Posts Tagged With: booze

Pina Colada Cake Roll

Ok. I think it’s time for another episode of “Mel-is-embarrassing-and-can’t-be-taken-anywhere”

Pina Colada Cake

Tim Horton’s edition.

My sister recently upgraded her phone, so I have adopted her old beater of a phone.  Now this phone is an all touch screen phone, which meant a whole new learning curve for me, when I only had just recently adopted a phone with a keyboard. Many frustrations have ensued.

Pina Colada Cake Slice

Anyway, while waiting in line at the coffee shop, I was texting someone, and I was making a mess of it. Button mash galore.  So I got frustrated. And yelled at my phone. In the busy line. In the general direction of an unsuspecting man, who thought my cries of frustration were directed at him.

Oh yes.  By all appearances, I yelled at a complete stranger.

Oh and did I  mention that a co-worker was in the line as well and saw all this go down.

Needless to say, I needed cake after work.

Pina Colada Cake Roll

Pina Colada Cake Roll

serves 8-10

For the cake:

  • 4 eggs, separated
  • 3/4 cups sugar, divided
  • 2 Tbsp coconut rum or  rum extract
  • 1 Tbsp canola oil
  • 2/3 cup flour, sifted
  • 1 cup shredded coconut

For the filling:

  • 1/4 cup flour
  • 1 cup milk
  • 1 cup butter, softened
  • 2 cups icing sugar
  • 1 can crushed pineapple, drained

For the Cake:

  1.  Preheat the oven to 350°F. Grease and line a 15 x 10 jelly roll pan with parchment paper, then grease the parchment paper. Set ‘er aside.
  2. In a large bowl, beat the eggs yolks until doubled in volume and lemony coloured. Gradually beat in 1/4 cup of sugar. Stir in the oil and the rum.  Set it aside
  3. In another large bowl, whip the egg whites until you get soft peaks. Gradually add the remaining sugar, a tablespoon at a time, until you get stiff and glossy peaks. Gently fold the egg whites into the egg yolk mixture.
  4. Add the flour and the coconut to the egg mixture and gently fold until just combined.  Spread the batter gently into the pan. Bake in the preheated of for 10-12 minutes or until the cake springs back when you touch it lightly.
  5. While the cake is still warm, cover it with a tea towel dusted with icing sugar, then loosely roll it up starting from a short side. Move it to a cooling rack, and let it cool completely in the tea towel.

For the Filling:

  1. In a small saucepan, combined the flour and 1/4 cup of milk, whisking until smooth. Cook over gentle heat, until thickened, slowly adding the remaining milk. You want this mixture to be as thick as pudding, and expect it to thicken up some more as it cools. Remove from heat and let cool completely. 
  2. Meanwhile, beat together the butter and the icing sugar until light and fluffy. Beat in the cooled milk mixture and the crushed pineapple.

To Fill the Cake:

  1. Gently unroll the cooled cake, peeling off the parchment paper and tea towel. Spread the filling evenly over the cake, leaving  about an inch at each end. Roll the cake back up and set seam side down onto a serving plate.
  2. Sprinkle the top with some extra shredded coconut, then slice and serve.

I like cake. Cake is good.

-Mel

Categories: Cake and Cupcakes | Tags: , , , , | 5 Comments

Apple Pie Shooter

really wish that I could say that I came up with this drink.

apple pie top - GB

I can’t even take credit for finding it. Mr. Ginge did.

But the lovely waitress at Whiskey John’s Bar and Grill who did come up with the recipe was more than happy to send Mr. Ginge home with the it.

apple shooter - GB

Now, I’m not one to hype up a shooter. More often than not they end up being liquid heartburn. And highly expensive for two tablespoons worth of drink. But OH MY GOD this one is good. You need to go to your liquor store and get the stuff you need now.  It’s that good.

apple pie shot - GB

Apple Pie Shooter

makes 1 shooter, easily multiplied

  • 1/2 oz sour green apple liqueur
  • 1/2 oz butterscotch schnapps
  • whipped cream, for garnish (optional)
  • pinch of grated cinnamon
  1. In a shot glass, layer the sour green apple liqueur and the butterscotch schnapps
  2. Top with a dollop of whipped cream ( if desired) and a pinch of cinnamon.
  3. Send’er down the hatch.

from Whiskey John’s Bar & Grill

Fantastic!

