S’mores Gelato

July 16, 2013, 5:16 am

≫ Next: Banana Bread with Maple Bourbon Glaze

I haven’t had a s’more yet this summer. So this had to happen.

This gelato is SO smooth. It just melts in your mouth with toasty marshmallow, graham cracker, fudgey goodness.

A major bonus is simply having s’mores ingredients in the house. This fact alone inevitably ends up with my hubby patiently turning a marshmallow over a stove burner to get it perfectly toasted for indoor s’mores. Because of course I just HAD to have s’mores when it is raining outside…

Completely reasonable, right?

Oh and did I mention that we don’t have a gas stove, which would make the marshmallow toasting process so much easier? My hubby is my hero.

This is why I had to make the gelato, it’s just so much easier than toasting a single marshmallow for one tiny s’more.

And when it’s almost 100 degrees outside, you’ll be grateful you went for the cold, sweet, rich gelato instead of lighting a fire to toast marshmallows.

S’mores Gelato

Everything you love about s’mores smashed into a creamy gelato.

ingredients

GELATO
2 cups whole milk
1 cup heavy cream
½ cup sugar, plus ¼ cup
4 egg yolks
½ teaspoon vanilla extract
12 regular sized marshmallows
½ cup graham crackers, chopped
FUDGE SAUCE
½ cup water
¼ cup light corn syrup
¼ cocoa powder
1 oz dark chocolate, chopped

directions

Toast the marshmallows under a broiler or with a chef torch.
In a saucepan combine the milk, cream, and ½ cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour ½ cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the marshmallows until they dissolve. Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze.
In a medium saucepan, bring the water, cocoa powder, and corn syrup to a boil. Reduce the heat then simmer for 3 minutes, stirring frequently. Remove from the heat and add the chopped chocolate. Stir until completely melted. Cool to room temperature then store in the fridge until ready to assemble the ice cream.
To assemble, place half of the ice cream into the bottom of a container. Pour the fudge sauce on top then add the remaining ice cream. Freeze at least 30 minutes before serving.

The post S’mores Gelato appeared first on Cake 'n' Knife.

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Banana Bread with Maple Bourbon Glaze

July 24, 2013, 5:17 am

≫ Next: Blackberry Risotto

≪ Previous: S’mores Gelato

Banana bread is undoubtedly my favorite breakfast food.

You know, aside from doughnuts and cinnamon rolls and Reese’s Puffs cereal… But I digress.

It all started back in high school when I started going off campus to Starbucks on my off periods. My friend and I would walk all the way there just to get a slice of banana bread and a caramel frappuccino during second period.

Those were the days…

Of course, once I stopped drinking sugar filled caffeinated beverages on a regular basis, I also stopped having an excuse to go to Starbucks for a slice of banana bread.

This banana bread blows that Starbucks banana bread right out of the water though.

It’s is so moist (in an amazing gluttonous way) and topped with a maple bourbon glaze that seeps into the bread the longer it sits. It’s essentially a gorgeous mash up of the top food groups – bread, booze, sugar, and fruit.

Can you think of a better way to start your day?

I’ll give you a hint, the answer is NO.

Banana Bread with Maple Bourbon Glaze

Moist and fluffy banana bread topped with a boozy, sugary glaze – how else would you want to start your day?

ingredients

BREAD
Nonstick vegetable oil spray
1¾ cup all-purpose flour
1½ teaspoons baking soda
¾ teaspoon kosher salt
3 large eggs
1½ cups sugar
2 tsp cinnamon
1 tsp vanilla
1 cup mashed ripe bananas (about 2 large)
¾ cup vegetable oil
GLAZE
1 tsp vanilla
1½ tablespoon bourbon (you can add more if it’s not strong enough)
2 tablespoons maple syrup
8 tablespoons powdered sugar

directions

Preheat oven to 350°. Coat a 9x5x3-inch loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, cinnamon, vanilla, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.
Bake until a tester inserted into the center of bread comes out clean, 60-70 minutes. Transfer to a wire rack; let bread cool in pan for 5-10 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.
For the glaze, combine all ingredients in a small bowl and whisk until evenly combined. Pour glaze over baked cake.

