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Category: Food

The Sleepy Hollow Cocktail

halloween white russian

I have such a treat for you today! White Russians are a bit of a staple in our house and if you like them, you’ll love this little martini.  It’s basically a White Russian, but just a little deconstructed.  I love a sweet treat after dinner, and my favorite part about this take on the classic is that with each drink you get a little taste of the whipped cream followed by some cream laced Kahlúa – why cream laced?  That’s my secret! This recipe is a tad lighter than the regular recipe, but has all of the wonderful flavor.

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I named it the ‘Sleepy Hollow’ because as the whipped cream melts, it gives a spooky foggy look through the darker body of the drink.  The recipe is for one drink, but with so few ingredients, it’s so easy to make in a larger batch, adding the cream topping on each drink for a beautiful and delicious cocktail!

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The whipped cream vodka adds such a wonderful depth of flavor, and with just the topping of cream, it isn’t too heavy to drink after dinner.

Treat yourself this halloween to a spooky swirling drink and for more holiday drink ideas, visit Kahluaholiday.com (ps. take a look at the polaroid photo on the home page – haha!)

 

 

Disclosure: This post was done in partnership with Kahlúa and compensation was provided.  All recipes, photos, ideas, and opinions are my own. Thank you for continuing to support the brands that allow us to bring you fresh content 5 days a week!

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Fall Fruit and Jam Brunch

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I’m back for party two of the ‘That’s My Jam’ party!  Part one was two weeks ago (here) and the second portion got a little delayed because we had about two straight weeks of rain, but we totally lucked out this past weekend with some absolutely gorgeous fall weather.  It was sunny, slightly chilly, and the leaves are just beginning to enter serious fall mode.

I had to act fast on Sunday and gather the group for some jam-making and drinks.  The jam itself takes all of about 45 (mostly passive) minutes to make, so I focused on the snacking, drinking and chatting that were to take place during the cooking.  I’m not a huge jam person, but felt like it was such a wonderful activity for the fall harvest fruits, so I made two types that both pair with a cheese (Mmmm, cheese).

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I set up my outdoor harvest table with fruit, bread, crackers, cheese, and (most importantly) some Sparkling Rosé.  I got the mini bottles of Le Grand Courtâge so that each mimosa was as sparkly as the last and also so that each friend could take a couple of bottles home in their ‘That’s My Jam’ Tote along with the jam we made.

We focused on two unique recipes, both created to be eaten with cheese – Maple Apply Jam and Rosemary Pear Jam – and we created some custom labels for each variety.  What is best, is that they can both be made in the crockpot (awesome!) so that you can do this outside or anywhere you have an outlet.  There are tons of gorgeous photos and the two recipes so read on!

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Continue Reading…

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Mexican Chicken Chili

mexican chicken chili

Yesterday was a quintessential fall day, so I wanted to have something warm and cozy for dinner, but we didn’t have much in our fridge.  Sunday should have been my bi-monthly trip to the grocery store, but since we were flying back from Williamsburg, I didn’t get a chance to restock our supply.

Luckily, there are a few things I always keep on hand and I learned that a quick chicken chili isn’t out of reach when you’re stocked with some basic staples.

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I was kind of lamenting over the lack of creaminess I’d get in the soup since I am not eating dairy, but then guac came to the rescue!  Even if you’re not low on food in the fridge, this makes an impressive stew for any dinner.  Here is how I made it: Continue Reading…

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Pumpkin Spice Kahlúa Ice Cream

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Fall is in full swing, which means pumpkin everything. I take every opportunity I humanly can to incorporate fall flavors into everything this time of year and no food or drink is off limits! In Ohio, it’s still pretty warm during the days which makes ice cream a perfect treat for basking in the weekend harvest sunlight.

You guys might remember my method for ‘making’ ice cream and how I don’t really make it at all.  I don’t have an ice cream maker, so I take a fabulous short-cut that allows for infinite customizations.  As I plan out the menu for an upcoming harvest party I’m planning, I wanted to stay away from pies and cakes since I’ll make those later in the fall season (just wait!).  I really wanted to incorporate something sweet, light, and cool – the perfect treat for after a hearty dinner.  Adding in the coffee and rum flavors of Kahlúa is perfect for our crowd too.  Who doesn’t love a little after dinner liqueur?

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What’s even better is that this recipe has a whopping four ingredients.  Roll up your sleeves and let’s make some fall ice cream!  Continue Reading…

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Homemade Pumpkin Spice Latte Syrup

homemade pumpkin spice latte syrup

I promised Pumpkin Spice and today it’s here! You may have noticed that our spicy seasonal favorite started popping up in Starbucks this weekend, and usually I would flock to those green awnings to take my first fall sip.  This year however, a few things have me stopping short.

I mentioned my diet change last week, but also there have been loads of reports of the mystery additives in the original coffeehouse version. Although I certainly would have looked past the mystery and sipped anyway, the diet change really was the thing that got me thinking of a make-at-home version with all natural ingredients.

There are about a bazillion ways to customize this depending on what you drink or don’t drink.  I’ve made a version with no white sugar and no sugar substitutes that is eerily close to the original.

