Recipes

Thirsty Thursday: Peanut Butter Cup Milkshake

January 24, 2013

It’s the coldest it’s been in Boston in a long time. So why the hell am I posting about a milkshake. Why the hell not!?! Put a hat on, wear some gloves inside, whatever, just make sure you give this shake a try.

Every holiday season I go on a candy buying binge and act as if all the M&M’s and Reese’s peanut butter cups are going to run out. I did a good job putting a dent into that stash this year but I still had plenty of Reese’s cups hanging around. That might happen when you buy 8 bags… really, what was I thinking? So, I ran over to my huge bin of goodies and dug out a bag to have fun with so I could mix of this shake.

This Peanut Butter Cup Milkshake is in honor of National Peanut Butter Day, which is why this week’s theme for Thirsty Thursday is peanut butter. I had a lot of ideas about what I would whip up but decided with something simple, indulgent, irresistible, and packed full of candies. It’s easy to make, if you can pour milk, scoop ice cream, and chop up some candies you are good to go. I suggest that you finely chop the pb cups as the chocolate will freeze once it hits the cold ice cream so the smaller it is the easier & faster it is to blend.

Amanda has whipped up some awesome Peanut Butter Waffles. Peanut Butter Waffles?! That sounds perfect for a homemade weekend brunch! Ooo ,maybe with some bacon! Wait! How about some hot maple syrup with sliced banana on top! I think Elvis would be proud.

Peanut Butter Cup Milkshake

Makes 1 large milkshake or 2 smaller milkshakes

Ingredients

1 cup milk
2 scoops vanilla ice cream
1 tablespoon creamy peanut butter
8 mini Reese’s peanut butter cups, finely chopped

Process

Blend together the milk, ice cream, and peanut butter.
Once the shake is a smooth consistency add in the chopped peanut butter cups and blend until just incorporated.

Sweet and Spicy Wings

January 22, 2013

Last year I REALLY cared about the Superbowl as the Giants were playing the Patriots again. Being a Giants fan in Patriots territory is tricky but I had high hopes that the Giants would be able to beat the Patriots again, even with Patriots’ favored to win. Even if the Giants lost it would not have been that that horrible as the Giants had beat them in 2008, all the while ripping away their chance of a perfect season. But my fierce G-men won 21-17 so I did my happy danced that Sunday night and then called out of work Tuesday to attend the parade with Price and my brother. So awesome!!!

With my Giants not playing this year (boo-hoo!!) I don’t care about the Superbowl that much this year I still look forward to the game, the event, and the food. So with the Superbowl is less than 2 weeks away (which also means that we get our puppy in less than 2 weeks… but that is another story) I am starting to plan for what we will be enjoying during the game. There are so many options… nachos, chips and dip, quesadillas, chili, subway sandwiches, and much much more!

When I received my Musselman’s Apple Butter Packaged I flipped through the recipe cards and I immediately knew I had to make the Sweet and Spicy Wings. I am not a big fan of wings (just too much work!), BUT my boyfriend is. So this got me try to try something new and make him something that he would love. He really enjoyed the sweet and spicy flavor as it was not the typical buffalo wing. I made myself some chicken tenders and I loved them. I cooked them for half the time so when I went to flip the wings at the 30 minute mark I added the chicken tenders and then gave them a quick flip after they had been in their for 15 minutes. Everything was so quick and easy to assemble, however it’s not a last minute dish as it takes some time to marinate, but that planning is so worth it!!

Sweet and Spicy Wings

Makes 8 servings

Ingredients

1 cup Musselman’s Apple Butter
1/2 c hot sauce
1/2 c ketchup
1/2 tsp celery salt
2 pounds uncooked chicken wings (drumettes and wingettes) or tenders
2 Tbsp butter, melted

Process

Combine the apple butter, hot sauce, ketchup, and celery salt in a medium bowl.
Reserve 3/4 cup of the sauce, cover and refrigerate.
Marinate the wings by coating them with the sauce and covering the bowl. Or coat the with the sauce in a plastic zip storage bag. Refrigerate 2 hours to overnight.
Preheat oven to 375°F. Line a baking pan (about 10×13-inch) with foil for easy clean up. Place the wings in a single layer on the baking sheet. Bake the wings for 30 minutes then flip and baste with the remaining marinade. Bake for an additional 30 minutes or until wings are fork-tender.
While baking the wings, warm the ¾ cup of reserved sauce with the melted butter and serve as a dipping sauce with wings.

