food isn't any good unless you have some fun!

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Monday, January 26, 2015

Raspberry Bourbon Sauce


This one's very simple, and part of a larger project, which is why I only have two pictures to share. Next week I'll tell you about a to-die-for frosting and then we'll get to what you can put them on (read: everything, but I'm gonna tell you something specific, haha!). This whole project was the BF's idea, so all credits to him for making these recipes happen! Let's go on this simple and easy one.

The really-simple arsenal :)
Put it all over medium/low heat, stir, and reduce! done!

Raspberry Bourbon Sauce
-lemon juice
Combine a bunch of raspberries with the other ingredients, all to your taste. Put over medium/low heat, and stir often while it reduces by about 1/3-1/2. Use as you wish!!

Savor it!
love, rue

Monday, January 5, 2015

Peppermint Puppy Chow

Hey everyone!

This is a super-simple recipe, as are most of my Puppy Chow recipes! I usually have inspiration for the flavors, and the inspiration for this version were the White Chocolate Peppermint M&Ms I saw while out shopping this holiday- whew. I made up the recipe as I went and it is just about perfect- but feel free to tweak whatever you'd like!

Your super simple arsenal of cereal, white chocolate, extract, M&Ms, and sugar.
Your white chocolate, melted, cereal in a large bowl, and the extract and M&Ms to add.
After you toss the peppermint white chocolate with the cereal, toss in the M&Ms.
And here's your finished product- totally delish! And I feel, not to be reserved just for the holiday season :)

Peppermint Puppy Chow
-8 cups Chex-style cereal
-12 oz. (1 1/2 cups) white chocolate chips
-1/4 teaspoon peppermint extract (or more to your tasting, be very careful!)
-1 cup confectioner’s/10x/powdered sugar
-1 cup White Chocolate Peppermint M&Ms (or other appropriate add-in)
Pour cereal into a large bowl, and have two large spoons ready.
Melt white chocolate slowly in the microwave or in a double boiler. Quickly stir in peppermint extract.
Quickly but gently toss cereal with white chocolate (it stiffens slightly with the extract, just work with it).
Sprinkle powdered sugar over top, and toss until all is covered.
Pour in M&Ms and toss. You’re done!

Savor it!
love, rue

Monday, December 29, 2014

Homemade Ginger Ale

Hey everyone,

This post must give all proper credit to the true maker of this beverage- the BF. I like ginger, even love it, but not in the levels of true ginger beers and ales. My sister and the BF have always liked super "spicy" ginger things- and with this, you can make it as strong (or not) as you want.

The BF used Alton Brown's Ginger Ale recipe as a starting point, and the modifications he made were- he used way more ginger, you definitely need to use a little more yeast, or better yet, find a friend who home brews or something and go ahead and actually carbonate it- the recipe with just the yeast the way Alton Brown has it will make a little fizz, but it will not be truly carbonated like we think of in our sodas today.

Arsenal- pot, bottle with filtered water, ginger, sugar, yeast. (and a funnel is pretty helpful too!)
Make your ginger syrup first (The BF has been making syrup and using it for various drink concoctions- take things into your own hands!!).
Your finished ginger syrup.
Strain the ginger out of the syrup, or not, depending on your preference (Alton says to always strain, but BF likes it both ways, now often straining half of it out and leaving half in there), then add it to your filtered water.
Then add in the yeast, and throw that cap on (tight!).
And here you have it- a homemade glass of ginger ale- spicy and refreshing!

Savor it!
love, rue

Monday, December 22, 2014

Skillet Cookie

Hey there everyone,

This post is more of an idea than a recipe- because you can really take this concept, and apply it to your favorite cookie- however you like it! I started with the base for my Perfected Chocolate Chip Cookies, then added in whatever I felt like each time I made a cookie. These were inspired by an awesome find at Goodwill about a month ago where I found a 5-inch cast iron skillet- the perfect size for massive indulgence, or the perfect size for 2 to share. Just butter the skillet well, load it up with the dough (only fill 1/2-2/3 of the way full), set your oven to whatever temperature your cookie recipe says, and bake! It takes me about twice as long to cook a skillet cookie that is 5 inches as regular cookies- between 17-20 minutes or so. Just make sure you have a tall glass of milk to accompany this!

Your easy arsenal- skillet, butter, dough, and add-ins. I have some of the nuts separate because I like more than the BF does :)
Load up your buttered skillet.
Bake, then enjoy this thing of beauty- don't be deceived, it's super gooey and delish in the center, with crispy edges all around. Yumm!

Savor it! and give it a try!
love, rue

Monday, December 15, 2014

Guinness Irish Cream Cupcakes

Hey everyone!

I made these a few weeks back for a friend's birthday. Now, I don't really do alcohol (just not my thing), so I had to depend on the opinions of my boyfriend and friends- and I'm pretty sure you can't fake that kind of enthusiasm, haha. So these are super easy to make, despite having a few extra looking steps, and got rave reviews about how good they were- so go ahead, give them a shot! Let me show you how...

Your (a little large than usual but still mostly simple) arsenal.
Melt your butter, add Guinness, cocoa, and coffee.
Here's your butter-Guiness mixture on the left, and the egg and sour cream on the right (I only made a half batch).
After beating together the egg and sour cream, mix it all together well. This is when you can add your vanilla as well.
Then add in your dry ingredients...
And mix until just incorporated.
Fill greased cupcake tins/liners about 2/3 of the way full.
For some beautiful cupcakes like this!
And I didn't think I needed to show all the pictures from just another variation on a classic confectioner's sugar icing, so on the right is your Irish Cream Icing, and on the left your cupcakes.

[I only made a half batch, so that's what's in the pictures- a half batch made about 12 cupcakes exactly, and a half batch of the icing made enough to have extra if you're more of a medium-amount-of-icing person, and plenty if you're a I-like-a-ton-of-icing person :)]
Guinness Irish Cream Cake
-1 cup Guinness
-1 cup (2 sticks) butter
-3/4 cup cocoa
-1 tablespoon instant coffee
-2 eggs
-2/3 cup sour cream
-1 teaspoon vanilla
-2 cups flour
-2 cups sugar
-1 1/2 teaspoon baking soda
-1/2 teaspoon salt
Irish Cream Icing
-1/2 cup (1 stick) butter, softened
-3-4 cups confectioner’s sugar
-1 teaspoon vanilla
-3-4 tablespoons Irish Cream (like Bailey’s)
Melt butter on the stove, add Guinness, cocoa, and coffee. Remove from heat, let cool slightly.
Beat eggs and sour cream in a large bowl.
Slowly temper the butter mixture into the eggs and sour cream, mix well.
Add dry ingredients, and mix just until incorporated.
Fill greased cupcake tin/liners about 2/3 of the way full.
Bake for 16-19 minutes, until a tester comes out clean.
Beat butter and confectioners sugar together. Add vanilla, beat well.
Add Irish Cream until you reach a spreadable consistency.
Ice your cupcakes once cool, enjoy!

And here are the finished cupcakes!

Savor it!
love, rue