Yep. Ima gonna be lazy today.
The top 5 posts in 2023 are exactly the same ones as in 2022.
So, I am going to direct you to last year’s post where you can learn all about the 5 recipes that are shown in this post’s photos. Read all about them here.
This song is brand new from Oslo based band Mall Girl. Pretty appropriate for today’s mood.
Check out Mall Girl on Bandcamp where you can buy the music.
Cheers!
If there is gingerbread here, it must mean another birthday for the blog.
We’ve got a teenager on our hands now. Given that my youngest human child just turned 20, it feels good that this I Sing In The Kitchen baby of mine can keep my home youthful for just awhile longer.
Thank you to everyone who makes this space such a happy one for me.
Now go make this easy popcorn recipe that exudes all of the sublime flavors of gingerbread. Yummy.
Gingerbread Popcorn
Ingredients:
16 cups popped salted popcorn (from a 6.4-oz bag)
10 oz pretzel twists or pretzel thins, chopped
1 tablespoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 cups packed light brown sugar
1 cup unsalted butter
2/3 cup light corn syrup
2 teaspoons vanilla extract
Directions:
1. Preheat oven to 350°F.
2. Stir together popcorn and pretzels in a very large heatproof bowl. Combine cinnamon, salt, baking soda, ginger, cloves, and nutmeg in a small bowl.
3. Place sugar, butter, and corn syrup in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, until thickened and a candy thermometer reads 255°F, about 15 minutes. Remove from heat then stir in spice mixture and vanilla.
4. Working quickly, immediately pour sugar mixture over popcorn mixture. Use a large spoon to toss until fully coated. (Sugar mixture cools and hardens very fast. Don’t worry if every bit of the popcorn is not coated…it’s still delicious in the end.)
5. Divide popcorn mixture between 2 baking sheets lined with parchment paper. Bake until slightly darkened, about 10 minutes.
6. Let cool completely on baking sheets, about 30 minutes. Break into pieces. Store in an airtight container.
Makes a lot
Recipe from Real Simple
One man a cappella group, Julien Need, is here to sing to the birthday blog.
Check out Julien Neel on Bandcamp where you can buy his music.
Cheers!
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That’s what usually comes to mind when I think of Gwyneth Paltrow. Then I came across this recipe for Caramelized Marcona Almonds that she shared with Glamour Magazine back in 2008 when she was promoting her cookbook and PBS TV series Spain…A Culinary Road Trip. Now I know she has good taste in food.
Marcona almonds from Spain, which are rounder, softer, and sweeter than the ones from California, are the star here. They are briefly cooked with sugar and olive oil until the sugar caramelizes and coats the nuts. Served over ice cream, this upscale brittle makes dessert a breeze.
Gwyneth’s Ice Cream With Caramelized Marcona Almonds
Ingredients:
1/4 cup Marcona almonds
1/4 cup sugar
1 Tbs extra-virgin olive oil
1 pint vanilla ice cream
4 tsp amaretto liqueur
Directions:
1. Toss almonds with sugar and oil in a non-stick skillet. Cook over medium heat, stirring occasionally, until the sugar melts and turns brown and the almonds are toasted. This will take about 4 minutes…watch carefully so the sugar does not burn.
2. Transfer almonds to a baking sheet lined with foil or parchment. Allow to cool until hardened, about 30 minutes, then coarsely chop the nuts.
3. Divide the ice cream among 4 serving dishes. Sprinkle with the caramelized almonds and a drizzle of amaretto.
Serves 4
Recipe from Spain…A Culinary Road Trip by Mario Batali and Gwyneth Paltrow
Here’s a short song. Paired with this post, the lyric “Take a little look inside”, has some Se7en to it.
And a sweet song. I just love how the music gets all calm at the end when the lyrics are finished.
“I’ll lay me down
if it means I stand up for you
I don’t even know
what it means to love you yet
But every single day
it’s getting stronger”
Check out Broadway Danny Rose on Bandcamp where you can buy their music.
Learn more about The Wisers on Bandcamp where you can get the music.
Cheers!
A little microwave magic and a mug will get you this light and fluffy omelette in less than 5 minutes. Perfect for breakfast on a busy morning or for a fun afternoon snack.
