Cran-Apple Mimosa

Looking for a drink that feels like fall and is missing the pumpkin taste? Well, I have the perfect cocktail for you this week. It is so yummy that you will almost feel like you cheated it is so simple to make! I made this a few times and you can create a few different versions. 

The first and most simple version simply involves 2 oz cran apple juice, 1 oz apple cider and topped with your favorite champagne or sparkling wine. I actually used a sparkling moscato in this recipe. Normally I am not the biggest fan of moscato but the tartness from the cider matched evenly with the sweetness to bring about a big glass of delicious.

The second version was just me playing around with my favorite friend, you all know him as Mister Bourbon. I just know him as Yes, Please. I have been using him so so abundantly in recipes lately that I honestly cannot remember which one I used in this particular version. Was it Makers? Maybe it was Buffalo Trace. I know it wasn't mister Williams due to the fact that I ran out of Evan while making this recipe. Hmmmm, maybe it was Forester. I don't know people, I do not discriminate. But I do play favorites. That is for another post. One that has already been written. You should have read it...

So I have a PSA for you guys...use your favorite! I cannot make it for you, but just do your taste buds a favor and use some in this drink. It was a good choice. As if adding alcoholic corn could ever be seen as a bad decision. Please.

So if you go with this version the recipe changes only ever so slightly. 1 1/2 oz cran apple, 1 oz apple cider , 1 oz bourbon and a dry sparkling wine. Add a straw and let the good times roll.

Linking up with Kitchen Fun

Beer Queso

I may really, really love me some queso. and guess what, my favorite is hands down tostitos. Not the whole velveeta and rotel version. I am sorry. I just feel that Tostitos kinda has the whole deal down on lock and so really, why should you mess with a good thing. Well...until you decide to add beer.

Quite a few times I have made a recipe similar to this and I would just use tostitos and pour into this dish. and believe me when I say that you can absolutely still do that, but I must say...I really enjoyed this version. Way too much.

Ingredients

1 lb ground beef(or turkey)

1 pkge taco seasoning(or your own homemade version)

4 oz beer

6 oz cream cheese

4 oz salsa

4 oz shredded cheese(Mexican blend is what I used)

brown the meat and drain, add in the taco seasoning and the beer. Stir together and heat on low until it begins to bubble. Add in the cream cheese and stir for a few minutes till the flavors are melted together and then add in the salsa. You can use any flavor you like. Spicy or mild. We actually used green salsa yesterday. and then add in shredded cheese, stirring to combine.

Serve immediately with tortilla chips.

Linking up with Ashley and Jessica

Pumpkin Caramel Affogato

This is one of those simple drinks that makes me feel like a genius. And trust me, make this for yourself and you will understand what I am tooting my horn loudly over here about. Or really, you will probably only feel that way after you add the bourbon...but still. Besides, this is perfect without the bourbon and as a simple dessert/after dinner drink

One of my husband's favorite drinks to order is an affogato. This normally consists of vanilla gelato or ice cream topped with espresso(sometimes coffee) The espresso melts the gelato and it melds into this yummy thick concoction. I do not drink coffee, but this got me the first time I tried some of his. 

And so it got me to thinking- how could I play around with this recipe that was just fine without any tampering...and I came up with a version that is perfect in this fall weather. Even if it has still been in the 90's this past week in North Carolina. October means pumpkins. No.Matter,What.

Ingredients

Caramel gelato

pumpkin coffee

1 tbsp bourbon(optional)

Place the gelato in a glass and pour the hot, brewed coffee over the gelato. It will start to melt down into a glass of pure yummy, this is where you can make it better and add a little bourbon. You will not be sorry. This I promise you.

And thanks to my bestie for taking some photographs of my pictures this weekend and for giving me lots of tips. If you want an amazing instagram to follow, check out Shining Brightly Photography

Linking up with Riverton Housewives Roundup,Busy Monday show me your plaid, sweet sharing monday, your whims wednesday  Inspiration network,  family home life sugar bee life, tell us tuesday.wonderful food wednesday, Happy Hour Friday

Mini Avocado Caprese Frittatas

I am always on the hunt for ideas for low carb meals for Wiki. As he is one of those people. I, on the other hand  am a carbatarian. Carbs visit me in my dreams. I have tried it out a few times and mainly I am only successful when I go the route of limiting my carbs to the morning. or afternoon. or evening. I When I sleep.

