Minty Raspberry-Lime Mojitos (Non- Alcoholic)

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Here’s another one of my favorite drink recipes! Obviously i’m making my mojitos Non-Alcoholic, but here is the description for those of you who don’t know what a basic mojito is/consists of…
The Mojito originated in the Caribbean, probably in Cuba. And it is more or less a rum smash with the addition of club soda, tangy fruit and mint which makes for a long delightful, thirst-quenching drink.   Perfect for celebrating with right around this time of year, so Enjoy!  🙂

Ingredients:

  • 3-4 fresh Raspberries, plus more for garnish
  • 5-6 Mint leaves
  • 2 tbsp. Simple Syrup (see directions below for how to make a simple syrup)
  • Ice
  • 1/4 cup Cranberry-Raspberry juice (or just raspberry juice if you can find it)
  • 2 tbsp. fresh Lime Juice (approx. 1/2 medium-large lime)
  • 1/2 cup Club Soda, Seltzer or Sparkling Mineral Water (i most love using a Raspberry-Lime Seltzer)

Directions for the Simple Syrup: To make a simple syrup, combine 1 cup granulated sugar with 1 cup water (or just equal parts, if making more or less) in a medium sauce pan. Heat over medium-low heat, stirring frequently, until it begins to boil and sugar is completely dissolved. Allow to cool.

Directions for the Mojitos: In a tall glass, add raspberries, mint leaves and the simple syrup. Muddle (squish with the back of a wooden spoon) well until the mint, simple syrup and raspberries are well-combined.  If possible, try not to break apart the mint leaves, as this (in my opinion) will make for a less pleasant drinking experience.  Fill glass with ice.  Add cranberry-raspberry juice, then lime juice and then fill with soda/seltzer.

Garnish with lime wedge or additional raspberries, if desired.

Enjoy!

Recipe adapted from: a sweet pea chef

Sangria’s (Non-Alcoholic) & a day at the lake

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Hey everybody! I know it’s been a while since i last posted 😥 …sorry ’bout that!  But while i’ve been gone, (from the blogging world anyway) i’ve been trying to drink in as much sun as possible (so that maybe i can finally get that tan!?) and so that led to my spending this past Monday up a my friends lake-house. We had a few doubts about the weather on our way up to the lake (as it was badly storming and we had to drive 30mph under the speed limit just to make it safely there!) But while i was up at the lake i had a great time looking through some cook-books, and picking some super great recipes to try! We made some guacamole (i’ll post the recipe soon!) and then the weather was finally nice enough for us to go out in the kayaks for an hour. It was a blast and i’ve got a  lot of recipes coming your way soon!

Ok so about this recipe : I’ve been on the hunt for some fun (Non-Alcoholic) cocktails or um (Mocktails i guess) recipes for some party’s i’m planing & this sangria recipe is a great fit to what i’ve been looking for! 😉  Hope ya’ll Enjoy it!

Ingredients:
Serves 8

  • 2 cups boiling water
  • 2 black tea bags (or 2 teaspoons loose-leaf tea in an infuser)
  • 2 cinnamon sticks
  • 1/2 cup sugar
  • 3 cups pomegranate juice
  • 1 cup freshly squeezed orange juice
  • 1 orange, sliced into thin rounds
  • 1 lemon, sliced into thin rounds
  • 1 lime, sliced into thin rounds
  • 1 apple, cored and cut into 1/2-inch chunks
  • 3 cups carbonated water (like seltzer)

Directions: Pour boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve.

In a large jar or pitcher, combine tea, cinnamon sticks, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight.

Just before serving, stir in carbonated water. Serve in pretty glasses over ice.

