Waffle Fry Pot Pie. New Music From Bear Paw.


I love this riff on chicken pot pie. It has all the homey flavors of traditional pot pie under a fun blanket of seasoned waffle style fries.


Waffle Fry Pot Pie

Ingredients:

2 Tbs extra-virgin olive oil
2 chicken breasts, cubed
1 tsp garlic powder
Kosher salt
Freshly ground black pepper
1/2 white onion, chopped
1 cup frozen peas and carrots
1/2 cup frozen corn
1 (10 oz) can cream of chicken soup
1 cup water
1 (9 inch) frozen deep dish pie crust
Frozen seasoned waffle fries

Directions:

1. Preheat oven to 375°F.

2. In a large pot over medium heat, heat oil. Add chicken breasts and garlic powder, then season with salt and pepper. Cook chicken for 4 minutes before adding onion.

3. Cook until the onions have turned translucent, then add the peas, carrots, corn, chicken soup, and water. Stir until just combined. Remove from heat.

4. Pour filling into the pie crust and top with a layer of waffle fries.

5. Bake until crust has lightly browned, 20 to 22 minutes.

Serves 4

Recipe from Delish

‘Everyone Seems Normal’, new from London-based band Bear Paw, quietly eases you in before building to a delicious, folksy, knee slapper.

Check out Bear Paw on Facebook where you can learn of an upcoming show in London. You can buy their music on Bandcamp.

Cheers!

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Brigadeiro Cake. New Music From Getaway Dogs.


Brigadeiro Cake packs in all of the flavors of the traditional Brazilian bon bon. The chocolate cake layers have a mild citrus note which contrasts beautifully with the rich chocolate caramel icing. Chocolate jimmies give just the right textural balance.

To make the cake even more festive, cover with some brigadeiros. There is a really good recipe for them in this post.


Brigadeiro Cake

Ingredients for the cake:

5 eggs
5 1/3 ounces dark chocolate, chopped
50 grams butter
150 grams/ (5 1/3 ounces) dark brown sugar
Zest of one lemon
50 ml milk
150 grams/ (5 1/3 ounces) flour
1 teaspoon baking powder

Ingredients for the icing:

125 grams/ (4 1/2 ounces) unsweetened cocoa powder
250 ml milk
1 can (14 ounces) sweetened condensed milk

Chocolate jimmies and Brigadeiros, to garnish

Directions:

1. Preheat oven to 180ºC/350ºF. Grease a round cake pan (23 centimeters/9 inches)) and dust with some flour.

2. Separate the yolks from the whites. Beat the egg whites until stiff peaks form.

3. Melt chocolate and butter in the microwave. Stir until smooth and set aside.

4. Use an electric mixer to beat the egg yolks, brown sugar and the lemon zest until creamy. Add the chocolate and milk. Mix for 3 minutes.

5. Reduce the mixer speed to low then add the flour and baking powder. Beat until creamy then gently fold in the whipped egg whites.

6. Pour the batter into the prepared pan and bake until a tester inserted in the center comes out clean, about 40 to 45 minutes.

7. Allow cake to cool for about 5 minutes then turn out onto a wire rack to cool completely.

8. To make the icing, place the milk, cocoa powder, and sweetened condensed milk in a saucepan. Whisk to combine then place the pan over low heat and stir occasionally with a wooden spoon until mixture thickens, about 25 minutes. Turn off the heat and allow to cool about 5 minutes.

9. Slice the cake in half with a long knife.

10. Spread the bottom half of the cake with a little of the icing and top with other half of cake.

11. Spread remaining icing over the cake. Garnish with chocolate jimmies and brigadeiros and serve. Store the cake in the refrigerator.

Serves 14

Recipe from Food From Portugal



Ride out your sugar coma on this chill wave of a song. “Excuses/Opinions II” is new from Santa Cruz, CA-based band Getaway Dogs.

Check out Getaway Dogs on the band’s Website where you can link to buy their music.

Cheers!

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Homemade Pumpkin Spice Liqueur. New Music From Jen Awad.


If you are one of the many pumpkin spice fanatics out there, then you are going to love this Pumpkin Spice Liqueur. It takes less than an hour to make and a few days set aside to blend the flavors.

The Pumpkin Spice Liqueur adds delicious flavor to whipped cream or is lovely sipped all by itself in cinnamon-sugar rimmed glasses.

Homemade Pumpkin Spice Liqueur

Ingredients:

2 cups water
1 cup granulated sugar
1 cup packed light brown sugar
1 (15-ounce) can pumpkin purée (not pie filling)
6 (3-inch) cinnamon sticks
6 whole cloves
2 vanilla beans, split lengthwise
2 cups aged rum, such as Appleton

Directions:

1. Place the water and sugars in a medium saucepan and stir to combine. Bring to a boil over medium-high heat then add the pumpkin, cinnamon sticks, cloves, and vanilla beans. Stir and return to a simmer. Reduce heat to low and simmer, stirring occasionally, about 30 minutes.

2. Meanwhile, line a fine-mesh strainer with a 13-by-15-inch piece of cheesecloth and place over a large heatproof bowl.

3. Pour the pumpkin mixture through the cheesecloth and let it drain until most of the liquid has passed through and a thick paste remains. Release any remaining liquid by pressing on the paste with a rubber spatula. Discard any paste remaining in the strainer. There should be about 2 cups of infused syrup.

4. Add the rum to the infused syrup and stir to combine.

5. Transfer mixture to a sterilized 1-quart mason jar. Store in a cool place for at least 2 days and up to 3 months before serving.

Makes about a quart

Recipe from Chowhound

The liqueur also makes a great gift.

