Posts tagged party recipe
Margaritas with Vita Coco
ACS_0057.jpg
ACS_0058.JPG

You know I love getting festive for a holiday and the obvious choice for Cinco de Mayo is Margaritas!! These margaritas are not so obvious though. They have a twist but still remain pretty classic tasting. They are made with fresh, real ingredients, which helps keep the sugary taste to a minimum. I used Peach & Mango flavored Vita Coco water not only because it tastes good but also to help avoid a hangover for everyone who is throwing these back. Coconut water is really hydrating so it helps counterbalance the dehydrating effects of alcohol. Get your tacos ready...

Recipe

Ingredients:

3 ounces fresh lime juice

4 ounces Peach & Mango Vita Coco coconut water

4 ounces silver tequila

1/2 teaspoon agave

Directions:

Juice your limes. Combine all of the ingredients in a shaker and shake to combine. Stir the agave with a spoon if necessary. Pour over ice and enjoy!

 

Pumpkin Butter Apple Pie
FullSizeRender.jpg
FullSizeRender.jpg
FullSizeRender.jpg
FullSizeRender.jpg
FullSizeRender.jpg
FullSizeRender.jpg
FullSizeRender.jpg

What do you do when its apple season and pumpkin season?! You combine the two into the ultimate pie recipe! This Pumpkin Butter Apple Pie is fall personified in each bite. This pumpkin butter recipe is enough for the pie and for you to keep some pumpkin butter on the side. I used the pumpkin butter in my oatmeal and overnight oats. It'd also be great on waffles, pancakes and crepes..YUM! I think that half of the success while baking can be attributed to the right tools so I linked all of the ones that I used at the bottom of this post. Happy cozy baking!

Pie Recipe

Ingredients for filling:

5 cups of peeled and diced honey crisp apples

1/2 t cinnamon

1/4 t pumpkin pie spice

1 t sea salt

1/3 cup raw cane sugar

2 T pumpkin butter (recipe below)

1.5 T all purpose flour

Ingredients for Crust (I frequently sub a homemade pie crust for an Immaculate Baking Company pie crust that I keep in my fridge):

2 cups flour

1/2 t sea salt

1/2 t cinnamon

2/3 cup + 2 T unsalted butter

Directions:

Preheat oven to 400 degrees F and place rack in the bottom 1/3 of your oven

Peel and slice the apples 

Toss apple slices with cinnamon, pumpkin pie spice, salt, sugar, pumpkin butter and unbleached flour in a bowl and set aside

Make the crust by whisking the flour, salt and cinnamon together in a large bowl. Then, use a pastry cutter to add in the 2/3 cup of cold butter until its crumbly

Add very cold water, 1 T at a time, until a dough forms

Transfer the dough to a floured surface and use your hands to mold it into a ball

Divide the dough into 2 parts, 1 for the bottom and 1 for the top of the pie

Use a rolling pin to roll out the dough

Add one of the flat doughs to the pan

Use a crust cutter (the one that I use and love is linked below) to cut the other half of the dough into whatever designs you want

Add filling to pie crust lined pan

Top with the lattice dough cutouts

Brush the top of the dough with the leftover 2 T of melted butter

Bake for 30 minutes and then place tinfoil over the edges of the crust to prevent them from burning

Bake for another 15 minutes or until the crust is a nice golden brown

Serve warm a la mode!

Pumpkin Butter Recipe

Ingredients:

4 cups pumpkin puree

1 cup brown sugar

1 T cinnamon

1 t nutmeg

1 t fresh lemon juice 

1 t vanilla extract

4 T pure maple syrup

Directions:

Place all items into your slow cooker and mix.

Cover and let cook on low for 8 hours.

Cool completely and then store in a sealed container in the fridge for 3 weeks.

Shop The Post