Wednesday, May 20, 2015

Mocha Icebox Cake

I just noticed that I never posted this yummy dessert. Well here it is, just in time for this warm weather coming up. I love icebox cakes for many reasons...easy, chilled, and always good. Love all of that for sure. Found this version over at The Barefoot Contessa. Perfection!

2 c cold heavy cream
12 oz Italian mascarpone cheese
½ c sugar
1/4 c Kahlua
2 tbsp cocoa powder (unsweetened)
1 tsp vanilla extract
3 (8oz) pk chocolate chip cookies (we used Tate's Bake Shop)
In bowl of electric mixer combine heavy cream, mascarpone, sugar, kahlua, cocoa powder, espresso powder and vanilla. Mix on low speed to combine then increase the speed until mixture forms firm peaks. Now assemble cake. 
Using a 8" springform pan, arrange your cookies flat covering bottom of pan (break up some cookies to fill in spaces between cookies). Spread a fifth of mocha whipped cream gently and evenly over cookies. Repeat, finishing with a layer of cream. 
Smooth top and cover with plastic wrap and refrigerate overnight. Run a knife around the outside of cake and remove sides of pan. Sprinkle with chocolate shavings, I just plopped a cookie in the middle.

Enjoy!








Tuesday, May 19, 2015

Chocolate Tres Leches

Yum!
1 bx devils food cake mix
1 can condensed milk
3/4 c evaporated milk
3/4 c heavy cream
1 tbsp cocoa powder
1 c thawed Cool Whip
Chocolate bar


Prepare cake according to box direction except substitute water for chocolate milk. Pour into 13x9" pan and bake for 35 minutes or until toothpick comes out clean.
Cool cake about 10 minutes then pierce holes into cake with a large fork or wooden dowel.
Whisk condensed milk, evaporated milk, heavy cream and cocoa until completely blended. Pour onto cooled cake. Refrigerate.
Mix 1 tbsp of cocoa and 1c Cool Whip and spread over cake. Refrigerate overnight. Top with chocolate curls - just use a vegetable peeler :)

Tuesday, May 12, 2015

Spinach Puffs

Made these for the party also and they were good - add more cheese for a real creamy puff.
 1 (10oz) pkg frozen spinach thawed
½ c crumbled feta cheese
1/4 c minced onions
1 tbsp olive oil
1 tsp ch. dill
1 tsp minced garlic
salt and pepper
2 lg eggs
1 sheet Puff Pastry
Preheat oven to 400º.
Using your hands squeeze spinach dry until all liquid is gone. Mix spinach with next five ingredients. Season to taste with salt and pepper. Fold one egg into mix. Set aside.
Take out pastry and open it on counter. Cut into 3 equal strips, cut each strip into 6 squares, repeat. Place these squares into muffin tins, pressing bottoms and sides but leave corners sticking out. Divide filling between cups. Fold corners over, touching and pinching together a little.
Beat remaining egg and brush over pastry to give it a sheen. Bake until golden and puffed - about 25 minutes. Transfer to wire racks to cool for 10 minutes. Run knife around edges to loosen. Turn out to cool slightly before serving.
Sorry about the phone pic :)

Sunday, May 10, 2015

Chocolate Stout Brownies

Another beer recipe for everyone, loved the chocolate stout. The perfect way to up those boxed brownies! Super good!
1 bx of brownie mix (with the chocolate syrup in the mix)
1/4 c beer* (I used Samuel Smith's Chocolate Organic Stout)
1/4 c veg oil
1 egg
chocolate for grating

Heat oven to 350º. Grease a 8x8" or 9x9"pan.Grease or spray and set aside. In a medium bowl, stir together brownie mix, beer, oil and egg until well blended. Spread in pan. Sprinkle grated chocolate over top and bake 35-40min or until toothpick inserted comes out almost clean. Cool in pan on rack for about 1 ½ hours. 
Icing
Simple easy. Just using half of a can of chocolate frosting that I microwave for 20 secs or so (just until it melts) Let it cool and add about 2 tbsp of that stout. Pour over cooled cake and let it set in fridge. It's very rich so cut it into small squares. Loved it and saved leftovers to pour over ice cream.

Saturday, May 9, 2015

Butterbeer Cupcakes

Another recipe from our "Beer Tasting" Party. Looked around until I found a easy but tasty recipe - this is it. Overall reviews were great, everyone said they were delicious! We loved them.
1 bx yellow cake mix
1 c cream soda
3 eggs
1 stick of melted butter
½ c melted butterscotch chips
Mix cake mix, cream soda, eggs, melted butter. Melt your butterscotch chips and add to cake batter. Mix on medium speed for about 2 minutes and bake according to directions on your box.

Frosting
2 sticks softened butter
6 tbsp cream soda
6 c powdered sugar
4 tbsp butterscotch ice cream topping
Cream butter and cream soda in mixer on medium speed for 2 minutes, slowly add powdered sugar one cup at a time. Add butterscotch topping.
Spread over cooled cupcakes, I added a drop of butterscotch topping to middle then swirled it around. Keep in cool place until ready to serve.


Friday, May 8, 2015

Pickled Beer Jalapeños

Another Beer Party recipe. Super easy, they stay good about two weeks (maybe more) and you can throw them on nachos, tacos, burgers, in a omelet or wherever you desire.
2 tbsp sugar
1 tbsp salt
½ c white vinegar
1 c pale beer
6 Lg jalapeños, thinly sliced
In a saucepan on medium high add salt, sugar and vinegar. Stir until dissolved. Remove from heat and add beer to mix. Pour into mason jars. I filled two small fat ones. Refrigerate until cold. Take out and add peppers, replace lid and refrigerate at least 24 hours. Enjoy!

Wednesday, May 6, 2015

Drunken Diablo Shrimp

I really liked these, you could chill them or serve them right off pan into some pasta or over rice. Add more spices to taste. These were spicy but won't burn your throat :)

2 tbsp olive oil
2 tbsp butter
1 c diced white onions
3 cloves minced garlic
2 tbsp tomato paste
2 tbsp garlic chili sauce
2 tbsp red chili flakes
1 tsp chili powder
1/4 tsp cayenne powder
3/4 c pale beer (I used a Guinness Blonde)
1 lb raw shrimp (clean, deveined and leave tails on)
1c cherry tomatoes, sliced
Heat olive oil and butter in a pan over medium heat, add onions and sauté until soft and golden - about 3 minutes. Stir in garlic. Add tomato paste, chili sauce, red chili flakes, chili powder, cayenne pepper and beer. Stir everything until well combined. Add shrimp and tomatoes and cook until shrimp are pink and curled up. Stir over rice or pasta. I chilled mine and since I left tails on, they were easy appetizers.