Options: Substitute fresh chicken tenders for the wings- depending on the size of pieces, reduce the cooking time to 30-35 minutes total. Broil or grill instead of baking

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And now the good stuff… the GIVEAWAY!

You can win a Musselman’s package including a jar of apple butter, a and recipe cards.

To Enter:

Leave a comment telling me what you are looking to enjoy during the Superbowl.

Extra Entries!!!

Tweet: “I want to win @Musselmansapple Apple Butter Package including a serving bowl from @iamahoneybee http://wp.me/pzEAP-33Q #AppleButterRecipes“
Follow @Musselmanapple’s on twitter to stay in touch with them.
Like the Musselman’s Facebook page and to stay connected.

Come back and leave a comment each time to get 3 extra entries

Contest Ends Sunday, January 27th at Midnight EST. Good luck but if you don’t win be sure to go to your jam/jelly aisle at your local grocery store and pick up a jar of Musselman’s Apple Butter!

Thirsty Thursday: Birthday Cake Shots

January 17, 2013

Tomorrow is my birthday. I’m not sure if I am excited or not. It’s just another day. I typically try to take it off from work. I did last year and hung out with Rachel and her adorable kids, ate bagels, played around, and just enjoyed the relaxing day. I couldn’t take this birthday off since I have a deadline and I’m taking a lot of time off in February for our new puppy. I’m most excited about that.

The only thing I can think about turning 28 is my 10 year high school reunion and then I am filled with anxiety. A lot of it. I know that is a random thing to think about 10+ months from now but once I think about being 28 all I can think of is that. Also, I know I don’t have to go, but I think I want to, and that it’s not a big deal but oh where to begin… that is a whole other post. So my reunion is on my mind, not to mention a whole host of other anxiety inducing things. Fun times.

So to ease my anxiety I decided to make Birthday Cake Shots for this ‘birthday’ themed Thirsty Thursday. One of my old roommates introduced these to me on a night out of summer time bar hopping. I was completely head over heels for them as they taste just like birthday cake. I have no idea how the combo of frangelico and lemon does that but it plays some magic trick and it does. So enjoy a shot, they are about 150 calories which is much less than a piece of cake… ugh reunion.

Head over to Amanda‘s blog to check out her Birthday Cake Marshmallows. Such a fun way to celebrate a birthday… or a Wednesday! You can add them to hot chocolate, just pop them in your mouth, or eat them out of a bowl like cereal. ha!

Birthday Cake Shots

Makes 1 shot

Ingredients

1 ounce frangelico
1 ounce vodka
1 slice of lemon
1 teaspoon sugar

Process

In a 2 ounce shot glass combine the vodka.
Put the sugar on top of the slice of lemon.
Take the shot and immediately suck on the sugary lemon. enjoy!

Thirsty Thursday- Italian Hot Chocolate with Orange Scented Whipped Cream

January 10, 2013

Italian Hot Chocolate with Orange Scented Whipped Cream is the indulgent treat that will forever change how you make hot chocolate. Each sip is perfect.

Post from 1/10/13, pictures updated 12/9/18

Post Contains Affiliate Links. Read my full disclosure HERE

Do you ever just have one of those days that really really suck? Yesterday was that day for me. Really bad. Well, let me explain…

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Thirsty Thursday: Mocha Magic Smoothie

January 3, 2013

It’s a new year. It’s a perfect way to kick off ‘something new’.

What better way to kick off a great new year than starting things off to a great start?!? How do you do that? With an awesome breakfast smoothie that will jump start your day.

