Going out for happy hour can be lots of fun, but it also comes with the need to drink responsibly and the impact of high-priced cocktails (and maybe the occasional let-down of a watered-down drink). Try bringing your happy hour home with some refreshing drink recipes, and not only do you get more bang for your buck, but you get a drink mixed exactly the way you want it!

Red wine lemonade is a perfect summertime cocktail – a little sweet, a little bubbly, and not quite as involved as making sangria (translation: easy to throw together after a long day). I imagine this would go nicely with a variety of red wines, but I loved the first wine I chose for this recipe so much that I’ve never strayed from it.  Pick a wine you like and you can’t go wrong! Not a big red wine drinker? Seek out the one recommended below (perfect for people who aren’t really red wine fans) or check in with the folks at your local wine shop and ask for a recommendation.

Be sure to take a few minutes and make the simple syrup. Though you can use granulated sugar, it won’t dissolve as well in your drink. You could also try a little agave nectar in place of the syrup!

Cheers!

Red Wine Lemonade
8.5 ounces club soda
juice of 2 lemons (approx. 4 tablespoons)
2 tablespoons simple syrup
1/2 cup sweet red wine (recommended: II Conte D’Alba NV Stella Rosa)

Combine all ingredients in a small pitcher and stir. Taste and adjust sweetness or lemon juice if necessary. Serve immediately over crushed ice and garnished with a lemon slice.

Yield: 2 drinksSimilar Posts:

• Foodie Fridays: Pineapple-Rum Punch
• Foodie Fridays: Pecan Pie Bars
• Foodie Fridays: The Mighty Mojito

Wandering around my local farmer’s market, arms laden with treasures bound for my kitchen, I spotted them: plump, fresh blueberries. I hastily rearranged everything I was carrying to make room for a couple of pints, knowing there were scones in my immediate future.

Scones are one of those things that look a lot more complicated and fussy than they really are. They come together in just a few minutes and with a minimum amount of effort — all the better for impressing everyone the next time you have to whip something up for a bake sale, quick brunch, or afternoon tea. Just barely sweet, they’re perfect with a little butter or clotted cream and jam or – my preference with these monster blueberry scones – a dollop of lemon or lime curd. You can shape them into triangles as you see pictured here, cut them out like biscuits or even just drop them onto your cookie sheet in approximately quarter-cup dollops – no matter which option you choose, you’ll have a wonderfully light and fluffy baked treat in no time.

Many scone recipes call for a full cup of heavy cream, but I like to lighten mine a bit by using half heavy cream and half milk. I also like to use half whole wheat flour (for the added nutritional benefits) and half all-purpose flour (to achieve the expected texture). However, if all you’ve got is heavy cream and regular all-purpose flour, feel free to indulge.

We love to hear from you! Do you have a favorite type of scone? And what’s your favorite way to top them?

Monster Blueberry Scones
1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, chilled and cut into pieces
1/2 cup milk (skim works fine)
1/2 cup heavy cream
1 1/2 cups fresh blueberries
coarse sugar for sprinkling

Preheat oven to 400°F and spray a baking sheet with non-stick cooking spray.

Combine the flours, sugar, baking powder, baking soda and salt in the bowl of a food processor or in a medium mixing bowl and pulse or stir until well blended. Add the butter and and pulse or stir with a wire whisk or fork until crumbly. If using a food processor, transfer the mixture to a medium bowl.

Add the milk, cream and blueberries. Stir gently just until the dough is combined, taking care not to break the berries.

For monster scones, pat the dough into a circle that is about 1” thick and 8”-9” in diameter on the prepared cookie sheet. For daintier scones, divide the dough into two parts and form two 4″-5″ circles.

Brush the scones with a little milk and sprinkle with coarse sugar. Cut the circle(s) into 8 wedges with a knife and separate them on the sheet so that they are at least two inches apart.

Bake for about 20 minutes, until golden. Remove from oven and allow to cool on the cookie sheet.

