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Ginger Beer Mojito

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I first discovered ginger beer last football season.  We went to visit my brother-in-law and sister-in-law and root the Razorbacks on to a football victory.  After the game we went to a local pizzeria that happened to also specialize in mules.

It was then that I was introduced to ginger beer and all it’s refreshing goodness.  There’s nothing quite like it.

It was love at first sip and from then on I was addicted to the mule and one of it’s star ingredients, ginger beer.

But, did you know ginger beer isn’t solely for the mule?  It’s also quite perfect in the simple mojito.

Ginger beer in a mojito?  Yes, yes, yes!

Ginger beer is an amazing mixer to a variety of cocktails and mocktails.  It’s slightly sweet, fizzy and has a nice, spicy ginger kick.  The perfect addition to any cocktail and the zesty, refreshing flavors for summer cocktails.

This cocktail is nothing short of refreshing and amazing.  Tart lime, cool mint and spicy, bubbly ginger beer.  This drink is what summer nights are made for.

All you need is 5 simple ingredients and about a minute to assemble this perfect cocktail.  If you don’t drink or in need of an alcohol free drink, simply omit the rum and you’ll have a tasty mocktail.

Ginger Beer Mojito

Ingredients:


6 Lime wedges
16-18 Mint leaves (less if you don’t want it too minty)
1/4 Cup simple syrup
3 Oz white rum
Ginger beer

Directions:


For the simple syrup-
Combine 1 1/2 cups water and 1 cup of sugar in a saucepan and place over low-medium heat.  Leave over heat until the sugar has dissolved, stirring occasionally.  Once the sugar has completely dissolved, remove from heat and allow to cool completely.

For the mojito-
Divide the lime wedges and mint evenly between two glasses.  Using a muddle, gently press to to release the lime juice.  Add 2 tablespoons of simple syrup and 1 1/2 ounces rum to each glass and stir to combine.  Fill each glass with ice, top off with ginger beer and stir to combine.

Recipe source: A Lynsey Original.

DIY Pearl Sugar

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Why in the world am I telling you about Pearl Sugar?  A.K.A, how to make sugar clumps.

Well, I’ll tell you why.  Liege Waffles.

These are only the most amazing waffles that will ever pass through your lips.  No, seriously.

I was skeptical at first.  I mean, I thought a waffle is a waffle is a waffle.  Yes, there are different variations, different methods and those with “secret ingredients” that deem them the best.  But, in the end, they pretty much all have the same consistency, texture and so on.

So, when I first came across a recipe for liege waffles I thought it was just another waffle.  Then I saw a picture.  Then started reading about them and it didn’t take me long to realize that these weren’t just any other waffles.  They had two secret ingredients which made all the difference in the world.

One of them-Pearl Sugar.

Pearl sugar is extremely compacted chunks of sugar.  Since it’s clumps of sugar it doesn’t melt as easily as regular sugar.  It nestles itself in the dough of the waffles, caramelizes and forms a slight glaze as the batter is cooked.  Making this not only a desired ingredient but one that is 100% necessary to achieve the desired, dessert-like product.

Pearl sugar can be bought.  But it’s rather difficult to find and is typically expensive.  So, making your own pearl sugar at home means no countless, dead-end searches and saves you money.  Now that’s a win win!

Now, stay tuned…because I’ll be showing you how to make those mind-blowing delicious waffles!

DIY Pearl Sugar

Ingredients:


3/4 Cup granulated sugar
1 Tbsp water

Directions:


Combine the sugar and water in a small saucepan and place over the lowest heat setting possible.  Using a wooden spoon, stir the mixture until small clumps form.  *The goal is to clump as much of the sugar as possible, without creating any overly large clumps.  If the sugar isn’t clumping well, add about 1/2 teaspoon of water and stir again.*

Allow the mixture to sit over the low heat for about 15-30 minutes, stirring occasionally.  This will dry the sugar out and keep it in the clumps that were created.  *

Remove from heat and allow to cool completely.

