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Happy Wednesday! If you need a cure for the mid-week blues, I’ve got a perfect Afrohead Rum cocktail recipe for you that you can enjoy at your own at-home happy hour. Making cocktails after the workday are sometimes necessary, and rum is my go-to liquor.

I’ve partnered with Afrohead Rums to bring a delicious cocktail recipe that rum lovers will be sure to love.

afrohead rums

Afrohead Rums Hand-Shaken Daiquiri

  • 2 oz. Afrohead Briland 07
  • 1 oz. lime juice
  • 1 oz. simple syrup

Shake and strain all ingredients into chilled coupe. Garnish with thin floating lime wheel.

afrohead rums
afrohead rums
It was around this time last year that I attended an event with my friend Ashley for Afrohead Rums and I immediately fell in love with this brand. It was the Nashville Chapter Launch for the Unscripted Bartender Series at Amari and I got to eat delicious foods and sample different Afrohead cocktails made by local bartenders.
afrohead rums
afrohead rums
afrohead rums

For more Afrohead Rums cocktail recipes, click here. Drink responsibly and enjoy!

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Last week while I was in Michigan with family for Thanksgiving, we made our traditional butter press cookies for the holidays. This is something we’ve been doing since my sister and I were just toddlers. It was even more special to do it this year with my 1-year-old niece, Elizabeth.

butter press cookies

We typically make at least 8 batches so that we have them for all holiday parties, friends and family. It becomes an all-night project, but we love it. These butter press cookies are also perfect for decorating and passing out as gifts. I love pairing them with coffee!

What You’ll Need:

2 Sticks of Butter
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla
1 Teaspoon Almond
3 and 1/2 Cups of Flour
1 Teaspoon Salt
Cookie Press (We get a TON of use out of our Pampered Chef press)
Cookie decorations: sprinkles, M&M’s, colored sugars, etc.

Directions:

Preheat oven to 400 degrees.

buttercookie3

Cream butter, sugar, eggs, almond and vanilla. Add the salt. Add enough flour to make dough that can be used in cookie press (not too sticky).
Decorate cookies on sheet; bake 8-10 minutes. Makes 3 dozen cookies.

butter press cookies
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Enjoy!
laura

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Last week I knew I wanted to make some homemade sweets for our monthly wine club, so I decided on some pumpkin bars. With Thanksgiving just around the corner, I figured it was the perfect time to whip up something with puréed pumpkin in it. And, of course, I had to top it off with some delicious cream cheese icing. It’s my favorite.

pumpkin bars

Here is the recipe I used.

Ingredients:

  • 4 eggs
  • 1 1/3 cups granulated sugar
  • 1 cup vegetable oil
  • 1 can of puréed pumpkin (15 oz)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda.
  3. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
  4. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
  5. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
  6. Spread on cooled pumpkin bars.

pumpkin bars

pumpkinbars1

Pumpkin bars will make a great dessert dish to bring to your Thanksgiving get-togethers next week! Speaking of, I hope you all have a wonderful Thanksgiving with family and friends. <3

laura

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cinnamon applesauce banana muffins
Today’s recipe is for delicious and mouth-watering cinnamon applesauce banana muffins. Since I love anything and everything breakfast related, these are one of many favorite muffin recipes I have. I especially prefer them in mini muffin form (plus you get more of them that way).

Here’s what you need.

Ingredients:
+ 3 bananas, mashed
+ ½ tsp. salt
+ ¾ sugar
+ 1 egg
+ ⅓ butter, melted
+ ⅓ C. applesauce
+ 1 tsp. cinnamon
+ 1½ C. all-purpose flour
+ 1 tsp. baking powder
+ 1 tsp. baking soda

Directions:
1. Preheat oven to 350 degrees F. Coat muffin pans with non-stick spray if you don’t have liners. Sift together the flour, baking powder, baking soda, and salt; set aside.

2. Combine bananas, sugar, egg, applesauce, cinnamon and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Remove from tray once cooled.

Makes approximately 6 large muffins or 14-18 mini muffins.

Enjoy!
Laura

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Over a year ago (on my old blog), I shared a recipe for what is still one of my very favorite breakfast recipes today: Spinach and Bacon Mini Breakfast Soufflés. They are the perfect ‘on-the-go’ morning meal and are incredibly simple to make. 
I’ve been focusing on being more disciplined with my diet the past couple weeks and am trying to incorporate more protein into my morning routine. I have also cut the bad habit of skipping breakfast in the mornings because I’m ‘too busy’ or have ‘too much work to do’. I’ve realized that by eating in the morning before jumping into work, I’m giving my body the fuel it needs to get through the day.
As far as getting protein, the easiest solution for me is to eat more eggs. Since the same old boring scrambled eggs can get redundant after only a couple of days, these soufflés seemed like the best solution for mixing it up a bit.
on-the-go breakfast souffle

 Here’s the recipe:

Ingredients:
+ 12 large eggs, beaten
+ 1 cup cheddar cheese, shredded
+ 2 cups fresh spinach leaves, chopped
+ 6 slices bacon, chopped / ½ cup bacon bits (add more if desired)
+ 1 teaspoon smoked paprika
+ Salt and pepper to taste

Directions:
Mix together all the ingredients and whisk until smooth
Grease 2 mini muffin tins and fill each cup about ⅔ of the way full
Bake at 350 degrees F for 20-23 minutes or until a knife inserted in the middle of a muffin comes out clean
Cool for 5 minutes before prying muffins loose
Dish and serve hot

Prep Time: 10 minutes
Cook Time: 20 minutes
Yields: about 32 mini muffins

on the go breakfast souffle

 

Enjoy!

Laura-6

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