Apple Crisp (Grain Free!)

Fall means apples. I have been eating two to three a day for the past couple of weeks.

I took my favorite little person out to the farm this past weekend. Five or ten pounds of apples was not enough. We bough a whole 30 lb box. He ate two before we even left the farm and then another two when we got home.

Grain Free Apple Crisp

(Also when did he get this old? He really is the awesomest little person I have ever met)

We made a bunch of apple sauce and two batches of this crisp. Now I am out of apples and need to plan another trip…

Apple crisp might be one of my most favorite things in the whole wide world and I was worried about making it grain free.

Grain Free Apple Crisp

But true to form I found a recipe right away that looked promising and it turned out perfectly. Don’t change a thing. Yes add all the juice it asks for. It seemed odd to me but I went with it and it is much needed. Also do add the vanilla. I wasn’t sure about that either and now I will ALWAYS add it to apple crisp from here to eternity.

Grain Free Apple Crisp

This goes on the long list of things that I have discovered in grain free cooking that is just flat out better than the grain variety.

Grain Free Apple Crisp

Grain free, refined sugar free, egg free, and if you use coconut oil instead of butter it’s even vegan. And the best part? Your house will smell amazing when you make this.

Cheers to fall!

Grain Free Apple Crisp

One year ago today: Lentils and Spinach in Masala Sauce

Two years ago today: Chili relleno casserole

Apple crisp (grain free!) (serves 6-8)
From My Life in a Pyramid

For the apples:
10-12 medium organic apples (any variety, the sweeter the better), peeled, cored, and chopped
1 tablespoon tapioca powder
1/2 cup maple syrup, Grade B preferred
1/2 cup fresh orange juice
juice of half a lemon
1 teaspoon vanilla extract
1 tablespoon cinnamon powder

For the crisp topping:
1 cup almond flour
1 cup medium coconut flakes
1/2 cup chopped walnuts
1/2 cup slivered almonds
1 teaspoon cinnamon
pinch unrefined salt
1 tablespoon maple syrup, Grade B preferred
1/2 cup coconut oil or butter, melted

Preheat your oven to 350 F. Set out a 9×13 or other large baking dish.

Wash, core, peel, and chop your apples. Put chopped apples in a mixing bowl, and add the maple syrup, starch, orange juice, lemon juice, spices, and vanilla extract. Mix well to incorporate the ingredients. Pour into your baking dish.

In a clean bowl combine all the topping ingredients and stir well. Sprinkle the topping over the apples. Place in the preheated oven and bake for 35-45 minutes or until bubbly and brown. Allow to cool for 20 min and serve still warm. Top with ice cream or whipped cream.

Grain Free Apple Crisp

Cauliflower Fried “Rice”

The first time I made this I put it up on Instagram. Quickly I had a couple requests for a recipe.

“Make regular fried rice but sub the rice for grated cauliflower,” was my reply.

Cauliflower Fried Rice

To which I got the question, “How do you make fried rice?”

Uhhhhh….

Cauliflower Fried Rice

I don’t mean this in a condescending way but I honestly didn’t realize not everyone knew how to make fried rice. You dig through the fridge for veg and leftovers, throw it all in the wok, add soy sauce, eat.

Right?

Ok, ok, ok. I will walk you through this a little bit more in details but please take this all as a guideline. No peas? Skip them. No one carrots. Got leftover roasted chicken? Throw that in there?

Cauliflower Fried Rice

Basically think of this like a quiche- a catch all for leftovers. Instead of eggs being the base you use rice. Or in my case cauliflower rice. Well…. you can put eggs in it if you want. Or green beans, or kale, or broccoli (like we did), or leftover pork chops. Just think of what might taste good with soy sauce or in a stir fry and go with it.

Tonight we had no leftover meat so we bumped up from the usual two eggs to three. Also I got some gorgeous broccoli at the farm and added a bunch of it because hey more veg.

Cauliflower Fried Rice

Nathan actually does all the cooking in the wok for me. After years of trial and error we have learned to just cut things up small and cook them in the wok one at a time. He keeps a bowl next to the stove and as he finishes one thing it gets put in the bowl and the next item gets added to the wok. The rice (or “rice”) goes last and all the other things get added back for a quick toss, reheat, and soy sauce.

Cauliflower Fried Rice

Then devour.

Even if you eat grains I challenge you to make the leap and make it grated cauliflower. Just try it. It is SO SO SO close to rice. Even my “I love grains” husband loves it with the cauliflower.

