Guinness Chocolate Chunk Cookies. Listening To The Academic.

Guinness Chocolate Chunk Cookies

Move over milk. We’re pairing beer with our cookies today. Make that IN our cookies!

Guinness, that luscious Irish dry stout, gets boiled down with brown sugar. The resulting syrup (which I could have easily spooned all into my mouth instead of into the dough it was so good) lends a rich, subtle flavor to the cookies. A hint of espresso and a whole load of chocolate chunks gives this recipe a spot at the top of my favorite chocolate chippers.

Guinness Chocolate Chunk Cookies
Guinness Chocolate Chunk Cookies


2 (12 oz) cans Guinness extra stout beer
1/2 cup brown sugar
2 3/4 cup flour
1/3 cup unsweetened cocoa
1 tsp espresso powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
1/2 cup shortening
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup white chocolate chunks
2 cups semisweet chocolate chunks


1. Reduce beer with ½ cup brown sugar in a medium saucepan over medium-high heat until liquid thickens to a syrup and measures approximately 1/3 cup, about 30–45 minutes. Remove from heat and set aside to cool slightly.

2. Preheat oven to 350°F. Line baking sheets with parchment paper.

3. In a medium bowl combine flour, cocoa, espresso powder, baking soda and salt.

4. In a large mixer bowl, cream together butter, shortening, granulated sugar, and ½ cup brown sugar until fluffy, about 3 minutes.

5. Add eggs, beer syrup and vanilla to butter mixture. Beat to combine.

6. Add flour mixture to the creamed mixture and mix together until combined.

7. Fold in all chocolate chunks.

8. Using a 2 tablespoon cookie scoop, drop dough onto prepared baking sheets. Bake 12-14 minutes.

9. Let cookies cool on sheet for a few minutes, then transfer to a wire rack to cool completely.

Makes about 3 dozen

Recipe slightly adapted from Cuisine At Home
Guinness Chocolate Chunk Cookies
Guinness Chocolate Chunk Cookies
Guinness Chocolate Chunk Cookies

Let’s take the cookies to Ireland for some energetic indie-rock from The Academic. Awesome guitar, smashing drums, required ‘oh ohs’ and mixtape memories…YES.

“Me and my mixtapes
Nothing’s going to change the way I feel”

Check out The Academic on Facebook. You can buy their music here.


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Ham And Eggs With Greens. New Music From Bokito.

Ham And Eggs With Greens


Nothing green about this ham and egg dinner except for the salad. It’s a nice and easy change up for a quick weeknight meal.

Ham And Eggs With Greens
Ham And Eggs With Greens


2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 (7-ounce) boneless ham steaks, halved and patted dry
8 large eggs
1 red bell pepper, thinly sliced
8 cups mixed greens
1 tablespoon chopped fresh chives
1 baguette, halved, split and toasted


1. Whisk the vinegar, mustard and a pinch each of salt and pepper in a large bowl. Gradually whisk in 1 tablespoon olive oil until smooth.

2. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the ham and cook until browned, 3 minutes per side. Remove steaks to serving plates.

3. Reduce the heat to medium low. Working in batches, crack the eggs into the skillet and cook, without flipping, until the whites are set but the yolks are still runny, 4 to 5 minutes. Season with salt and pepper. Divide among the plates.

4. Add the bell pepper, mesclun greens and chives to the bowl with the vinaigrette and toss to coat. Season with salt and pepper. Add the salad to the plates. Serve with the baguette.

Serves 4

Recipe from Food Network
Ham And Eggs With Greens
Ham And Eggs With Greens

The song title. That little earworm riff. The way the singer’s voice catches on the words.


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


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Dulce de Leche Cookie Bars. Listening To Anna Pancaldi.

Dulce de Leche Cookie Bars


I hope you are having a love-filled Valentine’s day.

Share some dessert love with these delectable Dulce de Leche Cookie Bars. A buttery base is filled with a creamy caramel then topped with crunchy pecans and chocolate chips. ❤️❤️❤️
Dulce de Leche Cookie Bars
Dulce de Leche cookie bars
Dulce de Leche Cookie Bars


Cooking spray
2 cups plus 1 tablespoon all-purpose flour
12 tablespoons cold unsalted butter, diced
1/3 cup confectioners’ sugar
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
1 cup dulce de leche
1/4 cup heavy cream
2 large egg yolks
3/4 cup semisweet chocolate chips
3/4 cup pecans, chopped


1. Preheat oven to 350℉. Line a 9 x 9-inch baking dish with foil, leaving a 2-inch overhang on two sides. Coat the foil with cooking spray.

2. Combine 2 cups flour, the butter, confectioners’ sugar, 1 teaspoon vanilla and the salt in a food processor. Pulse until the mixture starts clumping together, about 1 minute. Press firmly in the bottom and 1/4 inch up the sides of the prepared pan.