*Don’t add too much water, otherwise the sugar will become soggy and won’t clump.
*If the sugar isn’t sticking together in ball-like clumps, increase the heat to medium-low for about 30 seconds then return to low.  Be sure the heat isn’t increased for too long otherwise you’ll begin to make caramel.

Recipe source: The Pancake Princess
                        More Tips: Instructables

Southern Sweet Tea Mojitos

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I’m channeling my southern roots today.  It doesn’t get much more southern than sweet tea.  And in the south, the motto is “the sweeter the better”.

This southern elixir has long been a staple in my life.

Perfect to sip on during the hot summer days, even more refreshing with a splash of lemonade.  Heck, I’m so partial to the stuff I even dedicated a whole week to treats, cocktails, and beverages that featured this southern stuff.

Since sweet tea is one of my loves, it only seems fitting that it make an appearance in for #mojitomonday.

Start by making basic southern style sweet tea; water, sugar and tea.  Next mint and sugar are muddled together, mixed with rum then topped off with ice.  Sweet tea is poured over the mixture until the the glass is filled.

It’s simple.  It’s basic.  But there’s truly nothing basic and simple about the taste.  The taste of bold, refreshing sweet tea is quickly followed by lip-puckering lime then finished off by the cooling mint.

So go ahead, channel your inner southern belle, whip up a batch of these mojitos and enjoy these remaining lazy, summer days.

Southern Sweet Tea Mojitos

Ingredients:


2 Cups water
3/4 Cup sugar
4 Tea bags
1/2 Lime, quartered
12 Mint leaves, washed and removed from stem
3 Oz Rum

Directions:


Place water in a saucepan and bring to a simmer.  Add the sugar and stir until dissolved.  Once the sugar has dissolved, remove from heat, add tea bags, cover and set aside.  Allow the tea to steep for about an hour to an hour and a half.

Divide the limes and mint leaves equally between 2 glasses.  Using a muddle, gently press the lime wedges and mint to release the juices and oil from the mint.  Pour 1 1/2 ounces of rum in each glass, stir to combine.  Fill the glasses two-thirds full with ice then fill the glasses with tea, stir to combine and serve.

Recipe source: A Lynsey Original

Pineapple Mango Milkshake

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 So, I couldn’t let #nationalicecreammonth go by without sharing a cool, delicious and refreshing treat with you guys.

I am beyond excited about this milkshake.  Five ingredients and a couple of minutes is all you need for this pineapple mango milkshake.

I am a huge fan of milkshakes, especially during these warmer months.  There’s truly nothing better than slurping up all that sweet, creamy goodness on a hot summer day.

While I typically go for milkshakes that include cookies, chocolate and/or peanut butter, lately I’ve had a hankering for more fruity flavors.  Like one of my favorite childhood treats; orange creamsicle.  There’s something truly magical about the combination of tangy orange and creamy vanilla ice cream.

So, I’ve taken inspiration from my childhood favorite and combined them with ingredients I had on hand to create this pineapple mango milkshake.  Tart pineapple, sweet mango and creamy vanilla ice cream come together to create a thick and oh-so-yummy milkshake.

I always have frozen fruit on hand for smoothies, so I used some frozen stuff for this shake.  But you could use fresh if you happen to have it on hand.  You can also customize this shake using whatever fruits you may have on hand.

It comes together so quickly.  The fruit takes a quick trip through the blender to make a puree, then the ice cream and milk is added and another blend incorporates them all together.  Viola, that’s it and then your ready to sip pure goodness on an oh-so-hot summer day.


Pineapple Mango Milkshake

Ingredients:


3/4 Cup chopped mango and pineapple
2 Tsp sugar
2 Tsp water (if fruit is frozen)
1/4 Cup milk
1 1/2 Scoops vanilla ice cream

Directions:


Place fruit, sugar and water in a blender and blend until the fruit is pureed.  Add the milk and ice cream and blend until smooth and combined.  Pour in a glass, top with whipped cream and garnish with fruit.

