Cherry Limeade & End of Summer Playlist

Summer is quickly coming to a close and so I thought maybe I should finally post my summer playlist… you know, before fall gets here. I have been posting summer music playlists for the past few years now and I always mean to post it early… somehow that never seems to happen. I have no idea why really other than this annoying thing called procrastination. But better late than never, right? So today I’m sharing all the tunes that have made up my summer! But first… a recipe!

One of mine and my family’s favorite places to go for a coke and a burger is Sonic. It’s one of the few fast food places in our small town so we go pretty often but I find myself frequenting it more in the summer. Especially during happy hour for half priced sodas (what I call the “non-drinkers version of happy hour” ;))! While my usual order is a Dr. Pepper with vanilla, every now and again in the summer, I crave an ice cold Cherry Limeade. But I just discovered that with a few simple ingredients, you can make it at home! And it seriously could not be easier.

This refreshing and sweet drink is the perfect pick me up on a hot day… and we Texan’s still have quite a few of those ahead. Be sure to fix you a pitcher before summer ends!

Sonic’s Copycat Cherry Limeade -

(Recipe found @ http://www.sixsistersstuff.com)

Who knew that a simple mix of limeade concentrate, Sprite, and cherry juice could be so delish?! That’s pretty much all this drink is and it tastes identical to Sonic’s!

Add in lots of crushed ice, a few cherries, and garnish with a slice of lime! It’s really the perfect summer drink! :)

Ingredients:

1 can frozen limeade concentrate

1 (2 liter) bottle of lemon-lime soda

Juice from 1 (10 oz) jar of maraschino cherries

Fresh limes, sliced (optional)
Ice

Directions:

Mix all ingredients together and serve immediately. You can also throw in some maraschino cherries if you would like. For a slushier drink, use limeade concentrate that is completely frozen. Add ice and garnish with a slice of lime if desired.

End of Summer Playlist -

“You bring the ocean, I'll bring emotion. Together we'll make a love potion.” – St. Croix by Family of the Year

(Photo of the pretty bay in my town.)

So in my crazed music obsessed mind every season, every holiday, every occasion needs its own soundtrack. And summer is always a fun one for me to make. Some of these songs are old favorites, like “Summertime” by Mae and “Love Love Love” by Tristan Prettyman. And some have become recent summer staples such as “When I’m With You” by Best Coast and “St. Croix” by Family of the Year. All of them make this hot & humid season a little more bearable for me. :)

Have a fun & safe Labor Day weekend and enjoy what’s left of your summer! :)

Chocolate Espresso Shaker

If you’re looking for a delicious drink to cool you off during these scorching hot summer days and happen to be a chocoholic like me…you might want to keep reading.

I’ve never been much of a summer person; even after living in TX all my life I don’t think I’ll ever get used to the humidity and triple digit heat. So I can’t deny that I’m counting down the days till happy pretty fall… which for us Texans doesn’t usually show up till late October. But if there is anything that can make the rest of these summer days bearable it just might be chocolate and espresso shaken over ice, poured into a glass, and topped with a generous dollop of whipped cream and chocolate shavings. Can I get an amen? ;)

I got this lovely concoction from a new cookbook that I bought called “Chocolate Bar” (and for those who know me I’m sure it’s no surprise that I instantly gravitated to this book). It was written by Matt Lewis and Alison Nelson who are the owners of a chocolate shop of the same name in New York City’s West Village.

(Yes, a bar of chocolate can double as a very delish book marker when you need it to. ;))

This shaker is the shops most popular summer drink and after you taste it, you’ll understand why. So may I suggest putting on some awesome summer tunes, relaxing in your favorite lawn chair or hammock, and cool off with a Chocolate Espresso Shaker on us! :)

Chocolate Espresso Shaker -

(Adapted from “Chocolate Bar” by Matt Lewis and Alison Nelson )

This drink is a rich, creamy, and frothy treat. It takes very few ingredients and is really easy to whip up.

It starts out with a base of Versatile Hot Chocolate. Owners, Matt and Allison have actually nicknamed it “Liquid Candy Bar”, “Melted Chocolate”, and “Party Pick-Me-Up in a Cup”… so that should give you an idea of just how decadent this hot chocolate is. And trust me, it lives up to those names. This would be awesome all on its own in the wintertime but since it’s summer, we’re going to put this baby on ice.