- Mel

*I was in no way compensated by the restaurant. They have no idea who I am. I just really liked their shot.

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I linked this recipe to Strut Your Stuff Saturday and:

Categories: Beverages | Tags: , , , | 2 Comments

Butter”Scotch” Pie

Sometimes, things get stuck in my head.

butterscotch pie- GB

Like Elliot Moose. Don’t look at me that way. I have younger siblings.

Other times it’s a word or phrase, or something that just doesn’t make sense in the maze that is my mind.  Like butterscotch. Why doesn’t it actually have scotch in it?

All the time I was growing up I forced myself to eat the butterscotch candies because of scotch. Not that I knew what scotch tasted like. Not that I even really knew what it looked like. Not that I really like scotch now. My parents aren’t really big drinkers, let alone Scotch drinkers, so I had no idea where this whole concept came to me. I  just know that I was crushed when I found out Butterscotch was a relatively neutral combination of brown sugar and butter.

It bothered me that something very clearly labelled “scotch” contained nothing of the sort.

BS Pie - GB

Now, in the later days of my internet rich adolescence, I was able to look up why scotch was included in the name but not the treat.  Some say “scotch” is a reference to having to score the candies. Other say it’s a derivation of “scorch”. I still think it’s dumb and that we are being ripped off.

So I decided to change that, and when I had a hankering for pie, I made it happen. So I give you Butter”Scotch” pie that is actually true to it’s name, and all is right in the world. It does taste a bit more like a “butter rum” ( only scotchey) versus a true butterscotch, so keep that in mind if that’s not something you like.

bs-pie-GB
Butter “Scotch” Pie

serves 6-8

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup melted butter

or

  • 1 9 inch prepared graham cracker crust
  •  1 cup brown sugar ( darker is better)
  • 4 tbsp flour
  • 1/4 tsp salt
  • 2 cups milk ( we use 2%)
  • 2 egg yolks, lightly beaten
  • 2 tbsp/ 30  mL scotch ( we had Grants, so I used that)
  • 1 tbsp butter
  • 1/2 cup whipping cream
  • 1 tbsp icing sugar
  • 1 tsp vanilla
  1. If you are using a prepared graham crust, then skip to 2. Preheat the oven to 350°F. In a large bowl, combine the graham crumbs and the melted butter, until all the crumbs have been coated. Using the back of a spoon, evenly press the crumbs into a 9 inch pie pan. Bake the crust for 10 minutes, then let cool.
  2. Meanwhile, in a sauce pan combine the sugar, flour, and salt. Mix together the milk and the eggs and slowly mix in into the sugar mixture.
  3. Heat over medium heat, just bringing it to a boil, stirring constantly. Cook for about 10 minutes or until it had thickened. Stir in the butter and the scotch.
  4. Pour the filling in to the cooled and prepared crust. Press a piece of plastic wrap over the filling to avoid forming a skin. Let chill several hours or overnight.
  5. Just before serving, combine the whipping cream, icing sugar, and vanilla extract. Beat until stiff peaks form. Remove the plastic wrap from the pie and spread the whipped cream over top. Slice and serve.

So there you have it. Butterscotch pie that is no longer lying to you.

Happy Easter!

From Mel, Mr Ginge, and the kitties!

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I linked this recipe up to On the Menu Monday and Strut Your Stuff Saturday. Click the link to check out more great recipes. 

Categories: Pies | Tags: , , , | 2 Comments

Happy New Year Drink

Soo… what’s everyone’s plans for  New Year’s Eve?

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Mr. Ginge and I are spending a quiet evening at home, snuggled up, munching on some of our favourite snack foods and maybe challenging each other to some competitive video gaming.

Chances are, we’ll both be passed out by 10:30! Haha.

Since neither one of us will have to drive, Mr. Ginge has a little cocktail planned for us to help  celebrate the new year.

It’s a little twist on a Kir Royale, using Chambord instead of black currant liqueur, but it’s yummy and tasty, and a wonderfully festive colour!

