#SundaySupper: Spring Fling

Happy Spring everyone! Does it feel like spring where you are? I’m not fully convinced Ohio knows that the season’s have changed yet. Don’t get me wrong, there isn’t anymore snow on the ground, and it is warmer. But it’d be nice to see the sun. Friday, the first official day of spring, was very dreary – chilly, grey, and rainy. I’m pretty sure the grey and rainy is pretty standard up here though.

I am looking forward to the day when the sun is shining and it’s 70 degrees. I hope I don’t have to wait for summer for that! Now that my little man is a very successful sitter (and army crawler) I’m anxious to get him to the park and into a swing. There’s a park at the end of our neighborhood and I always head there on my walks, but I want my husband to be there for his son’s first time in a swing. So this beautiful spring day needs to happen on a weekend!

Today’s happy spring fling #SundaySupper is hosted by  DB (aka Foodie Stuntman) of Crazy Foodie Stunts and Valerie of Lifestyle Food Artistry.

When I think spring, I think Easter, tulips, pastel colors, eggs, and bunnies. I found this clever smoothie in my foodgawker favorites and decided to give it a shot. My layers weren’t as separate as hers were. But I used my own recipe for my smoothie flavors. My smoothies weren’t thick enough to give the effect I was looking for, but I went with it and it still yielded a pretty result. Phew!

My flavors were: blackberry & blueberry, pineapple & orange, and strawberry. I used whole milk vanilla yogurt and milk in each flavor, and added some vanilla protein powder to the pineapple & orange. I put too much milk in the smoothies – but I do prefer to drink my smoothies through a straw and the texture is perfect for that, just not perfect for staying separate layers. Here’s the ratio I used: 3/4 C frozen fruit, 1/4 C + 1 tbsp yogurt, 1/2 C milk. My amounts make 2 smoothies.

Here’s the how-to for an Easter Egg Smoothie:

Pick three (or more) different flavored smoothies. Use colors that will contrast.

Make each smoothie and keep in the freezer until ready to assemble.

Layer smoothies into a glass.

Enjoy!

Easter Egg Smoothie | Sew You Think You Can Cook

Beverages

Appetizers

Sides

Entreés

Desserts

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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Homemade Irish Cream Liqueur

Happy St. Patrick’s Day!

Yesterday I shared an alcohol free beverage option in my Pot ‘O Gold Punch. Today, it’s all about the adults.

Making Irish Cream Liquor at home is simple, quick, and easy. And better yet, actually tastes like the real thing. Although my mom thought it was a tad weaker than the stuff in the bottle.

You can enjoy this liquor straight out of a glass with ice, over ice cream, or use it in a new favorite dessert. The latter is a teaser for a recipe coming at you next week, so stay tuned!

This recipe makes 3 C and will keep up to 2 weeks in the refrigerator.

Homemade Irish Cream Liquor

Ingredients:

  • 1 C heavy cream
  • 1 tsp instant espresso powder
  • 1/2 tsp cocoa powder
  • 3/4 C whiskey
  • 1 tsp vanilla extract
  • 1 can (14oz) sweetened condensed milk

Steps:

  1. Whisk together 1 tbsp heavy cream with the espresso and cocoa powders until smooth. Whisk in remaining ingredients. Store in an air tight container up to two weeks in the fridge.

*This recipe is adapted from Cory at http://www.saveur.com/article/recipes/homemade-irish-cream*

Homemade Baileys | Sew You Think You Can Cook

To get your creative juices flowing, I’ve assembled a round-up of some fun ways to use your homemade liquor:

Bailey’s Bundt Cake

Bailey’s Chocolate Chunk Ice Cream

Bailey’s Chocolate Mousse

Bailey’s Chocolate Pudding

Bailey’s Cocktail Poptails

Bailey’s Irish Coffee Caramels

Spiced Bailey’s Ice Cream Floats

Pot ‘O Gold Punch

Every St. Patrick’s Day since 2010 has been celebrated with my wonderful friend Kate. For a history of our holidays see last year’s {failed} Irish Bread Braid. I am trying the braid again tomorrow and hope to update that post, so wish me luck!

As I was pregnant last year and Kate doesn’t particularly enjoy boozy beverages, we made a non-alcoholic punch. By all means, add some vodka if you feel so inclined.

