Meghan Y., Author at Cake 'n Knife

Thanksgiving Leftovers Tostadas

POSTED BY Meghan Y. ON November 24, 2015 // 1 Comment

These Thanksgiving Leftovers Tostadas are a new favorite way to enjoy my favorite Thanksgiving foods after the holiday is over. All the stuffing, cranberry sauce, turkey, mashed potatoes and gravy you could want in every single crispy bite!

Every single year I end up making some sort of recipe with Thanksgiving leftovers, like these sandwiches and these egg rolls. Is it bad that part of me looks forward to the leftovers more than eating all that deliciousness on Thanksgiving?

You know, the day after Thanksgiving, I avoid all shopping.

I spend the day curled up on the couch or in bed, being as lazy as possible, watching movies and indulging in leftovers. It’s kind of the perfect day… Really it’s become a tradition so I have to keep finding new ways to enjoy my leftovers every year!
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Easy Individual Bourbon Apple Pies

POSTED BY Meghan Y. ON November 20, 2015 // 3 Comments

Easy Individual Bourbon Apple Pies are the perfect sized dessert to fulfill a fall dessert craving or to serve at your next holiday party. All the flavor of apple pie, a quarter of the effort and spiked for your merriment!

These little easy individual bourbon apple pies were born out of a combination of craving apple pie, not being able to readily access a food processor and pure laziness.

The best ideas are born from a combination of cravings, limitations and laziness, right? I say YES.

I went back and forth all week about whether I wanted to make a traditional apple pie, an apple tart, or just throw my hands up and hide from the disastrous baking luck I’ve had lately.

It’s been a rough week in my kitchen folks. [Read more…]

Tomato & Provolone Grilled Cheese with Kalamata Olive Chutney

POSTED BY Meghan Y. ON November 17, 2015 // 13 Comments

Tomato & Provolone Grilled Cheese with Kalamata Olive Chutney is how I take grilled cheese sandwiches up a notch. The Kalamata olive chutney is the hero of this sandwich, bringing intense flavor to the cheesy goodness inside.

In case you haven’t noticed, I’m really into sandwiches lately. This sandwich is my take on a sandwich I had a few weeks ago from a local Denver bakery. I thought I was ordering a simple grilled cheese sandwich with tomato, but what I got was a glorious cheesy mess packed with so much flavor. I couldn’t stop myself from stuffing my face with it (super attractive to my date I’m sure…). But when you have something that good in your hands, it’s kind of tough to resist…

The sandwich I had was on a Kalamata olive loaf that just blew my mind. Who knew I would start coming around to olives, right? Apparently all I needed was bread and cheese to make them more palatable (that’s the case with a lot of foods isn’t it?). As much as I would love to slave over recreating the olive loaf, in the interest of time, I threw together a ridiculously easy chutney that gives this sandwich the exact same flavors as the masterpiece I tasted.

Sidenote: Ok yes, I said “date” up there and glossed over it pretty quickly huh? Well folks, welcome to a whole new world of sharing that I’m going to expose you to now… Dating is officially weird, awkward and… odd. Just odd. Now I am seriously considering starting a series on the blog dedicated to recreating dishes I love from dates (both good and disastrous) I go on. Or is that sharing too much?

Hey as long as it’s good food, I’m guessing you don’t care THAT much about the rambling that comes along with it, amIright?

ANYWAY, this sandwich entered my life for a reason and I’m pretty sure it was to bring me comfort before we launch headfirst into the holidays. GAH, how is it halfway through November already? *commence freakout*

Tomato & Provolone Grilled Cheese with Kalamata Olive Chutney

A simple grilled cheese with a huge kick of intense flavor from a Kalamata olive chutney.

