Peanut Butter Palooza - Peanut Butter Cocktails [Part 2]
We had a ton of fun with our live stream last week and we hope you all did too. For those of you who could not attend, here are some of my favourites that we made during the live stream last week. Don't worry, we are going to be doing a lot more live streaming in the future! We hope to see you there!
Sweet Swine O Mine:
2 oz. Screwball Peanut Butter Whisky
1/4 oz. Chocolate liqueur
1/2 oz. Honey simple syrup
Optional bacon garnish
Peanut Butter root beer float:
1.75 oz. Screwball Peanut Butter Whisky
1/2 oz. Baileys
Root beer (enough to fill the glass)
Peanut Butter Indulgence:
1 oz. Dark rum
1 oz. Chocolate Liqueur
1 oz. Screwball Peanut Butter Whisky
1 oz. Baileys
1 oz. Amaretto
Drizzle side of the glass with chocolate syrup
Thanks so much for watching, we sure appreciate it. Make sure you share with your friends, like, subscribe, and even leave a comment to let us know how we are doing. You can also let us know if you want us to make a specific cocktail.
We are on Facebook and Instagram as well, links are below if you want to check us out on there. Please drink responsibly. Cya!
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TRYING A BUNCH OF NEW TORANI COFFEE SYRUPS!
In today's video I tried several flavors of Torani Coffee Syrups!
Hope you guys are having a great weekend!
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LEMON SYLLABUB with AMARETTI MACAROONS - Nicko's Kitchen
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Ingredients:
AMARETTI MACAROONS
1 cup almond meal
1 tbls sugar
1/2 tsp vanilla extract
2 drops almond essence
2 egg whites
LEMON SYRUP
1/2 cup water
1/4 cup sugar
1/2 cup lemon juice
CREAM
1 cup whipping cream
1 tbls icing sugar
Lemond rind & Limoncello liqueur to serve
ENJOY!
~ Nicko
'Nicko's Kitchen' theme is written and performed by TwistedTim01
Background music is from Music by Dan-O at DanoSongs.com
Used with permission
Easy Creamy Cheesecake: Original & Sugar-free | The Sweet Life of Steve Ep4 | Steve Konopelski
We’re making a silky smooth, easy, creamy cheesecake that will wow your friends and family—AND this special method can be easily transformed into a sugar-free, keto version. Cheesecake has a lot of areas where it can go so, so, wrong: it can crack, it can break, and the custard can get over baked but don’t fret! I’ve developed a foolproof method that assures cheesecakey perfection, every time. Hey Mr. Cheesecake, here I am! Today’s drink will put some pep in your step, it’s called a Dark Night, and we’re using our favorite local cold brew coffee. Subscribe ► for more recipes and tips.
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DRINK:
Dark Night
1/2 oz Fireball Cinnamon Whiskey
1/2 oz Disaronno Original Amaretto
1/2 oz Simple Syrup (recipe follows)
Fill a 12 oz glass halfway with ice. Pour in whiskey, amaretto, and simple syrup. Stir together with a spoon. Top off with cold brew coffee.
Simple Syrup
Bring 3/4 cup of water and 3/4 cup of sugar to a boil. Chill before use.
EAT:
Creamy Cheesecake (one 8” pie or eight 4oz ramekins)
450g (16oz) cream cheese, softened
145g (1/2 cup plus 2 Tbsp) granulated sugar
2 eggs, room temperature
70g (1/4 cup) sour cream, full fat
1/2 tsp vanilla bean paste
SUGAR FREE version: substitute granulated sugar with 120g erythritol plus zest and juice of 1 lemon
.
Place cream cheese and half of the sugar in the bowl of a food processor fitted with the blade attachment. Pulse until mixture becomes smooth. Add eggs and remaining sugar. Pulse again until well combined. Add sour cream and vanilla bean paste and pulse until smooth. Be sure to scrape the bowl well after each addition.
Strain batter thru fine mesh strainer set over medium sized bowl or storage container. Press any remaining mixture thru the strainer to ensure it is smooth and creamy. Pour batter into ungreased baking dish and cover tightly with aluminum foil. Pierce the foil a couple of times with a knife to allow steam to escape. Bake in preheated 325°F (165°C) oven until batter has set and wiggles but does not giggle.
Remove from oven and let cheesecake rest, covered, for about 2-3 minutes. Scrape custard into the bowl of a food processor fitted with a blade attachment. Blend custard until creamy and smooth. Pour custard into pre-baked pie shell or ramekins. Press plastic wrap to the surface to prevent drying out and allow cheesecake to set in fridge for at least 8 hours or overnight. Top with favorite toppings and enjoy.
Strawberry Salad
1 pint of strawberries, cleaned, hulled and quartered
1 tbsp orange liquor
2 tbsp granulated sugar
1 tsp freeze dried mint
Zest of one lemon
2 pinches of freshly ground black pepper
Combine all ingredients into a medium sized bowl. Stir well to coat strawberries with sugar. Allow to sit for 5-10 minutes so strawberries can macerate. Spoon berries and juice on top of cheesecake or other dessert. May also be done with any mixture of firm fleshed berries.
How To Make Easy Caramel Sauce | Eitan Bernath
#shorts #caramel #cooking
Mint Chocolate Lava Cake Recipe
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These amazing Chocolate & Mint Lava Cakes are to die for. Dark chocolate and a twist of refreshing mint oozes out of these winter-themed Mint Chocolate Molten Lava Cakes. Rich, moist, fudgy, gooey, and warm chocolate cake exploding with melty minty centre that literally pools out from the cake at first bite. This looks luxurious and impressive, but its so easy to make. I like mint-chocolate anything, it’s like all my favourite desserts rolled into one. If you are a fan of mint and chocolate this dessert is for you.