Hot Coffee Winter Assortment

Saturday, October 31, 2009
This Chocolate Obsession is delicious and will be someone's new favorite at any gathering! Scroll towards the bottom for the recipe!

This Chocolate Obsession just happens to be my favorite!

 The Godmother

Time to break out my Alcohol and Coffee drinks, Winter is drawing near and these will heat you up, I promise. I have tried them all and my personal favorite is the Godmother which is also on this site, but there is something for everyone on this list I'm sure. Hope you find your favorite. These coffees are great for company or a party. Feel free to tell me about some of your tried and trues that were missed.

Irish Coffee: add 1-1/2 ounces of Irish whiskey to a cup of hot coffee and add a dollop of whipped cream .

The Godmother: (pictured)  .5 oz  Amaretto 0.5 oz Frangelico 4.0 oz Hot Coffee 2.0 oz Cream or half and half, add 1 ounce of Amaretto to a cup of hot coffee and add a dollop of whipped cream

toasted almonds on top.

Cafe Amaretto Delight: 1 oz of Amaretto to hot coffee add a dollop of whipped cream and toasted almonds.

Night in Florida This is a popular tropical party drink.

3/4 cup coffee 1 1/2 tsp Kahlua 1 1/2 tsp Frangelico 1 1/2 tsp Grand Marnier 1 1/2 tsp Bailey's Irish Cream.. top with whipped cream and grated orange peel.

Cajun Coffee : 3 cups hot coffee 6 tbs molasses 6 tbs dark rum Whipped cream

Cafe Nero: Galliano Sugar Lime juice Hot coffee.. Rim a glass with sugar, then coat the inside of the glass with sugar and lime juice. Fill the glass halfway with Galliano and light it. Twirl the glass slowly to melt and caramelize the sugar. Fill the rest of the glass with hot coffee.

Chocolate Obsession pictured above: 10 oz brewed coffee, hot, 1 oz chocolate liqueur 1 oz hazelnut liqueur. In a warm 12-oz wine glass (I run hot hot water in the glass first), mix coffee and liqueurs. Top with whipped cream, a swirl of hot fudge syrup, a sprinkling of cocoa powder and chocolate curls.

Colonial Coffee
6 cups hot coffee 3/4 cup Kahlua 1/2 cup brandy Whipped cream Cinnamon, ground. Blend the coffee and liqueurs together and pour into 8 mugs. Top with whipped cream and a sprinkle of cinnamon.

New Orleans Coffee: 1 cup coffee 1 orange 5 tbs cognac 5 tbs benedictine 1 tsp brown sugar

3 cloves, whole.Strip off a large piece of orange zest, and poke the cloves into it. Place in the bottom of a mug, with the brown sugar. In a saucepan, mix the cognac and benedictine and heat through. Light the alcohol and pour (flaming) into the mug. Fill mug with coffee and serve.

Spanish Coffee: 1/2 oz Tia Maria 1/2 oz rum 1 cup hot coffee Mix and serve with whipped cream.

Vermont Coffee: 1 oz light cream 1 oz maple syrup 2 oz dark rum 6 oz hot coffee combine in a mug and enjoy!

Keoki Coffee: 1 cup hot coffee 1 oz Kahlua 1/2 oz brandy Whipped cream

Belgian Coffee: 1 ounce Triple Sec 1 ounce Irish Cream 3 ounces Coffee

Mexican Coffee: 1 ounce Coffee Liqueur 1/2 ounce Tequila 5 ounces Coffee

Black Gold Jackpot: In a heated cup place 4 ounces hot coffee, 1/4 ounce each of triple sec, Amaretto, Irish Cream liqueur, hazelnut liqueur, and a splash of cinnamon schnapps. Top with whipped cream sprinkled with ground cinnamon and chocolate shavings. You can add a cinnamon stick or sprinkle of cinnamon.

Caribbean Coffee: add 1 ounce Creme de Cacao (brown) and 1 ounce dark rum to hot coffee and sprinkle with cinnamon place in a hot cup that has had its rim dipped in fresh squeezed lime juice and then in sugar.

