Strawberry-Basil Iced Tea

You know what makes me super happy? When big, luscious strawberries are "Buy 1, Get 1 Free" at the grocery store. Know what makes me super sad? When I don't eat them fast enough and they turn into sad, wrinkly strawberries. Whomp whooomp.

I'm here to rescue you from having to experience the berry blues! If your berries are less-than-beautiful, you can still salvage them without having anyone in your household look at you like, "Why are you serving me substandard berries?" Because once you blend them up in this thirst-quenching beverage, they'll have imparted their strawberry flavor and fulfilled their fruity destiny without being judged for their appearance. It's a win-win for everyone.

May is National Strawberry Month {shouldn't every month be?} and this is the perfect way to celebrate the occasion!

As a matter of fact, it wouldn't be a bad idea to whip up a pitcher or two for any of your summer celebrations.

A fun twist on iced tea, this drink surprises the palate with the taste of ripe strawberries and the fresh flavor of basil. Don't care for basil? Swap it out for some mint instead for a cooling treat.

Have some stunning strawberries that you wouldn't mind putting in the spotlight? Check out some of the recipes from my friends at Driscoll's!

Disclosure: I received a gift card and product coupons in exchange for this post. As always, the opinions here are all my own!

Strawberry-Basil Iced Tea
Makes 4 servings

4 cups water
4 black tea bags
1/4 cup sugar
1/4 cup water
4-5 large basil leaves, chopped or torn
About 1/2 a package of Driscoll's Strawberries

1. Bring water to a boil {in kettle or microwave}. Add 4 tea bags and steep until desired strength is achieved.

2. Meanwhile, bring sugar and 1/4 cup water to a boil in a small saucepan; simmer for 1 minute or until sugar is completely dissolved. Toss in basil leaves and allow to steep for about 10 minutes.

3. When tea and sugar syrup are ready and slightly cooled, strain into a blender with strawberries. Blend for a minute or two, until mixture is completely smooth.

4. Using a mesh strainer, strain the mixture into a pitcher, pressing on the solids to remove any juice. Discard solids.

Pour over ice to serve.

*If you prefer your tea sweeter, you can increase the amount of syrup you add. Simply use equal parts of sugar to water in making your syrup.

Sparkling Mint Limeade

It's already really hot outside. Like, sweating in funny places from a stroll to the mailbox kind of hot.

Why, Florida, why? Just when I have solidified an outdoor exercise routine.

I've been walking about 5 days a week and it's been a nice change of pace to being a hermit spending the majority of my waking hours indoors these past few months. {The months where the weather was perfect. Go figure.} Yes, there is unnecessary sweat -- I mean, it's walking for heaven's sake, not an Ironman competition -- but it's been worth it for a few reasons.

Cole and I stroll about 3 miles most days, giving me a break from trying to entertain my sweet child indoors. A few times a week, I have a {grown up} walking buddy who walks 6 miles with me. During that time we basically have therapy sessions and figure out how to right the world's wrongs. It's therapeutic and terribly efficient if you ask me. {Plus, way cheaper than real therapy.}

Any exercise where I don't really think about the fact that I'm actually exercising is my favorite kind. Because you still burn calories, but you also get to have fun. And if you're constantly running your mouth like I am, you probably burn double.

Speaking of calorie burning, I've got you where I want you last 5 pounds of baby weight! While I'm not all that bothered by the extra pudge, I'm fairly certain that my collection of JCrew and Lilly Pulitzer shorts total to a few hundred dollars worth, and I'm not okay with letting them go to waste. Clearly, my priorities are in order.

But I digress. Hot weather = cool drinks. That's where I was going with all of this.

When I had some girlfriends over for lunch a few weeks ago, I threw together this Sparkling Mint Limeade just because I had mint and limes, not really expecting for it to be all that great. But I actually really enjoyed it.

