• About
  • Recipe Archives

Baked Northwest

~ Northwest Born, Bred, Baked.

Baked Northwest

Tag Archives: orange juice

Thirsty Thursday | Sunset Margaritas

12 Thursday Jun 2014

Posted by BakedNorthwest in Boozy, Entertaining, Events, Thirsty Thursday

≈ Leave a comment

Tags

lime, lime juice, margarita, orange, orange juice, pomegranate juice, silver tequila, summer, sunset, tequila, tequila sunrise, triple sec

Sunset Margarita

This drink…is clearly a no-brainer. Pretty, summery, unique, a tad different than your standard margarita, uh…sold!

Sunset Margarita

I must admit, Sunset Margaritas > Tequila Sunrises. Although I haven’t really had many Tequila Sunrises in my life. Because A.) I have never been awesome enough to want tequila with my sunrise 2.) There always seems to be a better drink on the menu, and D.) My parents generation drank a lot of these, no knock on that, but let’s just say GRENADINE, and lots of it.

Sunset Margarita

Here, we use pomegranate juice instead of grenadine (we are so hipster and snotty these days, aren’t we?) and throw in some triple sec (Grand Marnier, if we are still keeping things really snooty) and there you have it, the tequila sunrise is now a more relaxed sunset.

This is how you take pictures after a few Sunset Margs.

This is how you take pictures after a few Sunset Margs.

Now, the only problem is I kind of want to have a tequila sunrise at 6AM…Mexico vacay, anyone?

Recipe
Sunset Margarita
serves 2
adapted from Sunset

Ingredients

  • 1/3 cup each tequila and triple sec
  • 3-4 tablespoons orange juice 
  • 2-3 tablespoons lime juice 
  • 4 tablespoons pomegranate juice
  • 2 twists fresh lime peel (optional)

Directions

  1. Pour in tequila, triple sec, orange juice, and lime juice in a pitcher. Stir well and divide between two cocktail glasses filled with ice. Using the back of a large spoon, carefully pour about 2 tbsp. pomegranate juice down the inner side of each glass. Feel free to garnish each with fresh lime peel, crushed slightly just before adding.Sunset Margarita

 

Orange Carrot Smoothie

17 Wednesday Oct 2012

Posted by BakedNorthwest in Breakfast, Easy, Healthy, Smoothies & Shakes

≈ 2 Comments

Tags

banana, carrot juice, frozen peaches, orange juice, tangerine juice

I questioned whether I could drink this orange wonder upon first glance. Pretty sure I’ve OD’ed on pumpkin and Halloween candy the past few weeks, and this smoothie looks like pureed candy corn. But it’s not! The blend of carrot juice, bananas, and peaches is healthy, fresh, and and light. Not too sweet. Somehow it reminds me of fall without weighing me down, even though I’m wearing a huge chunky sweater right now. Thank God for things like carrot juice and blenders.

Orange Carrot Smoothie

A wing it recipe – makes about 1 smoothie

Ingredients

  • about 4 oz. Carrot Juice (I used Trader Joe’s brand)
  • about 4 oz. Orange or Tangerine Juice (Again, TJ’s is the best)
  • 1 banana
  • handful of frozen peaches

Add all ingredients to a blender and mix until smooth. The juice amount is not exact – you really have to wing it. Add more carrot juice or more orange juice, whatever you like best. You might have to stop the blender a few times, scrape down the sides, stir, maybe add another splash of juice. You’ll know when it gets to your desired consistency.  Serve immediately.

Classy Jello Shots!

13 Monday Aug 2012

Posted by BakedNorthwest in Boozy, Desserts, Entertaining, Events

≈ 3 Comments

Tags

agave nectar, grapefruit juice, greyhound, jello, knox gelatin, orange juice, vodka

Greyhound Jelly Shots

Imagine my delight when my mom gave me the Jelly Shot Test Kitchen cookbook…An entire cookbook…dedicated to Jello Shots! And not just your average JELL-O shots made in a frat kitchen the day before an AM football game…but CLASSY ones.

Classy Jello Shots = anything from the cookbook or the awesome Jelly Shot Test Kitchen Blog. The first recipe I made involved fresh orange and grapefruit juice. Cool, crisp, refreshing…perfect for a summer brunch, or anytime really.

I cannot wait to share more from this cookbook with you! There are so many more clever and fun recipes, and you know a party is elevated to an entire new level of fun when someone shows up with Jello Shots.

Recipe
Greyhound Jelly Shots
Adapted from The Jelly Shot Test Kitchen Cookbook

  • 1 1/3 cups grapefruit juice
  • 2/3 cup orange juice
  • 2 tbsp agave nectar, plus additional, if desired
  • 2 1/2 envelopes Knox gelatin
  • 2/3 cup Vodka

Combine both juices and agave nectar in a medium saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from the heat and add the vodka, stirring well to blend. Taste and add more agave, if desired. Pour mixture into a loaf pan and refrigerate until fully set, several hours to overnight.

To serve, cut into desired shapes. Makes 18 – 24 jelly shots.

Tangerine Chess Pie

14 Wednesday Mar 2012

Posted by BakedNorthwest in Baking, Desserts

≈ Leave a comment

Tags

3.14, chess pie, citrus, eggs, lemon, orange juice, pi day, pie, southern, sugar, tangerine

Don't make fun of my less than stellar looking crust...it's a skill I'm working on!

Pie is my nemesis. Or maybe I should say pie crust is my nemesis. I know it isn’t hard to make it from scratch, but for me, it is just hard to work with. I can barely deal with the store bought kind. BUT, I went for it, just because I was so curious about this Tangerine Chess Pie from Southern Living, and also because it is 3/14…Pi Day!

The store bought crust is pretty standard, but the dreamy filling is anything but. Served chilled it is fresh and delicious, and reminded me of a lemon bar. I am tempted to adapt this recipe in the future…taking out the pie crust component, since it is, after all…my nemesis.

Recipe

Tangerine Chess Pie

from Southern Living

ingredients

  • 1 (14.1-oz.) package refrigerated piecrusts
  • 1 1/2 cups sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon plain yellow cornmeal
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted
  • 2 teaspoons tangerine or orange zest
  • 1/3 cup fresh tangerine or orange juice
  • 1 tablespoon lemon juice
  • 4 large eggs, lightly beaten
  • Garnishes: sweetened whipped cream, tangerine slices

Preparation

  1. 1. Preheat oven to 450°. Unroll piecrusts; stack on a lightly floured surface. Roll into a 12-inch circle. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork. Bake 8 minutes; cool on a wire rack 15 minutes. Reduce oven temperature to 350°.
  2. 2. Whisk together sugar and next 8 ingredients until blended. Pour into prepared piecrust.
  3. 3. Bake at 350° for 40 to 45 minutes or until center is set, shielding edges with foil after 20 minutes to prevent excessive browning. Cool 1 hour.

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow Baked Northwest on WordPress.com

Baked Northwest on Instagram

No Instagram images were found.

Recent Posts

  • PB&J Linzer Cookies
  • Happy Birthday, Baby
  • Chess Squares
  • Chilled Zoodle Salad with Herby Buttermilk Ranch
  • Slow Cooker Apple Butter

Get Social

  • View bakednorthwest’s profile on Twitter
  • View bakednorthwest’s profile on Instagram
  • View bakednorthwest’s profile on Pinterest

Create a free website or blog at WordPress.com.

Cancel
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy