Mix your alcohol the right way

Tonic gives a hint of bitterness to either gin or vodka.

Seltzer water adds body to flavored vodkas for a light, low-key sipper and sparkle to a heavy drink.

Cola is a classic, and goes equally well with whiskey as it does with rum. (If you want to be fancy, squeeze a wedge of lime into your rum and cola and call it a Cuba Libre.)

Ginger ale and ginger beer go well with bourbon and blended whiskey. If you like it sweet, use ginger ale--for more spice, use ginger beer.

Lemon-lime soda . though a little sweet, is a good beginner's introduction to whiskey drinks and works well in fruity punches.

Grapefruit soda mixes perfectly with tequila and a pinch of salt.

Orange juice works with gin, vodka and rum — freshly-squeezed adds another layer of texture and flavor.

Grapefruit juice is better with gin than vodka, as the florals of gin and the sharpness of the juice complement each other nicely and is always a great match with rum and tequila.

Lime juice is the prime ingredient in sour mix; bottled sweetened lime juice is perfect with gin.

Cranberry juice works well with vodka and orange liqueur — it also gives the cosmopolitan its signature red color.

(via)

GET DRUNK, NOT FAT

Here's a nice little chart of different types of alcohol organized by brand, what type of alcohol it is, % of alcohol by volume, calories per 12 oz, and the calorie/alcohol ratio

(Click "Read More")

Tons and tons of panckes in 1 quick post!

1. Basic Pancakes Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. Whisk 1 1/4 cups milk, 1/2 stick melted butter,2 eggs and a little vanilla, then whisk into the flour mixture until just combined. Ladle 1/4 cupfuls onto a hot buttered skillet and cook until bubbly. Flip and cook until golden on the bottom.

2. Blueberry Pancakes Make Basic Pancakes (No. 1); sprinkle with blueberries before flipping.

3. Chocolate-Chip Pancakes Make Basic Pancakes (No. 1); sprinkle with chocolate chips
before flipping.

4. Whole-Wheat Pancakes Make Basic Pancakes (No. 1) with 3/4 cup each all-purpose and whole-wheat flour. Top with chopped almonds and berries.

5. Corn Cakes Make Basic Pancakes (No. 1) with just 1/2 cup flour; add 1 cup yellow cornmeal with the flour. Top with honey.

6. Blue Corn Cakes Make Basic Pancakes (No. 1) with just 1/2 cup flour; add 1 cup blue cornmeal with the flour. Top with dried apricots warmed in honey.

7. Oat Pancakes Make Basic Pancakes (No. 1) with just 3/4 cup flour; add 1/2 cup ground oats and 1/4 cup wheat germ with the flour.

8. Lemon-Strawberry Cakes Make Basic Pancakes (No. 1) with just 1/2 cup milk. Add 1 cup cottage cheese and 2 teaspoons grated lemon zest with the milk. Top with strawberries and honey.

9. Blini Make Basic Pancakes (No. 1) or Buttermilk Pancakes (No. 13) with 3/4 cup each all-purpose and buckwheat flour; omit the butter. Cook by tablespoonfuls. Serve with sour cream, smoked salmon and chives.

10. Berry-Topped Pancakes Toss 3 cups mixed berries with 2 tablespoons sugar and 1 tablespoon lemon juice; let sit while you make Basic Pancakes (No. 1). Top the pancakes with the berries and their juices.

Beastly smoothie recipes

Flat Tummy
Rich in digestion supporting ingredients, this smoothie will help prevent bloating and digestive stress that can sabotage your tummy flattening efforts.

Ingredients:
3/4 c. papaya

3/4c. sliced peaches
1/2 pear, sliced
1 tsp fresh ginger
2 mint leaves
Water to thin

Skin Saver
Antioxidants in berries are known to help to fight wrinkles and other skin ageing signs. Berries are also a great way to control blood sugar that can sabotage your complexion. This smoothie also contains Omega 3, to fight inflammation, as well as vitamins E and C, both renown to help the skin.

Ingredients:3/4 c blueberries
3/4 c pitted cherries
5 strawberries
1/4 avocado, peeled and pitted
2 tsp wheat germ (optional)
2 tsp ground flax seed
Water, to thin

Veggie cheat sheet

No-bake chewy cookies and cream bars

Ingredients:
One 16 oz package of Oreo
5 cups Large Marshmallows
4 tablespoons butter

Directions:
Place Oreos in food processor and pulse until ground. Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes. Remove and pour in ground Oreo Cookies. Stir to combine then transfer to a foil lined 8×8 inch baking pan. Let set up for 10 minutes. Remove bars out of pan with edges of foil and cut into squares.

Just something that irks me a little

When people blog pictures of food. As in JUST pictures of it. Go on Tumblr and it's all you'll see. Little 14-year-olds posting picture upon picture of cupcakes with rainbow sprinkles and cookies shaped as hearts. Here's what I have to say to you people: Fuck you. 


What is your purpose? Why are you simply posting pretty pictures of food constantly? Where are the recipes to said food? Have you eaten this food? What if it doesn't even taste good?

