In The Kitchen – Page 2 – …on the B.L.

Valentine Drinks

February 14, 2019February 14, 2019 RaeAnna

I love this Nasty Gal dress. (Valentine’s Perfect.) | I slip into these light pink Target shoes all the time. | Champagne Flute | Martini Glass | Cocktail Shaker

I don’t drink alcohol anymore for a lot of reasons. (I’ll probably talk about that stuff later.) Before my freelancing took off and after my short-lived corporate career, I bartended. I did that for about two years. I wasn’t great, but I wasn’t too bad! I have always had a love of stemware. Even in college, I had a set of wine glasses, champagne flutes, and martini glasses. I just feel classy drinking out of them!

Anyways, I came up with two Valentine’s inspired drinks. I am including the alcoholic version and a virgin alternative. They’re super yummy both ways. For the guys, embrace your masculinity and enjoy these pinky/purple drinks. One is a fancy martini, and one is a super simple champagne drink. You can drink these without martini glasses or champagne flutes, but it’s not nearly as fun in my opinions. I do suggest having a shaker with a strainer; it makes the process faster and cleaner unless you know what you’re doing.

Ingredients
Blackberry Fizz Martini

Fresh blackberries
Fresh Mint
Vodka
Champagne/Sparkling White Grape Juice – chilled
Ice

Raspberry Sunrise

Fresh raspberries – frozen
Raspberry syrup
Champagne/Sparkling White Grape Juice – chilled

Instructions
Blackberry Fizz Martini

In the shaker fill halfway with ice. Add 1.5 oz vodka, five blackberries, four mint leaves.
Shake vigorously for thirty seconds to a minute.
Pour liquid through the strainer into the martini glass.
Fill the glass with champagne the rest of the way and garnish the rim with a blackberry.

Shake, shake, shake! | Shake well. | Fill martini glass with the fizz!

Raspberry Sunrise

Fill champagne flute with champagne ¾ of the way full.
Slowly pour raspberry syrup down the inside of the flute. The raspberry syrup will settle on the bottom creating the sunrise effect.
Add a few frozen raspberries to the top to keep the drink cold. You can also garnish the rim with a raspberry.

DSC_0581_1-01 — Pour the syrup gently down the side of the champagne flute for the sunrise effect.

To make these drinks non-alcoholic is very simple. For the martini, use sparkling white grape juice instead of vodka and champagne. For the raspberry sunrise, instead of champagne substitute sparkling white grape juice. For the sunrise look, it is really important to use white grape juice. The look of the drinks will be the same, but it’s perfect for the sober people, pregnant ladies, under agers, and anyone else. I love it. They are super quick, easy, and yummy.

No better way to toast your loved one than with a romantic cocktail. If you’re looking for a great red dress, I highly suggest this linen one from Nasty Gal! I love it. I’m ready for summer. I paired it with these light pink, faux-sued slip ons from Target. I wear them constantly and receive a ton of compliments.

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DSC_0701-01 — Clink to love of all kinds! | Champagne flute: Raspberry Sunrise | Martini glass: Blackberry Fizz

Baked Goods, In The Kitchen

French Silk Pie

February 9, 2019February 9, 2019 RaeAnna

Beau wanted to help with the pie… | Sweatshirt Dress | Sherpa Socks

French Silk Pie is one of those treats I have only ever bought because it’s French Silk Pie. It’s a hard pie to make, right? Actually, no. This pie was requested in place of a Birthday cake. Birthday people get what they want on their birthday, so I obliged. I did a bunch of researching online to find a good recipe. Which is when I realized, French Silk Pies have raw eggs in them… I had no idea. None at all.

I do what I always do. I found recipes and took the bits I like from several ones and added my own flair. I’m terrible at following recipes. I rarely find a perfect recipe, so I make the perfect recipe… Well, I think it’s perfect, but you should try it and let me know!!!

I like to make my own pie crust, but store bought are lovely too. Use your favorite pie crust recipes or a store bought. Either taste wonderful.

