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NASCAR

6.28-30: Weekend Recap

July 1, 2013

{Friday Night} left work early – headache & tiredness | nap with Kemperpup  | Price gets home | Price and Kemper go for Poker Night at Chris’ | lounge for hours watching mindless tv | bed

{Saturday} up early with Kemper | back to bed | sleep in ’till 9.30 | cleaning the house | errands together- Petsmart, Babies R Us, Michael’s, Stop and Shop | lunch- hot dogs and chips | more cleaning | talk to my mom | Price picks his dad up at the airport | catch up and get settled in | grill steak, veggies, and corn for dinner | relax | bed

{Sunday} up early | Price and Tom get McDonald’s | lounging around | Price and Tom go to Target | go back to bed | get ready | go to Home Depot | gardening out front | lunch- hot dogs, corn, horiatiki salad | relaxing and puppy cuddle time while watching the NASCAR race | nap | dinner-KFC | Price played frisbee with Kemper out back | bed

hot dog lunch

4th of july wreath

18 week baby bump

horiatiki salad

kemper tongue watermelon dessert

price and kemper dan brown inferno

Filed Under: Living Tagged With: cleaning, errands, grilling, hot dogs, naps, NASCAR, salads, summer, watermelon, weekend, weekend recap

Grape, Celery, and Couscous Salad

June 21, 2013

Grape Celery and Couscous Salad

Just about every time I tell someone I watch NASCAR I hear 1 of 3 things.

…

Read More

Filed Under: Recipes, Salads Tagged With: celery, couscous, Everyday Food, Grape, Grape Celery and Couscous Salad, Israeli couscous, Martha Stewart, NASCAR, salad, Sonoma recipe, sprint cup snacks

Super Simple Mini Cherry Pies

June 14, 2013

Super Simple Mini Cherry Pies

Okay, okay! So this recipe isn’t really a recipe. But hear me out…

They are just so cute not to share! Plus, I just love simple things that you can throw together from start to finish in like 25-30 minutes.

I picked this summery recipe for this week’s edition of Sprint Cup Snacks because I wanted to take a picture and use these new napkins in it. NO!!! It’s because this weekend’s race is at Michigan International Speedway, and Michigan is known for their cherries. I mean, come on, the National Cherry Festival is held Michigan. Perfect!

Super Simple Mini Cherry Pies_02 Super Simple Mini Cherry Pies_03

Some helpful tips along the way. Basically don’t do what I did the first time I made these…

  • Do not over fill. They can easily bubble out all over the muffin tin.
  • Do not over bake. They are tiny so they are quick baking therefore don’t go up stairs to do laundry (out of range to hear the buzzer) and then run downstairs frantically when you remember you have something in the oven.
  • Let them cool a lot before you try to take them out of the well greased muffin tin.

Super Simple Mini Cherry Pies_01

Since this is a basic recipe feel free to change up the fruit or even the design on top. Just remember they are so super cute no matter what since they are teeny tiny 🙂

Super Simple Mini Cherry Pies

Makes 18 mini pies

Ingredients

  • 2-9″ pie crusts
  • 1- 14 ounce can of cherry pie filling
  • 1 egg, plus 2 tablepsoons water
  • sugar
  • Need a 2″ circle cookie cutter and a very small star cookie cutter

Process

  • Preheat your oven to 425. Grease a mini muffin tin.
  • Use a 2″ circle cutter to cut circles out of the pie dough. Place one circle in each opening.
  • Place 2 tablespoons of the filling in each tart shell. (I placed 3 cherries per pie)
  • Cut the stars tops out of the remaining pie dough and top each tart with a star.
  • Make an egg wash by beating one egg with the water. Brush the top of each tart and then sprinkle with a bit of sugar.
  • Bake for 12-15 minutes on the upper rack.

Slightly adapted from Frankly Entertaining

Filed Under: Cherry, Pies and Tarts, Recipes Tagged With: cherry, cherry pie, Fourth of July dessert, mini cherry pie, mini pies, NASCAR, quick dessert, simple dessert, sprint cup snacks

Everything (Bagel) Pretzel Bites

June 7, 2013


everything bagel pretzel bites

I kinda felt that if I called this recipe Everything Pretzel Bites that it wouldn’t make sense exactly.

You see, instead of just topping them with the traditional salt I decided that the everything bagel topping would be the best thing ever.

everything bagel pretzel bites_03 everything bagel pretzel bites_04

everything bagel pretzel bites_05 everything bagel pretzel bites_06

When I was little I would not touch anything besides a plain bagel so an everything bagel was totally out of the question. But then time went on and I got some smarts and realized how amazing they are. If I could eat an everything bagel every day of my life I would.

everything bagel pretzel bites_07 everything bagel pretzel bites_08

Anyway, since I love all things ‘everything’ and carbs in general I made these rocking pretzel bites for this week’s edition of Sprint Cup Snacks. How can I ignore pretzels when this weekend’s race is at Pocono?!?! Exactly, I just can’t ignore those Pennslylvania Dutch and their love of pretzels.

everything bagel pretzel bites_09 everything bagel pretzel bites_10

everything bagel pretzel bites_11 everything bagel pretzel bites_12

Oh man, let me tell you that these pretzel bites rock! They were easy to make and the resulting pretzels were to yummy. The perfect amount of chew and great pretzel flavor. Just love how the baking soda skinny dip makes pretzels, well pretzels. And if you love salt on your pretzel then just stick with topping it with that but I swear the everything bagel topping is a fun twist.

everything bagel pretzel bites_01

We enjoyed the pretzel bites with a caramelized onion dip from Trader Joe’s and a pretty spicy brown mustard.

They disappeared quickly…

everything bagel pretzel bites_02

Everything (Bagel) Pretzel Bites

Makes 12 servings

Ingredients

  • 4 teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 1 1/4 cups warm water (110 degrees F/45 degrees C)
  • 5 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon vegetable oil
  • 1/2 cup baking soda
  • 4 cups + 1 tbs hot water
  • 1/4 cup everything bagel topping (to sprinkle on top)

Process

  1. In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, mix together the flour,  sugar, brown sugar, and salt. Make a well in the center and add the oil and yeast mixture.
  3. Knead the dough until smooth, about 7 to 8 minutes or use a stand mixer with the hook attachment. While the dough is coming together, watch it to see if it is looking dry so you can add a tablespoon+ of water. (I added about 2 tablespoons)
  4. Lightly oil a large bowl and place the dough in the bowl. Lightly coat the dough with oil as well. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 – 2 hours.
  5. When the dough has risen, preheat your oven to 450 degrees. 
  6. Put the risen dough on a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope (do not re-knead) and cut into 1″ – 1 1/2″ pieces.
  7. Once all of the dough is all shaped, dissolve the baking soda in very hot water in a bowl.
  8. Dip each pretzel bite into the baking soda mixture and place on a generously greased baking sheet. Sprinkle with the everything bagel topping.
  9. Bake in preheated oven for 6-8 minutes, until lightly browned. Serve warm with dip or mustard. Best the first day.

Adapted from Lily Shop

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive. 

Filed Under: Uncategorized Tagged With: baked pretzels, dough, homemade pretzel bites, mini pretzels, NASCAR, pretzel bites, pretzels, sprint cup snacks, yeast

5.10-12: Weekend Recap

May 13, 2013

{Friday night} home early | price getting drinks with old co-workers | pierogis for dinner | super tired | Can’t Hardly Wait | fall asleep | pick up Pricer | bed

{Saturday}  egg mock muffins with apples | went to Haymarket | cleaned the fridge | watched DVR’d shows | nap #1 | showers | Shake Shack | The Container Store | nap #2 | pasta w fresh sauce & pesto for dinner | watched NASCAR race | bed

{Sunday} Price got up with Kemper at 6am | I slept ’till 8am | made french toast | newspaper | SNL | Sunday Morning | talked to my mom | Pet Smart for a new collar & leash | Target | Price did lots of laundry | lunch | grocery shopping | made couscous salad | made tar heel pie | sorted coupons | watched DVR’d episodes of The Middle | blogging | dishes | bed

tired

flat of tomatoes

 shake shack buzzer

shake shack lunch

fresh tomato sauce and pesto pasta

Wattamelon Roll

tar heel pie  ouch

Filed Under: Living Tagged With: Can't Hardly Wait, egg mock muffins, french toast, naps, NASCAR, Pet Smart, pie, relax, Shake Shack, sleep, Wattamelon Roll, weekend, weekend warriors