3. Bake until firm and lightly browned, 25 to 30 minutes. Transfer to a rack and cool for 5 minutes.

4. Meanwhile, combine the dulce de leche, heavy cream, egg yolks and the remaining 1 tablespoon flour and 2 teaspoons of the vanilla in a medium bowl. Whisk until smooth.

5. Pour the dulce de leche mixture over the crust and sprinkle with the chocolate chips and pecans.

6. Bake until set around the edge but still a bit soft in the center, about 25 minutes.

7. Transfer to the rack and cool completely. Lift out of the pan using the overhanging foil. Remove the foil and cut into bars.

Makes 25 bars

Recipe from Food Network Magazine
Dulce de Leche Cookie Bars
Dulce de Leche Cookie Bars
Dulce de Leche Cookie Bars
Don’t make promises that you cannot keep. But sing about it all day long if you have a voice as beautiful as that of Anna Pancaldi.

Check out Anna Pancaldi on her Website where you can learn of upcoming shows in the UK and buy her music.


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Herbed Cheese Sticks. New Music From Roadkill Ghost Choir.

Herbed Cheese Sticks

It was only 2 posts ago when I mentioned that a good friend’s biggest criticism of ISITK is that there is too much cheese.

I know!! I know!! Too much cheese, but cheese is soooooo good.

Like when it’s all gooey and delicious atop warm, garlic scented dough.

When you want to elevate the humble bread stick you can’t go wrong with Herbed Cheese Sticks. They’re the perfect snack or an easy partner for soup and pasta.

Herbed Cheese Sticks
Herbed Cheese Sticks


1 package (6-1/2 ounces) pizza crust mix (I used purchased pizza dough)
1-1/2 teaspoons garlic powder
1 tablespoon olive oil
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
1 teaspoon Italian seasoning
Pizza sauce, to serve


1. Preheat oven to 450°F.

2. Mix pizza dough according to package directions, adding garlic powder to dry mix. Cover and let rest 5 minutes. Knead dough 4-5 times or until easy to handle. (If using purchased dough you can skip this step. Just sprinkle the dough with a little of the garlic powder and knead in.)

3. On a greased baking sheet, press dough into an 8-inch square. Brush top with oil then sprinkle with cheeses and Italian seasoning.

4. Bake 6-8 minutes or until cheese is lightly browned. Cut in half then cut each half crosswise into eight strips. Serve with pizza sauce.

Makes 16 cheese sticks

Recipe from Taste of Home
Herbed Cheese Sticks
Herbed Cheese Sticks
Herbed Cheese Sticks
Herbed Cheese Sticks
‘Classics (Die Young)’ is from the new EP released last week by Florida-based Roadkill Ghost Choir. It’s super shimmery Americana that’ll get the week rolling.

Check out Roadkill Ghost Choir on the band’s Website where you can buy their music.


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Evening In Kingston Sparkling Rum Cocktails. New Music From L.A. Witch.

Evening In Kingston Sparkling Rum Cocktails

Evening In Kingston Sparkling Rum Cocktails are just the ticket to celebrate a snow day, to reward yourself with for surviving a white-knuckle drive in bad weather conditions, to kick back with friends or as a festive drink to toast your Valentine. (I qualify for 4 of those excuses this week!)

Mild and smooth Jamaican rum replaces gin in this fun riff on the iconic Italian Negroni. Bonus: You can mix the base up ahead of time. Then just divide among glasses and pop the cork on your favorite sparkling wine. The bubbly top-up adds an extra special touch to the cocktails .

Evening In Kingston Sparkling Rum Cocktails
Evening In Kingston Sparkling Rum Cocktails


1½ cups amber rum (such as Appleton Estate)
1 cup Campari
1 cup sweet vermouth
1 or 2 (750-ml) bottles chilled sparkling wine
12 orange twists


1. Combine rum, Campari, and vermouth in a large pitcher. Chill mixture until very cold, at least 2 hours and up to 1 day.

2. For each cocktail, pour 2 ounces of the rum mixture into a tall cocktail glass filled with ice and top off with 2–3 ounces of chilled sparkling wine. Garnish with an orange twist, if desired.

Serves 12

Recipe from Bon Appétit
Evening In Kingston Sparkling Rum Cocktails

Get yer drink, turn up the volume and take in this new tune from LA-based band L.A. Witch. It’s the kind of west coast, lo-fi garage guitar that is sure to make you smile. Whatever happens to Brian is going to take some careful listening, though.

Probably not this Brian. He’s enjoying the band and his drink, too. :)

Check out L.A. Witch, who don’t have to worry about all this winter nonsense, on Facebook where you can learn of upcoming shows in the EU and UK. You can buy their music on Bandcamp. New album due out this summer.


