It’s been a year since Nicole and I started this Thirsty Thursday thing. Crazy, right? We’ve thrown around ideas of what to do next – do we continue with drinks? Switch to something else? Stop completely? We’re still trying to figure it out.
Our final theme was apples! I am officially obsessed with honeycrisps right now and just about cried when I couldn’t find any yesterday. It’s so hard to go from honeycrisp to the regular ol’ red delicious!
I made a caramel apple cider because it’s one of my absolute favorite Starbucks drinks ever. And the homemade version is even better since you can use real cider instead of apple juice like Starbucks does. Plus you can be like me and put half a container of Cool Whip on top.
What’s the only thing that’s better than hot apple cider? Frozen apple cider! Check out Nicole’s Apple Cider Floats!
Wednesdays are my favorite. Mostly because I’ve become quite the procrastinator and wait until then to do my Thirsty Thursday post. Since I have no choice but to make and photograph the drink when the light is best, I get to have a cocktail in the middle of the day. And by midweek? I need it.
But these days Wednesday is also my favorite because it’s HONEY BOO BOO day. Don’t tell me you don’t love. I won’t believe you. I die a little every time I see the sketti episode or the bingo face episode.
So this week Nic asked me what I wanted to do for our drink theme and I said something with tequila so I don’t have to go to the liquor store. Because my husband is out in the field and the liquor store with 3 boys is kind of a nightmare. I don’t really know any drinks with tequila besides margaritas so… here we are. This one is made with guanabana nectar which is supposed to taste kind of like a strawberry, pineapple, citrus fruit, coconut, and banana all at once. I only got the coconut out of it but hey, I’ll never complain about a coconut drink. It was delicious!
Go visit Nicole to see her Bloody Maria. I love any drink that you can have at breakfast and not have your fellow diners judge you for it!
Skinny Frozen Pina Colada – don’t give up your favorite frozen cocktail during bikini season! Easy 3 ingredient, low calorie pina coladas!
I told you guys that my husband and I have been having a competition to see who can be the healthiest person ever, right? Surprisingly I am pretty good at this game for most of the day. I work out first thing in the morning, take the dogs/kids for a run, eat well all day… and then find myself in the Taco Bell drive-thru at 10 pm.
That really happened the other night. And then I went home and parked myself in front of Dance Moms while I stuffed my face with nachos bellgrande and guzzled (not diet) Mountain Dew.
I’m trying to change my ways though so I wanted to make a skinny drink for Thirsty Thursday this week.
Nicole and I decided on doing frozen drinks this week and I’ve been on a real coconut kick so you know I had to make a pina colada. This drink comes to 148 calories which is half the calories that you’d get in one of the frozen pouch drinks or a restaurant pina colada. Which means you can have 2 of them! Duh.
(I think this was just sweet enough, but if you need a little added sweetness, you can add a few drops of a liquid, no-calorie sweetener to the blender.)
Nicole left it up to me to choose this week’s Thirsty Thursday theme and maybe it’s because I’ve been dreaming of the Mimosas I plan on having on Sunday, but I suggested a Mother’s Day theme. Because every mom needs a cocktail on Mother’s Day, right?
The kids and I walked to the tiny PX near our house, which if you aren’t familiar is kind of like a gas station but without gas and with liquor. It’s a fun place. But anyway, the options are pretty limited and all I could come up with was orange juice. Which was fine with me because, hey, who doesn’t like a regular ol’ Mimosa?!
I love these things so much. They take no time to whip up – you can either do them one at a time or do an entire batch if you’re serving a crowd. Seriously, can’t get easier! Or more delicious!
I obviously had to make a margarita for today but wanted to branch out from the usual. This one uses fresh orange juice and it’s amazing. It’s maybe a little sweet for me but that’s easily fixed (note the large amount of salt on the rim – and I went back for more!) but I know a lot of people really dig sweet drinks. The recipe makes quite a bit but it stores well in the fridge or it’s very simple to halve or even quarter if you need to.
