Coffee Milkshake

Recipe and Photo Credit: http://www.food.com/recipe/coffee-milkshake-96575

Coffee Milkshare WordPress

Ingredients:

  • 2ounces strong coffee, chilled
  • 4ounces cold milk
  • 4scoops Starbucks Italian roast coffee ice cream

Directions:

  1. To make double strength coffee, measure 1 2/3 cups of Starbucks coarsely ground coffee into a 12-cup coffee press.
  2. Add water that has just come to a boil.
  3. Allow to brew 4 minutes, then push plunger down.
  4. Pour into an ice-filled pitcher.
  5. Combine coffee, milk and ice cream in a blender and blend until smooth.
  6. Makes 1 serving. You can add sugar as you please.

The Classic 3-2-1 Margarita

Recipe and photo: https://www.chowhound.com/recipes/the-original-perfect-margarita-28533

3-2-1 Margarita

INGREDIENTS (7)

  • Diamond Crystal kosher salt
  • 1 thin lime wedge
  • Ice
  • 1 1/2 ounces silver (blanco), 100 percent agave tequila
  • 1 ounce triple sec orange liqueur, preferably Luxardo Triplum or Cointreau
  • 1/2 ounce freshly squeezed lime juice (from about 1 lime)
  • 1 very thin lime slice, for garnish

INSTRUCTIONS

1. Pour enough salt on a small plate to cover it.

2. Rub the lime wedge on the outside rim of a 4-ounce cocktail glass. Holding the glass at a 45-degree angle, dip the outside rim in the salt, rotating as you do, so the entire rim is coated with salt. (Avoid getting any salt inside the glass.) Fill the glass with ice and place it in the freezer to chill.

3. Add the tequila, triple sec, and lime juice to a cocktail shaker and fill the shaker halfway with ice. Shake vigorously until the outside of the shaker turns frosty. Strain the margarita into the chilled glass and garnish with a lime slice.

Blueberry-Cinnamon Muffins

Recipe and Photo by: Southern Living

Blueberry Cinnamon Muffins

Ingredients

  • 1/4 cup regular oats
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon, divided
  • 1/4 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups fat-free buttermilk
  • 1 cup fresh blueberries
  • Vegetable cooking spray

How to Make It

Step 1

Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.

Step 2

Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.

Step 3

Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.

Step 4

Bake at 350° for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.

15 Ways to Use Leftover Pickle Juice

Courtesy of: http://www.bonappetit.com/test-kitchen/cooking-tips/article/15-ways-to-use-leftover-pickle-juice

pickle juice

  1. Just re-use it! You can brine hard-boiled eggs, onions, garlic, or any other soft veggies (soft canned vegetables work well too, like canned artichokes).

  2. Pickle juice is a great meat tenderizer. Use it as a marinade for pork chops or steak.

  3. Boiled potatoes can be a snore. Make them less boring by adding a healthy amount of pickle juice to the water–it will give those taters a vinegary zing. (We add it to our potato salads, too.)

  4. If store-bought barbecue sauce doesn’t do it for you, liven it up by adding pickle juice to taste by the tablespoonful.

  5. Macaroni and cheese is re-born with a dash of pickle juice. Try it in your favorite recipe, or make this Pimiento Mac and Cheese.

  6. Use it in place of vinegar in gazpacho (or anything, really).

  7. If your fish or veggies need a lift, drizzle a bit of the brine over them.

  8. Put some pucker into your Michelada or Bloody Mary with a tablespoon of pickle juice.

  9. Elevate ho-hum hummus to something more punchy with a few dashes of the stuff.

  10. An easy and flavorful way to poach fish? Use pickle brine.

  11. As if your meatloaf recipe didn’t have enough condiments in it already, throw some pickle juice into the mix.

  12. We call this “Jewish Deli Bread,” since the dough is fortified with a little bit of pickle juice.

  13. Make a “pickleback,” essentially a shot of pickle brine designed to follow a shot of (usually) not-so top shelf whiskey. The flavors are surprisingly simpatico, which explains why you’ll find the pickleback offered at many hipster and non-hipster drinking establishments.

  14. Don’t want to consume it? Copper pans are a you-know-what to clean, but you can make them sparkle by cleaning them with pickle juice.

  15. Weeds are a bummer, so banish them from your garden by dousing them with pickle juice. All that vinegar and salt does a job on them.

MARINATED SALUMI SANDWICH by Giada De Laurentiis

SERVING SIZE:

Serves 6-8

INGREDIENTS:

For the pesto:

1/2 cup raw almonds

1 small garlic clove

1 1/2 cup basil leaves

1 teaspoon lemon zest, from 1 lemon

1/4 cup freshly grated parmigiano Reggiano cheese

1/2 cup extra virgin olive oil

1/2 teaspoon kosher salt

for the sandwich:

1 large loaf ciabatta bread, sliced in half horizonally

1/4 pound thinly sliced hot coppa or other spicy salumi

1/4 pound thinly sliced finochiona

3/4 pound ball lightly salted fresh mozzarella, sliced or torn

2 cups baby arugula

1 small fennel, thinly sliced

1 1/2 tablespoons lemon juice, from half of a lemon

1 tablespoon extra virgin olive oil


INSTRUCTIONS:

As seen on: Giada in Italy, Episode 10. Bocce Ball Picnic.

