Saturday, October 27, 2012

Baking Our 'Muffin'

It may seem that my baking has been slacking over the past few months, but I assure you, it has been anything but.

You see, I have a little 'bun in the oven' who has kept me from my regular routine in the kitchen. :-) A combination of morning sickness, fatigue, heightened smell (for better and for worse), and a lack of culinary creativity has led to far fewer hours in the kitchen, and even less time wanting to think or write about it. I apologize to those who have been anxiously awaiting my recipes and posts.

Our little 'muffin' is due in about 2 weeks. We can't wait to meet her!

I'm hoping sometime after Thanksgiving to get back into a regular baking and writing routine, but it may take as late as until after the beginning of the year. Many life changes as I jump into motherhood so no guarantees....but I'll keep you updated. :)

Tuesday, March 20, 2012

Coconut Snowflake Scones

I had my first official snow day last week. Well, I didn't have to stay home from school or work due to snow, but we stayed inside the whole day watching as the flurries fell so it seemed like one.

I don't live in a place where it snows, but the mountains are just a short one-and-a-half hour drive from our home. Although, their winter weather has been quite a disappointment this year. Many of the ski resorts gave up and went home for the winter already due to a lack of snowfall.

But Mother Nature pulled a fast one in the Sierras this past week and dumped nearly 6 feet of snow. People were racing up with their snowboards and skis to hit the slopes.

As I rarely see snowfall, I was excited and eager to head up to the mountains. We sat inside a warm, cozy cabin with a roaring fire, watching as the flakes crept slowly from the sky.

I made these scones. Straight from the oven to warm our insides, but white as the snow that fell outside.

The flurries got thicker, the wind got heavier. In the time it took me to bake these beauties, nearly a foot had fallen. The winter wonderland was nearly enveloping the entire cabin. As fun and romantic as getting snowed in might be, we were afraid of our lack of supplies and an unknown period of being locked in, so we packed our things quickly and headed back down the mountains munching our snowflake scones.

Coconut Snowflake Scones
2 c. flour
1/4 c. brown sugar
1 T. baking powder
6 T. salted butter, cut into small pieces
1 c. sweetened, shredded coconut
1 egg white
1/2 - 3/4 c. milk

Preheat oven to 400 degrees F.
Mix together flour, sugar, and baking powder in a large bowl. Cut in pieces of butter and blend with your fingers until butter is the size of peas. Add in coconut.
Stir egg white and milk together, pouring into prepared mixture a little a time. Amount of milk varies depending on altitude and weather. You want the dough to just come together. Combine with your hands into a round ball. Breaking off clumps, form into smaller balls (about 1 1/2 in. diameter) and press down onto an ungreased baking sheet.
Bake 15 minutes or until golden brown.

Makes about 10.

Thursday, March 15, 2012

Ides of March


A little history lesson: The 15th, or Ides, of March was traditionally, in ancient times, reserved as a festival day in honor of the god, Mars. However, Shakespeare warns us 'Beware the Ides of March!' His soothsayer in his famous drama, 'Julius Caesar,' predicts to Julius Caesar that he will meet his demise that day. A plot was afoot lead by Marcus Junius Brutus and Gaius Cassius Longinus to do him.  Caesar joked to his soothsayer when the day arrived, that it was here and he, indeed, was still alive. But the soothsayer reminds him that although it is here, it is not yet gone. By the end of the day, in 44BC, he had been stabbed to death by an angry mob in the Forum. Didn't turn out so good for him after all.

Having just realized it is the Ides of March, I thought I would share with you some fun dinner suggestions to celebrate this momentous day! Here are a few suggestions for a Roman-inspired meal:

ROMAN style artichokes (Carciofi alla Romana) make a nice appetizer. Perhaps begin the meal with a CAESAR Salad, topped with ROMANO Cheese. A ROMAN Pork and Apple Stew is a wonderful ancient recipe sure to put you in touch with your Roman side. Roasted Figs and Grapes are true Roman favorites, alongside a bottle of ruby red, Mulsum Wine. And a magnificent Honey Cake will be the perfect ending to this Roman meal.

Ethnic Libations

Often times we get stuck in a rut, sticking with only what we know. But one of the greatest pleasures in life is the variety available to us. The ability to try new things, encounter new experiences, is part of the great adventure of life.

Steve and I really try to adhere to this call to adventure, especially when it comes to food. We'll often search out certain ethnic foods in our area that we've never tried before, to get a better sense of their flavors and culture.

