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About me
Howdy! Hej! Bon Jour! I am Bjorn Bites & Booze, aka wild west viking at heart!
My name is Sara Line! I invite you to read all about my passions in life, including travel, real estate, food, drinks, and my deep-rooted Danish traditions. Join me in my journey!
This Pumpkin Spice Latte Cake (PSL Cake) is the ultimate way to celebrate the season! Moist, fragrant, and full of cozy flavors—made with pumpkin puree, pumpkin pie spice, and a hint of espresso powder for that latte kick. Topped with fluffy sweetened whipped cream and a dusting of espresso-sugar powder, it’s everything you love about PSL in cake form. Easy to make and even easier to love!
1tbspinstant espresso powder, plus more for dusting
1 ½tsppumpkin pie spice (or make your own – see notes) (Make your own by mixing together 3 tbsp cinnamon, 2 tsp ginger, 1 tsp nutmeg, 1 tsp allspice, ½ tsp cloves)
½tspkosher salt
2eggs, room temperature
¾cuppumpkin puree
¾cupsugar, plus 1 tsp for dusting
½cuplight brown sugar
⅔cupwhole milk, room temperature
2cupsheavy cream
2tbsppowdered sugar
Instructions
Preheat oven to 350 degrees.
Butter and line bottom with parchment paper a 9-by-2-inch round cake pan. Butter parchment paper as well.
In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkin-pie spice, and salt.
In another bowl, whisk eggs into pumpkin puree, then whisk in butter, sugars, and milk.
Whisk wet ingredients into dry ingredients.
Scrape and pour batter into prepared pan.
Bake until top springs back when lightly touched, 35 to 40 minutes.
Remove pan from oven and Let cool in pan on a wire rack 10 minutes.
Turn cake out carefully and out on a rack and let cool completely. (about 2 hours)
Whip cream with confectioners' sugar until soft peaks form. Add whipped cream on top of cake.
Combine and whisk together 1 tsp of espresso powder and 1 tsp of sugar. Use this to dust on top of whipped cream.
Serve and enjoy!
Keyword Fall Desserts, PSL, PSL Cake, Pumpkin Spice Latte Cake
It’s a brat summer while sipping this Midori Margarita! Just three simple ingredients to get your brat on: Midori Liqueur, your favorite tequila (I used Lalo) and fresh lime juice. Shake it all up in a cocktail shaker with some ice, strain, garnish and serve with a little bit of bratitude! Skål and cheers!
Boozy Grilled Brats with Apples, Jalapeños and Onions
These brats were grilled to perfection over red-hot Jealous Devil Charcoal on the Big Green Egg. Chopped onions, fresh jalapeños, and apples sizzled in a white wine bath, letting the brats soak up all that flavor. Then, a quick sear over direct heat for those perfect grill marks. Serve them up in a bun, piled high with the wine-soaked onions, jalapeños, apples, and a generous dollop of Herbst’s Spicy Pub Mustard. These are next-level brats!
Add onions and apples to skillet, and cook for about 10 minutes.
Add jalapenos, brats and wine. Braise brats in skillet for about 10 minutes, turning halfway.
Remove brats, and place directly on the grill, sear on both sides. Allow the onion, jalapeño and apple mixture to continue simmering.
Remove brats, and onion/jalapeño/apple mixture from grill. Toast buns slightly, then add brats, top with onion/jalapeño/apple mixture, Garnish with fresh jalapeño slices, and your favorite dijon/pub mustard.
Enjoy summer's sweetest fruit with this Watermelon French 75! This refreshing cocktail blends the sweetness of watermelon with the sparkle of Champagne, making it the perfect sipper for hot summer days! I chose Empress Elderflower Rose Gin for its delicate floral notes that perfectly complement the fresh watermelon juice. It's light, bubbly, and just as delightful as the class French 75. Cheers to summer in a glass! Skål and cheers!
Place cubed watermelon in a blender and blend until smooth (30 seconds)
Strain watermelon mixture in a fine mesh strainer, discard solids
Place watermelon mixture in a pitcher.
Make Cocktail
Add ice to a cocktail shaker, then add ingredients. Add 1 ½ oz of the fresh watermelon juice, gin, lemon juice, simple syrup, and shake for 10-15 seconds.
Assemble Cocktail
Strain mixture from cocktail shaker into a chilled champagne flute. Fill about halfway with watermelon mixture.