All it really is is a huge tease to all of us that don't have that food (which, most of the time, includes whatever idiot blogged the picture in the first place) because it looks so damn delicious that I want to shove my hand through the screen and rip it out of cyberspace and put it in my mouth (that's what she said).

So, shut up 14-year-olds that want their blogs to be the coolest and post shit that you actually concoct or plan to concoct. And parents, monitor your child's blogs in case they are one of these offenders.

A lighter dessert: Warm raspberry-pistachio cake

So, my girl Michelle and I are planning our 10K we're doing...in October. But in the meantime we're trying to just get sexy for bikini season and recruitment. We have this rigorous training plan and we're trying to help one another shed the lbs by sending and making delish food with good ingredients. So this is a post from her (& I just invited her to be a guest author on this blog, so maybe if we're lucky she'll do it!)

Modified from Everyday Food

Ingredients:
Nonstick cooking spray
1/2 cup shelled unsalted pistachios (or blanched whole almonds)
3/4 cup sugar
1/4 teaspoon salt
4 tablespoons Greek yogurt
1 teaspoon vanilla extract
1 egg and two egg whites
1/2 cup whole wheat pastry flour
1 cup fresh raspberries

Directions:
Preheat oven to 400 degrees. Coat six 6-ounce ramekins or custard cups with cooking spray. In food processor, finely grind nuts with sugar and salt. Add yogurt, vanilla, and whole egg; process until smooth. Add flour; pulse until moistened (do not over mix). Scrape batter in a large bowl.
In a medium bowl, beat egg whites until stiff peak form. Fold into cake batter.
Divide batter equally among ramekins; sprinkle with raspberries. Place on a rimmed baking sheet; bake until firm and pulling away from sides, 20 to 25 minutes. Serve warm (or at room temperature).

Serves 6.

Buffalo Wild Wings sauce recipes

Ever wonder how to make the same dressing that restaurants do in the comfort of your own home? Well I found the Buffalo Wild Wings sauce recipes and I plan on making these for my parents and friends back home in NJ - and beating my mom in the Who-makes-the-best-wings competition we're having.

Parmesan Garlic
1/2 cup butter, melted
1 teaspoon garlic powder
1/2 teaspoon onion salt1/4 teaspoon black pepper, freshly ground
1/2 cup parmesan cheese, grated

Spicy Garlic
1 Cup Frank’s cayenne pepper sauce
1/3 Cup vegetable oil
1 Teaspoon granulated sugar
1 Teaspoon garlic powder
½ teaspoon course ground black pepper
½ teaspoon cayenne pepper
½ teaspoon Worcestershire sauce

Medium Wing Sauce
1 cup Frank’s cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper

Hot Wing Sauce
1 Cup Franks cayenne pepper sauce
1/3 Cup vegetable oil
1 Teaspoon granulated sugar
1 ½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
1/8 Teaspoon coarse ground black pepper
2 Teaspoons water
2 Teaspoons cornstarch

Blazin’
6 fresh habanero peppers (with seeds)
5 lemon drop peppers (or other small hot pepper)
8 jalapenos (with seeds)
2-3 garlic cloves
2 cups white vinegar
1/4 teaspoon ground oregano
1/4 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon mustard powder
fresh ground black pepper
salt

Mango Habanero
2 cups Mango Nectar (found in your local grocery store)
Any habenero hot sauce. I recommend El Yucatan. The amount is up to you, depending on how spicy you like your wings.
1 Tbsp corn syrup. (sugar works too)
1/4 cup Frank’s cayenne pepper sauce
1/3 cup melted butter

Asian Zing
2 teaspoons cornstarch
4 teaspoons rice wine vinegar
1/2 cup corn syrup
1/3 cup sugar
1/4 cup chili-garlic sauce (sriracha!)
1 tablespoon soy sauce
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon garlic powder

Carribean Jerk
Tablespoons margarine
2 Tablespoons minced onion (white and light green parts only)
1 Cup water
3/4 Cup ketchup
1/2 Cup plus 2 tablespoons dark brown sugar
1/4 Cup apple cider vinegar
2 Tablespoons white distilled vinegar
2 Tablespoons Frank’s cayenne pepper sauce
2 Teaspoons ground black pepper
2 Teaspoons Worcestershire sauce
2 Teaspoons lemon juice
1-1/2 Teaspoons cayenne pepper
1 Teaspoon dried parsley flakes
1 Teaspoon cornstarch
1/2 Teaspoon salt
1/2 Teaspoon garlic powder
1/2 Teaspoon dried thyme
1/4 Teaspoon onion powder
1/8 Teaspoon ground clove
1/8 Teaspoon ground nutmeg
1/8 Teaspoon ground allspice
1/8 Teaspoon rubbed sage

Cooking Instructions:
Heat shortening in your fryer to 350 degrees F. Fry wings for 10-12 minutes, or until light brown. Remove wings and drain on a rack or paper towels briefly. After draining wings place wings in a plastic container with a lid. Add 1/4-1/3 cup of your sauce of choice to the container. Replace lid and shake well to coat wings. Pour wings out onto a plate and add celery on the side, plus ranch or bleu cheese dressing for dipping.

