Weekend in Madison

I just had a super fun weekend! On Friday, Anna and I drove up to Madison, stayed with my friends, Russ and Ryan, and had a super fun time going out for amazing dinners, visiting a winery, and having an all around blast.

On Friday, my friend Tamara had the brilliant idea to go to Mariner's Inn for Restaurant Week.  That means, for $25 I got to have clam chowder, surf and turf, and key lime pie.  It was all delicious and it was a great way to kick off our weekend away.

On Saturday, we woke up and walked over to the Farmer's Market.  We picked up fresh raspberries, cheese curds, and a mini apple pie.  Then, we got Cosi sandwiches and salads and met up with Tamara to go to Wollersheim Winery. We had our amazing picnic lunch and toured the winery.  It was very interesting and, of course, we all got wine! It was a lovely afternoon.

After returning to campus, Anna and I walked around State Street and then got ready for dinner with Russ at the Old Fashioned.  This is one of my favorite restaurants and it did not disappoint!  Also, Anna got to try her first Old Fashioned Cheese Curds (the best in Madison!).

Overall, this was just a fantastic weekend and we even got to see Anna's grandpa on our way home in Milwaukee!  It was really fun to get away and see such great friends.  Next weekend, I will be moving to Chicago! Ah! Can't believe it is almost here!

Red White and Blue Sangria

Happy 4th of July! Today's recipe is a drink recipe that is super festive.  Enjoy my Red White and Blue Sangria!

I am off to go for a run and then see the parade! Later today, Bri and I are meeting up with friends to see some more fireworks!  I am excited to celebrate and enjoy a day off from camp!

Last night, we had an awesome potluck dinner with a bunch of my friends.  I made veggie flatbread and this drink and then we headed over to watch the fireworks in my home town.  It was such a fun evening and it made me so happy to be surrounded by such amazing friends.  I really feel so blessed to have them in my life and it was a great way to start celebrating the 4th!

Red White and Blue Sangria (adapted from Group Recipes)

Ingredients:
1 bottle dry white wine (I used Sauvignon Blanc)
1/2 cup triple sec
1/4 cup citrus vodka
blueberries
raspberries
pineapple, cut into chunks
strawberries, quartered
1 cup sugar
1 cup water

Directions:
1. First place 1 cup sugar and 1 cup water into a small saucepan and bring to a boil. Let boil for a minute or two and then turn off heat and let cool.
2. In a large pitcher, pour wine, triple sec, and vodka.  Stir in sugar mixture and add in fruit.  I would just add in as much fruit as you want.  Also, you can cut the pineapple into chunks or cute shapes!
3. Serve over ice.

Enjoy :)

Foodie Friends Friday: Growing Up Gabel and Shared Joy

This week, Foodie Friends Friday is back with a DOUBLE party!  This week you can win prizes from Growing Up Gabel and Shared Joy.  You can win a headband or earrings from Jennifer at Shared Joh and a knitted dishtowel from Camille at Growing Up Gabel!!!   Just follow the rules and link up your recipes! Also, host favorites will be featured on Daily Dish!  This week I'm linking up some of my favorite dessert ideas for Valentine's Day: Creme Brulee for Two, Chocolate Peanut Butter Banana Bread, and White Chocolate Raspberry Heart Cheesecake!

Last Foodie Friends Friday was sponsored by Stacy and here were the winners:

And, of course, here were your top 3 voted and clicked recipes!

Most Clicked:

1. Pecan Pie Oatmeal

2. Wild Blueberry Turnovers

3. Creamy Jalapeño Chicken Enchiladas

Voted Top 3:

1. Apple Pie Bars

2. Ravioli

3. Gnocchi

Enter below and you might be a lucky winner!!

But first, here are this week's co-hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsview.com

Marlys at This and That  http://marlys-thisandthat.blogspot.com/

Lois at  Walking on Sunshine http://walkingonsunshinerecipes.com

Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.com

Cynthia at Feeding Big  http://www.feedingbig.com

Jodie at Binomial Baker http://www.binomialbaker.blogspot.com

R Dawn at Spatulas on Parade http://www.spatulasonparade.blogspot.com

Angie at A lil Country Sugar http://www.alilcountrysugar.blogspot.com

Kelly at http://www.adornedwell.blogspot.com/

Cindy at Cindy's Recipes and Writings: : http://www.cindysrecipesandwritings.com 

Joanne at Winelady Cooks: http://www.wineladycooks.blogspot.com

Marlene at Nosh My Way: http://www.noshmyway.com

Jutta at Hungry Little Girl: http://www.hungrylittlegirl.com/

Erika at Chef Picky Kid: http://www.chefpickykid.com/

a Rafflecopter giveaway

Foodie Friends Friday: Honey Locust Hills

I feel like I've been on vacation! We took a week off from Foodie Friends Friday for Thanksgiving, but this week we are back! This week's sponsor, Honey Locust Hills, is giving away jars of Apple Raspberry Honey Jam or Cranberry Apple Honey Jam.  I'm linking up some of my favorite recipes that include some of these fun, fall flavors: Honey Wheat Cakes with Brown Butter Honey Glaze, Baked Apple Cider Donuts, and White Chocolate Raspberry Tipsy Cupcakes!