Cauliflower Fried Rice

And in case you are wondering this is my general stance on grain free lifestyle. I do it because there are better things I could eat. Sub cauliflower for rice in fried rice, sub zucchini noodles for regular noodles in lasagna etc. The more veg in my life the better.

Cauliflower Fried Rice

One year ago today: Buttermilk Whole Wheat Pancakes

Two years ago today: Brownie cookies with salted caramel frosting

Cauliflower Fried Rice (serves 4-5)
Mine

(This is what we used but feel free to sub with whatever you have on hand)
1 head of cauliflower grated (or 3-4 cups cooked rice)
2-3 carrots chopped small
2 cups peas
4 cups broccoli
4 garlic cloves
3 eggs
Soy sauce or Tamari
Olive oil

Place your wok or largest pan you own over high heat. One the pan is hot add enough olive oil to coat the pan. Add the carrots and garlic and cook until the carrots are soft- about 4-5 minutes. Remove the carrots and garlic to a bowl. Repeat with the broccoli, then eggs removing to the bowl when cooked. Add the peas and “rice” to the pan. Toss a couple of times then season generously with soy sauce or tamari. Cook for 4-5 minutes until the cauliflower has softened. Add the rest of the ingredients and toss. Taste for seasoning. Serve immediately.

Cauliflower Fried Rice

Blueberry Scones

Can we talk about expectations from grain free baking?

(I am addressing baking specifically because grain free every day cooking is more familiar and easier than BAKING grain free)

When I say scones I mean scone like. My sweet husband has been drug along on this grain free cooking life unwittingly and has not always loved the grain free foods. When I handed him this scone yesterday I did preface it with “don’t expect a scone scone!” “Oh I know better than that” was his retort.

Grain free blueberry scones

Well at least he liked them.

Ok back to expectations. By in large if you use coconut flour it will taste like coconut. Also it will be spongy ish which is kinda a hard transition to make. I have learned I simply cannot do coconut flour in savory applications. Nope no way.

I have my limits with coconut flour. There are only so many coconut flour muffins I can eat before I am sick of them.

Grain free blueberry scones

Another small personal trick I have learned is I don’t love honey in baked goods. I almost always sub for maple syrup instead. Real maple syrup mind you.

What I have found so far that works best are recipes like this one what use a nut flour and then arrowroot or tapioca as a binder. The two best pizza dough recipes we have found to date have either arrowroot or tapioca in them. Coconut flour in a pizza crust is a big fat no way.

Grain free blueberry scones

I’ve been grain free baking since mid July. I never ever ever thought I would see the day. Thankfully my instincts from all the cooking and baking I have done over the years serves me well. Now that I know how all these ingredients interact I am getting to a point where I can select winning grain free recipes with the ease that I could pick a regular one.

I’m kinda loving it.

However this one threw me for a loop. I put it in the pan and was SURE it wasn’t going to work. First and foremost I thought my pan was too big. Secondly I was none too pleased with the batter. Whatever. I was at a friends house so I said a prayer and went outside.

Sure enough this sweet recipe proved me wrong. While not 100% scone like they aren’t TOO far off and are delicious in their own right. I am going to use this base to try and make other scone. Cinnamon ones are on the docket next.

Grain free blueberry scones

One year ago today: Cream of Mushroom Soup

Two years ago today: Roast pork loin with fennel

Blueberry Scones (makes 8)
From Dish by Dish 

1 1/2 cups of cashew meal (I get mine at Trader Joes)
1/4 cup of tapioca flour
a pinch of salt
1 teaspoon of baking powder
1 cup of fresh or frozen blueberries (or any other sort of berries you prefer)
3 tablespoons maple syrup
2 teaspoons of pure vanilla extract
1 egg, beaten

Pre-heat oven to 350F and grease your cast-iron pan well. In a large bowl, whisk the ground cashew meal, tapioca flour, salt and baking powder together until combined. In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated. Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter. Gently stir in the blueberries until evenly distributed. Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top. Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean). Let the scones cool for at least 10 minutes before slicing into 8 portions.

Grain free blueberry scones

Creme Brulee

Shhhhhh….. Don’t tell anyone. This recipe didn’t quite come out perfect.

No one minded though. It all got eaten.

Creme Brulee

You see I have the cutest little cups that I got when I replaced my dishes this past spring. Every since they arrived at my house I knew I wanted to put pudding in them and take pictures.

