Chocolate Mint Mojito – Twiins Style

Chocolate Mint Mojitos - Twiins Style

  • Servings: 2
  • Difficulty: Easy

Two years ago Barbara bought a small chocolate mint potted plant because she loved the smell of it. She left it in the original 3-inch pot so it never grew much. There were enough leaves for maybe a few cups of tea every now and then. This year she decided to transplant it in the early spring into a much larger pot. She now has so much chocolate mint that we decided to try a new cocktail. Our Chocolate Mint Mojito was born! If your a fan of Thin Mint Girl Scout Cookies, this delicious cocktail is for you and it can be enjoyed all summer long. ❤️ ❤️

Ingredients

  • 16 fresh chocolate mint leaves (regular mint may be substituted)
  • 2 ounces Rose’s Sweetened Lime Juice
  • 2 ounces Torani Dark Chocolate syrup
  • 4 ounces Bacardi Coconut Rum (substitute with plain light rum if you’re not a fan of coconut)
  • 6-12 ice cubes
  • 4 ounces club soda
  • lime twist
  • sprig of mint for garnish

Directions

  1. In a cocktail shaker, muddle the mint leaves with the lime juice.
  2. Stir in the chocolate syrup and rum. Add the ice.
  3. Shake at least 30 seconds. Stir in the club soda (don’t shake once you add the club soda).
  4. Pour into a highball glass or your favorite martini glass.
  5. Garnish with a lime slice and a sprig of mint. Enjoy!

 

 

 

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Wild Fenneltini🍸🍸

Wild Fenneltini

  • Servings: 1
  • Difficulty: Easy

After having a bumper crop of wild fennel, my friend Jane & I turned that crop into the most delicious homemade fennel liqueur. As Teresa and I have been experimenting with martini flavors, I turned to my gallons of homemade fennel liqueur and hence the birth of the Wild Fenneltini! It's delicious with either vodka (me) or gin (Teresa). Originally we made it like our Limoncello Drop Martini but it was a tad too strong so we took out the Triple Sec reducing the alcohol content. By all means, add it back in if you're brave!! If you like the taste of anise or black licorice you will love this martini. Enjoy!❤️ 🍸 🤣

Ingredients

  • 1 ½ oz vodka or gin
  • 1/2 oz Fennel Liqueur (homemade or store-bought)
  • 1/2 oz Triple Sec (only if you’re brave)
  • juice of 1/2  a lime
  • 1/8 cup lemon/lime seltzer
  • 1/2 tsp caster sugar (granulated sugar is fine to use also)
  • 5-7 ice cubes
  • lemon or lime twist
  • slice of lemon or lime for garnish (optional)
  • a sprig of fennel (optional)

Directions

  1. Rub lemon or lime slice around the rim of a martini glass.
  2. Place caster sugar on a flat plate. Take lemon or lime rimmed martini glass and dip into sugar. Store in refrigerator or freezer until ready to pour into glasses.
  3. Place ice in a shaker & add the vodka or gin, fennel liqueur, triple sec, lime seltzer, and sugar.
  4. Shake at least 30 seconds then pour into a martini glass.
  5. Garnish with lemon or lime slice, lemon or lime twist, or a sprig of fennel then enjoy!

 

 

 

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Chocolate Martini – Twiins Style

Chocolate Martini - Twiins Style

  • Servings: 2
  • Difficulty: Easy

Since we're going to be home for a while during our stay-at-home mandate, we decided to try a decadent, dessert-style drink. For anyone who loves chocolate, our chocolate martini is heavenly. Mmmm, Mmmm good. These just might be the best liquid dessert ever...give it a try...it's delicious. Stay safe & healthy. ❤️ 🍸 😋

Ingredients

  • 3 oz Godiva original chocolate liqueur
  • 3 oz Cream de Cacao (dark)
  • 1 oz Absolute Vanilla Vodka
  • 5 oz heavy cream (substitute with half & half optional)
  • 5-7 cubes ice
  • 2 well-chilled martini glasses
  • Torani chocolate syrup to dust rim of a martini glass (optional)

Directions

  1. Rim the glasses in the chocolate syrup and chill.
  2. In a shaker, place the ice cubes, vodka, Godiva liqueur, half & half, and cream de cacao. shake well for at least 30 seconds.
  3. Remove chilled glasses and strain the martini into each glass. Enjoy!

