The Brown Eyed Girls Kitchen Co

The Brown Eyed Girls Kitchen Co We make artisan jams using the best organic ingredients we can find. Each batch is made with love from our hearts to your homes.

Wishing you a very Merry Christmas from my family to yours! Hope you have a lovely and restful holiday. ...
12/25/2021

Wishing you a very Merry Christmas from my family to yours! Hope you have a lovely and restful holiday.

Mochi donuts today for National Donut Day from .sd! We tried the churro, mango stick rice, lychee rose and cherry blosso...
06/04/2021

Mochi donuts today for National Donut Day from .sd! We tried the churro, mango stick rice, lychee rose and cherry blossom. The little bubbles pull apart easily making mochi donuts perfect for sharing. The lychee rose was beyond delicious and now I’m inspired to work with this flavor combo.

It’s Happy Hour/Margarita Monday!⠀⠀⠀⠀⠀⠀⠀⠀⠀Spontaneous happy hour has become a thing around here since Covid and I’m alwa...
04/06/2021

It’s Happy Hour/Margarita Monday!
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Spontaneous happy hour has become a thing around here since Covid and I’m always trying something new based on the ingredients at hand. We were already enjoying some chips and salsa and a delicious ice cold marg sounded perfect. We have some little baby Makrut limes on our tree and I thought they’d work well with dragonfruit.

*Makrut Lime can be hard to find, leaves may be your only option. You can find these at most international markets and online. Scroll to see these super fragrant bumpy little limes.
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Dragonfruit & Makrut Lime Margarita
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1 1/2 oz
1 oz triple sec
1 oz dragonfruit syrup
1/2 oz lime
club soda
Makrut lime zest or leaves
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If you have leaves muddle in a cocktail shaker with lime juice and dragonfruit syrup. If not start here: Add tequila, triple sec, dragonfruit syrup and lime to cocktail shaker with ice. Shake well and strain into glass over crushed ice. Top with club soda and some lime zest. Salud!

I’m such a big cake fan but as I’ve gotten older and those gray hairs are starting to become visible my sweet tooth seem...
04/01/2021

I’m such a big cake fan but as I’ve gotten older and those gray hairs are starting to become visible my sweet tooth seems to be “maturing”. Gone are the days that I would bake up double chocolate cupcakes; now my bakes consist of citrus, fresh fruit and my jams & preserves. This olive oil citrus cake features my preserved kumquats and their sweet syrup, my home stock of kumquat liqueur and my dried citrus and flower blend. I decided on a vanilla bean whipped cream for frosting but you can do a buttercream or even skip the frosting altogether. Find the recipe on my site, link in bio.

Like most people 2020 and the pandemic just leveled my plans; at first I tried to carry on as almost normal but I quickl...
03/31/2021

Like most people 2020 and the pandemic just leveled my plans; at first I tried to carry on as almost normal but I quickly realized that wouldn’t work. I took time to gather my thoughts and regroup as well as mind my health and keep clear of the virus. I obviously had a lot of time on my hands so I began to tinker, cook and blend. I found a love for tea blending and I started creating some delicious rubs to put on anything I could get my hands on to put into my new smoker (what a birthday gift!!). With help from my grandma I started my very own nuka for traditional Japanese pickling veggies; I made a some homemade mustard and chili sauces and even tried the sourdough bread craze. From all that I learned so much 1. I enjoy using traditional methods with modern flavors 2. One person can make a surprising number of things and 3. I cannot bake bread, oddly don’t have the patience for the process lol!

This year I started watching with my bestie and decided to start a cocktail project. I wanted to take to personality traits and dominant colors each Queen displayed and translate them with drink ingredients. As such my feed has shifted from primarily jam to other things; so I wanted to take a minute to share what’s going on with . Right now I’m taking a brief hiatus from online sales while I move kitchens and expand my product lines. I’m expanding into baking, teas, making spice blends and so much more.

Moving forward I’ll continue posting the themed cocktail recipes and I’ll work in other recipes as well. I’m also working on doing videos for Reels and TikTok, have themed days, do tutorials and show more of my process. I got an and I’m so excited to not have to bug my hubby to come film me cutting up onions or fold in egg whites 😂 Stay tuned for the next evolution of The Brown Eyed Girls Kitchen Co and thank you for your continued support!

You can’t have pizza night without a little cocktail action. These were definitely made on the fly, we only had one cide...
03/17/2021

You can’t have pizza night without a little cocktail action. These were definitely made on the fly, we only had one cider left in the fridge and didn’t want to drive out for more. I’m actually a big fan of using ciders and beers in cocktails. With their own range of flavors you can pick what you want to highlight with your other ingredients.

