Sunny Cocktails – Mid-Week Mixers

Sunny Cocktails – Mid-Week Mixers

I don’t know about you but from looking at the weather map there seems to be a lot of cold, winter weather out there. Luckily, hunting around the web I found a couple of citrus inspired cocktails. Since I live in citrus country these looked great! So if you’re still looking at several more weeks of cold, I hope one of these reminds you spring is just around the corner.

Sunny Cocktails – Mid-Week Mixers

blood orange mimosas
Blood Orange Mimosa Pitcher Cocktail
Juice and strain 10 to 12 blood oranges or use 2 1/2 cups blood orange juice
Add one 750-ml bottle of your favorite chilled dry sparkling wine
Garnish with 8 to 10 pieces blood orange peel

Pour the blood orange juice into a large pitcher and keep chilled until ready to serve. Just before serving, pour in the chilled sparkling wine, and stir. Serve immediately with the blood orange twists for garnish.
citrus sangrias
Breakfast Sangria
1 pink grapefruit
1 navel orange
2 limes
1 cup of your favorite Triple Sec
1 750ml bottle of your favorite dry sparkling wine
12 to 24 ounces plain or grapefruit sparkling water

Slice the citrus fruit into half moons. Mix with the Triple Sec in a pitcher that holds at least quarts. Add the dry sparkling wine and cover the pitcher tightly with plastic wrap. Refrigerate overnight.

When ready to serve, top off the pitcher with sparkling water and serve with lime or orange wedges.

2 ingredient Valentine’s Day Fudge – Mid-Week Mixers

2 ingredient Valentine’s Day Fudge – Mid-Week Mixers

2 ingredient fudge

2 Ingredient Valentine’s Day Fudge- Mid-Week Mixers

Valentine’s Day is just around the corner. I saw this and bookmarked it to try because it’s only two ingredients and no cooking and even I can’t mess that up! Do you have any special plans for Valentine’s Day or any special traditions? Share your favorite Valentine’s Day recipe in the comments.
Ingredients
1 (16 oz) can of strawberry frosting
1 12 oz bag of white chocolate chips
Instructions
Spray a 9×9 pan lightly with cooking spray.
Over a double boiler, or in the microwave, melt your white chocolate chips.
When chips are melted, remove from heat and stir in your strawberry frosting.
Spread in your prepared pan and place in fridge to set for 30 minutes.
Cut into squares or shapes to serve.

Original post at Cookies & Cups

Chocolate Covered Banana Tini – Mid-Week Mixers

Chocolate Covered Banana Tini – Mid-Week Mixers

chocolate covered banana tiniI’m getting a head start on the Valentine’s Day celebration. We started off with a Friends and Fans sale of the sweet romance Wishing for Wonderful. Now Naomi over at The Pub and Grub Forum is sharing a special drink to celebrate. Share your favorite Valentine’s Day in the comments!

 

 

 

Chocolate Covered Banana Tini – Mid-Week Mixers

Naomi says: I wanted to figure out a way to combine two things that I love. The first being the tini and the second being a chocolate covered banana. I could eat those things by the dozen when I was growing up and let’s just say that I have had to slow down since I have gotten older! So, I set out to play and this is what I developed. My next plan is to use the base for a Banana Cream Pie Tini…wish me luck!

Ingredients:
1 oz Vanilla Vodka
1 oz Chocolate Vodka
1.5 Banana Liqueur
1.5 oz Cream de Cacao
1.5 oz cream/half-half

Directions:
1) Prepare a very chilled, large tini glass by swirling chocolate sauce, such as Hershey’s, in the glass. Return to freezer while preparing the tini.

2) Place all ingredients in a chilled metal shaker filled with ice. Shake for no less than 60 seconds.

3) Strain into glass and garnish with canned whipped topping, chocolate sauce and banana slice(s) !

Spiked Siesta Frappe – Mid-Week Mixers

Spiked Siesta Frappe – Mid-Week Mixers

This has been a big celebratory week! Passing through Perfect was released, the January Reader Appreciation Event was great, and the Memory House (my new release) will go to the editor February first! Lots to celebrate and Naomi at The Pub and Grub Forum has a drink to make this time special!

Spiked Siesta Frappe – Mid-Week Mixers

spiked siesta frappeNaomi says: I love coffee drinks. Because of this love, Pat and I purchased a bottle of Patron’s coffee tequila because it is coffee AND tequila(!), but by itself, it is pretty disgusting. Needless to say, it was time to start concocting so that it didn’t go to waste and what a better way than in a frozen coffee drink. I will say that this is one of the top 5 drinks that I have concocted. There is a cinnamon coffee taste partnered with a creaminess of the half/half and Rumchata to it that just rocks.

Because of the tequila base, I decided to go with more of a Mexican flare and added Kahlua and RumChata to it to expand the flavors. Now, this drink has a whole lot of alcohol in it, so I stretched out one recipe to 4 drinks. Top it with canned whipped cream and drizzle with a tablespoon of Kahlua for extra pizazz.

So, here we go!

Ingredients:
1/2 cup STRONG brewed coffee
1/2 cup half and half
3 ounces Patron coffee tequila
3 ounces RumChata
2 ounces Kahlua
3 ounces Creme de Cacao
3-4 cups ice

Directions:
1) Place all ingredients in a blender and processed until smooth.

2) Pour into a well chilled 8 ounce glass. I place glasses in freezer about 2 hours before making the drinks.

3) Top with whipped cream. Very slowly drizzle one tablespoon of Kahlua over the whipped cream as to not break it down, but give it the color. Place a straw in the glass and serve.

Macaroni and Cheese – Mid-Week Mixers

Macaroni and Cheese – Mid-Week Mixers

On Mid-Week Mixers we’ve been sharing recipes almost from the very beginning. An author sharing recipes apparently is nothing new. I saw a blog article about Tolstoy’s Macaroni and Cheese recipe on BookRiot which then led to a whole blog that explores author’s and their favorite recipes at Paper and Salt which then led to Leo Tolstoy’s Family Recipe Book on Amazon for only $.99!

Macaroni and Cheese – Mid-Week Mixers

So here is the recipe for Macaroni and Cheese from Leo Tolstoy’s family:

Bring water to a boil, add salt, then add macaroni and leave boiling on light fire until half tender; drain water through a colander, add butter and start putting macaroni back into the pot in layers – layer of macaroni, some grated Parmesan and some vegetable sauce, macaroni again and so on until you run out of macaroni. Put the pot on the edge of the stove, cover with a lid and let it rest in light fire until the macaroni are soft and tender. Shake the pot occasionally to prevent them from burning.

At BookRiot you can also find Emily Dickinson’s recipe for Coconut Cake, Allen Ginsberg’s Summer Borscht, Beatrix Potter’s recipe for Gingerbread, and Ernest Hemingway’s Wild West Hamburger.

Look up your favorite author’s recipe (mine are right here on Mid-Week Mixer via Naomi at The Pub and Grub Forum) and share in the comments!

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