It’s that time of year when I’m inspired to make as many homemade things as I can. I think it’s the cold weather that makes me want to hibernate and cook up a storm. This Irish Cream recipe from ILikeToCook22 is sublime. It has little bits of espresso grinds and chocolate and an amazing texture. You’ll never buy it from the store again!

You’ll need: unsweetened cocoa powder, milk, cream, powdered sugar, Irish whiskey, sweetened condensed milk, vanilla, cinnamon, espresso grinds, and honey.

Start by combining the espresso, cocoa powder, cinnamon, and powdered sugar, and mixing it all together.

Then add a dash of heavy cream. Don’t worry, you’ll get to add lots more in a second.

Give it a stir and set it aside.

Now you add some more heavy cream to a blender or if you have an immersion blender, you can do all of this in a bowl.

Add the milk…

Then the condensed milk.

And next a bit of honey. I loved this touch, it added some earthiness.

Add a few drops of vanilla…

And then pour all of the dry ingredients mixed with cream into the blender!

Then you add your whiskey. It doesn’t have to be the Irish variety; that’s just what makes it feel authentic.

Blend it for 30 seconds or so until it is smooth and creamy. Try not to drink it out of the blender with a straw. It’s very hard though. Trust me.

I made this in advance and then served it at my holiday party. It was a mega hit. Thanks so much to ILikeToCook22 for this Tasty recipe! Visit her blog Our Italian Kitchen for more amazing goodies.

Printable Recipe

Irish Cream

by iliketocook222 on March 22, 2011 in Drinks March 22, 2011 Drinks

See post on iliketocook222’s site!

5.00 Mitt(s) 3 Rating(s)

Prep Time: 15 mins

Cook Time: -

Difficulty: Easy

Servings: 8

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Instead of going to the store to buy some Bailey’s, try your hand at making your own. It was quite easy and very good!

Ingredients

• 1 teaspoon Instant Espresso Granules
• 1-½ Tablespoon Unsweetened Cocoa Powder
• ½ teaspoons Cinnamon
• ¼ teaspoons Powdered Sugar
• ¾ cups Heavy Cream, Divided
• ¾ cups Milk
• 1 can Sweetened Condensed Milk (14oz)
• 1 teaspoon Honey
• 1-½ cup Irish Whiskey
• 1-½ teaspoon Vanilla Extract

Preparation Instructions

1. In a small bowl, mix together the espresso, cocoa powder, cinnamon, powdered sugar, and 3 Tablespoons of heavy cream. Stir until dissolved and set aside.

2. Pour all the remaining ingredients into a large bowl, then add the cocoa espresso mixture.

3. Use an immersion blender to incorporate all ingredients together for 20-30 seconds until your mixture is smooth. If you do not have an immersion blender a traditional blender on pulse or puree will work as well.

4. Pour it into your favorite sealable containers. Let the drink sit overnight for all the flavors to blend together.

5. Be sure to give it a good shake before using and enjoy your homemade Irish cream for up to 2 months. Store in refrigerator.

Source: 6 Bittersweets

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
Hi. My name is Gaby and I have a serious avocado addiction. It’s actually not really an addiction—it’s more like an obsession. Is that the same thing? Well, it doesn’t really matter to me because I just flat out love avocados. Being an Arizona girl, I grew up eating avocados every single day. After living in the good old AZ for most of my life, I moved to California for college and I haven’t left since. I think it’s because picture-perfect avocados are around the whole year to satisfy my obsession. I eat avocados for breakfast, I eat them for lunch, and of course they’re part of dinner, too! But my absolute favorite way of eating an avocado is in guacamole. Which is why I am thrilled to share this Grilled Guacamole recipe from Lauren’s Latest with you. The moment I saw it, I knew it just had to be made!

Okay, here’s how to do it.

You need to prepare either your indoor or outdoor grill. Seeing as how it’s winter in Los Angeles and I freeze outside when it’s anything less than 50 degrees, I opted for my indoor grill. Place the avocados on the grill and let them get some black marks on the bottom.

