RSS Feed

Tag Archives: quick and easy

Apple Orchard Punch

Posted on

I don’t usually have strong feelings about punch. But this is by far my favorite punch ever.

It’s perfect for fall, but I honestly think it would be good any time. Heck, I just might go home and make some tonight, just to have around the house. It’s that good!

To be honest, there’s really not a lot to say about the process of making punch. Dump and stir, people. Dump and stire. But I do like floating apple slices in this. You cut them horizontally (so you’re cutting through the core, not down the core, if that makes sense). I love it because when you cut apples that way, where the seeds are makes a star shape.

I am explaining this really poorly. Just try it. It’s pretty 🙂

Apple Orchard Punch


  • 1 (32 fluid ounce) bottle apple juice, chilled
  • 1 (12 fluid ounce) can frozen cranberry juice concentrate
  • 1 cup orange juice
  • 1 1/2 liters ginger ale
  • 1 apple
  • 1 orange


  1. In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
  2. Thinly slice the apple horizontally, forming whole apple slices. Slice the orange, just any old way. Float apple and orange slices on top of punch.


Candied Cranberries

Posted on

Sugared cranberries were always one of those things that I admired from afar. I don’t know why, but I assumed they would be hard to make. But when I made a yummy cranberry orange cake recently, I knew that candied cranberries would be the PERFECT compliment.

And y’all, they are super easy! It’s as simple as dissolving some sugar into water, heating it to almost boiling, and then just letting the cranberries sit in  the sugar/water overnight.

I guess the most “complicated” part is just the fact that these take time. You need to give yourself at least 8 hours to let the cranberries get nice and coated in the sugar water, so they are sticky on the outside. And then another hour to let the sugar dry on the cranberries.

One other thing. The recipe calls for “super fine sugar.” I couldn’t find that in my grocery store (it’s NOT powdered sugar!) But I did find a trick online where you just take the sugar, and process it in your food processor, so it’s just a little more fine than granulated sugar. That consistency sticks better to the cranberries.

Candied Cranberries


  • 2  cups  granulated sugar
  • 2  cups  water
  • 2  cups  fresh cranberries
  • 3/4  cup  superfine sugar


Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.

Drain cranberries in a colander over a bowl. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.

Store in an airtight container in a cool place for up to a week.

Salted Brown Butter Rice Krispie Bars

Posted on

I know what you’re thinking.

Rice Krispie Bars?

Nothing for weeks, and now she gives us Rice Krispie Bars?

But y’all. These are SOOOO good! Like, Rice Krispie Bars for grown-ups!

Because you brown the butter. So it’s all yummy and complex and nutty. And yummy. Oh. So. Yummy.

And there’s a little bit of kosher salt. Which balances the sweet.

Trust me, you’ll love them. And people will love you when you serve them!

Salted Brown Butter Rice Krispie Bars
(adapted from Smitten Kitchen)

Makes 16 2-inch squares or 32 1- x 2-inch small bars (I tried doubling the recipe, and it was just really hard to stir in all of the rice krispies. if you do want a larger batch, I recommend doing the batches separately, and then putting them in a 9×13 pan)

1 stick unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)

Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Watch the pot carefully, as the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.

Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. You can use a piece of waxed or parchment paper that you’ve sprayed with oil to press the mixture firmly and evenly into the edges and corners, though a silicon spatula works pretty well too.

Let cool, cut into squares.