Thirsty Thursday: Summertime In a Glass

It was SUCH a gorgeous day today in Fort Worth!  Friends of mine who were travelling the East Coast were posting pictures of a snow storm, while I ran my errands in 60 degree weather.  I don't want to get ahead of myself, because the worst of the Texas winter is yet to come.  But this afternoon did make me long for Spring.  In honor of that, today I am sharing the Bahama Mama!

Bahama Mama

• 1.5 oz dark rum (such as Captain Morgan)
• 1 oz coconut rum (Malibu)
• 4 oz pineapple juice
• 2 oz orange juice

Put everything in a shaker over ice and shake to mix.  Serve in a fancy glass, such as a hurricane glass.  Garnish with a swirl of Grenadine on top, and a cherry or an orange slice.  Sit and wait three months until Spring rolls around.

Enjoy!

*SJ*

Thirsty Thursday: Wine of the Moment

It feels like a good evening to sit back and relax with a good book and a glass of wine.  It's a little chilly outside, but the rain has finally stopped after two days.  It's quiet in the house, and I have nowhere else to be.

I haven't darkened the doors of a bar in almost two weeks.  That shouldn't be a big deal, but it is.  I am taking an unintended hiatus from my bartending gig, and haven't felt much like hanging out in a smoky room lately.  Instead, I have been spending a lot of time at home: reading, watching movies, catching up on blogging and sending exciting, hopeful little text messages to a special someone.

To celebrate the end of another busy, stressful day, I propose a toast.  I've been drinking a lot of wine lately. I'm not trying to be fancy; I just get too fat when I drink beer!  My wine of choice is always a white.  Sometimes a Riesling, but lately I favor a Moscato.  I tried a new brand on New Year's Eve - Barefoot Wine & Bubbly - and really enjoyed it.  I have since bought more, and we go through it pretty quickly each time!

It's hard for me to find a wine I truly enjoy, and therefore I don't show loyalty to any one particular brand.  This one is different, however, as we tried three varieties on NYE and enjoyed each one.  While I many venture out and try others, I am confident this will be my new "go to" wine.  The Spumante is perfect for a special celebration, the Red Moscato a compliment to many meat dishes, and the Moscato pairs perfectly with Thirsty Thursday.  Cheers!

Photo Courtesy of Pinterest

*SJ*

Make Something Monday

Happy Monday Blog Readers!

OK, let's be real: I am never that excited about Mondays.  I'm not really even all that excited about Fridays until the work day is over.  I decided to try a little experiment, however, and will be trying something new each Monday.  As my blog itself is a little sporadic, the things I try will be, too. One Monday I might make a new dessert, the next I might try a new craft.  There may even be a time or two that I'm feeling brave and will make music on Make Something Monday.  To start off, here is a sweet treat:

White Chocolate Fudge

• 1 (8 oz) package cream cheese
• 3.5-4 cups confectioners' sugar
• 1.5 tsp vanilla extract
• 12 oz chopped white chocolate (or chips)
• Fruit, nuts or additional mix-ins (optional)

1. Beat cream cheese in a medium-sized bowl until very smooth.  Add sugar and vanilla and mix.
2. Melt white chocolate in a double boiler or microwave.
3. Fold white chocolate in to cream cheese mixture.  If adding fruit, nuts, cookies, etc add them at this time.
4. Spread into a pan lined with parchment paper.  Chill for one hour, then cut into pieces.

Adapted from "White Chocolate Fudge" recipes submitted by Vicki on AllRecipes.com

Enjoy!

*SJ*

Recipes and Resolutions

Today I made Butterscotch Chocolate Chunk Muffins. As I post this, I am waiting for them to cool. The recipe was modified, as always, from something I found. I used the 'Epicurious On the Go' app on my Droid phone, and searched "Chocolate Chip Muffins." What I found was a recipe for Banana Chocolate Chip Muffins. Since I wanted to use the last of the butterscotch chips, I made a few substitutions. Here's how I made them:

• 1 1/2 cups all purpose flour
• 2/3 cup sugar
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 large egg
• 1/2 cup unsalted butter, melted
• 1/4 cup milk
• 3/4 cup semi-sweet chocolate chunks
• 1 cup butterscotch chips

Preheat oven to 350. I always spray my muffin pan with Bakers Joy before I insert the cupcake liners.

