After last year’s cronut madness, it didn’t seem there was any other way to improve the donut. But we’re so glad we were so, so wrong.
Drunkin’ Donuts is the New York City-based bakery that’s getting all our pastry-loving panties in a bunch. First opened in April 2013, they’re known for their namesake 10% ABV alcohol-infused donuts, including the “Mudslide,” “Raspberry Champagne,” and “White Russian.” But they also whip up some mean boozy cupcakes, truffles, cannolis, and brownies (ahem, Amaretto Macaroon brownies, anyone?).
Best of all? (And brace yourself because it’s almost too good to be true.) Yep, nationwide shipping.
There’s a sad reality looming — summer’s coming to a close in a few weeks. The arrival of Fall doesn’t have to be a big bummer, though. Why? Pumpkin. Everything.
Burgers, Pringles — you name it, it probably has a pumpkin version. Even if you’re not a fan of the flavor we think you’ll like Kahlúa’s approach. This September, they’re rolling out the limited-edition Kahlúa Pumpkin Spice. The seasonal beverage features a “twist of natural pumpkin and fragrant autumnal spices blended with 100 percent Arabica coffee and sugarcane rum,” AKA hello boozy holidays!
Kahlúa Pumpkin Spice hits shelves September 1st and will be available through December 31st for a suggested price of $17.99/750ml. We recommend pouring it into your morning coffee, cereal and ham sandwich. Because Fall and booze, duh.
Kahlúa is amping it up with Kahlúa Midnight, a 70 proof mixture of rum and black coffee liqueur. The brand suggests serving it “chilled as a shot” that’s accompanied by a “fresh orange slice.” The drink is depicted as smooth with a subdued sweetness that sets it apart from your “standard sticky and sugary sweet coffee liqueurs on the market today.”
Personally, my interest is piqued. Although I’m a fan of the original Kahlúa version, I always saw it as something meant to be mixed or baked with, never taken as a solo shot. Now, Kahlúa Midnight is threatening to change the playing field of liquored possibilities, offering a viable substitute to straight vodka, rum, whiskey and the like.
Because honestly, a shot of rum infused with the roasted cheekiness of black coffee and followed by a bite of tangy orange sounds a lot more appealing than the unforgiving burn of vodka.
Of course, this is all theory and Kahlúa Midnight could very well be the distant cousin of Pumpkin Pie Vodka. Don’t even get us started on that silly fellow.
Wooo! America! Time to pound some more alcohol! Give me another shot! Let’s drop a deuce on your neighbor’s back porch!
Admit it. You’ve heard some variation of the above, and as much as you hate to agree with it, it’s true. You’re at a really awesome 4th of July barbecue (maybe even your own), and things get really bad, really fast.
This post is dedicated to four drinks that are guaranteed to ruin your entire day, either by means of drinking way too much, or because of serious 3rd degree burns from a BBQ grill that floats on water.
Without further ado, I present the fantastic four game-enders at any party:
1. Four Loko’s New Coconut, Peach and Strawberry Lemonade Flavors
Just recently, Four Loko released three brand new flavors. And even more recently, some idiot (maybe you) decides to bring Four Loko to a party because, “Hey, what better way to get drunk on Independence Day than with a can of Four Loko?”
Wrong. You know the drill, you and your buddies start off sipping one can, even though you all think it tastes utterly disgusting. Then, you drink another because of how drunk you’re starting to feel, and then you trick another unassuming friend into having some. Although there may be no caffeine or stimulants since the man cracked down on the drink’s ingredients, things can go south pretty fast with just one or two of these. Or eight.
2. Lime-A-Rita — Bud Light’s Take on Margarita
As gross as it may seem, I’ve heard first hand reports that Bud Light’sLime-A-Rita doesn’t taste that bad. And that, my friends, is another reason why this drink could be a party ender this Fourth of July.
In case you’re wondering what it is (or can’t tell from the photo), the Lime-A-Rita is Bud Light’s take on infusing the flavors of an ‘authentic margarita with a refreshing splash of Bud Light Lime.’
Since the drink doesn’t taste too bad, you’ve got everyone from your 22-year-old brother to your 82-year-old grandma to shotgunning these cans. But! (A big but, here) Since the drink resembles a beer taste and is carbonated, there’s a big chance drinkers will feel sick way before they feel drunk.
