All Recipes

Gingerbread Banana Muffins

January 15, 2019 by laurenpacek Leave a Comment

These Gingerbread Banana Muffins are spicy like gingerbread, but super moist thanks to the addition of bananas. These delicious muffins will convince you to not limit your consumption of gingerbread goodies to Christmastime!

Even though the Christmas season has come and gone, I don’t think that that’s any reason to not enjoy the warm spicy flavors of gingerbread. It’s still the middle of winter, after all.

These muffins are moist (bananas), spicy like any good gingerbread should be, and have slightly sticky tops (thanks, molasses!). The crumb topping is sweet and keeps things interesting, texturally.

In creating the recipe for these muffins, I tinkered with the number of bananas, as well as various amounts of molasses and spices. I was looking for a muffin that had all of the moistness of a banana muffin without tasting too banana-y. If that makes sense. I also wanted the gingerbread flavor to be pretty prominent without being overbearing.

After three tries, I think I’ve ended up with a winner of a recipe. I hope that you agree.

Banana Gingerbread Muffins

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Course: Breakfast, Brunch

Cuisine: American

Servings: 18 muffins

Author: Lauren Pacek

Ingredients

For the muffins

2 cups all-purpose flour
1 tsp kosher salt
5 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 tsp baking powder
1/2 tsp baking soda
3 ripe bananas, mashed
1/2 cup unsalted butter, melted
2 eggs
1 tsp vanilla extact
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/3 cup molasses

For the crumb topping

8 tbs unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 cup brown sugar, packed
2 tsp ground cinnamon
1/4 tsp kosher salt

Instructions

To make the muffins

Preheat the oven to 350 degrees F. Spray two muffin tins with cooking spray; set aside.
In a medium-sized bowl, whisk the flour, salt, ginger, cinnamon, cloves, allspice, nutmeg, baking powder, and baking soda together. Set aside.
In another medium-sized bowl, combine the bananas, butter, eggs, vanilla extract, granulated sugar, brown sugar, and molasses.
Add the dry ingredients to the wet and mix until just combined.
Scoop the batter into the prepared muffin tins, filling them approximately 3/4 of the way full.

To make the crumb topping

Toss all ingredients together with a fork until crumbly.
Top the muffin batter with the crumb topping, dividing it evenly between each of the muffins.
Bake the muffins for 20 minutes, or until a toothpick, when inserted into the center of a muffin, comes out clean.

Need more gingerbread goodness in your life? Check out my Gingerbread Crinkle Cookies!

Or maybe you need more muffins? Of course you do. Try these Apple Oat Streusel Muffins and Gluten Free Muesli Muffins. You could also check out these Pumpkin Chocolate Chip Muffins and Double Chocolate Banana Walnut Muffins!

Spiced Cherry Spritz

January 9, 2019 by laurenpacek Leave a Comment

This Spiced Cherry Spritz is a surprisingly complex little cocktail given that it’s made with only 3 ingredients. Okay, four, if you include the maraschino cherry.

The Cheerwine and Lambrusco make it a little sweet, while the Fernet Branca lends some bitterness and keeps it interesting.

You’ve probably noticed that I’ve been sharing a lot of cocktails lately. I’m not sorry about it.

It’s just a pretty good indication of where my head (and heart) has been lately. Between the stress of the holidays and associated travel, a grant deadline, and other life stress, booze just seemed like the right choice.

Let’s break these ingredients down a bit:

Fernet Branca is a variety of amaro (means “bitter” in Italian), which are Italian herbal liqueurs. If you can’t get your hands on Fernet Branca, you can substitute a variety of other amari.

Lambrusco is an Italian red wine. You may be familiar with the cheap, sweet, sorta fizzy Lambrusco. That is one option, but rest assured that there are plenty of other options, as well.

As for the cherry soda, I went with Cheerwine. We’ve talked about Cheerwine before (check out these ice cream floats!). It’s a really sweet black cherry-flavored soda made by a company that’s headquartered in North Carolina.

