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Saturday, October 29, 2011

Peanut Butter and Jelly Stuffed Panettone French Toast

This is the second part of a post related to my receiving several food products from FoodBuzz's Taste Maker Program (that's the group I belong to on Food Buzz, my gracious blog sponsor.)  A month or so ago I received two large packages of panettone bread; one I used in a lightened version of panettone pumpkin bread pudding, the other panettone I froze for a future use.  I also received two jars of Planters Peanut butter, with which I made my Healthy Elvis Banana, Chocolate and Peanut Butter Muffins; a lightened version of Tofu Satay Noodles and my latest creation, a combination of Peanut Butter and Panettone French Toast.  It's holiday or special occasion brunch fare.  

This is not the healthiest recipe that I've ever created but it's not as bad for you as it could be...I tried to take smart healthy steps in its creation.  I substituted light cream cheese for the filling; I used more egg whites than whole eggs. It's baked, not pan fried and the butter used is Smart Balance Light.  Small smart steps to make this a bit less of a guilty pleasure.  It's the little things that count, right?   

The panettone was sliced into eight slices, stuffed with a filling of light cream cheese, peanut butter and homemade grape jelly (local grapes from my neighbor's grape arbor that I made with less sugar and cooked down to a deep purple, thick almost molasses-like consistency).  The custard that I made to pour over the bread was made using mostly egg whites and non-fat milk, a tablespoon of sugar and pure vanilla extract.  Bake the French toast in a deep dish, 9x13 baking dish, sprayed or lightly coated with cooking spray or light butter.  To complete the French toast, the syrup for it should compliment the  breakfast dish - I made a peanut butter, jelly and maple syrup drizzle for it.  Gilding the lily as it were.

Peanut Butter and Jelly Stuffed Panettone French Toast Ingredients:
  • 1 Large Panettone Bread
  • 1/2 Cup Light Cream Cheese - softened and brought to room temperature
  • 1/2 Cup Peanut Butter - creamy style
  • 2 Tablespoons Grape Jam (best quality)
  • 1 Cup Non-Fat Milk
  • 4 Eggs: 2 whole eggs and 2 Egg Whites - beatened
  • 1 Tablespoon Granulated Sugar
  • 1 Teaspoon Pure Vanilla Extract
  • Pinch of Salt
  • 9x13 baking dish
  • Cooking Spray or Light Butter - for greasing baking dish
For Peanut Butter and Jelly Maple Syrup:
  • 1/2 Cup Pure Maple Syrup
  • 2 Tablespoons Peanut Butter
  • 1 Tablespoon Grape Jam
  • 1 Tablespoon Light Butter
Directions:
  1. Preheat oven to 350 degrees Fahrenheit.  Grease a 9 x 13 baking dish with cooking spray or light butter, set aside.
  2. Make the Peanut butter filling: In a microwave safe bowl, warm the peanut butter until it's pourable.  Mix the warmed peanut butter into the softened cream cheese and whisk to combine it thoroughly.  Whisk in the grape jelly until fully incorporated.  Set aside.
  3. Slice the Panettone Bread into eight large slices.  Lay four of the slices down into the baking pan.
  4. Make the custard: In a mixing bowl, beat the two whole eggs and the two egg whites with the granulated sugar, vanilla extract and pinch of salt, until the sugar dissolves, then whisk in the non-fat milk and beat until the mixture is frothy .  
  5. Pour 1/2 of the custard over the panettone bread slices in the baking pan, moving the pan back and forth to make sure the custard gets in between the bread slices, on top and on the bottom.  Make sure the panettone absorbs all the custard.  
  6. Next, carefully spread the peanut butter filling onto the four slices of bread, then top this with the four remaining slices of panettone bread.  Pour the remaining custard over the top of the final four panettone bread slices.  
  7. Bake the French Toast in the preheated 350 degree oven for 35 to 45 minutes.  Cool 15 to 20 minutes before slicing and serving.  Makes 8 servings, 1/2 of each panettone "sandwich". Will hold refrigerated and covered for up to 3 days.  Reheats best in the oven, covered with aluminum foil.
  8. Make the Peanut Butter and Jelly Maple Syrup while the French toast is baking.  In a microwave safe bowl or measuring cup, combine the 1/2 cup of maple syrup, 2 tablespoons of peanut butter, tablespoon of grape jelly and tablespoon of light butter.  Heat in the microwave for one minute, stir to combine and reheat for another 30 seconds when ready to pour over the French Toast.  Syrup will hold for up to 1 week, refrigerated and tightly covered.  Reheat for 35 seconds to mix and pour over French toast, waffles or pancakes.

