KISS MY PEANUT BUTTER TITTIES

April 11, 2016
Don't forget the milk with them titties
Don’t forget the milk with them titties

Give it up for KISS MY PEANUT BUTTER TITTIES.  They are stupidly simple to make, show imagination and a touch of humor, the essentially ingredient in attraction.  If you’re a guy, these say, “I love your breasts so much I had to commemorate them with a high calorie treat.”  If you’re a woman, the cookies say, “Just to remind you how amazing my breasts are, take a nibble, baby.”  Everybody wins with these edible mammaries!  An added bonus is that you can make a ton of these if you are dating more than one person.  Plus they make great gifts for your friends, coworkers and family that aren’t easily offended.  You best get baking.

peanut-kisses-prepIngredients (makes 20-30 cookies):
1. 1 cup of brown sugar
2. 1 cup of white sugar
3. 1¼ cups of flour
4. ½ teaspoon of baking soda
5. ½ teaspoon of baking powder
6. ½ cup of peanut butter
7. 1 teaspoon of vanilla
8. ½ cup of honey
9. 2 eggs
10. Hershey Kisses
11. ½ cup of margarine or butter

Step 1
Preheat the oven to 375 degrees F.  Mix the butter/margarine and peanut butter.  Mix in the eggs and vanilla.  Next mix the baking powder, baking soda, honey, white and brown sugars.  Finally mix the flour in (the mixture will be thick so be careful not to burn out the engine if you use a hand blender).peanut-kisses-mix
Step 2
Unwrap all the Hershey Kisses and set aside.  Roll small balls of cookie dough the side of walnuts in their shells.  Set two balls side by side, leaving a ½ inch between them.   Make sure each pair has enough room to expand.  Bake 7 to 9 minutes until the edges of the cookies brown.  Remove from the oven and transfer onto wax paper to cool, immediately setting 2 Kisses on each cookie.  After a minute, pinch the tips and push down softly until you get your desire areola look.  Allow to cool, then package for gifts or each with milk, soymilk or by itself.
peanut-kisses-bake-pinch

peanut-kisses-served1

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FRENCHING YOUR ENGLISH MUFFIN

February 29, 2016
frenching your english muffin served 2

French your breakfast and your date will be Frenching you

Holy shit, it’s a leap year! That means paradox like the English and French getting along. Some say the English need to loosen up.  They walk around with their quiet desperation eager to break out of their shells and become the wild men and women that would make their ancestors gasp.  This tends to happen whenever limeys leave the UK and travel to exotic locales.  Ibiza…nuff said.  Perhaps a little French Laissez-faire is just the ticket.  So alas, I have employed a little French to make the sexiest English muffin you ever did eat.  It was pure accident and the girl I made it for wasn’t even English or French for that matter.  But with no bread in sight and my sweet tooth demanding tribute be paid, I made do.  I’m sure glad I didn’t have bread because I was down to French these English muffins all morning.  My date from the previous night was confused, thinking it a tad early in our affair for me to make proclamations of love.  I didn’t have the heart to tell her I was speaking to my breakfast.  But then she took a bite and the love fest continued well into the afternoon.

frenching your english muffin prepTotal time: approximately 12 minutes
Projected cost: $5
Drinking Buddy: NOT-SO-TEENY WEENY BELLINI

Ingredients (serves 2):
1. ¼ cup milk
2. ½ cup maple syrup
3. ½ teaspoon vanilla extract
4. 2 dashes cinnamon
5. 2 eggs
6. 2 English muffins
7. 1 banana
8. 1 tbsp butter
9. 1 handful raisins

Step 1
Create the batter by whipping up the eggs, cinnamon, vanilla extract and milk.
frenching your english muffin batter
Step 2
Split the English muffins in half and submerge them in the batter.  Heat up a pan or griddle on medium heat and grease it with the butter.  Throw the soaked English muffins on the pan all together and pour the excess batter over.  Cook each side until it browns and flip (approx 3 min per side).
frenching your english muffin pan
Step 3
While you are Frenching the toast, create the extra awesome syrup.  Heat up the syrup in a small bowl, chop the banana into bite-sized pieces and toss them in with the raisins.  Cook until the syrup boils and the bananas brown slightly (approx 2 min).  Serve over your sexed up English muffins and hold on for dear life.
frenching your english muffin syrup
Serve this breakfast knowing full well that you could swim across the English channel, bridging that cultural gap.
frenching your english muffin served

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PAD SEE OOH BABY!

January 26, 2016

Thai me up, Thai me down, Thai one on!

Thai me up, Thai me down, Thai one on!

That’s right!  You know how to do what you do so do it.  Ooh ooh, baby, do it one more time.  I can’t get enough of your tasty taste.  It’s so exotic, so flavorful, so foreign to my white bread existence.  Suddenly all the TV Dinner memories are evaporating into adventures in Thailand.  I’m on a beach getting my hair braided.  I’m in the jungle communing with shaman living in a tree house.  I’m in Bangkok breaking all 10 Commandments.  It’s all because you spice up my life.  Keep it up.  Now that I’ve tasted the East, these noodles will keep the memories alive at the very least. Read the rest of this entry »


RICE PUDDING POONTANG

January 13, 2016
Pudding & Poontang: My comfort foods.

