Cucumber Southside
Earthy cucumbers, sharp limes and cool mint make for a perfectly refreshing cocktail to drink all spring and summer long. This post m...
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Earthy cucumbers, sharp limes and cool mint make for a perfectly refreshing cocktail to drink all spring and summer long. This post m...
Tips For Making This Recipe
- If using a coupe or martini glass, place them in the freezer to chill before you begin making the cocktail.
- While shaking, the mint will inevitably break into small pieces. Double straining will prevent these bits from getting into your finished drink.
- When muddling the mint, be gentle. Being too vigorous will bring out the bitterness in the mint.
Tips For Making This RecipeEnjoy,
- Don't squeeze out any water out of the zucchini, or else you'll have a dry bread
- Store a room temperature for up to 3 days or in the fridge for up to 1 week.
- How to freeze: Wrap cooled zucchini bread in tightly in aluminum foil and seal in a freezer storage bag for up to 4 months for best flavor and freshness. To unthaw: remove bread from storage bag. Leave on the countertop still wrapped in foil for about 4-5 hours.
Enjoy,Tips For Making This Recipe
- To brown the butter, use in the same skillet you plan on baking the cookie in. Don't wipe it out any reaming butter.
- Make Ahead: Make the dough as instructed and store in the refrigerator for up to 2 days or freeze up to 3 months. When ready to bake, prepare the bourbon dulce de leche and proceed with the rest of the recipe.
- Freeze For Later: Allow cookie to completely then cut in wedges and wrap tightly in saran wrap. Store in air tight ziplock bag and freeze for up 3 months.
Enjoy,Tips For Making This Recipe
- For leaner cuts like flank and flat iron, cook no higher than medium temperature. If you prefer medium well or well done choose a or tender cut like a tenderloin.
- Use a meat thermometer to get the best juicy, tender steak
- Make up to 4 servings with this recipe for full sandwich instead of sliders.
Tips For Making This Recipe
- Bundt Pan Size: This recipe perfectly fills a 10 cup bundt pan but you can also use a 12 cup which will give you a short cake. If using a pan large an 12 cup check the doneness at 1 hour and every 5 minutes after that.
- Whip the butter and the sugar until light and fluffy (about 5 minutes).
- Once all of the flour is incorporated stop mixing and don't forget to scrape the sides and bottom of the bowl
- If your cake isn't done after the 1 hour and 10 minutes, cover the cake with aluminum foil until done. This will prevent the cake from over browning.
- If the frosting is too thick to pour add in 1 tablespoon of milk at a time till the constancy is pourable.