Showing posts with label Drinks & Recipes. Show all posts

Strawberry Nutella Stacked French Toast

Strawberry-Nutella-Stacked-French-Toast


INGREDIENTS:

FOR THE DOUGH:

  • 2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
  • 6 tablespoons shortening (Crisco)
  • 1 cup granulated sugar
  • 9 cups unbleached all-purpose flour
  • 2 cups hot water
  • 2 eggs, beaten
  • 1 tablespoon salt

FOR THE FILLING:

  • 1/2 cup softened butter
  • 1/2 cup light brown sugar
  • 3 1/2 cups frozen raspberries
  • 1/3 cup granulated sugar
  • Zest of 1 large lemon
  • 1 1/2 teaspoons cornstarch
For the frosting:
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • 1 cup powdered sugar
  • 1 teaspoon lemon zest

DIRECTIONS:

  1. Add yeast to 1 cup of lukewarm water. Stir with a spoon and set aside for about five minutes.
  2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
  3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
  4. Put the dough in a greased bowl and cover with a towel. Let rise for 30 minutes or until dough doubles in size.
  5. Remove dough from bowl and place on a lightly floured counter. Divide dough in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with 4 tablespoons of softened butter. Sprinkle dough with 1/4 cup brown sugar. In a medium bowl, carefully stir together the frozen raspberries, granulated sugar, lemon zest, and cornstarch. Sprinkle half of the raspberry mixture over the dough.
  6. Gently roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls into a greased 9X13 baking pan.
  7. Now follow the exact same steps with the other half of the dough, using the remaining ingredients.
  8. Place rolls in a warm spot and cover with a towel. Let rolls rise until double in bulk, about an hour. Bake rolls at 350 degrees F for 25-32 minutes or until golden brown on top. The insides should be soft, but not doughy. Remove pans from oven and let cool on a wire rack.
  9. While the rolls are cooling, make the frosting. In a medium bowl, combine cream cheese, butter, powdered sugar, and lemon zest. Using electric mixer, beat until smooth. Spread frosting on rolls and serve.


Teriyaki Turkey Burgers with Grilled Pineapple and Onions






20 minPrep Time
12 minCook Time
32 minTotal Time 


Ingredients
 
Teriyaki Sauce
1/3 cup low sodium soy sauce
 
  • 3 tablespoons water
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 clove of garlic, grated
  • 1/2 teaspoon grated fresh ginger
  • 1/2 teaspoon sriracha
  • 2 teaspoons cornstarch + 2 teaspoons water, whisked together to make a slurry.
    • Teriyaki Turkey Burger
  • 1 pound lean ground turkey
  • 1/4 cup grated onion
  • 2 tablespoons teriyaki sauce
  • 1/2 teaspoon grated fresh ginger
  • Kosher salt and black pepper to taste
  • 4 buns
  • 4 fresh pineapple rings
  • 1 red onion cut into 1/2 inch thick slices
    • Avocado Spread
  • 1 ripe avocado
  • 1/4 cup plain non-fat Greek yogurt
  • Juice of a lime
  • 1 teaspoon honey
  • Kosher salt and black pepper to taste
Instructions
    Teriyaki Sauce
  1. In a small saucepan whisk together all of the ingredients except the cornstarch water slurry.
  2. Bring the mixture to a boil and boil for 2 minutes.
  3. Whisk in the cornstarch slurry and boil for another minute or until it has thickened.
  4. Remove from the heat and refrigerate in an airtight container until ready to use.
    5. Teriyaki Turkey Burgers
  5. In a large bowl mix together the ground turkey, onion, teriyaki sauce, ginger, salt and pepper with your hands being careful not to overwork the meat.
  6. Form into 4 patties and set aside.
  7. Heat the grill to medium high heat and oil the grates.
  8. Brush the pineapple rings and red onion slices with a little oil and sprinkle with salt and pepper.
  9. Place them on the prepared grill and grill the pineapple for approximately 3 minutes per side and the onions for 4-6 minutes per side.
  10. While the pineapple and onions are grilling add the turkey burgers to the grill and grill for approximately 3-4 minutes per side.
  11. Toast the buns on the grill for about 1 minute if desired.
    12. Avocado Spread
  12. Add all of the ingredients to a blender and blend until smooth.
  13. Cover and refrigerate until ready to serve.
    14. Assembling
  14. Place the burgers on the toasted buns and spread a little more teriyaki sauce over the top.
  15. Add a pineapple ring and grilled onions to the top.
  16. Spread some of the avocado spread on the other half of the bun and serve.

