Open-Faced Grilled Cheese

I don’t know if it’s being a thirty-year-old, or just the way things fell this year, but I’ve been busy! With the days being short and dark, it’s all I can do after work to cook dinner and watch a few episodes of Great British Baking Show or Grace and Frankie before calling it a night. And our weekends have been booked solid!

Those are just excuses for why I’ve — once again — fallen off the face of the blogging planet for a bit. Are we at a point where I can skip these intros and just pick up as if there haven’t been month-long gaps between posts? Maybe?

Anyway, one of these busy weekends, we visited family down in Naples, FL. It was glorious. The weather was a perfect 80s-and-sunny all weekend, we watched the sunset while walking on the beach every night, mixed some perfectly refreshing cocktails, and responsibly soaked up a little sun.

We also made these super easy and SO decadent grilled cheeses. I can’t take any credit beyond agreeing to every suggestion Charlie’s aunt made, but I’ve since made my own at least three times.

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I also found this recipe for crusty bread in under two hours (!!) so we’re eating pretty well this week. I actually baked the bread after work one night (which is unheard of, because, you know, rise-times). I’ll admit I prefer the depth of flavor (or is it texture?) a good slower-rise brings, but in a pinch, this recipe is great!

Basically, all you do is toast a slice of crusty bread (French is best), slather it with fig jam, cover it in slices of Kerrygold Dubliner cheese (or your cheddar of choice), then broil that bad boy for a few minutes, until the cheese is melted and bubbling.

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Best enjoyed with a fork and knife… but you do you, I won’t judge!

Other notes:

  • Once, we added sliced turkey between the jam and cheese, which was delectable
  • I bet apple butter (or thin-sliced granny smith apples), bacon, and cheddar would be super tasty
  • Really, any combination of jam and cheese that sounds good to you should work — let me know what you try!

Homemade Ramen Noodles


If you’ll remember, I had a bugger of a cold around the beginning of the month. My husband made it a full week before succumbing himself.

If you have a man in your life, you know what big babies they become at the first sniffle. (Okay, okay, this time around my throat hurt so badly I was a whiny mess myself). Regardless, a loved one with man flu requires some extra pampering.

I’ve written before about the soups I whip up to fight illness, but you can never have enough easy soup recipes, especially in the middle of cold and flu season. This one has the added bonus of being a childhood throwback made healthier.


Who doesn’t love ramen noodles? Salty, savory, noodley perfection. This recipe is almost as easy as the pre-packaged junk and even tastier — if I do say so myself.

Ingredients:

  • 1 Tbs olive oil
  • 1 Tbs minced onion
  • 1/2 tsp red pepper flakes
  • 1/2 cup frozen peas and carrots
  • 1/2 cup frozen broccoli
  • 1/2 Tbs garlic powder
  • 1/2 Tbs turmeric
  • 1/2 Tbs ginger
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 cups chicken stock
  • 1/2 Tbs chives
  • 1/2 Tbs soy sauce (optional)
  • 1 tsp sriracha (optional)
  • 1 sheet Chinese noodles
  1. Heat oil in stockpot over Medium. Add onions and red pepper flakes and cook about 1 min.
  2. Add veggies and spices through pepper. Cook, stirring often, about 3-5 min.
  3. Stir in chives and chicken stock. Bring to boil.
  4. Add soy sauce and sriracha. Boil about 8-10 min, stirring occasionally.  (Side note: all the seasoning measurements are approximate so taste/adjust as needed throughout.)
  5. Break noodles in chunks and add to pot. Cook about 3-4 minutes, breaking noodles apart with spoon as they soften (you can also add 1 cup water to keep soup brothier).
  6. Enjoy!

