May 25, 2014

Grapefruit Margarita

Margaritas are the best beverage to welcome warm weather! Packed with Vitamin C and antioxidants, this Grapefruit Margarita is perfect while you're soaking up some Vitamin D ;)

Recipe is just like my Agave Margarita, with the addition of grapefruit.

  • Kosher salt
  • 1 grapefruit, juiced + ¼ for garnish 
  • Half of a lime, juiced + ¼ for garnish
  • ¼ cup of good quality, clear tequila
  • 2 tablespoons agave nectar

  1. Pour kosher salt into a small dish.
  2. Rub 1 lime slice over half the rim of a glass. Dip rim of glass into salt.
  3. Combine juiced grapefruit and lime, tequila and agave syrup in a cocktail shaker; fill with ice and shake well.
  4. Strain into prepared glass. Garnish with second lime slice. Enjoy :)

May 18, 2014

Peanut Butter Cheesecake

Reese's, Oreo crust and a creamy peanut butter filling. Need I say more? Believe me, this is worth the time, effort, and not counting calories!
Recipe from Taste and Tell.

  • 30 Oreos
  • 6 tablespoons butter, melted
  • Dash of salt
  • 32 oz. cream cheese
  • 5 eggs
  • 1½ cups brown sugar
  • 1 cup smooth peanut butter
  • ½ cup cream
  • 1 teaspoon vanilla
  • 12 oz Reese’s Peanut Butter miniature cups, unwrapped and roughly chopped 
  • ½ cup cream
  • 1 cup semi-sweet chocolate chips
  • 1 (8 oz) package Reese’s Minis 

  1. Preheat oven to 325°F.
  2. Put Oreos in a food processor and process until they form fine crumbs. Add in the butter and salt and process to combine. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10-12 minutes, then set aside to cool. Wrap aluminum foil around the sides and the bottom of the springform pan.
  3. Beat the cream cheese until smooth. Add in the eggs, one at a time, scraping down the sides of the bowl in between each addition. Add in the brown sugar, peanut butter, cream and vanilla; beat until combined. Gently fold in the chopped up Reese’s Miniatures. Pour the mixture into the cooled crust. 
  4. Place the pan inside a larger pan and carefully add about 1 inch of hot water in the larger pan. Bake the cheesecake until it is just set, about 1 hour 15 minutes. Turn off the oven and allow the temperature to come down gently for about an hour. Remove from the oven, cool completely, then refrigerate until completely cool.
  5. To make the chocolate topping, heat the cream until simmering, just before boiling. Remove from the heat and add the chocolate chips. Allow the mixture to sit for a couple minutes, then stir until smooth. Pour over the top of the cheesecake, allowing it to drip down the sides. Sprinkle the Reese’s minis over the top of the cheesecake. 

May 6, 2014

Cranberry Quinoa

  • 2 cups quinoa (4 servings)
  • Fresh lemon juice
  • Green onions
  • Red onion
  • Cilantro
  • Dried cranberries
  • Agave nectar (about 1-2 Tbsp.)
  • Salt and pepper

  1. Cook quinoa according to package directions. Allow about 15 minutes.
  2. Once quinoa is cooked, transfer to a large bowl.
  3. Add remaining ingredients (I usually eyeball it). This will last up to 4 days in the refrigerator- perfect for a grab & go lunch or snack! Enjoy :)

Check out some of my other quinoa recipes: Fiesta Quinoa and Quinoa with Peppers and Basil.