My favorite time of year is here!

First Day of Fall or the Autumnal Equinox is on September 23rd starting at 5:05am! That's right it's almost here! There are so many great things about Autumn....  my fake tan looks even more fake because it's not as sunny- oh wait that's a negative... scratch that. The leaves changing color and some of the streets where I live become covered in leaves of awesome shades of golden brown, yellow, orange ,and red. It's still usually about 90 degrees here in sunny California, but it certainly looks like fall. I love the feeling of change that happens at this time of year. As the air starts to get a bit of a chill you know it's time to head on over to your favorite coffee shop for the festive fall concoctions you've missed since last year.

I decided I would dedicate this blog to The Drinks Of Fall. Not sure why capitalizing those words was necessary but it kind of sounds like a cool band or name of a book.... I am going to put some recipes up for everyone. Mocktails, Cocktails, Hot Drinks, and maybe a pairing or two. Something here for you whether it's a party, date with your significant other, or a play date with the little ones.

Cocktails

Baileys Caramel Appletini

Ingredients

• 2 ounce(s) Baileys Caramel Irish Cream ( vary to your liking- I might have increased ounces from original recipe)
• 2 ounce(s) Smirnoff Green Apple Flavored Vodka ( vary to your liking- I might have increased ounces from original recipe)
• 1 slice(s) apple
• 1 teaspoon(s) caramel

Directions

1. Add Baileys Caramel Irish Cream and Smirnoff Green Apple Flavored Vodka.
2. Shake with ice and strain into a pre-chilled martini glass.
3. Garnish with an apple slice and caramel.

Pumpkin Pie Martini

Ingredients

• 1 1/2 oz Pumpkin Syrup ( Starbucks has sold this in years past) OR  1 spoonful Libby's Pure Pumpkin ( one can should be enough for a few drinks)
• 2 oz Vanilla Flavored Vodka
• Homemade Whipped Cream  ( literally just whip heavy whipping cream and sugar to taste until fluffy)
• OPTIONAL- Graham Cracker mix for rimming & Simple Syrup ( one graham cracker mixed with some brown sugar and regular sugar ground up using a mixer or by placing in a zip lock covering with a cloth and using a mallet to beat until powdery)

Directions

1. OPTIONAL- dip rim of glass in simple syrup on a shallow bowl or plate (or if you don't have any you can make it: 2 parts water one part sugar. Boil water and then add sugar stirring constantly until dissolved quickly remove from heat and allow to thicken slightly and cool) after dipping rim then dip in graham cracker mixture and leave it there until ready to pour cocktail
2. Pour 2 ounces of Vanilla Vodka into Shaker with ice
3. Add 1 tablespoon of pumpkin filling or an ounce and a half of syrup
4. Shake  and pour into martini glass top with fresh whipped cream

Washington Apple Martini

Ingredients

• 1 1/2 oz Crown Royal
• 1 oz Apple Liquor ( De Kuyper Sour Apple Pucker is good)
• 1 1/2 oz Cranberry Juice
• OPTIONAL - a splash of Butterscotch Liquor

Directions

1. Shake with ice and serve in a chilled martini glass. You can also pour on the rocks in a highball glass and add cranberry juice to taste.

Laura's Hot Toddy ( so many variations, this is mine)

Ingredients

• 2 oz Jameson Irish Whiskey
• 3 oz boiling water
• 2 teaspoons of lemon juice
• 1 teaspoon of honey or sugar or both
• Lemon wedge with a clove or two stuck in

Directions

1. Add boiling water to Jameson in a coffee mug, teacup, water bottle, vat or big gulp cup whatever you prefer...
2. add lemon, honey and/or sugar with garnish
3. stir, sip, and relax

Mocktails  ( non alcoholic kid friendly)

Pumpkin White Delight

Ingredients

• About 5 oz Coarsely Chopped White Chocolate
• 4 cups of Whole Milk
• 1 can pumpkin puree ( Libby's is best)
• 1 tablespoon vanilla extract
• 1 tablespoon of orange peel grated
• 1 or 2 cinnamon sticks broken as much as possible
• 1/2  teaspoon of salt
• pinch of allspice  and/or a crushed clove or 2
• whipping cream ( heavy whipping cream with sugar to taste whipped until fluffy)
• Powdered cinnamon for garnish
• OPTIONAL - 1 oz of espresso or coffee for an adult version

Directions

1. In a saucepan warm milk on low-medium heat until it's heated and simmering not boiling
2. reduce heat a little and add in pumpkin, cinnamon sticks, vanilla extract, allspice and/or cloves and orange peel
3. remove from heat and let ingredients sit for about 15 minutes covered
4. when ready to serve strain mixture into a clean saucepan and heat just below boiling then turn heat off, and add in white chocolate and stir until blended.
5. Add salt. Pour into your favorite glass and top with whipped cream and a sprinkle of cinnamon.
6. Espresso or coffee can be added before garnish and stirred well.