Uh-Oh, Spaghettios

I forgot that used to be a thing, until someone showed me a joke:

her: “I’m breaking up with you.”

him: “Is it because I keep saying ‘uh oh, spaghettios’?”

her: “Actually, yes.”

him: “Uh oh, spaghettios…”

Now it keeps popping into my head. Which leads me to think about — what else? — spaghettios. I love spaghettios almost as much as Kraft mac n cheese or hot dogs. It’s so easy to pop open a can and have that cheesy-tomato goodness in my belly in a matter of minutes. But I am an adult now, and therefore I must limit my lazy junk food splurges to desperate times (like when I’m really needing quick comfort food, or at the beach with my garbage friends). The good news is there are plenty of “adult” (read: homemade) versions of the comfort food I so enjoy. I’m still searching for the *perfect* macaroni and cheese recipe, but I’ve found enough good ones that I can whip up a decent pot when the craving strikes. I save the hot dogs for the ballpark (or a particularly fantastic grilling day). That leaves spaghettios as my only semi-justifiable lazy-splurge.


Until recently.

I stumbled across the original recipe on Pinterest (I am obsessed with Pinterest recipes), but you can find it here. I can never thank Nikki Gladd enough for the post that gave me permission to eat spaghettios like an adult. I’ve made my own tweaks and adjustments, which to me give the dish even more of an authentic taste, still while maintaining an air of healthiness.

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The recipe says use a saucepan, but as you can see, any pan will do in a pinch!

The most important item: spaghetti rings. I found them at Wegmans (which is hands down the best grocery store.)

I skip the garlic. I’m a big fan of garlic, but I’ve found eliminating it from this particular dish actually makes it better (which is rarely the case). The other major trick I found is cooking the noodles directly in the sauce, rather than separately and combining with the sauce at the end. The starch from the pasta thickens the sauce and the tomatoey-taste fattens the pasta.

Check out the full recipe if you’re feeling like reconnecting with the kid inside you (or if, like me, you feel a little guilty for all the canned junk you eat).

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Homemade Spaghettios:

  • Olive Oil for pan (~1 tbs)
  • 1/4 tsp Red Pepper Flakes
  • 1 can Tomato Sauce
  • 1 scoop Tomato Paste (~1 tbs. The time I made this the best, I used a regular spoon and eyeballed it)
  • 3 cups water
  • 8 oz spaghetti rings (or other round pasta)
  • Generous pinch of granulated sugar
  • Salt and Pepper, to taste
  • 2-4 tbs butter (you can cut down to make it even ‘healthier’)
  • 1/4 cup milk
  • ~1 cup shredded cheese (I used pre-shredded Mexican cheese. I also just dropped two handfuls in rather than measuring an actual cup)
  1. In medium saucepan, saute the red pepper flakes in olive oil over Medium heat for about 30 seconds.
  2. Add the tomato sauce, paste, water, pasta, sugar, salt and pepper.
  3. Bring to low boil, stirring frequently to keep pasta from sticking to bottom of pan.
  4. Add butter. Stir until melted.
  5. Stir in milk.
  6. Simmer over Medium-Low for about 10 minutes or until pasta is cooked.
  7. (If sauce seems too runny, add a second scoop of tomato paste to thicken. Stir until fully distributed, then turn off heat) Add cheese one handful at a time, stirring between to melt fully.
  8. Enjoy!

This recipe makes about 4 servings.

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It’s the Most Wonderful Time of the Year

Our wee little Chrismukkah corner…pending a *real* tree

And by that I mean baking season. Fireplaces curling smoke from chimneys. A hint of snow seasoning the air. Christmas trees glowing from living room windows. Festive music in every store, pumping up shoppers while slowly destroying the poor workers’ souls.

It’s CHRISTMAS TIME!

My husband said the most awful thing I’ve ever heard yesterday: “You know Christmas is just one day, right?”

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After demanding he get out of my life, I told him in no uncertain terms do I get to have a Christmas SEASON (and really, it’s limited to the confines of post-Thanksgiving to 12/25 so it’s not even technically a full season, so there), and I mean he gets 8 whole freaking days for Hanukkah, so he can just shut his mouth and let me do my Christmas thing.