Tuesday, October 25, 2011

Chicken Cacciatore with Carrots and Pumpkin


Autumn Colours, Pumpkins, Slow Cooked Meals - three things that I love about Fall.  As it gets cooler outside I tend to cook warmer, heartier meals.  Turning on the oven when it's cold outside does more than take the chill out of the air in our kitchen, it warms us inside and out! This Sunday I did my big cooking spree and made a pot of curried split pea soup, roasted zucchini and squash and I tossed together a chicken and pumpkin cacciatore.  I added in carrots and pumpkin puree to bulk up the sauce and replace the mushrooms that this hunter's sauce traditionally contains.  Using the pumpkin puree was not just my October recipe trick, it was a good treat that served a wonderful purpose; the pumpkin thickened the tomato sauce perfectly. My one gripe about traditional cacciatore sauces is that the sauce is thin but the ingredients are chunky like in a stew.  Sometimes the sauce is thickened with a roux but that makes it heavy and gummy.  The pumpkin solved the problem and added another vegetable to the mix w/no added fat.  The hardest part about making this dish? The wait.  You clean and chop your veggies, toss them into the slow cooker or Dutch Oven Pot and let it cook for a few hours.  

This dish was slow cooked in a Dutch Oven, at a higher temperature in the oven; it will work well in a crock pot too - reduce the water by half if cooking in the crock pot.  Left overs freeze beautifully for up to 4 months.  I even turned last nights cacciatore sauce into tonight's pizza topping! Schmered the sauce, sans carrots onto grilled whole wheat pizza dough then topped it with a sprinkle of grated Parmesan cheese and shredded Mozzarella Cheese.
Chicken and Pumpkin Cacciatore Ingredients:
  • 2 Tablespoons Olive or Vegetable Oil
  • 2 Medium/Large Onions - Cut in half and half-moon slices
  • 4 Medium Carrots - Cut into Large Oblique Chunks
  • 2 Large Celery Ribs - Large Dice
  • 2 Red and 2 Green Bell Peppers - Cut into 1/2-Inch thick slices
  • 5 or 6 Garlic Cloves - Roughly Chopped
  • 6 to 8 Chicken Thighs, or a mixture of Thighs, Legs and Breast with all Skin Removed
  • 1 16-ounce Can No-Salt Tomato Sauce or Crushed Tomatoes
  • 1 Cup Dry Hearty Red Wine (such as Chianti or Merlot)
  • 1 Cup Pumpkin Puree
  • 1 Cup Water
  • 1/3 Cup Dry Italian Seasonings (oregano/thyme/parsley/basil/dried garlic & onion powder or flakes)
  • 1/2 Teaspoon Red Pepper Flakes
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Black Pepper
  • 2 or 3 Tablespoons Balsamic Vinegar - for optional seasoning after the dish is done

