Apple Pie Vodka

This article is from Delicious Everyday.
This Apple Pie Vodka has all the warmth of your favorite holiday dessert! Infused with cinnamon, cardamom, nutmeg, clove, and ginger, this vodka makes for the perfect holiday drink! To make this fall-inspired a…

This article is from Delicious Everyday.

This Apple Pie Vodka has all the warmth of your favorite holiday dessert! Infused with cinnamon, cardamom, nutmeg, clove, and ginger, this vodka makes for the perfect holiday drink! To make this fall-inspired alcoholic drink, just add your favorite apple and pie spices to your favorite vodka and wait for the best fall drink you’ve...

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Confinement and Lockdown Strategies

As of last week, France has gone back into lockdown, which prompted a 454 mile (730km) traffic jam as people tried to get in and out of the city. The lockdown is expected to last a month and while it’s not ideal, it’s not nearly as restrictive as the lockdown we had last spring and everything from taking a walk to going to the grocery…

As of last week, France has gone back into lockdown, which prompted a 454 mile (730km) traffic jam as people tried to get in and out of the city. The lockdown is expected to last a month and while it’s not ideal, it’s not nearly as restrictive as the lockdown we had last spring and everything from taking a walk to going to the grocery store was tense and fraught as there was less information as the Covid-19 virus is spread, and masks were in short supply.

On the second day of the current lockdown, I went to get a few groceries and there were people on the streets, people eating food in front of restaurants, people in offices, and even the local vodka shop was open. (Bookstores, however, are closed as they’re not considered essential businesses. Interestingly, large supermarkets can remain open, but aren’t allowed to sell books either.)

The situation is evolving and my hunch is there will be more stringent measures put into place, a feeling shared by everyone I’ve spoken to here. But unlike last spring, I have enough baking chocolate, flour, and sugar, to last for a couple of months. (Almost everyone I’ve spoken to has also agreed that this lockdown is likely to continue through Christmas.) For the record, I’m not a hoarder. Because of what I do, I always have a few month’s worth of baking ingredients on hand because, well…you never know, do you? Last time I was caught without any chocolate, which in my line of work is considered “essential.”

Continue Reading Confinement and Lockdown Strategies...

Homemade Sweet Potato Pie

Homemade Sweet Potato Pie
This Sweet Potato Pie recipe is subtly spiced, has a layer of brown sugar baked onto the crust, and gets a little kick from bourbon.
READ: Homemade Sweet Potato Pie

Homemade Sweet Potato Pie

This Sweet Potato Pie recipe is subtly spiced, has a layer of brown sugar baked onto the crust, and gets a little kick from bourbon.

READ: Homemade Sweet Potato Pie

Creamy Vodka Sauce Pasta with Toasty Rosemary Breadcrumbs.

Pasta with the creamiest vodka sauce for the win tonight. It’s a major dinner win, trust me.  And right now, we’re allllll about the easy dinners over here.  While the stay-at-home fatigue hasn’t sent us out to dinner yet, it’s kind of whipped us in the kitchen. Give me easy easy easy!  So, vodka sauce! […]

The post Creamy Vodka Sauce Pasta with Toasty Rosemary Breadcrumbs. appeared first on How Sweet Eats.

Pasta with the creamiest vodka sauce for the win tonight.

creamy vodka sauce pasta with rosemary toasted breadcrumbs

It’s a major dinner win, trust me. 

And right now, we’re allllll about the easy dinners over here. 

While the stay-at-home fatigue hasn’t sent us out to dinner yet, it’s kind of whipped us in the kitchen. Give me easy easy easy! 

tomato paste with sautéed onions and garlic

So, vodka sauce!

This comes together in one pan, then you toss the pasta right in. Top with golden toasty rosemary breadcrumbs and you’re set!

Smells like heaven, tastes even better.

vodka sauce with cream swirl

Because this creamy sauce is a DREAM.

It’s no secret that tomato sauce has never been my favorite. In fact, I loathed it growing up and didn’t end up truly enjoying it until I was pregnant with Max! Thankfully, that stuck and ever since, I’ve been able make and love things with tomato sauce.

tossing pasta in vodka sauce

However! Before that, as long as it was a tomato cream sauce? I could get on board. And now, I’d never pass that up. It’s light but decadent at the same time.

making rosemary bread crumbs

For this vodka sauce, we’re using tomato paste. I absolutely love this trick – it’s what I use to make the sauce for my homemade spaghettios. It really adds a rich depth of flavor and also allows the sauce to be super smooth. There are no tomato chunks! 

