Well, fellow Southerners, The Polar Vortex is upon us. Or what the rest of the world knows simply as winter.
While my dentist tells me he “doesn’t believe in global warning and all that hippie crap,” he sure does believe that it’s “cold as a witch’s t*tty” right now, and I would have to agree. About the cold; Not about choosing to ignore science.
In honor of my dentist, here’s a drink that’s the liquid equivalent of a cavity. It’s hot, spicy, strong and chocolate, much like my girl Sophia from Orange Is The New Black. Let this keep you warm until she returns.
(Which will be “sometime in 2014.” Netflix, you are a flippity trick but I. LUV. U.)
Disclosure: The non-boozy version of this drink was originally published in Southern Living, but according to our bylaws, we cannot publish beverages that do not have an alcoholic option, thus the hooch.
3 cups milk
1 cinnamon stick
3 tbps unsweetened cocoa
1/2 tsp vanilla extract
1 (3.5-oz.) chili chocolate bar, chopped
1/4 tsp chili powder
1 shot Kahlua or Bailey’s per mug
1 cup heavy cream (optional)
1 tbsp powdered sugar (optional)
- Mix everything but booze and cream and cook over low heat until chocolate is melted.
- Mix heavy cream and powdered sugar in a separate bowl and whip (ideally with a stick blender because it is so much easier and you don’t want to get The Carpal Tunnel).
- Pour hot chocolate into glasses, add liquor and garnish with cream and a cinnamon stick.
Yes, Nummy neglects, I’ve decided the first post in more than a year deserves to be the first one with the married name. In no small coincidence, this recipe is seasonal and full of alcohol, just like our happy newlywed home.
Milk Punch is basically Egg Nog‘s thinner, livelier cousin, which means Egg Nog hates Milk Punch and is always throwing sideways glances at her at family gatherings.
As the napkin says, let it flow.
But seriously, this drink is easy, delicious and it won’t force you to choose between a seasonal beverage and an extra serving of ham. NEVER force a lady to choose between booze and ham.
2 cups of milk
2 cups of half & half
1 cup bourbon
1/2 cup amaretto liquor
3 tsp vanilla
3/4 cup powdered sugar
- Pour all ingredients except powdered sugar and nutmeg into a pitcher and stir.
- Whisk in powdered sugar.
- Serve over ice and grate fresh nutmeg on top.
These should be served in seasonal glasses. If you don’ have seasonal glasses, exit this blog immediately and never return.
If there is one thing happened at my office this week, it’s happyfatness.
Be honest – you have 1 or 2 days left before a 5-day break, and you couldn’t care less. As if that weren’t enough, all those clients who need your business next year are trying to buy your affection with sugar-coated, fat-filled yummies. And if I’ve learned one thing this week, it’s that I can be bought.
This recipe is actually an in-house offering from Joe, one of our writers, so this is honestly a gesture of good cheer rather than self preservation. Scary cheerful.
Anyway, these gutbombs were spectacular and are – he assures me – easy to make. And when he told me the main ingredients were crescent rolls and cream cheese, no further encouragement was necessary.
Get fat and happy:
2 cans Pillsbury crescent rolls (don’t go with store brand)
2 pkg (square) cream cheese (here you can go store brand)
1 cup sugar
1 tsp vanilla
1/2 stick butter, melted
- Soften cream cheese to room temp and preheat oven to 350 degrees.
- Butter casserole dish.
- Spread one package crescent rolls across bottom; pinch perforations closed so it’s a single sheet.
- Blend sugar and cream cheese to frosting consistency; add vanilla while doing so.
- Spread cheese mix over dough and then spread second can of rolls over top, pinching perforations shut.
- Smooth melted butter evenly over top; sprinkle with cinnamon.
- Bake at 350 for 30 minutes.
