Normally any project with the phrase ‘color-block’ in the title scares me. Any how-to that claims I can easily create a color-block or ombré design on my nails or another art project clearly hasn’t met me and my clumsy fingers. However, this color block cocktail popsicle recipe by ConfettiPop is definitely within reach of my limited capabilities. Continue reading
I have died and gone to red velvet heaven. In case you doubt me, put down the laptop or smart phone, run to your nearest store and gather the ingredients for this recipe. Once you make it, cut yourself a slice and then join me again on this delicious journey we are about to go on. Continue reading
Winter isn’t for everyone. However, the season does have its perks and hot chocolate is without question my favorite one. Nothing drives away the winter chill like a steaming mug of delicious hot chocolate. While the warm concoction may make you nostalgic for childhood snow days, hot chocolate isn’t just for kids!
Mix things up this winter with this recipe for Spiced Mexican Hot Chocolate from Bunkycooks. It’s an adult spin on the classic beverage that is easy to make and the perfect thing to sip while snuggling next to the fire with someone you love.
Spiced Mexican Hot Chocolate Recipe
2 cups milk
2 ounces best quality Mexican stone
Ground organic chocolate (Bunkycooks recommends Taza), chopped into small pieces
Pinch of salt
1 generous tablespoon Spiced Honey Crème
Optional: 1.5 ounce shot of fine aged mezcal or rum
Garnish: fresh whipped cream, shaved chocolate
In a heavy medium saucepan, combine milk, chocolate, pinch of salt and honey crème. Heat, stirring frequently over medium-‐low heat with a whisk, until chocolate has melted, honey crème dissolves and the milk is very hot, about 10 minutes. Pour hot chocolate into a tall mug or 2 smaller cups. If you like, add mezcal or rum spirit. Top with fresh whipped cream and shaved chocolate. Serve immediately.
If you’re looking for some tasty and fun cocktails to serve with your Holiday feast, look no further! Whether you’re a fan of pumpkin everything or just want to put a little twist on a more traditional cocktail, we have the perfect selection of seasonal Ketel One recipes that will compliment the turkey and pie, and have your guests giving thanks. Try these out and let us know what you think in the comments! Continue reading
Everyone knows one of the best times to enjoy wonderful food, family and friends is Christmas. Only second to its food-centered holiday Thanksgiving, Christmas is more than just Santa and sleigh bells. To prove this point, we give you this: Country Potato Gratin. Continue reading
What’s better than sitting down to watch your favorite TV show? Sitting down to watch your favorite TV show with perfect adult beverage to go along with it. Just as you can pair fine wines to the foods that will best enhance their luscious flavors, woody undertones and tannins (whatever those are, I’m no Frasier Crane), there’s a cocktail out there that will match the mood of any show and highlight all of its best attributes. Check out our perfect pairings below! Continue reading
Ever wanted to learn to make the perfect Blackberry Crumble Pie? Rose Lawrence, of Organic Kitchen and eGrocer Red Bread in Los Angeles has you covered! Watch the exclusive tutorial below where Lawrence and Actress Lauren Bowles provide step-by-step instructions for how to create this amazing dessert using minimal ingredients and fresh fruit. From how to roll the perfect pie crust to how to create a crunchy streusel topping, the recipe tutorial will let you in on all of Lawrence’s secrets for creating a delicious pie and will leave you drooling for a slice! Find out how to make the pie below, then watch our exclusive interview with Rose Lawrence! Continue reading
A few months ago I shared my recipe for s’more cupcakes and my slightly over dramatic sad tale of how I had never had a proper s’more. Well those days are over! Because quite by chance I found a packet of graham crackers in a Chinese import store of all places, in Chinatown, whilst wandering around central London. Continue reading
I’m a firm believer that breakfast is the most important meal of the day. However, I’m starting to realize how easy it can be to skip breakfast when you have to be at work by 8 and you’re still walking around like a zombie at 7:45.
Eating breakfast in the morning has many health benefits. It wakes up your metabolism and prepares your body to work throughout the day. It gives you energy and satisfies your food cravings so that you will not be eating away at every hour of the day.
