Food and Drink

Mai Tai Margaritas

Mai Tai Margaritas by Wood and Spoon. The rum based island cocktail meets Mexican margarita flavors with pineapple, lime, orange, almond, and agave to flavor it. This makes a great summer beach cocktail perfect for Lounging poolside with. Make a boozy treat for friends on a summer day or just in time for cinco de mayo! Find the recipe and how to on thewoodandspoon.com by Kate wood.

I don’t know about you, but I am all for an event that encourages margaritas. That perfect blend of sweet and tart poured into a glass with a salted rim is the primary the reason I so enjoy tacos, burritos, and basically anything Jimmy Buffet. If it’s so wrong to be in it for the booze, I don’t want to be right, okay?

Mai Tai Margaritas

In years past, I’ve participated in the annual #margaritaweek event hosted by my friend Kate Ramos of Hola Jalapeño. Alongside her and a bunch of other bloggers, I served you guys recipes like sparkling margaritas, honey basil margaritas, pinot ritas, rose margaritas, and more. It’s always a delicious and refreshing time of year, so I was more than thrilled to jump right in again this year for another round of margs. This time, with the help of my friends at behind Agave In The Raw, we’re going big time tropical feels with some mai tai margaritas, and I am really hoping you like them as much as I do.

Mai Tai Margaritas

Have you ever had a mai tai? Brett and I enjoyed our first on a trip to Hawaii while we were dating. We sat beachside at a hotel we couldn’t afford  and sipped absurdly priced mai tais because that was the thing to do. I can remember putting the flower from my drink in my hair and feeling like a straight-up island princess. The drink itself was really just okay, but in the time since that first sip, I’ve had more than a few that have marked my taste buds for the better. With subtle lime and orange flavors throughout, a mash-up of margarita meets mai tai was destined to happen in my book, and I’m so glad it did.

Mai Tai Margaritas

Mai Tai Margaritas

So here’s the lowdown on this mai tai margarita: We’ve preserved the tequila, lime, orange liquor, and agave that we know and love in a margarita. In addition to that deliciousness, we’ve added rum, pineapple juice, and just a hint of almond extract to hit those mai tai flavors out of the park. The result is a drink that is notably booze-forward with a whole lot of balance brought in via fruity flavors and smooth agave nectar. All in all, we’ve got an island tropics meets south of the border drink situation that should really be on your summer beach rotation if you know what’s good for you.

Mai Tai Margaritas

I’m sharing today’s post with my friends at Agave In The Raw who make the agave nectar I used for this recipe.. So what’s agave? Agave is a sweetener pressed from the core of an agave plants, and while it’s the traditional sweetener for classic margs it’s also a great alternative for honey, maple syrup, and more. We use it in our house frequently for salad dressings, cocktail mixing, and sauces. It’s quite a bit sweeter than regular sugar so a little goes a long way, and here in these mai tai margaritas, it’s an absolute must. Agave In The Raw is USDA certified organic, vegan, and kosher, and they’re the perfect partner for this festive beverage.

Mai Tai Margaritas

If you’re in need of a tasty way to celebrate summer, give these mai tai margaritas a try. Be sure to pick up a bottle of Agave In The Raw for this recipe, and thank you in advance for supporting brands that make Wood & Spoon possible. You can check out the other #margaritaweek participants at the link on Kate’s site here! Happy drinking, happy Friday, and enjoy the weekend friends!

Mai Tai Margaritas

If you like these Mai Tai Margaritas you should check out:

Sparkling Margaritas

Rose Margaritas

Ginger Margaritas

Honey Basil Margaritas

Pinot Margaritas

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Mai Tai Margaritas

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These mai tai margaritas are a mashup of the two classic summer cocktails. With tequila, rum, pineapple, and lime, this is the beach drink you’ve been looking for!

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 1
  • Category: Beverage

Ingredients

  • 1 ounce silver tequila
  • ¾ ounce lime juice
  • ½ ounce orange liquor
  • ½ ounce agave nectar (I use Agave In The Raw)
  • 2 drops almond extract (less than 1/8 tsp)
  • 11/2 ounces pineapple juice
  • 1 ounce spiced rum

Instructions

  1. Combine the tequila, lime juice, orange liquor, agave nectar, almond extract, and pineapple juice in a tall shaker filled with ice. Shake vigorously for 30 seconds and strain contents over a lowball or margarita glass (salted rim optional) filled with new (I use crushed or pellet) ice. Pour the spiced rum on top as a floater and serve with a lime wedge, fresh mint, or pineapple spear as garnish. Enjoy and drink responsibly!

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Warm Apple Tea

Warm Apple Tea recipe by wood and spoon blog. This is a sweet tea based winter beverage infused with fresh apples, cinnamon, vanilla bean, and served with lemon. This drink feels like a caffeinated cider, warm and toasty, the perfect beverage for chilly mornings. This is made with ready to drink Red Diamond sweet tea and can be refrigerated and served cold as well. Make a large batch and reheat all week long! Find this alternative to coffee and hot tea recipe on thewoodandspoon.com by Kate Wood

I think most of us need that morning cup of something. Whether it be coffee, tea, or even a ritual AM smoothie, our mornings taste better with a drink that will start us off on the right foot. Today I’m sharing this simple recipe for warm apple tea, and I have a feeling it’s going to make your mornings a whole lot sweeter.

Warm Apple Tea recipe by wood and spoon blog. This is a sweet tea based winter beverage infused with fresh apples, cinnamon, vanilla bean, and served with lemon. This drink feels like a caffeinated cider, warm and toasty, the perfect beverage for chilly mornings. This is made with ready to drink Red Diamond sweet tea and can be refrigerated and served cold as well. Make a large batch and reheat all week long! Find this alternative to coffee and hot tea recipe on thewoodandspoon.com by Kate Wood

I’ve been incredibly blessed with two (and a half!) really easy pregnancies. The first trimester usually brings an onslaught of morning sickness and yawning and bloating, but I’m otherwise in the clear. Aside from a few out of the norm food cravings (I’m looking at you, sausage egg and cheese biscuits), the only really strange thing that happens to me early on in every pregnancy is that I suddenly can’t tolerate coffee. Although I’m normally a devout morning coffee drinker, the smell, the taste, and even just looking at my French press doesn’t settle with me at all those first few weeks of pregnancy. Thankfully, now that I’m on my way into the second trimester this aversion is mostly gone, but for a month or two I survived the mornings solely because of tea.

Warm Apple Tea recipe by wood and spoon blog. This is a sweet tea based winter beverage infused with fresh apples, cinnamon, vanilla bean, and served with lemon. This drink feels like a caffeinated cider, warm and toasty, the perfect beverage for chilly mornings. This is made with ready to drink Red Diamond sweet tea and can be refrigerated and served cold as well. Make a large batch and reheat all week long! Find this alternative to coffee and hot tea recipe on thewoodandspoon.com by Kate Wood

Warm Apple Tea

This warm apple tea is just the type of thing I would have reached for. Lightly caffeinated, quick to make, and completely free of any scent of java, this warm apple tea is the perfect beverage to cozy up to during our chilliest weeks of the year. This beverage is infused with fresh apples, cinnamon, and vanilla bean, with just a touch of lemon added for balance. While I’ve mainly enjoyed it as a morning sip, this is a perfect little beverage to serve in the afternoon to fireside friends and your other favorite couch loungers.  Let’s chat about how to make it.

Warm Apple Tea recipe by wood and spoon blog. This is a sweet tea based winter beverage infused with fresh apples, cinnamon, vanilla bean, and served with lemon. This drink feels like a caffeinated cider, warm and toasty, the perfect beverage for chilly mornings. This is made with ready to drink Red Diamond sweet tea and can be refrigerated and served cold as well. Make a large batch and reheat all week long! Find this alternative to coffee and hot tea recipe on thewoodandspoon.com by Kate Wood

Making the Tea

In a medium-sized saucepan, combine a few cups of Red Diamond Sweet Tea with one roughly chopped apple, a cinnamon stick, and 1/2 of a vanilla bean. Bring the mixture to a boil and then simmer over low heat for about 3-4 minutes. Turn off the heat and allow the mixture to rest on the burner so that all of the flavors meld. Give the mixture a taste after about 10 minutes, resting longer if you want stronger flavor. Pour your desired amount of apple tea into a heat-safe glass and finish it off with a bit of lemon juice.