2012_04_27-sangria3.jpg  P.S: Please leave me a comment below if you have any other recipe ideas for me to try – I’d love to hear from my readers! 🙂
Recipe & Photo Credit:

Magic Cookie Bars

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Greetings everybody! So sorry for the lack of posts lately…holidays, birthdays, weddings and graduations all come flooding in around this time of year, & thing have gotten kinda’ crazy because of that! 😉

This recipe is great because it’s not too time consuming, and for the most part, you *should* already have everything you need for them in your cupboard! Perfect for bringing to that summer event you are invited to at just the last minuet!  Hope you Enjoy!  🙂

Ingredients:

  • 1 & 1/2 cups graham cracker crumbs
  • 1/2 cup margarine (melted)
  • 1 cup chopped walnuts
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup butterscotch chips
  • 1 & 1/2 cups flaked coconut
  • 1 & 1/3 cups sweetened condensed milk

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 9 x 13 inch pan pour in melted margarine. Sprinkle the graham cracker crumbs evenly over the margarine. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top.
  3. Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.

Bon Appétit!

Recipe & Photo Credit

Green Smoothie

...Hi Everybody! Sorry for the lack of post lately…been having a bad time of it with my internet access 😦 hopefully things will be back to normal soon, but until then – enjoy this smoothie recipe! 🙂

Refreshing and totally yummy – all while being healthy for you! Just don’t freak out at the strange green color…you’ll get used to it! lol

Ingredients:

  • 1 whole Kiwi, Peeled And Sliced
  • 1 whole Ripe Mango, Chopped And Frozen
  • 1-½ cup Lifeway Coconut Chia Kefir (or Almond Milk Or Greek Yogurt)
  • ½ whole Frozen Banana, Sliced
  • 1-½ cup Fresh Spinach

Directions:

Blend all ingredients in a blender (i use a Magic Bullet) until smooth and then serve immediately.

Optional extras to add: Chia seeds, Coconut, or Protein Powder.

Bon Appètit!

TeaTime Raspberry Thumbprint Cookies

Hi Everybody,

A few evenings ago it was raining and stormy outside, making it a rather dreary evening inside as well, so i decided to try making these lovely little cookies to cheer me up and to my delight, they came out splendidly! I hope you all enjoy this recipe! 🙂

Ingredients:

  • 1-½ cup Butter, Room Temperature
  • 1 cup Sugar
  • 1  Egg
  • 1 teaspoon Vanilla
  • ½ teaspoons Salt
  • 3-¼ cups Flour
  • ¾ cups Jam (any Kind)

Preparation Instructions:

Preheat the oven to 350ºF.

Cream the butter and sugar together until light and fluffy, about 3 minutes. Add the egg, then vanilla and salt, mixing well. With the mixer on low speed, slowly add the flour and mix until it just comes together.

Roll the dough into small balls(which may be a little difficult) then place on a lined baking sheet a few inches apart (cookies will spread). If the dough is hard to work with, refrigerate it for 30 minutes.

Using the back of a utensil, or your thumb, create a hollow in each cookie for the jam. Fill with jam. (but don’t over-do it! this is a less-is-more type of thing)

Bake for 18 to 20 minutes; the edges will be set, but the cookies should not be browned at all, and will not look done. Let the cookies cool for 1 minute on the sheet before moving them to a cooling rack.

If desired, fill with more jam and enjoy your cookies with a nice glass of milk or sweet cup of tea.

Bon Appètit!

Angel Food Cake

Welcome to Sweet 16’s Country Kitchen!

 Angel Food Cake        Angel Food Cake

Angel Food Cake

  • 2 1/2 cups sugar
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 2 1/2 cups egg whites (about 12 eggs)
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice

Lemon Cream Cheese Frosting:

  • 1 (8 oz.) package cream cheese, softened
  • 1/4 cup butter
  • 2 TBSP. lemon juice
  • 2 tsp. lemon zest
  • 1 tsp. vanilla extract
  • 5 cups confectioners’ sugar
  • Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners’ sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.

Garnishes:

  • Fresh Strawberries, halved
  • Fresh mint leaves

Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients. Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan. Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.