What a crappy friend I’ve been, huh? Poor Nicole has been drinking all alone every Thursday while I’ve been in my blogging funk. But no worries, something about summer being on the horizon makes me excited for cocktails! I’m ready to share some great ones!
Nicole stuck with a berry theme this month so we kept it up with blackberries this week. I’m really not a big blackberry fan. No, that’s a lie. I love blackberry flavor – like syrup – but I hate blackberry seeds. Blech. This drink was right up my alley because the blackberries are muddled so all the juices get released and the seeds, for the most part, stay at the bottom of the glass. On top of the blackberries is vodka and lemonade. Yuuum. Is there a better combination than lemonade with any kind of berries? It’s delicious! Very refreshing and would be perfect for a day spent by the pool.
Muddle 4 of the blackberries in a glass. Add ice. Pour vodka and lemonade over the ice. The blackberries will stay at the bottom but you can stir it up (or shake) if you want. Garnish with the last blackberry.
Eggnog is one of those things that I get excited about every year because I think that I love it. But I really don’t. And you’d think I’d remember that from year to year but it never fails: I rush out to buy a carton and then gag on the first sip. Someone please remind me of this next year so I don’t get my hopes up again.
So since I had a carton of eggnog to use up and eggnog is the Thirsty Thursday theme of the week, I decided to bake with it. Surprisingly, I really liked this bread. Until I put the glaze on it which is pretty much straight eggnog. But the bread itself just has a very subtle eggnog taste that’s perfect for those of us that want to like eggnog but just don’t. My husband and kids loved it with the glaze though so if you’re an eggnog fan, definitely add it.
1 3.4 oz package instant french vanilla or vanilla pudding
For the glaze:
1 cup powdered sugar
Enough eggnog to make a glaze to drizzle over bread
Preheat oven to 350F. Grease bottom of bread pan or mini loaf pans.
Sift together the flour, baking powder, salt and nutmeg. Set aside.
Beat eggs, add sugar, eggnog, butter, rum and vanilla extract.
Add the flour mixture to the wet mixture and mix well.
Add the instant pudding and blend.
Pour into greased mini loaf pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans 10 minutes. Remove and cool completely on a wire rack before glazing.
To make the glaze:
Whisk together the powdered sugar and eggnog until you get a good consistency. Drizzle or pour over breads.
You know the only thing better than peppermint white hot chocolate? Pink peppermint white hot chocolate!
This time of year my Starbucks drink of choice is the peppermint white mocha which is pretty much the best thing ever but when I’m not feeling coffee, I go for the peppermint white hot chocolate but their version has nothing on this pretty pink one!
Before Nicole and I started this Thirsty Thursday thing I had no idea hot chocolate was so easy to make from scratch but seriously, if you haven’t done it, you need to. I’m always so disappointed in the white hot chocolate mixes but this homemade version makes up for it.
Sorry about the lack of posts this week. My husband was supposed to be home last weekend and well, that didn’t happen and I’ve been in a bit of a funk. I couldn’t pass up a Thirsty Thursday post though!
We went with ginger for our theme this week and y’all know I kind of hate ginger but you know what I do love? Gingerbread! So I made a gingerbread hot chocolate since it’s been so cold and windy here lately. It’s so good and the perfect way to warm up. I was worried my boys wouldn’t like it since it is spicy (cinnamon-spicy, not spicy-spicy) but they loved it and asked me to make another batch once the first was gone. And the little gingerbread marshmallows are just so cute!
Combine first 3 ingredients in an 8- x 10-inch piece of cheesecloth; pull edges together, and tie to secure.
Warm milk and spice bundle in a 3-quart heavy saucepan over medium-low heat. Bring to a simmer. Remove from heat, cover, and steep 30 minutes.