Note: Can be garnished with chocolate curls, chocolate shavings, fresh raspberries or strawberries,  or drizzles of chocolate syrup on top. Get creative with your favorite toppings.

Another stay at home day, relaxing on the front porch. It’s becoming a habit!

 

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Raspberry Martini

Raspberry Martini

  • Servings: 2
  • Difficulty: Easy

Lately we have lots of time on our hands due to the current shelter at home mandate across the country. This was the perfect time for us to experiment with some cocktails to add to our Cocktail segment. We know you’ll find this drink to be refreshing and delicious. Give it a try. Enjoy!❤️ 🍸😋

Ingredients

  • 3-4 oz vodka
  • 1/4 cup fresh raspberries + more for garnish
  • 4 Tablespoons fresh lemon juice + slices for garnish
  • 4 Tablespoons caster sugar (granulated sugar is fine to use also)
  • 1/4 cup lemon/lime seltzer
  • 5-7 ice cubes

Directions

  1. In a small bowl, muddle the raspberries with the sugar. Press through a mesh strainer to remove seeds, pressing down to release as much raspberry juice as possible.
  2. Using a cocktail shaker add the raspberry purée, vodka, seltzer, lemon juice, and ice.
  3. Shake at least 30 seconds then pour into a martini glass.
  4. Garnish with a lemon twist and raspberries on a bamboo cocktail stick and enjoy.

Note: If you’re looking for a non-alcoholic cocktail, you can make it alcohol-free by substituting the vodka with lemon seltzer.

Relaxing on the porch with our Raspberry Martini. So refreshing & delicious.

 

 

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Limoncello Drop Martini

Limoncello Drop Martini

  • Servings: 1
  • Difficulty: Easy

The time is now to get creative with some delicious cocktails to enjoy after dinner (or while cooking)!   I was first introduced to a Lemon Drop Martini at one of our local restaurants (which escapes my memory right now). To my surprise, it was so delicious! On my next visit to the same restaurant, I again ordered their signature Lemon Drop Martini only this time I was disappointed. I guess it's true, the bartender/mixologist makes all the difference. Maybe he/she was off the night of my second visit.   So Teresa and I set out to make the perfect Lemon Drop Martini. Through experimentation we found adding our homemade limoncello was the key ingredient for us. If you're not inclined to try making your own limoncello, you can buy a good quality bottle from your favorite liquor store.  If you're like us who love anything with lemon,  then this martini is for you. Give it a try...it's delicious. Enjoy!❤️ 🍸 🤣

Ingredients

  • 1 ½ oz vodka
  • 1 oz limoncello
  • 1/2 oz triple sec
  • 3/4 oz fresh lemon juice
  • 1 tsp caster sugar (granulated sugar is fine to use also)
  • 5-7 ice cubes
  • lemon curl
  • mint leaf (optional)

Directions

  1. Rub lemon juice around the rim of a martini glass.
  2. Place caster sugar on a flat plate. Take lemon juice rimmed martini glass and dip into sugar. Store in refrigerator or freezer until ready to pour into glasses.
  3. Place ice in a shaker & add the vodka, limoncello, triple sec, and lemon juice.
  4. Shake at least 30 seconds then pour into a sugar-rimmed martini glass.
  5. Garnish with mint, lemon curl, and enjoy!