I do like to sauté some shallots and garlic to start, but once that tomato paste goes in, it’s the heart of the sauce. 

creamy vodka sauce pasta with rosemary toasted breadcrumbs

Then, it’s time to deglaze the pan with some vodka! This helps to emulsify the sauce and create a silky coat-the-back-of-the-spoon feel. You’ll want to eat it right out of the pan.

Or take a big hunk of sourdough to it. Yummm.

creamy vodka sauce pasta with rosemary toasted breadcrumbs

The best part about vodka sauce is that it so lightly coats the noodles, but coats them completely. It’s like a silky blanket that covers the pasta and is perfect with crunchy breadcrumbs and parmesan on top. 

creamy vodka sauce pasta with rosemary toasted breadcrumbs

This dish paired with the perfect salad and a glass of pinot noir is all we need.

creamy vodka sauce pasta with rosemary toasted breadcrumbs

Pasta with Creamy Vodka Sauce

Print

Creamy Vodka Sauce Pasta with Toasty Rosemary Breadcrumbs

This pasta with vodka sauce is silky and creamy and flavorful! Top with rosemary breadcrumbs and parmesan cheese. It's the best.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 pound pasta (I like a short cut noodle here)
  • 1 cup reserved pasta water
  • 2 tablespoons unsalted butter
  • 1 shallot, diced
  • 4 garlic cloves, minced
  • salt and pepper
  • ½ cup tomato paste
  • 3 tablespoons vodka (I like Tito’s)
  • cup heavy cream
  • cup finely grated parmesan cheese, plus more for topping

rosemary breadcrumbs

  • 2 tablespoons unsalted butter
  • ½ cup seasoned panko breadcrumbs
  • 2 tablespoons chopped fresh rosemary

Instructions

  • Bring a pot of salted water to a boil. Once boiling, cook the pasta according to the directions. Be sure to reserve 1 ½ to 2 cups of pasta water for the sauce!
  • While the water is boiling, heat the butter in a saucepan over medium heat. Once melted, stir in the shallots and garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften. Add in the tomato paste and stir, cooking for 5 minutes. The color will darken - this is where the flavor is!
  • Stream in the vodka and stir, scraping the brown bits and flavor from the bottom. Stir in ½ cup of the reserved pasta. Stir in the heavy cream and parmesan, stirring until the cheese melts. Taste and season the sauce with more salt and pepper if needed.
  • Add the pasta to the sauce and toss well. If needed, you can stream in more of the pasta water until it’s creamy and silky. Top with the rosemary bread crumbs and a sprinkle of parmesan. Serve immediately.

rosemary breadcrumbs

  • Heat the butter in a saucepan over medium-low heat. Once it’s sizzling and even browning a bit, stir in the breadcrumbs and rosemary. Cook for 2 to 3 minutes, stirring often, until golden and toasty, Throw on top of the pasta!

Notes

slightly adapted from delish

 

creamy vodka sauce pasta with rosemary toasted breadcrumbs

I can taste it through the screen!

The post Creamy Vodka Sauce Pasta with Toasty Rosemary Breadcrumbs. appeared first on How Sweet Eats.

The Perfect Pumpkin Pie Recipe

The Perfect Pumpkin Pie Recipe
A classic pumpkin pie recipe – smooth, creamy, and just moderately spiced. The best pumpkin pie you’ll ever eat!
READ: The Perfect Pumpkin Pie Recipe

The Perfect Pumpkin Pie Recipe

A classic pumpkin pie recipe - smooth, creamy, and just moderately spiced. The best pumpkin pie you'll ever eat!

READ: The Perfect Pumpkin Pie Recipe

How to Make Vanilla Extract

How to Make Vanilla Extract
This homemade vanilla extract is made from just two ingredients (vanilla beans and vodka) and takes less than 10 minutes to prepare. Let it sit for at least one month (longer is better!) and it’ll be ready to use for baking …

How to Make Vanilla Extract

This homemade vanilla extract is made from just two ingredients (vanilla beans and vodka) and takes less than 10 minutes to prepare. Let it sit for at least one month (longer is better!) and it'll be ready to use for baking or to give as a gift.