3. Kahlua Introduces Cans-To-Go
Kahlua tastes good. Kahlua also contains alcohol. When you put the delicious taste of Kahlua into a handheld can, casual, not-so-hardcore drinkers can get drunk pretty fast after they’ve realized how many cans they’ve gone through. Kudos to you, Kahlua, you’ve created a little monster. Kudos.
4. Really, Really Delicious Marshmallow and Whipped Cream-flavored Vodka
Knowing this from first hand reports in the office, SMIRNOFF Whipped Cream and Fluffed Marshmallow Flavored Vodka is delicious. Dangerously delicious, almost. The vodka tastes like a liquid cupcake, if you may. Even with the strongest taste buds, finding the taste of alcohol in this line of vodka is what deems it so deliciously evil.
Not too far back, we even dedicated a video that showcases a night out on the town with some of the FOODBEAST staff, with a little bit of SMIRNOFF pre-gaming action. See for yourselves just what I mean by dangerously evil and delicious:
On a final note, we at FOODBEAST want to make sure you’re all drinking safely and responsibly. Be careful if you’re driving on the Fourth of July, and be sure to have a designated driver if you decide to go out and drink.
Kahlua, the company that brought you coffee liqueur, is introducing new Cans-To-Go in Cinnamon Spice, Iced Espresso and Iced Mocha flavors.
These premixed cocktails will be offered in 6.8 FL OZ / 200 ML cans and will either be sold individually for $2.50 or in a 4-pack for $9.99. The products are made with 100% Arabica coffee and should be able to offer you that combination jolt / buzz to get you through that hellish work day.
Thankfully, the subdued colors of the can design don’t aren’t a dead giveaway that you’re drinking during that morning partner’s meeting. Remember that bright camo-colored Four Loko can? Yeah, that’s hard to hide in the office.
No specific retailers have been mentioned for distribution – but keep an eye out at your local convenience and grocery stores.
Have you ever had a Mudslide from TGIFriday’s? It’s a chocolate-y, milkshake-y cocktail of vodka, Bailey’s, Kahlua, ice cream, and awesomeness.
Sometimes you might go to Friday’s just to get one, but let’s be honest, there are plenty of times you’ll be hard pressed to come in for a mere cocktail. For those times, I suggest snagging a bottle of TGIFriday’s Mudslide mix (just add ice…and lots of Hershey’s syrup) from your local package store. And, if you happen to have some left over, you get to make Mudslide Cookies!
I got the base recipe from How Sweet Eats and traded the Bailey’s in the original recipe for Mudslide mix. And I added a super important step: dunk the dough in more mudslide before you bake it!
makes 30-40 cookies
1c butter, softened
1 1/2c sugar
2 2/3c flour
1/2c cocoa powder
1 1/4t baking soda
1t instant coffee powder
8T TGIFriday’s Mudslide mix, plus more for dippin’
1c white chocolate chips
1/2c milk chocolate chips
Preheat oven to 350 degrees and ready your cookie sheets with parchment.
Cream butter, sugar, eggs and vanilla until fluffy. Add in mudslide mix one tablespoon at a time.
Combine flour, cocoa powder, instant coffee, baking soda and salt.
Mix flour mixture into butter mixture.
Fold in chocolate chips. Refrigerate dough for 4-6 hours (or stick in the freezer for 1/3 of the time if you are in a rush).
Roll into 1.5T balls, dip into mudslide liquid (I’m totally okay with you drinking the leftovers), and set on baking sheet.
Bake 10-12 minutes and let cool on tray for 2 minutes.
Oooooo boy, this is a good, chocolate-y cookie! The dunking of the dough was a superb idea, superb. It definitely made the cookies chewy and tasty. But watch out for the mudslide that slides off of the cookie and on to the tray. I tried some and managed to slice open the inside of my cheek on it. (I was disappointed, but I can’t say I was surprised).
In two weeks I will be back in the States cooking up a storm. But until then, I will continue to enjoy my days here in Macedonia with my family, and you will continue to enjoy the guest-posts of some of my favorite bloggers!