*Banana bread recipe adapted from Bon Appetit

The post Banana Bread with Maple Bourbon Glaze appeared first on Cake 'n' Knife.

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Blackberry Risotto

August 23, 2013, 5:13 am

≫ Next: Pumpkin Pie Martini

≪ Previous: Banana Bread with Maple Bourbon Glaze

So summer is coming to an end and I plan to take advantage of ALL the berries until it’s time to switch over to apples and squash and other autumn foods.

Right now you are probably thinking fruit in risotto?? Has this girl lost her mind?

I know, I know, it sounds completely nutty but it is absolutely divine. You really have to trust me on this one because it’s so crazy that it TOTALLY works.

It’s like balsamic vinegar and berries, or chocolate and bacon, or my hubby’s favorite (by the way did I mention we just celebrated our 3 year anniversary?! Time flies!), peanut butter and bacon (which I am still not 100% convinced of but he loves it)!

And don’t even try to argue with any of those combos (except for the peanut butter and bacon because that’s still crazy to me), they are fabulous. Savory and sweet – seriously how can you go wrong? When you try them and your mind is blown, come on back and admit defeat.

BlackberryRisotto_2 Mmmmmm….. And you all know how much I love risotto. I mean it’s right up there with tostadas and cake.

This risotto has the perfect combination of sweet and salty. You get the sweetness from the blackberries that have been cooked down in wine right alongside the salty, savory beef broth and onion.

Every time I have been crazy in the past it has worked so there’s no reason to doubt me know.

Make it. Devour it.

Blackberry Risotto

A sweet and savory risotto that pairs perfectly with chicken, lamb, and beef.

ingredients

4 tablespoons butter
½ cup diced red onion
2 tablespoons minced garlic
2 cup arborio rice
1 cup Merlot
2 cups black berries
½ cup light brown sugar
2 cups beef stock
½ cup freshly grated parmesan cheese salt and pepper to taste

directions

Bring beef stock to a simmer in a saucepan. In a separate saute pan, melt butter over a medium high heat. Add the onion and garlic and cook stirring occasionally, for 5 minutes until softened.
Add the arborio rice and, stirring constantly, cook until the grains are coated in butter. Add Merlot, blackberries and brown sugar. Cook until the wine has been absorbed into the rice.
Add a ladleful of the hot beef stock and cook, stirring constantly, until it has been absorbed. Continue adding the stock a ladleful at a time until each addition has been absorbed. This will can take up to 18-20 minutes. Just remember to continue to stir your risotto with lots of love – I am 100% sure that this is the key to risotto success. When the rice is tender, season with salt and pepper and stir in grated parmesan cheese.
You can serve this with steak, lamb, or even chicken. I tried it with some leftover rotisserie chicken and it was ah-mazing.

The post Blackberry Risotto appeared first on Cake 'n' Knife.

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Pumpkin Pie Martini

October 23, 2013, 5:12 am

≫ Next: Fig, Goat Cheese, & Caramelized Onion Flatbread

≪ Previous: Blackberry Risotto

Who’s ready for a drink?!

This gorgeous fall martini is literally a slice of pumpkin pie in your mouth. Made even better by the addition of booze, naturally.

I could probably down several of those right now, primarily because of the horrific haircut I received over the weekend. I am still trying to crawl out of the hole but keep running back for fear of others seeing me….

Have you ever had a terrible haircut? It’s the WORST. I mean, talk about a punch to the ol’ self-esteem. Granted, it probably could have been worse but the lady gave me bang. Normally this wouldn’t be a problem, BUT when you didn’t ask for them, well then it’s a rather big issue. All I can say is that I am glad it is fall because there are hats I can hide underneath and it’s cold, which means staying inside more often than not.

Can you tell I was a wee bit traumatized? This will teach me to avoid getting my hair done before a really big occasion. Worst. Timing. Ever.

Thank goodness for vodka. And pumpkin pie.

What has your fall been like? Are you falling in love with pumpkin all over again like I am?

