Strawberry-infused Shochu, Ginger Ale, CalpicoĪpple Shochu, Vodka, Melon Liquor & Apple Sour Puss, Milkis Shiraz (Jacob’s Creek) or Pinot Noir (Pelee Island) (13% ABV) – Grapefruit, Green Grape, Plum, Blueberry, Green Apple, Yuzu, Yogurt, StrawberryĬhardonnay (Yellow Tail, Jacob’s Creek, or Wolf Blass) or Riesling (Inniskillin) (17% ABV) – Chamisul / Chum Churum, Jinro is back
#Wolf eel bites coke can free#
The cookies are out and ready to take in reception, second and third floors of my office – so now I am free to run away to the tire change place… and then off to the airport to pick up one of the Thanksgiving guests coming to my questionable Thanksgiving soirée (questionable in that I am a decent baker but would not place bets on my cooking, despite the fact that I cook Thanksgiving every year, and the players continue to live and come back for more…).(341 ml bottle) – Canadian, Coors Light, Moosehead anyway), but I had a nice, relaxing drive in any case. Unfortunately there were a lot of cars (a lot for 3:30 a.m. I came to the office first, though, because I enjoy driving in the middle of the night when there are no other cars. Granted, I don’t drive to Norway that much any more, but here I am today… so first order of business is to take the car to get the tires changed this morning. I am a very bad girl – I still have not switched over to winter tires, which is not only dangerous this time of year but illegal in Norway. I have no idea how they taste but I salvaged them by putting the pan in the freezer for 30 minutes and digging around the edges with a knife. I almost threw the brownie bites away because they became so sticky in the pan I thought I would not get them out intact.
Some of this was experimental (like the brownie bites). On offer are white chocolate macadamia cookies, M&M cookies, Raffaello-candy-stuffed cupcakes with vanilla bean and coconut Swiss meringue frosting, peanut-butter stuffed chocolate cake, shortbread and brownie bites stuffed with Snickers candy bar pieces. Place a few peanuts into the center of each brownie bite and drizzle the caramel sauce over the peanuts.ĭespite being officially on vacation (celebrating American Thanksgiving with my friends) I baked a few things for my colleagues and brought the goodies to work. Continue warming and stirring the caramels until you have a smooth, creamy mixture. Microwave on 50% power in 30-second increments until the caramels begin to melt stir frequently. Remove the brownie bites from the pan (this was challenging without putting the whole pan into the freezer) and prepare the caramel sauce.Ĭaramel sauce: To make the caramel sauce, place the caramels and heavy cream in a microwave-safe bowl. Remove to cooling rack to cool completely. Bake brownies in preheated oven for 9-10 minutes, the edges will look set and the middle will not look completely baked. Place a mini Snickers into the center of each and press gently into the batter. Spoon about 2 teaspoons of brownie batter into each well in the muffin tin. Gradually add in flour stir until just combined. (You could also do this over a double boiler.) Stir until chocolate is melted. Microwave chocolate and butter in a large, microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.
You could also grease and flour the wells much as you would for a traditional cake. Lightly spray mini muffin tin with nonstick cooking spray.
If desired, you can also use a caramel topping (I didn’t): Square miniature Snickers frozen for at least 1 hour I got around this by sticking the pans in the freezer after I could not pry the brownie bites out of the pan intact.Ĥ ounces (about 115 grams) unsweetened chocolate bars coarsely chopped Mini Snickers (the perfect little squares), as sold in the US, are not available here, so I just cut the mini bars into pieces, without thinking that the melting would cause the final product to stick to the bottom of the mini cupcake pans. I saw a recipe somewhere for brownie bites filled with mini Snickers bars.
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