Sweet, tart, bubbly and refreshing. Reminds me of a mojito, only I can sip it during the day without concerned glances. {After 5pm, I'm sure a little splash of your favorite spirit wouldn't do any harm to the flavor. Wink, wink.}

 

Bring on the heat.

*Note: Any time I make these types of beverages, I estimate the amounts or add ingredients to taste. This is an approximation, so alter to suit your taste buds!

Sparkling Mint Limeade

1/3 cup sugar
1/3 cup water
3 sprigs of mint
Juice of 3 limes
Juice of 1 lemon
Approximately 1 1/2 cups water
Lime flavored sparkling water

1. Make the mint syrup: Stir together sugar and water and bring to a boil in a small saucepan. Boil for about a minute, then remove from heat and toss in mint sprigs. Let mint steep for about 10-15 minutes to develop mint flavor. Press on mint leaves to extract the last of the flavor, and disgard.

2. In a pitcher or desired container, stir together lime juice, lemon juice and cooled mint syrup. Add about 1 1/2 cups of water to dilute. {This is where you may want to start tasting and deciding how strong you prefer it to be.}

3. To serve, pour limeade into a glass filled with ice {about 1/2 to 3/4 of the way full}, then top with lime sparkling water. Garnish with a lime wheel and mint if desired.

Baby Prep: Eating for Pregnant People | Part 1

Hello, my friend. If you are reading this, odds are that you are probably pregnant or trying to figure out how to help someone you know who is experiencing some of the joys of early pregnancy such as nausea, vomiting, food aversions and constipation. I'm sorry. I really am.

Had you told me a few months ago that I would one day reach a point in my life where the mere thought of Chocolate Silk Pie would turn me 50 shades of green, I would have laughed in your face. {I've had this recipe & post half ready since "Pi Day", but I just.can't.look.at.it.} But here's the thing: Pregnancy is like having your body temporarily hijacked.

The things you thought you knew about yourself and your habits are suddenly turned upside down and rearranged without your consent -- and with very good reason. You're growing a person. Naturally, that's gotta throw a wrench in the system.

The problem, I've found, comes not so much with dealing with these new and unusual symptoms, but with maintaining some semblance of a normal life while you're not feeling your best {and quite often, not even sharing your news just yet}. I mean, it would be great if everyone would just understand that you need to sleep 12 hours a day and maintain a 50 foot distance from all forms of chicken. But unfortunately, that's not the way it works. Life goes on and you must find a way to be functional.

My first encounter with pregnancy nausea came around the 5 week mark. Before that, I was game to eat just about everything. But then... not so much. I did a lot of laying around on the couch keeping my mind off of food -- something very unnatural to me since, you know... food blogger! It was uncomfortable, unsettling and just about as far from fun as one could get.

I've compiled a list of the things that were so helpful to me during the early weeks of pregnancy in hopes that it will save you from feeling like a zombie!

- Sparkling Water
My doctor thought this was weird as bubbles tend to cause even more gas and bloating {and you will most likely have plenty of that without any help}, but sparkling water was one of the only things that settled my upset tummy during those weeks of feeling, well, unsettled. Sip slowly, as you would when your stomach is upset from indigestion.

There are all kinds of naturally flavored sparkling water brands out there {these and these are my favorites}, so if you're kicking a soda habit, it can also help to have a little something bubbly and flavored that doesn't contain caffeine or sugar. Sparkling water can also add some interest to juices and other beverages since you'll most likely be drinking boring things for the next 9 months. It makes it feel a little more festive. So, pour yourself a mocktail and drink up!

- Ginger Beer/Ginger Ale
Ginger has natural anti-nausea properties and is often promoted as a great tool for keeping queasiness at bay in early pregnancy. The downside: Supposed "Ginger Ale" {the soda} is mostly corn syrup and yuckiness and very little real ginger, so not much help there. Look for a natural brand of ginger beverages, such as Reed's or Fever-Tree -- or make your own. Just don't overdo it because there's a fair amount of sugar in the store bought kinds. Ginger chews, candies, teas, and tablets work, too.