Directions:
  1. Preheat the oven to 375 degrees Fahrenheit, if using a 5 to 7 quart Dutch Oven or  a heavy, oven-safe heavy bottomed pot with oven-safe tight fitting lid. Otherwise, pull out your large crock pot or electric slow cooker. Pour  two tablespoons of oil into the bottom of the Dutch oven or slow cooker.  Set aside.
  2. Wash, peel and chop all the vegetables, onions through the garlic, and place them into your cooking vessel.
  3. Remove the skin from the chicken parts and discard the skin.  Boneless and skinless chicken parts can be used too, however, chicken on the bone has more flavor. Removing the skin will ensure a lower-fat dish.  Add the chicken to the vegetables and submerge half-way under the vegetables.
  4. In a large mixing bowl, whisk together the tomato sauce, red wine, pumpkin puree, Italian seasonings, water and water, combining thoroughly.  Pour this mixture over the chicken and vegetables.  Season with the salt and pepper.  Put the lid on the Dutch oven and place in the oven; cook for 2 & 1/2 hours, remove lid, stir carefully and cook for another half hour with the lid removed, or until the liquid has reduced and thickened.  If using a crock pot, and depending on when you want to finish, place the lid on the crock and cook on low for 4 to 6 hours or on high for 3 to 4 hours.  
  5. Cool slightly before serving, removing the chicken bones and shredding the cooked chicken. Taste and adjust seasonings, adding in more bit salt, pepper, red pepper flakes or even a few dashes of Balsamic Vinegar to brighten and enhance the flavors.  
  6. Serve the cacciatore hot over a hearty or wide noodle pasta such as pappardelle, fussilli or orecchiette.  Serves 4 to 6.  Cacciatore will freeze well for up to 4 months. 

Tuesday, October 18, 2011

Pumpkin and Chicken Enchiladas

I love Mexican food and make several Mexican-inspired meals on a regular basis.  Sloppy "Joses"; Fajitas; black beans, sauteed peppers, onions and zucchini over brown rice w/light cheese and sour cream.  I also make a mean batch of Enchiladas, lighter and healthier. 

Enchiladas don't have to be a no-no meal for you any more!  This is an easy meal to pull together, great for a week night dinner, and utilizes a rotisserie chicken, corn tortillas, light cheese, tomato sauce and pumpkin puree.  Most of these things you may already have in the kitchen and a few of which you should have on hand from here on out!  I like the combination of pumpkin and tomato sauce - it's a natural combo that you might not have considered but I use it a lot.  

A Mexican Seasoning blend that I make is a combination of Cumin, Oregano, Dried Cilantro, Dried Lime Zest, Ancho and Chipotle Chili Powders, Thyme, Ground Black pepper, Ground Onion and Garlic Powders and Ground Bell Peppers.  I make my own, but there are some great blends out there - look for blends without salt, sugar or MSG for the best spices.  Penzeys Spices is a great resource.  

As for beer to add to the sauce, I've been drinking Pumpkin Ales this season - Sam Adams Pumpkin Fest Ale is especially good.  I used the beer to thin the sauce, as it reminded me of this wonderful Pumpkin Chipotle Roasting Sauce from American Spoon.  It's hard to find and kind of expensive.  Well worth making a batch of your own for mere pennies!


Pumpkin and Chicken Enchilada Ingredients:

  • 1 16-ounce can of Plain Tomato Sauce (preferably no-salt)
  • 1 Cup Pure Pumpkin Puree
  • 1/4 Cup Mexican Spice Blend, Chile Powder or Taco Seasoning
  • 1//2 Cup Pumpkin Ale or other Seasonal Beer Ale/Lager (optional) or 1/4 Cup Water
  • Pinch of Salt and Freshly Ground Black Pepper
  • 1/2 Rotisserie Chicken - pulled apart and shredded
  • 1 Package of Corn Tortillas (10 to a pack)
  • 1& 1/2 Cups Shredded Mexican/Jack/Cheddar Cheese Blend


Equipment needed:

  • Baking Casserole Dish - 9 x 13

Directions:

  1. Preheat oven to 375 Degrees Fahrenheit.
  2. In a large mixing bowl, combine the tomato sauce, pumpkin puree, Mexican/Taco seasoning, Pumpkin Ale (if using).  Whisk to combine thoroughly.  Season with salt and freshly ground pepper.  Taste and adjust seasonings as needed, adding more seasoning as desired.  If mixture is too thick, thin it a bit w/beer or water, though using a good Pumpkin or October Fest Ale/Lager rocks!
  3. Shred the chicken, removing the bones and skin.  Set aside.
  4. Spoon 1 cup of the enchilada sauce into the bottom of the casserole dish, spreading it out evenly, set aside.
  5. Fill each corn tortilla with some of the shredded chicken and a bit of the shredded cheese, using 1/2 cup of the cheese.  Roll the tortillas up and place, seam side down in the baking dish.  Alternately, you can fill each corn tortilla and place them, bottom side down in the baking dish, like a row of tacos.  Use all ten tortillas and lay them all into the baking dish.
  6. Pour the remaining enchilada sauce over the prepared tortillas and then top the enchiladas with the remaining shredded cheese.
  7. Bake in the preheated oven for 20 to 25 minutes, until the sauce is bubbling and the cheese is thoroughly melted.  Cool slightly before serving.  
  8. Serves 5 - 2 enchiladas per person.  Left-overs will hold for up to 3 days refrigerated in a tightly covered container.  Will reheat best in the oven.  Serve with black beans and a side of sauteed peppers and zucchini to round out the meal.

Saturday, October 8, 2011

The Healthy Elvis Muffin - Peanut butter, Banana and Chocolate

While it is my official month of pumpkin recipes, I'm diverting from my October repertoire a bit to feature my other favorite ingredients, peanut butter, bananas and chocolate, together in one glorious muffin.  This is yet another variation of my nearly foolproof muffin or quick bread recipe, that works well with all bananas, pumpkin or a combination of both.  I'm experimenting with peanut butter recipes as I recently received 2 large jars of Planters Peanut butter from The National Peanut Board via the Tastemakers Program of FoodBuzz (my lovely blog sponsor.)  

Tofu Satay - to be posted soon!
So far I've made a delicious Tofu Satay, an Asian hybrid of bibimpap, Thai Satay and vaguely Chinese stir fries.  That post will be shared in a few days.  Then I made this quick batch of Peanut Butter, Banana and Chocolate Whole Wheat Muffins, mostly so I could take some to a friend who was going to watch Nate for a few hours and to have some tasty baked goods in the house for the weekend.  

The dry base of the muffin or quick bread recipe is the same as my other whole wheat muffins as seen in previous posts; whole wheat flour and oatmeal or wheat germ, a leavening agent and salt.  The wet ingredients were varied by taking most of the banana puree out and swapping in peanut butter.  These aren't as low-fat as my other baked good recipes, since peanut butter isn't a low-fat protein.  However there isn't a lot of peanut butter in the recipe and all the fat comes predominately from it.  The wet ingredients include non-fat Greek Style yogurt, applesauce, eggs, a banana and a dash of vanilla extract.  Follow these ingredient directions until you become comfortable with the recipe to vary it on your own.  Once you make a batch let me know how yours turned out; I'd love to know what you think of this recipe.

The Healthy Elvis Peanut butter, Banana and Chocolate Whole Wheat Muffin Ingredients:

  • 1 and 1/2 Cups White Whole Wheat Flour or Regular Whole Wheat Flour (King Arthur Brand is excellent)
  • 1/2 Cup Quick Cook Oats or Wheat Germ or Flax Seed Flour
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1/3 Cup Peanut butter - heated to thin so it's pourable
  • 1/2 Cup Packed Light Brown Sugar
  • 1- 6 ounce container (approximately) Non-Fat Plain Greek Yogurt (Fage, Chobani, Oikos, etc)
  • 1/4 Cup Unsweetened Applesauce (a small individual sized container is perfect)
  • 2 Large Eggs
  • 1 Medium Banana - smashed/pureed
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Semi/Bitter Sweet Chocolate Chips or Chopped Dark Chocolate or Chunks of Dark Chocolate Non-Pareils
Directions:
  1. Preheat oven to 375 degrees Fahrenheit.  Use a 12 portion regular sized muffin tin (or two-6 portion tins) and line with cupcake liners/inserts; set aside.
  2. In a large mixing bowl, sift together the whole wheat flour, the baking soda and baking powder and salt.  Whisk in the oatmeal (or flax/wheat germ)  Set aside.
  3. Heat the peanut butter in a microwave safe bowl for 45 seconds or until it is thin and able to be poured easily.  Set aside and keep warm.
  4. In another large mixing bowl, whisk together the brown sugar and the non-fat Greek yogurt to dissolve the sugar, then whisk in the applesauce until the mixture is smooth and creamy.
  5. Whisk in the eggs, smashed banana and vanilla extract and blend until all the ingredients are thoroughly combined.  Next, pour in the peanut butter and whisk to incorporate.
  6. Pour the wet ingredients over the dry ingredients and gently fold about 10 times to incorporate into a thick batter. If using the chocolate chips or chopped chocolate, fold 3/4 of the chocolate into the batter, reserving some of the chocolate to top each muffin.
  7. Use a spring loaded ice-cream scoop (1/4 cup to 1/2 cup measure) and fill each muffin liner with the batter.  Each liner should be filled almost to the top.  If using the chocolate add a few chips to the top of each batter filled muffin liner, gently pushing the chocolate down into the wet batter.
  8. Bake the muffins for 15 to 18 minutes until a toothpick inserted into the center of the muffins comes out clean.
  9. Cool for 5 minutes in the muffin tin, then remove and cool each muffin on a wire rack.  Makes 1 dozen 4-6 ounce muffins. To keep, store the muffins in a tightly sealed container either out for 1 day or refrigerated for up to 4 days.  These will freeze beautifully and will keep for up to 3 months frozen in a freezer safe plastic bag.

Friday, October 7, 2011

Phillies Phood and Photo Phinds

 My tribute to the Phillies and their game 5 of the NLDS - I present some Phillies Phood Phinds!  The pretzels were done by the Philadelphia Pretzel Factory - a recent find.  Everything is good with a pretzel in Philadelphia!

This is an older photo, from 2009.  The Respiratory Care Department of Pennsylvania Hospital had a series of carved and decorated pumpkins in the hospital's cafeteria during the month of October 2009.  As we spent every day for two weeks at the hospital when Nate was born, I got to see a lot of things in the hospital and I ate a lot of meals in the cafeteria.  Aside from having Nate there, the pumpkins were the 2nd best thing that came out of Pennsylvania Hospital in my oppinion.

Love this little bird.  I've seen this as a wheatpaste up around Philadelphia as well as a small hand-painted image for sale at my favorite local artists gifty shop, Nice Things, on Passyunk Avenue in South Philadelphia.  I found this guy at 5th and Bainbridge Street among several dozen street artists' paste-ups.  I forget who the artist is, I remember it's by a woman, but can't recall her name.

This Phanatic paste-up is by an artist or group of street artists called Get Up. They do stuff all over the country.  They've been in Philadelphia for the past 6 months, adding the Phanatic to their mix of street art.
I hope my next photo story about the Phillies is all about the NLDS win and my visit to the Pennant Championship Game # 1 on Sunday.  Fingers Crossed! Go Phillies!

Tuesday, October 4, 2011

Panettone and Pumpkin Bread Pudding with Pumpkin Maple Sauce

The autumn season always puts me in the mood for cooking and the chill in the air that brings out the desire to cook with spices and pumpkin.  For the past several years I've been pumpkin blogging during the month of October and this month will be no exception. If I can find a way to smartly use pumpkin or other seasonal squash in a recipe, I will.  From Pumpkintini's, Pumpkin Desserts and Roasted Pumpkin Salads, I've got dozens of recipes, old and new that I make and will post throughout this month.  For my 2nd pumpkin recipe this month I made a panettone pumpkin bread pudding, lightened it and added pumpkin puree to keep it moist.  It's topped with what we call my liquid pumpkin pie - an easy pumpkin and maple glaze or sauce that's great on pancakes and waffles, this bread pudding or over ice cream.

