The irony of this recipe is… there is no baking. But, if I said sweet & salty bourbon beans, truth be told it describes it; but, not in that familiar way we all know the dish.  These are that quintessential molasses laden, creamy, and glorious bean that has a tendency to find its way to the BBQ table.

They are deliciously sweet, salty & savory, and the Jim Beam adds a sassy little hint of flavor that can’t be pinpointed, but would most certainly be missed.  Plus they are creamier and yet firmer than canned beans.  Beans are an awesome power-food, people – eat them!

Jim Beam Baked Beans | Homemade baked beans with a bourbon twist

You can make these in a dutch oven or let them simmer away in the slow cooker while you tackle the rest of your dinner plans.  To me these compliment grilled meat perfectly and they are good hot or cold.  Plus you can be very British and eat them tomorrow on toast for breakfast. (When it is not the 4th of July and your neighbors won’t judge you, as harshly…)

You could totally short cut the process and use canned beans, but don’t cheat yourself! Dry beans have a better flavor and texture. AND they are cheap!

Jim Beam Baked Beans | Homemade baked beans with a bourbon twist


  • 1lb dry navy beans
  •  5-7 slices bacon
  • 1 medium onion, diced
  • 4 cups water
  • 1/2 cup dark molasses
  • 1 1/2 Tablespoons dry mustard
  • 2-3 bay leaves
  • 1 Tablespoon salt
  • 1/2 Tablespoon pepper
  • 1/2 cup brown sugar
  • 1/2 cup white sugar, divided
  • 1-2 Tablespoons Tabasco
  • 1/2 cup Jim Beam Bourbon


1. Put the beans in a large bowl and add cold water to cover by at least 2 inches. Soak overnight. Drain, rinse, and drain again.
2. Cook the bacon in a Dutch oven or large pot over medium heat. Once cooked, removed and place on a paper towel. Add the onion to the rendered fat and cook about 2 minutes until soft; add 1/4 cup white sugar and cook on medium for another 3 minutes. Add the beans, 4 cups water, bay leaves, and half of your cooked bacon, diced small. Bring to a boil over high heat. Reduce the heat and simmer for 1 hour and 10 minutes, until the beans have softened. Remove from the heat and discard the bay leaves.
3. Stir in the molasses, mustard, bourbon, Tabasco, brown sugar, remaining white sugar (1/4 cup), pepper and salt. Return the pot to the stove and cook over low heat for 3 to 4 hours, until very tender.
Chop the remaining bacon and stir it in before serving or use it as a garnish.  More bacon never hurt anything, especially involving beans.
Tip – stir your beans from the bottom occasionally to prevent sticking.  Add more sugar or seasoning to taste.  I like more pepper and more bourbon – my hubby likes more sugar. We are all different! 🙂
Jim Beam Baked Beans | Homemade baked beans with a bourbon twist
Just think if you soak some beans tonight – you can serve up some delicious homemade baked beans at your 4th of July festivities.
Hope everyone has a safe & happy holiday! Apronclad

S'mores Crème Brûlée | A decadent chocolate twist on two classic desserts

Everything about this dessert is decadent and fun.  You can leave off the roasted marshmallows and graham crackers, booze it up, and/or use any chocolate you love.  Plus it is something you can make ahead and Brûlée on demand.  I love a great dessert that actual lends itself to entertaining without being leashed to the stove or kitchen.

S'mores Crème Brûlée | A decadent chocolate twist on two classic desserts

We decided to be playful with our original plans for just chocolate crème brûlée – a recipe from one of my Cooking Light books, but the craving for marshmallows hit and it was downhill from there.  YOU MUST try it this way if you make it.  It is a delicious and playful way to have two very classic treats: S’mores & Crème Brûlée.

S'mores Crème Brûlée | A decadent chocolate twist on two classic desserts

Milk Chocolate Crème Brûlée

  • 2 cups whole milk
  • 1/4 cup granulated sugar, divided
  • 1/8 teaspoon salt
  • 3 ounces milk chocolate, finely chopped
    or any chocolate of your choosing – I prefer dark, of course! 
  • 2 large eggs
  • 2 large egg yolks
  • 1 tablespoon amaretto (almond-flavored liqueur)
    or Kahlua, Bourbon or Baileys!
  • 2 tablespoons superfine sugar, for brûlée shell
  • 12 Large Marshmallow, for roasting
  • 1 package of graham crackers, for serving

DIRECTIONS:   Preheat oven to 300°.