1 can cosmic currant
1.5 oz rum
1 oz Triple sec
4 dashes cardamom bitters
4 dashes grapefruit bitters
4 oz Black currant syrup
Club soda Shake the rum, triple sec, bitters and black currant syrup in a shaker with ice. Strain into a highball glass filled half full with crushed ice. Split the can of cider between the 2 glasses and top with a bit of club soda to break up the sweetness. Garnish with berries.
*I get the black currant syrup from my local Middle Eastern market, you should be able to find similar at any international or specialty market.

It’s been such an odd year for so many of us and some days I just don’t know which way is up. I’ve decided that where I ...
03/16/2021

It’s been such an odd year for so many of us and some days I just don’t know which way is up. I’ve decided that where I can I will pay a little extra for convenience but still make it mine. Normally for homemade pizza I make fresh dough starting early in the day to get that long proof, resulting in an air bubble filled perfect chew to crispy ratio crust. These days as I recipe test potential new products, research flavors and try to remember to take pics along the way; some meals (almost always breakfast 😬) and often dinner are forgotten about until stomachs are rumbling. These pre-made frozen flatbreads from through came in such handy the other day. I whipped up a quick base sauce with San Marzano tomatoes added garlic sauce to one and added some toppings. One was a house favorite of pepperoni, mozzarella and salami and drizzled with a habanero hot honey I’ve been working on. The other had a marinara & garlic sauce (which I’ll be attempting to make and package soon!) our delicious zucchini sott’olio and goat cheese. I’ve gotta admit, it’s pretty awesome having a slew of condiments and sauces under development because I can always “field test” what I’m working on.
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As I continue to evolve I’ll be sharing more cooking moments, recipes, ideas and hopefully even some videos. Stay tuned for some delicious dessert recipes coming up next!

These oro blanco layered grapefruit turned out so beautifully I might just have to bake a cake and cover it in buttercre...
03/01/2021

These oro blanco layered grapefruit turned out so beautifully I might just have to bake a cake and cover it in buttercream and decorate with a few slices of these! Olive oil citrus cake will be on the blog this week with my favorite Italian buttercream recipe.

Making more dried citrus! Blood orange, Meyer lemon, lime, grapefruit all beautifully layered with edible flower petals....
02/27/2021

Making more dried citrus! Blood orange, Meyer lemon, lime, grapefruit all beautifully layered with edible flower petals.

We named this one after so we’re calling it the Lalaweeeee! Enjoy this unexpected refresher. 1 oz Vodka1oz St. Germaine...
02/24/2021

We named this one after so we’re calling it the Lalaweeeee!
Enjoy this unexpected refresher.

1 oz Vodka
1oz St. Germaine
1oz Brandy
1/2 Lemon squeezed
1 preserved pear
2 tbsp pear liquid

Add all ingredients to a cocktail shaker with ice and shake it up! Strain into a rocks glass and garnish with fragrant dried pear. Enjoy while lip syncing to

We really felt Elliott with 2 T’s story and hope to see her come out of her she’ll and feel comfortable with herself and...
02/24/2021

We really felt Elliott with 2 T’s story and hope to see her come out of her she’ll and feel comfortable with herself and the competition. We call this one Take Your Blues Away.
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Sapphire luster powder
1 oz Hendricks midsummer gin
1 oz Kumquat liqueur
1/2 oz Lemoncello
1/2 oz Elderflower liqueur
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Add all the ingredients to a shaker with ice. I like about a quarter teaspoon of the luster powder but it’s up to you if you want a more or less sparkly drink. Shake it up and put in a coupe or martini glass. Top with a kumquat and dried lemon slice. Cheers to your own fabulousness!

This beauty is called a Show Stopper, what a fitting mane for this inspired cocktail. This one features a little of our...
02/24/2021

This beauty is called a Show Stopper, what a fitting mane for this inspired cocktail. This one features a little of our Strawberry Hibiscus jam too!
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1 oz citron vodka
1/2 tbsp lime juice
1 tbsp Strawberry Hibiscus jam or strawberry purée
Champagne or Prosecco
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Add vodka, lime juice and strawberry jam or purée to a cocktail shaker with ice. Shake up and strain into a coupe or martini glass. Top with bubbly and garnish with preserved strawberry. This drink will keep you smiling all night!

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San Diego, CA

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