READ: How to Make Vanilla Extract

Cosmopolitan Cocktails and Roasted Nuts with Rosemary

I’ve had my blog for a while, over twenty years now, and one of the first recipes I posted on it was for a Cosmopolitan cocktail. Back then, in the 1990s, Cosmopolitans were still the rage. Much of it was due to Sex in the City, where they were the drink of choice for four women who were close friends, trying to find their way…

I’ve had my blog for a while, over twenty years now, and one of the first recipes I posted on it was for a Cosmopolitan cocktail. Back then, in the 1990s, Cosmopolitans were still the rage. Much of it was due to Sex in the City, where they were the drink of choice for four women who were close friends, trying to find their way in New York City, navigating through boyfriends, parties, careers, and cocktail bars. During their get-togethers, the cocktail of choice was always a round of Cosmos.

Roasted Nuts with Rosemary

The cocktail become somewhat of a cliché and faded from popularity as the craft cocktail movement elbowed in. But everyone once in a while, I still like a Cosmopolitan.

Continue Reading Cosmopolitan Cocktails and Roasted Nuts with Rosemary...

French Silk Pie

This creamy French silk pie starts with my favorite pie crust, is loaded with a smooth, mousse-like chocolate filling and topped with fresh whipped cream.

The post French Silk Pie appeared first on Brown Eyed Baker.

This creamy French silk pie starts with my favorite pie crust, is loaded with a silky smooth, mousse-like chocolate filling and topped with fresh whipped cream. Sprinkle with some chocolate curls and you have an absolutely unbelievable dessert. And the best part – no raw eggs!

A closeup photo of a slice of French silk pie with a forkful removed.

Ages ago, I resisted trying French silk pie for the first time. And do you know why? Are you ready for this? You will absolutely, positively think I’m insane.

For some reason, I had such a hard time getting past the combination of pie crust combined with chocolate. Am I nuts or what?! It seems as though I had compartmentalized desserts in my brain, and pie crust was reserved for things like fruit, pumpkin, and pecans. Chocolate, on the other hand, was reserved for… everything other than pie crust? Seriously, I know it makes zero sense. However, the only chocolate-based pie I had made before this one (chocolate cream pie) had an Oreo crust. I just wasn’t sold that chocolate and traditional pie crust were a good combination.

Clearly, I was wrong. Very, very wrong.

An overhead photo of French silk pie topped with whipped cream and chocolate curls.

How to Make French Silk Pie

Let’s talk about how this amazing pie comes together…

  1. First things first, you are going to prepare and bake a pie crust. I use my all-time favorite pie crust for this recipe, but you can use whatever your favorite version is, or even buy a prepared pie crust at the store for a super short cut (although I obviously advocate for homemade always!).
  2. Next, whip cream and melt chocolate. Separately, you will beat whipped cream to stiff peaks and then melt the chocolate until smooth.
  3. Then, warm the eggs and beat until light and fluffy. After that, it’s time to add the melted chocolate, vanilla, and butter. Once everything is combined and smooth, fold the whipped cream into the chocolate mixture.
  4. Spread the chocolate filling in the pie shell and refrigerate for at least a few hours or overnight.
  5. When ready to serve, top with fresh whipped cream and chocolate shells!

Step by step photos for making the filling of French silk pie.

No Raw Eggs!

The second issue I had with all of the French silk pie recipes that I found was that most of them used raw eggs without any sort of tempering to bring them up to a safe temperature. I’m not one to shun from a few beater licks of raw cookie dough, but I just couldn’t get past completely raw eggs as the end product.

I was thrilled when I saw this filling recipe from Cook’s Country that calls for heating the eggs to a safe 160 degrees F as part of the recipe. It helped appease my raw egg neurosis and the final product turned out so silky smooth that I can’t believe it lost anything to its raw counterpart.

Three photos of filling the pie shell for French silk pie.

As it turns out, buttery, flaky pie crust makes an absolutely phenomenal vessel for the velvety smooth chocolate filling. Truth be told, I could have eaten this pie filling with a spoon and just said to heck with filling the pie crust and letting it chill. I did purposefully leave a little leftover in the bowl so I could scrape it up with my finger ;-)

I went from eyeing the pie crust/chocolate combination with a skeptical eye and ended up trying to hoard the entire pie for myself. Lesson learned. Never second-guess anything when it involves pie crust or chocolate. I do believe that the silky texture of this pie is best enjoyed when served at room temperature, so if you have chilled the pie, I would let it sit out for 20 to 30 minutes before serving.

Please tell me I’m not the only one with crazy food combination issues!

A French silk pie with a slice taken out.

More Chocolate Pies

Every chocolate lover in your life will love these pies and tarts!

French Silk Pie

Recipe video included. This creamy French silk pie starts with my favorite pie crust, is loaded with a silky smooth, mousse-like chocolate filling and topped with fresh whipped cream. Sprinkle with some chocolate curls and you have an absolutely unbelievable dessert.

