Bewitching Butterbeer

Apparently this was a thing -before- many of us were enchanted by an English mother’s stories about a boy wizard destined for greatness, but I had never heard of it .

Butterbeer is a delicious thing that I literally just whipped up and tried in my kitchen.

Would. Make. Again.

The Lineup: Butter Sweetened Condensed Milk Cream Soda Caramel Topping

The Lineup

What You Will Need:

  • 1/4 cup sweetened condensed milk
  • 1/4 cup butterscotch ice cream topping
  • 2 tbsp butter (room temp)
  • cream soda (room temp)

STEP 1
Heat sweetened condensed milk, butterscotch topping, and butter in a sauce pan. Stir until butter is melted.

Stir until butter is melted, but don't burn it!

Stir until butter is melted, but don’t burn it!

STEP 2
Pour mixture into a pint glass (or divide between two smaller glasses/mugs… the fancier the better.)

If I had a fancier glass, I'd have used it. Promise.

If I had a fancier glass, I’d have used it. Promise.

STEP 3
Fill glass (slowly) the rest of the way with the room temperature cream soda. If you like your drinks hotter, you can heat the cream soda on the stove or in the microwave until it is your desired temperature

The tasty, finished product.

The tasty, finished product.

Optionally (for grown-ups), add a shot of Buttershots, spiced rum, bourbon, or any other of your favourite adult treats that you think might be tasty with butterscotch and cream soda.

Try it out, and let me know what you think! As always, thanks for reading, and if you like what you see, feel free to comment/share/like/subscribe!

-Molly

Carrot Fries

Holy delicious, Batman. We have stumbled upon the cheapest, tastiest, fastest snack or side dish you have ever put in your face.

Carrot fries.

Let’s get right down to it, shall we?

What You Will Need

  • 1 oven
  • Carrots (the long kind, not baby carrots — I used like 6 or 7)
  • A carrot peeler or some other method of getting the yuck off of the outside of your carrots
  • A knife
  • A cookie sheet
  • Olive oil
  • Salt and pepper

Step 1:  Preheat your oven to 350 degrees.

Step 2: Wash and peel your carrots. If you do not know how to peel carrots, look here.

Step 3: Cut each carrot in half horizontally (so you have two slightly less long pieces of carrot), then length-wise until you have four to six (depending on the width of your carrot) thinnish carrot slivers. Arrange these so they’re scattered and somewhat flat on your cookie sheet.

Step 4: Drizzle carroty bits with olive oil, then add some salt and pepper and shake ’em around until all of your slivers are nice and coated. Pop them into the oven.

Step 5: Cook for 15-20 minutes, or until your carrot fries are crispy-but-not-burnt. Check on them every few minutes, they cook very fast and are easy to burn.

Step 6: Remove your delicious carrot fries from the oven, salt and pepper a bit more to taste, and enjoy the frick out of them.

So good.

Share/comment/like/subscribe, and thank you SO MUCH for reading!

Molly

Nice and Easy – Spicy Tuna and Rice

Like me, many folks don’t have a ton of time to dedicate to making filling, somewhat nutritious meals. I work full time, I go to school full time, I try to maintain somewhat of a social life, and in the midst of it all it’s very hard to avoid drive-thrus and other junk food on my way to and from places.

I’m also on a budget!

This meal isn’t going to make you any skinnier, but it will fill you right up and is quick and easy to make. It has lots of protein, and can have veggies if you choose to add those.

WHAT YOU WILL NEED

  • minute rice (however much you want)
  • a can of tuna (I usually get the stuff in water, the stuff in oil is guh-ross)
  • mayo or Miracle Whip
  • Sriracha Hot Chili Sauce (you can find this like anywhere these days, look where the other condiments are– it’s a necessity)

Step 1: Make your rice. Follow the instructions on the back of the box, or basically throw some rice and twice as much water into a pot and put a lid on (2:1 ratio water:rice… so 1 cup of rice gets 2 cups of water.)

