Blood Orange Rum Margarita

 

The Summer Sips series is now Saturday Sips, which showcases cocktails made with wine and spirits that are new or local to the Austin, Texas area.

 

Every week, I check the new H‑E‑B ad to see what fruits have been added. Last week, I noticed they now had blood oranges. I’ve never had a blood orange, but I’ve always been intrigued by them. So I decided to give them a try.

I also recently got a new rum I’ve never tried before called Hera Tropical Rum. This rum is made right in Austin by rap artist and innovator Anastasia Hera. The all natural rum is brightly flavored with notes of banana and coconut.

I don’t know why, but something inside me said, “Make a cocktail with the oranges and rum!” So, I did. I almost instantly knew I wanted it to be something like a margarita. So, I searched our liquor cabinet and fridge to see what we already had that would work. Then I checked the grocery store online for blood orange flavored things.

At home, we had orange liqueur, lime juice, and of course the rum. So the base was looking good. I then ordered the blood oranges and blood orange Italian soda to round the recipe out.

 

Blood Orange Rum Margarita

Alyse Nicole
5 from 1 vote
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Servings 2 drinks

Equipment

  • 1 knife
  • 1 saucer (small plate)
  • 1 jigger
  • 1 shaker

Ingredients
  

  • ¼ cup granulated sugar
  • 1 blood orange
  • 2 oz Hera Tropical Rum
  • 1 oz orange liqueur
  • 4 oz Italian soda
  • 1 oz lime juice

Instructions
 

  • Slice blood orange and wet glass rim with slice. Pour sugar on saucer, and dip glass's rim in the sugar.
  • Fill the shaker with ice, and add the rum, liqueur, soda, and lime juice. Place the lid, and shake for about 30 seconds.
  • Remove strainer cap from shaker. Fill sugar rimmed glass with ice, and strain shaker contents into glass.
  • Finally, place orange slice from earlier on glass rim for garnish.
Keyword cocktail, rum

 

Gather Your Ingredients

So, before we start, let’s get all our ingredients in one place. You’ll need

• tropical or white rum

• orange liqueur

• lime juice

• blood orange Italian soda

• blood oranges (mostly for garnish)

• sugar

• and ice

I’m a sugar rim girl. So, that’s how I made this cocktail, but I was tempted to try some pink Himalayan sea salt just for looks. If you prefer salt on your margarita, try it out, and let me know how it is. 

Rim Your Glass

Take a saucer (small plate), and pour about a quarter cup of sugar on it. You can use more or less, depending on how many drinks you’re making. Then, thinly slice an orange, and use one of the slices to wet the rim of the glass. I like to go down further where my mouth will be on the glass to give it a little razzle dazzle and to get some extra sweetness while I drink.

After wetting the rim, dip the rim of the glass in the sugar, applying to more areas as needed. If you wet the side of the glass, be sure to roll that section in the sugar as well. Now, let’s make this drink!

Combine the Liquids

Fill a shaker with ice. Then add the rum, liqueur, soda, and lime, in that order. Place the lid on the shaker, and shake it for about 30 seconds. You’ll know it’s ready when the frost appears on the shaker and your fingers start to freeze. lol

Pour Your Drink

We’re almost at the finish line! Take your sugar rimmed glass and fill it with fresh ice. Afterwards, remove the strainer cap from your shaker, and strain the drink into your glass. Depending on the type of glass you used, this will make one to two drinks. Lastly, just place the orange slice you used earlier on the rim of the glass, and enjoy!

After adding everything together and taking the first sip, I knew this would be a staple hosting cocktail in our home until further notice. The way the flavors mix and mingle, while still uniquely standing out from each other is true magic! hope you enjoy it as much as I did. If you try it, tell me what you think and if you’d change anything. Happy sipping!

Thank you for checking out my recipe! Let me know how it turns out for you and if you’d customize it at all. Find the rest of the Saturday  Sip series here.

 

Easy One Pan Breakfast Casserole

 

This one pan breakfast casserole with sausage is very easy, and you can easily customize it by adding other ingredients. The sausage almost makes a crust at the bottom, giving your taste buds a nice surprise! 

 

 

Last weekend, my husband asked if I could whip up some breakfast for us and my mother-in-love, who’s visiting us. I knew we had some eggs we needed to get rid of, and we just bought sausage on our last grocery trip. So, I had the idea to make some kind of quiche. Mind you, I’ve never made a quiche before. So once I saw the time it took, I decided to go another route, making a quiche-like dish, which I settled on calling a casserole.

To lock in my idea, I scoured the fridge to see what all I could add. What I found was shredded cheese, campari tomatoes, and a bit of salsa, I liked where this was going and didn’t want to make it too complex. So, I settled on those ingredients. Making this was basically a shot in the dark since I was just winging the whole thing, but luckily, it turned out great, and was hubby and mother-in-love approved.

I finished the meal by just making a slice of toast for each of us, and I made us a Pineapple Fizz, which is just pineapple juice and Sprite. You can also substitute the Sprite for ginger ale, or you can add sparkling wine for a fancy mimosa. 