Gingersnap Lemon Ice Cream Sandwiche

Makes 12 sandwiches

Ingredients

  1. Lemon Ice Cream (or buy your favorite lemon ice cream):
    • 1 1/2 cups whole milk
    • 3 cups heavy (whipping) cream
    • Zest stripped from 2 lemons
    • 1 cup sugar
    • 6 large egg yolks
    • 1/4 teaspoon kosher salt
    • 2 teaspoons freshly squeezed lemon juice
  2. Gingersnaps:
    • 1 cup all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1/8 teaspoon ground white pepper
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon kosher salt
    • 4 ounces (8 tablespoons) unsalted butter, softened
    • 1/2 cup granulated sugar
    • 1/4 cup firmly packed brown sugar
    • 1 large egg
    • 3 tablespoons molasses

Preparation

  1. To make the ice cream:
    1. Combine the milk, cream, lemon zest and 1/2 cup of the sugar in a heavy saucepan. Cook, stirring frequently, over medium heat until almost simmering. In a bowl, whisk together the egg yolks, the remaining 1/2 cup sugar, and the salt in a bowl. Slowly pour the hot liquid into the egg mixture, whisking as you pour. Return the mixture to the saucepan. Cook, over medium-low heat, stirring constantly with a heat-resistant plastic or a wooden spatula, until the custard reaches 175°F and lightly coats the spatula.
    2. Strain the custard into a clean bowl and cool over an ice bath until room temperature. Stir in the lemon juice. Refrigerate the custard for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer's instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
  2. To make the cookies:
    1. Sift together the flour, baking soda, cinnamon, ginger, white pepper, and allspice. Stir in the salt.
    2. Beat the butter, 1/4 cup of the granulated sugar, and the brown sugar together until smooth. Stir in the egg. Mix in the molasses. Stir in the dry ingredients in 2 additions. Refrigerate the dough until very firm, at least 3 hours.
    3. Divide the dough in half, wrap each half in plastic wrap, and refrigerate the dough for at least 2 hours or up to 4 days. When firm, roll the dough on a lightly sugared work surface into two 9-inch-long logs.
    4. Preheat the oven to 350°F. Line 3 baking pans with parchment paper. Cut the dough into 1/2-inch-thick slices. There should be at least 24 cookies. Put the remaining 1/4 cup granulated sugar in a bowl. Coat the cookies with the sugar. Place the cookies 2 1/2 inches apart on the prepared pans. Bake the cookies until set and no longer wet looking, 10 to 12 minutes. They will be puffy when you take them out of the oven and will sink as they cool.
  3. To assemble the sandwiches:
    1. Place 12 of the cookies, bottom side up, on the work surface. Place a large scoop of ice cream on each. Top with a second cookie, bottom side against the ice cream, and gently press to adhere the sandwiches together. Serve immediately, or freeze until ready to serve. Once frozen, wrap well in plastic wrap or store in an airtight container.

Birthday drinks :) X-rated fusion vodka + soda && sprinkles


HOMEMADE SNICKERS BARS

 

Homemade Snickers Bars
Yields 24 bars

Prep time 10 mins
Cook time 10 mins
Total time 20 mins 
  • 2 cups chocolate chips (divided into two 1 cup portions)
  • 3/4 cup peanut butter (divided into three 1/4 cup portions)
  • 1/4 cup butter
  • 1 cup sugar
  • 1/2 cup evaporated milk or heavy whipping cream (divided into two 1/4 cup portions)
  • 7 oz tub marshmallow cream
  • 1 tsp vanilla
  • 1 1/2 cups salted peanuts
  • 1 bag caramels (11 oz)
Line a 9×13 pan (or quarter baking sheet like I used) with parchment paper. Make space in your freezer for the pan. You will be putting it in the freezer and pulling it back out several times.


Bottom layer: Melt 1 cup chocolate chips + 1/4 cup peanut butter in the microwave for about 1 minute 30 seconds. Stir until smooth, then spread on the bottom of the pan. Put pan in freezer.

Nougat layer: Put butter, sugar and 1/4 cup evaporated milk in a small saucepan. Begin heating on medium heat, stirring occasionally as the butter melts and the mixture combines. Measure out 1/4 cup peanut butter and set aside. Continue heating mixture. When it comes to a boil, set timer for 6 minutes. After 6 minutes, remove from heat and stir in 1/4 cup peanut butter, the marshmallow cream and the vanilla. Stir until smooth. Take pan out of freezer and pour nougat on top of chilled chocolate. Smooth over chocolate until layer is even. Return to freezer.

Caramel layer: Melt caramels + 1/4 cup evaporated milk in the microwave for 1 minute, adding 30 second increments as needed until caramels melt and mixture is combined.
Take pan out of freezer. Measure out 1 1/2 cups salted peanuts and pour evenly over the top. Use clean hands to gently press peanuts into nougat. Pour caramel mixture over the top of the peanuts. Return pan to freezer.

