Short And Sweet. Irish Cream Ice Cream Pie.

Irish Cream Ice Cream Pie

This super easy cool pie has a Baileys spiked ice cream filling tucked into an Oreo crust with a chocolate-Baileys drizzle over all.

Sa-huh-weet.

Irish Cream Ice Cream Pie
Irish Cream Ice Cream Pie

Ingredients:

1 3/4 cups Oreo cookie crumbs
6 Tbs melted butter
3 cups vanilla ice cream, softened
1/2 cup heavy cream
1/3 cup plus 1 tsp Baileys Irish cream liqueur, divided
2 Tbs chocolate sauce or topping

Directions:

1. Preheat oven to 350℉. Grease a 9 inch pie plate.

2. Combine cookie crumbs and butter and press into prepared pie plate. Bake for 10 minutes. Cool on a rack for 30 minutes.

3. In a large bowl combine ice cream, heavy cream and 1/3 cup liqueur. Spoon into the crust.

4. In a small microwave-safe bowl. place chocolate topping; microwave for 15 seconds or until warm. Stir in remaining teaspoon of liqueur until smooth. Drizzle over ice cream pie.

5. Freeze for 6 hours, or until firm.

Serves 8

Recipe slightly adapted from Sandra Lee Semi-Homemade Magazine
Irish Cream Ice Cream Pie
Irish Cream Ice Cream Pie
Irish Cream Ice Cream Pie

Time for a short song. ‘Araki Dinosaurs’ makes me smile every time I listen. The crazy lyrics, the spy movie music and the singer’s voice…I love it. The photo makes me laugh, too.

This next song is sweet in every way possible. Fabulous.

Check out Naked (On Drugs) on Facebook. You can get their music over at SWAYS Records.

Learn more about The Gildings on Facebook. Check his Bandcamp page to see when the music will be available to purchase.

Cheers!

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Hot Cross Tea Bread. Hot Music From Fairchild.

Hot Cross Tea Bread
original_hotcrossbuns3

With Good Friday coming up next week, you might be looking for a good recipe for Hot Cross Buns. Last year I posted a delicious recipe for lightly spiced buns. There is also citrusy, spicier version here.

Today’s recipe packs all of the familiar Hot Cross Bun flavors into a tea loaf. It’s a nice change.

Hot Cross Tea Bread
Hot Cross Tea Bread

Ingredients:

200ml milk
1 teaspoon caster sugar
7g/2 1/4 tsp dry active yeast
400g/ 3 1/8 cups flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
50g/1/4 cup light muscovado sugar
175g/3/4 cup mixed dried fruit
50g unsalted butter, melted, cooled
1 egg, lightly beaten
2 tablespoons plain flour
2 tablespoons caster sugar

Directions:

1. Heat the milk in a saucepan over medium heat until lukewarm.

2. Combine the caster sugar, yeast and 100g (about 3/4 cup) flour with the warm milk in a bowl, stirring until smooth. Cover with a tea towel and leave in a warm place for 25 minutes or until bubbles form on the surface.

3. In a large bowl, sift together the cinnamon, nutmeg, remaining flour and 1 teaspoon salt. Stir in the muscovado sugar and dried fruit, then add the yeast mixture, cooled melted butter and egg. Bring mixture together with your hands, gently kneading for 2-3 minutes until combined.

4. Transfer dough to an electric mixer with a dough hook attached, or knead by hand on a floured work surface, for 5-6 minutes or until dough is smooth. Shape the dough into a round and place on a baking sheet. Cover with a tea towel and leave to rise in a warm place for 1 hour 30 minutes.

5. Preheat oven to 200°C/400℉.

6. For the cross decoration, combine the 2 tablespoons of plain flour with 2 tablespoons of cold water in a bowl, mixing to form a smooth paste. Transfer the mixture to a piping bag fitted with a small plain nozzle (or place mixture in a resealable bag with a snipped off corner) and pipe a cross on top of the bun.

