We have concocted the perfect cocktail for your weekend activities. The best part is you can customize it as you see fit (or your tastebuds do). Since I love the blueberry lemonade at Mammy’s Cupboard, I used their recipe as a base and built this drink from there. Get the girls together and enjoy!
Blueberry Lemonade Cocktail (or Champade)
1 cup blueberry juice
1 lemonade concentrate, thawed
Combine the juice and lemonade mixture in a pitcher and fill with water. To adjust the sweetness, add sugar to taste. Depending on your preference, top off each glass you pour with either champagne or a shot of vodka (or both) and enjoy!
I’ve always considered myself as someone who can clean out and throw away when it comes to cabinets, closets, and drawers. As I’ve been putting up Christmas, I’ve been creating a pile to be donated. I learned over the weekend that I do indeed hoard a good bit. When I was forced to clean up my kitchen cabinets, I found an unbelievable amount of plastic shopping bags crammed into the crevices of my kitchen eating up valuable storage. About a year ago, I did make the change to paper when faced with the question “paper or plastic.” I can recycle those each week, and they tend to stand up better when getting from my car to the house in one trip. However, one store in particular does not offer paper options. (Damn you, Wal-Mart.) So, to the trash they went; and I vowed to not keep a single bag this year.
What have you cleaned out in 2019 that shocked you?
I love Gingerbread in all shapes and sizes. I don’t love making those rolled out, cut, and decorated cookies so much. So, I found the perfect happy medium. These Gingerbread Crinkle Cookies are chewy on the inside and full of spice. I’m daydreaming about them now.
Gingerbread Crinkle Cookies
3 cups all-purpose flour
3/4 cup dark brown sugar, packed
3/4 teaspoon baking soda
2 tablespoons Red Stick Spice Gingerbread Spice blend
1/2 teaspoon salt
12 tablespoons unsalted butter, softened and cut into cubes
3/4 cup sorghum molasses
2 tablespoons milk
1/2 cup granulated sugar
1/2 cup confectioners’ sugar
Stir together the flour, brown sugar, baking soda, spices, and salt. Add the butter pieces. Mix at medium speed with a hand mixer until the mixture is sandy and resembles fine meal. With the mixer running, gradually add the molasses and milk. Mix until the dough is evenly moistened. Mix until thoroughly combined. Scrape the dough onto a work surface; divide it in half. Working with one portion at a time, shape the dough into two round disks. Cover them in plastic wrap and freeze until firm, or refrigerate the dough overnight.
Preheat the oven to 350 degrees. Line the two baking sheets with parchment paper or a baking mat. Take the cookie dough out of the fridge and begin rolling the dough into balls, about 2-inches in diameter. Be careful not to overwork the dough as it will lose its chill and get too warm. Roll each dough ball in the granulated sugar until coated. Transfer ball to confectioners’ sugar and roll again until coated evenly. Place the coated dough balls 1-inch apart from each other on the prepared baking sheet.
Bake the cookies until set in the centers, 12 minutes. Do not over bake. Cool the cookies on the sheets, and then remove the cookies to a wire rack to cool to room temperature. Store gingerbread crinkle cookies in an airtight container at room temperature.
Yet another recipe from Suzi’s book of favorites. She always talks about her mother making these overnight cookies when she was growing up. What a fun project with your kiddos this weekend?!
2 egg whites
1/2 cup sugar
6 ounces chocolate chips
3/4 cup nuts (pecans), chopped
Dash vanilla extract
Preheat oven to 350 degrees. Beat the egg whites until stiff. Fold in the remaining ingredients until combined. Drop mixture by the teaspoon on a foil-lined baking sheet. Put in the oven, turn off the heat, and forget until morning.
Maybe the average Christmas tree parent doesn’t encounter issues with their decor. Maybe it’s like a free-for-all of tree problems at my winter wonderland because there is one in each room. However, when I came home Sunday night to find my birds and squirrel themed tree on my dining room floor, I felt like I was in the twilight tree zone. After a second tumble while I was in the shower, I was ready to get a new one and throw that particular artificial tree on the curb.
BUT when Mom and Dad stopped by Monday morning to assess the damage, they found a possible culprit. Jo (the Beagle) was happily running through the house with one of the bird ornaments that resembles a ball of yarn. I mean, the tree is dedicated to she and Jackie’s favorite prey; but after having it up every year, I figured that they were over the tree ornament grab and run. Maybe not. We still have a few weeks to go.
What do I remember most about Christmas morning at Nannie and PawPaw’s? (Other than the flocked, white tree?) I remember my grandfather, TJ Guido, carefully making up a punch bowl filled with homemade Egg Nog. He spent time whipping the cream by hand and making sure to get the recipe just right. Of course, it was the adult version of egg nog, so I never indulged. Now, I’m still not a fan, but Paul Guido sure is. Here is the recipe they went by year after year.
1 carton whipping cream
12 eggs, separated
2 cups sugar
1 pint whiskey (or rum)
1/2 gallon sweet milk
Beat cream. Blend yolks and sugar. Add to cream. Add the milk. Fold in egg whites. Add whiskey. Sprinkle nutmeg on each cup to taste. Can put in punch bowl and will not separate.