Honey Bourbon Hot Toddy

A hot toddy is the kind of enticing thing you read about in books when you're a kid, like baked alaska, or Turkish delight - it sounds so amazing that the name sticks with you, even though you may have no clue what's in it or how it might taste.

I have heard from friends that grew up in cold places that this is often served after winter sports, like ice fishing and skiiing.  I grew up in California, so I never had this until recently, when I had a bottle of bourbon on hand and the wind was whistling outside.

It's the perfect drink for a cold night in front of the fireplace, snuggled up to someone special... or with a good book!

Yield:  2 cocktails

Ingredients:
6 tablespoons honey
2 cups hot water
3/4 cup bourbon (I used Maker's Mark)
2 lemon peels
2 cinnamon sticks
2 star anise cloves 

Directions:
Heat the water on the stove, in a teapot, or in the microwave. Mix in the honey until it dissolves. Add the bourbon and divide between two rocks glasses.

Add a strip of prepared lemon peel and the star anise to each cocktail. Stir the drinks with the cinnamon sticks, drop in, and serve. Cheers!

Pumpkin Spiced Scones

Scones are surprisingly easy to make!  They taste best eaten within a day or so and while warm.  Happy holidays!

Ingredients:
2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter
1/2 cup canned pumpkin
3/4 cup buttermilk, divided (reserve ¼ cup)
1 large egg
3 teaspoons vanilla extract 

Spiced Pumpkin Glaze: 
1 1/2 cups powdered sugar
3 tablespoons canned pumpkin
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 tablespoons milk (add more if needed for a pourable consistency)

Directions:
The first step is to combine the dry ingredients.  The idea is to blend the butter into the flour mixture until it resembles coarse crumbs.  The old school way to do this is to cut in the butter with your fingers or a pastry blender.  You can save a little time and carpal tunnel by doing this in a blender or food processor - I have replicated this technique in my blender many times and there is no discernable difference in taste or texture in the final product.

In a separate bowl, whisk the eggs, pumpkin and milk. Stir in the crumbly flour/butter mixture until just moistened; do not overmix.  On a lightly floured surface, knead the dough until it comes together. Use your hands to form the dough into a large round shape, making it smooth and even, about 1 inch high.  Using a large knife or a pizza cutter, cut the dough into 8 triangle pieces.

You can bake the scones right away if you're in desperate need of carbs, however the best thing to do is chill them first!  The scones have a large proportion of butter to flour, and if baked while at room temperature, the butter will melt and seep out, which will make the scones overly dense and dry.  Freeze or refrigerate the scones until they are cold, and you'll end up with a much tastier scone!  The scones can also be frozen indefinitely and baked at a later date.

When ready to bake the scones, preheat the oven to 400.  Place the scones 1 inch apart on ungreased baking sheets. Brush reserved buttermilk over the top of each scone.  Bake for about 15 minutes or until golden brown.  Remove and allow to cool for 10 minutes.

To decorate the scones, if you want to be fancy, you can make a simple powdered sugar glaze (1 cup of powdered sugar and several tablespoons of milk or water) and coat the top of each scone with that before drizzling with the spiced glaze.  That will create a dual toned icing (see top picture).  Or you can simply combine the spiced glaze ingredients as listed above and drizzle over the scones.  Either way they will be delicious!  Enjoy!

Note: if you have pumpkin pie spice on hand, you can substitute the other spices in the recipe with that. Season to taste or use about the same total quantity.

Holiday Martini Trio

Planning a holiday cocktail party?  What better way to celebrate than with a trio of festive martinis!

Here are a few of my favorite recipes.  Enjoy!

Candy Corn Martini

Eggnog Martini

Caramel Apple Martini

Serve and repeat!  Cheers!

Eggnog Martini

Mmm... boozy egg nog!

Yield:  2 martinis

Ingredients:

1 1/2 cups eggnog (store bought or homemade)

3/4 cup Frangelico, or other hazelnut flavored liqueur

3/4 cup plain vodka

1-2 teaspoons of nutmeg, for garnish, if desired

2 cinnamon sticks, for garnish, if desired

Directions:

Combine eggnog, vodka, and Frangelico in a martini shaker and add ice.  Shake until chilled.  Strain into martini glasses and sprinkle with nutmeg, then add cinnamon stick.  Serve while chilled.  Cheers!

