Hey Folks, I’m glad the feedback and e-mail on “The Rose of Sharon Soup Kitchen” has been all very festive and all of it has been nothing but positive. That being said, my amazing and awesome partner in crime, Beanz, has given us our own little holiday cheer and set of goodies. After months of prying, asking , questioning and hoping, we’ve finally got the recipe. You guessed it, her super delicious Rainbow Cookies Recipe is here:

12 Oz Almond Paste
3 Sticks Salted Butter (Room Temp.)
1 Cup Sugar
4 Eggs Separated
1 Tbsp Almond Extract
2 Cup Flour
Food Coloring 
1 Large Seedless Raspberry Preserves (I use Polaner)
2 Tbsp Lemon Juice
2 Tbsp Orange Juice
2 Tbsp Vodka (Optional)
12 oz. bag Semi-Sweet Morsels
3- 9×13 Pans (shallow) 
1.    Break almond paste up into small pieces and then beat with egg yolks.
(I suggest using a stand mixer if you have one.  While working with the dough part you have to stop between steps and scrap down the sides to make sure everything gets combined.) 
2.    Add softened butter, sugar, and almond paste. Mix well.
3.    Slowly add flour and mix well.
4.    In a separate bowl beat egg whites and then fold into mixture.
5.    Divide mixture into 3 separate bowls and color each one in whatever color you want. 
Spray pans with cooking spray.  Spread each color in a separate pan. When you spread mix into pans you have to really stretch to get into the corners. 
Bake at 300 for around 20 minutes. Once the tops start to brown a little they are done. Let the layers cool for about 15 minutes on a wire rack so they come out easier.  
Put raspberry preserves, orange juice, lemon juice and vodka in a sauce pan over low heat until smooth.  
Flip the first layer onto a cutting board or flat serving platter and spread half of the warm raspberry mixture. Flip the second layer on top and do the same with the remaining preserves. Top with the final layer of cake. Cover with a piece of parchment or wax paper. Place cookie sheet on top and add some heavy pots and let sit for at least 1 hour. The warm jam will soak into the layers of cake and hold them together.  
Melt chocolate chips and spread onto top and sides of layers, and cover with chocolate sprinkles. Let it cool for about 10 minutes before cutting into 1” squares.  Don’t cut too soon though or the chocolate will run into the sides and ruin the rainbow.

Have A Wonderful Christmas Season !!!

-Hatter (& Beanz)


Hey Readers, Followers & Fans,

A few weeks ago, Hatter & Beanz posted a directory listing of Soup Kitchens, Shelters and Food Pantry’s for the less fortunate. Yesterday I received an e-mail from a woman who is changing the face of mankind, one person at a time. Her name is Sharon, and her organization is “The Rose of Sharon Soup Kitchen” located down in Huntsville, Alabama. The email was calling upon some folks to get together for what they call “A Random Santa” event. Her “Random Santa” event will be held on Saturday Dec. 19th at 10 am. The event is built on the basis of gathering up toys and goods for a needy family and knocking on their door to distribute these items. That being said, we at Hatter & Beanz fully endorse this method of charity and hope that all of our fan base can participate in something for the less fortunate this holiday season.We’d like you all to keep in mind that even though we endorse food, recipes, great restaurants, and awesome people there’s always someone out there that may need the food we’re blessed to have each night  just a little bit more than we do. So if you’re in the Huntsville, AL area this weekend or any weekend stop in and see Sharon, and see what you can do to help. “The Rose of Sharon Soup Kitchen” is located at 2412 Memorial Parkway NW, Huntsville, AL 35810 and the number is (256) 536-2970. Have A Wonderful Christmas Season !!!


Happy Monday Boys & Girls, Today I Bring To You One Of The Many Fruit De Mare, The Scallop. The Scallop Is A Very Versatile Crustacean And Can Be Paired With Almost Anything. This Evening My Dear Friends, We Are Going To Create A Pan Seared, Lightly Seasoned Scallop And Present It Over A Bed Of Baby Spinach Garnished With Some Pickled Ginger.

For Some Better Tips On Searing Scallops Please Check Out Ming’s You Tube

Now That You Have The Basics Of Searing Scallops Down, I Want You To Carefully Lay Your Bed Of Baby Spinach Out On Your Plate And Then From The Hot Pan, Just Place Two(2) Of The Scallops On It. (You Should Use Either A Pair Of Tongs, Or A Fork, They’re HOT!) To Top Things Off, You Can Get Yourself Some Pickled Ginger From Your Local Supermarket, And Place A Few Garnishes On Top Of The Scallops. It’s Really Super Simple To Do And It’s Pretty Inexpensive. So Guys Out There, If Your Trying To Impress The Ladies, Get A Nice Pinot  To Pair With This Awesome Scallop Salad And Prepare To Enjoy Your Night.