In the last party a bunch of lucky winners won great prizes from Don Thomas Coffee!

And here are the winner's from last week's party!

Most Votes:

1. Palpitation Cupcakes

2. Eggnog Bundt Cake

3. Salted Caramel Mocha Latte

Most Clicked:

1. Palpitation Cupcakes

2. Salted Caramel Mocha Latte

3. Mexican Nutella Hot Chocolate

Enter below and you might be lucky winner of one of these great jams!

But first, here are this week's co-hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsview.com

Marlys at This and That  http://marlys-thisandthat.blogspot.com/

Lois at  Walking on Sunshine http://wifeofthecolonel.blogspot.com/

Lindsey at Family Food Finds  http://www.familyfoodfinds.com

Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.com

Cynthia at Feeding Big  http://www.feedingbig.blogspot.com

Jodie at Binomial Baker http://www.binomialbaker.blogspot.com

R Dawn at Spatulas on Parade http://www.spatulasonparade.blogspot.com

Angie at A lil Country Sugar http://www.alilcountrysugar.blogspot.com

Jutta at HungryLittleGirl http://www.hungrylittlegirl.com/

Kelly at http://www.adornedwell.blogspot.com/

Cindy at Cindy's Recipes and Writings: : http://www.cindysrecipesandwritings.com 

Joanne at Winelady Cooks: http://www.wineladycooks.blogspot.com

Marlene at Nosh My Way: http://www.noshmyway.com

a Rafflecopter giveaway

Don Thomas Coffee Party-Raspberry Mocha Mousse

I LOVE COFFEE.

I am totally addicted and so when the lovely ladies of Foodie Friends Friday announced that we could get a free sample of Don Thomas Coffee, I was totally in!  This coffee is fantastic.  I used it to make a Raspberry Mocha Mousse and then my friend Casey brewed it and added Salted Caramel Creamer to make one delicious cup of coffee.  This party is all about coffee, so link up your favorite recipes that use coffee and enjoy!

Raspberry Mocha Mousse (adapted from Julia Child's Mousse)

Ingredients:
2 eggs, separated
6 tbsp sugar
2 tbsp Raspberry Liqueur
1/2 cup dark chocolate chips
2 tbsp strong coffee (I used Don Thomas Coffee)
6 tbsp salted butter, softened
1/2 tbsp sugar

Directions:
1.  Prepare a pot of simmering water over the stove and a pot of ice water on the counter.
2.  In a bowl, beat the egg yolks with the sugar until stiff and pale in color.  Beat in the Raspberry Liqueur.  Beat this mixture over the simmering water for 3-4 minutes.  Mixture will look foamy.
3.  Move the bowl and beat the mixture over the ice water for another 3-4 minutes.  Mixture will thicken, lighten in color, and resemble mayo.
4.  In a small sauce pan, melt the chocolate and coffee over the simmering water.  Once melted, remove from heat and stir in the butter until combined.  Beat the chocolate mixture into the egg yolk mixture.
5.  In a separate bowl, beat the egg whites until a soft peak forms.  Beat in 1/2 tbsp sugar until a stiff peak forms, about 3-4 minutes.  Fold in 1/4 of the egg white mixture into the chocolate mixture until combined.  Fold in the remaining egg whites until just combined.
6.  Pour the mousse into individual cups and refrigerate for at least 2 hours.  Enjoy plain or top with some fresh whipped cream!

Enjoy :)


Last week a bunch of lucky winners won great prizes from the sponsors of our Thanksgiving Party!

And here are the winner's from last week's party!

Most Votes:

1. Cranberry Orange Muffins

2. Simple Scottish Shortbread

3. Cinnamon Honey Butter

Most Clicked:

1. Simple Scottish Shortbread

2. Bikini Tanned Turkey

3. Cranberry Orange Muffins

This week is sponsored by Don Thomas Coffee!