Yield: 8 monster scones or 16 smaller scones
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Psst! Give the FGG team your two cents for a chance to win a $20 Walmart gift card! More here.

- – - – - – - – - – - – - – - – - – - – - – -Similar Posts:

• Foodie Fridays: Salted Butterscotch Oatmeal Cookies
• Foodie Fridays: Peach-Blueberry Cobbler
• Foodie Fridays: German Chocolate Brownies

Lessons learned: You don’t need to cook with edible flowers to call yourself a foodie

Fact: To be a fat girl of any shape or size, for any portion of your life, is to have some kind of a love/hate relationship with food. Sometimes the conflict is as benign as a lighthearted “Why can’t french fries have the same nutritional value as spinach?” For many of us, the relationship with food (food as friend, food as love, food as boredom deterrent, food as source of guilt, etc.) is a complicated one that we’re still seeking to unravel or make peace with. And yet. . . food is an undeniable, often enjoyable, part of our lives. We deserve the chance to embrace cooking, or fine dining, or trying new foods if that’s our passion.

Fueled by this idea, as well my own recent stint playing foodie-for-a-day (truly a marvel when you understand I don’t like foods that touch), I wanted to explore the concept of fat girl as foodie. With the shame that overweight women sometimes feel about food — or a habit of eating repetitive meals, or eating in secret — can the two coexist? Since I’m the farthest thing from an expert on the matter, I enlisted help from a source who knows her foodstuffs and the kind of tips our FGG readers want to hear — our very own Foodie Friday blogger, Michelle Laffler! Michelle patiently addressed each of my neophyte questions, and the result is a must-read for any plus-sized girl who wants to relish her meals without guilt.

What does it mean to be a “foodie”?

Might as well start with the basics, right? I don’t know about you, but when I hear the term “foodie,” it calls to mind meals/foods/ingredients that are non-mainstream, indulgent, rich, expensive, exotic, complicated, or difficult to prepare/use. It also makes me assume a self-proclaimed foodie will judge me for occasionally loving the Olive Garden. So how about it, Michelle? Where am I right, where am I wrong, and what am I missing?

ML: I don’t see the term “foodie” as being nearly so limited. Sure, there are people in the world who believe that unless you’re cooking with exotic, high-priced ingredients and preparing them in unconventional ways you’re not truly a “foodie,” but I beg to differ. I think if you take joy in food — whether by preparing it, eating it, or both — you’re at least a little bit of a foodie.  And don’t worry — most of us aren’t judging you… we’re wondering if we can grab a seat at your table! (P.S. We all have our food-related vices. You may remember that I wrote recently about my love for boneless wings from Buffalo Wild Wings, which are culinary brilliance to me but maybe not so much to someone else.)

Dealing with the stigma of overweight women and food

For some of us, the idea of openly embracing our desire to create, learn about and love food is deeply terrifying. As an example of how we sometimes internalize the stigma — and how painful and challenging the subject of food can be — one friend shared with me that she feels like “fat girls shouldn’t talk about food — because we shouldn’t draw attention to ourselves in that way. We shouldn’t love food because that’s how we got fat.”

So I asked Michelle, an overweight woman who’s blogged about food for over two years, whether she’s ever felt judged because of her weight. Did she feel the urge to “apologize” for her love of food, and how has she dealt with that, both in her own mind and through actions and attitude?

ML: I think I’m more prone to judge myself and worry what other people are thinking than to actually be judged. Coming to terms with that nagging little voice in our heads is often a big step for curvy girls, and no doubt many of us have wondered what the people around the table were thinking as we ordered that piece of chocolate cake for dessert. I’d be lying if I said I never gave it a second thought, even after many years of self-discovery and lots of work toward self-acceptance.

