Saturday Night Sips – Hot Buttered RumChata

A few Christmases ago I made a delicious Colonial Hot Buttered Rum recipe that I found on Allrecipes.com.  It was so simple (you make it in the slow cooker!) and SO delicious!  I served it at my family Christmas dinner and everyone raved about it.

I decided that I wanted to make it again today – it’s Saturday and it’s cold, why not? 😉  I changed it up just a bit though and I am in love with the results!  This recipe was awesome before but when you swap out half of the rum for RumChata…

Hot Buttered RumChata is the perfect drink to warm you up on a cold winter night! #cocktails #rum #slowcooker

This is FAN-FREAKING-TASTIC!!!!!!!!!!!!  I could sit and drink this all day.  It warms you up from the inside and the flavor stays on your lips (if you’re into buttered rum kisses).

Hot Buttered RumChata is the perfect drink to warm you up on a cold winter night! #cocktails #rum #rumchata #slowcooker

Hot Buttered RumChata (adapted from Colonial Hot Buttered Rum submitted to Allrecipes.com by Linda Correia)

Ingredients

2 cups brown sugar
1/2 cup of butter
1 pinch of salt
8 cups of hot water
2 cinnamon sticks
6 whole cloves
1 cup of Captain Morgan’s Spiced Rum
1 cup of RumChata
Whipped cream and ground nutmeg for garnish (if desired)

Directions

1. Combine the brown sugar, butter, salt and hot water in a 5 quart (or larger) slow cooker.  Add cinnamon sticks and cloves.
2. Cover and cook on low for 5 hours.
3. Stir in the Spiced Rum and the RumChata.
4. Ladle into mugs (or awesome cups like the ones shown in the photo from SucreShop), top with whipped cream and ground nutmeg.

*** A note on RumChata curdling: Several commenters have said that they had trouble with the RumChata curdling when added to the hot butter/water mixture.  I did not encounter this issue but I have done a little research and think it may be due to temperature.  RumChata does contain dairy, which can curdle when added to very hot liquid.  My RumChata had not been in the refrigerator (once opened it can be stored at room temperature for six months) and my low setting on my slow cooker doesn’t get super hot.  If you are using RumChata that has been in the refrigerator I’d suggest measuring it out and letting it warm up to room temperature.  If your water/butter mixture is boiling hot, let it cool some before adding the RumChata.  You can also temper the RumChata first by measuring it into a bowl or cup, and then bit by bit pour some of the butter/water mixture into the RumChata, effectively bringing it up to the same temperature before adding it to the slow cooker.  A last note – if you have been storing your RumChata at room temperature and it is much older than 6 months it may just be on the verge of going bad. ***

Makes 8 servings.

Hot Buttered RumChata is the perfect drink to warm you up on a cold winter night! #cocktails #rum #rumchata #slowcooker

This recipe can easily be scaled down to make fewer servings.  I made half a batch tonight but I wish I had made more!  It takes just a few minutes to throw together and once it’s done you can just keep it warm in the slow cooker until every last drop is gone.  It’s a perfect drink for Christmas, a New Year’s Eve party or any random winter weekend!

This Hot Buttered RumChata is the perfect drink to warm you up on a cold winter's night! #rum #rumchata #slowcooker #drinkrecipe

Cheers folks!

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Apple Pie Snickerdoodles

I was super excited to participate again this year in the Great Food Blogger Cookie Swap which raises money for Cookies for Kids’ Cancer.  Food bloggers sign up and get assigned three other food bloggers to send cookies to.  This year I sent cookies to Ashley at Memoirs from My Kitchen, Claire at Simply Sweet Justice and Renee from Tortillas and Honey.   More on who I received cookies from later…

First, on to the recipe!