Few months ago I was asked by the magnificent Chef Dennis to guest-post for him on his amazing then blog, More Than a Mountfull, now A Culinary Journey with Chef Dennis. I admit, I was soooo nervous and super-excited back then because I was just a newbie to this world of food blogging and here was the brilliant Chef Dennis asking me to guest post for him! WOOOOHOOOO! Calm down Kat, calm down…phewwww.
I am now thrilled to announce that Chef Dennis is going to share his amazing talent with us, today, here on Diethood!
I would like to say hi to all of Kate’s readers, for those of you that don’t know me, I’m Chef Dennis. I’m so happy to be here today with you, and to say I was excited to help Kate out while she was in Macedonia would be an understatement! I’m a big fan of Diethood, and consider it an honor to be allowed to share your blog today.
I always say I’m not a very good baker, but I love to bake. I think the only thing that saves me is that I love to eat baked goods, so that gives me the incentive to be successful..lol
This is only my second attempt at scones, and I think these came out so much better than my first batch and cutting them into individual scones made all the difference allowing more edges to get crunchy! What I did learn from this process is that after you cut them and brush them with cream, you need to refrigerate the cut pieces to allow the dough to firm up a bit before heading into the oven. My scones spread a little bit and I don’t think they would have if the dough had been cold.
So that’s my tip!
I also was fortunate enough to have some wonderful coffee pecans, that my friend Mike from Amelia’s Spicing Pecans sent to me, and they are delicious! Check out his Facebook page and say hi, Mike is a great guy with a great product! It’s amazing what I can find in my pantry, and I had a half a bag of toffee pieces (I think I ate the other half as a snack one night…sigh) and I thought they would be the perfect complement to the coffee flavors, and let me tell you I was right! Top it all off with that wonderful Kahlua glaze, throw in an espresso or coffee, and you’re gonna be good to go for the rest of the morning! Sugar and caffeine can be a wonderful thing!
Seriously they were really good, crunchy on the outside and tender and moist on the inside, a definite success, so give them a try and let me know how you like them!
Toffee-Coffee Pecan Scones with a Kahlua Glaze
You will need:
2 cups all-purpose Flour
1 tbsp. Baking Powder
1 tsp. espresso powder
½ tsp. Salt
6 tbsp. Sugar
Zest of one Lemon
12 tablespoons unsalted butter, cold and cut into cubes
½ cup Heavy Cream
½ cup Greek Yogurt (plain or Vanilla)
½ cup coffee pecans (or regular pecans)
½ cup toffee pieces
2 cups confectioners’ sugar
2 Tbsp. Kahlua
¼ cup Heavy Cream
2 tsp. Espresso Powder
¼ cup Greek Yogurt
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In the bowl of a food processor add in the flour, baking powder, salt, sugar, and lemon zest, pulse to blend.
Add the cubes of butter and pulse until the butter has been cut into the mixture, it should likecoarse grains of sand.
In a small bowl, mix together the yogurt, espresso powder, cream, and vanilla until combined.
Add to the flour mixture and mix with a spoon until the mixture just starts to come together. Do not over mix.
Add the pecans and toffee pieces and gently fold together, Mix just enough to incorporate.
Form the mixture into a ball and place on the parchment paper.
7. Use your hands to form the dough into a large circle and flatten about one inch thick.
Cut circle in half, then half again, and once more, to create 8 equal pieces.
Brush the pieces with a little cream or milk to get a good finish.
Refrigerate scones for 20 minutes before baking to keep them from spreading
Bake for 15-20 minutes, or until a deep golden brown in color.
Transfer to a wire rack to cool.
While the scones are cooling make the glaze.
Add the Kahlua, cream, espresso powder and confectioners’ sugar in small bowl mix well.
Add in the Greek Yogurt, and let rest for 5 minutes to build flavor.
Drizzle the glaze over the tops of the scones and serve!
If I told you that I would rather go with some old fashion bread pudding over any dessert you have cooking right now, would you think I’m crazy? Not if you were looking at the same dish I am, which is this KahlúaBread Pudding. If you are on the Atkins diet or don’t like to splurge on carbs, I suggest you skip to the next post. For all you food connoisseurs, follow me as we get knee-deep in some pudding!