Entries Tagged as 'target'

Pei Wei Asian Diner

September 28th, 2013 · No Comments


Pei Wei opened by the Elston Ave. Target a couple years ago, but we just decided to check it out the other day, after a Target run, of course. This is the casual Asian restaurant owned by P.F. Chang’s and there are something like 200 locations across the U.S. I wasn’t expecting much, but the dishes we tried were decent. The sauces were a bit sweet and the spicy was not really spicy at all. The crab rangoon had a lot of crab in it, which is more than I can say for some of the other Asian places around here. I guess it’s pretty much what you would expect from a chain Asian restaurant, maybe a little better than you’d expect.

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June 22nd, 2013 · No Comments


Dunkin Donuts Strawberry Shortcake coffee.

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Peppermint Mocha Kahlua Fudge

January 10th, 2013 · No Comments


Sometime in the fall I was walking through Target and saw Peppermint Mocha Kahlua on an promo endcap. Without even thinking for a millisecond I grabbed it and dropped it in my cart. Yes, please! I drank some of it.. but I have a lot of the bottle left. Enter: Peppermint Mocha Kahlua Fudge.

I did a quick Google search for Kahlua Fudge and came up with this recipe. I followed it pretty exactly, except that I toasted and cooled my pecans before adding them (love the extra flavor the toasting gives) and I added a lot more Kahlua. Like at every step along the way. The thing is, you could still barely taste it. I think it really all cooked out. I also used a mix of semisweet, bittersweet and milk chocolate pieces. Even without all the Kahlua flavor, this still was a delicious (and easy) fudge.

Peppermint Mocha Kahlua Fudge
From: Food.com
Makes about 2-3/4 pounds.

1 1/3 cups sugar
7 ounces marshmallow creme
2/3 cup evaporated milk
1/4 cup butter
1/4 cup Peppermint Mocha Kahlua
1/4 teaspoon salt
2 cups semisweet chocolate pieces
1 cup milk chocolate pieces
2/3 cup chopped nuts
1 teaspoon vanilla

Line 8-inch square baking pan with foil.

In 2-quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. To serve, cut in squares.

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