Ginger + Citrus Cocktail

First the good news : Ginger is still our ingredient of the season! We chose it as the featured ingredient this past fall, but felt that we didn’t spend nearly enough time experimenting with this gem. So, we’re holding onto it as the first two-season ingredient.

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Now, the bad news : I’m making a recipe today with an ingredient that has been discontinued. The news broke in early 2017, but as you can see, it’s hit me hard, and I just can’t quit SNAP… or the other Art in the Age Cocktails. (ROOT? My love. Will I ever find a forgotten bottle of you on the liquor store shelves? I can only hope and dream.)

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Sparkling Cider Mocktails

 *republishing this today ’cause cheers even if you don’t drink beers! Amiright?
Apples was our ingredient of the season during the autumn of 2014. Check out our complete archive of apple drinks, recipes, and crafts.

If your holiday dinners are anything like ours, there will be at least one bottle of non-alcoholic sparkling cider or grape juice on the buffet. We may have outgrown the kids’ table, but we haven’t outgrown the kids’ bubbly. This year we suggest adding a bit of grown-up flavor to your juice in the form of cranberry and ginger-rosemary simple syrups, creating mocktails worthy of the adult table… of course, we won’t bat an eyelash if you add a touch of your favorite vodka or gin too!

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Each of these drinks gets their flavor from Martinelli’s Organic Sparkling Cider and an infused simple syrup. We’re sure your holiday menu is already full, so we purposefully kept these mocktails simple to make using ingredients that we always have on hand for Thanksgiving. As such, there’s no need to add an extra item to the mile-long grocery list, and if you’re short on time, you can assign the syrup-making to the first guest to walk through the door.

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 Rosemary-Ginger Simple Syrup

  • 1 cup sugar
  • 1 cup water
  • 3 sprigs rosemary
  • 4-5 1/4 inch slices fresh ginger
  • Place all ingredients in a sauce pot, bring to a boil and then let simmer for about 1-2 minutes until sugar dissolves. Remove from heat. Strain the rosemary and ginger from the syrup once it cools.

Cranberry Simple Syrup

  • 1 cup sugar
  • 1 cup water
  • 1 cup cranberries, coarsely chopped
  • Place all ingredients in a sauce pot, bring to a boil and then let simmer for about 1-2 minutes until sugar dissolves. Remove from heat. Strain the rosemary and ginger from the syrup once it cools.
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Time to Mix!

The Martinelli’s on its own is too sweet for my taste and adding these simple syrups would create a drink that would make my teeth hurt, so I always start by cutting the cider 50-50 with seltzer water. I would suggest you do that, or, if you’re the drinking type, take our suggestion and add vodka.

  • 1 part sparkling cider
  • 1 part seltzer water
  • 1 Tbsp simple syrup
  • rosemary, fresh cranberries, and crystallized ginger for garnish

Place all ingredients except the garnish in your glass and  give it a gentle stir.

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I think my favorite part is coming up with the garnishes! Is professional garnish-er a job? If so, I’m available for your next party. A note about buying the ginger: I never keep crystallized ginger on hand, because it always seems to dry out and get hard before I have a chance to use it. Instead, I buy only what I need for any recipe from the bulk foods section of the grocery store. On this particular day I only bought 8 or 9 pieces; considering my love for buying in bulk, this seems silly, but it’s always so nice having fresh and soft crystallized ginger for a recipe.

In the ginger-rosemary drink I used a sprig of rosemary. It matched the flavor of the drink, and the green and gold combination looked beautiful. My rosemary stems were a bit flimsy, but if your rosemary stems are firm, use them to skewer some of the cranberries and ginger.

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For the cranberry drink I put a couple of cranberries and a piece of crystallized ginger on a toothpick. Even though there’s no ginger in the drink, the sparkling gold candy looked so pretty on top of the red berries. Don’t you think?

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Of course, even if you don’t have time to mix up these syrups, just adding a bit of garnish to your sparkling cider will make every feel special! Especially if you add something like the sprig of rosemary ~ each time your guests take a sip of cider they’ll get an added bonus with the rosemary aroma.

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Cheese + Ginger

Ginger is our ingredient of the season. You can find a variety of drink, main dish, and dessert ginger recipes here. This is the second ginger spread pairing that we’re sharing.

Today we’re coming at you with a suggestion to spice up your holiday cheese plate.

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If you don’t know it already, putting out a good cheese plate, or taking one to your next party is a sure-fire way to gain admirers. Our trick is to pair your cheeses with the right condiment.

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DIY Edible Gifts

Do you need a reminder that the holidays are right around the corner? We don’t! WE CAN’T WAIT. too much?

Today we’ve rounded up a few ideas that make perfect edible DIY gifts. There’s a range of options on this list, from nuts in solid and liquid form to citrus peels and marshmallow. Some take a bit more preparation than others (some are so easy you’ll have all of your teacher gifts done in an afternoon). But I may be a bit biased when I say that possibly the best gift on this list is the one that takes the longest to make.

