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Smoked Whitefish Salad Vols-au-Vent (and 8 great party ideas)

Thanks, Foodie, for sponsoring this post.

When I was in college, I stepped into exactly one frat party for exactly 20 seconds. That’s how long it took me to see that barely any lights were on, everyone was sloppy-drinking, and the music was lame. I decided I wasn’t a party girl, made a u-turn out the door, and headed back to my room to read and eat Easy Mac.

It took me at least another decade before I realized that I do enjoy parties — just not frat parties. For some reason I was slow to find out about all the other kinds of nerdy, artsy, silly, and delicious parties you could have. To save you from this same grave error, here are 8 parties I highly recommend you throw:

Smoked Whitefish Salad Vols-au-Vent

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September 1, 2014 by Julie Ruble | 4 Comments

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Red Wine Summer Sangria (and Sangria Slushies!)

Red Wine Summer Sangria

High school was hard for me.

I went to school in fuzzy, adorable duck pajamas every day because I couldn’t be bothered to be uncomfortable while I was being subjected to high school. Ugh. They could make me attend, but they weren’t going to make me wear real clothes while doing it. I didn’t actually sleep in the pajamas: I just woke up and changed from my nightgown into them.

Once I got sent home for inappropriate attire, which I viewed as a huge injustice. The assistant principal couldn’t really explain why the duck pajamas were inappropriate. They just were. She said it “should be obvious” to me. It wasn’t. (I argued that they covered me from head to toe and only differed from “regular clothes” in that they had ducks all over them. Were ducks offensive? HUH? WERE THEY? I was That Kid. In what can only be described as educator karma, I’ve had That Kid in my classes plenty of times now that I’m a teacher.)

Red Wine Summer Sangria

I had plenty of other struggles in addition to my duck pajama drama. More serious ones, at that: depression, eating disorders, self harm, terrible time management, and anxiety. I didn’t understand why things were so hard for me. I didn’t understand why I couldn’t connect easily with other people. I wrote lots of poetry and checked out of everything except my work — and Mike. As many days as I could manage it, I skipped school (with my mom’s permission! I was a rule-challenger, but not a rule-breaker) and drove to Mike’s apartment in my little blue Pontiac Sunbird.

Red Wine Summer Sangria

Mike worked from home, so I always knew he’d be there (I still always know he’ll be there. BRB, crying.) This was before I owned a cell phone, so I didn’t call first: I just walked up and knocked on his bedroom window. One of the very best feelings was leaving a hard school day and then seeing him open the door in his baggy sweatpants and long ponytail (he used to have the longest, curliest hair!), grinning and excited to see me. I’d spend the whole evening with him (well, until 8:30, when I had to drive home because of my provisional license curfew.) We usually made Hamburger Helper and ate it while watching Star Trek: The Next Generation on his uncomfortable couch.

Red Wine Summer Sangria

It’s funny. I typically think of high school as one of the hardest times in my life, and in plenty of ways it was. But reminiscing about those days with Mike made me realize that those Star-Trek-filled evenings on the couch were some of the best of my life, only topped by the Star-Trek-filled evenings in our first home together now. (BRB, crying again.)

Red Wine Summer Sangria

Another sweet aspect of this new stage in our relationship? We’re not babies anymore, so now we can drink together (and drive after 9 pm! Livin’ la vida loca!) We loved this sangria recipe from Bobby Flay. We even poured some in the ice cream maker and turned it into sangria slushies to combat the summer heat. Drink it outside with lots of snacks. Happy summer!

One year ago: Limoncello-Spiked Shortbread Icebox Cake with Fresh Raspberries
Two years ago: Anthony’s Cinnamon & Walnut Zucchini Bread (gluten-free adaptation included)
Three years ago: School’s IN for Summer! The Elementary School Reunion Picnic
Four years ago: Secret Garden Party

Red Wine Summer Sangria (and Sangria Slushies)

Recipe by: Slightly adapted from Bobby Flay, with a slushy spin inspired by Dessert for Two’s wine slushies
Yield: 8 servings

It’s summertime, and that means ice cold cocktails on the patio! This sangria is kickin’ and fruity. Mike and I enjoyed it (and sangria slushies!) on the balcony with snacks.