Note: Although its name contains the word "beer", ginger beer is non-alcoholic and safe for consumption during pregnancy!

- Applesauce
Here's a little fun fact for ya: I can't swallow pills. Like, I put them in my mouth, take a swig of water and find that the water goes down the hatch while the pill is left hanging out on my tongue. Crazy, I know. Anyway, I found a few years ago that I could swallow tablets and capsules easier when I hid them in a spoonful of sugar applesauce. Don't ask me why, it just works. Before I even got pregnant, I began taking prenatals and found that they were made for horses. They were gigantic and I was terrified of having to take them daily for what seems like an eternity. Enter applesauce. Done & done. {Tip: Buy the organic, unsweetened kind so you're not ingesting unnecessary pesticides and sugar.}

- All-natural snack bars
So, I love KIND bars anyway {and more recently, I discovered Taste of Nature bars which are similar}, but pregnancy made me love them even more. Because when you're pregnant, they {meaning, the all-knowing powers-that-be} suggest eating little bits throughout the day so you're never really empty -- that's when nausea can feel its worst. These bars are portable, healthy, full of nutrients and really yummy. They contain real ingredients so you don't have to worry about chemicals and weirdness, which is nice because you have more important things to worry about.

Even when you don't feel well, they're still easy to stomach. And even though they're a little expensive, that's truly priceless.

- Sprouted Grain Breads
Guess what? Even though you're not drinking any alcohol right now, you pretty much feel hung over ALL.THE.TIME. And what happens when you feel hungover? {I wouldn't know, I drink moderately. Wink.} You want to eat like a 5 year old. Grilled cheese. Pancakes. French fries. But you, my dear, do not have the metabolism of a 5 year old. And if you start giving in to every whim to eat these things in your first trimester, your scale will be yelling at you by the time week 14 rolls around.

For some reason, though nothing else seemed remotely appealing to me, I was craving bread when I felt gross. But bread really isn't that good for you. Empty calories. However, sprouted grain breads like Ezekiel 4:9 bread contain more nutrients than their very processed counterparts. So, if you want some toast, by all means, go for it --  but try to make it a healthier option if possible. {I also baked my own bread, but I doubt you want to go there.}

Hang in there. Soon you'll find that you're {hopefully} feeling better and you'll be able to eat like a normal person again. My nausea lasted 2 or 3 weeks and then disappeared. {Some people never feel sick; some feel sick until the start of their second trimester; some feel sick the whole 9 months. I'm crossing my fingers and toes for you that you'll be one of the first two!} Things will be looking up {as opposed to down into the toilet bowl} before you know it!

DISCLAIMER: I am not a doctor and don't have a medical background. This is simply advice that helped me personally feel better in the beginning of pregnancy. If you have any questions or doubts, seek guidance from your doctor, of course.

..................................................................................

If chewing doesn't sound appealing, you may want to go the liquid route for your food intake at the times of the day when your nausea is at its peak.

Many women find that cold or semi-frozen beverages and fruit smoothies help them feel better when their tummies are boycotting solid foods. This Mango, Banana & Ginger Lassi is such a delicious way to get some goodness in there without gagging.

Both banana and ginger happen to be good for times of stomach distress -- the ginger soothes and alleviates while the potassium in the banana helps to balance the stores that may have been depleted if you've been sick to your stomach. The probiotics {natural bacteria that help boost the good bugs in your digestive system} in yogurt also help regulate what's going on in your stomach.

The best part is the fact that you simply toss the ingredients in the blender and let it do its thing... because I know you don't feel like cooking, mama. Take a shortcut and buy frozen mango chunks so you don't have to deal with that pesky pit. I also like to buy large bunches of ripe bananas, cut and freeze them so that they're ready to go when I want a cold, thick smoothie.

