Usually, when I host a get-together, I struggle and spend a majority of my time trying to figure out what cocktails to serve on the menu. What type of liquor to serve, what pairs well with the meal, the type of event I’m hosting, and what variety of options I should have available. That’s a lot to wrap your head around and it can be a bit overwhelming sometimes…right?! One of my go-to’s is this super easy coffee shooter recipe!
I’m a sucker for sweets. I don’t try to deny it. I own it. And just about everyone else in my life already knows it.
Me and sugar are besties and have been for years. It’s a love/hate relationship, but somehow the sugar always wins…go figure.
I usually don’t discriminate against different types of sugar, but if you add multiple chocolatey layers, soft marshmallow, and gooey caramel together, you’ll have these dipped marshmallows pops and one happy camper.
Not only are these triple dipped marshmallow pops delicious, but they’re also the perfect treat to give out as party favors too!
Normally, February in Utah is a bit more snowy and a bit more freezing, but lately we’ve been hitting temps in the low 60’s.
Utah seems to be having a climate crisis, but a mug full of piping hot chocolate is always ok in my book, regardless of the weather.
Jazz it up with a splash of Baileys and a cute topper and you’ve got a winner!
I combined 4 cups of milk and 1/2 cup of heavy cream together and simmered on the stove until warm.
Next, I mixed in one 11.5 ounce bag of chocolate chips, stirring constantly until melted. I used gourmet milk chocolate baking chips, but you can use any type of chip you want. If you want a less sweet hot chocolate, only use 3/4 of the bag.
When it has all melted, it’s a smooth chocolatey dream.
Pick your favorite mug and pour! If you want to spike it, add 1 Tbsp. of Bailey’s Irish Cream in each mug and stir.
I used really tall mugs (yours might be smaller) and this amount filled up three of them perfectly.
Now, let’s get to the fun part…
I just cut them out with a pair of scissors, but you could easily use a Silhouette too.
Place the stencil over the top of your mug and dust with any type of powdered topping you like. I used cocoa powder (because who doesn’t want more chocolate) but you could use cinnamon too!
I love unexpected details and this one is too cute.
How could you pass up a mug that looked that good…? I know I couldn’t.
If you’re looking for the perfect dessert to serve for Valentine’s Day, an anniversary, or even just a Tuesday night, this little recipe is sure to a be a hit. And those heart shaped ramekins…? They sure do elevate the cuteness factor.
I got my ramekins here.
The recipe is simple to put together and can be done in about an hour and a half, from start to finish.
Here’s what you’ll need:
- 1 2/3 cup Heavy Cream
- 5 Egg Yolks
- 6 1/2 Tbsp. Sugar
- 1 Tsp. Vanilla
- 1 Cup of Diced Strawberries (plus some extra to garnish)
- Sugar for Sprinkling
Preheat your oven to 325 degrees.
Whip together sugar, egg yolks, and vanilla until well blended.
Heat the cream until just slightly simmering (about 190 degrees) and very slowly pour into the egg yolk mixture, while whisking the entire time.
Fill the bottoms of the ramekins with strawberries.
Remove any excess foam off of the top of the custard mixture and pour into the ramekins until they are about 3/4 of the way full. (The strawberries will float a bit in the mixture).
Set the ramekins inside a non-stick baking pan and carefully pour water into the pan until it reaches about 1/2 up the sides of the ramekins.
Place onto a middle rack in the oven and bake for about 20-25 minutes, until they have set and are no longer “liquidy”.
Once done, chill for 30 minutes in the refrigerator.
Sprinkle sugar over the tops of the chilled brulee. Using a kitchen torch, caramelize the sugar by moving the flame in a circular motion on the surface. (If you don’t have a kitchen torch handy, you can cheat a bit by placing the brulee into your oven on the “broil” setting to help get a crusty top using the sugar. Be sure to watch it carefully though, because it can get very hot, very quickly!).
Garnish with diced strawberries.
This recipe will make about 6 heart shaped strawberry & cream creme brulee’s.
They didn’t last long at my house, so next time, I might need to make double!
One of the reasons I love hot dogs…? They are so simple. It’s hard to mess them up.
And, yeah, you might not think of serving them at anything other than a bbq, but I’m sharing five fun ways to give them an instant upgrade and impress your guests for any event.
Taking a cue from a traditional sandwich in Philly, I paired some classic flavors to turn this dog into a Philly Cheese dog. Cut a slit down the center of your cooked dog and stuff with provolone cheese. Cover with hot sautéed peppers and onions for instant yum.
There’s nothing better than warm and creamy mac & cheese. I flipped the script a bit and instead of putting sliced dogs into my mac & cheese, I put the mac & cheese directly on my dog. Top with fresh cracked pepper and serve on a warm pretzel bun, and you’ve elevated the classic kids dish into something anyone will dig.
You don’t have to visit the islands or place a pizza order to get a little hawaiian flavor going on here. I paired a classic dog with fried Canadian bacon slices, crushed pineapple, and topped it all off with teriyaki sauce. The tropics are calling and this guy has answered.
Another sandwich lent it’s flavor profiles to this bad boy. Hot pastrami, swiss cheese, sauerkraut, and hot mustard paired perfectly to make this Pastrami dog. I’m sure it would make any New Yorker proud.
Last but not least, and my favorite…the BLT. A bacon wrapped dog, covered in ranch coated iceberg lettuce (because what’s not better with ranch?), sliced cherry tomatoes, and bacon bits on top, just for good measure…of course. Does it get any better than this?
Whichever flavor you choose, these puppies will go fast and have your guests asking for seconds.
The big game is Sunday and I’m not sure about you, but I haven’t planned a single thing yet. I’m still recovering from the Raven’s loss.
One thing I do know…I’ll be serving these tangy Superbowl Michelada cocktails!
A bit of spice, a salty rim, and the cutest foam finger addition will make any football fan cheer. (More on those foam finger stir sticks tomorrow).
Here’s what you’ll need to whip up your own batch:
- Mexican Lager Beer (I used Dos Equis)
- Clamato Juice
- 3 splashes (or more, depending on spice) of hot sauce
- 2 splashes worcestershire sauce
- 2 splashes soy sauce
- Juice of one lime
- Lime segments for garnish
- Coarse salt for the rim of your glasses
1). Put your salt onto a flat plate. Using a lime, rub juice around the rim of your glass. Dip the wet glass into the salt to rim your glass.
2). Fill your glass about 1/3 full with the Clamato juice. Add the splashes of hot sauce, worcestershire sauce, and soy sauce. Add your fresh lime juice.
3). Fill the rest of your glass with ice cold beer.
4). Add ice, if needed, and garnish with lime wedge.
I really love this cocktail because it’s really easy and fast to throw together, which means I can enjoy the halftime show without wasting all of my time in the kitchen!
Check back tomorrow to see how simple it was to make those little stir sticks too!