Mother's Day is just around the corner, which means it's a perfect time to make some muffins for mom! Whether you're baking them for your mom or enjoying them yourself, these muffins will not disappoint. This recipe is one that prompted a close friend of ours to suggest I open my own bakery, which I have no intention of doing, but I will gladly bake these often for our enjoyment!
Full of cinnamon-goodness, these muffins are soft and delicious. I adapted this recipe from another from Barbara Bakes for snickerdoodle bread. I was short on time recently with a cinnamon craving and did not have time to bake the loaves, I tried the recipe as muffins. I dare say they are even more delicious this way!
Cinnamon chips can be challenging to find outside of the holiday season. I try to stock up when I see them since this is favorite recipe around my house. You can use Hershey's handy website tool to find them near you, or I've also had success substituting white chocolate chips in place of the cinnamon chips. I highly suggest using the cinnamon chips if you can find them though. Also, if you are hoping to cut some fat and calories but still want to bake these, I have been able to substitute Greek yogurt in place of the sour cream. Of course the sour cream version is a bit more delicious, but the trade off isn't too noticeable.
Celebrate the holidays with the Tommy Bahama Happy “Huladays” cocktail. Refreshing and original, the Happy “Huladays” cocktail is a nice alternative from eggnog and more traditional holiday drinks. A combination of Mount Gay Black Barrel Rum, cranberry ginger syrup and lemon juice is topped off with some prosecco for a sparkling touch will tingle your taste buds and have you feeling the holiday spirit in no time. The handcrafted Happy “Huladays” cocktail can be enjoyed at any Tommy Bahama Restaurant and Bar or Tommy Bahama Marlin Bar. You can also prepare at home using the recipe provided below.
Happy "Huladays" Cocktail
1.5 parts Mount Gay Black Barrel Rum
1 part Cranberry Ginger Syrup (see below)
0.5 parts lemon juice
1 part Prosecco
Cranberry Ginger Syrup:
Combine 10 oz cranberries with 8 oz water, 8 oz sugar, and 5 thumb-sized pieces of peeled ginger, and cook for about 10 minutes in a saucepan on low-medium heat. Leave one piece of ginger in the mix and blend thoroughly. Do not strain. Store in a squeeze bottle.
In a mixing glass, add rum, cranberry ginger syrup, and lemon juice. Shake, with ice, in a mixing tin. Add prosecco and gently strain into glass. Garnish with cranberry and mind sprig, and enjoy!
I love to bake. When I moved from Virginia to Florida, I noticed I spent less and less time in the kitchen because of our hot temps here. It makes it that much more enjoyable when the cooler weather sets in and I can get some baking done! My first choice this fall was my favorite banana nut bread recipe. I love being able to use overripe bananas to make such a delicious treat!
1/2 cup butter, softened
1 cup sugar
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
pinch of salt
3 very ripe bananas, peeled
1/2 nuts (I prefer walnuts)
This cookie has been a family favorite in my home for as long as I can remember. My mom made these every December because there was always a peanut butter and chocolate lover to please. First it was my brother when I was growing up, now it's my husband's favorite cookie so I carry on the baking tradition!
Who is the peanut butter and chocolate lover in your life?
1/2 c. shortening (such as Crisco)
1/2 c. brown sugar
1/2 c. sugar
1/2 c. creamy peanut butter
1 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
6 oz. (1 cup) chocolate chips, melted
1. Cream together the shortening, brown sugar, sugar, and peanut butter. Mix at medium-low speed for about a minute.
2. Add egg. Mix until combined.
3. Add flour, baking soda, and salt. Mix until combined.
4. Turn dough out onto wax paper. Add another layer of wax paper and use a rolling pin to roll dough 1/4 inch thick in the shape of a rectangle.
5. Remove top layer of wax paper and smooth melted chocolate evenly on top of the dough. Allow to cool.
6. Roll dough lengthwise and wrap with the wax paper. Place roll in the refrigerator.
7. Preheat oven to 360 degrees.
8. When the oven is preheated, remove the dough from the refrigerator and slice cookies 1/4" thick.
9. Bake for 10-12 minutes. Allow to cool on baking sheet before moving to drying rack. Makes approximately 36 cookies.
If you attended our Holiday Kickoff event at Bulla Gastrobar in South Tampa, you probably already know how I feel about Bulla's beer sangria. If you have spoken to me about Bulla for any reason, you probably know how I feel about the beer sangria. It is incredible. It is as delicious as it is unique, and now, it's even more dangerous because I am able to share their recipe with you today to celebrate National Sangria Day!
I must caution you that the at-home version may not live up to Bulla's standards. They squeeze their own fruit juices every day and have amazing talent behind their bar. But, if you're looking to give it a try at home, gather your best ingredients and let us know how it turns out!
Bulla Gastrobar Tampa's Beer Sangria
Small handful of fresh basil leaves
Pear purre (about 4 tablespoons)
Spoonful of small orange wedges
½ oz. St. Germain
½ oz. fresh orange juice
½ oz. fresh lemon juice
½ oz. simple syrup
Super Bowl Sunday is upon us! How do you spend the big day? Before having kids, we would get together with friends to watch the game (and commercials!), but now that it's on a school night, we usually watch at home. We always have to enjoy gameday food no matter how we watch!
Taco Soup is one of the easiest recipes to throw together. One of my dear friends in Virginia introduced me to this recipe and it is always a huge hit! It's one of those soups that can be assembled and eaten after bringing up to boiling, or you can let it simmer all afternoon to enrich the flavors.
Makes approximately 16 cups of soup
1 lb. ground beef or ground turkey
1 small onion, diced
2 cans diced tomatoes
1 can tomato & chiles (such as Rotel)
2 cans corn (undrained)
1 pkg. dry taco seasoning (or make your own!)
1/3 pkg. dry ranch salad dressing
1 3/4 c. water (less or more)
2 cans beans (I use 1 kidney, 1 black), drained
Possible toppings: shredded cheese, diced onion, tortilla chips
1. Brown the meat and drain any fat. Follow the directions on the taco seasoning packet by adding the seasoning to the meat with the appropriate amount of water. Simmer for 5 minutes.
2. Put all of the ingredients in a pot or a slow cooker. Stir. Bring to a boil and simmer for at least 20 minutes before serving. You could also set it on low in the slow cooker for 4-6 hours.
3. Serve with preferred toppings. Enjoy!
**Leftovers can be enjoyed during the next few days or frozen.
Hi! I'm Diana. I love the beach, my family, chocolate, coffee, and meeting new people. I host monthly events in the Tampa area and cannot wait to meet all of you!