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We just spent a week-plus in California with my in-laws for Thanksgiving, and I had many adventures I’ll be sure to write about in the coming weeks, but right now, I want to talk about cookies. My sister-in-law and I discussed a baking cookies before, during, and after Thanksgiving, but the timing wasn’t right (there were SO MANY DESSERTS already). When we got home, amidst setting up the tree and singing Christmas songs off-key, it felt like a cookie kind of day. The sky was that snowy-gray, the apartment was toasty-warm, and my fantasy football team was holding steady against a team I was sure I’d lose to.

All that was missing was a flurry of Earl Grey Lavender Cookies.

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The original recipe I used is here. I went a little wild and halved the recipe, making a small batch of my standard Earl Grey Lavender Cookies (using Adagio teas Earl Grey Lavender loose leaf tea — seriously my favorite tea ever) and experimented with the other half to create a Cocoa-Coffee Shortbread.

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*This is the result of three chopped kisses…wayyy too much

Because this recipe yields like two dozen cookies, I wasn’t trying to risk all that goodness on an experiment. Plus it’s super easy to halve, especially if you just got an amazing set of measuring spoons that range from 1/8 tsp to 2 tbs from Crate & Barrel for your birthday (husband win). For the Cocoa-Coffee batch, I subbed just under a tablespoon of Peet’s coffee and one finely chopped dark chocolate Hershey’s kiss (man am I product-placing like a champ right now or what?) in place of the tablespoon of tea leaves. These cookies came out a shade overcooked — they’d probably be best coming out of the oven right at 12 minutes. The tea cookies I had to leave for another 3 minutes or so.

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In case you need a little extra calories (wink), a swipe of Nutella across the top of the still-warm coffee cookies is heavenly. Come on, it’s the holidays. Calories don’t count at Christmas! And as we’ve already established, Christmas is all month long!

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Base Recipe – Tea Shortbread Cookies

  • 2 cups Flour
  • 2 tbs Tea Leaves
  • 1/2 tsp Salt
  • 3/4 cup Confectioners Sugar
  • 1 tsp Vanilla Extract
  • 1 cup Butter
  1. Sift/whisk together the flour, tea leaves, and salt, until the leaves are spotted throughout.
  2. In stand mixer with paddle attachment, cream flour mixture with confectioners sugar, vanilla, and butter.
  3. Put dough on a piece of plastic wrap and roll into a log, twisting both ends to seal closed. Place in fridge for about 30 minutes.
  4. Preheat oven to 375 degrees.
  5. Cut dough in 1/4-inch sections and arrange on silpat or parchment-lined baking sheet ~2 inches apart (they do spread a little).
  6. Bake 12 minutes or until the edges are just turning golden.
  7. Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Experiment with the add-ins! My best so far has been the Earl Grey Lavender, but I’ve tried other herbs, too. The coffee is pretty tasty. Thyme was…less enthusiastically received.

I’d love to hear what you try!

This Election Day, Let’s All Eat Our Feelings

I was going to email this recipe to my mom, because that’s what I do when I’m eating lunch and really patting myself on the back mentally. Then I remembered I have a blog I can brag through, so you’re welcome, world. Also, it’s Election Day, and almost everyone I know wants to puke for one reason or another, regardless of political affiliations. Why not stuff our faces with gooey, sweet, buttery dessert instead?

Sorry there are no pictures to go along with this recipe. Like I said, I was just going to email it to my mom and I rarely need to send photographic evidence of my culinary prowess.

If you ever feel like eating apple pie but also don’t feel like actually making apple pie you can try this apple crisp recipe I did spontaneously last night. Though now that I think about it, it’s probably barely less effort than apple pie. It just seemed like nothing because I already had the knives and cutting boards out and the oven already heating because I was cooking spaghetti squash and roasting tomatoes (which by the way turned out ah-mazing). Anyway, so I was going to make cookies because I was in a dessert kind of mood but I also didn’t want to do the cleanup and the waiting that can go into my shortbread cookies and also I’d just bought several apples at the farmer’s market and it’s fall so it’s like apple pie season, right?