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: 2 sandwiches

ingredients

4 slices white bread
4 Tbsp butter
4 slices provolone cheese
1 large ripe tomatoes cut into thick slices

Kalamata Olive Chutney

1/2 cup chopped Kalamata olives
1/4 red onion peeled and chopped
1/2 cup red wine vinegar
1/4 cup water
2 Tbsp brown sugar

instructions

Add all ingredients for the olive chutney into a pan and bring the mixture to a boil. Add the lid, turn down heat and simmer 15 minutes, or until the onions are soft and tender. Remove from heat and cool 5 to 10 minutes before using.
In a medium skillet over medium heat, melt 1 Tbsp of butter.
Assemble your sandwiches as the butter melts. Spread each slice of bread with a thin layer of the olive chutney and top with one slice of provolone. Add 2 to 3 slices of tomato to the bottom halves of the sandwiches, then top with the other cheese covered slices of bread.
Once the butter is melted, add one sandwich to the skillet. Cook until golden brown, approximately 1 to 2 minutes. Add another Tbsp of butter to the skillet and flip the sandwich. Cook again until golden brown and the cheese is melted, approximately 1 to 2 minutes. Repeat this cooking process with the other sandwich.
Serve immediately.

Category: Main Dish

Ultimate Mountain Breakfast Sandwich

POSTED BY Meghan Y. ON November 6, 2015 // 4 Comments

Ultimate Mountain Breakfast Sandwiches are my ultimate way to start the day! It’s got everything you love about breakfast in every single bite, from bacon and eggs, to cheese and cinnamon buns. This is how you kick off a day on the slopes.

Remember that time I made apple mojitos and mentioned fall was almost over and it was time to embrace fall as much as possible? Yea, then it snowed… That’s Colorado for ya!

Now that the first snow has fallen in Denver, and disappeared just as quickly, I am ready to hit the slopes. This is the year I become an expert snowboarder, or at least get down a black without dying… I feel like I say this every single year, but this year it’s definitely happening. I’m even joining a few Meetups (anyone tried these and had them be fun…?) so I have more people to get up into the mountains with. Oddly enough, most of my friends don’t ski or board (I’m giving you all who are reading this the stink eye right now, btw).

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Apple Mojito

POSTED BY Meghan Y. ON November 5, 2015 // 4 Comments

An Apple Mojito is my fall inspired twist on the classic minty cocktail. This blend of summer and fall is the only way you’ll want to say farewell to summer and hello to cooler temps.

Fall has been amazing this year in Denver. The colored leaves are still lingering on the trees, the weather has been gorgeous and the snow has stayed in the mountains so far. We so rarely see fall last past Halloween here in Colorado that I’d forgotten how much I love this season. I’ve been taking insane advantage of it, getting outside practically every second that I can.

Then, the cold front rolled in yesterday afternoon, literally while I was desperately trying to wrap up photos of this apple mojito. I didn’t even get a chance to try to run outside (yes, I’m still pretending that I can be a runner…). I suppose I could have sucked it up and run in the cold, but I tried that one night last week and I almost died. I got home teary eyed and experienced extreme cold to hot shock which had me heaving on the floor. Thankfully Kya was there to lick my entire face while I lay there defenseless. [Read more…]

Peanut Butter Cup Overload Cake

POSTED BY Meghan Y. ON November 3, 2015 // 8 Comments

Peanut Butter Cup Overload Cake is the cake to rule all cakes. The moist, rich chocolate cake is the ideal match for a creamy, fluffy peanut butter frosting. It’s just like eating a peanut butter cup!

You would think the week after Halloween I would be completely burnt out on candy, wouldn’t you?

Hahaha think again… The only candy I actually got burnt out on Saturday night was candy corn. Apparently there’s a vicious cycle where you eat the candy corn, even though you sorta love-hate the darn stuff, then regret eating it but can’t physically stop yourself from eating just one more. Though, candy corn and popcorn? Holy crap that stuff is GOOD.

If you ever want to be able to eat popcorn by itself again, never ever try this combination. It’s ruined me forever.
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Chicken Caesar Sandwich

POSTED BY Meghan Y. ON October 30, 2015 // 4 Comments

Chicken Caesar Sandwich is my version of the classic salad, made infinitely better by the addition of much more crunchy bread. The real hero in the sandwich is an out-of-this-world caesar spread that’s gonna blow your mind.

Chicken Caesar Sandwich | cakenknife.com

It’s the night before Halloween… Normally I would be panicking and rushing out to 20 different stores throughout the day, scrambling to pull together a costume because I just decided I actually want to go out tomorrow night. I’ve been trying this whole new “being an adult” thing lately, and this is one where I actually succeeded this year! There is no panic. There is no mad rush to the store and there is no wondering how I’m going to find white shoes to match my white stockings. I have my costume. I have a plan. I am prepared. This is the first Halloween that’s happened. EVER.

