Earl Grey Punch

Two glasses filled with Earl Grey Punch rest on a white tray draped with a light blue cloth, orange ribbon and fresh mint.
Earl Grey Punch
Print Recipe
    Servings
    4 - 6 ounce cocktails
    Servings
    4 - 6 ounce cocktails
    Two glasses filled with Earl Grey Punch rest on a white tray draped with a light blue cloth, orange ribbon and fresh mint.
    Earl Grey Punch
    Print Recipe
      Servings
      4 - 6 ounce cocktails
      Servings
      4 - 6 ounce cocktails
      Ingredients
      Servings: 6 ounce cocktails
      Instructions
      1. In a small bowl combine white rum and loose earl grey tea. Allow mixture to sit for 1-2 hours.
      2. Strain rum and add to a small pitcher. Add remaining ingredients except for ice and mint, stir to combine.
      3. Pour over ice and garnish with fresh mint leaves if desired.

      Mini Cornmeal Sausages with Creamy Honey Mustard


      Mini Cornmeal Sausages with Creamy Honey Mustard
      Print Recipe
        Servings Prep Time
        48 pieces 30 minutes
        Cook Time
        30-40 minutes
        Servings Prep Time
        48 pieces 30 minutes
        Cook Time
        30-40 minutes
        Mini Cornmeal Sausages with Creamy Honey Mustard
        Print Recipe
          Servings Prep Time
          48 pieces 30 minutes
          Cook Time
          30-40 minutes
          Servings Prep Time
          48 pieces 30 minutes
          Cook Time
          30-40 minutes
          Ingredients
          Cornmeal Sausages
          Creamy Honey Mustard
          Servings: pieces
          Instructions
          Creamy Honey Mustard
          1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
          Cornmeal Sausages
          1. Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
          2. While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
          3. When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
          4. Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
          Recipe Notes

          -use a deep fryer if desired.

          -I found cocktail sausages at Costco.

          -pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.

          -if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.

          Honey Garlic Carrots and Parsnips


          Honey Garlic Carrots and Parsnips
          Print Recipe
            Servings Prep Time
            6-8 people 25 minutes
            Cook Time
            8-10 minutes
            Servings Prep Time
            6-8 people 25 minutes
            Cook Time
            8-10 minutes
            Honey Garlic Carrots and Parsnips
            Print Recipe
              Servings Prep Time
              6-8 people 25 minutes
              Cook Time
              8-10 minutes
              Servings Prep Time
              6-8 people 25 minutes
              Cook Time
              8-10 minutes
              Ingredients
              Servings: people
              Instructions
              1. Peel and trim carrots and parsnips. Cut into 2" lengths and then slice a small amount from one side to allow the piece to sit flat. Slice a small amount off remaining 3 sides to square up the piece (see note). Cut into 1/4" slices and then cut each slice into 1/4" batons.
              2. Heat butter in a medium skillet until foamy, add garlic and sauté for 30-60 seconds, stirring once or twice. Add in carrots and parsnips, stir to coat with butter and garlic. Add water, cover and cook over medium heat for about 4-5 minutes, stirring once or twice.
              3. Remove cover and increase heat to high to evaporate any left over water and allow the vegetables to finish cooking, about 3-4 minutes ( they will start to caramelize slightly).
              4. Once they are cooked to your liking, remove from heat and stir in honey, parsley, salt and pepper. Serve immediately.
              Recipe Notes

              -if using salted butter, adjust additional salt to taste.

              -the 2" sections do not need to be perfectly square as that much trimming creates a lot of waste. What is important, is to make sure they are similar in size for even cooking.

              Everyday Lunch Buns

              Everyday Lunch Buns
              Print Recipe
                Servings Prep Time
                12 Buns 30 minutes
                Cook Time Passive Time
                23-25 minutes 1 3/4-2 hours
                Servings Prep Time
                12 Buns 30 minutes
                Cook Time Passive Time
                23-25 minutes 1 3/4-2 hours
                Everyday Lunch Buns
                Print Recipe
                  Servings Prep Time
                  12 Buns 30 minutes
                  Cook Time Passive Time
                  23-25 minutes 1 3/4-2 hours
                  Servings Prep Time
                  12 Buns 30 minutes
                  Cook Time Passive Time
                  23-25 minutes 1 3/4-2 hours
                  Ingredients
                  Servings: Buns
                  Instructions
                  1. In a small sauce pan combine dry cereal and 2/3 cup of water. Bring to a simmer and cook for approximately 5 minutes until visible moisture is gone. Remove from heat and set aside to cool to 95-110℉
                  2. In the bowl of a stand mixer fitted with a dough hook, stir together buttermilk, 1/2 cup water, honey and yeast. Allow to ferment for 5-6 minutes until frothy. Add whole wheat flour, 1 cup bread flour, cooked cereal, butter and salt. Stir to combine. Add 1/2 cup bread flour and begin kneading until flour is absorbed. Continue adding bread flour by the 1/4 cup until dough is supple and pulls away from the bowl, approximately 7-9 minutes.
                  3. Grease a large bowl with oil or non stick spray. Remove dough from mixer and form into a ball, placing into greased bowl. Cover with plastic wrap or kitchen towel and allow to rise in a warm draft free area until double in size, 60-80 minutes.
                  4. Line a large baking tray with parchment. Remove dough from bowl and knead 3-4 times to remove air. Weight out dough into 12 equal size portions of approximately 85grams. Arrange dough balls with even spacing 4x3 on baking sheet. Cover with greased plastic wrap or kitchen towel and allow to rise until puffed and double in size, approximately 45 minutes.
                  5. Preheat oven to 400℉. Bake buns for 18-20 minutes until golden. Remove from oven and slide buns onto cooling rack. Brush with melted butter if desired. Allow to cool to room temperature.

                  Pumpkin Seed and Nut Muffins

                  Pumpkin Seed and Nut Muffins
                  Print Recipe
                    Servings Prep Time
                    12 large muffins 15 minutes
                    Cook Time
                    20 minutes
                    Servings Prep Time
                    12 large muffins 15 minutes
                    Cook Time
                    20 minutes
                    Pumpkin Seed and Nut Muffins
                    Print Recipe
                      Servings Prep Time
                      12 large muffins 15 minutes
                      Cook Time
                      20 minutes
                      Servings Prep Time
                      12 large muffins 15 minutes
                      Cook Time
                      20 minutes
                      Ingredients
                      Pumpkin Seed & Nut Muffins
                      Almond Topping
                      Servings: large muffins
                      Instructions
                      Pumpkin Seed & Nut Muffins
                      1. Preheat oven to 350℉. Line 12 muffin cups with large paper liners. In a small bowl whisk together flour, poppy seeds, baking powder, pumpkin pie spice, baking soda, salt and allspice. Set aside.
                      2. In a large bowl stir together brown sugar, almond butter and melted butter until smooth. Add eggs one at time, whisking after each. Whisk in buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once stirring until just combined. Do not over mix. Stir in nuts. Scoop batter evenly into prepared muffins cups (each will take a heaping 1/3 cup of batter). Top each muffin with a generous sprinkle of almond topping. Bake in preheated oven for 20-22 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to rest in pan for 10 minutes prior to removing muffins to a cooling rack.
                      Almond Topping
                      1. Toss together almonds, melted butter and honey until almonds are coated evenly. Set aside.
                      Recipe Notes

                      Recipe Source:  Compelled To Cook