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by snebbu

Slutty Brownies

ML had a July 4th party this past weekend and my girlfriend brought the slutty brownies (I know, I am a lucky man). Why “slutty brownies?” Because they’re so bad they’re good.

Biting into a slutty brownie brings you there unique layers and textures. There’s the cookie crust, creating the perfect base to set an Oreo in a bath of fudgy goodness. Then there’s the Oreo, which you’re kind of waiting for anxiously once you find out that somehow there is a whole Oreo in each piece of brownie. Finally, you have the fudge brownie, surrounding the Oreo and leaving nothing more to want but a glass of milk. Personally, I think this is the prime brownie for dunking.

Like its namesake, this recipe is easy, and the brownies move quickly.

Slutty Brownies

by snebbu

Cocktail O’Clock: Blue Moon Brunch Punch

Ever hear of brunch punch? I didn’t until we visited my college friend in Baltimore. In preparation for a day of beveraging at the Preakness, she made us a brunch punch. This punch consisted of a mix of orange-pineapple juice, Malibu, and champagne. It was refreshing, while also giving you a bit of a buzz to start off your morning.

At the beach this past weekend, I decided to make my own version of brunch punch with one of my favorite beverages—beer. The result: positive reviews and an empty pitcher of my Blue Moon brunch punch.

At first I served the brunch punch with just the orange-pineapple juice, champagne, and vodka. But I realized we had Blue Moon in the fridge, and added that to the mix. Blue Moon particularly complements these flavors because of its citrus undertones and sweet taste. The punch actually tastes better with the beer—and I wasn’t the only one that thought such. Why didn’t I think to put this on the list?!

Blue Moon Brunch Punch

by snebbu

Burns My Bacon: Scenery vs. Food

What’s the deal with beachfront restaurants? Why do waterfront views and good food seem to be mutually exclusive?

This week I decided to try out a different place than the travesty of a restaurant we visited last time we went to the shore and ventured out to Cape May, NJ. We did our research and found a place that had a nice view and good reviews. Planning accordingly, we arrived in time for the sunset on the harbor. As the reviews said, the view was awesome. We could watch the boats come in, see the sunset, and enjoyed the scenery. The restaurant is actually on the second floor of the building, so there truly isn’t a bad seat in the house.

The food was a different story.

in Rants & Raves 4 comments

by snebbu

Peanut Butter Oreo Truffles

How do you eat your Oreos? Do you twist? Dunk? Twist, then stack, then dunk? How about crushed and pulverized into a small ball and then covered in chocolate? I never thought an Oreo could get much better until I visited my girlfriend’s family for the holiday and discovered “Oreo Balls.” These creamy spheres are made of Oreos crushed up and mixed with cream cheese, then covered in chocolate. They are so good, I’ve been conditioned to salivate just from talking about them.

Fast forward over a year and a half, and my sister’s graduation is upon us. In order to pitch in, I volunteered to make Oreo Balls with a twist—a peanut butter twist. Admit it: you put some peanut butter on your Oreos occasionally. So I bring to you “stick to the roof of your mouth” Peanut Butter Oreo Truffles.

I figured that actual peanut butter Oreos would work in the recipe, but was prepared to throw in spoons of peanut butter just in case. And of course, since I’m a health nut, I used fat-free cream cheese. Turns out that the one package of peanut butter Oreos was enough to give a sufficient taste of peanut butter in the truffles. The end result is a sweet, creamy, peanut-buttery bite of deliciousness. Imagine the taste of dunking a peanut butter Oreo in milk. It’s better than that. I promise.

in Desserts / Featured / Recipe 2 comments

by snebbu

Artsy Photo of the Day

Shark attack! Not really…but my brother made this pretty awesome watermelon shark for my sister’s graduation party. Yes, those are Sweedish Fish that he’s eating.

in Photos 0 comments

by snebbu

Top 10 Reasons to Drink Craft Beer

In college, a 30-case of Natty Light cost about 20 bucks. So that’s what we got. Luckily, the local brew pub opened my mind to microbrewing and craft brewing. From then on, it was a match made in heaven. Yes, I know, craft is more expensive, but have you ever thought that you’re paying for a better product? Have you ever thought that that maybe you don’t have to chug and chug endless cans of beer if you would just get a case of some quality beer? Maybe the case would even last longer…well, probably not—but only because it’s that good! Still not convinced? Here are ten reasons to DRINK CRAFT BEER.

10. Easy to Pair with Food

Wine and cheese is for snobs. Why limit yourself to pairing either “red or white” with various meals when you can choose from at least ten times the variety of craft beers? For instance, the herbacious Saison Du Buff went great with cheesy beer bread and veggies. Or, crack open a hoppy pale ale to have with some pasta. The options are endless, and unlike wines, there are no “dos” and “donts” with beer. If you like how a porter tastes with a nice big steak, then have it—experiment! …or you can just down a Coors Light with your burger, pretending that you are drinking something that tastes good.

9. Beer Expos vs. Wine Tastings? Beer Expos Win

Ever been to one? You should. Typically, beer expos cost between $20 and $40 for 2-4 hours of all-you-can drink beer. And while doing so, enjoying some music and camaraderie with your friends. You’ll probably be surprised to find how many different varieties of beers you enjoy. Or you can go swirl and sniff some wine at a wine tasting…go ahead and lift that pinkie. (Photo Tri State Beer Blog)

in Drinks / Lists 5 comments

by snebbu

100 Ways to Use Beer in Food and Drink #8 and #9: Black and Tan Beer-Infused Garlic Pesto

To all you naysayers out there: you lose! Yet again I accomplish both #8 and #9 of my quest to use beer in 100 different dishes. This time, I wanted to make something versatile, that could go with various meals, so I opted for a pesto that is amped up with flavor of a black and tan beer….plus beer-infused garlic, so I knock two items off the list.

Hopefully you realize that black and tan is a reference to a mix of two tasty and contrasting beers. The mix of beers varies depending on where you get it and from whom, but is generally a dark beer with a pale ale or lager. This time, I used Yuengling’s version: a mix of their porter and their premium beer. I was hoping the porter part of this would bring out the nutty flavor of the pine nuts, but because it’s only half porter, wouldn’t turn the pesto dark.

The black and tan did bring out the pine nuts, while also giving the pesto a bit of the bite when mixed with the garlic. I put one slice of sun-dried tomato in the mix and it lent a very subtle taste that again, I believe was brought out by the beer. I served this as a snack on toast, topped with a slice of sun-dried tomato. Then, for dinner we put it on our burgers, along with the beer-infused ketchup! OR you can make an open-faced tuna sandwich and top it off with some pesto (see above). You’re welcome.

Beer-Infused Garlic

in Recipe / Veggie 2 comments