See? Sometimes I can be an adult.

Sometimes…

Another thing I’m not wondering about is what I’m going to be eating for dinner before I head out for the night. I’ve got that covered and it’s staring at you right now.

This gorgeous chicken caesar sandwich is a direct response to people telling me I should embrace and love salad. Yes, some salads are downright amazing and I’ll totally go for one if it’s made right. However, force me to eat some greens with barely any dressing and no other veggies in it? Well, I’d rather eat cardboard to be quite honest. I need stuff in my salads. Tons of it. Textures, colors, flavors, I want a freakin’ smorgasbord.

Since I can’t replicate these kinds of salads at home without considerable effort, I did the next best thing. I turned a caesar salad into a ridiculously good sandwich. You get the crunch of croutons from the toasted bread. Fresh lettuce leaves bring a burst of salad flavor.

The creamy caesar spread is what really sends me over the edge with this sandwich. It’s got just the right balance of the classic caesar dressing flavors in a much richer and creamy sauce. You’ll be spooning on more and more until it’s all gone (and it goes fast!).

So ditch the salad and go for the sandwich! It’s the perfect light and healthy dinner to dig into before a night filled with all the candy, chocolate and cocktails you plan to partake in.

This is how adults do Halloween, folks.

how to make a chicken caesar sandwich

make caesar dressing

Add the garlic, chopped anchovies, lemon juice, Worcestershire sauce, Dijon mustard, mayonnaise, salt, and black pepper to a small bowl for the Caesar spread. Whisk to combine. Taste and season with more salt and pepper, if desired. Stir everything together until well combined.

Note: you can also smash the anchovies into an anchovy paste instead of chopping the anchovy fillet, depending on your preference.

toast

Set your broiler to high. Add toasted bread (we like to use ciabatta or sourdough!) to the baking sheet and top each slice of bread with a sprinkle of parmesan cheese and mozzarella cheese. Divide evenly between the slices.

Place under the broiler until the cheese is melted, keeping a close eye on it. This will take only 30 seconds and up to 1 minutes.

assemble

Remove bread from the oven and start building your sandwiches. Spread some of the Caesar spread on each slice of bread. Add sliced chicken breasts to the bottom slices, then top with a layer of chopped romaine lettuce. Top with the other slices of bread and serve immediately with your favorite sides like fries, chips, etc.

make it your own!

You can make it your own so easily! Here’s a few ideas:

Add in cooked bacon slices.

Use Caesar dressing and thicken it up with a bit of mayo.

Make it an open-faced sandwich and top with a soft-boiled egg.

Toss your lettuce with dressing or with olive oil before adding it to the sandwich.

Finally, if you make this chicken caesar salad sandwich recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter!

Chicken Caesar Sandwich

The real hero in the sandwich is an out-of-this-world caesar spread that’s gonna blow your mind.

4.6 from 7 votes

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Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: 2 sandwiches

ingredients

1 large skinless boneless chicken breast cooked and sliced into thin strips
Romaine lettuce roughly chopped
1/4 cup Parmesan cheese shredded
1/4 cup mozzarella cheese shredded
4 thick slices of rustic bread toasted

Caesar Spread

2 garlic cloves diced
3 anchovy fillets finely chopped
1/2 Tbsp lemon juice
1/2 tsp Worcestershire sauce
1/2 tsp Dijon mustard
1/4 cup mayonnaise
Pinch of salt and pepper

instructions

In a small bowl, combine the ingredients for the Caesar spread, stirring them together with a spoon. If you don’t want little chunks of anchovies in the spread, you can mash them in with the back of a fork.
Turn the broiler on to high. Add the four slices of toasted bread to a baking sheet. Top the bread with the Parmesan and mozzarella cheese, dividing evenly between the four slices. Melt the cheese under the broiler, watching it carefully until the cheese is bubbling, approximately 30 seconds to 1 minute.
Remove the bread from the oven and build your sandwiches. Spread some of the Caesar spread on each slice of bread. Add sliced chicken to the bottom slices, followed by a layer of chopped romaine lettuce. Top with the remaining slices of bread. Serve immediately with any leftover caesar spread.

nutrition

Calories: 579kcal

Category: Main Dish

Apple Cinnamon Hard Cider Cocktail

POSTED BY Meghan Y. ON October 29, 2015 // Leave a Comment

Apple Cinnamon Hard Cider Cocktails are my favorite thing to come home to in the fall. The chilled twist on a hot spiked cider is intensely flavorful and can be drank well into the holidays.