Recipe source: A Lynsey Original

Chocolate Chip Cookie Dough Protein Shake

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 So, we all know I have a slight obsession with cookie dough.  I mean it’s to the point that when I whip up a batch of dough I literally debate on whether or not to even bother turning on the oven.  My conscience typically gets the better of me and I end up firing up the oven to actually bake some cookies, but it’s not a decision that’s made halfheartedly!

Then there are times where I don’t even want to wait on the butter to warm up to room temperature.  Or, then the ultimate problem arises from time to time where the craving for cookie dough hits…in the morning.

While I sometimes let myself splurge, having a big ol’ scoop of cookie dough in the morning is something I can’t even do without guilt.

So, what to do, oh what to do when that craving hits.

Well, the next best thing.  Take a classic breakfast option and infuse those beloved cookie dough flavors in it to make it perfectly acceptable to have cookie dough for breakfast.  And folks, that’s just what’s been done here.

This shake is thick, creamy and tastes just like cookie dough, complete with bits of chocolate in each sip.  This is so deliciously indulgent that you’ll forget it’s actually a protein shake and a perfectly acceptable option for breakfast.

So go ahead, sip away on this awesome chocolate chip cookie dough protein shake!

Chocolate Chip Cookie Dough Protein Shake

Ingredients:


1-2 Scoops vanilla protein powder
Pinch salt
3/4 Cup milk
1/4 Cup uncooked oats
1/8 Tsp baking soda
3 Tbsp chocolate chips, plus more for garnish if desired
1/2 Cup Ice
1-2 Tsp maple syrup

Directions:


Place all ingredients in a blender and blend until smooth and all ingredients are incorporated.  Pour in a glass, garnish with chocolate chips and oats if desired.

Recipe source: Adapted from Chocolate Covered Katie

Peanut Butter Brownie Milkshake

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“My milkshake brings all the boys to the yard….”

You know that song was going through your head when you read the word “milkshake”.  I honestly can’t think of a milkshake without those lyrics running through my head.

Anywho, now that’s out of my system let me tell you about this milkshake.  This takes one of my favorite flavor duos and brings them together in one cool, creamy dessert.  What could possibly be better than sweet and salty peanut butter combined with fudgy, chocolaty brownies?

Um, practically nothing.  Unless you add ice cream to the mix and then, well that would just be the cherry on top!

This milkshake combines peanut butter, brownies, milk and ice cream to create one amazing, thick and delicious milkshake.  You could also amp up that peanut butter flavor by using peanut butter ice cream if you’re so inclined.

This shake comes together in minutes…once you have made the brownies.  And, it’s also a great way to use up that last piece or two of brownie that may be left sitting around.  We typically don’t have a problem with uneaten brownies, but if you do this is a great way to use them up!

So go ahead, whip up this milkshake and all the boys…and girls will be running to your yard for this shake!

Peanut Butter Brownie Milkshake

Ingredients:


1/3 Cup brownie chunks, plus more for garnish
1 Heaping Tbsp peanut butter
2 Tbsp milk
1 1/2 Scoops vanilla ice cream

Directions:


Combine ice cream, milk and peanut butter in a blender and mix until almost completely incorporated.  Add the brown chunks and pulse for a few seconds.  Pour in a glass, top with whipped cream and brownie chunks and enjoy!

Recipe source: A Lynsey Original

Mixed Berry Mojito

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I don’t know about you, but I’m absolutely loving this mojito Monday series.  And what’s not to love? Is there any better way to start off your week than with a delicious and refreshing cocktail?

Mojitos are seriously the perfect cocktail.  The perfect amount of tartness, not too sweet and perfectly refreshing.

This week I made you a mojito loaded with fresh berries, mint, lime,, sugar and rum.  It’s truly summer in a glass.

Just when you thought it couldn’t get any better, it can and it does.  It only takes about 5 minutes to throw this cocktail together and then you’re sipping pure, sweet satisfaction.

