Irish Coffee Chocolate Milkshake: Coffee Milkshake Day

Today is National Coffee Milkshake Day, and, of course, I would make it a Chocolate Coffee Milkshake, but I decided to take it one step further and add some Irish Whiskey, making this a very special way of celebrating this food holiday. Love this adult version. Don't want alcohol in your drink? Scroll down for an easy non-alcoholic Coffee Chocolate Milkshake.

Irish Coffee Chocolate Milkshake

Ingredients
4 ounces dark chocolate, chopped
6 scoops coffee ice cream
2 Tbsp milk
1 ounce Irish Whisky

Directions
Peel chocolate to have some shavings to garnish milkshake.
Combine ice cream, milk, and whisky in blender. Process until smooth
Stir in chopped chocolate.
Garnish with chocolate curls.

Non-Alcoholic Chocolate Coffee Milkshake

Ingredients
1-1/2 cup chocolate ice cream
1/4 cup strong coffee or espresso (already made)
1/4 cup milk
Pinch cocoa powder

Directions
Put all ingredients except cocoa in blender. Blend on high until smooth and frothy. Pour into glasses. Sprinkle with cocoa.

1-2-3 FUDGE SAUCE: Hot Fudge Sundae Day!

Today is National Hot Fudge Sundae Day! I really like Hot Fudge Sauce on cold ice cream.

This Retro Ad & Recipe for 1-2-3 Fudge Sauce is from Carnation Evaporated Milk, September 7, 1953. You can follow the recipe, or you can make your own. I just love these vintage ads, don't you? So here's a way to beat the heat! I would use 4 squares, of course.. and probably substitute some excellent artisan chocolate!

TEQUILA BROWNIES: National Tequila Day!

Today is National Tequila Day! Have a shot of Tequila, or, better still, make these fabulously rich Tequila Brownies.

I used Reposado Tequila in this recipe. Reposado or "rested" Tequila is aged in wood tanks or casks for a minimum of 2 months. The higher-quality Reposados are aged from 3-9 months. Reposado tequila has a full flavor and is the best-selling Tequila in Mexico and can be either 100% agave or mixto. Of course, you can use whatever Tequila you have on hand.

TEQUILA BROWNIES

Ingredients
1/2 cup unsalted butter
12 ounces dark chocolate, chopped
1/4 cup unsweetened cocoa powder
1 - 1/4 cups sugar
1 cup flour
2 Tbsp Reposado Tequila
1/2 tsp baking powder
1/2 teaspoon sea salt
3 eggs, lightly beaten
1 cup walnuts, chopped

Directions
Preheat oven to 350 degrees.
Grease 8x8x2" square pan. 
Heat butter and chocolate in saucepan over saucepan over simmering flame. Stir until melted.
In bowl, combine cocoa, sugar, flour, tequila, baking powder, salt, and eggs.
Pour in chocolate/butter mixture, mixing just until combined.
Stir in walnuts.
Spread mixture in pan.
Bake 30 minutes or until toothpick inserted into center comes out clean.
Cool before cutting.

PREPOSTEROUSLY PEANUT BUTTER CUP COOKIES: Peanut Butter & Chocolate Day!

Peanut Butter and Chocolate is such a great combination. So for today's holiday, I give you a Trader Joe's Recipe for Preposterously Peanut Butter Cup Cookies! 

I always say you can find recipes in the most unsuspected places. Well, here's one for the books--or bag! I, like everyone else, use a lot of old bags for grocery shopping. Some I've had, some I've picked up over my travels, many are book bags. But--I don't think I've ever paid for a nice grocery bag at Trader Joe's. So you can imagine my surprise when I picked up this bag from my pile, only to find this great recipe for Preposterously Peanut Butter Cup Cookies on the back of this Trader Joe's bag. I had to make these cookies! Yum!!! You'll love them. Easy and delicious.