Moscow Mule Popsicles

moscowmulepopsiclesSummer is Coming!  Can you think of a better way to cool off on a hot summer day than with a boozy adult popsicle?  What if it was a Keto treat to boot?

Making them is as easy as combining 3 ingredients, pouring them into an ice pop mold, sliding them into the freezer, and keeping your grubby hands off of them until they have time (overnight is best) to form into decadent boozy refreshment on a stick.

Moscow Mule Popsicles



Combine ingredients in mixing glass or pitcher. Divide among 6 freezer pop molds, close securely,­ and freeze until solid (ideally overnight).

After pops are removed from freezer, they melt fairly quickly to a consistency like granita or firm slushy; serve with straws and cups, if you like.  Makes 6.

Tip:  I used the Ozera Reusable Popsicle Molds with Tray & Cleaning Brush.  The popsicles released quick & clean, they are dishwasher safe, BPA free, and have a build in drip tray for catching any boozy goodness that tries to melt away.  #ThisGirlLovesToEat
View the recipe on Wine Enthusiast Magazine

Kumquat Margaritas

Kumquat-Margaritas

We have a Kumquat tree in our backyard and I honestly never know what to do with them!  Now I do.  As they say about lemons, when life gives them to you, make lemonade…well, apparently kumquats and tequila are a thing too!  Who knew?

Kumquat Margaritas

  • 1 Pint Kumquats (About 40)
  • 2 Medium Limes
  • 1 Cup Water
  • 1/4 Cup Sugar
  • 3/4 Cup Silver Tequila
  • 1/4 Cup Grand Marnier
  • 3 Cups Crushed Ice
  • 3 TBLS Kosher Salt
  • 4 wedges of lime (for serving)

Pressing down, roll the limes on your counter, or a cutting board, to release the juice.  Cut your limes in half, remove the seeds, and put 3 of the halves in your blender container.  Cut the remaining half in half again, then use the wedges to wet the rims of your margarita or old fashioned glasses, dip the rims in the salt, and set aside.  Drop the lime wedges into the blender container.  Slice the kumquats in half, remove the seeds, and add them to the blender container.  Add water to the blender and puree until mostly smooth.

Pour the mixture through a fine mesh sieve into a medium saucepan, pressing the solids to extract as much liquid as possible.  Discard skins and pulp.  Add sugar and bring to a boil over high heat.  Reduce heat to a simmer and cook, stirring occasionally, until thick and syrupy, 20-25 minutes.  Let cool to room temperature, about 15 minutes, then refrigerate until cold, about 1 hour.

Mix tequila and Grand Marnier with 1/3 Cup of the kumquat reduction.  Serve over crushed ice in the salt rimmed glasses with a wedge of lime.  Makes 3 Drinks (about 2/3 Cup each)  #ThisGirlLovesToEat

Quick Cream of Mushroom Soup

Every once in a while you just need a hearty, comforting bowl of soup, especially one that can be put on the table in under 30 minutes!  The great thing about this soup is that it’s #LactoVegetarian and #KetoFriendly so you can keep it as a #GoToRecipe for when you are hosting friends or family who may be making those lifestyle choices.

Once you’ve seen how quick and easy this soup is to make, and how great it tastes,  you’ll never stress about hosting Keto or Vegetarian friends for lunch or dinner again!

creamofmushroomsoup

Keto Cream of Mushroom Soup

  • 24 oz Sliced Cremini Mushrooms (681 g)
  • 4 TBLS Butter (1/4 Cup)
  • 4 TBLS Olive Oil (1/4 Cup)
  • 2 Cloves Garlic, Chopped
  • 3 Green Onions (Scallions) Chopped – Reserve 2 TBLS for garnish
  • 2 Cups Vegetable Stock
  • 1 Cup Heavy Whipping Cream
  • 1/4 Cup Brandy
  • Salt and Pepper to taste
  • 4 Pieces Thick Cut Bacon (Cooked), Chopped – Leave out for Vegetarian
  • Sour Cream or Crème Fraîche (optional)

In a 5 qt Dutch oven, or large saucepan, heat the oil and butter until melted.  Add the garlic and  all but 2 TBLS of the chopped green part of the scallions to the pan.  Sauté for about 3 minutes.

