Hey everyone! It’s National Burrito Day!
We’re celebrating at the new Chipotle Mexican Grill in Worcester, MA. I prefer my burrito traditional, wrapped in a flour tortilla. But you can also opt in for a burrito bowl, which has become more popular over the years. We can promise you this…whether white or brown rice, black or pinto bean, or steak, chicken or something else…there’s no wrong way to celebrate!
Today is Peanut Butter Day! We started thinking…what’s better than a peanut butter and fluff sandwich (Fluffernutter, as said in New England)? A fluffernutter on french toast! Then we thought…who doesn’t love Nutella!? THEN with strawberries coming into season in warmer climates…why not that too! That’s how we came up with this French Toast Strawberry Nutella Fluffernutter Club! How will you celebrate today?
It’s National Whiskey Day! We’re celebrating with this modern classic…a Cinnamon Toast Crunch Cocktail. This simple drink is made with 1 part Fireball and 1 part Rumchata. There are other brands of cinnamon whiskey and rum horchata, but these are by far the most popular, and widely available. Finish this drink off with a white/brown sugar and cinnamon rim, and you have one delicious drink!
Try adding in other flavors and make it your own!
We’re celebrating National Kahlúa Day the best way we know how…Mudslides!!!!!! Check out our recipe featuring Kahlúa HERE!
On this lovely Monday, we are celebrating a holiday called: President’s Day! In order to celebrate correctly, and have some fun, Eric and I looked up the documented favorite foods of all the Presidents!
Some were incredibly boring, old fashioned or gross, and some were just not so doable. We settled on this delicious dish, a favorite of our 43rd President, George W. Bush. According to the Lifestyle section of Wide Open Eats, W. would have a post-church meal of Huevos Rancheros every Sunday they weren’t at Camp David.
Traditionally, this is a breakfast dish served in the style of large mid-morning fare on rural Mexican farms. The main ingredients are tortillas, eggs, a tomato-chili sauce, refried beans, rice, avocado or guacamole.
In order to make one that I would eat, and that I could keep improving on, I changed some of the ingredients to make mine. I did not use refried beans as I don’t like them, used a salsa verde sauce, and fresh tomato salsa and added a cheese element that isn’t necessary tradional. I kept the rice and the avocado of course because who doesn’t want that?
Sound good? Find the recipe here.
Happy National Fondue Day!!! We’re celebrating with some delicious Chocolate-Nutella Fondue. We added 2 Cups of Nutella, 2 Cups of Semi-Sweet Chocolate, 1 1/2 Cup of Heavy Cream, 2 teaspoons of Vanilla and a splash of Caramel flavored vodka.
Whether it’s Chocolate, Cheese or Boiling Meat, we hope you enjoy some fondue today! Also, this is a super easy dessert for Valentine’s Day. Let us know below if you try it out!
Oh boy do we love tater tots! These delicious potato side is the star of the meal today! We made a twist on a classic poutine, substituting the fries for what else…Tots!
We made a simple beef gravy with some bacon, then elevating it with a dash of black truffle oil. The earthly flavor combined with the salty and melty cheese curds went great with the hot and crisp tater tots.
How do you do tots!? Tell us in the comments below!
It’s national whipped cream day, and we put together a delightful dessert to showcase it! Popular in the UK, the Eton Mess is a traditional dessert which got it’s start at Eton College in the late 19th century. It’s made with whipped cream, meringue pieces and fresh fruit.
We prepared ours with home made whipped cream, vanilla meringues and fresh raspberries, blueberries and strawberries. We also made a purée with the berries.
The Eton Mess is prepared like a parfait, but instead of defined layers, they are gently mixed together.
Try your hand at this simple dessert and let us know what flavor combinations you tried!
This was not an easy project to start, but it was so sweet when it was finally done (intentional pun). A crouqembouche is a tower of cream puffs, decorated with a caramel-like spun sugar.
Now, cream puffs themselves are not so hard to make, it’s just the time and effort that gets rough. The first step is to make the pate a choux pastry. This is the most versatile pastry, i think. You can use it for crouquembouche (obviously), profiteroles, eclairs, beignets, dumplings, gougeres, craquelins and churros. There are more wonderful things you can make, but you don’t need to know all of them right now. To get our delicious pate a choux recipe, subscribe to our mailing list for the exclusive recipe!
Each puff is then formed and baked until dry on the inside and then filled with a light and luscious pastry cream. Finally, you make your spun sugar (which I cooked a little bit too long), and stick them either to a mold or free build your own out of puffs by sticking them together with the sugar. A word of warning: The sugar is HOT and will definitely burn you if you get it on your fingers.
Your last, and unnecessary step, unless you’re going for that real fancy look, is to wait until the sugar reaches a honey-esque texture. Using a silpat and a spoon (or fork), drizzle the cooled sugar into cool shapes and lines. If you’re using a silpat, the sugar will come right off and you can drape it around your croquembouche. The sugar will harden, and stay put, but will be brittle.
Unless you are well schooled in croquembouche and pastry, this will be an all day project for you. It’s daunting, but entirely possible.
It’s national Bloody Mary day, or as I like to call it…national hangover day! We whipped together an “almost” classic recipe and garnished with some fun ingredients. There’s celery stalks, bacon, shrimp, pickles, vienna sausage, and a pepperoncini. We also hollowed out a sausage stick with a skewer for a straw.
Try our Bloody Mary HERE! And tell us how you like to garnish yours below!