Ingredients

1 pie crust

Chocolate Filling

½ cup white sugar
½ cup butter
3 oz unsweetened or semi-sweet chocolate (whatever you like best)*
2 tsp cocoa powder
1 tsp vanilla
Pinch of salt
2 eggs room temperature or 3 eggs refrigerated
½ cup heavy whipping cream, whipped

Whipped Cream Topping

1 cup heavy whipping cream
3 TBS powdered sugar
1 tsp vanilla extract

*The eggs are more elastic when they’re room temperature. To get the silky texture it’s important to have have that quality. So if they’re chilled add another egg to get the same property.

Instructions

Make and bake the pie crust according to the instructions. Allow it to cool completely before filling.
Whip ½ cup of the heavy whipping cream until stiff peaks form. Place in a bowl in the refrigerator to keep cold.
Whip 1 cup heavy whipping cream in a bowl with powdered sugar and vanilla (you can substitute almond if you prefer) until stiff peaks form. Place in a bowl in the refrigerator to keep cold.
Melt the chocolate in the microwave or a double boiler until smooth. Set aside to cool.
In a mixer, combine butter and sugar on medium speed for three minutes until a light yellow color and fluffy.
Mix in vanilla, salt, cocoa powder, and melted chocolate for a minute until well combined.
Add in the eggs one at a time beating for two minutes between each egg. The mixture will be silky and fluffy.
Carefully fold in the ½ cup of whipped cream.
Fill the pie with the chocolate filling.
You can either spread the 1 cup of whipped cream or pipe it (for a decorative effect) on top of the pie.
Place in the refrigerator for a minimum of two hours.
If you want you can shave or get fancy and twirl chocolate and sprinkle it over the top as decoration.

Cut and enjoy! It’s incredibly easy. It only takes about 20 minutes to assemble if you use a store bought crust. This is one of those classic pies I grew up eating on special occasions. I absolutely love how surprised I was at the ease of making this pie. I highly suggest it for your next event! Even Valentine’s Day or Galentine’s Day, which is coming up quickly!!!

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I love this sweatshirt dress. It is so cozy. Perfect for the Houston winters. I wear it a lot. Like a lot a lot. At home I live in these red sherpa socks. My new apartment has wood floors, and these keep my feet warm and padded from the hard flooring.

Baked Goods, In The Kitchen

Pumpkin Scones

October 16, 2018April 15, 2019 RaeAnna

Pumpkin Scones

It’s that time of year. Pumpkin time. They’re everywhere. Is it just me, or do they increase in popularity annually? Not that I mind. I live and breathe for the three months a year pumpkin pie is an acceptable dinner option… Is that just me? Whatever, I’m gonna keep consuming whole pies.

As much as I love pumpkin, I am actually really picky about the pumpkin pie alternatives. I hate Pumpkin Spice Lattes. They’re not my jam. I want to show you a few of my favorite fall pumpkin recipes, which I have fine tuned over the years. They’re not super pumpkin punchy, but they’ll get you in the spirit.

The first of many recipes to come is a fabulous breakfast option to go with your morning coffee or PSL or cocoa or apple cider. Fall options are the best options. Anyways! Here’s my quick and easy pumpkin scone recipe. The glaze is not necessary, but a yummy, sugary addition. I made my own pumpkin puree, but canned pumpkin is just as good. I suggest chilling it in a container, so it doesn’t get that metallic flavor.

Ingredients
Scone

2 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/3 cup packed light-brown sugar
1/2 cup unsalted butter* – cold and grated
3/4 canned pumpkin puree – chilled (don’t chill in can)
4 Tbsp buttermilk
1 large egg
1 tsp vanilla extrac

Glaze

1 cup powdered sugar
2 Tbsp half and half , then more as needed
1 tbs pumpkin puree
1/8 tsp cinnamon
1/8 tsp ginger
1/8 tsp nutmeg

*Note on butter. I like to freeze the butter and grate it frozen. It takes a lot of the effort out of cutting it into the flour mixture, in my opinion. Keeping the butter cold is important because that’s what gives the scones a flaky texture. So the faster you work the better! Also if it’s frozen, it stays colder that much longer.