Whether you believe in this breakfast research or not, it couldn’t hurt to add an extra meal to your day if you’re not a regular breakfast-eater. I have found two quick and healthy recipes that have made my mornings a little bit easier.
I discovered The Chew’s oatmeal energy cluster recipe while waiting for an appointment at the dentist’s office. takes less than 10 minutes to prepare the night before, and you have enough to last you for a couple of days (unless you’re like me and have siblings that all decide to eat your food without telling you). The clusters taste almost like cookie dough, and they’re actually healthy for you! (Minus the chocolate chips.) You can add however much you want of each ingredient or switch out the chocolate chips for raisins if that’s what you prefer. I added a pinch of chia seeds to the recipe to give me even more energy so I could try to reduce my caffeine intake.
Another recipe I love is a healthy breakfast sandwich. Instead of egg, ham and cheese, however, I take two pieces of gluten free bread, spread them with some peanut butter and top them with bananas. Now, you don’t have to use gluten free bread, but if you decide you want to try it, I love Udi’s bread. You can also replace the peanut butter with almond butter and top it with any fruit you like.
These two recipes allow me to eat on the go and make it to work just in time. I’m full of energy and ready to begin my day. Hopefully these recipes will make your mornings easier too. Let us know in the comments below!
In case you haven’t been following the World Cup, here’s all you really need to know: U.S.A. lost in a blaze of glory against Belgium 2-1. Germany put a beating on Brazil on Tuesday afternoon with a score of 7-1. Now, the world turns their sights towards the semi-final match of Argentina vs. Netherlands.
However, we know soccer isn’t for everyone. Some people just watch because their dad, boyfriend, husband, girlfriend, mother, etc., has it on non-stop. Fortunately, we have something that will help those hesitant watchers, and those who have the unfortunate task of being on the low side of the scoreboard, smiling all evening long.
Let Ketel One take your senses on a libation vacation with these Argentina and Netherlands inspired spirits.
KETEL ONE CLERICO
1 bottle BV Coastal Estates Sauvignon Blanc
6 oz. Ketel One Oranje
3 oz. Grand Marnier
3 oz. pomegranate juice
3 oz. orange juice
2 oz. white grape juice
3 oz. lemon juice
2 oz. simple syrup
Combine all ingredients in a large pitcher half filled with ice. Stir. Pour into a wine glass filled with ice. Garnish with raspberries and pomegranate seeds. Serves 8-10.
KETEL ONE ORANJE NATIONAL
1.25 oz. Ketel OneOranje
1 oz. ginger liqueur
1 oz. fresh lime juice
2 barspoons orange marmalade
2 drops orange bitters
Combine ingredients in a mixing glass. Shake with ice and strain into a rocks glass filled with ice. Garnish with an orange peel.
One summer, when I was about seven and growing up in a small English seaside town, I became completely fascinated by s’mores. I can’t quite remember which book or show I first discovered them in, but I was obsessed. There is no English alternative,not even something close, which probably due to graham crackers not being available here. Every time my Father lit the BBQ, I felt like I was missing out. That there were thousands of other girls participating in the same summer ritual of charred meat and potato salad, who were being treated to this magical dessert at the end of their meal.
Two decades later and if I am being honest I would love to end this tale by saying I have finally tried my first sticky s’more, mashmallow oozing out the sides with every bite. Not yet, but on my next trip to the State’s it will be high on my list. In the meantime I will be more than adequately satiated by these delicious cupcakes. Turned on their head the chocolate, rather than the cracker becomes dominant, carrying the light and fluffy marshmallow buttercream. Due to the high fat content of the frosting when I tried to burn it a little to give the cupcake the iconic smokey toasted marshmallow flavour it just melted. I shared these with good friends, sat enjoying the last rays of sun, talking about anything and everything. There was no campfire, but the spirit was the same. Maybe, I’m not missing out on s’mores as much as I think.
S’more Cupcakes Recipe
Makes 12 cupcakes
For the Chocolate Cupcakes
125g butter at room temperature
115g self raising flour
125g brown sugar
30g cocoa powder
1 tsp vanilla extract
Preheat the oven to 175C and line the cupcake tin.
