Holiday Recipes
19 DEC 2022
CANDY CANE COCKTAIL
The gorgeous and tasty Candy Cane Cocktail tastes just like its namesake. It's all mint and berry with a hint of chocolate. It's got just enough cream to make it feel luxurious, and the pink color of the drink in a glass rimmed with crushed peppermint candy is just beautiful.
Ingredients
- 3/4 ounce SKYY Berry vodka
- 3/4 ounce peppermint schnapps
- 3/4 ounce white creme de cacao
- 1/4 ounce grenadine
- 3/4 ounce half-and-half (or 1 part heavy cream to 1 part whole milk)
- Crushed hard peppermint candy.
Instructions:
- Mix the vodka, peppermint Schnapps, grenadine and creme de cacao with ice in a cocktail shaker.
- Be sure to shake it up thoroughly.
- Rim a cocktail glass with crushed hard peppermint candy and pour the shaken mixture into the glass.
- Top it off with half 'n' half.
ICED CHOCOLATE COCKTAIL
This cocktail is incredibly festive! It’s a cold drink and resembles a taste similar to a Golden Cadillac. It’s sweet, creamy and chocolatey. We like to garnish with a candy cane because I like the flavor the peppermint adds and also like that you get a little treat with your drink . This drink is very rich so it’s something that could be served before dinner or saved and used as an after-dinner drink.
Ingredients:
- 4 oz Vodka
- 2 oz Kahlua
- 3 Tbsp Chocolate Syrup
- 1 Tsp Vanilla Extract
- 3 Tsp Molasses
- 1/4 Tsp Ground Ginger
- 1/2 Cup Heavy Cream, divided
- Whipped Cream, for topping
- Candy Canes, for garnish
Instructions:
- Combine the vodka, Kahlua, chocolate syrup, vanilla, molasses and ginger in a cocktail shaker. Shaker until well combined.
- Fill with ice and shake again.
- Strain into 2 glasses. Top each with ¼ Cup heavy cream and stir to combine.
- Top with whipped cream and a candy cane.
Try this Coffee Cake over the holidays!
Ingredients: Yield: 2 Loaf Pans
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- ¾ tsp baking soda
- ½ cup unsalted butter (room temperature)
- 1 cup sugar
- 2 pc eggs
- 1 tbsp vanilla extract
- 1 cup sour cream
- 1 cup chopped nuts (optional)
Method:
- Preheat oven to 325 F
- Mix and sift flour, salt, baking powder, baking soda, set aside in a separate bowl
- Using stand mixer, beat the butter and sugar until creamy with the paddle attachment
- On low speed, continue to beat the butter mix and add eggs one at a time until fully blended
- Add sour cream and vanilla extract, blend in
- Remove paddle attachment, add dry ingredients with a rubber spatula and gently fold in until mixed. (Do not over mix) Add nuts if you desire
- Bake at in oven for about 75-90 minutes (depends on how thick you cake is)
- You can check doneness with the toothpick method, allow to cool and enjoy
Tips:
- Overworking cake batter can toughen you cake
- Serve with icing sugar and whipped cream
…oddly enough ‘coffee cake’ does not usually have coffee in it. It is meant to have with coffee or tea. This cake is not the overly sweet, which makes it a great treat in the mornings or lighter dessert!