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Cherry Beergaritas

October 11, 2012 in drink

Happy Thirsty Thursday! It’s our Friday because the kid is off school on the real Friday. It’s conference day. Eep! Wish me luck – I always feel like I’m in trouble when I have to go talk to his teacher.

Anyway.

Nicole & I decided on a BEER theme for this week’s drink! Because it’s football season and what goes better with football than beer?!

I have been wanting to make these forever. I don’t love beer but something about them just called to me. It’s cherry soda (I used diet Cherry 7Up), limeade concentrate, Corona, and tequila. It sounds weird, I know, but it’s amazing! It’s not too sweet, not too strong, and I just love the bubbles!

Off topic: is anyone watching Last Resort? I gave up on TV dramas when Grey’s did the musical episode but I am obsessed with Last Resort. Like, it’s killing me to wait until tonight for the next episode!

Nicole made a fun drink called The Cure and I can’t wait to try it!

One year ago:  Gnocchi with Sausage and Spinach
Two years ago: Pumpkin Cheesecake Dip
Three years ago: Mongolian Beef
Four years ago:  Honey Lime Enchiladas

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Cherry Beergaritas

Ingredients

12 ounces cherry soda (such as cherry 7up)
12 ounces tequila
12 ounces Corona
12 ounces frozen limeade concentrate, thawed
fresh limes, to garnish

Instructions

  1. In a very large pitcher, stir together the soda, tequila, Corona, and limeade concentrate. Serve immediately. Garnish with lime wedges.
http://fakeginger.com/2012/10/11/cherry-beergaritas/

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Crimson Tide Mojito (Cherry Mojito)

September 10, 2011 in drink

Happy Saturday! Time for more college football, huh?

Last weekend we were all excited for some Alabama football. Remember? Well, since we now live across the country, the game was blacked out. Of course. So my husband pulled the “I’m going to be deployed next season and won’t get to watch any games *sadface*” and what’s a girl supposed to say to that? Nothing, that’s what. You just call the cable company to order some ridiculously priced ESPN package and then ask beg each of your readers to reload your blog a few times before leaving to help pay for it.

(I’m joking about the reloading. Kind of.)

Luckily, I had these Crimson Tide Mojitos to help ease my pain. In the past I’ve always done themed cupcakes for football games but I wanted to shake it up this season with some themed drinks.

These guys require a little bit of prep (making a simple syrup, soaking the cherries) but that can all be done hours before you’re hoping to serve the drinks. They were simple to put together once everything was ready – no shaking, no stirring, easy stuff.

One warning: when you go to pour your drink, you want to make sure that you fill less than half your glass with the cherry mixture. You’re going to want to add more but fight the urge because it starts to get a little cough drop-y if you add too much.

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Crimson Tide Mojito (Cherry Mojito)

about 6

from Martha Stewart Living

Ingredients

¾ cup water
¾ cup sugar
1 pound fresh or frozen cherries, cut in half
3 limes
¾ cup vodka
sparkling water

Instructions

  1. Combine water and sugar in a small saucepan over low heat. Heat, stirring, until the sugar has melted. Remove from heat; refrigerate.
  2. Put cherries in a bowl. Squeeze lime juice over top and stir to make sure the cherries are coated in juice. Stir in syrup; refrigerate at least an hour.
  3. Stir cherry mixture and vodka together. Fill glasses with ice. Put ½ cup of cherry mixture into each glass. Top with sparkling water; serve immediately.
http://fakeginger.com/2011/09/10/crimson-tide-mojito-cherry-mojito/

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Chocolate Cherry Muffins

August 4, 2010 in breakfast

Today is muffin day at my house! I don’t make muffins often because the 3 of us who actually eat don’t all eat breakfast together or like the same breakfast foods. But today just seemed like a muffin day. I asked the kid what kind of muffin he wanted and he said chocolate. I wanted to include some fruit but didn’t think any of the fresh fruits we have right now sounded good with chocolate so dried cherries it was. I also wanted to include some pecans but apparently we’re out of them? Tragedy. If you make these, you should definitely toss in a handful and let me know how it goes.

You guys know I’m not a huge fan of chocolate but these guys are good. I included just a bit of whole wheat flour to add a different texture/flavor and I’m so glad I did. The nutty flavor almost made up for the lack of pecans. They look more chocolate-y than they really are so don’t be scared off by the thought of a mouthful of chocolate first thing in the morning.

