All Posts By

Ashley

Create Uncategorized

Moscow Mule Gift Basket

Posted on August 28, 2017

Moscow Mules have been a favorite cocktail of mine lately and a go to cocktail to mix up at our parties! If you’ve never had a Moscow Mule, you need to try one. The Moscow Mule is a very simple cocktail that consists of ginger beer, vodka, lime juice, honey ginger syrup (optional), and mint.

So when one of my friend’s birthdays was coming up who loves Moscow mules, I knew it would make the perfect gift basket and that they would love it! So, if you’ve got someone who loves Moscow Mules this makes the perfect gift and they will end up loving you! The copper mugs alone are so cool and you can’t have a Moscow Mule without the signature copper mug.

For those friends or family members that love cocktails, this is the perfect gift basket for them for practically any occasion like a birthday, bridal shower, wedding, Father’s Day, Mother’s Day, or Christmas! I’ve got a list of all the items below needed to make a Moscow Mule gift basket! We’ve also made a recipe card and a downloadable PDF file of the recipe to download and print to place in the basket!

IMG_2398

IMG_2567

IMG_2566

MOSCOW MULE RECIPE PRINTABLE

Capture

List of items:

• Basket
• Basket filler
• Copper mugs
• Ginger Beer from Trader Joe’s or Bundaberg Ginger Beer 
• Honey ginger syrup 
• Vodka
• Jigger 
• Bar spoon 
• Muddler 
• Cocktail strainer 
• Bar towel
• Paper straws
• Limes
• Mint
• Moscow Mule Recipe card

IMG_2568

Eats

Cream Cheese Chocolate Chip Cookies

Posted on August 4, 2017

Happy National Chocolate Chip Day!! If you were looking for an excuse to make some chocolate chip cookies today, today is the day to have that cheat day because c’mon it’s a national holiday!  And any reason to make these soft cream cheese chocolate cookies is a good day in my book! These cream cheese chocolate chip cookies are so soft and moist with the addition of a little bit of cream cheese.

Would you believe me if I told you that the secret ingredients to these soft cookies is cream cheese and cornstarch?!? If you don’t believe me, give this recipe a try and tell us what you think. The other secret to thick soft cookies is to refrigerate the dough for up to 2 hours or overnight. I know some people hate recipes that require you to refrigerate your dough, but if your dough is warm your cookies will spread while baking and turn out thin.

I love how these cookies are thick without being cakey and the texture of these cookies are a bit chewy around the edges while the interior is soft, tender, and moist.

Cream Cheese Chocolate Chip Cookies
Write a review
Save Recipe
Print
Ingredients
  1. 1/2 cup unsalted butter, softened
  2. 1/4 cup cream cheese, softened (don't use fat-free, light or whipped)
  3. 3/4 cup light brown sugar, packed
  4. 1/4 cup granulated sugar
  5. 1 large egg
  6. 2 teaspoons vanilla extract
  7. 2 1/4 cups all-purpose flour
  8. 2 teaspoons cornstarch
  9. 1 teaspoon baking soda
  10. 1/4 teaspoon salt
  11. 2 1/4 cups semi-sweet chocolate chips or chunks (I like to use 1 cup chips and 1 1/4 cups chunks)
Instructions
  1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (to get an accurate measurement, put it into a 1/4-cup measure cup rather than using the marks on the outside package), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes.
  2. Scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.
  3. Add chocolate chips and chunks, and beat for just a minute to incorporate, or fold in by hand.
  4. Using a medium cookie scoop, form heaping mounds. Place on a large plate and flatten mounds slightly with your palm.
  5. Cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Baking with warm dough causes cookies to spread and bake thinner and flatter.
  6. Preheat oven to 350F and line a baking sheet with parchment paper or a Silpat Non-Stick Baking Mat and place dough on baking sheet, spaced at least 2 inches apart. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set. They will look slightly under cooked, pale and glossy in the center. Rotate pans after 4 minutes and do not bake longer than 10 minutes as cookies will firm up as they cool. (If dough is refrigerated overnight, allow dough to come to room temp for 15 minutes before baking).
  7. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Sweet Lemon Made http://sweetlemonmade.com/

IMG_2280

Eats Uncategorized

Broccoli Salad with Bacon and Poppy Seed Dressing

Posted on July 24, 2017

Were you invited to a BBQ and don’t know what to make or forgot you needed to bring a dish? I’ve got you covered with my go to dish I like to bring…Broccoli Salad! This salad is so simple and easy to make and it’s soooo good!! This broccoli salad is my favorite! It’s full of broccoli, crispy crumbled bacon, golden raisins, sunflower seeds, and sweet poppyseed dressing! It always seems to be one of the first dishes to get eaten up too, so that tells you how yummy it is! The only thing you have to cook is the bacon. How much easier can a recipe get? Not much easier. All you have to do with the rest of the other ingredients is pour it into a bowl and mix it all together.

IMG_1676

So hit up the grocery store and grab all the ingredients needed and a giant bowl and whip up this delicious salad! You won’t regret it! I promise. And you can get any brand of poppyseed dressing, but I love the BRIANNAS brand the best!