Anyways, frittatas are big in our house as they were a staple in Wiki's growing up. They are basically the easiest recipe to throw together and the combinations are endless. Basically, you get to make an omelette and not fail at the whole flipping process. Oh, that's just me. hmmm.

Anyways, I made a twist on the classic caprese, added avocado and voila, happiness in our house. I promise you cannot go wrong with these. Unless of course...you do go wrong in which case I have made no such promise.

Ingredients
8 eggs
1/4 cup milk/cream
1 small pkge cherry tomatoes(halved)
package small mozzarella bites
1/2 cup pesto(or you can use fresh basil)
1 large avocado(chopped)
shredded parmesan(optional)

In a muffin pan(spray with non stick spray liberally) place a few tomatoes, mozzarella pieces & avocados. Add about a tbsp of pesto to each cup. Whip the eggs and milk together and pour into each opening.

Bake at 350 for about 20 minutes or until slightly firm. 

You can bake ahead of time and have ready for breakfast for the week or these are perfect for a brunch gathering.



Linking up with Jessica, Ashley, your whims wednesday, all she cooks

OTT: Raleigh- Fig Wine Bar & Cafe

Of all the wine bars I have visited, this is my favorite. The fact that it is so close to my house is an added benefit. It's located in an old home converted to wine bar and coffee shop. The ambiance is my favorite. And the wrap around porch invites you in and hooks you.

The food and the wine is what keeps you coming back. 

They have these double layer red velvet cupcakes. Oh my word. So good. So very good.

They have the most amazing brunch on Sunday. and on Tuesday their wine machines are half off. All day. This is dangerous. The best kind of dangerous.

Dole Rita

I suppose I could go for a stretch and reference this drink as a cocktail...and obviously I am going to. I was visiting my mom for the weekend, and I got the classy ladies drink of choice: Lime A Rita And once I got back to my mom's I noticed that she had some juice in the fridge and thought I would try and see what it tasted like.

What it tasted like was delicious. Yes, something can taste like and be delicious simultaneously. 

Now, for the easiest drink you could ever throw together. And you will be so chic while sipping it. And by chic I mean not at all, but who gets caught up in pesky details.

I suppose this is where I give you directions as to how to make this...

Pour a small amount of the juice in the bottom of the glass and top with the Lime A Rita. It is basically a redneck mimosa. Now that I think about it, let's pretend that is the name of this lovely beverage. 

Enjoy.

Time For Whoopie

If you follow my other blog at all, you know my love of whoopie pies. I have made over 30 versions and I don't see myself stopping anytime soon. I first made this version for a Halloween party last year and they are one of my favorites...by far. Think of an oatmeal cream pie taken to another level. 

I think that oatmeal and butterscotch just play off of each other so well. the flavor combination is a perfect marriage. Scotchies are a cookie that I have always loved, they remind me of my father. He loves oatmeal and butterscotch. 

These are really simple to make and will satisfy a crowd and are the perfect fall treat.

Ingredients

1 box yellow cake mix

1/3 cup veggie oil

2 eggs

1/4 cup water

1 cup Quaker Oatmeal (not instant)

1 tablespoon brown sugar

1 packet butterscotch pudding

1 cup whipping cream

4-6 oz cream cheese softened

(see notes below if you want cool whip version instead)

Preheat oven to 350 degrees

Combine cake mix, oil, eggs, water, oatmeal and brown sugar in bowl.   

Drop by 2 tablespoons onto lined cookie sheet (leave about an inch between each cookie)

Bake 8-9 minutes

Cool on pan 5 minutes, move to wire rack and cool 15 more minutes

Beat softened cream cheese on low for a min or until fluffy, add dry pudding packet & two tbsp of whipping cream, beat on low till pudding is fully incorporated into cream cheese and add remaining whipping cream, turn speed to high and beat until stiff peaks form. Let set in fridge for at least an hour before frosting. 

Take one cookie and place a tablespoon or so of frosting in the center.  Press another cookie on top (this will spread the icing out to the edge).

Notes*** the second time I made these, I couldn't find real oats so I used 2 packets of the quakers instant maple & brown sugar, I omitted the extra brown sugar. Both versions were pretty good, but the real oats give it more...depth(can a cookie have depth? haha)

and if you want the quick frosting version, just make the pudding w/1 cup cold milk and after about 20 min in the fridge, mix it with cool whip. Both are good. if I say so myself. and I do;)

Linking up with Ashley And Jessica and love bakes good cakes, and The Recipe Swap