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


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


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


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


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.


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Caramelized Pork Tenderloin With Tuscan-Style Roasted Asparagus. New Music From Dead Horse Beats.

That vine makes me laugh every single time. So good.

And also very good….today’s recipes.

This is a quick dinner that is super easy to throw together. It stars sweet and spiced up pork alongside asparagus roasted with tomatoes and pine nuts.

Caramelized Pork Tenderloin


1 pork tenderloin, (about 1 pound)
1/4 cup packed brown sugar
4 garlic cloves, minced
1 tablespoon Montreal steak seasoning
2 tablespoons butter


1. Cut pork into four pieces and pound to 1/4-inch thickness.

2. In a shallow bowl, mix together the brown sugar, garlic, and steak seasoning.

3. Coat pork with the brown sugar mixture, patting to help it adhere.

4. In a large skillet, heat butter over medium-high heat. Add pork and cook 3 minutes on each side or until tender.

Serves 4

Recipe from Simple & Delicious Magazine

Tuscan-Style Roasted Asparagus


1 1/2 pounds asparagus, trimmed
1 1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest


1. Preheat oven to 400°F.

2. Place asparagus, tomatoes and pine nuts on a foil-lined 15 x 10 x 1-inch baking pan. Mix together 2 tablespoons oil, garlic, salt and pepper. Pour over the asparagus mixture and toss to coat.

3. Bake 15-20 minutes until asparagus is tender.

4. Drizzle with remaining oil and the lemon juice. Sprinkle with cheese and lemon zest. Toss to combine and serve.

Serves 8

Recipe from Taste Of Home Magazine

When I saw Dead Horse Beats in my inbox I couldn’t resist playing their song in a post with my favorite horse vine.

Get grooving to the very funky, totally cool ‘Home Days’.

Check out Dead Horse Beats on Facebook and the band’s Website where you can buy their music.


Posted in Main Courses, Pork, Side Dish, Vegetable | Tagged | 1 Comment

No Bake Samoa Eclair Cake. New Music From Quiet Kids.

Ever since I made Salted Caramel Cream Filled Eclairs back in February, I have had éclairs on the brain. Then I saw this recipe for No Bake Samoa Eclair Cake. My favorite Girl Scout cookie flavor and éclairs in one easy to make recipe. YESSSSSSS! Worlds collide.❤️

No Bake Samoa Eclair Cake


2 (3.4 oz) packages vanilla instant pudding mix
3 cups whole milk
¼ cup caramel ice cream topping
12 oz Cool Whip
2 (14.4 oz) packages graham crackers (you won’t need them all)
Chocolate Icing (recipe follows)
Toppings: 1 cup toasted coconut, caramel Sauce


1. Blend milk and pudding mix for 2 minutes. Stir in caramel ice cream topping then fold in Cool Whip.

2. In a 9 x 13-inch pan, place a single layer of graham crackers. Cut the crackers to fit as necessary.

3. Spoon half of pudding mixture on top of graham cracker layer.

4. Put another layer of graham crackers over the pudding mixture. Cut crackers to fit as necessary.

5. Spoon the remaining pudding mixture on top of crackers.

6. Put a final layer of graham crackers on top with bumpy side down. This helps to make the top look smoother when it is frosted.

7. Pour chocolate icing over top of graham crackers and smooth with a spatula.

8. Top with toasted coconut and drizzle with caramel sauce. Refrigerate overnight before serving.

Serves 12 to 16

Chocolate Icing


6 tablespoons butter
6 tablespoons milk
6 tablespoons unsweetened cocoa powder
2 cups confectioners’ sugar


1. Microwave butter and milk together until butter is melted.

2. Add cocoa and confectioners’ sugar. Stir to combine. The icing will be runny.

Recipes from Chef In Training

You’re gonna want to play this one kind of loud.

Quiet Kids, an indie quartet out of Texas, released their debut, self-titled EP today. “My Moon” is a love song penned by songwriter Andy Peña for his wife. It’s oh so romantic…and it’s out of this world.

“You’re the only one”

Check out Quiet Kids on Facebook. You can buy their music on Bandcamp.


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Cheesy Wild Rice Soup With Grilled Cheese Sticks. New Music From Gaffa Tape Sandy.

There’s a bunch of things that don’t seem right with these recipes.

A can of soup in the soup’s ingredients. Velveeta. Cheese sticks to dip into cheesy soup.