5.3-5: Weekend Recap

May 6, 2013

{Friday Night} leave work at 4.30 with Kemps and Price | drive drive drive to Skaneateles | mcD’s for dinner | sleeping in the car | arrive before 11pm | watch news | bed

{Saturday} up early with Kemps | back to bed | Kinney Drug for forgotten things | Skaneateles Bakery for for breakfast | big news | lunch with Chase and Heather & the kids | I took a nap | Derby BBQ | win!!! | failed ice cream attempt | lounging around |  NASCAR nationwide race | bed

{Sunday} Price was up early and I slept in | Price cutting seats for chairs | watch food network shows | get ready | Kenzie’s Christening | pack up | BBQ lunch | leave for home | Prices drives, I sleep | puppy pee break and 1/2 price frappes | I drive, Price sleeps | get home | NASCAR race | cleaning | bed

tulips

kemper sleeping_01 kemper sleeping_02

Filed Under: Living Tagged With: BBQ, Christening, Derby, Kentucky Derby, NASCAR, weekend, Weekend travel, weekend warrior

4.27-28: Weekend Recap

April 29, 2013

{Friday Night} worked late to make up time & catch up on projects | Pricer and Kemperpup went to hang out with Kurland for the night | Price picks me up at 11 | McD’s for Price- midnight dinner | bed

{Saturday} vet visit w shots | sleepy, whiny pup | we took a nap | trader joe’s | lots and lots of yard work | make taco salad | popcorn | NASCAR | bed

{Sunday} pancakes made with chobani | Sunday Morning  & DVR’d shows | left over taco salads | work in garden all day | bath & coconut oil | SRC blogging | bed

popcorn kemper

pancakes flowers

kemper nap on Price

taco salad

spray paint_01 spray paint_02

planted pansies coconut oil

Filed Under: Living Tagged With: coconut oil, NASCAR, pancakes with yogurt, plant flowers, popcorn, taco salad, Trader Joe's, weekend, weekend recap, weekend warrior

Texas Queso Dip

April 12, 2013

Texas Queso Dip_A

When Price and I went to visit our friends Natalie and Jason in Austin last year we fell in love with all of the food we had there. Everything was incredible. I couldn’t get enough of the tacos, bbq, agua fresca, and, of course, queso. (Also couldn’t get enough time hanging with great friends, natch.)

Each and everything we ate was amazing for a different reason. The fantastic Mexican we had at Chuy’s, to the BBQ we got to go after a night of drinking, to the chicken on a biscuit from Whataburger immediately after some bar hoping.

But the one thing that was a constant was the queso we had. We had it every change we had and even while we lamented ‘no more queso’ we loved it. I think there really is a limit to the amount of queso/cheese a person can eat in a few days and I think we were fast approaching that limit. But really, worth indulge. Or at least that is what I kept telling myself after dipped another chip in.

Texas Queso Dip_01 Texas Queso Dip_02

Texas Queso Dip_03 Texas Queso Dip_04

Well since this weekend’s upcoming NASCAR race is at Texas Motor Speedway in Fort Worth, I figured that I had to share something for my Sprint Cup Snack that I loved so much about my visit to Texas. Now don’t give me any lip about how Austin and Fort Worth are not that close to each other- 3 hr drive or so- because I say what goes on this blog! ha!

Plus any excuse to eat queso is okay for me.

Natalie emailed me her recipe for queso at a moment’s notice. True friends understand the love of cheese (even if she has gone Paleo now). And let me tell you it was fantastic!!

Texas Queso Dip_05 Texas Queso Dip_06

Texas Queso Dip_07 Texas Queso Dip_08

The queso is incredibly easy to make and would be fantastic to whip up for watching any sporting event, a movie, or having friends over for a side splitting night of Cards Against Humanity. << come over, let’s hang and just be ridiculous. 

If you can whip up some simple pico de gallo and can melt some cheese in milk, then you are all set. It’s basically that, plus making a simple rue to thicken it all up. So, so much better than the queso you get in the jar that you microwave. Was that even necessary to say?!?! duh!!

