Velveeta Just Released a Liquid Mac and Cheese Martini

RespectLife · ‎02-27-2012

@ChiliPepper wrote:
@RespectLife wrote:

Pina Colada Pudding Cups

Ingredients:

3 cups fat-free milk
2 envelopes whipped topping mix (Dream Whip)
2 packages (1 ounce each) sugar-free instant vanilla pudding mix
2 cans (8 ounces each) unsweetened crushed pineapple, undrained
1/2 teaspoon coconut extract
1/4 cup sweetened shredded coconut, toasted
8 maraschino cherries

This sounds really good too @ChiliPepper

Do they still make pkts of Dream Whip?

I don't think I ever bought it!

@RespectLife

I think they do, I believe I have seen it on WM's site.

I have never bought it either. I do remember my stepmother using it when I was a kid.

I'm sure you could sub in real whipped topping or even Cool Whip to this recipe.

Yeah @ChiliPepper

I can usually sub cool whip for anything that uses instant pudding ....

RespectLife · ‎02-27-2012

@ChiliPepper wrote:
@RespectLife wrote:
@ChiliPepper wrote:
Velveeta Just Released a Liquid Mac and Cheese Martini
"The Veltini" is available at BLT Steak in DC and home-delivery cocktail kits.

Okay, I'll bite....is this a joke?????

Pls say yes @ChiliPepper

@RespectLife

Nope, not a joke!

Supposedly they serve it at that restaurant in DC. Never actually seen it myself.

And yes - that one was a stretch LOL!!! M & C cocktails ain't easy to find LOL!!!

LOL

Oh no, just no!!

@ChiliPepper

RespectLife · ‎02-27-2012

LOL @ChiliPepper

My DIL calls my grandson a sour patch kid....one minute, he is just the sweetest ever...and the next........

RespectLife · ‎02-27-2012

@ChiliPepper wrote:

@ChiliPepper

I got NOTHING on this one! LOL

Reading the description was hard enuf...but then the picture?

I'm keeping my yap shut on this one!

HHHHEEEEEEEEEEEEEEEEEEEEE

RespectLife · ‎02-27-2012

I pulled this outta the depths of my computer files looking for something else !

Sorry, I can't get the picture to post though.

They show the head with all the sauce of the top....

I am going to make it w/ cauliflower florets and use the sub of soy sauce as the author suggested. I don't need one more thing in my pantry I don't know what to do with!

Roast Head of Cauliflower in Creamy Mushroom Sauce

FOR THE CREAMY MUSHROOM SAUCE:
2 tablespoons butter
1 small onion, diced
8 ounces cremini mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup dry white wine (or broth)
1/4 cup vegetable broth or chicken broth
1/2 cup cream
1/2 cup parmigiano reggiano (parmesan), grated
1 tablespoon white miso paste (optional) I used soy sauce
salt and pepper to taste

FOR THE ROAST HEAD OF CAULIFLOWER:
1 large head of cauliflower 1 tablespoon oil
salt and pepper to taste 1/2 cup gruyere, shredded (optional)

FOR THE CREAMY MUSHROOM SAUCE:
Melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their liquids and it's absorbed, about 10 minutes.

Add the garlic and thyme and cook for a minute. Add the wine and deglaze the pan.

Add the broth and cream, bring to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheese and miso and removing from the heat. Season w/ S & P to taste

FOR THE ROAST HEAD OF CAULIFLOWER:
Brush the cauliflower with the oil, season with salt and pepper and roast in a preheated 450F/230C oven on a baking pan until tender, about 50-75 minutes.

Pour the mushroom sauce on top, sprinkle with cheese, return to the oven and broil until the cheese has melted, about 3-5 minutes. Slice and enjoy topped with the mushroom sauce!

Nutrition Facts: Calories 148, Fat 12g (Saturated 6g, Trans 0), Cholesterol 32mg, Sodium 138mg, Carbs 8g (Fiber 2g, Sugars 3g), Protein 5g

ChiliPepper · ‎01-16-2015

National Lollipop Day | July 20

ChiliPepper · ‎01-16-2015

(This is a random picture, not associated with this recipe)

Lollipop Cocktail

Ready In: 10 minutes

Ingredients: 5

Yields: 1 drink

Serves:1

INGREDIENTS:

1 ounce Southern Comfort
1 ounce almond liqueur (creme de noyaux)
2 ounces pineapple juice
2 ounces orange juice
1 splash grenadine

DIRECTIONS:

Fill a tall glass with ice. Pour shots in order into the glass.
Stir drink or you can use a martini shaker to mix the ingredients, however you want to do it.
Top drink with a cherry and enjoy!

ChiliPepper · ‎01-16-2015

ChiliPepper · ‎01-16-2015

NATIONAL LAMINGTON DAY

July 21 is National Lamington Day on the National Day Calendar. This delicious food holiday celebrates Australia’s most famous culinary icon, the Aussie lamington. Today, we are encouraging people to try lamington while spreading the word about this tasty cake.