I will warn you though, there’s a lot of sugar in this pot ‘o gold. I had a doctor’s appointment the following day and my sugar levels were through the roof. Whoops. Eh, the little guy turned out just fine… I type as he’s screaming, fighting a nap.

This year it’s just the three of us and it’s going to seem pretty lonely. I’ll be sticking with my tradition and make meatloaf and mashed potatoes. Along with a green vegetable of some kind – something the little guy might eat.

Pot ‘O Gold Punch

Ingredients:

  • 1 pkt (0.2oz) lemonade Kool-Aid powder
  • 1 C sugar
  • 1 1/2 C lemon-lime soda
  • 1 1/2 C citrus soda
  • 2 C pineapple juice
  • 6 C cold water
  • decorating sugar for garnish (optional)

Steps:

  1. Combine all ingredients in a large pitcher. Keep cold until ready to serve.
  2. If desired: Place decorating sugar on a shallow plate. Place the lip of the glasses in water then coat with the sugar. Pour punch into rimmed glasses.

*This recipe is adapted from Melissa at http://luluthebaker.com/2012/03/st-pattys-day-punch.html*

Pot o Gold Punch | Sew You Think You Can Cook

#SundaySupper: Red Carpet Party

Today #SundaySupper is having a party perfect for any red carpet event! There’s an awards show on tonight. I think it’s the “big one.” I wouldn’t really know because I’m not all up to snuff on my Hollywood trivia. I do like Neil Patrick Harris though, so I will be watching. Or rather, I’ll have it playing on the TV screen. I don’t know how much I’ll be paying attention. (I’ll be participating in a Twitter chat after all! – See end of post for details.) I haven’t seen any of the movies up for nomination and I don’t know the who’s-who of actors.

Katie of Ruffles and Truffles is hosting this star-studded gathering so be sure to scroll past my recipe for a list of party worthy drinks and eats!

Thank You Peary Much | Sew You Think You Can Cook

I decided to create a very simple signature cocktail for the event. Because what party for the stars wouldn’t be complete with an original concoction involving champagne? I wanted to go with something gold in honor of The Oscar. It’s a gold award! Hey, at least I knew that!

This cocktail would be welcome at any brunch table.

An Original Recipe

Thank You Peary Much

Ingredients:

  • 1/2 C sugar
  • 1/2 C water
  • 1 2″ piece ginger root
  • pear nectar
  • champagne
  • crystalized ginger (optional)

Steps:

  1. Make ginger simple syrup: In a small saucepan over medium-low heat combine sugar, water, and ginger until sugar completely disolves. Remove from heat and allow to cool.
  2. Assemble cocktails: Put a little ginger simple syrup in the bottom of a champagne glass. Top it with pear nectar and champagne. (The ratios are completely up to you – do you like it mostly bubbly with a touch of juice or are you a juice fan with a hint of bubbly?) Drop some crystalized ginger into the glass and watch it fizz!

Thank You Peary Much | Sew You Think You Can Cook

Nominees for Best Supporting Appetizers:

Nominees for Best Course in a Leading Role:

Nominees for Best Supporting Sips:

Nominees for Best Delectable Desserts:

Nominees for Best Dressed Table:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Slow Cooker Hot Chocolate

Did you know that your slow cooker can be used for more than just pulled pork, Chinese take-out at home, and tailgating cheese dips? It can also be used to have warm and comforting beverages ready for you after an evening in the cold.

For Thanksgiving we went to Alabama to spend the holiday weekend with my in-laws. On Black Friday we had intended to go walking through a Christmas light display downtown. Because it was a chilly night my mother-in-law whipped up a batch of hot chocolate so we could warm up when we returned.

We never did go check out the lights, though. We got wrapped up in a very competitive game of Harry Potter Uno. (Side note: Can you believe this deck of cards is now over $60!?)

But we did still get to enjoy some home made hot chocolate!

Slow Cooker Hot Chocolate

Ingredients:

  • 1 can (14 oz) sweetened condensed milk
  • 1 1/2 C heavy cream
  • 6 C milk
  • 1/2 C sugar
  • 2 tsp vanilla extract
  • pinch of salt
  • 1/2 C cocoa powder
  • 2/3 C hot water

Steps:

  1. Place condensed milk, heavy cream, milk, sugar, vanilla, and salt in slow cooker.
  2. In a large mug or measuring glass, whisk together cocoa powder and hot water. Add to slow cooker.
  3. Cook on LOW 3 hours.