Next comes the happy shot of espresso! I picked up some ground espresso at my local bookstore/café and used my sister’s espresso machine that she got for Christmas like two years ago and only used once. Which I believe we named Preston Jameson … for reasons that I just simply cannot recall right now.

Once the espresso is brewed you toss it, along with the chilled chocolate, into a shaker with ice and shake it till frothy. Then if you want to get a little fancy with your chocolate (and who doesn’t?), you pour it into a pretty cocoa rimmed cocktail glass! Which I did by first dipping the rims of the glasses in water then in a mixture of cocoa and sugar. Last but not least, finish this lovely off with some whipped cream and chocolate shavings (yes, because what this drink really needs is more chocolate, right? ;))!

My only complaint about this drink is that the espresso could have been more prominent… two shots next time maybe? Other than that, you have the perfect  drink to keep you cool and impress your dinner guests this summer! :)

Versatile Hot Chocolate:

Ingredients:

3 ounces bittersweet (60% to 70%) chocolate, chopped into small pieces

1/4 cup water

1/4 cup heavy cream

1/2 cup milk

2 tsp. light brown sugar

Directions:

Place chopped chocolate in a small heatproof bowl. Bring water to a boil and pour over the chocolate pieces, making sure all the chocolate pieces are submerged. Set aside for about 3 minutes. While waiting for chocolate to melt, place cream and milk in a medium saucepan and bring mixture to a simmer. Stir in brown sugar.

Whisk chocolate and water mixture until smooth, then pour immediately into milk and cream mixture. Whisking constantly, bring mixture just to a boil.

Take off heat and let it chill in the fridge. Yields 2 to 3 servings.

The Shaker -

Ingredients:

1 shot of espresso

8 ounces of chilled chocolate

handful of ice

whipped cream and chocolate shavings (optional)

Directions:

Place the espresso, chilled chocolate, and ice in a cocktail shaker and shake over ice. Strain the ingredients into a chilled cocktail glass. Top with whipped cream and chocolate shavings if desired. Yields 1 serving.

Salted Caramel Mocha & Hazelnut Cinnamon Chip Biscotti

Hey lovelies! Today I wanted to stop in and share one of my favorite new coffee recipes with you guys! It has a delish flavor combo that just goes together. Like all great combos; peanut butter and jelly, music and lyrics, Corey and Topanga...(had to add that one in there ;)), they work and you couldn't have one without the other. In a world so uncertain, some things are just simply meant to be, agreed? Such is the case with one of my favorite combos, coffee and biscotti! What could be better than a delish cup of coffee with a crispy Italian cookie perfect for dunking? A match made in heaven. :)

Salted Caramel Mocha -
(Recipe found @ 52kitchenadventures.com)

I've really been into making these fancy homemade coffee drinks lately...as evidenced by the fact that I just recently posted a recipe for a White Chocolate Mocha. Because of that, I questioned whether or not it was too soon to post another coffee recipe. But the delish factor is pretty high for this one, so I thought, what they heck? :)  

This Salted Caramel Mocha is hands down my favorite coffee recipe I've tried so far! It's the perfect combo of salty and sweet; with caramel sauce and a pinch or two of sea salt. I've never used sea salt in anything before... now I'm wanting to put it in everything (this means more recipes with the word "salted" in it are to come). The sea salt just brings out the rich caramel flavor and complements it perfectly. Again, I used the Starbucks Via packets for this drink, which worked good, but it would probably have a stronger flavor with straight up espresso. The milk and caramel sauce make it really creamy and velvety.

Now, let me talk a minute about the caramel sauce (recipe below). In theory, this recipe should work perfectly... but it just doesn't. At least not for me anyway. I made it twice, followed the directions to the t, and each time it was a fail. By the time the sugar dissolved and I added in the butter it was a burning, lumpy, stuck to the pan mess. It was beyond frustrating and was ruining my happy coffee vibe, so I tossed it, and did it my way. And it worked great! This could just be me, it may work for you, but if you'd rather not chance it; my way is 1/2 cup brown sugar, with half a stick of butter melted on medium heat. After it melts, stir in about 1/4 cup of heavy cream. And viola! A much simpler, in my opinion, caramel sauce.

