Frozen Bloody Marys. New Music From Fushia.

Here’s a frosty treat for a warm spring brunch. Frozen Bloody Marys change up the classic cocktail by blending frozen tomato instead of mixing tomato juice with ice. Cheers to a great way to chill out.


Frozen Bloody Marys

Ingredients:

1/2 cup tomato juice
1 tablespoon fresh lemon juice
1 cup fresh tomato chunks, frozen
1 tablespoon plus 1 teaspoon Worcestershire sauce
3 dashes hot pepper sauce
1/4 cup vodka
1/4 teaspoon salt
1 1/2 cups ice cubes
Freshly ground black pepper
Optional garnish: skewer with small bocconcini, basil and grape tomatoes

Directions:

1. Combine tomato juice, lemon juice, frozen tomatoes, Worcestershire sauce, hot pepper sauce, vodka, salt, and ice in a blender. Process until smooth then season with black pepper.

2. Divide mixture between two glasses and garnish if desired.

Serves 2

Recipe from Martha Stewart

“Gold” is the new single from Danish identical twin sisters, Nathalie and Mathilde Nyegaard, who make up the band Fushia. Breathy and chanty with lo-light growling electronica in the background, jealousy rears its ugly head.

Check out Fushia on Facebook. You can buy their music here.

Cheers!

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Cola Cake With Strawberries And Cream. New Music From Elliah Heifetz.


Cola and marshmallows in a chocolate cake batter immediately spiked my interest. I didn’t realize that Coca Cola Cake was such a big thing in the south, but it originated there and continues to be very popular. Most of the cola cakes seem to be served with a gooey chocolate icing. (There is a recipe for that kind of icing here.)

Today’s recipe for Cola Cake is supremely moist, sweet and a bit fudgy. The tart-sweet sour cream topping beautifully cuts the cake’s sweetness and the strawberries are a lovely complement.


Cola Cake With Strawberries And Cream

Ingredients:

2 cups flour
1-3/4 cups sugar
1 teaspoon baking soda
1 can (12 ounces) cola
1/2 cup butter, chopped
1/2 cup canola oil
1/4 cup unsweetened baking cocoa
1-1/2 cups miniature marshmallows
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
Topping (recipe follows)

Directions:

1. Preheat oven to 350°F. Grease a 13 x 9-inch baking pan.

2. In a large bowl, whisk flour, sugar and baking soda.

3. In a large saucepan, bring cola to a boil then cook until liquid is reduced to 1 cup, about 8 minutes. Stir in butter, oil and cocoa. Return to a boil, stirring occasionally then remove from heat. Stir in marshmallows until melted.

4. Add cola mixture to flour mixture, stirring just until moistened.

5. In a small bowl, whisk eggs, buttermilk and vanilla until blended.

6. Add buttermilk mixture to flour mixture, whisking constantly. Transfer to prepared dish.

7. Bake until a tester inserted in center comes out clean, 30-35 minutes.

8. Cool completely in baking pan on a wire rack.

9. Serve cake with topping and strawberries. Keep leftover cake in the refrigerator.

Note: The cake looks pretty with the topping and strawberries spread over it. However, if you think you will have a lot of leftovers, you are better off serving individual slices with a dollop of cream and some strawberries. The topping looked kind of tired the next day on my cake. I would, instead, store it in a covered container in the fridge to top any leftover cake slices.

Serves 15

Topping

Ingredients:

2 cups sour cream
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
3 cups sliced fresh strawberries

Directions:

1. In a small bowl, mix sour cream, brown sugar and vanilla until smooth.

Recipes from Taste Of Home

Ooooh! This is so pretty. Nobody is going to tell Elijah to ‘shut up’ when he’s pouring out music like this.

“Heaven is a place that you can go
to when you’re feeling underwater
And when you are afraid
there are a hundred kinds
of solace you can find”

Check out Elliah Heifetz on Facebook where you can learn of an upcoming show in NYC. You can buy his music here.

Cheers!

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Everything Bagel Hot Dog. New Music From Benedict Benjamin.



If you subscribe to one or two or twelve food magazines, then you are probably aware of the everything bagel seasoning craze. I finally picked up some of the seasoning and used it for these Everything Bagel Hot Dogs.

If mustard, relish and/or ketchup are your go to toppings for franks you might find whipped cream cheese slathered over one to sound very odd. However, paired with the everything bagel seasoning it works surprisingly well.