Our biggest adventures usually come in the form of a libation. I recently had my first taste of a mango lassi. Made with yogurt, milk, mango, sugar, and cardamom, it is the Indian form of a smoothie. They are sweet treats, perfectly complementary with Indian curry dishes.

Accompanying our Ethiopian cuisine one evening, we enjoyed a bottle of mead. Mead is a rather syrupy wine, a bit too sweet for my taste. Flavored with honey, it dominates, but will certainly satisfy those who like the flavor. The alcohol content in mead is often in the 18% range, so it is not for the faint of heart.

Greek gyros find a friend in Retsina wine. From the fine island of Greece, this white wine gives off a pine scent and flavor. A bit striking on first sip, one accustoms well to its woodsy demeanor. Also good with a bite of baklava.

Please share some of your fun drink finds in the comments! 

Tuesday, March 13, 2012

St. Patrick's Day Ideas

St. Patrick's Day is a little bit of a big deal around here. We typically spend the week before brainstorming, prepping, and visualizing the celebration. Green food? Shamrock shakes? Beer? Irish car bombs? Decisions, decisions....

I like the standard corned beef and cabbage dinner, but sometimes it's fun to mix it up a bit. Or maybe celebrate at breakfast. Or why not the whole day through?

Here are some of my favorite Irish recipes:

Slow-cooked Lamb in Red Wine
Irish Apple Cake
Irish Soda Bread
Irish Coffee
Irish Latte
Gathering of the Clans
Bailey's Chocolate Chip Cookies

What are some of your favorites?

Monday, March 12, 2012

Buttermilk Waffles

Waffles are the trademark of late Saturday mornings. Of plentiful pockets perfect for filling with butter, syrup, fresh fruit, peanut butter. Of hot griddles steaming and oozing batter as it bubbles out the sides. Of the warm scent of buttermilk as it bakes into the golden crust.

They are also the trademark of grandmothers.

This past Saturday, we celebrated the life of Steve's grandmother who passed away a few months ago. She had been slipping away over the past decade, but a memory still fresh in the mind of her grandchildren, one they continue to hold dear, was Grandma's waffles and strawberry jam. They remember awakening to the warm scent of baking waffles after spending the night at Grandpa and Grandma's, eagerly arriving in the kitchen to a feast of waffles and Grandma's homemade strawberry jam.

Although I didn't know Steve's Grandma in her waffle-baking years, I could easily imagine her lovingly serving up a warm spread straight from the waffle iron to her giggling grandchildren.

You see, my Grandma, too, instilled those Saturday morning waffle-making memories in us grandkids. And although she is still with us, she is no longer able to enjoy baking with us. But we, too, fondly recall those delightful, warm morsels filled with gobs of butter and syrup she fed our hungry tummies when we visited overnight. Those memories will remain with us even as we grow old.

Steve and I received a waffle iron as a wedding gift. We practice our waffle baking not only to recall those wonderful memories with our grandparents, but also in the hopes that someday we may instill and share similar memories with our younger generations.

We will carry on the legacy of waffles.

Buttermilk Waffles

3 c. flour
1/2 t. baking soda
2 t. baking powder
2 T. sugar
1/2 t. salt
3 eggs
1 stick of butter
2 c. buttermilk
1 c. whole milk

Mix all ingredients together in a large bowl with a wire whisk until well incorporated. Scoop with a cup into a heated waffle iron, baking until golden.

Enjoy with syrup, agave nectar, fresh fruit, whipped cream or any other glorious topping your young heart desires.

Friday, March 9, 2012

Tower Bridge Bistro

The sky rotated through shades of blue to purple, to pink, to orange, to red, as runners and road bikers scurried past during their late afternoon exercise sessions on the trail right outside the window. The view was calming despite their hurry. I kept glancing up, distracted as I was having difficulty making a choice from the Tower Bridge Bistro's extensive menu of gourmet dishes.


Discovering a Clarksburg vintage on the wine menu, it was an easy decision what to sip alongside dinner that night. Looking forward to our upcoming nuptials in Clarksburg in just shy of two weeks, we were sparing a few moments during the wedding frenzy to celebrate my birthday.

My husband loves to surprise me with new restaurants, ones I have never frequented before. I have a special affinity for French cuisine, so after researching establishments that might impress my taste buds, he stumbled across the Tower Bridge Bistro.