However you do it, I hope you sit back and relax this week with a mug of this lovely Salted Caramel Mocha (also great iced too) and don't forget the biscotti! :)

Ingredients:
1 shot of espresso or 3/4 cup coffee
1 1/2 – 2 tablespoons caramel sauce (see recipe below)
1-2 tablespoons cocoa powder (the hot chocolate kind, not the unsweetened baking kind)
Pinch of sea salt (Starbucks uses a blend of smoked sea salt and turbinado sugar for sprinkling on top)
1/2 cup milk
Whipped cream (optional)
Extra caramel sauce and sea salt to drizzle/sprinkle on top

With an espresso maker:

Prepare espresso. Place caramel sauce, cocoa powder and sea salt in a mug and pour espresso over them. Froth milk and slowly pour into mug, stirring to combine everything. Taste and add more caramel, cocoa and/or salt to taste. Top with whipped cream, drizzle caramel sauce, and a tiny pinch of sea salt.

Without an espresso maker:

Prepare coffee. Place caramel sauce, cocoa powder and sea salt in a mug. Pour coffee into mug, stirring to combine everything. Heat milk in microwave or on the stove and add to mug, stirring everything to combine. Taste and add more caramel, cocoa and/or salt to taste. Top with whipped cream, caramel sauce and a tiny pinch of sea salt.

Salted Caramel Sauce -

Ingredients:
1/2 cup sugar
3 tablespoons salted butter, cubed
1/4 cup heavy cream, at room temperature

Directions: 
In a medium saucepan, cook the sugar over medium heat, stirring occasionally with a spatula (if it becomes lumpy, reduce heat and refrain from stirring). When it turns a deep amber color, add the butter and stir until it is melted. Add the heavy cream and whisk until the caramel is smooth (be careful, it will bubble up when you add the cream). Remove from heat and let cool. Refrigerate extra sauce. (Makes enough for around 3-4 salted caramel mocha or hot chocolate beverages.)

 

Hazelnut Cinnamon Chip Biscotti -

(Recipe found @ sweetpeaskitchen.com)

Yes, the second half of our lovely couple! This was my first venture into biscotti making and I was pretty happy with the results. This recipe for Hazelnut Cinnamon Chip Biscotti was just calling my name (in an Italian accent of course, okay lame joke, sorry.). It has warm flavors of cinnamon, toasted hazelnuts, and chocolate chips.

The process for the biscotti is really simple, though a bit more time consuming than other types of cookies seeing as how you bake it twice. But it comes out with the perfect crisp to it and tastes lovely with coffee or even without! The only thing I would probably do differently is not use the parchment paper; it stuck to some of the biscotti so bad that I was forced to throw a few pieces away. :( So next time I will just grease the pan and save the biscotti. :)

Ingredients:
1 1/3 cups sugar
1 ¼ teaspoon baking powder
1 ¼ teaspoon salt
1 teaspoon cinnamon
4 large eggs
2 teaspoon pure vanilla extract
3 ¼ cups all-purpose flour
1 ½ cups hazelnuts, toasted, chopped
1 ¾ cups semisweet chocolate chips
1 large egg white

Directions:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment (Sadly I don’t have one so I just used my hand held mixer), combine the sugar, baking powder, salt, and cinnamon. Add the eggs and beat until the color is uniform and the mixture is thick. Add the vanilla and beat until combined, about 5 seconds. Add the flour in two batches and beat until just combined. Scrape down the bowl and mix for a few seconds more. Add the hazelnuts and chocolate chips and beat until just combined.

Turn the dough out onto the prepared baking sheet and shape into a log about 16 inches long, 3 ½ inches wide, and ¾ inch thick. Smooth the surface of the dough. Bake for 20 to 25 minutes until firm, but not browned. Let cool on the pan for 10 minutes. Lower the oven temperature to 325 degrees F.

While the log is cooling, whisk the egg white and 2 tablespoons water together and use a pastry brush to brush the egg wash onto the top of the log. Using a serrated knife, cut the log into ¾-inch slices and set them on the baking sheet cut sides up. Bake for 25 minutes. Remove the pan from the oven and cool on a wire rack for 5 minutes.