For the Pie Crust:

  • 1¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • 6 tablespoons unsalted butter (chilled, cut into ¼-inch slices)
  • ¼ cup solid vegetable shortening (chilled, cut into 2 pieces)
  • 2 tablespoons vodka (chilled)
  • 2 tablespoons ice water

For the Filling:

  • 1 cup heavy cream
  • 8 ounces bittersweet chocolate (finely chopped)
  • 3 eggs
  • ¾ cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon vanilla extract
  • 8 tablespoons unsalted butter (at room temperature, cut into ½-inch pieces)

For the Whipped Cream Topping

  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract

To Garnish

  • Chocolate curls (optional)
  1. Make the Crust: Process ¾ cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process for 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with a rubber spatula and redistribute dough evenly around processor blade. Add remaining ½ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

  2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes (or up to 2 days).
  3. Preheat oven to 425 degrees F. On a floured work surface, roll the dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate and gently ease the dough into the pie plate. Leave any dough that overhangs the plate in place, wrap the dough-lined pie plate loosely in plastic wrap and refrigerate until the dough is firm, about 30 minutes.
  4. Trim the overhang to ½-inch beyond the lip of the pie plate. Tuck the overhang under itself (the folded edge should be flush with the edge of the pie plate). Crimp the dough around the edges. Wrap the dough-lined pie plate loosely in the plastic and refrigerate until the dough is fully chilled and firm, about 15 minutes.
  5. Line the chilled pie shell with a double layer of aluminum foil, being sure to cover the edges as well, and fill with pie weights. Bake until the pie dough looks dry and is pale in color, about 15 minutes. Remove the foil and the weights and continue to bake until the crust is a deep golden brown, 8 to 12 minutes longer. Transfer the pie plate to a wire rack and let the crust cool completely, about 1 hour.
  6. Make the Filling: Pour the heavy cream into a large mixing bowl and whip on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and continue to whip until stiff peaks form, 2 to 4 minutes. Transfer the whipped cream to a small bowl and refrigerate until needed.

  7. Place the chocolate in a microwave-safe bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. Set aside.
  8. In a large, heatproof bowl, whisk together the eggs, sugar and water. Beat the mixture on medium speed until pale yellow and thick, about 5 minutes. Set the bowl over a medium saucepan filled ½-inch of barely simmering water over low heat, and warm the mixture, stirring occasionally, until it reaches 160 degrees F on an instant-read thermometer. Remove the bowl from the heat and beat the mixture on medium speed until it is light and fluffy and cooled to room temperature, about 8 minutes.
  9. Add the melted chocolate and vanilla extract to the cooled egg mixture and beat until incorporated. Beat in the butter, a few pieces at a time, until well combined. Using a rubber spatula, fold in the whipped cream until no white streaks remain. Scrape the filling into the pie shell and refrigerate until set, at least 3 hours or up to 24 hours.

  10. Make the Whipped Cream: Using a stand mixer fitted with a whisk attachment or a handheld mixer, beat the heavy cream, sugar, and vanilla extract on medium speed until it just reaches stiff peaks. Spread the whipped cream over the top of the chilled pie and garnish with chocolate curls, if desired. Serve immediately or store in the refrigerator, uncovered, for up to 3 hours. Leftovers should be stored in the refrigerator, covered, for up to 4 days.

  • Pie Crust – This is my favorite pie crust recipe and a question I get asked often is if the vodka is necessary and if it can be replaced. Yes, it is essential in this particular recipe and you cannot substitute more water and get the same result. If you cannot use alcohol, I recommend using your own favorite pie crust recipe.
  • Chocolate – I like to use the Ghiradelli 60% Cacao Bittersweet baking bars for this recipe. 
  • Freezing Instructions – Once the pie has been chilled in the refrigerator, cover tightly with plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then top with the fresh whipped cream and serve.

Nutritional values are based on one serving

Originally published in 2014, this has been updated to include new photos, a helpful video tutorial, and more in-depth recipe tips.

[photos by Ari of Well Seasoned]

The post French Silk Pie appeared first on Brown Eyed Baker.

Merry Cherry Christmas Cocktail.

This merry cherry christmas cocktail is sponsored by Truly Hard Seltzer. I’m so excited to be working with them this holiday season to create a cocktail for you! This fun and festive merry cherry christmas drink is just what your holiday weekend needs!  I mean, could it be any cuter? It’s certainly one of the […]

The post Merry Cherry Christmas Cocktail. appeared first on How Sweet Eats.