#NATIONALLAMINGTONDAY

Lord Lamington, Governor of Queensland, Australia from 1896 to 1901 receives credit for creating the lamington. Lamington consists of a sponge cake dipped in chocolate. After dipping the cake in chocolate, he decided to sprinkle the cake with fine pieces of coconut. The rest is delicious history!

All the stories about how the lamington came about involve Lord Lamington. One story suggests that his chef was called up on short notice to feed unexpected guests. The chef made the cake with the limited number of ingredients he had on hand. However, the tasty cake so impressed the guests, they asked for the recipe.

Another story suggests a mix-up in the kitchen for bringing us this delicious cake. In this story, a maidservant accidentally drops Lord Lamington’s favorite sponge cake into melted chocolate. However, not wanted to waste the food, Lord Lamington suggests covering the chocolate-covered sponge cake with coconut. Besides being a tasty addition, the coconut would help keep his fingers from getting messy. Satisfied, Lord Lamington devoured the accidentally-created cake.

The first mention of the cake appears in an 1896 newspaper relating to events honoring Lord Lamington. Recipes soon followed, too. Queensland Country Life newspaper printed the first recipe for lamington as early as 1900.

No matter how lamington came about, Aussies and New Zealanders quickly made it one of their favorites. Today, they enjoy this iconic delicacy with strawberry jam in the center and a dollop of whipped cream on top. Other lamington flavors include jaffa, lemon, and raspberry. The cake is especially popular on Australia Day.

ChiliPepper · ‎01-16-2015

Pile of Lamingtons with an Australian flag

Lamingtons filled with jam and cream

Lamingtons

There is no cake more Australian than the Lamington! The sponge in this recipe is buttery and moist, generously coated in chocolate and coconut.

Sandwiching with jam and cream is optional - takes it over the top, but it's great without.

KEY TIP: Freeze the sponge before coating - read Note 2.

Prep Time40 mins

Cook Time25 mins

Total Time1 hr 5 mins

Servings: 15

Author: Nagi | RecipeTin Eats

Ingredients

Butter Sponge

125 g / 4.5 oz unsalted butter , softened
1 cup (220g) caster sugar
1/2 tsp vanilla extract
3 eggs , room temperature
1 3/4 cups (260g) flour , plain/all purpose, sifted (Note 1)
3.5 tsp baking powder
1/2 cup (125 ml) milk (low or full fat)

Icing

4 cups (480g) icing sugar (confectionary sugar), sifted
1/3 cup (22g) cocoa powder
1 tbsp (15g) unsalted butter
150ml (1/2 cup + 2 tbsp) boiling water

Coating

3 - 4 cups desiccated coconut

Optional: Jam and Cream

Strawberry jam
1 cup (250 ml) cream
1 tbsp white sugar

Instructions

Butter Sponge

Preheat oven to 180C/350F (or fan forced 160C/320F).
Sift flour and baking powder together.
Grease a 20 cm x 30 cm / 8" x 12" cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).
Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy - about 1 1/2 to 2 minutes.
Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.

Prepare Cake to Coat

Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours. (Note 2)

Icing

Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery. (Note 2)

Coating

Place coconut in a shallow bowl or pan with a largish surface area (Note 3).
Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.
Repeat with remaining sponges.
Stand for 1 to 2 hours, or until set. Then serve with tea and coffee!

Optional: Jam and Cream

Beat cream and sugar until firm peaks form.
Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.

Notes

1. Flour - Use either 1 3/4 cups (260g) self raising flour, or 1 3/4 cups (260g) plain flour + baking powder. The extra 3 tsp of baking powder doesn't affect the recipe, I make it both ways.

2. Freezing / coating: Trying to coat a freshly cooked cake doesn't work, it just crumbles into the chocolate and makes a mess. The easiest way to coat the Lamingtons is as follows: cut into pieces and freeze for 1 hour just prior to coating. The frozen cake is much easier to handle for the dipping / coconut coating steps. Bonus: The cake stays more moist than traditional recipes that call for the cake to be left out overnight to dry out so it's easier to handle to coat in chocolate and coconut.

3. Chocolate icing needs to be thick enough so the coconut will stick, but thin enough so the cake can be easily rolled in it.

It thickens as it cools, making it harder to work with. If this happens, just microwave for 20 seconds to loosen it up (or set it over a saucepan with boiling water).

3. Coconut bowl - use a shallow one with a larger surface area, easier to roll cake around.

4. Storage:No cream: Store in airtight container for 3 to 4 days, or freeze for 2 - 3 months then thaw before serving.Cream: Store in refrigerator for 2 to 3 days.

5. Nutrition per serving.

Barely adapted from this recipe from taste.com.au. Ingredients the same, the main thing I changed is the process (especially the coating process, to make it easier!)