Warm Apple Tea recipe by wood and spoon blog. This is a sweet tea based winter beverage infused with fresh apples, cinnamon, vanilla bean, and served with lemon. This drink feels like a caffeinated cider, warm and toasty, the perfect beverage for chilly mornings. This is made with ready to drink Red Diamond sweet tea and can be refrigerated and served cold as well. Make a large batch and reheat all week long! Find this alternative to coffee and hot tea recipe on thewoodandspoon.com by Kate Wood

This drink is perfectly sweetened with flavors jumping out at you from all sides. Although I have preferred to enjoy it warm, you can easily chill the mixture for an iced-down daytime beverage! It batches nicely, so be sure to make a few servings at a time to reheat all week long. Just take care to strain the fruit, cinnamon, and vanilla bean pods out of the liquid.

Warm Apple Tea recipe by wood and spoon blog. This is a sweet tea based winter beverage infused with fresh apples, cinnamon, vanilla bean, and served with lemon. This drink feels like a caffeinated cider, warm and toasty, the perfect beverage for chilly mornings. This is made with ready to drink Red Diamond sweet tea and can be refrigerated and served cold as well. Make a large batch and reheat all week long! Find this alternative to coffee and hot tea recipe on thewoodandspoon.com by Kate Wood

Give this warm apple tea a try and be sure to check out Red Diamond Ready to Drink Sweet Tea! As a Southern transplant, I’ve learned my way around sweet tea, and this is one brand that I can trust. They provide quality, real ingredients with consistent flavor. If you’re craving more tea recipes, be sure to check out the sweet tea hot toddy I recently created! It’s another warm drink, just a little boozier. Enjoy, friends!

Warm Apple Tea recipe by wood and spoon blog. This is a sweet tea based winter beverage infused with fresh apples, cinnamon, vanilla bean, and served with lemon. This drink feels like a caffeinated cider, warm and toasty, the perfect beverage for chilly mornings. This is made with ready to drink Red Diamond sweet tea and can be refrigerated and served cold as well. Make a large batch and reheat all week long! Find this alternative to coffee and hot tea recipe on thewoodandspoon.com by Kate Wood

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Warm Apple Tea

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This warm apple tea is made from refrigerated sweet tea infused with fresh apple, cinnamon, vanilla, and lemon! Serve it warm or chilled!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 20
  • Yield: 1-2
  • Category: Beverage

Ingredients

  • 2 cups (480 gm) ready to drink sweet tea
  • 1 large apple, roughly chopped (I prefer a tart baking apple)
  • 1 cinnamon stick
  • ½ vanilla bean, cut open, or ½ teaspoon vanilla bean paste/extract
  • Juice of ½ lemon

Instructions

  1. Combine the tea, apple, cinnamon, and vanilla bean in a small saucepan. Heat over medium-high heat to bring to a boil, then reduce the heat and simmer for 3-4 minutes. Turn off the heat and leave the pan on the burner for all the flavors to infuse together. Take a taste test after 10 minutes and pour into a glass if you’re satisfied with the level of spice from the cinnamon. If not, allow to it sit for another 5-10 minutes. Squeeze some lemon juice into your prepared tea and enjoy! This recipe batches nicely, so feel free to double or triple the recipe, strain out the fruit, cinnamon, and vanilla, and reheat as desired. Beverage can also be chilled and served over ice.

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Sweet Tea Hot Toddy

Sweet Tea Hot Toddy recipe by Wood and spoon blog. This is a bourbon, lemon, cinnamon and honey cocktail sweetened with pre made red diamond sweet tea. A southern take on the classic cocktail. Serve it warm for a refreshingly cozy holiday winter beverage. Make for a crowd for parties too! Read more at thewoodandspoon.com

Here in the South, we’re serious about a few things. I’ve talked about this a few times, but as I settle into life as a Southerner, I become more and more aware of what we’re all about here.

Mind Your Manners

For starters, kindness and manners matter. If you’re not calling your Mama “Ma’am,” you might as well be sticking your tongue out at her. We hold the door open for others, gentlemen stand when ladies arrive, and we always, always, ALWAYS say the blessing before a meal. End of story.

Football > Everything

Second, we love football. SEC is everything and the fall ballgame schedule reigns supreme. If you’re not into football, you’re just not in [Slowly raises hand and backs away].

God Bless This Meal

And finally, we take pride in our food. Almost everyone has a favorite fried chicken, macaroni and cheese, or pecan pie recipe. Each family has a secret marinade or sauce, an heirloom cookie recipe, or method by which they prefer to season their greens. Southern food is rooted in years of tradition, history, and tried and true flavors that have been perfected over time. It’s not something we take lightly.

Sweet Tea Hot Toddy recipe by Wood and spoon blog. This is a bourbon, lemon, cinnamon and honey cocktail sweetened with pre made red diamond sweet tea. A southern take on the classic cocktail. Serve it warm for a refreshingly cozy holiday winter beverage. Make for a crowd for parties too! Read more at thewoodandspoon.com

Take for instance sweet tea. It’s a staple here, and there’s not a soul who hasn’t enjoyed a cold glass on a hot day. When I first moved to the Deep South, I grew to appreciate a perfectly sweetened glass of tea, and now that I’ve experienced great tea, it’s almost painful to drink bad tea.

Sweet Tea Hot Toddy recipe by Wood and spoon blog. This is a bourbon, lemon, cinnamon and honey cocktail sweetened with pre made red diamond sweet tea. A southern take on the classic cocktail. Serve it warm for a refreshingly cozy holiday winter beverage. Make for a crowd for parties too! Read more at thewoodandspoon.com

Sweet Tea Hot Toddy

This sweet tea hot toddy is a nod to all that is good in the South. Smooth bourbon, local honey, and incredibly delicious sweet tea combine to make a toasty beverage that will make even a Northerner talk with a drawl. This is a beverage you’ll want to cozy up to all winter long.

Sweet Tea Hot Toddy recipe by Wood and spoon blog. This is a bourbon, lemon, cinnamon and honey cocktail sweetened with pre made red diamond sweet tea. A southern take on the classic cocktail. Serve it warm for a refreshingly cozy holiday winter beverage. Make for a crowd for parties too! Read more at thewoodandspoon.com

One of my favorite things about this sweet tea hot toddy is how simple it is. Instead of brewing my own tea, I lean on an Alabama-born made product, Red Diamond Ready-to-Drink Sweet Tea, for the perfect balance of sweet and tea. Their sweet tea is one that even the most discerning of Southerners would trust, and because it safely heats to warm temperature, it is the perfect add-in for this sweet tea hot toddy. Plus, it’s brewed from actual tea leaves with no shortcuts- just sugar, tea, and water.

Sweet Tea Hot Toddy recipe by Wood and spoon blog. This is a bourbon, lemon, cinnamon and honey cocktail sweetened with pre made red diamond sweet tea. A southern take on the classic cocktail. Serve it warm for a refreshingly cozy holiday winter beverage. Make for a crowd for parties too! Read more at thewoodandspoon.com

Making the Tea

To make this sweet tea hot toddy, we start by warming our tea. Allow a lemon slice, honey, and a cinnamon stick to mull in the hot liquid for a minute or two before adding in the bourbon. Give it a taste. If your taste buds are anything like mine, you’ll be ready to guzzle a glass (or four), but feel free to add more tea or lemon depending on your preferences. If you’re interested in serving a crowd, brew up a big batch and allow guests to ladle mugs straight off of the stove. This sweet tea hot toddy is a great fall beverage that will set the mood for your upcoming holiday parties and gatherings.

Sweet Tea Hot Toddy recipe by Wood and spoon blog. This is a bourbon, lemon, cinnamon and honey cocktail sweetened with pre made red diamond sweet tea. A southern take on the classic cocktail. Serve it warm for a refreshingly cozy holiday winter beverage. Make for a crowd for parties too! Read more at thewoodandspoon.com

Many thanks to Red Diamond Coffee & Tea for sponsoring this post, and thank YOU for supporting brands that make this site possible. I hope you’ll pick up some Red Diamond sweet tea and give this sweet tea hot toddy a shot (or two)! Happy drinking, y’all!