Everything Bagel Hot Dog

Ingredients:

1 hot dog, cooked
1 hot dog bun, split
Whipped cream cheese, for topping
Everything bagel seasoning, for sprinkling

Directions:

1. Put the hot dog in the bun, top with whipped cream cheese and sprinkle with everything bagel seasoning.

Makes 1

Recipe from Food Network

“Tell Me If You’re Lonely” is from Benedict Benjamin’s new album Truant. It’s a pretty song that tackles the ugly truth of having to be a responsible adult when you sometimes don’t really want to.

I will have a college graduate this month and a high school graduate in June, so I am especially in love with this Soundcloud photo.

Check out Benedict Benjamin on Facebook and his Website (He does a sleeve face!!). You can buy the music here.

Cheers!

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Banana-Chocolate Chip Not Wacky Cake








Those are all wacky gifs.

Really. Type ‘wacky gif’ into a search engine and the likes of those appear.

This cake, however, is not altogether wacky despite what Better Homes & Gardens calls it on its website.

Apparently ‘Wacky Cake’ is a depression era creation that does not contain eggs, milk, or butter. A little more research revealed that the method of mixing up the cake batter in the pan it’s baked in makes it wacky.

Who knows?

Today’s Banana-Chocolate Chip Cake may not be wacky, but it’s super good. Studded with chocolate chips and drizzled with chocolate syrup, you get a moist, sweet cake with just the right amount of banana.

Banana-Chocolate Chip Not Wacky Cake

Ingredients:

1 ½ cups flour
¾ cup packed brown sugar
1 teaspoon baking soda
¼ teaspoon salt
⅔ cup mashed ripe bananas (2 medium)
6 tablespoons butter, melted
¼ cup milk
1 tablespoon vinegar
½ cup miniature semisweet chocolate pieces
⅓ cup chopped mixed nuts or pecans (optional)
Chocolate syrup, to serve

Directions:

1. Preheat oven to 350°F.

2. In an 8-inch square baking pan stir together flour, brown sugar, baking soda, and salt. Stir in bananas, melted butter, milk, and vinegar just until combined, stirring to corners of pan. Sprinkle with remaining ingredients. (I only put nuts on half of the cake since my youngest doesn’t like them).

3. Bake 30 to 35 minutes or until a tester comes out clean (center of cake may dip slightly).

4. Cool in pan on a wire rack. Serve drizzled with chocolate syrup.

Serves 9

Recipe from Better Homes & Gardens


This song is Wacky.

In name and spirit…yes it is.

Clincher for choosing this song is that the band, CALSUTMORAN, is from Rochester, NY where I will be going in two weeks to watch my daughter graduate from college. Proud and in wacky disbelief that this day is almost here.

Check out CALSUTMORAN on Bandcamp where you can buy their music and listen to some extremely strange songs.

Cheers!

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Tuna Fishcakes With Parsley And Caper Salad. New Music From Super Paradise.


These fab tuna fishcakes are perfect for a quick and tasty meal. Crispy on the outside and smooth on the inside, they pair perfectly with the crunchy, cool salad.


Tuna Fishcakes With Parsley And Caper Salad

Ingredients:

300g/10oz floury potatoes, peeled and cut into cubes
50g butter
185g/6.5oz tuna, drained and flaked
6 green onions, chopped
2 tsp red wine vinegar
Olive oil
Small bunch parsley, roughly chopped
¼ cucumber, diced
2 Tbs capers, drained
1 Tbs flour for dusting
½ lemon, cut into wedges

Directions:

1. Boil the potatoes until tender, then drain and mash with ½ of the butter. Season with salt and pepper. Leave to cool.

2. Mix cooled potatoes with the tuna and most of the green onions. Form into 4 patties and chill for 20 minutes.

3. Whisk the vinegar with 1 tablespoon of olive oil. Toss with the parsley, cucumber, capers and the remaining green onions.

4. Dust the fishcakes lightly with flour. Heat the remaining butter in a non-stick pan and cook fishcakes until crisp and golden on the outside.

5. Serve the fishcakes with the salad and lemon wedges on the side.

Serves 2 (doubles easily)

Recipe from Olive Magazine

‘6:30’ sounds like chase music for a big action movie. It’s loud, frenetic, and messy with some old-style feedback, rocking drums and crazy guitar. It’s new from London-based band Super Paradise.

Check out Super Paradise on Facebook. You can buy their music on Bandcamp.

Cheers!

