Friday, March 15, 2013

Charmander, Charmeleon, Charizard (Shot & Cocktails)

1 splash of grenadine
1 oz Fireball cinnamon whiskey
.5 oz Bacardi 151

  • Pour a splash of grenadine into the bottom of a shot glass.
  • Add the Fireball, then top with the Bacardi 151.
  • Light it on fire, then extinguish before drinking.

1 splash of grenadine
1 splash of scotch
1 oz fireball cinnamon whiskey
fill with ginger ale

  • Mix all the alcoholic ingredients and then pour over ice in a lowball glass.
  • Top with ginger ale.

2 oz fireball cinnamon whiskey
2 splashes of grenadine
2 splashes of scotch
1.5 oz bacardi 151
fill with ginger ale

  • Mix all the alcoholic ingredients, pour into a highball glass, and top with ginger ale.
  • If you want to light the Charizard on fire, add the Bacardi 151 last, after the ginger ale, on top of everything else.
  • Extinguish before drinking.

Thursday, March 14, 2013

Bulbasaur, Ivysaur, Venusaur (Shot & Cocktails)

1/2 shot lime vodka
1/2 shot lime juice
1/2 shot melon liqueur

  • Simply mix all three ingredients into a shot glass.

1 shot lime vodka
1 shot lime juice
1 shot melon liqueur
1 shot Sprite

  • Shake all alcoholic ingredients, pour over ice in a rocks glass, then add Sprite to fill.
  • Stem of mint as garnish optional.

1 Bulbasaur
1 Ivysaur
1 shot lime vodka
1 shot lime juice
1 shot sprite

  • Shake a Bulbasaur shot together with the alcoholic ingredients of an Ivysaur cocktail, along with an additional shot of lime vodka and lime juice, then pour into a highball glass and fill with Sprite.

Wednesday, March 13, 2013

Squirtle, Wartortle, Blastoise (Shot & Cocktails)

1/3 shot spiced rum
1/3 shot coconut rum
1/3 shot blue curacao

  • Simply pour all three ingredients into a shot glass.

1/2 shot spiced rum
1/2 shot coconut rum
1/2 shot blue curacao
Fill with Mountain Dew Voltage

  • Shake the alcoholic ingredients, pour over crushed ice in a lowball glass, then fill with MDV.

1 Squirtle
1 Wartortle
1 shot light rum
Fill with Mountain Dew Voltage

  • Pour 1 Squirtle and 1 Wartortle into a highball glass over ice, add the light rum, fill with MDV.

Tuesday, March 12, 2013

Reese's Peanut Butter Cup Puppy Chow

8 cups Chex cereal
2 cups Reese's Puffs cereal
16oz. white melting chocolate (CandiQuik)
1/2 cup peanut butter
1 bag Reese's mini peanut butter cups (8oz)
2 cups powdered sugar
1/2 cup mini Reese's pieces

  1. Combine the cereal in a bowl and set aside.
  2. Divide the powdered sugar into 2 big ziplock bags and set aside.
  3. Place the melting chocolate in the microwave for 1 minute, stir, heat an additional minute, then stir every 30-seconds.
  4. Spoon the peanut butter into the melted chocolate and stir until smooth.
  5. Pour the melted chocolate over the cereal and stir until coated.
  6. Toss the peanut butter cups with the cereal.
  7. Spoon the mixture into the two ziplock bags evenly.
  8. Close and shake until thoroughly coated.
  9. Spread out on a parchment lined cookie sheet until set.
  10. Sprinkle with the Reese's pieces.
  11. Store in a sealed container for up to one week.

Monday, March 11, 2013

St. Patrick's Day: Lucky Leprechaun Cookie Bark

14 thin mint cookies, broken up.
1 1/2 c. pretzels, broken into pieces
1 lb. milk chocolate melts
1 c. green M&M's
green colored sprinkles

  1. Cover cookie sheet with wax paper.
  2. Spread broken cookies, pretzels, and about 3/4 c. of the M&Ms onto the waxed paper.
  3. Place milk chocolate in a container and microwave for 1 1/2 minutes.
    • Stir and then microwave for another 30 seconds until melted and smooth.
  4. Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly.
  5. Sprinkle remaining M&M's and sprinkles over the chocolate while it is still wet.
  6. Do not let it harden.
  7. Pace cookie tray into refrigerator until set and firm
  8. Remove and gently break bark into small pieces.
  9. Store in air tight container.

