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Bourbon Brown Sugar Peaches and Cream No-Churn Ice Cream

July 12, 2016 by rachelle 17 Comments

No-Churn Ice Cream is the new popsicle over here. The object of my obsession has shifted and there’s a new kid in town.

I just finished up a stay-cation, so I thought a little bourbon would be an appropriate way to take the edge of of going back to work. Help me Rhonda, I was totally right. There’s nothing like trying to dig your way out of an inbox that has been neglected for 9 days. Could someone kindly pass the bourbon and the ice cream?

Oh, wait! wait! I almost forgot! I like to keep things easy, so we (and as usual, I mean me) just went ahead and put the bourbon in the ice cream. Because that’s just the way we roll. All in one and one for all!

We decided (quite easily) to go with some Bourbon Brown Sugar Peaches and Cream No-Churn Ice Cream. Who’s with me?

We started out with some peaches and brown sugar tossed in a pan to simmer in a warm bourbon jacuzzi. We cool them down in a mixture of whipped cream, sweetened condensed milk, and because it just wouldn’t be the same without, we added some vanilla bean paste. Duh.

I mean look at those beautiful vanilla beans! Every girl needs her accessories, and this diva is no different. She’s sporting her beautiful bean specks like nobody’s business.

I warn you now, don’t be fooled by her dainty feminine beauty and pretty peaches and cream complexion. Y’all, this is the American Ninja Warrior of the no-churn ice cream world and not for the faint of heart. She’s a sexy, smoky, bourbon-y bombshell. She will seduce you and reduce you to your knees while you hold your spoon drooling and begging for more.

Some more of this Bourbon Brown Sugar Peaches and Cream No-Churn Ice Cream and I might be ready to deal with that inbox.

I’m glad we had this little talk.

Love, Rach

Bourbon and Brown Sugar Peaches and Cream No-Churn Ice Cream

Ingredients

6-8 peaches pealed, pitted, and diced or roughly chopped
1/4 cup light brown sugar
1/4 cup bourbon
1 can sweetened condensed milk
2 teaspoons vanilla bean paste
2 cups heavy cream very cold
Mint optional for garnish

Instructions

Chill bowl and whisk of stand mixer in freezer 15 - 20 minutes prior to whipping cream
Combine peaches, brown sugar, and bourbon in a skillet over medium-low heat and cook until brown sugar is dissolved and peaches are softened, but not mushy - set aside to cool
Combine sweetened condensed milk and vanilla bean paste in a large bowl
Add heavy cream to bowl of stand mixer fitted with whisk attachment and whip cream until soft peaks form - 2 - 3 minutes
Fold whipped cream into the sweetened condensed milk
Stir in bourbon brown sugar peaches
Transfer to a loaf pan, cover tightly with aluminum foil and freeze overnight
Serve garnished with mint if desired

Honeydew Kiwi Coconut Popsicles

July 6, 2016 by rachelle 19 Comments

The popsicle break was short-lived.

It’s just so dang hot, y’all! I can’t help mysel!. I actually made these during the Popsicle Week, but they didn’t make it to publication. Life, work, and all that jazz. Yada, yada, yada.

I had an abundance of kiwi in my fridge begging not to turn to slime and a honeydew melon that needed a purpose, so to borrow a phrase from Guy Fieri, they all went into the coconut water pool and became a green popsicle.

Speaking of pools, I’m on stay-cay from my real job this week, so we’re going to keep this short. I can’t leave you with images of steps like Jennifer demands, so I’ll just leave you with a bunch of photos of some green honeydew kiwi coconut popsicles.

I have the need to share my addiction.

There are worse things I could do. I borrowed that quote from Rizzo.

Have an awesome weekend, y’all!

Honeydew Kiwi Coconut Popsicles

Ingredients

1/2 small honeydew melon peeled, seeded, cubed
4 kiwi peeled and halved
6 ounces coconut water divided

Instructions

Add honeydew and 1/2 the coconut water to a food processor or high speed blender and puree until smooth
Pour into popsicle molds 2/3 - 3/4 way full
Add kiwi and remaining coconut water to a food processor or high speed blender and puree to combine - careful not to over blend because the kiwi seeds will darken the mixture
Top remaining space of popsicle molds with kiwi mixture
Cover, insert sticks, and freeze overnight
If popsicles don't remove easily, run under warm water for 15 seconds and repeat as necessary - careful not to get inside the molds wet

S’mores No-Churn Ice Cream

July 4, 2016 by rachelle 16 Comments

I thought we’d take a break from popsicles.

