hellyeahrecipes:

Sparkling Rosemary Limeade

makes eight 5-ounce servings — or more, depending on dilution

• 1 cup lime juice (from about 6 limes)
• 3/4 cup sugar
• Peel of 2 limes
• Two 4-inch sprigs fresh rosemary, plus more to serve
• 4 to 6 cups chilled sparkling water

1. Stir the lime juice with the sugar in a small saucepan and bring to a simmer over medium heat. Lower the heat and cook, stirring frequently, until the sugar is completely dissolved.
2. Add the lime peel and the rosemary sprigs. Simmer for another minute, then turn off the heat.
3. Cover and refrigerate overnight.
4. Strain out the lime peel and rosemary and mix with the chilled sparkling water in a sealed jar or bottle. Taste and add more water if you want a lighter flavor.
5. Serve over ice with a small sprig of rosemary muddled into the drink.

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Glazed Cinnamon Bread

For the bread:
1 1/4 c. unsalted butter, softened
2 1/2 c. dark brown sugar, packed
4 large eggs
3 3/4 c. all-purpose flour
1 1/4 tsp. salt
2 1/2 tsp. baking soda
1 1/4 c. Greek yogurt
2 tbsp. cinnamon, ground
1 tsp. ancho chile, ground
1/2 tsp nutmeg, ground
1 1/2 c. pecans, whole

For the glaze:
2 1/2 c. confectioners’ sugar
3/4 c. heavy cream

Preheat oven to 350°.

Grease 2- 9″ x 5″ loaf pans and set aside.

Place the pecans on a baking sheet and toast for approximately 8 minutes. Remove and set aside to cool.

In a medium bowl, sift the flour, salt, cinnamon, ancho, nutmeg and baking soda together. Set aside.

In a large bowl, cream the sugar and butter until light and fluffy. Add the eggs and continue beating. Slowly add the sifted dry ingredients, beating until just incorporated. Beat in the Greek yogurt. Roughly chop the pecans and fold them into the batter. Pour the batter into the prepared pans and lightly smooth the top of each unbaked loaf. Bake for 52-55 minutes. The finished loafs will be a deep golden brown on the top and a cake tester inserted in the center should retain only a few crumbs when removed (a few crumbs are OK – the loaves continue to bake in their pans once you remove them – you don’t want to over bake this bread). Remove the baked loaves and allow them to cool before unmolding.

Meanwhile, whisk the confectioners’ sugar and heavy cream together in a medium bowl. Continue whisking until the glaze is smooth with no lumps remaining.

Pour the glaze over the unmolded loaves. Slice and serve or store the finished loaves in an airtight container for up to a week.

YIELD: 2- 9″ x 5″ loaves

(Source: foodbuzz.com)

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