total Time  25 minutes   minutes Servings  27   servings (3 cherries Calories  103 kcal Author  RecipeGirl.com (Adapted slightly from The Family Calendar Cookbook) Course  Condiments Cuisine  American Keyword  bourbon cherries INGREDIENTS 3½   cups   bourbon 2/3   cups   granulated white sugar 4  cups   fresh sweet cherries (washed, pitted & stems removed) INSTRUCTIONS In a medium saucepan, bring the bourbon and sugar to a simmer over low heat. Simmer and stir until the sugar dissolves, then turn off the heat and let sit for at least 15 minutes. Pack your cherries into two 25-ounce jars (or three smaller ones). Snuggle them into the jars nice and tight without smashing the cherries. Pour the syrup over the cherries in each jar until it covers the frui

I was looking for new gift ideas and came across these. I have not tried them yet but they made the house smell great.  1  pound sweet bing cherries,  pitted  and stems removed 1/2 cup  water 1/2 cup  honey or brown sugar 1 teaspoon  vanilla extract pinch of nutmeg 1  cinnamon stick 1  strip of orange peel 1 cup  bourbon (or any favorite whiskey) Place the cherries in two clean pint-sized mason jars (or one large quart-sized mason jar).  Set aside. In a medium saucepan over medium-high heat, whisk together the water, honey, vanilla extract and honey until combined.  Gently stir in the cinnamon strip and orange peel.  Continue heating, stirring occasionally, until the mixture reaches a simmer.  Reduce heat to medium-low, and continue simmering for another 10 minutes for the flavors to meld. Remove from heat, and strain out the cinnamon stick and orange peel.  Slowly add in the bourbon, and stir to combine. Pour the bourbon mixture evenly over the cherries, then let the mixture cool comp

This old fashioned mix is way less syrupy than the other mix I made. This is light and citrusy. The recipe calls for 2:1 ratio of booze to mix. This is a quite strong drink so we add some white soda. With the sprite it made a pretty tasty drink!  3   cups  granulated white sugar  2   cups   water  1  cup  freshly squeezed clementine juice  5 clementine oranges  5  maraschino cherries 1   cinnamon stick  ½   tablespoon   aromatic bitters  ½   tablespoon   orange bitters  Instructions In a sauce pan, combine 3 cups sugar, 2 cups water and 1 cup freshly squeezed clementine juice (I used 5 clementines and a  citrus juice hand press  to juice them.  Next, add 5 maraschino cherries cut into halves and stems removed. Add one cinnamon stick. Let the mixture simmer on medium heat until the sugar has completely dissolved into the water.  Next, remove the mixture from the heat and let it sit to cool and for the flavors to steep for one hour. After the ingredients have steeped for one hour, add  a

These are from my favorite blogger Karli. They are good for cutouts as they actually keep their shape. Flavor wise they are not my ultimate favorite sugar cookie but for a cutout they work well.  Sugar Cookies 1 cup salted butter, softened 1 cup granulated sugar 1 egg 2 tsp vanilla extract 3 cups all-purpose flour 2 tsp baking powder Frosting  1/2 cup salted butter, room temperature 3 cups powdered sugar up to 1/2 cup heavy whipping cream, room temperature 2-3 tsp clear vanilla extract food coloring, as desired Instructions Preheat the oven to 350° F. In the bowl of a stand mixer, cream together the butter and granulated sugar for a full 2 minutes. Scrape the sides of the bowl and add in the egg and vanilla, mixing until mostly combined. Add the flour and baking powder. Mix until a soft dough forms. (This may take a minute, just trust the process! it will come together). Feel the cookie dough in your hand, it should feel soft, like play-doh. If it is too dry and stiff, add 1 tsp of wa

2 10x8 casserole dishes 5 cups shredded chicken 1 cup sour cream 1/2 tsp cumin 1/2 tsp chili powder 1/2 tsp garlic powder Salt and pepper 28 oz green chili enchilada sauce 2.5 cups Monterey jack cheese 10 flour tortillas medium size To the shredded chicken add the sour cream and seasonings stir to combine. To assemble the enchilada pour a small amount of enchilada sauce on the bottom of your pans and add 3 tbs of the Monterey Jack cheese in a flour tortilla with 1/3 cup of the chicken mixture roll and place in the casserole dishes. Pour the remaining enchilada sauce on top and sprinkle the remaining cheese. Bake on 350 for 25 min (if frozen bake on 350 covered for 30 mins then uncovered for 15 mins) or until the cheese is bubbly!

