Iced Chai

My Mom makes amazing chai.  I wanted a recipe for an iced version, and this is what the two of us came up with.

Iced Chai

8 cups of water

12 tsps. black loose tea

1/2 cup honey

1 stick of cinnamon

1/2 inch fresh ginger peeled and rough chopped
4 whole cardamon pods

First put the ginger in a saucepan and mash it up slightly with the back of a wooden spoon. Put the remaining ingredients except the tea in a saucepan and bring to a boil.  Turn the heat down and add the tea, simmer for 3 minutes.  Remove from the heat and strain into a heat proof pitcher.  Chill until cool.  When ready to serve put equal parts milk and chai in a cup. If you like add ice as well.  If you are planning on sipping over a longer period of time you may want to omit the ice as it dilutes the drink.  You can keep this in the refrigerator for up to a week.

Source: Young Adventures

xoxo

Rachel

Watermelon Mojitos

It's cool and rainy here, but I know for many of you it is hot and dry.

One of our local grocery stores has had whole watermelons on sale for the past few weeks.  Brian loves watermelon so we have had A LOT of the juicy stuff here.

In an effort to use some of it up.  I remembered this recipe from the Barefoot Contessa, and decided to make it last week for date night.

This is the perfect drink for a hot summer night.  Cool, fruity, and refreshing.  Mix up a batch, and enjoy.

Watermelon Mojitos

We like our drinks really cold.  I keep my simple syrup in the fridge and rum in the freezer before I make start the recipe.  This makes about 3 drinks.

15 fresh mint leaves

• Watermelon, seeded, rind removed and cut into chunks (enough to make one cup of puree)
• 6 ounces light rum
• 1/2 cup simple syrup
• 3 tablespoons freshly squeezed lime juice 
• ice
• Sprigs of mint (optional)

Place the mint leaves in a pitcher and crush with a wooden spoon.  Put the fruit into a food processor or blender and puree. Pour the watermelon, rum, simple syrup, and lime juice into the pitcher and stir to combine.  

Place ice cubes in 2 glasses and pour the mojito mixture into the glasses. Garnish with sprigs of fresh mint. Serve ice cold.

Source: Barefoot Contessa

xoxo

Rachel

Frozen Hot Chocolate

Before I get to this recipe, I wanted to say thank you.  Thank you so much for your comments I love hearing your thoughts, they inspire and encourage me.  Your compliments are so thoughtful and kind and really brighten my day.

I number of you have asked questions about the photos on our blog and I wanted to make sure to answer those.

99.9% of the photos on our blog are taken by one of us.  Usually that means I'm behind the camera, but if it is not I usually will let you know.  It is pretty rare that I will post an image from someplace else, but occasionally I do.  Again, I will let you know if I do.  Those images I "borrow" are usually photos of beauty products or some sort of graphic.  I did "design" the summer gatherings though.

All the photos we have taken up until about three weeks ago were with a point and shoot, which we loved.

Recently we purchased a Nikon D5100 and so far so good.  I'm trying to learning how to use this camera, so for me that means moving it off the auto button.  I'm not at manual yet, but hope to get there.

I really have no idea what I'm doing and I just shoot what looks good to me and sometimes I get lucky.

I don't style any of our food shots, for two reasons.  I want the recipes to look good, but also accessible to you.  I don't want it to like like it is from a magazine, but like something we just made in our kitchen, because that is what it is. Whatever I have posted is our dinner or dessert, so I don't have a lot of time to take photos. I usually take 3-5 shots and then ask Brian to pick which one he likes best and that's the one that gets posted.

That doesn't mean I don't like food styling.  I love looking through food magazines and your blogs that have gorgeous photos of the food you have prepared!

It's just for now, we have to keep things simple here.

So, thanks again for your sweet words they encourage me to keep practicing.

Now on to this recipe.  I saw it awhile back in the blog world and knew I wanted to make it.  Yum, right?  It is incredibly hot here right not so I thought it would be perfect.  Bri and I thought this was really good, but the kids didn't like it at all.  They thought it was too bitter.  So I'm giving you the recipe a little apprehensively.  There is some tweaking that I will be doing with this one, but I'm certainly not giving up.