This post is sponsored by Red Diamond. All opinions expressed are my own. 

If you like this sweet tea hot toddy you should check out:

Pinot Ritas

Brown Butter Bourbon Madeleines 

Derby Pie Cookies

Homemade Chocolates

Sparkling Margaritas

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Sweet Tea Hot Toddy

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This sweet tea hot toddy is sweetened with honey and ready made sweet tea. Bourbon is added for a boozy and flavorful finish.

  • Author: Kate
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 1
  • Category: Beverage

Ingredients

  • 3/4 cup (170 gm) Sweet Tea (I use Red Diamond)
  • 1 cinnamon stick
  • 1 lemon slice (1/4” thick)
  • 1 teaspoon honey (optional)
  • 11/2 ounces bourbon

Instructions

  1. In a small saucepan on the stove, heat your sweet tea until hot. Bring barely to a boil and carefully pour into a mug. Add the cinnamon stick, lemon slice, and honey, and allow the mixture to cool for five minutes. Stir in the bourbon and enjoy!

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Cheesy Dinner Rolls

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

I don’t know about you, but I’ve already started preparing my body for the holidays. Although I exercise and try to eat reasonably healthy about 90% of the year, November and December are the months where I let delicious food (and the company I share it with) shine. There’s almost always fancy appetizers and indulgent desserts, an extra glass of wine, or rich, savory dishes that I really only break out around the holidays. I can already feel my insides getting excited to nibble on all of those seasonal bites that we enjoy this time of year.

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

In years past, the one thing I’ve not had much trouble saying no to is the bread basket. On the Thanksgiving table, at the church potluck, and even in my own home kitchen, those little brown-and-serve rolls, cold biscuits, and dense muffins just really don’t do anything for me. When there’s cornbread dressing and salty glazed ham on the table, is anyone really even paying attention to the bread basket? Absolutely not.

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

I’m proposing a comeback of the bread basket; a bread that was worth writing home about. What if the dinner rolls were so impressive that they could be served as a standalone appetizer or side dish that people were excited to eat? What if you are destined to be the delightful human that brings a skillet full of these cheesy dinner rolls to the next dinner party, and they’re so good that everyone begs you to bring the bread every year from here on out? Sounds pretty epic, huh?

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

Cheesy Dinner Rolls

These cheesy dinner rolls are soft and fluffy yeast rolls filled with gooey morsels of mozzarella cheese and seasoned with Italian herbs and garlic. These are like a mozzarella stick meets Parker house roll, and I am not even remotely mad about it. Although they’d be delightful on their own, we up the ante here by serving them alongside a tangy spiced tomato sauce.

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

I’m sharing today’s recipe for cheesy dinner rolls in partnership with Lucini Italia. They have long been my go-to for olive oil. Only recently I tried their tomato sauce and I was really pleased to find that it is near perfect straight from the jar. It requires no doctoring with extra pepper for flavor or sugar to cut the super acidic sauce; it’s a delicious, restaurant quality sauce that comes straight from the jar, and it makes the perfect accompaniment to these cheesy dinner rolls. You can spend your time preparing the rolls and let the Lucini sauce take care of the rest.

Making the Rolls

To prepare cheesy dinner rolls, we start by making the dough. Yeast dissolves over warm water and milk and is added to some melted butter and olive oil. Next we stir in some sugar, salt, garlic powder, and onion powder. The flour comes next, kneading the dough until it is smooth and only slightly tacky. Allow the dough to proof in a warm spot before you shape and form your rolls.

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

Cut your dough into about 15 equal-sized portions and flatten each ball out into a round. Place a square of part-skim mozzarella in the center of the dough and pinch the edges into the center. Place each roll seam side down in a greased pan and allow them to rise for just a few minutes. When you’re ready to bake, brush the rolls with water and sprinkle on additional cheese, and Italian herbs.

Serving the Rolls

Allow your cheesy dinner rolls to cool slightly before serving. Serve them with a cup or so of Lucini tomato sauce (I prefer the Spicy Tuscan Tomato Sauce here). The rolls are tender and extremely flavorful, a perfect compliment to the tangy sauce. If you make them in advance, re-warm prior to serving, making sure that the cheese melts thoroughly.

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

I hope you’ll give these cheesy dinner rolls a try in the coming months. Happy baking!

This post is sponsored by Lucini Italia. All opinions are my own. Thank you for supporting brands that make Wood and Spoon possible!

If you like these cheesy dinner rolls you should check out:

Tomato Olive Rolls

Roasted Summer Vegetable Quiche 

Tomato Galette with Basil Pesto and Feta

Cheddar Cornmeal Chicken Pot Pie

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Cheesy Dinner Rolls

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These soft and fluffy dinner rolls are herby crusted and stuffed with gooey mozzarella cheese! Dipped in a spicy tomato sauce, these cheesy dinner rolls are a tasty appetizer and bread offering!

  • Author: Kate
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 360
  • Yield: 15
  • Category: bread

Ingredients

  • 1/2 cup (120 gm) lukewarm water
  • 1/2 cup (120 gm) lukewarm milk
  • 1 tablespoon active dry yeast
  • 1/4 cup (55 gm) unsalted butter, melted and slightly cooled
  • 1/4 cup (120 gm) olive oil
  • 1/4 cup (50 gm) sugar
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 cups (420 gm) all-purpose flour, plus more as needed
  • 23 ounces block mozzarella cheese cut into 3/4” sized chunks
  • Shredded cheese for sprinkling (I used cheddar and mozzarella)
  • 1 tablespoon Italian seasoning
  • Salt and pepper
  • 1 cup warmed tomato sauce, for serving

Instructions

  1. Combine the water and milk in the bowl of a stand mixer or a large mixing bowl. Sprinkle the yeast over top and allow it to dissolve, about 5 minutes. Be sure the water mixture is warm but not hot! Once the yeast has dissolved, stir the butter, olive oil, sugar, salt, garlic powder, and onion powder into the mixture. Add three cups of flour and stir until a shaggy dough forms. Using the dough hook attachment, knead the mixture on medium speed (I use 4!) for 7 minutes. Alternatively, you can knead this by hand on a lightly floured surface. If the dough does not pull away from the sides of the bowl, add an additional 1/4 cup of flour. Once done kneading, lightly grease a bowl and place the dough inside. Cover tightly with plastic wrap and allow the dough to rise in a warm place in your kitchen until doubled in size, about 1-1/2- 2 hours. 
  2. Once risen, dump the dough out onto a lightly floured surface. Cut the dough into about 14-15 equal-sized balls and gently roll the dough in your hands to form a ball. Flatten each ball into a circle with your fingers and place a chunk of cheese in the middle. Fold the perimeter of the dough over the cheese and pinch the edges together to close the dough around the filling. Place the balls in a lightly greased oven-safe skillet or baking dish about 1/2″ away from each other. Cover the pan and allow to rise a second time for about 25-30 minutes while the oven preheats to 375.
  3. Once rise, lightly brush the dough balls with water and sprinkle on additional shredded cheese, the Italian seasoning, and salt and pepper. Bake in the preheated oven until golden, about 20-25 minutes. Allow to cool slightly. Serve with warmed tomato sauce.

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Roasted Summer Vegetable Quiche

Roasted Summer Vegetable Quiche by Wood and Spoon blog. This is an all-butter pie crust filled with a cheesy quiche! Milk, parmesan, and cheddar are the dairy and fresh cooked vegetables and herbs are the filling. What to do with leftover vegetables and meat? Chop it and bake into this wonderful quiche! Sausage, chicken, bacon, or other vegetables would be a welcome addition for this dish that is great for breakfast, brunch, lunch or dinner. Find the recipe and how to on thewoodandspoon.com by Kate Wood. recipe

Today’s recipe is a roasted summer vegetable quiche, also known as your new throw-all-your-leftovers-into-a-one-dish meal. This is the no-frills, adapt-as-you-wish type of dish that you can enjoy as breakfast, lunch, or dinner. Truly, if it gets any simpler than this, I don’t want to know.