Bourbon peaches and cream popsicles

Taken from EndlessSimmer.com

Makes 18-22 popsicles

Ingredients:
1 cup ripe peaches, crushed
¼ cup bourbon
½ cup simple syrup, cooled (recipe follows)
2 cups plain yogurt

Directions:
1. Peel and slice peaches. Use a potato masher to crush the peaches. Combine crushed peaches and bourbon in a bowl, mix to combine. Add the simple syrup in slowly and taste to preference. Add yogurt to bourbon peach mixture and combine.
2. Score top edge of Dixie cup with scissors for easy peeling. Pour mixture into Dixie cups. Freeze for two hours or until mixture starts to solidify enough to hold a popsicle stick upright. Continue to freeze until mixture is completely frozen into a popsicle, about 5-6 hours. Peel off Dixie cups. Serve.


Simple Syrup
Ingredients:
¼ cup water
¼ sugar

Directions:
Place water and sugar in a sauce pan over medium heat. Heat and stir until sugar dissolves.

*Note: Use the simple syrup sparingly. Taste the mixture as you mix to make sure it’s to your liking. Use more for a sweeter tasting popsicle and less for a popsicle that will have a stronger bourbon flavor.

*Note: If you do not have ripe peaches on hand, use canned peaches in light syrup (make sure to drain before use). If you use canned peaches, bypass the simple syrup.

*Note: To shave some time, use vanilla yogurt instead of plain yogurt to skip the simple syrup portion. Keep in mind this version will be much sweeter as vanilla flavored yogurt is sweetened. If you are using this in combination with canned peaches, rinse the peaches and add 2-3 tablespoons bourbon in addition to the ¼ cup in the recipe. The added tablespoons will offset any sweetness that may overpower the bourbon.

Sangria Jell-o shots

(adapted from Brilynn's Sangria Bites)

Ingredients:
1 3/4 cups sangria
1 1/2 cups limeade
3/4 cup Cointreau
4 packets Knox Gelatine - one whole box
zest of one lime for garnish

Directions:
Mix the first 3 ingredients in a small sauce pan. Add Knox and let sit 3 minutes until gel softens. Turn on heat to medium and heat for a few minutes until gel is completely dissolved, no need to boil or get very hot. Pour into a 9 inch square pan that has been lined with plastic wrap. Chill covered overnight. To unmold, turn cocktail over onto a cutting board, remove plastic wrap and cut into 36 equal sized pieces. Top each piece with a small bit of lime zest. Place on pretty tray and serve immediately. Makes 36 pieces.

More Jell-o shot recipes

Bramble Jell-o shots

For the float

Ingredients:
6 ounces crème de mûre (blackberry liqueur)
7 grams (1 packet) Knox unflavored gelatin
1 package (3 ounces) grape-flavored Jell-O gelatin
1 cup hot water

Directions:
In a small mixing bowl, sprinkle the Knox and the Jell-O into the hot water and stir until completely dissolved, 5 to 7 minutes. Let sit for 5 minutes, then stir in the crème de mûre. In a small, nonreactive baking dish or loaf pan, pour a few drops of cooking oil (grapeseed works well) and wipe out with a paper towel, coating the entire vessel with the barest layer. Pour blackberry float mixture in and set to chill in refrigerator for at least 2 hours and up to overnight, making certain it is level.

For the gin sour
Ingredients:
1 cup gin (lemon infused)
2/3 cup fresh lemon juice
1/2 cup sugar
28 grams (4 packets) Knox unflavored gelatin
1 cup hot water.

Directions:

• Juice enough lemons to give you 2/3 cup juice, keeping the hulls as you squeeze. Roughly chop the squeezed hulls and put them in a coverable container along with the gin and the lemon juice. Leave at room temperature for at least 2 hours. It’s a good idea to do this before starting the float, so that by the time that has firmed up, your infusion is ready to go.
• When the float layer is firm, bloom the gelatin in the hot water by sprinkling it slowly while stirring, and continuing stirring until fully dissolved. Add the sugar and stir until that is also fully dissolved.
• Strain the gin mixture off from the lemon hulls through a fine sieve or chinoise and add it into the gelatin mixture, stirring well.
• Over a spoon, so as not to gouge a divot in the float layer, pour the lemon sour mix onto the float layer and return to refrigerator, again checking for levelness. Chill overnight.
• When ready to serve, cut into squares, or use a cookie cutter for shapes, and pull up carefully, using a cake spatula to get under the float layer. Garnish with a blackberry and/or a thin wedge of candied lemon. Or simply slurp.

Taken from NYTimes

Rainbow Jell-o shooter

From Jelly Shot Test Kitchen

Suggested pan: 9" x 13" cake pan, or molds
Yield: about 45 jelly shots
Garnish: Maraschino cherries, if desired
*Note: If flexible silicon molds are used, prepare the molds with a quick spray or wipe of vegetable oil, then wipe the molds clean with a clean paper towel.