Pumpkin Pie Martini

Pumpkin pie in a glass! A cocktail glass…

Serves: 2

ingredients

2 oz vodka
1 ½ tsp half and half
2 tbsp maple syrup
¾ tsp pumpkin spice
¼ tsp vanilla extract
2 tbsp pumpkin puree
2 tbsp sugar

directions

Combine sugar and ½ tsp of the pumpkin pie spice on a flat plate. Rim two martini glasses with the spice sugar.
Combine vodka, half and half, maple syrup, ¼ tsp pumpkin spice, vanilla extract, and pumpkin puree in a shaker filled with ice. Shake thoroughly and strain into rimmed martini glasses. Enjoy!

The post Pumpkin Pie Martini appeared first on Cake 'n' Knife.

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Fig, Goat Cheese, & Caramelized Onion Flatbread

November 1, 2013, 1:00 am

≫ Next: Raspberry Lemon Sweet Buns with Cream Cheese Frosting

≪ Previous: Pumpkin Pie Martini

Why helllllloooooo gorgeous…

I am still trying to recover from my candy coma I went into last night. I don’t even have children to blame for bringing candy into the house. Instead I just ate a good amount of the candy I was supposed to give to children… Such a mess, I know…

Every time I eat too much sugar, I always need some sort of sweet and savory combo to get me back into the realm of normal eating.

Enter the flatbread of my sugar hangover dreams…

There’s something magical about the combination of figs, goat cheese, and caramelized onions. You know that perfect bite that has the wonderful balance of sweet and savory? It’s literally in EVERY BITE of this flatbread. I wish I could eat this every day, even if it was only one bite a day.

No I take that back, I would need more than one bite. More like two, or three, or ten…

Ugh it’s just too delicious…

Excuse me while I not so politely stuff my face. You know you would will too!

Fig, Goat Cheese, & Caramelized Onion Flatbread

Sweet and savory, this flatbread hits the spot every time!

Serves: 4

ingredients

12 oz store-bought or homemade pizza dough (I would recommend
this one
if you are making it from scratch)
2½ tbsp extra virgin olive oil
Kosher salt & fresh ground pepper
1 white onion, sliced into thin strips
¼ cup water
⅓ cup balsamic vinegar
1½ tbsp brown sugar
8 oz goat cheese
6 ripe brown turkey figs
1 cup arugula

directions

Preheat the oven to 450 degrees.
Add the sliced onion to a dry medium sauté pan over medium heat. Spread the onions out evenly over the pan, cover, and cook, stirring occasionally. If your stovetop burner is strong, you may need to reduce the heat to medium low to prevent burning. Once a good amount of color has developed (about 5-7 minutes), deglaze your pan with the water, stirring to scrape up the brown bits on the bottom of the pan. Once the water has cooked off, add 1 tbsp olive oil and salt. Continue to cook for an additional 5 minutes. The onions should smell sweet and have a deep dark brown color. Remove from heat.
Roll out pizza dough on a floured surface into a rectangle about ¼-1/3 inch thick. Transfer to a baking sheet that has been lined with either parchment paper or a Silpat. Brush the dough with 1½ tbsp olive oil and sprinkle with salt and pepper.
Cut two figs into small pieces and sprinkle them over the dough. Crumble almost all of the goat cheese evenly over the dough (reserve approximately 1-2 oz for finishing) and top with the caramelized onions. Bake the flatbread for about 12-15 minutes, until golden brown and cooked through.
Prepare the balsamic reduction while the flatbread is cooking. Heat balsamic vinegar in a small saucepan over medium heat. Simmer until it has reduced by half and has thickened. Remove from heat and stir in the brown sugar. Set aside to cool.
Thinly slice the remaining figs and once the flatbread is cooked, arrange them on the flatbread. Top with arugula and crumble the remaining goat cheese over the flatbread. Drizzle generously with the balsamic reduction. Slice and serve!

The post Fig, Goat Cheese, & Caramelized Onion Flatbread appeared first on Cake 'n' Knife.

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Raspberry Lemon Sweet Buns with Cream Cheese Frosting

April 2, 2014, 6:00 am

≫ Next: Mahalo Burger

≪ Previous: Fig, Goat Cheese, & Caramelized Onion Flatbread

I can’t even handle these….

You know when you take a bite of something you made that is seriously amazing and it’s just that WOW moment? Yea, that was my first bite of these gorgeous things. I think my eyes bugged out of my skull, Looney Tunes style and all.