This roasted summer vegetable quiche came out of a desire to use up all of my fresh produce. All summer long we have subscribed to a farmer’s market basket, and as a result, our fridge has been stocked with some seriously random (albeit delicious) produce. Some weeks I’d have a baby eggplant, a bag of okra, a handful of greens, and a pint of tomatoes. Other weeks they’d deliver me a  Ziploc full of banana peppers, three giant zucchini, and fresh oregano. At the end of the week, I’d scrape together all the leftovers in my fridge and scour the Internet for a clue on what to do with them.

Roasted Summer Vegetable Quiche by Wood and Spoon blog. This is an all-butter pie crust filled with a cheesy quiche! Milk, parmesan, and cheddar are the dairy and fresh cooked vegetables and herbs are the filling. What to do with leftover vegetables and meat? Chop it and bake into this wonderful quiche! Sausage, chicken, bacon, or other vegetables would be a welcome addition for this dish that is great for breakfast, brunch, lunch or dinner. Find the recipe and how to on thewoodandspoon.com by Kate Wood. recipe

This roasted summer vegetable quiche is the answer to all those leftovers. Nearly any forgotten tomato, chicken breast, or leftover sausage link would find a home nestled inside a buttery, flaky pie crust. If you’re in a dinnertime rut or just need to clean your fridge out, I really think that quiche is the answer!

Making the Quiche

To make this roasted summer vegetable quiche, we start with the crust. I’ve switched out my trusty, all-time favorite pie crust for an all-butter pastry. You can make this ahead of time, storing in the fridge or freezer prior to use. If you use a tart dish like I did, you’ll want to make sure you roll your dough out large enough to build the edge of the crust up an inch out of the pan. I find that pie dough shrinks pretty easily, particularly when using glass or ceramic dishes like I did. Fit the dough into the pan and par-bake until the crust is set and ready to receive the filling.

Roasted Summer Vegetable Quiche by Wood and Spoon blog. This is an all-butter pie crust filled with a cheesy quiche! Milk, parmesan, and cheddar are the dairy and fresh cooked vegetables and herbs are the filling. What to do with leftover vegetables and meat? Chop it and bake into this wonderful quiche! Sausage, chicken, bacon, or other vegetables would be a welcome addition for this dish that is great for breakfast, brunch, lunch or dinner. Find the recipe and how to on thewoodandspoon.com by Kate Wood. recipe

The filling is just about as easy as it sounds! The eggs and dairy serve as the glue, holding together all the little morsels of savory veggies and meats your heart desires. Whisk four eggs with one cup of milk, salt and pepper, and a little bit of seasoning as well. I used cheddar and parmesan for my quiche, but you can really use whatever kind of melted shredded goodness you have on hand. Goat cheese, feta, and mozzarella would be killer here as well, just keep your proportions true to the original recipe and you’ll be in good shape.

Roasted Summer Vegetable Quiche by Wood and Spoon blog. This is an all-butter pie crust filled with a cheesy quiche! Milk, parmesan, and cheddar are the dairy and fresh cooked vegetables and herbs are the filling. What to do with leftover vegetables and meat? Chop it and bake into this wonderful quiche! Sausage, chicken, bacon, or other vegetables would be a welcome addition for this dish that is great for breakfast, brunch, lunch or dinner. Find the recipe and how to on thewoodandspoon.com by Kate Wood. recipe

Making Substitutions

For this roasted summer vegetable quiche, I included 2 cups of cooked veggies. You can use 2 cups of just about any filling your heart desires, but it is important that it’s already been cooked. Vegetables and meats will often release a whole lot of juices which could attribute to a watery or undercooked mess. For convenience, I’ve given instructions on how to roast a pan of summer veggies below.

Bake the quiche in the oven until the crust and filling have begun to bronze. Serve warm with a fresh salad or even just on it’s own! This roasted summer vegetable quiche should be as easy to serve as it is to make.

Roasted Summer Vegetable Quiche by Wood and Spoon blog. This is an all-butter pie crust filled with a cheesy quiche! Milk, parmesan, and cheddar are the dairy and fresh cooked vegetables and herbs are the filling. What to do with leftover vegetables and meat? Chop it and bake into this wonderful quiche! Sausage, chicken, bacon, or other vegetables would be a welcome addition for this dish that is great for breakfast, brunch, lunch or dinner. Find the recipe and how to on thewoodandspoon.com by Kate Wood. recipe

I’m sharing today’s recipe with a bunch of other bloggers who are featuring tomato-filled foods on their sites! Thank you to Annie, Rebecca and Ruth for hosting this #wesaytomatoes round-up. Be sure to check out their site for the full list of recipes. I hope you enjoy this savory treat today and come back next week when we resume the onslaught of sugary treats. Love to y’all!

If you like this roasted summer vegetable quiche you should check out:

Tomato Olive Rolls

Tomato Galette with Basil Pesto and Feta

Cheddar Cornmeal Chicken Pot Pie

Buttermilk Biscuits with Pepper Bacon, Cheddar, and Egg

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Roasted Summer Vegetable Quiche

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This roasted summer vegetable quiche is filled with fresh summer veggies, melty cheese, and is served in a flaky all-butter pie crust. Substitute in your favorite filling options in this seriously adaptable dish!

  • Author: Kate Wood
  • Prep Time: 35
  • Cook Time: 35
  • Total Time: 1 hour 10 minutes
  • Yield: 12
  • Category: Lunch
  • Cuisine: French

Ingredients

For the pie dough:

  • 21/2 cups (350 gm) all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup (230 gm) unsalted butter, cold and chopped
  • ½ cup ice water, plus more as needed

For the quiche:

  • 1 cup (240 gm) milk
  • 4 large eggs, plus one extra for pie wash
  • ½ teaspoon garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup grated parmesan
  • 2 cups roasted vegetables (see notes)
  • ½ cup shredded cheddar cheese

Instructions

To make the pie dough:

  1. Stir the flour, sugar and salt together. Use a pastry cutter or the backs of two forks to cut in the butter until there are pea-sized clumps throughout. Add about 6 tablespoons of the ice water into the flour mixture and begin to stir together. It will likely be dry and require more ice water, so keep adding water 2 tablespoons at a time until a shaggy dough comes together. Dump the mixture out on the counter and use your hands to form the dough into one ball. It should come together as a dough without feeling wet or too tacky. Cut the ball in half and flatten each half into a disk. Wrap each with plastic wrap and store in the fridge for at least an hour or up to a week. You will only need one half of the dough for this quiche. The other can be wrapped in foil and frozen for up to two months.
  2. To prep the quiche:
  3. Preheat the oven to 375 degrees. Use a floured rolling pin to roll the dough out onto a floured work surface into a round of dough about an inch and a half wider on all sides than your 9” tart dish. Roll the dough back onto the rolling pin and the transfer it to the dish, unrolling as you go. Gently work the dough into the edges of the dish and trim off any excess dough, leaving about an inch of excess hanging on all sides.  Fold the dough under itself and gently crimp the edges into the dish, allowing the top of the dough to extend about ¾-1” above the lip of the dish. This will help keep your crust tall even after baking. If your dough has gotten soft or warm while rolling it out, place it in the freezer for 5-10 minutes to chill up again.
  4. When ready to bake, place a crinkled sheet of parchment paper into the bottom of the crust and fill it with pie weights or uncooked dry beans. Bake in the preheated oven about 10 minutes, then remove the paper and weights and bake for an additional 5-10 minutes, or until the bottom of the crust doesn’t look too wet and soggy. While the crust is baking, begin to assemble your filling.
  5. Whisk together the milk, 4 eggs, garlic powder, salt and pepper. When the crust is finished baking, crack your additional egg in a separate bowl and brush a thin layer of egg white over the bottom of the crust. This will help to keep the crust from becoming soggy. Sprinkle the parmesan evenly over the crust and then spread out the roasted veggies. Sprinkle on the cheddar cheese and then carefully pour the egg mixture into the dish. Be careful to not overflow the tart or the eggs could run over the edge of the crust and into the bottom of your dish. Whisk together the egg from the egg wash and use a pastry brush to brush a thin layer over the exposed crust. Bake in the preheated oven for about 35 minutes or until the top is golden and the center is no longer jiggly. Serve warm or reheat individual slices in the toaster oven!