However, I also know that I love a great salad just as much as I love a good slice of pie and that food, just like so many other things in life, is about balance and moderation, not denial. Sure, the voice is still there at times, but when I look around the table at my dear friends or family, I realize they love me just the way I am and there’s no need whatsoever for me to feel bad or apologize for a little bit of indulgence. If it happens that I feel like I’ve overdone it at some point during the day, I find that just a little bit of moderate or brisk activity (even if it’s just cleaning the house at warp speed while dancing to 80′s rock) goes a long way toward putting those feelings out of my head.

Can I be health-conscious AND be a foodie?

What are some good tips for for girls who want to be more adventurous food-wise, but also seek a balanced, healthy lifestyle? In discussing this Guide, another friend said, “I’d assume that weight loss and foodism are mutually exclusive.” Is she wrong? Can we have both if we want them?

ML: Can we have it all? You bet! Like I said, balance and moderation is what makes it all work. There are so many great-tasting, fun foods to be experienced and there’s absolutely no reason anyone should deprive themselves of that adventure. If closing your eyes and just pointing at something on the menu makes you too nervous or you’re not sure whether you’ll like something, seek out the advice of a friend with similar food tastes or from the wait staff at your favorite restaurant. Don’t be afraid to try new things, but don’t feel as though you have to go all out, either (I’ve been working on my taste for sushi for about five years now, but I started out with a California Roll – which isn’t really acknowledged as “sushi” by sushi snobs). And if you choose to order something on the more indulgent side of things, don’t think you have sabotage your waistline and eat it all in the same sitting. Split that chicken cordon bleu with a friend or take half home with you.

What are some good resources for a foodie newbie?

We’ve already established that I’m culinarily challenged. (And now we’ve established that I just made up the word “culinarily.”) Despite my ability to get sucked into food-related reality programming like “Chopped” or “Ace of Cakes” (and let’s not even discuss how happy a “Food Network Challenge” marathon makes me), I never find myself drawn to the kind of programs that would provide entry-level, real-world skills. (That would make too much sense, right?) In that spirit, I asked Michelle for some of her go-to resources — blogs, books, television shows, magazines, people — for solid, accessible culinary advice and trends for beginners.

ML: Here’s my confession: I’m a Food Network junkie. There are so many styles and skill levels represented among the Food Network chefs that there’s almost always something inspiring to be found there (I have personal soft spots for Rachael Ray and Paula Deen). The Food Network website includes difficulty levels and user reviews — both of which I find really valuable — and the Food Network Magazine brings that same great mix to print.

A few of my favorite food blogs from my overflowing blog reader are A Southern Grace (amazing recipes with fun, honest commentary), 101 Cookbooks (you’ve never seen natural, healthy food look so good), The Perfect Pantry (I’ve built a lot of knowledge about the items in my pantry thanks to Lydia), and Smitten Kitchen (danger: do not read while hungry!).

I’m a picky eater, but I want to learn about food

For some of us, trying new things doesn’t come easy. I was nearly laughed off Facebook recently when I shared that I’d be writing a restaurant review (“Do they serve peanut butter sandwiches and plain pasta?”), but the experience helped me realize that I enjoy more foods than I’m usually willing to try. So, on behalf of the non-adventurous eaters — and the currently hopeless cooks — among us, I asked Michelle for a few ideas about taking baby steps to broaden our horizons and skills.

ML: If you’re feeling skeptical about stretching your food boundaries, baby steps really can be huge. I think whether you’re cooking or you’re eating, if you choose a food or technique that has a similar element or ingredient to something you’re already familiar with it’s easier to make that leap of faith and begin gaining some foodie confidence.

When it’s time to get into the kitchen, seek out recipes from trusted friends or family or on websites that feature user reviews so that you can see what other people are saying about the recipe and the techniques, etc. Read the recipe all the way through (twice) before you even enter the kitchen. Measure out and stage your ingredients ahead of time if you’re not adept at doing all of that while also reading the next step in the cookbook and stirring something on the stove. Most importantly, though, go easy on yourself. Don’t feel as though you’re obligated to love (or to be good at) everything. Find your strengths and develop them into one or two “signature” dishes. . . once you’re confident about those, you’ll be much more inclined to keep pushing your food boundaries!

