Bourbon Makes Everything Better!

It peach season everyone! And you know what that means....it's time to put peaches on EVERYTHING!!
I came across this recipe and couldn't wait to make it! This also doubled as a Father's Day gift for my dad and grandfather.

Snickerdoodle Cheesecake topped with Bourbon-Peach Compote
Ingredients (makes 12)

For the crust:

• 5 tablespoons unsalted butter, melted
• 7 sheets of graham crackers
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

For the cheesecake filling:

• 16 ounces cream cheese
• 3 large eggs
• 3/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1/2 cup full-fat Greek yogurt
• 1 tablespoon ground cinnamon

For the compote:

• 2 tablespoons unsalted butter
• 6 large peaches, diced
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon bourbon 

Directions:

1. Preheat oven to 325 degrees

2. Line cupcake pans

3. Combine crushed graham crackers, melted butter, cinnamon and salt until well mixed

4. Evenly distribute in cupcake liners.

5. Chill in the refrigerator while making filling

6. Mix cream cheese with electric or stand mixer until smooth

7. Beat in eggs until creamy

8. Blend in sugar

9. Add vanilla, Greek yogurt and cinnamon and blend until mixed

10. Spread batter evenly amongst cupcake liners

11. Place on a baking sheet, add water to create a water bath

12. Bake for 20-30 minutes, until firm but it still jiggles

13. Cool in refrigerator for at least 2 hours

When ready to eat prepare the compote:

14. Melt butter in skillet

15. Saute diced peaches for about 5 minutes 

16. Remove from heat and add bourbon, sugar and vanilla extract

17. Return to heat for 5-10 minutes until compote thickens

18. Allow the compote to cool before serving

Happy Father's Day to the best dad and grandfather a girl could ask for!

Snickerdoodle Cheesecake topped with Bourbon-Peach Compote

1. Preheat oven to 325 degrees

2. Line cupcake pans

3. Combine crushed graham crackers, melted butter, cinnamon and salt until well mixed

4. Evenly distribute in cupcake liners.

5. Chill in the refrigerator while making filling

6. Mix cream cheese with electric or stand mixer until smooth

7. Beat in eggs until creamy

8. Blend in sugar

9. Add vanilla, Greek yogurt and cinnamon and blend until mixed

10. Spread batter evenly amongst cupcake liners

 11. Place on a baking sheet, add water to create a water bath

12. Bake for 20-30 minutes, until firm but it still jiggles

13. Cool in refrigerator for at least 2 hours

When ready to eat prepare the compote:

14. Melt butter in skillet

15. Saute diced peaches for about 5 minutes 

16. Remove from heat and add bourbon, sugar and vanilla extract

17. Return to heat for 5-10 minutes until compote thickens

18. Allow the compote to cool before serving

Individual Monkey Breads

I first discovered monkey bread when Miss Linda would make it while I lived in the sorority house.  It's a delectable breakfast treat that is super easy to make. I put a practical spin on it by making individual portions in a muffin tin instead of putting it into a bundt pan.

Recipe
makes 8-10 servings

• 2 cans of biscuits (not the flakey kind!)
• 1/2 cup brown sugar
• 1 cup sugar
• 2 tablespoons of cinnamon
• 2 sticks of butter

1. Preheat oven to 350.
2. Quarter the biscuits
3. Combine white sugar and cinnamon in a gallon ziplock bag.
4. Add the biscuits to the ziplock bag and shake until evenly coated.
5. Drop about 5 pieces in each muffin tin. I used cupcake liners to minimize the mess.
6. Melt the butter and the brown sugar in a medium sauce pan until combined
7. Pour over biscuits
8. Bake for about 20-25 minutes until top is golden brown

My All Time Favorite Thai Dish...Pad See Ew

Pad-See-Ew is literally one of my favorite foods.  I had never really considered every trying to make it, but I found the recipe on Pinterest and decided to just go for it! It was one of the more complex and multi-step dishes I've made but it turned out fairly well.  But I think in the future I'll just stick to take out from my local favorite Little Thai

Recipe

• 4 oz chicken breast
• 1 teaspoon baking soda
• 2 tablespoons oyster sauce
• 4 teaspoons soy sauce
• 2 teaspoon sugar
• 2 teaspoons rice vinegar
• 1 garlic glove, minced
• vegetable oil
• 8 oz flat rice noodles
• 1 1/2 cups broccoli florets, sliced
• 2 large eggs
• 2 tablespoons soy sauce

1. In a medium-sized bowl, whisk together oyster sauce, 2 teaspoons soy sauce, sugar, rice vinegar and garlic clove.

2. In a medium-sized bowl, toss the chicken with 2 teaspoons of soy sauce and the baking soda.

3. Sautee chicken in skillet until done.

4. Bring large pot of water to boil.  Add the rice noodles and cook according to package directions.  When done, remove noodles with tongs and drain.  Toss with a tablespoons of oil so noodles don’t stick together.

5. Stir-fry broccoli in oil until it turns bright green and becomes tender.  Set aside.

6. Scramble eggs

7. When set, add the noodles.  Toss well to separate the strands, and then let them cook for a minute.

8. Drizzle on the soy sauce, toss well and then let cook undisturbed until the noodles start to brown about one minute.

9. Add the broccoli and chicken back to the pan.  Toss well.  When everything is warm, pour in sauce. Stir-fry until everything is coated.  Serve immediately.