Ingredients:
1/3 cup sugar
1/3 cup water
2 bottles red wine (I used this article from The Kitchn to choose Garnacha and Tempranillo)
1 cup brandy
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
Orange slices
Apple slices
Blackberries
Pomegranate seeds (I skipped these)

Directions:
Make simple syrup by heating the water and sugar together over high heat in a small saucepan, stirring, until the sugar is completely dissolved. Pour into a separate dish and allow to cool completely (I stick mine in the fridge after a bit to hurry it along.)

Pour the cooled simple syrup, wine, brandy, triple sec, orange juice, pomegranate juice all into a huge pitcher (mine was too small, which led to lots of spillover when I added the fruit.) Stir to mix. Add the fruit and stir gently. Cover tightly and store 24 hours in the fridge before serving to let all the flavors meld.

For slushies: Put about 2 cups of your finished sangria (with fruit strained out) into an ice cream machine for around 25 minutes. It takes longer to freeze than regular ice cream or sorbet because of the high alcohol content. Spoon your slush into a shallow bowl or cake pan and stick it in the freezer for 30 minutes, stirring/scraping every 10 minutes or so, or until it’s the consistency you want. Transfer to glasses and serve with sangria-soaked fruit on top!

Pro-tip: To keep sangria cold without watering it down, pour some of your sangria into ice cube molds after making it and freeze overnight as your sangria chills. These ice cubes come out adorable and can double as boozy popsicles.

June 21, 2014 by Julie Ruble | 9 Comments

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Fantastic Mimosa Recipe

Fantastic Mimosa Recipe

Facebook is driving me up the wall (pun intended). In the past, Willow Bird Baking’s Facebook page has been sort of a “home base” for us to chat about all sorts of topics. I share new posts, sure, but we also discuss everything from which way you put your toilet paper on the roll to your favorite trashy snacks. Silly discussions, serious discussions, advice exchanges, “share your favorite song” dance parties, and the occasional Pepsi vs. Coke argument — you name it, we’ve talked about it. We’ve had so much fun over the years.

Now, however, things are changing.

Now, Facebook is hiding my posts from the majority of my followers. The algorithms they use to decide what shows up on your newsfeed have gotten very aggressive. Though Willow Bird Baking has over 10,800 Facebook followers, only about 400 see my posts at any given time. This means discussions that used to be huge and fascinating are now pretty tiny (although still fun!) And it means plenty of you who would probably enjoy joining in and commenting might never even see the post!

Fantastic Mimosa Recipe

Facebook’s motive is simple: they want page owners to pay to promote their posts and get them seen. They’re a business after all. I get it. But it still makes me sad that I can’t reach people who said they want to be reached. I’ve been brainstorming solutions and I think I’ve found a couple of great ones!

First is the easy part: if you like, comment on, and share my Willow Bird Baking Facebook posts, you’ll see them in your newsfeed more reliably. But I’d love a way for you to see EVERYTHING you WANT to see, period. That’s where my newsletter comes in!

I’ve created a new weekly newsletter for those of you who love to share in the community here. If you sign up, you’ll get an email once a week that’ll have a newsy update, links to all the fun discussions we’ve had on Facebook that you can join in (so you won’t miss any), and special bonus features. Sometimes there might be an extra secret recipe, or sometimes a chance to win a gift. I really just wanted a fun, easy place to keep in touch now that Facebook can’t quite be trusted. ‘Cause I love you people.

Fantastic Mimosa Recipe

Now, because I know how carefully I guard my email inbox, let me assure you: I won’t email you more than once per week (unless you’re also signed up for the #happymoments2014 challenge, in which case you’ll get that email too). I won’t share your email address. It’s just a fun, low-pressure place for our lovely community to keep on goin’ strong. Sign up by entering your email address below.

And now let’s share a drink! I recently made a big pitcher of Mimosas (my favorite cocktail!) for a brunch get-together and they were so delicious. I’ve tried several recipes to find my favorite and this one definitely wins. Grab your favorite glass and enjoy.

What are your thoughts about Facebook lately?

