Daisy Peach, Hermitage, TN (2026)

08/31/2026

CILANTRO LIME TEQUILA SMASH
Bright. Refreshing. Delish!

Ingredients
* 2 oz blanco tequila
* ¾ oz fresh lime juice
* ½ oz agave syrup
* 6–8 cilantro leaves
* 2 thin cucumber slices
* 1 oz club soda
* Pinch of salt
* Ice

Method
1. Gently muddle the cilantro and cucumber with the agave syrup in a shaker.
2. Add tequila, lime juice, salt, and ice.
3. Shake well and double-strain into an ice-filled rocks glass.
4. Top with club soda and garnish with a cucumber slice and cilantro sprig.

08/31/2026

BACON CHEESEBURGER GRILLED CHEESE CASSEROLE
Basically a bacon cheeseburger and grilled cheese baked into one cheesy comfort-food dish.

Ingredients
* 1 lb ground beef
* 8 slices bacon, cooked and crumbled
* 1 small onion, diced
* 2 tbsp ketchup
* 1 tbsp yellow mustard
* 1 tbsp Worcestershire sauce
* ½ tsp garlic powder
* Salt and black pepper, to taste
* 8 slices sturdy white or sourdough bread
* 3 tbsp softened butter
* 2 cups shredded cheddar cheese
* 1 cup shredded mozzarella or Monterey Jack
* 3 large eggs
* 1¼ cups milk
* ½ cup dill pickles, chopped, optional
* Extra ketchup, mustard, or burger sauce for serving

Directions
1. Heat oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Brown the ground beef and onion in a skillet over medium-high heat. Drain excess grease.
3. Stir in the ketchup, mustard, Worcestershire sauce, garlic powder, salt, and pepper. Cook another 1–2 minutes, then mix in about three-quarters of the bacon.
4. Butter one side of each bread slice. Cut the bread into large cubes.
5. Arrange half the bread cubes in the baking dish, buttered sides facing mostly outward. Sprinkle with half the cheddar and mozzarella.
6. Spread the cheeseburger mixture over the bread. Add the chopped pickles, if using.
7. Top with the remaining cheese, bread cubes, and reserved bacon.
8. Whisk together the eggs and milk. Pour evenly over the casserole, pressing the bread down gently so it absorbs some of the mixture.
9. Bake uncovered for 30–35 minutes, until golden on top, bubbling around the edges, and set in the center.
10. Rest for 5–10 minutes before serving. Drizzle with ketchup, mustard, or burger sauce.

For an extra grilled-cheese-style top: brush the exposed bread with a little melted butter before baking, then broil for 1–2 minutes at the end until deeply golden.

08/31/2026

FALL LONG ISLAND ICED TEA
A fall-inspired Long Island Iced Tea with apple, maple, and warm spice notes.

Ingredients
* ½ oz vodka
* ½ oz gin
* ½ oz white rum
* ½ oz blanco tequila
* ½ oz triple sec
* 1 oz apple cider
* ¾ oz fresh lemon juice
* ½ oz maple syrup
* 1–2 dashes Angostura bitters
* 1–2 oz cola
* Ice
* Apple slice and cinnamon stick, for garnish

Directions
1. Fill a tall glass with ice.
2. Add the vodka, gin, rum, tequila, triple sec, apple cider, lemon juice, maple syrup, and bitters.
3. Stir well.
4. Top with cola and give it one gentle stir.
5. Garnish with an apple slice and cinnamon stick.

For a more autumnal version, lightly dust the apple garnish with cinnamon or add a tiny pinch of ground nutmeg. It’s a strong cocktail, so the apple cider and maple are intentionally noticeable enough to soften the classic Long Island profile.

🍁

08/31/2026

CINNAMON STREUSEL CAKE
A soft, buttery cinnamon cake with a generous crumbly streusel topping. Makes one 9-inch square cake, about 9–12 servings.

Ingredients
For the streusel
* ¾ cup all-purpose flour
* ½ cup packed brown sugar
* 1½ teaspoons ground cinnamon
* Pinch of salt
* 5 tablespoons unsalted butter, melted

For the cake
* 1½ cups all-purpose flour
* 1½ teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* 1 teaspoon ground cinnamon
* ½ cup unsalted butter, softened
* ¾ cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* ¾ cup sour cream or plain Greek yogurt
* 2 tablespoons milk

Instructions
1. Heat the oven: Preheat to 350°F (175°C). Grease and line a 9-inch square baking pan with parchment paper.
2. Make the streusel: Stir together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until large crumbs form. Set aside.
3. Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
4. Make the batter: In a separate large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, then add the vanilla.
5. Finish the batter: Mix in the sour cream. Add the dry ingredients and milk, stirring just until combined. Avoid overmixing.
6. Assemble: Spread the batter evenly in the prepared pan. Sprinkle the streusel generously over the top, gently pressing a few crumbs into the batter.
7. Bake: Bake for 35–42 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool: Let the cake cool in the pan for about 20 minutes before slicing.