7. Place the loaf in the oven and bake for 30-35 minutes until golden and cooked through. Cool on a wire rack.

8. Meanwhile, to make a glaze, place the 2 tablespoons caster sugar in a saucepan with 2 tablespoons water and simmer for 1 minute or until the sugar dissolves. Brush the glaze over the loaf, then serve warm with butter.

Recipe from Delicious Magazine
Hot Cross Tea Bread

Hot Cross Tea Bread

Australian band Fairchild have their debut EP coming out on April 25th. The song ‘Dancer’ is a synth pop cupid’s arrow right into my heart.

Check out Fairchild on the band’s Website, where you can learn of upcoming world tour dates and when the EP will be available for purchase.

Cheers!

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Testosteroni Macaroni

Testosteroni Macaroni
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You’ve got to love the name of this man-pleasing pasta dish.

Testosteroni Macaroni.

Every time I read that, it cracks me up.

There is no shortage of testosterone in my house. One husband and three sons. Even the cat is male. So Testosteroni Macaroni immediately got my attention when I came across the recipe.

This dinner is the ultimate opposite of heart healthy. But that is what makes it so gooooooooood.

What’s in it?

Bacon, sausage and ground beef. Add to that macaroni in a thick beer-cheese sauce. Top it all off with potato chips, pretzels, and more bacon and cheese. It’s almost like throwing a bunch of game day favorites together in one dish.

Bonus: You get a decent work out hefting that thousand pound pan in and out of the oven.

Testosteroni Macaroni
Testosteroni Macaroni

Ingredients:

1 Tbs olive oil
2 Tbs butter
3 Tbs flour
12 oz beer (or 2 cups of milk)
1 lb macaroni
1 lb bacon
1 lb bulk sausage (such as Jimmy Dean)
1 lb ground beef
2 cups shredded sharp Cheddar
2 cups shredded mozzarella
1 cup pretzels, crushed
1 cup potato chips, crushed
Dash of cayenne pepper

Directions:

1. Cook macaroni according to package directions for al dente. (about 6 minutes)

2. Meanwhile, in a large skillet cook bacon until crisp. Remove bacon from skillet, let cool then crumble. Set aside.

3. Add the sausage and ground beef to the skillet and cook in the bacon drippings until no longer pink and cooked through. Set aside.

4. In a large saucepan, melt the butter and olive oil. Stir in flour until blended. Pour in the Beer and whisk to combine. Cook for 1 minute to thicken, then stir in 1 cup each of the cheddar and mozzarella. Add cayenne.

5. Reserve 1/2 cup bacon. Stir the remaining bacon, along with the sausage-ground beef mixture, into the beer cheese sauce. Stir in the macaroni and mix well. Pour into a greased 13 x 9 inch baking dish.

6. Sprinkle the top with the remaining cheeses, the crushed chips and pretzels, and the reserved bacon.

7. Bake, uncovered, in a preheated 350℉ oven for 45 minutes or until golden, bubbly and heated through.

Serves 12

Recipe from Oh Bite It!
Testosteroni Macaroni
Testosteroni Macaroni
Testosteroni Macaroni

FOTC have the perfect song to go along with Testosteroni Macaroni.

Check out Flight Of The Conchords on their Website, where you can buy the music and other cool merch.

Cheers!

Posted in Beef, Pasta | Tagged | 2 Comments

Redhot Spicy Pepperoni Pizza. New EP From 28 Boulevard Out Today.

Redhot Spicy Pepperoni Pizza

FranksRedHotSoup

Maybe eating a bowl of hot sauce is a bit over the top, but if you love the stuff, you will really like this spicy supreme- style pizza. Hot sauce soaked sausage and pepperoni share the stage with veggies and mozzarella. Delicious.