*recipe from: http://www.myrecipes.com/recipe/heavenly-angel-food-cake-10000001723342/

Little Debbie Zebra Cakes

Good morning everybody! I hope you all had a lovely Memorial day week-end! It wasn’t exactly perfect summer weather in my neck of the woods, but it was still a lovely time (with lots of good food!) 🙂
As for this recipe, I’ve been meaning to share it with you for a few weeks now, but i haven’t been able to get around to posting it before now- so my apologies!  We’ve been making these little cakes so many times with-in the past month that we could probably win an award by now! lol 😉 They are the perfect desert when bringing something to parties, picnics, church dinners etc. and once you get the hang of making them they really are pretty easy! 🙂
 
Ingredients:
For the Yellow Cake:
3 cups cake flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1 & 1/3 cups sugar
6 large egg yolks
1 cup whole milk
2 teaspoons pure vanilla extract

For the Filling:

  • 12 tablespoons unsalted butter, room temperature
  • 1/2 cup vegetable shortening
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract
  • 3 cups confectioners’ sugar

The White Chocolate Coating:  

  • 16 oz. white chocolate melting chips
  • 1/2 cup vegetable shortening

The Dark Chocolate Drizzle:

  • 4 oz. dark chocolate melting chips
  • 1/2 tsp. Oil
Directions:
To make the Yellow Cake:
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, sift the flour with the baking powder and salt.
  3. Using a stand mixer with a paddle attachment, beat the butter until soft and creamy, about 1-2 minutes.
  4. Slowly add the sugar and beat until light and fluffy, about 3-5 minutes.
  5. Add egg yolks, in two batches, beating well after each addition. Scrape down the sides of the bowl as needed.
  6. Add the vanilla extract and beat until combined.
  7. With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour.
  8. Pour batter into a greased 15×10-inch jelly roll pan.
  9. Bake at 350 degrees F for 15-20 minutes.
  10. Place the cake on a wire rack to cool, in their pans, for about 10 minutes. Then remove the cake from the pan and place onto a greased rack to cool completely.
  11. Use a biscuit cutter or other round cutter to cut an even number of circles in the cake. Try to cut the circles close together to maximize the number of cakes. close together in the cake.
* Yellow Cake recipe is adapted from the Joy of Baking.
Filling:
  1. While the cake is cooling, cream together butter and shortening until smooth.
  2. Slowly add the milk, sugar, and vanilla extract.
  3. Continue beating on medium speed until smooth and creamy.
  4. Place the flat side of one cake circle face down. Spread filling on the top.
  5. Top with another cake circle, flat side up. Repeat with all the cakes.
  6. Place the cakes on a baking sheet lined with wax paper and refrigerate for 30 minutes.
White Chocolate Coating:
  1. In a large microwave-safe bowl, melt the white chocolate chips and shortening, stopping to mix every 30 seconds.
  2. Once fully melted and combined, place a cake in the bowl and gently spoon the melted chocolate over the top.
  3. Slide a fork under the cake and lift it out, pausing to let the excess drip off.
  4. Place the cake back on waxed paper. Repeat with all the cakes, then let sit at room temperature until coating is set.
* White Chocolate Coating recipe is adapted from the Confessions of a Cookbook Queen blog.
Dark Chocolate Drizzle:
  1. When the coated cakes have set, melt the dark chocolate in a microwave-safe bowl, stopping to mix every 30 seconds.
  2. Drizzle over the top of the cakes.

Happy Baking & Bon Appètit!

Credit: Google Images

Orange Julius

A perfect summertime treat that is super cool and refreshing! 🙂  Enjoy!
Serves: 1 large serving or 2 small servings
Ingredients:
1/2 cup orange juice
1/2 cup skim milk
1/2 cup cold water
1/8 cup sugar
1 1/2 tsp. vanilla
3 ice cubes
Directions:
In a blender add ice, orange juice, milk, water, sugar & vanilla. Blend on the chop ice setting for the first 15 or so seconds and then switch to the mix setting & pulse until well blended. Pour into a tall glass, let the foam rise to the top & enjoy the refreshment!

Recipe Credit : Sweet Savory Life & Associated Content

Cheesy Carrot Lasagna

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Happy Monday!  This is one of my favorite (comfort-food) type of meals. It’s super easy to throw together, and you can really change things up depending on how you like it…I’ve added things like horse-radish before, but again it just depends on how you prefer you meal to taste : )

Ingredients:

  • 1 box No-Bake Lasagna Noodles
  • 1 large jar Alfredo Sauce
  • 2 cups diced Carrots
  • 2 cups diced Zucchini
  • 1 medium size onion, chopped
  • 1 cup finely chopped Kale
  • 16 ounces Ricotta Cheese
  • 1 bag /3 cups Mozzarella Cheese
  • Salt & Pepper

Directions: Starting with the noodles, Layer everything on-top of each other. Cover with Mozzarella, then Bake @ 350 degrees for approximately 45 minuets.