Just for a minute! We need to talk about ice cream today. Do you know that July is National Ice Cream Month? It’s totally legit. Trust me. I know these things and I never joke about ice cream.

We discussed this last year, but if you’re new to these parts, welcome! Or if you need a refresher, President Reagan signed a Presidential Proclamation in 1984 making July National Ice Cream Month and the third Sunday National Ice Cream Day. You can read all about it here.

Can someone please sign into public law a National Popsicle Month? I’d be forever grateful.

Now, I realize that some of you may not yet have been born back in the days of 1984, but wasn’t it nice of those of us coming before you to pave the way with our very stylish fashion trends, cassette tapes, perms, and Jane Fonda aerobics VHS tapes complete with leotards and leg warmers.

You’re welcome. Don’t forget the animal print and neon hair scrunchie.

If you were part of this planet in 1984, I don’t know what in tarnation you were doing from 3:00 – 4:00, but I was keeping up with Luke and Laura. Not much different than what I do today. Only enjoying my guilty pleasure of General Hospital these days is much easier with the whole DVR thing.

Thank you, Time Warner Cable for that $248 a month cable bill. You make life worth living.

I recommend and 100% support an afternoon of staying inside with the A/C to veg out with some GH binge TV and a big bowl of S’mores No-Churn Ice Cream to beat the heat these hot summer days.

And for Jennifer, who requires photos of steps – here you go:

Happy National Ice Cream Month!

S’mores No-Churn Ice Cream

Ingredients

1 14 ounce can sweetened condensed milk
2 tablespoons vanilla bean paste
1/4 cup unsweetened cocoa powder - I used Hershey's
2 cups heavy cream
1 package of 12 sheets graham crackers - I used Nabisco
12 regular size marshmallows

Instructions

In a large bowl, combine condensed milk, vanilla bean paste, and cocoa powder
Place marshmallows on a parchment lined baking sheet and broil 1 - 2 minutes, turn the marshmallows, and broil another 1 - 2 minutes, careful not to burn, remove from oven, set aside
Add heavy cream to the bowl of a stand mixer fitted with the whisk attachment
Whip cream on medium high until stiff peaks form, about 2-3 minutes
Transfer whipped cream to the bowl with the condensed milk mixture and fold in whipped cream
Add graham crumbs and toasted marshmallows and gently combine
Transfer to a loaf pan, cover with plastic wrap, and freeze overnight

Boozy Red White and Blueberry Limoncello Popsicles

June 30, 2016 by rachelle 8 Comments

I just can’t stop.

Somebody send help because I’m totally addicted to popsicles. It’s been so dang hot here and the berries are everywhere and all up in my face! Farmer’s Market. Publix. The Teeter. They beg me to buy them, throw them into my Vitamix, and make popsicle magic with the gallons of cans of coconut milk currently residing in my pantry.

Just add booze.

Trust me. I know that boozing up my popsicles must come as a terrible shock.

Even though I’m late to the party, I couldn’t forget to come on and ride this red white and blue train because it’s 4th of July already! Whaaaaaat?!?!?!

And I know everyone is lamenting about where in tarnation did the time go, but seriously, where in tarnation did the time go?

I don’t know about you, but I’m so not about dwelling on time passing because that’s totally not my jam. I’m going to keep making popsicles and stuffing them in my face for as long as it makes me happy – even if this sickness turns into peppermint popsicles in December. I’ll own it.

So, I had all kinds of berries in my fridge (see above berry buying problem) and a big bottle of limoncello on hand, so that was enough to make dangerous boozy popsicle magic. Can you seriously complain about a cocktail and a popsicle all in one? I can’t. Have you met me? I’ll own that too.

I’m so glad we had this little talk. I don’t know about you, but I sure do feel better.