1.     In a medium-sized bowl, whisk together oyster sauce, 2 teaspoons soy sauce, sugar, rice vinegar and garlic clove.

2.    In a medium-sized bowl, toss the chicken with 2 teaspoons of soy sauce and the baking soda.

3.    Sautee chicken in skillet until done.

4.    Bring large pot of water to boil.  Add the rice noodles and cook according to package directions.  When done, remove noodles with tongs and drain.  Toss with a tablespoon of oil so noodles don’t stick together.

5.    Stir-fry broccoli in oil until it turns bright green and becomes tender.  Set aside.

6.    Scramble eggs

7.    When set, add the noodles.  Toss well to separate the strands, and then let them cook for a minute.

8.    Drizzle on the soy sauce, toss well and then let cook undisturbed until the noodles start to brown about one minute.

9.    Add the broccoli and chicken back to the pan.  Toss well.  When everything is warm, pour in sauce. Stir-fry until everything is coated.  Serve immediately.

If you don’t know how to use chopsticks you should probably learn because it’s an impressive skill.  Here is an instructional video on chopsticks sorry its 2:00 long, which seems excessive but it's what was available.

Cream Cheese, Rotel, Sausage Dip

One of my sorority sisters introduced me to this dip and I am pretty much obsessed now! It is one of the easiest and cheapest things you will ever make and its delicious!!


Ingredients:

• 1 can of Rotel tomatoes
• 16 oz cream cheese
• 1 package of Jimmy Dean sausage crumbles

Brown the sausage in a skillet.  Melt the cream cheese in a saucepan on medium heat, add the rotel and sausage to the sauce pan and let simmer until hot throughout. Serve with tortilla chips. THATS IT!!

Monte Cristo Sandwich

When I discovered this sandwich on Pitnerest, it almost seemed too good to be true!  It's a combination of  a panini, a grilled cheese, french toast and it has syrup...aka a combination of some of my favorite foods!  So I decided to put it to the test and guess what? It was fantastic!

Ingredients:

• 2 slices of white bread (I went cheapo but it probably would be better with nicer french bread)
• thinly sliced ham
• thinly sliced turkey
• sliced American cheese (I went with white American because its my favorite!)
• sliced swiss cheese
• 2 eggs beaten
• 1/8 cup of milk
• syrup!

1. Beat the 2 eggs in a bowl

2.Construct the sandwich...I went American cheese, turkey, ham, swiss cheese, but there is no correct way to construct this one.

3. Throw it in the microwave for about 30 seconds

4. Coat the sandwich with the eggs

5. Heat the skillet to medium heat, then add the sandwich and cook like a grilled cheese until golden brown on each side.

6. MOST IMPORTANT STEP: smother with syrup :) and ENJOY!!

Paula's Classic Banana Pudding

For the most part Bon Appetit, the Food Network, Martha Stewart and recently some Pinterest are my go to's for recipes however when Im making something truely southern Paula's my go to girl!  Banana Pudding is one of my friends' favorites desserts so when we were all cooking together on a Sunday night I decided to but out Paula Deen's Classic Banana Pudding Recipe!

Ingredients:

• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 6 large egg yolks
• 4 cups whole milk
• 8 tablespoons (1 stick) cold butter, cut into small bits
• 4 teaspoons vanilla extract
• Vanilla Wafers
• 3 large or 4 medium bananas, cut into 1/4-inch-thick slices
• Whipped Cream

1. To make the filling: In a medium bowl, whisk together both sugars, the cornstarch, and the salt. 

2. Whisk in the egg yolks and 1/2 cup of the milk until thoroughly combined.

2. In a large, heavy-bottomed saucepan, bring the remaining 31/2 cups milk to a boil over medium- high heat. 

Whisking constantly, gradually pour the hot milk into the egg mixture. 

3. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a heatproof spatula, until a few bubbles rise to the surface and the mixture thickens, about 5 minutes.

4.  Remove from the heat and whisk in the butter and vanilla.

5. Add nilla wafers and whipped cream and ENJOY!

Nutella Swirl Cupcakes

I have been seriously slacking on the blogging recently. But my mind has been other places with they whole graduation situation (that we must never speak about!).  That unfortunate time has come and I am freaking out.  I also gave up Pinterest for Lent, making finding recipes a challenge as it is one of my main sources.  But the good news is that I am back for good (at least I think!) so apologies for the delay!

As most of you know I am a marketing major, and am obsessed with all things related to brands.  I am currently in an international marketing class, where I was asked to present one food item with an international component to the class.  My mind immediately went strait to my study abroad experience and what I had eaten.  I very quickly decided on Nutella as my international ingredient and set out to find a recipe.  I decided on this one!

Ingredients:

• 1/4 cup butter, at room temperature
• 1/4 cup canola or vegetable oil
• 3/4 cup sugar
• 3 large eggs
• 1 teaspoon vanilla
• 1 3/4 cup all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4-1/2 cup Nutella, room temperature

1. Preheat oven to 325 degrees

2. In a medium bow, beat the butter, oil and sugar with an electric mixer until light and fluffy.

3. Add the eggs and vanilla and beat until smooth.

4. Add the flour, baking powder and salt; beat on low until just blended

** Your batter should be thick!

5. Divide the batter between 12 cupcake liners

6. Add a spoonfull of Nutella to each liner

7. Using a toothpick or skewer swirl the Nutella into the batter.

8. Bake for 25-30 minutes

*Only allow to cool for a short time period then put into a container that will lock in the moisture, I left mine out too long to cool so they were a little harder than I would have liked them

**Also this recipe says they are "self-frosting" without the frosting they are more like muffins so I would suggest just adding some more Nutella on top because lets face it you can never have enough Nutella!!