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Hot chocolate and mint sounds like the perfect wintry mix. Next time I'm craving a warm soothing drink, I'd like to try out this Grasshopper Hot Chocolate recipe from Gourmet.

1/2 cup unsweetened cocoa powder
1/3 cup sugar
1/2 cup cold water
1 teaspoon vanilla
1 cup half-and-half
2 1/2 cups milk
1/3 cup crème de menthe, or to taste
2 tablespoons crème de cacao, or to taste
whipped cream and shaved bitterwseet chocolate for garnish

In a heavy saucepan combine the cocoa powder, the sugar, the water, the vanilla, and a pinch of salt and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste. Gradually add the half-and-half and the milk, both scalded, and simmer the hot chocolate, whisking, for 2 minutes. Stir in the crème de menthe and the crème de cacao. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the hot chocolate among mugs and top it with the whipped cream and the chocolate. Makes about 4 1/2 cups, serves 4 to 6.

recipe and image via Gourmet

bite-size

Bakerella has done it again! with her clever and creative innovation in the kitchen. How cute are these miniature pumpkin pie bites?

Perfect for holiday entertaining.

images by Bakerella

sweet and savory

I'm really growing fond of Bon Apetit magazine. They have some of the best, most enticing food styling and photography. I don't even like apples that much (crazy, I know) but these apple desserts look soooo good!

images from Bon Apetit

mulling

I've been searching all over, to no avail, for this specific gem:

R.W. Knudsen Organic Mulling Spices. Delicious mulling spices in the convenient form of a tea bag. Just steep in hot apple cider/juice and you've got a cup of yummy autumn goodness. I first tried these last year but have since run out and can't seem to find them anywhere!

Until I can get my hands on a box, I've been seeking out other mulled cider recipes. Martha has a bunch here. I'm also eager to try out this Vin Chaud recipe from the wonderful Little Brown Pen.

top image from Knudsen, second image from Martha Stewart

not a slice, but a slab

I don't think my kitchen is big enough to make this...

But it sure does look good!

Peach-Raspberry Slab Pie from Martha Stewart

yummy fish tacos

So the other day I was randomly craving fish tacos, so Hunter and I made them for dinner. In my search for a good recipe, I came across this one from my Martha Stewart cookbook, and this one from Michael Chiarello/Food Network. I ended up combining bits of the two, with a few tweaks here and there, and the results were great. These fish tacos were so good, we had them two nights in a row.

For the actual fish, I used the beer and chipotle batter from Michael Chiarello's recipe:

Ingredients:

2 oz. canned chipotle peppers

2 eggs

2 cups beer

2 cups all-purpose flour

2 Tablespoons cornstarch

2 teaspoons baking powder

2 teaspoons gray salt

freshly ground black pepper

Puree the chipotles and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground black pepper. Set aside.

And for the "slaw topping" to go on the tacos, I used the Martha recipe:

Ingredients:

1/4 cup reduced-fat sour cream

2 Tablespoons fresh lime juice

salt and pepper

1/4 small red cabbage, thinly shredded (about 2-1/2 cups) ---I used just pre-packaged slaw mix

4 scallions, thinly sliced (about 1/2 cup)

1 jalapeno chile, halved lengthwise, one half minced

chopped fresh cilantro

In a bowl, combine sour cream, chopped cilantro and lime juice, season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss cabbage/slaw mix, scallions, and minced jalapeno with remaining sour cream mixtures. Season again with salt and pepper.

To make the tacos:

1 tomato, diced

slaw

fresh lime juice

sour cream topping

chopped cilantro

vegetable oil

1 lb. tilapia or other white fish

small tortillas

Heat the vegetable oil in a large skillet/pan over medium heat until 350 degrees. Cut fish into small strips and place in batter. Coat well. When oil is ready, place battered fish in oil and cook 2 minutes on each side. With a slotted spoon, remove fish and place on a plate with paper towels. 

Wrap tortillas in aluminum foil and place in warm oven to heat through. 

Once the fish is done, fill warm tortillas with slaw, fish, cilantro, sour cream topping, and some diced tomatoes. (Or any topping of your choice). They are sooo good!

top photo from Martha Stewart; bottom photo from Food Network

spiked watermelon

To me, watermelon is the quintessential summer fruit (along with peaches). Soaking it in tequila and triple sec makes it sound even more enticing.

Tequila-Soaked Watermelon from Martha Stewart

Peach Drop Cookies

I saw this recipe for Peach Drop Cookies on the wonderful blog Truly Smitten, and due to my penchant for anything involving peaches, I immediately set out to make them. Boy are they yummy!  A welcome change from your typical chocolate chip variety.

image by Truly Smitten