Fairy Fizz and Angel Food Cupcakes!

Wednesday - leprechauns, Thursday - fairies... it’s been a busy week here at our house. My daughter has a fairy tea party book that she absolutely loves so, of course, she has to have her own fairy tea parties. In the book there is a pop out kitchen and in the kitchen is a recipe for the famous and very secret fairy Fizz. If you promise not to tell I’ll share the recipe with you... remember SHHH! Oh, and because it's so secret I can’t share a photo with you, or maybe I forgot to take one?? Hmmm??? One of those. Also because I love you all so much I’ll share a great LOW cal cupcake recipe with you.

Fairy Fizz

Ingredients:

• Pineapple Juice (can’t remember what size the container is)
• 2 liter Cherry 7UP
• Cherries

Directions:

• Pour ½ a container of pineapple juice in a punch bowl.
• Add the 7Up
• Pour into a fun see through cup and drop in a cherry or two.

Angle Food Cupcakes

Recipe from”Betty Crocker’s Just Cupcakes” Cookbook.

Ingredients:

• 1 ½C powdered Sugar
• 1C Flour
• 12 Egg whites
• 1 ½ tsp Cream of Tartar
• 1C Sugar
• 1 ½ tsp vanilla
• ½ tsp Almond Extract
• ¼ tsp Salt
  

Directions:

• Place the oven rack on its lowest setting and preheat the oven to 375 degrees.
• Line cupcake tins with paper and set aside.
• Combine the powder sugar and flour and set aside.
• Beat the egg whites and cream of tartar together until foamy.
• Beat in the granulated sugar 2 tablespoons at a time.
• Add the vanilla, almond extract and salt with the last sugar addition.
• Beat until stir and glossy.
• Fold the flour mixture in ½ a cup at a time until the flour disappears.
• Divide evenly into the cupcake cups and bake for 15-20 mins or until the cupcakes feel dry and the cake springs back.

Note: I didn’t use the angle food cupcake recipe for our party. It just felt like too many eggs for a fairy party.

Chimichurri Salsa and Witches Kiss

Happy October!

This month I’m going to follow each of my regular posts with a Halloween treat. They are all very easy and fun to share. Please take a minute and tell me if you would like me to continue sharing our holiday treats as we head into November and December.

Chimichurri Salsa

I use this salsa on everything! It’s great on pizza, sandwiches, pasta, rice, chicken, steak, in meatballs, stuffed shells, chips or even right off the spoon. I’ve taken to making it weekly and if you can’t guess, I love it! It only takes about 5 minutes to make.

Ingredients:

• 1 bunch of parsley, stems and all
• White Wine Vinegar
• Garlic, about 5 or 6 cloves per parsley bunch
• Olive Oil
• Salt and Pepper

Directions:

• Wash parsley and drop into the food processor.
• Peel the garlic and drop into with the parsley. The garlic peeling is the hardest part of this process.
• Add vinegar oil salt and pepper and process until the parsley is fully chopped.
• I’ve tried to measure the oil and vinegar but it’s one of those taste and add kind of recipes. If I’m not wowed I add more vinegar salt and pepper and try again until I get it where I like it.

Witches Kiss

This is a recipe that was left for me by the witch. She left it on really fun crumpled up paper that was burned on the edges. She asked that I keep her recipe a secret BUT I don’t think you’ll tell her I shared it with you.

Ingredients:

• Coke
• Heavy Whipping Cream

Direction:

• Pour the coke into a glass and top with the heavy cream.
• Don’t stir!
• Allow it to sit a few minutes and the cream with separate from the soda creating a spooky effect.

Mango Banana Daiquiris

Today is Barefoot Blogger day. Barefoot Bloggers are a community of bloggers that twice-monthly make, taste and post Ina Garten recipes. Veronica of Supermarket Serenade selected the first recipe of the month, mango banana daiquiris. I was very excited when I saw this month’s selection and could not wait to make these. Being born and raised in Florida, mangos are a favorite fruit of mine. Not only do they taste super great right out of the yard but they also combine with just about any other food AND they are a great way to entertain bored children. I would love to explain how they would keep us entertained but my mom might read this. Anyway, I’m going on record saying that these were a bit too much for my taste. I love the taste of the fruit combination and I agree with Ina that the lime really kicks up the fruit taste but I think that these would be better as a smoothie or even ice cream combination. They are just to heavy to be a refreshing cocktail that I would long to have while lying by the pool or on the beach. These were fun to try and my husband enjoyed them and I’m inspired to make this into ice cream.

Mango Banana Daiquiris

From Barefoot Contessa’s “Back to Basics” cookbook

Ingredients:

• 2 Ripe Mangos, chopped
• 1 Ripe Banana, chopped
• ½ C freshly squeezed lime juice
• ¼ C Sugar Syrup
• 1 ¼ C Dark Rum
• 2 C Ice
• 
  

Direction:

Place the mango, banana, lime juice, sugar syrup and rum in a blender and process until smooth. Add 2 Cups of ice and process again until smooth and thick. Serve ice-cold in highball glasses with mango slices.

Tip: Some people are allergic to mango. I have found that if you peal the mango under running water you will not get a rash running up your forearms.

Easy Wine Coolers!

Looking for a nice way to enjoy a glass of red wine on a hot summer day? Try a wine cooler. I know what you are thinking, and no, there is no Boone’s farm in these.

Ingredients:

• Bottle of nice red wine (I like Italian or Spanish)
• Sparkling water (I use Pellegrino)
• Simple syrup (equal parts of sugar and water boiled until the sugar dissolves)
• Ice

Directions:

• Invite your Favorite friend over for dinner or just to chat.
• Pour chilled simple syrup into the bottom of your wine glasses
• Pour the sparking water into the wine glass until it’s about half full.
• Fill the rest of the glass with wine
• Add a few cubes of ice and enjoy.
• Finish your glass and repeat.