Milky Way Martini

I recently made this for fun, mostly because I bought the flavored vodkas and needed to use them. LOL. It's simple, easy and very yummy!

**Keep in mind that all the measurements in this recipe, especially for the vodkas, are up to you. This is basically a guideline. If you're a teetotaller, I'd start off on the easy side and not make this drink that strong to start with. Baby steps... ;)

Milky Way Martini

Ingredients:

• Cocktail shaker
• Shot glass or jigger
• 1-2 Tbsp simple syrup (depending on taste)
• Caramel-flavored vodka
• Chocolate-flavored vodka
• Whipping cream (not the stuff in a can, the real stuff before it's whipped) ;)
• Chocolate syrup (Hershey's or your favorite brand)

Directions:

Fill the cocktail shaker with ice. Pour in the simple syrup. (Amount is to taste. If you like your drinks sweeter, go with 2 Tbsp.) Add 1-1½ shots of caramel vodka. Add 1-2 shots of chocolate vodka. Add a shot of whipping cream, then add a small squirt of chocolate syrup for color. Close lid tightly, then shake vigorously until well-blended. Strain and pour into a martini glass. Garnish with chocolate shavings, if desired. Makes 1 martini.

Don't know what "Simple Syrup" is or how to make it? See the super-simple recipe here.

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GBAdams
08/17/2017

Chocolate Shortbread Cookies

Here are Chocolate Shortbread Cookies...

(Based on the Basic Shortbread Recipe I found.)

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Ingredients:
2 sticks butter, softened to room temperature
1 C super-fine (baker's) sugar
1 tsp salt
1 lg egg yolk
1 lg whole egg
2 tsp vanilla
2 Tbsp water
2 ½ C flour
½ C unsweetened cocoa powder
Decorative sugar

Directions:
Combine flour with cocoa powder and mix thoroughly; set aside. Cream butter, sugar and salt at high speed. Add yolk, beat another minute, add whole egg, beat again another minute.  Add vanilla and water and beat again.  Add flour mixture, beat on low until dough has been mixed thoroughly and starts to cling to the paddle.  Remove, divide in half.  Roll half the dough into a log, about 1½ in diameter, repeat with remaining dough.  Wrap each log in plastic and place in freezer.  Freeze for at least 1 hour or until firm. (Can be stored in the freezer for up to 2 months.)

When logs are firm, take out 10-15 minutes ahead of time to thaw a little while oven heats up.  Preheat oven to 325°F. Slice dough into ½- to ¾-in thick pieces and place slices onto parchment paper-lined cookie sheets. If desired, sprinkle a little decorative sugar on top.

Bake for 20-21 minutes; do not overbake to the point where the edges start to brown or else cookies will end up hard and tough.

Yields approximately 40-50 cookies, depending on thickness of slices.

For other variations on the basic cookie recipe, see also the Lemon Shortbread and Almond Shortbread versions.

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GBAdams
12/27/2011

Hazelnut Champorado (Chocolate Rice Porridge)

Here's another traditional Filipino dish.  Champorado is typically a breakfast-type of meal, usually served with  a cured meat, such as a bacon or Filipino tocino (shown at right), and is a heartier alternative to chocolate Maypo or Cream of Wheat.

The inspiration for this recipe came from two places for me: a college friend and my cousin.  I have my friend to thank for putting the original idea in my head; during a discussion once I mentioned how the only Filipino recipe in which I recalled normally seeing chocolate (no, dinuguuan does NOT count!) was champorado.  Chocolate icings or candies like we see here in the U.S. were not prevalent when I was growing up; it just wasn't practical because of the tropical heat.  So then over the next few weeks, while I was mulling over making champorado, my cousin who was visiting for Thanksgiving mentioned adding Nutella to it and how much better it made the dish.  Whoo boy, was he ever right.  It adds a depth to the chocolate taste that I never would have guessed could have been possible. Turned it right up to 11.  ;)  So here you go, here's what I came up with after those two influences.  And now that it's colder, this dish is the PERFECT breakfast treat...sort of like hot chocolate in a bowl.  ;)  I hope you enjoy.

(Thank you, Maria D-P, and Francis!)

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Ingredients:
6 C day-old (or several days-old) sticky rice
6 C milk
1 can sweetened condensed milk (I use the fat-free kind)
⅔ C unsweetened powdered cocoa (such as Ghirardelli)
¼ C Nutella (chocolate hazelnut spread)
1 tsp salt

Directions:
In a large saucepan, heat milk on medium heat; be sure to stir often so milk does not burn at the bottom of the pan.  When milk has warmed to the point of starting to steam, add sweetened condensed milk and salt.  Using a whisk will help to mix everything in easier.  While milk mixture is heating up, break up leftover rice so that there are no longer any huge clumps.  Add to saucepan.  Vigorously stir for an additional 10 minutes.  Add powdered cocoa.  Stir until all the powder has dissolved and there are no longer any small cocoa clumps.  Add Nutella, and stir until it has blended fully into the porridge.  If champorado is too thick at this point, gradually add more milk until desired consistency is achieved.  Serve warm.  (Reheat leftovers with milk.)

Hazelnut Champorado, with a few white chocolate shavings sprinkled on top.  ;)

Makes 10 servings; perfect to make ahead of time and reheat on cold mornings!  ;)

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GBAdams
11/27/2011