Sunday brunch is my favorite meal to entertain, no doubt. Dinner stresses me out and lunches can be complicated, but brunches: my jam. The food is easy, people hang and it’s not rushed by the hectic-ness of the week. We love bringing in bagels (we’re hardcore for the whole wheat everything at Brooklyn Water Bagel), add some cream cheese, vegetables, plus a few salads and fruit, a little sweet dessert, and you’re set. Opt for coffee or have fun with an arnold palmer — half tea and half lemonade — spiked it you dare.
I initially made this cocktail with Pinnacle’s regular vodka but the husband and I unanimously agreed that mixing it up instead with Pinnacle’s Citrus was a major home run (tip: we found ours at Total Wine). The citrus change made it more refreshing, and who can argue with a cute straw to complete the cocktail? Cheers to the upcoming weekend!
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With Memorial Day weekend nearly here, I’m counting down to relaxing by the pool at the beach, or even just on my couch. Mama could use a break. I also envision some neigh hood hangouts, a barbecue and very little cooking. It’s how I roll on the weekends.
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Some things are just meant to be: food contributor, Libby, sent me this delicious family recipe, and less than 24 hours later, Victoria emails a handful of us suggesting a blogger holiday cookie post swap. Genius/amazing timing. Keep reading for the recipe for these molasses crinkle cookies, plus links to nine more cookie recipe posts (omg, pinning!) by many of my favorite ladies on the interwebs. Happy holidays!
Despite being fairly competent in the kitchen, I do not make beautifully decorated cookies. Mine look as if a koala had raided the kitchen. I’m more of a “roll ‘em into balls and dip ‘em in sugar and call it a day” gal – which in a busy December is kind of what I’m looking for. These molasses cookies are the soft, chewy, gently spiced sort. My mother prefers the crispy, snappy, knock you off your feet with their ginger punch kind but not me.
I grew up making these and stuffing them in big winter coats and feeding them to my pony, Magic. It taught him to always go through my pockets like a hopeless pick-pocket. I loved every second of it, as he loved devouring these cookies. We both had quite the sweet tooth. I’m not quite sure where the original recipe came from – I asked my mom hoping to give it proper attribution -so the most I know is it first came to my mother from a friend in 1985. The original is Xeroxed from a spiral notebook. They are amazing cookies; no fuss, delicious and perfect this time of year.
Click through for this delicious homemade recipe + a link-up of nine more new cookie recipes you don’t want to miss… Keep Reading —>>
Mmm, strawberry jam! There’s nothing like fresh jam, be it simply on a hearty piece of toast or biscuit with a cup of joe or, my favoirte: inside a baked brie. #salivating. Since our new food contributor and photographer Libby is a jam-making fanatic, we couldn’t resist asking her to share her secret, stealth ways so us average gals (well, average jam makers!) can come across as jam rockstars. She’s also including variations so you can make a strawberry balsamic, or even a strawberry vanilla jam. This looks so, so good and fresh. I’m already counting down until Sunday brunch! Ps: do the latest dishes on Libby’s site look beyond? Want to take a bite of my screen. {being honest}.
Keep reading for how to make a quick strawberry jam… Keep Reading —>>
