Month: January 2021

Giving in to the AirFryer Craze

Giving in to the AirFryer Craze

I did a piece a while back, saying that you don’t really need to purchase an air fryer, if you have a toaster oven with the convection setting. That still holds true but I am taking back the you don’t need both part. A toaster…

A Southern Classic – Buttermilk Pie

A Southern Classic – Buttermilk Pie

I had seen this recipe among my families #ShoeboxFullofRecipes , but I had never made it. So when I was in Georgia, at the end of September, it seemed like the perfect time to try it.  It was delicious and received rave reviews. So last week…

Apricot Brandy

Apricot Brandy

When I was in college, my boyfriends dad used to make Apricot Brandy. I still think about sipping it during the summer sitting in their backyard, or in the winter by a fireplace.

So when I somehow ended up with bags of dried apricot. Maybe we should talk to each other before we go to the store ; )  I thought let’s see if I can make it. There really isn’t much of a recipe so here it goes.

I used about 1-1/2 pounds of dried apricots, in a large jar, I added a few tablespoons of apricot jam (no sugar added) that I had melted in the microwave. This just adds some pure apricot flavor. I also added a 1/4 of white sugar. DO NOT STIR! Pour in enough vodka to cover and close tightly.

That’s it. Let it sit for 8 -12 hours. I put it on a plate, because you are going to be turning it every 8 hours or so. when it is on its lid, you don’t want it to get it all over it if it leaks a smidge. Rotate every 8-12 hours for 8 days. On the second day, start giving the jar a shake to start blending the sugar and jam. Once it has incorporated you don’t need to shake.

After 8 days, strain the liquid and put in bottles or jars. Store in fridge for up to 2 weeks. Save your apricots in the fridge. I have a recipe coming for Boozy Jam.

I love this straight up or I’ve made a Apricot Bellini. Enjoy!!

The Cake Cutting Hack Cake!

The Cake Cutting Hack Cake!

Back on January 19th I posted my version of the Tik Tok, cake cutting hack, on my Instagram. While you all loved the hack, what I heard most was, “I need that recipe”! So here you go. This is my vanilla cake recipe. It is…

Popcorn Bark!

Popcorn Bark!

I love the idea of homemade gifts, especially sweet ones you can eat! This popcorn bark is the perfect canvas for any occasion. You can customize your colors and flavors to fit any holiday. Peppermints at Christmas time, Conversation Hearts at Valentines Day and  Jelly…

No-Churn Strawberry Ice Cream

No-Churn Strawberry Ice Cream

Even though it is January, it was recently National Strawberry Ice Cream Day. And honestly, who couldn’t use something fresh and sweet right now?

I love this recipe. It comes together so quickly. The ingredients rae not obtrusive to keep in the house. Once you get the process down, you can change up the flavors based on what you have or what you want. How about Espresso No-Churn Ice Cream?

You know my requests. Send me pictures and comments of your tries at this recipe and be sure to follow me on Instagram @whiskinthesouthern.

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No Churn Strawberry Ice Cream

If you always keep a few ingredients in your kitchen, you can always have fresh ice cream for dessert.
Course: Endings
Cuisine: American
Keyword: ice cream, no-churn, strawberry
Servings: 16 servings

Ingredients

  • 1 pound Frozen Strawberry, thawed for 10-15 minutes You can use fresh strawberries but i like a mix
  • 1 14-ounce can Sweetened Condensed Milk
  • 1 tsp. Pure Vanilla Extract
  • Pinch Fine Sea Salt
  • 2 cups Heavy Cream
  • 1 pint Fresh Strawberries, sliced

Instructions

  • Place semi-thawed strawberries in a food processor. Pulse until you have small pieces, but not puree. If you don't have a food processor, you can use a good blender or chop manually.
    Add condensed milk, vanilla and salt to strawberry mixture. Pulse to combine.
    Put in a medium bowl and set aside.
  • In another bowl, beat heavy cream to stiff peaks.
    Lighten strawberry mixture by mixing in 1 cup of the whipped cream. Then fold remaining whipped cream into strawberry mixture until fully combined.
    You want to be fully combine but do so gently so you don't lose the air from the whipped cream.
  • Gently add in sliced strawberries. If you are adding other add-ins, like chocolate chips, now is your time.
    Spoon all of the "ice cream" into a freezer safe container. Be sure to leae aobut an inch from top. The ice cream will expand as it freezes. Cover and freeze for 2-4 hours until solid.
    2 hours will give you more of a soft serve consistency. 4 hours will give you a frozen solid ice cream.
  • Serve and enjoy!
Regular Weeknight Rotation – Chicken Breast with Polenta

Regular Weeknight Rotation – Chicken Breast with Polenta

I love a good “one-pan dish”. So when, one Saturday morning when I saw this recipe on the FoodNetwork’s The Kitchen, I was glued to the tv. Katie Lee Biegel shared this dish and it seemed too easy to be good. But it looked fantastic…

#Fearless Friday – Whipped cream

#Fearless Friday – Whipped cream

It seems so simple but fresh whipped cream, made at home, is something special. I love recipes that are simple but offer a big wow factor. It’s ironic that something so simple is often not tried. I hope this gives you the incentive needed to…

Nut Free Granola

Nut Free Granola

I have a daughter that is allergic to nuts. Thankfully, it is not a life threatening allergy but just enough to be really uncomfortable. She used to love the granola from Madison, in NYC. I decided to create a nut-free version she could enjoy. I think you’ll like it too.  Remember the ingredients are all customizable. You can use whatever seeds and dried fruit you like, or have on hand.

I hope you enjoy this recipe. remember to send me pictures and comments. Follow me @whiskinthesouthern on Instagram.

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Nut Free Granola

Course: Beginnings
Cuisine: American
Keyword: Granola

Ingredients

  • 3 cups old-fashioned oats
  • 1/2 cup sesame seeds
  • 1/2 cups pepitas (pumpkin seeds)
  • 1/2 cup sunflower seeds
  • 1/2 cup hemp seeds (hearts)
  • 1/2 cup cacao nibs
  • 1/2 cup coconut flakes optional
  • 1/4 cup olive oil
  • 1/2 cups Pure maple Syrup Do not use the fake stuff!
  • 1 tsp kosher salt maybe more
  • 1/2 cup dried apricots cut into bite sized pieces
  • 1/2 cup dried blueberries
  • 1/2 cup dried cherries

Instructions

  • Preheat oven to 350°. Line a baking sheet with parchment paper.
  • In a large bowl stir together the oats, seeds, and cacao nibs. Toss in oil and syrup. Add a nice sprinkle of kosher salt and turn out onto prepared baking sheet. Smooth out to a single layer and bake for 20-30 minutes. Rotate half way through and stir.
  • When seed mixture comes out of oven, pour into same bowl and let cool a few minutes. Add dried fruit and toss well. Pour back onto baking sheet and let cool completely.
  • You can store this in mason jars or other airtight container for 2 weeks in the pantry. You can also freeze for up to 3 months. This makes a great gift!
I can’t quit sweets cold turkey!

I can’t quit sweets cold turkey!

I saw this recipe first done on @LifeisbutDish story on Instagram. it is such a clever idea, I had to share it with you. It comes together super quickly and can be customized to fit any occasion. As always send me your pictures and comments.…