Apple Pie Snickerdoodles | Shake Bake and Party

I love snickerdoodles, and when I tried Apple Pie Candy Corn from Brach’s® around Halloween I knew I wanted to combine the candy with that quintessential cinnamon cookie.  I know it’s no longer candy corn season but I just checked and as of right now you can still buy a bag on Amazon.  So if you do want to give these a try you don’t have to wait until next fall!

You can use any snickerdoodle recipe that you like.  I happened to have a few bags of Betty Crocker® Snickerdoodle Cookie Mix hanging out in my pantry so that is what I used.  Easy and delicious!

Apple Pie Snickerdoodles

Ingredients

Ingredients and measurements will vary depending on what recipe you use for the snickerdoodles.  The following instructions are for use with the Betty Crocker® Mix:

1 bag of the cookie mix which contains a packet of cinnamon sugar
1 stick of butter (1/2 cup), melted
1 egg
1 tablespoon of water

In addition to the ingredients to make the cookie dough you will need 1 bag of Brach’s® Apple Pie Candy Corn

Directions

1. Preheat oven to 350 degrees F (350 degrees F for a dark or nonstick cookie sheet).
2.  Pour the cinnamon sugar from the packet into a small bowl.
3. Combine the ingredients needed to make the dough in a medium bowl until a soft dough forms.
4. Take about 1 teaspoon of dough and press one piece of candy corn into it.  Cover with a bit more dough, making a ball around the piece of candy corn.  Make sure no part of the candy corn is poking out through the dough.
5. Roll the ball of cookie dough in the cinnamon sugar until coated.
6. Place dough 2 inches apart on an ungreased cookie sheet.
7. Bake for 8-10 minutes or until edges are set.
8. Remove from oven and press another 2 pieces of candy corn into the top of each cookie.
9. Place cookies back in oven for 1-2 minutes, just long enough to soften the candy corn so it will stick to the cookies.
10. Remove and let cool for 2 minutes before transferring the cookies to a wire rack.

This will make 2 dozen cookies.  Store in an airtight container.

Again, the ingredients and instructions here are if you are using the cookie mix.  If you are using a different recipe please follow the baking instructions for that recipe, just adding one or two minutes back in the oven after placing the candy corn on top.

You could skip inserting the candy corn into the center of the cookie but I wouldn’t!  It melts inside, infusing the cookie with a delightful apple pie flavor!

Apple Pie Snickerdoodles | Shake Bake and Party

I received three FANTASTIC batches of cookies from some awesome bloggers.  The first batch was Chocolate Chip Hazelnut Snowball Cookies from Marcie at Flavor the Moments.  I love that she added chocolate chips to the traditional snowball cookie!

Chocolate Chip Hazelnut Snowball Cookies

Next came Browned Butter Nutella® Slice-n-Bake Cookies from Sara at Cake Over Steak.  Nutella® makes everything awesome and these cookies were no exception!

Browned Butter Nutella Slice-n-Bake Cookies

My last batch of cookies was from Maurita at Get the Good Stuff.  She sent Ginger Shortbread Rounds.  I LOVE shortbread cookies, and the addition of chewy bits of ginger took these over the top!

Ginger Shortbread Rounds

I have to say now that the swap is finished, it’s pretty depressing coming home every day from work knowing that there is no chance there will be a box of tasty cookies on my doorstep.  If any of you out there are feeling generous and want to just randomly send me cookies, let me know so I can give you my address!  😉

Special thanks to Julie from The Little Kitchen and Lindsay from Love and Olive Oil who are the masterminds behind the Great Food Blogger Cookie Swap!  Thanks for all your hard work ladies!  Can’t wait to do it again next year!

The Great Food Blogger Cookie Swap

Cookie Postcards

I recently participated in another Operation Cookie Takeover mission.  If you don’t know what OCT is all about you should check out their Facebook page!  The quick rundown though is this – people nominate deployed soldiers to receive cookies from the volunteers who have signed up to bake and send them.  Volunteers have shipped over 37,000 cookies to deployed soldiers since 2013!

This was the fourth mission and my fourth time participating.  It was also, by far, my favorite experience.