Apple Cinnamon Hard Cider Cocktail | cakenknife.com

You know when you really nail a recipe? I’m talking, strutting around the kitchen because yea, I just made that awesome thing and it tastes freaking badass. That’s what yesterday was for me. It was one of those days where cooking (FINALLY) was going well and I was on a roll. The height of this ridiculously lucky streak in the kitchen was this apple cinnamon hard cider cocktail.

I love hard cider. It’s kind of become an obsession since I went to Ireland. I have a soft spot in my heart for a warm mug of spiked cider, but a chilled cold cider always hits the spot for me. So why not merge the two, I thought to myself…

Ok that was technically the start of the conversation in my head which eventually led to a friend and I scouring the liquor store for inspiration. Just like that, there it was. A gorgeous bottle of apple infused whiskey… Forget your Fireball and hard cider cocktails folks, this cocktail is a million times better than that will ever be.

The magic of this cocktail is the quick infusion of classic mulling spice flavors into the apple whiskey, making it taste like the classic warm apple cider. Let that rest for a bit and top with the chilled hard cider – good lord you’ve never tasted anything so great. You’ll melt right into your seat, it’s that amazing.

Now please say a prayer for me while I attempt to make the most ridiculous cake I’ve ever tried to make today. I’m ~~a little~~ extremely nervous about having another baking disaster… Here’s hoping the winning streak keeps going, at least through today.

If it doesn’t, rest assured I’ll be crying on the kitchen floor, covered in flour, downing a couple of these bad boys to lift my spirits.

Make this cocktail with even more cinnamon flavor by adding a splash of cinnamon whiskey!

Apple Cinnamon Hard Cider Cocktail

This cocktail puts a chilled twist on the classic warmed cider, perfect for fall!

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Servings: 2 cocktails

ingredients

1 cup apple whiskey Leopold Bros. all the way here
2 cinnamon sticks
2 star anise
8 allspice berries
1 3- inch piece of orange peel
Dry hard cider

instructions

In a small saucepan over medium heat, combine apple whiskey, cinnamon sticks, star anise, allspice berries and orange peel. Bring to a simmer and cook for approximately 5 minutes. Remove from heat, pour everything into a mason jar and seal tightly. Allow to cool completely.
To make the cocktail, add 1 1/2 oz of the infused apple whiskey to a glass and top with 10oz dry hard cider. Garnish with a cinnamon stick and small piece of orange peel.

Category: Booze

Cookbook Review: infuse & Garlic Confit Oil with Thyme and Black Pepper

POSTED BY Meghan Y. ON October 27, 2015 // Leave a Comment

Garlic Confit Oil with Thyme and Black Pepper is a delicious way to amp up your plain ol’ olive oil. You can use it in just about anything for a boost of roasted garlic flavor.

I’ve had a really weird obsession with infusions lately. It really was the only reason I even considered picking out infuse for myself. I love the idea that you can transform something as simple as olive oil or vodka into an infused masterpiece with a ton of flavor. You all have seen my cocktails that include infusions, like this Habanero Infused Tequila, but it was about time for me to explore other options.

Enter infuse, my new go-to infusion recipe booklet that I haven’t been able to put down for months.
[Read more…]

Apple Cranberry Baked Brie

POSTED BY Meghan Y. ON October 22, 2015 // 2 Comments

Apple Cranberry Baked Brie is the one baked brie recipe you’ll want to make over and over again this fall, if only to devour the apple, cranberry and walnut compote.

I’m throwing it back with this baked brie today. I always fall into some sort of throwback cooking routine around my birthday. Being another year older (and supposedly wiser) is both exciting and stressful. Generally I want to run back under the covers and pretend that it’s not happening, like somehow my bed is the place where time stands still for a bit. However the truth is, absolutely nothing happens when you turn that year older.