One Pan Breakfast Casserole

Alyse Nicole
This one pan breakfast casserole with sausage is very easy, and you can easily customize it by adding other ingredients. This dish would be perfect for breakfast or brunch!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 8 people

Equipment

  • 1 deep 10 in pan

Ingredients
  

  • 8 oz sausage choose your spice level
  • 6 large eggs
  • ½ cup mild salsa
  • 2 campari tomatoes
  • ½ cup shredded cheddar cheese
  • seasoning to taste

Instructions
 

  • Set burner on medium high heat, and place plan on burner. Once the pan is hot, add sausage.
  • Break the into crumbles with your preferred cooking utensil (I used a spatula), and cook the sausage until brown.
  • While the sausage is browning, beat eggs and add your preferred seasoning. I used Sooo Matcha Soul seasoning from Caribreoso Flavor Boutique.
  • Add eggs to pan with sausage, distributing them evenly. Then let them cook for a few seconds.
  • Evenly pour salsa. Then add tomatoes, and let cook for 5 minutes, never stirring the ingredients.
  • While the casserole cooks, preheat oven to 400°.
  • Sprinkle ½ cup shredded cheese on top of casserole, and place casserole in the oven, cooking for 15 minutes.
  • Check after 15 minutes. If the eggs aren't fully cooked, continue to cook in 5 minute intervals until done. I cooked mine for 10 additional minutes following the initial 15 minutes.
  • Remove from oven, slice into eighths, and immediately serve.
Keyword casserole, crustless quiche, eggs, salsa, sausage

I also recommend making this one pan breakfast casserole for brunch. It’s very easy and relatively fast to put together and cook. You can even make different variations for your breakfast and brunch guests to have  options. I plan to add spinach in the future to see how that meshes. The options are virtually limitless for this dish!

 

 

 

 

Thank you for checking out my recipe! Let me know how it turns out for you and if you customize it at all.

 

Hard Blueberry Lemonade


Hey y’all!  Welcome to my new series, Summer Sips, where I will share cocktail recipes featuring local or up-and-coming wines and spirits. Not to worry, though. If these brands aren’t available near you, there are other alternatives.

So lately, we’ve been regularly keeping alcohol stocked in the house, partly due to being partnered with a few brands, and partly from us actually purchasing it. Because of the increase, though, we’ve been getting more creative with our recipes. Then I thought why not share them with you!

Today’s recipe will be a hard blueberry lemonade made with Bomade vodka, a lemonade vodka infused with organic lemons, that recently became available in the Austin area. Oh, and did I mention it’s Black owned? This vodka is so smooth and light that it’s almost dangerous! The refreshing lemon flavor helps the vodka effortlessly blend with most mixes. To get your hands on a bottle, click here to check its available locations or to request it in your area. Now, let’s get to the recipe.

Hard Blueberry Lemonade

Alyse Nicole
This is a simple, refreshing drink to end an evening or to serve while entertaining. You can also interchange the berries and sparkling water to make it your own.
Prep Time 1 minute
Mix Time 1 minute
Total Time 2 minutes
Course Drinks
Servings 1 glass

Equipment

  • wooden spoon
  • jigger

Ingredients
  

  • ¼ cup blueberries rinsed
  • ice
  • 2 oz Bomade vodka
  • 1 can Sanpellegrino Limonata sparkling water
  • garnish optional

Instructions
 

  • In a highball glass, add blueberries. Then crush blueberries with wooden spoon.
  • Fill glass with ice.
  • Pour Bomade vodka over ice.
  • Finally, fill rest of glass with Sanpellegrino.
  • Lightly stir with wooden spoon.
  • You can stop there, or you can garnish the drink with mint.
Keyword blueberry, cocktail, lemonade, vodka

Once when I made this, I had a little peppermint left in my garden, one of the only plants that actually grew. So, I just added that for a little razzle dazzle.

Now all that’s left is to sit back and enjoy. Get you a good book, turn on some mellow tunes in the background, and take in the vibes.

Thanks for tuning into my first Saturday Sip! I hope you liked the recipe. If you tried it, let me know. If you post it on social media, be sure to tag me @alysenicole85 and @bomadetexas for a shout out! Bye bye for now. See you at the next sip!

 

 

 

 

Peach Cobbler Pound Cake

 

Some time last year (I think it was in the summer), we had the most delicious cake I’ve ever tasted, a peach cobbler pound cake! I’ve been trying to chase that high ever since. So, last Thanksgiving, I decided to try my hand at making it since we had basically all the ingredients because I already planned on making a regular pound cake. After a quick web/Pinterest search, I came up with this recipe.

I’m not big on the blogs that have an entire autobiography before getting to the recipe. So, I’ll save you the five minutes of scrolling lol. The recipe is right below.

