Summer Eats/Drinks #1

As y’all know, I love collecting recipes. Whether I actually get around to making the yummy treats, is another thing.  Like most folks these days, I am on the go.  However, I am going to make an effort to kick out a dish or two.  This past Saturday marked the first official day of summer. What better time to try out fun recipes for upcoming late night socials, BBQs, etc.

This week I am dedicating the blog to some of the recipes I have collected. Get ready to grub!   😉

Besides collecting recipes, I also enjoy watching the Food Network.  I don’t have cable, so I have to catch up on the latest episodes on Hulu. The thing I have noticed about these shows, is the lack of Black women on them. Particularly, food competitions. The Black women contenders are usually weeded out during auditions. If they do make it through, they are shown as incompetent or the angry black woman stereotype.

This fascinates me, because the majority of black women I know are creative in the kitchen.  I think about my mom, grandmas, and aunties who could throw a meal together in a minute. Also, this country exploited the African woman’s knowledge of cooking, baking, and spices during slavery. It was the hard labor of black women that kept white families feed, at the expense of their own families.

It’s bizarre we are shown not even knowing how to handle a fork.

The fact these shows don’t feature many black women, is why I love finding blogs where black women are displaying their culinary skills.  One of my favorite black women food bloggers, actually focuses on cocktails. Whiskeysoaked is a mouth-watering inducing blog:

“Whiskeysoaked is everything you want to know about whiskey in one place. Here you’ll find whiskey reviews, cocktail recipes and other fun things.”

The blogger has started to make videos of the cocktails she mixes up. Check out this video where she makes a delicious Lavender Whiskey Sour.

  A great drink to put on your summer recipe list (if you grown)  🙂

Randomness: Holiday Baking

I can go either way with the holidays, but I do enjoy eating all the treats this time of year. I have a hugeeeee sweet tooth. I’m not a big cook, but I sometimes like to pretend I’m one of those chefs on Food Network whipping up delicious dishes 🙂 I love making desserts.  It’s fun finding new recipes. I thought I would share a couple, as folks prepare for the holidays next week. I haven’t had time to try them out yet, but they sound yummy as hell!  Bon appétit!!

Butterscotch Brownies –6 tablespoons shortening, 1 1/2 cup brown sugar, 2 eggs, 1 1/2 teaspoons baking power, 1/2 teaspoon salt, 1 teaspoon vanilla, 1 1/2 cup flour, 1/2 cup chopped nuts, and 1 cup butterscotch bits.


Preheat oven to 350F. Cream shortening and sugar, add the rest in given order. Grease a 9″ x 13″ baking pan. Pour batter into pan, and bake 25 minutes. Cool for 10 minutes and then cut into squares. Recipe from local newspaper

Raspberry Buttermilk Pie–(Pie Crust) 1 1/4 cup all-purpose floor, 1 tablespoon sugar, 1/2 teaspoon salt, 4 ounces (1 stick) unsalted butter, 1/4 cup water, plus 2 tablespoons. (Filling) 1/4 cup raspberries (frozen or fresh), 2 tablespoons sugar, salt, 3/4 cup white granulated sugar, 1 teaspoons all-purpose flour, 1 teaspoon lemon zest, and 3/4 cup buttermilk.


In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of small peas. Add 1/4 cup of water and mix. The mixture will be shaggy at the point. From here, add 1 tablespoon of water at a time until the dough comes together. I ended up adding about 2 more tablespoons of water, equaling 1/4 cup water, plus 2 tablespoons. Flour your counter and dump the dough onto it. Knead the dough a few times until it comes together; form the dough into one solid disc. Wrap the disc with plastic wrap and transfer it to the refrigerator to chill for 1 hour or overnight.

Remove the disc of dough from the refrigerator. Liberally flour your work surface and rolling-pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 12 to 14-inch round. Wrap the dough around the rolling-pin and unroll it over the pie tin. Gently fit the dough into the bottom and up the sides of the pie tin. Trim the dough around the pie tin and using your thumb and forefinger, crimp the rim of the crust into a v-shape. Preheat the oven to 400 degrees F. Transfer the pie crust to the refrigerator to chill for 30 minutes. 3. Score the bottom of the pie crust with the tines of a fork. Line the pie crust with foil or parchment paper and fill it with beans, rice, pennies or metal pie weights. Transfer to the oven and bake for 15 minutes. Carefully remove the lining and pie weights and bake for an additional 5 minutes. Remove from the oven and allow to cool on a wire rack until room temperature.

Meanwhile, let’s make the filling. In a small saucepan, combine the raspberries, sugar and pinch of salt. Cook over medium low heat for 10-15 minutes, intermittently crushing the raspberries with the back of spoon, until the mixture is smooth. Set aside to cool. Preheat the oven to 325 degrees F.

In a medium bowl, whisk together the sugar, flour and lemon zest. Next, beat in one egg at a time, until the mixture is thick and thoroughly combined. Pour in the buttermilk and whisk until completely combined. Pour the buttermilk mixture into the par-baked pie crust. Using a teaspoon, drop small dollops of the raspberry mixture on top of the buttermilk mixture. Take a skewer and run it through the center of each raspberry mixture dollop, creating a pretty swirl design.

Carefully transfer the pie to the preheated oven and bake for 30-40 minutes, until the center of the pie is set. Allow the pie to cool on a wire rack until room temperature, about 1-2 hours. Slice and serve with a dollop of whipped cream or a la mode.  Recipe  from