Sunday, March 10, 2013

St. Patrick's Day: Shamrock Shakes

2 cups mint ice cream
1/3 - 1/2 cup milk, half and half, or heavy cream
2 Tbsp Creme de Menthe liqueur
a few drops of Green food coloring
Chocolate mint cookies

  1. In a blender blend all ingredients until smooth.
  2. Add more milk to reach desired thickness.
  3. Serve with crumbled chocolate mint cookies.
  4. This amount yield 2 small shakes

Saturday, March 9, 2013

St. Patrick's Day: Twisted Shamrocks

These are the St. Patrick's day
pictured to the right.
If you are using kisses
other than milk chocolate,
follow the baking instructions
in the love button link.

Photo Credit
parchment paper
mini pretzels
pretzel sticks
Hershey's Kisses
bag of M&M's
  1. Preheat oven to 200F and line your baking sheet with parchment paper.
  2. Place the pretzels in the shape of a clover and place a Hershey's kiss in the center.
  3. Fit as many as you can onto your baking sheet.
  4. Bake in oven for about 4 minutes.
  5. Press the end of a pretzel stick into the center of the softened kiss - it is the stem.
  6. Press an M&M over the end of the pretzel stick.
    • You want the kiss to squish down so the other pretzels cement together.
  7. Let the kisses harden before wrapping.
    • On the other hand, eating pretzels and melted chocolate is quite good....
    • To harden more quickly, place the in the refrigerator. 

Friday, March 8, 2013

St. Patrick's Day: Caramel Rice Krispy Treats

Rice Krispy
3 Tbsp butter
10oz pkg regular marshmallows (or 4 cups of mini marshmallows)
6 cups of Rice Krispies
  1. Melt butter over sauce pan on low.
    • Add food coloring in wanted.
  2. Add marshmallows and stir until completely melted
  3. Mix in Rice Krispies until evenly coated.
  4. Place in buttered 9x13 pan.
    • make sure the Rice Krispies are packed in.
2 cups white sugar
1 1/2 cups corn syrup

2 cups heavy cream
1 cup butter
1 tsp vanilla extract
  1. In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter.
    • Bring to a boil, stirring often, then stir in remaining 1 cup cream.
  2. Heat, without stirring, to 242F with a candy thermometer
    • or until a small amount of syrup dropped into a cold water forms a firm but pliable ball.
  3. Remove from heat, stir in vanilla.
  4. Pour over Rice Krispy treats.
    • Add sprinkles if you'd like!

Thursday, March 7, 2013

St. Patricks's Day: Mint Oreo Cupcakes w/ Mint Buttercream Icing

1/2 cup butter - room temperature
1 cup milk
2 tsp vanilla extract
2 1/4 cups flour
     plus 2 Tbsp for the Oreo chunks
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
3 large egg whites - room temperature
1 pkg mint Oreo cookies
  1. Preheat oven to 350F and insert liners into a medium cupcake pan.
  2. Twist apart 24 Oreos and place filling side up in the bottom of each paper liner.
    • Cut other cookies in half, and save 24 halves to place in frosting.
    • Crush the other cookie halves, also for garnishing.
  3. Cut the remaining Oreos into quarters with a sharp knife, then toss with 2 Tbsp of flour and set aside.
  4. In a large bowl cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine.
  5. In a separate bowl, mix together the flour, baking powder, and salt
  6. Add the dry ingredients to butter mixture and mix until integrated
    • stir in sugar, then beat on low speed for 30 seconds.
    • Turn the mixer up to medium speed and beat for 2 minutes.
    • Add the egg whites and beat for 2 more minutes.
    • Stir in the quartered cookies.
  7. Fill the cupcake liners 3/4 cull and bake for 20 minutes, then cool cupcakes in the pan.
1 cup + 2 Tbsp butter - room temperature
5 1/2 cup icing sugar - sifted
1/2 tsp vanilla
1/2 to 1 tsp mint extract (it depends on how strong you want the flavor)
2 - 4 Tbsp milk
Green food coloring
  1. In a large mixing bowl cream butter and 1/2 cup of the icing sugar together until well combined.
  2. Continue adding the icing sugar to the butter mixture 1/2 cup at a time.
  3. Once the buttercream mixture starts to get stiff, add the vanilla and mint extracts, and 2 Tbsp of the milk.
  4. Repeat steps 2 and 3 until all of the icing sugar is incorporated into the butter mixture.
    • you may want to add in more milk 1 Tbsp at a time until you reach a desired consistency.

Wednesday, March 6, 2013

St. Patrick's Day: Shamrock Soft Pretzels

Alright, basically I plan to use the soft pretzel recipe found [here] that I have already made and LOVE.

All that I would change are the shapes to make the pretzels, and maybe add some green food coloring or find some green sugar or salt!