Bring milk, 2 tablespoons granulated sugar, and salt to a simmer in a medium, heavy saucepan (do not boil). Remove pan from heat; add chocolate, stirring until chocolate melts. Combine remaining 2 tablespoons granulated sugar, eggs, and egg yolks in a medium bowl, stirring well with a whisk. Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Stir in liqueur. Divide mixture evenly among 6 (4-ounce) ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 50 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.

Sift 2 tablespoons superfine sugar evenly over custards. Holding a kitchen blowtorch about 2 inches from top of each custard, heat sugar, moving torch back and forth until sugar is completely melted and caramelized (about 1 minute). Using a metal skewer roast marshmallows and add two to each custard or plate with some graham cracker squares. Serve immediately.

S'mores Crème Brûlée | A decadent chocolate twist on two classic desserts

**Tip:  If you don’t own a kitchen blowtorch, simply sprinkle the chilled ramekins evenly with sugar and place on a baking sheet. Broil close to heat source for 1 to 3 minutes or until sugar is melted and caramelized.

S'mores Crème Brûlée | A decadent chocolate twist on two classic desserts

This crème brûlée is a fun almost hot chocolate flavored twist to a classic and let’s face it roasted marshmallows make just about every dessert better.  Adapted from Cooking Light

Happy Baking,  ApronClad


Jam & Cream Cheese Wontons - A fun way to serve your favorite jam as dessert or an Asian fusion appetizer.

This is a fun appetizer and a great way to use those funky flavored jams like mango-jalapeno or classics like Peach Vanilla-Bean.  I love that you can have this as a dessert or a savory dish.  Plus it is super easy!!

Jam & Cream Cheese Wontons - A fun way to serve your favorite jam as dessert or an Asian fusion appetizer.


  • 8 ounces, weight Cream Cheese
  • 1 Jar of Jam, any flavor
  • 1 Whole Egg
  • 1 Tbsp Water
  • 24 Whole Wonton Wrappers
  • Vegetable Oil, For Frying

Jam Infused Asian Dipping Sauce:

  • 2 Tablespoons Low Sodium Soy Sauce
  • 3-4 Tablespoons Jam – whatever you used above
  • 1 teaspoon Vinegar Or Rice Wine Vinegar
  • 1/4 teaspoon Sesame Oil, optional
  • 1 Tablespoon Chili Paste, Or Other Hot Sauce (Sriracha also works well)


In a small bowl whisk together egg and water (egg-wash). Assemble your wontons (work quickly as the dough can dry out fairly quick): place approximately 2-3 Tbsp of jam in the center of a wonton wrapper. Top each portion of jam with 2 Tbsp of cream cheese. Use your finger to “paint’ the egg wash all around the edges of the wrapper. Fold each wrapper by bring up the ends and use the egg wash to stick them together.  Pinch the remaining edges of dough to seal the seams.

As you work, you can place the assembled wontons under plastic wrap or a light towel to keep them from drying.

Jam & Cream Cheese Wontons - A fun way to serve your favorite jam as dessert or an Asian fusion appetizer.
Heat about 3-4 inches of oil in a large saucepan or medium skillet to just under 350 degrees (you don’t want the oil too hot or it will burn the wontons – we are looking for even golden brown)
Jam & Cream Cheese Wontons - A fun way to serve your favorite jam as dessert or an Asian fusion appetizer.
About 4 to 5 at a time, fry the wontons for about  1 minute, flipping carefully midway through to make sure they brown evenly. Remove it when you still think it could stand to slightly, brown a teeny bit more (because it will slightly brown in the seconds after you remove it from the pan!)
Jam & Cream Cheese Wontons - A fun way to serve your favorite jam as dessert or an Asian fusion appetizer.

Drain the wontons on a paper towel and serve them dusted with powdered sugar for dessert or with this jam infused Asian dipping sauce.  Wait about 8 – 10 minutes before serving; because the jam and cream cheese become lava hot in the frying process.

If you’d like to make your own sauce, Mix together the dip ingredients above. Taste and adjust the amounts as needed.

This has endless capabilities for combos.  Use any soft cheese, any jam and feel free to add jalapeno slices for heat or sprinkles for kids.  It is really that friendly and flexible.  Wonton wrappers are really fun too – so don’t be afraid to play with folding techniques!!

