Monthly Archives: December 2013

Oh Hey! Holiday Bevande! ~ A Christmas Special for 2013

As pumpkin season comes to a sad close, PeanutPimpMama finds herself seeking new inspiration for blogging. With big plans ahead to bake the ultimate Christmas Cuppies, the days of holiday preparation have been filled with tree decorating, shopping, way too much eating, lots and lots of quality family time and even some ugly sweater merchandising! A couple of beverages made these moments complete and definitely deserve a mention. After all, ‘Tis the Season to be jolly! Nothing spreads jolly-ness like holiday-spirits!

My friend Jackie and I have known each other since we were 9. Over the years she has spent a lot of time at our house and many Christmas seasons adorning our tree. This year we had a very special helper (her beautiful baby Claire). She is so cute I almost can’t stand it.

In honor of our tree decorating ceremony we ordered pizza from our favorite local pizza parlor, opened up a nice bottle of vino and I prepared some delightful Twining’s Luxury Drinking Chocolate with Crème de menthe and mini marshmallows. What a delightful experience! The full milk combined with rich chocolately powdered cocoa and minty liqueur tasted exactly like a Girl Scout Thin Mint. Please do try this at home! (Shout out to all y’all Americans that think you know how to say the name of this brand… How to say Twining’s )

That same weekend this happened…

and this…

The tasty find (pictured above) was discovered at my local liquor store which seems to pride itself on an extensive selection of micro-brews and fine Belgian-Ales. (Go Johnathan Ron wines and liquors!) I decided to give it a go based on Shipyard’s notable Pumpkin Stout which seems to inhabit every bar during the Halloween season. While it’s not my favorite of Pumpkin ales the micro-brewery has a solid reputation and it just so happens this delightful chocolate stout contains 9% alcohol and has notes of coffee and licorice which dance on your tongue! It also brings luck to games of “Left Right and Center” at ugly sweater parties.

This winner walked away with the entire center pot! (That was not my ugly sweater. I was cold.)

To celebrate the winnings I decided to mosey on over to the beverage station. The hostess with the mostess(t) added cranberries and mint to our flutes! So cute. I’m a big fan of cranberries in general and their magical healing powers. The mint was refreshing and the cranberries added that little touch of holiday flare, both surprisingly complimentary to Brut Moët.

Just Because…

Wishing you a Very Merry Christmas!


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PeanutPimpMama Makes Pumpkin Devils~ (All Things Pumpkin 2013)

It was Thanksgiving Eve and in efforts to get all of my baking and cooking done I broke it up into sessions and still failed miserably. I made pies on Monday night and by Wednesday night I still had Pumpkin Cuppies and Deviled Eggs to prepare. With pumpkin on-the-brain, I was asked to bring an appetizer to my cousins for Thanksgiving dinner (part deux). I stole another genius idea from The Food Network’s Pumpkin issue… Pumpkin Deviled Eggs! The ideal fusion of PeanutPimpMama’s passion for pumpkins as well as humoring a long standing inside-family joke over deviled eggs, nicknamed “barges”.

While Pumpkin might not make everything better, it certainly didn’t hurt the eggs either! I knew from the get-go that Pumpkin was a neutral enough flavor to blend well with the yolks. After all, most Pumpkiny-licious goods are exactly just that!

Obviously first you need to boil your eggs and separate your yolks from your egg whites.

The yolks pop out easily once cut in half. It’s almost like they were meant to be deviled, minus the inconvenient odor that permeates your kitchen. That just never sits right.

The first ingredient I threw into the mixing bowl (as my softening agent) was a dollop of good old fashioned mayonnaise! I was careful to not use a lot in fear I would lose that pumpkiny flavor we all love so much. While Food Network Magazine provided actual measurements and an itemized ingredients list, I threw a bunch of stuff in the bowl that I thought would taste well with pumpkin! In the end we had some curried Pumpkin Devils. I flavored to taste and continued to smush and smear my mixture.

The total prep time was roughly 25 minutes including boiling the eggs de-shelling. I suppose the re-distribution of yolk could hold you up depending on how meticulous you are. Let’s face it, it’s more fun having time to eat them. I always wondered why I could still pop a couple of these after a large holiday meal. Evidently they are a cure-all for too much merriment. For a twee pumpkiny-surprise your family will love, Pumpkin Devils are the way to go.

Until Next Time!

Peace, Love and Pumpkins!


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The Punkin Cuppie (2013 addition)~ Available for Orders (inquire within)~ (All Things Pumpkin 2013)


Introducing: The “Punkin” Cuppie 2013 Addition (Buttered Pecan Cake with Maple Cream Cheese Icing)

In the beginning, God Created Pumpkins.

And God said, “Let there be cupcakes.” Then there were “Punkin” Cuppies and he saw that it was good.

And God said, “Let the earth bring forth living creatures according to their kinds.” And it was so. And God made the beasts of the earth, and everything that creeps on the ground according to its kind. They stole many cooling Cuppies off the kitchen table, and God saw that it was good.

So God created man in his own image.

And God said, Behold, I have given you every pumpkin yielding seed that is on the face of all the earth. You shall have them for food… So the baking began. They ate ALL of PeanutPimpMama’s Cuppies. Bastards. (It was only the second day…)

~PeanutPimpMama (Inspired by Genesis: 1 ESV)

If you are interested in having your very own batch of PeanutPimpMama’s Punkin Cuppies, please email your requests to:

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