Really, nothing happens. [Read more…]

Pumpkin Stout Float

POSTED BY Meghan Y. ON October 16, 2015 // 2 Comments

The Pumpkin Stout Floats is double the pumpkin flavor, the ultimate indulgent fall treat you won’t be able to resist.

What do I give you on the Friday before my birthday? A drink to cheers with me to a brand new year of course!

I have something kind of exciting to tell you… I am officially a fan of beer.

I’ll give you a second to pick your jaw up off the floor. [Read more…]

Southwestern Avocado Egg Rolls

POSTED BY Meghan Y. ON October 13, 2015 // 3 Comments

Southwestern Avocado Egg Rolls have all the classic southwest flavor you love and are the crispy, spicy snack you won’t be able to resist.

So you want to know a fun little habit I’ve recently picked up?

Procrastination. [Read more…]

Cider Mule

POSTED BY Meghan Y. ON September 24, 2015 // 3 Comments

It’s the last Thirsty Thursday in September… Anyone else completely freaking out about that?? I feel like just yesterday I was getting excited for fall to get here and just like that, it’s here and for those of us in Denver, it’ll be over just as quick as it came (unless we get lucky this year…..???).

Fall is my favorite season – which I know, EVERYONE says it is. I might be a little biased because I was born in October, but there is always something to look forward to when fall rolls around. Changing temperatures, changing leaves, changing fashion. Plus it’s the final days before my second favorite season rolls around – winter… I can’t even begin to tell you how long I’ve been waiting to bust out the comfy sweaters and hot chocolate. I’ll have to wait just a wee bit longer, so in the meantime, I’m going to snuggle up with this cider mule. [Read more…]

Smashed Potatoes with Fresh Herbs & Blue Cheese

POSTED BY Meghan Y. ON September 22, 2015 // 11 Comments

Today I’m bringing you a side dish that’s so stupid simple, you have no excuse to delay making it. No pinning this for later. You’re making this tonight.

I’ve been lusting after potatoes lately. All I can think about is a giant baked potato the size of my head and stuffing it with pulled pork, or chili, or just tons of cheese. I think it’s the severe lack of carbs that I’m taking in this past week. I’m desperately trying to convince my body that it does no need to solely rely on carbs to survive. The struggle is real. Adding a regular running routine isn’t helping either – I’m starving all. the. time. [Read more…]

Pear Ginger White Sangria

POSTED BY Meghan Y. ON September 17, 2015 // 10 Comments

Pear Ginger White Sangria is refreshing and easy, full of fresh fruit and ginger. It’s a great summer recipe for a crowd and with just a touch of brandy, it’s a refreshing summer drink. Who’s thirsty?!

There aren’t many days left for drinking light, chilled sangria like this pear ginger white sangria.

The weather hasn’t changed completely here in Denver, but as always, I know it’s coming.

It always sneaks up on me before I think I’m ready. Le sigh…

[Read more…]

Spicy Shrimp Tostada Bites with Avocado Crema

POSTED BY Meghan Y. ON September 15, 2015 // 1 Comment

I’m throwing it back to the early days of my blog, when I first started getting back into cooking. I remember trying this tostada from How Sweet It Is and basically losing my mind. Honestly, that was the first tostada I’d ever tried (not a bad intro at all!), and every since it’s what I go to when I’m feeling a little less than creative.

They just happen to be the one thing I can always create something new out of.

Like a blank canvas of crunchy awesomeness. [Read more…]

Thai Chicken Pizza

POSTED BY Meghan Y. ON September 4, 2015 // 1 Comment

A couple of weeks ago I went to a Thai cooking class where I finally learned how to cook pad thai without completely killing it (big success for me, let me tell you). While I was in class, we made a peanut sauce that I am still drooling over. Seriously, I’m sitting here typing and literally salivating at the thought of this peanut sauce. It was so SO good… I might have dreams about it… Don’t judge!

[Read more…]

Pineapple Mojito

POSTED BY Meghan Y. ON August 27, 2015 // 6 Comments

I’m going to be real with you right now… Pursuing a new career path is not easy.

Ok I know that’s a really obvious statement right there. I knew it was going to be hard when I made the decision to move to a less conventional career, but I really thought I would be in a different place right now. I thought I would be set in a groove like I used to be when I worked the typical 9 to 5.