Sourdough Banana Bread The most delicious and moist sourdough banana bread is a simple and classic quick-bread. PREP TIME15 minutes COOK TIME50 minutes TOTAL TIME1 hour 5 minutes 1⁄2 cup melted butter 1 cup dark brown sugar 3 ripe bananas (350g) 2 large eggs 1⁄2 cup sourdough starter discard 1 tsp vanilla Dry Ingredients2 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon salt Instructions Preheat oven to 350 degrees. Lightly grease a 9×5 loaf pan with butter. Combine dry ingredients (flour, baking soda, baking powder, and salt) well in a medium bowl. In a stand mixer or bowl, mix melted butter and brown sugar for five minutes until light and fluffy. Add in eggs, vanilla, mashed bananas, and sourdough starter. Fold in dry ingredients a bit at a time until just incorporated. Be careful not to over-mix. Gently fold in any other add-ins you would like (pecans, walnuts, and chocolate chips or chunks, etc.). Pour into a greased pan. You could also line your l

  Sourdough Scones These sourdough scones are the perfect master scone recipe. They have a tender crumb on the inside and are the perfect base for all of your favorite add-ins. PREP TIME 15 minutes COOK TIME20 minutes TOTAL TIME35 minutes 2 cups all purpose flour (280 grams) 1/2 cup granulated sugar (100 grams) 1 tablespoon baking powder 1/2 teaspoons salt (2.5 grams) 1 stick (113 grams) unsalted butter, frozen1 cup mix ins (chocolate chips, blueberries, dried cranberries) sourdough starter discard (142 grams) 1 large egg 1 teaspoon vanilla extract (5 grams) 3 tablespoons heavy cream (45 grams) (milk can be substituted) Topping (optional)2 tablespoons heavy cream (30 grams) 3 tablespoons coarse sugar Instructions In a large bowl, combine flour, sugar, baking powder and salt. Grate frozen butter into the dry ingredients with a cheese grater and cut in with a pastry cutter. (You can also use your hands or a food processor). Add in the mix-ins and coat with flour. Set the bowl aside. In a

  Sourdough Zucchini Bread This delicious whole grain zucchini bread makes wonderful use of excess sourdough starter you might otherwise discard. Paired with summer’s avalanche of zucchini, it’s one loaf that solves two kitchen conundrums! PREP 30 mins BAKE 1 hr to 1 hr 5 mins TOTAL 1 hr 30 mins YIELD one 9” x 5” loaf or 12” tea loaf  Ingredients 3/4 cup (170g) sourdough starter, fed (ripe) or unfed (discard) 1/2 cup (99g) granulated sugar 1/4 cup (85g) honey 6 tablespoons (75g) vegetable oil 2 large eggs 1/4 teaspoon  nutmeg 1 1/2 teaspoons lemon zest (grated rind) 1 1/2 teaspoons  King Arthur Pure Vanilla Extract 1 cup (113g)  King Arthur White Whole Wheat Flour 3/4 cup (90g)  King Arthur Unbleached All-Purpose Flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 2 cups (242g to 300g) grated zucchini, somewhere between firmly and lightly packed 3/4 cup (85g) chopped walnuts, lightly toasted 3/4 cup (128g) raisins, currants, or dried cranberries Instructions Preheat

 While on vacation my girls discovered virgin pina coladas. (Thanks Julia). Our last day we needed to chill and be out of the sun so we stopped at the store for the ingredients and proceeded “home” to give them a whirl.  they got four thumbs UP!! 2   ounces   light rum 1   ounce   pineapple juice 1   ounce  ​​ cream of coconut 1/4   ounce  freshly squeezed ​​ lime juice 1 1/2   cups   ice Mix all together and mix well. Serve with a slice of pineapple. 

12 ounces bucatini or spaghetti 1 cup ricotta cheese 1 tablespoon olive oil 1/2 cup grated Parmesan cheese, plus more to garnish 1/2 teaspoon kosher salt Fresh ground black pepper Zest of 1 lemon (plus reserve some for garnish) 1/4 cup pasta water For the garnish: chopped parsley, red pepper flakes (optional) Bring a large pot of well-salted water to a boil. Cook the pasta until it is al dente, testing a few minutes before the package instructions indicate. Using a glass liquid measuring cup, reserve 1/2 cup of the hot pasta water, then drain the pasta. In a saucepan, mix the ricotta, olive oil, Parmesan cheese, kosher salt, black pepper, lemon zest, and 1/4 cup pasta water. Warm over medium heat and stir until a creamy sauce forms, about 1 minute. Pour the sauce onto the noodles and stir to combine. Add another splash of pasta water to help the sauce coat the noodles. Serve with chopped parsley, additional grated Parmesan cheese and the reserved lemon zest. (Leftovers last 2 days refr

  fudgy brown butter brownies ★ ★ ★ ★ ★ 4.8  from  18  reviews Author:   Jenna Barnard Total Time:   1 hour 50 minutes Yield:   16 brownies These brown butter brownies are the FUDGIEST and the most FLAVORFUL brownies you will ever have! They’re made with loads of brown butter, dark and semisweet chocolate, and bake with a glossy paper thin crinkle top. INGREDIENTS BROWN BUTTER BROWNIES 1 cup  ( 220g ) unsalted butter, sliced into tablespoons 1/4 cup  ( 38g )  dry milk powder * 1/2 cup  ( 50g )  dutch process cocoa powder 6 oz   70% cocoa dark chocolate  (or bittersweet chocolate), chopped 3 tbsp  oil (vegetable or olive oil) 3  large eggs, room temp 1/2 cup  ( 100g ) light brown sugar, packed 1 3/4 cups  ( 193g ) powdered sugar, spooned and leveled 1 tsp  vanilla extract 1/2 cup  ( 66g ) all purpose flour, spooned and leveled 1/4 tsp  kosher salt 1 cup  ( 180g ) semisweet chocolate chips (optional) BROWN BUTTER BROWNIES Preheat the oven to 350F. Add the butter to a medium saucepan and