When I was back at my parents house over Christmas I came across this idea at their local gourmet grocery store.  They were selling “chalkboard” wine bottles ready to showcase menus and wine lists.  The bottles were so creative and adorable, I swooned and immediately fell in love!  Then I looked at the price…  Almost $20 for this fantastic piece.  (And that’s without even enjoying the bottle of wine first!)

So, I channeled my inner Martha and set out to make one myself!  What’s the worst that could happen?  At least I would enjoy a nice bottle of Pinot out of the deal…

As it turns out, this little craft project is a snap!  Once the bottle is painted and dried you can use the chalkboard for menus, wine lists, guest place settings, and more.  The possibilities are endless!  Here I made two bottles for a casual wine and cheese party.  Give it a try for your next event or get-together!

How to Make a “Wine Bottle Chalkboard Menu”

Step 1:  Drink a bottle of wine

Seriously…this is a requirement.  Preferably a lovely bottle with great company.  Bottles of red or white come in different shapes and sizes, so feel free to pick your favorite or use a variety.  (Next time I might try a Magnum bottle or even one of those tiny individual bottles!)

Step 2:  Clean the bottle and remove the label

I soaked the bottles in a little warm water to completely remove the labels.  You can even run the empty bottle through the dishwasher to get them completely clean.

Chalkboard paint can be purchased in craft or hardware stores.  They come in a variety of sizes for smaller or larger projects.

Step 3:  Paint bottle with chalkboard paint

The paint is dry to the touch within a few hours, but they recommend waiting a day or so before writing on the surface.

Step 4:  Decorate!

This is the fun part!  I used one bottle to list cheeses and the other to display my wine selections.  A delicate ribbon tied around the neck adds interest as well.  Feel free to get creative and give the bottle your own special flair!

Spike:  After scoring a touchdown, the scoring player may slam the ball violently to the ground in celebration.

Spike:  To add a delicious, yet potent beverage to your favorite food and drinks. 

We have an entire series of adorable, creative, and delicious football themed jello shots, and even some team spirit jello shot cupcakes!

These mini cupcakes take the idea of a “jell-o shot” to a whole new level!  The bite-sized, adult cupcakes can be made in your favorite team colors and spiked with well chilled vodka.  I like to top them off with silver sprinkles to mimic the player’s helmets!

Jell-o Shot Mini Cupcakes  (click here to view and print recipe)

1 package (15.25 ounces) White Cake Mix

1 cup boiling water, divided

1 package (3 ounces) Jell-o Strawberry Flavor Gelatin or Berry Blue Flavor Gelatin

1/2 cup well chilled vodka, divided

1 tub (8 oz) Cool Whip Whipped Topping, thawed

Garnish:  Team spirit sprinkles

Prepare cake batter according to package directions.  Fill greased mini muffin pans 2/3 full.  Bake 10 to 12 minutes or until tests done.  Cool in pan 10 minutes.  Pierce mini cupcakes with a skewer at 1/4 inch intervals.

Add boiling water to your choice of gelatin mix in a small bowl; stir 2 minutes until completely dissolved.  Stir in well chilled vodka; pour over mini cupcakes.  Refrigerate 3 hours.

Frost with Cool Whip and top with sprinkles.  Refrigerate 1 hour.

Now you can really get the party started with this selection of Football Jello Shots!  With fun names like “The Referee” or “The Cheerleader” or great flavors like “Gatorade” or “Bloody Mary” there is a little something for everybody to enjoy on game day.  Click here to see our Top 10 Football Jello Shots and whip up a few for your Super Bowl Party!

Are you on Pinterest?  Love Jello Shots?  Follow my brand new Football Jello Shots pinboard!  (And, of course, the other yummy boards while you are there…)  Cheers!

With the Super Bowl this weekend, beer is certain to be on many shopping lists.  Sure, it’s great for drinking during the big game, but I wanted to get a little creative and find other ways to use this brilliant brewed beverage.