Add all of the mushrooms and stir to make sure they are well coated with the oil/butter.  Season liberally with salt and pepper.  Cook over medium heat for 10-12 minutes, or until mushrooms have released their moisture and are softened.  Add the vegetable stock and cook and stir for 5 minutes, or until soup reaches a boil.

Remove soup from heat and, using an immersion blender, process the soup until it reaches your desired consistency.  I like mine to have pretty good texture, so I leave it kind of chunky.  If you like it really smooth, you can process the mushroom/broth mixture in batches, in your Vitamix or blender and return the blended mixture to the pan.  Make sure that you don’t over fill your blender container and watch your steam build up.

Once you’ve processed your soup, stir in your whipping cream and chopped, cooked bacon (if you’re not keeping it Vegetarian) and heat soup over low heat, but do not let it reach a boil.  Stir in the brandy for the last minute of heating and then turn off heat.  Keep covered until ready to serve.  #ThisGirlLovesToEat

Serving suggestions:

  • Top with a dollop of sour cream or crème fraîche
  • Top with chopped chives or scallions
  • Top with additional chopped bacon

The Wonders of Keto Cocktails

Woman (and) man cannot live on low carb food alone!  This woman needs, what my daddy used to call, a 5 O’Clocker when the stressful day is through.  Be it a lovely glass of red wine, a bubbly glass of Champagne, or a down and dirty cocktail, there is just something comforting about that time when I finally get to sit and pet my labs while I throw off the stresses and worries of the day.

vanillaoldfashioned

Thankfully, there’s no reason I have to ruin my diet while doing so.  There are no carbs in a 1+1/2 ounce pour of straight spirits like whiskey, rum, and vodka; a 5 ounce glass of red wine has 2.5 grams of carbs, and the drinks below, adapted from Lowcarb-ology, have 0-3 grams of carbs, so those of us who actively participate in the #KetoLifestyle can imbibe guiltlessly, as long as we also remember that frequent consumption of alcohol while dieting can stall weight loss (if that is our goal).

Vanilla Old Fashioned

  • 1″ piece of orange peel
  • 1″ vanilla bean, split in half
  • 2 ounces good quality bourbon (I prefer Maker’s Mark/Maker’s 46)
  • 1 tsp sugar free vanilla syrup (I use Torani)
  • Club Soda or Zevia sparkling water mandarin orange (I get it at Whole Foods) – optional

Rub the inner part of the orange peel around the inside and rim of the glass, then muddle the peel and vanilla bean at the bottom of the glass.

Add the bourbon and vanilla syrup.  Stir, add a single globe or block cube of ice (for slow melting) & top with an ounce of club soda (give a quick stir) if desired.  130 Calories / 0 Carbs

Arctic Mulearcticmule

  • 1 ounce Pineapple Vodka (I like Skyy Infusions Pineapple)
  • 2 ounces Vodka (Grey Goose is my preference)
  • 1 drop peppermint oil (it needs to be for ingestion) or 1 ounce sugar free Torani peppermint syrup (optional but for the minty taste, you need one or the other)
  • 1-2 drops blue food color or, if you have it, you can use blue zero calorie water enhancing drops like Zio blue
  • 1 tsp lime juice
  • 6 ounces sugar free ginger beer (I like 0 carb/0 calorie Zevia – I found it on Amazon)

Add all ingredients, except the ginger beer) to a shaker with ice and shake until well chilled.  Strain into a rocks glass filled with ice, top with ginger beer and garnish with a wedge of lime & sprig of peppermint.  194 Calories / 0 Carbs

And, as always, my #MomReminder, anyone who drinks alcoholic beverages please do so responsibly.  Always designate a sober driver, pre-schedule the very inexpensive option of Uber or take a taxi. #DontDrinkAndDrive.