Red Layer
Ingredients:

1 cup water
2 envelopes Knox gelatin
1 box 3 oz box cherry or strawberry gelatin dessert
1 cup flavored vodka

Directions:
Pour water in small saucepan, sprinkle with Knox gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes. Remove from heat. Add the gelatin dessert mix, stir until dissolved. Stir in the vodka. Pour into pan and refrigerate until fully set, about an hour.


Yellow Layer
Ingredients:
1 cup water
2 envelopes Knox gelatin
1 box 3 oz box lemon gelatin dessert
1 cup flavored vodka

Directions:
Pour water in small saucepan, sprinkle with Knox gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes. Remove from heat. Add the gelatin dessert mix, stir until dissolved. Stir in the vodka. Allow mixture to cool to room temperature, then pour over the set red layer and refrigerate until fully set, about an hour.
*Note: if you are garnishing with maraschino cherries, add them immediately after the yellow layer is poured in. Cut the very bottoms off the cherries so they will stand upright.


Blue Layer
Ingredients:
1 cup water
2 envelopes Knox gelatin
1 box 3 oz box Berry Blue gelatin dessert
1 cup flavored vodka

Directions:
Pour water in small saucepan, sprinkle with Knox gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes. Remove from heat. Add the gelatin dessert mix, stir until dissolved. Stir in the vodka. Allow mixture to cool to room temperature, then pour over the set red and yellow layers and refrigerate until fully set, several hours or overnight. (Its ideal to let this chill overnight so the layers can fully bond.)

To serve, cut into desired shapes or unmold.

Strawberry margarita Jell-O shooters

From BakersRoyale.com
(Yields 24-30 Strawberry Margarite Jello Shooters)

Strawberry Prep:

1. Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
2. Use a huller or apple corer to empty out the strawberry. 
3. Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
4. Check each strawberry and make sure there is not a hole in the bottom before you start filling.

Ingredients:
Margarita Mix
1 box Strawberry Jell-O
8 ounces tequila, preferably reposado or blanco
6 ounce Cointreau
Salt for garnish

Directions:

1. Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside. Measure out 1/4 cup of cold water and set aside.
2. Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine. 
3. Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim.
4. Garnish with cut lime triangles to finish.

Greek turkey burgers

From DontEatDirt.com

Ingredients:
1/4 cup finely chopped onion
1 tsp. chopped garlic
4 cups chopped spinach leaves
1 lb. raw lean ground turkey
2 large egg whites or 1/4 cup liquid egg whites
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup crumbled fat-free feta cheese 
Optional: large lettuce leaves, sliced onion, sliced tomato

Directions:
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add onion and garlic and, stirring often, cook until softened, about 4 minutes. 

Add spinach to the skillet with onion and garlic. Stirring often, cook until spinach has wilted and excess moisture has evaporated, 3 – 5 minutes. 

Remove skillet from heat. Once cool enough to handle, carefully blot away any excess moisture from the onion-spinach mixture with paper towels. Set aside.

In a large bowl, combine turkey, egg whites, basil, oregano, salt, and pepper. Using your hands, mix well. Add cooked veggies and feta cheese to the bowl. Using your hands, mix until uniform.

Evenly divide turkey mixture and firmly form into four patties. (Cover and refrigerate if not cooking immediately.) 

Bring a grill (or skillet or grill pan) sprayed with nonstick spray to medium heat. Add patties, cover, and cook for 5 – 8 minutes per side, until cooked through. If using a skillet or grill pan, work in batches, removing skillet or pan from heat between batches to re-spray. (And don’t worry if your lid isn’t a perfect fit when covering!)

Eat your patties with a knife and fork or, if you like, wrap them up in some lettuce leaves with onion and tomato. Enjoy!

MAKES 4 SERVINGS

Nutrition PER SERVING (1 patty): 203 calories, 8g fat, 420mg sodium, 3g carbs, 1g fiber, 1g sugars, 29g protein

Olive Garden Italian dressing

Ever wonder how to make the same dressing that restaurants do in the comfort of your own home? Well I found the Olive Garden recipe here and I plan on making this for my roommates once I hit Stop & Shop. Or maybe I'll surprise my parents and make it for dinner once I'm back in NJ.

Ingredients:
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons parmesan cheese
2 tablespoons romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice

Directions:
Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Hazelnut crispy cake

WomansDay.com

• Active Time: 20 minutes
  Total Time: 50 minutes
• 
  
• Ingredients
  1 box (6.2 oz) crispy marshmallow bars
  3⁄4 cup hazelnut spread
• 6 Tbsp chopped hazelnuts
• 
  Directions
• 1. Place 4 crispy bars between 2 sheets of plastic wrap; press together into a square. Roll with a rolling pin and shape with your hands into a 5-in. circle. Repeat with remaining 4 bars.
• 2. Place 1 circle on a serving plate. Spread top with 1⁄4 cup hazelnut spread. Top with other circle; spread remaining 1⁄2 cup hazelnut spread on sides, then top.
• 3. Pat sides of cake with hazelnuts, brushing off any loose nuts. Repeat until sides are coated. To set, let stand at room temperature at least 30 minutes or chill briefly.