Boozy Red White and Blueberry Limoncello Popsicles

Ingredients

1/2 cup limoncello divided
1 pint fresh blueberries
1 pint fresh strawberries
1 can coconut milk full fat and I had about 1/3 cup leftover that I used in smoothies

Instructions

Add blueberries and 1/4 cup limoncello to a high speed blender or food processor and puree until smooth
Pour into popsicle molds 1/3 full
Rinse blender and add strawberries and remaining 1/4 cup limoncello and puree until smooth
Slowly pour coconut milk on top of blueberry popsicle layer to 2/3 full
Slowly pour the strawberry limoncello puree on top of the coconut milk layer to fill the molds
Cover, insert sticks, and freeze overnight

Note: Add 1 -2 tablespoons of agave to each of the fruit layers while pureeing if you have a sweet tooth or your fruit is not as sweet as you want it.

Note: If your pops don’t come out easily run them under some warm water for 15 seconds. If they are still stuck, run them under warm water for another 10 seconds or so.

P.S. Don’t get too aggressive while trying to remove your pops from the molds or you could end up somewhat frustrated

Have a safe and happy 4th, y’all!

Pineapple Blueberry Coconut Smoothies with Whipped Coconut Cream

June 27, 2016 by rachelle 13 Comments

I totally blew you up with popsicles last week. I have no regrets.

I also made a mess. No regrets here either.

Just because popsicle week is (sadly and heartbreakingly) over doesn’t mean that we can’t keep doing fun things with summer fruit and tropical flavors.

We can just put them in a glass and top them with some whipped coconut cream instead of pouring them into popsicle molds and hiding them in the freezer. And it’s a win win because we don’t have to wait overnight before we can indulge. Boom! Instant gratification!

And they’re so colorful, summery, and festive! Don’t you just want to swim in all that purple, dive down deep into pineapple-y heaven, then erupt out the top through a coconut cream cloud? Sorry. Did I get a bit carried away? I can’t help it. If coconut and tropical is your love then this smoothie is your jam. I promise. You don’t even have to do it all fancy pants in layers. Just blend it up, pour it in a mason jar, top with coconut cream straight from the can and BAM! You’ve got a grab and go breakfast that your coworkers will want so bad they may cut you. Be careful out there.

Just kidding about the cutting. Sort of. Take your chances and grab a straw because I haven’t got any frozen fruity pops or booze on a stick for you today.

I hope you don’t mind

Pineapple Blueberry Coconut Smoothies with Whipped Coconut Cream

Ingredients

2 cups crushed pineapple
1 frozen banana
1 1/2 cups coconut water
2 tablespoons agave
4 teaspoons vanilla extract divided
pinch of salt
1 cup fresh blueberries
1 19 ounce can coconut cream
4 cups ice divided

Instructions

In a blender, combine pineapple, banana, coconut water, agave, 2 teaspoons vanilla extract and salt
Blend on high 45 - 60 seconds
Add 2 cups ice and blend another 45 - 60 seconds or until smooth
Remove about half the pineapple mixture into glasses or another pitcher and set aside
Add blueberries to the blender with the remaining pineapple mixture and blend 45 - 60 seconds or until smooth
Add remaining 2 cups ice to blueberry mixture and blend 45 - 60 seconds or until smooth
Transfer coconut cream to the blow of a stand mixer fitted with the whisk attachment and whip on high until fluffy - about 4 -5 minutes; add remaining 2 teaspoons vanilla extract and whip another minute
If pineapple mixture that was set aside begins to separate, give it a stir, then pour into glasses about halfway full
Using the back of a spoon, slowly pour blueberry mixture over back of spoon to layer on top of the pineapple mixture
Top with whipped coconut cream
Serve immediately

Adapted from and inspired by Blue Sunset in Raw Food Real World by Sarma Melngailis and Matthew Kenney

Strawberry Kiwi Coconut Popsicles

June 22, 2016 by rachelle 17 Comments

It’s Popsicle Week 2016, yo!

These Strawberry Kiwi Coconut Pops are my second contribution to this party! I’m having so much fun with Popsicle Week, I’m kind of out of control over here. I had to buy a second popsicle mold. Thank you Amazon Prime for always having my back and making packages magically land on my porch in two days.