But first, here are this week's co-hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsviewathome.blogspot.com

Marlys at This and That  http://marlys-thisandthat.blogspot.com/

Lois at  Walking on Sunshine http://wifeofthecolonel.blogspot.com/

Lindsey at Family Food Finds  http://www.familyfoodfinds.com

Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.com

Cynthia at Feeding Big  http://www.feedingbig.blogspot.com

Jodie at Binomial Baker http://www.binomialbaker.blogspot.com

R Dawn at Spatulas on Parade http://www.spatulasonparade.blogspot.com

Angie at A lil Country Sugar http://www.alilcountrysugar.blogspot.com

Jutta at HungryLittleGirl http://www.hungrylittlegirl.com/

Kelly at http://www.adornedwell.blogspot.com/

Cindy at Cindy's Recipes and Writings: : http://www.cindysrecipesandwritings.com 

a Rafflecopter giveaway

White Chocolate Raspberry Tipsy Cupcakes

Do you know how you know when you have a great boyfriend?

This weekend Bri came to visit me in Madison and not only did he bring me a present, but when I asked him what he wanted to do during the day on Saturday, he said, "Lets make tipsy cupcakes!"

Yup, he's pretty awesome!

Plus, for my birthday he had this apron made:

So, I got on my awesome apron and we got to work on making some Tipsy Cupcakes!  I love my Intoxicated Cupcakes book and I've already made Mojito Cupcakes and Champagne Cupcakes. We decided on White Chocolate Raspberry Cupcakes.  They came out beautifully and we had a ton of fun making them together! I love when he visits me here and I love baking so it was just an amazing weekend!

We brought these cupcakes over the my friend Tamara's house to watch the Badger Game with her family.  IT turned out the be pretty good that we had the cupcakes, because after the disappointing defeat, we all wanted something to cheer us up! What could be better than cupcakes with booze?

White Chocolate Raspberry Cupcakes (adapted from Intoxicated Cupcakes)

Ingredients:
2 cups flour
3 1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
4 eggs
1 cup unsalted butter, at room temperature
1/2 cup raspberry liqueur
1/2 cup white chocolate chips
For the Frosting:
1 8 oz package light cream cheese
3 tbsp unsalted buter, at room temperature
1 cup powdered sugar
1/2 tsp vanilla
2-4 tsp raspberry liqueur
3 drops red food coloring (optional)
raspberries for topping (optional)

Directions:
1. Preheat oven to 350 and line a cupcake pan with 24 liners.
2. In a medium bowl, combined flour, baking powder, salt, and sugar.
3. In a large bowl, beat eggs, butter, liqueur and chocolate chips until creamy (except for the chocolate chips).  Add in the flour mixture and beat until just combined.
4. Pour the batter into the prepared cups so that they are 3/4 full.  Bake for 18-22 minutes and then let cool in pan for 5-10 minutes.  Remove from pan and cool completely on a wire rack.
5. Make the frosting: beat the butter and cream cheese until well combined and fluffly.  Beat in the sugar and then the vanilla.  Add in 2 tsp of the liqueur and then add more depending on taste preference.  Add in food coloring to get pink frosting! Frost the cupcakes and then top with a raspberry.

Enjoy :)

If you want more information on how to get a custom apron made, just shoot me an e-mail and I can send you some ideas! Also, be on the lookout

Gluten Free Raspberry Cheesecake

A couple of the counselors at my camp eat gluten free.  So, when I brought in the Yogurt Coffee Cake yesterday for our director's birthday, I felt a little bad that they couldn't eat it.  I felt so guilty, in fact, that I came home and made gluten free cheesecake cupcakes.

I found a recipe for cute gluten free cheesecake over at Cakes N Bakes  and then I adapted it to fit what I was sort of craving.  I can't wait to share these with them tomorrow! They look fantastic and hopefully, everyone will be able to eat and enjoy them!

Gluten Free Raspberry Cheesecake

Ingredients:
Crust:
1/2 cup chopped pecans
1/2 cup gluten free flour
1/8 tsp salt
2 tbsp unsalted butter, chilled
1 tbsp honey
Topping:
1/2 cup raspberry jam, seedless
Cheesecake:
16 oz low-fat cream cheese
1/4 cup + 2 tbsp sugar
2 tbsp honey
1 tsp lemon zest
1/2 tsp vanilla
2 eggs

Directions:
1. Preheat oven to 325 and line 18 cupcake wells with liners.
2. In a food processor, process flour, pecans, and salt.  Pulse in the butter until combined and then the honey.  Divide the crust up evenly in the 18 cupcake wells and press down.  Bake for 8-10 minutes.  Set aside to cool.
3. Using a mixer, beat cream cheese on high until light and fluffy.  Beat in the sugar, honey, lemon zest,  and vanilla until well combined.  Scrape down sides as needed.  Beat in the eggs one at a time until well combined.  Fill cupcakes up to about 3/4 full.  Heat the jam in a saucepan over low heat until liquid.  Drop about a tsp of jam on each cupcake and using a toothpick, swirl it in.  Bake for 20-25 minutes.  Let cool for about 15 minutes before placing in fridge for at least 2 hours to cool completely.
Enjoy :)

Chocolate Truffles!