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Glazed Salmon With Spinach And Radish Salad. New Music From The Little Kicks.

Glazed Salmon With Spinach And Radish Salad
So this happened earlier this week.

And I got a glimpse of Tom Brady. He’s up there in the quarterback boat.

It was cold, wet, snowy and TOTALLY worth it! Here’s me, my boy and my friend Cathy’s son at the start of our 3 hour wait for the parade to begin. Let’s gooooooo!
Let's gooooo!

When we got home from the parade Cathy had a huge crock pot full of steaming hot Pizza Pasta. She mentioned that she made that recipe a lot and often searched ISITK for other dinner ideas. Her big problem with my site….too much cheese. And she is completely right because I LURVE cheese.

But I also love my friends and am so glad that they come around and visit my little site! So today’s cheese-free but totally delicious recipe is dedicated to Cathy.

Glazed Salmon With Spinach And Radish Salad is a quick and elegant dish rich with Asian flavors. The honey-mustard marinade gives the salmon a big flavor boost as does the wonderful tahini-ginger dressing.

Glazed Salmon With Spinach And Radish Salad

Glazed Salmon With Spinach And Radish Salad


4 salmon fillets, skinned
100g baby spinach leaves, washed and dried
10 radishes, washed, trimmed, and finely sliced

Ingredients for marinade:

3 tablespoons honey
1 tablespoon lemon juice
2 tablespoons soy sauce
½ teaspoon grated gingerroot
1 teaspoon Dijon mustard

Ingredients for the dressing:

1 Tbs grated fresh ginger root
3 Tbs rice wine vinegar
2 Tbs soy sauce
2 Tbs sesame oil
3 Tbs tahini


1. Carefully use tweezers to remove any bones from the salmon.

2. Place the fillets side by side in a shallow dish.

3. Make the marinade: Mix the ingredients together in a bowl. Pour over the salmon to coat. Cover and place in fridge to marinate for 30 minutes.

4. Make the dressing: Whisk together all the ingredients in a bowl and set aside.

5. Heat oven to 235°C/450℉.

6. Arrange the spinach on individual plates and top with radish slices.

7. Remove salmon from the marinade and place on a lightly greased baking sheet. Bake for about 6 minutes, basting after 2 minutes. When it’s done, the fish should feel slightly springy when pressed.

8. Place a salmon fillet over the spinach and radishes in the middle of each plate. Drizzle with the dressing and serve.

Serves 4

Recipe from Gordon Ramsay’s Healthy Appetite Cookbook
Glazed Salmon With Spinach And Radish Salad

I’ve been dancing around since the Patriots won the super bowl. What a blast of happiness amidst the crazy every day stuff!

If you’re looking for a song to dance to just press play and let The Little Kicks take you away.

Check out The Little Kicks on the band’s Website where you can learn of upcoming UK tour dates and buy their music.


Posted in Main Courses, Salad, Seafood | Tagged | 1 Comment

Unforgettable Chicken Casserole

Unforgettable Chicken Casserole

The Patriots….That is what I call unforgettable. What a game!!

Now moving along from football to food.

What do you do when you’re looking for something to make for dinner and you see a recipe called Unforgettable Chicken Casserole?

If you are me, you make it ASAP because the curiosity is overwhelming. ‘Unforgettable’ is up there with ‘World’s Best’, ‘Best Ever’, ‘Award Winning’, ‘Favorite’, ‘Most Popular’….

I never want to miss out on these superlative recipes!

Was ‘Unforgettable Chicken Casserole’ unforgettable? I can hardly remember.


No, seriously, it was a really good old-fashioned chicken casserole that my entire family loved. Creamy, cheesy and crunchy— all it needs is a green vegetable side to round out the meal.

Unforgettable Chicken Casserole
Unforgettable Chicken Casserole


3 cups chopped cooked chicken
2 cups chopped celery
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 (4-ounce) can water chestnuts, drained and chopped
1 (10-3/4-ounce) can cream of chicken soup
1/2 cup slivered almonds
1 1/2 cups French’s French fried onions


1. Preheat oven to 350℉. Grease a 9 x 13-inch baking dish.

2. In a large bowl, stir together first 8 ingredients. Spoon into prepared baking dish.

3. Bake, uncovered, for 30 minutes.
Unforgettable Chicken Casserole

4. Sprinkle onions evenly over top and bake 5 more minutes, or until bubbly around edges. Let stand 5 minutes before serving.

Serves 8

Recipe from Southern Living Magazine via Silver Foodie
Unforgettable Chicken Casserole
Here’s an instrumental that you don’t have to love football to like.

Check out The New England Patriots on Bandcamp where you can buy their music.


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