Goodness gracious this past week feels like a flash and I think I am slowly losing my mind. I can’t even remember what day it is. Is it Tuesday or Wednesday? Or Friday? I feel like the days have been flying by a hyper-speed. Though this time, I am finally feeling like I am keeping fairly caught up with everything which is a bit surreal. I mean, when you can’t even remember what day it is, how in the world am I churning out projects and checking off tasks on my to-do list with such efficiency?

Somehow I managed to master these gorgeous buns and for that, I am truly grateful. As soon as I ate my first one, I was like, this is totally going to be “that recipe” for me. You know, the one that I will be famous for among friends and family? I can already hear the requests for every brunch I every go to at someone’s house for the rest of eternity. Normally I would have issues with that, but considering how much I want to stuff ten of these rolls in my face at this exact moment, I am willing to put any qualms aside.

Yep, I could easily live with some of this magic for the rest of my life.

These rolls embody three of my favorite things – cream cheese frosting, raspberry, and lemon. What you end up with is the perfect mixture of tangy sweet richness. What a way to start the day! Or end the day… I might have eaten several for dessert…

I know, I know. I really need to learn self-control.

#likethatwillhappen

Raspberry Lemon Sweet Buns with Cream Cheese Frosting

These sweet buns are the perfect breakfast, especially for a lazy weekend!

ingredients

DOUGH
1 cup milk
1 1.2 Tbsp active dry yeast
1 stick unsalted butter, softened (8 Tbsp)
2 large eggs
½ tsp sea salt
4½ cups all-purpose flour
FILLING
10 oz frozen raspberries
¼ cup + 2 Tbsp sugar
½ Tbsp lemon zest
1 tsp cornstarch
FROSTING
1 cup confectioner’s sugar
3 Tbsp butter, melted
1½ Tbsp heavy cream
2 oz cream cheese

directions

Warm milk for the dough over moderately low heat until it simmers. Remove from heat and immediately pour the milk into the bowl of an electric stand mixer fitted with the dough hook and stir in the sugar and yeast. Let rest for about 5 minutes until the yeast is foamy. Add the softened stick of butter, eggs, and sea salt. Beat to combine. Then add the flour and beat until a soft dough forms on medium speed, approximately 3 minutes. Increase speed to high and beat until the dough is soft and pliable, an additional 10 minutes.
Remove the dough and place on a lightly floured surface. Knead with your hands a few times and then form the dough into a ball. Butter a medium bowl and add the dough ball to the bowl. Cover with plastic wrap and let rest in a warm place until doubled in size, about 1½ to 2 hours.
Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the long sides. Butter the paper and the exposed short sides of the pan. Remove the dough from the bowl onto a lightly floured work surface and use a rolling pin to roll out into a 10 inch by 24 inch rectangle.
In a medium bowl, combine the frozen raspberries with the sugar, lemon zest and cornstarch. Dump the filling onto the dough and spread evenly over so the entire piece of dough is covered. Working quickly, tightly roll the dough to form a 24 inch log. Cut the log into quarters and then cut each quarter into 4 slices. Arrange the slices in the baking pan with the cut sides up. Any berries and juice that have spilled onto the work surface should be gathered and added to the baking pan between the rolls. Cover the rolls with plastic wrap and allow them to rise for an additional 2 hours.
Preheat the oven to 425 degrees. Bake the rolls for about 25 minutes, until they are golden brown. Transfer the pan to a rack and allow to cool for 30 minutes.
In a small bowl, whisk together the confectioners’ sugar, butter, heavy cream, and cream cheese until the frosting is spreadable.
Grab the sides of the parchment paper that hang over the baking pan and invert the rolls onto the cooling rack. Peel off the parchment paper and invert rolls onto a serving platter. Spread the frosting evenly over the rolls with a spatula. Serve warm.

*Recipe adapted from Food & Wine

The post Raspberry Lemon Sweet Buns with Cream Cheese Frosting appeared first on Cake 'n' Knife.

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Mahalo Burger

May 2, 2014, 6:00 am

≫ Next: Frozen Melon Margarita

≪ Previous: Raspberry Lemon Sweet Buns with Cream Cheese Frosting

I had to name this the Mahalo Burger.