Step 2: Open your tuna, drain it, throw it in a bowl, squeeze in a bunch of mayo/Miracle Whip (more than you think you need), then dribble in some Sriracha. Mix. If you’ve never had Sriracha before, just do a few drips and mix it all up, then try it. Add more to taste, but do so very carefully because this stuff gets super hot super fast.

Step 3: Spoon some rice into a bowl. Spoon some tuna-stuff on top. Mix it up if you desire, or don’t. Enjoy.

Other things you can mix in:

  • Steamed (or more likely, microwaved frozen) broccoli
  • Stir fry veggies
  • Anything else you think might taste delicious in your super easy and fast concoction.

And that’s it! Super simple post today, but I hope it finds you well, and I hope you find it delicious 🙂

Keep an eye out tomorrow for another awesome guest blog! Thanks so much for reading and remember to like/comment/subscribe/share!

-Molly

Breakfast Cake!

Everyone’s favourite excuse for not eating breakfast (especially good-for-you breakfast) is lack of time/energy.

NO MORE EXCUSES. This is the easiest and cheapest thing in the world to do, you make it Sunday night and just cut and nuke another piece every day (pairs very well with a delicious glass of veggie juice!) If you find yourself with extra time one morning, scramble your slice up in a pan with some cheese or something.

The name is a little misleading, and the ingredients are super flexible. My recipe is gluten and lactose free, but you can add things like cheese and ground sausage or whatever else you want. Just…make sure to thoroughly cook any meat before you throw it in!

WHAT YOU WILL NEED

  • 1 bowl
  • 1 fork
  • 1 knife capable of chopping veggies
  • 1 cake or pie pan, or a small square baking pan…just make sure it’s smallish and the sides are high
  • 1 oven
  • Non-stick cooking spray (I use Pam baking spray)
  • 6 eggs – ~$1.50/dozen
  • water – free!
  • 1 each red and green bell pepper – ~$.30 each
  • frozen (or fresh– NOT canned, ew) peas – ~$2.00/bag
  • frozen (or fresh) broccoli – ~$2.00/bag
  • 1 quarter onion (cut it in half, then cut one of the halves in half, and put the rest in a ziploc in the fridge for use in something else) – ~$.10/piece
  • Some ground pepper

Step 1: Set your oven to 350 to preheat

Step 2: Chop your veggies up. Let me help, because this is something that I still struggle with, and make people like Bassvocals do at every opportunity so I don’t mess it up or cut my hand off.

Step 3: Crack all six eggs into your bowl and add a bit of water. Don’t drown it, just a splash or two of water will do. Take up your mighty fork and whip it around inside of the bowl until all of the tasty yellow yolks are broken and blended into the clear snot-like part of the egg. Now shake in some pepper.

Step 4: Take all of the veggies you just chopped up and dump them into your egg soup. Stir them up! (Note: I didn’t give an exact measure of peas or broccoli… just add however much you want. I usually add until it’s like there are more veggies than there is egg, but that’s me and you’re the one who has to eat it!)

Step 5: Spray your pan!

Step 6: Pour your eggaliciousness into the pan and stick it in the oven.

Step 7: Set your timer for 10-15 minutes. Check on your eggy cake after 10ish minutes– once it looks cooked and kinda puffy and is firm to the touch/warm all the way through in the center you should be good. If it starts browning on the edges just throw some foil on top until the rest is cooked.

Step 8: Let it cool a bit, then throw it in the fridge with some foil for consumption throughout the week, or dig in and share with your friends right away!

Nice and easy. Remember, you can add whatever you think will taste good. Try different combinations and report back with your findings!

Something else I’ve done in the past is pour the egg batter stuff into the cups of a greased cupcake tin and had mini egg pie things (like crustless quiche!) I prefer the egg cake method because I could never get the timing right for eggie cupcakes, but maybe you will have better luck.

Thanks for reading! Remember to like/comment/subscribe/share, and keep your eyes peeled from more from Molly Stewart Living.

-Molly