Now, onto the recipe: The recipe for this cocktail is modified slightly from Bon Appétit.

Spiced Cherry Spritz

Prep Time

2 mins

Course: Beverage, Cocktail

Cuisine: American

Servings: 1 cocktail

Ingredients

1.5 oz Fernet Branca, or other amaro
3 oz Lambrusco
Cheerwine or other cherry soda, for serving
1 maraschino cherry, for garnish

Instructions

Pour Fernet Branca and Lambrusco into a rocks glass over ice.
Top with Cheerwine. Stir to combine.
Garnish with a maraschino cherry.

In case you’ve missed them, check out the cocktails I’ve shared recently:Cranberry Gin and Tonic, Cranberry Rosemary French 75, and Holiday Gin Moscow Mule.

Cranberry Rosemary French 75

December 27, 2018 by laurenpacek Leave a Comment

The Cranberry Rosemary French 75 is a riff on the classic French 75. Cranberry juice and rosemary infused vodka (plus fresh rosemary and cranberries for garnish!) make this drink especially festive.

A classic French 75 is made with gin (though vodka can be used, too), lemon juice, simple syrup, and champagne. It’s a very pretty, classy looking cocktail. With New Year’s Eve being right around the corner, I thought that a variation on that classic drink would be really good.

A while back, I made a batch of Rosemary Infused Vodka (mostly so that I could whip up the really delicious Palace Cafe Cocktail) and I’ve been looking to use it again ever since. Since vodka is often used in a French 75, and rosemary and cranberry are great together, I decided to combine all of these flavors in one drink.

These cocktails look pretty impressive (and very festive). Only you have to know how easy it was to put them together.

Cranberry Rosemary French 75

Prep Time

2 mins

Course: Beverage, Cocktail

Cuisine: American, French

Servings: 1 cocktail

Author: Lauren Pacek

Ingredients

1 1/2 oz rosemary infused vodka, see notes for recipe
2 oz cranberry juice
3/4 oz lemon juice, fresh
2 oz champagne/prosecco
fresh rosemary and cranberries, for garnish

Instructions

Add the rosemary infused vodka, cranberry juice, and lemon juice to a champagne flute.
Top with champagne/prosecco/your bubbly of choice.
Garnish with a sprig of fresh rosemary and a few fresh cranberries.

Recipe Notes

Notes: The recipe for Rosemary Infused Vodka can be found here

If you’re looking for more bubbly cocktails to help ring in the New Year, lemme make a few suggestions. Blackberry Champagne Floats couldn’t be easier (and you can use whatever flavor of sorbet you’d like). A Chambord Kir Royale looks and sounds very fancy, but is actually super easy to throw together. And let’s not forget about Pomegranate Champagne Moscow Mules, which are as pretty as they are tasty.

Holiday Gin Moscow Mule

December 18, 2018 by laurenpacek Leave a Comment

This Holiday Gin Moscow Mule is festive AF and is a really delicious variation on the Moscow Mule. While the flavors themselves are plenty festive enough, dressing this cocktail up with fresh rosemary and cranberries really takes it over the top!

These cocktails, while delicious any time of the year, are particularly good for the holiday season. I mean, look at them! Red, green, full of booze…

Speaking of which… The holiday season can be pretty stressful, amirite? Mix up some Holiday Gin Moscow Mules, sit back, and relax. You deserve it. Might I suggest doing so in front of a roaring fire? That’s certainly my plan for this holiday season.

Love gin and want more? Check out this equally festive Cranberry Gin and Tonic!

Holiday Gin Moscow Mule

Prep Time

2 mins

Course: Beverage, Cocktail

Cuisine: American

Servings: 1 cocktail

Author: Lauren Pacek

Ingredients

1 1/2 oz gin, see notes
3 oz cranberry juice
3/4 oz rosemary simple syrup, see notes
1/2 lime, juiced
3 oz ginger beer
fresh cranberries, sprig of rosemary, and lime wedge, for garnish

Instructions

In a copper mug over ice, combine the gin, cranberry juice, rosemary simple syrup, and lime juice.
Top with ginger beer.
Garnish with fresh cranberries, a sprig of rosemary, and a lime wedge.