Jam good eats y’all.  Apronclad

Pasta alla Carbonara | A classic Italian dish rich with eggs, cheese and baconThis rich tangle of noodles, sauce and bacon is like gourmet mac-n-cheese.  The egg sauce is velvety and tangy with cheese and of course there is bacon.  Enough said right? Bacon.   If you have never had carbonara sauce, please give it a go – it is really where it is at.  Plus this recipe is perfect for all the fun crazy long noodles you see at the market.

Pasta alla Carbonara | A classic Italian dish rich with eggs, cheese and bacon

This elegant dish is pretty simple though and comes together quite quickly.  I highly suggest starting mise en place, if you don’t always cook that way so that you can smoothly transition from one task to the next.  Also, Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is important that the pasta be hot since we are dealing with an egg based sauce.

The biggest obstacle, besides not eating the whole recipe yourself, is not scrambling the egg sauce.  I like to temper the egg mixture with my pasta water.  It’s a simple method that works quite consistently for me.

Pasta alla Carbonara | A classic Italian dish rich with eggs, cheese and bacon


  • 1 pound dried spaghetti (or noodles of choice)
  • 6 ounces of bacon, diced
  • 2 tablespoons olive oil
  • 2 whole large eggs plus 4 yolks
  • 2 cloves crushed garlic
  • ½ cup grated pecorino romano + additional for serving
  • ½ cup grated parmigiano-reggiano + additional for serving
    (or you can go all one cheese/or the other…)
  • salt & pepper to taste
  • Chopped flat leaf parsley for serving… if you are into that sort of thing.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until al dente (still firm, but tender) or by the package directions if using a fun funky noodle like we did.  Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
During the boiling process, heat the olive oil in a deep skillet over medium flame. Add the diced bacon, we like a ¼ – 1/3 ” dice, and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Stir in the crushed garlic and cook until fragrant – less than one minute.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Whisk eggs and cheeses together. Temper the egg mixture with about  1/3 cup of the starchy noodle water. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble. Thin out the sauce the remaining water (if necessary) until it reaches desired consistency. Salt & pepper to taste.

Serve garnished with additional cheese and parsley, if desired. A little crusty bread and wine wouldn’t hurt either…

Happy Cooking, Apronclad

Delightfully sweet and a tish tart these easy little crisps are delicious.  The crumbly top is toasty and crisp with a light nuttiness from the pecans.  Any fruit or nut combination would yield great results with this no-fuss dessert.  We love this combination though, because it wasn’t overly sweet.

Strawberry-Rhubarb Pecan Crisp

Rosy-red, sweet-tart rhubarb is actually a vegetable; but, with a generous amount of sugar it yields some pretty amazing desserts.  So these little treats might be the perfect way to sneak extra veggies into your family meal.  If you have never cooked with rhubarb before it is treated very much like celery in preparation, except never eat the leaves, and its intense green and red colors can really make a dish pop.


  • 2-1/4 oz. (1/2 cup) all-purpose flour
  • 1/2 cup plus 2 Tbs. granulated sugar
  • 1/4 cup rolled oats
  • 1/4 cup finely chopped pecans
  • 1/2 tsp. kosher salt
  • 2-1/2 oz. (5 Tbs.) cold unsalted butter, cut into small pieces
  • 1-1/2 lb. strawberries, hulled and quartered
  • 1/2 lb. rhubarb, cut into 1/2-inch dice
  • 1 tsp vanilla extract*
  • 3 Tbs. cornstarch

DIRECTIONS:  Position a rack in the lower third of the oven and heat the oven to 400°F.

Strawberry-Rhubarb Pecan Crisp

In a medium bowl, combine the flour with 1/4 cup of the sugar and the oats, pecans, and salt. Add the butter and rub into the dry ingredients between your fingers until the mixture has mostly pea-size pieces (don’t worry if it’s not uniform). Set aside.

Strawberry Rhubarb Crisp 002

Add 1 tsp each of vanilla extract to your remaining sugar and stir. In a large bowl, toss the strawberries, rhubarb, cornstarch, and the remaining 6 Tbs. sugar.

Strawberry Rhubarb Crisp 007

Divide the mixture among six 6-oz. ramekins and top with the oat mixture (the ramekins will be very full but the filling will cook down).