FULL DISCLOSURE: Amazon is not sponsoring this post. They just hold the key to my heart.

I digress. As usual. Anyhoo – Popsicle Week is the brain child of Billy from Wit & Vinegar. This is my first year at the party, but it’s the fourth year of celebrating summer with a week totally full of amazing popsicle recipes.

There are a ton of bloggers playing and the list is updated daily here.

Don’t forget to check out the Pinterest board and follow along at #popsicleweek on social media.

Now, before I forget again, let’s talk about these popsicles. These are totally easy to make and require only four ingredients. Strawberries, kiwi, some coconut milk, and agave. That’s it. Done and done! After a night in the freezer the’re ready for the party.

That’s what I’m talking about.

You don’t have to share. I won’t tell anyone.

Strawberry Kiwi Coconut Popsicles

Ingredients

16 ounces fresh strawberries cleaned and hulled
5 kiwi pealed and quartered
2 - 4 tablespoons agave
2 13.5 ounces full fat coconut milk

Instructions

Add strawberries and agave to food processor or blender and puree until smooth
Distribute strawberry puree evenly in popsicle mold
Transfer coconut milk to a pitcher or measuring cup and slowly pour ontop of strawberry puree
Rinse blender and puree kiwi - see notes
Spoon about 1 to 1.5 tablespoons of kiwi puree into the coconut milk
Cover and insert sticks
Freeze overnight
To serve, fill sink with hot water and set popsicle mold into the water for 15 seconds - careful not to go above the top edge
If pops don't easily slide out, dunk in the water again for another 5-10 seconds
Serve immediately or refreeze on a plate

Note: If you use a Vitamix or other high speed blender, take it easy if you want to see the kiwi seeds.

Note: I had a bit of coconut milk leftover

P.S. Don’t forget to enter the giveaway!

Blueberry Coconut Milk Popsicles

June 20, 2016 by rachelle 32 Comments

Hi! Hi! I know it’s Monday and I’ve kind of been taking a break, but it’s a big fun party up in here this week!

We’re celebrating all kinds of fun things this week! And, normally when I say we, I really mean me, but this time I’m not alone. First of all, it’s POPSICLE WEEK! Billy at Wit & Vinegar is the genius behind Popsicle Week and I’m so excited to join in the summer fun!

A ton of bloggers will be posting crazy awesome popsicles all week long and the list will be updated daily. Be sure to check out the Pinterest board and follow along #popsicleweek on your social media for all the fun summer treats!

But WAIT! WAIT! There’s more! I know! I can’t take much more excitement either!

Are you ready? There is a GIVEAWAY too! OMG!

Megan from The Emotional Baker is celebrating her 100th recipe post, so I’ve ganged up with 15 other bloggers to party! We have two party favors for this soiree! Whaaaaaat?!?!?!

No joke! We’re giving away a $100 Amazon gift card for one lucky first place winner and a lucky second place winner will go home with The Emotional Baker’s Favorite Baking Tools Prize Pack! Scroll down below the recipe to see the prizes and use the Rafflecopter to see the rules and enter. Good luck!

OMG! Why in tarnation didn’t you keep me on track here? I got so worked up about Popsicle Week and the awesome giveaway, I totally forgot to tell you about my popsicles! I had so much fun making popsicles that I had to order another popsicle mold because my ideas were happening faster than they could freeze and be photographed! This 3 ingredient blueberry coconut milk combo is so super easy it’s not really fair to call it a recipe, but summer is about easy and who doesn’t love a simple and refreshing treat to beat the summer heat?!?!

