I’m not an accomplished food photographer—lol

This is a New York City Punch, be careful because these delicious cocktails will have you swinging till you K.O. We call this one the Mayweather. The name was coined by my friend Melissa and I as we were enjoying a private Paint-and-Sip. The drink itself my husband invented for me on the fly at Houston’s at my 30th birthday party.

Ingredients:

  • Chambord Liqueur 1 oz.
  • Disaronno Originale 2 oz.
  • 100% Cranberry Juice 2 oz.
  • Lime wedge
  • Ice

Directions:

-In a Rocks Glass, pour over ice your Disoronno, your Chambord, and then your Cranberry Juice (cocktail works just fine and makes it even sweeter).

-Stir or Shake and add a splash of lime juice. The result is a sweet New York City punch that is a staple at every game night and party in our home.

**For an extra kick you, (or if you find this too sweet,) you can add an ounce of your favorite whiskey. We love our whiskey. Chambord is a vodka if you’d like to not mix too many liquors.

Coming Soon:

In the Summer we make a similar concoction we call the Hurricane Floyd. Because I want to get the measurements right for a recipe I’m going to do some extremely taxing experiments during these upcoming spring days.

About the Ingredients:

  • Disaronno Originale is a type of amaretto—is 28% abv—an amber-colored liqueur with a characteristic almond taste, although it does not actually contain almonds.
  • Chambord Liqueur is a 16.5% abv raspberry liqueur modelled after a liqueur produced in the Loire Valley of France during the late 17th century.



Photo by Marta Dzedyshko on Pexels.com

I’ve been on a baking binge here at home with my family. This morning after straightening up the kitchen, putting the night’s dishes away after the dishwasher, I decided to put the 3 ripened bananas sitting on my counter to delicious use.

The featured photo is *not my bread, however I am not talented at taking photos of my food. But I am very well versed in creating delicious baked goods for those I love. I’d like to extend that circle to you all who read this blog. ♥

The truth is there are many ways to make a loaf of banana bread, but much like cake if you memorize the basic ingredients, you can do so without ever looking it up again.

A basic loaf usually calls for:

Wet:

  • 1 stick of butter melted or soft
  • 3 ripened bananas
  • 3 eggs
  • 1 tablespoon of vanilla (I ♥ vanilla)

Dry:

  • 2 cup of white flour
  • 1 cup of white sugar
  • 1 tsp. of baking soda
  • 1/2 tsp. of salt

Popular extras:

  • 1/2 – 1 tsp. cinnamon
  • 1 cup of chocolate chips
  • 1 cup of walnuts
  • 1 cup of raisins (*my favorite if making muffins)

*It’s not uncommon for folks to replace the eggs and butter with their favorite oil, or applesauce. This is great if you are short wet ingredients, it’s delicious and vegan friendly, and probably a tad healthier.

Steps:

  1. Preheat your oven to imperial US standard of 350 degrees Fahrenheit
  2. Prepare your 9.5 inch loaf pan with butter or spray and set it aside.
    • I prepared in a loaf pan, however muffin tins will work perfectly.
  3. Combine your wet ingredients in a large bowl with a hand masher (if necessary) and a wet spatula.
  4. Combine your dry ingredients in a separate bowl.
  5. Slowly add the dry mix into your wet and fold to combine.
    • Sifting adds a nice smooth texture to your bread.
  6. Once combined pour into your prepared pan, and place into the oven for 40-50 minutes
    • Test your loaf with a toothpick in the center, when the toothpick returns dry your loaf is finished.
    • Muffin tins will usually cook in 25-35 minutes.
  7. Set out to cool for 20 minutes before serving. (Just a suggestion, it’s your mouth-roof)

In my house this loaf is lucky to last a day, but it should sit at least 3 days wrapped in plastic on the counter. Disclaimer: I’m not a professional; just sharing some sweet sweet banana bread flavor with the world. I hope it brought some joy to your day, your quarantine, and to your cold last days of Autumn.

In other news: Last night in a pinch I put together a gigantic cast-iron skillet cookie which naturally we topped with ice cream. Needless to mention, my daughter devoured it along with the rest of us. However I’m still working on the recipe, it was too dry for my tastes, so I don’t think I should share it just yet. But if you’re interested in me posting that once I’ve worked out the kinks let me know!

Thanks for reading.

Paige Six | 12. 4. 20