Nestled underneath the Embassy Suites in Sacramento, this is no average hotel restaurant. In fact, it is almost a travesty it is located there, as it is certainly bypassed by many due to its concealment right inside the hotel lobby. But, then again, it's an ideal location -- there are fewer places with such a spectacular view of the Tower Bridge. That can't be beat.

We chose a few appetizers to begin, including the divinely-rich lobster bisque. It was creamy and crowned with puff pastry.

Our beautifully plated entrees were a duck breast with grilled Bosc pears and goat-cheese calvados veloute and the lamb noisettes with sundried tomato jus and crushed garnet yams. Both dishes were perfectly cooked, medium rare. The pears accompanying the duck were slightly underripe and not too sweet, but it hardly took away from the rest of the dish.

The duck was good, but lamb has my vote as my favorite red meat so it wasn't a fair competition. It literally melted in your mouth. The mashed garnet yams were a nice place to settle in between bites and soak up all the lovely juices left behind by the lamb. I loved the medley of squash, carrots and green beans, obviously fresh.

About halfway into our meal, our chef that evening, Robert Martinez, swept up tableside to introduce himself and drop off a dish he specially prepared from fresh catch just brought over from Hawaii. (Steve had tipped off the restaurant that I was a food blogger.) He had spent his vacation exploring not just the waters and cliffs, but the culinary delights that came from them.

The Opakapaka, or Hawaiian Pink Snapper, came lightly grilled and cradled in a cup of iceberg lettuce over housemade buckwheat noodles. One bite revealed the delicious flavors of carrots, cilantro and fresh ginger. A slight kick of spice, from what I believe was Sriracha sauce, kept one's tastebuds alert and craving more.

Next, slices of pineapple for dipping alongside two tiny bowls of salt crystals. The one of a deeper brown color had the addition of volcanic ash, inducing a burnt flavor. I am still coming to appreciate the finer discrepancies between various sea salts, but it was certainly a treat to indulge in the volcanic variety.

The final tropical flair was a pound cake drizzled in macadamia honey, topped with fresh fruit and nuts. The honey, as was explained to us, was not honey infused with macadamia nuts, but rather, honey gathered from the macadamia tree's nectar. It held the faintest taste of macadamias inside. The dessert was sweetly spectacular and would go well with a pina colada.

To finish off this indulgent birthday dinner, a chocolate molten lava cake with oozing hot fudge was placed before me. I finished off a few bites before calling it a night.

Steve and I strolled along the water, meandering down a few of the docks, to walk off a bit of the fullness. We caught the waxing moon alongside Venus coming up over the Tower Bridge, scheming another reason to return soon to try other delightful dishes.

Thursday, March 8, 2012

Arugula Pomegranate Salad

Dark, leafy greens often get a bad rap. With such a variety to choose from, I've never quite understood this.
If spinach or kale is not your thing (or even if it is), this dark, leafy green is certainly a viable option. In fact, I'm strongly encouraging you to go out and grab yourself a bag.

Arugula (or rocket as it is sometimes called) is a peppery leaf, great in salads, on pizza, or in a sandwich. It has a punch of flavor, unlike an iceberg lettuce, and an arsenal of vitamins, such as Vitamin A, C, and K, folate, calcium, and magnesium, guaranteed to protect your ticker and help you live a healthy lifestyle.

This is one of my favorite salads to make with the greens. The tanginess of goat cheese, tartness of pomegranate seeds, and acidity of the Balsamic vinegar give it a great harmony of flavor sure to keep your taste buds hoppin'!

Arugula Pomegranate Salad

1/2 bag of pre-washed arugula
1/4 c. pomegranate seeds
2 T. walnuts, chopped
1/4 c. goat cheese, crumbled

2 T. olive oil
2 T. Balsamic vinegar

Mix together arugula, pomegranate seeds, and walnuts. Sprinkle goat cheese on top of salad.
Drizzle with olive oil and Balsamic.

Also good with pecans, dried cranberries or apricots, and sharp Irish cheddar.

Serves 2. Easily doubled or tripled.

Wednesday, March 7, 2012

Goodness Pizza

If you haven't discovered Trader Joe's pre-made pizza dough yet, you're missing out. I've been wanting to give a handmade version a spin, but they've given me good reason to continue procrastinating. It cuts out the difficulty of kneading and rising while still making you feel as if it is homemade.

Plus, it is SO cheap!

