Girl Scout Cookies and Wine Pairing — It Tastes as Great as it Sounds

There are not many things in this world better than wine or Girl Scout cookies. Unless you combine the two. That is just what the fine folks at City Winery decided to do.

Bless them.

The winery hosted an event pairing 4 of their wines with classic Girl Scout cookies. Our pairings for the evening were:

Samoas & 2015 Heinz Eifel Riesling, Mosel

Savannah Smiles & 2015 “615” Sauvignon Blanc, California

Tagalongs & 2014 Centennial Chardonnay, Sonoma

Thin Mints & 2015 Cabernet Sauvignon, Napa Valley

The wines were selected well. The sweetness of the Samoas paired nicely with the Riesling. The smooth peanut butter in the Tagalongs paired nicely with the Chardonnay. However, my favorite was the Savannah Smiles with the Sauvignon Blanc. The tartness and grapefruit of the Sauvignon Blanc went wonderfully with the crisp lemony cookie. Yum!

The most surprising pairing was the Thin Mints and Cabernet Sauvignon. I am usually not a fan of red wine, it is just too bitter for me. In fact, the only time I’ve really liked a glass of red wine was after a session of flavor tripping. However, I absolutely loved the Cabernet Sauvignon with the minty cookie. It was a brilliant combo.

I have been off sugar and sweets for the last 3 months, so a night of eating cookies was a shock to my system. Sugar overload. I am just hoping that this is not the beginning of a very bad, yet delicious, habit.

So, if you want to delight your tastebuds, lose the milk and grab your favorite bottle for a fun girls night or date night. Or, hell, there is no shame in drinking and eating cookies alone. You do you.

If you want some additional options for your own Girl Scout cookie & wine pairings, several sites have their own suggestions, including Thrillist, Vivino, and Gizmodo. And if you want me to tag a long (see what I did there), I will not turn down the invitation.

Butter Making & 11 Delicious Recipes to Make Your Own

The holidays are approaching and that means endless meals with friends and family. To kick off the season of eating I got together with some girlfriends for an old fashioned day of making butter. Except instead of churns, we had mixers. And wine. We had a lot of wine.

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Butter making is simple and you only need a few items: heavy whipping cream (1 pint will produce about 1/2 pound of butter); cheesecloth; a food processor with a mixing or paddle blade; plenty of bowls and forks to stir in ingredients; containers for the butter (4oz mason jars work well); and salt and other ingredients as desired.

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The process is easy. You start by pouring the cream into the mixer. Lower the whisk into the cream and turn it to about half speed. Mixing typically takes 3 to 10 minutes. You can also make butter by shaking the cream in a sealed container (read about that process here). Shaking takes approximately 10 to 20 minutes (and results in a super tired arm).

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As the cream is processed it will separate into butter and buttermilk. (You can save the buttermilk for other cooking projects if you so desire). Once this happens, pour the buttermilk and butter into a bowl with a colander or cheesecloth.

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Use the cheesecloth to squeeze out any liquid and then rinse the butter. This process feels really weird and you get your hands covered in butter.

If you don’t press out all of the buttermilk the butter will spoil faster. Homemade butter will last in the refrigerator for 1-3 weeks, depending on how well you squeeze the buttermilk out. If you store the butter in the freezer, unsalted butter will stay good for 5-6 months but salted butter can last up to 9 months.

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Once the butter has been pressed and washed you are ready to add your ingredients. You can just add salt for simple plain butter, or you can add fresh herbs, spices, garlic, cheeses, wine, lemon/lime, peppers, jam, and the list goes on. Each ingredient adds its own unique flavor and flair.

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We made 11 types of butter, all ingredients are to-taste, so add as much of each as you like:

  • Lemon zest, parsley, salt, and pepper
  • Basil, lemon zest, parsley, salt, and pepper
  • Brie, roasted garlic, and salt
  • Rosemary, roasted garlic, salt, and pepper (delicious)
  • Organic basil, espresso sea salt, and pepper (my favorite)
  • Honey, honey goat cheese, blue cheese, and salt
  • White wine, thyme, honey, and salt
  • Peach brandy jam
  • Nutella (life changing)
  • Maple peanut butter
  • Pumpkin, brown sugar, cinnamon, and all spice

If you have any recipes you like add them in the comments below! It looks like this may be an annual tradition so they could make their way on to the menu next year.

Making Tiramisu

This week I attempted to make another dish that looks more complicated than it is (see pies 1 and 2). Tiramisu seems deliciously complicated, but it is really made with 6 simple ingredients: mascarpone, eggs, sugar, coffee/espresso, cocoa powder, and lady fingers. (Some recipes also call for rum or marsala, but skipped it this time.)

Tiramisu Ingredients

Tiramisu, which means “pick me up,” was supposedly invented in Italy in 1969. If you haven’t had it, well, then you just haven’t been living. It is a scrumptious creamy dessert, and one of my favorites.