 

 

 

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Roast Beef Roll-Ups

Roast Beef Roll-Ups

  • Servings: 6 (12 roll-ups)
  • Difficulty: Easy

These quick and easy Roast Beef Roll-Ups make an incredibly satisfying lunch or appetizer! The combined flavors of bell peppers, onions, and Picante provolone cheese are amazing. We've served these for lunch many times for out of town guests because they can be prepared ahead of time then baked 10 -15 minutes before serving. Everyone just loves them. Give them a try, we know you'll love them too! ❤️❤️

Ingredients

  • 2 Tablespoons EVOO
  • 1 large green bell pepper, thinly sliced
  • 1 large red, orange or yellow bell pepper, thinly sliced
  • 1 large onion, thinly sliced
  • 1/2 tsp fine sea salt
  • 1/8 tsp black pepper
  • 12 slices Boars Head roast beef  (from the deli counter, slices should be thick enough to not shred when rolling up)
  • 2 -3 cups Boars Head Picante provolone cheese (shredded). We buy a block of it from the deli counter and shred it ourselves for a really fresh taste. Use 2 cups if you don’t want a lot of cheese or 3 cups if you’re a cheese lover like us.

Directions

  1. Preheat the oven to 300ºF.
  2. In a large saute pan over medium heat, saute the peppers & onions until peppers are soft & onions are translucent. (about 10-15 minutes)
  3. Season with salt & pepper. Remove from heat.
  4. Lay a slice of roast beef on parchment paper. Have the short end of the roast beef facing you.
  5. Sprinkle with approximately 2 Tablespoons of the shredded provolone cheese on top of the roast beef slice.
  6. Place approximately 2 Tablespoons of the sauteed peppers & onions on top of the provolone cheese.
  7. Start rolling up at the short end and place seam side down on a large, parchment-lined baking sheet or casserole dish. It’s ok if they touch each other.
  8. Sprinkle more shredded provolone on top then place in 300ºF oven for approximately 10 minutes or until cheese melts. Serve warm.

Notes: We use Boars Head because it’s gluten-free. You can use whatever deli brand you like.

Depending on your crowd size you can double or triple this recipe. Any leftovers can be stored in the refrigerator for up to 3 days in an airtight container.  Leftovers can be reheated in a microwave for no more than 30 seconds or in a 350ºF oven for about 4 minutes.

Featured photo and recipe adapted from Maria Emmerich, Quick & Easy Ketogenic Cooking.

Barbara rolling up the roast beef slices with shredded provolone, sauteed bell peppers & onions. Top with additional provolone then bake in a 300ºF oven for 10 minutes or until cheese melts.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Chicken Madeira


  • Servings: 6
  • Difficulty: Easy

Move over Chicken Marsala...we're here to introduce you to our juicy Chicken Maderia that will elevate your dinner to a whole new level that's sure to please!  Tender chicken breasts combined with mushrooms and asparagus in a wonderful creamy Madeira sauce topped with melted gooey mozzarella (or as our old family from Brooklyn would say, Mootzadell, dropping the last vowel of a word was very common because they were always in a hurry! In carrying on that tradition, we think we'll start to call it Mootz) 😂😂  Whichever way you pronounce it, this dish is delicious. Our family loves this chicken dish and we hope it will become a new favorite of yours. We're sure your family and friends will be asking for more just like ours do so you might want to make a double batch!  😋 😋

Ingredients

  • 12 -15 thinly sliced chicken breasts, season with salt & pepper
  • 2 bundles of asparagus, blanched
  • 6 Tablespoons butter, divided
  • 4 Tablespoons EVOO, divided
  • 32 oz small button mushrooms, washed and dried thoroughly
  • 2 medium yellow onions, finely diced
  • 4 large garlic cloves, minced (or 4 frozen Dorot garlic cubes)
  • 4 Tablespoons fresh parsley, finely chopped plus extra for garnish
  • 3 cups Madeira wine
  • 3 cups beef stock or broth
  • 1 cup heavy cream
  • 2 cups mozzarella cheese, shredded
  • salt & pepper to taste