Notes

  • To roast your own veggies at home, cut a mixture of vegetables (I use eggplant, tomatoes, onion, bell peppers, and squash) into ½” sized pieces. You’ll need about 6 cups fresh vegetables to make about 2 cups roasted vegetables. Toss the chopped veggies with 3 tablespoons of olive oil on a large rimmed sheet pan. Sprinkle with salt and pepper and roast at 420 for about 20-25 minutes, tossing every 8 minutes or so, until the vegetables are tender and beginning to brown around the edges. You can make these in advance and store in the fridge until ready to use in your quiche!
  • As an alternate to the pie wash, you can reserve a small bit of egg white from one of the 4 eggs for the filling. Brush this over the bottom of the quiche and then add the remainder to the filling mixture.

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Rosé Popsicles

Rose Popsicles by Wood and Spoon blog. These boozy frose pops are made with rose wine and a puree of pears and strawberries. Just a few simple ingredients make this summer water dessert something that will be perfect for pool and outdoor BBQ parties all season. Find these lightened up snacks on thewoodandspoon.com

Ok, ok, I know…. TWO BOOZY RECIPES IN LESS THAN A WEEK!? All I can say is that it’s summer and I’m living large and taking charge, okay? Last week you got raspberry champagne pop-tarts and this week we’re cooling off with ultra basic (but super delicious) rosé popsicles. Prepare your liver and bellies for these summer water treats.

Rose Popsicles by Wood and Spoon blog. These boozy frose pops are made with rose wine and a puree of pears and strawberries. Just a few simple ingredients make this summer water dessert something that will be perfect for pool and outdoor BBQ parties all season. Find these lightened up snacks on thewoodandspoon.com

Let the record show that rosé is my beverage of choice in the summer. It’s delicious, totally refreshing, and I like to trick myself into thinking it’s a little more hydrating than a margarita or daiquiri.  But let’s be honest- sometimes a cold beverage isn’t good enough in the summer. Sometimes you need something colder.

Sometimes you’re so hot you fear your face might actually melt off. Sometimes you’re tired of embarrassing sweat stains soaking through your jean shorts. Sometimes a frozen treat is the only thing that will take the edge off of the Africa-hot temperatures in your backyard. Luckily, when the sun is assaulting you and you need hydration and dessert all at the same time, there’s rosé popsicles to save the day.

Rose Popsicles by Wood and Spoon blog. These boozy frose pops are made with rose wine and a puree of pears and strawberries. Just a few simple ingredients make this summer water dessert something that will be perfect for pool and outdoor BBQ parties all season. Find these lightened up snacks on thewoodandspoon.com

I got the idea for these rosé popsicles from Jeni’s Splendid Ice Creams. Earlier this spring, they came out with a Frosé sorbet that was so good that I knew I had to recreate the flavor in popsicle form. I followed Jeni’s advice and used pureed pears as the sweet base for the frozen mixture and I added a dry rosé and fresh summer strawberries to round out the flavor of these pops. The result is nothing short of fab.

These rosé popsicles are every bit as boozy as they are dessert, a treat that tastes entirely like rosé wine and fresh fruit all at the same time. But the best part is how simple they are! All of the ingredients get dumped into a blender and the pureed mixture heads straight for the popsicle molds. I like to add a few sliced strawberries at the end, but this step is entirely optional and up to you. Your call!

Rose Popsicles by Wood and Spoon blog. These boozy frose pops are made with rose wine and a puree of pears and strawberries. Just a few simple ingredients make this summer water dessert something that will be perfect for pool and outdoor BBQ parties all season. Find these lightened up snacks on thewoodandspoon.com

I’m sharing these rosé popsicles today in celebration of Billy’s annual popsicle week! You might remember that last year I shared the recipe for roasted strawberry and buttermilk popsicles. The event is always hugely successful, so I was excited to be able to participate again. Be sure to check out his site for more frozen treats that a number of bloggers will be sharing later this week. In the meantime, give these rosé popsicles a try and let me know what you think! Happy hump day!

Rose Popsicles by Wood and Spoon blog. These boozy frose pops are made with rose wine and a puree of pears and strawberries. Just a few simple ingredients make this summer water dessert something that will be perfect for pool and outdoor BBQ parties all season. Find these lightened up snacks on thewoodandspoon.com

If you like these rosé popsicles you should try:

Rose Margaritas

Roasted Strawberry and Buttermilk Popsicles  

BBC (Baileys, Banana, Coconut) Popsicles

Lemon Mint Sorbet

Vegan Coconut Lime Ice Cream Pie

 

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Rosé Popsicles

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5 from 2 reviews

These Rosé popsicles are boozy treats inspired by everyone’s favorite summer wine! With a pear and strawberry puree base, these pops are icy beverages in dessert form that everyone will enjoy!

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 240
  • Yield: 10

Ingredients

  • 1 heaping cup (150 gm) peeled, chopped pear
  • 1 heaping cup (150 gm) stemmed, quartered strawberries
  • 12 ounces rose (preferably one that isn’t terribly sweet)
  • 2 ounces simple syrup
  • ½ cup sliced strawberries, optional

Instructions

  1. Combine all of the ingredients in a blender and process until smooth. Divide the mixture between 10 (2.5 ounce) popsicle molds and freeze in a flat place in the freezer for one hour. Use a popsicle stick to break up any frozen chunks and push the sliced strawberries into the mixture. Add the popsicle sticks and freeze until solid, about 6 hours. Unmold and enjoy!

Notes

  • I use a popsicle mold that makes 10-2.5 ounces popsicles. Your yield will change if you make smaller or larger popsicles. The preparation and ingredients will remain the same.
  • The alcohol in these popsicles will cause them to melt faster than some popsicles. Be sure to keep them frozen until you’re ready to enjoy them.

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Tomato Olive Rolls

Tomato Olive Rolls by Wood and Spoon blog. These are scone like pinwheels with basil pesto, green and black olives, mozzarella and asiago cheese, and tomatoes! All of the ingredients are wrapped up in the butter and cream dough and baked until the cheese and crust are golden brown. These are similar to appetizers you can make with crescent rolls! Find the recipe and how to for these Italian mediterranean party snack foods on thewoodandspoon.com

In another life, I’m outdoorsy. I enjoy things like camping and cycling and building fires. Instead of cuddling up under an umbrella at the pool, I’m the girl belly flopping into the ocean, rolling in the sand, and pulling fish from the water with my bare hands.

I’ve been an indoor cat most of my life and, as a result, have indulged primarily in hobbies that are done from the comfort of my air-conditioned home. Baking, sewing, and Netflixing are among some of my favorite activities, a truth that has been largely influenced by my aversion to bugs and boob sweat. Yes, it’s the indoor life for me, forever and always, but there’s just this one little thing that I wish I was good at.

Tomato Olive Rolls by Wood and Spoon blog. These are scone like pinwheels with basil pesto, green and black olives, mozzarella and asiago cheese, and tomatoes! All of the ingredients are wrapped up in the butter and cream dough and baked until the cheese and crust are golden brown. These are similar to appetizers you can make with crescent rolls! Find the recipe and how to for these Italian mediterranean party snack foods on thewoodandspoon.com

On Gardening

I really want to be a gardener. In my dreams I have giant square planters filled with vine-ripened tomatoes and herbs and spicy orange peppers. I tend to rows of blackberry bushes with ease and teach my kiddos how to hunt out the ripest fruit. My flower pots are filled with ferns and pansies and geraniums and they even manage to survive a hot weekend without being fried to a crisp. Unfortunately, these are just dreams, and in the real world of green thumbs and black thumbs, I belong to the latter. This is the reality of outdoor Kate.

The older I get (and the longer I continue to pay for my own groceries) the more I appreciate the value of being able to live off the land. My husband and I have an above-ground garden with a few small produce plants. It’s been a whole month and I have yet to kill anything, although, to be fair, my husband is 100% responsible for any and all work that has been done to it at this point. As far as I’m concerned, I’ll keep our kids (and him) alive if he can remember to weed-eat and water the peppers, okay? Still, I am set on this tiny baby garden of ours producing some killer veggies someday, and when it does, you can bet I’ll be throwing them into all sorts of treats. Like these tomato olive rolls.