I hear Starbucks has a seasonal pumpkin scone, so why not save some money and impress your friends by making it at home!

If dipped warm, the glaze will finish smooth!

Instructions

Preheat oven to 425°
Mix all dry ingredients thoroughly in a large mixing bowl.
Grate frozen butter. If you want to follow tradition: Cut butter into 1/2 inch cubes.
Mix butter into the dry ingredients. Work quickly to incorporate, so the flour holds together without being wet. Don’t overwork. There will be very small chunks of butter incorporated thoroughly.
Make a well in the dry ingredients. Crack the cold egg, cold pumpkin puree, cold buttermilk, and vanilla into the well.
Mix all the ingredients until combined. It will be a firm dough that will hold its shape. It shouldn’t be very sticky.
Form dough into a a 1 ½ to 2 inch thick disk. Cut into eight equal triangles.
Place on baking sheet.
Bake for 15-18 minutes until golden brown.
While the scones are baking…
- Whisk all the ingredients for the glaze in a bowl. It will be a golden brown color flecked by the spices.
Pull the scones out and place on cooling rack.
Dip the top of the scone into the glaze. OR drizzle the glaze on top of the scones. I like to dip them when they’re still a little warm; this allows the glaze to have a smooth top that drips down the sides.
ENJOY!

I would love to hear all about your favorite pumpkin recipes! Let me know in the comments!

In The Kitchen, Sides

Red, White, & Blue Recipes for the 4th

July 2, 2018 RaeAnna

The fourth of July is an excuse to invite a bunch of friends over and heat up the grill. If you’re looking for a patriotic and healthy addition to your celebration, look no further! Here’s some red, white, and blue for the day.
One of the best things about summer is watermelon, at least, according to me. I decided to add a fun twist to an old favorite. Grilled watermelon is not new, but it still remains fairly unknown. I’ve read included a couple of super yum variations. For the white and blue, I topped vanilla yogurt with homemade blueberry compote; it’s great for breakfast, a snack, or dessert.

INGREDIENT LIST
Grilled Watermelon
~ Watermelon

Feta, Basil Grilled Watermelon
~ Watermelon
~ Feta
~ Fresh Basil
~ Kosher Salt

Cilantro, Lime Grilled Watermelon
~ Watermelon
~ Fresh Cilantro
~ 1 Fresh Lime

Vanilla with Blueberry Compote
~ Vanilla Yogurt
~ 12 oz of Blueberries
~ ¼ of Water
~ ¼ of Sugar

Grilled Watermelon
Grilling watermelon is incredibly easy. The hardest part is cutting the watermelon. I promise, it is worth the effort! Tip: You can cut and dice everything up to the day before and keep it chilled in the refrigerator. I like to have all the ingredients in cups, so people can make their own buffet style!

Cut the watermelon into pie shaped slices about ½ an inch thick.
Heat the grill to medium-high heat.
Put the watermelon on the grill for between 3-5 minutes each side until char marks appear.
Pull off grill, and it’s ready to enjoy. Or continue below…

Feta, Basil Variation

Cut basil into thin strips and sprinkle on top of watermelon
Sprinkle feta crumbles onto watermelon
Drizzle with balsamic vinegar (I used chocolate balsamic vinegar just because)
Add a dash of kosher salt (or any I just prefer kosher)
Dig in! This is my favorite variation!!!

Cilantro, Lime Variation

Chop parsley and sprinkle on top of watermelon
Cut limes and squeeze over the watermelon
Dig in! This is light and delicious

Vanilla Yogurt with Blueberry Compote
I love my yogurt with things mixed in. It’s great any time of the day. This is great for the holiday because it’s sweet, cool, and light for a healthy dessert. The blueberry compote needs to be made ahead of time, so it can cool down. It’s also amazing with bread pudding, pound cake, and so many other things.

