Salty Buttered Popcorn + Dark Chocolate Chunk cookies

Salty Buttered Popcorn + Dark Chocolate Chunk cookies

1. Place rack in middle of oven and preheated to 325 degrees convection. Whisk flour, and baking soda in a bowl. 2. Melt butter, and let cool for 5 minutes. 3. Cook popcorn kernels your preferred method and immediately butter and salt the popcorn after it is cooked. Set aside. You want about 6-8 cups cooked popcorn. 4.Measure out sugars in mixing bowl. 5. Beat melted butter and sugars in a mixer until light in color, about 3 minutes. 6. Add the eggs, and white one at at time. Scrape edges and add the vanilla. Slowly add the flour mixture
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Hibiscus Tequila Cooler

Hibiscus Tequila Cooler

I came up with this recipe for a shoot in Territory Magazine. A fabulous new magazine that will launch soon here in Oklahoma City. It will come out quarterly and be the most darling little book people can get their hands on. I am so excited for my city to have such innovated people always striving to make the city, their city even better each day. Check it out here, it is going to be awesome. So, about the recipe. It is made with Strong Tonic‘s Hibiscus syrup, which is amazing. If you aren’t using hibiscus…start. Its all the rage
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Melon Sangria

Melon Sangria Sharingthyme.com

Sangria is such a beautiful cocktail. It is playful and fun with all the colorful edible fruit inside. I remember my very first taste of sangria occurred at the dreamy Hotel San Jose in Austin. I must have been barely 21, still in college and. it. was. magical Out on the patio with good friends. That is what sangria will always remind me of….good times outside with friends. It doesn’t matter if it is red, white, hot or cold. I knew right then and there that it would need to be in my repertoire, and it has been ever since. I
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Frozen Mojitos

Frozen Mojito

This recipe is inspired by my oldest sister, Abbey. She loves mint and has a pool therefore making her a mojito expert She has made them for several years, and about a 100 different ways…frozen, iced, no ice, mint in the ice. You get the picture. She was telling me the other day that she was taking my margarita recipe and turning it into mojitos….only Abbey! I love it. So I did some r&d in the kitchen and this is what I have come up with for a delicious summer frozen mojito recipe! Enjoy…you will LOVE these green beauties. Just
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Blackberry Basil Crush

Blackberry Basil Crush Sharingthyme.com

Blackberry Basil Crush 10 big blackberries 4 leaves basil, torn + more for garnish 4 oz vodka 1 oz lemon juice 2 tbsp agave nectar, or honey BIG splash of sparkling water   Directions: 1. Prepare two 10 oz glasses. Sugar the rims with lemon juice and sugar. Fill with ice. 2. In a cocktail shaker add blackberries, and torn basil. With the back of a spoon crush the blackberries. Add vodka, lemon juice, and agave nectar. Fill with crushed ice and shake vigorously. 3. Fill iced glass 1/3 with sparkling water,  and top with blackberry basil cocktail. Garnish with
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Spicy Avocado Margaritas

Spicy Avocado Margaritas Sharingthyme.com

This is a delicious take on the classic frozen margarita. I have a trip to Austin approaching early this summer for what will be a spectacular wedding, I am sure of, and it has gotten my Mexican food juices flowing. I have been researching new fun and exciting restaurants to try out and places to stay and shop…it is amazing how many new places can pop up in just a few years. All of the information has got me drooling. Anything with lime, and I am a fan. Austin is definitely one of my favorite places to enjoy Mexican Food….
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Blood Orange Perfect Margarita

Blood Orange Perfect Margarita

Its blood orange season! I get so excited for these beautiful babes every year. They are so festive, and I find myself getting excited every time I cut into one to find that rich crimson center. Here is one of my favorite ways to indulge in the scrumptious fruit! Margaritas, of course! 1. Measure out your ingredients. 2. Salt & Sugar the rim of your glass. 3. Put all ingredients in a cocktail shaker. Top with crushed ice. Shake until the shaker is chilled on the outside. Pour into glasses rimmed with salt & brown sugar. Garnish with a slice
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Skillet S’mores

Skillet S'mores

1. In an 8″ cast iron pan add sweetened condensed milk. Warm gently on stove. Turn heat to lowest setting, and add chocolate chips. 2. Stir until melted. If starts to get too hot and chocolate is scorching simply remove pan from heat and continue to stir. 3. Add the marshmallow cream to the cast iron pan in dollops. Stir gently to create a marbled effect.  Skillet S’mores 1 can sweetened condensed milk 1 bag milk chocolate chips 4 oz marshmallow creme (about 1/2 a container) graham crackers, for dipping   Directions: 1. In an 8″ cast iron pan add
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Cherry Jam Smash

Cherry Jam Smash

My cousin Elyse was my inspiration for this recipe. We always have a continuous text conversation going on, usually bantering about cheese, homemade pasta, herbs, gardening, red sauce, white sauce, wine, basically all things food. She was sitting at the Thunder basket ball game (go figure…nothing can stop a foodie thinking about food) telling me about a cocktail she wanted to make with jam and it sounded so delicious I got up and went straight to the fridge. I had non of the ingredients, but all of them at the same time. I pulled out what I had…cherry jam, agave,
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Colossal Claus Cookies

Colossal Claus Cookies

This recipe is simply to die for. I was pregnant with my first child a few years ago and visiting a friend in Seattle. She had made cookies that were simply irresistible…granted I was 7 months pregnant, but I ate and ate and ate them while staying at her house. Then I couldn’t stop thinking about them. When I asked for the recipe she told me you just melt the butter in the cookie recipe. Genius. So I tried that hours after landing back home. I literally felt like I would not make it if I couldn’t get my hands
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