Pomegranate Cosmopolitan

1985domwboxWhile we all love a bottle of something bubbly on New Year’s Eve, I’m a girl who likes to start the evening’s festivities off with something fun.

It’s even better when I can make that something fun by the pitcher to share with my like minded girlfriends, so I don’t have to pause during the fun of the evening to play bartender!

The fun of this big batch Cosmopolitan / Martini is that it gets made in the blender (my Vitamix) and strained into the pitcher.  No messy cocktail shaker to deal with and no sticky counter from prying the shaker lid on and off for each individual drink!

Pomegranate Cosmopolitanpomegranatemartini

  • 1 Cup Vodka (I prefer Grey Goose L’Orange)
  • 1/2 Cup Orange Liqueur (Grand Marnier / Cointreau / Triple Sec)
  • 1/2 Cup Pomegranate Juice
  • 2 limes, peel removed in strips and retained.  Fruit cut into quarters, seeds (if any) discarded.
  • 1/2 Cup Ice Cubes

Peeled lime, close-upScrape the lengths of lime peel so that no bitter white pith remains.  Slice into 1/2″ wide lengths and wrap around a straw to shape in a curl and put into the refrigerator for 10 – 15 minutes.

Put everything, except the lime peels, into the blender (or Vitamix) container, and blend on High (10) for about 30 seconds.

Pour through a fine sieve into chilled martini glasses or into a chilled pitcher to serve later.  Recipe makes 3 large drinks and can easily be doubled to make a pitcher.

pomfruitsUse the lime strips to garnish the glasses and drop a few pomegranate arils, coated in sugar, into the bottom of the glass if desired.

**TIPTo coat the pomegranate arils, in sugar, put a tablespoon or two in a zip bag with a tablespoon of pomegranate juice and a couple of tablespoons of granulated sugar.  Close the zipper on the bag and shake vigorously until the arils are well coated.

**TIPIf you like your martini sweeter, add a tablespoon of simple syrup (a tablespoon of sugar dissolved in a tablespoon of hot water – I make a cup at a time in the microwave to keep on hand).

**TIP If you like your martini with no evidence of the muddled lime in it, pour it through the sieve again when you pour it from the pitcher to the chilled glass.  #ThisGirlLovesHerCocktails

Adapted from the Vitamix Cookbook

Treat Week: Truffle Tuesday

redwinetruffles

Due to the death of a close friend, this week’s postings got delayed, so, as you can see, Truffle Tuesday turned into Truffle Sunday

Day 2 of #TreatWeek is one of my favorites: #TruffleTuesday.  Or, as my family (& hairdresser) calls it, the day I start making make #BoozeBalls!

The first, and quickest to prepare are my soft centered Red Wine Truffles.  These truffles are only as good as the wine you use to make them, so I always use the last glass of whatever great blend I have open.  This year that meant that the truffles were made with #2013MountVeederReserve.  A blend of Cabernet Sauvignon, Merlot, Petit Verdot and Malbec.  This blend worked beautifully with the dark chocolate and made for a decadent treat!  A few important words of advice about these truffles:

  • Make sure you chill your truffle filling for AT LEAST 3 hours so it’s easy to scoop.
  • Freeze your scooped portions for at least 30 minutes & try to make them as close to balls as possible.  These can’t really be rolled.  Mine never look #CandyShopPretty, but they taste good. 😉
  • If your truffle filling is not holding it’s shape; i.e. it’s too thin, don’t worry, HERE IS THE FIX: Return your truffle filling to your pan. Warm it over low heat so that it is easy to stir but not completely liquified. Turn off burner and stir in unsweetened cocoa powder, 1 TBLS at a time, until your filling reaches desired consistency.  You don’t want it too thick, remember it will thicken when it chills in the refrigerator.
  • Melt your coating chocolate while your scoops are in the freezer so your coating has time to cool a bit.
  • If you intend to use the candy melts to decorate the outer/hard layer get it prepared in advance.
  • If you are sprinkling any type of decoration that will stick to the outer coating do it as soon as you coat the individual truffle.  The coating hardens very quickly on the cold truffles.
  • Because of their soft centers, these truffles must be kept refrigerated for best presentation and taste.

