Lavender Purple Magic Fancy Times Punch
- 1 cup water
- a cinnamon stick
- 1/2 tsp whole cloves
- 5 tbsp. dried lavender
- 1 can frozen pink lemonade mix (regular lemonade, or flavored, or limeade, whatever)
- 2 cups grape juice
- limes, oranges, lemons (whatever the heck citrus or fruit you want sliced up)
- a bottle of lemon lime seltzer or sparkling wine/champagne (for non sober version)
-Simmer water, lavender, and spices for 5 minutes and then let steep for 15. Strain and mix with lemonade mix and grape juice, stir and then cover and refrigerate. Mix 50/50 with sparkling/carbonated stuff of your choice and garnish with a handful of sliced fruit. Extra fancy points if you put lavender or rose petals in the ice cubes.
In case anyone missed this the first time around when I posted it to my personal blog, I give you my all time favorite punch recipe -Joelle
yes i will.
All these colors were achieved with red, yellow, blue, and green food coloring mixed into white frosting. The amount of drops needed for the color you want is underneath the icing color. So convenient. :)
Nutella Cream Puffs
click image for recipe
Just made vegetable samosas :)
Hope they taste ok…
1 cup packed light brown sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 cup salted dry-roasted peanuts, chopped
6 cups cornflakes
1 cup semisweet chocolate chips
1. Line a 9×13-inch baking dish with foil, allowing excess to overhang pan edges. Spray foil with nonstick cooking spray.
2. Cook the brown sugar and corn syrup in a large saucepan over medium-low heat until sugar dissolves and the mixture is boiling, stirring constantly, about 5 minutes. Remove from heat.
3. Off the heat, add the peanut butter and peanuts, stirring until the peanut butter is incorporated and the mixture is smooth. Add the cornflakes to the pot and stir until coated.
4. Working quickly, scrape the mixture into the prepared pan. Using a greased spatula, press the mixture into the bottom and corners of the pan. Let cool completely at room temperature on a wire rack for about 1 hour or in the refrigerator for 30 minutes.
5. Microwave the chocolate chips in a bowl at 50% power in 30-second increments, stirring after each, until melted and smooth. Pour the chocolate over the cooled bars and spread into an even layer. Allow the chocolate to cool, about 15 minutes (or pop the pan back in the refrigerator to speed up the process, it’ll be set in 5-10 minutes). Using the foil overhang, lift the bars from the pan and transfer to a cutting board. Cut into squares.