Transfer the individual biscotti to a rack to cool completely. The biscotti will keep in an airtight container for up to 2 weeks.
Yields: 24 large biscotti

Copy Cat Starbucks White Chocolate Mocha

I think I've ranted before about my complete & utter frustration with the fact that I live in a small town that deprives me of a Starbucks. The closest one is a whole hour away! I know, tragic, right? So I don't get my coffee fix as often as I would like. Which is probably a blessing in disguise really as I'm sure it could become an addiction... and I'm still trying to get off the Dr. Pepper...don't need to add a coffee addiction. ;) But I recently found this recipe for one of my favorite Starbucks drinks, White Chocolate Mocha, and am in love with all its copy cat flavor! And with the chilly weather we've had lately, who wouldn't want to curl up with a warm mug of this yummy coffee and watch a movie, like Breaking Dawn, perhaps? ... Oh yeah, sure, … me neither. ;)

Copy Cat Starbucks White Chocolate Mocha -

(Recipe found @ http://www.mommyskitchen.net/)

I made a couple mugs of this White Chocolate Mocha for my mom and I last week and let's just say, we both pretty much inhaled it! I've already made it twice and it definitely won't be the last. And I love that it only takes a few ingredients that you probably already have lying around your kitchen. It's also so simple & fun to whip up! Just melt the white chocolate with the milk and fill a mug half way with it, fill the rest with coffee, top with whipped cream, cinnamon & white chocolate shavings, and drink up! How simple is that? Since I don't have a coffee maker, I used the Starbucks Via packets (which I love & buy often) and it does the trick!

This mocha is smooth & super creamy and I love that you get the perfect white chocolate to coffee ratio. If you need a coffee fix, I hope you’ll try this coffee copy cat! :)

Ingredients:
2/3 cup whole milk
6 tablespoons white chocolate chips
Freshly brewed coffee (strong) to fill mugs or shot of espresso
Whipped cream

Desired garnishes:
cinnamon or white chocolate shavings

Directions:
Add milk and chocolate chips to saucepan or double boiler and heat until chips are melted and milk is hot. Meanwhile make coffee or espresso. Pour half of milk mixture in coffee mug and fill rest of mug with coffee saving enough room for a dollop of whipped cream. If desired, garnish with a sprinkle of cinnamon, or chocolate shavings. Makes enough for 2 small mugs.

Pumpkin Spice Iced Coffee

At this time of year no coffee drink is more popular than Starbucks' seasonal orange hued, cool kid on the block, Pumpkin Spice Latte! While I have also joined the madness and become a fan, I live in TX ... where cool, crisp fall weather tends to be a far off fantasy, and I refuse to drink hot drinks till the temperature is at least 70. ;) So this homemade Pumpkin Spice Iced Coffee was the perfect way to get my Pumpkin Spice fix. Who needs to go to Starbucks and pay 4 bucks for this drink when you can make a super delish version right in your very own kitchen? Someone pass me a biscotti! :)

Pumpkin Spice Iced Coffee -
(Recipe & photo found @ http://foodpluswords.com)

I was a bit skeptical when making this iced coffee, thinking it wouldn't be half as good as Starbucks... but I was so wrong. This Pumpkin Spice Iced Coffee is just as good if not better and it's pretty crazy addicting... proceed with caution, my fine caffeinated friends. This recipe starts with making the Pumpkin Spice Syrup...the main ingredient & super star of this coffee. With its blend of sugar, pumpkin purée, cinnamon, nutmeg, cloves, ginger, ect. it fills your kitchen with the warm smells of fall. Next you make the coffee... and okay, I cheated on this one, I admit it! Instead of brewing coffee like it calls for, I took the short cut & bought Starbucks Via Ready Brew in the Iced Coffee Blend... you just add water and ice (love it!). Mixing this all together is so easy peasy; you add in your Pumpkin Spice Syrup, half and half, & sweetened condensed milk, and viola! You have a delish, super creamy, Pumpkin Spice Iced Coffee!

Just a few things to note; the syrup says to boil for 10 minutes, personally it seemed a bit too long to me and made it thicker than I liked it. So I would boil it for maybe half that time. Also, once it sits in the fridge for a while it gets a little clumpy, so before I used it again I warmed it up on the stove and then let it cool to room temp. & it was perfect! And don't be afraid to stray off the measurements for the syrup, half & half, & milk, add to your own personal preference! :)

Ingredients:
6 ounces freshly brewed coffee, chilled (Starbucks Iced Coffee Blend is recommended!)
1 ounce pumpkin spice syrup (recipe below)
4 ounces half & half (you can use whole milk, soy milk, any milk you like)
1 ounce sweetened condensed milk

Directions:
Fill a tall glass with ice. Pour the chilled coffee, pumpkin spice syrup, half & half and sweetened condensed milk into the glass, and stir well to combine.

