I am a Honey Bee

All about my adventures with cooking, crafts, and travel

Cocktails

Chocolate Chip Rice Krispies Cookies

I’m skipping this week’s edition of Monday Munchies because I wanted to participate in sharing a great recipe instead.

I love being part of Secret Recipe Club. It is so much fun to ge a new secret assignment every month. Plus it’s a lot of fun on reveal day having your partner find our out ou had their recipe and what you made while you are searching around to find out who made a recipe on your blog. All of that is great but it is time’s like this that I realize that community is just as important.

Sadly, an email went out sharing the news with out group that one of our members had passed away. Dan, aka the Herring, and Meredith, aka the Haggis shared the blog The Haggis and The Herring. Dan, a man in the prime of his life, unexpectedly passed away recently. Meredith shared a very touching post about Dan, their kids, and their love together. It is unbelievable to me that Meredith is expecting a baby at this point. I could not imagine that pain and sadness. I wish her and her boys nothing but happiness and they rebuild their lives.

 

In a tiny way of honoring a great cook, a great man is my post of his Chocolate Chip Cookies with Rice Krispies. As soon as I saw these I knew I would have to try them. These cookies are a lot of fun. They are great chocolate chip cookies with a fun surprise inside. The contrasting texture is a lot of fun and makes the cookie more interesting than a typical chocolate chip cookie.

Chocolate Chip Rice Krispies Cookies

Makes

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups Rice Krispies cereal
  • 1 cup semi-sweet chocolate chips

Process

  1. Combine together the flour, baking soda, and salt in a small bowl. Set aside.
  2. In a large bowl/stand mixer, beat together butter and sugar until light and fluffy.
  3. Add egg and vanilla. Beat well.
  4. In small batches, add the flour mixture, mixing until combined.
  5. Stir in the rice krispies and chocolate chips.
  6. Portion out heaping tablespoons sized cookies into your hands, roll into balls and then gently press onto baking sheets covered with parchment paper/coated with cooking spray.
  7. Bake at 350-degrees for 12 minutes or until lightly browned.
  8. Remove immediately from baking sheets and cool on wire racks. Store in airtight container up to 3 days.

Yo Ho Ho and a Bottle of Rum- Brugal Rum Tasting At The Urban Grape

I am definitely not one to turn down an outing with Price that involves cocktails and cupcakes. So when that exact opportunity presented itself last Thursday I knew that we would be heading to The Urban Grape in hopes of diving head long into some Brugal Rum.

“Brugal Rum is the Caribbean’s number 1 selling rum, to the point that it is almost a national obsession for the people of the Dominican Republic. It is the only rum produced by a large distillery that is made from molasses in the same manner that it’s been being prepared since 1793. There is even thought that rum dates back to just after the time of Christopher Columbus, when Caribbean colonists were the first to distill the juice from sugar cane.
So how is traditional rum made? Sugar cane is produced into molasses. The molasses is then diluted with water and left to ferment for 24 to 48 hours (using yeasts). The fermented juice is then sent to be distilled, where it is heated to temperatures that allow for vaporization. Brugal Rum is distilled two or more times, resulting in a smoother, more refined product. The liquid is then sealed into oak barrels and left to age.
Brugal’s Blanco Rum is the least aged of the rums, at only one to two years. The Anejo Rum is aged for five years. Brugal ages rum for up to 30 years, to produce a sipping rum more akin to an aged scotch or tequila. The Brugal family still produces all aspects of the rum, and boasts five generations of maestros roneros, or “master rum makers.””- The Urban Grape blog

Hadley and TJ, owners of the Urban Grape, partnered with Brugal Rum to host an evening of rum cocktails and rum infused cupcakes. The 2 cocktails on hand were mixed by Bill Codman. Bill can be found out the Woodward at The Ames Hotel, which is a great thing since you definitely want to have him make you another drink. There were 2 Anegjo Rum based drinks, one including some champange and the other with pineapple juice. I would love to get these recipes to make them again, especially the pineapple one.  And the cupcakes were made by Kickass Cupcakes. I have never been a huge fan of their cupcakes but this changes everything.

Price and I left with a bottle of the Brugal Anejo so we could create our own cocktails at home. Also, we left with a pass for the 2 of us to see “No Strings Attached” compliments of Mix 104.1, who were there to play some house music. Definitely a great Thursday night.

The Urban Grape

7 Boylston Street
Chestnut Hill, MA 02467

617.232.4831

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