Blueberry Coconut Milk Popsicles

Ingredients

1 pint blueberries
1 13.5 ounce can full fat coconut milk divided
2 - 4 tablespoons agave depending on taste and sweetness of blueberries

Instructions

Add blueberries, agave, and 1 cup of the coconut milk to a food processor or blender and puree until smooth
Pour into popsicle molds, leaving an inch or so of space at the top
Transfer remaining coconut milk to a measuring cup and slowly pour on top of the blueberry mixture
Take a butter knife and slide into each mold and swirl a little bit
Cover with lid, insert sticks into each, leaving about an inch or so out
Freeze overnight
To remove the pops, fill sink with hot water and set into water for 15 seconds, careful not to go over the top
If the popsicles don't easily slide out, dunk the mold again for another 10 - 15 seconds
Serve immediately or refreeze on a plate

I’ve teamed up with 15 other bloggers to help celebrate The Emotional Baker’s 100th Recipe! We’re giving away two prizes.

Grand Prize: $100 Amazon Gift Card.
2nd Place: TEB’s Favorite Baking Tools Prize Pack.

The prize pack includes:

One Camry High Accuracy Digital Kitchen Food Scale // $18.99 value
One iSi Basics Flex-It Measuring Cups // $24.99 value
One RSVP Endurance Spice Measuring Spoon Set // $13.95 value
One Wilton ColorSwirl 3-Color Coupler 9-Piece Decorating Kit // $7.90 value
One Chef’n Switchit Narrow Silicone Spatula // $9.99 value

Giveaway Made Possible By:

Giveaway Rules:

Enter the giveaway through the Rafflecopter widget below. Earn entries by following the host bloggers on social media. (If you’ve followed in the past, that counts! Just enter the information as prompted.) All entries will be verified. No purchase is necessary to win.
The giveaway is open until Wednesday, June 29, 2016 at 11:59 p.m. EST. One Grand Prize winner and one Second Place winner will be chosen at random and e-mailed within 48 hours. Winners must claim prize within 48 hours of initial contact. The retail value of the prize is $75. Prizes listed above are the only ones available.
Grand Prize: Open to USA, Australia, Brazil, Canada, China, France, Germany, India, Italy, Japan, Mexico, Netherlands, Spain, United Kingdom.
Second Place: Open to U.S. residents with a valid shipping address only.

a Rafflecopter giveaway

Cara Cara Orange Layer Cake with Citrus Cream Cheese Frosting

June 15, 2016 by rachelle 18 Comments

Cara Cara Orange Layer Cake with Citrus Cream Cheese Frosting

This may not be the most beautiful cake in the world, but your dad or father’s day person in your life will totally love it. It’s actually the ugly duckling of cakes and I’m ok with that. I was an ugly duckling for a long time (maybe I still am?) with awkward skinny long legs and shyness that would beat the band. I never fit in anywhere and probably still don’t. But you know what? It doesn’t matter when you have fantastic father figures in your life. We’ll talk about high school heart breaks some other time. I’ll bring the wine.

So, we can make fancy pants cakes like this if it blows your dress up and if your dad loves pastels, but does your dad really want that? I say, let’s go rustic. And usually when I’m talking rustic I’m talking messy, sloppy, or down right ugly. I’m pretty sure all those descriptions apply here.

Way to sell it, Rach!

The point is – and yes, eventually I usually have one – it’s Father’s Day this weekend. Your dad or other significant dad/grandpa/uncle/step/or other dad figure in your life loves you. He/She loves all your broken bones, skinned knees, lopsided smiles, and rustic, janky cakes with cracks and frosting squishing out the sides. And that’s what love is.

Happy Father’s Day!

Cara Cara Orange Layer Cake with Citrus Cream Cheese Frosting

Ingredients

For the Cake

1 cup butter room temperature, plus more to prepare the pans (1 - 2 tablespoons)
2 cups sugar
4 large eggs room temperature
3 cups cake flour
1 tablespoon baking powder
1 cup whole milk
1 tablespoon vanilla bean paste
1 cara cara orange juice and zest

For the Frosting

16 ounces 2 8 ounce blocks cream cheese
2 sticks butter
2 cups powdered sugar
2 teaspoons vanilla bean paste
2 cara cara oranges juice and zest

