Painkiller Punch

• Crushed ice
• 2 ounces pineapple juice
• 2 ounces orange juice
• 1-ounce lime juice
• 1/2 (14-ounce) can coconut milk
• 3 ounces dark rum
• 1-ounce simple syrup
• Dash freshly grated nutmeg, optional
• Cinnamon stick
• Orange slices, for garnish
• Pineapple wedges, for garnish

Directions

In a pitcher filled with ice, add all the ingredients, except for the garnish, and stir until combined. Pour into individual glasses and garnish with the orange slices and pineapple wedges.

Joe this is just for you...

Coconut Jasmine Rice Pudding

• 2 cups cooked A Taste of Thai brand soft jasmine rice
• 4 eggs
• 3/4 cup sugar
• Two 14 ounce cans A Taste of Thai coconut milk
• 1 cup milk
• 1 teaspoon vanilla
• 1/2 teaspoon coconut extract
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg

Preheat oven to 300°. Lightly butter a 9" by 13" pan.
Cook the jasmine rice according to the instructions on the package. Set aside to cool. In a mixing bowl, beat eggs and sugar well. Add coconut milk, cooled, cooked rice, milk, vanilla, coconut extract, salt and nutmeg. Mix thoroughly. Pour the pudding mixture into the buttered baking pan. Stir so all the rice is evenly distributed.
Make a "water bath" by placing the baking pan into a larger pan that has an inch of hot water in it. The water should come at least halfway up the sides of the baking pan.
Bake for 20 minutes. Stir pudding to evenly distribute the rice again. Continue to bake for 40 more minutes or until the pudding is set or firm to the touch.
Serves eight.

Root Beer Floats

Ingredients Per Servings

• 2 scoops vanilla ice cream
• 1 tablespoon chocolate syrup
• Chilled root beer
• Whipped cream
• Maraschino cherry 

Preparation

1. Scoop ice cream into a tall glass. Add chocolate syrup.
2. Slowly pour root beer over ice cream being careful not to let it foam up over the side of the glass.
3. Garnish with whipped cream and a maraschino cherry—or with a flute cookie, as in the photo. Serve with a straw and a long spoon for the ice cream.

Red Velvet Cupcakes & Vanilla Frosting

Cupcakes

• 3 1/2 cups cake flour (not self-rising)
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 cups sugar
• 3 large eggs, at room temperature
• 6 tablespoons red food coloring
• 3 tablespoons unsweetened cocoa
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons salt
• 1 1/2 cups buttermilk
• 1 1/2 teaspoons cider vinegar
• 1 1/2 teaspoons baking soda

Directions

Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not over beat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting (recipe below for frosting)

Vanilla Frosting

• 6 tablespoons all-purpose flour
• 2 cups milk
• 2 cups (4 sticks) unsalted butter, softened
• 2 cups sugar
• 2 teaspoons vanilla extract

Directions

In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately. 

This is my favorite cupcake!

3 1/2 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

Read More http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544#ixzz0sLaMn16k

3 1/2 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

Read More http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544#ixzz0sLaMn16k

3 1/2 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

Read More http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544#ixzz0sLaMn16k

3 1/2 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

Read More http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544#ixzz0sLaMn16k

3 1/2 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

Read More http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544#ixzz0sLaMn16k