Top layer: Melt 1 cup chocolate chips + 1/4 cup peanut butter in the microwave for about 1 minute 30 seconds. Stir until smooth, then spread on top of the caramel, until even.
Return pan to freezer for about 10 minutes. Cut into squares while bars are still cold. (this makes cutting nice and even!)
Bars need to be stored in the fridge, but will still maintain their shape even when left out for a couple hours. They do get soft though, which is why I prefer to store them in the fridge.

Tea is the new cocktail trend. We'll drink to that!

Sep 15, 2016 • By 

Who said tea is boring? 
The stereotype of the famous brew being the drink of choice for cardigan-clad grannies is on the wane, thanks to the inventive way teas are now being used to create unusual new cocktails.
Tea-infused cocktails with intriguing sounding names like "The Brute Force", "Miss Salinger" and "Booty Collins" have been steadily making their way onto drink menus around the world. Crafty mixologists are infusing cocktails with everything from Earl Grey to chamomile and Darjeeling, with teas also now being offered like wine or cocktails in some establishments.
While the concept of mixing tea and alcohol isn't new, you'll find evidence of tea's growing popularity in hip bars from New York to Sydney and beyond.
America's top-rated cocktail bar, Dead Rabbit, in New York, is one of the bars jumping on the tea cocktail trend. It offers concoctions including the Brute Force, a $16 cocktail made of green tea with tequila Blanco, Jamaican overproof rum, lime, pear, almond and Absinthe.
At The Tippler, also in New York, you can order a "Booty Collins" featuring green tea infused vodka, passionfruit, lemon, cayenne and soda. If a shot is more your thing, try "The Northern Comfort", made of peach and hibiscus tea-infused bourbon, honey and lime.
At Sydney'sEau-De-Vie, you can try out a 20 AUD (15 USD) "Miss Salinger". According to the menu, this creation is "inspired by … high-tea ceremonies of old" mixed with the establishment's "flair". The drink apparently started out as a Bellini before being mixed with gin which has been tea-infused, sparkling wine, peach wine and almond syrup.
If you're visiting Chicago, check out Unite Urban Grill for the "Penicillin", which infuses Lavender green tea syrup with blended scotch and lemon.

What's behind the trend?

As more and more people become increasingly health conscious and switch to a clean lifestyle, these tea-based cocktails are seen as a healthier alternative to the usual waist-expanding tipples such as sugar-laden Mojitos or creamy Chocolate Mudslides.
The tea cocktail trend has also been driven by a growing awareness about tea's health benefits.
According to this report by Today.com, health benefits include the presence of antioxidants, which help keep us young and protect us from damage caused by pollution. Tea may also reduce the risk of heart attack and stroke, help with weight loss, protect bones and boost the immune system.
We are more health-conscious than ever – just look at the rise of organic food, for example. According to Julie Brument, co-owner at The Nine, in Sydney's Bondi, this health "effect" has extended to the bar scene.
"People are more and more careful about what they consume. They want Fair Trade, organic spirits, less sugar, and interesting fruit and vegetable combinations," Brument said in this report.
The Nine, a small produce-driven café, eatery and wine bar, also offers tea cocktails including the "Quinoa Fizz", made with organic quinoa vodka, kombucha, apple, basil, lemon and pepper.

The ideal base

Tea is the ideal base for imparting unique flavors, textures and combinations. As the flavor can range from subtle to strong, and tea contains no sugar, the brew is perfect for cocktails, both alcoholic and non-alcoholic.
Teas which are ideal for cocktails include distinctive flavored brews such as Darjeeling, Oolong, South African rooibos and Japanese green tea. Floral teas such as hibiscus and chamomile are also well-suited. These teas are best paired with alcohols such as white rum, vodka and flavoured liqueurs.
Smart marketers are also jumping on the tea cocktail bandwagon, with ready-made tea mixers now for sale. They include Owl's Brew, which manufactures five tea flavors which can be mixed with vodka, tequila, rum, whiskey, gin or champagne.
If you'd like to make your own tea cocktails, try out one (or all) of the recipes below. Cheers!

Recipe

Green Tea with Champagne (6 glasses)

Ingredients:
8 teaspoons of green tea
4 tsp sugar
2 cups water
Pear and apple slices
1 bottle of cava
Mint leaves
Method: Infuse tea in 1 cup of water at 70 degrees for 3 minutes. Strain. Incorporate the remaining cup of water and dissolve the sugar. Serve in tall glasses with ice, fruit slices and mint. Fill with ice cold cava. Enjoy!
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