Recipe Notes

Notes: I used Conniption American Dry Gin.

You all know I have a serious thing for Moscow Mules. Is my love for this cocktail over the top? Maybe. But if you’re looking for other Mules, I’ve got you covered. What kind of spirits do you fancy?

Bourbon? There’s always the classic Bourbon Moscow Mule OR Maple Bourbon Moscow Mule. And let us not forget the Old Kentucky Mule.

Is vodka more your thing? Take a gander at the Caramel Apple Moscow Mule or very festive Cranberry Vanilla Moscow Mule. The Pomegranate Champagne Moscow Mule has vodka AND champagne!

Last, but certainly not least, if you’re a fan of tequila, the Mexican Moscow Mule may be for you.

Cranberry Gin and Tonic

December 14, 2018 by laurenpacek 6 Comments

Treat yourself to a festive Cranberry Gin and Tonic (or two, or three) this holiday season! You know that you deserve it.

Here we have taken a standard (and perfectly tasty) G&T recipe and made it even more delicious and festive with the addition of cranberry juice and fresh cranberries.

To be honest, I’ve always thought that (some) gin and tonics sometimes taste like a Christmas tree. Or at least taste the way that a Christmas tree smells. Know what I mean? Maybe? No?

Either way, the red from the cranberry juice and cranberries plus the green from the limes means that these drinks are all dressed up for the holidays.

If this Cranberry Gin and Tonic isn’t cutting it, or if you’re looking for more cranberry cocktails, check out my Cranberry Vanilla Moscow Mule recipe!

5 from 4 votes

Cranberry Gin and Tonic

Prep Time

2 mins

Course: Beverage, Cocktail

Cuisine: American

Servings: 1 cocktail

Author: Lauren Pacek

Ingredients

1.5 oz gin, see notes
2 oz cranberry juice
1/2 lime, juiced
2 oz tonic water
lime wedge and fresh cranberries, for garnish

Instructions

Over ice, combine the gin, cranberry juice, and lime juice in an old fashioned glass.
Top with the tonic water and garnish with a lime wedge and cranberries.

Recipe Notes

Notes: I like Conniption American Dry Gin.

Slow Cooker Stuffed Pepper Soup

December 10, 2018 by laurenpacek 4 Comments

This Slow Cooker Stuffed Pepper soup has all of the flavors of (you guessed it) a stuffed pepper. Because it cooks in the slow cooker, this soup is super easy to make. It also manages to be hearty and filling without weighing you down too much.

I recently went back to PA to go deer hunting with my dad. My mom was kind enough to have a slow cooker full of a version of this soup waiting for us when we got back to the house. It was exactly what we needed after sitting outside in the cold for most of the day.

After returning home, I couldn’t wait to put my spin on this Slow Cooker Stuffed Pepper Soup. I opted to make it with half Italian sausage-half ground beef and to add Italian seasoning to amp up the flavor a bit.

I’m a pretty firm believer that soup is a perfect food and should be eaten year round. However, we’re coming off of a snowstorm here in Durham, so the timing for making this really couldn’t have been better.

Need other warming soupy recipes? Check out my Italian Wedding Soup and Chicken Tikka Masala Soup. Maybe chili is more your thing? Try Pressure Cooker Green Chicken Chili, Turkey White Bean Pumpkin Chili, and Slow Cooker Turkey Chili.

I also want to be sure to mention that the bowl in this photo was made by Matt Hallyburton of Hallyburton Pottery. Do yourself a favor and go check out (and buy!) his beautiful work.