Chocolate peanut butter refrigerator cake

WomansDay.com

Ingredients
2 1⁄2 cups heavy (whipping) cream
1 bag (10 oz) peanut butter chips
18 whole chocolate graham crackers
Recipe Preparation1. Heat 2⁄3 cup cream in a large microwave-safe bowl until steaming. Add chips; whisk until smooth. Slowly whisk in remaining cream. Chill 15 minutes.

Directions
1. Heat 2⁄3 cup cream in a large microwave-safe bowl until steaming. Add chips; whisk until smooth. Slowly whisk in remaining cream. Chill 15 minutes.

2. Beat with mixer just until soft peaks form. Arrange 3 crackers, side by side, long edges touching, on serving plate. Spread evenly with 1⁄2 cup cream mixture. Repeat for 4 more layers; add 1 more layer crackers. Chill 1 hour. Chill remaining cream.
3. Spread top and sides of cake with cream. Chill 4 hours or up to 2 days.
4. Decorate with peanut butter chips, if desired. Slice with a serrated knife using a sawing motion.

Drink of the week 4/14

Source: Creative Commons

April Rain
Ingredients:
2 ounces vodka
1/2 ounce lime juice
1/2 ounce dry vermouth
Lime peel for garnish

Preparation:
Pour the liquids into a cocktail shaker filled with ice. Shake well and strain into a chilled cocktail glass. Garnish with the lime peel.

Source: Cocktails.about.com

Source: Creative Commons

Spring Fever
Ingredients:
1 1/2 ounces lemon juice
1 1/2 ounces mango syrup
3 ounces apple juice
4 ounces orange juice


Preparation:
Pour the ingredients into a cocktail shaker filled with ice. Shake well and strain into a glass half-filled with crushed ice.

Source: Cocktails.about.com

Beef macaroni and cheese

Ingredients
1-pound box elbow macaroni
2 tablespoons vegetable oil
2 cups chopped green bell pepper
2 cups chopped onion
1 tablespoon chopped garlic
2 pounds lean ground beef
3 cups canned crushed tomatoes
Salt and pepper
1 teaspoon each dried basil, ground cumin, and dried oregano
2 to 3 cups grated Cheddar

Directions
1) Heat the oven to 350 degrees F.
2) Cook the macaroni according to package directions; drain and set aside.

3) Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano.

4) In a large bowl, combine the macaroni and the beef mixture.

5) Spread this mixture into a 9 by 13-inch baking dish. Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.

Cook's Note: Ground turkey or chicken can be used in place of beef, if desired.

Credit: FoodNetwork.com

The ultimate lady's cheesy mac and cheese

FoodNetwork.com

Ingredients
2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated colby
1/3 cup grated Muenster
1/3 cup grated Gouda
1/2 cup sour cream
4 tablespoons butter, cut into pieces
3 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Nonstick spray

Directions
1) Preheat oven to 350 degrees F.
2) In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes.

3) Drain pasta and place in a large bowl and while pasta is still hot add all the cheese.

4) In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture.

5) Spray casserole dish with nonstick and pour macaroni mixture into the dish.

6) Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.

Credit: FoodNetwork.com

Lobster mac and cheese

FoodNetwork.com

Ingredients
1 pound lobster meat
2 tablespoons grapeseed oil
1 pound dried macaroni pasta
1/2 cup butter (1 stick)
1 cup chopped white onion
2 cloves chopped garlic
1/2 cup all-purpose flour, or as needed
2 bay leaves
1 cup fish stock or vegetable stock
1/2 cup heavy cream
2 cups sharp shredded Cheddar (8 year-old aged if you can get it)
Salt
White pepper
White truffle oil (2 or 3 tablespoons)
1/4 cup chopped fresh chives

Directions
Bring a pot of water to boiling for the pasta. Saute lobster meat in oil until it is no longer translucent, and set aside. Cook the pasta until al dente and drain well so that you don't have excess cooking water which will dilute the flavor. While the pasta is cooking, melt butter in a large saucepan over medium heat, and add the onion and garlic, cooking until translucent, being careful not to burn it. Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Add the bay leaves, and then incorporate the vegetable or fish stock a little at a time to form a smooth sauce. Simmer for a least 10 minutes to allow the flour to "cook out," then remove the bay leaves. Add the heavy cream and Cheddar, then season with salt and white pepper. Stir the lobster meat into the cheese mixture, then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Transfer to a serving bowl and drizzle sparingly with truffle oil and garnish with chopped chives.

Credit: FoodNetwork.com

Drink of the week

This blog post has been adapted from my Drink of the Week in The Huntington News published 5/26/11.

For Memorial Day weekend, my entire home state of New Jersey made our annual pilgrimage to the Jersey Shore. While there, I’m sure everyone above the age of 21 will prefer an alcoholic drink that’s less gross than the infamous “Jersey Turnpike.” In case you haven’t heard, this brew is created when a bartender wipes up all of the spilled alcohol off a bar at the end of the night and rings it out into a shot glass. It’s meant to represent how trashy the Turnpike is (no worries, it’s not actually meant to be consumed). On the more delicious side, this white wine sangria, with its rough estimation of ingredients and brisk, refreshing taste, is a light and summery beverage to sip on the beach down at the Shore. Maybe not as delicious as the white wine sangria we had at Spicy's this weekend, it's still awesome. Add in peach schnapps for an awesome twist (that's what the lovely people at Spicy's do).