A CHEAP and LAZY ( I use this one a lot) VARIATION  is to use Coffee Bean Vanilla or White Chocolate powder and pumpkin puree or pumpkin syrup, a few crushed cloves and ground cinnamon, a shot of espresso or coffee with the milk. A pinch of salt still is good with this believe it or not....

Hot Spiced Apple Cider

Ingredients

• 6-8 cups of Apple Cider or Apple Juice
• 1/4 cup brown sugar
• 3 cinnamon sticks
• 1/2 teaspoon ground allspice
• pinch of salt
• pinch of nutmeg

Directions

1. Pour all ingredients into a saucepan
2. bring to a boil , stirring occasionally and then discard cinnamon sticks
3. Pour into favorite cup and add fresh cinnamon stick as a stirrer or garnish

Best Eggnog I've found! Emeril's Recipe from Food Network

• 8 large eggs, 2 separated*
• 3/4 cup sugar
• 1/8 teaspoon salt
• 2 1/2 cups heavy cream
• 2 cups whole milk
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon freshly grated nutmeg, plus more for garnish
• 3/4 cup bourbon, optional for adult version 
• 1/4 cup brandy, optional for adult version

Combine the 6 whole eggs, 2 egg yolks, sugar, and salt in a medium mixing bowl and whisk together. Heat 2 cups heavy cream with the milk in a large saucepan over medium-low heat. When the cream and milk are hot, ladle about 1 cup into the egg mixture and whisk to incorporate. Pour the egg-milk mixture into the hot cream mixture, and continue to cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 3 to 5 minutes. Remove the pan from the stove and strain the custard immediately through a fine-mesh sieve. Allow the custard to cool for 10 minutes before proceeding.

Add the vanilla, nutmeg, bourbon (if using), and brandy (if using) to the eggnog and stir well to incorporate. Beat the 2 egg whites to soft peaks in a clean mixing bowl and fold them into the custard base. In a separate bowl, beat the remaining 1/2 cup cream to soft peaks, and fold them into the eggnog as well. Cover and refrigerate until chilled, about 1 hour.

Pour into a decorative bowl or pitcher and garnish with nutmeg. Serve in small punch cups or old-fashioned glasses.

* Raw Eggs

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Hopefully some of these will become favorites in your house! Drink Up! Nom. Nom. Nom.

~Laura~

Laurita's Gringa Salsa

I'm 100% Irish, born in England, grew up in America... huh?!... yeah... but sometimes feel like taking on a Latin persona when it comes to food and dancing... My brother in law has been making this amazing salsa for years and my family and I always look forward to get togethers for this reason alone.... ok the neices and nephews are a part of it too but seriously his salsa is divine! Problem is, he refuses to give us his recipe and says it is a family secret. Well, psssh- this has never sat well with me so I decided I would mimic it best I could and bring it to gatherings to compare and contrast. He just chuckles and says not bad..... I'm getting close! Friends and family enjoy my salsa and it may not be a family secret but its pretty darn good!


Ingredients :

1 bunch of green onions chopped
1 white onion chopped
1 can of diced jalapenos ( I use about 1/2 a can and add more to taste based on level of heat)
1 can of tomato paste
1 large can of whole peeled tomatoes ( only use tomatoes not sauce)
2 large tomatoes quartered
3 tablespoons of white vinegar
3/4 cup of cilantro
2 tablespoons of minced garlic
1 teaspoon of salt
2 teaspoons black pepper
2 tablespoons of onion powder


I layer the ingredients based on color into the blender because I'm weird and like it to look festive,  then I put blender on low and pulsate until mixed well or blended to the consistency you like.  Chill and serve with chips and guacamole.

*** This salsa is something I use all the time for sauce bases, marinades, and seasonings. It can be frozen into cubes and stored in freezer for easy usage.

Happy Cinco De Mayo!! Ey, Ey, Ey!!!!

Enjoy!!! Nom. Nom. Nom.

Easter Flower Cupcake Bouquet

I added fake flowers as accents throughout bouquet to give it more of a real flower feel... if that makes sense.

                                           
I saw the awesome Sandra Lee ( she's so great!) on the cover of a magazine last year with an amazing cupcake flower arrangement and knew I had to replicate it. I perused several articles, blogs, magazines and so on and came to one I felt was perfectly written and explained the process simply. I varied the actual recipes for the cupcake batter and frosting a little... mainly because I prefer fresh cream to frosting and my family is the same. The thing with decorative cupcakes is its to LOOK beautiful... I am still trying to master beautiful meets tasty without all the 'make your teeth hurt sugar' but I'm not quite there yet.  The key is to have frosting that is playable but sturdy, well you know what that means! ITS GOING TO YOUR HIPS SISTER! The reason frosting is sturdy is because its pure sugar & shortening.