And, as we all know, the best part about giving receiving an edible gift is that you don’t have to remember to put out that neon light up statue of Mt. Rushmore every time Aunt Peggy comes to visit. So get on with it.

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Spiced Mixed Nuts : a truly perfect blend of sweet and spicy. These are super easy to make with basic ingredients (think nuts, honey, cayenne pepper). Just make sure you share more than you eat!

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Hazelnut Liqueur : give this and you will be loved by all. Especially if you pass along a few key serving suggestions, such as mixing a shot into a cup of hot chocolate or a vanilla milkshake. BUT start making this one ASAP, because you need about three weeks of steeping time.

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Marshmallows! : There are so many perks to making your own marshmallows. You can personalize the color and flavor. Cut them out with cute cookie cutter shapes. Pair them with hot co for a real treat. And we aren’t kidding when we claim that these are easy to make.

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Candied Citrus Rinds : Again, another super easy treat. I added chocolate to these, but you can totally skip that. And as a bonus – we shared our orange marshmallows at the bottom of that post.

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Use this post as an excuse to get a jump start on the eating, drinking, and merriment! xo

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First Snow Cake!

This is part of our ongoing Cooking with Kids series, because bringing them into the kitchen creates bonding moments, opportunities to learn, and plenty of messes! And ginger is our ingredient of the season this fall. You can find more ginger recipes here, but if you want another dessert recommendation, skip right ahead to these chewy ginger cookies.

A few weeks ago, we woke up to our first snow of the season. If that wasn’t special enough, I thought that it was worth fully celebrating the day, and any celebration worth its salt requires a cake. That was the humble beginning of our “First Snow Cake”.

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The base of our cake is a delicious ginger cake and it’s topped with a healthy layer of powered sugar snow. It’s a simple cake that’s easy to bake on a whim and should definitely be incorporated into your next snow day. The recipe and more thoughts on celebrating the everyday below. *I’m thinking that next year the cake has to be baked in this pan.

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Cooking with Kids : Chia Pudding

Cooking with Kids is an ongoing series where we share recipes that are easy enough to make with a two-year-old. If you’re new to the series, our first post that provides our detailed tips for cooking with little ones.

We’re so excited about today’s chia pudding because it’s a delicious dessert that’s  amazingly healthy thanks to the chia seeds. This is also a dish that a little chef can put together *almost* entirely on their own! Why almost? There is a pesky can opener involved, and that can slow down even the most ambitious 4 year old.

There are so many benefits to letting your kids help in the kitchen, from the basics of learning to count and measure, to the more advanced following of instructions. You’ll also delight in seeing them take pride in their work and their ability to do something for others – how excited will they be to serve this pudding to everyone else in the family?! And finally, for some kids, this recipe may introduce new tastes; there’s the strong coconut flavor with a hint of cinnamon, and there’s the unique texture of the saturated chia seeds.

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Read on to learn more about chia seeds and our simple recipe for chia pudding!

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Baking with Kids : Halloween Style

Cooking with Kids is an ongoing series where we share recipes that are easy enough to make with assistance from a two-year-old. If you’re new to the series, our first post provides detailed tips for cooking baking with little ones.

The focus of this Cooking with Kids post is all on the decorating, and in this post we give you sources for all of our fun supplies (including the spider cupcake holders!). Kids LOVE decorating treats, and Halloween is the perfect time to let them go wild. Make it spooky, creepy, silly, cute. It definitely doesn’t have to be perfect. And that’s what makes this project such a hit with big and little people.

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I like to plan projects for us to do throughout the season, some more time and energy intensive than others. Decorating spider cupcakes purposefully falls on the easier side. It’s something that you could do on an afternoon when you want to add a little bit of Halloween excitement (and sugar!) to their day.

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Cooking with Kids : Ginger Cookies

Cooking with Kids is an ongoing series where we share recipes that are easy enough to make with a two-year-old. If you’re new to the series, our first post that provides our detailed tips for cooking with little ones.

*We first published this post almost two years ago, but these cookies are delicious and ginger is our ingredient of the season, so we’re republishing them today so that you don’t let a good thing pass you by.*

Ahhh, I meant to share this post before Christmas so that you could add yet another cookie to your baking list, but time got away from me, so here we are with a delicious ginger cookie that tastes just as good on a cold day in January as it would during the hustle and bustle of Christmas.

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And I’m still smiling about how this came to be my favorite ginger cookie recipe. Calder’s sister made them a few years ago at Thanksgiving. That first batch was delicious and reminded me of the ginger chews that I used to buy in Trader Joe’s. I was so smitten that I asked for the recipe. She sent it along, and from her notes, I could see that it came from the grandma of a good friend. As I was baking these with Alex, I looked more closely at the bottle (more on that below) and realized that the recipe on the Grandma’s Molasses bottle matched the recipe I was making! Ingredient for ingredient and word for word. So, maybe you already know this recipe?

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