White wine may not be everyone’s favorite, so for a non-alcoholic beverage, I’ve decided to share my favorite sparkling lemonade concoction which was accidentally created at my high school graduation party. But, if you make it in bulk and decide that you feel like getting a little shitty, add in a bottle of vodka and some Triple Sec.


White Wine Sangria

Huntington News Staff Photo/Laura Finaldi

Ingredients:
1 bottle white wine of choice
1 liter seltzer water
½ liter lemon-lime soda
3 shots Triple Sec liqueur
⅔ cup sugar
2 lemons
2 limes
2 oranges

Directions:
Cut the citrus fruits into thin slices and place in a pitcher. Pour all of the liquid ingredients and the sugar over the fruits. You can let it sit up to overnight, but if you feel like diving right in instead, go for it.

Huntington News Staff Photo/Laura Finaldi

Sparkling Lemonade
Ingredients:
1 can frozen lemonade mix
1 can pink lemonade mix
1 liter sparkling water (lemon-lime flavored)
2 liters ginger ale
1 liter club soda
2-3 lemons
2-3 limes

Directions:
Thaw the frozen cans of lemonade mix in the refrigerator overnight. Slice the lemons and limes and set aside. Mix all of the liquid ingredients. Add lemons, limes and plenty of ice in a pitcher.

Forbidden Fruit

Infographic by Culinary Schools.org

Dulce de Leche brownies

Ingredients:
8 tablespoons (115g) unsalted butter, cut into pieces
6 ounces (170g) bittersweet or semisweet chocolate, finely chopped
1/4 cup (25g) unsweetened Dutch-process cocoa powder
3 large eggs
1 cup (200g) sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 cup (140g) flour
1 cup Dulce de Leche (store bought or homemade)
*I thought these lacked some instant espresso powder… but that’s just me. Next time, I’d add in a teaspoon or two into the melting chocolate.

Directions:
1. Preheat the oven to 350 degrees (175 C).
2. Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.
3. Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar and vanilla. Stir in the salt and flour until just incorporated. Don’t over mix at this stage, or the brownies will be tough.
4. Scrape half of the batter into the prepared pan.
5. Drop decent sized blobs of Dulce de Leche, evenly spaced, over the brownie batter. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.
6. Bake for 30 to 35 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.

Homemade Oreos

Ingredients for the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Directions:
Set two racks in the middle of the oven. Preheat to 375°F.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in milk.

From Smitten Kitchen

Baked caramel apple donuts

Ingredients:
1 1/4 cup flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
3 medium apples, peeled & shredded
1 1/2 cup chewy caramel candies
1 tablespoon whole milk

Directions:
1. Preheat oven to 350 degrees F. Spray donut pans with cooking spray & set aside. Whisk together flour, baking powder, cinnamon and salt in a large bowl.
2. In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared donut pans until almost full. Baked until golden and a tooth pick inserted in the center comes out dry. It takes about 15-20 minutes. (Mind ended up taking 18)
3. In a small, microwaveable bowl, combine the caramel and milk. Microwave for 1 minute at medium power. then stir; repeat in 30 second intervals until melted and smooth. If making small donuts, dip them directly into the caramel. For larger donuts, spoon caramel topping on top!

Credit

Oreo Truffles

Ingredients:
2 packages oreo cookies
2 (8 oz) blocks cream cheese, softened
4 packages semi-sweet chocolate (8 blocks in each package)
any toppings: crushed candy, toasted coconut, white chocolate, andes mint chips, more crushed oreos

Directions:
1. Crush the oreos into fine crumbs. ( I don’t have a food processor so, I use a ziplock bag and my heavy rolling pin and wood cutting board)
2. Blend the oreo crumbs with softened cream cheese until it forms a sticky, thick mix.
3. Roll into 1″ to 2″ balls (or 1/2″ to 3″ completely up to you) and place on a cookie sheet covered in wax paper
4. Refrigerate for at least one hour.

5. While the truffle balls are chilling, slowly melt your semi-sweet chocolate.
6. Drop one or two truffles at a time into the melted chocolate, using forks take them out slowly rotating them to drip off excess chocolate. Place onto wax paper.
7.If you are topping them with oreo crumbs, crushed candy canes, toasted coconut.. this is the time. If you want to top them with melted drizzled Andes mint chocolate, melted drizzles of white chocolate.. etc… chill them and then top them.

Fluffernutter Cookies

Ingredients:
1 Cup creamy peanut butter
1 large egg
1 cup marshmallow cream

Directions:
Preheat oven to 350 degrees F. In a large bowl mix the peanut butter and egg until well combined with a spoon. Slowly stir in the marshmallow cream until just combined. You want to see the marshmallow cream not fully incorporated, almost like swirled through. With a small-medium cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. Bake for 12-15 minutes or until baked through. Let cool for 5 minutes on cookie sheet before transferring to a cooling rack. Definitely grab some milk with these bad boys and Enjoy!!