Frozen Hot Chocolate

Here are some of my ideas that I would like to try.  Omit the butter, cut back on the cocoa or use a hot chocolate mix.  I would encourage to google frozen hot chocolate.  It was made famous by a restaurant in New York.  There are a number of recipes that will give you a place to start.  The consistency is perfect, I just need to tone done the bitterness. 

3 Tbs. granulated sugar

3 Tbs. dutch process cocoa

2 Tbs. unsalted butter

2/3 cup of semi-sweet chocolate chips

1 1/2 cups of skim milk

Whip cream

chocolate chips

4 cups of ice cubes

Combine the sugar, cocoa, and butter in a double boiler over simmering water.  Stir until a smooth paste forms.  Add the chocolate chips and stir until melted.  Add 1/2 cup of milk and stir until combined.  Take off the double boiler and cool to room temperature.

Combine the chocolate mixture the remaining milk and half of the ice in a blender.  Blend until smooth and then add the remaining ice and blend again until smooth.  Top with whip cream and chocolate chips.  Enjoy!

xoxo

Rachel

  

Honey Ginger Iced Tea

It has been a really lovely week here.  Sunny, blue skies, cool breezes, and low 70's.

The weather put me in the mood for a refreshing drink.  During the cooler months, especially when we are feeling blue Brian makes us hot ginger tea.

I thought I would surprise him and make an iced version.  Brian LOVES iced drinks!

This is a cool, refreshing drink with a little kick.  Plus ginger is really good for you.  Change up your drink menu this summer, if you like ginger you will love this fun drink.

Honey Ginger Iced Tea

1/2-3/4 cup peeled and thinly sliced ginger

8 cups water

1/2 cup honey (warmed up)

mint for garnish (optional)

ice

Bring the water to boil in a saucepan over high heat.  Add the ginger and simmer for 15 minutes.  Cover the pan with a lid and let it steep for about 45 minutes to 1 hour.  Remove the lid and lightly crush the ginger.  Strain the mixture into a heat-proof pitcher add the honey and stir to combine.  Place in the fridge until cool.  To serve get a tall glass and fill it with ice pour over the iced tea and garnish with mint if desired.  Enjoy!

Weekend plans:

Spring fling at Ian's school (he's hoping to win some pop.)

Lunch with a friend.

Katie goes to her second middle school dance (I know the horror!)

Go to a 40th birthday party (Happy Birthday Spunk!)

Maybe pick out some plants for the garden.

What are you up to this weekend friends?  I would love to hear all about it.

Take care.

xoxo

Rach

The Classic Shaken Margarita

I love margaritas.   I love margaritas so much I some times think I might be Mexican.   I think I love the idea of lime and orange juice mixed together with the delightful taste of tequila and salt.  

I get my recipe from my close personal friend, Rick Bayless.   Ok,  I only wish he was my close personal friend.   :)   This recipe is so simple and straightforward that anyone can make it and there is enough flexibility to get creative.

Classic Margarita 
8 limes  -  Juice only (I love limes and have almost tripled what Rick recommends)
1 cup of tequila (Sauza Hornitos is good)
1/2 cup of orange liqueur (Cointreau is my favorite.  Grand Marnier is Rachel’s)
3/4 cup of simple syrup
Tons of ice (Not “tons” but alot)

Mix it all together and let it sit for about 45 minutes.   The extra time will let it get cold and give the flavors a chance to mix together.   Serve in your favorite margarita glass or any short glass rimmed with salt.   

I am not going to lie.   This recipe is pretty strong.   The longer you let it sit the milder it will become.   Enjoy in moderation.   :)

Brian
This recipe has been shared with Gooseberry Patch

Powerhouse Smoothie

Isn't it puuurty?

Maybe not so much.

When I saw this on my friend Vivi's blog I new I had to give it a whirl.

Now, I know this doesn't have a lot of visual appeal, but it tastes pretty good.  I gave a little to Brian just to see what he thought, and he also liked it.

One of my goals on this blog is to inspire you to try new and different foods, and I hope we do that.