Obviously, queso is best piping hot so it’s super ooey gooey yummy. If you have a little crock pot dip warmer then I suggest you use that to keep it hot and everyone happy.

Texas Queso Dip_B

Dig in!!!!

Texas Queso Dip

Makes 8 snack servings

Ingredients

  • 1 1/2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cups milk, room temperature-ish
  • 2 1/2 cups shredded sharp cheddar cheese

Pico De Gallo

  • 3 plum tomatoes
  • 1/2 of a red onion
  • 1/4 cup chopped cilantro
  • 1/2 a hass avocado
  • 2 jalapenos, seeds removed
  • 1 clove garlic
  • juice of 1 lime
  • salt and pepper

Process

  1. Remove the milk from the refrigerator, set aside.
  2. To make the pico de gallo, dice the cored tomatoes, onion, and avocado. Mince the jalapenos and garlic. Combine together and add the cilantro, lime juice, and a generous amount of salt and pepper. 
  3. To make the cheese sauce, melt the butter in a large saucepan over medium heat. Add the flour and cook to make a rue, whisking constantly until golden, about 2 minutes. Continue whisking and slowly add the milk. Bring the mixture to a steady simmer, whisking constantly, until thickened, about 2 minutes.
  4. Combine the cheese sauce and pico de gallo together and enjoy!

slightly adapted from my friend Natalie

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{Sprint Cup Snacks Track Facts}

Texas Motor Speedway seat a whopping 190,000+ people to watch a race. Repeat… 190k+. That was about 3 times the number of people in my whole town when I was growing up. Insane. But everything is bigger in Texas!

Besides being big, it’s also fast. It’s one of the fasted non-restrictor plate races in the series   with qualifying speeds in excess of 192 mph and corner entry speeds over 200 mph. And in 2006 for the Dickies 500 qualifying, Brian Vickers shattered the qualifying record at Texas with a speed of 196.235 mph. Crazy.

Gotta enjoy this weekend’s race under the lights!

Track: 1.5 miles

Shape: Oval

Banking: 24 degrees in the turns

Surface: Asphalt

Capacity: 191,122… yep a lot of people!!!!

Race: 334-laps for 501 miles

2012 winner:  Greg Briffle

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Filed Under: Uncategorized Tagged With: appetizer, avocado, cheese, cilantro, dip, garlic, jalapeno, NASCAR, pico de gallo, queso, queso dip, snack, Spicy, sprint cup snacks, Texas, Texas Motor Speedway, tomato

Homemade Jack Daniel’s BBQ Sauce

March 15, 2013

Jack Daniel's BBQ Sauce

Oh my gosh! Last week’s NASCAR Sprint Cup race at Las Vegas was an incredible race to watch. Well, it was awesome if you were a Kasey Kahne fan, like myself, or a Matt Kenseth fan. Kasey Kahne dominated the race leading 114 laps of the 267 lap race and finished 2nd. While I wanted Kahne to win sooo badly, I’m happy for Kenseth for winning on his 41st birthday and happy that Kahne went from 31st in points to 14th. Let’s keep the ball rolling!

 Jack Daniel's BBQ Sauce_01 Jack Daniel's BBQ Sauce_02

This weekend’s upcoming race is at Bristol Motor Speedway. So I was excited that this meant BBQ for this week’s edition of Sprint Cup Snacks! But guess what. I don’t really know Bristol so I don’t know what kind of BBQ they enjoy in that area of the state. See, Bristol and Memphis are no where near each other. They reside on opposite ends of the state, a decent 500 mile car drive. So I felt a little weird making Memphis baby back ribs, which is how I came to making a whiskey based  BBQ sauce. I love Jack Daniel’s Tennessee Whiskey!!!

Jack Daniel's BBQ Sauce_03 Jack Daniel's BBQ Sauce_04

The moment I saw these Jack Daniels Baby Back Ribs I knew that I had to make the BBQ sauce. Oh my gosh loving all the recipes on Czech in the Kitchen but let’s stay focused on this BBQ sauce. I had never made BBQ sauce before so I liked the aspect of learning something new. And let me tell you a secret… it’s so easy and so good. Plus as the sauce cooked it filled our house up with such a good rich whiskey and hickory from the liquid smoke.