Pour blueberries into a sauce pan with water and sugar (I saved a few berries for garnish later.)
Over medium heat, bring the ingredients to a simmer
Stir constantly until the berries have popped and the sauce thickens considerably
Pour compote into a container and set aside to cool completely
Once cooled, this can be poured over yogurt or saved for a week in the refrigerator

I hope you enjoy! I really had a blast making this and mostly eating! It just tastes like summer!

Baked Goods, In The Kitchen

Raspberry Oatmeal Muffins

May 20, 2018 RaeAnna

These are super yummy and pretty healthy. You can have them for a quick breakfast on the go or an afternoon snack. These hardly take any time to make, so they’re great if you’re feeling like baking during the week or want a warm muffin on a weekend morning.

Personally, I love settling down with a book and a hot cup of black tea and a muffin in the late afternoon because I eat dinner so late. I like to fill my muffins with texture and flavor. The oatmeal has a great chew; the raspberry brings a tart softness; and I add pecans for small crunch in every bite.

Ingredients

1 ¼ cups of oatmeal (quick oats or regular oats work)
1 ¼ cups of flour
1 tablespoon baking powder
½ cup sugar
1 teaspoon salt
¼ cup pecans (optional)
1 cup milk
1 egg
1 tablespoon vanilla extract
¼ cup of vegetable oil
¾ cup of raspberries (fresh or frozen)

Directions

Preheat oven to 425 degrees and grease the muffin tins. I like to use liners and grease the liners with butter. More flavor!
In a large bowl mix together dry ingredients.
In a smaller bowl mix together wet ingredients.
Pour wet ingredients into dry ingredients. Combine until well mixed. Fold raspberries into the mixture – do not beat raspberries into mixture.
Fill the muffin tins ¾ of the way full.
Bake for 20 to 23 minutes. They will be golden brown at the top and cooked all the way through when pierced with a toothpick.
Cool on cooling rack for five minutes before devouring.

Variations

You can use blueberries or blackberries instead of raspberries.
Pecans are optional, but you can substitute almonds or walnuts.
Add a teaspoon of cinnamon for extra zing!

Baked Goods, In The Kitchen

Banana Bread Surprise

April 9, 2018 RaeAnna

Banana Bread Surprise

It’s not a secret I like to eat… or cook… or bake. If you follow along on Instagram, you’ll probably see the ridiculous amount of things I consume by way of my stories. I like food. Nay, I love food. It’s the perfect partner while reading.*

I have always had a soft spot for banana bread. It’s the right amount of sweet and nutty because I fill mine up with nuts. The other day, I was craving banana bread and cheesecake simultaneously. I decided to make banana bread. I wanted to add a little something extra because I’m adventurous like that. You can imagine where this is going… Banana bread with a cheesecake surprise filling!!! “How?” you ask… I’ll tell you because we’re friends!

Ingredients
Banana Bread

3 ripe bananas
⅓ cup butter
1 teaspoon baking soda
Pinch of salt
¾ cup sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups of all-purpose flour
½ cup crushed nuts *optional* (I prefer pecans but walnuts are great too)

Cheesecake Filling

8 oz cream cheese
1 egg
½ cup sugar

Instructions

Preheat the oven to 350°F, and butter a 4×8-inch loaf pan.
In a bowl, mix together cream cheese, egg, and sugar until smooth. Set aside for later.
In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Then on high speed mix butter and sugar into mashed banana until light and fluffy.
Mix in the egg. Add baking soda, salt, and vanilla extract. Mix in the flour.
Fold in the nuts.
Pour half of the batter into your prepared loaf pan. Pour the cream cheese mixture onto the batter. Then pour the remaining batter to cover the cream cheese mixture.
Bake for 50 minutes to 1 hour, or until a tester inserted into the center comes out clean.
Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving.
When slicing there should be a layer of cheesecake between the banana bread layers.

I came up with this idea because I have weird cravings, which are absolutely not pregnancy related! I am just a weirdie. It looks like a normal loaf of banana bread until you cut into it.

I explained this recipe to several people. Several were hesitant, but they all tried it. Much to their surprise, I’m a secret genius… I ended up making a few batches because it was so popular!

*Aside from my dog, but she is a given. Assume Beau is the best pawtner in everything I do!