One year ago: Spaghetti Squash Baked “Pasta” Boats
Two years ago: Clementine Mousse Cheesecake
Three years ago: Red Velvet Cheesecake
Four years ago: Valentine’s Truffle Heart

Mimosas

Recipe by: Adapted from Inspired Taste
Yield: 1 pitcher of Mimosas (8 servings)

This is my favorite Mimosa recipe! Serve a big pitcher of Mimosas at brunch for a bright, fresh zing!

Ingredients:
1 (750 mL) bottle of Prosecco, chilled
1/2 cup Triple Sec, chilled
3 cups (plus a smidge) pulp-free orange juice (I used a regular sweetened version), chilled
orange slices and raspberries for garnish

Directions:
Make sure all of the ingredients are well chilled. Not long before serving, pour the champagne into the pitcher first. Add Triple Sec and then add orange juice. Adding the orange juice last will naturally mix the mixture so you don’t have to stir and lose bubbliness. Add the orange slices and chill the mixture until ready to serve. To serve, pour into a champagne flute and add a few raspberries for color. Keep the pitcher chilled between rounds.

January 23, 2014 by Julie Ruble | 11 Comments

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Raspberry Lemonade Champagne Smash

Raspberry Lemonade Champagne Smash

I have a new respect for bartenders. It seemed like a simple job: put delicious stuff into other delicious stuff, add some alcohol for a little edge, shake it up, get paid. I could totally do that, I thought, as I smugly slid my first bottle of champagne into a grocery cart a few days ago.

That’s right. The first bottle I’d ever bought. So clearly I’m an expert mixologist.

And then I made my first iteration of this Raspberry Lemonade Champagne Smash. It was pretty slammin’! Not bad at all! A little bitter, but whatever, that’s alcohol for ya, right? I drank a few sips while snapping photos. Only to sit down a few moments later as the room turned a wee bit sideways. Wait, how much alcohol is in the cocktail I just made?!

Raspberry Lemonade Champagne Smash

Turns out a lot. I’m a lightweight who only ever has ONE cocktail, and always with food, and I usually still can’t finish it. What I’m saying is that my few sips sent me right to bed. Back to the drawing board, and this time with a little more respect for bartenders everywhere.

The next day I did my homework, worked out proportions, read the interwebz. After some reading and a trip to the grocery store to purchase my second bottle of champagne (I now realized I’d probably need plenty more for recipe testing), my kitchen became a mad scientist’s laboratory. Counters were covered in champagne, lemon juice, raspberries, and plenty of sticky syrup.

All the mess paid off, though. I think I finally got it, y’all! This Raspberry Lemonade Champagne Smash is just what I wanted: a sweet cocktail that tastes like a buzzy version of raspberry lemonade. Perfect for your New Year’s Eve bash (and while it still packs a punch, hopefully it won’t send you to bed before midnight).

Raspberry Lemonade Champagne Smash

What are your New Year’s Eve plans?

One year ago: Spiced Crispies (Chivda, or Indian Snack Mix)
Two years ago: Brown Butter Cookie Dough Pretzel Bars
Three years ago: Magic Bars
Four years ago: Taco Stuffed Crescent Rolls

Raspberry Lemonade Champagne Smash

Recipe by: Willow Bird Baking, inspired by A Beautiful Mess
Yield: 2 cocktails

This punchy cocktail is tangy and sweet, with a shot of Limoncello and plenty of peppy champagne! I love the fruity bits of raspberry throughout the cocktail.

Ingredients:
6 ounces raspberries, plus more for garnish
3 tablespoons sugar, divided
1 tablespoon water
2 tablespoons chilled Limoncello
1/4 cup lemon juice
1 1/2 cups chilled champagne
1 cup chilled sparkling water
ice*
lemon slices for garnish (optional)

Directions:
*Note: You can omit the ice if all your ingredients are well chilled and you don’t have an ice strainer.

Make a simple syrup: In a small saucepan, mix 1 tablespoon water and 2 tablespoons sugar over high heat until the sugar is completely dissolved and the syrup is simmering. Transfer this to another bowl and stick it in the fridge to chill.

