If you haven’t had your fill of adult beverages from the Field Agent App lately, how about trying out a fun punch? You would think a punch named for the Grinch would be a bummer, but we bet this one will make your spirits bright.
If you aren’t craving soup after watching this video– we can’t help you.
It is Fall. For real! Officially. Everywhere. The weather is changing, the leaves are turning and you can eat pumpkin within every meal. But, why not start with dessert?
Nonstick cooking spray, for the pan
One 15.25-ounce box spice cake mix
2 large eggs
1 teaspoon vanilla extract
1 1/2 sticks unsalted butter, melted and cooled
One 8-ounce package cream cheese, at room temperature
3 large eggs
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
One 15-ounce can pumpkin puree
4 tablespoons unsalted butter, melted and cooled
3 1/2 cups confectioners’ sugar
Sweetened whipped cream, for serving
For the crust:
Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
For the filling:
Beat the cream cheese in a clean mixer bowl with the paddle until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the eggs, pumpkin pie spice and vanilla and beat until smooth. Add the pumpkin and butter and beat until smooth. Add the confectioners’ sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool. Cut into squares and serve topped with whipped cream.
If you’ve been at home for the last couple of months– and who hasn’t been– you’ve probably started googling all types of recipes and what not. Right? Right. Recently, TheDailyMeal.com released a list of the most googled cocktails during the quarantine.
Personally, I’ve googled French 75 and Paloma so much that I should have it memorized, but not quite. However, The Daily Meal claims that others in Arkansas are googling how to make frozen daiquiris.
People in Colorado and Alabama want Hurricanes. A few states want a kamikaze and of course, there’s the classics– old-fashioneds and whiskey sours.
2 ounces London dry gin
¾ ounce fresh lemon juice
¾ ounce simple syrup
2 ounces Champagne
Long spiral lemon twist (for serving)
Combine gin, lemon juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Strain cocktail through a Hawthorne strainer or a slotted spoon into a large flute. Top with Champagne; garnish with lemon twist.
1 teaspoon raw or granulated sugar
3 dashes bitters
2 ounces rye whiskey
Orange wedge (for serving)
Maraschino cherry (for serving; optional)
Stir sugar, bitters, and 2 tsp. warm water in a rocks glass until most of the sugar is dissolved. Add 3 ice cubes and pour rye over. Stir 20 seconds to chill cocktail and dilute whiskey. Garnish with orange wedge and cherry, if using.
2 ounces vodka
¾ ounce fresh lime juice
¾ ounce triple sec
Combine vodka, lime juice, and triple sec in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Strain cocktail through a Hawthorne strainer or a slotted spoon into two 2-oz. shot glasses.
If you are currently missing out on a vacation to Disney or just missing Disney in general– you’re in luck! The chefs from Disney have released a few park favorites with fans and we’re going with these cookie fries first!
2 3/4 cup all-purpose flour
1/2 cup plus 1 tablespoon powdered sugar
1/2 cup plus one tablespoon plant-based margarine, softened
7 tablespoons warm water
5 tablespoons liquid egg substitute
1 tablespoon molasses
1/2 cup dairy-free mini chocolate chips
Combine flour, powdered sugar, and plant-based margarine in bowl of electric mixer fitted with paddle attachment. Beat on medium speed until smooth.
In small bowl, combine warm water and egg substitute. Add egg substitute and molasses to mixer. Mix on medium speed until smooth.
Fold in chocolate chips.
Place in an 8×8-inch pan and refrigerate for 30 minutes.
Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats.
Cut into 32 strips that are 1/4-inch wide and 4 inches long. Place 16 strips on each baking sheet.
Bake for 20-22 minutes, until crunchy.
Serve with your favorite plant-based chocolate, strawberry, and marshmallow dipping sauces.
By now, you probably know that everyone and then everyone else has been baking bread during their quarantine time. And you may be wondering– is it too late for me to make bread? Is it too late to try a sourdough starter?
My friends, it is not.
Like almost everyone else in the world Joanna and Chip Gaines are staying at home these days, but they’re sharing some great recipes and family fun for everyone to participate in. Jo has started Quarantine Cooking on YouTube and oldest son Drake is serving as a videographer, editor and director.
Of course, the first episode is a quarantine must-have: chocolate chip cookies.
No matter what is going on in the world, it’s likely that you have some crackers in your pantry. Crackers are just a good little filler treat. But, they can be even better with a little help from Alton Brown.
1 teaspoon dry mustard powder
1 tablespoon of hot sauce
2 tablespoons butter (melted)
1 sleeve Saltine crackers
Toss ingredients together in a bowl.
Put crackers on a sheet pan.
Bake at 350 degrees for 10 minutes.
With most coffee shops and restaurants closed right now, it is likely that you’re missing your favorite iced coffee, right? Right. Well, have no fear– America’s Test Kitchen is here to help you make the perfect cold brew at home.
So, you’re at home, right? Right. Well, why not make some homemade mac and cheese. It’ll take a little longer than normal mac and cheese, but most of us have a lot of time on our hands lately.
The Pioneer Woman’s recipe is basically perfect.
4 cups dried macaroni
1 whole egg
1/2 stick (4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
1/2 teaspoon ground black pepper
Optional spices: cayenne pepper, paprika, thyme
Macaroni and Cheese and Sliders Bar:
1 pound thick-cut peppered bacon
3 yellow onions, halved and sliced
3 tablespoons butter
8 ounces gorgonzola
Cooked sliders and/or macaroni and cheese, for serving
Preheat the oven to 350 degrees F.
Cook the macaroni until still slightly firm. Drain and set aside.
In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don’t let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it’s still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
Macaroni and Cheese and Sliders Bar:
Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
Use a fork to crumble the gorgonzola.
Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.