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Chocolate Cherry Muffins
 

Ingredients
  • 1¼ cups flour
  • ½ cup whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons cocoa powder
  • ¾ cup sugar
  • 1 cup milk
  • ½ cup canola oil
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup dried cherries
  • ½ cup semisweet chocolate chips

Instructions
  1. Preheat oven to 400F.
  2. Stir together flour, whole wheat flour, baking powder, baking soda, salt, cocoa powder, and sugar. Set aside.
  3. In a separate small bowl, whisk together milk, canola oil, egg, and vanilla. Pour over dry ingredients and stir until all of the dry ingredients are just moistened. Gently stir in cherries and chocolate chips.
  4. Bake for about 20 minutes or until a toothpick inserted in the center of the muffins comes out clean.


adapted from Cooking During Stolen Moments

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Cherry Crisp

July 29, 2010 in cherries

I tend to avoid baking with cherries. I love them more than just about any fruit but the thought of having to pit enough of them (without a pitter) for a pie? Ehh. Not fun. I have tried just about every method you can imagine and it was to the point where when I absolutely must bake with cherries, I would cut them like I would an avocado and pop the pit out. But I recently started using a straw and was able to pit enough cherries for this crisp within minutes.

I’m so glad that I didn’t have to skip making a cherry crisp this summer because this was so delicious. The topping is sweet, crunchy, and there’s just the right amount to compliment the cherries instead of overpowering them. The cherries are soft but not mushy and sweetened just slightly. Bonus points for being so easy to assemble. You could whip this up in no time!

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Cherry Crisp
 

Ingredients
For the fruit:
  • 2½ cups cherries, pitted
  • 2 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • ⅛ teaspoon almond extract
  • dash of salt
  • cooking spray
For the topping:
  • ¼ cup flour
  • ¼ cups old fashioned oats
  • ¼ cup brown sugar
  • dash of salt
  • 3 tablespoons butter, cold & cut into small cubes

Instructions
  1. Preheat oven to 375F.
  2. To prepare the crisp filling, combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt. Pour into a pie dish lightly sprayed with cooking spray.
  3. To making topping, stir together flour, oats, brown sugar, and salt. Add butter and use a pastry cutter (or your fingers) to cut in the butter. The mixture should resemble coarse crumbs. Sprinkle over fruit.
  4. Bake for about 40 minutes or until topping is browned and fruit is bubbly. Let stand about 5 minutes before serving.


adapted from Cooking Light

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Tuesdays with Dorie – Cherry Rhubarb Cobbler.

July 22, 2008 in Tuesdays with Dorie

Guess what ya’ll! It was my turn to choose the Tuesdays with Dorie recipe! I had a lot of trouble deciding on one and finally settled on Dorie’s Cherry Rhubarb Cobbler since I’ve recently become obsessed with rhubarb.

I had these great fantasies of having a gorgeous picture of this cobbler and making everything perfect since it was my week and all. Yeah, didn’t quite work out for me. The cobbler was delicious (even the rhubarb hater that I call husband liked it) but it just didn’t turn out pretty for me.

I adored the topping of this one. The whole wheat flour gave it a totally different texture from the usual cobbler toppings and really enhanced the whole thing. The rhubarb was amazing. The cherries were fabulous. I’m not a fruit person but I loved this cobbler. I even made some rhubarb ice cream to go along with it. (It melted very quickly…)

Cherry Rhubarb Cobbler
Baking:From My Home to Yours

Filling:
1 pound cherries, pitted & halved
12 ounces rhubarb, trimmed, peeled & cut into 1 inch pieces
1/3 cup sugar
1 tablespoon cornstarch
1 teaspoon ground ginger

Topping:
¾ cup all-purpose flour
¾ cup whole wheat flour
3 tablespoons (packed) brown sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground ginger
3 ounces butter, cut into 18 pieces
½ cup milk

Make the filling:
In a small bowl stir together the sugar, cornflour and ginger until well mixed.
Place the cherries and rhubarb into a large bowl, sprinkle over with the mixed dry ingredients and stir well. While making the topping, stir from time to time.

Make the topping:
Put the flours, sugar, baking powder, salt and ginger into a food processor. Pulse to blend. Sprinkle the butter pieces over the top, then continue to pulse until the mixture resembles breadcrumbs.
Drizzle in the milk and continue to pulse until it forms moist clumps.
Turn out onto a very lightly floured board.
Cut into 20 pieces and shape each into a ball.

Assemble the dish:
Place the fruit and any juices that have been released into the baking dish. Spread it out evenly. Top with the prepared dough balls.

Bake at 375 for 35-45 minutes or until the topping is golden and fruit bubbling.
Cool the cobbler for at least 20 minutes.

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