Optional glaze
Mix ½ cup powdered sugar with 1–2 tablespoons milk and a splash of vanilla. Drizzle over the cooled cake.

08/31/2026

SPICED CHARRED ORANGE GIN FIZZ
A citrusy nod to fall in a cozy cocktail.

Ingredients
* 2 oz gin
* 1 oz fresh charred orange juice
* ¾ oz fresh lemon juice
* ½ oz spiced simple syrup
* 1 egg white or ¾ oz aquafaba
* 1½–2 oz chilled soda water
* 2 dashes orange bitters
* Charred orange wheel, for garnish
* Freshly grated nutmeg or a tiny pinch of cinnamon, optional

Spiced syrup: Make a 1:1 simple syrup and steep it with a cinnamon stick, 2–3 cloves, a strip of orange peel, and a few lightly crushed coriander seeds for about 10 minutes, then strain and chill.

For the charred oranges: Halve oranges and place them cut-side down in a very hot dry skillet or on a grill until deeply browned and slightly blackened in spots. Cool, then juice. Save a thin charred wheel or wedge for garnish.

Method: Add the gin, charred orange juice, lemon juice, spiced syrup, bitters, and egg white to a shaker. Dry shake vigorously without ice, then add ice and shake again until very cold and foamy. Strain into a chilled Collins or highball glass over fresh ice—or serve without ice for a more classic fizz presentation. Slowly top with soda water so the foam rises above the rim. Garnish with the charred orange and, if you like, a very light dusting of nutmeg.

08/31/2026

HALLOWEEN GRAVEYARD BROWNIES
Rich chocolate brownies topped with “dirt,” cookie tombstones, and candy pumpkins. Easy to make and great for a Halloween party.

Ingredients
Brownies
* 1/2 cup (115 g) unsalted butter
* 1 cup (200 g) sugar
* 2 large eggs
* 1 tsp vanilla extract
* 1/3 cup (30 g) unsweetened cocoa powder
* 1/2 cup (65 g) all-purpose flour
* 1/4 tsp salt
* 1/4 tsp baking powder

Decorations
* 1 cup chocolate frosting
* 8–10 chocolate sandwich cookies, crushed
* 6 rectangular cookies, such as Milano-style cookies
* White or black decorating icing
* Candy pumpkins, gummy worms, or candy bones

Directions
1. Bake the brownies. Heat the oven to 350°F (175°C). Grease or line an 8-inch square baking pan. Melt the butter, then stir in the sugar, eggs, and vanilla. Mix in the cocoa powder, flour, salt, and baking powder until just combined.
2. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Cool completely.
3. Make the tombstones. Use decorating icing to write “RIP,” little cracks, or spooky names on the rectangular cookies.
4. Build the graveyard. Spread chocolate frosting over the cooled brownies. Sprinkle crushed chocolate cookies generously over the top to resemble soil.
5. Decorate. Press the cookie tombstones upright into the brownies. Add candy pumpkins, gummy worms, candy bones, or small candy eyes around the “graves.”
6. Serve. Cut into squares so each brownie gets its own little spooky graveyard scene.

Extra spooky touch: Pipe green frosting around the tombstones for moss or add wisps of cotton candy just before serving for an eerie fog effect.

08/30/2026

APPLE CRUMBLE COCKTAIL
Here’s a cozy Apple Crumble Cocktail with warm spice, apple, vanilla, and a buttery-dessert feel.

Ingredients
* 1½ oz (45 ml) bourbon or spiced rum
* 1 oz (30 ml) apple cider
* ½ oz (15 ml) vanilla liqueur
* ½ oz (15 ml) fresh lemon juice
* ¼ oz (7 ml) cinnamon syrup
* 2 dashes aromatic bitters
* Ice

For the crumble rim
* 1 tbsp crushed graham crackers or digestive biscuits
* ½ tsp brown sugar
* Pinch of cinnamon
* Maple syrup, for wetting the rim

Garnish
* Thin apple slice
* Cinnamon stick, optional

Method
1. Mix the crushed crackers, brown sugar, and cinnamon on a small plate. Lightly coat half the rim of a rocks glass with maple syrup, then dip it into the crumble mixture.
2. Add the bourbon, apple cider, vanilla liqueur, lemon juice, cinnamon syrup, and bitters to a shaker with ice.
3. Shake well and strain over fresh ice in the prepared glass.
4. Garnish with an apple slice and, if you like, a cinnamon stick.

