For my first post in awhile I will be sharing how to make a delicious berry sangria.
I made this for a bonfire we threw and the person I made it for prefers her drinks sweet so if you prefer it a little more bitter you can use a less sweet red wine. I also made a double batch so if you only want it for a few people you can cut it in half. I would use almost as much fruit though
- 1/2 cup blackberries, prickled
- 1/2 cup blueberries
- 1 1/2 cups of strawberries, quartered
- 1 cup cherries, pitted and halved
- 24oz. Sprite or sparkling water
- 1 1/2 liters of red wine
- 1/2 cup of brandy
How you make it:
Mix the blackberries, blueberries, strawberries, cherries, wine, and brandy. Chill in the fridge for three or four hours. When chilled and ready to serve, add 20oz of your Sprite/Sparkling water. Make sure you use a big spoon so you can scoop out the yummy fruit.
This drink is delicious and absolutely perfect for any Summer cook outs. Paste your favorite Sangria recipes below for me to try!
If you guys have any questions you can leave a comment below or shoot me an email at Glueittogethercrafts@aol.com.
A lovely lady asked me if I would share the recipe for making pizza roll up pinwheels so I will be sharing it today.
I found a recipe on Pinterest somewhere, but I honestly can't find it now. It was so simple though I can remember it all off the top of my head. I will be sharing what the recipe told me to do, as well as the tips I think you should ACTUALLY do.
You are going to preheat your oven to 400 degrees Fahrenheit. NOW here is where I wish I hadn't followed the recipe. You are supposed to open the can of crescent rolls and flatten out on a flour covered surface. You then pinch all of the seams together so that there aren't any holes. The first time I tried making these the holes ripped open and my pinwheels ended up being blobs of pizza junk. The second time I decided to try using a flour covered rolling pin to smash the seams together, but I still had trouble with the crescent roll tearing. My advice is you take the extra 15 minutes to make the dough so that your pizza rolls don't end up like mine.
Next you are going to put a little bit of pizza sauce on the rolled out dough. Emphasis on "little." If you add too much sauce the pinwheels end up soupy.
Then you are going to spread out your cheese and toppings. I recommend cutting the toppings into smaller pieces and not adding a ton because, on my first attempt I added too many toppings and my roll was busting at the seams.
After that, you are going to slowly roll up the pinwheel either lengthwise or widthwise. I did both ways and I had better luck with the second, widthwise one. Make sure you roll it nice and tight so that when you go to cut it the pinwheel will stay together.
When you cut the pinwheels make sure that you try to cut them so that they are an inch thick. SPRAY THE PAN/ ALUMINUM FOIL. I made this mistake the second time and the bottoms got stuck.
I baked mine for about 15 minutes. All of the recipes I looked at said 12, but mine just weren't done then. I took one out both times to try it and the dough wasn't done at 12 minutes. Ovens vary so I would just try one around the 12 minute mark.
The second ones ended up really tasty and I will definitely be making them regularly now.
Don't forget to follow GTC on Instagram @Glueittogethercrafts to see all of our recipes and DIYs before they are posted on the website!
I hope you all enjoy this recipe and be sure to tag me in your photos if you try it!
Today's post is going to be a little bit different than the other Holiday spirit infusions. Today I will be making Almond Extract as my fifth and final infusion.
I chose to make extract for the last infusion because, not everyone drinks regular liquor or alcohol and I wanted to try something different. This almond extract will be made for my mom and I'm hoping she will try it in her "famous" pound cake. This is also the easiest mixture to make it only takes two ingredients.
Here's what you need:
-2 cups of vodka
-1 handful of almonds (skinless)
-Container with an airtight lid
All you have to do is:
Put a handful of almonds in the bottom of a jar. I don't like the skin very much so I used skinless/chopped almonds. Pour your vodka over the almonds and put the lid on. Give it a good shake and wait for 2 months, shaking periodically.
When the mixture has sat in a cool and dry place for two months it is then time to strain it. You will use cheesecloth to strain the liquid. I usually strain it through the cloth a couple times just to make sure all of the chunks are out.
Jar up the extract and gift it!
Originally I believed this would take much less time so unfortunately there won't be enough time to make it before Christmas this year, but you can always gift it to the baker in your life!
I hope you all enjoyed the Holiday Spirit Infusion series and leave a comment or email me (firstname.lastname@example.org) with any questions or feedback.
Today I am here to bring you part four of my five part Holiday Spirit Liquor Infusion series.
On the agenda today is none other than Pear & Pecan Whiskey.
Here's what you need:
First you're going to pour your pears into the container the mixture will be made in. Be sure to skin them. Next, you will add in your brown sugar and pecans.
(tip: soak your pecans in a bowl of water for 15-20 minutes before you make your infusion. This will make your pecans less bitter tasting.)
You will then add in the whiskey you chose. Be sure to leave about a 1/2 inch to an inch of space at the top of the container. Place the airtight lid on.
After all of your ingredients are added you can give the container a good shake to make sure the brown sugar is broken up.
Place the container in a cool, dark place (sounds familiar right?) and store for two weeks. Try to give the jar a good shake once a day.