Stocking your kitchen: the basics

If you’re looking to build your confidence in the kitchen, check out Michelle’s list of five kitchen basics (tools or ingredients) she can’t live without:

Three food basics:

1. good chicken stock — Can be used to make a gravy, give extra flavor to veggies, and to make lower-cal but still wonderfully tasty mashed potatoes.
2. unsalted butter — I much prefer baking with butter to baking with margarine.
3. boneless-skinless chicken breasts — I keep about 6-10 pounds of diced, cooked chicken breast pieces which have been portioned out into four ounce servings in the freezer – perfect for grabbing for weekday lunches or for putting into pastas, salads, or stir-fry dishes after a quick trip through the microwave.

Two kitchen tool staples:

1. a good chef’s knife — Food prep is so much easier when you’re working with a decent knife that feels good in your hand. [FGG note: Try Rachael Ray's versatile 6" Santoku knife, which has a good grip and is easy to use even for beginners.]
2. a decent-quality blender — Crushes ice for slushy summer drinks, but also handy for blending soups, pasta sauces, etc.

One final thought from FGG: Whatever your current relationship with food, and whether you’re a kitchen newbie or a plus-sized girl with the most refined palate in town, hold your head high the next time you order a meal or step into a grocery store. One of the most important steps toward leading a full, rich, unapologetic life is to be intentional and fully present in every decision — including what we choose to eat. By giving real thought and consideration to the food we eat (be it healthy or indulgent), we prove that food doesn’t define us or rule us. It’s just one (delicious) part of our daily lives.

Huge, chocolate-covered thanks to Michelle for making this guide possible! For more of Michelle’s foodie wisdom (plus gorgeous photos and a wealth of recipes you can actually complete!), follow her journey at Culinography. And don’t forget to visit FGG each Friday for a brand new recipe from Michelle!

Readers, we’d love to hear your thoughts on curvy girls and food. How have you worked to reconcile food and weight? What challenges or questions do you still have? And what’s YOUR best in-the-kitchen tip you want to shout about from the rooftops (or the blog comments)?Similar Posts:

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You’re busy. We get that. Catch up here. (Image by thewaltonsare)

Here at FGG, we understand busy lives–nurturing, working, gardening, entertaining, remodeling, traveling, healing, being. We know that everyone’s to-do lists can extend for pages, making us even more grateful for you readers who take the time to visit, read, and comment on this site. True confession time: sometimes, we mark the dozens of posts in our RSS feeds as “read,” despite the brief pain of knowing we’re missing some great stuff from our favorite sites. In that spirit, at the end of each month, we’ll be offering a roundup of what you may have missed or might want to revisit.

Here are some highlights from May:

If it’s late spring where you live, many public swimming pools and water parks opened this past weekend. Our Guide to Figure-flattering Swimwear for plus-size women should prove helpful, along with our Ask FGG entry that tackled sarongs for wider hips – and don’t forget your sweatproof (and waterproof) sunscreen when you hit the pool, girls! If you have a garden party or barbecue to attend, consider bringing these Ricotta & Cream Cheese Stuffed Strawberries – a treat as pretty as it is fresh and tasty. On the more decadent side, these Cupcake Cones make an equally pretty and unique party dessert.

If you’re stressing about attending events where you’re the only big gal there, our thought-provoking Guide to Surviving Social Situations with Skinny Friends might provide a welcome confidence boost. Other feel-fab tips can be found in our Guide to Flattering Hair Cuts for Round Faces and tips on adding sleeves or other cover-ups to sleeveless dresses – or choosing to love your arms just the way they are, per our readers’ suggestions. This month’s Sex and the Single Fat Girl column addressed conflicting feelings that can emerge when stepping out with a date who’s significantly different from you, and It’s A Guy Thing tackled the gulf between media portrayals of women and the reality of today’s plus size population.

To catch up on the rest of FGG during the month of May, check out our archives for more.

