Monthly Archives: February 2013

S’mores Martini

Love s’mores? Love cocktails? You will LOVE this! Serve this up at your next swanky dinner party, and everyone will know you’re the host/hostess with the mostest!  Just a note: wait until the last minute to roast up the marshmallows, that way, they don’t slide down the wooden skewers. Serves 4.

  • 1 cup of crushed graham crackers
  • 8 marshmallows
  • a bit of sugar dissolved in water (this is to dip the rim of the glasses into-makes ‘em sticky before you coat with graham)
  • 1 Cup of Marshmallow Vodka
  • 1/2 Cup of White chocolate or Milk Chocolate liqueur
  • 1/2 Cup of milk
  • 8 TBSP chocolate syrup (the kind you pour over ice cream)
  • 4 wooden skewers

    Directions:

    Dissolve the sugar (about 1 TBSP sugar into one 1/2 Cup water) into the water. Dip the rim of your cocktail glasses into the water, then into the graham cracker crumbs. Set aside.  Place two marshmallows at the end of each skewer and set aside.

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Blueberry Cream Cheese Muffins

Directions? Who needs those?….okay, we all need those. And, we need to read them carefully! Which I didn’t do for this -way too simple recipe! A few weeks back my cousin asked me if I’d blog about a recipe that didn’t work out. I probably wouldn’t blog about a recipe that turned out bad by fault of the recipe itself. For instance if the actual, original recipe was inherently poor I probably wouldn’t post about it because I guess, what’s the point? However, this recipe is yummy, and tuned out to be a bit of a hot mess because of user error. The user, being me. I think it’s comforting to see other people mess up. I think we all like seeing other people mess up (just a little) because it makes us feel human.

This recipe has literally 3 instructions, and I didn’t really bother to read it very carefully.

Ingredients:

  • 1 package blueberry muffin mix
  • 1 8 ounce package Cream Cheese, softened
  • 1/4 Cup granulated Sugar

Directions:

Prepare muffin mix according to package directions. Divide 1/2 of batter among 1 (12 count) muffin pan. In medium bowl, combine cream cheese and sugar, using and electric mixer, beat on medium speed 1 minute. Divide cream cheese among batter in muffin pan. Top with remaining batter. (and that’s where things went astray- I didn’t realize that I was supposed to divide the batter in half, and top the cream cheese with the rest of the batter). Bake 400 degree oven for 18 to 22 minutes. Cool on baking rack.

Now, here is where it all went wrong…I was supposed to split the muffin batter in half. Fill each muffin well with a bit of the batter, then a bit of the cream cheese and sugar mixture. Then, top it off with the remainder of the blueberry batter. Instead, I filled all the wells withthe muffin mix, then topped it off with the cream cheese mixture…silly girl!

These are actually quite tasty, and super easy to make! Just follow the directions :-)

They’re so ugly they’re cute!

Poor pan!

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Chocolate Whiskey Ganache

I think people are intimidated by making ganache. They hear the term, or read it, and think they couldn’t make it. Well, just give it a try, you’d be really surprised by how simple it is! I feel this way about a lot of things. Just try it once. (okay, skydiving I’m not gonna do!), but this dish only requires a few ingredients, and a few simple steps. Just try it.

This is the perfect filling for Irish Car Bomb Cupcakes.

Ingredients:

8 ounces bittersweet chocolate (you can also try milk chocolate, semi-sweet, or white, be adventurous!)
2/3 cup heavy cream
3 tablespoons butter, room temperature
4 teaspoons Irish whiskey (this is optional, you can omit it, or use any other time of liqueur or alcohol)

  1. Chop the chocolate and transfer it to a heatproof bowl.
  2. Heat the cream until simmering and pour it over the chocolate.
  3. Let it sit for one minute and then stir until smooth.
  4. Add the butter and whiskey and stir until combined.

It’s so simple to inject your ganache into cupcakes! Just let the ganache cool until it’s the consistency of room temperature sour cream. Add it to a pastry bag with a long thin tip on the end.

Insert the pastry tip into your baked and cooled cupcakes…and there you go!

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