Culinary Concoctions by Peabody ? Yes, Virginia? ….there is a Red Velvet Cheesecake. Falling into the why didn’t I think of that category I ran across a recipe in Southern Living Christmas Cookbook for a Red Velvet Cheesecake. My mouth dropped open just a bit. How had I never thought of this before. I mean my husband is the man who loves all things red velvet and he eats cheesecake. Plus I love to experiment with cheesecake flavors. The question I get from most people when I made this was, does it taste like the cake. I would love the say that I have crossed more things off my Holiday to-do-list. No gifts have been bought. For the Crust: 1 ½ cups chocolate graham cracker crumbs ¼ cup butter, melted 1 TBSP granulated sugar For the Filling: 3 (8 ounce) packages cream cheese, at room temperature 1 ½ cups granulated sugar 4 large eggs, lightly beaten 3 TBSP unsweetened cocoa 1 cup sour cream ½ cup whole buttermilk 2 tsp vanilla extract 1 tsp distilled white vinegar 2 (1 oz) bottles red food coloring For the Topping: ¼ cup butter, at room temperature.
Cocktail Hacker » Blog Archive » Milk Punch – Fallesque. I’ve been drinking a lot of Milk Punch these last couple weeks, as has nearly anyone that came over. Fall is in the air here and the flavors in this drink fit very nicely into my current state of mind. There is the warmth and sweetness from the rum and brandy. There is the warm spice note from the nutmeg. Then there is the warm and subtle, yet complex flavors from the vanilla. You seeing the same pattern here that I did? As I promised in my intro post I went in search of older recipes and found a few in the books on my shelves.
My other suggestions and tweaks are really very simple but key. Lastly, a tip. Milk Punch (Cocktail Hacker) 1 oz Brandy 1/2 oz Dark Rum 1/2 oz Simple Syrup 2 dashes Vanilla Extract 4 oz Whole Milk 1) Combine in a shaker with ice 2) Shake and strain into a shaved ice filled glass 3) Top with nutmeg So, here’s what I suggest. *Supposing you’re not in the northern hemisphere, or you’re reading about this recipe when it’s hot out, consider this idea. Resolved: Eat Better, Not Less, for a Healthier Diet. Ice Cream Pops. Rosemary Cocktail. Ian made this lovely cocktail for New Year’s Eve with a recipe passed on from a friend and I think it is destined to become a party favorite.
Best of all, it was pretty simple to put together. We made the lemon simple syrup infused with rosemary at home and then brought it to the party in a jar, along with some vodka and club soda. Delicious! 1 cup fresh lemon juice 1 cup sugar 2 (8-inch) rosemary sprigs 1/2 cup vodka Chilled club soda or seltzer Garnish: 8 (3-inch) rosemary sprigs Combine lemon juice, sugar, and rosemary in a small saucepan and bring to a boil, stirring until sugar has dissolved, then reduce heat and simmer 2 minutes. Cool thoroughly and discard the rosemary sprigs used in this mixture.
Put a few ice cubes in the bottom of your glasses. Holiday Bake-off: Chocolate Rum Balls. These are a family classic every Christmas, using my mom’s recipe. The rum adds a nice spice to the rich creaminess of the chocolate. I’m happy to be keeping the tradition alive! 125 g package cream cheese, softened 1 cup blanched almonds 1 cup icing sugar 1 tsp instant coffee 1/4 cup dark rum 3 squares unsweetened chocolate, melted coatings (sprinkles, toasted sliced almonds, icing sugar, or toasted coconut) Blend cream cheese, ground almonds, icing sugar, powdered coffee, and rum.
Cream biscuits. There are biscuits and there are biscuits. There are biscuits that you serve with chili, with barbecue or alongside some eggs and grits. And there are biscuits that you bring out in a warmed basket with a cloth napkin draped over them at a dinner party, to sop up a braise or slather with honey-butter. These biscuits are of the latter variety but I suspect they will quickly become your one and only biscuit because if you’re anything like me, you’ll wonder where they’ve been your whole life. Because they’re so easy, it might feel like you are cheating: Five ingredients. A sifter, a mixing bowl and a puddle of melted butter. And here’s the thing with biscuits (and scones, for that matter) — they’re the best when you’ve first baked them. Ever had a muffin, scone or biscuit that tasted tinny? One year ago: Spelt Everything CrackersTwo years ago: LatkesThree years ago: German Pancakes and Winter Panzanella Cream Biscuits Adapted from James Beard’s American Cookery Preheat the oven to 425°F.
DIY Recipe: Pumpkin Spice Latte (Just Like Starbucks!) | Apartment Therapy The Kitchn. Back To Work and School: 15 Great Lunchbox Snacks | Apartment Therapy The Kitchn. Ingredients. Here's the recipe in its original British, and then followed with an American translation. Brits, etc. use: Yanks, etc. use: 4oz bar of high-quality dark chocolate (I used Ghiradelli). You'll use 7 of the 8 squares, and the 8th square you can shave for garnish (or munch on to keep your cravings at a minimum while whipping this up) 10oz heavy whipping cream (I was lucky enough to find a very charming British grocery in SF where we had a whale of a time picking up yummy snacks and double cream!)
1/4 cup extra-fine granulated sugar (not powdered sugar!) Tools Hand-held electric mixer Bowl inside another bowl filled with ice water Scale to measure ingredients (opt) Scoochmaroo is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. From user HollyMeeker: Use according to your recipe. Thanks, Holly! Pumpkin Soup with Toasted Walnuts.
Pumpkin Soup with Toasted Walnuts Fall Recipes, Seasonal Recipes, Soup and Stew, Thanksgiving Recipes | 38 comments I have made a pumpkin soup in the past. It was okay, but I’ve never made it since then so it obviously didn’t make too big an impression in our house. This recipe for Harvest Pumpkin Soup with Toasted Walnuts and Blue Cheese was AMAZING. And incredibly quick to prepare. Dinner was done and on the table within just a little over 30 minutes, and that was with a five and three year old helping me.
It was kind of nice to have the kids cooking dinner with me. My only complaint about this recipe was that the original recipe said it served 4-6. This would be a great soup for any Autumn evening, but I think it would be a nice, unexpected starter or side for Thanksgiving as well. More Thanksgiving Resources: About the Author: Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. Pumpkin White Hot Chocolate. Pumpkin Spice White Hot Chocolate Drinks, Fall Recipes, Seasonal Recipes, Winter Recipes | 61 comments I’ve had this idea for a Pumpkin Hot Chocolate brewing in my head for a while.
I don’t drink coffee, so I’m a little jealous when I see people talking about Pumpkin Spice Latte’s and the like from Starbucks. Where’s the love for the non-coffee drinkers?? This Pumpkin White Hot Chocolate is my solution. Doesn’t that look good? I’m not sure why I decided on white chocolate, because I do like chocolate and pumpkin together (like in this Chocolate Pumpkin Cupcake Recipe), but white chocolate just sounded right for some reason. Check out this picture! This would be a fun treat after a night out trick-or-treating if you’re not already on a sugar high. About the Author: Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family.