Tiramisu Egg Yolks

This recipe contains a lot of room temperature raw eggs. This, of course, did not stop me from licking my fingers throughout the process. We’ll just call it quality control. First, I mixed 6 egg yolks with 1/4 cup of sugar. This took several minutes to get it thick enough. A consistent complaint I saw while searching for a recipie was that the custard came out too runny. Apparently, the eggs are the culprit. Once it seemed thick enough I added in the mascarpone (basically an Italian cream cheese).

Tiramisu Egg Whites

Some recipes skip egg whites. However, this helps give the custard its thickness. The recipe said to beat 4 egg whites and 1/4 cup sugar until stiff, glossy peaks formed. I had never beaten eggs for a dessert before so I was surprised just how fluffy they got. This took a while to accomplish. Although my recipe didn’t explain this, the egg whites should be at room temperature and the sugar should be added in gradually. I probably should have beaten them longer, but I was concerned about over-beating them and having to start over.

Lady Fingers

Once the eggs, mascarpone, and sugar were combined, it was time to prepare the pastry portion of the dessert. The recipe called for 36-48 lady fingers, but it took 60 for me to do two full layers in my dish.

Tiramisu Lady Fingers

The lady fingers (make sure you get the hard rather than spongy ones) are dipped (very quickly) in coffee or espresso, just long enough to cover them. If you let them soak they will get too soggy.

Tiramisu Lady Finger Layer

Then it was just a matter of building the layers. Two of the coffee-soaked lady fingers and two of the custard.

Tiramisu Layers

I’m really glad I got an extra box of the lady fingers “just in case,” though I was hoping to have extras to snack on. No such luck.

Tiramisu Finished

Finally, it was time to put tiramisu in the refrigerator for 8 hours and try to pretend it wasn’t there.

Tiramisu Unsweatned Chocolate

When it was ready, I added a healthy layer of unsweetened chocolate to  finish it off. I may have gotten a little overzealous with it, but you can’t blame a girl, can you? While I definitely do not have a career ahead of me as a dessert photographer, it was rich, creamy, and delightful.

Homemade Tiramisu

If you want to try this at home, you can find the recipe I used here.

Baking a Pumpkin Pie from Scratch

This week’s New Thing is actually an old New Thing that I didn’t have an opportunity to post about before. However, given that we are well into autumn, and Thanksgiving is fast approaching, I thought now would be a good time to share it.

Pumpkin pie is my favorite holiday treat. I can’t get enough of it. (Though oddly enough, I may be the only girl who does not go crazy over all things pumpkin spice.) I casually mentioned to my friend Lilas (who joined me for my juice cleanse a few months ago) that I was curious about how hard it was to make a pumpkin pie from scratch. Lilas, who seems to know all there is to know about everything, responded that it was not hard at all and she had a recipe I could use.

Pumpkin Pie Ingredients

It turns out, other than a pumpkin and condensed milk, I had most of the ingredients in my pantry. The recipe called for sugar, cinnamon, ground cloves, allspice, ginger, vanilla extract, some salt, eggs, evaporated milk, and of course one pie pumpkin (which, it turns out, you can find in most groceries this time of year).

Pumpkin Carving

Cutting open the pumpkin was not easy. It took quite a bit of sawing and hacking before I was able to split it open. I was convinced I was going to lose a thumb in the process. In fact, I managed to nick my finger. Don’t try this at home, kids. You should use a serrated knife rather than a smooth knife because, ironically, a smooth knife might slip and cut you.

Inside Pumpkin

After a fair bit of work I was finally able to split the pumpkin open. I used an ice cream scoop to remove the seeds to get it ready for steaming. Unfortunately, I forgot to save the seeds, which is a pity because they are delicious when roasted.

Steam Pumpkin

Once the pumpkin was sliced and cleaned, it was time to soften it up. You can do this in the oven, on the stove, or in the microwave. We chose the microwave because it was the fastest method. Even with the quick option, it took 15-30 minutes for it to fully soften.

Pumpkin Pie Crust Ingredients

While the microwave was doing its magic, we started on the pie crusts. You can’t make a homemade pie using store-bought crust.

Making Pumpkin Pie Crust

Instead of making the crust completely from scratch, we cheated a bit and used gingerbread cookies. (This also made for a yummy mid-baking snack.) We threw a box of the cookies in the food processor and crushed them until all that was left was crumbs. This took longer than expected, apparently food processors are not made to crumble cookies.

Gingerbread Crust

All it took was cookie crumbs, a lot of butter, and some eggs.  We formed our crusts and put them in the freezer to harden and help prevent them from burning while baking.