I flipped through my copy of Smoothies for Life! to find a smoothie that would be a great breakfast to get me through the day. It’s so cold here (high of 23 today!) so a cold smoothie might not sound like a pleasant way to start the day but I still pulled through. I prepped most of last night- froze my sliced banana, powders in my magic bullet cup- so I just needed to add milk and blend. I ran down stairs to the kitchen did this as fast as I could before running back up to the hot bathroom to take a boiling shower. Really… the knob is all the way over and I love it. Maybe that is why my skin is extra dry? Whatever. So while I got dressed I had my breakfast and coffee all in one and I was ready to kick some ass at my first day back at work since Dec. 21st. ouch.

Amanda embraced ‘something new’ by reaching for a new bottle of bourbon she had. I totally like her style. She changed things up and made a delightful Mississippi Mud Cake with Espresso Bourbon Glaze. Sounds amazing right?!?!

Mocha Magic Smoothie

Makes 1

Ingredients

10 ounces milk
1 sliced banana, frozen
2 to 3 tablespoons cocoa powder
2 tablespoons protein powder
1 to 2 tablespoons instant coffee

Process

Combine all ingredients into a blender and blend until smooth.

Thirsty Thursday: Raspberry Honey Bellini

December 27, 2012

What are your New Year’s plans? We are planning on enjoying a dinner out and Boston’s First Night Activities. We typically stay in to relax and enjoy some fondue or sushi but are hoping to go if the weather holds up. I’m hoping we can get some tacos at The Rattlesnake or some dim sum in Chinatown. Plus, looking forward to checking out the ice sculptures along Boylston and the fireworks on Boston Harbor.

Discoll’s reached out to me so I could have some fun using their berries to create something to celebrate the holidays. They have the freshest berries that are enjoyable on their own or incorporated into recipes. I knew immediately that I wanted to use their raspberries since they are always so fresh. Plus after we once went raspberry picking I’ve had great appreciation for just how hard it is to pick and transport raspberries as they are just so very delicate. So I started to brainstorm how to use their raspberries in a fun celebration drink to ring the new year, or just drink at any time.

A bellini is a cocktail of Italian heritage that was created by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy. The hue reminded him of a piece of artwork from Giovanni Bellini, which is how it got the name Bellini. While a classic bellini uses Persecco and peach puree, I decided that swapping out the peach for raspberry. Then I added some honey to sweeten up the raspberries and the dry Persecco. Refreshing to sip on to ring in the new year or to enjoy the day while making a great homemade brunch.

What are your plans for New Year’s Eve? Staying in or going out?

Raspberry Honey Bellini

Makes 6 cocktails

Ingredients

12 oz fresh raspberries, 12 raspberries reserved
2 tablespoons honey
1 bottle (750-ml) chilled Prosecco

Process

To make the puree: blend the washed raspberries with the honey. Strain the puree through a sieve to remove the seeds.
To make the cocktail: pour 2 tablespoons of the raspberries puree into the champagne flute then fill with Prosecco. Float 2 raspberries in the glass prior to serving.

Thirsty Thursday: Homemade Eggnog

December 20, 2012

homemade eggnog

One thing that I’ve always wanted to do at the holidays is make eggnog. I really love eggnog but it really is a treat. I figured this year I wouldn’t have any until I made it to make sure I don’t over indulge and I would actually get around to making it. It was so easy and so good that I’ll be making it again when I go back home to Connecticut for Christmas.

homemade eggnog_02

I recently saw this article in The New York Times about eggnog, making it, and comparing store-bought eggnog vs homemade. The author felt that a cooked custard eggnog has better taste and texture than a typical eggnog that does not completely cook the eggs. I’m not too worried about eating raw eggs as I’ve had them in cocktails and eat runny eggs just about every weekend so I could have gone with an quick eggnog but I wanted to focus on making one that really tasted awesome.

homemade eggnog_03

I really enjoyed the process of making this eggnog, although I immediately goofed on the directions. Nothing major but I put in all 4 cups of milk into the sauce pan instead of just 2. I just kept going from there. Cooking the eggnog took the most time and attention so it will cook slowly and evenly. It took about 20 minutes for the milk, egg, sugar mixture to get thick enough. I was aiming for just a bit thinner than being thick enough for the back of the spoon test since eggnog is pretty thick.