Start by muddling the berries, lime, mint and sugar.  Then add rum, ice and ginger ale and stir. Viola.  That’s it.  If the berry seeds bother you, simply strain the berry mixture before adding the remaining ingredients.

I could go on and on about just how good these mojitos are and list a gazillion reasons why you should try them, but that would just mean it would be that much longer before you could enjoy them yourself.  So I’ll hush so you can make your way to your kitchen to make one of these for yourself.

Cheers!

Mixed Berry Mojito

Ingredients:


1/2 Cup mixed berries ( I used blackberries, blueberries and raspberries)
1/2 Lime, cut in quarters
12 Mint leaves
4 Tsp sugar
3 Oz Rum
Ginger ale

Directions:


Divide berries, lime, mint leaves and sugar between two glasses.  Using a muddle, gently press the ingredients to release the juices.  Add 1 1/2 ounces rum to each glass, stir to combine.  Fill the glasses with ice, top off with ginger ale, stir and enjoy.

Recipe source: A Lynsey original

DB: Yafawi Sfeeha

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The July Daring Bakers’ challenge was brought to us by Manal from Manal’s Bites.  She introduced us to an authentic Palestinian dish from Jaffa that is served as a main meal along with a bowl of soup or a salad.  The “Yafawi Sfeeha” or also known as “Milwayeh” which means twisted, is crispy yet tender and full of flavor.

Yafawi Sfeeha


Ingredients:


For the dough-
3 Cups flour
1 Tsp salt
1 Tbsp sugar
3 Tbsp powdered milk (can be substituted with warm milk, however less water will be needed)
1 Cup warm water, for kneading
Melted ghee (or olive oil) to stretch the dough

For the cheese filling-
3-4 Cups nabulsi cheese, crumbled (Feta is a great alternative if you can’t find nabulsi)
1/2 Cup Italian parsley, minced
1 Egg, beaten
Black pepper

Directions:


Combine the flour, salt, sugar, powdered milk and vegetable oil and whisk to combine.  Add the warm water, a little at a time until the mixture becomes tender and slightly sticky.  Knead the dough for about 8 minutes using a stand mixer or 12 minutes by hand.

For the dough in small, golf-ball sized balls.  Place on a well oiled baking sheet and pour more oil over the dough.  Cover and allow to rest at room temperature for a few hours or overnight.  Meanwhile, make your filling.

After the filling is made, use some of the ghee and brush the bottom of a round pan.  Take one piece of dough, using your hands, gently start spreading and pulling the dough to make it as thin and even as possible.  Once the dough is stretched, fold the side furthest from you to the middle of the dough, then fold the opposite side to the middle.

Spread the filling along the seam in the center of the dough.  Starting with the side closest to you, roll tightly making sure no filling escapes.  Take one end of the dough and start rolling to create a spiral.

Place the Sfeeha on a prepared baking sheet and continue the process with the remaining dough and filling.

Preheat oven to 400.  Place the Sfeeha in the preheated oven and bake for 15-20 minutes, till golden brown.  Serve hot or at room temperature with soup or a salad.

For the filling-

Combine all ingredients in a bowl, mix until combine.

Recipe source: Manal’s grandmother

SRC: BBQ Rub

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This summer we have really been giving our grill and smoker a workout.  In the summers past, our grill has definitely gotten more attention that the smoker.  But this year that has all changed; we’ve really been utilizing our smoker.

I mean, we’ve even created a monster with our little man.  He’s obsessed with smoked chicken, and even challenged his aunt to a wing eating contest.  And, he almost won.  I actually think he had her beat, but she wasn’t going to let a 5 year old out eat her; so she ate 2 more once he was done.  But, he impressed us all with the amount he ate!

I say all that to say we’ve really been playing around with many different recipes, marinades and rubs this summer.  I’m always intrigued by the various spice blends and rubs that are lining those spice isles and jumping off the pages of my spice magazines.  It’s mind-blowing, almost to the point of being overwhelming with just how many options there are.