(And, no, they are not sponsoring this post...I'm just so head-over-heels for this dough, I couldn't keep it a secret!)

At our local Trader Joe's, it comes in three flavors plain, wheat, or herb. I usually buy the herb version. Although, I warn you: if you show up later in the day, it might be gone. Others have discovered its greatness.

Be sure to follow the directions about allowing it to sit outside the bag for at least 15 minutes before attempting to roll it out. If it is still cold, it will be difficult to stretch. I typically roll it a bit on the counter with a fistful of flour to prevent sticking, then pick it up, tossing, spinning, and stretching until it fits on the pizza pan.

If you are using a pizza stone, cover it with a generous amount of cornmeal. This is vital. I didn't do this the first time and I couldn't get the pizza to come off the stone for the life of me. Bonus: it gives your crust a nice crunch.

Steve graciously named this one for me... :)

 Goodness Pizza

1 herb pizza crust
2 c. mozzarella cheese, grated
1/2 red bell pepper, cut into thin slices
2 sun-dried tomato chicken sausages, cut into thin slices (I used Trader Joe's brand)
10 sun-dried tomatoes, cut in half
1/3 c. crumbled goat cheese

Roll out pizza crust. Spread pesto completely over top of crust. Sprinkle with cheese, red bell pepper, chicken sausages, sun-dried tomatoes, and goat cheese.

Bake according to dough instructions.

Simple Basil Pesto

'Necessity is the mother of invention.'

It is true. Believe every word of it.

Faced with a blank slate pizza crust.

Fresh out of tomato sauce. Fresh out of tomatoes for sauce.

Fresh out of alfredo. Fresh out of cheese for alfredo.

Fresh out of pesto.


An ample supply of fresh basil sitting in my fridge, moving swiftly towards extinction. 

Perfect, just perfect.

P.S. Pine nuts with an expiration date of February 2009.... Walnuts will do. Oh yes. They will. (Next up: Spring cleaning of the nut cupboard.)

Simple Basil Pesto

4 large handfuls of basil leaves
3 cloves of garlic, cut into small pieces
1/4 c. shredded parmesan cheese
4 T. olive oil, more if needed
1/4 c. chopped walnuts

Place all ingredients in a food processor or blender. (If using a blender, it will be necessary to scrape down every few spins to ensure ingredients are meeting the blade.)

Add extra olive oil if using for a pasta dish. Or use as a spread on your favorite pizza or sandwich.

Tuesday, March 6, 2012

Sweet Roasted Tomato Pasta

I've recently been inspired to try my hand at making fresh sauces for my pastas and pizzas. This idea originated from a lack of ingredients in the cupboard, but is happily becoming a habit.

My lastest pasta dish featured freshly roasted cherry tomatoes bursting with sweetness. Roasting tomatoes is an easy process and a fantastic way to unleash their fabulous flavor.

Goat cheese brought a touch of tanginess to the dish, while garlic and basil tied the flavors together. Unique, yet familiar.

Sweet Roasted Tomato Pasta

4 T. olive oil
16 oz. cherry tomatoes, rinsed
salt and pepper
2 cloves of garlic, minced
1/2 t. dried basil (or 1 T. freshly minced basil)
1 t. salt
1/2 t. pepper
1 lb. pasta (I used a fancy pasta given to us as a gift, but you can use any)
2-4 oz. goat cheese, crumbled

Preheat the oven to 400 degrees F. Drizzle 2 T. of olive oil onto a baking sheet. Scatter tomatoes over the sheet. Sprinkle with salt and pepper Place in oven for about 20 minutes, or until tomatoes burst. (Some will char a bit.) About 10 minutes into baking, add garlic to unleash its flavor.

Pour into a bowl along with the other 2 tablespoons of olive oil. (The tomatoes will absorb some of the oil which is fine.) Add basil, salt and pepper, and mix well.

Cook pasta until al dente. Mix into sauce. Plate pasta and sprinkle with a generous helping of goat cheese.

I served the pasta alongside a Trader Joe's Sundried Tomato Chicken sausage. We ended up cutting them up and adding them to the pasta.

Saturday, March 3, 2012

Easy Beer Bread

The beer seems to be multiplying in our fridge. Every time I open the door, I swear there are ten more bottles in there. Neither of us drink much beer. Sure, we enjoy a bottle every once in a while, but not often enough to take care of the hoppy population in the fridge.

