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thank you for following! :]
thank you for following! :]
Grown-Up Hot Chocolate
For the Hot Chocolate:
4 cup milk (we used low fat, but whole milk will make a creamier version)
3-4 oz semi sweet bakers chocolate, chopped
2 tablespoons cocoa powder
2 tablespoons vanilla extract
marshmallows for garnish
For the Grown Up Hot Chocolate:
8 – 10 ounces prepared hot chocolate
1 - 1 ½ ounces marshmallow vodka (to taste)
In a saucepan, heat the milk, chocolate, and cocoa powder until the mixture is hot and the chocolate has melted. Remove from heat and add the vanilla extract. While chocolate is heating, place some marshmallows on a cookie sheet and broil until golden and puffy (may use mini marshmallows if desired). Serve hot chocolate with toasted marshmallows.
For the adults, mix in a the marshmallow vodka prior to garnishing with marshmallows. Enjoy!
1.5 cups 1 inch pieces rhubarb (apx 1.5 stalks of rhubarb, based on size)
I used New Amsterdam for the Gin, but I tested the recipe out with Hendrick’s on the second try. The New Amsterdam version was smooth as far as the gin taste and let the ginger and rhubarb stand out more, but the Hendrick’s blend had a nice kick. I may be partial to Hendrick’s gin in general, but the next time I make the Rhubarb cooler, that’s the gin I’ll use.Puree rhubarb in a blender and strain outthe sediment through cheesecloth.
I love the taste of rhubarb, but if you don’t, or if you can’t find it when it’s out of season, you could try substituting strawberry for the puree. You’ll still get some of the kick from the ginger liqueur, and you can also add muddled ginger to the blend (during the shaking stage).
I also had to add a dash of simple syrup to the rhubarb – while I was pureeing it – to speed up the process. You could also add a bit of gin instead of simple syrup, but if the rhubarb had been fresh, I don’t think anything would have been required.
I don’t know off hand. I’m sorry!
There are generic brands of the Knox gelatin. It just is the major brand for it. It’s about 2 dollars for 5 or 6 packages I think. It’s really cheap. Just like most jello.
1 1/4 cups cranberry juice cocktail, divided
1/2 cup sugar, divided
1 1/2 cups fresh or frozen cranberries, rinsed
3/4 cup fresh lime juice
3/4 cup tequila
1/2 cup Cointreau
3 cups coarsely crushed ice
Pour 1/4 cup cranberry juice into a small bowl. Pour 3 tbsp sugar onto a plate. Rim glasses into juice then sugar. Set aside. Reserve 12 cranberries. In a blender, whirl the remaining cranberries, cranberry juice, sugar, lime juice, tequila, orange liqueur, and ice until smooth. If necessary, blend in two batches, then mix together. Divide among glasses and garnish with reserved berries, skewered on toothpicks.
Hot Buttered Rum
1 mug boiling water
1 slice butter
1 tsp brown sugar
1 dash cinnamon
1 dash vanilla extract
1 oz dark rum
Bring water to a boil. Muddle the butter, brown sugar, cinnamon, and vanilla extract in the bottom of a mug. Stir in the rum. Add the boiling water and stir. Garnish with a cinnamon stick.