While I do buy those from time to time, I try not to load my spice cabinet down with umpteen different rubs because there’s no way I could use them all before they expire.  So, I try to peruse my spice cabinet and create rubs and seasonings based on whatever mood I’m in.

A few weeks ago I was in need of yet another rub recipe when I started browsing different recipes from A Kitchen Hoor’s Adventures, my assignment for this month’s Secret Recipe Club, I found a plethora of various spices and finishing salts that all sounded beyond amazing.

Aside from her seasonings, she’s got a variety of other mouthwatering recipes like fluffernutter macaraons, kicked up coleslaw, green chile chilaquiles, and Derby Pie, just to name a few.  Making my decision on what to choose just that much more difficult.  But, in the end I stuck with my mission and ended up choosing her spicy bbq dry rub.  All of these recipes and so many more can be found on AKHA, a blog written by Christine who is a home cook who grew up by her parent’s and grandparent’s sides in the kitchen learning her skills from them.  Her passion for cooking and being in the kitchen has only grown over the years and you can tell it’s her happy place just by reading her blog.

Anywho, back to this spice blend.  I love this for so many reasons.  It’s bold, spicy flavor.  It’s so easy to make and it consists of ingredients that are staples in my spice cabinet.  This rub is great on ribs, chicken, pork, pretty much anything you want to add a punch of flavor to and throw on the grill.  It would also be a great addition to a gift basket for the bbq lover’s in your life.

Happy grilling everyone!

Dry BBQ Rub

Ingredients:


1 Tbsp smoked paprika
2 Tbsp garlic powder
2 Tsp chili powder
2 Tsp cumin
1/2 Tsp black pepper
1/4 Tsp cayenne pepper
1 Tbsp dried chives
2 Tbsp brown sugar
1/2 Tsp salt

Directions:


Add all ingredients to a spice or coffee grinder and process until mixed together and ground.  Pour the mixture into an airtight container or spice jar.

Will keep in a well sealed container for about 6 months.

Recipe source: A Kitchen Hoor’s Adentures

Blueberry Moscow Mule

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So, lately it seems like all the other cocktails I have shaken up and been oh-so-eager to share with you all have taken a backseat since I started mojito Mondays.  I love my mojitos and I’m loving the series this summer, but I have another cocktail that has been screaming at me lately and I just can’t wait any longer to share it with you all.

Aside from my beloved mojito, the mule is right up there on my list of faves.  It’s an effortless cocktail the comes together in about a minute, is refreshing and served in a copper mug.  I mean, honestly, how could you not love a cocktail that’s simple, refreshing and served in an ice cold, copper mug?

It’s no wonder this 1940’s cocktail has been taking the bar scene by storm and is holding strong.  Not only are the traditional mules on the menu, tons of variations are making appearances too.

I’ve taken the basic mule recipe a step further by adding muddled blueberries to the mix.  This yields a beautifully colored cocktail that is filled with sweet blueberries, tart lime and crisp ginger beer.  Making this an ideal cocktail to enjoy on these long, hot summer days.

And, if you need that extra little push to make these let me help you out.  Along with being national ice cream month, July is also national blueberry month.  So grab a handful of blueberries, a lime and some mint and muddle them together, top with vodka and ginger beer and sip away.

Blueberry Moscow Mule

Ingredients:


3 Oz vodka
Half lime, cut into quarters
1/2 Cup raspberries, plus more for garnish
12 Oz ginger beer

Directions:


Place 1/4 cup of blueberries and a 2 quarters of lime in each cup.  Using a muddle, firmly press the limes and blueberries until the raspberries are crushed and the juice is released from the lime.  Add one and a half ounces of vodka to each glass, stir to combine.  Fill each glass about half way with ice.  Top off with ginger beer and stir to combine.  Garnish with additional blueberries and a lime wedge.  
This can easily be made into a mocktail.  Most varieties of ginger beer are alcohol free, so omit the vodka and fill with the ginger beer.  An equally delicious and refreshing beverage!

Recipe source: A Lynsey Original