In trying to keep with my mostly healthy recipe writing, cooking and eating mission, I was challenged to come up with a way to use a full-sized sample of Bauducco Panettone I received via the Taste Makers program from FoodBuzz, my blog sponsor.  Panettone is a sweet, rich, delightful, seasonal Italian "specialty cake" that I tend to only buy once a year, usually around Christmas time.  Think of it as a giant cross-bred brioche and a challah that's studded with candied fruits, chestnuts, candied fruits and raisins.  The Bauducco Panettone is delicious on it's own, and it's even better as french toast, as a toasted or grilled peanut butter sandwich or in a bread pudding.  The challenge for me was to try to keep it light and if possible, keeping the addition of  fat and sugars down so that it wouldn't turn into a 5,000 calorie and 20 grams of fat dessert.  As the panettone is already sweet and rich, there was no need for me to add additional fat or sugar.  I lightened the ingredients I could control, thereby making a decadent dessert a bit more Weight Watcher friendly.  The results were splendid and no one missed the heavy cream, extra eggs, butter or sugar.  No fake ingredients here!

Bauducco Panettone Pumpkin Bread Pudding Ingredients:

  • 1 Large Bauducco Panettone Specialty Cake with Raisins (26.20 ounce package) - cut into cubes
  • 2 Whole Eggs and 1 Egg White - beaten (or use 2 egg whites and 1 whole egg, or an equal measure of egg substitute such as Egg Beaters)
  • 2 Tablespoons Granulated Sugar
  • 1 Cup Skim Milk
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Pumpkin Puree
  • 2 Tablespoons Pumpkin Pie Spice Mix
  • 1/4 Cup Craisins - optional
  • 1/4 Cup Chopped Walnuts - optional
  • Light Butter Spread or Cooking Spray - for greasing baking pan

Equipment:

  • 2 Large mixing bowls
  • Spatula
  • Whisk
  • Deep Dish Baking or Casserole Pan - at least 3 inches deep (I used a Pyrex Deep Dish Square Casserole dish)

Directions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Cut and cube the Bauducco Panettone bread into 2 or 3-inch cubes.  Add the cubed panettone to a large mixing bowl and set aside.
  3. Grease or spray the baking casserole pan with light butter or cooking spray, set aside.
  4. In a large mixing bowl, beat the whole eggs and egg whites with the 2 tablespoons of granulated sugar until the eggs are light and fluffy and the sugar is disolved.
  5. Whisk in the skim milk, vanilla extract, pumpkin puree and pumpkin pie spice until the mixture is thoroughly incorporated.
  6. Place 1/2 of the cubed panettone bread into the greased baking casserole.  Scatter half of the craisins and walnuts (if using) over the top of the panettone bread.  Add the remaining cubed panettone on top of the first layer and then scatter the remaining craisins and walnuts over the top layer of cubed panettone.
  7. Pour the custard mixture over the layers of panettone in the casserole dish, pressing the bread down in the casserole.  
  8. Bake for 35 to 45 minutes, checking on the panettone bread pudding to see if it's done - a knife or cake tester inserted into the center should come out cleanly and the pudding should be firm to the touch.  
  9. Remove the casserole from the oven and allow to cool at least 1 hour before serving.  Serves 6 to 8.  Will keep, covered and refrigerated for up to 5 days.  Serve warm with warm Pumpkin Maple Sauce (recipe below), or with whipped cream or vanilla ice cream.
Pumpkin Maple Sauce Ingredients:
  • 1/2 Cup Pure Maple Syrup
  • 1 Teaspoon Pure Vanilla Extract
  • 1/2 Cup Pure Pumpkin Puree
  • 2 Tablespoons Light Butter or Margarine
  • 1 Tablespoon Pumpkin Pie Spice
  • Pinch of Salt