Every bite I took had me saying (come on, let’s be real, it was more like groaning) THANK YOU. The mix of all these gorgeous ingredients is the epitome of a tropical epic burger.

Aren’t you so glad I started featuring epic burgers now that summer is here?

Generally my ridiculous burger ideas stem from me not making up my mind about what to cram on top of my burger. This one started with guacamole, but then I wanted sweet, grilled pineapple. Then of course I needed some teriyaki sauce, greens, and yea. There you have it.

I swear if I ever get pregnant, I am going to have the most ridiculous cravings. I already have strange cravings on every random Wednesday, so imagine this times 1,000 and oh boy. Hopefully hubby will appreciate the midnight pickle and ice cream runs I inevitably will send him on…

But back to this burger… Doesn’t it just ooooooooze amazingness?

I could easily eat my weight in guacamole. For the rest of my life.

GAH.

Sorry I just had a flashback to my first bite of this gorgeous thing. Yep. SO good.

Mahalo Burger

Tropical burger bliss!

Serves: 2

ingredients

BURGER
⅔ lb ground beef
1½ tsp paprika
1 tsp garlic powder
2 tsp black pepper
2 tsp salt
1½ tsp flour
2 thick hamburger rolls, cut in half
GUACAMOLE
1 avocado
⅛ tsp cayenne
½ tsp garlic powder
Juice from half a lime
Freshly cracked black pepper
Kosher salt
2 pineapple rings
4 slices of bacon, cooked and cut in half
Teriyaki sauce
Baby arugula

directions

In a small bowl, combine the ground beef, paprika, garlic powder, pepper, salt, and flour. Form two ⅓ lb patties and grill until you reach your desired temperature (I usually shoot for at least medium rare or medium).
While the burgers are cooking, make the guacamole. Smash the avocado into a smooth paste in a medium bowl. Add cayenne, garlic powder, and lime juice. Stir until everything is incorporated evenly. Season with salt and pepper to taste.
When your burgers are almost done cooking, butter the cut sides of the hamburger rolls and toast on the grill (approximately 2-3 minutes). Also add your pineapple rings to the grill and cook for approximately 1 minute on each side. Remove toasted rolls, burger patties, and pineapple rings from the grill.
To assemble your burgers, add a patty to each bottom half of a roll. Add a generous scoop of guacamole. Top each with 2 bacon slices, a grilled pineapple ring, teriyaki sauce, and baby arugula. Finish with the top half of each roll. Then get messy and devour that burger!

The post Mahalo Burger appeared first on Cake 'n' Knife.

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Frozen Melon Margarita

August 26, 2014, 9:05 am

≫ Next: Smoky Sweet Dry Rub Flank Steak with Spicy Chimichurri

≪ Previous: Mahalo Burger

Summer is quickly ending and I am doing everything in my power to cling onto these final sunny days.

When I was in Copper Mountain over the summer, I tried this melon margarita and it has been stuck in my head ever since. I literally dream about the crisp and cool refreshingly sweet taste.

I decided to make mine a frozen version, partially because it’s been fairly hot in Denver and partially because I love any excuse to make a blended cocktail. For some reason, blended drinks take me right to the beaches of Mexico where I would happily indulge in multiple Pina Coladas and soak up the sun (by soak up the sun, I mean with a heavy layer of sunscreen since my pale skin burns in 2 seconds flat).

This margarita has just the right amount of sweetness that keeps me coming back for more, but doesn’t make me feel like I am drinking frozen sugar. The cantaloupe makes everything light and bright – I would literally dive into this glass if I could!

Now I am still swimming in photos from Food Blog Forum, but I will have a recap up soon and you’ll love my brand new cocktail inspired by Asheville!

Frozen Melon Margarita

Sweet cantaloupe makes this frozen margarita shine, full of bright summer flavors and screaming for you to make a batch! Makes 4-6

ingredients

2 cups crushed ice
1½ cups chopped cantaloupe
7 oz silver tequila
3 oz triple sec
Juice of 1 lime
Turbinado sugar
Lime wheels for garnish

directions

Combine crushed ice, cantaloupe, tequila, triple sec, and lime juice in a blender. Blend until the mixture is combined and the consistency of a slushy.
Wet the rims of four margarita glasses with lime juice and turbinado sugar. Fill each glass with the frozen margarita and garnish with lime wheels. Serve immediately.