Top off with Champagne/Prosecco.
Add watermelon garnish, and serve!
Keyword Cocktail recipes, Cocktails, Summer Cocktails, Watermelon French 75
Pair your next grilled salmon with this boozy Meyer Lemon Sauce – they were made for each other! Using Jealous Devil Charcoal and a cedar plank from Whole Foods ensures a perfect cook every time! Seasoned the salmon with my favorite Citrus & Herbs seasoning from Big Green Egg. For the sauce, just a couple of simple ingredients like shallots, garlic, Meyer lemon juice and zest, salt, pepper and of course white wine. Ladling this silky smooth sauce over a perfectly grilled salmon is almost as satisfying as eating it! Plus it’s fun to say “Beurre Blanc”!
Although Ouray is far from a “quick” drive from Denver, it’s been on my bucket list for quite some time. So, when my husband suggested an extended weekend getaway with my daughter, I eagerly seized the opportunity.
The journey to Ouray takes about 5 ½ hours from Denver and follows a relatively straightforward route: I-70 W, US Highway 285 S, and US-50 W. While there are alternative routes through the Gunnison National Forest or via Colorado Springs, I chose the first option, eager to make a stop in Palisade—a bucket-list destination of its own. It’s funny how many incredible places I’ve yet to explore in my home state!
With the Mini Cooper packed and the weather on our side, we set out on a sunny Thursday. Traffic on I-70 W was manageable, and we made a quick pit stop at El Rancho for coffee before continuing westward. Driving through the iconic Eisenhower Memorial Tunnel, past Dillon, Copper Mountain, Vail, and Eagle, we eventually arrived at the awe-inspiring Glenwood Canyon. No matter how many times I’ve driven through it, the canyon’s dramatic cliffs and winding roads never fail to leave me breathless.
Before I knew it, we reached Palisade, famous for peaches, lavender and wineries. We found the cutest little winery called Maison La Belle Vie, and decided to stop here for lunch. They have the most picturesque courtyard overlooking the vineyards and towering Palisade cliffs. While we would’ve loved to linger over a leisurely lunch and their refreshing rosé, we had a schedule to keep. A quick detour to the Palisade Peach Shack—a delightful stand overflowing with all things peach, from fresh fruit to peach ice cream and preserves—rounded out our visit before we resumed our journey.
Veering off I-70 W at Grand Junction, we took Highway 50 for the final leg to Ouray, a two-hour drive through strikingly diverse terrain. With the Mini’s top down, we passed through Olathe, flanked by the Dominguez-Escalante National Conservation Area and Gunnison Gorge Wilderness. It’s hard to believe that such varied landscapes exist within the same state. As the sun began to set, the majestic San Juan Mountains came into view, and soon, the enchanting town of Ouray, aptly nicknamed “Little Switzerland of America,” revealed itself.
I had made arrangements to stay for one night at the historic Beaumont Hotel & Spa. From the moment I stepped inside, I was transported to a bygone era, enveloped by the hotel’s old-world charm. The stained glass doors and the elegant hallway leading to the check-in desk created a captivating first impression. The front desk staff greeted us warmly and efficiently, and before long, we were on our way to our evening retreat—the Roosevelt Suite. The suite was a masterpiece of timeless elegance. The four-poster bed, complemented by vintage curtains, ornate fixtures, and meticulous details, exuded classic sophistication. Modern touches blended seamlessly, with a well-appointed bathroom offering plush robes, a coffee station, a mini-fridge, and a microwave. A small desk provided an ideal space for catching up on work, while the room’s window revealed breathtaking views of majestic mountains and a cascading waterfall that felt almost magical. The bed was wonderfully comfortable, and despite the hotel’s storied age, the room was remarkably quiet. Even the slight tilt of the floor seemed to enhance its charm. Nestled just off Main Street, the hotel enjoys an enviable location, surrounded by stunning mountain vistas and within walking distance of delightful restaurants and bars.
After settling in, we explored the quiet town, starting with a rooftop beer and appetizers at Ouray Brewery. Though most restaurants were closing earlier than expected, we enjoyed the stunning views and struck up conversations with locals and fellow travelers. We ended the evening with ice cream from Mouse’s Chocolates & Coffee, strolling along Main Street and peeking into the closed boutiques—a tranquil end to a perfect day.
