LARK+LACE - A Philadelphia Fashion and Lifestyle Blog: recipes

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Get Your T-Day Booze On

It's Thanksgiving in a few days and if you're anything like me or any of the people I've come to know in my short time on this earth... you may need a little liquid help to quell some familial rage.

watermelon, margarita, mezcal, smoky, salt, tequila, cocktail

I was never a fan of margaritas (too sweet) until I moved to Philly and tried the Watermelon Margarita from Dos Segundos. It was love at first sip. I then dabbled in the margarita arts, never quite finding a fruit and tequila combination that brought me the same amount of joy until I had my first sip of Mezcal in Nashville. Smoky, strong, and splendid. This cocktail is sort of an all-star lineup of my favorite flavors: watermelon, mint, ginger, and smoke.

sangria, mint, red, wine, cucumber, pluot, plumcot, summer, cocktail

I really love cucumbers. A perfect Friday evening for me would involve Curb Your Enthusiasm, cucumbers and tahini, and red wine. I was never a fan of Sangria until some of my friends over at Kit and Ace made a dreamy white wine and peach sangria for First Friday a few weeks ago. I felt the earth move under my feet. (Okay, maybe not but it was still amazing.) I started looking for recipes with cucumbers and red wine and couldn't find any-- at all! So, of course, I decided to just make my own.

Watermelon is one of the simplest joys in life. It is perfect in every way yet somehow made even better by mint. I love grilled watermelon but seeing as I live in a tiny apartment with no grill... I decided to compromise. I was not disappointed.

low, carb, keto, ice, cream, mint, chocolate, chip, avocado,

I really love this "keto" thing I'm doing. It's made me more mindful of the foods that I eat and has challenged me to be creative in the kitchen. However, while it's easy to find something savory that fits my macros, it's nearly impossible to satisfy my sweet tooth. Although I don't crave sweets nearly as much as I used to, (which definitely has something to do with my body adjusting to the drastic restriction of my carbohydrate intake) I get ice cream cravings every so often. Who doesn't? There just isn't a market for low carb, moderate protein, high fat ice cream so there isn't much out there for me. I've spent a few hours over the past week experimenting with ice cream recipes and after a few attempts and dismal failures, I've settled on one that's not only delicious but also fits my macros.

iced, coffee, rose, water, cayenne, pepper, drink, spring,

Guys, I have a problem. While I tend to drink a lot of coffee in the fall and winter, as soon as the warm weather settles in and iced coffee is plentiful, my caffeine consumption quadruples. I went to Menagerie twice yesterday. I have no shame. Sometimes it's a cold brew with a splash of heavy cream, sometimes it's an iced americano (black, of course.) I like to change it up because I get bored easily. Having said that, I've gone kind of crazy conjuring up new iced coffee creations at home. As the weather gets warmer, I can only imagine how this little hobby of mine will intensify to gargantuan proportions. The combination du jour has been rose and cayenne pepper. It's zesty with dainty floral notes and the perfect way to kick start your morning.

Bulletproof, coffee, chai, latte, organic, keto,

Remember my Bulletproof Coffee from a few weeks ago? I've been drinking them every day as a breakfast substitute. Since I've been drinking it every day, I felt that I needed a little variety. Dirty chai soy lattes used to be my daily indulgence so I figured that I'd try to make my own version.

Bulletproof, Coffee, Keto, low carb, coffee, latte, recipe,

I've been trying to get into certain routines and out of others lately. For example, into books and out of Netflix binges. Into working out and out of wasting time on the internet. Part of my new daily routine involves my morning cup of Bulletproof Coffee. It's a delicious way to boost your metabolism and give you hours or energy. It's gotten a pretty bad reputation around these parts because we're living in a world where "saturated fat" is considered a bad word. Guess what? It shouldn't be. Doesn't that make you feel great? I mean, who doesn't like butter?

chocolate, covered, bacon, Valentine's Day, keto, dessert, low, carb,

It's Valentine's Day whether I like it or not and love is in the air. Do you know what I love? Bacon. Who doesn't? (Except vegans.) Bacon is the way to anybody's heart. Dip it in chocolate and it's that much better. If you need a last-minute gift for your boo, your best friend, your parents, or even just want to treat yourself, why not chow down on some salty, decadent chocolate-covered bacon? It takes about 30 minutes and it is oh so worth it. (Oh, and since we found out about those pesky "fat guidelines" being kind of a sham, these are mostly guilt-free.)