Remove spice bundle from milk. Heat milk mixture over medium-low heat until hot. Add brown sugar; cook, stirring constantly, until sugar melts. Add chocolate, stirring until chocolate melts. Stir in vanilla. Serve warm, topped with gingerbread marshmallows.
(Giveaway at the end of the post! Get excited! Also, Thirsty Thursdays will return in a couple weeks. I am just so busy getting ready for the husband to come home (!!) that I didn’t even have time to get to the store and then Nicole and I are both taking next week off since it’s a holiday. Nicole has cute wine glass decorations up today!)
I recently received the newest Tate’s Bake Shop cookbook, Baking for Friends and I have to say that it’s quickly become a favorite. I have already made 3 cookie recipes from the book, including these Chubby Tates that Nicole made, and they were all fantastic! So why am I not sharing one of those cookie recipes? Oh, because I made the cookies at night and they didn’t survive to see morning, of course. I have just been having one of those weeks.
Anyway, I made these muffins because muffins usually don’t call out to me in the middle of the night but guess what? These did. They are SO SOFT and I didn’t expect them to be because the batter is pretty thick. I think it’s the sour cream – it just does something magical to muffins. I don’t even like chocolate chip muffins so I picked the chocolate chips out and ate the muffin part alone. They’re that good.
The whole cookbook is awesome and I can’t wait to make even more recipes. There’s a killer Coconut Custard Pie recipe that I know my husband will love! You can use the code BAKEOFF on the Tate’s website to receive $5 off an autographed copy of the book.
Today I’m excited to be giving away one of their Cookie and Bar Towers!
I received one of their cookie packs a couple years ago and they are so fun! And not to mention tasty! You definitely want to win this, trust me. Enter below!
6tablespoons3/4 of a stick salted butter, at room temperature
1large eggat room temperature
1 1/4cupssour creamnot low-fat
1cup6 ounces semisweet chocolate chips
2tablespoonssugar mixed with 1/4 teaspoon cinnamon
Position an oven rack in the center of the oven and preheat oven to 400F. Butter twelve 3-by-1 1/2-inch muffin cups.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the sugar and butter with an electric mixer on high speed until combined, about 1 minute. Beat in the egg and vanilla. Scrape down the sides of the bowl. Beat in the sour cream. Using a wooden spoon, stir in the flour mixture, until just combined. Do not overmix. Fold in the chocolate chips. Using a 1/3-cup food portion scoop or a spoon, transfer equal amounts of the batter into the prepared muffin cups. Sprinkle with the cinnamon sugar.
Bake until the muffins are golden brown and the centers spring back when touched, about 20 minutes. Let the muffins cool in the pans on a wire cooling rack for 10 minutes. Remove from the pan and let cool completely on the rack.
For this week’s Thirsty Thursday theme, we went with… CRANBERRY! Just this week I spotted fresh cranberries at my grocery store so it’s perfect timing.
This Frozen Cranberry Margarita is a great recipe for Thanksgiving or even the day after Thanksgiving because it uses canned cranberry sauce! Weird, right? So if you’re left with an extra can of the stuff, you can definitely do something besides cover a turkey sandwich with it.
Between all the tequila and the tart cranberry sauce, this drink has quite a kick. In a good way! Those frozen margarita mixes can be way sweet so those two together keep the drink from hurting your teeth.
Frozen Prickly Pear Margaritas – fresh prickly pears, lime juice, and tequila! Is there anything better than a gorgeous bright pink margarita?!
I’m having a thing with the Korean market right now.
I mean, I’ve always enjoyed the Korean market buuuut I’ve definitely been there 3 times this week.
And each time I make my kids wander around because I’m not actually looking for anything and then I get super excited and shout, “LOOK AT THAT [insert obscure vegetable]”. Then I make them look at all the fish and other dead creatures and finally I try to convince them to try super spicy noodles.
Three times this week, guys.
I’m honestly shocked they haven’t refused to go with me yet.