valarltd: (kitchenwitch)
ZOMG, perfection. I was vegging and deciding what to do with myself and the thought hit me: There must be peanut butter chocolate chip cookies in my life. RIGHT NOW! Since I haven't had motivation to do much of anything of late, I acted on this impulse and the attendant energy.

One minor setback (needed vanilla) aside, I am baking them.

Grandma Wymer's Peanut Butter Cookies

1/2 c. butter
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 c. sifted flour
3/4 tsp. soda
1/4 tsp. salt
Thoroughly cream butter, peanut butter, sugars, egg and vanilla. Sift together dry ingredients; blend into creamed
mixture. Shape into 1" balls; roll in granulated sugar. Place 2" apart on ungreased cookie sheet. Criss-cross with
fork tines. Bake 375° for 10-12 minutes. Cool slightly; remove from pan. Makes 4 dozen and doubles well.

I doubled it, mixed about 12 oz of chocolate chips in the dough, skipped the granulated sugar and fork, but made the balls and flattened them.

Heaven. Three's about my limit though, at least while they are warm
valarltd: (kitchenwitch)
From bartender WAR

BearZerkers Shot

-1-2 Gummy Bears infused with vodka
-a splash of peach schnapps
-a shot of vodka

Hellfire Shot

-a splash of habanero simple syrup**
-a shot of white rum

*Kosher Hellfire

-4-5 drops of ghost pepper sauce
-a shot of white rum*

Red Horse

-a shot of gin
-three shots cranberry juice
-1/2 shot lemon ginger tea syrup***


(this should be poured over a full cup of ice, it's too rich a drink to be served warm… unless you're crazily, insanely busy and everyone is already drunk)

-a shot of chai tea syrup***
-2 shots of Bailey's Irish Cream
-4oz milk*

Dawn Patrol

-4oz orange juice
-a shot of tequila
-1/2 a shot of rose-hibiscus tea syrup***

*[] : This is a super fast way to make the bears, I actually soaked mine in vodka for a full week, making sure to stir them a couple of times a day and add more vodka. There is a reason I only make these once a year.

** I made this syrup using a full bottle of Brain Damage hot sauce [] and a basic simple syrup recipe []. I used a full bottle of hot sauce to a gallon of syrup.

*** Tea infused simple syrup is a fast, easy and tasty way to make a simple syrup without having to bother with all the mess of the individual ingredients. It's also a super cheap way to make a really complex syrup for cocktails, ice cream and cold drinks. []
valarltd: (kitchenwitch)

Cajun Sausage & Cheese Stuffed Bread

Louisiana people love stuffed bread. This version is really good and easy because you are using frozen bread.

1 loaf frozen bread dough, thawed, I used frozen french bread
1 pound of cooked breakfast sausage, I used the HOT variety, sautéed with the onions and bell pepper
8 to 10 oz. shredded sharp cheddar cheese or a mix of cheddar and mozzarella
1egg, mix the raw egg with the raw sausage before you brown it.
Melted butter
1 white onion, chopped and sautéed with the sausage
1 small bell pepper, chopped and sautéed with the sausage
Tony Chachere's cajun seasoning to taste
Add an egg wash to the top to make it shiny, mix 1 egg with 1 teaspoons of water, brush on top of bread before baking.

Roll out bread with rolling pin, spread melted butter, cooked sausage, and cheese. Roll up and place in a bundt pan or cookie sheet. Bake @ 350F until brown about 20 minutes.
valarltd: (kitchenwitch)


2 cups granulated sugar
¾ cups water
½ cup liquid glucose/light corn syrup
few drops black gel food colouring
6 Granny Smith apples (or 12 small apples)

Grease a piece of baking paper and place on a tray/baking sheet.
Insert bamboo skewers in all the apples and set aside.
In a medium pot, combine the sugar, water, glucose/corn syrup and food colouring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.
When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.
Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F).
Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.

For summer

May. 20th, 2014 02:04 am
valarltd: (kitchenwitch)

1/2 oz. (15 ml) Strawberry Vodka
Fruit Juice

Carve out some watermelon balls. Drop them in the popsicle mold. Add blueberries, sliced strawberries and kiwi, about 3/4 full. Add a splash of vodka (not much, it doesn't freeze) about 2-4 oz of 7 Up or Sprite. Top off with fruit juice of your choice: mango, orange, apple, pineapple. Freeze

Evil Cake

Apr. 2nd, 2014 08:45 pm
valarltd: (kitchenwitch)
Dark chocolate cake, poke holes in it, pour a mix of sweetened condensed milk and caramel ice cream topping over, sprinkle with toffee chips, let cool at room temp, frost with whipped cream and more toffee chips. Chocolate chips and or nuts can be added with toffee chips.
valarltd: (kitchenwitch)

Reuben Crescent Bake

2 tubes (8 ounces each) refrigerated crescent rolls
1 pound sliced Swiss cheese
1-1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds

Unroll one tube of crescent dough into one long rectangle; seal seams and
perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake
at 375° for 8-10 minutes or until golden brown. Layer with half of the
cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread
over beef. Top with remaining cheese. On a lightly floured surface, press or
roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams
and perforations. Place over cheese. Brush with egg white; sprinkle with caraway
seeds. Bake for 12-16 minutes or until heated through and crust is golden
brown. Let stand for 5 minutes before cutting.
valarltd: (kitchenwitch)

Baked Crab Rangoon
1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
14 won ton wrappers
1 small green onion, chopped
4 oz imitation crab, chopped
3 oz cream cheese

Mix all ingredients, except wrappers. Put dollop in center of wrapper, pinch shut.
Bake at 425 °F for 8-10 minutes or until golden brown
valarltd: (kitchenwitch)
1 bottle of vodka
1 bottle of tequila
1 bottle of Everclear
1 bottle of JD whiskey.
Fruit, like 3 oranges, and a bundle of grapes (or any fruit you like).
2 cans of pineapple juice.
2 frozen cans of minute maid fruit punch.
2 frozen cans of minute maid limeade.
1 frozen can of apple juice.
1 frozen can of orange juice.
& a bag of ice!

It is probably the best thing ever! Pour in an ice chest or a trash can(new/clean ofcourse), and enjoy! Eat the fruit the last!
valarltd: (kitchenwitch)

Chocolate Chip Gooey Butter Cake

1 box butter-recipe cake mix
1 egg
1/2 cup (1 stick) butter, melted

1 8 oz. package cream cheese, softened
2 eggs
1 tsp. pure vanilla extract
1 16 oz. box powdered sugar
1/2 cup (1 stick) butter, melted
1 cup chocolate chips

Preheat oven to 350 degrees.
Light grease a 9 x 13 in. baking pan.

In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well. Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump powdered sugar and beat very well. Reduce the speed of mixer and slowly pour in melted butter. Mix well. Stir in the chocolate chips. Pour filling onto cake mixture and spread evenly.

Bake for 40-50 minutes (it took me closer to 50 minutes). You want to center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. If you want to drizzle melted chocolate over the top allow it to cool for at least 15 minutes and then drizzle over. Allow to cool for at least another hour and then cut into bars. Enjoy!
valarltd: (kitchenwitch)
I love these and I had misplaced the recipe.


~2 oz butter and 2 oz lard/shortening
~8 oz self-rising flour
~pinch of salt
~3 oz superfine(not confectioner's sugar) or caster sugar
~3 oz currants
~1/2 tsp nutmeg, pumpkin pie spice or mixed spice
~ 1 tsp honey--I like the darker honey, but any will do
~ 1 egg, beaten
~ well seasoned cast iron griddle, rubbed with thin layer of butter or lard

~ in a bowl, use a fork or fingers to cut butter/lard mix into the flour, until it resembles breadcrumbs
~Stir in the sugar, currants, mixed spice and honey.
~add beaten egg and mix to form a firm(not runny) dough ball--it should be more moist than pie crust dough, so add a drop or two of milk if it seems too dry or won't hold together
~ turn out on a floured surface and pat or roll dough to a 3/4inch/2 cm thickness
~cut into 2-3 rounds, using a biscuit cutter or cookie cutter
~heat griddle til butter melts, then wipe off butter with a paper towel. The cakes will brown in their own fat;the extra butter is just to help prevent sticking. Place cakes on griddle and cook over medium heat til golden brown on both sides(about 1-2 minutes on each side, depending on thickness).
~dust cakes with caster/superfine sugar and serve hot. Well, you can eat them cold, but I prefer them warm. May be stored in airtight container in refrigerator for several days.

Variations on a Welsh Cake theme:
~ if you split your cake and add jam and butter to the center, you have what is known as a jam split. No eye rolling, please.
~ if you use plain flour,(not self rising), you will get a much flatter and crisper cake known as Llech Cymraeg (literally, "Welsh slab"), which is quite pretty when stacked and served with tea.
~ if you add 1/2 cup or so of grated fresh apple, you get a lovely moist cake known as "apple dragon", perfect for autumn days.
valarltd: (kitchenwitch)

For the Grenadine:
1/2 c pomegranate juice
1/2 c sugar
Several drops orange flower water
In a small saucepan over high heat, combine pomegranate juice and sugar. Bring to a boil and heat until sugar is dissolved. Add the orange flower water, then reduce heat and simmer for 10 minutes. Remove from heat, transfer to an airtight container, and refrigerate until cold.