It is rhubarb season which means strawberry rhubarb pie time! I first had this pie back in 2005 from the lovely Chef Erin (famous for her Mac and Cheese recipe). I have been begging her for the recipe since, and now 6 years later I have it. I was invited to a shrimp and grits dinner party and knew that was the perfect time to try out this recipe! It was just as tasty as I remembered. This is just the recipe for the filling, feel free to use your favorite pie crust recipe. You can use a frozen pie crust but will need two as there is a top to this. – ts
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar
Preheat oven to 425 degrees F.
- Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust.Dot the top of the filling with the butter.
- Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar.
- Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.
Let cool before serving.
This recipe comes from good friend and fellow chef, Nathaniel. It looks INSANE and I cannot wait to try it out! -ts
Chef Nathaniel says: This cookie caught my eye while waiting in the checkout line at Citarella. The ingredients were simple and basic. I thought to myself I could replicate this cookie and make it better. The key to a chocolate chip cookie is CHOCOLATE. Quality ingredients will create a quality outcome. Enjoy!
2 1/4 cups unsifted flour
1 teaspoon baking soda
3/4 teaspoon salt Sea Salt
2 sticks butter
3/4 cup sugar
3/4 cup dark brown sugar
2.5 teaspoon vanilla
3.5oz very dark chocolate bar (chopped)
3.5oz dark chocolate bar with sea salt (chopped)
11 1/2 bag semi sweet chocolate
- Preheat oven 375
- Mixed flour, baking soda, sea salt in a bowl put aside.
- Mix butter, sugars together. Add vanilla, eggs one at a time. Slowly mix dry flour mixture in mixer. Then add chocolate.
- Bake at 375 for 9 minutes and sprinkle sea salt on top.
This recipe is incredible easy, sweet and tasty. It should be served alongside some ice cream (perhaps Peppermint Ice Cream). It is adapted from Ina Garten’s with a couple tweaks. I wonder how many Ina recipes I can actually post on this blog. I am also surprised by all of the sweet recipes we have seeing as most of us are all about the savory. –ts
2 sticks unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
seeds scraped from 1 vanilla bean or 1 teaspoon vanilla extract
½ bag semi-sweet chocolate chips
Pinch of salt
Ice cream, for serving
- Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder, salt and flour together and set aside.
- When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla and the dry sifted ingredients. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined. Lightly mix in chocolate chips until combined.
- Pour the brownie mixture into the prepared dish and bake for about 30-40 minutes. Center will appear very under-baked, and the top will be toasted; this dessert is between a brownie and a pudding.
- Allow to cool and serve with ice cream
This is the perfect accompaniment to peppermint ice cream and the perfect ending to a festive holiday meal. And as homemade pies go, it’s not even that hard to make because you use a store-bought crust. (And spare me the Sandra-Lee-hatred as I am the captain of that club: we’ll get a homemade crust recipe up soon for you diehard traditionalists.)
So put on that apron and make your Grandma proud. Nothing says “Southern” and “special” like this old-school dessert combo.
1/4 cup flour
1/4 cup butter
1 cup sugar
2 squares unsweetened baking chocolate squares
1 tsp vanilla extract
1 unbaked pie shell
- Preheat oven to 350.
- Mix sugar, flour and eggs in a bowl.
- Melt chocolate and butter in a double boiler.
- After the chocolate and butter melt, add to the sugar mixture and mix well.
- Add vanilla. Pour into pie shell and bake for 25 to 30 minutes.
I am adding this as a new addition to my après ski drinks line up. Having lived in New Orleans, this cocktail is near and dear to my heart and liver. Luckily John Besh share’s his favorite rendition in “My New Orleans: The Cookbook” (if you do not own it buy immediately). Every one of his restaurants in New Orleans serves this drink. There is a reason; it is great no matter the season. –ts
1 cup Brandy
3 cups milk
3 tablespoons powdered sugar
1 teaspoon vanilla extract
- Put the brandy, milk, sugar, vanilla and nutmeg into a blender and fill with ice. Blend for 20 seconds.
- Strain the mixture into tall glasses filled with fresh crushed ice and serve. This recipe serves four. You may need to add a bit more sugar, so taste a little and sweeten as you go.