Tomato Olive Rolls by Wood and Spoon blog. These are scone like pinwheels with basil pesto, green and black olives, mozzarella and asiago cheese, and tomatoes! All of the ingredients are wrapped up in the butter and cream dough and baked until the cheese and crust are golden brown. These are similar to appetizers you can make with crescent rolls! Find the recipe and how to for these Italian mediterranean party snack foods on thewoodandspoon.com

Tomato Olive Rolls

The inspiration for these tomato olive rolls comes from a bakery treat a friend bought for me a few years ago: a soft yeast dough filled with asiago cheese and briny olives. Tomatoes and herbs added Italian flair and moisture for the filling. Immediately, I set out to make the rolls, and within a few days I landed a recipe I really liked. Although I’m always  fan of yeast doughs, I really wanted another option that wouldn’t require so much waiting time and energy in the kitchen. Enter tomato olive rolls 2.0.

This round of tomato olive rolls comes together with a scone-esqsue dough that is tender and cakey. I got the idea from that cinnamon roll I told y’all about a while ago. I’m pleased to say that it totally works! Let’s talk about how to make them.

Tomato Olive Rolls by Wood and Spoon blog. These are scone like pinwheels with basil pesto, green and black olives, mozzarella and asiago cheese, and tomatoes! All of the ingredients are wrapped up in the butter and cream dough and baked until the cheese and crust are golden brown. These are similar to appetizers you can make with crescent rolls! Find the recipe and how to for these Italian mediterranean party snack foods on thewoodandspoon.com

Making the Rolls

First, for the dough, we start by mixing the dry ingredients. Flour, salt, sugar, and baking powder stir together before ice cold butter cuts in. Next is heavy cream,  added to bring the dough together. We set the whole lot of it aside while we prep the insides.

Finally, for the filling, use finely chopped olives, diced tomatoes, and a blend of asiago and mozzarella cheese. The goods layer on top of the rolled out dough with schmear of basil pesto and a sprinkle of herbs. The whole thing rolls in a tube and slices into flat little pinwheels ready for baking.

Tomato Olive Rolls by Wood and Spoon blog. These are scone like pinwheels with basil pesto, green and black olives, mozzarella and asiago cheese, and tomatoes! All of the ingredients are wrapped up in the butter and cream dough and baked until the cheese and crust are golden brown. These are similar to appetizers you can make with crescent rolls! Find the recipe and how to for these Italian mediterranean party snack foods on thewoodandspoon.com

The tomato olive rolls arrive from the oven with a light golden crust and a tight spiral of cheesy goodness. Allow the pastries to set slightly before serving; keep in mind they are best consumed the day they are made. These tomato olive rolls are perfect summer appetizers for all your outdoorsy (and indoor!) events. Give them a try and let me know what you think! And feel free to add your own variations. Maybe peppers and feta? Perhaps a little pepperoni and fig jam? You decide. Happy Friday and Happy Baking!

If you like these tomato olive rolls you should try:

Tomato Galette with Pesto and Feta

Buttermilk Biscuits with Pepper Bacon, Cheddar, and Egg

Cheddar Cornmeal Chicken Pot Pie

Maple Bacon Scones

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Tomato Olive Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

These tomato olive rolls are made with a quick scone-like dough and are filled with asiago and mozzarella cheese, olives, tomatoes, basil pesto, and herbs. Try these summer appetizers today!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 20

Ingredients

For the dough:

  • 21/2 cups (325 gm) all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • ¾ teaspoon salt
  • ½ cup (113 gm) unsalted butter, cold and cut into chunks
  • ¾ cup (180 gm) heavy whipping cream, cold, plus more for brushing
  • 1 large egg, cold

For the filling:

  • Two tablespoons prepared basil pesto
  • 1/3 cup (70 gm) black olives, diced small
  • 1/3 cup (70 gm) green olives with pimentos, diced small
  • 2/3 cup (135 gm) small diced Roma tomato, seeded (another large variety is fine)
  • 2/3 cup (80 gm) shredded asiago cheese
  • 2/3 cup (80 gm) shredded mozzarella cheese
  • Pepper
  • Baking spray or canola oil spray

Instructions

To prepare the dough:

  1. Preheat the oven to 375 degrees. In a large bowl, combine the flour, baking powder, sugar, and salt. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until pea-sized clumps are present throughout and the butter is well integrated. In a separate bowl, whisk the whipping cream and egg. Pour the liquid ingredients into the dry ingredients and stir together until a shaggy dough forms. Dump the mixture out onto the counter and knead together just until a dry dough forms- do not overwork the dough. You can add an additional 1-2 tablespoons of cream if your dough won’t come together at all. Cover the dough with a tea towel while you prep your other ingredients, but don’t let it sit out more than 15 minutes.

To assemble the rolls:

  1. When ready to bake, roll out dough to a 8″x20″ rectangle, about 1/8” thick. Spread basil pesto out evenly over the dough. Sprinkle evenly with olives, tomatoes, and cheese. Finish with pepper, to taste.
  2. Starting with the widest end closest to you, begin to roll the dough somewhat tightly away from you until you reach the end. When finished rolling, pinch to seal the dough seam at the end. Slice the log into ¾” rounds and arrange them on the sheet pan. Bake in the oven until the crust is golden brown, usually about 20 minutes depending on the size of your rolls. Allow to cool slightly before consuming. Rolls are best eaten the day they’re prepared but can be reheated the following day.

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Ginger Margaritas

Ginger Margaritas made with a fresh spicy ginger simple syrup, fresh lime juice, and tequila blanco. These refreshing summer cocktails can be batched to serve a crowd and can easily be made ahead. Perfect poolside beverage or for serving at fiesta themed parties. Find the recipe and how-to on thewoodandspoon.com

Sunday- the day of rest. The day for couch naps and leisurely suppers; the time for extra cups of coffee and folding laundry. To help get you in full-on relaxation mode, I’m sharing a sweet summery cocktail and a few photos from George’s 2nd birthday. Grab some limes, pop a squat, and lets dive into these ginger margaritas!

Ginger Margaritas made with a fresh spicy ginger simple syrup, fresh lime juice, and tequila blanco. These refreshing summer cocktails can be batched to serve a crowd and can easily be made ahead. Perfect poolside beverage or for serving at fiesta themed parties. Find the recipe and how-to on thewoodandspoon.com

First Up: George’s Birthday!

A few days ago we had a number of friends and family members over to celebrate our George. On what ended up being the hottest day Alabama has seen all spring, about 30 kids and 30 adults sweat it out in the backyard of our rental home to honor our little buddy with popsicles, balloons, guac, and tacos.

Ginger Margaritas and George's Birthday Party Wood and Spoon Blog by Kate Wood. 2nd birthday party for boy, popsicles, boozy frozen desserts, layer cake, balloon letters spray painted, outdoors, picnic, balloons with confetti, party inspiration

Ginger Margaritas and George's Birthday Party Wood and Spoon Blog by Kate Wood. 2nd birthday party for boy, popsicles, boozy frozen desserts, layer cake, balloon letters spray painted, outdoors, picnic, balloons with confetti, party inspiration
photos by Sam Jones

The party was loads of fun, and I’m so grateful for a handful of folks are eager to love our family. I am, however, still learning how to host people in our home. While I love being surrounded by people I love, I haven’t quite figured out to be at rest in it and just let everyone have a good time. Type A party planners out there- how do you do it? How do you relax long enough to enjoy the party yourself?Ginger Margaritas and George's Birthday Party Wood and Spoon Blog by Kate Wood. 2nd birthday party for boy, popsicles, boozy frozen desserts, layer cake, balloon letters spray painted, outdoors, picnic, balloons with confetti, party inspiration

Ginger Margaritas and George's Birthday Party Wood and Spoon Blog by Kate Wood. 2nd birthday party for boy, popsicles, boozy frozen desserts, layer cake, balloon letters spray painted, outdoors, picnic, balloons with confetti, party inspiration
photos by Sam Jones

Luckily I had the help of Sam Jones, who was standing by to take photos, my mother, pro-babysitter and dishwasher extraordinaire, and my dear friend Rayne who made sure the pitchers of booze stayed brimming and iced down all evening long.