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Smoky Sweet Dry Rub Flank Steak with Spicy Chimichurri

October 31, 2014, 6:30 am

≫ Next: Cookbook Review: Milk Bar Life & Sweet and Sour Red Onion Jam

≪ Previous: Frozen Melon Margarita

I am battling exhaustion this week. I can barely keep my eyes open, let alone figure out how to function. The past two months are definitely catching up with me. Oh and it’s basically November now – where did this year go?!

I have to apologize; I am a bit all over the place today. It’s tragic how bad it’s gotten. I could barely write a happy birthday note yesterday. I swear I stared at the blank card for about 10 minutes before putting pen to paper and writing an extremely short, poorly worded note…

But let me tell you about this steak. If you need a go-to steak rub, this is the one you’ll want to use time and time again. It’s just the right balance of smoky and sweet flavors. As soon as you add in the spicy chimichurri, you get smacked in the taste buds with FLAVOR. I love to combine different smoky, sweet, and spicy flavors into one bite – it makes every meal an adventure!

I am really trying to up my game on sauces right now and this chimichurri is a direct product of that effort. Sauces are so simple to make and they add so much to a dish! I know I am going to be whipping up this chimichurri and keeping it in my refrigerator for those nights I come home completely exhausted with no desire to cook a complicated meal. Just cook up some chicken, steak, or shrimp and top with the sauce.

Voila! Delicious, flavorful dinner in a flash!

Smoky Sweet Dry Rub Flank Steak with Spicy Chimichurri

This smoky sweet dry rub packs the steak with flavor and is the perfect compliment to the spicy chimichurri sauce.

Serves: 4 + extra chimichurri

ingredients

STEAK
2lb flank steak
½ Tbsp garlic powder
½ Tbsp onion powder
¼ Tbsp paprika
½ Tbsp salt
½ Tbsp pepper
½ Tbsp brown sugar
CHIMICHURRI
⅔ cup fresh parsley
⅔ cup fresh cilantro
4 cloves garlic, chopped
2 tsp salt
1 tsp pepper
2 tsp red pepper flakes
3 Tbsp red wine vinegar
2 Tbsp fresh lemon juice
¼ cup olive oil

directions

In a small bowl, combine all the spices for the dry rub. Cover the flank steak on all sides evenly with the dry rub. Place steak in a Ziploc bag and marinade in the refrigerator for at least 3 hours but overnight is ideal!
Add all the ingredients, except the olive oil, for the chimichurri sauce to the bowl of a food processor. Turn the food processor on and slowly add in the olive oil through the opening of the food processor lid. Process until the mixture is well combined, approximately 30 seconds. Remove from processor and store in an airtight container in the refrigerator until ready to serve.
When you are ready to cook the steak, heat the grill or a grill pan over medium-high heat. Remove the steak from the bag. Add the steak to the hot grill or grill pan, and cook on each side for approximately 2-3 minutes for medium-rare to medium doneness.
Remove steak from grill to a cutting board. Cover in foil and allow to rest for at least 10 minutes. Slice and serve with the chimichurri.

The post Smoky Sweet Dry Rub Flank Steak with Spicy Chimichurri appeared first on Cake 'n' Knife.

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Cookbook Review: Milk Bar Life & Sweet and Sour Red Onion Jam

July 23, 2015, 5:30 am

≫ Next: Jalapeño Agave Cornbread Fritters

≪ Previous: Smoky Sweet Dry Rub Flank Steak with Spicy Chimichurri

You all know just how much I love cookbooks. If you don’t, just pop over to my house sometime and check out the shelves packed to the brim with books. If I could have a library full of just cookbooks I would be in heaven, and with the way I am accumulating them, it might just become a reality before you know it. I have a few favorites in my collection and my most recent addition, Milk Bar Life by Christina Tosi, quickly rose to the top of my list in the hours I spent reading it.

(more…)

The post Cookbook Review: Milk Bar Life & Sweet and Sour Red Onion Jam appeared first on Cake 'n Knife.

