Happy Thirsty Thursday! Angry Orchard posted this drink recipe on Facebook right before Cinco de Mayo. It’s pretty tasty, though, so don’t limit consumption to the beginning of May.
You’ll need:
In a pint glass (rimmed with salt, if you’d like), combine the tequila, triple sec, and Angry Orchard over ice. Stir. Drink!
I made these cookies a couple of weeks ago and brought them to school. People really seemed to enjoy them! If the word “lofthouse” isn’t exactly setting off any bells in your mind, no worries. This is what they look like. This recipe isn’t as sweet as the originals, and is (obviously) chocolate. I think you’ll enjoy the updates.
I found this recipe on Handle the Heat.
You’ll need:
For the cookies -
For the frosting -
In a medium bowl, sift 5 cups of the flour, baking soda, baking powder, salt, and cocoa powder.
In the bowl of a stand mixer, beat the butter and sugar at medium speed until light and fluffy (about 3 minutes). Add the eggs, one at a time, mixing until incorporated. Add the vanilla and sour cream/Greek yogurt and beat on low speed until combined. Gradually add the flour mixture and beat until just combined. The dough should be a pliable consistency for rolling, so add additional flour, about 1/4 cup at a time, until pliable (up to 1 cup more flour) if necessary. Divide the dough into two chunks and flatten each into disks. Wrap with plastic wrap and chill in the refrigerator for 6 to 8 hours or overnight. Mine stayed in the fridge over a weekend, and it was fine.
Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper.
Dust a work surface and rolling pin with a mixture of flour and cocoa powder. You don’t need a ton of cocoa powder, but don’t skimp on it either. Otherwise you run the risk of making these pretty chocolate cookies kind of white. Roll the dough out to approximately 1/4-inch thickness. Using a 2 1/2 inch round cookie cutter, cut out circles and transfer to a baking sheet. You could also use a different cookie cutter shape if you wanted to get fancy.
Bake for 7-8 minutes. Immediately transfer the cookies to a wire rack to cool.
To make the frosting, beat the butter and vanilla in the bowl of a stand mixer. In a medium bowl sift together the powdered sugar and cocoa powder. Gradually beat in the sugar mixture until well incorporated and smooth. Add in heavy cream, 1 tablespoon at a time, until you reach the desired consistency.
Once the cookies have completely cooled, frost them and add sprinkles. Put the cookies in an airtight container at room temperature overnight before serving to allow the flavors to develop.
Lately I’ve been wanting to become a little more adventurous when it comes to cooking seafood. And here, I’m using “adventurous” a little loosely. What I really mean is, I’ve been wanting to branch out a bit and try cooking something other than shrimp. You can see that I did that here, with the baked salmon. This time I dug some frozen scallops out of the freezer and had a go with them.
I found this recipe on blogchef.net.
You’ll need:
Preheat the oven to 400 degrees F.
Pour the melted butter into an 8 x 8 inch baking dish. Place the scallops, in a single layer, in the dish as well.
In a small bowl, combine the bread crumbs, onion powder, garlic powder, paprika, dried parsley, and parmesan cheese. Sprinkle this mixture over the scallops, evenly.
Bake for 20 minutes, or until the scallops are firm. Garnish with fresh parsley.
This is optional, but these scallops are really good on top of some pasta. I used thin spaghetti, and made a scampi-type sauce. Toss and eat.
I’m almost a little embarrassed to post this, given the drink’s name. Sean, some friends, and I were in Costco picking up some booze for Memorial Day weekend, and I saw this as we were checking out. The name struck me as funny, mostly because I frequently have the maturity level of a 12 year old. Also, it’s a pretty pink color, and why not? Kinky is, according to the bottle, “a naughty infusion of super premium vodka distilled 5 times with succulent mango, blood orange liqueur, and passion fruit”. With all that said, this drink put me in mind of a cosmo.
I found this recipe on the website for Kinky Liqueur.
You’ll need:
In a cocktail shaker, add ice, Kinky, vodka, and cranberry juice. Shake for a few seconds and strain into a martini glass. Imbibe!
Here’s another one of those recipes that made me say “Have I seriously never blogged about this before??” It’s a really delicious and easy breakfast recipe that I’ve been enjoying lately. If you’ve ever looked at recipes on Pinterest, you’ve probably come across this one.
You’ll need:
Preheat the oven to 425 degrees F.
Slice your avocado in half and remove the pit. Depending on how large the holes are in the avocado (where the pit was originally), you may want to scoop out a little more to make more room for the eggs. Eat the avocado you scooped out. It’s your right as the cook.
Set the avocado, with the flesh facing up, in a baking dish. I like to line the baking dish with foil. You can use it to help keep the avocado upright, and it aids with cleanup.
Crack one egg over each half of avocado. Season with salt and pepper. Unless the eggs are very small, or the avocado is huge, you’re going to have some of the white run over. No biggie.
Bake for 15 minutes or more, or until the eggs are done to your liking. Dig in!
You’ll need:
Browned Butter Frosting
Heat the butter in a saucepan for 6-8 minutes, stirring constantly until it is a nice brown color.
When browned, remove from heat and pour into a bowl. Cover and chill for 1 hour, or until the butter begins to solidify. Mix the chilled butter, milk, vanilla, powdered sugar, and whipped cream until light and fluffy.
