A New Post? Whaaaaaa?!

So, it seems to me that I’ve been gone for a quick minute….almost. I’ve been so busy with school and work I haven’t had time to update my blog, BUTTTTTT I have been on Pinterest.

That could only mean one thing….come find me and follow me. I have over 15 thousand pins (I can safely admit I have a problem) and over 42 thousand followers. I have lots of cooking/baking boards as well as drink boards because every one loves a good beverage now and again. Plus there’s lots of other things I love!

Click the following link to check out my pinterest. If you have a pinterest you want me to check out comment below with the link. Also leave your personal pinterest and I’ll follow you 🙂

Nicole’s Pinterst 🙂 

Very Cherry Shirley Temple with Lime: Mason Jar Style

Here’s a fun easy Shirley Temple recipe from Coupon Clipping Cook. Check out their site for a step-by-step and photo instruction to this recipe and many others. Don’t forget to check out the recipe below:

Very Cherry Shirley Temple with Lime
Serves 2

Ingredients:

  • 12 ounces Lemon Lime Soda
  • 2 teaspoons Grenadine Syrup
  • 4 teaspoons Liquid from Jar of Maraschino Cherries
  • 22 Maraschino Cherries with Stems
  • 2 whole Limes
  • Ice Cubes
  • 2 pint size Mason Jars (optional)

Directions:

  • As an option, the mason jars can be put in the freezer about an hour before making the Shirley Temple.  Just before adding the ingredients to the jars, add about 2 tablespoons of granulated sugar to a shallow bowl, turn the jars upside down, and twist the rim of the jars in the sugar.
  • Cut the limes into thin wedges.
  • Add about 6 maraschino cherries in each Mason jar (or tall glass).
  • Next fill the Mason jars about three quarters full with ice cubes.
  • Then slide the wedges of lime in between the ice cubes and the inside of the glass jar so that it looks pretty from the outside of the glass.
  • Add about 3 more maraschino cherries wherever there is room in between the ice cubes.
  • Add the lemon lime soda leaving about 2 inches of space at the top of the jar.
  • Next add 2 teaspoons of liquid from the jar of maraschino cherries to each Mason jar.
  • Then add the grenadine syrup and stir.
  • Add more ice until it reaches the top of the jar.
  • Top with a couple more cherries and lime wedges.

Enjoy! xo

Homemade Cherry-Vanilla Liqueur

As, I continue to stumble on foodgawker I can’t help but to find wonderful recipes to stare with all of you. I don’t know how many people actually read my blog, but who cares. Here is a drink recipe from Tasty Trials. Check out their site and check out the recipe below:

8 ounces Bing cherries, stems removed and pitted
8 ounces vanilla vodka
2 tablespoons sugar
2 tablespoons water
Combine all ingredients in a glass jar and shake well. Let sit for at least a week, shaking occasionally. Strain and use in cocktails.
Enjoy! xo

Sex in a Glass (Dulce de Leche Iced Espresso)

Courtesy of Olive Oil and Lemons, I’ve found this fairly simple recipe for Dulce de Leche Iced Espresso. Check out their site and check out the recipe below:

Ingredients:

Espresso mixture:

  • 3 tablespoons instant espresso
  • 3 cups boiling water
  • 1 cup melted (room temperature)  Haagen Daaz dulce de leche ice cream

Caramel-Cream mixture:

  • 1 cup sugar
  • 14/ cup water
  • 1 cup cream

Assembling:

  • Dulce de Leche ice cream (or vanilla)
  • 1 cup cream whipped with 1 tablespoon sugar
  • Chocolate shavings or caramel syrup

 Directions:

  1. To make the espresso mixture bring water to a boil and then pour it over the espresso and sugar. Set aside to cool. When cooled add the melted ice cream
  2. For the caramel-cream: Place sugar and water in a 2 quart pot with a glass lid. Cover and bring to a boil over medium-high heat. Do not remove lid or stir the sugar mixture or it will begin to crystallize. The glass lid is a convenient way of watching the sugar so you know when it changes colour as well as keeping the steam inside and preventing crystallization.
  3. When the sugar begins to look caramelized watch it carefully and remove from heat when it reaches deep amber colour. Be very careful as the sugar is extremely hot and also watch that it doesn’t burn. It can go from amber to burnt very quickly.
  4. Immediately off the heat pour the one cup cream into the caramel. The caramel will stiffen, sizzle and splatter so be careful. Return to a medium heat and cook until the caramel melts together with the cream.
  5. Pour the caramel cream into the coffee and refrigerate until cold.

To assemble:

  1. Fill a glass with ice, scoop two ice cream scoops into each glass.
  2. Pour the iced espresso cream over and top with sweetened whipped cream.
  3. Garnish with chocolate shavings and serve chilled.

Enjoy! xo

Dirty Pirate Popsicle

This comes to us from Endless Simmer. The recipe is super easy and fun. It’s great for a summertime barbecue. Check out their site and check out the recipe below:

What You’ll Need:

  • 2 1/2 cups Coke
  • 1/3 cup Captain Morgan Spiced Rum
  • 1/3 cup Kahlua

Instructions:

  1. Place all ingredients in a large glass and stir to combine. Pour mixture into popsicles mold.
  2.  Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

*Slightly flat Coke will produce a popsicle that stays frozen longer. To quickly and manually flatten out the carbonation, empty out enough Coke from a 2-liter bottle to leave a 3-inch space from top of bottle to top of coke. Place cap back on and shake vigorously for 10 seconds. Set aside to leave bubbles to subside.

Enjoy xo!

Margarita Cupcakes: Shot Glass Included

margarita4

Margarita Cupcakes, who knew? Since tomorrow is Cinco de Mayo I thought I’d post a few more fun recipes I’ve discovered and came across. I’m not a big Cinco de Mayo celebrating for a number of reason: I do not enjoy Spanish food even though I’m Puerto Rican and I don’t drink…so it’s kind of like another day in my book. Anyways, back to the recipe. I saw one of my friends made these cupcakes for a party she’s going to tomorrow and she had a lot of fun making them. Check out Recipe Girl’s website for step-by-step instructions that include pictures as well as other recipes.

margarita5

S’moretini Shooters

I love all things S’mores, so here ya go. Courtesy of How Sweet Eats here’s a fun recipe for these lovely shooters. Check out their blog as well as the recipe below:

S’moretini Shooters
makes 1 (2 ounce) shooter, easily multiplied

What you’ll need:
1/2 ounce marshmallow vodka (or vanilla, whipped cream or cake flavored vodka)
1/2 ounce Godiva chocolate liqueur
1/4 ounce Bailey’s Irish Cream liqueur
3/4 ounce cream/half and half
chocolate syrup or hot fudge
graham cracker crumbs
vanilla frosting for glass rimming
mini marshmallows

Directions:
1. Dip the rim of you glass in a bit of frosting, then dip into graham cracker crumbs. Pour about 1/2 teaspoon chocolate fudge into the bottom of the glass. Combine vodka, Baileys, Godiva and cream in a shaker (or water bottle with lid) with ice and shake for 15 seconds. Pour into glass. Top with mini marshmallows skewered on a toothpick.
2. For 8 shooters or 2 martinis, you will need: 4 ounces of marshmallow vodka, 4 ounces of Godiva chocolate liqueur, 2 ounces of Bailey’s and about 6 ounces of milk. Measurements obviously may change depending on your own preferred tastes.

Note: if you don’t have any leftover frosting for glass rimming, I think something sticky like maple syrup or agave will work.

Enjoy! xo