Ah yes, Thanksgiving is almost upon us once again. It's that time of year when elastic waistbands become our best friends, mere hours after we join hands around the table and recite our thanks we nearly strange each other while waiting in line for the best deal, and our aunts, uncles, cousins and grandparents all join forces in order to pester us about our current relationship statuses. (Or, lack thereof.) I'm kidding. (Kind of.) I love the holidays and Thanksgiving is a particularly cozy one. What's a good get-together without some high-quality spirits? Booze not for you? No worries, I'll let you know how you can also make these drinks alcohol-free.

Sage & Cranberry Cocktail

I fought the whole "cranberry drink" thing for a while. I mean, what right does cranberry have getting into all the other juices? I'm still not sold on combinations such as "cran-grape" but I do love me some sparkling cranberry juice. This drink is tart, earthy, and very light-- exactly what you need when you're stuffing your face with Thanksgiving dinner.

What you'll need:
- Sparkling Cranberry juice
- Lemonade
- Art in the Age SAGE
- Sage and cranberries to garnish

Begin by filling a glass halfway with ice. Pour one part SAGE and two parts sparking cranberry over the ice. Add a splash of lemonade and stir. Garnish with fresh cranberries and sage leaves. You can make this large-scale by simply making in a pitcher and letting guests serve themselves. For an alcohol-free version, muddle some sage in the bottom of a shaker and mix with lemonade. Pour one part sage lemonade over ice along with one part sparking cranberry.

Boozy Apple Pie Float

This drink is a childhood favorite all grown up. Who doesn't like apple pie? Who doesn't like ice cream? Thought so. This drink is spicy, rich, and perfect for dessert. It may seem somewhat innocuous but it packs a big punch.

What you'll need:

- Apple Pie Moonshine (I like Ole Smoky but there are a lot of others.)

- Spiced whiskey

- Ginger beer

- Ice cream (I used Amy's dairy-free Coconut ice cream)

- A sprig of rosemary to garnish

Scoop 2-4 large spoonfuls of ice cream into a glass. Add two shots of moonshine, a splash of spiced whiskey, and fill the rest of the glass with ginger beer. Add a sprig of rosemary to garnish. For an alcohol-free version, simply substitute the booze with sparking apple cider and add a dash of cinnamon on top.

Need some more Thanksgiving cocktail ideas? Try the Hot Ginger & Rhubarb Tea, Gingersnap Cocktail, or, if you can't wait until Christmas, this Minty Candy Cane Cocktail. Remember to sip responsibly!

xo,

e.m.

Apples + Bourbon

Some may try to tell you that pumpkin is the flavor of the season but I will vehemently disagree. Is there anything better than biting into a crisp and juicy apple? There are so many different kinds to choose from and you can do pretty much anything with them. Make them into pie, make them into juice, plus it's been said that an apple may even be a better choice than coffee in the morning. Who knew?

What you'll need:

- Fresh apple cider-- if you're really domestic, you can make your own. We don't have that kind of time in this house so we just bought a gigantic jug from a local orchard.

- Bourbon. Bulleit is my favorite at the moment.

- Cream Soda

- A sprig of Rosemary and some extra apples to garnish. (Optional.)

Fill a short glass halfway with ice and artistically place a sprig of Rosemary and some thin-cut apple slices. Fill the glass halfway with apple cider. Add a shot and a half of the bourbon and top it off with some cream soda.

Between the warmth of the bourbon, the snap of the cider and the soft sweetness of the cream soda, this drink is autumn in a glass. Drink responsibly.

xo,

e.m.