Tuesday, March 5, 2013

St. Patrick's Day: Leprechaun Pudding

Instant Vanilla Pudding Mix (or Pistachio so you won't need food coloring)
Green Food Coloring
Whipped Cream (optional, for garnish)

  • No real directions needed.
  • Make the pudding according to directions and add a few drops of food coloring until it's thoroughly mixed and of a color you like.
  • Place in some cups, put on some whipped cream and sprinkles, and serve.

Monday, March 4, 2013

St. Patrick's Day: Cream Puffs

1 cup water
1/2 cup butter
5-6 drops of food coloring
1 cup flour
4 eggs

  1. Preheat oven to 400F.
  2. In a small saucepan, bring water and butter to a boil and add food coloring.
  3. Stir in the flower with a fork and mix until smooth.
  4. Remove from the heat and beat in the eggs with an electric mixer until smooth.
  5. Spoon dough in heaping tablespoons onto a greased cookie sheet.
  6. Bake until golden brown, about 30-35 minutes.
  7. Cool completely.
  8. Cut open and spoon out any soft innards, and fill with desired filling just before serving.
  9. Garnish with powdered sugar.
Whipped Cream Filling with Vanilla Beans
1 cup heavy cream, well chilled
3 Tbsp powdered sugar
1 tsp vanilla
1-2 inches of fresh vanilla bean, split and stripped
  1. Ina chilled mixing bowl, mix cream, sugar, vanilla, and stripped vanilla beans on high speed until stip peaks form.
  2. Chill until ready to serve.

Sunday, March 3, 2013

St. Patrick's Day: Pot of Gold Pops

30 Oreos - pulverized
8 oz Cream Cheese
1+ cup Mint Chips
1+ cup Black or Chocolate Melts
1 Tbsp Vegetable Shortening, for thinning
Gold Sprinkles
Sugar Sticks
  1. Break 30 Oreos into pieces and pulverize in a food processor until about the size and texture of corn meal.
  2. Mash the softened cream cheese with the cookie crumbs until well incorporated and no white remains.
  3. Line a small pan with wax paper
  4. Scoop either 1 or 2 Tbsp of the mixture, form a ball, and place on wax paper.
    • 1 Tbsp will make 26 small pops
    • 2 Tbsp will make 13 large pops
  5. Place pan in the refrigerator for 30 minutes.
  6. Melt 5 of the chocolate melts and dip the sucker stick tips in, place one in each ball, then chill for 2 minutes.
  7. Melt the Mint Chips at 50% power in the microwave for 30 second intervals, stirring each time, until melted.
  8. Slightly flatten the balls, then dip them in the mint melts, lightly tapping the excess on the side.
  9. place the sticks in some kind of base to harden.
  10. Melt the black candy melts in the same fashion as the chocolate.
  11. Dip the balls in the melts so that they are now double coated.
  12. Put some of the black melts into a zip-lock bag, snip a small corner, and pip the cauldron rims and handles.
  13. Fill the "top" of the cauldron with a scarce amount of melted chocolate, then immediately pour the gold sprinkles.

Saturday, March 2, 2013

St. Patrick's Day: Simple Marshmallow Pops

Green Sprinkles
Edible marker or Green Melting Candy
Lollipop Sticks

Instructions are pretty self explanatory

  • For marshmallow covered in sprinkles:
    • Quickly submerge the marshmallow in water, immediately coat in sprinkles and tap off excess, then set aside to dry.
  • Other disigns:
    • Just draw on them or decorate any way you see fit.

Friday, March 1, 2013

St. Patrick's Day: Leprechaun Hat S'mores

Keebler Fudge Stripes Cookies
Large Marshmallows
Dark Chocolate Candy Melts
Green Candy Melts
Green Sprinkles
  1. Melt dark chocolate candy in the microwave, in 30 second intervals (on 50% power if possible) and stir after each heating.
    • Repeat until completely melted.
  2. Dip Fudge Stripe Cookies into chocolate, coating completely.
    • Shake off any excess.
  3. Place cookies on parchment paper, top side down, until candy coating is completely set.
  4. Using a toothpick, dip marshmallows into chocolate and coat almost entirely.
    • Shake off any excess.
  5. Set marshmallows on parchment paper until candy coating is completely set.
  6. Melt green candy in the same fashion as the previous chocolate.
  7. Flip marshmallow upside down and insert new toothpick in top. 
  8. Dip marshmallows into green candy, just barely to create a small band of green around the bottom.
  9. Goat green candy band with sprinkles
    • Shake off any excess.
  10. Place marshmallow in center of chocolate covered cookie and remove the toothpick carefully.
    • Touch up the hole left by the toothpick with a small dab of melted chocolate.
  11. To finish, attach a glittering shamrock which is shown how to make in the pictures provided.