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

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What the French, Toast?

Obligatory mention of how long it has been since I posted. Moving on!

Hello, loyal and long-neglected readers! Thanks for coming back to… well, to read.

My friends are awesome, and as such I like to take super good care of them when they come over to visit. Bassvocals graced us with his lanky presence for the weekend, and so I got up early and threw together some breakfast for he and Shiny Roommate, and I decided on French toast.

French toast is a really easy throw-together breakfast as long as you have some simple ingredients.

However, the BEST French toast you have ever made in your entire LIFE takes a couple extras.  The below makes at least eight pieces… Let us examine.

What You Will Need:

  • 1 stove
  • 1 frying pan
  • 1 microwave
  • 1 large mixing bowl
  • 1 soup-sized microwave-safe bowl
  • 1 spatula
  • 1 fork
  • 1 stick butter
  • some brown sugar
  • some cinnamon
  • some vanilla
  • 6 eggs
  • 8 pieces of bread (I used sliced Italian bread, but that’s because it was 10 loaves for $10, and how can you resist that?)

Step 1: The secret to frying anything is making sure you fry it in a delicious fat. As such, melt your stick of butter in your microwave safe bowl.

Step 2: Once your butter is melted, mix in some brown sugar— just enough so that it all dissolves all the way, I think I used like 1/8 cup, maybe a little more. Add cinnamon as well, maybe two tablespoons.

Step 3: Take up your mighty fork and beat your 6 eggs in your large mixing bowl. Add some cinnamon, enough that you have a cinnamon swirl in your eggy mixture when you stir it all up. Add a splash of vanilla, and make sure it’s all mixed up nicely.

Step 4: Add two tablespoons of your butter mixture to your frying pan and turn the heat on medium.

Step 5: Dip a slice of your bread into your eggy mixture, making sure that both sides are coated. I usually run my fingers over it a few times to make sure that there isn’t too much egg left on it, or else it gets a weird consistency.

Eggy Bread!

This is what your bread will probably look like when you dip it in the eggy stuff.

Step 6: Place your eggy bread carefully into your frying pan. If there is room for another slice, repeat steps 5 and 6. If there is still room because you’re using like a mondo skillet or something, continue adding as many slices as will fit without touching, but no more than you can monitor. If you need to, add more of your sugary butter mixture.

 

This is the uncooked side of the bread. Woo!

This is the uncooked side of the bread. Woo!

Step 7: Once the eggy mixture starts bubbling on the top of your bread slice(s), count to 30 and then use your spatula to flip the bread slice over. Monitor and make sure that the bread cooks thoroughly, but doesn’t burn. Once it’s no longer floppy and soggy, you are in the clear, so just cook each slice until it is as crispy as you want it.

 

When you flip your bread, it should look something like this. Don't worry if it's darker-- sometimes the cinnamon settles and makes it look all burnified.

When you flip your bread, it should look something like this. Don’t worry if it’s darker– sometimes the cinnamon settles and makes it look all burnified.

Step 8: Take  slice(s) out of pan when finished and repeat steps 5-7 until you run out of bread slices (or eggy mixture). Serve warm if possible.

 

Voila. Dig in, and don't forget to tell us how yours turned out!

Voila. Dig in, and don’t forget to tell us how yours turned out!

Pro tip: If you serve the rest of your sugary butter mixture on the French toast instead of syrup, you may exact a marriage proposal from whomever eats it.

I served mine with fruit salad and sausage links.

Thanks for reading, and as always please remember to comment/like/share/subscribe! Also make sure to try these things out and come back to let us know how they turned out for you.

-Molly

Cauliflower Mashies

Hey y’all! Long time no post, I know. But it is because I have been doing research!

[read: I have been failing all over the place so that I have something interesting to write about for -you-!]

We’re gonna start with the more basic stuff and get into the more awesome stuff down the line, but let’s just say my skills have begun to grow beyond mere cooking and baking (though those are getting pretty good too!) and have entered the realm of… other stuff.

Cauliflower mashies! These babies taste fresh and light, and while they don’t quite mirror their brother the mashed potato in every way, they’re a darn good replacement, especially for those looking for some lighter fare now that it’s getting warmer outside.

These go great with brats and burgers, steak, certain tofu dishes, chicken… basically anything. They’re an awesome, versatile side and they’re super easy to make.

Also don’t rag on my food-tography. I was yelled at for not having any pictures of the stuff I make (because honestly I just always forget) so… enjoy it, or scorn it in silence!

You Will Need:

  • 1 stove
  • 1 large pot with lid
  • 1 colander that fits inside the aforementioned pot
  • 1 fork
  • 1 head of cauliflower
  • water

Step 1: Fill the bottom of the pot with water and balance the colander on the mouth of the pot. The bowl of the colander should go inside the pot, but the water in the pot should not be high enough to get into the holes of the colander. You’re going to be steaming your cauliflower!

Image
Like so!

Step 2: Chop up your head of cauliflower. Discard the leaves, but otherwise it doesn’t really need to be pretty or cut a certain way, just as long as the pieces are large enough not to fall through the holes of your colander.

Step 3: Turn the burner under the pot on high and place your cauliflower choppings into the colander. Balance the lid over top of the colander.
Image
Liiike so!

Step 4: Let your cauliflower bits steam until your fork can stab through them with very little resistance.

Step 5: Once your cauliflower is steamed properly, empty your pot of its water, shake the water from your cauliflower (over a sink preferably), and put your cauliflower bits directly into the pot.

Step 6: (Do this carefully if you have a teflon-coated pot as you don’t want to scratch it) Take up your mighty fork like the trident of Poseidon and mash the cauliflower. Add butter and pepper to taste, or whatever you do to fancy up your mashed potatoes.

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Step 7: Smash that mash and come back to tell us how it turned out!

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Thanks for reading, guys! As always, like, comment, share, subscribe! Keep your eyes open for more from Molly Stewart Living, coming soon.

-Molly