Feel good knowing that you're putting nutritious things in your body while baby grows, even though your body is bucking the system. And for heaven's sake... step away from the mac & cheese!

Mango, Banana & Ginger Lassi
Yields 1 serving

1/2 a mango {or about 1/2 to 3/4 cup mango chunks}
1 medium ripe banana
1/4 to 1/2 cup your favorite milk {I tend to use almond}
1/2 cup plain Greek yogurt {vanilla would work well, too}
Handful of ice cubes
1/2 teaspoon freshly grated ginger {or 1/4 teaspoon ground ginger}
{Optional} Pinch of ground cardamom

Combine all ingredients in a high speed blender. Blend until smooth.

Pour into a glass and enjoy... or at least try to! :)

Fourth of July Cocktails at Tin Fish West Palm Beach

The Fourth of July is just around the corner {already!}.

Every year I find myself in the same predicament: Trying to come up with creative and festive recipes... extra points for a red, white, and blue color scheme.

This year, I got a little help from my friends over at Tin Fish Clematis in downtown West Palm Beach. They invited me over to test out some of their Independence Day cocktails, which will be available at the Top of the Fish bar {upstairs} and main dining room starting this Thursday {June 27}, and will run until July 8.

I got to chat for a second with the mastermind behind these fabulous Fourth-themed concoctions, bartender Kelsey. She let me sample two out of three of their special patriotic drinks and even gave me recipes to share with you!

Creative AND adorable!

First up: The Star Spangled Martini

A true salute to the red, white, and blue, The Star Spangled Martini {$9} combines muddled raspberry, citrus vodka, blue curacao, and a white sugar rim {plus, check out that cute fish!}. Since I know that vodka is not my best friend, I took a little sip and let my husband {who came along for the ride} sample the rest.

The citrus flavor with the fresh raspberries created a sweet, fruity combination that is perfect for those who like their cocktails bordering on candy-like!

Next, I tried out Kelsey's inventive Patriotic Punch {$6/glass, $18/pitcher}. A "punchy" harmony of Pinot Grigio with apricot and peach accents made this drink more my style. Filled to the brim with berries and accessorized with pineapple cutouts, this festive twist on white wine sangria will appeal to wine drinkers and fruit lovers alike.

The last "cocktail" wasn't really a drink at all... but rather, a Jell-O shot for patriotic party-goers! The "My Jell-o Americans" shot {haha!} features berry flavored gelatin with a boozy kick topped off with Pop Rocks. I didn't get to sample this one as the gelatin was taking its time setting, but judging from Kelsey's description, it sounds it is sure to dazzle the taste buds and end the night with a bang!

While you're sipping at Tin Fish, you may also want to munch on some of their most popular menu items. The Fried Clam Strips {$4.95} make a nice crunchy snack, and the ever-popular Fish Tacos {either grilled Mahi, $4.95 each or fried Cod, $3.95 each.} are always a favorite among patrons.

My favorite was the Spicy Kaboom Shrimp {$9.95} featuring flash fried tender shrimp, in a sweet and spicy sauce.

While Tin Fish features many fried classics, Tin Fish also offers a number of delicious dishes that appeal to your lighter cravings, so be sure to peruse their menu!

{Tin Fish Tip: If you like margaritas, ask for the "Kelsarita", a delightful blend of 1800 Coconut Tequila and Chambord [raspberry] liquor... I couldn't get enough!}

Steve and I had a great time hanging out with the Tin Fish crew. While we enjoyed the menu offerings and agreed that we'd return for a fun happy hour, it was the laid back atmosphere and warmth of the owners and staff that would really draw us back in.

If you find yourself near downtown West Palm Beach, stop in to Tin Fish for a bite and a beverage. Kelsey and the crew are sure to take care of you! Visit their Facebook page for special events and promotions!

Meanwhile, you can recreate some of Kelsey's lively libations right at home. They're sure to be a hit at Fourth of July celebrations!