Irish Creme: Just add an ounce of any brand Irish Cream Liqueur to hot coffee (one of my favorite drinks)  some whipped cream, and a little caramel swirl over the top and crushed toffee bars.

Double mint: 1 ounce spearmint schnapps, ½ ounce Creme de Menthe (green) in a cup of hot coffee, finish with a dollop of whipped creme and chocolate mint shavings. wonderful at Christmas time.

Happy Halloween Recipes and Party Fun Idea's 2009

Sunday, October 25, 2009

It's Halloween and party time, here is a quick list of party foods, that will make your table perfect for your guests to get them in the spirit of Halloween. These are just some ideas and guidelines. I am sure you can think up many spooky foods to create!

Creative and fun foods for a Halloween party Gravestone sandwiches, tangerine pumpkin fruit cups, apple peanut butter teeth, witches brew, mummy hotdogs, deviled egg eyeballs, donut eyeballs, dirt pies with worms, meatballs swimming in sauce faces, and English muffin faces


Triple Chocadamia Delight Cookies

Saturday, October 24, 2009
All I can say about these is that they are definitely designed for all Chocoholics. The cookies are rich with chocolate, macadamia nuts and a fresh baked buttery flavor. Full of decadent intrigue. Normally you would just drizzle white and milk chocolate I decided to tint the white chocolate orange, for a fall looking cookie.

Delicious anytime, or any occassion, but get that cold glass of milk ready or that hot cup of java either one will do just fine.

Rich and decadent. Chocolate chips and macadamia nuts. A full bodied chocolate cookie that will satisfy all your chocolate needs.

These will flatten while baking and cracking is a characteristic of them.
Roll into round balls. Don't over bake, 8 minutes till set.

Triple Chocadamia Delight Cookies

1 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon of almond extract
2 cups of all purpose flour
2/3 cup of unsweetened cocoa
1 teaspoon of baking soda
2 teaspoons baking powder
1/2 teaspoon of salt
1 1/2 cups of semi sweet chocolate chips
1 cup of macadamia nuts chopped

In a large bowl, cream butter sugar eggs almond extract until light. Sift together all dry ingredients. Add to creamed mixture and mix well. Stir in macadamia nuts and chocolate chips. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake at 350 10 minutes. Remove to wire rack and cool completely.

Melt in the microwave about 1 minute per 1 cup of white chocolate chips, stir quickly till melted, add a drop of red and and drop of yellow to make orange chocolate. In a separate bowl melt 1 cup of milk chocolate chips for one minute stirring quickly till smooth. Using a fork make dripping stripes on each cookie with dark chocolate, alternating with orange to make the effect...

Pink Italian Lemon Ricotta Cookies( In Honor of Breast Cancer Awareness Month)

Friday, October 16, 2009

OK ladies this month everyone needs to get in for their yearly checkup ......
A Cause I am truely passionate about. Many times we take for granted things are ok, I speak from experience. Early detection does save lives. This disease warrants no one...thank you for reading.

Pink Italian Lemon Ricotta Cookies (In Honor or National October Breast Cancer Awareness Month)

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick margarine, softened ( any kind that's recommended by the American Heart Society) if using butter use unsalted and 1 teaspoon of salt instead of 1/4 teaspoon.
2 cups sugar
2 eggs 1 (15-ounce) container Whole Milk or Light Ricotta Cheese
1 teaspoon of lemon extract
1/4 teaspoon lemon zest
a few drops of red food coloring Beat margarine and sugar together till light. Put all dry ingredients together in a bowl. Stir Ricotta into the margarine and cheese, then add one egg at a time and blend together. Gently mix the dry ingredients in till blended adding drops of red food coloring for pink coloring. Drop by teaspoons full on a greased cookie sheet. Bake till the edges are slightly brown, and cookies are set, about 10 to 15 minutes.

1 1/2 cups of confectionery sugar
2 tablespoons of shortening
1/2 teaspoon of lemon extract
3 tablespoons milk keep adding by drops until it makes a smooth stream, if too thick. Beat till spreadable.
Frost cooled cookies with white frosting. Make separate batch of pink frosting to go over the top of the white.