This merry cherry christmas cocktail is sponsored by Truly Hard Seltzer. I’m so excited to be working with them this holiday season to create a cocktail for you!

This fun and festive merry cherry christmas drink is just what your holiday weekend needs! 

The merry cherry christmas cocktail is here! Vodka and cherries and mint, oh my! This is such a fun drink that can be made into a punch. It's delicious!

I mean, could it be any cuter? It’s certainly one of the happiest cocktails I’ve made, not to mention that it TASTES FANTASTIC!

And will probably match all your holiday decor.

The merry cherry christmas cocktail is here! Vodka and cherries and mint, oh my! This is such a fun drink that can be made into a punch. It's delicious!

I am so excited to be partnering with Truly Hard Seltzer today to share the merry cherry christmas cocktail! We are huge huge huge fans of Truly and it’s always stocked in our mini fridge outside. This season is a busy for us – in fact, all of the life events in our family happy from September through December. Anniversaries, birthdays, etc – it’s crazy! 

Since we’re constantly entertaining and it’s cold enough outside, we stash two big coolers on the patio so people can grab their own drinks. One of the coolers is ALWAYS filled with tons of Truly. It’s such a hit since there is usually a flavor for everyone. It’s easy to drink, super low in sugar and the variety of flavors is incredible. 

While we have Truly on the regular over here, I thought it would be super fun to incorporate one of my favorite flavors into a thirsty Thursday cocktail here on the blog. As I wrap up this series for the year, I wanted the cocktails to be incredibly fun and festive for you, just like they have in previous years. And while I’ve shared a white christmas punch and a mistletoe margarita, this merry cherry christmas drink just might be my favorite out of all of them. 

The merry cherry christmas cocktail is here! Vodka and cherries and mint, oh my! This is such a fun drink that can be made into a punch. It's delicious!

Here’s the deal! 

I chose the Truly Black Cherry to make this drink because it was such a festive and nostalgic flavor for me. Truly just revamped its flavors, so this Black Cherry style is even crisper and more flavorful than before! Cherry played a huge role in the baked goods that my grandma would make when I was growing up and it’s one of the few times throughout the year that we have some cherry desserts! She stuffed her butterball cookies with maraschino cherries, she topped macaroons with cherries and she made a lemon jello dessert with cherries too. That’s just the start of it. 

So I loved the idea of not only creating a red and green cocktail that would be a showstopper for the season, but also having one that tasted lightly fruity and delicious. Perfect for a big holiday party! 

The merry cherry christmas cocktail is here! Vodka and cherries and mint, oh my! This is such a fun drink that can be made into a punch. It's delicious!

What I love most is that this drink isn’t overly sweet. In fact, you could even control the sweetness level based on your preference. Add a bit more cherry juice if you like a sweet cocktail, or back off of it if you prefer a drier, more seltzer-y, bubbly drink.

YESSSSS. It’s so perfect. 

The green in our drink comes from fresh mint sprigs. It adds a nice refreshing pop to the drink, without going full-out mojito. There’s also a splash of vodka in here for more party fun.

And the best part? You can turn this into a punch if you like! A bit pitcher is fantastic.

Why yes, merry cherry christmas punch has the best ring to it. 

The merry cherry christmas cocktail is here! Vodka and cherries and mint, oh my! This is such a fun drink that can be made into a punch. It's delicious!

If you’re hosting a ton of friends and want to throw together a quick punch for everyone to drink? This is it! O if you’re just hanging out at home watching holiday movies on the couch, I’ve got you! 

The merry cherry christmas cocktail is here! Vodka and cherries and mint, oh my! This is such a fun drink that can be made into a punch. It's delicious!

Merry Cherry Christmas Cocktail

Merry Cherry Christmas Cocktail

  • 1 handful Fresh mint leaves
  • Maraschino cherries
  • 1 to 2 ounces vodka
  • 1 to 2 ounces maraschino cherry juice
  • 1 can Truly Black Cherry Hard Seltzer ((available in the Truly Berry variety pack or in 6-packs))
  1. Place the mint leaves and a few cherries in the bottom of your glasses. Fill each glass with one large ice cube or some crushed ice. Add the vodka and the cherry juice to the glasses and stir. Top the drinks off with Truly Black Cherry – about half a can each! Garnish with some extra mint and a cherry on top!

The merry cherry christmas cocktail is here! Vodka and cherries and mint, oh my! This is such a fun drink that can be made into a punch. It's delicious!

This is so cheery! And cherry.

The post Merry Cherry Christmas Cocktail. appeared first on How Sweet Eats.