The Gold Rush

Ingredients

  • 2 ounces bourbon
  • 1 ounce lemon juice
  • 1 ounce honey syrup*
  • Lemon twist, for garnish

Directions

  1. Combine the bourbon, lemon juice, and honey syrup in an ice-filled cocktail shaker. Shake vigorously until well-chilled. Strain into an ice-filled old fashioned glass and garnish with a lemon twist.
    Tip:
    *To make honey syrup, combine 1 cup boiling water and 1 cup honey. Stir to combine, then let cool. This yields enough for 8 drinks and will keep, refrigerated, for 5 days.
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No-Flour Cornbread

Ingredients

  • 2 eggs
  • 2 cups white cornmeal
  • 2 cups buttermilk
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1⁄4 cup bacon grease
  • salt (most bacon grease provides plenty of saltiness)

Directions

  1. Preheat oven to 425°F.
  2. Put first 5 ingredients in mixing bowl. (If it makes you feel better, go ahead and mix the dry ingredients, whisk the eggs into the buttermilk, then combine dry/wet ingredients).
  3. Mix with large spoon or whisk.
  4. Put bacon grease in well-seasoned 10-inch cast iron skillet over medium to high heat.
  5. Just as the bacon grease is about to start smoking, pour it into the other ingredients, stirring as you pour (if you can manage it). Leave enough in the skillet to coat the bottom and sides.
  6. Pour entire mixture into the skillet.
  7. Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes).
  8. Remove from oven and invert skillet over serving plate. If cornbread does not drop easily, you may need to run an icing spatula or even a flexible metal egg-turner around/under it so it comes loose.
  9. Recipe halves well, just remember you can’t cut the bacon grease by half because you still need to coat the skillet.
  10. Serve hot, with plenty of butter. Or margarine, if you insist.

M&M’S Will Release New Hazelnut Spread Flavor, Aka Nutella Flavor

Eating Nutella straight out of the jar is great and all, but often, it comes with a price — sticky hands, stained t-shirts, and the inability to stop until there isn’t any left. OK, so maybe you have better self control and aren’t a total savage, but in the case that you are, M&M’s is coming out with a solve.

Introducing new Hazelnut Spread M&M’s (aka Nutella-flavored). According to a press release, the M&M’s are slated to have a hazelnut spread center that’s covered in its signature milk chocolate and packed in a teal bag. Just think of the possibilities. You can pop these babies in your mouth while walking to get the mail, driving to work, going to the movies, or more realistically, as you’re leaving the store. Try doing that with a jar of Nutella! The only catch is that you won’t be able to get your hands on these until April 2019.

To hold you over until then, M&Ms is also dropping a new line of chocolate candy bars this coming December. The bars are made with milk chocolate and feature M&M’s minis throughout. They will come in five different flavors: peanut, crispy, almond, crispy mint, and plain milk chocolate.

Each of these new items comes in shareable sizes, but lucky for you, the Hazelnut Spread M&M’s also come in a single pack, so you can keep them all to yourself.

But here’s to hoping the new M&Ms products live up to the hype. If they’re as good as the Caramel M&M’s Mars dropped last year, we’re definitely in for a treat.

Ravioli Soup

Ingredients

  • 1 tsp. extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 c. diced onion
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 tbsp. tomato paste
  • kosher salt
  • Freshly ground black pepper
  • 32 oz. low-sodium chicken broth
  • 1 9-oz. package cheese ravioli
  • 5 oz. baby spinach
  • 1/2 c. chopped fresh parsley

Directions

  1. In a large pot over medium heat, heat olive oil and cook garlic, onions, and carrots until softened, 4 to 5 minutes. Add celery and tomato paste, season with salt and pepper and cook 1 more minute.
  2. Add broth and 1/2 cup of water and bring to a boil. Add ravioli and cook according to package directions.
  3. Fold in spinach and parsley and heat until warmed. Serve immediately.

Strawberry-Thyme Lemonade

Ingredients

  • 1 cup sugar
  • 8 sprigs fresh thyme, plus more for serving
  • 1 quart strawberries, hulled and sliced (about 2 1/2 cups)
  • 1 1/2 cups fresh lemon juice (from about 10 lemons)
  • Splash of vodka (optional)

Directions

  1. Combine the sugar, thyme, and 1 cup water in a small pot. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved. Let cool and discard the thyme.
  2. Combine the thyme syrup with the strawberries, lemon juice, and 5 cups cold water in a large pitcher. Chill for 30 minutes or up to 12 hours. Serve over ice, garnished with additional thyme. Add a splash of vodka, if desired.

Carrot Cake Cookies

Ingredients

COOKIES
  • 1 c. butter, softened
  • 1 c. brown sugar
  • 1/2 c. granulated sugar
  • 2 eggs
  • 1 tsp. pure vanilla extraact
  • 1 1/2 c. flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. salt
  • 1 c. shredded carrots
  • 1/2 c. unsweetened shredded coconut
  • 1/2 c. raisins
  • 2 c. old-fashioned oats
CREAM CHEESE GLAZE
  • 1 c. powdered sugar
  • 1 oz. cream cheese, at room temperature
  • 1 tbsp. milk
  • 1/4 tsp. pure vanilla extract

Cinnamon-Apple Flatbread

Ingredients

  • 1 cup sourdough starter, ripe (fed) or discard
  • 3/4 cup lukewarm water
  • 2 teaspoons instant yeast
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons Baker’s Special Dry Milk or nonfat dry milk
  • 3 tablespoons olive oil
FILLING
  • 4 very large firm apples, about 2 pounds
  • 1/4 cup boiled cider
  • 1/4 cup maple syrup
TOPPING
  • 1/4 cup Baker’s Cinnamon filling or cinnamon-sugar
  • 1/4 cup syrup, reserved from cooked apples
  • 2 to 3 tablespoons coarse white sparkling sugar, optional