Peanut Butter Skrewballs (for an adult hot beverage)

If you love hot chocolate, especially when it’s laced with a little something extra, you’ll love these Skrewballs. They’re a sweet peanut butter and cocoa confection (think soft truffle) lightly flavored with Buttershots and Skrewball Whiskey. This whiskey is deliciously peanut butter flavored, and very, very sweet. I found it a bit syrupy for sipping, so I made these little flavor bombs that you drop right into your hot beverage. After much experimentation, my control group (aka: The Man) and I decided that hot milk was the tastiest choice  Hot cocoa works well, too. Coffee was good, but a little extra cream was needed. Of course, my coffee could hold up a spoon. You might not need that cream if you make normal coffee!

Since the mixture is just lightly flavored with the alcohol, you’ll probably want to splash a little extra in your cup once you’ve dropped the Skrewball in the steaming hot milk and whisked thoroughly, and before you add the whipped cream.

This easy recipe makes about 12 little flavor bombs (9 if you use large mugs). The Skrewballs can hang out in a container in your fridge for weeks if they’re dipped in chocolate. If you decide to skip that step, I’d suggest you drop yours into a mug of hot cocoa instead of milk, to maintain the perfect balance of peanut butter and chocolate.

Peanut Butter Skrewballs (for an adult hot beverage)
Makes12 (9 larger screwballs if you use big mugs) flavor bombs to drop into hot milk or cocoa.
  • 2 tablespoons butter, softened
  • ¼ cup peanut butter
  • 1 cup powdered sugar
  • ¼ cup powdered creamer (you can substitute whole milk powder if you wish)
  • 2-3 tablespoons cocoa
  • pinch of salt (a little more if you used unsalted butter or unsalted peanut butter)
  • 1 tablespoon butterscotch liqueur (I used Buttershots)
  • 2 tablespoons peanut butter flavored whiskey (I used Skrewball)
  • 1 package (11.5 oz) milk chocolate chips
  • 1 teaspoon shortening
  1. Beat together the butter, peanut butter, powdered sugar, powdered creamer, cocoa, and salt until combined. It will be dry and crumbly.
  2. Mix in the alcohol until mixture forms a thick batter.
  3. Scoop onto a parchment lined platter or pan, dividing into 12 equal pieces. (A cookie scoop works well for this.) Roll with your hands to form smooth balls. If you use large mugs, make 9 bigger balls. (You can stop here and refrigerate them if you don't want to dip in chocolate.)
  4. Place screwballs in the freezer while you gently melt the chocolate and shortening over low heat in a small pan. (Or microwave at 15 second increments, stirring often.)
  5. Dip the balls in the chocolate. It will be thick; don't try to make a thin coating. The chocolate adds a lot of flavor to the hot drink.
  6. Return to parchment and chill until firm. They're ready to drop into a cup of steaming hot milk. Whisk well, add a splash of whiskey, and top with whipped cream.

Ingredients. If you object to using creamer, you can use whole milk powder instead.

Combine the butter, peanut butter, and dry ingredients. Stir in the booze.

Makes a nice, thick batter. Or soft dough?

Make 12 balls (or 9 larger ones if you use big mugs).

Dip in milk chocolate. Be generous; the chocolate adds a lot of flavor to the hot drink.

And you may have already figured this out, but not all of them have to go into hot drinks. They’re awfully good just as they are!


Hot Buttered Rum Mix

hot buttered rum mixEveryone has a favorite hot buttered rum batter, ranging from an ice cream mixture that’s kept in the freezer, to a plastic tub of pre-mixed batter found at the grocery store.  As much as I love the ice cream version, it goes down awfully easy, and can make you very sorry the next morning. (Or so I’ve been told…)

My recipe is for a batter similar to the store-bought kind, but with a little extra flavor. I’m posting this recipe because my next post will be for a recipe that calls for hot buttered rum batter, and I thought you’d like to be prepared!  (By all means, buy a tub of it if you prefer – but this is pretty darn easy.)

Here are the basic ingredients: butter, brown sugar, spices, and salt.

This is all you really need. Well...rum. You need rum!

This is all you really need. Well…rum. You need rum!

This makes a delicious batter!

But I jazz it up just a wee bit with my secret (okay, not so secret now) ingredient – Butter Rum Flavoring, purchased at a local craft store in the candy making aisle. You can also find pure butter rum extract online, which I’m sure would be wonderful.

Butter Rum Flavoring! Adds a little "kick".

Butter Rum Flavoring! Adds a little “kick”.

I’m never happy unless I’ve experimented a bit. Usually mistakes are given to my chickens to dispose of, but in this case, that didn’t seem like a good idea. You see, I figured I might as well add the rum to the mixture too and save a step when making hot drinks.

In case you’re wondering, no matter how long you beat the batter/rum combination, it doesn’t blend together. Seriously – it looks like cat barf.

I will not, however, waste it. It went into the fridge in a mason jar to be used when company is NOT here to witness this – this – slop. Ugh. But, as my mother would say: “It tastes perfectly fine”.

Kids, do NOT try this at home!

Kids, do NOT try this at home!

So…one rounded tablespoon of batter and 2 ounces (1/4 cup) of rum in a mug of boiling hot water is just about right. If you don’t like your drinks too sweet, either cut back the sugar in the mixture or use a level tablespoon per mug. Whatever you do, don’t cut back on the rum!