My idea for this round of cookies was to create a cookie “postcard” – a handwritten, edible note of thanks.  I have been seeing a lot of cookie decorators using the stamping technique to embellish their cookies and thought this would be the perfect opportunity to give it a try.  I used a rectangular cookie cutter to make my postcards and covered them in a layer of white royal icing.  Then I picked up a few postage related stamps from the craft store, read this tutorial on cookie stamping from Fancy Flours and went to town.

Cookie Stamping
It’s always best to practice first… : )

After trying out a few stamps I decided I liked the postmark one the best, so I stamped each of my postcard cookies with it.  Because my cookies weren’t perfectly flat, sometimes the stamp didn’t lay the ink down evenly in all spots but I figured that was okay – most postmarks aren’t completely uniform so I’m calling it “authentic.”  I let the ink dry overnight and then packed the cookies up and took them into work the next day for the fun part!

Cookie Signing Station

Along with my cookies I brought in a few sets of edible ink markers and set up a cookie signing station in an empty cubicle.  I invited all my coworkers to stop by and write a note to the troops on one of the cookies.

Here are a few of them:

Cookie Postcard

Cookie Postcard

Cookie Postcard

And here are all 24 together!

Cookie Postcards for the Troops

Thanks to the help of all my awesome friends at work these turned out so much better than I imagined.  I was so excited to ship these off to the Marine that I was matched up with.  I hope they all made it in one piece!

Saturday Night Sips – Pumpkin Snickerdoodle Cocktail

Given my obsession with pumpkin flavored booze (aka Pinnacle Pumpkin Pie vodka), I am kind of embarrassed to say I had never tried Fulton’s Harvest Pumpkin Pie liqueur.  Until a few weeks ago, when my life changed forever…

Ok, so maybe it wasn’t that dramatic but this stuff is DAMN TASTY!  Definitely good enough to drink on its own, right out of the bottle a shot glass.  Which I did.  But then you know me, I had to mix it with some other stuff too.

Pumpkin Snickerdoodle Cocktail - a creamy, drinkable version of the classic cookie, with an autumn inspired twist!

The inspiration for this drink was a recipe I saw (where else?) on Pinterest – White Chocolate Pumpkin Snickerdoodles from Sally’s Baking Addiction.  All of Sally’s recipes are completely drool-worthy, you should definitely check out her blog!  Back to the drink though…

I had the pumpkin pie liqueur, I had the lovely cinnamon infused Rumchata AND I had white chocolate liqueur.  Those cookies were just begging to be turned into a cocktail.

Pumpkin Snickerdoodle Cocktail - a creamy, drinkable version of the classic cookie, with an autumn inspired twist!

Ingredients

2 oz Fulton’s Harvest Pumpkin Pie liqueur
1 oz white chocolate liqueur (I used Drillaud’s Creme de Cacao Blanc)
.5 oz Rumchata
3 oz milk (I used almond milk and it was delicious! I wouldn’t use half & half though – it would be way too heavy combined with the super creamy pumpkin pie liqueur.)
ice

Directions

Combine all ingredients in a cocktail shaker.  Shake until chilled, pour and serve!

 

This drink was every bit as delicious as I hoped it would be, and it is so easy to make.  The Pumpkin Snickerdoodle Cocktail is definitely a drink to add to your rotation of fall cocktails.  I’m not the only one with a “rotation” of cocktails, right?  Just agree with me.  : )

Hope everyone is enjoying their weekend and an extra special thanks to Krissie and Barbara for so generously giving me a bottle of Fulton’s Harvest Pumpkin Pie!  You guys are awesome!  Cheers!

Pumpkin Snickerdoodle Cocktail - a creamy, drinkable version of the classic cookie, with an autumn inspired twist!