Crock-Pot Directions:  Just do the same layering thing with all the ingredients that you would normally do, but instead just put it in your crock-pot and then set it on high for 3-4 hours (or until completely heated and bubbling)

Tip: Times in cooking may vary depending on the brand of crock-pot you own, so just adjust your cooking time if you know from experience that it will take more or less time. 🙂

Bon Appètit!

1st Year of Blogging

...Today marks our very first year of blogging here at Sweet 16’s Country Kitchen! It’s amazing how time fly’s by so fast right?!

The idea for starting this blog was so exciting to us and it has been such a fun adventure learning how to blog and getting to know some of our followers through their blogs. We both love working in the kitchen, and so it has been really fun getting to test both our culinary skills, and our writing skills through blogging! 🙂

We want to especially thank all of our loyal followers on this special day – You guys keep us excited abut blogging! 🙂

Have a great week-end and please make sure to stop back on Monday for a new recipe! 🙂

Chewy Chocolate Caramel Bars

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These gooey bars of chocolaty goodness are a lovely change to an ordinary brownie recipe. Make sure to follow the directions closely and you will end-up with a very special treat! :)“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”
― Julia Child, My Life in France

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 30 minutes

Yield: one 13X9″ baking pan

 Ingredients:

  • 2 cups (240 grams) all-purpose flour
  • 1/4 cup (56 grams) diced cold butter
  • 1 1/2 cups (300 grams) sugar
  • 1 cup (80 grams) cocoa
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (168 grams) melted butter
  • 5 oz (1 small) can evaporated milk
  • 14 oz caramels, unwrapped
  • 1 1/2 cups (226 grams) semi-sweet chocolate chips
  • 12-14 extra caramels

Directions:

  1. Heat the oven to 350F.
  2. Line a 13X9 baking pan with parchment paper. Set aside.
  3. In a food processor add the flour and cold diced butter. Pulse a few more times until the mixture resembles fine breadcrumbs and all the butter is cut in. You can also use a pastry blender, a fork or rub the butter and flour with your hands.
  4. Add the sugar, cocoa, baking powder, baking soda, salt and whisk to combine.
  5. In a large mixing bowl add the dry ingredients mix and pout the melted butter on top. Add 1/3 cup of the evaporated milk and mix until well combined. The dough it’s going to be similar to a light crumby cookie dough.
  6. Spread 2/3 of the dough in the prepared baking pan and set aside. Refrigerate the remaining dough until needed.
  7. In a small saucepan place the remaining evaporated milk and the unwrapped caramels. Stir continuously over low heat until the caramels are melted. Pout over the cookie dough base.
  8. Sprinkle the chocolate chips over the caramel layer.
  9. Take the remaining cookie dough out of the fridge and crumble it on top of the chocolate chips.
  10. Top with the remaining caramels.
  11. Bake for 25 minutes.
  12. It may seem bubbly and undone but once cooled the caramel and chocolate layers will set.
  13. Cool completely in the pan before cutting into bars.

Bon Appétit!

Recipe & Photo Credit

Glazed Chewy Oatmeal Raisin Cookies

cookies

Chewy and super yummy – these are the perfect Spring/Summer treat!  🙂

“Spring is the time of plans and projects.”
― Leo Tolstoy,  Anna Karenina

Ingredients:

  • 1 & 1/2 stick Butter, room temperature
  • 1/4 cup Coconut Oil (Or replace the coconut oil by making the recipe with 1/2 lb. Butter total)
  • 1 – 1/4 cups packed Brown Sugar
  • 3/4 cup granulated Sugar
  • 2 Eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 2 cups all-purpose Flour
  • 4 cups rolled Oats
  • 1 teaspoons Baking Soda
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 10 oz. bag Cinnamon Chips
  • 1 cup toasted chopped Walnuts
  • 2 cups, soaked & drained Raisins

For the Glaze: Powdered Sugar & Water

Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.