Recently I made swiss meringue buttercream frosting and lordy does that use a lot of egg whites. Not wanting to waste egg yolks I put them in bowl and popped them in the fridge. I knew I needed to used them ASAP but had no clue what to make.

Creme Brulee

Enter creme brulee. Yes please.

These cup however are not the ideal vessel to use for creme brulee. There is just no way around that. They are too deep which presents with two problems. First getting them all the way cooked through um… maybe didn’t quite happen. And secondly you simply cannot get enough topping on them.

Creme Brulee

The hard carmely burnt sugar topping has got to be my favorite part. I love taking the back of my spoon and giving it a good whack. The crunch is SO satisfying.

But I liked it just the same. It wasn’t as set up as it should have been but the flavor and texture were perfect. Until I met with the most unanticipated problem- it seems I can’t eat very much sugar anymore. I made it through about 1/2 of one before I just couldn’t take another bite.

Creme Brulee

SO good. I couldn’t stop myself. And I sorrily regretted that later.

Next time I have extra egg yolks you can bet I will be making it again though….

Creme Brulee

One year ago today: Chanterelle Mushroom Stroganoff

Two years ago today: Homemade buttermilk ranch

Creme Brulee (makes 8 servings)
From Martha Stewart

4 cups heavy cream
3/4 cups sugar
1 vanilla bean, split lengthwise
7 large egg yolks
1/4 teaspoon coarse salt
Extra sugar for topping

Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.

In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil). Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.

Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).

Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.

Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler).

Caramelize tops and serve: Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.

Creme Brulee

Chocolate Layer Cake

Lets talk about adjusting expectations.

Just because you have managed to do something to the highest degree of awesome once (or even twice!) doesn’t mean you should or have to do it that way again.

Chocolate layer cake (grain free)

Just because someone does something super awesome in the coolest way doesn’t mean that you need to be that way either.

So much easier said than done.

Chocolate layer cake (grain free)

While Little isn’t three yet (this birthday is Wednesday) we celebrated his birthday this weekend. The party was not what past parties have been. There was no three layer beautifully decorated cake. The food was simple and easy. The decorations largely commercialized store bought stuff. I felt like the worst mom ever.

And you know what? He loved his party. He woke up the next morning asking if he could have another birthday party.

Chocolate layer cake (grain free)

I am harder on myself than I should be. Letting go and adjusting my expectations I know would make me a happier person. I’ll get there. It’s just going to be one tiny shift at a time.

One place where I refuse to compromise and adjust expectations is with grain free cooking. I want the grain free food so be as good as the with grain varieties. This cake fits that bill perfectly.

Chocolate layer cake (grain free)

Beyond impressed.

So while the cake was frosted rather simply and topped with Pixar rather than homemade coolness it WAS absolutely delicious. Even most of the grain eaters who came to the party agreed that it was delicious.

Little clearly loved it.

Chocolate layer cake (grain free)

One year ago today: Chanterelle Mushroom Risotto

Two years ago today: Buttermilk cake with blackberries

Chocolate Layer Cake (makes 1 two layer 6 in cake)
From Against All Grain

6 eggs
1/4 cup honey
1/4 maple syrup
1/4 cup melted coconut oil
1 1/2 tsp vanilla extract
3/4 almond meal
1/3 cup coconut flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt

Preheat oven to 325 F. Place the eggs, honey, maple syrup, coconut oil, and vanilla in the bowl of your food processor. Process till fully combined. Add the rest of the ingredients and process till smooth. Allow to sit for 10 minutes (for the coconut flour to absorb some of the liquid). Meanwhile grease two 6 inch pans and line the bottom with a parchment round. Once the batter has rested divide it between the two pans. Bake for 28-32 minutes rotating halfway through. Check for doneness with a toothpick. Allow to cool completely before removing from pan and frosting. Can be made up to three days ahead.

Chocolate layer cake (grain free)

Chocolate Chip Cookies

“True humility is not thinking less of yourself; it is thinking of yourself less.” C.S. Lewis Mere Christianity

This has been a motto for me for quite some time. A little secret about me: I struggle with self image.

We all do right? Right? Thanks for being there with me.

I’ve always been taught to think of others and to put them first. I do this to a fault often neglecting myself.

I know better. I really do. What I need to embrace is to that thinking of others does not mean that I am not wickedly awesome in my own right.