For the Garnish

1 - 2 cara cara oranges thinly sliced
Mint leaves

Instructions

For the Cake

Preheat oven to 350
Measure and cut 2 pieces of parchment paper to fit 2 (9) inch cake pans
Butter cake pans, fit parchment circles into bottom of pans, and butter the parchment paper
Add butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until fluffy, 3 to 4 minutes
Add eggs, one at a time, making sure each is incorporated before adding the next
In a separate bowl, whisk together flour and baking powder
Gradually add flour mixture to butter mixture, alternating with milk - start and end with flour, beat just until combined
Stir in vanilla bean paste, zest, and juice
Divide evenly between the two prepared cake pans
Bake 28 - 30 minutes or until a toothpick comes out of the center clean
Cool on wire rack for 10 minutes, turn out onto wire racks to cool completely

For the Frosting

Add cream cheese and butter to the bowl of a stand mixer and beat on medium until combined
Slowly add powdered sugar and beat until smooth and combined
Add vanilla bean paste, zest, and juice and beat until combined

For the Assembly

Using a serrated knife, slice each cake in half horizontally through the middle making 4 cakes approximately the same thickness
Arrange the first layer on a cake stand or plate and spread 1/4 of the frosting on top
Add the second layer and spread 1/4 frosting on top
Repeat with the last two layers
Garnish with orange slices and mint

Adapted from Bake from Scratch Cake Special Issue June 2016, page 26 and 27

Note: If you wrap the cakes tightly in plastic then aluminum foil while it’s still warm and freeze them it will seal in some of the moisture and make them easier to cut and frost while thawing.

Wine Pairing and Dinner at Corkbuzz with Charlotte Food Bloggers

June 8, 2016 by rachelle 17 Comments

Hi y’all! We’re doing something a little bit different here today. I inadvertently found the mothership a couple of months ago. Real live awesome food, travel, and lifestyle (and some other topics) bloggers here in my home city of Charlotte, NC – Charlotte Food Bloggers! You have no idea how excited I was to discover that I was not alone, floating around the interwebs. I tend to live in a vacuum (under a rock) and these wonderful new friends are totally pulling me out from my job and from behind my computer!

I have been lucky enough to participate in several events, “Eat Ups,” and informational/educational programs that the Charlotte Food Bloggers have arranged, coordinated, and sponsored. This week I was honored to be part of a wine pairing and dinner at Corkbuzz. I cannot even begin to tell you what an amazing experience this was. It was so fantastic I’m going to share it with you!

We arrived and were greeted with a delicious and fancy pants cocktail that was a take on the Negroni. It was made with a white vermouth, white wine, and gin with a lemon peel twist. Whoa! It was so herbaceous and refreshing!

After gathering at the bar, we were escorted into our dining room and introduced to one of the two co-owners, Frank Vafier. He was enjoying a glass of wine and told us about his business partner, Laura Maniec, who is a Master Sommelier. Frank also shared their business philosophy. This is a place where you can totally be yourself, learn about wine from an unpretentious and friendly staff, and enjoy some seriously creative, impressive, and fantastic food. This is a restaurant that not only has an excellent wine selection with people who can educate you, but this is a restaurant that is right up there with the Charlotte epic establishments. No joke. Check it out.

Here is where I should have taken a photo of the beautiful table that was set for us in our own personal dining room. Sadly, I did not. It was a cozy and inviting room that can be reserved for up to 20 people for any special occasion and/or wine pairing. I’m envisioning my next birthday party. Seriously.

On with it Rach –

We had one food menu with 5 courses. I KNOW!

We had a second menu with the same courses, but with exciting and experimental wine and/or beer pairings.

Genius.

Our first course was a trio:

Scallop Noodles with apple, mint, jalapeno, and preserved lemon.

Fried Oysters with caviar, cucumber, creme fraiche

Pickled Shrimp with sea beans and smoked ricotta. Whoa! That ricotta is made in house and is to die for.

For this course we had one wine that was absolutely out of this world. Man o’ War Sauvigon Blanc ’14 from Waheke Island, New Zeland. We also had beer pairings for each of the three first course creations – Anderson Valley Brewing Co. Briney Melon Gose – California, Olde Mecklenburg Brewery Hornet’s Nest Hefeweizen – North Carolina (Charlotte and right up the street from me!), Benford Brewing Co. World’s Problem Solver America IPA – South Carolina.