Thanks again, Tin Fish Clematis, for a great evening!

Disclosure: The food and drinks mentioned in this post were provided to me free of charge. As always, the opinions you read here are all my own!

Star Spangled Martini
Created by Kelsey Simon, bartender at Tin Fish, West Palm Beach

4-5 muddled raspberries

2 oz {1 1/2 shots} of citrus vodka 

1/2 oz of lemonade

1 oz blue curacao 

For Rim: Granulated sugar

1.  Dip the rim of a martini glass in a shallow dish of water, then into granulated sugar to create the sparkly rim.

2. Carefully muddle the raspberries in the glass, crushing until broken down. {Alternatively,  you can do this in a sturdier glass and transfer the raspberries over to the martini glass with a spoon.} 

2. In a cocktail shaker filled with ice, combine citrus vodka and lemonade. Shake until frosty and pour over raspberries.

3. Hold a spoon upside down over the glass close to the liquid. Carefully and slowly pour chilled blue curacao over the back of the spoon. It should create a separate layer on top of the vodka. 

4. Serve immediately.

Patriotic Punch
Created by Kelsey Simon, bartender at Tin Fish, West Palm Beach

1 ½ {1125 ml} bottles Pinot Grigio

1 oz Apricot Brandy

1 oz Peach Schnapps

1 oz Pure Cane Syrup/simple syrup {or more depending on how sweet you'd like it}

Splash of Orange Juice

Blueberries

Raspberries

Pineapple slices, shaped with a cookie cutter if desired

1. In a large pitcher, combine Pinot Grigio, apricot brandy, peach schnapps, pure cane syrup, and orange juice. Stir together.

2. Add fruit and refrigerate, ideally overnight to let the flavors marry. 

3. Serve over ice. 

Margarita Muffins

Do you get as annoyed as I do with those "It's National _______ Day!!!" things that seem to pop up all over the internet?

I'm all about a celebration, really. But National Kumquat Day? National Sesame Seed Day? National Sriracha Day?

C'mon.

I mean... who comes up with these things anyway? And who gave them the authority to tell us what we are celebrating on which day? When do we draw the line, people? When does it end?? WHEN?!?!

Ok, I'm done now. And I'm totally joking. If you want to party over Pork Rinds, then more power to you.

Today is actually National Margarita Day, so I thought I'd get on board -- not because I'm doing what the National Fill-in-the-Blank Creator wants me to do {take that!}, but because I happen to be quite fond of good margaritas.

I don't want to get all Ina Garten on you {"GOOD vanilla. GOOD olive oil. Blah, blah blah."}, but I really, truly am picky about my margaritas and they must be good in order for me to give them my seal of approval. {And not want to spit it back into my glass a la Sheldon from Big Bang Theory... do yourself a favor and watch this clip.}

I blame it on my 3 year stint of living in Texas. Texans know good margaritas, y'all. They can also make more things with a can of crescent dough than I ever knew was humanly possible... but that's another story for another day.

Good margaritas must:

1. Have FRESH, HOMEMADE sour mix. {None of that fluorescent green stuff in a bottle that looks and tastes like anti-freeze. Do not try to pass it off to me as fresh... I will know.}

2. Be served on the rocks. If I want a slushy, I will go to 7 Eleven, thank you very much.

3. Have decent tequila. I'll let you decide what qualifies this statement, but I would rather not drink the same kind that college kids are licking out of each other's belly buttons in Cancun during Spring Break.

It's really that simple. I actually prefer my margaritas without a salted rim, but I can appreciate the salty/sweet/tart thing that salt-lickers must enjoy.

With all this margarita talk, you'd think I was going to give you a recipe for one or something. But, no. That would be too logical.