Directions:
  1. Combine all the ingredients together into a heat-safe or microwave-safe bowl.  Whisk together until the ingredients are smooth.  Heat mixture for 2 minutes in a microwave or in a sauce pot just until just before the mixture comes to a boil.  Whisk again to combine.    
  2. Makes 1 & 1/4  cups of "liquid pumpkin pie".  Will hold for 1 week in a tightly covered container in the refrigerator.  
  3. Heat before re-serving and to emulsify the butter and the pumpkin.   

Saturday, October 1, 2011

Godiva Coffee Pumpkintini


It's been a fabulous month for deliveries of unique food finds at The Bicycle-Chef's house.  I received two packages of Godiva's limited edition seasonal coffees - Pumpkin Spice and Caramel Pecan Bark, from The Taste Maker program of FoodBuzz.  I was very excited to try both coffees, just to drink as hot beverages but I'm even more jazzed up to use the brewed coffee in recipes.  My first creation so far is a Pumpkintini - using a strong, almost espresso-like strength of the Godivia Pumpkin Spice Coffee.  I'll probably use the Caramel Pecan Bark in something baked next, but for now I wanted to share this first concoction for a decadent autumnal spirit.  This recipe is to make 2 Pumpkintini drinks.  There are some variations for liqueurs that I'll post at the end, in case you don't have or don't like the main ingredients.

Godiva Coffee Pumpkin Spice Martini Ingredients:
  • 4 Ounces strong brewed and chilled Godiva Pumpkin Spice Coffee - double strength, brewed in a conventional coffee maker, or in a French Press or in an espresso maker.  
  • Ice
  • 2 Ounces Vodka (Vanilla Flavored would be great!)
  • 3 Ounces Godiva White Chocolate Liqueur or Bailey's Irish Cream
Equipment:
  • Martini Glasses
  • 2 Plates
  • Colored Sanding Sugar for rimming glasses - optional
  • Cocktail Shaker and Strainer
  • Shot glass or measure pouring glass
Directions:
  1. Brew the Godiva Pumpkin Spice Coffee - using 2 Tablespoons of grounds per 6 ounces of water.  Once brewed, chill the coffee before using, or have extra ice to help cool the coffee when making the cocktail.
  2. Add a bit of water to a flat plate and dip the martini glasses into the plate with water to wet the glass rim.  On the second plate, pour sanding sugar onto the plate and dip the moistened martini glass into the sanding sugar to coat the rim.  Set the martini glasses aside to dry and let the sugar set.
  3. Fill a cocktail shake with ice.  Pour in 4 ounces of the chilled, brewed Godiva Pumpkin Spice Coffee.
  4. Pour in 2 ounces of vodka and 3 ounces of Godiva White Chocolate Liqueur or Bailey's Irish Cream. 
  5. Close cocktail shaker, shake to mix thoroughly and strain the cocktail mixture into the prepared martini glass.  Enjoy immediately and in moderation!  Makes 2 cocktails.

Variations:

  • This works best with a ratio of 2 parts strong brewed flavored coffee to 1 part vodka and 1 1/2 parts Sweet Liquor.  
  • Flavored vodka, such as vanilla would work well.  
  • For the liqueur, you need something sweet and preferably creamy.  
  • Amaretto, Frangelica or Kahlua and a dash of half and half or flavored coffee creamer are good substitutes for the Godiva or Bailey's.  There are also other versions of Bailey's - such as Carolina's Cream and other Irish-Cream style mixtures.
  • Don't want to commit to a big and expensive bottle of a fancy liqueur? Then buy the smaller, "Airline" size bottles or the mini 5th pint sizes.  Better State Stores, Bottle Shops or Liquor stores carry lots of smaller and sample size bottles of the premium spirits.