Chocolate chip cookies (grain free)

I’ve been trying on good self talk lately. Some confidence. It’s kinda awesome. However I usually make it through about 3-4 hours of it before my reflex kicks in and I feel guilty for thinking I rock.

Can you join me in working on this? Talking good about yourself and NOT feeling bad about it?

Because we are all badasses in our own right. And that should be celebrated and loved and put on a pedestal. That doesn’t mean that someone else isn’t rocking too.

And the one aspect of who I am that I have chosen to embrace and own is what this little blog is all about: cooking.

I have decided it is my superpower. That doesn’t mean that someone else isn’t good at it or that I am better than anyone because I work voodoo magic in the kitchen. It means that I rock. And I am awesome. And that things that work for me in the kitchen that shouldn’t work ALWAYS turn out.

A super power.

Chocolate chip cookies (grain free)

Phrasing it like that, being proud of myself and not apologizing for it, is hard. I think I like it though. Feeling confident about yourself can be scary. What happens if I fail? What if someone feels intimidated by me? What if I am wrong about myself?

In this small aspect of my life (kitchen superpowerness) I am releasing the what ifs, the anxiety, the feeling of resposibility for other people’s feelings and instead choosing to be proud of myself.

It isn’t easy but I think it will be worth it in the long.

So, my loves, can you please tell me what your superpower is? We all have one. Lets make today about us and how cool we are. Because the cooler we all are the cooler the village is and the more powerful we are together.

Oh… right. And cookies. Here are some delicious grain free cookies that are every bit as good as any variety you have ever had that has grain. I promise.

Chocolate chip cookies (grain free)

One year ago today: Chanterelle Mushroom Tacos

Two years ago today: Homemade Granola

Chocolate Chip Cookies (makes about 16)
From Against All Grain 

1/4 cup butter
1/4 cup coconut palm sugar
2 tablespoons honey
1 large egg, room temperature
2 teaspoons vanilla
1 1/2 cups blanched almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup dark chocolate pieces

Preheat oven to 350 degrees F. In a food processor, cream the butter, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy. Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.
Stir in the chocolate chips by hand. Place golf-ball sized balls of dough on a cookie sheet lined with parchment. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them. Bake for 9-12 minutes, until slightly golden around the edges.

Chocolate chip cookies (grain free)

Salted Caramels

I made you these for my one year party. And you know what you did? You ate all of them.

It wasn’t easy though. See I started off my screwing up the recipe. I rewrote it for you so you wont make the same mistake but I did have to pitch a whole bunch of sugar. It crystalized and I didn’t know how to bring it back from that. Sigh.

Salted caramels

BUT! The second attempt was perfect. I remember making the a while back and they turned out too hard so I checked the temp both my instant read meat thermometer and my candy thermometer. Sure enough the candy thermometer was reading 10 degrees cooler. So not ok when making candy.

So moral of that story is check your thermometer. I think there is a way to recalibrate my candy thermometer but I have no idea how… maybe I should sort that out.

Salted caramels

Anyways these make the loveliest gifts. I was impressed with how easily they wrapped up. They were delicious for over a week. Probably longer but I can’t say because they were all gone.

Yes in case you are wondering I did hide some from you so I had a few to enjoy in the days after the party. I do that sometimes. Still love me? Good. Thanks!

Salted caramels

One year ago today: Strawberry jam

Two years ago today: Chewy chocolate chip cookies

Salted Caramels (makes 1 8×8 pan)
From Ina Garten 

Vegetable oil
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 water
1 cup heavy cream
5 tablespoons unsalted butter
1 teaspoon fine sea salt, plus extra for sprinkling
1/2 teaspoon pure vanilla extract

Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.

In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don’t stir — just swirl the pan.

In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of sea salt to a simmer over medium heat. Turn off the heat and set aside.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful — it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.

Very carefully (it’s hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.

When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut into pieces and sprinkle the caramel with sea salt. It’s easier to cut the caramels if you brush the knife with flavorless oil like corn oil.

Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.