For whatever reason, it all works.

The Wild Rice Soup certainly is cheesy with a terrific contrast in texture from the creamy base and the rice. The bacon garnish gives it extra credit.

And those Grilled Cheese Sticks?

Total yum. Pumpernickel bread lends the perfect hint of rye to the mango chutney/cheddar cheese filling.

I will dip cheese into cheese any day.

Cheesy Wild Rice Soup


1 package (6.2 ounces) long grain and wild rice mix
4 cups 2% milk
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
8 ounces process cheese (Velveeta), cubed
1/2 pound bacon strips, cooked and crumbled


1. In a large saucepan, prepare rice mix according to package directions.

2. Add the milk, soup and cheese. Cook and stir until cheese is melted.

3. Garnish with bacon and serve with the grilled cheese sticks for dunking.

Serves 8

Recipe from Quick Cooking Magazine

Grilled Cheese Sticks


Butter, softened, for lightly spreading on bread
8 slices pumpernickel bread
1/2 cup mango chutney
16 slices sharp cheddar


1. Place a griddle pan or large skillet over medium heat.

2. Lightly butter one side of each slice of bread. Spread the unbuttered side of 4 bread slices with the mango chutney. Make sandwiches with the bread, buttered sides out, filled with the chutney and 4 slices of cheese each.

3. Cook sandwiches until the bread is crispy and golden and the cheese melts, about 2 minutes per side. Cut each sandwich into 1-inch wide sticks.

Serves 4 to 8

Recipe from Rachael Ray

It’s a tough world out there.

‘Headlights’, new from Brighton-based Gaffa Tape Sandy, reminds us “to check up on your loved ones in this busy stupid world”.

Did I mention that they get their message across in full out catchiness?

Oh yes. There are ♬ La Da Da Da Das…♬

“I think you’re a little bit sadder
than you let on”

Check out Gaffa Tape Sandy on the band’s Website where you can learn of upcoming shows in the UK and Germany and buy their music.


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Short And Sweet. Lemon Posset.

Lemon Posset is magical.

Not because it is silky smooth with a tantalizing bright tart flavor. The magic is that only 3 ingredients come together and transform what looks like lemon soup into a creamy, rich pudding-like confection. Crazy chemistry at its best…and you make it ahead so it’s all ready when dessert time rolls around.

Serve small portions of the lemon posset with a crisp cookie such as shortbread.

Lemon Posset


600ml heavy cream
200g golden caster sugar (a little less than 1 cup)
zest 3 lemons, plus 75ml juice


1. Combine the cream and sugar in a large saucepan. Gently heat, stirring, until the sugar has melted. Bring to a simmer and boil for 1 minute. Remove from heat and stir in the lemon zest and juice.

2. Divide mixture between small ramekins or parfait glasses. Cool slightly then cover and chill for at least 3 hours or up to 24 hours.

Serves 6 (or more depending on size of dessert dish)

Recipe from Delicious Magazine

Here’s a short song. It’s a corker.

And a sweet song.

“Truth is I cannot see,
All the things she does to me
Cut me down and set me free,
She is where I wanna be”

Check out The Legal Immigrants on Bandcamp where you can buy their music.

Learn more about Lennox C.B. on Bandcamp where you can buy his music.


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Cast Iron Skillet Calzone. New Music From Francie Moon.

I’m sure Ben would enjoy this cozy take on a calzone. Beef, cheese and veggies are sandwiched between pizza dough and baked to golden, gooey perfection.

Cast Iron Skillet Calzone


1 pound ground beef
¼ cup chopped onion
1 pound fresh pizza dough
½ cup marinara sauce
2 cups shredded mozzarella cheese
1 cup sliced fresh mushrooms
1 cup chopped red, green, and/or yellow sweet peppers (2 small)
½ teaspoon dried oregano
¼ teaspoon crushed red pepper. or more to taste
Marinara sauce, warmed, to serve
Grated Parmesan cheese, optional, to serve


1. Preheat oven to 400°F.

2. In a 9 or 10-inch cast iron or ovenproof skillet (I only have an 8-inch skillet. The crust was a little thicker, but I liked it just fine.) cook ground beef and onion over medium heat about 5 minutes or until the meat is browned and onion is tender. Drain and set meat mixture aside. Wipe skillet out with a paper towel.