5 from 1 vote

Slow Cooker Stuffed Pepper Soup

Prep Time

15 mins

Cook Time

8 hrs

Total Time

8 hrs 15 mins

Course: Main Course, Soup

Cuisine: American

Servings: 6 servings

Author: Lauren Pacek

Ingredients

1 tbs olive oil
1 onion, diced
4 cloves garlic, minced
1 lb ground beef
1 lb Italian sausage
4 bell peppers, chopped (see notes)
28 oz diced tomatoes, not drained
15 oz tomato sauce
32 oz beef broth
2 tbs brown sugar
1 tbs Italian seasoning
kosher salt and pepper, to taste
2 cups white rice, cooked
parmesan cheese, shredded

Instructions

In a heavy-bottomed skillet, heat the olive oil over medium. Sauté the onions and garlic until the onions are translucent.
Add the ground beef and sausage to the skillet. Cook until browned, crumbling as it cooks. Add the onions, garlic, ground beef, and sausage to a 6 quart slow cooker.
Add the bell peppers, diced tomatoes, tomato sauce, beef broth, brown sugar, Italian seasoning, kosher salt, and pepper to the slow cooker. Stir to combine.
Cover and cook on low for 6-8 hours.
30 minutes prior to when you'd like to eat, add the white rice to the slow cooker.
Ladle the soup into bowls and top with shredded parmesan cheese.

Recipe Notes

Notes: I like to cut the bell peppers into big chunks so that they don't disintegrate into the soup while they cook. Use whatever color bell peppers that you'd like.

Pressure Cooker Steel Cut Oats

November 28, 2018 by laurenpacek Leave a Comment

These Pressure Cooker Steel Cut Oats are healthy, delicious, and endlessly customizable. Even better: they take hardly any time at all to make AND are almost entirely hands-off.

When making oatmeal for the week, my go-to recipe has been this one for Slow Cooker Steel Cut Oats. The only downside to it is that it takes several hours to cook. When pressed for time one Sunday, I decided to try making oatmeal in the pressure cooker.

Just like the slow cooker method, this method is almost entirely hands-off. The resulting oatmeal is tender (but still has a nice texture) and is basically a blank slate. You can flavor your oatmeal and add whatever nuts and fruit you’d like. But without a doubt, the biggest benefit of using the pressure cooker is that everything cooks very quickly.

The proportion of oats:water was taken from The Kitchn; the method is based on my trial and error.

Pressure Cooker Steel Cut Oatmeal

Prep Time

2 mins

Cook Time

10 mins

Pressurization & depressurization

30 mins

Total Time

12 mins

Course: Breakfast, Brunch

Cuisine: American

Servings: 5 servings

Author: Lauren Pacek

Ingredients

For the steel cut oatmeal

1 1/4 cups steel cut oats
3 1/4 cups water
pinch kosher salt

For the toppings (optional)

milk of choice
sweetener of choice
nuts
fruit

Instructions

Spray the insert of your electric pressure cooker with cooking spray.
Add the steel cut oats, water, and salt to the pressure cooker.
Pressure cook for 8 minutes on high pressure. Allow the pressure to release naturally.
Top your oatmeal with whatever toppings you desire.

Recipe Notes

Notes: For toppings, I went with almond milk, brown sugar, sliced almonds, and pomegranate arils.

Have more time on your hands to prep for breakfast? Consider this Slow Cooker Steel Cut Oatmeal, instead!

Looking for other recipes to make in your electric pressure cooker? I gotchu.

This Pressure Cooker Chicken Ropa Vieja is tasty and versatile
Pressure Cooker Carnitas are a favorite in my house!
This Pressure Cooker Green Chicken Chili will help warm you up now that the temperatures are falling

Maple Bourbon Chocolate Chunk Pecan Cookies

November 19, 2018 by laurenpacek 1 Comment

I’ll admit, there’s a lot going on in these Maple Bourbon Chocolate Chunk Pecan Cookies. Heck, the name itself is a mouthful. But trust me. And stay with me here! All of these flavors and textures are dang near perfect together.

I mean. Chewy cookies studded with melty dark chocolate and crunchy pecans, topped with sea salt, AND a hit of sweet maple bourbon flavor? Come on.

