Happy Cocktail Friday everybody! It’s been a week y’all, this cocktail couldn’t come at a better time, for reals. With all of the holidays that I feel like are coming up, I knew I had forgotten one…Girl Scout Cookie Season-not a holiday but maybe there should be?
Not only is it totally great it’s Girl Scout Cookie Season, but Samoas just happen to be my most favorite cookie ever. Samoas have caramel, coconut and chocolate, seriously y’all, all of my favorite things in one cookie, yum, yum, yummy.
What’s just as awesome and maybe better because hello coconut vodka, is this cocktail. This drink is just wonderful, you can taste every bit of the coconut, the caramel and chocolate, and of course the toasted coconut pieces around the rim are perfect.
I hope everyone has a wonderful weekend and you get to enjoy this cocktail soon, and maybe some cookies too!
Cream De Cacao…
coconut vodka (don’t laugh a the mini bottle, it’s the only one I could find haha)…
caramel sauce…
chocolate syrup…
heavy cream…
a little caramel drizzled in the bottom & coconut around the rims…
and enjoy!!!
- 2 Ounces of Creme de Cacao.
- 2 Ounces of Coconut Vodka.
- 2 Tablespoons of Caramel Sauce.
- 1 Tablespoon of Chocolate Syrup.
- 3/4 Cup of Heavy Whipping Cream
- Shredded Coconut, Toasted (Optional).
- Samoa Cookies For Garnish (Optional).
- Rim your martini glasses with caramel sauce and dip them thoroughly into your toasted coconut, set aside.
- In a glass or shaker place all of your ingredients except the toasted coconut and mix well.
- Pour into your glasses, serve and enjoy!
Coconut cream pie & coconut cake are at the very top of my deserted island desserts list-you know, if you had to pick things you could have for forever if you were on a deserted island? yeah, those are on that list. The thing is, I was under the assumption that coconut cream pie would be difficult to make (pretty sure the cake is though, maybe we’ll find out soon), and y’all it so wasn’t at all. 
Obviously I helped out the difficulty level by using a refrigerated crust, and in the future I might even use an already made graham cracker or sugar crust, because I am pie crust challenged to be sure and I wouldn’t have to wait for it to cool, etc. haha. 
You guys, this is so good, creamy, with just enough coconut flavor without being overwhelming, and did I mention the perfectly whipped cream on top with a dash of coconut? Mmmm, so good y’all! Anyways, I hope you love coconut cream pie as much I do and can make this soon, because it is better than any I’ve ever had in a restaurant and that’s saying something. Have a wonderful day y’all!
nice and baked…
while your pie crust is cooling, make your filling, start with half & half, egg, egg yolks, sugar, cornstarch…
starting to boil some and starting to thicken…
nice and cooked, you can see the mild color change & how much it’s thickened, now add your coconut & vanilla…
coconut & vanilla is all mixed in & now into your pie crust…
while pie is cooling, let’s make the delicious whipped coconut topping, heavy whipping cream, sugar, vanilla & coconut extract…
whip, whip, whip…
pipe or spoon your topping and enjoy!
Again, another cooking ability I figured would be difficult but is just too easy not to make. What’s really cool is the little trick that was shown to me to make roasting garlic even easier; putting the wrapped garlic bulbs in muffin tins so they’ll be right side up-genius y’all. 
I was thrilled to discover this after the first time I roasted garlic, where they all kept falling over on the tray frustrating me. So, whether you like to eat it plain, or want to throw it into some pasta (a personal fave) you can totally roast some garlic because it’s easy peasy. 
Cut the tops off…
drizzle Olive Oil with a dash of salt…
place aluminum foil on top & place in your muffin tins…
bake, bake, bake and enjoy!!!
Also, I would just like to point out that this fudge has delicious Bailey’s Irish Cream Liqueur in it so this is on the verge of making this a cocktail Friday anyway. Also, with the added green sprinkles I’m getting a jump start on St. Patrick’s Day because ding dang it’s less than a month away and all desserts with a St. Patrick’s Day spin are always fun. 
Please don’t let the whole fudge thing scare you off from making this because there is no candy thermometer or boiling involved, just throw all the stuff in a saucepan cook it a little and dunzo. This fudge is teeming with the flavor of Bailey’s and because I used cheesecake flavored instant pudding with it, I feel like it adds this extra creaminess that’s just wonderful. 
This stuff is too good & too easy not to make y’all, and if you don’t want to use alcohol in this, just substitute the liqueur with heavy whipping cream or half & half. Have a wonderful weekend!! 
now add your powdered sugar & dry pudding mixes…
mix, mix, mix, looks ready to go in your pan…
press into your pan…
and if you’re feeling fancy, while it’s still warm add some sprinkles…
then enjoy!!!
Y’all, and I mean nothing, me and dude binge watched 5 billion episodes of The Blacklist-which he’s been trying to get me to watch for forever and if you haven’t, check it out, really good, and that was it. Monday is probably the laziest day I’ve had in years and years unless I was sick, but that doesn’t count you know, so I was glad to see I actually have the ability to make myself do nothing which is good in small doses. 
Yeah, so all of that literally has nothing to do with today’s post, but just thought I’d ramble a bit, so to today’s yumminess. These toffee bars are pretty spectacular you guys, chewy, a little dense and a lot of awesomeness. They’re not overwhelmingly toffee or caramel, just a really wonderful chewy delicious bar. 