Hey Folks Happy Friday,

I’ve done some thinking and couldn’t wait until next week to tell you about our latest featured merchant. This week’s featured merchant is Angie’s List. Move over Craig, Angie’s List is coming to a town near you. The folks at Angie’s List note that “More than a million members use Angie’s List to find high quality service companies and health care professionals in over 450 categories. From plumbers and painters to dentists and dermatologists, reviews come directly from homeowners in your area”. The folks at Angie’s list can also be reached by phone at 877-556-3254. All you do is give them a call, and ask them to find what you are looking for. Just think it’s a 411 service that doesn’t charge you for directory assistance.

The other day I was looking for a bakery in my area and not only did Angie’s help me, they even gave me a rating for the Top 3 in the Southern region of Queens, NY. How about those apples, folks?  I hope you are enjoying your holiday season, only 14 more days until Christmas.


Hey Folks, How Ya’ll Doing? I hope you’re having a kickass Tuesday, we’ve put a great “Happy Hour Hot Spot” post together. We’ve searched high, low, east and west for this weeks selection and trust me when I tell you it’ll be awesome for anyone in the area. I’m heading back to greatest city in the world, and featuring a spot on the West Side. The other night, we had the chance to check out the Happy Hour at Johnny Utah’s NYC the other night, and for a relaxing Tuesday Evening (or any evening for that matter) it’s fantastic. The bartenders were amazing, as drinks were refilled on request and the people were great. Here’s a few things you guys in the midtown area should keep in mind.

  • Johnny Utah’s NYC Saloon has the first ever mechanical bull – The bull riding is FREE for anyone over the age of 18, and runs on a first come, first serve basis. (Riders must present proper ID). WARNING: This can cause folks to engage in endless laughter, unforseen laughs at the water cooler in the morning, and last but not least, awesome lasting memories.


  • Happy Hour is Six(6) Days in this joint. It’ runs Monday to Saturday 4:00pm-10:00pm with several drink specials. $5 Margaritas for starters which are always a good choice. $3 Coronas and $3 Rolling Rocks. Finally, a super blow out during Happy Hour – $2 Pabst Blue Ribbons (PBRs). 


  • A menu from the smokehouse that is off the charts, if you like great steaks and BBQ. I recommend the Rattlesnake Nachos to start, followed by the Braised Pork Roast and of course you’ll need to end with the sensational Key Lime Pie.


Not only does Johnny Utah’s give you the look of an old-time Saloon, it puts other establishments to shame. It’s got the atmosphere, the crowd and certainly offers each and every one of its customers a grand ol’ time. So folks, ya’ll need to mosey on down to Johnny Utah’s and take the Bull by the Horns.

Until Next Time – Keep On Truckin’


Hey Folks, I’m Back From My Two Day or So Hiatus With Something To Spruce Things Up. Today is December 3rd, and in New York City it’s roughly 65 degrees, let me repeat, today is December 3rd and in New York City it’s roughly 65 degrees. I have no idea what cycle Mother Nature is on, but it needs to stop because I need my Snow, and my Ice and my Wonderful Winter Weather that makes me the New Yorker that I am. That being said, and with the Christmas season upon us here’s one for the Adults.

We’re Going To Enhance Our Holiday Hot chocolates A Bit…Ready, Set..GOOOOO !!!!

Here’s What We’ll Need:

  • (1) 8oz. Mug of Hot chocolate  (any kind works I prefer Swiss Miss©)
  • (1) 1oz. of Romana Sambuca©
  • (1) 0.5oz of Dark chocolate Shavings (you can find these in your local Market or Bakery)
  • (1) 0.5 tsp of Spicy Cocoa Powder  (again, this can be found at your local Fresh Direct© or A&P©)

So the mixture is super simple (since we like things kept that way around here) and takes less than 30 seconds, here’s what you’ll need to do. In your mug of hot chocolate, sprinkle your Spicy Cocoa Powder and Dark Chocolate Shavings in. Then stir for about 10 seconds. After that, add your 1oz. of Sambuca then stir for 20 seconds. Sip and Drink casually, Enjoy !!