But I didn’t have any pie crust and I was not trying to make that from scratch after all the hard work I’d already done cutting a spaghetti squash in half (guys, it’s really hard, okay?). So I basically was like “excuse me, Google, can you tell me what delicious desserts I can make with apples that don’t involve pie crusts?” and Google was like “duh, I know everything.” (I could have asked Siri but I’m not really talking to him right now [yes, him. I changed the voice option to male and British and I used to have him read me my texts but then my husband got jealous and sent me rude texts that Siri then read, and it’s really uncool to have your own phone call you smelly in a sexy British accent]. Google, on the other hand, is always so helpful. Probably because I don’t have the thing where Google talks to you, and I just Google things the old fashioned way by typing them into Google. Okay, at this point I should probably get some sort of endorsement deal for the number of times I’ve mentioned Google, right?)

Moving on, I found a recipe for apple crisp that had been adapted from a peach crisp recipe, and I think it was on allrecipes.com but I don’t know for sure so I’m really really sorry to whomever is not receiving the proper credit for this recipe but I just don’t feel like getting back on the Google right now, especially since I’m not even getting paid to talk about Google.

It goes like this:

  • 1 cup flour
  • 1 cup white sugar (I think I’ll try trimming this down to like 3/4 cup next time…but it hasn’t been tested yet so proceed at your own risk)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 2 1/2 cups apples, peeled and sliced (I used 2 big Granny Smith apples and a decent-sized…Honeycrisp, maybe? I don’t remember I just started grabbing up apples without reading the labels — other than the Granny Smith which we all already know are poison-apple-green)
  1. Preheat oven to 375. Lightly grease 8×8 pan
  2. Layer in your apple slices. Eat a few because they don’t quite fit or because you feel like it (or because they fell on the stove top and your husband won’t eat the dessert if they’re included because he doesn’t trust that heat kills germs and besides, the stove top is actually pretty clean right now anyway, Charlie).
  3. In a large bowl, sift (or whisk) dry ingredients.
  4. Cut in butter. Okay, so I just remembered this was actually weird and difficult because I’ve never “cut in” butter before — I mean what even does that mean? I used my awesome brain power and context clues (the recipe said I could use two knives to do this) to kind of wing it. I just plopped my butter into the dry mixture and started slicing and dicing and sort-of-stirring until it was a crumbly sort of mixture.
  5. Sprinkle (or use my method: dump & spread) over the slices in the pan.
  6. Bake 40 minutes (until the crust is golden around the edges)
  7. Let it sit for a hot second and taste-test a small piece because apples get really dang hot and if you take too large a bite you will scald your entire mouth and throat and complain all night, Charlie.

Oh, and for my fellow Americans, don’t skip out on voting today! It’s super important, because what even is a democracy if the people don’t get a say, however tiny you might feel yours is? If nothing else, give yourself license to complain for the next four years by making a choice today. And then reward yourself with this dish.

Also bonus recipe because that spaghetti squash is still making me irrationally smug:

https://ramblingsofawildcard.wordpress.com/2016/11/08/dinner-so-easy-my-husband-could-do-it/

A Crisis Averted

Remember when I was pity-partying over my lack of chocolate chip cookie skills? My sister-in-law just shut it down with a life-saving recipe.

Okay, that’s a tad dramatic, but having a good cookie recipe up your sleeve is pretty much crucial for things like making friends, impressing co-workers, or surviving the winter. 

When I told my husband his sister sent me a recipe to try, his eyes widened with excitement and his voice took on a reverent hush: “Nina is a great baker!”

Fall has arrived in our neck of the woods, bringing with it the blustery wind I hate and the blushing leaves I love. With football on TV, it just felt like a cookie day. Armed with the recipe my sister swears by, annotated with her own tips, I took a deep breath and opened my heart to the chance I could make a perfect chocolate chip cookie after all.

I was not disappointed. If you are struggling to find the *perfect* recipe (and if your definition of perfect is golden outside, fluffy, chewy, not-cakey inside), let Smitten Kitchen rock your world.

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This guy is so happy to become my delicious dream-come-true!

The most reassuring bit of advice from Nina: The cookies will still look gooey when you take them out at 11 minutes, but they cook more on the sheet. Also, if — like me — you are in a rental with a standard, inexpensive oven, don’t beat yourself up if they don’t come out perfect every time. It’s the oven’s fault!

