Cheat Treat! Fireball Apple Cider!


This has become a Kirkwood Family Signature.  SUPER simple and easy, but makes you feel like a fancy pants!  Or maybe it just makes me feel like that.  But it’s the closest I have gotten to making a “mixed drink.”  Other than that white wine sangria I made once.  That was the bomb.  But definitely more of a spring/summer drink.  This is a nice, “warm you up and comfort you because you thought spring was here because it was 41 degrees yesterday but there are 6 inches of snow today” drink.  Speaking of…I bet this would be amazing heated up.  I have to try that now.  Man!

So I love this drink not only for the flavor, but also the memory.  When my sweet grandmother passed away, I was on the first plane to Washington and missed her by a few lousy hours.  Though it was definitely a heart-achy reason to be visiting…the memories were beautiful, and through the tears we had so much fun.  It was what grandma would have wanted.  Laughing.  Playing games (I introduced the West Coast to Kan Jam!).  Being together.  Perfect.  And then, they introduced me to this new drink they love.  And I was forever changed 😉

And all you need is two ingredients:

  • Fireball Cinnamon Whisky (1 Shot)
  • Angry Orchard Hard Apple Cider (1 Bottle-ish, any flavor…for this time I used Ginger, because that is what they introduced it to me with.  But I have since heard that they love other flavors just as much, like Crisp Apple!)

And you probably know where to go from here!

  1. Pour your cider into a chilled glass (if you are drinking it cold.)
  2. Measure out one shot, and dump it in.
  3. Stir.  Sip.  Enjoy!

What you think?!

Photo (1)

Cinnamon Jack Krispies :)

I have had my nanny-children a lot lately…and I just love making them treats!!!  But I hate making just normal treats…I love trying new things!!!  Just ask my boss…they are always surprised when they take a bite of a brownie and find an Oreo inside or something, haha!!!  It’s fun…and these turned out so yummy.  I had to take a bite, just so I could know if they were good enough to blog about.  Then…a little later….I had to take another bite…then another.  Yummmmy 😉  Such a rich, festive flavor mixed in the classic favorite!!


Here’s what you need to make wedges like mine in a pie pan…double this for a 9X13.

  • 1 1/2 Tbsp butter
  • 2 Heaping C mini marshmallows
  • 3 C Kellogg’s Cinnamon Jacks Cereal
  • 1/2 tsp Vanilla, optional  (I didn’t have any in the house, but would have put it in if I had it!)

Here’s how you do it!!  These are seriously the easiest treats EVER!

  1. Melt the butter in a large pan over low heat.
  2. Add your marshmallows, and stir until almost completely melted.  Add vanilla, and keep stirring till the melting is complete.
  3. Remove from heat and stir in cereal so it is well coated.
  4. Press into your pan, using a spatula or wax paper to get it smooth.
  5. Let cool, then cut into wedges or squares (depending on your pan) and serve 🙂


Lookie how pretty they are!  I just love those colors!  And look at the melty marshmallow oh my goodness!

Cinnamon Jack Krispies 3


This is what the cereal looks like if you are curious:

Cinnamon Jack Krispies 2And here is a pretty little wedge.  The 6 year old I gave this to really appreciated my attempts at making a nice presentation.  Just kidding haha 😉  But he did love the taste!!  KID APPROVED!

Cinnamon Jack Krispies 4


Clean Out the Crisper Muffins! (Carrot Zucchini Muffins)

Oh my! These carrot zucchini muffins are quite delicious! Though I more fondly like to call them “clean out the crisper” muffins 🙂

I realized the other day that I still had a very large zucchini from my little garden…and it was just begging me to use it before it went bad! I was looking up zucchini bread recipes when I realized…I don’t have a loaf pan! When I switched to looking for a muffin recipe, I was IMMEDIATELY surprised by and drawn to a recipe that used both zucchini AND carrot!! I had accidentally bought carrots when I already had a bag in the crisper.  PERFECT! Clean out the crisper muffins.  And I took it a step further and decided to use up some left over chocolate chips…so I guess now they are clean out the crisper and the cupboard muffins.  And they’re delicious.  I saw my husband eating one and asked if he liked them.  He smiled and informed me that it was his fifth one 🙂  Husbands are fun.

This is what I did, and it made me 24 muffins. Most of which are gone…and it was just last night 😉


  • 1 Cup Vegetable Oil
  • 2 Large Eggs (if your eggs are smaller, use 3)
  • 1 Cup Granulated Sugar
  • 3/4 Cup brown sugar, packed
  • 1 1/2 teaspoons vanilla extract
  • 3 Cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 2 Cups shredded zucchini
  • 1 Cup shredded carrot
  • 1-2 Cups chocolate chips
  • Cinnamon Sugar for topping.
  • Chopped nuts (optional). I chopped some walnuts up and sprinkled them on top of half of them…I usually hate nuts in baked goods but the flavor complemented it SO good I highly recommend you do so as well!)

How it’s done:

  1. Preheat your oven to 375 degrees.
  2. Grease and flour (or use liners) 24 muffin cups.
  3. Beat oil, eggs, sugars, and vanilla.
  4. In a separate, large bowl stir together flour, soda, baking powder, salt, and cinnamon.
  5. Stir dry ingredients into the wet ingredients.  You wanna use a spoon, or add it gradual with the mixer or you will have a flour explosion in your face.
  6. Fold in the shredded zucchini and carrots, and chocolate chips 🙂
  7. Fill muffin cups about 3/4 full and sprinkle with cinnamon sugar and/or nuts 🙂  Please don’t skip the cinnamon sugar…it was my favorite part.  It made a nice crisp, sweet layer on top!
  8. Check at 22 minutes.  The middle is sneaky and stays soft for a while, so check in two-minute increments after that 🙂  You can do the ol’ toothpick in the center of the fattest one trick 🙂  If they are a little soft in the middle after you take them out, don’t panic! They will set up a small amount as they cool 🙂 If you leave them in the pan longer, they will cook longer even out of the oven.


Can you see the little carrot shreds?  So moist and mildly sweet!