While the author remarked that she prefers a dark rum with her eggnog I used bourbon as that was in the house. I used the 1 1/2 cups that was called for, which resulted in an eggnog with a real kick. If you prefer a more subtle flavor then I suggest mixing in 1 cup first and tasting it at that point.

homemade eggnog_05 homemade eggnog_06

Since eggnog is not a fan always a favorite, Amanda brings an Eggnog Quick Bread to this week’s Thirsty Thursday. Hey, just because it’s not a drink doesn’t mean it doesn’t count! It uses a great bevie to flavor it! So festive and creative.

Homemade Eggnog

Serves 8

Ingredients

4 cups whole milk
3/4 cup sugar
5 large eggs, separated
1 cup heavy cream
1 1/2 cups bourbon
Whole nutmeg

Process

In a medium sized saucepan, heat 4 cups milk over medium low heat. Do not boil and stir occasionally so it does not burn. Turn off the heat.
In a mixing bowl, combine the the sugar into the egg yolks and whisk until thick and pale.
Whisk 1 cup of the warm milk into the egg and sugar mixture. Slowly add the warm egg sugar mixture into the rest of the milk in the saucepan. Put over low heat again, stir regularly until the milk mixture has thickened. Turn off the heat and then quickly stir in the cream.
Put a bowl inside another bowl bowl and fill the space between with ice water. Add the milk mixture to the bowl and stir occasionally, until chilled. When completely chilled, stir into a punch bowl and add rum.
Beat the egg whites until they form soft peaks and then fold them into the eggnog. Top each serving of the eggnog with freshly grated nutmeg.

Peppermint Chip Brownies

December 19, 2012

Peppermint Chip Brownies will get you in the season with the irresistible combination of mint and chocolate flavors. Be sure to make some for Santa too!

post from 12/19/12, pictures updated 12/9/18

Post Contains Affiliate Links. Read my full disclosure HERE

I’ve been such a horrible slacker this holiday season. I am behind with everything, but really, I think I always am. So, no difference than the norm then! ha!

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Perfect Penne alla Vodka

December 18, 2012

Perfect Penne alla Vodka will be on your table in under 30 minutes tonight. Create this flavorful dinner any night of the week. You’ll love every single bite.

Post Originally from 12/18/12, Pictures updated 2/21/19

Post Contains Affiliate Links. Read my full disclosure HERE

I always felt that ordering Penne alla Vodka was a big fancy move when I was out to dinner. It just felt so fancy to me. Alla Vodka. That sounded fancy when I was 15 or so. Plus, vodka… hello… it felt like it was a big deal to get it, even with all the alcohol cooking out of it.

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Peppermint Hot Chocolate Truffle Balls

December 13, 2012

Amanda picked peppermint for this week’s theme Thirsty Thursday. I honestly can’t stand peppermint outside of the holidays. However, from the day after Thanksgiving to New Years it is full on peppermint explosion. But then nope, not happening at all (with the ice cream exception)!!! So bare with all of my minty recipes now, including this recipe for Peppermint Hot Chocolate Truffle Balls.

When I was younger I would take Godiva hot chocolate truffles and put them into cups of hot milk and stir like crazy so melty ribbons of chocolate would swirl around the cup before I would take a big gulp. It was my favorite thing to do at my dad’s house at the holidays. Since I made a hot chocolate mix last week I figured I would make a hot chocolate truffle for this week to transport me back in time.

While you can make these hot chocolate truffle balls like me with peppermint extract and Andes Peppermint Mint Chips on the outside, you can make them in a variety of ways.

