Tuesday, December 11, 2007

Pomegranate Margaritas

Can alcohol be good tasting and good for you? OK, that might be stretching it a little, but pomegranates are high in anti-oxidants. So this has to be a tiny bit good for you...right?? A girl can dream...


  • 4 cups pomegranate juice
  • 1 cup lime juice
  • 4 tbsp. orange-flavor liqueur
  • 1 cup 80 proof tequila


  1. Pour pomegranate juice into ice cube trays. Freeze until solid, about 2 hours. Pop cubes from tray.

  2. In a blender, combine lime juice, liqueur, and tequila. Turn blender to highest speed and gradually drop in juice cubes, whirling until slushy.

  3. Pour margaritas into glasses

serves 8 (ahem, or 2 if you are a tequila fan...like me!)

Tip: You can freeze the pomegranate juice cubes a day or two ahead. For juice, whirl pomegranate seeds in a blender or food processor, then pour through a fine strainer into a container. Serve margaritas in salt-rimmed glasses.

Mississippi Mud Cake

Healthy? No. Yummy? YES!! This is a fun dessert to bring to other people's homes for the holidays.


  • 16 tablespoons unsalted butter
  • 1 tablespoon whiskey
  • 3/4 cup sugar
  • 8 oz semisweet chocolate, chopped
  • 1 1/2 cups hot water
  • 1 1/2 cups self-rising flour
  • 1/4 cup cocoa powder
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Heavy cream, for serving


  1. Preheat over to 350 degrees F.
  2. Melt the butter in a saucepan. Add the whiskey, sugar, chocolate and water. Stir over low heat until the chocolate is just melted and the mixture is smooth. Sift the flour and cocoa powder together and gradually beat into the chocolate mixture. Add the eggs and vanilla and beat until combined.
  3. Pour the mixture into a greased and line and bake for 40-45 minutes, until a skewer inserted in the center comes out clean. Leave the cake in the pan for 15 minutes before turning out to cool.
  4. Serve warm or cold with cream and decorated with a sprig of mint, if desired