After the two weeks are up, strain the mixture through cheesecloth a couple times to make sure just the liquid goes in the jar. Add a cute little ribbon and you have yourself a DIY Holiday present!
Feel free to leave a comment or email me at GlueItTogetherCrafts@aol.com if you have any questions!
Follow us on:
This week's infusion post is the much anticipated peach and brown sugar whiskey.
Here's what you need:
What to do:
If you have read my other infusion posts you have probably gotten the hang of these infusions, but if not you're going to take all of your dry ingredients first and put them in the jar (peaches, brown sugar, and then vanilla.)
You're then going to pour in the Jack Daniels and like before you will want about a 1/2 inch left of space in your jar. If you have more than that you can add in a couple extra peaches or another scoop of brown sugar, depending on how sweet you would like the mix to be.
Place the lid on the mixture and give it a really good shake. The brown sugar doesn't dissolve as easily as pure cane sugar so really put some muscle into it!
Like the other infusions you're going to put it in a cool dry place and leave it there for a week and a half. Be sure to shake it every day to get all of the flavored mixed in.
After the week and a half take the cheesecloth and strain the mixture a couple times to make sure all of the solid particles are out of it.
Jar it up, put a ribbon on it, and gift it for the holidays!
Check back next week for another sweet little whiskey infusion!
I hope you all have a blessed week!
If you have any questions shoot me an email at Glueittogethercrafts@aol.com
Today I bring you part two of my five part holiday spirit infusion series!
Last week I shared how to make limoncello, and this week I will be showing you how to make blackberry infused gin.
This infusion is quite simple it just takes 3 1/2 weeks to steep.
You will need:
First you want to start by taking your blackberries and pricking them so that the juices are easily available when steeping. I used about 1 1/2 cups of pricked berries. Pour them into the bottom of your container. This gift is for my brother so I used a 1 quart Mason Jar because, I liked the way it looked. If you would like to use a bigger container and use the whole 750ml bottle of gin you can just up the other ingredients. It isn't an exact science just add what seems right.
After the berries you're going to add about 2 cups of gin to the jar and then one cup of simple syrup.
You want to leave about a half inch of space in the jar so that you can shake it up, but if there is more space than that you can add extra blackberries or gin.
You're going to give the infusion a good shake and keep in a cool & dark place for 3 1/2 weeks or in my case, until Christmas. I have been shaking mine once a day because, I like the see the color change, but it isn't necessary.
After it is done steeping you're going to take the mixture and strain it through cheesecloth several times to make sure you don't have any particles left over. You can then eat the blackberries if you choose to do so.
Jar up your gin, throw a bow or ribbon on it, and gift it! It's simple and fast to make it just takes time to steep. Such an easy and fun gift to give a loved one this holiday season!
Check back next week for part three of five in our holiday spirit infusion series and remember to email me email@example.com if you have any questions!
(Follow us on Facebook: http://facebook.com/glueittogethercrafts and on Instagram @GlueItTogetherCrafts. We're also now on Snapchat (GTCrafts) so follow us to get behind the scenes photos and videos of our crafts before they are posted!
Since I now have my own small business, I know what it is like to try and make it on my own. The holidays are the best time for our shops, so this year for Christmas presents I decided to try and "shop small" or hand make most of my gifts for people.
In doing so I decided to try making infused spirits (liquors) for the holiday season as gifts. Over the next few weeks I will be making Limoncello, Blackberry Gin, Peach & Pecan Whiskey, Peach, Vanilla, & Brown Sugar Whiskey, and orange extract. Since each one takes a different amount of time I will post one a week up until the week before Christmas so you have time to make them.
First up, limoncello.
Limoncello originated in Italy over a hundred years ago. It is a three step process that starts with steeping lemon peels or zests in liquor until the color, flavor, and oils are absorbed. The second and third steps are adding the simple syrup and straining the mixture.
What you will need:
-750ml of Everclear (You can't purchase Everclear in store in Virginia so I had to go with vodka. Use 100 proof if you can)
-8 lemons (either peeled or zested)
-4 to 4 1/2 cups of Simple Syrup. It depends how sweet you want it (You can either make your own or buy it in grocery stores next to the margarita mixes)
-Cheesecloth for straining
-Half gallon jug or jar with a airtight lid
-Bottle of your choice with an airtight lid or cork. (mason jar, wine bottle, growler, etc.)
For the first step you will need to take your 8 lemons and either peel or zest them. Make sure that you DO NOT grate/peel the white part. It makes your limoncello taste bitter so try to only take the actually yellow skin.
Pour your 750ml bottle of vodka in the half gallon jar and then add the lemon zest/peels. Put on the lid and store in a cool & dark place for at least 15 days. It is recommended to actually do around 40 days because the longer it steeps the better, but if you are crunched for time 15 days is fine.
After the limoncello has hung out in a cool & dark place for awhile...aka my closet, you can pull it out for step two.
For the next step you can either make your own simple syrup (heat water & sugar on the stove until the sugar dissolves) or you can buy the simple syrup. Which is what us people who are trying to do 14,848,237,293 things do.