Mix flour, sugar, cream of tartar, baking soda, and salt in a large bowl. Mix egg, melted butter and milk in a medium bowl. While mixing, I also added 1/2 cup of applesauce. The original recipe called for bananas, and I was afraid the mixture would be too dry without something as a substitute.

Stir wet mixture into dry ingredients, just until blended (do not overmix). Stir in chocolate chunks and butterscotch chips.

Bake about 32 minutes, until pale golden in color.

NOW on to my resolutions....

• Be on time, all the time.
• Be healthier.
• Spend more time with family.
• Find a job that allows me a better quality of life.
• Stop wasting time and money on things that don't matter.
• Worry less, enjoy more.

What are your resolutions? What do you hope to accomplish in the new year? Happy New Year!

*SJ*

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Thirsty Thursday: New Years Eve Champagne Cocktail

2010 is almost over. I love new beginnings, so what better way to celebrate than with a cocktail?! Today I am sharing a champagne cocktail that is just as good for a midnight toast as it is with your breakfast toast! (Yep, I think I just solidified my dork status!) You'll need:

• Strawberry Puree
• Orange Juice
• Champagne

The amount of each that you'll need really depends on your taste. I like to fill the champagne flute about halfway with the strawberry. Then I add orange juice until the glass is about 3/4 of the way full. Top of with a good champagne. I prefer an Extra Dry champagne, as it is a little sweeter.

For a kid-friendly version, you could use sparkling apple cider or sparkling grape juice. I don't add ice cubes to this one, as I feel it will water down the champagne. You could, however, add frozen raspberries or blueberries to keep the drink cold.

What New Year's Eve traditions do you have? Come back tomorrow when I discuss lessons learned from this year, as well as resolutions I'm making for 2011. Enjoy!

*SJ*

Two-fer Tuesday, Take 2

This recipe is a fun take on peppermint bark. You'll use the same ingredients, but the presentation is a little more "formal," in my opinion. I love the surprised look on everyone's faces when they bite into my chocolate truffles and find them filled with a white creamy filling and peppermint!

To make these bite-sized treats, you'll need:

• 1 bag white chocolate chips (12-16 oz)
• 1 can prepared white frosting
• 1 tsp vanilla extract
• 1 bag semi-sweet chocolate chips (about 12-16 oz)

THEN...

Crush 1 box (12 count) candy canes and set aside. Melt the white chocolate chips in the microwave (30 second bursts, stirring in between, until completely melted). Add one can of prepared white frosting. Stir in 1 tsp vanilla extract (I also add peppermint extract); blend in the crushed candy canes.

Refrigerate until firm enough to handle, about one hour. Roll into balls and refrigerate again, usually overnight.

Melt the semi-sweet chocolate chips. Dip truffles in semi-sweet chocolate, then set onto waxed paper. Refrigerate again until firm.

Enjoy!!

*SJ*

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Two-fer Tuesday, Take 1

Oops! The holiday weekend sort of knocked my regular posting schedule for a loop! To make up for it, today I bring you "Two-fer Tuesday"...two, two, two recipes in one!!!

Jeremy and I had a fantastic Christmas - our first together. I've written extensively over the past month about planning my menu and decorating his apartment. What I hadn't planned for was the surprise we got on Christmas Day. I got up early to make breakfast - Banana Butterscotch Muffins. He got up shortly thereafter and talked to his mom on the phone. During the conversation, she mentioned they had a freezer full of deer sausage and still had some left over. They were trying to figure out how to get the sausage to us so it wouldn't go to waste.