Hot Buttered Rum Mix
Makes about 24 servings. This batter will keep in the refrigerator for several weeks in an airtight container.
  • 2 cups brown sugar (light or dark)
  • 1 cup (2 sticks) butter, softened
  • ½ teaspoon (or to taste) butter rum flavoring
  • 1 teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves (optional)
  • ¼ teaspoon salt
  1. In a medium bowl, beat together the brown sugar, butter, and butter rum flavoring well.
  2. Add cinnamon, allspice, nutmeg, cloves and salt. Beat until thoroughly combined.
  3. Store in the refrigerator in an airtight container for up to 3 weeks.
  4. To make hot buttered rum drinks, add one rounded tablespoon to a mug of boiling hot water. Add 2 ounces of rum (1/4 cup) and stir well.

I think that is officially the shortest recipe I’ve ever offered on this blog!

This makes about 24 servings, but don’t drink it all – save some for the recipe that’s coming your way soon.


Huckleberry Hurricane

What’s wild and wet and can knock your socks off? A Huckleberry Hurricane, of course.

Huckleberry hurricane

When the group of nutcase bloggers I post recipes with each month decided to skip the baked goods and bring on our best summer drinks, there was no doubt in my mind what I’d make.

I usually make huckleberry margaritas each year during berry picking season, sort of a reward for the hours of backbreaking work that went into foraging for this bounty. But I’ve got to tell you, white rum or vodka are lovely in this drink too! Margaritaa, daiquiria, or even (gasp) a booze-less version…all are wonderful. The important ingredient? Wild mountain huckleberries. You could use blueberries, but huckleberries have a much richer flavor. And I’m NOT talking about those nasty, sour, bright red huckleberries you find in the Pacific Northwest. These are found at high elevations and are dark purple and sweet; as precious as gold.huckleberries

I love to add a big blob (that’s a technical baking term) of huckleberry jam to the mixture in the blender, but it’s not necessary. Simple syrup sweetens the drink very well, and in a pinch – if you’re desperately eager for that drink and don’t want to make the simple syrup – you can get away with just using a couple of tablespoons of superfine sugar.

Huckleberry Hurricane
Makes 2 drinks.
  • ½ cup sugar
  • ⅓ cup water
  • 1 cup huckleberries (fresh or frozen)
  • 1 cup crushed ice
  • juice from ½ fresh lemon
  • 1 tablespoon frozen limeade concentrate
  • ½ cup alcohol (tequila, white rum, or vodka)
  1. In a small sauce pan, combine the sugar and water. Cook and whisk over medium heat until sugar is dissolved. Cool completely. (If you are in a hurry, put ice water in a larger pan and set the small one in it to cool quickly.) You won't use all of the simple syrup, but my guess is you'll be making a second batch of drinks! If not, it will store in the refrigerator for several days.
  2. In a blender, combine ¼ cup of the cooled sugar mixture and the remaining ingredients. Blend until smooth. Taste. Add additional sugar if desired.
  3. Serve immediately.


Adapt this recipe to your own tastes, and beware of brain freeze!summer drink roundup

Here are links to the other fantastic summer drinks – I hope you’ll go check them all out!

Pineapple Kalejitos from Moore or Less Cooking Blog.
Cherry Chocolate Shake from Cooking From a Stay at Home Mom.
Melon Pucker Martini from Tampa Cake Girl.
Mommy’s Cherry Chocolate Milkshakes from Hun, What’s For Dinner?
Spiked Shortcake Italian Soda from Crumbs in my Mustachio.

GINger Lime Buzz

GINger Lime BuzzYou know I’m all about baking. I seldom branch out into the world of meals and liquid refreshments, though of course I indulge in both regularly.  I made an exception today, because I wanted to create a drink for a good friend, Cydnee of Tampa Cake Girl and was shocked to find that I not only liked it, I LOVED it.

And here I thought I hated gin.

I’m on a bit of a ginger kick right now, so it features prominently in this drink. If you’re wild about ginger, add up to a teaspoon of juice. And if you’re wondering how to get ginger juice, you can either process it in a food processor and press out the juice in a sieve, or scrape the peel off with the edge of a spoon and grate the ginger, then press it through a sieve. Do NOT do what I did last night and squeeze a handful of grated ginger with your bare hand. I don’t have any lasting scars, but I can tell you I had a hot hand for hours!!!

I also recommend that you process a whole lot of ginger juice. It can be frozen in a bag and little pieces can be broken off whenever you are hot and sweaty and MUST have one of these!

GINger Lime Buzz
Serves: 1
Tart and fizzy and completely satisfying on a hot day! Leave the ice in if you wish, but you might want to compensate by using a little more gin. *wink wink*
  • 2 ice cubes
  • ½ teaspoon ginger juice (from fresh ginger root, grated and pressed)
  • Juice from one Key lime
  • 1 ounce lime flavored gin
  • lemon-lime soda to taste
  1. Place ice cubes in a glass
  2. Pour the ginger juice, lime juice, and gin over the ice cubes.
  3. Stir well to chill the liquids, and remove the ice.
  4. Add soda to taste

Happy summer!