Not to worry. A few years ago I discovered there are other uses for beer -- fertilizing, cleaning gold jewelry, trapping insects.... But the one that tops the list by far is beer bread. Due to the yeast in beer, it makes for a lovely loaf, pairing well with a hearty soup or steak dinner.

Come to think of it, this would be a perfect accompaniment to a St. Patrick's Day Corned Beef dinner. Might help keep the Guinness consumption at a reasonable level...nah, probably not.

These mini-loaves were a hit because the crispy, buttery crust was more prolific than it would be in a large loaf. Although, don't let that hinder is every-bit-delicious in a regular loaf pan too!

Beer Bread
Adapted from

3 c. all-purpose flour
1 T. baking powder
1 t. salt
3 T. sugar
1 - 17 oz. bottle or can of beer, room temperature (I used Red Tail Ale)
1/4 c. salted butter, melted

Preheat oven to 375 degrees F. Mix together dry ingredients in a large bowl. Add beer all at once, mixing until just combined. Do not overmix. Pour into regular bread pan or divide evenly into a mini-loaf pan. Brush the top(s) with a generous dollop of butter.
Bake for 35-40 minutes for large loaf, 25-30 minutes for smaller loaves. Bread is done when inserted toothpick comes out clean.

Cool for about 30 minutes to an hour before serving.

Friday, March 2, 2012

Return: French Lentil Soup

Folks, we've returned. I know you probably thought this site was defunct, one for the cyber graveyards, but, c'mon, I wouldn't leave you like that! :)

I've been in a whirlwind of activity these past few months, preparing for our wedding, celebrating THE BEST day of my life marrying my best friend, and enjoying our honeymoon adventure in Europe.

But now we're back to 'every day reality,' hitting the road running. Settling into our new apartment, job searching, cooking, baking, creating....oh, how I've missed it.

Europe was unusually cold this year. As I mentioned in my previous post, we've had spring-like weather in California starting in December. Not so in other parts of the world. Rome experienced snow this year -- first time in 26 years. It snowed there on our wedding day, so we didn't actually witness the snowfall, but we were tempted to start a snowball fight at the Vatican when we arrived, upon discovering large piles of snow in St. Peter's Square.

Even Barcelona forgot about its Mediterranean climate and decided to head north for the winter. Luckily, we brought along our heavy, warm coats. Although both of us have lived in locations with chilly winter weather (Virginia and Michigan), it was still a bit of a shock to the system being acclimated only to mild temperatures thus far this winter.

And then, it was 75 degrees Farenheit when we hit the tarmac back in California. I was a tad disappointed as I had a small collection of soup recipes I'd been itching to try. But Mother Nature did a 180 the past few days, and we've been thrown back into winter for a bit with a smattering of rain and hail. Ready to make the most of it! :)

Soup's on!

French Lentil Soup
Adapted from

2 c. onions, diced
1 c. carrots, diced
1 c. celery, diced
3 cloves of garlic, minced
3 T. olive oil
1 1/4 c. lentils, rinsed and drained
1 - 14.5 oz. can of diced tomatoes
4 c. vegetable broth
1 t. oregano
1 t. basil
salt and pepper, to taste

grated parmesan cheese (opt.)

Heat oil over medium heat in a large pot. Add onions, carrots, celery and garlic, stirring frequently, cook until browned - about 15 minutes.
Mix in lentils, tomatoes, and vegetable broth. Bring to a boil. Mix in spices and turn down to medium-low; cover. Allow to simmer on stove for about 40-45 minutes, until lentils are softened. (Add extra liquid as needed.)

Serve warm with grated parmesan cheese.

Monday, January 30, 2012

French Onion Soup

We finally had a bit of winter weather here in Northern California this past week. Perhaps we'll be able to hit the slopes now on real snow. has come back around to high 60's, Spring-like weather within 24 hours, so it will probably be melted before I can hit 'publish' on this post.

The day of heavy rains, I pulled out all the stops on my comfort food inclinations. Much tea was consumed. Grilled cheese sandwiches. Crockpot stew accompanied by warm French dipping bread. French onion soup with lots of gooey cheese.

This was my first encounter with French onion soup. Stephen's been talking about it every time there is a drop of rain from sky. After 48 hours non-stop, it was time.

Caramelized onions steeped in a rich beef broth, topped in a generous layer of cheese-covered bread. It doesn't get much better than this. Well, maybe enjoying it in a Paris bistro. But this is considerably less expensive....