Red Wine Truffles

  • 2 – 12 oz bag dark chocolate chips (I like Ghirardelli)
  • 3/4 Cup heavy cream
  • 5 TBLS Good Red Wine – Anything with Malbec, Cab Franc, or that’s BIG and BOLD
  • 2 tsp solid Crisco shortening

Heat heavy cream in a saucepan to a simmer over medium heat. Remove from stove and add 1 bag of the chocolate chips and red wine. Let sit for about 5 minutes. Stir until everything is fully incorporated and smooth. Remove to a smaller bowl, cover and chill for at least 3 hours.

Once the truffle filling has chilled, using a cookie scoop or small spoon, scoop out chocolate and form into truffle balls. Place on a parchment-lined baking sheet and freeze for about 30 minutes

While truffles are in the freezer, in a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted.

Take 6 truffles out of the freezer at a time and pinch them slightly to make sure they form a “truffle like dome” for the top side.  If, when you start working with the chilled truffles, they aren’t holding their shape, or seem to be getting runny really fast, STOP! and see the note in RED above.  If all is well, continue to the next step.

Working quickly, coat bottom of truffles first and place on a plate lined with waxed paper, then, using a spoon, coat the top of each truffle and decorate with red & gold sprinkles if desired.

They dry/harden on top quickly.  Move on to the next 6 and then move the plate to the refrigerator until it’s time to serve.  #ThisGirlLovesToEat

Kicking Off Cookies & Cocktails Season

Molasses_Spice__Lemon_CookiesThanksgiving is over, #BlackFriday and #CyberMonday have come and gone and it’s time to dive into the annual baking of the holiday cookies.  The parade of visits, people visiting, and parties where you’ll need to bring something has arrived, but who want to bring the expected holiday cookies? Not me. #ThisGirlLovesToEat

Last year Wine Enthusiast published a recipe for molasses cookies that paired perfectly with a cocktail that isn’t my usual glass of red wine, bourbon on the rocks, or old fashioned, the Palmetto.  Not hard to make, no fancy ingredients, and something different. Perfect!

Molasses Cookies With Lemon and Spice

  • 2 cups (10 ounces) all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¾ tsp salt
  • ¼ tsp ground cloves
  • 12 TBLS unsalted butter, melted and cooled
  • ½ cup granulated sugar
  • ½ cup Sugar in the Raw
  • ¼ cup bootstrap molasses
  • 1 large egg

For Filling

  • 3 TBLS unsalted butter, softened
  • 2 cups (8 ounces) confectioners’ sugar
  • 3 TBLS lemon juice

Whisk flour, baking soda, cinnamon, ground ginger, salt and ground cloves together in bowl. In second bowl, melt and cool ¾ cup butter, and mix with ½ cup sugar, molasses and egg, until combined. Stir flour mixture into molasses mixture. Cover bowl tightly with plastic wrap. Refrigerate 1 hour.

Spread ½ cup granulated Sugar in the Raw in shallow dish.

Heat oven to 375˚F. Roll dough into ¾-inch balls, then roll in Sugar in the Raw. Place on parchment-lined baking sheets, and press flat. Bake until tops just begin to crack, 8–10 minutes, switching and rotating sheets halfway through. Let cool on sheets for 5 minutes, then transfer to wire rack. Repeat with remaining dough. Let cookies cool completely.

Make filling and assemble sandwiches

Whisk butter, powdered sugar and lemon juice in bowl until smooth. Spread 1 heaping teaspoon filling over half of cookies, then top with remaining cookies, pressing lightly to adhere. Let filling set for 1 hour before serving. Makes about 42 sandwich cookies.

Palmetto Cocktailpalmetto

In a mixing glass, combine:

  • 1½ ounces aged rum
  • 1½ ounces sweet vermouth
  • 1 dash orange bitters
  • ice

Stir until chilled and strain into a coupe (saucer champagne) glass. Garnish with an orange twist.