Cooking with beer is always fun, whether it is on the grill or in a fun appetizer.  But what about dessert?  As it turns out, beer is also an awesome asset to cakes!  The results are full of flavor and super moist.

From bundt cakes to sheet cakes, a cake you make in the microwave and a beer cake you enjoy for breakfast, we have you covered.

Check out these Five Awesome Beer Cakes!

Chocolate-Cherry Beer Cake with Cocoa Beer Frosting  (click here to view and print recipe)

Cake:

3 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup butter

2 cups sugar

2 eggs, lightly beaten

2 ounces chocolate, melted

1/2 teaspoon vanilla

1 cup cold beer

3/4 cup buttermilk

1 (10-ounce) jar maraschino cherries, drained and chopped, reserve juice (should be about 2/3 cup)

3/4 cup chopped walnuts

Frosting:

2 tablespoons cocoa

2 tablespoons butter

2 tablespoons Karo syrup

3 tablespoons beer

1 teaspoon vanilla

dash salt

2 cups powdered sugar

For cake:

Sift flour, soda, and salt together; set aside.  In large mixing bowl, cream butter and sugar until fluffy; add eggs, melted chocolate and vanilla.  Add sifted dry ingredients alternately with beer, buttermilk, and reserved cherry juice.  Add cherries and nuts.  Bake at 350 degrees in a greased and floured 9 x 13 inch cake pan for 35-40 minutes or until cake tester comes out clean.  Cool cake completely.

For frosting:

Mix all ingredients together except powdered sugar, then add powdered sugar.  Beat with electric mixer until smooth.  Spread evenly over cake.

Streusel-Topped Breakfast Beer Coffeecake  (click here to view and print recipe)

Coffeecake:

2 cups all-purpose biscuit mix

1/2 cup sugar

1/2 teaspoon ginger

2/3 cup beer

1 egg, slightly beaten

Streusel Topping:

1/2 cup flour

1/3  cup sugar

1 teaspoon cinnamon

1/3 cup butter

1/4 cup chopped pecans

1.  For coffeecake, combine biscuit mix, sugar, and ginger.  In a separate bowl, mix beer and egg.

2.  Add beer mixture to dry mixture.  Stir lightly, just until moistened.  Turn into a greased 9-inch round cake pan.

3.  For streusel topping, combine flour, sugar, cinnamon, and pecans.   Cut in butter until crumbly.  Sprinkle over coffeecake batter.

4.  Bake at 400 degrees for 20-25 minutes.   Serve warm or cooled.

Spicy Beer Bundt Cake  (click here to view and print recipe) 

1 (18.25 ounce) box spice cake mix

1 (3.4 ounce) package instant vanilla pudding mix

2 teaspoons ground cinnamon

1/4 cup packed brown sugar

4 eggs, slightly beaten

1/4 cup oil

1 cup beer

1/2 cup chopped pecans

Vanilla ice cream, if desired

1.  Preheat oven to 350 degrees.

2.  Combine cake mix, pudding mix and cinnamon in large bowl.  Cream brown sugar, eggs, oil and beer in separate bowl.

3.  Pour beer mixture into dry cake mixture a little at a time and beat after each addition.   Batter should be smooth and creamy.

4.  Sprinkle pecans on the bottom of a greased and floured bundt pan.  Pour batter over pecans in bundt pan.  Bake for about 45- 50 minutes or until toothpick inserted in center comes out clean.  Cool before serving.  Serve with a scoop of vanilla ice cream, if desired.

Beer and Chocolate Microwave Mug Cake  (click here to view and print recipe)

1/2 cup flour

1/2 cup sugar

1/4 cup cocoa

2 eggs

1/4 cup milk

2 tablespoons beer

1/2 cup canola oil

1/2 cup chocolate chips

1 teaspoon vanilla or coffee extract

Garnish:  Whipped cream and chocolate chips, if desired

Mix all ingredients in a bowl and pour into 3 coffee mugs (1 cup size mugs).  Put on microwave turntable and microwave for 2:30 to 2:45.  (If there is no turntable, turn buy hand every minute or so.)