For an even more dessert-like version, replace the lemon juice with ½ oz cream and shake very hard for a richer, almost apple-pie finish.

08/30/2026

CRISPY MAPLE CHICKEN WITH CREAMY PUMPKIN ORZO
One skillet, glossy golden chicken, velvety orange orzo, crispy sage, and a maple-chili finish.

Ingredients
* 4 boneless, skinless chicken thighs
* Salt, black pepper, and 1 tsp smoked paprika
* 1 tbsp olive oil
* 2 tbsp butter
* 3 garlic cloves, minced
* 1 cup orzo
* 2 cups chicken broth
* ¾ cup pumpkin purée
* ½ cup heavy cream
* ½ cup finely grated Parmesan
* 1 tsp Dijon mustard
* 1 tbsp maple syrup
* ½ tsp red pepper flakes
* 8–10 fresh sage leaves
* Optional finish: extra Parmesan, maple syrup, and flaky salt

Method
1. Pat the chicken very dry and season generously with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear the chicken for about 5–6 minutes per side until deeply golden and cooked through. Transfer to a plate.
2. Lower the heat to medium. Add 1 tablespoon butter and the sage leaves. Fry until crisp, about 30–60 seconds, then remove the sage and set aside.
3. Add the garlic and orzo to the same pan. Stir for about 1 minute so the orzo gets lightly toasted.
4. Pour in the broth. Simmer, stirring occasionally, for 8–10 minutes until the orzo is tender and creamy.
5. Stir in the pumpkin, heavy cream, Parmesan, Dijon, maple syrup, red pepper flakes, and remaining tablespoon of butter. Season to taste.
6. Nestle the chicken back into the orzo. Spoon some of the creamy sauce over the top and simmer for another minute.
7. Finish with crispy sage, Parmesan, flaky salt, and the tiniest drizzle of maple syrup.

08/30/2026

SUNSET TEQUILA COCKTAIL
A bright, tropical cocktail that starts electric pink and slowly turns sunset-orange as the garnish melts.

Ingredients
* 1½ oz blanco tequila
* ¾ oz passion fruit liqueur
* 1 oz fresh pineapple juice
* ¾ oz fresh lime juice
* ½ oz vanilla syrup
* 2 oz chilled sparkling water
* 1 hibiscus-lime ice sphere or large cube
* Tajín + sugar, for half the rim

Hibiscus ice: Freeze strongly brewed hibiscus tea mixed with a squeeze of lime in large ice molds.

Method: Half-rim a clear rocks glass with a 50/50 Tajín-sugar mixture. Add the hibiscus ice. Shake the tequila, passion fruit liqueur, pineapple, lime, and vanilla syrup with regular ice, then strain over the hibiscus cube. Top with sparkling water and garnish with a thin lime wheel or edible flower.

08/30/2026

STEAK AND CHEESE GARLIC TOAST
Serve with a Caesar Salad and this will be on your weekly rotation!!!

Ingredients
* 1 lb thinly sliced steak, such as ribeye, sirloin, or shaved beef
* 4 thick slices Texas toast or sturdy bread
* 2 tbsp butter, softened
* 2 cloves garlic, minced
* 1/2 tsp garlic powder
* 1 tbsp olive oil
* 1/2 small onion, thinly sliced
* 1/2 bell pepper, thinly sliced, optional
* Salt and black pepper, to taste
* 1/2 tsp smoked paprika
* 1 tsp Worcestershire sauce
* 1 cup shredded mozzarella, provolone, or Monterey Jack
* 2 tbsp chopped parsley, optional

Instructions
1. Make the garlic toast: Mix the softened butter with minced garlic and garlic powder. Spread over one side of each bread slice.
2. Toast the bread: Place the bread butter-side up under the broiler or in a 400°F oven for about 3–5 minutes, until lightly golden. Set aside.
3. Cook the vegetables: Heat olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook for 3–4 minutes until softened.
4. Cook the steak: Push the vegetables to the side and add the steak. Season with salt, pepper, and smoked paprika. Cook for 2–4 minutes, stirring occasionally, until browned. Stir in the Worcestershire sauce.
5. Assemble: Spoon the steak and vegetable mixture generously over each piece of garlic toast. Top with shredded cheese.
6. Melt the cheese: Return to the oven or broiler for 1–3 minutes, just until the cheese is melted and bubbly.
7. Serve: Sprinkle with parsley and serve immediately.

Optional upgrade: Add sautéed mushrooms, jalapeños, a drizzle of garlic aioli, or a little steak sauce. For an extra-cheesy version, put a slice of provolone directly on the toast before adding the steak.

Daisy Peach

08/31/2026

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