Thank you, thank you, to my lovely sister — and to Smitten Kitchen, the source of this great recipe. My husband has already eaten about half the batch.

A Crisis

The other day, all I wanted was a chocolate chip cookie. It was 8:30pm and I was already in my pre-bedtime sweats (the transition between work clothes and PJs), and it was raining, so there was no way I was running to the store for ingredients.

Also, I can’t bake chocolate chip cookies to save my life.

Once upon a time, I used to be pretty awesome at cookies. Specifically chocolate chip cookies. Obviously, the store bought dough was amazing and easy, but making them from scratch was delicious.

I don’t know what recipe I used, because I’ve tried DOZENS recently and none turn out *perfectly*.

Side note: “cookie perfection” to me is fluffy, golden on the edges and the bottom, soft (but not gooey/doughy) in the middle, with nice fat chunks of melted chocolate in each bite.

All my cookies are flat and harden right away. Or they’ll stay overly fat and have a scone-like texture. I can’t for the life of me figure out what it is I’m doing wrong. I’ve looked up tips and tweaked things and followed recipe after recipe promising the perfect cookie and assuring me that if I use more of this or less of that, my cookies won’t flatten out like squished bubble gum on the pavement.

And, horror of horrors, this undeserved curse has extended to store-bought, pre-made cookie dough. I have literally one job with them, and I can’t even pull it off.

My one saving grace is my shortbread cookies are freaking fantastic. My Lavender Earl Grey Cookies were a colossal hit last Thanksgiving, even if my uber-gourmet-attempt at savory Chocolate Thyme Cookies were, um, less so. As my mother-in-law put it: “hm. I’ll just stick with the other one.” Of course, my cousin’s kid ate the crap outta those nasty cookies, so I’ll still pat myself on the back for appealing to the finer palates (okay, so maybe the fact that he usually doesn’t get to eat all that sugar/butter/chocolate helped him ignore the bite of the thyme).

Still, there is a time and place for sophisticated, herbal tea cookies, and the rest of the time belongs to the all-American classic: chocolate chip. As I’ve said, I’m obsessed with Pinterest and have an entire board dedicated to finding the perfect recipe for myself. With the holidays fast approaching, I am sure to share any successes (and all my failures) with you, and in the meantime, feel free to pass along your own tried and true recipes!

Salty Meatballs

It sounds inappropriate, but it’s what I just told the head of security at my office I was going to eat. Which yes, was inappropriate, but I did not mean to say it out loud. I meant to just say lunch. This is why I try not to interact with people.

Following this Pinterest recipe kick, I decided to make Salisbury Steak Meatballs last night. I went to the grocery store without my husband, which (depending on how you look at it) was a huge mistake. I got everything on my list…and then a bunch of snacks (because 2/$3 cracker snack packs was a great deal…and because I was freaking hungry, man!).

I got home and got ready to make this tasty-looking dish, only to remember I didn’t get potatoes to mash for a side. I kind of did that on purpose ’cause I wasn’t really feeling like cooking potatoes, but I still felt all “aw, man” when I realized I’d want some sort of starch. My husband was not feeling great (and has had horrendous experience with ground beef in the past) so he opted for a rice-and-Chick’n nugget-burrito instead. Therefore, I made him cook extra rice. Problem solved.

The meatballs turned out pretty spectacular. Side question: why is meatloaf pretty gross, but tiny meatballs made with condiments and spices are not? My best guess is because tiny food is always awesome (it’s adorable and you can justify eating a TON). Basically, it’s science.

Anyhoo, I turned to making the gravy only to realize I don’t have any cornstarch. I feel like that’s a lie because I really hate cornstarch, therefore I’m super aware that it’s in my cupboard. It’s weird to me that something powdery can create such friction on your fingers when rubbed together, and now I’m giving myself a minor seizure just thinking about how to describe it SO needless to say, I know about cornstarch. It sits with my baking stuff and laughs at me when I need it for cookies or whatever. I get a weird burst of triumph when I throw out a box. I think I would have remembered such an occasion.