Muddle raspberries: Put most of the raspberries (reserving just a few for garnishing your drinks) into a medium bowl with 1 tablespoon sugar. Muddle them together with a muddler or the back of a spoon until the raspberries are all broken down and combined with the sugar. Divide this mixture into the bottom of 2 tall glasses.

Finish and assemble: In a cocktail shaker, mix Limoncello, lemon juice, champagne, sparkling water, 2 tablespoons of your chilled simple syrup, and ice (if your shaker is a smaller capacity, consider mixing just one drink at a time: 1 tablespoon Limoncello, 2 tablespoons lemon juice, 3/4 cup champagne, 1/2 cup sparkling water, 1 tablespoon simple syrup, and ice for each drink). Shake well for several minutes and pour into the two glasses, straining out the ice. Garnish with lemon slices and raspberries and serve immediately.

December 29, 2013 by Julie Ruble | 12 Comments

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Thanksgiving Dessert Recipes

Thanks, Foodie, for sponsoring this post.

You don’t want just any old Thanksgiving Dessert Recipe. It needs to be the best. If you’re going to indulge in an epic feast, you want every bite to count. I get it. Below are the no-joke absolute stunner recipes from Willow Bird Baking — the ones you’ll want your whole family to taste. The ones you’ll want to use to impress your mother-in-law. The ones you’ll want to shock your relatives with. YES, EVEN YOUR PICKY AUNT GLADYS. ESPECIALLY YOUR PICKY AUNT GLADYS.

The best of the best, tailored for your Thanksgiving dessert table. Prepare to enter dessert utopia.

Willow Bird Baking's 20 Best Thanksgiving Dessert Recipes

1. PUMPKIN STREUSEL SWIRLED CREAM CHEESE POUND CAKE.

cooking difficulty: intermediate

2. PUMPKIN SPICE PULL-APART BREAD WITH BUTTER RUM GLAZE.

cooking difficulty: intermediate

3. CHOCOLATE COCONUT CREAM PIE BARS.

cooking difficulty: easy

4. SOPAPILLA PUMPKIN CHEESECAKE BARS.

cooking difficulty: easy

5. GOOEY CARMELITAS.

cooking difficulty: easy

6. PUMPKIN OAT CAKE WITH BROILED COCONUT ICING.

cooking difficulty: easy

7. TRES LECHES COCONUT CAKE TRIFLE.

cooking difficulty: intermediate

8. CARAMELIZED BANANA UPSIDE-DOWN COCONUT CAKE WITH COCONUT WHIPPED CREAM.

cooking difficulty: easy

9. THE ULTIMATE, MOIST, FLUFFY, RIDICULOUS COCONUT CAKE.

cooking difficulty: intermediate

10. COFFEE COOKIE DOUGH FUDGE CHEESECAKE.

cooking difficulty: easy but long

11. BROWN BUTTER PUMPKIN CROQUEMCAKE WITH WHITE CHOCOLATE CHAI MOUSSE.

cooking difficulty: advanced

12. SALTED CARAMEL CHOCOLATE TRIFLE.

cooking difficulty: intermediate

13. STICKY TOFFEE PUDDING CHEESECAKE.

cooking difficulty: easy but long

14. BROWN BUTTER PUMPKIN CAKE CHEESECAKE WITH SALTED CARAMEL.

cooking difficulty: intermediate

15. GERMAN CHOCOLATE CHEESECAKE.

cooking difficulty: easy but long

16. RED VELVET CHEESECAKE.

cooking difficulty: easy but long

17. CARAMEL FUDGE BROWNIE CHEESECAKE.

cooking difficulty: intermediate

18. CHOCOLATE POKE CAKE WITH WHIPPED COCONUT ICING.

cooking difficulty: easy

19. NANAIMO BARS.

cooking difficulty: easy

20. SAMOA MONKEY BREAD WITH GANACHE DIPPING SAUCE.

cooking difficulty: easy

Want more Thanksgiving inspiration from other bloggers I love? Check out my Inspiring Thanksgiving Recipes Foodie Collection for side dishes, cocktails, desserts, and more!

November 19, 2013 by Julie Ruble | 5 Comments

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