Barbie Doll-icious!
1.5 oz Knob Creek
1 oz Cranberry
.75 oz Pineapple Juice
.75 oz fresh OJ
.75 oz fresh Lemon Juice
Ginger Ale
Combine all the ingredients except ginger ale in a shaker.
Shake well and pour.
Top with a splash of ginger ale.
***
Strawberry Blonde
1.5 oz Cachaca
3 fresh Strawberries, muddled
.75 oz lemon Juice
.75 oz simple Syrup
pink rimming sugar (for glasses)
Combine all the ingredients in a shaker.
Shake well and pour into a glass rimmed with pink sugar.
***
Its a Pink Thing
2 oz Grey Goose Vodka
2 oz of pink Grapefruit Juice
.75 oz spicy Honey
.75 oz fresh Lime Juice
dash of peychards Bitters
Combine vodka, juices, and honey in a shaker.
Shake well and pour.
Top with a splash of Bitters.
***
Ken’s Caipirosca
2 oz Grey Goose Vodka
1.25 oz ginger Syrup
4 lime Pieces
Place lime pieces and syrup in a shaker, then muddle with a long spoon.
Add ice and vodka. Shake well and pour.
Friday, April 24, 2009
Brownie Peanut Butter Cups
Recipe from Nestle’s Very Best Baking.
* 3/4 cup granulated sugar
* 1/4 cup unsalted butter, softened
* 1 tablespoon water
* 3/4 cup semi-sweet chocolate chips
* 1 large egg
* 1/2 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1/4 teaspoon baking soda
* 1/2 cup peanut butter chips plus about 1/3 cup more for garnishing
* 1/2 cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing
* 3/4 cup creamy peanut butter
Preheat oven to 350°. Spray or grease 12 muffin cups.
In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.
Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.
Monday, April 6, 2009
Veggie Enchiladas
Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.
To freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.
To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.
Prep: 30 minutes
Total: 55 minutes
Ingredients
Serves 8
* 2 tablespoons olive oil, plus more for baking dishes
* 2 teaspoons ground cumin
* 1/4 cup all-purpose flour (spooned and leveled)
* 1/4 cup tomato paste
* 1 can (14 1/2 ounces) reduced-sodium vegetable broth
* Coarse salt and ground pepper
* 3 cups grated pepper Jack cheese (12 ounces)
* 1 can (15 ounces) black beans, rinsed and drained
* 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1 box (10 ounces) frozen corn kernels, thawed
* 6 scallions, thinly sliced, white and green parts separated
* 16 corn tortillas (6-inch)
Directions
1. Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
2. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
3. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
4. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.
I will make this without the spinach to make this more kid-friendly.
To freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.
To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.
Prep: 30 minutes
Total: 55 minutes
Ingredients
Serves 8
* 2 tablespoons olive oil, plus more for baking dishes
* 2 teaspoons ground cumin
* 1/4 cup all-purpose flour (spooned and leveled)
* 1/4 cup tomato paste
* 1 can (14 1/2 ounces) reduced-sodium vegetable broth
* Coarse salt and ground pepper
* 3 cups grated pepper Jack cheese (12 ounces)
* 1 can (15 ounces) black beans, rinsed and drained
* 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1 box (10 ounces) frozen corn kernels, thawed
* 6 scallions, thinly sliced, white and green parts separated
* 16 corn tortillas (6-inch)
Directions
1. Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
2. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
3. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
4. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.
I will make this without the spinach to make this more kid-friendly.
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