I changed the recipe a bit from the original, and I  would encourage you to use it as a springboard to suit your tastes.  Give it a try.

Powerhouse Smoothie

2 Large handfuls of organic baby spinach

1/2 cup skim milk

1 Banana (either frozen or fresh)

1/2 Cup organic frozen blueberries

2 Tablespoons milled flax seed

1/4 Cup greek yogurt

2 teaspoons honey (I melt my honey, because I feel it incorporates better.)

Place all of the ingredients in your blender until your desired consistency is achieved.

Here's to your health!

xoxo

Rachel

Last minute gift ideas ~ 2010

I have quite a bit of shopping to do before Saturday. Brian and I need to go out this afternoon. We still have two Spiritual gifts and two Fun gifts to purchase, oh and a few stocking stuffers. I also need to get Brian a few little things.

Here's a few last minute homemade gift ideas if you need some:

Purchase a festive platter and fill it with your favorite cookies. Wrap the platter with the cookies in cellophane and tie with a bow and a tag. We did this one year and it was a big hit. If you need cookie/candy ideas you can check out
our holiday baking label.


How about a pan of Pioneer Woman's cinnamon rolls...yes, they are as amazing as she says!!


Hot Chocolate Mix with with homemade marshmallows.

Rich and creamy this could be dessert. They will love it!

Hot Chocolate Mix

4 cups granulated sugar

1 1/2 pounds of good quality semi-sweet chocolate, finely chopped (I use guittard)

8 oz. of good quality milk chocolate, finely chopped

2 cups dutch-process cocoa (I use Penzey's)

In a large bowl combine the sugar, cocoa, and the finely chopped chocolate. Stir to combine. Place in jars. The mix will last for six months.

To serve: Heat 8 oz. of milk until very hot but not boiling. Add 1/4 cup of hot chocolate mix and let sit for a minute. Whisk until thoroughly combined.

Homemade marshmallow recipe here.

I omit the coconut.

xoxo

Rach

Holiday Recipes ~ Pecan bars and Cranberry, Gingerly

photo from martha stewart.com

I'm considering adding these Pecan Bars to my holiday repertoire. A lot of people in our families like nuts and I think it would be a nice addition to my holiday cookie tray.

Here is a delicious cocktail that we have served at Thanksgiving and a few other holiday party's. If you like the flavor of ginger, you will love these! I have even omitted the vodka to make mock tails for the kids.

Cranberry, Gingerly

This recipe comes from Bon Appetit November 2005

1/4 cup vodka
2 tablespoons ginger beer (you can find this at Super Target, it's basically a really spicy ginger ale)1 1/2 tablespoons thawed cranberry juice cocktail concentrate
1 1/2 teaspoons lemon juice (fresh)
1/8 teaspoon ground ginger

Shake all of the ingredients except for the ginger beer with ice in a cocktail shaker. Strain into a Martini glass, and add the ginger beer. Garnish with a slice of crystallized ginger.

Wassail

I noticed this last week that PW is starting to post holiday recipes. She's the best isn't she!!! I thought it was a great idea, and I thought to myself I will follow suit. Even though our holiday menu stays pretty similar from year to year. We do tweak it, and start planning it out a few months in advance. Unfortunately I won't be making too many of these recipes before the holidays, therefore I won't be able to post photos until after. Sorry friends!!!

My dear friend Sandi, better known as Spunk to our alumni crowd (it's a long story) shared this recipe with me many years ago. I believe she received it from a co-worker. This wassail has weaved itself in and out of our holiday menu over the years. It is a nice alternative to apple cider. I always like to have something warm to to offer our guests when they arrive out of the brisk air into our home. If you make the wassail on the stove it scents the air beautifully. I don't think anything says Happy Holidays and welcome to our home better. It just warms my heart thinking about it.

Wassail

I like to serve this in small heat proof cups. Too much of a good thing can spoil the meal ahead.

3 Sticks of cinnamon

1/2 gallon of good apple cider (we like Pepin Heights or Trader Joe's)

1 1/2 cup orange juice

1/3 cup lemon juice

3/4 cup sugar

1 cup water

1 pint cranberry juice

Heat over low heat and simmer.

xoxo

Rachel