Once the avocados have some grill marks, throw a few slices of red onion on the grill to char.

Next up, let’s grill some tomato quarters!

Once we’ve got everything grilled and set aside, place the avocado into a bowl and give it a quick mash.

Next, grate some garlic over the avocado.

Be sure to get all that fabulous garlic from the bottom side of your grater.

Next, juice a lime or two over the avocado.

Add the chopped red onion.

And then the tomatoes!

Throw in some chopped cilantro. Feel free to toss in some chopped chives if you want, too! They’re the best!

Season the guac with some salt and a few turns of freshly cracked black pepper.

And serve it up with some of your favorite chips!!

 
A big thank you to Lauren for sharing this amazing grilled guacamole recipe! It’s a keeper and I can’t wait to make it again. Visit her food blog Lauren’s Latest for more of her wonderful creations!

Printable Recipe

Grilled Guacamole

by Lauren's Latest on December 4, 2011 in Appetizers, Cold Dips December 4, 2011 AppetizersCold Dips

See post on Lauren's Latest’s site!

4.00 Mitt(s) 1 Rating(s)

Prep Time: 10 mins

Cook Time: 10 mins

Difficulty: Easy

Servings: 6

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What’s better than plain guacamole? Grilled Guacamole! Duh.

Ingredients

• 4 whole Hass Avocados
• 2 whole On The Vine Tomatoes
• 2 slices Red Onion (1/2 Inch Thick)
• Oil, For Grilling
• 1 clove Garlic (make It A Big One!)
• 2 whole Limes
• ¼ cups Cilantro, Chopped
• Salt And Pepper, to taste

Preparation Instructions

Preheat indoor or outdoor grill to medium high heat.

Slice avocados in half, remove the seed and scoop out of the skin using a large spoon. Wash and quarter tomatoes.

Brush avocados, tomatoes, and red onion slices with oil and place on the grill about 5 minutes per side or until dark grill marks form. Depending on how hot your grill is, this could take anywhere from 2 to 7 minutes per side.

Remove avocados from grill into a large bowl. Grate the garlic clove over top and squeeze out lime juice over top. Mash.

Chop up onions and add to the bowl. Chop tomatoes, removing seeds and skins and add to the bowl. Sprinkle cilantro in over top and add in salt and pepper.

Mix together, taste and adjust seasonings. Refrigerate until ready to serve.

 
 
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Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

 
New Year’s Eve is always a time of celebration. For one, it is the “last hurrah” of the holiday season, one last chance to pull out the finery and raise our glasses to family and friends. Well, it’s also about the food. I would be lying if I said otherwise. New Year’s Eve celebrations are a time to pull out all of the hors d’oeuvres recipes in my recipe box and get to work preparing little tastes of multiple flavors. We are always looking for new recipes to shake things up a bit and, as soon as I saw this Onion and Bacon Marmalade by Tasty Kitchen member patiodaddio, I knew it would hit the mark. That would be an understatement.

If you watch the daily featured recipes regularly on Tasty Kitchen, you have likely seen John’s recipes flash across the screen. And you know what? Every single one of them looks good. Really good. This recipe mixes the saltiness of thick cut bacon and the brightness of fresh thyme with the sweetness of onions slowly caramelized in apple cider, sherry vinegar and brown sugar. The beauty of this recipe is that it can take on many forms. I served it on toasted baguette pieces with melted brie, while John suggests pairing it with goat cheese or mixing it into a bowl of grilled brussels sprouts. Really, you can’t go wrong any way you choose to serve this wonderful mixture.

Now, let’s get started.

Place the bacon in a large saucepan set over medium-high heat. Cook until the bacon is just crisp. Remove from the pan, drain on a piece of paper towel and set aside. Do not discard the rendered fat in the pan.

This recipe uses 4 pounds of onions. That may seem like a lot but they will cook down significantly. And, believe me, you are going to want as much of this marmalade as you can get your hands on.

Cut the onions in half, peel them and cut into ¼-inch slices. Keep a tissue nearby for the inevitable running-of-the-mascara and burning eyes. Ahh, but it is worth every tear.