Strawberry Rhubarb Crisp 008

Transfer the ramekins to a large foil-lined rimmed baking sheet and bake until golden brown and bubbling around the edges, 30 to 40 minutes. Transfer to a rack to cool for at least 10 minutes before serving.

Strawberry Rhubarb Crisp 009

*Very Slightly Adapted From Fine Cooking Magazine 

We love strawberries and this recipe could be used year round with fresh or frozen produce, but here are some tips on picking the best berries.
Kitchen Tip: Strawberries should be aromatic, plump, firm and the sweeter berries have the least amount of white at the hull (or green stem).  Avoid berries with green on the “shoulders” and that have unhealthy looking leaves. 

Happy Baking, ApronClad

Salsa Verde | Two kinds of chiles come together to make this green salsa, brimming with flavor.

One of the great things about family, and having house guests, is tradition.  Nothing major or fancy, just the little things.  My Dad has been in town and it reminds me of some of the “traditional” habits we have when we are together.  There is the beer & bologna sandwich lunch – mandatory. Used book shopping – a favorite.  Reading cookbooks together at the table, especially used ones – the notes and scrap paper lists can often be the best part.  Making salsa – My family LOVES their salsa.  It is a refrigerator staple in all our homes.  Always fresh, never store bought… because well it’s super easy to make and so much better homemade.  We all have preferences on heat, tomatoes, fresh or dried cilantro – picky, picky, picky.  This visit I decided to break out of the box and make both red & green.

I turned to my copy of Cooking Light: A New Way to Cook Light, since I am working my way through cooking the whole volume.  This Salsa Verde recipe did not disappoint.  I used the leftover salsa for some amazing pozole – recipe to follow soon. It would be amazing in any verde dish you love. Green sauce, it’s where it’s at.

Salsa Verde | Two kinds of chiles come together to make this green salsa, brimming with flavor.


  • 2 poblano peppers
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1 pound tomatillos, peeled
  • 2 tablespoons fresh lime juice
  • 2 garlic cloves
  • 2/3 cup chopped white onion
  • 1/3 cup chopped cilantro
  • 1/2 teaspoon kosher salt
  • 1 fresh serrano chile, finely chopped

DIRECTIONS: Broil poblano peppers 5 minutes per side or until blackened. Place in a small paper bag; seal. Let stand 10 minutes; peel and chop. Bring chicken broth onion, serrano chile and tomatillos to a boil in a saucepan over medium heat. Cover and simmer 8 minutes. Remove from heat; let stand 20 minutes. Pour into a blender. Add lime juice, cilantro, and garlic cloves {add an additional fresh serrano chile for more heat!}; process until smooth. Pour into a bowl; Chill; Allow time to cool in the refrigerator – the flavor really blooms here.

Salsa Verde | Two kinds of chiles come together to make this green salsa, brimming with flavor.

Consume with chips or in your favorite verde dish.

On a side note I love tomatillos.  You get to unwrap them and even though they are sticky it is fun and funky. Back to the recipe it is tangy, bright, has a depth from the roasted peppers and a zing of heat from the serrano – good stuff.

Green vs. Red,


I love a good make-ahead dish.  Especially for company, events at work, potlucks, and the like.  It lets you work ahead and not stress on D-day. In a hectic schedule this is a good thing, but it also can create amazing flavors which build overnight. This pancake casserole rings with that truth.

Overnight Pancake Casserole | A make ahead bread pudding  made with store-bought pancakes

It’s lovely in both flavor and presentation.  A unique way to serve those good ol’ flap jacks. Did I mention it was a hit? Yes, you’ll be scoring all kinds of brunch points, so break out that casserole dish and make something NEW for breakfast! The struesel is totally optional, nuts would be great addition and I have some other notes and ideas listed below.

So without further ado, I give you bread pudding for breakfast:

Overnight Pancake Casserole | A make ahead bread pudding  made with store-bought pancakes


  • 24 pancakes, store-bought buttermilk
  • 1-2 Tbsp Butter

Filling –

  • 6 eggs
  • 1 1/2 cups milk
  • 1 cup cream
  • 1 Tablespoons sugar
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp almond extract

Streusel –


Butter a large casserole dish; arrange whole or halved pancakes in dish (cut side down if using halves). I did mine ratatouille style. Make the custard filling by whisking the milk, cream,eggs, sugar, spices and extracts, and pour over the pancakes. It will not cover completely – no worries; cover and refrigerate overnight. In the morning, take casserole out of the fridge, and preheat the oven to 350.  Meanwhile, prepare the streusel – combine the flour, brown sugar, cinnamon, and nutmeg, add the melted butter and crumble atop pancakes. Bake at 350 for 45 – 50 minutes – making sure the center is set and fully cooked.

