Strawberry + Basil Margarita

2 oz. tequila

1 ½ oz. Strawberry Basil syrup

1 oz. lime juice

Add all ingredients to shaker w/ crushed ice. Shake & strain into rimmed glass. Garnish w/ strawberry & fresh basil leaf.

Blueberry + Lavender Mojito

2 oz. rum

¾ oz. lime juice

2 oz. Blueberry + Lavender syrup

6 mint leaves

club soda

Add Blueberry + Lavender syrup & mint leaves to highball glass & muddle. Fill w/ ice, add rum & lime juice, stir. Pour club soda. Garnish w/ blueberries.

Blackbery Spice + Sage Martini

2 oz. gin

1 oz. Blackberry Spice + Sage syrup

Chill martini glass. Shake Blackberry Spice + Sage Syrup & gin in shaker w/ ice. Strain cocktail into glass. Garnish w/ lemon twist & fresh sage leaf.

Peach + Mint French 75

1 oz. gin

¾ oz. lemon juice

½ oz. Peach + Mint syrup

4 oz. Prosecco

 

Shake all except Prosecco in shaker w/ ice. Strain into a flute, then fill w/ Prosecco. Garnish w/ peach slice & mint leaf. Swap Prosecco w/ club soda to make a Tom Collins.

Jammin' Cupcakes

½ cup shortening

1 & 1/3  cups sugar

2 & ¼  cups all-purpose flour

2 large eggs

1 cup milk

3 teaspoons baking powder

1 teaspoon vanilla flavoring

½ teaspoon salt

4 oz.  melted unsweetened chocolate (if you are making chocolate cakes)

1 jar Sallie’s Greatest Strawberry + Basil, Blueberry + Lavender, Peach + Mint and Peach Pepper + Ginger jam

1 jar of lemon curd

Preheat oven to 350 degrees. Line cupcake pans with paper liners. 

Combine flour, sugar, baking powder and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 2 minutes on medium speed. Add eggs to the mixture and beat 2 minutes more on medium. Scrape bowl and beat on high for 2 minutes until well blended.

NOTE: If making chocolate cupcakes add the melted chocolate.

Fill cupcake liners ½ to 2/3 full. Bake for 20 to 25 minutes.  Cool in pan for 10 minutes and then cool completely on rack. 

Use a Cupcake Corer (we used brand Cuisipro) to create a hole in center of the cupcake. Then fill with about 1 teaspoon of jam. Top with desired icing. Suggested combinations include:

- Chocolate cupcake filled with Strawberry +Basil jam iced with chocolate icing.

- Chocolate cupcake filled with Blueberry + Lavender jam iced with chocolate icing.

- Chocolate cupcake filled with Peach Pepper + Ginger jam iced with chocolate icing that has added crystalized chopped ginger.

- Vanilla cupcake filled with ½ teaspoon lemon curd and ½ teaspoon Strawberry +Basil jam iced with Goat Cheese icing.

- Vanilla cupcake filled with ½ teaspoon lemon curd and ½ teaspoon Blueberry Lemon + Thyme jam iced with Goat Cheese icing.

- Vanilla cupcake filled with 1 teaspoon Peach + Mint jam iced with Goat Cheese icing.

- Garnish with fresh herbs and fruit combinations.

 

Goat Cheese Icing:

8 oz. softened goat cheese

 ½ cup butter softened

4 – 5 cups confectioner’s sugar

Beat goat cheese and butter until smooth; gradually add sugar until light, fluffy and the desired spreading consistency. 

Chocolate Icing:

1 cup butter softened

4 ½ cups confectioner’s sugar

1 ¼ cup baking cocoa

½ teaspoon vanilla

½ cup milk

Cream better, gradually add confectioner’s sugar, cocoa and vanilla. Add enough milk until icing reaches spreading consistency. 

NOTE: If making Chocolate Peach Pepper + Ginger cupcakes add ¼ chopped crystallized ginger to icing.