The conversation ended with them coming up from Houston to share Christmas dinner with us! The plan was for them to bring the sausage, stay for dinner, and stay the night. They returned to Houston Sunday morning after a great day spent together eating, laughing, talking, and drinking.

I hope your Christmas was as fun and full of love as ours was. After all that cooking, though, I'm ready for a break! Tonight we're keeping it simple with deviled eggs, leftover chicken 'n dumplins, and spinach salad. For part one of this post, I'm sharing the deviled eggs recipe I'm using. You'll need:

• 12 eggs
• 1/2 cup mayo
• 1 Tbsp Dijon mustard
• 1/2 lb bacon, cooked and chopped
• 2 Tbsp shredded cheddar
• paprika, and Cayenne pepper or cajun seasoning to taste

Begin by hard-boiling your eggs. Once cooled, cut eggs in half and separate the yolks into a medium sized bowl. Add the remaining ingredients to the yolks, and stir until well-blended. Pipe the filling into the egg halves, overfilling slightly. Garnish with paprika or seasoning of your choice.

I assume everyone knows how to make deviled eggs, but this is my recipe. I realized while I was writing this that I forgot to include the bacon and cheddar cheese in the photo - I left them in the fridge! Also, while preparing the filling, I decided to omit the apple cider vinegar I had originally included in the picture. As you can tell, my method in the kitchen is to keep things fluid!

Enjoy, and stay tuned for Two-fer Tuesday, Take 2!

*SJ*

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Thirsty Thursday: French Vanilla Eggnog

For today's Thirsty Thursday, I wanted to give you a twist on the seasonal favorite, eggnog. I'm not the biggest fan of eggnog myself, so I don't have a tried-and-true personal recipe. Instead, I'm leaning on my old friend The Food Network for this one.

3 cups milk
6 Tbsp sugar
1 tsp nutmeg
4 oz brandy
4 oz rum
2 oz creme de cacao
3 cups French Vanilla ice cream, melted

Begin by whisking the milk, sugar, and nutmeg in a pitcher or bowl. Whisk in the 3 liquors. Finally, add the melted ice cream.

You can find this recipe among the "50 Holiday Drinks" on the Food Network's page, here. I'd still like to find an eggnog recipe I like. I'm going to try this one, for sure. If you've got a go-to recipe you'd like me to try, feel free to send it! Enjoy!

*SJ*

Follow Friday: Another Foodie

I was perusing Twitter this afternoon, and stumbled upon another foodie blog, Bakers Royale. I started reading, and WHOA! was I blown away! Naomi is the Chef-in-Chief at Bakers Royale. She shares her own successes and not-so-successes in the kitchen, as well as reviews of other food bloggers' recipes.

I was going through some of her recent posts, and there was one that really impressed me. Naomi posted a tutorial on "How to Make Homemade Chocolate Dessert Cups" as part of her Basic Baking Series. Believe it or not, they are relatively easy to make, and will make a great impression at your holiday gathering. She even included a recipe for her Pumpkin Caramel Mousse as an idea of how to fill your dessert cups.

Be sure to check out Naomi and her creations. And let me know if you think there's someone I should be following!

*SJ*

Thirsty Thursday: Maple Butter Kiss

I found this recipe on the Food Network website, and decided I probably ought to try it. It sounds festive and tasty. The Maple Butter Kiss combines my very favorite - VODKA! - with butterscotch and maple syrup. I ask you: what could be tastier?!

• 1.5 oz vodka
• .5 oz butterscotch schnapps
• .25 oz real maple syrup
• 1 oz half-and-half
• Fresh ground nutmeg

Pour all liquid ingredients into a cocktail shaker filled with ice. Shake vigorously, and strain into a martini glass. Garnish with fresh ground nutmeg.

Enjoy!

*SJ*

Christmas Menu Planning

Well folks, I think I've really done it this time. After much careful planning (read: panicking bc Christmas is 10 days away!) I believe I have come up with my Christmas menu. This will be my first year preparing a "real" Christmas feast, and I'm very excited!