Readers, tell us: what was your favorite or most surprising topic from this past month? Coming up: FGG celebrates its first birthday! How do you think we should celebrate? Similar Posts:

• Foodie Fridays: Ricotta & Cream Cheese Stuffed Strawberries
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When was the last time you had s’mores? I’m not talking about a S’more Pop-Tart or a bowl of S’more Crunch Cereal (anyone remember that?). I’m referring to crispy, gooey, chocolatey, honest-to-goodness s’mores (short for “some more” as in, “try one and you’ll beg for s’more!”). This delectable dessert was the stuff your childhood camping trip dreams were made of, right?

There’s no need to wait until you find yourself sitting in front of a roaring fire on a summer night to enjoy the goodness of this classic treat. In fact, you can whip up a little campfire nostalgia any time you like, and it only takes a few minutes. You can keep it simple and go with the classic configuration or you can jazz it up a bit by using caramel filled chocolate pieces, dark chocolate, or incorporating a little peanut butter. You can keep it simple or make it sexy (gooey marshmallows and melty chocolate? oh yeah!). S’mores aren’t just for kids anymore, my friends, and they’re not just for the campfire, either. You can do it all in the oven, toaster oven, or even in the microwave (if you must).

Think you’re not in a position to indulge, campfire or not? Never fear, where there’s a will there’s a way! Go with an “open-faced” s’more, forego the chocolate bar, and substitute a decadent drizzle of chocolate syrup–classic fun factor and flavor for half the calories! We don’t have to deny ourselves, we only have to think a little outside the graham cracker box!

The Classic S’more
2 graham crackers (one sheet, broken in half)
1/2 ounce chocolate (Ghirardelli Squares are my fave!)
1 standard size marshmallow

Place one graham cracker on a small cookie sheet. Top with chocolate and marshmallow. Broil for 2-3 minutes (watch it closely, it’ll burn when you’re not looking!) until marshmallow is lightly toasted. Remove from oven, top with remaining graham cracker and smoosh. Indulge.

Yield: 1 S’more

S’more Light
1 graham cracker (one half of one sheet)
1 standard size marshmallow
1/2 teaspoon chocolate syrup
Place one graham cracker on a small cookie sheet. Top with marshmallow. Broil for 2-3 minutes (watch it closely, it’ll burn when you’re not looking!) until marshmallow is lightly toasted. Remove from oven and drizzle with chocolate syrup. Indulge.

Yield: 1 S’more

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.comSimilar Posts:

• Foodie Fridays – Chocolate Meltdown
• Foodie Fridays: Flourless Peanut Butter Chocolate Chip Cookies
• Foodie Fridays: German Chocolate Brownies

We’re very lucky in our family: no food allergies or other dietary restrictions outside of the occasional self-imposed decree that it’s time to cut back on the coffee . . . or the sweets . . . or the wine. But there are so many people out there who have to carefully watch their diet – not to shed a couple of pounds or break a caffeine habit, but because eating certain foods leaves them physically ill.

With that in mind, this one’s for our readers who are looking to indulge while remaining gluten-fee. Even better, it’s for anyone who appreciates an amazing chocolate cake. It’s like the love child of a chocolate cake, a brownie, and a piece of fudge — all without a trace of flour. And you can whip the whole thing up using your food processor – how easy is that?

Sinfully decadent, this cake is best served in rather conservative slices because a little goes a long way.

Flourless Chocolate Cake
(recipe courtesy of Gluten-Free Goddess)
16 ounces dark chocolate (I used a combination of bittersweet and semi-sweet)
1 cup light brown sugar, packed
1/2 cup granulated sugar
3/4 cup very hot strong coffee (or use espresso powder in very hot water)
2 sticks unsalted butter, room temperature, cut into pieces
2 tablespoons cocoa powder
8 large eggs, room temperature
1 tablespoon vanilla extract

Preheat the oven to 350 degrees F. Prepare a 10-inch Springform pan by lining the bottom with buttered parchment paper.