Overnight Pancake Casserole | A make ahead bread pudding  made with store-bought pancakes

Serve with warm syrup or whipped cream and berries.  I served this particular ditty with homemade whipped cream infused with maple syrup and apply brandy – TO DIE FOR. Happy baking!!!

Note: I found this lovely idea on Pinterest, here: overnight pancake casserole.  I adapted it by buying pancakes, doubling the sugar in the custard and adding 1 teaspoon each of almond and vanilla extract – just to give it some richness.  You could totally make your pancakes like she does.  I bought the super pack from Walmart and truth be told everyone thought I made them. They raved about them even.  Another fun idea would be even buy or make flavored pancakes: blueberry and chocolate chip come to mind – both would work perfectly for this dish.

So move over stacks, pancakes can be bread pudding too,


Slow Cooker Barbacoa - Tender, juicy, and insanely flavorful beef from your crockpot!

Life has been nuts. Plain and simple. 45+ hour work weeks.  My husband has been working 6 days a week for over a month.  Then we have been juggling seminars, workouts, errands and cleaning, bible study – the list goes on.  You know, you too my friend have lived it.  Sometimes things are hectic.  You don’t even have time to have time. Sometimes you forget to pay your wordpress subscription and it resets your theme. Oops. That happened and while I don’t know how much I like the new look, well I don’t have… you got it 🙂 TIME! lol

Slow Cooker Barbacoa - Tender, juicy, and insanely flavorful beef from your crockpot!

When life throws me time sucking curve balls I still try to keep us eating healthy and at home, and I often lean on my slow cooker.  Crock pots are life savers when you want to cook in bulk and you don’t have time to babysit your food.  We have made this twice in the last month, because we love it so much.  So while I am cooking and baking, but not blogging – I simply had to stop and share this recipe.  Plus right now you can make it with fresh roasted hatch green chilies.  Canned is also good, but fresh or frozen is so much more flavorful!

Slow Cooker Barbacoa - Tender, juicy, and insanely flavorful beef from your crockpot!

Barbacoa is slow-braised beef which is well-seasoned by chilis, cumin and other lovely spices. It makes amazing tacos, burritos, sandwiches, stuffed potatoes (we did sweet potatoes with chipotle honey butter) and it makes one bad-A breakfast. Seriously this stuff with eggs. Yeah, the end and beginning of awesome. While this detours from traditional Barbacoa – it is delicious and simple.  Sometimes you need simple. Rant over, recipe below! Hope your world is spinning a wee bit slower than ours!

Slow Cooker Barbacoa - Tender, juicy, and insanely flavorful beef from your crockpot!


  • 3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
  • 3 cloves garlic, minced
  • 2 chiptoles in adobo sauce, chopped (or more for added heat)
  • 1/2 cup roasted, chopped green chiles (or 1 can…)
  • 1 small white onion, finely chopped (about 1 cup)
  • 1/4 cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 3 bay leaves
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dried Mexican oregano (or regular)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 package of Lipton onion soup mix (or 1 can of beef broth and omit below water)
  • 1 1/2 cups of water

DIRECTIONS: Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.

Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves.  Use a pair of tongs or a slotted spoon to serve the barbacoa beef.

If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Slow Cooker Barbacoa - Tender, juicy, and insanely flavorful beef from your crockpot!

Eat it up, Buttercup!


Elvis would be proud of this banana bread.  He’d probably make a honey sandwich out of it… All joking aside. Peanut Butter & Bananas work well together.  Until I saw the combo in this book though, it never occurred to me. I’ve even made peanut butter bread, but this balance well – It works. It’s more banana bread with a nutty flavor. It smells amazing. Oh and you make a peanut butter glaze for the top that well you could simply eat by itself.

PBB Bread 003

So take those well intended bananas that over ripened on your counter and bake some bread people. Some Peanut Butter Banana Bread.