Enjoy this Homemade Jack Daniel’s BBQ Sauce this weekend or throughout the summer on chicken, ribs, pulled pork, or burgers. It’s quick to make and tastes so fantastic!

Jack Daniel’s BBQ Sauce

Makes 2 cups

Ingredients

  • 1 white onion, diced
  • ½ bulb of garlic, minced
  • ½ cup whiskey, preferably Jack Daniel’s
  • 2 cups ketchup
  • 1/4 cup white vinegar
  • 2 tablespoons tomato paste
  • 1/4 cup Worcestershire sauce
  • 1/3  cup brown sugar
  • 2 tablespoons Liquid Smoke,
  • ½ teaspoon each aalt and pepper

Process

  1. In a saucepan, combine the diced onions, garlic, and whiskey. Simmer over medium heat for 5-10 minutes, until onions are soft. 
  2. Add the remaining ingredients and simmer for about a half hour. 
  3. Blend the sauce together with an immersion blender or transfer to a blender. Place the sauce in jars.

____________________

{Sprint Cup Snacks Track Facts}

Bristol Motor speedway was built in 1961, and is the 4th largest sports venue in America, and the 8th largest in the world. This allows 165,000 people to watch is known drivers rip around the short track. Because the track is so small there are 2 pit lanes because the 43 cars can’t fit all on 1 side. As well, because the track is much shorter than the super speedways, the cars don’t go as fast, which not all fan enjoy. It can be quite divided! But no matter, everyone can agree on the nickname of  Thunder Valley because the noise of the cars on the track is so amplified from the shape of the venue.

Track: .533 mile

Shape: Oval

Banking: 26-30 degrees in the turns and 6-10 degrees in the straights

Surface: Concrete

Capacity: 165,000

Race: 500-lap for 266.5-miles

2012 winner: Brad Keselowski

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Filed Under: Uncategorized Tagged With: BBQ sauce, Bristol Motor Speedway, Jack Daniel's BBQ Sauce, kasey kahne, NASCAR, Sprint Cup, Sprint Cup racing, sprint cup snacks

Dress Your Own Baked Potato Buffet

March 8, 2013

Baked Potato Buffet_03

After last week’s race I’m ready for this weekend’s Kobalt Tools 400 is held at Las Vegas Motor Speedway. My favorite driver, Kasey Kahne, better finish better at this week’s race than last week’s since he was a favorite to win and then with some issues ended up at 19th. And he was involved in a wreck at the Daytona Race resulting in a 36th place finish. So, like last year, it ain’t starting off too well. But I’m hoping that, like last year, this get better and he makes it into the Chase. LAst year he ended up 4th overall, not too bad considering the start, but he needs some big finishes to get there!

So I’m excited about this race at Las Vegas since he does really well here. He is the all-time pole winner with three poles, including last years. In his 9 starts at the Las Vegas Motor Speedway he has won 1 race, hs 2 top-five finishes, and 4 top-ten finishes. Fingers crossed!

Baked Potato Buffet_01 Baked Potato Buffet_02

Well, what would I make for this week’s edition of Sprint Cup Snacks?

I figured what better way to gear up for the race in Las Vegas than to enjoy a buffet? They are everywhere in Vegas so I figured I would make a fun little buffet myself in its honor. I’ve done plenty of taco and chili bars but I thought that a Dress Your Own Baked Potato Buffet would be a blast. If you can bake a potato and put some toppings in some serving bowls than you are all set for a fun meal that everyone can enjoy and personalize.

Baked Potato Buffet

The best is that this can be scaled down or up for any amount of people. For 4 to 40 this is a fun way to eat dinner or at a party.

Dress Your Own Baked Potato Buffet

Ingredients

  • 1 baked potato per person

Toppings:

  • Butter
  • Sour Cream
  • Grated Cheddar Cheese
  • Bacon
  • Chives
  • Steamed Broccoli
  • Salsa
  • Sliced olives
  • Hot Sauce
  • Diced ham
  • Caramelized onions
  • Diced green peppers
  • Jalapenos

Process

  1. Make the Best Baked Potatoes.
  2. Prepare toppings as needed, like caramelizing onions, steaming broccoli, slicing peppers, etc.
  3. Portion toppings into serving bowls and dishes. Arrange dishes with the serving dish of potatoes.
  4. Dress your own baked potato and enjoy!