Microwave Mug Omelette
Ingredients:
1 tsp salted butter
1 tsp chopped shallot
2 eggs
1 Tbs chopped parsley
1 Tbs sweet red pepper, diced
1 Tbs chopped chives
1 Tbs grated cheddar
Directions:
1. Put the butter and shallot into a microwave safe mug.
2. Microwave for 30 seconds, then remove from the oven and stir. Allow to cool slightly, then swish the butter and shallot around the mug to lightly coat the sides.
3. In a small bowl, beat the eggs with a fork, then add the parsley, peppers, chives, cheese and a small pinch each of salt and black pepper.
4. Pour the egg mixture into the mug and return mug to the microwave. Microwave for 20 seconds. Open the microwave and stir the egg mixture. Microwave another 20 seconds and stir again. Finally, cook for another 20 seconds, during which time the egg will start to set.
5. Remove the mug from the microwave and let stand for 1 minute. If the omelette is not set enough, put it back in microwave on 50% power for no more than 20 seconds.
Serves 1
Recipe from BBC Good Food
‘Welcome To Hell’ is an outrageous tune from nasmore, an artist out of Saskatchewan, Canada.
Vlad, in an email from the band, recommended some hellish egg recipes to accompany the song. Check out these Deviled Eggs and Eggs In Hell, a spicy Middle Eastern dish of poached eggs in a fiery hot tomato sauce. I have not tried them, but have both recipes bookmarked. They look yummy.
Check out nasmore on Instagram (for a storyline to accompany the song) and the band’s Website. You can buy the music on Bandcamp.
Cheers!
Q: What do you call a wolf that notices everything?
A: Awarewolf.
Halloween’s coming up soon. How about some cute Werewolf Sliders to serve for dinner?
Werewolf Sliders
Ingredients:
14 oz package pulled pork or homemade pulled pork (recipe here)
1 pound green beans, cut into 2-inch long lengths
12 green olives
3 black olives, halved
6 dill pickle spears
6 slices provolone cheese
12 bread & butter pickles
12 King’s Hawaiian Original Hawaiian sweet dinner rolls
Directions:
1. Heat pulled pork according to package directions (or make your own).
2. Slice dinner rolls in half. Separate the top half from bottom half.
3. Spoon a portion of the BBQ pulled pork onto bottom half of rolls.
4. Slice cheese to create “teeth and fangs” & then place on top of the pulled pork. You can also use purchased plastic fangs for some of the sliders.
5. Place top half of rolls on top off the pulled pork, creating a slider.
6. For eyes: insert 2 toothpicks into slider & place green olives into toothpicks.
7. For nose: insert one toothpick into slider, place halved olive onto toothpick.
8. For werewolf ears: cut the top inch of each pickle spear, insert into toothpick & place into slider.
9. For paws: with remaining rolls open side facing up, place spoonful of BBQ pulled pork on top. Place a slice of bread & butter pickle onto center of pulled pork.
10. For claws: place four of the 2 inch cut green beans onto each roll.
Serves 8
Recipe from King’s Hawaiian
Here is some fantastic punk pop to get you moving.
Check out Werecats on Bandcamp where you can buy their music.
Cheers!
Hello Friends!
How about a celebratory cake? Opossum cruising around to catch the crumbs optional.
This Triple Chocolate & Peanut Butter Layer Cake is a fabulous way to celebrate you or anyone that loves an over-the-top looking festive cake. The towering decorations are so much fun and easy to do.
Triple Chocolate & Peanut Butter Layer Cake
Ingredients:
Chocolate Cake (recipe follows)
Pretzel Bark (recipe follows)
Peanut Butter Icing and Chocolate Icing (recipes follow)
Chocolate Ganache (recipe follows)
Cake Decorations: Toffee Popcorn and Pretzel Pieces
Directions:
1. Place a cake layer on a serving plate and spread with some of the peanut butter icing. Top with second cake layer and spread with remaining peanut butter icing.
2. Use half of the chocolate icing to coat the sides and top of the cake. Scrape off any excess and chill for 20 minutes. This is called a crumb coating which allows you to get a smooth finish when the remaining icing is applied.
3. Spread the remaining chocolate icing over the lightly chilled cake, smoothing over the sides and top. Chill for 20 minutes.
4. Pipe the ganache on top of the cake, nudging it over the edge and allowing it to drip down all the sides of the cake, then fill in the center with more ganache. Smooth the top. Chill for 1 hour for the ganache to set.
