Blue Lagoon Cocktails. Listening To Frøkedal.

Oh my! Who besides me saw that movie in theaters? Yes, I am that old.

Cool off on a hot summer day with this easy and refreshing cocktail. The blue hue and the umbrella scream fun.


Blue Lagoon Cocktails

Ingredients:

6 ounces coconut rum
6 ounces blue curaçao
3 ounces lemon juice
2 tablespoons superfine sugar (I left this out–I thought the drink was fine without sweetening it)

Directions:

1. Combine coconut rum, blue curaçao, lemon juice and superfine sugar (if using) in a cocktail shaker filled with ice. Shake until very cold, then strain into 6 short glasses filled with ice.

2. Garnish each drink with a maraschino cherry, pineapple wedge, and a drink umbrella.

Makes 6 drinks

Recipe from Food Network Magazine

Have a few Blue Lagoons and you probably won’t care anymore either.

You will enjoy “I Don’t Care”, though, from Oslo-based singer Frøkedal.

Check out Frøkedal on Facebook and her Website where you can learn of upcoming shows in Norway and buy the music.

Cheers!

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Short And Sweet. Easy S’more Bites.

It’s summer which means most of us want to dig into s’mores at least once or a hundred times.

If you don’t have an open flame to roast marshmallows over, try this clever little recipe which makes cute little mini muffin sized s’more treats in the oven.


Easy S’more Bites

Ingredients:

1 cup graham cracker crumbs (about 8 crackers)
6 tablespoons melted butter
1/4 cup confectioners’ sugar
2 Hershey Bars (1.55 ounces each)
12 large Marshmallows

Directions:

1. Preheat oven to 350℉.

2. Spray 24 count mini muffin or cupcake pan with non stick spray.

3. In a medium size bowl mix graham cracker crumbs, sugar and butter with a spoon.

4. Evenly spoon the graham cracker mixture into the 24 mini muffin cups. Press into the bottom and sides.

5. Bake for 5 minutes.

6. While graham crusts are baking cut the marshmallows in half.

7. Remove the pans from the oven and place one piece of the Hershey bar over each graham cracker crust then cover with one marshmallow half (cut side facing down).

8. Turn on broiler.

9. Put the pan back into the oven and broil for 1 to 2 minutes (Watch carefully so they don’t burn!). Remove from oven as soon as they start to brown.

10. Let cool slightly and take out of the pan when you are ready to serve.

Serves 24

Recipe from Six Sisters’ Stuff


Here’s a short song.

And a sweet song.

“Without you where would our love go
Without me where would our love go
To the stars from nothing at all”

Check out Warehouse Eyes on the band’s Website where you can buy their music.

Cheers!

Posted in Dessert, Short And Sweet | Tagged | 1 Comment

Sweet Potato, Haloumi And Almond Pappardelle. New Music From Tribe Royal.

Pappardelle…:)

Here’s something a little bit different. It’s an interesting combination of salty, sweet, creamy and crunchy. I am always amazed at how haloumi takes every dish it is in to the next level and how a little bit of lemon brightens a recipe right up.


Sweet Potato, Haloumi And Almond Pappardelle

Ingredients:

1 medium sweet potato, peeled and chopped
2 tablespoons extra virgin olive oil
½ teaspoon red chili flakes
Sea salt and cracked black pepper
¾ cup (120g) almonds, roughly chopped
200g haloumi, chopped
400g pappardelle
1 cup (240g) mascarpone
2 teaspoons finely grated lemon rind

Directions:

1. Preheat oven to 240°C/475°F.

2. Place the sweet potato, oil, chili flakes, salt and pepper on a large oven tray lined with parchment paper. Bake for 10 minutes.

3. Add the almonds and haloumi to the tray and cook for another 10 minutes or until golden brown.

4. While the sweet potato is baking, cook the pasta in a large saucepan of salted boiling water for 6 minutes or until al dente. Drain, reserving ½ cup (125ml) of the cooking liquid.

5. Return the pasta, cooking liquid, mascarpone and lemon rind to the pan and stir to combine.

6. Serve the pasta topped with the sweet potato mixture and sprinkle with more pepper to serve.

Serves 4

Recipe from Donna Hay

“Good To Me” is sounding oh so good to me. It’s new from Ottawa-based band Tribe Royal. Just try not to tap your toes.

Check out Tribe Royal on the band’s Website where you can buy their music.

Cheers!

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Sour Cream Muffins With Raspberries. New Music From Summer Magic.


I’ll take one of those keys!

And you are going to want to grab one of these muffins. The sour cream in the batter adds a delicious tang and raspberries cut the sweetness perfectly. Use any fruit you like, though…the batter is good with them all.


Sour Cream Muffins With Raspberries

Ingredients:

2 cups (8 1/2 ounces) white whole wheat flour
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups fresh or frozen raspberries (or any other berry or diced stone fruits that you like)
Coarse sparkling sugar for sprinkling

Directions:

1. Lightly grease the cups of a 12-cup standard muffin pan. (Or line the pan with paper liners and grease the liners.)

2. Whisk together the flours, baking powder, baking soda and salt in a medium bowl.

3. Cream together the butter and sugar in a large mixing bowl until light and fluffy and very pale in color. Add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until blended.

4. Add the dry ingredients to the wet ingredients and mix until the batter is smooth. Gently fold in the raspberries. Refrigerate batter for one hour.

5. Preheat oven to 400°F.

6. Fill the cups of the muffin pan about three-quarters of the way full. Sprinkle the tops of the muffins with the coarse sparkling sugar.

7. Bake the muffins for 22 to 26 minutes. Start checking on them after 15 minutes until a tester inserted in center comes clean.