Note:  Another way to garnish this would be to dampen the rim of the glass and roll in the nutmeg or in cinnamon sugar.

Cointreau Cranberry Relish

This is a breeze to make and so much better than that cranberry-flavored canned jelly creature that no one ever eats!

Ingredients:
12 ounce bag fresh or frozen cranberries
1 1/2 cups white sugar
1/2 cup Cointreau or Grand Marnier (orange flavored liqueur)
1/2 cup water
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
2 oranges, zested

Directions:

Bring cranberries, sugar, and water to a boil over medium heat until the berries begin to soften, or about 10 minutes.  Add the spices and reduce heat, then add the liqueur.  Simmer for an additional 5-10 minutes or until desired thickness is achieved.  Remove from heat and stir in half of the grated zest, reserving the rest for the top.  Chill and serve with reserved zest as garnish, if desired.  Enjoy!

Pepperoni Pizza Biscuit Wreath

This is a perfect holiday appetizer recipe; it's easy to make, adorable, and delicious! 

Yield:  5-10 servings

Ingredients:
2 cans buttermilk biscuits (I used Pillsbury Grands)
60 (approx) pepperoni slices
1 pound Mozzarella cheese (note: I used block cheese, cut into cubes) 
1 egg, beaten
1/8 cup butter, melted
1/4 cup shredded Parmesan cheese
1 teaspoon Italian seasoning
Fresh basil leaves, for garnish
1 cup marinara or pizza sauce
Kosher salt, to taste

Directions:
Heat oven to 375 degrees.  Spray a baking sheet with cooking spray.  Start with the first can of dough and separate the biscuits.  Take 2-3 pepperoni slices and a piece of cheese (if using shredded, about a tablespoon of cheese) and wrap the raw dough around the filling, pinching the edges to seal and form a ball.  Repeat with the remaining biscuits.
 
Place the empty bowl that you plan to use for the pizza sauce in the middle of the pan.  Arrange the pizza balls, seam side down and sides nearly touching, into a ring on the baking sheet.  Remove the empty bowl and brush each ball with the butter and then the beaten egg (this will add shine and flavor).  Sprinkle the entire wreath with Parmesan cheese, Italian seasoning, and a pinch of salt, if desired.

Bake the wreath for 15-18 minutes, or until golden brown.  Warm the pizza or marinara sauce in the microwave and arrange a few basil leaves on top for garnish, if desired.  Remove the pizza wreath from the oven and place on a serving platter.  Place the dipping sauce in the center of the wreath and garnish with additional leaves.  Sprinkle more Parmesan cheese over the top, if desired.  Serve immediately, while piping hot!

Bread Wreath

 

I made this over the holidays and am a bit tardy posting it.  It actually wasn't as difficult as it looks.

Ingredients:
3 cups all-purpose flour, plus more for rolling out
2 1/4 cups bread flour
4 teaspoons kosher salt
1 tablespoon rapid-rise yeast

Directions:
Mix flours, salt, yeast and 2 1/2 cups lukewarm water with a wooden spoon to make a wet and sticky dough.  Cover and set aside in a warm place until almost tripled in size, 2 to 3 hours.

When the dough has risen, divide it in half and transfer one piece to another bowl. Cover both bowls and refrigerate until cold, about 2 hours.

Preheat the oven to 475 degrees.  Remove the dough from the refrigerator, sprinkle each piece with flour, and then shape into 2 smooth balls.  Using floured hands, pick up a ball of dough and poke thumbs through the center to make a hole. Place on parchment, then gently stretch the dough from the center to make a 9-inch-diameter ring with a 5-inch hole in the center.  Sprinkle with flour.  Repeat to shape the other ball of dough into a ring. Let rest, uncovered, about 15 minutes.

Holding scissors at a 45 degree angle, make deep cuts at 1 and 1/2-inch intervals all the way around, pulling the cut sections away from the center as you go to make "leaves." Let rest, uncovered, until plump, about 15 more minutes.

I made two loaves; the first looked ugly, the second looked nice.  It might be worth practicing and then starting over, but it really wasn't difficult once I got the hang of the recipe.  The biggest thing I did wrong the first time around was rolling the dough too thin, which made it difficult to cut.