The next morning, we enjoyed breakfast at Yankee Girl Café, a casual spot with unbeatable patio views of the mountains. Yankee Girl is a casual, down to earth brunch spot, lots of locals and potentially one of the most fantastic views you can get for brunches in Colorado. Highly recommend visiting in the summer and sitting in the sunshine on the patio. After breakfast, we took a stroll down main street to explore a couple of the shops that were now open, and found some amazing local jewelry from The Shaggy Coo, while enjoying a stronger cup of coffee from 1886 Coffee.
After checking out of our hotel, we embarked on our adventure starting on the Million Dollar Highway with a stop at the Box Canyon Falls Park & Nature Center. Parking the Mini Cooper along the highway, we hiked into the park, where the thundering waterfall plunges into a narrow quartzite canyon. Trails led us to awe-inspiring views, icy waters, and even a suspension bridge. The nominal entry fee was well worth it, and the experience left us refreshed and in awe of nature’s power.
The “Box Cañon” Falls is Ouray’s own wonder of the world. Canyon Creek converges dramatically, channeling thousands of gallons of water each minute into a thunderous cascade over an awe-inspiring 85-foot waterfall. Known as “Box Cañon,” this remarkable site has been recognized by the National Audubon Society as an important bird area, serving as a summer nesting haven for the elusive Black Swift—though, sadly, we did not catch a glimpse of any this time. The waterfall plunges into a narrow quartzite canyon, with its sheer walls towering nearly 100 feet above the roaring falls, creating a truly breathtaking natural spectacle. We hiked The Falls Trail, and used the stairs to walk down to the bottom, dipping our feet in the ice cold water. It was most refreshing, especially with the mist from the falls, dancing around us. We then hiked the Native Plant Loop to see all the native plants, and finally took The High Bridge Trail where you walk over a suspension bridge that leads you to a tunnel. This dark, damp tunnel was built for a water pipeline during the early 1900’s, but abandoned in the 1950’s. As the afternoon clouds started to look a little threatening, we decided to turn around and head back.
Before heading home, we ventured onto the famous Million Dollar Highway. Though we didn’t drive the whole highway, the winding road offered stunning mountain vistas, steep twists and turns, and the perfect backdrop for driving with the top down. Stopping to admire the “Little Switzerland of America” sign, I couldn’t help but feel grateful for this unforgettable trip.
I wish we’d had more time to explore Telluride and spend an extra day soaking in Ouray’s charm. But this journey, shared with my amazing daughter and travel companion, is one I’ll treasure forever—and it’s given me even more adventures to look forward to in the future.
Embarking on a cold and windy, yet incredible hike up to Lake Isabelle and Long Lake was an adventure to remember. Covering over 7 miles and reaching elevations of 11,000 feet, we experienced a mix of sun, snow, and the lingering beauty of fall colors. This trail is one of my favorites, offering breathtaking views of majestic mountains at every turn.
Despite encountering icy rain and light snowflakes as we neared the lake, we braved the elements to take in the stunning scenery. This hike truly has it all: serene lakes, cascading waterfalls, enchanting meadows, lush forests, and awe-inspiring mountain views. While we had hoped to spot moose, we were delighted by the presence of chipper birds and a couple of mule deer.
The trail conditions were excellent and well-marked. As always, it’s essential to come prepared with various layers to handle unpredictable weather, along with a hat, water, and snacks. In summer, don’t forget bug spray and sunscreen. Trekking poles can be very helpful, and depending on the season, snowshoes and/or spikes might be necessary. The elevation gain is just over 650 feet, but remember, you’re starting at an elevation of 10,300 feet.
Consider packing a picnic lunch to enjoy by the lake—the views are absolutely mesmerizing. Happy hiking!
In the fall/winter, the upper parking lots are closed, so this will add another mile or so before you get to the trailhead. In the spring/summer, you’ll need to make a reservation to get into the park, as there are timed entries. Click here for more information!
Mouthwatering ribs grilled to perfection over Red Hot Jealous Devil Charcoal, accompanied with a Blackberry Bourbon BBQ Sauce and creamy Garlic Mashed Potatoes. The secret weapon? Fire & Smoke’s Windy City BBQ rub, packing a flavorful punch with its spice blend – and impressively, zero sugar! The sauce was a standout, blending Blackberry jam, bourbon, honey, lime juice, and spices into a tangy masterpiece. The ribs? Juicy and irresistibly delicious. Just a kiss of smoke from Jealous Devil Smoke wood blocks. Topped off with fresh blackberries, parsley, and lime slices, this rib recipe is a definite keeper!
