Last month I hopped out to Breckenridge for a weekend to go skiing and catch up with my good friend Courtney. For years, she has been one of my favorite crafty/cooking friends. So when she mentioned that she brought along some yummy “energy bites” for us to take on the slopes, I was intrigued. Upon first glance in the fridge, I admit I commented they kind of looked like meatballs. :) But after one delicious bite, I realized they were basically a healthy version of my favorite no bake cookies !! I’m not kidding. For any of you who have ever loved no bakes, these little guys taste amazingly similar, but without the sticks of butter and with lots of other fun healthy ingredients thrown in.
As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right. These cupcakes are fashioned after the popular “Irish Car Bomb” cocktail that consists of a shot of Baileys Irish Cream and Irish whiskey dropped into a pint of Guinness.
I first had this at a party about 10 years ago. That recipe was my inspiration for this healthier version. We like to make this for football games. My husband Christopher is a huge Cleveland Browns fan. They never really win, but he always roots for them.
Here's a cake sure to sweeten up the Valentines in your life. Pick up three boxes of your favorite white cake mix—or work from scratch if you have the time—along with a bottle of Wilton's Icing Color in petal pink. Split each box into two batches for a total of six, then add increasing amounts of dye little by little until you achieve the ombre effect. For the outside of the cake, I used a piping bag fit with a basketweave tip. Happy baking, everyone!
Jun 29 Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact.
Cut watermelon flesh into 2-inch chunks and discard rind. Purée one fourth of watermelon in a blender with 1 Tbsp sugar, 1 tsp lemon juice, 4 cups ice, and a pinch of salt. Strain through a fine-mesh sieve into a large bowl, discarding solids. Make 3 more batches. Add sugar to taste if desired and serve over ice.
Do y’all remember the scene in Runaway Bride (that’s an Oscar contender if I’ve ever seen one…) where Julia Roberts realizes that she doesn’t know how she likes her eggs? You know, because she’s always turning herself into the girl that the guy she’s marrying wants to be with? Yeah. That’s not me.
Insanity. That’s what this is. Pure In.San.It.TEEEEE. You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? They’re just so gooooood.
Milk liqueur: a Portuguese recipe made from equal parts vodka (or grappa), milk, and sugar. Say hello to the newest addition to our liquor cabinet ! This rather improbable combination of vodka and milk makes a liqueur so smooth and perfectly sweet that you'll want to sip it straight. Get the recipe, our review, and some ideas for using this sweet liqueur below. We love the idea of making our own liqueurs, and we've been wanting to try this milk liqueur ever since we saw it in David Leite's most recent book The New Portuguese Table .
Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup.
Photo: Michelle Oddis Once in a while, a party trick comes along that grabs our attention. Food blogger Michelle Oddis of That's So Michelle loves making caramel apple shots we can't imagine anyone would turn down. Using, wait for it, real fruit and time-tested formulas for tasty, jiggly shots that stay put in their edible "shotglasses," Michelle's gotten Food Republic on the gimmicky Halloween bandwagon we've been resisting so fiercely. Try out these irresistible boozy apple treats (and don't hold your breath for a candy corn cocktail on our end).