Ginger Margaritas and George's Birthday Party Wood and Spoon Blog by Kate Wood. 2nd birthday party for boy, popsicles, boozy frozen desserts, layer cake, balloon letters spray painted, outdoors, picnic, balloons with confetti, party inspiration
photos by Sam Jones

Ginger Margaritas

To make sure the adults stayed well-hydrated, we had a variety of margaritas- both frozen and on-the-rocks lime margs, rosé margs, and a single batch of ginger margaritas, a bright and refreshing drink that I’ve been enjoying a whole lot lately. Because sharing is caring, I’m serving up the recipe for those ginger margaritas to you today to enjoy at your own backyard bashes. After all, our guests need to be served well, right?

Ginger Margaritas and George's Birthday Party Wood and Spoon Blog by Kate Wood. 2nd birthday party for boy, popsicles, boozy frozen desserts, layer cake, balloon letters spray painted, outdoors, picnic, balloons with confetti, party inspiration
photos by Sam Jones

Making the Margs

To make these ginger margaritas, we start with the syrup. Fresh ginger root is peeled and roughly chopped before being cooked with sugar and water on medium heat. Once the sugar has dissolved and the syrup has begun to simmer, remove the pan from heat and allow the spicy ginger to infuse into the sugar syrup. Chill the finished syrup in the fridge for future use.

Ginger Margaritas made with a fresh spicy ginger simple syrup, fresh lime juice, and tequila blanco. These refreshing summer cocktails can be batched to serve a crowd and can easily be made ahead. Perfect poolside beverage or for serving at fiesta themed parties. Find the recipe and how-to on thewoodandspoon.com

When you’re ready to make your ginger margaritas, simply combine fresh lime juice, tequila, and your pre-made syrup in a tall shaker filled with ice. Shake, shake, shake until icy and pour the mixture into a salt-rimmed glass. These ginger margaritas are super refreshing, a fun and unique take on everyone’s favorite summertime cocktail. This is a beverage that will ensure your party guests come back to all of your future parties- even the hot and sweaty backyard ones.

Ginger Margaritas made with a fresh spicy ginger simple syrup, fresh lime juice, and tequila blanco. These refreshing summer cocktails can be batched to serve a crowd and can easily be made ahead. Perfect poolside beverage or for serving at fiesta themed parties. Find the recipe and how-to on thewoodandspoon.com

Happy Sunday to you and thanks for taking a break with me. Enjoy these ginger margaritas during your Sunday day drinking and be sure to check out more cocktails and party inspiration below!Ginger Margaritas made with a fresh spicy ginger simple syrup, fresh lime juice, and tequila blanco. These refreshing summer cocktails can be batched to serve a crowd and can easily be made ahead. Perfect poolside beverage or for serving at fiesta themed parties. Find the recipe and how-to on thewoodandspoon.com

If you like these ginger margaritas you should check out:

Rosé Margaritas 

Sparkling Margaritas

Honey Basil Margaritas

Pinot Ritas

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Ginger Margaritas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These ginger margaritas a bright and refreshing, a unique and delicious take on everyone’s favorite  tequila cocktail!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 1

Ingredients

For the margaritas:

  • 1 ounce silver tequila
  • 1 ounce lime juice
  • 1 ounce ginger syrup

For the ginger syrup:

  • 2/3 cup freshly peeled and sliced ginger
  • ¾ cup sugar
  • ¾ cup water

Instructions

To make the margaritas:

  1. Pour the ingredients into a tall shaker and fill with ice. Shake vigorously for 30 second to allow
    the ice to melt and the mixture to chill. Pour the contents of a shaker into a salt rimmed glass
    and enjoy!

To make the ginger syrup:

  1. Combine the ingredients in a small saucepan and cook, stirring occasionally, on medium-low
    heat until simmering. Allow to cook for an additional 25 minutes on low heat. Strain the ginger
    out of the syrup and chill in a heat proof container until cold.

Notes

  • The syrup recipe will produce enough to make several margaritas.
  • Only fresh ginger will work for this recipe. Ginger powder, bottled minced ginger, and pickled
    ginger are not recommended.

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Rosé Margaritas

Rosé Margaritas By Wood and Spoon blog. These rose margaritas contain just a few ingredients- tequila, simple syrup, fresh lime juice, and rose wine. Simple to make and easy to batch for a large crowd, these refreshing summer beverages are the perfect way to celebrate cinco de mayo or other poolside fiesta. Find the recipe on thewoodandspoon.com!

Last week, I polled my Instagram followers to find out what cocktail they would be most excited about double fisting for the margarita week celebration that is now upon us. The toss up was between fresh ginger margaritas or rosé margaritas. Although the race was tight, it turns out y’all are a bunch of basic, summer water-loving fools like me.

Now I know being “basic” gets a bad rap, but let me clarify by saying that there is no shame in loving things that are universally good. Rosé wine is so delicious and refreshing that I’m fine to chalk it up among the masses of other Americanized favorites. If yoga pants, La Croix, and sharing photos of your coffee on Instagram can continue to find a home in today’s society then certainly we can all make a little room for the most aesthetically pleasing wine of this millennium, right?

Rosé Margaritas By Wood and Spoon blog. These rose margaritas contain just a few ingredients- tequila, simple syrup, fresh lime juice, and rose wine. Simple to make and easy to batch for a large crowd, these refreshing summer beverages are the perfect way to celebrate cinco de mayo or other poolside fiesta. Find the recipe on thewoodandspoon.com!

Rosé Margaritas

As it turns out, rosé and the classic margarita are a match made in heaven. I got the idea for this beverage from another cult favorite, Jeni Britton Bauer’s Jeni’s Ice Creams. She recently sent me one of their newest flavors, “Frosé” sorbet, and she recommended topping a scoop with a tequila floater. Booze and dessert? I was sold.

Thankfully, it only took a few tries and a couple of tipsy Tuesdays to land a recipe for these rosé margaritas. In the end, I found that a restrained pour of tequila, a generous amount of lime, and just enough simple syrup could combine with a half serving of rosé to make a beverage that reads equal parts wine and marg. Emphatically, this combo is one serving at all future summer bashes.

Rosé Margaritas By Wood and Spoon blog. These rose margaritas contain just a few ingredients- tequila, simple syrup, fresh lime juice, and rose wine. Simple to make and easy to batch for a large crowd, these refreshing summer beverages are the perfect way to celebrate cinco de mayo or other poolside fiesta. Find the recipe on thewoodandspoon.com!

Making the Margs

Making rosé margaritas is simple! Combine one ounce each of lime juice and tequila with an 1.5 ounces of simple syrup in a shaker. First, fill with ice and shake until the mixture is seriously icy. Afterwards, pour the contents of the shaker into a salt-rimmed glass and top with four (yes, four) ounces of your favorite rosé wine. I’d recommend one that isn’t too sweet so that the cocktail is balanced.

This recipe batches easily for a crowd. I’d recommend doing the math and shaking the tequila, lime juice, and simple syrup in a large beverage Tupperware. Pour the contents into a large pitcher, stir in the appropriate amount of wine, and serve immediately. I’m not saying you’re going to be everyone’s new BFF, but let’s just assume this to be another universal truth. If you make these rosé margaritas, then they will come.

Rosé Margaritas By Wood and Spoon blog. These rose margaritas contain just a few ingredients- tequila, simple syrup, fresh lime juice, and rose wine. Simple to make and easy to batch for a large crowd, these refreshing summer beverages are the perfect way to celebrate cinco de mayo or other poolside fiesta. Find the recipe on thewoodandspoon.com!

Happy Margarita Week to you all and special thanks to Kate of Hola Jalapeno! She’s known in these parts for hosting the most KILLER marg party, so be sure to check out her site for a massive amount of other thirsty bloggers who are sharing lime and tequila-infused treats this week. Happy Monday to you and happy drinking!