Anyway, I did this cupcake flower bouquet as the centerpiece for my Easter Party and everyone loved it. My niece really thought they were flowers. The link to the blog I got the information from is below.... enjoy!!!!

http://baabaacupcake.blogspot.com/2009/09/cupcake-bouquet.html

Nom. Nom. Nom.

~Laura~

Laura's Hot N' Cold Turkey Sandwich

Hot N' Cold? Yes, I am. Naaaaaah- I am actually pretty decisive and filter-less.... BUT this sandwich is Hot N' Cold! Yin and Yang, ya dig? Balance in our every day lives can be a challenge, right? Well, lucky for you I am not going to tell you how to acheive complete Zen-ness ( I don't have a clue!!)  in this blog. I will however show you how to create an amazing sandwich that your local overpriced deli/ sandwich shop would be envious of. Lets face it you are able to pick and choose the quality of the ingredients when you cook at home, not so much the case when you have to cross your fingers and hope the deli has the same standards you do. Did you know that for the amount you spend on one sandwich at the deli you could make about 5 sandwiches at home?? Its True!

In this sandwich you achieve balance by including ingredients that blend, but with distinct flavors that compliment each other very well.  A harmonious blend of spicy chipotle peppers and cool avocado.



Bust out that George Forman or Panini Press.... You'll need it for this one! The heat on either side helps release the flavors, seal them in and crisps the bread to perfection.

Prep Time: 10 minutes

Cook Time: 4 minutes

Level: Easy

Ingredients:


• Ciabatta Bread ( I like Whole Foods 2 loaf pack for $3.99)
• 1/4 of an avocado sliced
• Red Onion sliced thin ( quantity based on likeness)

• Sliced Turkey Breast - ( My new favorite is Jennie O Sun dried Tomato)
• Green Leaf Lettuce
• Chipotle Aioli ( see recipe below)

Halve your bread and put the Garlic Chipotle Aioli on top half. I like to place the sliced avocado right on top of the chipotle to creat that yin & yang effect I talked about earlier. Then your sliced red onions. Put your turkey on the bottom, place sandwich together in the forman and let it cook for about 4 minutes occasionally pressing. Remove from grill carefully, open to release steam ( avoiding sogginess) and add lettuce.

Yummmmmmy!

Garlic Chipotle Aioli Ingredients:



1 small can of chipotle peppers in adobo sauce ( use only 1 pepper from can to start  )

1 1/2 cup of Wildwood Zesty Garlic Aioli or Mayonaisse

1 tablespoon minced garlic

1 teaspoon of sugar

1 teaspoon salt

2 tablespoons onion powder ( not garlic salt)



For the Garlic Chipotle Aioli you'll want to blend and then add more heat via the peppers as you see fit, as every one's heat tolerance varies. Beware though... these suckers are spicy!!! They are so lovely and smokey, yumm! If you have a mini chopper use it if not a blender should be fine. Add one chipotle pepper and some of the Adobo sauce and blend on its own. Add the Garlic Aioli or Mayo, blend again. Taste to see if you want more heat, then add remaining ingredients and blend well.This aioli should keep well if in a sealed container and refrigerated.

Enjoy! Nom. Nom. Nom.

~Laura~

My new addiction! Go Gourmet.....

If I didn't know better I would think Paula Deen created this amazing concept/product. It's a company called Go Gourmet ~ Gourmet Butter Blends. They have a line of gourmet butters. I was visiting a Whole Foods Market in Porter Ranch a while back and while checking in on a product I represent I came across one I should have been representing. This guy sampling it got my attention not because of anything he said but by the aroma coming from his pop up card table positioned in front of an area I wouldn't normally check out... the cheese corner. I felt like I was on a cartoon and the smell was literally drawing me in.

He handed me an sample and I was immediately hooked. I had literally just found a substitute for my Cinnabon cravings. Go Gourmet Cinnamon Vanilla Bean Butter Spread!! All he did was put it on some toast! I now use the entire line of butters as a part of my cooking regimen all the time.

You can drop a spoonful of the Basil Pesto butter in a pan and throw in some cooked pasta and veggies and Voila! You have an amazing pasta. They have 6 flavors for every palate. Basil Pesto, Cinnamon Vanilla, Garlic Herb (I use for garlic bread), Orange Apricot (add to oatmeal for a nice kick), Sesame Miso ( yummy on Salmon), and Strawberry Pomegranate ( amazing in a crepe).

** I am not affiliated with this company, but am addicted to their amazing products! You can find their brand at Whole Foods.

You can also go to their website at:  http://gogourmet.com/index.html

Check it out, give it a go, and then tell me how you used it!

Eat Up! Nom. Nom. Nom.

~Laura~