Sadly, I couldn’t find it. I suspect my husband went on one of his raids to throw out all the expired food in our home and tossed it, which is rude because he stole my moment and also didn’t let me know I had to buy more of the stupid stuff.

I could have asked the Google for other suggestions to thicken up gravy, but I decided to just add a cup or so of water to the recipe and toss in a heaping handful of egg noodles. Because they make starchy water, right? It kind of worked, too. It was pretty thin gravy, but still a decent sauce so I’m counting it as a win.

Where I went wrong: I told my husband I didn’t need anything in the dishwasher before he ran it. I knew things like measuring cups/spoons were in there, but I was feeling superior about my eye-balling skills (especially after that fantastic soup turned out so well). Word to the wise: DO NOT TRY TO EYEBALL 1/4 TSP OF SALT. Or 1 tbs of Worcestershire Sauce. Especially if you are the type to err on the “little more than necessary” side like me. Because I way overdid it on salt and sauce and it made everything a bit salty. This is coming from a gal who loves salt. Pretty much anything “salted” is better than not. Still, I was chugging water with this dish.

Otherwise, the meatballs were tender and juicy and delicious, and the noodles were a nice (ingenious — if I do say so myself) addition. Again, the recipe I butchered can be found here. I would highly recommend trying it out — just be sure to measure that salt appropriately! 😉

 

P.S.: In case you were concerned about a minor plot point — My husband way overdid it on the rice. I was a sport and ate a bowl of straight up rice (partially to neutralize all the salt) but there was still so. much. left. I now know to be more specific when asking him to cook “extra” rice.

 

WexTexMex Soup

So I know it’s been a little while since I’ve written. Sorry about that; I’ve been busy with work and classes and now that football season is officially here, my fantasy team is pretty all-consuming (but I’m working on being less obsessive about it).

I’ve been trying to get creative in the kitchen and try out new recipes (I have way too many recipe boards on Pinterest). I also have a picky eater with a sensitive stomach in my home, so I have to be careful about what ingredients I use. I keep scrolling through my different pins for pasta dishes and chicken dishes and steak recipes, trying to find something that inspires me each day.

Yesterday was the first sort-of fall rainy day of the season. It was still a warm rain, but the air was just chilly enough to remind me that winter is coming (said in the ominous voice of Ned Stark — RIP). It was gray and overcast and wet, and from the lobby of my building, it looked like a day for comfort food.

It looked like a day for soup.

I began combing through my Soups, Stews, and Chili board on Pinterest, hoping to find something savory that could be prepared in less than an hour that could also be filling enough on its own. I came up with two options to present to my husband: chickpea kale soup (minus the kale because we don’t have any and my goal was not to go to the store), or 8 can taco soup.

My husband was skeptical but opted for the taco soup (original recipe found here). I started digging through the pantry and discovered I did not have 8 cans of appropriate ingredients. What I did have was a healthy imagination and a surprisingly helpful husband, so we made it work.

The recipe for WexTexMex Soup is as follows (this made about 6 servings):

1 can – Petite Diced Tomatoes, drained

1 can – Black Beans, drained and rinsed

1 can – Cannellini Beans, drained and rinsed

1 can – Cream of Chicken Soup

1 can – Red Enchilada Sauce

1 can – Water

Several dashes of Valentina Mexican Hot Sauce

1/2 packet of Taco Seasoning

~2 shots of Bourbon Whiskey (this was my husbands idea and I couldn’t be more impressed with it. The whiskey really pulled the flavors together nicely)

Dump all the ingredients in a pot and heat through. Easy as that! We also made rice separately and added it in, but you could easily add another cup of water and a cup of rice to the pot.

Adult Milkshake

Every so often, it hits me that I’m an adult. Yes, I go through my life acknowledging I’m a grown up with bills and a job and responsibility and all that boring adult-stuff. But once in a while, I remember being an adult means I’m my own boss.

Last night, I really wanted ice cream when I got home. And I racked my brain for quick dinner recipes I could throw together that would make it acceptable for me to then have dessert.