Pair your PSL with some “Basic Bitch” and I guarantee your day will get better. It’s new from LA-based singer Jen Awad. I love how its promo notes that the song is based on a true story.

Check out Jen Awad on Facebook and her Website where you can buy the music.

Cheers!

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Jack O’Lantern Quesadillas. Listening To Cathedral Bells.


Aren’t these fun? So cute and easy to make. They are perfect for some pre-trick or treating snacking or a quick dinner afterwards.


Jack O’Lantern Quesadillas

Ingredients:

6 flour tortillas
2 cups shredded cheese (cheddar, Monterey Jack, or pepper Jack)

Directions:

1. Preheat oven to 350℉.

2. Spray a baking sheet with non-stick spray or line with foil and set aside.

3. Use a serrated knife to carve a Jack O’Lantern face on 3 of the tortillas.

4. Place the remaining 3 tortillas in a single layer on the prepared baking sheet then sprinkle with the cheese.

5. Place the carved tortillas on top of the cheese and spray with more cooking spray.

6. Bake for about 10-15 minutes until the cheese is melted and the tortillas are golden.

Makes 3

Recipe from Eat. Drink. Love.

I tried to be arty….Jack O’Fail. ;)

Boo!

No, not really.

‘Cemetery Surf’ is not scary at all. It’s a nugget of shoegazey goodness that is over before you know it and leaves you dying for more.

Check out Cathedral Bells on Facebook where you can keep tuned for where to buy their music.

Cheers!

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Mini Puff Pastry Pizza Mummies. Listening To Year Of October.


Looking for an easy, tasty, spooky snack? These Mini Puff Pastry Pizza Mummies have got you covered.


Mini Puff Pastry Pizza Mummies

Ingredients:

1 puff pastry sheet (store-bought from the frozen food aisle), thawed
Pizza sauce (your favorite brand)
Toppings: ½ cup diced bell peppers, grated mozzarella cheese
Green or black olives, cut into rings, for eyes

Directions:

1. Using a round biscuit cutter, cut circles in the puff pastry sheet. Save the scraps to make the mummys’ bandage strips.

2. Place the pastry circles on a parchment-lined baking sheet.

3. Spread the pizza sauce on the cut puff pastry circles.

4. Add the toppings.

5. Cut up the leftover puff pastry sheet into strips. Place strips over the topped pizza bases, overlapping to make them look like mummies.

6. Top with olive eyes.

7. Bake in a pre-heated 180℃/350℉ oven for 10 minutes, or until the puff pastry is golden and crisp.

Serves 5

Recipe adapted from Caramel Tinted Life


If you’ve got mummies you could be Bringing Out The Dead.

Nashville-based band Year Of October are rocking it out on this soulful tune. You’re gonna want to wrap yourself in it. :)

Check out Year Of October on the band’s Website where you can buy their music.

Cheers!

Posted in Halloween, Main Courses, Snack | Tagged | 1 Comment

Pumpkin Cheesecake Deluxe. New Music From Red Telephone.


It’s officially pumpkin time. If you need to get your fix try this yummy Pumpkin Cheesecake. There is a hint of maple syrup in the pumpkin spice filling. A mixture of toasted pecans and gingersnaps give the crust a delectable crunchy bite.


Pumpkin Cheesecake Deluxe

Ingredients:

3/4 cup chopped pecans, toasted
32 gingersnap cookies, coarsely crushed
3 tablespoons brown sugar
6 tablespoons butter, melted

Ingredients for filling:

3 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
1-1/2 cups canned pumpkin
1/2 cup heavy whipping cream
1/4 cup maple syrup
3 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
4 eggs, lightly beaten

Sweetened whipped cream to serve, optional

Directions:

1. Securely wrap a double thickness of heavy-duty foil around a greased 9-inch springform pan.

2. Place pecans in a food processor and process until ground. Add gingersnaps, brown sugar and butter. Pulse until blended. Press onto the bottom and 2 inches up the sides of prepared pan. Set aside.

3. In a large mixing bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, cream, syrup, vanilla and spices. Add the eggs and beat on low speed just until combined.

4. Pour filling into crust.

5. Place springform pan in a large baking pan and add 1 inch of very hot water to the baking pan.

6. Bake at 325°F for 60-70 minutes or until center is just set and top appears kind of matte in color.

7. Remove springform pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour longer then chill overnight.

8. Remove sides of pan. Serve cake with whipped cream if you like.

Serves 12

Recipe from Taste Of Home

“Victoria Park” is new from Cardiff based band Red Telephone. I love the sentimentality and trippy vibe.

Check out Red Telephone on Facebook and Bandcamp where you can buy the music.

Cheers!

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Pomegranate Martini. New Music From Loyal Lobos.

Pomegranate juice adds a festive hue to this gin-based martini with a sweet-tart punch. I love the look of the rosemary garnish.

Pomegranate Martini

Ingredients:

50ml gin
1 Tbs dry vermouth
3 Tbs pomegranate juice
Pomegranate seeds and rosemary sprig, to garnish

Directions:

1. Put a few pomegranate seeds and a rosemary sprig in a cocktail glass.

2. Half fill a cocktail shaker with ice. Add gin, vermouth and pomegranate juice. Shake well and strain into the cocktail glass.

Makes 1 drink

Recipe from Delicious Magazine

Don’t drown your sorrows.

Swim.

Wrap this dreamy new tune from LA-based artist Loyal Lobos. Love and loneliness. It’s all in there.

Check out Loyal Lobos on Facebook. You can buy her music on Bandcamp.

Cheers!

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