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Archive for the ‘Food and Beverage’ Category

irishcoffee

True, you don’t have to wait until January 25 to celebrate and enjoy Irish Coffee.

The origins of Irish Coffee go like this. In 1942 some weary travelers visited a pub operated by Joseph Sheridan in a southwest Ireland airport. To warm them up he served them Irish Coffee topped with whipped cream. There’s a lot of speculation on how the drink got to the United States, but it was introduced in San Francisco’s Buena Vista Cafe in 1952.

The original recipe as described by Joseph Sheridan went like this:

“Cream as rich as an Irish brogue; coffee as strong as a friendly hand; sugar sweet as the tongue of a rogue; and whiskey smooth as the wit of the land.”

There are plenty of Irish Coffee recipes out there on the Internet. Have one of your own? Share it in the comments.

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brownies

Today is National Blonde Brownie Day. We’ll take it. It gives us an excuse to point to give blogs with great brownie recipes.

My Baking Addiction
Jamie has a whole page dedicated to delicious brownie recipes. We’d like to try the Peppermint Cocoa Brownie Cups right about now.

Browneyed Baker
Check out the Chocolate Frosted Brownies with a delcious chocolate buttercream frosting.

Susan Branch
Susan shares her Mom’s homemade brownie recipe for chewy brownies filled with walnuts and love.

Sally’s Backing Addiction
Fudgy, chewy, homemade brownies.

Shari’s Berries
You know all about the delicious treats you can get from Shari’s Berries, but check out their post of the 50 Best Brownie Recipes…Ever.

Have a favorite brownie recipe? Share it in the comments.

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hotbutteredrum

Here in the Mid-Atlantic we’ve already had our share of winter weather. But while it’s mild as we write this, winter is far from over.

That’s why it’s good to celebrate things like National Hot Buttered Rum Day. Sometimes coffee or hot chocolate isn’t quite enough.

Hot buttered rum is a mixed drinking that containes rum, butter, hot water or cider, sweetener, and spices such as cinnamon, nutmeg, and cloves).

The history of this drink dates back to America’s colonial days when shipments of molasses from Jamaica gave the colonists the chance to add some distilled rum and create such beverages as toddies and nogs, and thus hot buttered rum.

If you fancy the chance to try some hot buttered rum, check out this recipe from Epicurious.

Have a favorite hot buttered rum recipe? Share in the comments.

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winter-wines

Here at Historic Occasions we enjoy a good glass, or bottle of wine. But we must admit that we’re not experts in wine selection. We know a few good things we like.

So, instead, let’s turn to some others for the best recommendations in what to pour this winter. Check out these links:

Best Wines to Drink This Winter
Fortune
When the weather forecast resembles something out of The Day After Tomorrow, generally only two kinds of people are happy: Those who have a ski trip planned and would love two feet of fresh powder, and those who know that “polar vortex” is really just code for “stock up on snacks, shelter in place and open that Zinfandel, stat.”

Wines By Season
The Biltmore
For many of us, the changing seasons come with changing preferences in wine. The crisp whites we crave in summer give way to heartier reds in fall and winter months. As usual, personal preference trumps everything else, but here are some general guidelines for serving wine with the seasons.

7 Best Wines for Waiting Out Winter
Wine Enthusiast
Winter’s here to stay for a few more weeks, but these fresh, bright wines will help us survive our late-season doldrums.

The Best Under-the-Radar Red Wines to Serve This Winter
Travel and Leisure
…many Austrian reds also have quirky, witty labels, demonstrating that they don’t take themselves too seriously. Why not get a laugh from what’s in the bottle before you taste what’s inside? At the holidays, we take any mirth we can get.

8 Delightful White Wines for Winter
VinePair
Yes, white wine is that thing we all sip while sitting on the bow of our yachts, mulling which pair of topsiders or wedge sandals to wear to the cabana dinner. But once summer’s over, and we’ve all put our yachts back into the yacht yard, we don’t necessarily have to say goodbye to white wine. Believe it or not (actually, we’d prefer you believe it), white wine can even have a place in your winter dining. (On the winter yacht, of course.)

Have a favorite winter wine? Share a virtual glass with us in the comments.

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bundt

Today is National Bundt Cake Day. Based on the traditional European fruit cake nown as Gugelhupf the shape became more common in the 1950s and 1960s when Nordic Are trademarked the name “Bundt.”

Have a favorite Bundt Cake recipe? Share it in the comments.

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sandwich

It’s National Sandwich Day

We don’t know who makes up these days. But today we’ll take advantage of it being National Sandwich Day.

Two places you can get a free sandwich are Subway, where you can get a free sub with the purchase of any sub of equal or greater value and any drink. Subway will also donate money for one meal to Feeding America. Visit the Subway website to find a participating location near you.

Schlotzsky’s is offering a free medium sandwich with the purchase of any medium sandwich of equal or greater value. Scholotzky’s has stores in 35 states. Visit their website to see if there’s one near you.

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chocolatecupcakes

“All you need is love. But a little chocolate now and then doesn’t hurt.”
― Charles M. Schulz

Today is National Chocolate Cupcake Day. What’s more fun and more delicious than chocolate?

Here are some great chocolate cupcake recipes to try:

Chocolate Cupcakes by Martha Stewart

INGREDIENTS

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

Try them with this Easy White Icing:

INGREDIENTS

1 1/2 sticks unsalted butter, softened
1 pound (3 2/3 cups) confectioners’ sugar
1 to 2 tablespoons milk (optional)

DIRECTIONS

In a mixing bowl, cream butter until smooth.
Gradually add confectioners’ sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.

Rich Chocolate Cupcakes
Very Best Baking by Nestlé

INGREDIENTS

CUPCAKES:
1 1/2 cups all-purpose flour
2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup (1 stick) butter or margarine, softened
2 large eggs
1 teaspoon vanilla extract
1 cup milk

MILK CHOCOLATE FROSTING:
1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
6 tablespoons butter or margarine, softened
1/2 teaspoon salt
2 1/2 cups sifted powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

DIRECTIONS
PREHEAT oven to 350° F. Paper-line 20 muffin cups.

FOR CUPCAKES:
COMBINE flour, cocoa, baking soda and salt in small bowl. Beat sugar, butter, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture alternately with milk. Spoon 1/4 cup batter into each prepared muffin cup.

BAKE for 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely. Frost with Milk Chocolate Frosting.

FOR MILK CHOCOLATE FROSTING:
MICROWAVE morsels, butter and salt in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Transfer to large mixer bowl. Gradually beat in sugar alternately with milk. Stir in vanilla extract.
1/2 cup sour cream

Dark Chocolate Cupcakes by Betty Crocker

INGREDIENTS

Reynolds™ Baking Cups

Chocolate Shards
2 tablespoons dark chocolate chips (1 oz)

Frosting
1 1/3 cups dark chocolate chips
1/4 cup butter, cut into small pieces
1 cup whipping cream

Cupcakes
1 cup Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup boiling water
1/3 cup unsweetened baking cocoa
1/2 cup butter or margarine
3/4 cup sugar
1/2 teaspoon vanilla
1 egg

Have a favorite chocolate cupcake recipe of your own? Share it in the comments below.

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