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So, what are we waiting for!  Let’s make this pumpkiny, syrupy goodness!  Continue Reading…

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Why I Whole 30

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Last week, I shared my whole salt crusted branzino recipe and let it drop that I was indulging myself with Whole30 and sure enough I start getting emails and comments asking me to elaborate.  Then I saw my friend, Clara, also thinking about taking the plunge, so I’ll elaborate, because I love you guys.

For those of you who aren’t familiar, Whole30 markets itself as a 30 day ‘reset’ of the metabolism, gut, and digestive systems. You can read all about it on their site, but basically you eat three large meals a day using only high quality meats, veggies, fruits, and nuts/seeds. You cook and you eat whole, raw foods, and you don’t eat anything processed or refined.  So, that means that all grains, dairy, legumes, alcohol and sugars are out.  Yes, that means no wine.  Or cheese.

Prior to Whole30, my five main food groups went like this: Cheese, Wine, Olives, Nuts, Tomatoes. So, I wasn’t super big on starches anyway, but I was big on snacking throughout the day on little things and living without my wine and my cheese? A world without cheese is not a world for me. But I was drawn in by the many touted benefits.  I’ll tell you about why I needed a change, what I’ve experienced (at the current 1/2 way point), and what the hardest part is. Continue Reading…

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Salt Crusted Whole Branzino

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Last night I got back from LA (4 hours, a missed flight and a rebooking later than planned) but regardless, I made it.  I barely made it in time for a dinner I’d had planned for a good friends birthday, but Matt saved the day when he ran to the market for me to grab everything I needed for the meal.

My friend loves salt crusted baked branzino which we’ve had the pleasure of eating together at a fabulous Italian restaurant in Hong Kong several times. I did a practice run a few weeks ago to be sure that I could successfully pull this off and I’m here to tell you that the hardest part of this dish is ordering the fish from the seafood counter.  Luckily, the men a whole foods really know their stuff and when we told them what we were making with the fish, they were able to point me in the right direction.

Truth be told, this photo isn’t a depiction of my actual fish.  When it came out of the oven last night (it was beautiful!) but we were all so excited to see it, in all of it’s fish glory, and we were pretty hungry, so I broke rule #1 of food blogging and that is I ate the dish before photographing it.  When researching recipes a few weeks ago, however, I’d stumbled upon this one from Skye over at From My Dining Table and it’s a great alternative to mine as it doesn’t use egg if you’re not an egg person. (also, Skye’s blog is gorgeous, so snoop around over there too!)

Like I said, when researching this fish, I meshed together multiple different recipes and the one I landed on is pretty wonderful.  Matt, who didn’t eat fish when I met him, said it was phenomenal.  And he doesn’t really use words like phenomenal, so maybe it was the wine speaking!   Continue Reading…

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Homemade Garden Salsa

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I promised you guys yesterday that I had an amazing salsa recipe today and boy, do I! Let me start out by saying that I could make chips & salsa my entire meal.  When I go to a mexican restaurant, I really don’t need a meal, I’ll just have the chips & salsa and a sweet simple marg. And although I love some salty crunchy chips, I really could just eat this salsa on it’s own.  I put in on eggs and mix it into rice for a little south of the border flare for every meal.

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Most homemade salsa’s I try are a little lack-luster and very very acidic. For this reason, I haven’t made homemade salsa in quite some time because it was honestly just never as good as store-bought.  But, this year we have an overabundance of tomatoes, so I need to do something with them and set out to create a better salsa. I’ve balanced this recipe out with one wonderful little addition that will have you singing the praises of the salsa gods.  Continue Reading…

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Chunky Greek Salsa

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Our garden is in full swing.  We have cucumbers coming out of our ears and the tomatoes are right around the corner from being an all-out tomato brigade.  I am certainly enjoying the situation, however, as I get to make one of my top favorite summer dishes.

I call it a ‘Greek Salsa’ because that is how I eat it – like a sauce on top of or mixed into just about everything. On top of a salad, mixed with some cous cous, as a side dish with kabobs, or just plain with pita.  It’s super versatile and wonderfully healthy.  What’s not to love?

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The best part of this ‘salsa’ is that it marinates in it’s own juices and gets better and better as it sits.  I usually make a big batch and eat on it for 3-4 days during the week, having it a different way each day.  It’s the perfect summer solution to lunch (and an overflowing garden).

 

Enjoy, friends!

 

 

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Salty Caramel Iced Latte

 

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I’m usually somewhat of a minimalist when it comes to my coffee.  I don’t like all sorts of jazzed up frappacinos with everything and the kitchen sink on top, but stick with a very very predictable skinny vanilla latte or plain iced coffee.  I recently, however, got my hands on a Nespresso VertuoLine and have loved experimenting with new drinks since I’ve had the ability to make espresso right at my fingertips.

Matt and I have been coffee making nuts ever since getting this machine.  I’ve tried all sorts of recipes, and thought I’d share with you my absolute favorite so far – The Salty Carmel Iced Latte! It’s actually fairly low-calorie and makes a really tasty afternoon treat.

salty caramel iced coffee recipe

Read on for the recipe and one brilliant iced coffee trick!

Continue Reading…

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