You’re probably wondering what in the world Dalgona Coffee is. Basically it’s whipped coffee which you can serve hot or cold. I prefer it cold topped with whipped cream!
I know topping whipped coffee with whipped cream seems, well, over the top. But I love my iced coffee sweet and the whipped cream adds that extra sweetness my sweet tooth craves.
Aside from feeding my caffeine and sugar addiction Dalgona Coffee gives me a good reason to put my handheld immersion blender to good use. I’d gotten one for Christmas a few years ago and seldom get to use it, that’s probably because I forgot I had one.
Anyway if you don’t have an immersion blender you can use a hand mixer or whip it the gold old fashioned way with a whisk. Just be prepared to whisk for about 20 minutes or so to get a really good consistency. Or you could order your immersion blender from amazon by simply clicking here!
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In case you’re wondering Dalgona Coffee is a Korean Beverage which is named after a Korean sugar sweet. Most Dalgona Coffee doesn’t contain dalgona its name is derived from.
Dalgona Coffee became an internet sensation due to the Coronavirus Pandemic this year. People worldwide who are locked down (that’s like most of the world) posted videos and pictures of themselves on Social Media making this frothy concoction by hand. It probably also gave them their caffeine fix when running out to the neighborhood Starbucks or cafe isn’t an option due to strict lock down rules.
Anyway here’s the recipe:
3 Tbs. Instant Coffee Powder
3 Tbs. Sugar
2 Tbs. Water
Place coffee powder and sugar together in a small bowl.
Add water and mix vigorously with a whisk or if you prefer an immersion blender or handheld mixer.
Mix until fluffy .
Add ice cubes to your glass and pour enough milk until the glass is 3/4 full.
Top with the whipped coffee. And if you want sprinkle with cocoa powder, cinnamon, or top with whipped cream.
Serve chilled. Before you drink it mix the whipped coffee into the milk. This is super yummy!
You know peaches ‘n cream are a delicious pair, but have you tried orange juice and cream? Together they taste just like a creamsicle.
Orange Creamsicle Mimosas
Skip the boring beer this year—holiday parties deserve fun, festive drinks, like Christmosas and Jingle Juice. Whether you want a champagne, vodka, rum, or tequila base, we’ve got a drink for you.
Orange slices, for garnish
1/4 c. sugar, for rimming champagne flutes
1 c. orange juice
1 tbsp. heavy cream
1 bottle champagne, prosecco, or cava
Rim champagne flutes with an orange slice and dip in sugar. Set aside.
In a tall glass, stir together orange juice and heavy cream until combined. Pour into champagne flutes and top off with champagne.
Garnish with orange wedge.
Pecan Pie Martini
The only thing better than pecan pie is a pecan pie-flavored martini that’ll get you drunk.
These martini’s might look innocent, but trust us, they’re STRONG. If you’re looking for a slightly more tame holiday cocktail, check out another one of our favorites: our classic mulled wine.
6 oz. rumchata
6 creme de cocoa
3 tbsp. caramel, microwaved until pourable
1/4 c. toasted chopped pecans
Cool whip, for garnish
3 whole pecans, for garnish
Sprinkle of cinnamon, for garnish
- Place caramel and toasted chopped pecans on separate small shallow plates. Dip the rim of each glass first into caramel and then into chopped pecans to coat.
- Combine rumchata, creme de cocoa, and bourbon in a large cocktail shaker. Fill with ice and shake until cold, 30 seconds. Pour into martini glasses and top with a dollop of whipped cream, a whole pecan, and a sprinkle of cinnamon.
White Christmas Margaritas
Guarantee yourself a white Christmas this year.
Get the recipe from Delish.
1 (14-oz.) can unsweetened coconut milk
12 oz. silver tequila
8 oz. triple sec
1/2 c. lime juice
2 c. ice
1 lime, sliced into rounds for garnish
Lime wedge, for rimming glass
Sanding sugar, for rimming glass
Cranberries, for garnish
- Combine coconut milk, tequila, triple sec, lime juice and ice in a blender. Blend until smooth.
- Rim glasses with lime wedge and dip in sanding sugar. Pour into glass and garnish with lime and cranberries. Serve.
Holiday Cocktails To Put Some Extra Cheer In Your Season
Holiday Cocktails To Put Some Extra Cheer In Your Season
Asparagus is one of my favorite vegetables. It’s high in fiber, vitamins, and minerals; and low in calories and sodium. It’s a versatile vegetable that can be used as a side dish, appetizer, or as a main course ingredient, think stir-fry!
Here’s one of my favorite asparagus recipes. These Asparagus Pockets are tasty, easy, and look impressive. They’ll make a great appetizer at a party, specially during the holidays. They’re so easy to make, you can whip them out in less than an hour. Guests will think you spent hours preparing them!
Here’s my recipe, hope you love them as much as we do!
– 24 Asparagus tips – washed and trimmed to about 8” long
– 2 cans refrigerated crescent dough
– 1/2 shredded Parmesan cheese
– 1 Egg – beaten
- Pre-heat over to 375 degrees
- Prepare asparagus
- Unroll crescent dough – dough is pre-cut into 8 triangles and unroll as 4 sets of triangles together forming a rectangular piece
- Separate rectangles – Do not separate it into triangles – you should have 8 rectangles with a diagonal line scored from one corner to the other
- Press the scored line together to form a smooth rectangle
- Place 3 asparagus tips diagonally across the dough – from corner to corner
- Sprinkle about 1/2 tsp of cheese over asparagus
- Fold free corners over each other to form the pocket. Top and bottom of asparagus should peek out. Check picture above.