Redhot Spicy Pepperoni Pizza
Redhot Spicy Pepperoni Pizza

Ingredients:

1/2 lb Italian sausage, casings removed
1 cup pizza sauce
1/4 cup FRANK’S® RedHot® Hot Sauce
1 (14 inch) pre-baked pizza crust shell
1 1/2 cups shredded mozzarella cheese
3/4 cup each sliced green pepper and onion
1/2 cup sliced pepperoni
1/2 cup sliced black olives

Directions:

1. Cook sausage in nonstick skillet until browned, breaking up with spoon; drain. Stir in pizza sauce and FRANK’S® RedHot® Hot Sauce.

2. Spread pizza crust with sausage mixture. Top with remaining ingredients.

3. Place pizza on baking sheet. Heat barbecue grill to medium. Carefully transfer pizza directly onto grill. Grill about 10 minutes until golden and crispy. Cut into wedges and serve with additional hot sauce. (Alternatively, bake in a preheated 450℉ oven.)

Serves 8

Recipe from FranksRedHot.com
Redhot Spicy Pepperoni Pizza
Redhot Spicy Pepperoni Pizza

Cambridge-based band 28 Boulevard released their new EP today. Titled ‘Sunclouds’, the record is a burst of guitar heavy energy. Tracks range from the grungy garage to jangly indie pop.

Being Monday and all, I’m very happy to be in the musical company of fellow inspiration lackers.

Check out 28 Boulevard on the band’s Website. You can buy their music here.

Cheers!

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Matzo Brei Chilaquiles. Fun New Indie Pop From Tapioca And The Flea.

Matzo Brei Chilaquiles

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Matzo Brei, my favorite Jewish breakfast after Bagels and Lox, gets the fusion treatment here with traditional Mexican Chilaquiles. The corn tortillas in the chilaquiles are replaced with matzo and the Brei is topped with a spicy, homemade salsa, some cheese, cilantro and cream. Geshmack! Delicioso! Geshioso!

Matzo Brei Chilaquiles
Matzo Brei Chilaquiles

Ingredients:

1 small white onion, sliced into rings, plus 1 medium white onion, finely diced
3 cloves garlic, peeled
1 serrano chili
1 (16-ounce) can plum tomatoes
¼ cup plus 2 tablespoons vegetable oil
4 pieces matzo
5 eggs
¼ cup crumbled queso fresco or shredded jack cheese
2 tablespoons chopped cilantro
¼ cup Mexican crema or sour cream

Directions:

1. Make the salsa: In a dry skillet over medium-high heat, toast onion rings, garlic and chili until lightly charred on all sides, 7-10 minutes. Split chili lengthwise and remove stem and seeds. Add charred vegetables to a blender along with tomatoes. Purée until smooth. Heat ¼ cup oil in a high-sided skillet over medium heat until it shimmers. Carefully add purée. (It will bubble and splatter.) Boil, stirring, until purée thickens, 5-7 minutes. Set aside.

2. In a large skillet over medium heat, sauté ¾ of diced onions with remaining oil and a pinch salt.

3. While onions cook, break up matzo into a large bowl of water. In a separate bowl, beat eggs with ½ teaspoon salt. After 2 minutes of soaking, remove matzo from water and gently squeeze out excess moisture. Fold matzo into eggs and add mixture to pan with onions.

4. Increase heat to medium-high and let matzo brei cook undisturbed until brown, 1-2 minutes. Gently break it up until edges crisp slightly, 5-7 minutes.

5. Pour 1 cup salsa over matzo brei, and gently stir to coat. Cook until most of salsa is absorbed, about 2 minutes.
matzo brei

6. Divide chilaquiles among four plates. Top each with 1 tablespoon cheese, some of the remaining diced onion, a little cilantro and a dollop of crema.

Serves 4

Recipe from the Wall Street Journal
Matzo Brei Chilaquiles

As band names go, you don’t get ‘em much weirder than Tapioca And The Flea. Such a disturbing visual for me. Tapioca is kind of gross, as are fleas. Put them together…well, you get some good indie pop.

I also learned something new from the band today. They cite ‘Takis‘ as a band interest. Hot Cheetos. Who knew?

Check out Tapioca And The Flea on Facebook and the band’s Website. You can buy the music here.