A plain truffle would be nice with a sugar and cocoa powder mixture on the outside.
A truffle with some cinnamon extract and a cinnamon and cayenne mixture on the outside for a Mexican hot chocolate.
Use a orange, hazelnut, or raspberry extract without coating. Really the flavor possibilities are endless!!

I hope that you enjoy my Hot Chocolate Truffles as well as Amanda’s Peppermint White Hot Chocolate. The peppermint and chocolate combination is such a hit that we both featured the peppermint in hot chocolates, but in very fun, very different ways.

Peppermint Hot Chocolate Truffle Balls

Makes 12 truffles

Ingredients

12 ounces semi-sweet chocolate chips
1 cup heavy cream
1 tablespoon sugar
¼ teaspoon salt
1/2 teaspoon peppermint extract
Andes Peppermint Crunch Chips

Process

In a heavy bottom sauce pan or in a double boiler, melt the chocolate, cream, sugar, and salt together on low heat. Whisk consistently until smooth. Add the peppermint extract prior to removing from heat.
Let the chocolate cool to room temperature and then put into the refrigerator to completely chill.
Once solid, scope out into 12 truffle balls onto a parchment lined baking sheet. Chill again for at least 30 minutes.
Roll the chocolate into balls, then chill again until completely solid and formed.
Push the Andes mint chips into the surface of the ball. Stone in the refrigerator for 1 week.
Enjoy your hot chocolate truffle with 8 ounces of hot milk. Drop the truffle in and stir until the ball has melted.

Sausage, Lentil, and Kale Soup

December 12, 2012

Sausage, Lentil, and Kale Soup is a healthy, hearty soup that will leave you satisfied inside & out. You’ll love the flavors and textures from the lentils and kale. A sprinkling of cheese and a drizzle of olive oil will make each bite a perfect 10!

Post from 12/12/12, pictures updated 7/7/18

I’ve been in this crazy cooking and baking mode lately. It feels inspiring and fun. I love it so much!!

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Caramel Chocolate Kiss Cookies

December 10, 2012

So Price and I are having some issues lately. It all boils down to the impulses I have related to buying tons of candy for cookies and other treats and his impulses to eat every candy that comes into the house. I can barely care that we have baskets full of candies like m&m’s, peanut butter cups, and kisses at arms reach. But for Price and his sweet tooth it’s pure torture. So he stares longingly at the bags and bags of candy that hang around until I get a chance to incorporate them into some baking. And he knows that if he eats that candy before I get around to baking… trouble. ha!

When I got around to making these I thought he was going to do some cart wheels in the living room. Or maybe a Carl Edward’s like back flip off the sofa. I have to put him to work every now and then so I got Pricer involved to squish the kisses into the just baked cookies. And then in a blink he was trying a freshly baked cookie. They are best warm from the oven since the center caramel is soft and melty. To enjoy that after they have cooled just pop them in the microwave for 10-15 seconds.

I adapted the Cookie Trio recipe to create the cookie base part. I browsed all of the different cookie recipes on Hershey’s to figure out the recipe to use with the Caramel Kisses. I wanted to keep things simple so I kept with a chocolate base to pair well with the chocolate and chocolate candy. The result are a pop-able bite sized cookie that is perfect for the holidays, cookie swaps, and bake sales.

Caramel Chocolate Kiss Cookies

Makes 48 cookies

Ingredients

1/2 cup (1 stick) butter or margarine , softened
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
48 Hershey’s caramel kisses, unwrapped

Process

Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a bowl, combine the flour, baking powder, salt, and cocoa powder. Set aside.
Cream together the butter, shortening and sugar. Add in the egg and vanilla extract. Gradually beat the flour mixture into butter mixture.
Divide the dough mixture into 4 equal portions. Then from each portion create 12 1-inch balls. Place each ball on the parchment lined baking sheets.
Bake 9 to 11 minutes or until cookies are just set. Remove from oven and immediately press a chocolate kiss into the center of the cookie. Cool 1 minute prior to removing to cool on a wire rack.