Pudding & Poontang: My comfort foods.

Rice pudding is comfort food.  Comfort = connection.  Connection= banging.  You can’t argue with sound logic.  Granted, rice pudding isn’t as sexy as a chocolate soufflé or crème brule.  But it warms the heart and inspires the mind. That is the conclusion I came to when I served this dessert to a date I assumed was a total prude.  She was a colder fish than the chilled cocktail shrimp I served as an appetizer.  Not even the MO’ LAYS CHICKEN MOLE could get her to flirt back.  I was ready to admit defeat (something I rarely do) and show her to the door.  But then I broke out the rice pudding I had chilling in the fridge.  The ice in my frigid date’s heart and the block of ice between her legs thawed.  She made the first move and the second and…let’s just say I felt a little violated after.  Good thing I had more rice pudding to comfort me when she left after using me for sex. Read the rest of this entry »


GIFT TO BANG – HOLY BLACKBERRY CHIPOTLE SAUCE

December 21, 2015
Put down the crackberry.  Try the Chipotle Blackberry.
Put down the crackberry. Try the Chipotle Blackberry.

So now you’re down to the wire now.  You blew all your cash on gifts for the family and forgot about that certain someone who’s been keeping your bed warm at night. Whoops! Soon you will be going your separate ways giving each of you time to think and reflect.  This could be a very bad thing if you leave on a inconsiderate cheapskate note.  Giving them nothing likely will result in not getting some for a while if not ever.  Considering the holiday rush at the stores for anything worth a damn, why not skip all that noise?  Save time and money by getting DIY with some jarring, player.  HOLY BLACKBERRY CHIPOTLE SAUCE offers an aphrodisiac double threat with the chipotle chili kick and blackberry antioxidant money shot.  It’s spicy, it’s sweet, it’s versatile.  Spread it on a sandwich, marinate meat and fish and grill, turn it into a sexy salad dressing with some vinegar.  Hand all your special someones a jar to remember you by, with luck a part of you will be in their mouth even months later (if you pressure seal the jars).  Let jarring begin!

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SMOKING HOT PEPPERMINT FATTY

December 11, 2015
Naughty hot chocolate for the hottie in your life.

Naughty hot chocolate for the hottie in your life.

It’s colder than Ann Coulter’s heart outside.  You’re date is no doubt keen to stay warm during these cruel winter months.  Luckily you are generous with sharing your body warmth.  Tis the season to be giving indeed.  This alcoholic hot chocolate recipe should help you mark a few extra notches until spring fever kicks in like rabbits in heat.  You get the comfort of a hot chocolate that warms the bones while the cocoa aphrodisiac sets the loins ablaze.  The minty alcohol will follow up as a double threat that will lower inhibitions and freshen your breath.  The two of you should be rolling around in the snow butt-naked in no time. Read the rest of this entry »


BANGSGIVING: HUMPIN’ & PUMPKIN PIE

November 25, 2015

I’ll be humping and pumpkin out pies all night long!

Bangsgiving is upon us!  It’s time to prepare yourself for a night of indulgence.  While the family-values singles makes their way home to justify to their families why they aren’t married with kids yet, there is a large sect of the dating population that ain’t going nowhere. Friends Thanksgivings are a time for those of us “orphans” too poor, lazy or unwilling to make the trek to see our disapproving families.  These are perfect times for the savvy and horny people to eat, drink and make merry mistakes.  There are usually a few hotties missing their folks back home who will need some comforting.  That’s where you come in! Blow their mind with a pumpkin pie bolder and sexier (aphrodisiac triple-threat) than even Aunt Sue-Ellen’s prized pie of ‘07.  Once they’ve tasted a sweet piece of heaven, they will go for seconds…of you.

Total time: approximately 90 minutes
Projected cost: $12
Drinking Buddy: Fermented turkey gravy or NAUGHTY EGGNOG

Ingredients (creates 2 pies):
1. 1 handful raw PINE NUTS
2. 20-OZ condensed milk
3. ½ tsp salt
4. 1/3 cup HONEY
5. 1 cinnamon stick
6. 1 tsp vanilla extract
7. 1 tsp ground nutmeg
8. 4 eggs
9. 1 pie pumpkin
10. ½ cup brown sugar
11. 2 pie crusts (room temperature)
12. 1 tbsp fresh GINGER finely chopped
13. 1 tbsp unsalted butter

Step 1
Preheat the oven to 425°F/220°C.  Slice the pumpkin in half, scoop out the innards, steam until the pumpkin meat can easily be pierced (approx 15 min), and then scoop the gunk out of the shell.

Step 2
Add the ginger to the pumpkin gunk and puree.  Add the brown sugar, butter, honey, vanilla extract, nutmeg, condensed milk, salt and eggs and puree like a champ.

Step 3
Form the pie crust to your pie pan. Ladle in the pie filling, leaving room at the top.  Stick the cinnamon stick in the middle of the pie in the dough so it stands at attention as if being aroused.