*This recipe is adapted from Melissa at http://www.number-2-pencil.com/2013/12/14/slow-cooker-hot-cocoa/*

Disclaimer: This post contains affiliate links.

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#10DaysofTailgate: War Eagle Sangria

Tailgate Logo

Today marks the beginning of #10DaysofTailgate! If you follow me on Instagram or Twitter you might have noticed some sneak peaks of things coming your way. I was really honored when Camilla of Culinary Adventures with Camilla invited me to be a part of this great adventure.

To kick off #10DaysofTailgate, I wanted to pick a recipe that would highlight my favorite team – the Auburn Tigers. My husband and I both graduated from Auburn University – and our combined three siblings also graduated from or are currently attending Auburn.

I decided to make a sangria using blueberries and oranges – complete with AU ice cubes! I followed the recipe for my Red, White, and Blue Sangria that I dish out on the Fourth of July. I used a little bit of my blueberry syrup in place of simple syrup too.

War Eagle Sangria 2

An Original Recipe

War Eagle Sangria

Ingredients:

  • 1 bottle white moscato wine
  • 2 tbsp blueberry syrup
  • 2 oranges sliced into rings
  • 3/4 C frozen blueberries
  • 1 bottle champagne

Steps:

  1. In a pitcher combine wine and syrup. Add orange slices, leaving some for garnish, and blueberries. Keep refrigerated until ready to serve.
  2. Before serving add the bottle of champagne. Garnish with orange slices.

War Eagle Sangria 1

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:


Starters
Loaded Baked Nacho Supreme by Cheese Curd In Paradise
Baked Blueberry Pork Egg Rolls by The Pajama Chef
Gazpacho Shooters with Spicy Shrimp by OnTheMove-In the Galley
Dips
Soft Pretzels and Buffalo Cheese Dip by Things I Make (for Dinner)
Cheesy Bean Dip by Making Miracles
Garden Fresh Salsa by Eliot’s Eats
Pineapple Salsa by The Not So Cheesy Kitchen
Devilish 7-Layer Dip by Miss Laura’s Kitchen
Sips
Iowa Sunrise by From Gate to Plate
Sides
Deviled Egg Potato Salad by Cooking In Stilettos
Mains
El Diablo’d Lamb Lollipops by Culinary Adventures with Camilla
Ginger Chicken Kabobs by Summer Scraps
Chili by A Day in the Life on the Farm
Baked Mac and Cheese  with Bacon Pretzel Topping by Debbi Does Dinner Healthy
Asian Duck Sliders  by Curious Cuisiniere
Pineapple Chile Lime Wings by The Girl In The Little Red Kitchen
Slow Cooker Pulled Pork Sandwiches by Love and Confections
Sweets

#FoodieExtravaganza: Peaches

Foodie Extravaganza

I recently joined yet another food blog linky party. This one, the Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient into recipes to share with you and this month, our host Kaylin of Keep it Simple, Sweetie, chose peaches as the star ingredient.

I admitted in last month’s stone fruit #bundtbakers post that I don’t like peaches. But my husband does! I didn’t want to sit out my very first month as a member of this fun group of bloggers so I “forced” him to actually measure out the ingredients in his morning smoothie so that I could write up an official recipe. 😉

Raspberry Peach Smoothie

Ingredients:

  • 2 C frozen peach slices
  • 1/2 C frozen raspberries
  • 4 tbsp vanilla honey (or honey)
  • 1/2 C vanilla yogurt
  • 1 1/2 C milk

Steps:

  1. Place all ingredients in a blender and blend until smooth.

Raspberry Peach Smoothie

Be sure to check out the rest of these perfect peach recipes:

Peach & Blue Cheese Prosciutto Bruschetta by Keep it Simple, Sweetie

Old-Fashioned Peach Cobbler by From Gate to Plate

Peach Mousse by Love in the Kitchen

Peach Orange Banana Smoothie by We Like to Learn as We Go

Peach Almond Cake by My Creative Days

Peach Donuts by Rae Gun Ramblings

Peaches & Cream Dessert Bars by The Freshman Cook

Fresh Peach Salsa by Rhubarb and Honey

Skinny Vegan Peach Coffee Cake by Baking in Pyjamas

Pistachio Peach Pie Pops by Pantry Friendly Cooking

Perfect Peach Treats

We hope you all enjoyed our delicious peach packed foods this month and don’t forget to stop by to see what next month’s ingredient is!

If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!

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