I have a semi-picky eater to cook for, which means no mushrooms, no black olives, no avocado. I am VERY picky, so that also rules out turkey, fish & all other forms of seafood. What we have managed to agree on, however, are the following:

• Apricot Pork Tenderloin
• My Mom's (and quickly becoming MY) Famous Cheesy Potatoes
• Green Been Bundles
• Wilted Spinach Salad with Warm Apple Cider and Bacon Vinaigrette

I'll share with you today the recipe I found for the tenderloin. Of course, as almost always, this one comes from Allrecipes.com.

Apricot Pork Tenderloin

• 2 lbs pork tenderloin
• 1/4 cup softened butter
• salt & pepper to taste
• 1 tsp ground thyme
• 2 tsp garlic powder
• 1 (18 oz) jar apricot preserves
• 2 Tbsp honey, or to taste
• 1/4 cup dry sherry

1. Preheat oven to 350.

2. Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a seperate bowl.

3. Roast the pork in a preheated oven for 30-40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting ocassionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 160 degrees.

I'm really looking forward to trying these new recipes. So far, The Boy has liked everything I've cooked for him. I hope I can continue the trend. What new recipes are you trying out for Christmas? Any old stand-bys you're including? Share a recipe!

*SJ*

Follow Me as I Follow...Someone Else

Today I wanted to talk about a wonderful hostess, entertainer and author I have recently discovered. Her name is Sandy Coughlin, and she has written the book The Reluctant Entertainer. Sandy discusses all aspects of entertaining on her blog, from preparation, invites, and menu planning to the execution of the party.

What I love about Sandy is that she places the emphasis on family, friends, and fellowship. The party is just the avenue used to create lasting memories with people we love and cherish. Right now, I am devouring her series 31 Days to Stress-Free Entertaining. I've only read through Day 9, but so far I'm loving her ideas, her inspiration, and her reassurance that people don't care what kind of china they're eating off of!

Sandy has a giveaway on her blog today, which she is co-hosting with The Hip Hostess. You could win a copy of Sandy's book The Reluctant Entertainer, as well as an adorable apron from The Hip Hostess.com You have to hurry, though! The giveaway closes at midnight. Check out Sandy's blog post here for all the details. Happy Entertaining!

*SJ*

In The Kitchen: Habanero Hellfire Chili

Today I attempted chili from scratch. But not just any chili. I had to attempt Habanero Hellfire Chili from Allrecipes.com I decided to try chili, because The Boy and I were planning to put up the Christmas tree and decorate at his place tonight and chili sounded like a warm, Christmasy kind of meal.

Here's the recipe as I made it:

1 lb Hormel Black Label Thick Cut Bacon
1 lb 80/20 ground beef
1 lb reduced fat ground pork
1 pkg Texas Traditions Hickory Smoked Beef Sausage (6 links)
1 red bell pepper, diced
4 oz chopped yellow onion
4 jalapenos, chopped
2 habaneros, seeded & chopped
1 Tbsp minced garlic
1.5 Tbsp ground cumin
1 Tbsp crushed red pepper flakes
3 Tbsp chili powder
2 Tbsp beef bullion granules
1 (28 oz) can crushed tomatoes
2 (14.5 oz) cans diced tomatoes (not drained)
2 bottles Bud Light
6 oz tomato paste
1 can whole kernel corn (drained)

So the first instructions for the recipe are to place the bacon in a large soup pot and cook over medium-high heat. I should mention here that as much as I love bacon, I cannot cook it to save my life. So of course, I burned the first six pieces I put in the pot.

Next, I googled "easiest way to cook bacon" and discovered that it can be made in the oven. 20 minutes later, I take my beautifully cooked bacon out of the oven & turn to place it on the sink. Hot bacon grease sprays all over the mat in front of the sink. The score is now Bacon-2, Sarah Jane-0.