 

IMG_2080

IMG_2081

Broccoli Salad with Bacon and Poppy Seed Dressing
Write a review
Save Recipe
Print
Ingredients
  1. 1 (12 ounce) bags of broccoli florets, cut into bite size pieces
  2. 1 bottle Briannas poppyseed dressing
  3. 1 (16 ounce) package of bacon, cooked and crumbled
  4. 1 and 1/2 cups of Golden Raisins
  5. 1/3 cup unshelled sunflowers seeds
Instructions
  1. Combine broccoli, golden raisins and sunflower seeds in a bowl.
  2. Pour the bottle of dressing into the salad and mix all together. Tip: I usually use the whole bottle but if you don't like as much dressing you can start off with half the bottle and then continue to add dressing until desired.
  3. Let salad chill for 1-2 hours. It might look like the salad doesn't have enough dressing when you take it out of the fridge but it is. The salad dressing marinates into the ingredients.
  4. Give the salad a stir before serving, mix in bacon leaving a bit for the top, and serve!
Sweet Lemon Made http://sweetlemonmade.com/

IMG_1847

Eats

Caprese Salad Skewers with Balsamic Drizzle

Posted on May 22, 2017

Even though we had a winter day in May here in Utah, it’s starting to feel like summer. And that means BBQ grillin’ time and summer foods! These Caprese salad skewers are perfect bites of freshness and assembly is as easy as 1…2…3!

  1. Basil
  2. Mozzarella ball
  3. Tomato

Made with fresh mini mozzarella balls, skewered with tender basil leaves and juicy tomatoes and drizzled with balsamic vinegar. Tip: You can use a plain balsamic vinegar or try our secret ingredient–pomegranate balsamic vinegar from a local Ogden restaurant called Hearth on 25th! You can also find it online here. 

This stuff is delicious! This simple appetizer will have people coming back for more and I know they won’t be able to eat just one!

Caprese Salad Skewers with Balsamic Drizzle
Write a review
Save Recipe
Print
Ingredients
  1. Fresh mini mozzarella balls
  2. Cherry or grape tomatoes
  3. Fresh basil leaves, cut if large
  4. Balsamic vinegar or our favorite pomegranate balsamic vinegar
  5. Toothpicks or bamboo skewers
Instructions
  1. Drain mozzarella balls.
  2. Wash and dry tomatoes and basil leaves.
  3. Cut basil leaves if too large.
  4. Assemble skewers--basil, mozzarella ball, and then tomato.
  5. Plate and drizzle with balsamic vinegar.
  6. Serve and enjoy!
Notes
  1. Tip: If you would like to make the balsamic into a glaze here are the instructions.
  2. 1.Over high heat, bring balsamic vinegar to a boil in a saucepan. Lower heat to medium and simmer for about ten minutes, or until it has slightly thickened.
  3. 2.Remove from heat and let cool.
Sweet Lemon Made http://sweetlemonmade.com/

 

Eats

Grasshopper Mint Cookies

Posted on March 27, 2017
Grasshopper Mint Cookies sweetlemonmade.com

These grasshopper mint cookies are chocolatey, minty, soft and chewy, and taste just like a Girl Scout thin mint. Have I caught your attention yet?!? I hear thin mint and I’m sold! ? And the other great thing about these cookies are that they are cake cookies which means they are super soft.

It’s Girl Scout season now but, once it ends and you get a craving for those thin mints, you won’t have to wait until the next year! Just whip up a batch of these in the meantime to satisfy your craving.

The one thing that is a bit tedious with this recipe is having to unwrap each mint. If they sold them in bulk without wrappers. It would make things so much easier but it’s worth it for the flavor it adds to the cookies and the presentation. I’m all about presentation!

Thin Mints sweetlemonmade.com

Be sure to pin this recipe to your Pinterest board to have on hand. Your family, friends, and coworkers will love you if you make them a batch when they are craving or can’t get their hands on some Girl Scout cookies!

Grasshopper Mint Cookies
Write a review
Save Recipe
Print
Ingredients
  1. COOKIES
  2. 1 box Devil's Food Cake
  3. 2 eggs
  4. 1/2 cup unsalted butter, melted
  5. 1 teaspoon vanilla extract
  6. 2 tablespoons light brown sugar
  7. FROSTING
  8. 3/4 cup unsalted butter, softened
  9. 1 1/2 teaspoons peppermint extract
  10. 2-3 cups powdered sugar
  11. green food dye
  12. Milk, if needed
  13. CHOCOLATE GLAZE
  14. 1 1/2 cups chocolate chips
  15. 4 tablespoons butter
  16. Andes Mints, roughly chopped for garnish
Instructions
  1. Chill dough for 30 minutes (I prefer to but not a must).
  2. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
  3. Melt butter and let cool so that you don't cook your eggs when mixing together.
  4. Combine cake mix, eggs, cooled melted butter, vanilla and sugar. *Note: the batter will be stiff, so don't be worried.
  5. Make dough balls a little larger than a tablespoon and place on cookie sheets to bake.
  6. Bake for 8-9 minutes and let cool on cooling racks.
  7. While the cookies are baking, unwrap Andes mints and roughly chop them.
  8. TO MAKE THE MINT FROSTING: Beat butter for 2 minutes. Add peppermint extract and slowly add in the powdered sugar until you reach your desired consistency. Add 1-2 tablespoons milk if it gets too thick. Add green dye for color (I used about 8-9 drops).
  9. FOR THE CHOCOLATE GLAZE: Melt chocolate chips and butter together in a microwave proof bowl. Microwave for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
  10. Pipe on frosting, flatten frosting and make a slight indent in the middle with a knife or off set spatula if needed for the chocolate glaze, spoon on your glaze, and top with Andes mints.
Sweet Lemon Made http://sweetlemonmade.com/
Grasshopper Cookies sweetlemonmade.com