Black Bean Brownies

Sometimes I feel like I'm not a blogger because I'm not a "homemaker." I can boil water and make quinoa, I can roast Brussels Sprouts without burning down the house and I can toss things together in a big 'ole pan on the stove and convince you that I know what I'm doing but I cannot bake to save my life. I'm not good at things that require so much patience and calculation. I can't follow directions. I'm too much of a renegade. A few years ago for my birthday, I bought cupcake mix, icing, and cake decorations. I left them on the counter and hoped that someone would take the hint. Someone (grudgingly) did and I had delicious pink cupcakes with pink icing and Swedish Fish on top. That's about the extent of my baking expertise-- passive-aggressively leaving the ingredients in the kitchen and hoping that someone will do something about it. These brownies, however, are simple enough for me to make. Danielle turned me on to them and I've been a huge fan ever since. They're (halfway?) homemade, gooey, and decadent. The best part? They're only THREE ingredients. Right? Three.

What you'll need:

- Brownie mix (just make sure that the mix itself doesn't have eggs/dairy/etc. in it. My favorite is Trader Joe's Truffle Brownie Mix.)

- One 15oz can of black beans (do not drain)

- One cup of non-dairy dark chocolate chips

You're also going to need a blender or food processor, a bowl, a spatula, a greased pan, and an oven. If you don't have an oven, you probably shouldn't even try to make these because it probably won't work.

Preheat the oven to whichever temperature your particular box of brownie mix suggests. While it's preheating, empty the brownie mix into a bowl. Set it aside and empty the entire can of black beans into the blender. Thoroughly liquefy it so that no beans remain. Pour the black beans into the bowl with the dry brownie mix and stir it a bit with the spatula. Add in one cup of chocolate chips and keep stirring until there are no more patches of brownie mix powder and the mixture is as smooth as it can be with all of those chocolate chips. Pour into a greased pan and stick it in the oven. I would suggest baking the brownies for 5-7 minutes shorter than the time on the box suggests. Stick a toothpick into the middle. If it comes out clean, they're done! Leave them on the counter to cool off a little bit so you won't be biting into molten hot chocolate lava. If it comes out with some wet mixture on it, leave it in for another 3-5 minutes and check again.

If you like your desserts a little fancier, these are like a blank canvas of chocolatey goodness. Danielle sprinkled some cinnamon on these ones and I want to try adding some pumpkin somehow. The best part about these brownies is bringing them into work and then not telling anyone that they have black beans in them until after they eat them. (Snickers to self.) You'll also feel more welcome to have another because, well, black beans = protein.

Happy October, y'all!

xo,

e.m.

Peach Green Tea Lemonade Cocktail (with Basil!)

My guilty pleasure this summer has been the Peach Green Tea Lemonade from Starbucks. It is simply delectable. I drink at least one a week. (One TRENTA a week.) I often think so myself, "the only thing that could make this even better would be alcohol. Or basil." Obviously, this was something that I had to act on. As soon as I had a free moment, I headed to the Wine & Spirits store to search for the perfect peach-flavored liquor to add. The obvious choice would be Schnapps but I wanted this to have a more rustic taste so I opted for some Peach Moonshine. (Yes I know it's not real moonshine. I know all of you Southern folks are rolling your eyes at me right now.)

What You'll Need
- Peach Liquor: I loved the moonshine but if you want something a little closer to the original Starbucks beverage, Schnapps would be your best bet.
- Unsweetened Green Tea
- Lemonade (as fancy or as basic as you'd like it.)
- Basil
- Ice
- Cocktail shaker

Muddle a basil leaf in the bottom of a shaker. Add ice (fill it about halfway) and one part each of the lemonade, Peach liquor, and green tea. Strain into a glass filled halfway with ice. Top with extra basil for garnish.

Basil and peach are a match made in heaven and so perfect for these next few weeks of "kinda-summer-but-not-really-but-also-not-quite-autumn." As always, enjoy responsibly!

xo,
e.m.

Pimm's Punch

Midsummer cookouts, picnics, and nighttime fire pit hangouts are the stuff dreams are made of. I like to think that any reason to get together is a good enough excuse to drink. Am I right or am I right?This recipe is great to make in a big 'ole pitcher for such occasions. It's a mix between a traditional Pimm's Cup and a sangria so what's not to like about it? Although Pimm's is kind of the big star, it could be replaced by a non-alcoholic beverage such as Chinotto and the drink would still be yummy and refreshing.