I proceed to cook the ground beef and ground pork in the pot. Once the meat was fully browned, I added the remaining ingredients: the peppers, spices, tomatoes, and the beer. Reduce heat to low and let simmer for 45-60 minutes. Add the sausage and bacon and simmer another 30 minutes.

During the last 30 minutes, I put a loaf of Pillsbury Simply Rustic French Bread in the oven. Whoa! That stuff is awesome! Perfectly crusty on the outside, light and slightly sweet on the inside. It matched perfectly with the heat of the chili.

The chili turned out really well, too, despite the Great Bacon Debacle. It was a little soupier than I typically think of chili, although still very hearty. I think the only change I'll make next time is to reduce the amount of beer. The original recipe called for one can of beer + two cups of water. I eliminated the water entirely and added another bottle of beer. I think I'll stick to one bottle, but still eliminate the water next time.

I'd love to hear suggestions on your favorite chili recipe, or any other recipe that gets you in the mood for Christmas!

*SJ*

Thirsty Thursday

I went out for drinks with a girlfriend last night to celebrate her starting a new job. She used to be the bar manager at the bar where I work. In her honor, I thought I would post my current favorite shot, a Scooby Snack.

1/2 oz Malibu coconut rum

1/2 oz Midori melon liqueur

1/2 oz pineapple juice

1 1/2 oz cream

Pour contents into a shaker filled with ice. Cover and shake until mixed and chilled. Strain into a highball glass and shoot.

And just for fun, here's a shot I made up when we were experimenting with a new bottle of whiskey.

Hot Apple Pie

1 1/2 oz Apple Pucker

1/2 oz Fireball cinnamon whiskey

2 drops grenadine

Pour Apple Pucker and whiskey into a shaker filled with ice. Cover and shake until mixed and chilled. Strain into a highball glass rimmed with brown sugar. Add two drops of grenadine and shoot.

Enjoy!

*SJ*

I'm Still Not a Food Photographer

However, I wanted to post another recipe I've tried recently. I adapted this recipe for Strawberry Lemon Granita from www.mybakingaddiction.com .

Ingredients:
1 cup water
3/4 cup sugar
3 Tbsp Country Time Strawberry Lemonade mix
3 cups frozen strawberries, slightly thawed

Combine the water, sugar and lemonade mix in a saucepan over medium heat, just until sugar is dissolved. Remove from heat and let cool.

Blend strawberries until smooth.

Pour cooled simply syrup into strawberries and blend to combine.

Pour the mixture into a 9x13 baking dish and place in the freezer.


After about 30 minutes, ice will begin to form around the edges. Using a fork, scrape the ice crystals toward the center of the pan.


Repeat every 20-30 minutes for the next 3-4 hours, or until the entire mixture is frozen and "crumbly" texture.

Enjoy!!

(You'll want to store leftovers in an airtight container -if you have any!)

*SJ*

Christmas Progress Report

The blog challenge on 2 Peas today is "Have you started making Christmas presents yet?"

Of course, if you've read my blog in the past month, you're probably laughing right now. I happen to be keeping track, and there only 109 more days til Christmas!! I've been preparing for the last several weeks.

In fact, as I am writing this now, I am testing out one of the recipes I will use as gifts. My girlfriend, Tracey, and I were talking about those candied nuts you get at Christmastime. They are on my top 10 list of favorite things, and I was dying to find a good recipe! I did find one, which I am posting on my baking blog, Cupcake Toujours. They smell wonderful, are pretty easy to make, and are sure to make a big impression!

The second thing I have done is bought the materials for my main gifts. I plan to post pics when I'm done, but I'm still developing the idea, so don't want to give too much away.

The thing I am having trouble with the most is the cards. Even though I love cardmaking, I know there are others who are so much better at it than I. Most of the time, I cave and just end up buying something. In an effort to keep my handmade pledge, I will be making all of my cards this year.

What about you? What gifts/projects are you working on? Any idea how in the world I can make 20+ handmade cards without losing my sanity? Let's hear what you have to say!