5. Press the pretzel bark shards into the cake, sticking up. Add popcorn and pretzel pieces around the shards.
6. Cut cake into slices to serve. The cake will keep for up to three days in an airtight container.
Serves 14
Chocolate Cake
Ingredients:
225ml vegetable oil, plus more for the tins
250g (2 1/4 cup) self-raising flour
4 Tbs cocoa powder
1 ½ tsp baking soda
225g (1 cup) sugar
3 Tbs golden syrup, such as Lyle’s
3 large eggs, beaten
225ml milk
Directions:
1. Preheat oven to 180℃/350℉. Grease three 19cm/8-inch cake pans.
2. Mix the flour, cocoa powder, baking soda and sugar in a bowl. Make a well in the center and beat in the syrup, eggs, oil and milk with an electric mixer until smooth.
3. Divide the batter between the prepared pans. Bake for 25-30 minutes until the cakes are firm to the touch and a tester comes out clean.
4. Cool for 10 minutes before turning the cakes out onto a cooling rack. Cool completely.
Note: The cooled cakes can be frozen, well wrapped, for up to eight weeks.
Pretzel Bark
Ingredients:
200g dark chocolate, chopped
2 Tbs chocolate chips
1/4 cup pretzel pieces
1/4 cup chopped pistachios
Directions:
1. Melt the chocolate in the microwave, stirring every 20 seconds, until smooth.
2. Spoon melted chocolate onto a parchment-lined baking tray and smooth into a thin rectangle, about 13 x 9-inches.
3. Sprinkle the chocolate chips, pistachios and pieces of pretzel over the chocolate, then chill until firm.
4. Remove the bark from the fridge and leave for a minute before using a sharp knife to cut it into shards. Chill again until ready to decorate the cake.
Peanut Butter Icing
Ingredients:
65g dark chocolate
250g salted butter, softened
500g (4 cups) confectioners’sugar
45g smooth peanut butter
1 Tbs cocoa powder
Directions:
1. Melt the chocolate in the microwave, stirring every 20 seconds, until smooth. Set aside to cool slightly.
2. Meanwhile, beat the butter, sugar and 1 tablespoon hot water with an electric mixer. Increase the speed and beat until icing is pale and fluffy.
3. Spoon one third of the icing into a small bowl and stir in the peanut butter. Whisk the melted chocolate into the remainder of the icing, then beat in the cocoa to give it a darker, more chocolate colored icing.
Chocolate Ganache
Ingredients:
200ml double cream (heavy cream)
100g dark chocolate, chopped
Directions:
1. Heat the cream in a small pan until steaming. Place the chocolate into a bowl then pour over the cream. Mix well until smooth and shiny.
2. Transfer ganache to a piping bag and let cool for a few minutes.
Recipes from BBC Good Food
“Celebrate” by Chet Vincent & The Big Bend could have been written for me. It has been a tumultuous year, but you know what?
I made it. And everything is going to be alright in the end. Thank you all for being there for me. The messages and calls kept me positive and focused. I love you. xx
“I have to celebrate
the changes
Sometimes it hurts so bad.
I have to contemplate
the passing time.
Don’t want to look back,
Don’t want to look ahead
too far.
I have to reacquaint
with those I love
Before it’s too late
I’ll celebrate”
Check out Chet Vincent & The Big Bend on Bandcamp where you can buy their music.
Cheers!
If you need a quick starter recipe that is not going to drive you crazy, this super easy baked brie is just the thing for you.
Best part? It bakes in the microwave! In less than 2 minutes!
Warm, melting brie with hints of coffee liqueur and sweet, crunchy pecans is irresistible.
I loved this technique so much that I changed it up last week by layering mango chutney, mixed chopped nuts and dried cranberries on the top of the brie. Delicious. Come up with some variations with your favorite ingredients to get an easy snack going.
Baked Brie With Kahlúa, Brown Sugar And Pecans
Ingredients:
1 (14-ounce) round Brie cheese
1 tablespoon butter
1 cup chopped pecans, toasted
⅓ cup Kahlúa
¼ cup packed brown sugar
Melba toast or crackers, to serve
Directions:
1. Remove the top rind of the Brie and place on a microwave-safe serving platter.
2. Heat the butter in a saucepan until melted. Add the pecans and mix well. Cook for 5 minutes,
stirring frequently. Stir in the Kahlúa and brown sugar.
3. Spoon the pecan mixture over the Brie, spreading to the edge.
4. Microwave on High for 1 minute. Rotate the platter and microwave on High for 45 seconds
longer or until bubbly. Serve with melba toast rounds or crackers.