8. Remove from the oven and allow to cool in the pan for 5 minutes then turn out onto a rack to finish cooling.

Makes 1 dozen muffins

Recipe from King Arthur Flour Whole Grain Baking


Summer Magic.

Don’t we all want some of that?

Today’s Summer Magic is in the form of a band: a project of St. Louis musician Kevin Bachmann. Their new song ‘Hey!’ is easy-breezy with awesome decorative guitar. It even throws in some BaBaBaBas. Mighty fine for a July afternoon.

Thank you, Paul, for sending me this slice of sunshine and for all the blog love. x

Check out Summer Magic on Facebook where you can keep tuned for where to buy their album due out next month.

Cheers!

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Oreo Mocha Cream Pie. Listening To Psychedelic Porn Crumpets.

Doesn’t matter which side you are on. We’ve got the cookie and the cream along with some milk chocolate and coffee. Put it all together in this Oreo Mocha Cream Pie and the only fighting you will have is who is going to get the last piece.


Oreo Mocha Cream Pie

Ingredients:

40 Oreo cookies, divided
6 tablespoons butter, divided
8 ounces milk chocolate, chopped
1⁄4 cup heavy cream
2 tablespoons strong brewed coffee
1 (12 ounce) container Cool Whip Topping, thawed, divided
1 tablespoon chocolate flavored syrup

Directions:

1. Finely crush 20 cookies; set aside.

2. Coarsely chop 12 cookies; set aside.

3. Melt 3 tablespoons butter. Mix finely crushed cookies and melted butter in bowl.

4. Press firmly on bottom and up sides of a 9-inch pie plate.

5. Bake at 350°F for 5 minutes. Cool.

6. Heat chocolate, heavy cream, remaining 3 tablespoons butter and coffee in large saucepan over medium-low heat, stirring until chocolate and butter melt.

7. Remove from heat then stir in coarsely chopped cookies.

8. Refrigerate for 20 minutes.

9. Fold half the whipped topping into chocolate mixture until well blended.

10. Spread into prepared crust and freeze for 4 hours or until firm.

11. Whisk remaining half of whipped topping and chocolate syrup in bowl until well combined.

12. Spread pie with whipped topping mixture then garnish with remaining 8 cookies.

Serves 8

Recipe from Genius Kitchen


Pi anyone?

When Psychedelic Porn Crumpets turn up in your inbox, it almost doesn’t matter what the music is going to sound like. I knew I wanted that band in my kitchen.

So imagine my delight when I listened to some songs by Psychedelic Porn Crumpets and they turned out to be quite good. LSD and all that genre.

Check out Psychedelic Porn Crumpets on the band’s Website where you can learn of upcoming UK/EU tour dates and buy their music.

Cheers!

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Turkey Club Tortilla Roll-Ups. New Music From Sauropod.


Ha! That’s what you get when you search images for ‘funny finger food’. Be safe in the kitchen, friends!!

Get that picture out of your head and focus on these yummy roll-ups.

Perfect for picnics or potlucks, Turkey Club Tortilla Roll-Ups pack the flavors of the popular sandwich into fun finger food.


Turkey Club Tortilla Roll-Ups

Ingredients:

1/2 cup mayonnaise
4 oz cream cheese, softened
1/2 cup chopped drained pepperoncini
2 tablespoons chopped fresh cilantro
4 slices bacon, crisply cooked, crumbled
6 (8-inch) flour tortillas
1/2 cup chopped tomato
1/2 lb thinly sliced cooked turkey
6 leaves lettuce

Directions:

1. In small bowl, mix mayonnaise and cream cheese until smooth. Stir in pepperoncini, cilantro and bacon.

2. Warm tortillas as directed on package.

3. Spread about 2 tablespoons mayonnaise mixture on each tortilla. Top each with some tomato, 1 slice turkey and 1 lettuce leaf.

4. Roll up each tortilla tightly. Cut each roll into 8 pieces. If you like, you can secure each roll-up with cocktail toothpick. Serve immediately or cover and refrigerate until serving time.

Makes about 48 roll-ups

Recipe from Betty Crocker



Let’s rock and roll-up to the new tune from Norwegian band Sauropod.

“If I draw a line around myself
You’re inside because it contains you”

Check out Sauropod on Facebook and the band’s Website where you can learn of an upcoming show in London and link to buy their music.

Cheers!

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Southwestern Tomato And Corn Salad. New Music From Levy & The Oaks.



Looking for that perfect side to show off those cool colored tomatoes that are showing up at all the supermarkets? Try this Southwestern Tomato And Corn Salad. It gets a little heat from the jalapeño and a little cool from the mild cheese.


Southwestern Tomato And Corn Salad

Ingredients:

1 1/2 pounds ripe mixed tomatoes, cut into small wedges
Salt and pepper
1 ear corn, kernels cut from cob
1/4 cup extra-virgin olive oil
1 Tbs minced shallot
1 Tbs minced jalapeño
2 tsp lime juice
2 oz queso fresco or feta cheese, crumbled
2 Tbs fresh cilantro leaves

Directions:

1. Arrange tomatoes on a large platter alternating the colors. Season with salt and pepper to taste. Sprinkle with the corn.

2. Whisk oil, shallot, jalapeño, lime juice, 1/2 tsp salt and 1/4 tsp pepper together in a medium bowl.

3. Spoon dressing over the tomatoes and corn. Sprinkle with cheese and cilantro.

Serves 4

Recipe from Cook’s Country

Oooh….this one is a total ear worm. “Obsessive Love” is new from Asbury Park-based band Levy & The Oaks. Totally catchy.

Check out the fun video for the song, too.

Learn more about Levy & The Oaks on the band’s Website where you can buy their music.

Cheer!

Cheers!

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