Posted in Main Courses, Salad, Seafood | Tagged | Leave a comment

Overnight Cinnamon Rolls. New Music From Luke De-Sciscio.



These are some of the best cinnamon rolls out there.

The dough rises in the refrigerator overnight and is super easy to work with the next morning. Roll it up tightly with its buttery cinnamon-sugar filling then slice into rolls. Let rise another hour before baking.

Then the magic happens. Your house is filled with the bakery-fresh, intoxicating scent of cinnamon and baked bread.

Fluffy, rich, buttery, soft, ooey, gooey…Dig in and be happy.


Overnight Cinnamon Rolls

Ingredients:

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110°F)
2 large eggs
1/2 cup butter, softened
1/2 cup sugar
2 teaspoons salt
5-3/4 to 6-1/4 cups flour
Cinnamon Filling (recipe follows)
Glaze (recipe follows)

Directions:

1. In a small bowl, dissolve yeast in warm water.

2. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap and refrigerate overnight.

3. Turn dough onto a floured surface then divide dough in half. Roll one portion into an 18 x 12-inch rectangle.
Spread with 1/4 cup butter (called for in the Cinnamon Filling) to within 1/2 inch of edges. Sprinkle evenly with half of the brown sugar mixture that you made in the Cinnamon Filling.

4. Roll up jelly-roll style, starting with a long side. Pinch the seam to seal. Cut into 12 slices.

5. Place in a greased 13 x 9-inch baking pan, cut side down. Repeat with remaining dough and filling.

6. Cover with a kitchen towel and let rise in a warm place until doubled, about 1 hour.

7. Preheat oven to 375°F.

8. Bake 20-25 minutes or until lightly browned.

9. Spread glaze over warm rolls.

Makes 2 dozen

Cinnamon Filling

Ingredients:

1 cup packed brown sugar
4 teaspoons ground cinnamon
1/2 cup softened butter, divided

Directions:

1. In a small bowl, mix brown sugar and cinnamon.

Glaze

Ingredients:

2 cups confectioners’ sugar
1/4 cup half-and-half cream
2 teaspoons vanilla extract

Directions:

In a small bowl, mix confectioners’ sugar, cream and vanilla.

Recipes from Taste of Home



Anyone who signs off their email note with:

all the best
all my love Love
Luke

is going to to get my attention.

I recognized the name, too, as I had featured a song here a few years ago. The track, alas, is no longer available to embed, but you can listen here.

Luke De-Sciscio has a new album out, ‘Good Bye Folk Boy’, and it is flat out gorgeous. He recommended that I start with track 3, “R.O.B.Y.N., so that is what I am sharing with you. You’re going to want to listen to the rest. This is just a tease.

I love this song. What a voice. It’s such a marvel as it glides over the gentle guitar.

Check out Luke De-Sciscio on Facebook. You can buy his music here.

Cheers!

Posted in Bread, Breakfast | Tagged | 1 Comment

Cold Brew White Russian. New Music From Signs & Symbols.



Cold brew coffee is smooth and a little less acidic than coffee prepared with hot water. I tried it only because this White Russian cocktail recipe sounded so good.

I’m not sure a beverage that mixes cold brew with vodka, Kahlùa, and chocolate milk is the best way to taste test its merits (try a glass of the coffee iced, all by itself, to judge its nuanced flavor), but I can tell you that this is a mighty fine drink. I love the look of the fudge-drizzled glass.


Cold Brew White Russian

Ingredients:

Warm fudge sauce, to drizzle
2oz cold brew coffee (recipe follows)
2oz vodka
2oz chocolate milk
2oz coffee liqueur
Ice

Directions:

1. Drizzle the fudge sauce down the inside of a glass. Freeze until set.

2. Combine the remaining ingredients in a shaker.

3. Shake to chill then pour into the prepared glass.

Makes 1 drink

Cold Brew Coffee

Ingredients:

1 cup coffee beans, coarsely ground
5 cups room temperature water

Directions:

1. Put coffee in a non-reactive container (a large mason jar works well) and add the water.

2. Cover and let sit for 20 hours at room temperature.

3. Strain through a cheesecloth-lined sieve.

Recipes from Food Network Magazine

‘Coffee For Friends’ is the perfect song to pair with our drinks. It’s a lively rocker that will put all the caffeine to good use as you bang your head in time and dance around the room.

Check out Signs & Symbols on Facebook. You can buy their music on Bandcamp.

Cheers!

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