I drizzled my loaf with butter (optional) and sprinkled it with kosher salt (also optional!).  If I make this again, I'll probably try a sweet version, such a cinnamon sugar, or maybe a garlic one... Mmm.

Bake each loaf until the bread is golden brown, 15 to 20 minutes.  Enjoy!

Spiked Pumpkin Pie Milkshakes

I found this pumpkin pie cream liqueur at Costco and it was priced at the low, low price of $4.95.  Yes, that's right, an entire bottle of liqueur for under $5 bucks; it's surprising I've left the house since!

Anyway, I decided to make pumpkie pie milkshakes because, it sounded yummy!

Yield: 2 milkshakes

Ingredients:
2 1/2 cups vanilla ice cream
3/4 cup milk
1/2 cup pumpkin pie liqueur
3/4 cup canned pumpkin
1/4 cup dark brown sugar
1 tbsp pumpkin pie spice 

Optional Garnishes:  Whipped cream, chocolate curls, cinnamon

Directions:

Mix ingredients in a blender until smooth. Taste and adjust liqueur and sugar/spice, if necessary.  Fill glasses with milkshake, add whipped cream and other optional toppings and serve.  Cheers!

Mini Sour Cream Muffins with Fresh Cranberry Butter

 

This was a perfect combination and a great treat for a cold winter day.

Yield:  About 30 mini muffins or 12 regular sized ones

Ingredients:
2 cups self rising flour
1/3 cup white sugar
1/3 tsp salt
1 1/2 cups sour cream
1/4 cup milk
2 tbsp butter, melted
1 large egg
1 tsp vanilla extract

Directions:
Preheat oven to 400 degrees.  Grease the muffin pan you are using with cooking spray.  I used 24 cup muffin pans and ended up with about 32 mini muffins.

Combine dry ingredients.  Mix in wet ingredients and stir until combined.  Fill muffin cup about 3/4 full with mixture.

Bake for about 15-20 minutes or until muffins have risen and are firm.  These are great served warm!

As you can see, these muffins didn't get that brown on the top, but don't be fooled and overcook; check the bottoms, which should be brown after the appropriate cooking time.  This is delicious served with cranberry butter.  Click the link below for the recipe.

Cranberry Butter Recipe

 

Sweet Pumpkin Curry Butter

Unfortunately, I didn't get very good photos of this, as I was kind of in a hurry to serve it!  Also, my flash was picking up too much glare, so the color is slightly off - this was as orange as a pumpkin pie, in person.

Yield:  About 4 cups

Ingredients:
3 cups fresh or canned pumpkin
16 ounces cream cheese, room temp
16 ounces whole salted butter, room temp
1 cup brown sugar
2 tbsp curry powder (or to taste)
2 tbsp ground cinnamon
1 tbsp ground ginger
1 tsp ground cloves
1 tsp ground nutmeg
2 tsp lemon juice

Directions:
 
This one is very simple!  Bring the cheese and butter to room temperature.  Mix all of the ingredients with an electric mixer until combined.  Adjust spices to taste.

The pumpkin butter can be kept in the fridge for about 2 weeks, or you can freeze it.

Uses - spread this on toast, muffins, pancakes, cookies...  Jar and give as a holiday gift.  Or, eat it with a spoon - it's delicious!  Enjoy!
 

Pumpkin Chocolate Chip Muffins

Seasonal... chocolatey... delicious!

Yield:  About 12 regular sized muffins or 6 large muffins.

Ingredients:
1 cup brown sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup semisweet chocolate chips

Streusel Topping:

1/2 cup brown sugar
1/2 cup flour

1 tsp cinnamon

2 tbsp melted butter

Directions:

Preheat oven to 375 degrees. Grease a muffin pan or use paper liners.

Mix sugar, oil, eggs.  Add pumpkin and water.  In a separate bowl, mix together the baking flour, baking soda, baking powder, salt, and spices.  Mix in the wet ingredients and then fold in the chocolate chips.

Fill muffin cups about 2/3 full with the batter.  For the streusel topping, mix the ingredients together until just crumbly and then divide onto tops of muffins.  Bake the muffins in the oven for about 20 to 25 minutes.  Enjoy!