Serves 12
Recipe from Cooks.com
Sing it Tyler. I’m sing-shouting right along with you.
“I feel fine
I’m gonna lose
the rest of my mind”
Check out Tyler Jakes on Bandcamp where you can buy his music.
Cheers!
We all need something delicious and refreshing in our lives.
Why not contemplate what that might be for you with these delicious and refreshing Watermelon Mojitos in your hand?
These are summer in a sip.
Watermelon Mojitos
Ingredients:
30 large fresh mint leaves, coarsely torn
4 thick slices fresh watermelon, rind and seeds removed
12 ounces light rum
1/2 cup simple syrup
6 tablespoons freshly squeezed lime juice (from about 3 limes)
Sprigs of mint and spears of watermelon, for serving
Directions:
1. Mash the mint leaves in a mortar and pestle or in a glass using a spoon.
2. Put the watermelon into a food processor and purée.
3. Put the mashed mint into a large pitcher with 2 cups of puréed watermelon, the rum, simple syrup, and lime juice. Stir to combine.
4. Place ice cubes in 6 glasses and pour the mojito mixture into the glasses. Garnish with sprigs of fresh mint and spears of watermelon.
Recipe from The Barefoot Contessa How Easy Is That? by Ina Garten
Well, this is totally a different kind of refreshing, but I love how chill the vibe is. Put those phones down and pick up a mojito. :)
“Completely alone
So fucking alone
I could have gone out
But I chose to stay home”
Check out Deep Cuts on Bandcamp where you can learn of an upcoming show in California and buy their music.
Cheers!
It’s been a minute, friends.
If I had to write a back to school essay on what I did this summer, I’d have plenty to say.
But, I don’t have to and I don’t want to.
I just want to share this fast, easy, top shelf version of the beloved s’more.
Stroopwafels, the popular caramel-filled Dutch cookies, replace graham crackers and caramel-filled chocolates stand in for the less flashy Hershey squares.
Go ahead and toast some marshmallows and assemble these beauties. Then toast yourselves and what I hope is a beautiful rest of summer for you. From my heart to yours.
Sea Salt Chocolate Caramel Stroopwafel S’mores
Ingredients:
8 caramel stroopwafel cookies
4 jumbo marshmallows
4 chocolate sea salt caramel squares (Ghirardelli or any similar chocolate bar cut to size)
Caramel Sauce, for drizzling
Directions:
1. Toast marshmallows over a campfire or barbecue to desired doneness.
2. Place one toasted marshmallow on one stroopwafel, then top with a Ghirardelli Milk Chocolate Sea Salt Caramel Square and a drizzle of caramel sauce. Top with another stroopwafel and let the chocolate warm slightly for about 30 seconds before serving.
Serves 4
Recipe from Feed Feed
Time enough for a short song.
And a sweet song.
“Oh darlin’
my heart’s on fire
For you”
Check out Jeremy Keltner on Bandcamp where his songs are available for free.
Cheers!
Here’s your next summer blockbuster.
Swedish Raspberry Almond Bars.
An impossibly crisp buttery crust topped with raspberry jam and a coconut almond meringue topping is the dessert to get you a loud round of applause.
Swedish Raspberry Almond Bars
Ingredients:
3/4 cup butter, softened
3/4 cup confectioners’ sugar
1-1/2 cups flour
3/4 cup seedless raspberry jam
3 large egg whites
6 tablespoons sugar
1/2 cup sweetened shredded coconut
1 cup sliced almonds, divided
Directions:
1. Preheat oven to 350°F. Grease a 13 x 9-inch baking pan.
2. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of prepared baking pan.
3. Bake 18-20 minutes or until lightly browned.
4. Spread jam over crust.
5. In a large bowl, beat egg whites with an electric mixer until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut and 1/2 cup almonds.
6. Spread egg white mixture over jam. Sprinkle with remaining almonds.
7. Bake 20 minutes or until golden brown. Cool completely on a wire rack.
Makes about 2 dozen
Recipe from Taste Of Home
Oh summer joy…Glasgow’s fabulous Teenage Fanclub have new music out and it’s HOT!
Dig right into ‘Tired Of Being Alone’ and you will be in good company.
“Come with me
watch the seasons go
Summer nights with the sky aglow”
Check out Teenage Fanclub on Bandcamp where you can learn of upcoming world tour dates and buy their music.
Cheers!