The second course was Veal Tartare with fermented cabbage, turnip, quail egg, and cheddar chips. Now, I’ll be the first to tell you that raw meat is totally not my jam, but this was really an interesting and delicious combination even if the texture is not something familiar. I really liked the quail egg on top and the cheddar chips were amaze-balls.

This course was served with Grangeneuve les Dames Blances du Sud ’14 – Gringnan-les-Adhemar, France (right?!) and Ameztoi Getariako Txakolina Rubentis ’15 – Getaria, Spain. (again! right?!)

By now, you can imagine that we were having a pretty great time. It’s true. We were. And we moved on to the third course.

Corvina Sea Bass with braised radishes, fiddlehead ferns. I do love me some sea bass and this was cooked perfectly. It was absolutely delicious and I think my favorite on the whole menu. I’ll be honest. I had never had a fiddlehead fern before now. LOVED.

They came in with Cordero di Montezemolo Arneis ’14 – Langhe, Italy for the traditional wine on this one, but broke out the Kurt Darting Pinot Meunier Trocken ’13 – Pfatz, Germany as the rouge match up. They were both absolutely delicious and I really loved the walk on the wild side with the red aside a fish dish.

You can imagine that by now I’m getting pretty full. And they brought out the Confit Pork Belly with pork tenderloin, nduja, roasted broccoli, gnocchi, and parmesan consomme. What?!?!

Yep.

And the consomme. I took an action shot for you.

You’re welcome.

I think I was too busy eating this masterpiece and enjoying wine to take any pictures of the wine. Oops.

Then there was dessert. Like I needed that?!?! Our fifth course was Avonlea Cloth Bound Cheddar, blueberries, strawberry jam on rosemary toast. And that little cloud looking thing? Tasted like cotton candy. Whaaaaat?

And this one the objective was to have some leftover red wine from your last course to carry over to the dessert. I’m not saying whether or not we actually had leftover wine or needed refills…..

Yes, that is the same photo, but I want you to see that there was also beer. It was a (13% whoa!) La Perle Mondiale Strong Ale – Belgium. And it was amazing.

Everything I ate and drank at Corkbuzz was absolutely delicious and the creativity there is so impressive! I’m going to give a FULL DISCLOSURE HERE and tell you that everything I experienced at Corkbuzz was complimentary, no one asked me to write about this, and my opinions are all my own. Thank you, Corkbuzz. I had a wonderful time!

Having said that, Corkbuzz is your perfect place for a special occasion, date night dinner, or just because place because you want some fancy pants wine and food pairing without anyone looking down his nose at you. Do it!

I would also like to thank the Charlotte Food Bloggers for inviting me to participate in this epic event. A special thanks to LeAndra Spicer from Love & Flour for making this happen. I loved hanging with my Charlotte Food Blogger friends:

Love & Flour

The Olive and the Sea

Off the Eaten Path

Eat Drink Charlotte

Spicy Southern Kitchen

Bucket List Tummy

Amy on Food

My Forking Life

The aftermath.

National Doughnut Day Doughnut Recipe Roundup

June 1, 2016 by rachelle 27 Comments

National Doughnut Day Doughnut Recipe Roundup

Well, what do you know? It turns out that this Friday, June 3rd is National Doughnut Day. Whaaat?!?!

Karrie with Tasty Ever After and I wanted to celebrate this delicious carby holiday so we put together a recipe roundup of some of the most yummy doughnuts by our favorite Bloggers. So go grab some doughnut making ingredients and help us celebrate National Doughnut Day!!

Woot!

Before we move on to this delicious doughnut recipe roundup, I have a very important question: doughnut or donut? I’m very well aware that I’ve asked this question before, but it seems appropriate to revisit the question of why in tarnation there could possibly be two different spellings for one single magical creation.

When we last discussed this difference in spelling, I shared with you the results of my Google research. For those of you who missed it, you can read about it here and here, but the gist of it is that the dictionary-approved spelling is doughnut and the shortened version became popular in the late 20th century as part of a Dunkin’ Donuts marketing campaign.

Now, for some more interesting reading about the evolution of the actual doughnut, head over to Karrie’s website for a totally interesting history lesson.

Now, about those doughnuts/donuts!