Prepare grill (I use the Big Green Egg) for indirect cooking, and use Jealous Devil Charcoal for even, clean grilling. Heat grill up to 225 degrees, add a smoke block (from Jealous Devil) to give a little kiss of smoke while the ribs are grilling
Remove membrane (silver skin) on ribs
use olive oil as binder and rub all over the ribs
generously use your favorite rib rub (I used Fire & Smoke's Windy City BBQ rub), and rub all over the ribs.
Once grill is at temperature and ribs have been rubbed, set the ribs on the grill and let the Big Green Egg do its work.
Cook ribs, low and slow for 2-3 hours
Wrap ribs in butcher paper, and return to grill for another hour
Unwrap, and toss butcher paper. Return ribs to grill, and brush with the Blackberry Bourbon BBQ Sauce. Grill for another 30 minutes.
Make Blackberry Bourbon BBQ Sauce
Add all ingredients in a sauce pot, mix well, and heat to a slow boil. Let it simmer for about 15 minutes. Remove from heat until ready to use.
Spicy Red Wine Pork Belly Bites served with Roasted Honeynut Squash purée grilled over red hot Jealous Devil Charcoal.These smoked pork belly bites were marinated overnight in a spicy and sweet concoction. Place on the grill, low and slow. After they have grilled for 1-2 hours, then turn them in a spicy, caramelized red wine sauce. What can be better than Boozy bites? Serve and enjoy immediately.
Prepare pork belly by score the fat side with a knife in a crosshatch pattern.
Mix the salt, brown sugar, smoked paprika and cayenne together in a small bowl. Then rub all over the pork belly. Wrap the pork belly tightly with plastic wrap and refrigerate overnight.
Instructions
Prepare and heat grill to 225℉.
Unwrap the pork belly. Cut into 2" squares and place on indirect heat. Grill for 1½-2 hours until the bites start to form a nice bark.
Transfer the pork belly bites to a disposable aluminum pan and add orange juice, and honey. Stir to evenly coat the cubes of pork belly bites.
Cover with foil, and return aluminum pan to the grill for another 30-60 minutes until the meat reaches 200℉.
While the pork belly is grilling back on the grill, begin preparing the red wine caramel sauce.
Add the red wine to a saucepan and reduce by half over medium heat. About 10 minutes.
Add ¾ sugar in an even layer in a large non-stick pan over medium heat. Heat sugar, watch it, but don't stir. When the sugar begins to melt, use a spatula to slowly stir the sugar into the melted sugar until all of the sugar has melted and is golden brown.
Slowly, very slowly, add the hot reduced wine, stirring until the sauce turns into a rich caramel.
Add the pork belly bites into the caramel sauce, turning them until all sides have been fully coated.
Grilled over red hot Jealous Devil Charcoal featuring W Sauce! Mango, goat cheese and mint wrapped up in a beautiful seasoned flank steak. This delicious, elegant and stunning appetizer needs to be on your appetizer rotation for your next gathering. One of the benefits is that you an make it in advance! Marinated in W Sauce for at least one hour, then grilled to perfection over clean burning Jealous Devil Charcoal. Combine creamy goat cheese with W Sauce and finely chopped mint. A smooth layer of the goat cheese mixture on a thinly cut strip of flank steak rolled up with a thinly cut piece of mango, then topped off with a sprig of mint.
Trim flank steak. Pat dry, rub with oil, and sprinkle with salt and pepper. Place in ziplock bag and add the W Sauce. Marinate for at least one hour.
Prepare grill, heat to 450℉
Remove the steak from the bag and remove excess marinade. Oil the grates, place the steak on the grill. Grill until internal temperature reaches 125℉ (for rare). Let it rest for at least 30 minutes. Then slice thinly against the grain.
Combine goat cheese, milk and W Sauce in a small bowl, and mix until creamy. Add chopped mint, and mix in.
Spread thin layer on one of the thin strips of grilled steak, lay 1 piece of julienned mango, and roll up the steak into a tight roll. Add 1 piece of mint to garnish on the steak roll.
Avocado Toast with Grilled Beet Hummus grilled on the Big Green Egg over red hot Jealous Devil Charcoal. Who doesn't love Avocado Toast? Super trendy right? But let's take...