For the pesto, place the almonds and garlic in the bowl of a food processer. Pulse to coarsely chop. Add the basil, lemon zest and cheese and pulse to combine. Add the olive oil and salt and puree until a smooth paste forms.

Open the loaf of bread and pull out some of the excess bread from the inside leaving a slightly hollowed out loaf of bread. Spread the pesto evenly over the inside of both sides of bread. Layer the coppa, finochiona and mozzarella on the bottom of the bread. In a small bowl toss together the arugula, fennel, lemon juice and olive oil. Top meats and cheese with the salad. Top with the remaining half of the bread and press together. Wrap tightly in plastic wrap. Refrigerate for at least an hour or up to over night before slicing and serving.

*Cooks note- The inside of the bread can be dried and made into breadcrumbs for a later use.

Recipe and Photo credit: https://giadzy.com/posts/recipes/436473/marinated-salumi-sandwich

Maple Spice Ice Cream by Bobby Flay

maple spice ice cream.jpg

Ingredients

  • 1/2 vanilla bean
  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 1/2 cup maple sugar
  • 15 whole allspice berries
  • 6 whole cloves
  • 4 cinnamon sticks
  • Small piece nutmeg
  • 1 cup pure maple syrup, grade B
  • 7 large egg yolks
  • Pinch fine sea salt
  • 2 tablespoons bourbon or dark rum (Recommended: Myers’s)
  • 1 teaspoon maple extract
  • 2 cups Walnut Brittle, chopped, recipe follows

Walnut Brittle:

  • 2 cups sugar
  • 1/2 cup water
  • Cooking spray
  • 1 cup walnuts, toasted and coarsely chopped

Directions

Split the half vanilla bean lengthwise and scrape out the seeds. Put the seeds, pod halves, milk, cream, spices and brown sugar in a heavy-bottomed, medium saucepan. Scald the mixture over low heat. Remove from heat, and let the mixture steep for 1 hour. While the mixture is steeping, reduce the maple syrup by 1/3 over medium-low heat.

Combine the egg yolks and salt in a large bowl and whisk just to blend. Bring cream mixture back to a simmer. Dissolve the reduced syrup into the hot milk mixture.

While gently whisking the yolks, drizzle in the hot cream/syrup mixture so the yolks are gradually warmed. Return the mixture to the saucepan and cook over medium heat stirring constantly with a wooden spoon. Be sure to continuously scrape the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil.

Strain the custard through a fine sieve. Press out all the liquid in the vanilla bean and discard bean. Stir in the bourbon and maple extract. Place the bowl with the custard into a large bowl of ice. Let it cool, stirring occasionally.

Transfer mixture to an ice cream machine and freeze according to the manufacturer’s instructions. Put the finished ice cream in a storage container and freeze until firm.

Once frozen, mix in walnut brittle and serve.

Walnut Brittle:

Combine the sugar and water in a medium saucepan over high heat and cook until it reaches a deep amber color. Meanwhile cover a baking sheet with cooking spray. Remove from heat, stir in the walnuts and pour onto sprayed baking sheet. Let sit until hard and crack into desired pieces.

Dirt Pudding Cups With Gummy Worms

worms-in-dirt-pudding-cups-recipe-11
Prep time: 30 minutes
Serves: 8 cups

Ingredients

  • 1 15-ounce package chocolate sandwich cookies (like Oreos)
  • 1 3.9-ounce package chocolate instant pudding
  • 2 cups cold milk
  • 8 ounces whipped topping (like Cool Whip)
  • 24 gummy worms

Instructions

  1. The first order of business when making “worms in dirt” is, of course, to make the dirt.
  2. Place the chocolate sandwich cookies in a large zip-top plastic bag, and use a rolling pin to crush them into small pieces. Don’t worry about removing the cream filling before putting the cookies in the bag–at first they will clump together, but as you continue to crush them, the cream will blend with the cookies and you won’t even notice it.
  3. Continue to crush the cookies in the bag until they are in fine crumbs. A few larger pieces are okay, too–after all, dirt comes in different sizes!
  4. Next, make the pudding. Pour the dry pudding mix into a large bowl, then add the cold milk. Whisk everything together until all of the dry pudding dissolves and it’s smooth and free of lumps.
  5. Let the pudding sit for about 5 minutes, until it thickens and is no longer liquid. If it has the delightfully gloppy texture of pudding, you’re ready to go on.
  6. Add the whipped topping and approximately half of the cookie crumbs. You don’t have to measure, just eyeball half the bag and pour it in.
  7. Gently stir everything together until the streaks of whipped topping disappear, and the cookies are well-mixed into the pudding.
  8. Divide the pudding mixture evenly between eight cups–each should hold a little over ½-cup of pudding. You can fill them however you’d like–I prefer to use a large ice cream scoop because I think it’s a little neater and faster that way.
  9. Tap the cups on the countertop a few times to level the pudding, then insert 3 gummy worms into the pudding and press them down a little so that they’re embedded.
  10. Pour the cookie crumbs over the pudding and gummy worms so that the entire top is covered with “dirt.” Smooth it into an even layer with your hands.

Recipe and photo credit: http://www.ohnuts.com/blog/dirt-pudding-cups-with-gummy-worms-recipe/