So, as it turns out, butterscotch hot cocoa is pretty goddamn amazing, especially as the nights here are just starting to turn towards fall. Put this on the stove, get it boiling and then leave it on low throughout the evening and just enjoy the smell (but be sure to watch it when it boils, it can spill over real quick).
3 T cocoa powder (honestly I just used what was left of my Godiva milk hot chocolate mix)
1 T vanilla extract
1 t butter flavor (optional)
If you so choose, warm your milk and cream. If not, just put everything in a pot, and stir frequently as you bring it to a light boil medium high heat, so that everything melts together. Be sure you watch it closely; I stepped away for a few moments, and it boiled over. (Still tasted great, just something to be aware of.) As soon as you’ve got it to that light boil, remove from heat, and pour out your cups. If you’re like me and you’re splitting it with your boyfriend, keep it on low heat to keep it warm throughout the evening and also make the place smell real nice.
I made this as a reward for getting through a damn long week, and let me tell you – it was absolutely worth it. The coffee was probably not the best in the world, as I do not have a dedicated coffee maker at home (I only usually get lattes out in the wild, and any use of coffee is either in making Kahlua, Bailey’s, or as a part of ice cream). I also didn’t use espresso, as I didn’t have it on me, but would probably change things a bit again.
However, I did have Ben and Jerry’s Bonaroo Buzz, good local coffee (Steep and Brew’s Highlander Grog), and pumpkin spice Kahlua (yes it is a thing and it is amaaaaazing). This would probably work if you needed to add a bit of milk to it too for your own personal tastes.
1 large scoop Ben and Jerry’s Bonaroo Buzz (or similar coffee/alcohol crunch flavored ice cream of choice)
4 oz fresh brewed coffee (or espresso, or latte, really, whatever works best for your tastes)
3 oz Kahlua (I used the pumpkin spice version I was able to find, best decision ever)
1.5 oz vodka
Scoop your ice cream into a bowl, pour the coffee over it, and then add your Kahlua and vodka. And then enjoy your caffieney alcoholic ice creamy goodness. Maybe while attempting not to set things on fire.
So, I went to the farmers market this morning, not in the least because my garden has been abjectly failing because of the heat – only the garlic, basil, ginger, and mint are holding on, and just barely at that. And lo, one of the stalls a) took cards, and b) had strawberries at a pretty reasonable price – $4.50/qt.
So, entirely reasonably, I got three quarts of strawberries.
So, you must be wondering what the hell I’m going to be doing with that much strawberries, and how the hell they’re going to stay good long enough for me to be able to do anything with them.
Well, you’re gonna be seeing a hell of a lot of strawberry recipes in the near future, that much is for sure. Including further down in this post.
But how they’ll stay good enough for me to be able to do anything with them for about a week ago is a little trick I learned last year.
What you do is combine one part apple cider, or white, vinegar, to 4 parts or so water. In my case, what I did was fill up most of a storage container with water, and then top it off with apple cider and white vinegar (see the first pic). The wash keeps the berries in the fridge for at LEAST a week, if not more. I ran it on my tomatoes (cherry and full sized) that I picked up today, too, cause I want to see if it’ll work on them, too. Odds are high it will.
And today began my strawberry odyssey – with strawberry infused vodka. Which, in my experience, can only end in the best of ways.
Here’s how you make it – take two cups of strawberries, hulled and halved. Put them in a quart jar (or in two smaller jars, whatever works best, just so long as it seals). Pour two and a half cups vodka over them. Put in a dark place to infuse.
And then check on them in a week, and drink. 😉
So, now you have your strawberry vodka. Surely you’re wondering what to do with it next. Well, here’s your answer:
Strawberry vodka lemonade with mint.
Doubt me? Here’s a testimonial from a friend about the awesomeness of this drink. She’s not kidding about how deadly this is, though; me and some friends went through my first jar of vodka with this recipe in a night and we all had killer hangovers the next morning.
How do you make it? Muddle the mint at the bottom of the glass, pour about a third to a half of whatever cup you’re putting this in with the strawberry vodka, then fill it up with your lemonade.
As the weather takes it’s sweet ass time turning to spring, and as fresh fruit starts to come back into season, I cannot recommend this enough. With fresh strawberries, and a good riesling (I used Pacific Rim this time, but Cupcake Winery and Kung Fu Girl have been past awesome rieslings to use with this), this is a wonderfully boozy taste of spring and a nice way to cool off besides.
one bottle Riesling wine (used the ‘10 Pacific Rim sweet riesling this time, have used Barefoot, Cupcake Winery, and Kung Fu Girl rieslings in the past and they’ve all worked wonderfully)
2.5 c (appx 1 qt) strawberries, hulled
1 T lime juice
2.5 T sugar
Reserve one cup of your wine and put it in the fridge to chill. Take all of our other ingredients and puree them together in your blender, until combined. Pour the mixture into ice trays (I used two, one was Companion Cubes, the other was a normal sized ice tray), and freeze (this will usually take about 4 hours’ time, depending on your freezer’s setting).
Once your strawberry riesling ice cubes are frozen, put them back in the blender with the reserved wine, and puree until you have a good, thick slushie. And then sip on it while watching Hannibal, to feel fancy and also to have something to scream into.
So, it’s almost 6 PM here, and it’s balls ass hot, again. Solution? SMOOTHIES. And plus, I’ve been craving orange push-ups, but I don’t want to drop for them at the store. This is an even better, cheaper solution to that, too. 😛 I’m currently on my second cup of these.