French Onion Soup

3 large onions, finely sliced
2 T. olive oil
dash of sugar
2-4 cloves of garlic, minced
4 c. beef stock
1/3 c. dry red wine
1 bay leaf
1/4 t. dried thyme
salt and pepper, to taste
slices of French bread
1/2 c. grated Gruyere or other Swiss cheese (I used Jarlsburg)

Heat olive oil in a deep saucepan over medium-high heat. Add onions and saute for about 30-40 minutes, adding sugar after about 10 minutes to aid in the caramelization process. Watch them carefully, stirring every few minutes to ensure they don't burn. Scrap up burnt bits from the bottom, as these greatly enhance the flavor of the soup. The onions are done when they are soft and browned. Stir in garlic, cooking for about 1 minute to unlock the flavor.

Pour in beef stock and red wine. Mix in thyme and salt and pepper to taste. Bring to a boil, then reduce to a simmer. Allow it to cook for about 30 minutes.

Preheat oven to 350 degrees F. Using oven-proof bowls or ramekins, pour a serving into each bowl. Top with a piece of bread (or a few if it is a small baguette) and sprinkle a generous helping of cheese on top. Place in oven about 10 minutes, until the cheese is melted.

Enjoy with additional bread to soak up the delicious broth and a glass of the leftover red wine.

We ate leftovers the next day with grilled cheese sandwiches...mmmm, yum!

Saturday, January 28, 2012

Gathering of the Clans

This, my friends, is 'The Gathering of the Clans.' Simply one-third shot of each whiskey, combined with one shot of Bailey's. Think of it as an enhanced shot of Bailiey's.

It is a great means of getting in touch with your Celtic side.

Wednesday, January 25, 2012

How to Hard-Boil an Egg

This may seem at first glance an unnecessary piece of instruction, but stick with me. This is vital information and there is much to learn about boiling an egg of which many people are, sadly, unaware. I, for one, have come a long way since my first over-cooked, busting-out-the-shell egg. It seems as easy as spreading peanut butter on a piece of bread, but it is actually a lot more technical than one might think...but still easy!!

First things first. Place your egg inside the pot and fill it with cold water until it just covers the egg. This important detail will help ensure your egg does not cook too long. Also, if you place your eggs in already hot water, there is the danger of them cracking upon impact with the warmed water.

Heat the burner to medium high. If this produces a very rapid boil, turn it down a tad. Eggs boiling too vigorously will hit the bottom and sides, splitting open too soon.

Set the timer for 20 minutes. This produces a fairly solid yolk. If you like it on the softer side, perhaps 15 minutes but no less than 10.

As soon as the timer goes off, empty the hot water into the sink. Immediately fill the pot back up with cold water. This stops the egg from cooking any further. Dump again. Refill with a bit of water, enough to cover a third of the egg or so.

When you get ready to peel your egg, tap gently on the counter, or any other hard surface (a hard head will
do), until it has tons of tiny cracks. Start from the pointy end where there is a gap between the shell and egg inside. Your peel should come off easily. Very fresh eggs are a bit tougher, but a little patient coaxing should do the trick.

Enjoy with a sprinkle of salt and pepper. 

Monday, January 16, 2012

Irish Latte

With a somewhat well-rounded liquor and other miscellaneous beverages collection, we are slowly making our way into the world of mixed drinks. I, for one, find the land of 'mixology' a bit foreign. My familiarity with it involves Sprite and orange juice (an essential hot-summer-day, poolside concoction). When it comes to the other brand, namely that involving alcohol, I am quite the novice. But I do enjoy creativity and experimentation, which, I find, will serve me well in the venture into the land of mixology.

Gathering a little assistance from our online resources, Steve ran across cocktail builder, an amateur drink-builder's dream. You simply enter in all of the available liquids you have at your disposal - alcoholic and non-alcoholic alike - and the cocktail builder will provide you with a nifty little list of possible drinks you can make with them. It is a great resource to expand your horizons for your next cocktail party.

However, with all that said, I am proud to say I followed none of it and branched out on my own. (I was always loathe to play by the rules.) Although, my creation is eerily reminiscent of another 'Irish' drink I have had....

Irish Latte

1/3 c. milk, heated and frothed
1 shot of espresso
1 shot of Bailey's Irish Creme

If you prefer mochas, add 2 tablespoons of your favorite hot chocolate mix. I prefer Ghiradelli's Chocolate Mocha.

Stay tuned for another creative concoction.....