Salted Caramels

Yellow Cake Cupcakes with Peach Buttercream

What is a party without cake? I have a go to chocolate cupcake recipe. Seriously could make it in my sleep. However, I do not have a go to yellow or white cake recipe. Yellow Cake Cupcakes with Peach Buttercream As I got ready for the blog party I knew I wanted to make swiss meringue buttercream and flavor it with leftover peach jam. I though a white cake would go beautifully with the delicate buttery frosting. Except I didn’t know white cake is devoid of egg yolks and uses a bazillion eggs whites. Yes a bazillion. I have having leftover yolks or eggs so I avoid it all cost. White cake got scrapped in favor of YELLOW cake. Which uses whole eggs. After much perusing I settled on this recipe and am more than pleased. It was light, easy and delicious. So so so happy to have a go to yellow cake recipe now. Oh and a bazillion cupcakes too. Yellow Cake Cupcakes with Peach Buttercream One year ago today: Chocolate cupcakes with strawberry swiss meringue buttercream Two years ago today: Homemade ricotta Yellow Cake Cupcakes with Peach Buttercream (makes 12-18 cupcakes  and enough frosting for 30+) From Martha Stewart 1 1/2 cups all-purpose flour (spooned and leveled) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 2 large eggs 1 recipe of this frosting subbing peach jam for the strawberry Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside. In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix. Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this). Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting. Yellow Cake Cupcakes with Peach Buttercream

Second Anniversary Party Recap

It was such a lovely lovely time. Thank you all for coming!

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So many cupcakes….

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Who knew lemon curd was so popular! It was an after thought even.

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Loved my decorations. And those are flowers from my yard!

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Homemade hummus and delicious (albeit huge) crackers.

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Such lovely weather too.

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The real break out star of the party? Roasted veggies. Who knew? Drizzle veggies with olive oil then throw in the oven 400 F for 15 ish minutes.

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If you serve them at your party they will be the first treat gone. Gauranteed. Or maybe only is you have veggie loving friends like I do.

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In researching mojito recipes for a crowd I discovered one that said it made 8 drinks but used a whole bottle of rum. Good times indeed. Ours were not nearly that stiff.

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Flavored water and sweet take home treats!

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And in case you have had too many cupcakes and the roasted veggies were gone we had the obligatory plate of fresh fruit.

I sold enough raffle tickets to pay for my new camera lens. So very very blessed.

Thank you.

One year ago today: Strawberry jam scones

Two years ago today: Strawberry cupcakes and blueberry muffins

White Russians and Spiked Vanilla Lattes

Splurges. That is what this is about.

We have gone over all the basic alcohols already. We talked about vodka, rum, tequila, gin, whiskey, and bourbon.

Now I want to talk about two extras to keep in your cabinet on a regular basis- coffee liquor and vanilla vodka.

White Russians and Spiked Vanilla Lattes

Confession- when we first started making these I used Kahlua and Smirnoff vanilla vodka. Not that there is anything wrong with that. They make decent drinks.

Then on a recent run to the liquor store (I do that a lot these days) the store clerk suggested Absolut instead of Smirnoff. I honestly thought there couldn’t be that big of a difference but he promised that Absolut was infused with vanilla instead of flavored and that I would love it. Sure. Ok. I’ll try it.

White Russians and Spiked Vanilla Lattes

Um. There is no comparison between to the two. Hands down Absolut wins through and through.

Then I met Vivacity’s Turkish Coffee Liquor. Shut the front door. They use freshly roasted coffee and add cardamom, cinnamon, and cocoa nibs. Lordly is it good. Again, wins hands down compared to Kahlua. 

White Russians and Spiked Vanilla Lattes

There really are a host of finer things in life and I believe these are both worth the splurge.

And with this one little splurge are two great drinks you can make with these two sweet spirits and a little bit of cream. Just adjusting the proportions makes two different, yet equally delicious, drinks.

White Russians and Spiked Vanilla Lattes

Make em. Then enjoy them.

One year ago today: Ensalada Mixta

Two years ago today: Real food banana muffins and Tough day buttermilk and rosemary pound cake

White Russian

White Russian (makes 1 drink)

1 ounce coffee liquor
2 1/2 ounces vanilla vodka (plain vodka is traditional)
1 1/2 ounces cream

Pour the coffee liquor into a small glass filled with ice. Then pour in the vanilla (or plain) vodka, then the cream. Stir before sipping if you want.

Spiked Vanilla Latte

Spiked Vanilla Latte (makes 1 drink)

2 ounces coffee liquor
1 ounce vanilla vodka
3 ounces cream or milk (really just use cream)

Add all of the ingredients to a shaker filled with ice. Shake vigorously for 45 seconds to a minute (this creates the foam). Pour into a chilled martini glass and enjoy.

White Russians and Spiked Vanilla Lattes