____________________

{Sprint Cup Snacks Track Facts}

The Las Vegas Speedrome was built in 1971, which first consisted of a road course and drag strip. Over the years needs changes, as well as ownership which resulted in complex that was refurbished in 1995 to create the 1.5 mile Las Vegas Motor Speedway. The first Sprint Cup race there, and the first Kobalt Tools 400, was first held in 1998, which Mark Martin won. In 2006 the racetrack was enhanced again with more progressive banking taking the turns from 12 degrees to 20 degrees.

Track: 1.5 mile

Shape: Tri-Oval Super Speedway

Banking:  20 degrees in the turns

Surface: Asphalt

Capacity: 142,000

Race: 267 laps for 400.5 miles

2012 winner: Tony Stewart

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Filed Under: Recipes, Side Dishes Tagged With: Baked Potato, best ever baked potatoes, buffet, Dress your Own Baked Potato Bar, Dress your own Baked Potato Buffet, Las Vegas Race, NASCAR, Sprint Cup, sprint cup snacks, Toppings

Bang Bang Shrimp

February 22, 2013

bang bang shrimp

I am so ready for this weekend!!! Why?? Well, the Daytona 500 is this weekend!!! I’ve missed watching NASCAR Sprint Cup racing during the off season and this is the race that is kicking off the new season. So, like people who love to cheer on their favorite baseball, football, basketball, etc team I cheer on a driver in hopes that he drives furiously through the field of cars to win the race.

Since we love to watch each race we really like to make an afternoon, or occasional evening, out of it so we’ve decided to pair our snacks with each race. I was inspired by Pam of The Meltaways since she created a series of recipes called NASCAR Nibbles that paired a recipe with each track in the season. I decided to give this a try with our own spin on recipes for each race of the season based upon the regional favorites of each track. Please follow along every Friday for a new Sprint Cup Snacks recipe for the upcoming race that weekend.

To celebrate the start of the season with the Daytona 500, we decided to make a fun seafood dish called Bang Bang Shrimp. It would be a great way enjoy fresh seafood, which is a seaside and boardwalk favorite. Racing on Daytona Beach is what really kicked off racing that we know today since NASCAR formed at a hotel at Daytona Beach in 1948. I wanted to pay homage to the beach and fresh seafood with this Bonefish Grill restaurant favorite. If you go to Daytona you can even visit their Ormond Beach location and have some Bang Bang Shrimp there.

bang bang shrimp_01 bang bang shrimp_02

bang bang shrimp_03 bang bang shrimp_04

We’ve enjoyed Amanda’s Bang Bang Shrimp several times before. It does take some time to make as you have to coat the shrimp and then let is chill for 20 minutes and then it is best to fry in small batches so the oil does not cool too much with the edition of the chilled shrimp. It is worth it since these are just so fantastic.

bang bang shrimp_05 bang bang shrimp_06

bang bang shrimp_07 bang bang shrimp_08

The Bang Bang Shrimp has a spicy sauce is perfect with the crunchy fried shrimp. The original recipe calls for the sauce to coat the shrimp but I prefer it to just be drizzled over the shrimp or served beside it for dipping as I like to control the amount of sauce is on the shrimp. No matter how you like to dress the shrimp I think you will love Bang Bang Shrimp.

Bang Bang Shrimp

Ingredients

1 lb. medium shrimp*, peeled and deveined

  • For the sauce:
  • 1/3 cup mayonnaise
  • 4-5 teaspoons chili garlic sauce, such as Sriracha sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon rice vinegar

For the egg mixture:

  • 1 egg, beaten
  • 1 cup milk
  • pinch each of salt and pepper

For the breading mixture:

  • ½ cup all-purpose flour
  • ½ cup panko breadcrumbs
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried basil

For the sauce:

  • ½ cup mayonnaise
  • 4-5 teaspoons chili garlic sauce, such as Sriracha sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon rice vinegar

For frying:

  • 8 to 12 cups vegetable oil

Process

  1. Combine all ingredients for the sauce in a small bowl; cover and set aside.
  2. Combine beaten egg with milk in shallow bowl; set aside.
  3. Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.
  4. Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
  5. Heat oil in deep fryer to 325 degrees F. Use amount of oil required by your fryer.
  6. When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.
  7. When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about ¼ cup of sauce over shrimp and stir gently to coat.