Pumpkin Spice Syrup -
Yield: 8 ounces

Ingredients:
3/4 cup granulated sugar
3/4 cup water
3 whole cinnamon sticks
1/2 teaspoon ground cinnamon
7 whole cloves
7 whole allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 tablespoons pumpkin puree
1 teaspoon vanilla, or 1 whole vanilla bean, split lengthwise

Directions:
Combine all ingredients in a small saucepan and place over medium heat. Stirring occasionally, allow the mixture to come to a boil. Reduce the heat to low, and simmer for 10 minutes, stirring occasionally. Remove from the heat and allow the syrup to cool to room temperature. When the syrup is cool, strain into a clean jar through a fine mesh sieve. Store in the fridge, where it will keep for up to 2 months.

Hot Chocolate & Winter Music Playlist!

It’s no big secret that I am a self professed Chocoholic. It’s an addiction that started early in life and it seems like there’s just no turning back. I’m ashamed to say I know my favorite brownie and chocolate fudge frosting recipe by heart…yeah that just goes to show how much I’ve made them.

As a chocoholic I guess it would come as no surprise that my favorite drink has always been a nice cup of Hot Chocolate. When I was a kid I would just drink it at Christmastime, my grandma would usually make a whole pot of it. But as an adult, I’ve come to enjoy it all year round. I’ve never been a fan of the instant kind and all its imposter flavor…just not my cup of tea…err chocolate. My family and I have always used the recipe on the back of Hershey’s Cocoa, which is really simple and delish. But a few years ago I found a new recipe for Hot Chocolate that sounded even more divine…enter Campton Place Hot Chocolate.

Let me tell you this is the most delicious and divine Hot Chocolate I’ve ever tasted. You truly have not tasted Hot Chocolate until you’ve had a cup of this. I honestly have no idea why it took me this long to make it. It is a little more involved than most recipes but if you really care about your chocolate (like I do), than it’s more than worth it. Because it starts with a chocolate ganache base it’s really thick and rich. The cream and milk make give it a really creamy and velvety consistency.

After tasting Campton Place Hot Chocolate I feel a little spoiled I must admit… it may have even made me into somewhat of a hot chocolate snob ;). I never want to go back to the old recipes. My mom and sister also declared it was the best they had ever tasted. I know I’m kinda raving about it (it’s part of the chocoholic syndrome)so I’ll stop. Make sure you try this recipe, put a little whipped cream and chocolate shavings on top and you have the most luscious cup of hot chocolate you’ve ever tasted. :)

Campton Place Hot Chocolate

Ingredients:
2 cups whole milk
1/2 cup cream
2 tablespoons unsweetened cocoa powder
1 recipe Master Ganache, recipe follows, using 2 cups cream instead of 1
1/2 teaspoon Tia Maria or vanilla extract
Whipped cream, for serving
Chocolate shavings, for serving

Directions:

Master Ganache:

8 ounces bittersweet chocolate

1 cup heavy cream

Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don't be lazy here. Big chunks will not melt.

Traditional method: Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.

Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.  

Hot Chocolate: 
Bring the milk, cream, and cocoa powder to a boil in a small saucepan over medium heat. When it reaches a boil, remove from the heat, and add the ganache. Let sit for 1 minute, then stir well until combined, about 4 minutes. Stir in the Tia Maria or vanilla.

Serve the hot chocolate right away as is or store it covered in the refrigerator for up to 2 weeks. It can be reheated easily on the stovetop or in the microwave. If you wish, top with whipped cream and chocolate shavings.

Yield: 2 cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Inactive Prep Time: 2 to 4 hours

Ease of preparation: Easy

(Photo & recipe found @ www.foodnetwork.com)

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Here’s a little list of songs to go along with your hot chocolate! These are songs that remind me of Wintertime. They have kept me company through all these blistery cold days we’ve recently had (sooo ready for spring, how ‘bout you?) and made them feel a little warmer. Hope you enjoy!:)

Winter Music Playlist ~

1. Winter Song ~ Ingrid Michelson & Sarah Bareilles

2. White As Snow ~ Jon Foreman

3. Caramel ~ Suzanne Vega

4. Snow Song ~ Judd & Maggie

5. Coffee and Cigarettes ~ Augustana

6. Memories ~ Eisley

7. Chasing Cars ~ Snow Patrol

8. Mayfield ~ Augustana

9. Human Behavior ~ Bjork

10. Peace ~ Norah Jones