Nostalgic Chocolate Soda

Nostalgic chocolate sodas are an all-time favorite in this house. For an extra special treat, they them with homemade chocolate syrup.

Nostalgic Chocolate Sodas

There isn’t much to say today. Just this: I need chocolate. It’s just been that type of week and I need a soda and some chocolate. And some mac and cheese. One of my favorite chocolate treats is the nostalgic chocolate soda. They take me to happy times and always make me thing good things.

The first time I tried a chocolate soda, I was with my mom. I was in fourth grade and had a broken arm. We were waiting for some x-rays to come in and so she took me to lunch at a place called Nifty Fifties. They’ve had some problems recently and I’m not sure if the place is even around anymore. Nifty Fifties is exactly what it sounds like. A quaint little diner with a 50s theme and amazing food. Cheese fries, nuggets, hot dogs and every flavor soda you could imagine. The chocolate soda is a perennial favorite of mine and I can’t ever resist it when it is on the menu.

It’s a piece of cake to whip these babies up at home, too. Just a few ingredients and five minutes of time and you are set. Chocolate to fulfill all of your chocolate needs.

Nostalgic Chocolate Soda

Ingredients

  • 6 Tbsp. chocolate syrup
  • 12 ounces plain seltzer water

Instructions

  1. Fill two glasses with ice. Divide the syrup evenly into the glasses. Top with seltzer water and stir to combine.
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Beery Caramelized Onion Grilled Cheese Monte Cristo

Grilled cheese sandwiches are anything but boring. But you can seriously up the ante and the fun factor by making this beery caramelized onion grilled cheese monte cristo.

Beery Caramelized Onion Grilled Cheese Monte Cristo

I take my grilled cheese sandwiches pretty seriously. I didn’t always. A basic sandwich with some white bread and American cheese dipped into tomato soup was fine for me until I grew up. Now I add everything under the sun to my grilled cheese sandwich. No basic staples for me.

Caramelized onions are probably the best thing I put on there, all salty and buttery and soft. But then, I went and used beer to caramelize them. And the world as we knew it was never the same. That’s a pretty big statement to make but I stand by it firmly. Using a bit of beer to caramelize your onions is insane. It brings out the flavors even more. I went with a dark wheat ale here but feel free to pick something you like. Then, of course, I took it one more step and monte cristoed the whole thing.

Dip it in a milk mixture, fry it up and you are in for a world of deliciousness. Grab a plate and some napkins. This sandwich is deliciously messy.

Beery Caramelized Onion Grilled Cheese Monte Cristo

Ingredients

  • For caramelized onions:
  • 2 onions, sliced thinly
  • 2 cloves garlic
  • 1 Tbsp. butter
  • ½ cup dark wheat ale
  • ½ cup beef broth
  • For sandwich:
  • 1 Tbsp. butter
  • One batch caramelized onions
  • 1 cup sharp cheddar cheese
  • 4 slices wheat bread
  • 2 eggs
  • ¼ cup milk

Instructions

  1. Begin by caramelizing the onions. Melt the butter in a sauce pan over medium heat. Add in the garlic and cook until fragrant, about 30 seconds.
  2. Add in the onions and stir, cooking for about a minute. Add in ¼ cup of ale, stir and cover, cooking for 5 to 7 minutes. Repeat, alternative broth and beer until all liquid is absorbed and the onions have caramelized.
  3. Once the onions are caramelized, heat up a pan over medium heat. Assemble your sandwich.
  4. Mix the eggs and milk in a bowl and whisk until combined. Divide the cheese between two slices of bread, placing ½ cup on each sandwich.
  5. Top each with caramelized onions then place the remaining slice of bread on top. Place butter in the pan.
  6. Dip the sandwiches into the egg mixture, coating both sides. Place in the pan and cook until golden brown. Flip and repeat until the other side is golden and cheese is completely melted.
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Creamy Squash Soup

Hi guys! Today, we’ve got a fun post from my friend Elizabeth at ReadySetEat! When she told me about this soup, I swooned. I am a HUGE soup lover, especially squash soups. I can’t resist and this one definitely hits the mark!

Creamy Squash Soup

 

 

 

 

 

 

 

 

 

 

 

Hello! I’m Elizabeth, and I’m writing on behalf of ReadySetEat here today on Feed Me, Seymour. ReadySetEat is a website that offers a variety of quick dinner ideas, and now that October is officially here, I thought a warm and comforting fall recipe would be perfect to share with all of you! This recipe for Creamy Squash Soup is sure to please.

Don’t you just love fall? It’s so much fun walking into grocery stores and seeing all of the pumpkins lined up outside, along with hay bales and corn stalks. There are all sorts of fall festivals that I can’t wait to attend, too. The trees are looking so nice in all of their fall colors, and the weather is crisp without being too cold.

Getting back to the recipe, this Creamy Squash Soup will help dress up your dinner menu for fall. This soup combines winter squash, applesauce, vegetable broth, sage, and half-and-half and will be ready in just thirty minutes.