Directions

  1. Trim asparagus by snapping the ends off. Wash well and set aside.
  2. In a large saucepan, bring salted water to a boil, enough to cover asparagus and boil for 3-4 minutes. Remove to a large bowl filled with ice water to stop color turning. Drain well then set aside.
  3. In a large oven-proof skillet on medium-high heat melt half the butter & half the EVOO until hot. Add the whole mushrooms and cook 5 minutes until golden brown. Add the onion and cook 3-4 minutes then add the garlic & parsley. Cook an additional 2 minutes. Remove the mushroom mixture to a separate bowl and set aside.
  4. In the same skillet on medium-high heat, add the remaining butter and EVOO. Once hot, place seasoned chicken breasts in a single layer and sear quickly about 2 minutes on each side, just to get golden brown. Do not overcook as the chicken will finish cooking when everything is combined. Remove chicken and drain in layers on paper towels. Set aside.
  5. In the same skillet on high, add the Maderia wine and boil until reduced by half, approximately 6-8 minutes. Add the beef broth and boil for about 10 -12 minutes until reduced to half.
  6. Reduce heat to medium. Stir in heavy cream and simmer until sauce thickens. Season with salt & pepper to taste. (Sauce will not be real thick; however, you may add a small amount of flour to thicken)
  7. Add chicken back to skillet coating both sides with sauce. Add the mushroom mixture and asparagus on top then sprinkle with the shredded mozzarella.
  8. Broil on top rack in the oven just until cheese is melted. Remove from oven, garnish with parsley and serve.

 

Notes:  For a large crowd, simply triple the recipe. This recipe is Gluten-Free & Keto-Friendly as long as you don’t add flour. Chicken Madeira is a delicious meal on its own but if you’re looking to stretch it, serve with pasta or rice to soak up the amazing Madeira sauce.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Penne Alla Vodka – Gluten Free

Barbara first made Penne Ala Vodka for her son’s engagement party using a recipe from a friend of a friend. It has undergone a few changes over the years before it became an all-time family favorite. As you may know, whenever possible we always make a gluten-free version of our recipes for Teresa’s husband Jack.  We don’t want him to ever feel left out. This recipe was very easy to convert since you just replace regular penne pasta with Gluten-Free penne pasta.  Thanks to great improvements in gluten-free products, having Celiac’s disease no longer means you have to miss out on delicious pasta meals.

This recipe is delicious and not your typical restaurant flavor. If you’re not a fan of a little heat, omit the cayenne but it’s really not a strong kick. 

Ingredients

Servings: 8-10

  • Prepare basic tomato sauce ahead of time (see recipe link below)
  • 2 lbs. Barilla Gluten-Free Penne pasta with the lines (sauce sticks to it better)
  • 6 Tablespoons of salted butter
  • 8-10 large garlic cloves, minced
  • 1/2 tsp cayenne pepper (or more for a bigger kick)
  • 6-8 shakes red pepper flakes (more if you like it hotter)
  • 1/2 lb. very thin sliced Prosciutto, shred into pieces with your fingers
  • 1 tsp pink Himalayan salt
  • dash of black pepper
  • 4 ounces vodka
  • 1 qt heavy cream (light cream can also be used)
  • 4 cups of already prepared Basic Tomato Sauce, (or your favorite red sauce)
  • 4 heaping handfuls of Pecorino Romano grated cheese (approximately 2 cups)
  • 1 lb. mozzarella cheese,  shredded or diced

Instructions

  • Saute garlic and prosciutto in melted butter in a deep skillet.
  • Add salt, cayenne pepper & red pepper flakes.
  • Add vodka to deglaze and stir well.
  • Add cream, red sauce, and Pecorino Romano cheese. 
  • Simmer & stir until it comes to a boil, don’t overcook.
  • Add mozzarella just after it comes to a boil to avoid mozzarella from balling up.
  • Pour 2 ladles of vodka sauce over cooked penne to coat.
  • Use remaining sauce to top individual servings and pour the additional sauce in a gravy boat for the table.
  • Garnish with fresh basil leaves. 


