Recipe: Cranberry Fizz

I'm recently all about the fancy cocktail. Give me all the gin and vodka and bitters and muddled fruit and fancy garnish and hopefully an attractive bearded well-dressed bartender to mix the drink up. There's just something about a well-made cocktail in a beautiful glass that marks a celebration perfectly. But when I make drinks for a party or gathering, I like to keep it simple. It's cheaper, faster, and people still feel like they are getting a special drink but it only took you a few minutes to throw together. So let's throw some champagne and cranberry juice in a glass, garnish with frozen cranberries and tiny limes and get on with the celebrating, okay? 

Cranberry Fizz

Makes one drink

1-2 oz of 100% cranberry juice (the tarter the better)
3-4 oz of champagne
squeeze of lime juice
frozen cranberries, for garnish

This is a pretty lackluster recipe since it's such a simple cocktail. Add cranberry juice to a champagne flute and top with champagne. Squeeze in a quarter of a lime and garnish with a couple frozen cranberries. Serve immediately.

On a slightly related note, I bought a bag of the tiniest limes I've ever seen from Whole Foods! Smaller than key limes and incredibly juicy and pretty perfect for a cocktail. Still trying to figure out what they were because I threw the bag away...


Sunday Thoughts

Hello friends! Sundays in Fall might be my favorite. There's something about layering up and walking to brunch or cuddling up on the sofa with a mug of hot cider and binge watching America's Test Kitchen that just seem like a perfect ending to a weekend. I hope your hangover isn't too strong. And I hope you have someone to make you dinner if it is.

Here some tidbits from the around the web:


Recipe: Oatmeal Pumpkin Ice Cream Sandwiches

Sometimes you make some delicious chocolate chip oatmeal cookies for ice cream sammies and for some reason the ice cream you have on hand is a strange consistently (I think because it moved with me to my house?) and it melts all over the place.

Like all. over. the. place.

I'm talking I had melted ice cream all over my camera. My hands. The floor. two hours later when I was done taking these photos I looked in the mirror and had ice cream dried on my face. So moral of this story is to not try and move ice cream when you move houses. Just eat it before you go. Because ice cream should be treated with respect and dignity and not wasted. Moving on from this rant... Oatmeal Pumpkin Ice Cream Sammies for hard days.

Oatmeal Pumpkin Ice Cream Sandwiches

Makes about a dozen sandwiches
Adapted from Joy the Baker's recipe

1 stick salted butter, softened
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/4 cup old-fashioned oats
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup mini chocolate chips (or any chips you have on hand)
Pumpkin ice cream

Preheat oven to 350 degrees and line two baking sheets with either parchment paper or nonstick baking mats and set aside.

In the bowl of an electric mixer, beat the sugar and butter with a paddle attachment for about 5 minutes until creamy and mixed together. Add the egg and beat for a minute. Add vanilla extract and beat until incorporated.

In a medium bowl, whisk together oats, flour, baking soda, baking powder, cinnamon, and nutmeg. Slowly add the dry ingredients to the butter and egg mixture and slowly beat until just incorporated. Add in chocolate chips and fold in with a rubber spatula.

Take 1 heaping teaspoon of dough, roll it into a ball with your hands and place 1 1/2 inches apart on a baking sheet. Bake for 10-13 minutes, or until slightly golden brown around the edges. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack for cooling.

Once completely cooled, take a heaping tablespoon (or two) of pumpkin ice cream and spread on the flat side of a cookie and top with a similar sized cookie. Wrap individually with plastic wrap and store in the freezer. And try not to eat all of them in one day.


Around Here

I made it through a very stressful weekend and life feels good.

And honestly now that's all over, I'm just trying to relax and get together with people and enjoy the weather until it turns to freezing cold and winter for the next 4 months. Recently I've been making some financial moves to get myself on a better path. Trying to schedule happy hours and (hopefully) a Friendsgiving celebration. Everything feels pretty calm right now and I'm perfectly okay with that.


Recipe: SNAP and Cider Cocktail

One of the items on my Fall Bucket List was to figure out a new favorite Fall cocktail and I think I can cross that off the list. My trouble with Fall/Winter cocktails is that I unfortunately don't like 99% of dark liquors. As much as I want to be that girl who loves bourbon and whiskey, even the smell of them makes me gag. This is a source of humiliation for me among my group of friends. They don't understand. But I keep trying; committed to finding a way to like them. But in the meantime, I stumbled upon Art in the Age spirits and I'm in love. Great alone on the rocks, I'm more of a cocktail girl so I threw together this apple cider cocktail with one of my favorite products by them, SNAP

As someone who loves apple cider, you probably don't understand how excited I was to find a spirit I could mix with apple cider. Are you excited for apple cider season? Yeah? Then maybe you do understand how excited I was!

SNAP and Cider Cocktail

Makes one cocktail

  • Ice
  • 2-4 oz Art in the Age SNAP
  • 3/4 cup apple cider
  • 1 oz fresh squeezed orange juice, strained
  • 3 dashes of Angostura bitters
  • Cinnamon stick, orange slice, and cinnamon sugar for garnish

In a cocktail shaker filled with ice, add apple cider, orange juice, SNAP, and bitters. The amount of SNAP you add depends on how strong you like your cocktails, but I usually stick with the 2 oz. Cap your shaker and shake to combine. Mix up some cinnamon and sugar and using your orange slice (or a little honey) to wet the rim of your glass, dip in the cinnamon sugar mixture for a fancy rim. Add ice to your glass and pour cocktail over ice. Garnish with a cinnamon stick and a slice of orange.

Because it's easier, I usually use apple cider I have in the fridge. If you were making these for a party, or you have a little more time, try making spiced cider and cooling it down in the fridge prior to cocktail making.