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  1. Eat your Alcohol! Peach Bourbon Sorbet


    June 28, 2013 by Emily


    You read right, peach BOURBON sorbet. I love pairing peaches and bourbon together in cocktails and wanted to translate that into a refreshing summer dessert. Don’t worry about getting tipsy though, while the bourbon flavors the sorbet nicely theres not enough to actually make you loopy.

    24 ounces peach nectar
    1/2 cup simple syrup (I use a 3:2 sugar to water ratio)
    1/4 cup bourbon
    1/4 lemon juice

    mix your ingredients together and allow to chill in the fridge for at least an hour, spin in an ice cream machine to the manufacturer’s instructions. Serve immediately for a soft serve effect or freeze in a air tight container to serve later.


    No ice cream maker? NO PROBLEM, pour your liquid into a 9×13 baking dish and place in the freezer, every 30 minutes go back and scrape the frozen crystals forming on the top and sides back into the liquid base. Continue scraping and stirring for about 3 hours until it starts to look like a pan full of peach-y shave ice, scoop and serve!

  2. Almond Kale Pesto (aka budget pesto!)


    June 27, 2013 by Emily


    Most people are familiar with the classic basil and pine nut pesto that grace italian menus, I’m a huge fan. But buying pine nuts and massive amounts of basil isn’t always in my budget, so I’m using kale from my CSA haul this week as the green base and switching out the pricey pine nuts for the almonds I already had in my pantry for a nice spin on a classic!


    What You’ll Need:

    1/2 cup toasted almonds
    1 Bunch of kale, stems removed and leaves chopped
    6-7 large leaves of basil (optional)
    3 heads of garlic
    1/2 teaspoon salt
    1/3 cup olive oil


    Bring a pot of water to a simmer and blanch the kale leaves for 2-3 minutes, strain the leaves and immediately run cold water over them until the leaves are cool (this helps preserve the super green color!). Squeeze out as much moisture as possible from the kale and place in the bowl of a food processor with all the ingredients except the olive oil and pulse until the ingredients are chopped, slowly add the olive oil until it reaches your desired consistency, for a creamier pesto add more olive oil.

    Use this like normal pesto, I tossed mine with pasta and sauteed zucchini for a quick dinner that screamed summer!

  3. Strawberry Lemon Bundt Cake


    June 26, 2013 by Emily


    Guys, I just bought my first bundt pan.

    *excitement dance* 

    No? Just me? FINE…. while most people don’t get excited about bundt pans, I think we can all agree that getting excited over cake it totally normal. Mmmmmm, Cake.


    Most of the bundt cakes I remember eating have been chocolate or some type of spiced cake, but it’s a million-trillion degrees in my house and I wanted something that was a little zing-y and highlighted my favorite fruits; lemon and strawberries.

    2 3/4 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1 cup softened butter
    1 1/2 cups granulated sugar
    4 eggs
    zest of 3 lemons
    1 tablespoon vanilla extract
    1 cup milk
    1/4 cup strawberry jam

    Pre-heat your oven to 325 degrees and grease and flour your bundt pan.

    Sift together flour, baking powder and salt and reserve for later. In the bowl of an electric mixer, with the paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, beating the mixture to incorporate each egg before adding the next. Add the lemon zest and vanilla, mixing until just incorporated. Lower the speed before adding the flour mixture in 3 additions, alternating with the milk each time. Spoon half the mixture into the bundt pan, smoothing the mixture so it is slightly higher on the sides of the pan. Spoon a ribbon of strawberry jam in the dip you created in the batter, keeping space between the jam and the edges of the pan. Spoon the remaining half of batter into the pan making sure to cover any exposed jam. Bake for 50-60 minutes or until the toothpick inserted into the cake comes out clean.

    Allow to cool for 15-20 minutes before inverting the pan to release the cake, then cool an additional 1-2 hours before serving or covering the cake.

    I think this cake is perfectly sweet and delicious on its own, but if you’d like to gild the lilly go ahead and make a lemon glaze! Use the juice from the lemons you zested and whisk in 1 cup of sifted powdered sugar until smooth then drizzle over the cake !

  4. Cooking My CSA, Chard Chips


    June 17, 2013 by Emily

    chardchipsThis week I received swiss chard in my CSA box, I’ve never cooked them before, but I knew I could use them like kale. So OF COURSE I made baked chard chips. They’re my favorite healthy snack to crunch on while drinking a cold beer on my deck ! (I like to pretend they counteract the not-so-great-for-me beer!) 


    What You’ll Need:

    1 bunch Swiss Chard
    1 Tablespoon Olive oil
    1 Teaspoon Old Bay Seasoning (OR your favorite grilling seasoning)

    Preheat your over to 250 degrees. Wash and dry your Chard leaves, then rip the leaves away from the tough center stem. Place on a large cookie sheet and drizzle with the olive oil, tossing the leaves to evenly coat. Sprinkle your seasoning over the leaves and place in the oven. Allow to bake for 20 minutes, then flip the leaves and bake an additional 20 minutes. At the end of 40 minutes, test one of the leaves for crispiness, they should snap and crunch like a potato chip.

    Once the chips have reached the desired crispiness, remove them from the oven and allow to cool completely. Alex and I ended up eating all of our chips in about…10 minutes… but if you do need to keep them longer than that make sure they are stored in an airtight container, other wise your chips will go soft, and then what was the point of baking them?!


We are a collective based out of Baltimore, MD dedicated to showing you how to live a champagne lifestyle on a beer budget. We believe in the power of creativity and fun. We believe that anything is possible and we would like to inspire you to do the same. Thanks for stopping by!

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