What you'll need:

- Pimm's Liqueur

- Limeade

- Ginger Ale

- 1 cup of blackberries

- Mint, 4 leaves to muddle and more to garnish

- 1 lemon

- 1 lime

- Ice

Begin by muddling the blackberries and mint together in the bottom of the pitcher. Add ice and the thinly-sliced lemon and lime. Pour in two parts Pimm's*, one part Ginger Ale, and one part Limeade. Stir with a wooden spoon. If you want to be extra fancy, set aside some extra lemon and lime slices, blackberries, and mint aside to garnish individual glasses.

*if you're making this drink with Chinotto, use one part.

YUM. As always, sip responsibly.

xo,

e.m.

Grapefruit & Ginger Cocktail

Love me some grapefruit. It's such a wonderful flavor, especially on these ridiculously hot days. (For real guys, it's been over 100 degrees here. Disgusting.) I whipped up this little hooch in the midst of desperation for something refreshing. It's composed of three of my favorites: ginger, grapefruit, and basil. It may not be the most patriotic beverage for Independence Day tomorrow but it'll sure help you beat the heat and it'll be a crowd-pleaser for sure.

What you'll need:
- Gin
- Ginger Liqueur (Domaine de Canton is delicious and look at that fancy-shmancy bottle!)
- Grapefruit Italian Soda
- Basil Leaves

Muddle basil leaves in the bottom of your glass, or, if you're making this for a group, a pitcher. One or two leaves for a single serving, five or six for a pitcher. Add one part gin and one part ginger liqueur to two parts grapefruit. If you want a little extra zing, a splash of ginger beer will go spectacularly. Serve over ice and sip through a fancy straw-- preferably not before doing anything firework-related. (But you already knew that.)

Stay cool and drink responsibly! Have a great holiday weekend.

xo,
e.m.

Gin & Tonic with Rose

So, I haven't shared a cocktail recipe in a minute. This is partly due to the fact that cocktail features did poorly on my reader survey. Of course I want to make you guys happy so I haven't been posting them as much, however, they're a ton of fun so... call it selfishness, call it rebellion, I'm going to let one slip through the cracks every now and then. This one is great. If you're not much of a drinker, the gin could be substituted with lemonade and it would still be excellent. Because it's only three ingredients, this one would be good in a pitcher for spring evening soirees.

What you'll need:

- Gin

- Tonic

- Rose Water (here's a good recipe)

So simple, right? Just mix equal parts gin, rose water, and tonic in a glass with ice. It's incredibly refreshing with a ton of great floral notes.

Perfect for warm nights outside on the patio, deck, balcony, family room, kitchen, dining room, living room... bathroom? Wherever you want to sip, I don't judge-- just remember to drink responsibly!

xo,

e.m.

Sparkling Rhubarb & Flower Cocktail

I'm seeing a pattern here. The common ingredient in all of my favorite cocktails is St. Germain. It's just so classy and so delicious. Now that the sun is starting to show its face again around these parts, Spring feels closer than ever and I want everything floral. Lucky for me, I can have my flowers and drink them too. (Oh, and you as well, which is why I'm sharing the recipe.)

What you'll need:

- 1 ½ oz. Art in the Age Rhubarb Tea

- 1 ½ oz. St. Germain

- Tonic Water

- Ice

- A sprig of Rosemary and a slice of grapefruit, plus more to garnish

Muddle the grapefruit and rosemary in the bottom of a shaker. If you don't have a muddler, a wooden spoon will work just fine. Add ice followed by a shot of Rhubarb Tea and a shot of St. Germain. Shake and strain over ice. Add tonic water. Garnish to your liking and enjoy!

Simple, elegant, and refreshing. Now if only it would stay warm so I can enjoy one of these drinks while also working on my tan. Okay, who am I kidding, I don't get tan. It would be nice to sit outside anyway though. Drink responsibly!

xo,

e.m.

Two-Years Veganversary

Well, well, well, today marks my two-year "veganversary." Going plant-based has taught me more than I ever could have imagined about nutrition, ethics, and cooking. Yes, it's true. I seriously LOVE cooking now. I hate blogging about it because most of my recipes are just "toss some ______ into _____, eyeball some _______, swish it around in the pan until it seems ______" and to try and follow that would be maddening. I have, however, shared a few of my favorites on here and thought to myself, "I shall make a list!" What a perfect way to celebrate, no? All of these are incredibly easy and sure to please herbivores and carnivores alike. Enjoy!