Cooked Pumpkin

Finally, the pumpkin was softened and we were able to scoop the cooked pumpkin from the skin. Lilas said that the pumpkin skin was tasty, so I decided to give it a try. She was right, it was delicious. The great things about making pumpkin pie is that the entire pumpkin is scrumptious.

Pumpkin Puree

We threw the cooked pumpkin into the food processor and pureed it until it was nice and smooth. This is what is affectionately known as “pumpkin glop.”

Pumpkin Pie Filling

We combined the pumpkin glop with the sugar, cinnamon, cloves, allspice, ginger, vanilla, eggs, and evaporated milk. I expected it to be a thick consistency, since it had to harden up to be a pie, but it was practically liquid. This concerned me, but Lilas said it was normal.

Pumpkin Pies

That one small pumpkin was enough to make 3 pies! I was shocked!

Pumpkin Pies in Oven

The pies took about an hour to bake and made the house smell like heaven. They probably would have cooked faster but I kept obsessively checking on them. The entire process took a while and, like the last time I baked a pie, they had to cool before we could enjoy them.

Homemade Pumpkin Pie

The pies turned out even better than I expected. They tasted absolutely perfect! And the great thing about having 3 pies means you can give them away to friends.

In conclusion, if you want a delicious homemade pumpkin pie for Thanksgiving but you don’t want to risk slicing off your own digits, just send an invite my way.

Feuerzangenbowle & The Chocolate Factory

Touring a Chocolate Factory
For week 19 of my 52-week project, Leigh and I went on a tour of a chocolate factory. We visited Schakolad, a chocolate shop that makes its own sweets fresh on the premises. The tour included a brief lesson on the history of chocolate, lots of sampling, and making our own goodies.

First, we made “chocolate business cards.” This is one of the owners making his, which looked a lot better than mine. I think I spent more time eating the white chocolate out of the tube than actually writing my name.

Chocolate Businesscard
Next, we learned how to make chocolate lollypops. We made them by scooping chocolate out of the vat and filling smiley face molds and adding sticks. The molds sat on a box that vibrated to shake out any bubbles in the chocolate.

Making Chocolate Lollypops

We then moved on to dipping strawberries. It was pretty simple to do, just dip the berries in the swirling vat of chocolate and spin the berry until it was completely coated.

Dipping Stawberries

Finally, we made dark chocolate covered marshmallows. These were my favorite. So delicious. We made them by dipping our fingers in chocolate, picking up a marshmallow, covering it in chocolate, and and setting it out to harden.

Dipping Marshmellows
I wish I had pictures of the final product of everything. But, to be honest with you, the treats didn’t last very long after I got them home. I have a bit of a sweet tooth.

Chocolate Covered Strawberries

I used my newly acquired skills later in the week to dip strawberries for Leigh’s going away party. They weren’t as pretty as the ones at Schakolad, but they were mighty tasty.

Feuerzangenbowle
As I mentioned above, I attended Leigh’s going away party this week. She is moving back to Germany so this will be the last time we will have an adventure together for a while. However, I am sure we still have many adventures to come. For her party she decided to prepare Feuerzangenbowle, a German fire drink traditionally served at Christmas and New Years. Feuerzangenbowle is made with mulled wine, fruit, cinnamon, cloves, rum, and a sugarloaf.

First, you add lots of red wine. Leigh said it’s best just to go with cheap wine, so you don’t waste the good stuff. Please note that the wine has no specific variety and is simply classified as “red.”

Franzia Chillable Red
After dumping 5 liters of Franzia into the pot, Leigh added oranges, lemons, and cinnamon, and let it simmer on the stove for a few hours. It smelled amazing, exactly what you would expect Christmas to smell like.

Feuerzangenbowle on Stove
Finally, it was time for the show! A cone-shaped sugarloaf is placed in a tray above the wine. The sugar is then set on fire, either by soaking it in rum and then lighting it, or by lighting the rum and slowly spooning it onto the sugar until it is completely melted. According to the instructions, you need to use 54% percent alcohol in order for it to burn properly. Leigh said she once used Bacardi 151 and that the resulting flame was terrifying.

This is Leigh’s uncle Dave and me spooning rum over the sugar.

Feuerzangenbowle Pouring

A few times the flames got pretty high and engulfed my hand or caught the spoon on fire. No injuries though!

Feuerzangenbowle Fire
I don’t remember what was happening here, but I think Leigh and I were excited to be done and that nobody caught on fire.

Feuerzangenbowle Celebration
The Feuerzangenbowle was hot, delicious, and tasted a bit like cider. It was the perfect drink to warm us up as we sat around the fire telling stories and singing Rocky Top.

Thank you to Amy Williams for letting me use her Feuerzangen-photos. Check out her Freewill Photography Facebook page!

Constitutional Law: The Music Video
Apropos of nothing, here is a video of Leigh and her uncle Dave singing about Constitutional Law. I’m going to miss her.


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