3. On a lightly floured surface, divide pizza dough in half. Roll out one dough portion to make a 12-inch circle. Press dough circle into the bottom and up the sides of the skillet. Spread the 1/2 cup marinara sauce evenly over the dough. Top with meat mixture, mozzarella cheese, mushrooms, sweet peppers, oregano, and the crushed red pepper.

4. Roll the remaining dough portion into an 11-inch circle. Place this circle of dough over filling. Pinch edges of bottom crust and top crust together to seal. Using the tip of a sharp knife, cut slits in the top crust.

5. Bake for 25 minutes or until crust is golden brown and filling is bubbly. Let stand for 5 minutes before cutting.

6. Cut into wedges to serve. Serve with additional warmed marinara sauce and Parmesan cheese.

Serves 6

Recipe from Better Homes & Gardens

“New Morning Light”, the energetic title track of the new EP from NJ-based garage psych rock trio Francie Moon, goes old school surf grunge. Go on and dance off that calzone.

“I said baby,
every day is a day
to live for
To live for”

Check out Francie Moon on the band’s Website where you can buy their music.


Posted in Beef, Main Courses | Tagged | 1 Comment

Cream Cheese King Cake. New Music From Lucinda Belle.

Mardi Gras is tomorrow and begs for a sweet, colorful King Cake. This yeast-based version with a rich, cream cheese filling is festive and fun. Tradition says that whoever gets the piece of cake with the baby in it is responsible for making next year’s cake. I don’t use one…too nervous that someone will choke on the thing!

Cream Cheese King Cake

1 cup whole milk, plus 2 or 3 Tbs for icing
1/2 cup granulated sugar
4 oz butter, chopped
2 (1/4 ounce) packets active dry yeast
4 cups flour
2 teaspoons lemon zest
2 teaspoons salt
1/2 teaspoon ground nutmeg
3 eggs, at room temperature
2 (8 ounce) packages cream cheese, softened
3 cups confectioners’ sugar
2 teaspoons pure vanilla extract
1 baby figurine, optional
Green, purple and gold sanding sugar (optional)


1. In a small saucepan, stir the milk, granulated sugar and butter over medium heat until the butter is nearly melted and the temperature registers 115℉ degrees, 2 to 3 minutes. Remove from heat, stir in the yeast and let stand for 10 minutes (it will appear to be lumpy).

2. In a large bowl, whisk the flour, zest, salt and nutmeg. Make a well in the center, add 2 of the eggs and whisk together. Whisk the yeast-milk mixture into the eggs. Use a wooden spoon to stir the mixture until a dough forms.

3. On a lightly floured surface, knead the dough, dusting with flour as needed, until smooth, about 7 minutes. Transfer to a large greased bowl, cover with plastic and let rise in a warm place until doubled in size, about 2 hours.

4. Line a 11 x 17-inch baking sheet with parchment paper. Grease the outside of a 4-cup soufflé dish and place in the center of the baking sheet.

5. Using a mixer, beat the remaining egg and the cream cheese at medium speed until smooth. Add 1 cup confectioners’ sugar and 1 tsp of the vanilla. Mix at low speed until blended, then beat on high speed for 1 minute.

6. Place the dough on the work surface, dust with flour and form into a 2 foot long log. Use a rolling pin to roll the log into a 6 x 30-inch strip. Spoon the cream cheese mixture down the center of the dough, stopping 1 inch from each short end. Tuck the baby in the filling, if you are using. Bring the long edges together and seal, enclosing the filling as best you can. Transfer the roll to the prepared sheet, placing it seam side down and bending it around the soufflé dish. Cover with a kitchen towel and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

7. Position a rack in the lower third of the oven and preheat to 350℉. Add 1 inch hot water to the soufflé dish.

8. Bake for 15 minutes, then tent with foil and continue baking until golden-brown, 15 to 20 minutes longer. Let cake cool on the baking sheet on a wire rack. Transfer cake to a large platter.

9. In a bowl, whisk together the remaining 2 cups confectioners’ sugar, 1 tsp vanilla and 2 to 3 tablespoons milk to make a thick, smooth icing. Drizzle over the cake. Sprinkle with sanding sugar, if using.

Serves 16

Recipe slightly adapted from Rachael Ray

‘Baby Don’t Cry’ is a cool, jazzy new tune from London-based Lucinda Belle.

Check out Lucinda Belle on her Website where you can learn of upcoming gigs in the US and UK and buy the music.


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