Step 4
Bake for 10 minutes, remove from the oven and scatter the pine nuts over the top.  Turn the heat down to 350°F/175°C and throw the pie back into oven, baking until the top browns and you can push a bread knife into the pie and it comes out clean (approx 45-55 min).

Serve the pie up with whipped cream, ice cream or solo.  You’re that good!

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BANGSGIVING: RANDY CANDIED CARROTS

November 23, 2015

Getting randy with candied carrots is dandy.

Carrots are often overlooked as an unsexy, utilitarian vegetable. You might think the coolest thing to do with it is make a nose for Frosty the Snowman. Bully to that I say. Those suckers have never enjoyed the sweet, tender taste of a carrot candied to perfection. They have never used carrots as a side dish so sensational that the entrée looks like a chump.  Once they’ve felt their knees knock, toes curl, and eyes roll into the back of their head, they will never sully the good name of carrots again.  The beta-carotene alone helping you see your lover clearly in the dark should be reason enough.  It’s all about those sweet and savory flavors one-upping each other to give you the first of many oral orgasms.  Tongues spasming and dreamy eyes gazing are to be expected. This may not be the most appropriate Christmas dinner side dish considering these Randy Candied Carrots could inspire Grandma to discuss in detail her flings with jazzmen in 40’s nightclubs. But rest assured, you will be the much-lauded champ wherever you bring these.

Total time: approximately 40 minutes
Projected cost: $5
Drinking Buddy: Depends on the entrée, but tis the season for vino

Ingredients (serves 2):
1. 1 tbsp CALIVIRGIN olive oil
2. 1 bunch carrots
3. 1 dash salt
4. 1 dash black pepper
5. 1 dash cumin
6. 1/4 stick butter
7. 1 tbsp brown sugar
8. 1 cinnamon stick
9. 1 orange

Step 1
Preheat your oven to 350°F/175°C. Cut the ends off the carrots, wash them and set them in a baking pan. Drizzle with olive oil, salt and pepper. Roast until the carrots soften (approx 30 min).

Step 2
Halfway through the carrot roasting, melt the butter in a pan, adding the cinnamon stick. Peel or zest the orange so you have small slivers. Cut the orange in half. Throw the orange zest, brown sugar, cumin and orange juice in the pan and cook on low until reduce by half (approx 10 min).  Add the carrots and stir around in the candied glazy goodness (approx 10 min).

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HALLOWEEN SUCK-HER PUNCH

October 30, 2015
halloween suck-her punch served

It was a dark and stormy night. There was a knock on my door. I opened the door only to find a slutty vampire ready to suck me dry.

The time is upon us!  My favorite holiday has arrived and I am ready to indulge in all manner of costumed tomfoolery.  You have to love a holiday that is an excuse for girls to bring out their inner sluts.  And sluts are given a pass for being the whores they are.  Dudes can act like maniacs and blame the “character” they are playing.  This year I am dressing like a doctor with a cardboard box labeled: FREE MAMMOGRAMS.  Someone needs to get the word out about Breast Cancer Awareness and if that means fondling hot strangers frittatas, I accept.  Yet I digress from my main point which is encourage my readers to be reckless, drink heavily and sleep with someone dressed like a slutty nurse, hunky fireman or the 10 million lemmings dressed like Michael Jackson.  Halloween is a perfect time to recruit new dates to COOK TO BANG.  Serve this awesomely boozy and rather tasty orange punch and you’ll be well on your way.  When in doubt, blame the booze.  Boo! Read the rest of this entry »


PANTYLESS POACHED PEARS

October 4, 2015

Poof go the panties!

Some desserts inspire you to moan with pleasure. Others make you close your eyes and take in all the flavors. But there are some desserts so damn tasty that your underwear disappears. Meet these Frenchy French poached pears sure to set back the Celebrities Keep Your Panties On Organization a decade. As soon as the herpes harpies like Lindsay, Britney, and Paris take a bite, the upskirt paparazzi patrol will be out in force. My apologies for exposing the world to such villainy. But alas, you can use this dessert as a powerful Hail Mary in your arsenal when your date is resisting your bang campaign. Warning: Side effects will include your underwear vanishing too.

Total time: Approximately 25 minutes (or longer if you refrigerate overnight)
Projected cost: $7
Drinking buddy: Champagne

Ingredients (serves 2)
1. 1 cup cheap red wine
2. 1/2 cup white sugar
3. 2 pears
4. 1 lemon
5. 4 cloves

Step 1
Peel, halve, and core the pears.

Step 2
On med-low heat, pour in the wine and sugar. Zest the lemon and squeeze in the juice. Toss in the cloves. Bring to a boil, and then lower heat to a simmer.

Step 3
Put the pear halves, flat end down, and poach for 10 minutes. Flip the pear halves over and poach the rounded halves for another 10 minutes. Remove the pears and reduce the wine sauce by half. Pour the sauce over the pears. You can either serve immediately with ice cream or refrigerate overnight and enjoy cold.

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