Beat all the ingredients together until well blended.
Divide into the cupcake cases and bake in the middle of the oven for 17 minutes until golden brown and an inserted skewer comes out clean.
Leave to cool.
For the Marshmallow Frosting
Adapted from Buttercream Chantilly Factory
60g butter at room temperature
100g (about ½ a jar) marshmallow fluff
190g icing sugar
1 tsp vanilla extract
1 digestive biscuit/graham craker , crushed into crumbs
Beat the butter until light and fluffy then add the marshmallow fluff and vanilla and continue to whisk until smooth and creamy.
On a low speed slowly beat in the icing sugar until well mixed. If using a stand mixer I find covering it with a tea towel helps to reduce mess.
Ice your cupcakes and sprinkle with biscuit/cracker crumbs.
Previously posted on BAKE
- Blood Orange and Cardamom Cake Recipe by Jenny @ Bake
- Salted Caramel Truffle Recipe by Jenny @ Bake
- Dark Chocolate Chip and Dried Cranberry Shortbread Hearts Recipe by Jenny @ BAKEf
There is a lot to love about summer. The sun is finally out, you can enjoy an array of outdoor activities, and it’s the season for vacations. However, one of my favorite things about summer is that it’s also the season to get fancy with your drinks. Because, let’s face it, who doesn’t love a nice morning, afternoon AND evening pick-me-up? Here are three mocktails (or cocktails if you’re a bit more adventurous like me) to try this summer, and the time of day they are best received.
I have been a vegetarian for about two-and-a-half years, and I am always game to try a new dish (meat-free of course). Soups, in particular, have always been a favorite meal of mine, and I get excited when I find new vegetarian recipes in cooking magazines, on the menu at restaurants, or in the aisle at the grocery store. Who doesn’t love warm, flavorful, colorful soup at the end of a long day?! Continue reading
I am a spring baby so in some ways I have always identified more with this time of year. More likely that that, I probably have some sort of subconscious preference, because not long after daffodils start brightening up the garden I receive presents.
Spring in the English countryside is a wonderful time of year. Fields that have been brown and barren for months become a vibrant and vivacious green. Rapeseed, which is commonly grown where I live, shines gold for as far as the eye can see. The air is full of bird song, and residential streets are lined with trees heavy with candyfloss coloured blossom.
This cake sums up spring for me. It has the bright citrus flavours I crave as soon as the sun starts peeking out through the clouds, and warm comforting spice from the cardamon to combat the fresh wind whipping through the trees. The simple orange glaze in place of frosting means it packs well, and makes for the perfect accompaniment for a flask of tea, and a long walk to appreciate this glorious time of year.
Blood Orange and Cardamom Cake Recipe
Based on a recipe from Cake Days | Makes 1 loaf
For the sponge:
190g unsalted butter plus extra for greasing
190g plain flour plus extra for dusting
1 tbsp finely grated blood orange zest
190g caster sugar
3 large eggs
60g ground almonds
1 tsp baking powder
1/4 tsp salt
25g plain yogurt
1 tsp vanilla essence
6 cardamom pods – seeds ground
For the glaze:
Juice of 1 blood orange
50g caster sugar.
Preheat the oven to 170C, then butter and line a 2lb bread tin
Cream together the butter, zest and sugar till pale.
In a separate bowl mix the dry ingredients.
Whisk a tablespoon of the dry mixture into the butter and sugar, then slowly incorporate the eggs.
Add the dry ingredients to the mix in two stages then beat in the yoghurt and vanilla essence.
Pour into the tin, and bake in the middle of the oven for 50-60 minutes or until an inserted skewer comes out clean.
When the cake is nearly completely baked, heat the orange juice and sugar in a pan until the sugar dissolves.
Remove the cake from the oven and repeatedly prick with a cocktail stick until it’s covered in little holes.
Slowly pour the syrup over the cake, trying to get an even coverage.
Previously posted on BAKE
- Salted Caramel Truffle Recipe by Jenny @ Bake
- Dark Chocolate Chip and Dried Cranberry Shortbread Hearts Recipe by Jenny @ BAKE
- Green Detox Smoothie Recipe by Jenny @ BAKE