Top with a dollop of whipped cream and extra chocolate chips, if desired.

Pear and Beer Gingerbread Upside-Down Cake  (click here to view and print recipe) 

2 tablespoons butter

1/3 cup packed brown sugar

2 medium pears, pared and sliced

1 package (14 ounces) gingerbread mix

1 to 1 1/4 cups beer

1 egg

1.  Melt butter in an 8-inch square pan.  Stir in brown sugar; spread evenly over bottom of pan.  Arrange pear slices in rows over sugar.

2.  Prepare gingerbread according to package directions, substituting an equal amount of beer for the amount of water specified, and adding egg as called for in the directions.

3.  Pour batter over pears.

4.  Bake at 350 for 30-35 minutes, or until cake tests done.  Immediately loosen cake from sides of pan and invert on a serving platter.  Serve warm.

Hi Everybody!

Whew… I am finally back in the good ‘ol US of A after the trip of a lifetime in South America.  I was in Peru exploring the magical ruins of Machu Picchu, the hustle and bustle of the capital city of Lima, and, of course, the legendary cuisine!   I promise lots of photos, videos and recipes over the next few weeks.  (Get ready to be shocked by a few of the local delicacies I ordered in Peru!  Any guesses?)

Internet access was a little spotty while I was in the mountains, so we have a bit of logistics to catch up on.  First of all, thanks so much to everyone who has been entering the weekly blog giveaways, entering the recipe contests and voting for the Reader’s Choice awards!

Now, for some winners!  (Randomly selected by Random.org)

The lucky winner in the Julia Child Prize Package is… #177 Beth H.!

And the the winner in the Coffee Maker Prize Package is…  #294 Chaney!

Don’t forget to enter the Valentine’s Day Breakfast in Bed Doughnut Prize Package this week!  (click here for the link)

Nothing welcomes you home (from school, or a long trip!) like a warm batch of cookies and a tall glass of milk.  These unique cookies include two cups of cornflakes for added texture and crunch.  Also, these cookies freeze well, so it is fun to whip up a batch and then save a few for a sweet indulgence later!

Butterscotch Oatmeal Cookies  (click here to view and print recipe)

1 cup unsalted butter, room temperature

1 cup granulated sugar

1 cup light brown sugar, firmly packed

2 eggs

2 teaspoons vanilla extract

1 Tablespoon water

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups old-fashioned or quick-cooking oatmeal (not instant)

2 cups butterscotch morsels

2 cups cornflakes

1 cup chopped walnuts

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.

In a large mixer bowl, beat the butter, granulated sugar, and brown sugar together until mixed.  Beat in the eggs, one at a time.  Beat in vanilla and water.  In a medium bowl, toss together the flour, baking soda, baking powder, and salt.  Add the dry ingredients to the butter mixture and beat until combined.  Add the oatmeal, butterscotch morsels, cornflakes, and walnuts; mix well.

Place heaping spoonfuls of batter, about 2-inches apart, onto prepared baking sheets.  Gently press each cookie to flatten it slightly.  Bake cookies until lightly browned, about 10-12 minutes.  Transfer to wire racks to cool completely.  Makes about 5-6 dozen cookies.

There is nothing quite like breakfast in bed.  Not only do you have an excuse to relax a bit in your PJ’s, it is also such a wonderful way for someone to show how much they care.  This week the blog giveaway will give you all of the tools you need to prepare a breakfast in bed for some one special.  Just in time for Valentine’s Day!

From now through Sunday night you have the opportunity to win this “Doughnut Prize Package.”  Everything you need to prepare and decorate homemade doughnuts!

The giveaway includes:

Three different kinds of doughnut pans – Large and small doughnuts, as well as doughnut twists!

Doughnuts cookbook

Two doughnut mixes – cinnamon sugar and chocolate

Valentine’s Day cookie cutters

Valentine’s Day apron

Valentine’s Day sprinkles

Here is all you have to do:

Leave a comment here on the blog telling us who you would like to serve breakfast in bed! 