- Place each pocket on a parchment covered baking sheet.
- Brush each pocket with beaten egg.
- Bake in oven about 20 minutes or until dough is golden brown.
- Remove from oven and serve hot or warm.
- Makes 8 pockets.
Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming!
2 pounds ground beef
6 cups water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper
2 cups cooked long grain rice
Chopped fresh parsley, optional
- In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.
- Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
Test Kitchen Tips
- Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
- Green peppers are unripened versions of red, yellow or orange peppers. They are less expensive because they’re quicker to get to market. Use colored peppers in recipes for more sweetness.
- Check out 31 stuffed pepper recipes.
1 cup: 337 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1466mg sodium, 30g carbohydrate (13g sugars, 4g fiber), 24g protein.
This fantastic one-pan dinner is ideal for a Sunday supper or casual fall get-together with friends; the sauce is delicious, so serve with bread or mashed potatoes to soak up every delicious bite.
- 4 slices bacon, chopped
- 8 bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
- 2 medium tart red apples, cored and cut into wedges
- 1 12 – ounce bottle hard cider
- 2 tablespoons chopped fresh thyme
- 2 tablespoons whole grain mustard
- 1 teaspoon kosher salt
- 12 ounces fresh Brussels sprouts, trimmed and halved if large (2 cups)
- In a very large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add chicken, skin side down, and cook 10 minutes or until browned, turning once; remove from skillet. Add apples to the skillet and cook 4 minutes or until browned on both sides; remove from skillet. Drain and discard drippings from skillet.
- Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boiling; reduce heat. Return chicken to skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is done (at least 175 degrees F).
- To serve, divide chicken thighs, Brussels sprouts, and apples among shallow bowls or plates. Spoon cider mixture over top. Sprinkle each serving with bacon.
(Cider-Braised Chicken, Brussels Sprouts and Apples)
Servings Per Recipe 4, sodium (mg) 840, Cobalamin (Vit. B12) (µg) 1, cal. (kcal) 860, Folate (µg) 35, pro. (g) 52, Pyridoxine (Vit. B6) (mg) 1, Potassium (mg) 804, iron (mg) 3, Monounsaturated fat (g) 25, vit. A (IU) 614, carb. (g) 23, calcium (mg) 49, sat. fat (g) 17, chol. (mg) 295, sugar (g) 13, Niacin (mg) 12, fiber (g) 4, Riboflavin (mg) 0, Trans fatty acid (g) 0, Thiamin (mg) 0, Polyunsaturated fat (g) 12, vit. C (mg) 44, Fat, total (g) 59
Cider-Braised Chicken, Brussels Sprouts and Apples
Infused Water, sounds fancy right? I know it sounds like some expensive water found only at spas and trendy cafés. But seriously it’s not!
Infused water is simply put plain old water flavored with fruit, veggies, herbs, or a combination of the three. It’s also so easy to make at home, all you need is water, your flavoring, and a container.
We’ve been making and serving infused water at many of our events for years. They’re so pretty to look at and adds a flavor twist to water. Now when I say flavor I don’t mean your water will taste like the fruit or veggie you infused it with, it’s more of a hint of flavor, just enough to give it that special refreshing yum!
Recently I had a condition called Rhabdomyolysis, a rare syndrome that basically causes muscles to breakdown and release their contents into the blood stream. Though rare it can be very serious and in my case required a four day hospital stay.
There are several things which can cause Rhabdomyolysis, in my case it was the statin medication I was prescribed for my cholesterol. There are also several signs that cause doctors to suspect the syndrome. In my case my muscles were weak, I was dehydrated, and I had a potassium deficiency. Blood tests confirmed that I did indeed have Rhabdomyolysis.
Although there are a variety of causes and symptoms there is one general treatment for the syndrome and that’s hydration to flush the myglobin (chemical released when muscles breakdown) out of the blood stream and kidneys. Of course more severe cases may need other treatment measures. But in my case IV fluids for 4 days and a few potassium pills were all I needed to flush my system and get my blood tests back to normal. I was sent home with strict instructions to stay hydrated, meaning drink lots and lots of liquid, specially water.
This is where infused water comes in. Don’t get me wrong I drink lots of water, in fact I fill up my 40 oz. hydroflask with ice water 3-4 times a day. But sometimes I’m looking for a bit of a change and infused water really hits the spot.
I’ve made cantalope, watermelon, and pineapple infused water, as well as citrus infused water. I also like to use mint, it’s very refreshing. I’ve been toying with different possible combinations, they do seem endless. But here’s the basics for making your own infused water.
1 cup of sliced fruit, vegetables, or fresh herbs
1 quart water – you can use tap or bottled water. I prefer Aqua Panna or San Pellegrino Sparkling water if I want a bit of fizz.
Place cut fruit in a pitcher or drink dispenser
Add one quart of water
Place in refrigerator for at least 2 hours
Strain fruit out of water
Serve infused water garnished with fresh fruit, vegetables, or herbs if desired
Infused water will be drinkable for 2 days if stored in the fridge. Toss out any left overs after 2 days.
When we serve infused water at an event or party I usually strain the old fruit out then place the water in a pretty glass drink dispenser. I garnish it by floating fresh fruit in the water. This adds flavor and makes it look pretty too!
Here are more suggestions for homemade infused water:
Citrus – Lemon, Lime, Orange
Berries – Strawberries, Blueberries, Raspberries
Do you have a favorite infused water recipe? Please share it with us!