 

 

3rd Annual Go Bo! Foundation Bake Sale

Fall is seriously THE best time of year. In addition to all the usual favorites (cooler weather, apple cider, gorgeous fall foliage, pumpkin EVERYTHING…) it is also the time for fun things such as my birthday (next week!), Halloween, signups for The Great Food Blogger Cookie Swap and the Go Bo! Foundation Bake Sale!

Go Bo Foundation Bake Sale

This amazing bake sale is put together by Jill from Jill FCS Funky Cookie Studio to support the Go Bo! Foundation’s mission of funding cancer research and helping the families of children with cancer in Door County, WI.  This year cookie artists from ALL 50 states AND 17 countries have donated their time and efforts to this worthy cause.  If you are in the area you should definitely go check it out! Don’t worry though if you can’t attend because you could seriously spend hours scrolling through the Go Bo! Foundation Bake Sale Facebook page looking at all the fabulous contributions.  There are some seriously talented cookie decorators out there!

This year Jill asked that in addition to whatever themed cookies we wanted to make we also send at least one butterfly cookie.  So here are the cookies I shipped out to WI last week:

Black Cat/Full Moon Halloween Cookie | Shake Bake and Party

Butterfly Decorated Cookie | Shake Bake and Party

                                                                 “You only live once so make it count.” – Bo

If you would like more information or would like to donate, please visit www.gobofoundation.org.

 

 

Pumpkin Pie Soda Float

I’m just surrounded by people with good ideas lately.  Last week a friend provided the inspiration for my Chocolate Dipped Double Caramel Apple Oreos (you heard me right – go check ’em out if you haven’t already) and then over the weekend my mom and brother gave me the idea for this:

Pupmkin Pie Soda Float | Shake Bake and Party

My brother had picked up some Maine Root Pumpkin Pie Soda from Wegmans a few weeks ago and he brought me two bottles.  I had them in the fridge, waiting for a day that felt a bit like fall (it was almost 90 in Jersey just last week) and Sunday turned out to be the day.

I had plans to just drink the soda while daydreaming about Halloween until my mom mentioned a conversation she had with my brother about adding some vanilla ice cream to it and turning it into a float.  So then I had to go to the grocery store in the middle of Sunday afternoon, which I usually try to avoid (you know how mobbed the grocery store gets the few days before Christmas?  That’s how our Wegmans is EVERY WEEKEND) to buy some vanilla ice cream.

Pumpkin Pie Soda Float | Shake Bake and Party

I have sadly developed some kind of adult onset lactose intolerance (seriously, I couldn’t have developed an allergy to cauliflower or something?) so I got vanilla almond milk ice cream.  You can obviously use any kind of vanilla ice cream – the creamier the better!  I didn’t have any on hand, but you could top this off with a drizzle of caramel sauce if you like things to be fantastic.

This was really good, and makes an easy fun treat for the kiddos if you have them.  You could also make an adult version by adding a splash of Pinnacle Pumpkin Pie Vodka which, of course, I did.  Either way you’ll end up with a glass of cold, creamy, pumpkin-y deliciousness.

Pumpkin Pie Soda Float

Ingredients

Pumpkin Pie Soda
Vanilla Ice Cream (or other flavor of your choosing)
Pinnacle Pumpkin Pie Vodka (optional)
Caramel Sauce (optional for garnish)

Directions

1. Pour chilled Pumpkin Pie Soda into a glass.  If using the vodka add a splash and give it a stir.
2. Add as many scoops of ice cream as your little heart desires
3. Top with caramel sauce (optional)

Spiked Pumpkin Pie Soda Float |Shake Bake and Party

Chocolate Dipped Double Caramel Apple Oreos

I have a problem with Nabisco and all these new Oreo flavors they keep coming out with.  Cookie dough, banana split, Reese’s, fruit punch… Don’t they know I have a hard enough time not eating an entire package of regular Oreos?!  I managed to survive the summer without going completely hog wild but then they had to go and make caramel apple flavored Oreos.

CARAMEL. APPLE. OREOS.