I think both parts of this bar, the crust & the caramel topping are equally delicious so I didn’t really have a favorite part, just overall really really yummy. Make some of these tonight for a wonderful mid week treat & have a wonderful day! 
for the crust, butter & brown sugar…
once, light & fluffy add your eggs, salt & vanilla…
all mixed & now for flour, baking powder…
all mixed & now for the brickle o’ bits…
nice and mixed…
into your pan…
nice & evenly pressed out into your pan…
bake, bake, bake…
now for the caramel topping…caramels, butter, condensed milk…
perfectly melted…
now onto your crust…
bake, bake, bake again…
& enjoy!!!
As someone who regularly indulges in nut butters (that sounds dirty, sorry) I kept hearing how easy it was to make your own peanut butter or almond butter, so I decided to give it try. Okay, so honesty hour here, recipes that I’ve seen for homemade nut butters (eeek there it is again) insinuate that 5 minutes in a food processor and this stuff is ready to go, umm not in my case. 
I’m really not kidding when I say I probably processed the almond butter for at least 20 minutes straight, probably more. You guys, it processed so long it made the nut mush (for lack of a better word) so hot, steam was coming off of it, and worried I was going to overheat my processor, I let it chill for a while. What the heck y’all?! 
After doing some more research I decided that maybe it took so long to process because I used raw almonds instead of roasted which would have released nut oils (yeah that’s bad too). It finally did come together thank goodness, and I hadn’t planned on adding any honey to it for sweetness but I think it definitely added an extra needed something. Next time I make this, I will most certainly be using some roasted almonds haha, enjoy y’all! 
processing for a bit…
even longer, starting to get less crumbled in appearance… 
added some honey & salt to taste & a billion years later, voila!…
Enjoy!!!
I know, I know, cinnamon rolls are probably not the typical Valentine’s Day food, but don’t you think that these delicious little cinnamon roll bites might just be perfect to serve for breakfast to your special Valentine (insert winking face here)? 
Even I was surprised at how perfect these turned out and how easy they were to throw together, I mean, like super easy y’all. Of course I cheated by using store bought cinnamon rolls but who cares because these were so good. 
These little bites were just enough cooked on top to allow them to be perfectly gooey and wonderful in the middle, and cooking them in a skillet keeps them so deliciously warm too. I hope everyone has an absolutely wonderful and (hopefully) romantic weekend, early Happy Valentine’s Day y’all! 
in the oven getting its melt on…
mmm, cinnamon rolls…
cut these bad boys up…
into the skillet…
bake, bake, bake…
throw a little more butter on top while they’re hot out of the oven, and now for the icing…
mmmmm…
and enjoy!!!
You guys, if you don’t have the ingredients for this cake at home, go ahead and just go to the store so you can get this stuff cooking as soon as possible. If you can imagine the way a moist milk chocolate cake mixed with warm gooey uncooked brownie mixed with 
Oh, and the fact that I basically threw the ingredients into the crock pot and left it for a few hours and came back to this amazing and decadent dessert makes it a billion times better than it already is. I may or may not have thrown some vanilla ice cream onto my 
Also, if you’re looking for an easy & sexy dessert for your special Valentine this Sunday, then here you go, look no further. Have a wonderful day!!! 
yummies, cake batter…
into your Crock Pot…
for the pudding…pudding mix & milk…
after whisking for a few minutes…
now, pudding into your cake batter…
now, milk chocolate chips…
bake, bake, bake…not pretty y’all but looks are soo deceiving in this case
and enjoy!!!
As I have mentioned previously, red velvet screams Southern to me, but it also screams Valentine’s Day, how convenient right? hehe. I didn’t want to just bake up a regular old cake, but I thought cake truffles would be amazing, because cake truffles have yet to disappoint. 
You know what? these didn’t disappoint either, at all! These are so perfect, well honestly except for one thing, due to the truffles being such a beautiful deep red color and the coating being so white, they almost looked gray haha. So I will recommend maybe a little food coloring of your choosing for the coating. 
Gray looking aside, these were wonderful and made extra adorable from the Valentine’s Day sprinkles. Have a wonderful start to your week y’all and let me know if you make these!
look how pretty…
into your pan…
bake, bake, bake…
once cooled, crumble it up (sorry my hand looks like a T-Rex claw here for some reason)…
into your mixing bowl…
cream cheese frosting in too (with my fluffy sous chef being a big help)…
all mixed up…
roll into balls…
nice and melted…
truffles into your almond bark…
sprinkles on and ready to eat…
and enjoy!!!
You guys, I’m loving these lemon drop shots, they’re darn tart because they’re full of fresh lemon juice, the mint adds serious freshness, the edge is taken off by the sugar, and you don’t even taste the vodka if that’s a concern of yours haha. 
Speaking of sugar, I originally made these with regular granulated sugar, but soon realized that the sugar would not at all dissolve, so instead I used some simple syrup, which you can see how to make 
These would be so much fun to serve for the Super Bowl this Sunday, and this recipe can easily be doubled or tripled depending on how many you need. Have a wonderful weekend everybody and go whatever team you’re rooting for on Sunday–the Falcons aren’t in the game so I’m all whatevs haha. 
place your lemon juice into your shaker or glass…
now your mint…
and your sugar (ignore that it’s not simple syrup, I used that later)…
now your vodka…
shake, shake, shake and enjoy!!!