It's time for dessert! The Dinner Party was absolutely phenomenal! We concluded our party with a trio of desserts and so I am here today to share the first one, Chocolate Truffles! I had never made truffles before and Chris showed me some handy tricks and tips and we came up with some fantastic truffles.  Also, even though this was Chris' specialty, I did all the work! So, now I can make truffles all on my own whenever I want some, which is probably always.

Truffles, Brownie Triple Delight,
and Chocolate Covered Strawberry Cupcakes

Chocolate Truffles
makes about 30 truffles

Ingredients:
1/4 lb. good bittersweet chocolate (we used Ghiradelli), chips or chopped
1/4 lb. good semisweet chocolate (again Ghiradelli), chips or chopped
1/2 cup heavy cream
1 tbsp liquor, we used Raspberry Framboise; optional
1 1/2 tsp prepared coffee
1/4 tsp good vanilla extract

Optional coatings: powdered sugar, cocoa powder, chopped nuts, coconut, sprinkles... (we used coconut and chopped pecans)





Directions:
1. Place chopped chocolate in a heat-proof bowl.
2. In a small saucepan, heat the cream until it just starts to bubble.  Pour the cream over the chocolate and whisk until the chocolate is completely melted. Whisk in the liquor, coffee, and vanilla.  Set aside to rest at room temperature for 1 hour.

3. Drop rounded tsp sized balls of the chocolate mixture on a baking sheet lined with parchment, wax paper, or foil.  Place in the fridge for at least 30 minutes or until firm.  Roll each dollop into round balls and roll in the coatings.  Serve or place back in the fridge, but make sure to serve at room temperature.
Enjoy :)

On the Side: Pommes Dauphinois, Herbed Carrots, and More!

This weekend was really great and I can't believe it's already Monday again! From the Taste of Chicago, to a fun Girl's Night Sleepover, to a cute Birthday Brunch, this weekend was just plain awesome.  Al Pal's bday brunch was really cute and I made my Strawberry Cake, but instead of just strawberries, I did strawberries and raspberries! It was really yummy and perfect as a "Breakfast" Cake.

I'd like to give a huge shout out to the Awkward Kitchenette for giving me another award! She gave me the Awesome Blogger award and I am so honored! Her site is so fun to read and her recipes are always really great! Thank you so much!

Also, it's monday so it's time for another Half Marathon update.  This week and next week are all about tapering off a bit before the big race.  I am not actually signed up for a race at this point as I was going to do one in Madison, but the timing didn't work out.  My brother is moving to college that weekend and I am going to be helping with that.  So, I am just going to map out my own! I think this will be good for me as a first "race" since races tend to stress me out a little and I get all nervous.  This week I did 2 4 mile runs, a 5 mile run, and a 9 mile run.  Yesterday, Bri and I even worked out together at the gym (a first!) and it was nice to have him there to chat with! I am looking into registering for an actual race, but I'm not sure which one to do! Any suggestions for good half marathons in the midwest?

And of course, I have the sides to share from The Dinner Party! Chris decided that the perfect thing to accompany the Boeuf would be some simple potatoes and carrots and I totally agree.  They were great additions to the meal, but they were also simple to make and did not overshadow the amazing main entrees.

Pommes Dauphinois (Scalloped Potatoes with Milk, Cheese, and a Pinch of Garlic)

Ingredients:
2 lbs. Yukon Gold potatoes, peeled and thinly sliced (we used a food processor to get perfectly thin slices)
1 clove garlic, halved
4 tbsp butter
1 tsp salt
1/8 tsp pepper
1 cup grated gruyere cheese
1 cup milk, boiling

Directions:
1. Preheat oven to 425 and rub a casserole dish with the halved garlic.  Smear 1 tbsp of butter over the inside of the casserole dish.
2. Peel and slice the potatoes and place in a large bowl of water.  Drain when ready to use.
3.  Spread half of the dried potatoes in the casserole dish.  Sprinkle half the cheese, salt, pepper, and butter over them.  Place the rest of the potatoes on top and then the rest of the cheese, salt, pepper, and butter.  Pour the boiling milk over the entire dish.  Bake for 20-30 minutes, or until the potatoes are tender, milk is absorbed and cheese is nicely browned.
Enjoy :)

Herbed Carrots

Ingredients:
2 lbs. carrots
olive oil
herbs de provence
salt and pepper

Directions:
1. Preheat oven to 350.
2. Peel and wash carrots and place in a casserole dish.  Toss with enough olive oil to lightly coat the carrots and season with herbs de provence, salt, and pepper to taste. Bake in the oven until carrots are tender when pierced with a fork.
Enjoy :)