Sarasota Lemonade

In the summer, there is nothing that I like better then a glass of Barefoot Moscato with frozen berries to help keep it cool. It is just so refreshing and delicious.

Well, there was nothing better until I tried this recipe!

It is so simple, but so incredibly tasty. I made up a large batch to take camping with me this weekend, but I'm starting to wonder if there will even be any left by Thursday!

Ingredients

Two bottles of your favourite Moscato (I used Barefoot), Sprite, pink lemonade concentrate

Not pictured: frozen strawberries and raspberries

For the lemonade:

2 bottles of Moscato (I used Barefoot)

1 bottle of Sprite

1 can of pink lemonade concentrate, thawed

Frozen berries (I used strawberries and raspberries)

Combine the wine and concentrate in a large pitcher or bottle (I used an empty Simply Lemonade bottle, for easy transportation). If you are serving the lemonade immediately, also combine the Sprite.

Add a couple handfuls of frozen berries and give the mixture a stir or shake.

To serve, put a small handful of frozen berries at the bottom of the glass and top with the lemonade.

If you want to make this in advance, do not add the Sprite as it will go flat. To serve, just pour lemonade into a glass with frozen berries and top with Sprite. 

I dare you not to get addicted!

Source: The Pampered Jes

Note: It is so much better the second day, after it's had time to sit. Yum!

Super Easy Soft Pretzels

I love soft pretzels. Love. They are my favourite treat when shopping in the States, and I've been known to have more then one before leaving the mall. But, the one time I've made them was such a mess (the boiling in baking soda thing wasn't my cup of tea) that I haven't made them at home since.

Then, I saw this recipe from Canadian chef Stefano Faita (thanks again for the link, K!) and I was intrigued. No boiling? No baking soda? Sold!

They aren't as good as an authentic soft pretzel, but they are a fast and easy alternative that taste great! I served mine with a cheddar cheese sauce, because cheese makes everything that much better. I'm going to try a boiled pretzel recipe at some point before my challenge is over, so stay tuned for that recipe sometime soon.

Pretzel Dough Ingredients

water, active dry yeast, all-purpose flour, salt, sugar

All ready for the oven

Yum!

For the pretzels:

1 1/3 cup warm water

1 tbsp. active dry yeast

2 3/4 to 3 cups all-purpose flour

1 tbsp. sugar

1 tsp salt, for dough

1 egg + 1 tbsp. water, for egg wash

Coarse salt, to taste (I used kosher)

Cheddar cheese sauce, optional (recipe below)

Preheat oven to 425 degrees F.

Combine warm water with yeast in a small bowl. Let stand 5 minutes.

Combine 2 3/4 cups flour with sugar and salt in a large bowl.

Add yeast mixture to flour mixture. Using your hands, bring the dough together adding more flour as needed.

Sprinkle work surface with flour and knead dough until smooth and elastic.

Divide dough into 12 equal pieces (mine obviously weren't equal!) and roll into 15-inch long ropes. Shape as desired (the traditional knot, sticks, or bites).

Brush each pretzel with egg wash and sprinkle liberally with coarse salt.

Bake until golden brown, 15 to 20 minutes. Serve with cheddar cheese sauce, mustard, or any other dipping sauce of your choosing.

Source: In The Kitchen with Stefano Faita

For the cheddar cheese sauce:

2 tbsp. butter

2 tbsp. flour

1 cup milk (I used 1%)

~1 cup cheddar cheese 

Pinches of salt, pepper, and cayenne, optional

In a small saucepan over medium heat, whisk together the butter and flour and cook for approximately two minutes (you want to make sure the flour taste has been cooked out).

Slowly whisk in milk and cook until milk has thickened, approximately five minutes. Add seasoning, if using.

Whisk in cheddar cheese, one handful at a time, until completely melted. Cook, whisking constantly, under desired consistency is reached. Serve warm.

Source: KD original

26x26 : 1 / 26

26 X 26

In ninety-nine days, I will be turning twenty-six. So, I decided to give myself the task of making twenty-six new, different, or complicated recipes between now and then. I love to cook and I love to bake even more, so I am thrilled to be challenging myself a little more in the space I love most in my home! 

My list is pretty random, but full of things I've wanted to try or have been to scared to try. I hope to give you all inspiration to try those things that have always intimidated you, to wonderful results!

1. pie crust
2. lemon meringue pie
3. puff pastry
4. beef wellington
5. souffle
6. hollandaise
7. jam and/or jelly
8. dill pickles
9. chicken kiev
10. croissants
11. macarons
12. baked Alaska
13. sausage patties
14. New York cheesecake
15. tortillas
16. french bread
17. ricotta cheese
18. donuts 
19. marshmallows
20. pudding
21. crock pot roast chicken
22. yogurt
23. sugar cookies with royal icing
24. the perfect vanilla cupcake
25. mozzarella
26. pretzels 

Plus one bonus recipe - cake batter bread. Wish me luck!!

Welcome!

Welcome to Running In An Apron, a lifestyle slash food blog, with a little bit of fitness thrown in (emphasis on the "little"). 

This year has been extremely tough for A, my husband, and I, so I decided that in order to return the focus to me I would come up with a number of goals to strive towards. I'm hoping this blog will help to keep me accountable!

Please follow along while I post yummy recipes, updates on my goals, and everything in between!