Birthday Cake Shot | HDT
Food

Birthday Cake Shot | Hump Day Treat

This week, my college roommate, my sister, & my boo celebrate their birthdays! Happy Birthday Mary, Ashley, & Nic!

To honor some of my favorite babes, I thought I’d make a delicious, festive treat. This Birthday Cake Shot is a rich & decadent drink perfect for a 21 and over birthday celebration.

Here’s what you need:

  • 1 oz Cake flavored Vodka
  • 1 oz Creme de Cacao or Chocolate Liqueur
  • 1 oz Half & Half
  • Whipped Cream for garnish
  • Honey or Frosting for rimming
  • Sprinkles for rimming
  • Shot glasses
  • Shaker filled with ice
  • Jigger or other measuring cup

IngredientsPrep your shot glass by dipping the top in honey/ frosting, then pushing the glass into the sprinkles, taking care to cover the honey/ frosting throughly.

Into the ice filled shaker, pour the vodka, creme de cacao, and half & half. Shake well until chilled through, and strain into shot glasses. This recipe makes 3 small (1 oz) shots.

Finished ShotTopped with whipped cream and more sprinkles, this shot is a sweet way to celebrate the birthday babe!

Who’s celebrating their birthday this month?

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Food

Weekly Dinner Menu 08.18.14

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Happy Monday Babes! I’m starting to feel like less of a sicko & more like a human everyday. I think this week’s menu should help bring up my mood as well.

Here’s what I’ve got cooking.


Monday– Bean Nachos

My boo is handling this dinner, which he aptly named “Nach-yo-promblem”. He’ll top tortilla chips with a kidney bean ragu, seasoned with oregano, cumin, & chili powder. Then sprinkle the chips with shredded cheddar and broil until melted. He’ll serve the ‘chos with sour cream.

Tuesday– Cobb Wedge

I received the september issue of Food Network Magazine last week & after thumbing through it, decided I had to make Geoffrey Zakarian’s Grilled Cobb Wedge

Wednesday– Brisket w/ roasted veg

I’ve been craving a savory roast all weekend, so I’ll be slow cooking my momma’s brisket. I’ll season a medium-sized beef brisket with salt & pepper, then place the meat fat side up into the slow cooker. Next, I’ll pour a 14oz can of crushed tomatoes over top, adding up to one 14oz can of tomato sauce as needed. Then, I’ll sprinkle one packet of Lipton’s Onion Soup Mix over the meat, cover, and cook on low for 6 hours. When finished cooking, allow the meat to rest on a board or platter before slicing & serving with roasted potatoes, carrots, & onions.

Thursday– Chicken Piccata w/ pasta & broccoli

The rich sauce of this Chicken Picacta is perfect over your favorite noodle. Angel Hair is a prime choice, but use whatever you’ve got!

Friday– Brisket Sandwiches w/ fries

I’ll take wednesday’s leftover brisket & make sandwiches with horseradish spread & spinach.

Saturday– Eat Out

Sunday– Buffalo Chicken Pizza w/ salad

This pizza recipe is an easy Sunday night dinner to throw together.

Weekly Dessert– Fruit Salad w/ whipped cream

I’ll chop up a peach, plum, pluot, & apple and toss them together. Served with whipped cream, this fruit salad makes a fresh summer dessert.

What are you cooking this week?

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Food

Weekly Dinner Menu 08.04.14

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Another weekend of playing hostess to out-of-town visitors has left me behind on my usual weekly to-do list. Better late than never right?

Here’s what’s cookin’ this week.


 

Monday– Grilled Cheese & Tomato Soup

I buy this pre-made tomato soup & grill up the sammies (Munster cheese on a fresh Pugliese bread) in my cast iron skillet.

Tuesday– Beef Chili w/ Fritos

I didn’t make this chili last week because I had visitors in from out-of-town so I’ll be slow cooking it this week.

I’ll brown a pound of ground beef seasoned with salt & then drain the fat. Then I’ll sauté half an onion, 2 bell peppers, & a clove of garlic in a bit of olive oil. I’ll dump that into the slow cooker along with one can each pinto, kidney, black, & chili beans. 8 oz of tomato sauce & one diced jalapeño go in as well. To season, I’ll add ½ tsp ground oregano, ½ tbsp ground cumin, 1 tbsp chili powder, a tiny pinch of cayenne, & a pinch of salt. Check the seasoning half way through & adjust as needed. Cooked on low, this chili is perfection in 4 hours. I serve it up with sour cream, cheddar, & Fritos.

Wednesday– Rotisserie Chicken w/ mash & salad

Taking a helping hand from the deli, I’ll cut up a rotisserie chicken & serve it simply with mashed potatoes & a green salad.

Thursday– Linguine w/ braised duck & salad

I over-ordered at dinner this weekend & am now left with a massive braised duck leg from my Osso Buco. I’ll re-heat the meat (& side vegetables) in its jus, shred it, and then serve it all over linguine with a green salad. If you don’t have any leftover Duck Osso Buco (which is most likely the case) you could make this duck ragu yourself.

Friday– Chicken Burritos w/ rice & beans

Friday night casual eating at its best. I’ll shred the rest of the rotisserie chicken, & use half for these burritos (the other half goes into Sunday’s casserole). Load up warm tortillas with chicken, rice, beans, cheese, grilled onion & peppers then top with salsa & sour cream. Fold up the beasts and get to munching.

Saturday– Eat Out

Sunday– Chicken Casserole

I’ll use the remaining shredded rotisserie chicken, combined with cooked rice, mixed veg, & a little condensed mushroom soup mixed with milk to bring it all together. Topped with french fried onions & baked at 325°, this casserole is ready when the top is golden brown & the guts are hot & creamy; about 30mins.

Weekly Dessert– Peaches & Cream

Dice up some peaches & top with fresh whipped cream & chopped pecans. If that’s too easy for you, here are 2 grilled peach desserts (& a salad) that look so delish.

What is your favorite way to dress up a store-bought rotisserie chicken?

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