Creamy Squash Soup

Ingredients

  • 2 pkgs. (10 oz. each) frozen pureed winter squash
  • 1/4 cup Parkay® Original Spread-tub
  • 1 cup natural unsweetened applesauce
  • 1 can (14 oz. each) vegetable broth
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon ground black pepper
  • 1/2 cup half-and-half

 

Directions

  1. Cook squash in microwave according to package directions. Meanwhile, melt Parkay in large saucepan over medium-high heat.
  2. Add squash, applesauce, broth, onion salt, sage, and pepper; stir to combine. Bring mixture to a boil; reduce heat and simmer 10 to 15 minutes or until mixture thickens slightly, stirring occasionally.
  3. Stir in half-and-half; simmer over low heat 1 to 2 minutes more.

Broken Glass Cupcakes

Halloween is rapidly approaching and so you’ll need some sweet but spooky treats to serve. These broken glass cupcakes, also known as “The Dexter” are an amazing addition to your desserts table!

Broken Glass Cupcakes

I adore Halloween these days. I think it is the spooky and scary elements. I refuse to pass up a scary movie, no matter how horrifying. The Conjuring? Right up my alley. All-day horror movie marathons are my thing. So when I was thinking about Halloween treats, I knew I had to get spooky. The idea of a broken glass cupcake came into my mind out of nowhere. And it refused to leave until I brought it to life.

Broken Glass Cupcakes

 

I like to call these babies “The Dexter”. The blood, the glass, the dripping red. They are Dexter Morgan in food form. Of course, these are a lot less crazy and they won’t suck at the end. These hold up. I guess in theory, they are more like Lost, good to the last drop instead of being awful and not holding anyone accountable for anything… Ok, that was a tangent I should have probably kept to myself but it has to be said.

Broken Glass Cupcakes

Regardless of how much Dexter decided to suck, these cupcakes hold up. And while they look fussy and difficult, they are really simple to make. The most time-consuming part is waiting for the sugar mixture to come to temperature. Don’t leave that on the stove while you go to watch a few minutes of ANTM or Bob’s Burgers. You’ll be sorry if you turn your back on it. Keep a watchful eye and you’ll be good.

Broken Glass Cupcakes

I’m sharing these over at Ella and Annie Magazine so click on over for the recipe and instructions. I promise, they are not to miss. And be sure to check out the rest of Ella and Annie’s goodies while you are there. Shauna, the brains behind the operation, is amazing and as sweet as can be.

Angry Orchard Cupcakes

Cupcakes are one of my favorite treats, even though I’m not a big cake person. Every bite has a healthy dollop of frosting, perfectly sweet and creamy. These Angry Orchard cupcakes top my list for fall cupcake flavors, filled with spiced apple sweetness and delicious cinnamon icing.

Angry Orchard Cupcakes with Cinnamon Buttercream

Yesterday was the first true fall day. It was 42 degrees when I woke up and there was a definite chill in the air throughout the entire afternoon. Sweater and boots weather. My absolute favorite. There is no longer this weird need to check and see if anyone else is wearing boots or sipping hot lattes or donning chunky sweaters. You just know. Fall, in all of its beautiful red and orange glory, has arrived.

Angry Orchard Cupcakes with Cinnamon Buttercream

It means I can FINALLY share these amazing Angry Orchard cupcakes with you. I whipped them up a few months ago while I was working on a project. I knew it was love instantly. The apple flavor is intense! Especially for a cupcake with not one single piece of actual apple. See, I used an entire bottle of Angry Orchard hard cider in here to give it a nice little flavor kick. It’s not overwhelming but definitely present and definitely delicious.

A cupcake like this can only be topped with some cinnamon buttercream. Fall flavors mean lots of cinnamon and lots of apple (and pumpkin but let’s not get carried away!). It’s the perfect sweet but spiced and warm topping. Give these a whirl for yourself!

Angry Orchard Cupcakes with Cinnamon Buttercream

Angry Orchard Cupcakes

Ingredients

  • ½ cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • 12 ounces Angry Orchard hard cider
  • ¼ tsp. nutmeg
  • ½ tsp cinnamon
  • 2 cups flour
  • 2 tsp. baking powder
  • For frosting:
  • 2 sticks butter, softened
  • 2 cups powdered sugar
  • 1 ½ tsp. cinnamon
  • Splash of milk or cream

Instructions

  1. Preheat the oven to 350 degrees and line a muffin tin with paper liners.
  2. Combine butter and sugar in a mixer until light and fluffy. Add in the egg and vanilla and mix until combined.
  3. Pour in the cider and mix slowly until incorporated.
  4. In a small bowl, combine nutmeg, cinnamon, flour and baking powder. Pour the mixture, in two batches, into the butter mixture. Mix well until fully combined.
  5. Divide the batter into the muffin tins, filling them ¾ to the top. Bake for 15 to 20 minutes until cooked through. Allow to cool fully before icing.
  6. To prepare icing, combine butter and powdered sugar in a mixer and beat until well mixed.
  7. Add in cinnamon and stir until combined. Add in a splash of cream to thin if necessary.
  8. Transfer to a piping bag fitted with a star tip and pipe onto cupcakes. Garnish with bottle cap, if you want.
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