For the cocktail:
1-½ oz silver tequila
½ oz Campari
1 oz blood orange juice
2 oz tamarind soda
½ ounce grenadine "blood"
1 slice blood orange (optional)
In a highball glass filled with ice, combine tequila, Campari, blood orange juice, and soda. Stir lightly, then top with grenadine "blood." Garnish with blood-orange slice.
valarltd: (kitchenwitch)
crescent burgers

Crescent Burgers

1 lb hamburger meat
2 cups shredded cheddar cheese
couple drop of Worcestershire sauce
1 pkt dry onion soup mix
1 roll of crescent rolls
1 tsp pepper
Preheat oven to 350*
Brown and drain hamburger. In medium bowl mix hamburger and rest of ingredients (reserve 1/4 cup cheese for tops). Add a HEAPING spoonful of meat mixture to large end of unrolled crescent roll. Roll up and seal edges as best you can. Sprinkle reserved cheese on top and bake for 15 minutes til golden brown.
valarltd: (aisha)

Pizza Casserole:

1 (16 ounce) package uncooked rotini pasta
1 lb ground Italian sausage
1 (24 ounce) jar pasta sauce
1 (16 ounce) container cottage cheese
1 (2 1/4 ounce) can sliced black olives, drained (optional)
1 (4 ounce) can mushrooms, drained
12 ounces shredded mozzarella cheese
2 (3 ounce) packages sliced pepperoni

Preheat oven to 350 degrees. Lightly grease a 9X13 casserole dish.

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

In a skillet over medium heat, cook the sausage until evenly brown, drain grease. Mix in the cooked pasta and pasta sauce. Pour into prepared casserole dish.

In a bowl, mix the cottage cheese, olives, mushrooms and mozzarella cheese.

Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.

Bake 25 minutes in the preheated oven, until bubbly and lightly browned.
valarltd: (kitchenwitch)

Tiger Bark

1 pound white chocolate, cut into pieces or use white chocolate chips
1/2 cup Peanut Butter
1/2 cup semisweet chocolate chips
4 teaspoons half-and-half cream

Directions: In a microwave-safe bowl, white chocolate and peanut butter on medium for 2-3 minutes or until melted; mix well. Pour onto a foil-lined baking sheet coated with cooking spray; spread into a thin layer. In another microwave-safe bowl, heat chips and cream on high for about 30 seconds or more or until chips are soft; stir until smooth. Pour and swirl over peanut butter layer. Freeze for 5 minutes or until set. Break into small pieces. Yield: about 1-1/2 pounds.
valarltd: (kitchenwitch)
Bacon Bombs:
1 can (8ct.) Pillsbury Grands Flaky Layers Biscuits

Cubed Mozzarella Cheese (1-1″ cube per Bomb)

2 lbs. of Bacon (1 slice per Bomb)


Oil for frying (I used Canola)

Cube up the Cheese, and cut each Biscuit into fourths.

Place one piece of Cheese inside a Biscuit quarter, and roll it up in there, nice and tight.

Wrap each rolled Bomb in a slice of Bacon, and secure it with a skewer or toothpick.

In a med/large pot, heat up approx. 2″ of Oil (to 350 degrees) and fry them up in small batches. Maybe one or
two at a time, the oil will expand so stay close…
Drain them on some Paper Towel, but serve them up good and warm. YUM!!
valarltd: (aisha)

Monster Cookie Dough Dip!
8 oz. Cream Cheese, softened
1/2 Cup Butter, softened
1 Cup Creamy Peanut Butter
1 Cup Powdered Sugar
3 Tbsp. Brown Sugar
1 tsp. Vanilla
1 Cup Oats (regular or quick)
1 Cup Miniature Plain M&Ms
1 Cup Miniature Semi-Sweet Chocolate Chips
Mix cream cheese, butter, vanilla and peanut butter until smooth. Stir in brown sugar and powdered sugar, mixing well. Next fold in oats, m&m’s and chocolate chips. Serve with pretzels or graham cracker sticks.
valarltd: (aisha)
S'mores Pockets
Crescent rolls, chocolate chips, marshmallows, and a little bit of crushed up Graham crackers - fold up crescent roll over the top and bake 350 for 15 mins
valarltd: (aisha)

Half a shot glass full of peach schnapps, with Bailey’s Irish Cream poured on top. Once the shot is almost full, a small amount of blue curacao is added, and once that settles, a small splash of grenadine tops the drink off.

A Zombie
1/2 oz Bacardi® 151 rum
1 oz pineapple juice
1 oz orange juice
1/2 oz apricot brandy
1 tsp sugar
2 oz light rum
1 oz dark rum
1 oz lime juice

Blend all ingredients with ice except Bacardi 151 proof rum. Pour into a collins glass. Float Bacardi 151 proof rum on top. Garnish with a fruit slice, sprig of mint and a cherry.

A Slow Comfortable Screw with Captain Jack
6 oz Orange Juice
1 oz Vodka
1/2 oz Southern Comfort
1 oz Sloe Gin
1/2 oz Captain Morgan Tattoo rum

Sex with the Captain recipe

1 1/2 oz Captain Morgan® Original spiced rum (use Tattoo for Sex with Captain Jack)
1 oz amaretto almond liqueur
1 oz peach schnapps
fill with 1/2 cranberry juice
fill with 1/2 orange juice

Build drink in glass over ice. Garnish with a cherry

Read more... )
valarltd: (jack--fictional)

Dirty Pirate Popsicles
2 1/2 cups Coke
1/3 cup Captain Morgan Spiced Rum
1/3 cup Kahlua

August 2017



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