*S*

Craving something sweet? Bring your appetite and head over to my baking blog, Cupcake Toujours

Introducing Cupcake Toujours!

I've been known to have a little bit of a sweet tooth. OK, honestly, I've been known to forgo an entire meal so I will have room for cake! But that's beside the point.

Because of my love of cake, and specifically it's miniature offspring, the cupcake, I have decided to create another blog. This blog will be dedicated solely to my love of a good morsel of moist delicious cake, topped with a mouth-watering mound of sweet, delicate frosting. Along the way, you'll find a few surprising ingredients, interesting cupcake facts (admit it, who doesn't love useless trivia?), and hopefully a recipe or two you can make your own.

I'll share some of the resources I use to create my recipes, but I can't give away all my secrets! You'll have to stay tuned to find out just what's next out of the oven. Enjoy!

*S*

Craving something sweet? Bring your appetite and head over to my baking blog, Cupcake Toujours

Another Great Recipe from a Fellow Pea

Several of the ladies on the board I frequent, twopeasinabucket, keep cooking and baking blogs. I found a great recipe for Apricot Balsamic Chicken on one blog (I'll add a link here as soon as I get permission from the owner.) and tried it out when my sister was over last night. Even my husband, the pickiest man God ever created, liked it. Here's the recipe I used:

Apricot Balsamic Chicken

2 T butter
1/2 c apricot preserves
3 T balsamic vinegar
1/4 t crushed red pepper flakes
1/2 t rosemary leaves
pinch of sea salt

Melt the butter in a saucepan. Once melted, add the remaining ingredients. Lower the heat to medium-low and let cook until sauce thickens.

Remove from the pan and pour in a bowl to let cool. (Can be prepared a few days in advance if you prefer. Just warm in the microwave before use to thin slightly.)

Season chicken with salt and pepper. Put the chicken on a hot grill. Make sure the heat is on low so you don't burn the chicken on the outside and have a raw center.

When the chicken is cooked (it should be slightly firm in the center), brush on the glaze. Turn chicken over and coat the other side. Keep turning and coating until you've used all the glaze and the chicken is nice and caramelized. Remove from grill and serve.

Notes
~~We served this to my niece, who is two, so I was afraid to use the red pepper flakes. When I make it again (and I will) I will be sure to add them.

~~I also omitted the rosemary, but that's just because I don't like it!

It was a big hit for us and I hope you enjoy it, too!

You Have *GOT* to Try This!

Well, as I last posted, I have started baking again. I tried this out on some willing subjects (read: my family) and garnered rave reviews. Hope you enjoy it, too!

Sopapilla Cheesecake

2 (10 oz) cans refrigerated crescent rolls
2 (8 oz) packages cream cheese, softened
1 c white sugar
1 T vanilla extract
1/2 c butter, melted
1/2 c white sugar
1 T ground cinnamon

Preheat oven to 350 degrees. Flatten one tube of crescent roll dough and press into the bottom of a 9 x 13 inch pan.

Mix cream cheese, 1 c sugar, and vanilla in a medium bowl until smooth. Spread the cream cheese mixture over the dough in the pan.

Unroll the remaining crescent roll dough, and place over the top of the cream cheese layer. Spread melted butter over the top, and sprinkle the top with the mixture of 1/2 c sugar and the cinnamon.

Bake for 30 minutes in the preheated oven, or until the top is lightly toasted.

Cool and refrigerate before serving.

A few tips:
I wanted to give the recipe as it is written, but to be fair, I also wanted to show a few things I did differently.

~~First of all, instead of regular vanilla extract, I used French Vanilla. It added something amazing to the recipe. I have never tasted a cheesecake like this before!

~~Also, I misread the recipe for the cinnamon/sugar topping. Instead of 1/2 cup, I mixed 3/4 cup sugar with the cinnamon.

~~Finally, the recipe says to refrigerate and serve cool. It was a unanimous decision that it was best served slightly warm with vanilla bean ice cream.

Now run - run! - to the grocery store and get started baking!!

*S*