Cheers!

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Sugar-Crusted Bara Brith (Welsh Tea Bread). Tree Of Wolves On The Stereo.

Sugar-Crusted Bara Brith

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Bara Brith, the classic Welsh Tea Bread, packs tea soaked fruit into a lightly spiced loaf that is dreamy slathered with butter. The crushed sugar cubes is a fun and yes, sweet touch.

Sugar-Crusted Bara Brith
Sugar-Crusted Bara Brith

Ingredients:

400g/14oz mixed dried fruit (such as lemon peel, orange peel, raisins, currants)
75g dried cranberries
8 oz hot strong black tea
100g butter
2 Tbs orange marmalade
2 eggs, beaten
450g self-rising flour
175g light soft brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
4 Tbs milk
50g crushed sugar cubes

Directions:

1. Mix together the dried fruit and cranberries in a large bowl, then pour the hot tea over. Cover with cling film and leave to soak overnight.

2. Preheat oven to 180℃/350℉.

3. Grease and line the bottom of a 900g/2lb/9 x 5 inch loaf tin with baking parchment.

4. Melt butter and marmalade together in a saucepan. Leave to cool for 5 minutes, then beat in the eggs.

5. Drain any excess tea from the fruit.

6. Mix the flour, sugar and spices together, then stir in the fruit, butter mixture and milk until evenly combined. If the batter does not softly drop from the spoon, add a little more milk.

7. Spoon batter into the prepared tin and level the top. Sprinkle with the crushed sugar.

8. Bake for 1-1¼ hrs until dark golden and a tester inserted comes out clean. Cover loosely with foil if it starts to over-color before the middle is cooked.

9. Leave to cool completely in the tin and serve sliced.

Recipe from BBC Good Food Magazine
Sugar-Crusted Bara Brith
Sugar-Crusted Bara Brith
Sugar-Crusted Bara Brith

What could be better with Welsh Tea Bread than a slice of indie pop from Wales? I love this bendigedig pounding tune.

Check out Tree Of Wolves on Facebook and Bandcamp, where the band is offering the song as a free download.

Cheers!

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Southwest Gyros. New Music From Kai Brown.

Southwest Gyros

That video reminds me of my husband years ago, when we were first married. Sometimes when he was with me at the grocery store he would start running down the aisles with a funny gait, flailing his arms, as though he were a silly child. People would stare and I would either laugh or die, depending on the kind of day I was having.

He doesn’t do that anymore.

You should head to your grocery store and pick up the ingredients for these delicious Southwest Gyros. In less than 30 minutes you have a delicious Tex-Mex filling to wrap in warm pita bread. The creamy sauce with Italian spices is especially good.
Southwest Gyros
Southwest Gyros

Ingredients:

1 pound ground beef
1 green bell pepper, chopped
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1/4 cup water
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 cup mayonnaise
3/4 teaspoon Italian salad dressing mix
5 whole pita breads, warmed
1 cup arugula
2/3 cup shredded cheddar cheese

Directions:

1. Cook beef and pepper in a large skillet over medium heat until meat is no longer pink; drain.

2. Stir in the beans, tomatoes, water, chili powder, cumin and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened.

3. Combine mayonnaise and salad dressing mix in a small bowl.

4. Spoon beef mixture over pita breads; top with the arugula, cheese and mayonnaise mixture.

Serves 5

Recipe from Simple & Delicious Magazine

Southwest Gyros
Southwest Gyros
Southwest Gyros

‘Princess Of The Desert’, the new song by LA based, Australian-born Kai Brown is about “a character who grew up in the desert and wakes up one day knowing that a change in life is needed; they’re drawn to the ocean as a place of salvation and healing”.

That seems sufficiently Southwestern to me. And who doesn’t love a lovely, folksy, country-tinged tune where nature helps one find oneself?

Check out Kai Brown on his Website, where you can learn of upcoming CA and Australian tour dates and buy the music.

Cheers!

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