Saturday, July 18, 2015

Tequila Shots: The Right Way To Drink Them

Since summer is still upon us, after last night's frightening experience at a gala party that shall forever remain nameless,  I think it's only right and fitting that I post this.

Look...and learn people:

Thursday, July 02, 2015


I tried these little bad boys cold after leaving them in the fridge for about an hour -- and they were beyond scruptious!

My very special thanks to the good people at 12 Tomatoes for this awesome recipe. Try it this weekend. (Go on. You know you want to):

Chocolate Peanut Butter Buckeyes

Yield: approx. 5-6 dozen
  • 4 cups powdered sugar
  • 3 cups semi-sweet chocolate chips
  • 1 cup creamy peanut butter
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 tablespoons canola oil or vegetable shortening
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  1. Line 2 baking sheets with parchment paper and set aside.
  2. In a large bowl or mixer, beat peanut butter and butter together. Once incorporated, stir in vanilla extract and sea salt.
  3. Gradually add powdered sugar until totally combined. (It’s all right if mixture is dry.)
  4. Divide dough into 4-6 equal pieces and roll each piece into a thin log. Cut logs into 1-inch pieces and roll each small piece into a ball.
  5. Transfer peanut butter balls to baking sheets and place in the freezer until chilled. 20-30 minutes.
  6. In a large microwaveable bowl, combine chocolate chips and canola oil and microwave at 30-second intervals, stirring in between, until melted.
  7. Place each peanut butter ball on a spoon and lower into melted chocolate, leaving an exposed circle of peanut butter on top of each ball.
  8. Transfer chocolate-dipped peanut butter balls back to baking sheet and refrigerate until chocolate is set.
    Note: store in an air-tight container, layers separated by wax paper, for up to 3 months.