↧

Jalapeño Agave Cornbread Fritters

March 4, 2016, 5:30 am

≫ Next: Pineapple Jalapeño Smash

≪ Previous: Cookbook Review: Milk Bar Life & Sweet and Sour Red Onion Jam

Jalapeño Agave Cornbread Fritters are fried piece of sweet and spicy cornbread bliss. They are a fun treat to munch on at parties or even to spoil your family with during a typical ho-hum week.

Jalapeno Agave Cornbread Fritters | cakenknife.com

Sweet and spicy…. THAT’s my jam this week. I can’t get enough of it, especially when it comes to popping three or four (more like five or six) if these jalapeño agave cornbread fritters in my mouth.

The one bad thing about working in home is how many times I have to pass through the kitchen to let little miss Kya outside. Every time I walk through, there’s some sort of food tempting me to just take a bite. Add all those trips through the kitchen up and ugh, I really need to do a juice cleanse or something.
(more…)

The post Jalapeño Agave Cornbread Fritters appeared first on Cake 'n Knife.

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Pineapple Jalapeño Smash

June 9, 2016, 5:30 am

≫ Next: Very Cherry Amaretto Sour

≪ Previous: Jalapeño Agave Cornbread Fritters

Pineapple Jalapeño Smash is a sweet and spicy cocktail that’s guaranteed to cool you off this summer. Pair it with your heavy grilled meats for a refreshing twist on your next backyard BBQ!

Pineapple Jalapeño Smash | cakenknife.com

I’m back to a “normal” routine again after my trip to Charleston last week. Of course, there’s no way in hell I was going to get there without a cocktail (you do know me, don’t you?).

Getting back into the swing of things after a vacation is probably my least favorite feeling in the world. Usually I build in an extra day of vacay after I get home to compensate for all the unpacking, laundry, time change, etc. Alas, the woes of a self-employed gal kick in and I did not have the luxury to spend a day in bed sleeping and continuing my marathon of Supernatural (Sam and Dean though… I just can’t). (more…)

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Very Cherry Amaretto Sour

July 7, 2016, 5:30 am

≫ Next: Cookbook Review: Milk Bar Life & Sweet and Sour Red Onion Jam

≪ Previous: Pineapple Jalapeño Smash

Very Cherry Amaretto Sour is a summery twist on the classic cocktail that’s great for backyard BBQs and picnics. It’s exactly what you need to balance out all those grilled meats.

Very Cherry Amaretto Sour | cakenknife.com

Hey you guys… I’m back with the other half of my picnic collaboration!

I mean, you can’t have a picnic without a cocktail, right?

You really can’t have a good day without a cocktail… But I digress.
(more…)

The post Very Cherry Amaretto Sour appeared first on Cake 'n Knife.

↧

Cookbook Review: Milk Bar Life & Sweet and Sour Red Onion Jam

July 23, 2015, 5:30 am

≫ Next: Jalapeño Agave Cornbread Fritters

≪ Previous: Very Cherry Amaretto Sour

(more…)

The post Cookbook Review: Milk Bar Life & Sweet and Sour Red Onion Jam appeared first on Cake 'n Knife.

↧

Jalapeño Agave Cornbread Fritters

March 4, 2016, 5:30 am

≫ Next: Pineapple Jalapeño Smash

≪ Previous: Cookbook Review: Milk Bar Life & Sweet and Sour Red Onion Jam

Jalapeño Agave Cornbread Fritters are fried piece of sweet and spicy cornbread bliss. They are a fun treat to munch on at parties or even to spoil your family with during a typical ho-hum week.

Jalapeno Agave Cornbread Fritters | cakenknife.com

The post Jalapeño Agave Cornbread Fritters appeared first on Cake 'n Knife.

↧

Pineapple Jalapeño Smash

June 9, 2016, 5:30 am

≫ Next: Very Cherry Amaretto Sour

≪ Previous: Jalapeño Agave Cornbread Fritters

Pineapple Jalapeño Smash is a sweet and spicy cocktail that’s guaranteed to cool you off this summer. Pair it with your heavy grilled meats for a refreshing twist on your next backyard BBQ!