*For larger shrimp, reduce the oil heat just a bit more and cook longer. For example, when I used large shrimp (U-15 shrimp), as pictured, I reduced the temperature of the oil to 320 so that the shrimp could cook longer to thoroughly cook throughout in 3-4 minutes without burning the exterior breading.

____________________

{Sprint Cup Snacks Track Facts}

File:Daytona International Speedway.svg

The Daytona 500 race is the race that really kicks off the new season of NASCAR Sprint Cup Racing.  This is the equivalency of the Super Bowl for racing. There is a week of duels prior to the race where drivers are getting back into the grove of things since the season ended in November. This year there is a new car called the Gen 6, which looks more like a stock car compared to the cars in the past recent years.

Racing at Daytona started on the beach back in the early 1900’s and was vital in the development NASCAR. Racers would come near and far to race the road coarse, but as years went on drivers were getting frustrated in the lack of organization in the racing, promotion, and securing sponsors. William France Sr, worked hard in creating and organizing the races in the 30’s and 40’s, which ultimately resulted in the development in NASCAR on February 21, 1948. Racing on the beach came to an end in 1958 because the new raceway was opening in 1959.

Track: 2.5 miles

Shape: tri oval

Banking: 32 degree banking in the oval turns;18 degree banking at the tri-oval

Surface: Asphalt

Race: 200 laps for 500 miles

Restrictor Plate Race

2012 winner: Matt Kenseth

Driver with the most Daytona 500 Wins: Richard Petty won 7 times

 

Filed Under: Fish and Shellfish, Recipes Tagged With: appetizer, bang bang shrimp, fry, NASCAR, NASCAR Snacks, racing, shrimp, snack, Sprint Cup racing, sprint cup snacks

Checkered Flag Cake

February 28, 2012

To celebrate Sunday’s Monday afternoon’s Monday night’s running of the 54th Annual Daytona 500, I made a checkerboard cake to match the checkered flag that is waved at the end of the race. There are 6 main flags (green,  yellow, white, red, black, and checkered) that are used in NASCAR races so I wanted to feature the one that all the drivers are dying to see first as they cross the start/finish line on the last lap. We were so amped for this race. We are excited for any race but the Daytona 500 is the Super Bowl of NASCAR. It is the BIG race. It really kicks off the season and there is a whole week of races leading up to it that we follow diligently. I really hope to make it to Daytona one day but until then celebrating it at home will have to do.

 

 

We originally planned on watching Daytona on Sunday and enjoying a great dinner of Price’s amazing pulled pork and I figure we can end it with this fun checkerboard cake. I was tempted to just make this on my own but I figured the easiest way would be to get the Wilton Checkerboard Cake Pan Set. The set comes with three 9″ cake pans and a divider ring that creates the checkerboard pattern in the cake. The set was affordable at just $15 and really worth it. I think it is a great set but I would LOVE having 2 more rings so I didn’t have to remove it for each layer. I hate washing dishes and I think it would make filling the cakes a little less ‘stressful’ so I could really see that each layer was getting an even amount in each pan.

 

 

I filled the cake pans with large spoonfuls of batter and helped smooth it out with an offset spatula. From that experience I strongly suggest to fill large storage bags or cake decorating bags with the batter to fill the rings. I think that would provide more control to the filling the rings.

 

  

I used the cake recipe that was provided on the Wilton box because it was my first time making this checkerboard cake and I was not sure how much mix I would need for it. I had my go-to standard yellow cake mix recipe ready but I just was a little uneasy about using it since the flour content was so much less than the Wilton recipe so I was not sure it if was a quantity or texture difference. In the end I think it was a bit of both but mainly this was dense cake. I figure it was to make the chocolate portion and the vanilla portion not bleed into each other. I didn’t actually like this cake when we had some because it was so dense, dry but I am including (with a minor adjustment to the baking time) for reference. I know I will try this cake again with different flavor and color combinations so get ready so see more of this checkerboard cake in the future!