I love caramel apple.  Please enter exhibits A, B and C into evidence:

A. The BEST freaking drink I have ever made – the Caramel Apple Pie Cocktail.
B. Super yummy and super easy Caramel Apple Cheesecake Cookies.
C. My “disgustingly good” Pumpkin Caramel Apple Magic Bars.

I started seeing these new fall flavored Oreos all over Instagram about two weeks ago.  I heard they would be available at “select” Target stores.  I had to have them.  I couldn’t find them.

So I did what any normal person would do in such a situation.  Last Friday, I asked all my coworkers before we went home to look for them if they ended up at a Target over the weekend.  That is how I scored a package.  Then they popped up in my Target so I bought two more.

I tried one and they were pretty good but they weren’t quite caramel-y enough for me.  I mentioned this to a very wise friend who immediately suggested dipping them in caramel (thanks Greg!).  I loved the idea but was worried about the stickiness factor so I decided that not only would I cover the cookies in caramel, I would also cover them in chocolate!

                                              Caramel Covered Oreos

Chocolate Dipped Oreos

You’re welcome.

Chocolate Dipped Double Caramel Apple Oreos - An easy fall treat from Shake Bake and Party

These were really easy to make!  They took me about an hour and a half start to finish – no baking necessary! – and they were a HUGE hit at work.  I love it when you get such a big payoff for minimal effort!

Chocolate Dipped Double Caramel Apple Oreos

Ingredients

2 packages of Caramel Apple Oreos
1 (14 oz) package of caramels, unwrapped
2 Tbsp water
2 (12 oz) packages of semi-sweet chocolate chips (melting chocolate or chocolate bars would also work)

Directions

1. Line two baking sheets with wax paper and lay out 3 dozen of the Caramel Apple Oreos.

2. Melt the unwrapped caramels and 2 Tbsp of water (you could also use heavy cream instead) in a saucepan over low heat, stirring constantly.

3. Spoon the melted caramel on top of the Oreos.  I just kept the caramel on the burner and worked on the counter next to it.  Keeping the caramel warm prevented it from starting to harden back up while I was working with it.  Once the Oreos are topped with the caramel put them in the refrigerator until the caramel is set – about 15 minutes.

4. While the cookies are chilling in the fridge melt the chocolate chips in a double boiler, or in the microwave.

5. After the caramel has set dip the Oreos into the melted chocolate, making sure all sides are covered.  I dropped the Oreo caramel side down into the chocolate, and using two forks made sure the sides were covered before flipping it over to cover the bottom. Lift the cookie out with one of the forks and place back on the wax paper lined cookie sheets.

6. Once all the Oreos have been dipped let them sit until the chocolate has hardened.  Store in an airtight container in a cool, dry place and they should keep for a few weeks.  Not that they will last that long!

Chocolate Dipped Double Caramel Apple Oreos - Simple yet decadent fall flavored treats!

Full disclosure: For some reason, on only some of the Oreos, the caramel oozed through the chocolate.  I’m not sure why this happened, so if you are an expert in candy making and can provide some kind of explanation or tips on preventing this, please leave me a comment!

wpid-20140911_073129.jpg

The leaky caramel didn’t really matter though because these cookies are FAN-FREAKING-TASTIC!  The caramel and chocolate combined with the golden Oreo cookie are reminiscent of a Twix bar.  Add in the caramel apple flavor of the cookie filling and you have a decadent treat inspired by the flavors of fall!

Chocolate Dipped Double Caramel Apple Oreos

Of course, after I finished making these I saw a new Instagram post with a picture of Pumpkin Spice Oreos! Oh Nabisco, why do you do these things to me?!

Oh, right.  So I can make stuff like this!!

Decadent Chocolate Dipped Double Caramel Apple Oreos from Shake Bake and Party

If you’d like to see MY picture of the Pumpkin Spice Oreos when I get my hands on them be sure to follow me on Instagram!