It’s that easy!   One lucky winner will be randomly selected in one week from today.  Be sure to come back to see if YOU are the winner!

Official Rules

*Note:  Comments need to be approved through WordPress.  If you don’t see yours right away, don’t worry…I will get to it as soon as I can!  Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages.  Thanks!

Right about now, I just might be drinking one of these.  Except I will be sipping from the Southern Hemisphere!  Any guesses where I am?

Here’s a hit:  The signature spirit of this place is “Pisco,” a grape brandy produced in the winemaking regions of South America.  Have you figured it out yet?

Right now I am in Peru!!!

This is such a thrill because I have never been to South America and have dreamed of traveling to Peru for as long as I can remember.  I will be traveling on an Adventures by Disney itinerary.  In fact, you can follow the entire itinerary here.   From Lima to the Sacred Valley, Machu Picchu and Cusco, we will experience everything this country has to offer.

I didn’t know what to expect when I first heard about this signature drink.  It is a bit odd to think about enjoying a cocktail that is blended with egg whites!

I would describe this drink as tasting like a “Margarita with Foam.”   The pisco is mixed with sugar and citrus and then topped with an egg white froth.  Now, I know the first thing you are going to think is, “raw egg white?!”

I have the perfect answer for that!  There is a company called Safest Choice Eggs and they are the only brand that offers fully pasteurized eggs…in their shell!

That means these eggs are completely safe to eat raw or not fully cooked without the fear of salmonella.  Go ahead, take a bite of that cookie dough, enjoy a poached egg, or make homemade mayonnaise!  While you are at it, give a Peruvian Pisco Sour a try!

Peruvian Pisco Sour  (click here to view and print recipe)

2 ounces Pisco

1 Tablespoon sugar

1 Tablespoon fresh lemon juice

1 teaspoon pasteurized egg whites

Garnish:  lemon wedges

In a blender, whirl 3 ice cubes, pisco, sugar, fresh lemon juice, and egg whites.  Blend until smooth and serve straight up in a martini glass with a lemon wedge.

When it comes to the Super Bowl, I like to pull out all the stops for game day snacks.  The more ooey-gooey, cheesy, and indulgent the better.  The problem is, there are so many amazing and delicious dips out there, it is hard to choose just one to serve!

That’s why I love this “Ultimate Super Bowl Dip.”  It combines all my favorite flavors from a variety of different dips.   Not only do you have two different kinds of cheese, there is spinach, Italian sausage and peppers.  Red peppers for color and rings of sweet banana peppers for flavor.

Take this dip to a whole new level and serve with blue corn tortilla chips, bagel chips or warm baguette slices.  Come on!  It’s the Super Bowl, up the ante this year and serve the ultimate chips and dip your guests are sure to remember.

Earlier this week, I told you a little bit about my experience in Park City, Utah for the Sundance Film Festival.  One of the many reasons I have come to love this beautiful state, is that people don’t complain about a cold winter storm, they complain about a lack of snow!  A ski town like this is filled with folks ready to hit the slopes at a moments notice.  The first few days at Sundance were a positively balmy 38 degrees, but then old man winter decided to rear his head.  Fluffy flakes fell on the streets and in a matter of hours all of Park City was blanketed in snow.

What is one to do in a mountain lodge during a snow storm…lounge by the fire, of course!  Others may be anxious to strap on their skis or snowboards and hit the slopes, but not me.  I am content to cozy up next to a roaring fire with a warm drink in hand.  This beautiful fireplace is in my hotel lobby, The Lodges at Deer Valley.  I could sit here for hours!  This hotel is nothing short of spectacular and I certainly hope to come back very soon.

While at Sundance I spent time at the Bertolli Chalet, just off of Main Street near festival headquarters.  All weekend long we enjoyed bowl after bowl of their new Frozen Meal Soups while cradling warm drinks by the fire.  What better to pair with a warm bowl of soup than a fabulous hot drink!  They have four fabulous flavors (Chicken Minestrone, Roasted Chicken and Rotini Pasta, Tomato Florentine, and Tuscan-Style Beef) and below you will find recipes for three of my favorite drinks!