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Happy New Year Drink

serves 1, easily multiplied

  • 1 oz Chambord, or black raspberry liqueur
  • 4 oz sparkling white wine, chilled.
  1. In a champagne flute, pour in Chambord. Top with sparkling wine. Stir gently.

 

- Mel

Categories: Beverages | Tags: , , | 1 Comment

Mr. Ginge’s Christmas in a Cup

Normally, I’m a purist when it comes to a cup of hot chocolate.  If I feel like imbibing, then my normal move is to add a splash of Irish cream in to my cup.

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Not one to let me get into a food rut, Mr. Ginge urged me to try his favourite holiday time drink when I told him I had never tried it. While the “recipe” itself seems like a no-brainer, it was his description that sold me: ” You’ll like it. It’s like Christmas in a cup.” And I one sip, I knew exactly what he meant. It’s the perfect drink to snuggle up to on the couch, in a room lit only by the tree, while big, puffy Christmas snow falls outside.

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Mr. Ginge’s Christmas in a Cup

makes 1 cup

  • 1 cup of your favourite hot chocolate ( I won’t lie, I use instant mix, but this would work just as well with homemade, or straight from the coffee shop)
  • 1 oz peppermint schnapps
  1. In to your cup of hot chocolate, stir in the peppermint schnapps. Snuggle in and enjoy. 

Happy Holidays!

- Mel

Categories: Beverages | Tags: , , , , | 3 Comments

Caramilk Cheesecake

 

 

 

 

 

 

 

 

*A few people have let me know that they are having trouble finding the recipe, so I have put the link here so that it is easier to find*

http://www.food.com/recipe/caramilk-cheesecake-443077

 

I have been on the job hunt, and last week I went to an interview for a water treatment company that specializes in water conditioning units ( basically units that take all the junk out of your tap water). Part of the interview process was to learn about water, and how it gets treated and what kinds of things are in water, like your calcium, lime, iron, etc, or as they called it ” The Rock”. It went on to explain how ” The Rock”, was what caused spots on your dishes, the ring in your bathtub, and is essentially the root of all water evil.

Hokey, if you ask me, but it has stuck. Coincidentally, a well known wrestler/ actor goes by that name, and well that was it for me. Let’s just say spring cleaning has taken on a whole new level.

Spotty dishes? Nope that’s just “the Rock”.  Grimy sinks? Negative. That’s just “the Rock”in there. Soap scum in the shower? Nope. That’s just “The Rock” in there too. ( No wonder it’s so tough!)

And if you are looking for some dessert, this Rocks ( ahahaha….. OK…. that was bad )

Mr Ginge had me make this cheesecake when we had friends over for dinner a little while back, after he heard his uncle talking about making it. He obviously couldn’t stop thinking about it. And clearly this was a good idea, because oh my gosh, it was to die for. We sent some  home with our neighbors, and they later told us they kept sneaking to the fridge to sneak a quick bite.

Because it was the first time I made it, I stuck to the recipe, which you can find here, but there were a few things that I did make note of.

First, instead of trying to find and buy dulce de leche, I just made my own by boiling a can of sweetened condensed milk for a couple hours. You can find more in depth instructions here.

I had made a runnier topping, which then proceeded to run down once the cake was cut. And then continued to run down when it was put back in the fridge. A lipped plate or cake stand is highly recommended.

And lastly, the recipe only calls for one Caramilk bar to stick around the edges. All I have to say is that it must have been a giant-sized chocolate bar, since it took me six and a half regular bars to make it around the 10 inch cake. On the bight side though it does make for excellent cutting guides.

One square or two?

Enjoy!

- Mel

Categories: Cake and Cupcakes | Tags: , , , , | 15 Comments

Dark Chocolate Bourbon Mousse

Laundry.

I think it is the bane of my existence. It just takes so stinking long.

Especially if you happen to hang it outside on a not-so-sunny day. And don’t get me started on putting it away. Ugh.

You’d think I was doing laundry for 8 people, but really I really only have to deal with 2. It just never seems to end!