I made Margarita Muffins. Because you can eat a Margarita Muffin for breakfast, but you can't sip on one with your eggs and bacon without being questioned on suspect behavior. {Unless, again, you're in Cancun on Spring Break.}

These are fun, fresh, and topped with pretty candied limes and a Tequila-Lime Glaze. {Though you can certainly leave out the tequila if you'd rather not start your day with booze. Party pooper.} They would make a festive addition to a themed brunch or be a good multi-tasker for National Lime Day, too. ;)

Bottoms up!

Margarita Muffins
Adapted from the 1 Mix, 100 Muffins Basic Muffin Recipe

2 cups all purpose flour
1/2 cup {heaping} sugar
1 tablespoon baking powder
A pinch of salt
1 cup milk
2 eggs
6 tablespoons canola oil
1 teaspoon vanilla extract
A drop of orange extract {optional}
Zest of one lime*

1. Preheat oven to 350 degrees. Place liners in a 12 cup muffin tin, and set aside.
2. Whisk all of the dry ingredients together in a medium bowl.
3. Whisk all of the wet ingredients and lime zest in another bowl.
4. Make a well in the center of the dry ingredients and slowly pour in the wet ingredients, stirring gently. Mix it until it's just combined so you don't get dense muffins. {Nobody likes a dense muffin.}
5. Using an ice cream scoop {or not, I just like to be fair and make sure every liner gets the same amount}, scoop batter into liners.
5. Bake for 18-20 minutes or until a toothpick poked into the middle of the muffin comes out clean.

*You can add extra zest if you want them a little zestier. Using one lime gave them a slight lime flavor, but nothing overpowering. It's up to your tastebuds how you want to do it!

For Tequila-Lime Glaze

1/2 cup confectioners' sugar
1 teaspoon tequila or lime juice if you prefer
1/4 teaspoon lime zest
A drop of orange extract {optional}
1-2 tablespoons milk or water

1. In a small bowl, whisk confectioners' sugar, tequila, lime zest and orange extract together. Add milk or water a little bit at a time until you get the consistency you're looking for. If you add too much liquid, don't worry, just add a little more confectioners' sugar to thicken it up!

2. Drizzle over muffins or dip the muffins in the glaze and give them a shake before flipping them back over to get rid of the excess. Top with a candied lime if you'd like!

Candied Limes

1/4 cup water
1/2 cup granulated sugar
1-2 limes, sliced into thin rounds
{Optional} Approximately 1/4 cup granulated sugar

1. Preheat the oven to 200 degrees. Line a sheet pan with parchment paper or a silicone baking mat and set aside.

2. Stir water and granulated sugar together in a pan over medium heat until the sugar is dissolved. Bring the sugar water to a gentle boil.

3. Drop in lime slices and let them bubble away for about 10-12 minutes, swishing them around every so often and coating them in syrup. Cook until the pith {white part} starts to become sort of translucent.

4. Carefully remove them from the syrup*, letting the excess liquid drip off, and place them on the lined pan. Bake them for 1 hour.

5. Remove them from the oven and, while they're still warm, sprinkle them with granulated sugar {or press them gently into a bowl of sugar} to give them a sparkly appearance.

*You can save this syrup {which is now lime flavored} to add to iced tea, cocktails, or other treats!

Tailgate Thursday: Arkansas Edition!

I was thisclose to giving myself a "bye week" on today's Tailgate Thursday. Birthdays sure do take a lot out of you! {Especially when you're turning 31! Bleh.}

Luckily, I had already made and photographed some of today's tailgate snacks a few weeks ago in anticipation of a week that I wouldn't have time to get everything together by Thursday. Always thinkin'!

Today I'm sharing recipes for an Arkansas Razorbacks tailgate. The University of Arkansas is located in Fayetteville, and I have actually had the pleasure of attending a game there a few years back. {In 2008 actually... wow, that was a while ago!}

Clockwise from top left: The stadium on gameday, 2. Scoreboard before the game,
3. Getting some food at Grub's on Dickson St., 4. I spy Tim Tebow! ;)

Here's a little secret: I have a tiny bit of a soft spot in my heart for The Razorbacks.