Pineapple Jalapeño Smash | cakenknife.com

I’m back to a “normal” routine again after my trip to Charleston last week. Of course, there’s no way in hell I was going to get there without a cocktail (you do know me, don’t you?).

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Very Cherry Amaretto Sour

July 7, 2016, 5:30 am

≫ Next: Crispy Bourbon Buckeyes

≪ Previous: Pineapple Jalapeño Smash

Very Cherry Amaretto Sour is a summery twist on the classic cocktail that’s great for backyard BBQs and picnics. It’s exactly what you need to balance out all those grilled meats!

Very Cherry Amaretto Sour | cakenknife.com

Hey you guys… I’m back with the other half of my picnic collaboration!

I mean, you can’t have a picnic without a cocktail, right?

You really can’t have a good day without a cocktail… But I digress.
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Crispy Bourbon Buckeyes

November 27, 2017, 4:00 am

≫ Next: Spicy-Sweet Roasted Broccolini

≪ Previous: Very Cherry Amaretto Sour

Crispy Bourbon Buckeyes are a boozy chocolate and peanut butter treat that are perfect for handing out to friends and family this holiday season. The crispy rice cereal in these balls gives them a fun texture and the bourbon pairs oh-so well with the goodness that is chocolate and peanut butter. They are SO simple to make; you won’t find an easier Christmas cookie to make!

Crispy Bourbon Buckeyes | cakenknife.com #dessert #chocolate #christmas #holiday #cookies #sweetestseason

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Thanksgiving is wrapped up, and while you may still be working through all those leftovers… The holiday baking season has begun!

Crispy Bourbon Buckeyes | cakenknife.com #dessert #chocolate #christmas #holiday #cookies #sweetestseason

I have some amazing treats coming your way this month (not only for the 12 Days of Jolly Giveaways) and these cookies are kicking it all off.

Now I know these are technically no-bake, but that doesn’t make them any less delicious and PERFECT for gifting to friends and family during the holiday season! (more…)

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Spicy-Sweet Roasted Broccolini

April 10, 2018, 4:00 am

≫ Next: Homemade Strawberry Rhubarb Simple Syrup

≪ Previous: Crispy Bourbon Buckeyes

Spicy-Sweet Roasted Broccolini is a delightful blend of sweet, spicy, and fresh that goes with pretty much any entree you can think of. The spicy sweet sauce is full of flavor and really complements the crisp tender roasted broccolini. Plus, it’s so easy to throw together, you don’t have to worry about your side dish taking away your full attention as you cook.

Spicy-Sweet Roasted Broccolini

Please note that some of the links below are affiliate links. If you make a purchase through one of these links, I will receive a small commission.

Spring has sprung, and even if the weather here is being bipolar with snow/rain/sun on repeat, I am diving face first into all the fresh spring vegetables!

Broccolini is one of my favorite vegetables to roast during the spring.

I love how green it stays, even when you roast it, unlike broccoli that tends to brown too quickly in the oven.

Spicy-Sweet Roasted Broccolini

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Homemade Strawberry Rhubarb Simple Syrup

May 18, 2018, 4:00 am

≫ Next: Grilled Beer Marinated Chicken Wings

≪ Previous: Spicy-Sweet Roasted Broccolini

Homemade Strawberry Rhubarb Simple Syrup is the best way to take advantage of rhubarb season, and help it last even longer! Strawberries and rhubarb naturally complement each other in this easy-to-make recipe for a simple syrup that can be used in a variety of ways. From cocktails to spritzers, lemonades to homemade sodas, you’ll be surprised how many ways you can enjoy this flavorful liquid!

Homemade Strawberry Rhubarb Simple Syrup

Please note that some of the links below are affiliate links. If you make a purchase through one of these links, I will receive a small commission.

For me, the most powerful ingredient when it comes to cocktails is a homemade simple syrup.

I’ve used simple syrup in a ton of different cocktails as you may have seen before, but I just realized that I’ve never dedicated a post to a homemade simple syrup!

So, I’m hear to chat with you about the best way to celebrate rhubarb season and to keep that rhubarb goodness going strong all summer long.

Homemade Strawberry Rhubarb Simple Syrup