Buttery Nipple Milkshake | How to be Awesome on $20 a Day

Buttery Nipple Milkshake

Buttery Nipple Milkshake | How to be Awesome on $20 a Day

It’s been a harrowing week at work already, and it’s not even halfway over. I’ve been asked to coordinate an event for work, and I’m nervous as stuff about it. They do know I’m completely incompetent, right? They do know I have no idea what I’m doing, right? They know this whole awesome thing is just pretend. Surely, they know. 

Or maybe they expect me to graciously rise to the challenge and deliver something outstanding. Maybe I can make it happen, and I’m just freaking out for no reason. Either way I need a drink. And dessert.

Buttery Nipple Milkshake | How to be Awesome on $20 a Day

I’m a busy modern women who is amazing at multitasking, and that’s why I made you this Buttery Nipple Milkshake. Perhaps you recall the buttery nipple shot from your sorority days (I wasn’t in a sorority, so I assume this happened), or maybe you’ve never heard of it and you need to be enlightened with it’s slightly naughty sweetness. It’s quite simply a mix of butterscotch schnapps and Irish cream. It’s delicious.

You probably live somewhere where it’s easy to find butterscotch schnapps at your local liquor store, but in case you don’t, and I don’t, you can make your own butterscotch infused vodka by dissolving a bunch of butterscotch candies in vodka. It takes several hours for the candies to dissolve, but once they do, you’ve got it made.

Then all that’s left to do is put it all in a blender with some ice cream and milk, mix it up, grab a straw, and get happy. So so good.

Buttery Nipple Milkshake | How to be Awesome on $20 a Day

I don’t know if you can have it all, but you can have booze in a milkshake, and that’s a pretty good start.

Buttery Nipple Milkshake
Serves 2
Sweet and boozy, a Buttery Nipple Milkshake is perfect when you can't decide between a cocktail and a dessert.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 ounce butterscotch schnapps or butterscotch infused vodka
  2. 1 ounce Irish cream liqueur
  3. Approximately 2 cups vanilla ice cream
  4. Approximately 2 cups milk
  5. Butterscotch syrup, optional
  6. Whipped cream, optional
Instructions
  1. Place all ingredients except butterscotch syrup and whipped cream into a blender. Blend until combined.
  2. If you want to decorate your glass, drizzle some butterscotch syrup in a spiral inside the glass from top to bottom. Pour your milkshake into the glass and top with whipped cream. Share with a friend.
Notes
  1. Don't be overly fussy with the milk to ice cream ratio. Just make it how you like it. It's just a milkshake.
http://awesomeon20.com/
Brownie Butterscotch Pudding Parfait from Awesome on 20

Brownie Butterscotch Pudding Parfait

Brownie Butterscotch Pudding Parfait from Awesome on 20

My brain shuts down in the summer. It’s a real problem. I’ve never handled heat very well. I mean, I know we have practically perfect weather here, with temperatures always between 60 and 90, but without air conditioning, my house becomes mildly unbearable in the July afternoons. I get cranky and unpleasant. Don’t even ask me to go into the kitchen and cook you something. I don’t do sweat.

But I need dessert. A dessert that doesn’t require me to think. Or know what day it is. It’s summer. I can’t handle complicated in summer. My daughter wanted brownies, I wanted pudding. We threw them both in the same cup, kept it simple, and let the grocery store do most of the work. Guess what. It tasted awesome!

Brownie Butterscotch Pudding Parfait from Awesome on 20

Okay, so you do have to turn the oven on for a little while if you bake your own brownies. I waited until right before bed when it was a little bit cooler in the house. They needed to go in the fridge to cool first anyway, so might as well let that happen while I’m sleeping, right? Or you could be extra lazy and buy premade brownies. I never object to lazy.

I layered chewy brownie bits, creamy butterscotch pudding, fluffy whipped cream, and crunchy toffee bits. Two times. It was immense. Pure joy!

Brownie Butterscotch Pudding Parfait from Awesome on 20

Hopefully my brain function will return to normal as the temperatures creep down. Maybe my sugar addiction will subside as well. Seems unlikely. Until then, brownie butterscotch pudding parfait, baby!