You heard it here, folks.

Why is that, you ask? Well, after spending a weekend in Fayetteville, it was hard not to have some sort of appreciation for the people there. They were hands down the nicest football fans I've ever met. {Well, except for whomever stole our tailgate grill that weekend... but, let's face it, there's always one in the bunch.}

I've been to a few different towns for football games {wearing orange & blue, no less}, and I have to say that wearing the opposition's team gear on a gameday in a college town will show you their true colors mighty quick. {And please note that I am aware that visiting Gainesville on a gameday as a non-Gator can be just as unpleasant thanks to some fans who forget their manners after the first sip of beer. I do apologize.}

But, Arkansas fans? Now they knew how to show their visitors some true hospitality. So, here's to you Arkansas, keep it classy!

 

1. The "Woo Woo" Pig, 2. Hog-Hugged Sweet Potato Wedges
3. Piggy Print Cookies 4. Red Zone Dress by Twelve Saturdays

Today's cocktail, The "Woo Woo" Pig is a twist on the classic Woo Woo cocktail, made with raspberry liqueur rather than Peach Schnapps for a little extra sweetness and a deeper red hue to go with Arkansas' Cardinal Red color.

And though these Hog-Hugged Sweet Potato Wedges are so easy to prepare I can hardly call them a recipe... I guarantee they will be one of the most popular snacks on gameday. My husband and I could not stop picking at these when we made them. {And the Honey-Scallion dipping sauce? Amazing!}

Finally, these Piggy Print Cookies are not your average thumbprint cookie recipe. No ma'am. Because the little well in these babies... it's filled with candied bacon. No, really. Sort of disgusting how delicious these are. {And if you still haven't jumped aboard the "bacon in sweets" bandwagon, don't knock it 'til you've tried it!}

I can't speak for how Hogs & Gators get along in nature... but around here, they're friends! :)

The "Woo Woo" Pig
adapted from the classic Woo Woo cocktail

2 oz. of vodka {or white rum if you get hungover at the mere sight of vodka like I do}
1/2 oz. raspberry liqueur {such as Chambord}
2 oz. cranberry juice
A splash of sour mix, optional
1 lime wedge

Place all ingredients {including lime wedge} in a cocktail shaker with ice. Shake well. Strain into a chilled glass.

Hog Hugged Sweet Potato Wedges with Honey-Scallion Sauce
Adapted from Food Network Magazine

2 medium sweet potatoes, sliced lengthwise into wedges {about 16}
8 slices of bacon {preferably center cut}, cut in half
3 tablespoons butter, melted
1 to 1 1/2 tablespoons honey
2 scallions, chopped {white & green parts}
salt & pepper to taste

Preheat oven to 400 degrees. Line a sheet pan with parchment paper or foil. Set aside.

Wrap each sweet potato wedge in bacon. Secure with a toothpick if needed. Bake for 25-30 minutes or until potatoes are tender and bacon is cooked and crisp.

Meanwhile, mix melted butter, honey, scallions, salt, and pepper in a small bowl and whisk together to combine.

Place potato wedges on a serving platter and serve with dipping sauce.

Piggy Print Cookies {Maple-Bacon Chocolate Chip Thumbprints}
Adapted from Cooking Channel TV

For Candied Bacon:

7-8 strips of bacon
1/4 cup brown sugar {I used plain white sugar & it still worked out, but brown would be even better}

For Cookies:

1 3/4 cups all-purpose flour {plus 2 or 3 extra tablespoons if dough is too wet}
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks butter {3/4 cup), melted & cooled
3/4 cup brown sugar
2 egg yolks
1 tablespoon maple syrup {or 1 teaspoon maple extract}
1 cup dark chocolate chips or chunks

For Candied Bacon:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. On a separate plate, sprinkle each piece of bacon with sugar, patting lightly to adhere the sugar to the bacon.

