Midnight Mojito

Here is a delicious cocktail with a deep dark purple color that almost mimics the midnight sky.

Midnight Mojito 

Ingredients

  • Bunch mint leaves
  • 12 fresh blackberries
  • 1 teaspoon sugar
  • 3 oz White Rum (use your favorite)
  • 1 oz lime juice
  • club soda
  • crushed ice
  1. In a pitcher, place the mint leaves, blackberries and sugar and muddle well.
  2. Add the rum and lime juice and stir well to combine.
  3. Fill highball glasses with crushed ice and strain the drink into the glasses.
  4. Top it with club soda.
  5. Garnish with mint leaves and blackberries.

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Succulently Spiced

As I watch the 69th Annual Golden Globes, I decided to tingle my taste buds and have some sorbet from Ciao Bella. I’ve told you all about how much I enjoy Ciao Bella’s line of sorbet and my newest favorite is the Peach Ginger. If you are looking for an exciting new taste, this is the dessert for you!

Ciao Bella said it best when describing Peach Ginger sorbet. Succulently spiced and nectar sweet, laced with spicy candied ginger – this mouthwatering sensation is sure to awaken your taste buds. It really is fabulous and delicious and tickles my taste buds. The candied ginger plays so well with the peach sorbet it really is a delightful combination. Plus its gluten free and dairy free!!

Peach Ginger sorbet. Try it. Open your senses and your pallet and ENJOY!

French Toast Cupcakes

I love french toast. It’s one of those breakfast foods that never fails to put a smile on my face. What if you could recreate that delicious breakfast taste in a simple cupcake? These french toast cupcakes uses applesauce which gives them great taste and moisture.

French Toast Cupcakes

  • 3/4 cup unsalted butter, room temperature (Earth Balance is a great vegan butter) 
  • 1 cup sugar
  • 1/2 cup sweetened applesauce
  • 3 egg yolks
  • 1 3/4 cup gluten free flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1 1/2 tablespoons maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup rice or coconut milk
Egg Wash
  • 1 egg
  • 2 tablespoons rice milk
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 375ºF. Prepare cupcake pans with liners and set aside.
  2. Combine the butter and sugar on low speed until light and fluffy, scrape the sides as needed.
  3. Add the applesauce and the egg yolks and continue to mix.
  4. In a separate bowl, mix the gluten free flour, baking powder, salt, and cinnamon.
  5. In another bowl, whisk the maple syrup, vanilla, and rice milk.
  6. Add the flour and milk mixtures alternatively to the butter mixture, starting and ending with the flour. Raise the speed and continue to mix until fully combined.
  7. Fill 3/4 with batter.
  8. Cook for 15-17 minutes or until a toothpick comes out clean.
  9. While they are cooking, whisk the extra egg, 2 tablespoons of rice milk, and 1 teaspoon cinnamon. Once the cupcakes are done, quickly pull out of oven, and brush with the egg mixture. Place back in the oven on Broil for 1-2 minutes, or until the mixture has dried.
  10. Cool cupcakes in the pan for 2-3 minutes and then remove from cupcake pan and cool completely on wire rack for 10 minutes.
Maple Frosting
Ingredients
  • 2 sticks unsalted butter, softened (Earth Balance butter)
  • 2 3/4 cup confectioners’ sugar
  • 2 teaspoons rice or almond milk
  • 3/4 teaspoons maple extract (or pure vanilla extract)
  1. Mix the butter and sugar until light and fluffy, scraping the sides as needed.
  2. Reduce speed on mixer, and add the milk and maple extract. Raise the speed to high and mix until fluffy.
  3. Coat cupcakes with frosting, then sprinkle with cinnamon.
MMM a sweet breakfast made into a cupcake. These cupcakes are best once they have been completely cooled. But I don’t think you’ll have any leftovers of these babies 🙂
ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Crispy Onion Rings

Here is a quick and easy onion ring recipe that only uses a few ingredients but turns out incredible results!

Crispy Onion Rings

Ingredients

  • 6 white onions (Vadalia Onions work well)
  • 1 cup rice or coconut milk
  • 3 eggs, beaten
  • salt, to taste
  • 2 cups Gluten Free Bisquick mix (or your favorite gluten free pancake mix)
  1. Slice the onions crosswise and separate into rings.
  2. Combine rice or coconut milk, eggs and salt in mixing bowl.
  3. Soak the onions in the mixture about 30 minutes.
  4. Place pancake mix in a shallow bowl.
  5. Heat oil for frying in skillet to 375 degrees.
  6. Remove the onion rings from milk mixture, dip in pancake mix , and then repeat that process. (Double dip to properly coat the rings)
  7. Once you prepare the onion rings, put them in the freezer for about 30 to 45 minutes.  This allows the breading to be firm, and won’t come off in the oil.
  8. Fry rings until golden brown and drain on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into an 8×4-inch loaf pan.