Brownie Butterscotch Pudding Parfait
Serves 4
Layers of chewy brownie, creamy butterscotch pudding, fluffy whipped cream and crunchy toffee bits, so easy you can do it with your brain shut off.
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 4 brownies (from your favorite recipe, box mix, or store bought)
  2. 1 box butterscotch instant pudding mix
  3. 1/2 cup heavy cream
  4. 1-1/2 cups skim milk
  5. 1/2 cup whipped cream (fresh or from a can or tub)
  6. 1 Heath bar, chopped
Instructions
  1. Pour milk and cream on top of pudding mix in a medium bowl. Whisk for two minutes and refrigerate for 5 to 10 minutes.
  2. Crumble half of your brownie into the bottom of a 4 to 6 ounce container.
  3. Spoon in two big spoonfuls of butterscotch pudding. Don't over think it.
  4. Add a big dollop of whipped cream.
  5. Crumble in the rest of your brownie.
  6. Add another layer of pudding followed by whipped cream.
  7. Sprinkle with toffee bits.
  8. Return to refrigerator until ready to serve.
  9. Be prepared not to move for a while after eating. It's probably too hot anyway.
Notes
  1. Heavy cream and skim milk can be replaced with 2 cups whole milk. Using all skim milk makes the pudding too thin for me.
http://awesomeon20.com/
Check us out at Inside BruCrew's link party
Check us out at Inside BruCrew’s link party
Caramel Butterscotch Muffins

Caramel Butterscotch Muffins

Caramel Butterscotch Muffins

I am so excited to be posting for the first time on our very own site. When I started this blog, I originally predicted I would get discouraged and abandon it after a month. It was my intention to give myself six months before making the commitment of buying a domain name and designing a self-hosted site. My enthusiasm must have been contagious, however, since Geoff decided to go ahead and start working on this site for me. And for you. After just two months, we’re totally psyched to share it with you.

I probably should have made you something more extravagant, like a giant cake, but this is still real life. And that’s what we’re about. Austerity is back in effect after some unexpected financial setbacks (stolen scooter), along with some other budget busters (hello immigration). Simplicity shall reign over indulgence for a good long while, it seems.

Caramel Butterscotch Muffins

That doesn’t stop me from sharing sugar-encrusted muffins with you, though. These fluffy sweet gems were born out of a combination of resourcefulness and an utter lack of attentiveness whilst in the grocery store. With a base recipe for muffins to test and an extra bag of butterscotch chips, I managed to produce something brilliant.

This is a muffin. It is not a frostingless cupcake. It is more substantial, and has a lovely sort of crust all the way around. It’s still loaded with sweetness, though. The kind that makes you want to sing and dance. The butterscotch chips melt in the oven, forming delightful little burst of goodness, and the caramel sauce drizzled over the top before baking forms a gorgeous burnt crust around the edges. 

Caramel Butterscotch Muffins

You absolutely must eat these warm. It’s totally fine to pop them in the microwave for fifteen seconds. I mean, they’re perfectly edible  at room temperature, but the gooeyness is where it’s at. Do not miss out. They’re so worth the burnt fingers.

Get ya some!

Caramel Butterscotch Muffins
Yields 12
A for real muffin studded with sweetness
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 303 grams (2-1/4 cups) all-purpose flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. pinch of salt
  5. 105 grams (1/2 cup) sugar
  6. 1/2 cup vegetable oil
  7. 1 whole egg
  8. 1 egg yolk
  9. 1 cup plain yogurt
  10. 1 cup butterscotch chips
  11. approximatly 1/4 cup caramel sauce, for drizzling
Instructions
  1. Preheat oven to 375 and spray muffin tin with nonstick spray.
  2. Sift flour, baking powder, baking soda, and salt into a large bowl, or pulse in food processor for about five seconds.
  3. Whisk together sugar, oil, egg, egg yolk, and yogurt in a medium bowl.
  4. Add the wet ingredients to the dry ingredients and quickly and gently stir to combine using a spatula or wooden spoon. Some small lumps are okay. Try to accomplish this in 10-15 seconds.
  5. Fold in the butterscotch chips
  6. Scoop the batter into the waiting muffin pan. The cups will be quite full. Muffin tops are the bees knees.
  7. Drizzle a spoonful of caramel sauce over each muffin.
  8. Bake for 18 to 20 minutes, or until a toothpick comes out clean.
  9. Remove the muffins from them pan and turn them on their sides on a wire rack to cool. This will give you that lovely crust all the way around.
  10. Serve warm, even if it's a day or two later.
  11. Good luck not burning yourself.
Adapted from I'm Just Here for More Food by Alton Brown
http://awesomeon20.com/
Photos by Monica Szczupider

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Check us out at Chef in Training’s link party        

 

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Check us out at Inside BruCrew’s link party

 

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