The admins over at Spoonful of Foodies put together a “date night” menu. Each of us chose a course and made something special. I’m bringing to you a lovely coffee cocktail to cap off your night.
- 6 oz. hot coffee
- 1/4 tsp. cocoa powder
- 1 oz. whipped cream vodka
- 1/2 oz. half and half
- Spoon 1/4 tsp. cocoa powder in the bottom of a coffee mug.
- Pour hot coffee into mug and stir to dissolve cocoa powder.
- Add whipped cream vodka and half and half.
- Gently stir and enjoy!
- You could substitute half and half for milk or heavy whipping cream if you have it on hand.
Be sure to check out all of the courses. These are some seriously good recipes!
We had a lot of fun putting together this menu! Hope you enjoy!
Good morning all! Well, our weekend didn’t go as planned. Friday night after doing a load of laundry, we ended up with about 2″ of standing water in our little laundry room. I spent most of Saturday driving around trying to find replacement laminate. We put it in about 7 years ago so good luck to us trying to find the same stuff. The water had seeped into part of the kitchen as well. Since we couldn’t find the same color/pattern we had to rip up all of the flooring in our laundry room and kitchen. We decided to replace the laminate with tile. Well, little did I know that tile has it’s own special board you have to use. So not only did we rip up the laminate, we had to take out the particle board underneath and replace it with the special tile board. Always fun times in our house!
Luckily I decided to make this yummy recipe Friday morning and not wait until Saturday. If you like buffalo sauce as much as I do, you will LOVE this roasted buffalo cauliflower. I couldn’t stop eating it. Seriously, it was gone before the evening!
- 1 large head of cauliflower, cut into florets
- 1 cup sliced celery
- 1/2 cup buffalo sauce
- 1 tbsp olive oil
- 1/8 tsp salt
- 1/8 tsp garlic powder
- 1/4 tsp pepper
- Preheat oven to 425 degrees F. Line baking sheet with foil, set aside.
- In large bowl, mix together all ingredients until fully coated.
- Spread onto baking sheet in single layer.
- Bake for 25 minutes, stirring halfway.
Hope everyone’s weekend was as good as mine! First off, I had a nice long, 4 day weekend. I went to see a movie at Cinetopia on Friday and will probably never see a movie in a regular theatre again. I know, I know, I’m a little behind on the craze. I was like a little kid in a candy store there. You have waiters in the theater. Yes, waiters. Watching previews and getting a little hungry? No problem, just call a waiter over and order some mac and cheese. Or a burger. Or a caesar salad! And you know what’s even better than ordering food? Ordering beer. Or wine. Seriously, whoever thought of this idea is a genius in my mind. Needless to say, I had a great time seeing a movie.
We missed most of the Blazer game while watching the movie but caught the last 5 minutes on our way home. Best last 5 minutes of a game ever. Actually, best .09 seconds of a game ever. Woohoo we’re moving on in the playoffs! As like most Blazer fans have, I kept replaying that last play over and over. Check it out HERE. It’s goose bump worthy.
My husband and I spent all day Saturday running errands with Keela. We recently found out that Lowes and Home Depot are dog friendly so of course she comes with us anytime we go. I think she may have OD’d on cookies though, everyone loves her! And she’s learning to love the strangers in the orange vest. D usually takes her by himself so
she I loved having the whole family go together. And I was a proud dog mom as everyone said “how beautiful” she is.
We were quite busy the rest of the weekend so I’m a little late on posting a recipe for Cinco de Mayo but better late than never, right? I honestly forgot about this “holiday”. Another sign I’m getting old 😉 This yummy dip is so easy to make and with only 3 ingredients, it’s almost impossible to mess up! I love the smokey flavor the peppers give. And in my opinion, jalapeños make any dish better!
If you want a milder dish, only use 1/2 of the jalapeño.
To soften my cream cheese, I take it out of the fridge about an hour before I make the dip. If you don’t have time, just soften in the microwave.
- 1 8oz. package cream cheese, softened
- 1 jalapeño
- 3-4 chipotle peppers
- In food processor, chop peppers (about 10 seconds).
- Finely dice jalapeño.
- In bowl of stand mixer with paddle attachment, beat all ingredients together until smooth, about 2 minutes.
Alright y’all, we’re halfway through the week! Although, I know that my weekend will consist of sanding, caulking, and priming the siding of our house so I’m not sure how much I’m actually looking forward to the weekend. I think this is the only time I have ever hoped for rain. 😉 We of course are also celebrating Easter on Sunday and it’s also my niece, Scarlett’s 4th birthday which I’m super excited for! 4 is such a fun age and I can’t wait to see her reaction to her presents! My sister usually goes all out with a big party with lots of food and handmade decorations (If you missed it, check out Alice’s butterfly birthday here) but she has had extreme morning sickness the last few months so is keeping it a little low key this year. We’re having a breakfast feast at my parents Sunday morning.
These cheddar cheese biscuits are the perfect side dish for a quick dinner (which is the kind of dinners we’ve had in our house this week). Seriously, we’ve been taking advantage of the good weather so have been outside working on the house until at least 8 every night. These were a perfect pair to our leftover chicken and salad. They are dang good for only 5 ingredients and 15 minutes from start to finish!
Mix all ingredients together in a large bowl with a fork. It get kind of sticky so if you need to, spray your fork with a little cooking spray to make it easier to mix.
Take heaping spoonfuls of dough and place on baking sheet. Again, this part can be sticky so try not mess with the dough much. I tried to make them into pretty balls but failed miserably.
After the biscuits are done baking, remove from baking pan immediately to a cooling rack.
- 5 cups buttermilk pancake mix
- 2 cups grated cheddar cheese
- 1 14oz. can chicken broth
- 1/4 tsp. garlic powder
- 1 tbsp. chopped green onion
- Preheat oven to 350 degrees F.
- In large bowl, mix all ingredients together until fully combined.
- Drop spoonfuls of dough onto ungreased baking sheet.
- Bake for 10 minutes, or until golden brown.