Place on an oven-safe baking rack on top of the lined baking sheet. Arrange sugared bacon slices on baking rack, and bake for 10-12 minutes or until bacon is cooked and sugar is caramelized. {Keep an eye out for burning, it can happen quickly!}

Remove from oven and cool completely. Chop bacon into small bits. Set aside.

For Cookies:

Line 2 baking sheets with parchment paper or silicone baking mats. Preheat oven to 325 degrees.

Combine flour, baking soda, and salt in a small bowl. Set aside.

Beat together butter, brown sugar, eggs, and maple syrup or extract until smooth. Add dry ingredients a bit at a time until fully incorporated into a dough. {I added a few tablespoons of extra flour to stiffen dough because it looked a bit wet. Use your judgement when you make these.} Gently stir in dark chocolate chips.

Scoop by the tablespoon onto prepared baking sheet. Using your thumb, create an indentation in the center of each cookie. Fill with crumbled candied bacon, about 1/2 teaspoon for each.

Bake for 11-12 minutes or until just starting to get golden around the edges. Cool on a baking rack. {Or eat warm out of the oven... hog heaven!}

Tasty Travels: Key West Edition, Part 1

Yesterday I promised you a little foodie recap and guide to some of the places Steve and I visited on our trip to Key West, and boy, do I have a lot to share! Luckily, I've gotten into the habit of photographing my food and drinks, so you have tons of visuals! ;)  So, let's not waste any time...

We had a tasty lunch of tacos & margaritas at Amigos Tortilla Factory, where they have handmade square tortillas. {If that's not enough to entice you, I don't know what is.} We were pleasantly surprised to find that their menu is 85% gluten free... they even have a gluten free beer selection!

We did a little bar hopping to Irish Kevin's for some live music & crowd heckling {the performer heckles the crowd, not the other way around}...

And then Capt. Tony's Saloon to see if we could find the business card Steve had stuck to the wall when we last visited during our honeymoon cruise 3 years ago. {We didn't find it.} If you're looking for a cocktail here, try the Pirate's Punch. {We didn't have it this time.}

The place is covered in business cards, license plates, and... yep... bras.

That evening, we decided to skip a big dinner and stop by Sunset Pier {sans sunset due to the super cloudy weather} for some Conch Fritters & drinks instead. {They make a fabulous Dark 'n' Stormy.}

Afterwards, we wandered over to Hog's Breath Saloon and got there just in time to take cover from a torrential downpour... {Fun fact: I found a plaque that says "Dianna ~ Steve, I Love You" on one of the beams of the outside bar during a visit 5 years ago, which amused me because those are our names, spelled the same way which is a rare thing to find with the extra "N" I have in my name. I always go back & look at it when I am in Key West.} Tip: Stick with beer here if you're planning on having a drink.

And, once the rain let up, finished the night off with some entertainment at Pete's Dueling Piano Bar.

The picture on the right is what happens when you try to take a picture of yourself
with a big DSLR after a night of bar hopping.

Tired yet? 'Cause we were! This concluded Day 1 of our adventure. After all, we needed to rest up and do it all over again the next day.

Tomorrow, I'll share the highlights of Day 2 which include pastries, Cuban food, and a cookie that even I couldn't finish... is it any wonder my pants are a little snug?

I'll leave you with a recipe for that Dark 'n' Stormy I mentioned earlier - a rummy, refreshing drink that's sure to please Ginger Lovers with it's spicy ginger kick!

Dark 'n' Stormy
From Gosling's Rum

1.5 oz Gosling's Black Seal Rum
4-5 oz Ginger Beer*

In a tall glass filled with ice add 4 - 5 oz of Gosling's Stormy Ginger Beer and top with Gosling's Black Seal Rum. Garnish with a lime wedge {optional, but recommended!}.

{To make it "Sunset Pier authentic", use Fevertree Ginger Beer... thanks for the tip, Bartender Al!}