Schweddy Balls

Who’d like a mouthful of tasty, wet schweddy balls? C’mon, you know you do… Schweddy Balls is, in fact, a new ice cream from everyone’s beloved fathers of ice cream, Ben & Jerry’s. The limited edition flavor, based on an old SNL skit, is available in both pints and Scoop Shops. It’s vanilla ice cream with a hint of rum and is loaded with what else – balls. Fudge covered rum balls, milk chocolate malt balls, and maybe even some other kind of balls depending on what you do with it (ewww). I don’t know about you but I’m not sure I could knowingly put something in my mouth that’s called “Schweddy Balls.”

Ok, right, who am I kidding? It’s ice cream – I would eat the hell out of that!

 

Carbohydrate Friday: Sopapilla Cheesecake!

My sweet tooth has been in overdrive lately. As has my appetite as a whole… which is not good news for my pants, however. Ah, what the hell, I’m on a roll. Why stop now?

SOPAPILLA CHEESECAKE
via My Yellow Umbrella 

Carbohydrate Friday!

I should probably just smear this pie all over my ass, because Lord knows its going to end up there anyway. But it will be well worth it!

BLACK BOTTOM BANANA CREAM PIE
via Everyday Inspirations

6 tbsp butter

25-30 Nilla wafers, crushed

2 tbsp sugar

4 squares BAKER’S semi-sweet chocolate

2 large bananas

1 package JELL-O Vanilla flavored instant pudding

1 3/4 cups cold milk

1 cup Cool Whip

1/4 – 1/2 cup chopped nuts – any variety (optional)

1. Melt 4 tbsp butter and pour into medium bowl. Stir in wafer crumbs and sugar.
2. Press crumb mixture into a 9-inch pie plate.
3. Microwave chocolate and remaining butter for 1 minute or until butter is melted; stir until chocolate is melted and mixture is well blended.
4. Drizzle over bottom of crust and top with bananas.
5. Beat pudding mix and milk with whisk 2 minutes; pour over bananas.
6. Refrigerate 4 hours then top with COOL WHIP and nuts!

Carbohydrate Friday!

Sorry I missed the last couple weeks. I’m still trying to get back into the whole blogging being a priority thing. But this week was easy because I have a nasty hankering to eat just about everything in site. And then have dessert.

TIPSY AFFOGATO
from Everyday Food via The Bitten Word

• 1 pint vanilla-bean ice cream
• 1/4 cup strong coffee
• 1 ounce Frangelico or other hazelnut liqueur

Divide ice cream among four tumblers. Pour coffee and Frangelico or other hazelnut liqueur over ice cream in each glass and serve.

Easy. Peasy. Lemon squeezy.

Carbohydrate Friday (a.k.a. – I’ve got potential!)

If you missed the last carb friday post, I’m considering changing its name to “I’ve got potential” because with all these recipes, getting fat is the one thing I am confident I have the ability to do. But until that happens – LET’S EAT!

NUTELLA POUND CAKE
via Dana Treat

1 1/2 cups flour, plus more for dusting
4 large eggs, at room temperature
2 tsp. vanilla extract
3/4 tsp. baking powder
1/4 tsp. salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
One 13-ounce jar Nutella

1. Preheat the oven to 325°F. Lightly grease and flour a 9-by-5 inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
2. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed utnil fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
3. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top.  Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
4. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours.  Cut the cake into slices and serve.

Luau maker.

You’d think that after a long weekend of pretty much nothing but alcohol, I’d be tired of it. But alas, I prevail. I am strong like ox. Which makes me freaking water at the mouth for this Hawaiian Martini. Next party is a luau. Fo sho!

via Chaos in the Kitchen

• 2 – 750 ml bottles vodka
• 500 ml vanilla vodka
• 500 ml coconut rum (Malibu)
• 2 fresh pineapples, cut into 1 inch wedges

1. In a large (6 quart) container with a spigot, layer pineapple.
2. Pour alcohol over pineapple making sure to completely cover the pineapple.
3. Allow to infuse at least a week, will stay good much longer as long as the pineapple slices remain submerged.
4. To serve (makes 2 drinks), measure out 4-6 oz liquid.  Add along with ice to a martini shaker and shake vigorously.
5. Strain into two martini glasses, garnish with a wedge of marinated pineapple.

This recipe is different from other recipes on the web but is straight from the bartenders at the original Roy’s in Hawaii.  Their mix is huge though: 2 bottles of vanilla vodka, 2 bottles of coconut rum, and 6 bottles of regular vodka.  Feel free to do the math if you want to make an even smaller batch. Me? I call this a party.