Frozen Peach Daiquiris
c/o The Kitchn
4 to 5 large ripe peaches, washed, peeled and pitted
1 cup light rum
1/4 cup of Curacao (orange liqueur)
1/4 cup freshly squeezed lime juice
4 cups ice cubes
Directions
Combine all of the ingredients in a blender and blend until evenly combined and slushy. Divide between 4 daiquiri glasses.
Spicy Pork and Asparagus Stir Fry
Ingredients
2 tablespoons + 1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
1 1/4 - 1 1/2 pounds ground pork
2 tablespoons sesame oil, divided
1 pound thin asparagus spears, trimmed, cut into 1/2- to 3/4-inch pieces
2 tablespoons minced peeled fresh ginger
2 large cloves garlic, minced
2 tablespoons Sriracha chile garlic sauce
1/4 cup oyster sauce
1 tablespoon honey
4 scallions, sliced
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
1 1/4 - 1 1/2 pounds ground pork
2 tablespoons sesame oil, divided
1 pound thin asparagus spears, trimmed, cut into 1/2- to 3/4-inch pieces
2 tablespoons minced peeled fresh ginger
2 large cloves garlic, minced
2 tablespoons Sriracha chile garlic sauce
1/4 cup oyster sauce
1 tablespoon honey
4 scallions, sliced
Directions
Whisk 2 tablespoons soy sauce, rice wine vinegar and cornstarch in medium bowl. Add pork and mix lightly to blend.
Heat 1 tablespoon sesame oil in heavy large wok (or deep skillet) over high heat. Add asparagus, Sriracha, ginger and garlic. Toss until asparagus is crisp-tender, about 3 minutes. Transfer asparagus to a bowl and set aside.
Add remaining tablespoon sesame oil to wok. Add pork and stir-fry until browned, using spoon to break up pork into small pieces, about 4 minutes. Return asparagus to the pan, along with the remaining 1/4 cup soy sauce, oyster sauce, and honey. Stir-fry until pork is cooked through, about 2 minutes. Add scallions; toss to incorporate.
Serve over rice or noodles.
Heat 1 tablespoon sesame oil in heavy large wok (or deep skillet) over high heat. Add asparagus, Sriracha, ginger and garlic. Toss until asparagus is crisp-tender, about 3 minutes. Transfer asparagus to a bowl and set aside.
Add remaining tablespoon sesame oil to wok. Add pork and stir-fry until browned, using spoon to break up pork into small pieces, about 4 minutes. Return asparagus to the pan, along with the remaining 1/4 cup soy sauce, oyster sauce, and honey. Stir-fry until pork is cooked through, about 2 minutes. Add scallions; toss to incorporate.
Serve over rice or noodles.
Gooey Chocolate Caramel Bars
c/o Buns in My Oven
Ingredients
1 box devil's food chocolate cake mix
1/4 cup melted butter
1 egg
1/3 cup milk
1 1/4 cup Rolo candies
1/4 cup melted butter
1 egg
1/3 cup milk
1 1/4 cup Rolo candies
Directions
Preheat oven to 350 degrees. Spray a 7x11 baking dish with nonstick spray.
In the bowl of a stand mixer, beat together the dry cake mix, melted butter, egg, and milk until well combined.
Stir in the Rolo candies.
Use an off-set spatula to spread the batter into the prepared pan. The batter will be very sticky and somewhat difficult to spread.
Bake for 18 minutes exactly. The bars may look a bit underdone, but they will set as they cool.
Cool for at least 30 minutes before cutting.
In the bowl of a stand mixer, beat together the dry cake mix, melted butter, egg, and milk until well combined.
Stir in the Rolo candies.
Use an off-set spatula to spread the batter into the prepared pan. The batter will be very sticky and somewhat difficult to spread.
Bake for 18 minutes exactly. The bars may look a bit underdone, but they will set as they cool.
Cool for at least 30 minutes before cutting.