Should I ever have to do laundry for more than myself and Mr Ginge, I think I might be in trouble.

Someone save me please!

On the bright side, I seemed to have amassed enough laundry detergent to last me through this lifetime and the next.

And what does that have to do with chocolate mousse?

Nothing really, other than maybe I could eat some right now. Yum.

If you are feeling festive you could always swap the bourbon for some Irish Whiskey.

Dark Chocolate Bourbon Mousse

serves 4-6, adapted from Food and Drink Magazine

(Note: the original recipe called for 2 cups of whipping cream, and when I made it, I ended up with an enormous amount of mousse. I also found the bourbon flavor a bit muted, so I adjusted the recipe to 1 cup of cream)

  • 1/4 c sugar
  • 1/3 c bourbon
  • 100g/ 4 oz dark chocolate, finely chopped ( I used 70%)
  • 1 c whipping cream
  • 2 egg whites
  1. In a small saucepan, combine the bourbon and the sugar to make a syrup. Bring just to the boil so that the sugar dissolves, then remove from the heat. Let cool.
  2. Over a double boiler, melt the chocolate. Stir in 2 Tbsp of the cream, then slowly whisk in the bourbon mixture. Set aside to let cool to room temp.
  3. Whisk the egg whites until stiff peaks form. Gently fold into the cooled chocolate mixture.
  4. Whip the remaining cream, then fold into the egg and chocolate mixture.
  5. Divide into glasses or bowls and chill for at least 3 hours, preferably overnight. Garnish with some shaved chocolate and additional whipped cream if desired.

This makes laundry bearable.

Enjoy!

-Mel

Categories: Dessert | Tags: , , | 2 Comments

Terry’s Crown Ruby

Hope everyone’s holidays were wonderful. Thought I would bring you one last post before the year is out!

Not really a recipe, but this came from one of Mr Ginge’s hunting buddies, is absolutely delicious, and if you are looking for a last minute drink for the festivities tonight, this is a simple one.

Terry’s Crown Ruby

serves 1 but can be doubled or tripled as needed.

  • 1 oz Crown Royal or other whiskey (we like Crown Royal Black with this)
  • 4 oz Ruby Red Grapefruit juice ( if you can find it with Tangerine in it, use it!)

Mix together and serve over ice in  a rocks glass

Happy New Year!

Also, here’s a round up of this year’s most popular posts:

Mini Apple Crisp  Cookies

Double Chocolate Coconut and Almond Cookies

Santa’s Whiskers

Red Velvet Cheesecake Trifle

Monster Cookies

Individual Bacon and Cheddar Cheeseballs

Categories: Beverages | Tags: , , , | 1 Comment

Amarula French Toast

Sundays, Mr, Ginge and I do breakfast. Occasionally, we go out, but more often one of us gets up, brews some coffee and fixes breakfast.

Usually we stick to classics, like bacon and eggs or pancakes.

This week started as french toast. He was feeling like a “special-coffee” with his breakfast, and busted out the Amarula.

In a late-morning stroke of genius, some of the liqueur found its way in to our breakfast. And my goodness, what a thought it was.

I was quite literally drooling as it cooked.

If you are having guests over for the holidays, this would make a great addition to your brunch spread.

Amarula French Toast.

serves 4

  • 4 eggs, beaten
  • 1/3 c. Amarula or other cream liqueur ( we think Baileys would be pretty good as well)
  • 2 – 3 Tbsp milk or cream
  • 1 tsp vanilla
  • pinch of salt
  • 8 slices of bread
  • butter for pan.
  1. Heat a skillet over medium heat. Melt a teaspoon or so of butter to lightly grease.
  2. In a shallow bowl or dish, mix the eggs, Amarula, milk, vanilla and salt.
  3. Dip a couple slices of bread in the eggs, coating each side.
  4. Cook in the skillet, a couple minutes on each side, or until golden brown, adding butter between slices if needed.
  5. Serve immediately with a light dusting of icing sugar and some syrup. ( Mr. Ginge recommends a nice Canadian amber maple syrup)

Bon apetit!

-Mel

Categories: Sandwiches and Side Dishes | Tags: , , , , , | 1 Comment

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