Add the onions and salt to the fat in the pan. Reduce the heat to medium, cover the pan, and cook until the onions are soft, about 15 minutes.

Chop the bacon finely and add it to the pan.

Add the apple cider …

Brown sugar …

Fresh thyme and black pepper.

Stir well and cook, uncovered, until the liquid is almost completely reduced, stirring occasionally, about 1 hour.

Reduce the heat to low and continue to cook, stirring frequently, until the onions are a deep brown color, about 10 minutes. If the mixture begins to looks dry, add water, ¼ cup at a time.

Remove the pan from the heat and allow the mixture to cool. Serve on crostini, in sandwiches, on pizzas or mixed in with roasted veggies.

Thank you so much to patiodaddio for this amazing recipe. Besides serving the onion marmalade as crostini with brie cheese, we have also layered them into sandwiches and eaten them straight off a fork. Yes, they are that good. Be sure to check out his blog, Patio Daddio BBQ for more of his mouthwatering recipes. Want to read even more about him? Head over to his Tasty Kitchen Blog feature!

Printable Recipe

Onion & Bacon Marmalade

by patiodaddio on November 23, 2011 in Appetizers, Canapes November 23, 2011 AppetizersCanapes

See post on patiodaddio’s site!

4.00 Mitt(s) 6 Rating(s)

Prep Time: 10 mins

Cook Time: 1 hr 30 mins

Difficulty: Easy

Servings: 36

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This marmalade is very versatile, and it’s also just this side of addictive. It’s amazing on a warm slice of baguette with some goat cheese, as you see pictured here, but with the addition of some thinly-sliced leftover steak. It’s also wonderful tossed into roasted potatoes.

This takes a while to make, but your patience will be richly rewarded.

Ingredients

• 4 slices Thick Bacon
• 4 pounds Yellow Onions, Halved And Sliced To 1/4"
• 1 Tablespoon Kosher Salt
• 2 cups Apple Cider
• ¼ cups Sherry Vinegar (white Wine Vinegar Is Fine)
• ¼ cups Brown Sugar
• 10 sprigs Thyme, Leaves Stripped From The Stem (about 2 Tablespoons)
• 2 teaspoons Black Pepper

Preparation Instructions

Heat a Dutch oven or large heavy sauce pan over medium-high heat.

Cook the bacon until it’s just crisp, then remove the slices and set aside, leaving all of the rendered fat in the pan.

Add the onions and salt to the pan, reduce the heat to medium, cover the pan, and cook until the onions soften (about 15 minutes).

Chop the bacon fine and add it and the remaining ingredients to the pan. Cook uncovered until the liquid is reduced to almost nothing, stirring occasionally (about an hour).

Reduce the heat to low and continue cooking until the onions are a rich medium brown color, stirring frequently (about 10 minutes). If it starts looking too dry, add water 1/4 cup at a time.

Remove from the heat, set aside, and let cool.

 
 
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Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

  These Mexican Hot Chocolate Roasted Pecans may quite possibly be the most addictive food I’ve cooked up in my kitchen in quite a while. It immediately caught my eye when I saw it here by Savvy Julie because I think it would make a great homemade holiday gift. That is, if you can manage […]

  Confession time: I’ve never mastered the pizza dough. Nope. It’s always turned out mushy, doughy, and, well, just wrong. I’ll keep working on it, but in the meantime, I found with this recipe for Cracker Pizza, submitted by Tasty Kitchen member, Mrs. Schwartz, I don’t really have to worry about it right now. Plus, […]

  Every December I bake dozens and dozens of holiday cookies to share with family and friends. This year I wanted to add something new to our holiday goodies and was stumped on what to make. So I turned to Tasty Kitchen for help. Warning: do not browse Tasty Kitchen while hungry, you will be […]

  Tomato soup is something that is near and dear to my soul. I grew up eating it with the classic grilled cheese sandwich. Oh, what am I talking about, I still make tomato soup and eat it with a grilled cheese sandwich! Is there really anything better? Well, this recipe has me thinking that […]