These cookies include some of the same delicious smoked maple bourbon that I used to make these Maple Bourbon Moscow Mules. While the maple version isn’t 100% necessary, I do think that it tastes particularly good with the brown sugar heavy flavor of these cookies. It also makes them extra Autumnal, in my opinion.

Looking for more bourbon-y baked goods? Mini Bourbon Pecan Pies and No-Bake Bourbon Balls are always a hit!

In the mood for a cocktail? How about a Bourbon Pumpkin Shrub Cocktail, Bourbon Moscow Mule, or Maple Bourbon Moscow Mule??

This recipe comes from Baker By Nature.

5 from 1 vote

Maple Bourbon Chocolate Chunk Pecan Cookies

Prep Time

25 mins

Cook Time

15 mins

cooling the butter

2 hrs

Total Time

40 mins

Course: Dessert

Cuisine: American

Servings: 36 cookies

Ingredients

For the brown butter

16 tbs unsalted butter

For the buttered pecans

1 1/2 cups pecans, finely chopped
2 tbs unsalted butter

For the cookie dough

2 1/3 cups all-purpose flour
1 tsp kosher salt
1 1/4 tsp ground cinnamon
1 tsp baking soda
1 cup brown sugar, packed
1/2 cup granulated sugar
2 tsp vanilla extract
2 tbs smoked maple bourbon, see notes
2 eggs
12 oz dark chocolate, roughly chopped, plus more for pressing into the tops of the cookies
36 pecan halves, for pressing into the tops of each cookie, see notes
sea salt, see notes

Instructions

To make the brown butter

Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes (stirring pretty much constantly) until the butter has browned.
Pour the brown butter into a heatproof bowl. Make sure to scrape all of the toasty, brown bits into the bowl as well.
Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. It should not be liquid at all.

To make the buttered pecans

Melt the butter in a large skillet over medium heat. Add the chopped pecans and cook, stirring occasionally, for 4-5 minutes. Set them aside until needed.

To make the cookies

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk the flour, kosher salt, cinnamon, and baking soda together. Set aside.
In the bowl of a stand mixer, on medium speed, cream the brown butter and sugars together until light and fluffy.
Add the vanilla and bourbon and beat until combined.
Add in the eggs, one at a time, beating until they are totally combined.
A little at a time, add the flour. Mix until the flour has just disappeared.
Add the chocolate and pecans. Mix to distribute throughout the dough.
Using a cookie scoop, portion the cookie dough out onto the prepared baking sheets. Press pecan halves and chopped chocolate into the top of the cookie dough, if desired.
Bake 9-10 minutes, or until golden brown at the edges but still soft in the middle. Sprinkle with sea salt.
Allow the cookies to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

Recipe Notes

Notes:

More on how to make brown butter
I used Knob Creek Smoked Maple Bourbon, but use whatever bourbon you like/have on hand
I pressed more than 1 pecan half into the top of each cookie, but you do you.
I really love Maldon sea salt

Gluten Free Muesli Muffins

November 13, 2018 by laurenpacek 3 Comments

These Muesli Muffins are gluten free AND refined sugar free! In addition to being a bit on the healthier side, they’re plenty tasty.

Muesli is sort of like granola in that it’s made up of oats, nuts, seeds, dried fruits, etc. However, it’s not baked. Check out this article from The Kitchn for more info.

It’s good hot or cold (I like mine cold with almond milk + frozen blueberries) and you can make it with whatever component parts that you fancy. Eating it will make you feel healthy AF. Good stuff.

And as it turns out, muesli also lends itself well to healthy-ish muffins!

These muffins are full of oats, almonds, and grated apple. They are sweetened with real maple syrup but are kept bright and zingy with the addition of lemon juice and zest.

The recipe for these Gluten Free Muesli Muffins comes from Bon Appetit.