 

Peach Cobbler Pound Cake

Alyse Nicole
This is a fun and delicious twist on two classic desserts, a peach cobbler and a pound cake. There's a few extra steps for this, but it's definitely worth it in the end!
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 16 servings

Equipment

  • 1 mixing bowl set (2 small, 1 medium, and 2 large bowls)
  • 1 10 in. Bundt cake pan
  • 1 stand mixer or hand mixer

Ingredients
  

Cake

  • 1 1/2 cups unsalted butter room temperature
  • 2 cups granulated sugar
  • 3 tbsp brown sugar
  • 4 eggs yolks separated
  • 1 tbsp vanilla extract
  • 1/4 cup whole milk
  • 3 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 can (15 oz) sliced peaches in syrup separated from syrup
  • 3/4 cup syrup from the peaches
  • 1/4 cup whiskey optional

Glaze

  • 2 cups sifted powdered sugar
  • water, milk, or liqueur*
  • 1 tsp vanilla extract or any flavor you want

Instructions
 

  • Geez! That was a lot, but now we can start.

Cake

  • Preheat the oven to 325°. In a small bowl, combine the brown sugar and 1/2 tsp of cinnamon.
  • Butter the Bundt pan, and coat it with the brown sugar mixture. This will give the outside of your cake the flavor and texture of a cobbler crust.
  • In the medium bowl, add the peaches, 2 tsp of cinnamon, and 1/2 tsp of nutmeg. Mix it together, covering the peaches, and save for later.
  • In a large bowl, whisk together the flour, baking powder, salt, and the rest of the cinnamon and nutmeg.
  • In the second small bowl, beat the egg whites until firm. Now place all these bowls to the side.
  • In the second large bowl, mix the butter and granulated sugar at medium speed until creamy and fluffy.
  • Beat the egg yolks into the sugar mixture one at a time. Then mix in the vanilla extract and 3/4 cups of the peach syrup. (Alternatively, you can add just 1/2 cup of the syrup and 1/4 cup of the whiskey of your choice.)
  • Slowly add the dry mixture into the wet mixture. Once it's mixed well, fold in the milk and egg whites.
  • Pour half the batter into the Bundt pan. Then add half the peach mixture. Next, fill the Bundt pan with the rest of the batter.
  • Bake for 1 1/2 hour, checking with a toothpick at about an hour. Once the cake is done, remove it from the oven and let it cool in the Bundt pan for 10-20 minutes. Remember that the cake will continue to cook after it's removed from the oven. So don't leave it in longer than the recommended time.
  • Once the cake is cool, remove it from the pan and place on a wire rack (a plate will also do) to continue cooling. Finally, place as many of the remaining peach slices that you'd like on top of the cake.

Glaze

  • Place the sifted powdered sugar in the now empty and cleaned medium bowl from earlier.
  • Whisk in whichever liquid (water, milk, liqueur) you choose, one tbsp at a time, until you reach the desired thickness.
  • Whisk in 1 tsp of the extract.
  • Take the glaze, and slowly drizzle it over the cake to your preferred liking.

Notes

*If you use a liqueur, you can skip the extract.
Keyword fruit, fruit dessert, glaze, peach cobbler, pound cake

 

The Glaze

photo cred: Friendship Bread Kitchen

Here’s the thing, I didn’t have on of the ingredients to make the glaze, the powdered sugar! So, I put regular granulated sugar in the blender to make something similar to powdered sugar. Remember that if you ever find yourself in the same situation!

Well, that’s it! You now have yourself a homemade peach cobbler pound cake! Would you change/substitute anything? What did you use for your glaze? Let me know below!

Find more recipes here!

 

How to Make Homemade Hummus

 

I’ve been really craving hummus lately, but I’ve also been on a DIY kick. So, I decided to look up some recipes on how to make hummus at home and came across this super simple one from Inspired Taste on Youtube. If you want to try your hand in making some tasty, really easy to make hummus, keep reading below. If not, keep reading below. lol

 

 

 

Easy Homemade Hummus

Alyse Nicole
For a fun homemade snack, give homemade hummus a try. You'll know exactly what the ingredients are, and you can experiment to make it your own.
Prep Time 5 minutes
Cook Time 0 minutes
Course Snack
Cuisine Mediterranean
Servings 4 people

Equipment

  • 1 food processor (a blender or chopper will also work)

Ingredients
  

  • 1/2 cup tahini sauce
  • 1/4 cup lemon juice
  • 1/2 clove garlic peeled and minced
  • 2 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1 can (8 oz) chickpeas drained and rinsed
  • salt to taste

Instructions
 

  • Stir up the tahini sauce and add it to the food processor.
  • Add lemon juice and run the food processor for about 1 minute.
  • Next, add the garlic, olive oil, ground cumin, chickpeas, and about 1/2 tsp of salt to start.
  • Run the processor for another minute. Then, stop to scrape the sides and to taste test whether more salt is needed.
  • Run the processor another minute.
  • Once it's at the texture and taste you prefer, you can be done.

Notes

If you want your hummus creamier and less thick, add about 1-2 tbsp of water, and run the food processor a little longer.
Keyword chickpea, fast snack, healthy, hummus, snack, vegetarian

 

Once it reaches your desired consistency, you’re all done. Grab your pita bread or your favorite dipping veggies, and enjoy! For a little razzle dazzle, sprinkle some chili powder or your favorite seasoning on top. Now you can teach others how to make homemade hummus also!

 

Let me know in the comments if you try this recipe and if you add anything else, like roasted bell peppers or garlic.