  

 

Did you stay up for the crazy Daytona 500? From the 36 hr rain delay to Jimmie Johnson’s Lap 2 wreck (which brought tears to my eyes from his driver’s side hit) to Juan Pablo Montoya’s out of control crash into the jet dryer!!! Never a dull moment and we loved it. But still it got to be really late for a work night after the Montoya crash/red flag delay Pricer crashed and went to bed. I wanted to watch the ending with him so I went to bed shortly after midnight although I was dying to know who won. Plus I was afraid I would yell some profanities if there was another big crash. Which did happen but thankfully I was more composed at 6.30 this morning when we started to watch the end of the race again. I sat in angered disbelief when Kasey Kahne was hit during lap. Oh well! Congrats to Matt Kenseth for his 2nd Daytona 500 win! Can’t wait for next week’s race at Phoenix!

Checkered Flag Cake

*Serves 12*

Ingredients

  • 2 sticks of unsalted butter, at room temperature
  • 2 2/3 cups sugar
  • 3 eggs
  • 2 teaspoons of vanilla extract
  • 4 cups of all-purpose flour
  • 1 tablespoon of baking powder
  • 1 teaspoon salt
  • 2 cups milk
  • 4- 1oz squares of semi-sweet chocolate, melted

Process

  1. Preheat the oven to 350 and spray all 3 pans with non-stick cooking spray.
  2. Cream together the butter and sugar until fluffy. Add the eggs one at a time and beat until smooth.
  3. Combine the flour, baking powder, and salt in a large bowl.
  4. Combine the milk and vanilla extract in a measuring cup.
  5. Incorporate 1/3 of the dry ingredients to the butter mixture. Add 1/3 of the milk and beat. Continue to alternate the dry and wet ingredients until the cake is complete.
  6. Divide the cake in half to remove the vanilla cake batter portion.
  7. To the remaining batter in the mixer, add the melted chocolate.
  8. Follow the steps below to fill the pans to create the checkerboard patter.
  9. Bake for 25-30 minutes. Rotate half way through the cooking process and remove from oven when a tooth pick is inserted and is clean upon removal.
  10. Once the 3 cakes have completely cooled, place one of the chocolate, vanilla, chocolate layers on a plate or a cake stand. Level off the top of the cake. Add some butter cream frosting to cover the bottom layer.
  11. Add the vanilla, chocolate, vanilla later to the first frosted layer. Trim the cake top as needed to provide a level cake. Cover layer with frosting.
  12. Add the final layer of the cake, trim as needed, and then complete frosting.

To create the checkerboard pattern

  1. Place the batter divider in the first pan and alternate the chocolate batter and the vanilla batter in the rings. Start with the outside ring filling it with chocolate, then do the next ring vanilla, and the center with chocolate again. Carefully remove the divider ring from the cake pan by pulling it straight up. Wash the diver ring prior to using it again.
  2. For the second pan, repeat the same process with a chocolate outer ring, vanilla ring, and then a chocolate center.
  3. For the last pan, make the outer most ring vanilla, then chocolate, then a vanilla center.

Chocolate Buttercream Frosting

Ingredients

  • 6 oz of semi sweet chocolate
  • 2 sticks of unsalted butter, room temperature
  • 2 cups of powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Process

  1. In a small bowl over a double boiler, melt the chocolate. Once the chocolate is evenly melted, remove from the heat and let cool a bit prior to adding to the rest of the buttercream.
  2. Cream together the butter and sugar until very fluffy.
  3. Add the milk and vanilla and beat until completely incorporated.
  4. Add the melted chocolate and mix until evenly incorporated and  fluffy consistency is reached again.

____________________

Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive. 

Filed Under: Cakes and Cupcakes, Recipes Tagged With: buttercream, cake, checkerboard cake, checkerboard cake pan, checkerboard pattern, chocolate, chocolate buttercream, Daytona, Daytona 500, NASCAR, nascar races, wilton

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