(Note: Using a smaller cake pan will result in a longer baking time; adjust accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil; or if you are using a smaller pan, try placing it inside a warm water bath.)

Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.

Pour the coffee slowly into the feed tube as you pulse again. Continue pulsing until the chocolate is melted.

Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.

Pour the batter into the lined springform pan. Wrap the entire outside of the pan with a big piece of foil. Bake at 350 degrees F in the center of the oven, till puffed, cracked and lovely – about 55 to 65 minutes. Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb adhering.

Place the cake pan on a wire rack to cool. The cake will deflate. When cooled a bit, press down on it gently with a spatula to make it even, if you wish.

When the cake is completely cooled, cover, and chill it for three hours (up to eight hours) until serving. Release the cake from the pan. Slice and serve.

Yield: 12-15 slices

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.comSimilar Posts:

• Foodie Fridays: Chocolate Banana Bars
• Foodie Fridays: Let them eat cake!
• Foodie Fridays: Cupcake Cones

Last week, Peony shared some tips with us on how to have a lovely, low-pressure Valentine’s Day. As part of the Valentine’s Day fanfare, most of us are looking for a dessert that’s impressive, but won’t find us spending hours in the kitchen. This, my friends, is just the thing — cute little two-bite brownies, filled with cream cheese and topped with a maraschino cherry.  They’re perfect for sharing and, for those of you with a significant other in your life, how sexy would it be to feed these to each other?

Even better, you can whip these cuties up in no time flat. If you don’t feel like making the brownies from scratch, you can substitute brownie mix (look for a fudgy variety). No matter which way you decide to go with these, you’ll end up with an amazing little treat that’s perfect for Valentine’s Day or any other occasion. Enjoy, and Happy Valentine’s Day!

Tuxedo Brownies
(adapted from Alice Medrich’s Pure Dessert
and The Pampered Chef Celebrate! cookbook)
Brownies:
8 ounces semisweet or bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter, cut into several pieces
3 large eggs
1 cup sugar
scant 1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/3 cup plus 1 tablespoon (1.2 ounces) all-purpose flour

Position oven rack in the lower third of the oven and preheat to 350˚F. Spray two mini muffin pans with non-stick cooking spray.

Place chocolate and butter in heatproof bowl and set over a pan of almost-simmering water. Stir frequently until mixture is melted and smooth and warm. Remove from the pan and set aside.

In a medium bowl, beat the eggs, sugar, salt and vanilla with a hand-held mixer on high speed until the eggs are thick and light colored, about 2 minutes. Whisk in the warm chocolate. Fold in the flour.

Using small scoop, place a level scoop of batter in each cup, filling 2/3 full. Bake 12-14 mins or until a toothpick inserted in the center comes out clean and edges are set (do not overbake). Remove from oven and immediately press tops of brownies with a mini tart shaper to make indentions (if you don’t have a tart shaper, you can use the back of a measuring spoon or your thumb to gently press down the center of the brownie). Cool in pan briefly and then loosen edges and gently remove brownies from pan. Cool completely on a wire rack while making the filling.

Filling and toppings:
4 squares white chocolate for baking — 1 oz each
4 tablespoons heavy cream
1 (8 ounce) package cream cheese, softened
1/4 cup powdered sugar
48 maraschino cherries
melted semi-sweet chocolate for drizzling(optional)

Microwave white chocolate and milk uncovered on medium power in 20-30 second increments, stirring in between, until melted and smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well. Gradually beat in white chocolate mixture until smooth.

Fill a decorator bag fitted with rosette tip with cream cheese mixture. Pipe mixture into cooled brownie cups. Place cherries on top. Drizzle with melted chocolate. Place in airtight container and refrigerate for 1-3 hours before serving.

Yield: 4 dozen

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.comSimilar Posts:

• Foodie Fridays: German Chocolate Brownies
• Foodie Fridays: Ricotta & Cream Cheese Stuffed Strawberries
• Foodie Fridays – Chocolate Meltdown