Makes about 18 cookies

Bacon, egg and toast cup

Ingredients3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper

Directions
1. Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds.

2. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
3. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper.

4. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Note
Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

Credit

Mint chocolate chip cookies

Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

Directions
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Blueberry martini jello shots

(Adapted from an adapted recipe by the LA Times for Blueberry martini jelly shots at Bar Nineteen 12)

Ingredients
10 1/2 ounces Stoli Blueberry vodka
2 ounces simple syrup (add more if blueberries are sour - combine equal parts sugar and water in a saucepan, and stir over medium heat until the sugar is dissolved.)
3 1/2 (1/4 ounce) packets of gelatin powder
About 60 fresh blueberries (more if the blueberries are small)

Directions
1. Off heat, combine the vodka and simple syrup in a small saucepan. Add gelatin powder to the vodka mixture.
2. Heat the saucepan over low heat, stirring, until the gelatin is dissolved and incorporated into the vodka mixture, about 5 minutes. Remove the pan from the heat.
3. Place a few blueberries in the bottom of each individual ice cube mold, and carefully pour the vodka mixture into each. Refrigerate the ice cube tray until set, preferably overnight. These cocktails will keep, refrigerated, for as long as 2 days.

Homemade Samoas

Ingredients
For the cookies:
1 cup butter, softened
1/2 cup sugar
2 cups all-purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

For the topping:
3 cups shredded coconut
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

Directions
For the cookies:
1. Preheat oven to 350F.
2. In a large bowl, cream butter and sugar.
3. Stir in flour, baking powder, and salt. Mix well, then add vanilla and mix well again. The goal is for the dough to come together in a soft (but not sticky) ball, so you may need to add a tablespoon or two of milk. A little warning: I thought the dough wasn’t coming together well and added a tablespoon of milk, and the dough ended up being way too sticky. I needed to add quite a bit more flour to bring it back to a workable state (which turned out fine in the end, but just saying: add less milk than you think you need, if any).
4. Work the dough into a ball and set it between two sheets of wax paper. Roll it into a sheet about 1/4″ thick.
5. Using a small cup (about 1 1/2″), make rounds and set them on a parchment-lined baking sheet.
6. Using the tip of a knife, cut a smaller hole in the center of each round.
7. Bake the cookies for 10-12 minutes and let cool

For the topping:
1. Spread the coconut in a single layer on a parchment-lined baking sheet. Toast in the oven for about 20 minutes or until golden brown, stirring occasionally. (The instructions say to toast it at 300F, but that temperature started to char my coconut; I found that the lowest setting worked better in my oven.)
2. Take your caramels and put them in a microwave-safe baking dish with the salt and milk and microwave in 30-second increments, stirring in between, until smooth.
3. Fold in the toasted coconut.
4. Using an offset spatula, spread a little caramel/coconut mixture onto each cookie.
5 Melt the chocolate in a microwave-safe bowl (stirring at 30-second increments) until smooth. Dip the bottom of each cookie into the chocolate and let the excess drip off; set on a parchment-lined baking sheet or large plate.
6. Final step: put the rest of the melted chocolate into a Ziploc and cut a small hole in 

one corner. Drizzle the chocolate over the tops of the cookies. Let cool in the refrigerator until the chocolate is set before storing in a single layer in an airtight container.

Cookie Dough Truffles

Ingredients:
8 tbsp. unsalted butter, at room temperature
¾ cup light brown sugar, packed
2¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
Mini chocolate chips (for garnish)

Directions:
1. Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
2. Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
3. When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.

Source: adapted from My Kitchen Cafe, originally from Taste of Home

Red velvet crepes

Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 2 cups butter milk
- 1 1/4 cup whole or lowfat milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons cocoa powder, sifted
- 1 tablespoon red food color gel
- 2 tablespoons unsalted butter, melted
+ 2 tablespoons cooking oil (for pan)

Mascarpone Cream Filling
- 500 mL heavy cream
- 300 gr mascarpone cheese
- 1/2 cup icing sugar
- 1 teaspoon vanilla extract
- zest of 1 orange (optional, but adds nice tang)
+ 1/2 cup raspberry jam (optional, for filling crepes)

Chocolate Ganache Topping
- 75 gr bittersweet chocolate
- 75 mL heavy cream
- 1 tablespoon sugar


Directions:
For the Mascarpone Filling:
1. Using a mixer, mix mascarpone cheese, 1/4 cup sugar, and vanilla until soft and fluffy. Set aside.
2. Whip cream and remaining sugar to a stiff peak. Carefully fold into the mascarpone cheese until combined. Refrigerate until ready to use.

For Chocolate Ganche Sauce:
1. Place chocolate in a heatproof bowl and set aside. In a small sauce pan, heat cream and sugar to a rolling boil. Remove from heat, and pour over chocolate. Carefully mix until homogenous, and set aside until ready to use. If the ganache sets, re-melt the chocolate over a double boiler.