[Read more…]

Roasted Plum French Toast with Whipped Ricotta

POSTED BY Meghan Y. ON August 25, 2015 // 3 Comments

Roasted Plum French Toast with Whipped Ricotta is a gorgeous, fresh dish that is perfect for any special breakfast or brunch you have coming up. The roasted fruit flavor and the whipped ricotta give this French toast a light, airy, tart and slightly sweet flavor you’ll LOVE.

I am not a breakfast person. I am a brunch person.

I believe in late morning eating, recounting last night’s epic adventures (and failures) and bottomless mimosas.

It’s almost comical how much I hate eating too early in the morning. If you attempted to feed me the same breakfast dish at 8am and 11am, I guarantee you I’ll reject the 8am serving and gobble up every last bite at 11am.

[Read more…]

Boozy Grapefruit Sparkling Lemonade

POSTED BY Meghan Y. ON August 20, 2015 // 2 Comments

AKA the Ultimate Summer Refreshment.

It’s perfectly timed with the crazy cold front that decided to roll through Denver last night. I almost had to turn the heat on in the house, which I am not ok with in August. Way too soon… I want fall to come before I start freezing to death! Apparently we are in for a brutal winter… I’ll be clinging to every warm moment I can from now until I absolutely have to turn on the heat in my house.

With a glass of this boozy grapefruit sparkling lemonade in hand, of course. [Read more…]

Salted Caramel Manhattan

POSTED BY Meghan Y. ON August 6, 2015 // 2 Comments

You have no idea how long it’s taken me to make a version of this salted caramel Manhattan that didn’t immediately get thrown out after one sip.

When I was at Food Blog Forum in Orlando this year, there were these Salted Caramel Manhattans… I remember swooning over the first sip and subsequently having one too many, resulting in a midnight pizza order and cold pizza for breakfast the following day (oh how fun it is to be a grown-up on vacation, amIright?). [Read more…]

Salmon Tacos with Grapefruit Avocado Salsa

POSTED BY Meghan Y. ON August 4, 2015 // 2 Comments

I’ve been allllll about the tacos lately. Give me any type of meat and it’s going into a corn tortilla or onto a tostada, 100% of the time. I can’t tell if my obsession with tacos is merely a phase at this point in my ilfe, or if I am unknowingly launching myself into an obsession that will last a lifetime.

I’ll have to get back to you on that one in a few months. [Read more…]

Baked Feta with Cherry Tomatoes and Fresh Herbs

POSTED BY Meghan Y. ON July 28, 2015 // 1 Comment

My favorite foods to make are the ones that completely fill your house with a delicious smell. You know, the one that triggers an automatic “oh my gosh, what smells so good?!” when you open the door to invite someone inside?

I live for those foods and this baked feta is definitely one of them. The combination of ripe roasted cherry tomatoes, fresh herbs, black olives, garlic and cheese fills your entire house. As I waiting anxiously for the baked feta to finish in the oven, I found myself literally melting into my office chair with each passing minute. It took all my strength to stay in the office and not open the oven every 2 minutes in hopes that it magically baked in record time… Seriously, why hasn’t someone invented a time machine yet? [Read more…]

Cookbook Review: Milk Bar Life & Sweet and Sour Red Onion Jam

POSTED BY Meghan Y. ON July 23, 2015 // 2 Comments

You all know just how much I love cookbooks. If you don’t, just pop over to my house sometime and check out the shelves packed to the brim with books. If I could have a library full of just cookbooks I would be in heaven, and with the way I am accumulating them, it might just become a reality before you know it. I have a few favorites in my collection and my most recent addition, Milk Bar Life by Christina Tosi, quickly rose to the top of my list in the hours I spent reading it.

[Read more…]

You know, the day after Thanksgiving, I avoid all shopping.

It’s been a rough week in my kitchen folks. [Read more…]

Tomato & Provolone Grilled Cheese with Kalamata Olive Chutney

ingredients

instructions

how to make a chicken caesar sandwich

make caesar dressing

toast

assemble

make it your own!

Chicken Caesar Sandwich

ingredients

instructions

nutrition

Apple Cinnamon Hard Cider Cocktail

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instructions

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