Rosé Margaritas By Wood and Spoon blog. These rose margaritas contain just a few ingredients- tequila, simple syrup, fresh lime juice, and rose wine. Simple to make and easy to batch for a large crowd, these refreshing summer beverages are the perfect way to celebrate cinco de mayo or other poolside fiesta. Find the recipe on thewoodandspoon.com!

If you like these rosé margaritas you should check out:

Pinot Ritas

Honey Basil Margaritas

Grapefruit “Tejitos”

Sparkling Margaritas

Grapefruit Moscow Mules

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Rosé Margaritas

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5 from 5 reviews

These rosé margaritas are the classic Mexican cocktail with tequila and lime combined with ultra refreshing summer wine. You can easily batch these to serve a crowd, perfect for outdoor parties!

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 1

Ingredients

  • 1 ounce silver tequila
  • 1 ounce fresh lime juice
  • 11/2 ounces simple syrup (made with equal parts water and sugar)
  • 4 ounces rosé wine (I prefer one not too sweet)
  • salt for rimming glass

Instructions

  1. In a tall shaker, combine the tequila, lime juice, and simple syrup. Fill the shaker with ice and shake vigourously for 30 seconds. Pour the contents of the shake into a salt-rimmer glass and stir in the rosé wine. Add additional simple syrup to taste (depending on your rose wine) and serve immediately. 

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Pinot Ritas and the Saveur Blog Awards!

Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com

Break out your glassware and some bar snacks because it’s time for show and tell! Today I’m spilling the details of my recent trip to Charleston, SC for the Saveur Blog Awards , and we’re going to talk the ins and outs of these boozy pinot ritas! If you’re curious and thirsty, you most definitely came to the right place!

Charleston, SC

Two weeks ago, we traveled to Charleston as a family, Brett and I the captain and co-pilot to a crew of squirmy Cheerio-throwers in the backseat of our packed-to-the-brim SUV. The kids did terrific on the ride there, in large part due to Mickey Mouse, Cheez-Its, and sugar-coated cereal that I shoved in their mouth any time they opened it to cry. #survival

Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com

Where We Stayed

In place of the luxury accommodations we usually opt for, we selected an Airbnb on King Street that boasted quick access to restaurants, coffee shops, and (let’s be honest) Jeni’s Ice Cream. The Saveur events didn’t start until Sunday, so we spent just over 24 hours in the city as a family. It’s fun to watch your kids explore new places, and at 3 and 1, Aimee and George found a bit of adventure everywhere we went. Living room chairs and tables were new jungle gyms. Sidewalks were their ultimate playground for jumping, dancing, and crawling. Friends, I learned last weekend that my kids, given enough patience and nap time and ice cream, are willing and able to travel. While the trip was not without a few hiccups or emergency diaper changes, I think we really have a shot at a future of family traveling. TBD.Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com

Saveur Blog Awards

Once the blog awards crew arrived, the weekend really amped up. I was thrilled to see my dear friend Erin for a second time, and I even got to meet my long-time interwebs lady friend, Rebecca. These two, along with the multitude of other beautiful faces I met throughout the weekend, filled the days with laughter and served as excellent sources of encouragement and relation. Sometimes, as a blogger, you start to feel a little like an island, and it was so reassuring to hear from friends who are in the thick too.Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com

Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com
Photos courtesy of Saveur

Making New Friends

The kind folks at Saveur set up a fabulous weekend of events for the finalists, including tours of Charleston, cocktail parties, pub crawls, and even panel discussions where we got to hear from industry experts about the ins and out of marketing, brand management, publishing, and social issues within the food industry. Yes, I met Deb, the fairy Godmother of blogging, and yes, she is as delightful and charming and sincere as you might have gathered from her writing. We heard from a number of other authors and even a few Southern entrepreneurs like Carrie Morey and Brooks Reitz.

Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com
Photos courtesy of Saveur
 My biggest surprise of the weekend was how kind everyone was! Sure, we were all on our best behavior for the weekend, but I was still shocked at how quickly I grew to like so many of the other bloggers and Saveur staff members. It kinda felt like a weekend of summer camp, except there was a ton of booze, the food was great, and no one woke up covered in shaving cream or sunblock. Basically, it was just really rewarding to share in the excitement with a lot of like-minded people, and that was probably the best part of the whole trip.
Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com
Just a lobby selfie of Brett and I after the awards. Very age appropriate, right?

A “W” for Wood and Spoon!

I was honored to bring home the Reader’s Choice Award in the Best Baking and Sweets category. Although I attribute the win, in large, to the votes of my husband and my crazy-dedicated Selma friends, I am also aware that much of the success of this baby blog has been due to the help, encouragement, and inspiration that I’ve received from other blogger friends like Erin and Rebecca. It’s kinda like that scene from “Mean Girls” where Katy Herron breaks her homecoming crown into pieces and throws bits of it to other girls in the crowd; any win I experience in this new “career” is shared with the beautiful friends who have sewn into this site.

It’s a thrill to bring home a trophy, but the joy comes with the people who earned it with me. I will forever pinch myself with delight that I get to do something I love so much and that other people, like you readers, want to be a part of it. So thanks. Y’all are the best. Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com

Pinot Ritas

Alright, now let’s talk about these pinot ritas. This recipe was inspired by a cocktail we enjoyed on our recent trip to Portland. Leading up to the awards weekend, we were promoted by Savuer to create a seasonal cocktail recipe using tequila. The winning cocktails were shared at the opening ceremony night, and although my cocktail didn’t win, I couldn’t stand to not share the recipe with you all. Made with a pinot noir simple syrup and classic margarita ingredients, these pinot ritas are sweet, tart, and boozy in all the right places. You need them. So let’s learn how to make ’em. Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com

Making Pinot Ritas

We start by preparing the pinot noir reduction. Simply cook down the red wine with a bit of sugar until it becomes thick and syrupy. You can prep this in advance and store it in the fridge for up to two weeks. Once the reduction cools, making pinot ritas is rather like making a classic margarita. Add some tequila, orange liquor, lime juice, and the pinot noir syrup to a cocktail shaker filled with ice. Shake, shake, and shake some more until the whole thing chills. Pour the contents of the shaker into a salt-rimmed glass and garnish it with a lime wedge. Easy as pie, these pinot ritas are a surefire way into the hearts of both wine enthusiasts and tequila lovers. Everybody wins. Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com
So whip up a glass (or four) of these pinot ritas to start your week off on the right foot. These boozy treats are perfect for the fall and are a must-make in the weekends ahead. Give them a try and let me know what you think! Thank you again for all of your votes, support, and enthusiasm for baking and sweets. You guys make this worthwhile and I couldn’t ask for any more than what you’ve given me. Cheers to you!
Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com

If you like these Pinot Ritas, you should check out:

Honey Basil Margaritas

Sparkling Margaritas 

Grapefruit Moscow Mules

Grapefruit Tejitos

Print

Pinot Ritas

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No reviews

Made with a pinot noir simple syrup, these pinot ritas a sweet and tart, wine-flavored take on the classic margarita. Make one or batch it for a crowd!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 1
  • Total Time: 30
  • Yield: 1

Ingredients

For the pinot noir syrup:
  • 8 ounces pinot noir
  • 1/2 cup sugar
For the Pinot Rita:
  • Margarita salt (Optional)
  • 2 ounces tequila blanco
  • 1 ounce fresh-squeezed lime juice
  • 1 ounce pinot noir syrup (Recipe below)
  • 1/2 ounce Cointreau, or other orange flavored liquor
  • Lime wedges, for serving (Optional)

Instructions

To prepare the pinot noir syrup:

  1. Stir the pinot noir and sugar in a small saucepan set over medium heat. Bring to a boil and continue to cook until the contents of the pan have been reduced to 4 ounces, about 15 minutes. Allow to cool and chill completely in a heat-proof container in the fridge. The syrup will make about 4 Pinot Ritas. 

To prepare the pinot rita:

  1. Salt the rim of your glass, if desired. Combine the tequila, lime juice, pinot noir syrup, and Cointreau in a cocktail shaker. Fill the shaker with ice and shake vigorously for about 30 seconds. Pour the entire contents of the shaker into the prepared glass. Serve with a lime wedge, if desired. 

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Share a photo and tag us — we can't wait to see what you've made!