Then I remembered: I’m an adult. I can have ice cream for dinner if I want.

Also, my husband was at a work happy hour and would likely want actual dinner when he arrived home. So basically, I was just killing time with a little ice cream.

The only real problem was the ice cream we currently have is sub-par flavor-wise. It was a sad day when I combed through the ice cream aisle at the grocery store only to find all the flavors and brands acceptable to both my husband and me (my husband will only eat ice cream from cartons that have the plastic seal on the outside and remember, I had that mouth surgery so I can’t have anything with nuts or super chewy chunks yet) were covered in a layer of frost. And I wasn’t trying to eat crunchy, freezer-burnt ice cream.

Did you know Yuengling makes ice cream? Me neither, until I saw the cartons at Harris Teeter. Apparently they started selling ice cream to keep their family business afloat during Prohibition. And they are ah-mazing at making ice cream. They should be even better known for their mint chocolate chip than they are for their beer.

So, I was at Giant (it’s slightly more convenient to stop here on my drive home from work than the Teeter) about to tearfully give up on my ice cream quest, when I spotted a 2 for $3 pint deal for none other than Yuengling ice cream. I was so pumped. In that moment, it didn’t matter that the only flavors were root beer float and black & tan. I grabbed one of each and went on my merry way.

Of course I got home and thought w-t-f, why would anyone want ice cream flavored like the delicious beverage it can help create? That’s pure laziness. I was ashamed of myself. At least the black & tan is a chocolate-caramel swirl.

Obviously, I still tried it. I mean, it’s still ice cream. And root beer floats are possibly my favorite way to enjoy ice cream.

I’ll say this for Yuengling: their ice cream is dope no matter how weird the flavor. Still *highly* recommend them.

My husband is a traditionalist when it comes to ice cream. He’s not into “birthday cake” flavor or “strawberry cheesecake” and he felt the same about “root beer float.” So it’s up to me to finish that bad boy. And I mean, it’s good, but it’s not eat-an-entire-pint-in-one-sitting-good. (Also, I try to follow the serving size. I might have two servings in a night if I’m feeling particularly feisty–or adult-y–but I try).

A lot of things came together last night to make for a pretty delicious concoction on my part. I had the weird ice cream flavor. I had a hankering for cold, creamy goodness. My husband was at a happy hour. I wanted my hour to be happy, too. The obvious conclusion: add some alcohol.

I love butterscotch. My husband does not. If I’d known that this winter, I wouldn’t have bought such a large bottle of butterscotch schnapps for my hot buttered rum recipe. But I didn’t, so I did, and now we have a ton of the stuff. I figured it couldn’t hurt anything tossing a splash of it over my two heaping scoops of root beer ice cream and half-cup of milk. And while I was adding liquor anyway, might as well throw in some vodka to give it a real adult-kick.

This ended up being a little too much liquid, so I dug out the last of our freezer-burnt chocolate ice cream, avoiding the biggest ice crystals, and got a big enough scoop to mix in and bring the consistency back to a nice, thick milkshake.

The improvised recipe is below, but if you’ve ever made a milkshake by stirring your ice cream till it’s super soft, you can handle making a drink like this. Unless you’re not 21, in which case get out of here and come back when you’re old enough to complain about not getting carded.

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Adult Milkshake – Root Beer Float

  • About 2-3 big scoops of Yuengling Root Beer Float flavored ice cream (we don’t have an ice cream scooper. It was lost sometime around when we moved just before the wedding, and I haven’t gotten around to replacing it, so we use regular spoons. It makes gauging scoop-sizes difficult, but otherwise works fine)
  • Enough milk to cover 3/4 of the scoops in a glass (~1/2 cup)
  • Splash of butterscotch schnapps
  • Shot of vodka (we use Tito’s)
  • 1 scoop chocolate ice cream

Stir the 3 scoops ice cream with the milk until it reaches desired consistency. Add the alcohol and stir immediately to mix well. Stir in chocolate ice cream until smooth and enjoy.