Red Velvet Crepes
1. In a large bowl stir together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
2. In a separate bowl, whisk together the buttermilk, milk, egg, sugar, melted butter, vanilla extract and food coloring. Whisk until combined.
3. Pour the liquid ingredients into the mixing bowl with the dry ingredients, and stir with a wooden spoon until the dry ingredients are combined. The batter will be a little runny (think soup). If you find that the batter is too thick and pancake like, add more milk (regular). Make sure the batter is clear of lumps.
4. With a pastry brush, brush the surface of large (non-stick) skillet with cooking oil. Heat it over medium heat. Test skillet after a couple of minutes by drizzling a few few drops of water onto the cooking surface. If the drops sizzle and evaporate, the surface is hot enough.
5. Turn the heat down to medium. For each crepe, spoon or ladle about 1/4 cup of the batter into the center of the skillet. Holding onto the handle of the pan, remove it from the heat and swirl the pan so the batter coats the bottom of the pan. You want to make the coating as thin as possible. If you have holes in the crepe, go ahead and add more batter to the pan to cover them. Return to heat.
6. As the batter cooks, it will dry and lose its shine (~ 2 minutes). Once this happens, use a non-metal spatula and carefully flip the crepe over. Finish cooking the crepe on the other side (~ 45 seconds).
7. Gently slide the cooked crepe onto an ovenproof plate, and keep the finished crepes warm in an oven set at 195 degrees.

Assembly:
- If using raspberry jam, place a small amount the center of the crepe. Pipe mascarpone cream filling, and carefully roll.
- Drizzle with chocolate ganache sauce and dust with icing sugar.

Credit.

Banana split mini bites

This isn't really a recipe, just directions and such. I saw a picture of this and made up the directions myself.

What you'll need:
- Firm bananas
- Chocolate chips (to melt)
- Chocolate chip ice cream (or any flavor that you like!)
- Whipped cream
- Maraschino cherries (to top)
- Sprinkles (to decorate)

Directions:

• Cut bananas into one inch sections and use a melon baller (or a spoon, whatever) to cutout a well in the banana. At this point, leave the peel on for easy handling.
• Melt the chocolate and dip the bottom of the banana (after you take the peel off of course!) into it. Stick that in the sprinkles and put it in the freezer to harden the chocolate quickly.
• Put the ice cream in the little wells you dug, spray whipped cream on top and top off with a cherry

Oreo cookies and cream cheesecakes

Ingredients:
42 Oreo, cream-filled chocolate sandwich cookies, 30 left whole and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

Directions:
1. Preheat oven to 275° F. Line standard muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
2. In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. Gradually add the sugar, and beat until combined. Beat in the vanilla.
3. Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine. Using a large spatula, fold in the chopped Oreo cookies.
4. Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top. Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes. Transfer the muffins tins to a wire rack to cool completely. Refrigerate (in the muffin tins) at least 4 hours (or overnight). Remove from tins just before serving.

Thanks, Martha Stewart

Cupcake madness

All the cupcakes you can possibly imagine and so much more

There are so many cupcakes to choose from on this site that you will NEVER get bored. Some of them are really swanky and high-end, but others are simple and look easy enough to make. I'll be trying a few of these out this summer and definitely turning my kitchen into an unofficial Mr. Cupcakes. A few favorites from the site:

Eton's mess cupcakes: Yellow cake with cream, meringue and strawberries

Mango cupcake with buttercream frosting and coconut

Vanilla almond cupcake with maple cream cheese filling

Zebra cake

Ingredients:
1 cup granulated sugar
4 large eggs
1 cup milk (whole, 2% or 1%)
1 cup vegetable oil
1 teaspoon vanilla
2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons Double Dutched Dark Cocoa

Directions:
1) Preheat the oven to 350°F. Lightly spray a 9″ x 2″ round baking pan with cooking spray (you can use a 8″ x 2″ for a slightly thicker cake). Line the bottom of the pan with a circle of parchment, and spritz again. Set the pan aside.

2) In the bowl of your mixer, blend the sugar and eggs until lightened, about 2 minutes. On low speed blend in the oil, milk and vanilla until well combined and smooth.

3) In a separate bowl, combine the flour, baking powder and salt. Whisk to remove any lumps. Add the dry mixture to the wet ingredients. Combine on medium speed 1-2 minutes or until the batter is smooth and lump free. Be sure to scrape down the bowl halfway through mixing.

4) Remove 2 cups of the vanilla batter and place it in the measure you used for the liquid ingredients. Sift the cocoa over this batter, and stir well to combine. Be sure to use a sifter to avoid cocoa lumps in the batter.

5) Now for the stripes. Spoon about 3 tablespoons of vanilla batter into the center of the cake pan. Next, spoon 3 tablespoons of the chocolate batter into the center of the vanilla batter. This causes the vanilla batter to spread out. Continue to alternate batters, in bulls-eye fashion until all batter is used. You will now have thin rings of each batter on the outer edges of the pan, thicker rings towards the center.

Credit