5 from 1 vote

Gluten Free Muesli Muffins

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Course: Breakfast, Brunch

Cuisine: American

Servings: 12 muffins

Ingredients

For the muffins

1.5 cups gluten-free white rice flour (see notes)
1 cup almond flour (or almond meal)
1 tbs flaxseed meal
2 tsp baking powder
1 tsp kosher salt
4 eggs
1 1/2 tsp lemon zest
1 tbs fresh lemon juice
2/3 cup pure maple syrup
2/3 cup virgin coconut oil, melted
1 Pink Lady apple, grated
1/2 cup skin-on sliced almonds
1/4 cup gluten-free old-fashioned oats

For the topping

1 tbs virgin coconut oil, melted
1 tbs pure maple syrup
1/4 cup skin-on sliced almonds
1/2 cup gluten-free old-fashioned oats

Instructions

To make the muffins

Preheat oven to 350 degrees F. Line a standard 12-cup muffin pan with paper liners. Set aside.
Whisk rice flour, almond flour, flaxseed meal, baking powder, and salt in a medium bowl until no clumps remain. Set aside.
Whisk eggs, lemon zest, lemon juice, 2/3 cup maple syrup, and 2/3 cup of coconut oil in a large bowl.
Add the dry ingredients to the wet and whisk to combine. Add the apple, 1/2 cup almonds, and 1/2 cup oats; mix to combine. Divide the batter among the prepared muffin cups, filling each to the very top.

To make the topping

Mix remaining 1/4 cup almonds, 1/2 cup oats, 1 tbs maple syrup, and 1 tbs coconut oil together in a small bowl to combine.
Sprinkle the topping evenly over each muffin.
Bake muffins for 25-30 minutes, or until tops are golden brown and a toothpick, when inserted into the centers, comes out clean.

Recipe Notes

Notes: The original recipe calls for oat flour, but I couldn't find this at my grocery store. White rice flour served as a good sub.

Need more Fall muffin recipes? How about Sweet Potato Pecan Muffins, Pumpkin Chocolate Chip Muffins, or Apple Oat Streusel Muffins?

Mini Bourbon Pecan Pies

November 6, 2018 by laurenpacek 1 Comment

These bite-sized Mini Bourbon Pecan Pies are undeniably delicious. And their tiny size makes them perfect for sharing. They would make great party food and also be very welcome at a cookie exchange.

Like I mentioned when sharing these No-Bake Bourbon Balls with you, I made these mini bourbon pecan pies for a bourbon-themed birthday party. What could be better?

You can feel free to dial back the amount of bourbon that’s added to these pies. However, since the party was bourbon-themed, I wanted to make sure that the bourbon flavor was pretty pronounced.

The recipe for the pie filling comes from Brown Eyed Baker, though I added bourbon and kosher salt.

Bite-Sized Pecan Pies

Prep Time

3 mins

Cook Time

25 mins

Total Time

28 mins

Course: Dessert

Cuisine: American

Servings: 48 mini pies

Ingredients

For the crust

4-5 pre-made, refrigerated pie crusts

For the filling

1 1/2 cups brown sugar, packed
1 cup pecans (plus more for topping), chopped
2 eggs
2 tbs unsalted butter, melted
1/2 tsp vanilla extract
1/2 tsp kosher salt
1/4 cup bourbon, see notes

Instructions

Preheat the oven to 350 degrees F.
Lightly grease a mini muffin pan with butter or cooking spray.

To prepare the crust

Using a round cookie cutter, cut 48 2- to 3-inch rounds (slightly larger than the opening of the muffin tin openings) of pie dough from the pre-made, refrigerated pie crusts.
Press one round of dough into each well of the mini muffin tin.

To make the filling

Mix all filling ingredients together and divide it evenly between the dough-lined muffin cups.
Sprinkle the extra chopped pecans evenly over the top of the unbaked pies.
Bake for 20-25 minutes, or until the tops of the pies are set. Cool for a few minutes in the muffin tin before carefully removing them to a wire rack to finish cooling completely.

Recipe Notes

Notes: You can reduce the amount of bourbon (or omit it entirely) if you'd like. I wanted to make sure that the bourbon flavor was pretty pronounced in these mini pies, though, so I used 1/4 cup.