All about my adventures with cooking, crafts, and travel
Celebrate your birthday or any day with this fun Spiked Birthday Cake Milkshake.
HAPPY BIRTHDAY AMANDA!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I would feel bad for making a whole blog post to celebrate her birthday when she likes to keep it low key, but I’m #theworst.
She can just deal with it.
…
Well, last week’s car drama got even better.
Not only is it super annoying to get into an accident, it’s extra annoying when you find out that the person who hit you had just the minimum insurance required by the state of Florida, which is not enough to actually cover the entire 4 car wreck. (Seriously FL, get your act together and require people to carry more than 10K of insurance!!!!) That means I need to go through my insurance as well, and then the 2 insurance companies settle stuff up on their end.
I have spent so much time on the phone recently. I have provided information over and over again to different parties. And I have given recaps several times over. I understand it’s all necessary, but is rather spend my time when Hunter is dozing on other things. Nap like things. Or shower like things.
And to make matters worse, it seems like the car can’t get into the shop for another 2-3 weeks and it will take a decent amount of time, like 3 weeks, to fix it. But the place I’m going to has fantastic ratings so, at least, Indy will be in good hands.
But all of that just makes me say “So, yeah… pass me some wine!”
This sangria is just what I needed.
The combination of mango and peach is light and tropical, while the tequila gives it a bit of a bite. Feel free to add some seltzer to it to make it even more refreshing with some fizzy bubbles.
Grab a glass, kick your feet up, and take a big sip!
Makes 1 pitcher
Ingredients
Process
OMG you guys! It’s Secret Recipe Club time again.
I have participated in every monthly post over the past 5 years. Yep, today marks my 5th year!!
I decide long ago that this would be my last month participating. I wanted to end things on a high note with this milestone.
So I was so excited this month to get my secret blog assignment as Culinary Adventures with Camilla. I have admired Camilla’s blog for years. In fact I have had her blog before in our secret exchanges and the recipe I picked then was a true home run. The French Onion Dip is down right addicting with some much rich caramelized onion flavor. Hands down beats the classic packet.
So I knew I was in good hands with her blog so picking a recipe would be easy!
Err wrong! I wanted to make so many things from the Chocolate Olive Oil Cake with Candied Bacon Frosting or the Super Nutty Breakfast Rolls. Ultimately I decided to check out How To Make Your Own Nut Milk.
Camilla raved about making Hazelnut milk so I just needed to try it. Plus, Autumn can’t drink almond milk so I figured there was no point in trying that. I bought hazelnuts from a local bulk store (my new favorite store!) and then I got to ‘work’. You can hardly call it work since you really do about 10 minutes worth of work and the rest of the time it’s just chillin’ (literally and figuratively).
Don’t worry when you soak the nuts and the skin makes the water all brown! I had a momentary panic and then remembered I was draining away that water and using new water to blend the nuts.
After that it’s smooth sailing! I blended them, drained that through cheese cloth, and then I gave that a good squeeze to get out the last drips and then it was done!
Since we are doing Whole30 now I am soooo thankful that I came across this recipe from Camilla. Now I can make all different kinds of nut milks and then make some compliant chia pudding!!! yum!
I am looking forward to giving some other nut milks a try!
Makes 4 Cups
Ingredients
Tools needed: Cheesecloth or a nutbag
Process
*You can save the leftover used nut meal and add it to smoothies, oatmeal, or yogurt!
Sourced from Culinary Adventures with Camilla
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So now that this is my last Secret Recipe Club posting I’d love to say a BIG THANK YOU to the organizers and the lovely participants! It’s been a real blast!!!
Check out all the other great Secret Recipe Club posts HERE this month!
And be sure to check out my 4+ years of Secret Recipe Club posts!!!!
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NEW SHOWS!!!! NEW SHOWS ARE HERE!!!!!!!
Shoot, I am so excited about new shows and my favorites starting up again. So excited.
I can’t wait to check out The Good Place, Designated Survivor, and This is Us. And I can’t wait for Grey’s to be back. I can’t break away from Grey’s. I love it.
I have my Hulu account all queued up for all the shows.
I would love to watch Grey’s on Thursday’s but it’s Price’s birthday, and he would rather run into traffic than to have to watch that, especially on his birthday. So, please, no spoilers people!!
While I watch my shows, I’ll be sipping on some homemade horchata. It will probably be spiked!! Yes! Some rum in horchata… bliss.
I love horchata. It’s sweet, creamy, cinnamony. It’s a great unique drink to whip up.
Here are my tips on making horchata…
Grid the ingredients until they are fine, and then grid them some more. I had much better using a blender, than a food processor.
Use a good, fresh cinnamon. You can use 2 sticks, but f your cinnamon is not very fragrant, then use 3 cinnamon sticks. Do not use ground cinnamon.
Do not use much lime. I am serious. It gets tart if you use too much.
Use a fine mesh strainer. I tried it with cheese cloth- nope.
Whip up a batch today and you’ll love sipping it while lounging around watching your favorite shows. It’s so addicting!
Makes 6-8 servings
Ingredients
Process