A dash of cranberry juice is added to traditional apple cider and garnished with a slice of orange and cloves.

Gingered Cran-Apple Cider  (click here to view and print recipe)

3 cups cranberry juice cocktail

1-1/2 cups apple cider

3 Tablespoon granulated sugar

4 slices (about a 1/4-inch thick) peeled fresh ginger

Garnish:  thinly slices of orange studded with whole cloves (optional)

Combine all ingredients (except garnish) in a saucepan and simmer, covered, for 5 minutes.  Remove from heat and let stand covered, for 15 minutes.  Remove ginger slices and pour into mugs.  Float a clove-studded orange slice in each cup, if desired.

Cozy up fireside with a mug of this seasonal spiced tea with hints of apricot and apple.

Do you have a case of “The Monday’s?”  Finding it hard to keep your eyes open at work?

No worries!  I have just the kick you need to jump start your week…

From now through Sunday night you have the opportunity to win this “Coffee Maker Prize Package.”  Perfect for that caffeine boost to get your morning started!

The giveaway includes:

Bunn My Cafe Single Serving Pod Brewer – This unique coffee maker brews one cup at a time for a fresh cup every time!

Coffee-themed red and white apron

Coffee-themed red and white oven mitts

Here is all you have to do:

Leave a comment here on the blog telling us how you like to kick start your morning.  (Is it with a cup of java?  A morning run?  Or maybe 10 more minutes of sleep and the snooze button!)

It’s that easy!   One lucky winner will be randomly selected in one week from today.  The winner will be announced right here on “The Daily Dish” Monday January 30th.  Be sure to come back to see if YOU are the winner!

Official Rules

*Note:  Comments need to be approved through WordPress.  If you don’t see yours right away, don’t worry…I will get to it as soon as I can!  Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages.  Thanks!

Looking to make new friends over your morning coffee?  Be sure to visit some of our Mixing Bowl groups!

Come In, Sit a While, Share a Cup

Coffee Shop Favorites

Sit and Chat

Oh my goodness, I just wrapped up a whirlwind weekend at the Sundance Film Festival!  I have so many great stories from Park City, Utah, I am not sure where to start!

So let’s start from the beginning…the opening night party!

There I am, feeling all fancy at the arrivals!  Really, this weekend was about two things.  Hollywood glam and delicious warm soup.  Let me explain..

I came to the festival with Bertolli in order to help promote their line new of Frozen Meal Soups inside their “Chalet” here at the festival.  It was a place where Hollywood elite could warm up from the Park City chill, and and enjoy a little something to eat or drink before heading out to see a film or attend a party.

These hearty soups simmered throughout the day as guests sampled one of the four flavor varieties.  (How gorgeous are those copper pots!)  The Tomato Florentine was a favorite among the guests, but then again the Minestrone, Tuscan-Style Beef, and Chicken Rotini were also gobbled up!

You can see, they set up a cozy lounge amidst the hustle and bustle of the festival.  Guests could grab a scarf and handwarmer, or wrap up in a warm blanket for a few minutes.  There were also periodic filmmaker discussions throughout the weekend, appropriately titled the “Inside Soup.”

Besides the hearty soups, there was another offering here in the lounge, this one with a bit of a kick! Our friends over at Ultimat Vodka came up with this fantastic drink inspired by the festival and the Bertolli brand.   Sometimes you need a little mixed drink (along with your meal soup) to really get the party started!  Everything you need to eat and drink like a celebrity.  Stay tuned for more photos and stories from the Sundance Film Festival!

Sundance Bertolli Buzz  (click here to view and print recipe)

2 ounces vodka

1 ounce cranberry juice

splash lime juice

splash simple syrup

Soda water

Lime wedge

Pour vodka and cranberry juice over ice.  Add a splash of lime juice and simple syrup and top with soda water.  Garnish with a lime wedge.