You add the (cooled) simple syrup to the limoncello jar, give it a good shake, and take it back to the closet for another 15-40 days.
After patiently waiting for 30-80 days you're ready for your limoncello right?!? WRONG.
You have to take cheesecloth and strain the mixture into whatever jar/jug/growler you'd like to store it in (if it makes it that long.)
NOW your limoncello is ready. You can store it in the freezer to keep it cold.
My limoncello is in my closet as I type. I will be uploading pictures every once in awhile to show you what we're working with.
Please be sure to comment below or email me (firstname.lastname@example.org) with any questions you may have!
So this is a post I actually planned to do during the Summer, but my relaunch is happening a little later than I anticipated. I want to share this oh so yummy recipe with you and no it isn't a recipe I'm just saying is good because it's on my blog, It is actually delicious!
Today we will be making nectarine tarts courtesy of Southern Living. I did however make a few tweaks to the recipe.
You will need:
What to do:
These are absolutely delicious and the honey really makes the whole dish. I made them during the Summer, but they would be perfect for Fall or whenever the heck you want to eat them really. I will absolutely be making these again.
If you have any other questions about the recipe or ingredients , comment below or email me at GlueItTogetherCrafts@aol.com
Lauren out! :)
Originally posted January 17, 2015.
Hey, hey, hey!
Today's post is going to be the recipe for firecracker chicken as promised.
I used this recipe: Firecracker Chicken, but I added a little more buffalo sauce than it said.
It was a big hit with my mom and my boyfriend and I absolutely loved it. It is the perfect combination of hot and sweet.
All you need is:
I also made quinoa for the first time with the chicken (1 of my new year's goals.) I am in love now.
I hope you guys really try this out because, it is officially one of my favorite meals now. Let me know if you do and how it turns out!
Until next time...
Originally posted on September 26, 2014.
So ever since I created this blog I have wanted to make a post about the amazing uses for coconut oil!
Let me start off by saying make sure you buy ORGANIC VIRGIN coconut oil. If it is not organic that means it will have all sort of extra crap in it that is not as good for your skin and body.
Coconut oil is now a large part of my life. I use it for health, beauty, cooking, and other odds and ends. In this post I will share the main things I use coconut oil for and few additional uses that I have not tried yet, but will be trying. I will also show you how I store my coconut oil.
As I am sure some of you have heard, coconut is the miracle elixir. Okay maybe not, but it is pretty darn close!
-I use coconut oil for cooking and baking because of its high smoke point. It is also a great substitution for butter if you can't have dairy (me, me, me!)
-Coconut oil has been known to be a slight metabolism booster and if consumed daily with the help of exercise, results should come. When I work out and take coconut oil daily I feel better and can tell that I eat more stable portions.
-THIS is my most used coconut oil hack...makeup remover. I swear by this stuff! I ave been using coconut oil as an eye makeup remover for the last 6 months at least and it is by far the best makeup remover I have ever used. I rub a little in-between my two index fingers, apply to my closed eyelids, and then rub off with a piece of toilet paper or other cotton towel. It's magical. I wear waterproof eyeliner and mascara also. I have tried so many other makeup removers and I feel like they don't get everything. The great news is a whole bottle of organic coconut oil is about $6 at Walmart.
-Another great use for coconut oil is as a hair mask. If you ever feel like your hair is dry or needs a little moisture you can take the oil, rub it in your hands, and cover head or just do ends to avoid the roots. This is a lot easier if you pin it up or wear a shower cap. I usually leave mine in for a few hours over night. The only thing is if you leave it in over night you may want to put down a towel on your pillow because coconut oil can stain some materials. Whenever you're ready you can rinse, and wash out the coconut oil for silky soft hair!
- I rub a little dab on my elbows and knees when they are dry and I also use it on my legs after I shave. So soft!
-Oil pulling! If you want to understand oil pulling you can read this article: Oil pulling. It can be used to pull the toxins out of your teeth, mouth, and used as a mouthwash to fight bacteria. It hasn't been 100 percent effective as far as pulling toxins out of your teeth and is overall beneficial anyway so I still use it.
Things I will be trying:
-Shower sugar body scrub: equal parts sugar and coconut oil. i already use a sugar body scrub, but I would love to make my own!
-Energy booster- 1 tbsp. chia seeds and 1 tbsp. of coconut oil every day. I already try to take a little coconut oil every day, but this is supposed to give you a ton of energy for the day. Do not take this at night time unless you aren't heading to bed.
I recommend that you either get multiple jars (one for cooking, one for hair, one for skin, etc.) which can cost you a lot of money, OR get one big jar and separate them into airtight containers so you aren't cross contaminating and dipping fingers in the jar for cooking with your dirty eye makeup remover fingers.
I am obviously not a doctor so if you would like to find out more information on coconut oil I recommend checking it out online for yourself and if you are still not sure, ask your doctor. I have had nothing but good luck with this stuff *knock on wood* and I hope the same goes for you all!
Let me know if you guys use it for anything else in the comments below!!!