* {Kitchen Tip: I actually freeze my ripe bananas, peeled and in a zip lock.  I use them for smoothies and dog treats, but also when you make banana bread you can set them out and let them come to room temp.  The liquid they yield as they defrost make THE MOST FLAVORFUL BANANA BREAD – seriously try it!}

PBB Bread



  • 1 1/2 cups mashed ripe banana
  • 1/3 cup plain fat-free yogurt
  • 1/3 cup creamy peanut butter
  • 3 tablespoons butter, melted
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1/4 cup ground flaxseed
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 2 tablespoons chopped dry-roasted peanuts
  • Cooking spray {I like coconut oil spray for baking}


  • 1/3 cup powdered sugar
  • 1 tablespoon 1% low-fat milk
  • 1 tablespoon creamy peanut butter

DIRECTIONS: Preheat oven to 350°.

To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

PBB Bread 002

This recipe was from Cooking Light: A New Way to Cook Light, which if you follow the blog you know I’m cooking my way through this whole book.  To make myself branch out and do things like put peanut butter in banana bread.  We tried the bread plain and with the glaze – both were excellent.  Trevor preferred his reheated for 10-20 seconds.  I used honey roasted peanut butter – just an FYI.  I really should get back to posting more of the recipes we’ve just been eating lately.  I’ve been grilling with Greek marinades, obsessed with mojo for carnitas and barbacoa yeah – I’ve nailed an amazing recipe for that.

But for today it is hot tea and banana bread for me.

Happy Sunday,


Cookies & Ice Cream. Cocktail inspired Cookies & Ice Cream.  Salt. Yes, salt with dessert, because that is awesome. In all honesty, these weren’t the easiest things to eat as ice cream sandwiches, so they turned into sundaes for us. Both ways are good and that is what counts… And… I broke my no modifications rule on this cook book project and I may or may not have spilled tequila into the ice cream.  I mean we are all adults here, right? At least in my household. But, any way you serve this it definitely has a margarita thing going for it.  Even the cookies with the sugar and salt crystals and lime zest ring with imitation. And the cookies are worthy of making on their own.  But it is hot and we crave cool treats. Plus sometimes it is good to have a little whimsy in the kitchen and these folks are whimsical for margarita loving adults.

Margarita Ice Cream Sandwiches | Salt, Sugar, and Lime Zest Butter Cookies en-robe margarita ice cream for a happy hour worthy treat

So instead of cocktail hour, have ice cream hour… while basically having both!


  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 5 teaspoons grated lime rind, divided
  • 2 tablespoons fresh lime juice
  • 11.25 ounces all-purpose flour (about 2 1/2 cups)
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon table salt
  • 1 teaspoon turbinado sugar
  • 1/2 teaspoon coarse sea salt
  • 2 cups vanilla reduced-fat ice cream, softened
  • 2 cups lime sherbet, softened
  • 2 ounces of Tequila, will make ice cream softer
    not part of the original recipe – oops 😉 

DIRECTIONS: Place butter and sugar in a large bowl; beat with a mixer at medium speed for 5 minutes or until light and fluffy. Add egg, 1 tablespoon lime rind, and lime juice; beat 2 minutes or until well combined.  Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/8 teaspoon table salt; stir with a whisk. Add flour mixture to butter mixture, and beat just until combined.  Divide dough into 2 equal portions. Shape each portion into a 6-inch log. Wrap logs individually in plastic wrap; chill 3 hours or until firm.

Preheat oven to 350°.Cut each log into 16 (about 1/3-inch-thick) slices, and place 1 inch apart on baking sheets lined with parchment paper. Sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt. Bake at 350° for 10 minutes or until edges are lightly browned. Cool for 2 minutes on pans on a wire rack. Remove from baking sheets, and cool completely on wire rack.

Place vanilla ice cream and sherbet in a medium bowl; lightly fold and swirl together {+Tequila, if you please}. Scoop 1/4 cup ice cream mixture onto bottom of one cookie, and top with one cookie. Cover each sandwich with plastic wrap; freeze 4 hours or until firm. {we couldn’t wait, we had our first serving right away!!}

Margarita Ice Cream Sandwiches | Salt, Sugar, and Lime Zest Butter Cookies en-robe margarita ice cream for a happy hour worthy treat

We couldn’t wait to freeze the first batch.  We snapped some shots and chowed down… the rest are pending round 2 in the fridge. 🙂 That is the lovely thing about a dough like this. It freezes very well! Anyways, off the pages of A New Way to Cook Light and into our happy bellies.

Here is to hot days and cool, boozy treats!