Using different salts is just a personal preference but I thought I would share with you which salts I prefer with my recipes. I get the majority of my salts and spices from Penzy’s I love that place. Anywho here are the salts I prefer:
Grey Sea Salt- I find this great for making sauces such as salted caramel sauce gives the sauces a little kick.
Sea Salt- I find the flakes great for topping brownies, cookies or desserts like my famous salted caramel cupcakes.
Kosher Salt-great for baking cakes, breads or rolls. I primarily use kosher salt with my baking.
Popcorn Salt- great for reducing the sweetness in my buttercream yet still fine enough where you do not taste the granules of salt.
Lemon lime salt- great for topping lemon or lime desserts such as Tequila Cupcakes or salting the rim of a margarita glass or while having a shot of tequila.
EBOOK COMING SOON!!!!!!!!!!!
Add your favorite cake and layer with buttercream to make sexy dessert cups.
Red Velvet, Oreo Cookie, Tiramisu and Chocolate made with buttercream icing.
In the words of Toni Braxton “how many ways I love you, let me count the ways”. Only I would being singing this to a glass of Sangria lol. For some reason for years I had this preconceived notion that Sangria was a safe drink until I made my own for the first time about a year ago. I found there isn’t any wrong way to make it. Wine, fruit, sugar a little extra booze you can’t go wrong, I now find it to be one of the sexiest drinks out there. So here’s my take on white Sangria.
- 1 bottle of your favorite white wine (I normally use Riesling)
- 1 liter of lemon lime club soda (you can also just add ginger ale but I like being able to control my sugar)
- 3-4 oranges
- pomegranate seeds
- peach chunks
- 1 lemon
- 4 limes
- 1 oz of triple sec
- 1 oz of rum
- 1 cup of granulated sugar
Cut up and squeeze oranges, limes and lemons and add to pitcher. Then add in peach chunks and pomegranate seeds. Add wine, sugar, triple sec and rum. Refrigerate Sangria for a couple of hours or for best results overnight. Then add club soda you may also feel the need to add more sugar at this time. Drink and chew often!
Who doesn’t love a good peach cobbler but of course I had to put my spin on it with adding bourbon soaked peaches and my love for graham cracker crust. The graham cracker crust gives the cobbler a nice little crunch without taking away from the gooeyness of the cobbler and by soaking a can of peaches in a little bourbon and vanilla it just kicks the flavor of the peaches up a notch. I loved the idea of baking the cobbler in mason jars it makes for a cute decorative and easy to serve dessert for two.
- 1 can of peaches
- refrigerated pie crust
- 8 tbsp of butter
- 1/2 cup of graham cracker crumbs
- 1/4 tsp of cornstarch
- 1/4 cup of granulated sugar
- 1/4 cup of brown sugar
- 1 tsp of cake spice (or you can just use nutmeg and cinnamon)
- 1/4 cup of heavy whipping cream
- 1 tsp of vanilla extract
- 1 tsp of bourbon
Preheat oven to 350˚
In medium bowl combine one can of peaches with syrup, both sugars, cake spice, heavy whipping cream, vanilla extract, bourbon and let sit for about an hour or overnight. Add the cornstarch and 4 tbsp of melted butter to the peach mixture. Cut pie crust into strips.
In a small bowl mix together 1/2 cup of graham cracker crumbs with 4 tbsp of melted butter.
Add Graham cracker crumbs to mason jars and bake for about 5-8 minutes. Be sure to lightly pack crumbs into bottom of mason jar so they can be easily dished out. Once you have baked the graham cracker crumbs add peach cobbler mixture to jar and top with pie crust and repeat for one more layer.
Top cobbler with graham cracker crumbs. Bake cobbler for about 35 minutes.
Top with your favorite ice cream if you like and serve.
Vanilla Vanilla Bean Cupcakes with Gewürztraminer or Riesling
Yields roughly 10 cupcakes
- 1 1/2 cup of flour
- 1 1/4 tsp baking powder
- 1/4 tsp kosher salt
- 1 stick of butter
- 1/2 cup sugar
- 2 eggs, room temperature
- 1 cup vanilla milk
- 2 tsp vanilla bean paste
- 2 tbsp Gewürztraminer or Riesling (or your favorite white wine)
Preheat oven to 350˚
Sift flour, baking powder and salt into small bowl and set aside.
Cream butter in stand mixer. Slowly add sugar to butter and cream for about a 5-8 minutes.
Next add the 2 eggs in one at a time.
Add vanilla bean paste & wine to milk.
Slowly add in flour mixture to butter and sugar mixture along with milk mixture in three atlernating additions starting and ending with the flour mixture. You will need to do this somewhat quickly so that you do not over mix the batter.
Fill batter 2/3 way full in cupcake pan. Bake for 18 minutes and let cakes cool.
Vanilla Bean Cupcakes Icing
- 2 sticks of irish butter
- 1/8 cup heavy whipping cream
- 2 tbl vanilla bean paste
- 2 cups of confectioner’s sugar
Cream butter, add whipping cream, vanilla paste cream until creamy, then slowly add confectioner’s sugar until creamy.
Ice cupcakes once they have completely cooled.
Pair with a glass of Gewürztraminer or Riesling.