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Penne Alla Vodka

Barbara first made Penne Ala Vodka for her son’s engagement party using a recipe from a friend of a friend. It has undergone a few changes over the years before it became an all-time family favorite…her granddaughter Stefani could live on this alone! Stefani recently requested that Barbara make it for her baby shower, and she was disappointed when there weren’t any leftovers to take home to Virginia! It’s always a big crowd pleaser and a must have for every holiday dinner.

This recipe is delicious and not your typical restaurant flavor. If you’re not a fan of a little heat, omit the cayenne but it’s really not a strong kick. 

Ingredients

Servings: 8-10

  • Prepare basic tomato sauce ahead of time (see recipe link below)
  • 2 lbs. Penne pasta with the lines (sauce sticks to it better)
  • 6 Tablespoons of salted butter
  • 8-10 large garlic cloves, minced
  • 1/2 tsp cayenne pepper (or more for a bigger kick)
  • 6-8 shakes red pepper flakes (more if you like it hotter)
  • 1/2 lb. very thin sliced Prosciutto, shred into pieces with your fingers
  • 1 tsp pink Himalayan salt
  • dash of black pepper
  • 4 ounces vodka
  • 1 qt heavy cream (light cream can also be used)
  • 4 cups of already prepared Basic Tomato Sauce, (or your favorite red sauce)
  • 4 heaping handfuls of Pecorino Romano grated cheese (approximately 2 cups)
  • 1 lb. mozzarella cheese,  shredded or diced

Instructions

  • Saute garlic and prosciutto in melted butter in a deep skillet.
  • Add salt, cayenne pepper & red pepper flakes.
  • Add vodka to deglaze and stir well.
  • Add cream, red sauce, and Pecorino Romano cheese. 
  • Simmer & stir until it comes to a boil, don’t overcook.
  • Add mozzarella just after it comes to a boil to avoid mozzarella from balling up.
  • Pour 2 ladles of vodka sauce over cooked penne to coat.
  • Use remaining sauce to top individual servings and pour the additional sauce in a gravy boat for the table.
  • Garnish with fresh basil leaves. 


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Aunt Rosemarie’s Scrumptious Ricotta Sheet Cake

Our Aunt Rosemarie was always our fashion role model as we were growing up. Her beautiful red hair is her signature look and she always dresses so beautifully. Aunt Rosemarie always had a way of making us feel so special. Whenever we visited her in Brooklyn, as children or as adults, she cooked so much food that she could have fed all of Brooklyn! We have fond memories of the long folding tables that she and our uncle Ralph set up in the living room to accommodate our large family.  For us, it was like going to a fine Italian restaurant, enjoying appetizers, pasta, main dish, and desserts.  The meal was endless and oh so good! We are happy to share her delicious ricotta sheet cake that she gave us during a recent phone call. This cake is a real crowd pleaser, extremely moist and so easy to make. ❤️❤️

Servings: 12     Prep Time: 10 minutes      Bake Time: 1 hour 25 minutes   Difficulty: Easy

INGREDIENTS

  • 1 box of your favorite yellow cake mix (to make our Gluten-Free version, click here)
  • 2 lbs whole milk ricotta cheese
  • 1 cup granulated sugar
  • juice of 1 small lemon or 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 4 eggs
  • fresh blueberries or raspberries
  • powdered sugar 

DIRECTIONS

  1. Preheat oven to 350º F.
  2. In a medium size bowl mix the ricotta cheese, sugar, eggs, vanilla and lemon juice with a wooden spoon and set aside.
  3. Follow directions on cake mix box and pour into a greased & floured  9 x 13-inch baking pan.
  4. Pour the ricotta mixture directly on top of the cake batter in the pan. No need to spread or stir as the ricotta will sink to the bottom and form a nice layer.
  5. Bake at 350°F for 1 hour and 25 minutes until top is golden brown and a toothpick comes out clean.
  6. Cool in the pan placed on a cooling rack. Once cooled cover in plastic wrap and refrigerate.
  7. Sprinkle with powdered sugar and top with fresh fruit just before serving.
  8. Enjoy!

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