Cream together the sugars and butter. Add the vanilla and the eggs one at a time, combining well after each addition.

Combine the flour, oats, baking soda, cinnamon, nutmeg and salt in a separate bowl.

Add the flour mixture to the egg mixture and blend well. Stir in the chips, raisins and nuts.

Using a small ice cream scoop, scoop out onto lined baking sheets.

Bake for about 12-13 minutes and remove from oven to cool on sheet.

Make the glaze by combining powdered sugar and a bit of water to a good drizzle consistency.  Drizzle over cooled cookies and allow the glaze to set up.

Bon Appètit!

“Especially Dark” Hershey’s Chocolate Frosting

...  “ESPECIALLY DARK” Hershey’s CHOCOLATE FROSTING

  • 1/2 cup (1 stick) Butter or Margarine
  • 2/3 cup HERSHEY’S SPECIAL DARK Cocoa
  • 3 cups powdered Sugar
  • 1/3 cup Milk
  • 1 teaspoon Vanilla extract

Directions: Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Recipe Credit

Rich Dark Chocolate Espresso Cake

... Morning everybody! 🙂

This is a rich and dreamy Dark Chocolate Cake that i experimented to perfection, shortly after my favorite cake recipe came-up missing a few weeks ago (i still don’t know where it is!)….I gotta’ say though, that this recipe really stepped-right-up to being my new fav!  It’s a super moist cake- using the oil has something to do with that i’m sure, but if you love good cake, then you should go make this! 🙂

Ingredients:

  • 2 cups Sugar
  • 1-3/4 cups all-purpose Flour
  • 3/4 cup HERSHEY’S SPECIAL DARK Cocoa
  • 1-1/2 teaspoons Baking Powder
  • 1-1/2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 Eggs
  • 1 cup Milk
  • 1/2 cup Vegetable Oil
  • 2 teaspoons Vanilla extract
  • 1 cup boiling Espresso or strong Coffee

Directions (cake):

Heat oven to 350°F. Grease and flour two 9-inch round baking pans. (I like to add a round piece of parchment paper to the bottom of my pans but it’s your preference.)

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; With electric mixer beat on medium speed for 2 minutes. Stir in boiling water (batter will be very thin). Pour into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely, then Frost (see recipe below)

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Note: This frosting is just a very basic staple recipe for you today (My best & favorite recipe for chocolate frosting is with my chocolate cake recipe -which is strangely MIA! So i’ll post that recipe for you as soon as i find it!)

“ESPECIALLY DARK” CHOCOLATE FROSTING

  • 1/2 cup (1 stick) Butter or Margarine
  • 2/3 cup HERSHEY’S SPECIAL DARK Cocoa
  • 3 cups powdered Sugar
  • 1/3 cup Milk
  • 1 teaspoon Vanilla extract

Directions: Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Recipe Credit

Italian Cheese Bread

Good afternoon~  This is a cheesy, flat bread that would go great alongside Spaghetti, or any Italian meal. Enjoy!
 
“If you concentrate on finding whatever is good in every situation, you will discover that your life will suddenly be filled with gratitude, a feeling that nurtures the soul.” ~ Rabbi Harold Kushner

“What sunshine is to flowers, smiles are to humanity. These are but trifles, to be sure; but, scattered along life’s pathway, the good they do is inconceivable.” ~Joseph Addison
Italian Cheese Bread Recipe

Italian Cheese Bread

  • 2 1/2 cups all purpose flour
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 TBSP. quick rise yeast
  • 1 cup warm water
  • 1 TBSP. vegetable oil

Topping:

  • 1/3 cup Italian salad dressing
  • 1/4 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried thyme
  • dash of pepper
  • 1 TBSP. grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese

In a bowl, combine the first four ingredients. Combine water and oil; add flour mixture/ Add additional flour if needed to form a soft dough. Knead 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch the dough down; place on a greased 12″ pizza pan and pat into 12″ circle. brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. Bake @ 450 degrees for 15 minutes or until golden brown. Serve warm.

*picture from: http://www.tasteofhome.com/recipes/italian-cheese-bread