It’s Not Summer Without Summerfest


Can you believe that we’re less than one week away from Summerfest‘s opening day? June 28th kicks off the 50th anniversary of one of the biggest musical festivals in the country, and Milwaukee can’t wait!

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If you’ve never been to Summerfest before, you have to go this year. It’s over a week long music festival filled with famous musicians, some of the best food you will ever eat, and great views of the city.

You can purchase a ticket for the entire day at any of the gates, but we’ll tell you how to get in for FREE on opening day sponsored by Johnson Controls and Fox 6. On June 28th, between noon and 3 p.m. at the Mid Gate, anyone who brings in 3 non-perishable food items will receive one FREE ticket to Summerfest. Click here for the link! This includes entrance to the festival grounds and access to all smaller stages.

red hot chili peppers

This year, the opening headliner at the American Family Insurance Amphitheater is the Red Hot Chili Peppers along with Deerhoof and Jack Irons. Other headliners on opening night include Frankie Ballard, Flume, Misterwives, and Spin Doctors.

Summerfest’s 50th Anniversary only happens once, so make sure to head down to the Henry W. Maier Festival Park to join in on the fun!

Have a Heart for the Arts


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Will you be in Milwaukee this weekend, from June 16th – 18th? Are you looking for something to do? Head down to the Milwaukee Art Museum for the 55th Annual Lakefront Festival of Art!

According to the Lakefront Festival of Art website, “110 artists will donate a piece of their original artwork to the Silent Auction, to raise over $15,000 for the museum”. You can help raise money for the Milwaukee Art Museum too, all you have to do is purchase a ticket for the event! If you’re a veteran, child 12 & under, active military, or a Wisconsin K-12 teacher, you get in for FREE!

Alea, Pavlina

Painting by Pavlina Alea

This weekend, you will find a showcase of artwork ranging from ceramics, to metalwork, to painting, and more. The Lakefront Festival of Art has been named one of the top 20 art festivals in the United States, which is why you shouldn’t miss it. By attending the event, not only will you be supporting artists from 33 states and 2 countries, but you will help to raise money for the Milwaukee Art Museum.

It took over 600 volunteers and 7 days of setup to make this event possible, so don’t miss your chance to support one of Milwaukee’s most beloved attractions and see some wonderful, original art while you’re at it!

2015 Wisconsin State Fair


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The Wisconsin State Fair will take place August 6-16.

Hours:
8 am – 11 pm Sunday – Thursday
8 am – 12 am Friday & Saturday
8 am – 10 pm Final Sunday

Admission:
Adults (12 & over) $12
Seniors (60 & over) $7
Military/Veterans with ID $7
Youth (ages 6-11) $6
Children (5 & under) FREE

Daily Highlights: Continue reading

Favorite St. Patrick’s Day Desserts


Irish Cream Chocolate Cheesecake

Ingredients

  • 1 1/2 cups chocolate cookie crumbs
  • 1/3 cup confectioners’ sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup butter
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups white sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons all-purpose flour
  • 3 eggs
  • 1/2 cup sour cream
  • 1/4 cup Irish cream liqueur

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners’ sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
  2. In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
  3. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
  4. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

 

Guinness and Chocolate Cheesecake

Ingredients

  • 1 cup crushed chocolate cookies
  • 1/4 cup butter, softened
  • 2 tablespoons white sugar
  • 1/4 teaspoon unsweetened cocoa powder
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs
  • 1/2 pound semisweet chocolate chips
  • 2 tablespoons heavy cream
  • 1 cup sour cream
  • 1 pinch salt
  • 3/4 cup Irish stout beer (e.g. Guinness®)
  • 2 teaspoons vanilla extract
  • 1 (1 ounce) square semisweet chocolate

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 9 inch springform pan with butter.
  2. Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.
  3. Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth.
  4. Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.
  5. Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
  6. Melt the semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

 

Chocolate Mint Brownies

Ingredients

  • 1 cup white sugar
  • 1/2 cup butter, softened
  • 4 eggs
  • 1 1/2 cups chocolate syrup
  • 1 cup all-purpose flour
  • 2 cups confectioners’ sugar
  • 1/2 cup butter, softened
  • 2 tablespoons creme de menthe liqueur
  • 6 tablespoons butter
  • 1 cup semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
  2. In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
  4. In a small bowl, beat the confectioners’ sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.
  5. In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.

 

Irish Pound Cake

Ingredients

  • 1 cup butter
  • 1 (8 ounce) package cream cheese, softened
  • 6 large eggs, at room temperature
  • 2 cups white sugar
  • 2 tablespoons all-purpose flour
  • 2 cups self-rising flour
  • 1/8 teaspoon ground mace
  • 1 teaspoon vanilla extract
  • 1 (1.5 fluid ounce) jigger Irish whiskey

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
  2. Beat the butter and cream cheese with an electric mixer in a large bowl until light and fluffy. Beat in the sugar until well blended. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the 2 tablespoons flour with the last egg. Stir in the remaining 2 cups flour until just combined; stir in the mac, vanilla, and whiskey. Pour into the prepared tube pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

AllRecipes.com

 

Posted by VMPcares.com