Fried Florida Red Fish Italian Style

Thursday, October 8, 2009

Melbourne Beach, Florida October 8th 2009
The Red (Drum) Fish Story
Starring my husband "The Italian Fisherman" Nemo

Here is what we consider the perfect catch, our favorite Red Fish. My
husband Nemo and I got up at 5am, headed over to the beach to surf fish in the ocean, around 85+ degrees, a perfect Florida day. Using mullet as bait, my husband using a cast net, couldn't believe how plentiful they were. He said this is the mullet run, when the mullet head for South Florida for warmer water.
We both love to fish, and this is one of our favorite fish to eat, Red Fish. I asked my husband Nemo, to help me post on how to filet a fish, and with a name like Nemo, yes like the fish, he is diffinitely the expert. Believe me, he has had many people comment on his real Italian name, and reference to the movie Finding Nemo. He was a real partner on this meal with me, as he will give you great instructions on how to filet Red Fish, and he makes it look so easy!

Fileting the Red Fish ( these are my husband's instructions) he cleans it, I cook it. Oh, and 99% of the time he catches it. I have a hard time reeling these bad boys in.

Start by making a cut behind the gill from the backbone to the stomach section. Then, begin cutting along the backbone toward the tail. Pull the filet away from the bone and run your knife gently along the previous cut line along the backbone, the filet will seperate nicely from the body. You must then cut through the rib cage, and finally cut the filet away from the body. Flip the fish over and repeat on the other side. Then, using your fingers, find the bones and slice them out with your knife. Using a filet board, place the skin at the end of the tail in the clamp, lay your knife flat on the skin, and run the knife under the meat, separating it from the skin. You will have two nice filets and and easy to dispose of carcass.

2 fresh filets cleaned
1 package of buttery crisp crackers ground in food processor
1/2 cup flour seasoned with 1/4 teaspoon garlicpowder, 1/4 teaspoon each of salt, pepper
1/2 cup milk
canola oil
Buttery Crackers make the best coating for this fish.

In a plastic bag shake fish to coat with seasoned flour. Place milk in a bowl. Dip filets in the bowl of milk and then into the cracker crumbs. In a large heavy fry pan or deep fryer, heat canola oil. Place filets in the oil when hot and cook on both sides till nicely browned.

This fish doesn't need anything added to it. The meat is a firm white meat,and has a delicate flavor.

Some Red Drum fish facts:
The Red Drum, also known as the Redfish or Channel Bass, has a reddish overall coloration and one or more dark spots at the base of the tail. It feeds at the bottom on crustaceans and mollusks. It also takes small fish, especially mullet. The usual adult weight is under 40 pounds but can reach into the 90 pound range.
The Redfish is a super-challenging opponent on the grass beds and flats of Florida and the Gulf of Mexico. We live around nine miles from the ocean and 4 miles from the Indian River, where these usually are found. Also, Titusville, Mosquito Lagoon, is a real popular place to fish for them. The shallower the water, the more chance you have to find these. The bulk of small marine life and food will be found in shallow water around structures and near grassy area's. This offers the small fish, crustaceans and mollusks protection from predators. Therefore, Redfish will be found near this abundant food supply, and since mullet were plentiful yesterday, Redfish were in the area.
Fishing Basics:
Redfish are very wary and will spook very easily. This is especially true in shallow or very clear water. Approach quietly with a push pole taking extra care not to make any unnecessary noises.
Incoming tides bring with it food, bait fish, etc. that the Redfish will feed on. Also, small crabs and shrimp become more active on the incoming tide enticing the Redfish to feed at those locations. The opposite is true for outgoing tides – as the water withdraws, the Redfish will wait and feed on whatever bait is carried back out with the tide. Channels and deeper areas are good places to find Redfish on an outgoing tide. Work these locations for some terrific action.
Lures and Baits:
Shrimp, pinfish, small crabs, finger mullet, and cut baits are excellent for catching Redfish. They can be fished under a float or free-lined into currents past structures or grass flats where the fish are.