Spirited Slow Cooker Hot Java Coco

Brandy adds a spirited punch to this coffee-flavored hot chocolate.
Prep: 2 minutes, Cook: 5 hours
Slow-Cooker Size: 4-quart
Yield: Makes 10 cups

Ingredients
· 8 cups milk
· 1 cup (6-ounce package) semisweet chocolate mini-morsels or 6 (1-ounce) semisweet chocolate baking squares, chopped
· 1/2 cup powdered sugar
· 1/4 cup instant coffee granules
· 1 cup brandy
· Sweetened whipped cream (optional)
· Grated semisweet chocolate (optional)

Preparation
Combine first 5 ingredients in a 4-quart slow cooker.
Cover and cook on LOW 4 to 5 hours or until thoroughly heated and chocolate is melted, whisking after 2 hours. Whisk before serving. Serve with sweetened whipped cream and grated chocolate, if desired.

Party Tip: Serve this spiked favorite straight from the slow cooker.

DIY- Chocolate Cups

Spoiler Alert! I will be making these little gems for Bella's 2nd Birthday Party in a few weeks. These chocolate cups are super easy and can be made in a variety of colors. Simply purchase your favorite meltable dipping chips from the grocery store, Michael's or Hobby Lobby.

1. You'll need to blow up a number of small balloons to about the size of a coffee cup.

2. Melt your favorite dipping chocolates or chips in a large bowl whose depth of the melted chocolate is approx 3-4 inches deep to ensure the balloons can be dipped to their half mark.

3. Holding where the balloon closes, dip balloon's bottom into the chocolate to coat it. You can also marbleize the chocolate before dipping. Be fun an creative and mix some colors together!

4. Place the balloon on a lined cookie sheet holding it at the top so the excess chocolate starts to settle to create a bottom. The balloon will eventually stand on its own. Repeat the process for as many cups as you'd like to make. Then place the pan into the refrigerator for 5 to 8 minutes. When you remove the pan from the refrigerator, the chocolate surrounding the balloons should be hard.

5. Prick the balloon with a pin to deflate it. Carefully remove from the chocolate cup. If the room is warm, store in the refrigerator before filling.

6. When you're done, you can fill the cups with fruit (berries work well) and whipped cream, chocolate ganache mousse, cold pudding or ice cream.

Enjoy! Super fun to make as well!

Nothing Says Summer-Lovin' Like...

Nothing says summer-lovin' quite like an old fashioned sundae. In need of a mid-week, summer, yummy treat, pick me up? Look no further!

Today’s must have dessert: Bourbon-Nectarine Ice Cream Sundaes with Pound-Cake Croutons.

This is a fabulous "grown-up" version of an ice cream sundae, made with lush nectarines cooked in bourbon. The best part: the crisp, buttery pound-cake croutons.

Ingredients:
4 tablespoon(s) unsalted butter
8 ounce(s) all-butter pound cake, cut into 1/2-inch cubes
6 firm, ripe yellow nectarines, cut into thin wedges
1/2 cup(s) light brown sugar
1/3 cup(s) bourbon
1 tablespoon(s) fresh lemon juice
2 pint(s) vanilla ice cream

Directions:

1. Preheat the oven to 375°. In a large skillet, melt 1 tablespoon of the butter. Add the pound cake and toss to coat. Spread the cubes on a baking sheet and bake for 15 minutes, until toasted.

2. Meanwhile, wipe out the skillet. Add the remaining 3 tablespoons of butter and the nectarines and cook over high heat, stirring occasionally, until the nectarines are slightly softened, about 5 minutes. Add the brown sugar and stir to melt. Remove the skillet from the heat. Add the bourbon and lemon juice. Tilt the pan slightly and carefully ignite the alcohol. Cook over moderate heat until the nectarines are softened and the sauce is slightly thickened, about 10 minutes.

3. Scoop the ice cream into bowls and spoon the nectarines and sauce on top. Garnish with the croutons and serve right away.

Approx. 6 Servings; and only 30 minutes to Delish!

Credit: http://www.delish.com/recipefinder/bourbon-nectarine-ice-cream-sundaes-pound-cake-croutons-recipe

The Moonlit Twist: I imagine this recipe would also be delish if you switched out the nectarines for strawberries and used Grand Marnier instead of the Bourbon! Add a simple garnish of basil; and poof! Instant yummy!

Grillin' Outside of the Box!

Some people enjoy the fresh scent after a rain storm, others enjoy a crisp morning breeze on the beach, me…well I love the overwhelming sensation and rush I get when I fire up the family grill! The art of the grill; my favorite cooking technique. I am the master griller in our family; I absolutely love it! Luckily my husband allows me this simple pleasure. There is just something so refreshing and savory about food cooked on a hot grill. South Texas is the perfect place for me to live because I can utilize our outdoor grill from March – October. November, December and January are very sad months for me…. I usually end up cooking a lot of Chili and Stews. Now it is time to think outside of the box. We know you can grill meats and veggies; but what about something different? Here are a few of my favorite outside of the box grilled treats!

Grilled Avocados:
So simple and easy to make! Very versatile as well, you can fill the avocados with your favorite cheeses, veggies, and meats; the possibilities are endless. Purchase 1 avocado per two servings. You will want to find those mid-ripened avocados. Slightly soft to the touch; not too hard and not too soft. Slice the avocados in half long ways. Remove the pit. Place the avocado inside up on a platter. Squeeze a lime wedge over each half to keep the avocado from browning. Brush the exposed insides with olive oil and sprinkle with salt and pepper to taste. Allow grill to heat up to approximately 400 degrees. Place your avocados inside face down on the upper rack (or bottom if you don’t have an upper rack). Let grill for approx 5-10 minutes or until you have visible grill marks. Flip the avocados inside face up and fill with your favorite ingredients (note: whatever you choose to fill your avocado with should be fully prepared and cooked). Allow the filler to warm up, cheese to melt, etc. Serve as a side dish or lite dinner entrée. The grilled avocados are absolutely amazing! A warm buttery soft finish. Fillings you might try are sliced cherry tomato and feta crumbles; grilled chicken and Monterrey Jack cheese; or Pico de Gallo and shredded Cheddar. My little disclaimer: Only eat the inside of your avocados. Did you know the outer skins of the avocado are poisonous if eaten?


Grilled Pound Cake with Berries:
Simple, simple. What you will need: pound cake, berries, ice cream. Slice the pound cake into approximately 2 inch slices. Heat slices of pound cake on the hot (clean) grill grates for 2 to 3 minutes per side or until you have visible grill marks. Top each slice with your favorite ice cream and 1/2 cup of fresh berries. Yum, yum. A cool summer treat hot off the grill.


What are some of your favorite grilled treats?

Whimsical 4th of July Kabobs

These fun and whimsical kabobs are the perfect “outside of the box” addition to any 4th of July BBQ. Who doesn’t love cupcakes, marshmallows, and strawberries? Your inner child will thank you.

The basic concept of the dessert kabob could easily be altered to fit any fun theme or holiday; perfect for any occasion.

The Moonlit Twist: Halloween is my favorite holiday. I can already see black and orange mini cupcakes dipped in an enchanting deep purple frosting, skewered with crystallized marshmallows and some “black-magic” berries.

The possibilities are endless!

Credit where credit is due: http://themomblog.ocregister.com/2009/06/30/win-cupcakes-from-guest-blogger-the-meringue-bake-shop/25837/