Saturday, February 9, 2019

Pink Pixie Cocktail Recipe

Today I'm sharing another cocktail recipe I created - the Pink Pixie!


Ingredients:
  • 2 oz grapefruit vodka
  • 1 oz lime juice
  • 1 oz grapefruit juice
  • 1/2 oz orgeat
  • 1/2 oz Chambord
  • 1 cup crushed ice


Combine the ingredients in a cocktail shaker and shake vigorously.


Pour the mix into a tiki mug (or your glass of choice) and enjoy!

Sunday, January 13, 2019

Restless Native Cocktail


The cold weather we're having in Dallas is giving me cabin fever - seriously, I need it to warm up. So since I'm feeling restless, I thought I'd share this cocktail recipe today - the Restless Native. This cocktail recipe is from Beach Bum Berry Remixed. It's definitely sour enough to have that tropical zing, but the combination of the cream de cacao and coconut rum also makes it a good dessert drink (without being too sweet). 


Ingredients:
  • 2 oz coconut rum
  • 1 1/2 oz lime juice
  • 3/4 oz creme de cacao
  • 1 cup crushed ice


Combine the ingredients in a cocktail shaker and shake vigorously.


Pour into a tiki mug and enjoy! Hopefully the winter weather isn't driving you as crazy as it is me.

Monday, December 24, 2018

Peppermint Barktini


Happy Christmas Eve! I made up this dessert cocktail for my sister and me a couple of weeks ago - it's very festive and perfect for Christmas.


Ingredients:
  • 2 oz vodka
  • 3/4 oz crème de cacao
  • 3/4 oz crème de menthe
  • crushed candy canes
  • simple syrup
  • 1/2 cup crushed ice



Combine the vodka, crème de cacao, crème de menthe, and ice in a cocktail shaker and shake vigorously.


Spread the crushed candy canes out on wax paper. Line the edge of a martini glass with simple syrup and then dip the rim of the glass onto the crushed candy canes.


Pour the drink into the candy cane rimmed glass and enjoy! Merry Christmas!

Sunday, December 23, 2018

Almond Crunch Cookies


I also made these almond crunch cookies this year. I basically followed the recipe on Cooks.com, except I didn't use any whole wheat flour. This makes a ton of cookies!


Ingredients:
  • 1 cup sugar
  • 1 cup powdered sugar
  • 1 cup butter
  • 1 cup vegetable/peanut oil
  • 1 tsp. almond extract
  • 2 eggs
  • 4 1/2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. cream of tartar
  • 1 tsp. salt
  • 2 cups coarsely chopped almonds
  • 1 8-oz. package of brickle baking bits (I used the Heath Bits O' Brickle Toffee Bits)
  • sugar  
Yield: Approximately 80 cookies



First you need to chop the almonds - don't chop them too finely.


Combine the sugar, powdered sugar, butter, and oil using an electric mixer.


Mix until well-blended.


Add the almond extract and the eggs.


Mix well.


Add the salt, cream of tartar, baking powder, and flour to the mixture.


Mix at low-speed until well-blended.


Add the almonds and brickle bits.


Slowly stir in. 


Using your hands, shape the dough until round balls (approximately tablespoon size).


You can either roll the balls in sugar, or use fork tines or a potato masher to add a little decoration and sugar. I used a potato masher. 


Dip the masher in a bowl of sugar and then press down on each cookie.


Ours leaves sort of a flower design on the cookies.


Place the balls on a cookie sheet lined with parchment paper.


Bake at 350ºF for 12 minutes (or until light golden brown around the edges).


Allow to cool on a wire rack. 


Tonight we're decorating our sugar cookies - are you doing any Christmas baking still?

Saturday, December 22, 2018

Chocolate Mint Pinwheels


Another one of the cookies I made this year was chocolate mint pinwheels - these are really tasty! I got the recipe from Better Homes and Gardens Cookies Cookies Cookies.


If you're a fan of chocolate and mint, you'll definitely like these. 


Ingredients:
  • 1/2 cup shortening
  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg 
  • 2 tbsp. milk
  • 1 tsp. vanilla extract
  • 2 3/4 cups flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. peppermint extract
  • green food coloring (I used the Wilton's gel (paste) kind.)
  • 1/4 cup unsweetened cocoa powder
Yield: 48 cookies


Beat the butter and shortening with an electric mixer on medium speed until the butter is softened (about 30 seconds). 


Add the sugar and beat until fluffy.


Add the egg, milk, and vanilla extract. 


Beat until thoroughly combined, scraping the sides of the bowl occasionally. Divide the mixture in half and place one half in a separate bowl. 


Add 1 1/2 cups flour, 1/4 tsp. baking powder, 1/8 tsp. salt, the peppermint extract, and the green food coloring to the half of the shortening mixture you took out.


Stir together until combined. 


Add 1 1/4 cups flour, 1/4 tsp. baking powder, 1/8 tsp. salt, and the unsweetened cocoa powder into the remaining half of the shortening mixture.


Mix well.


Place each mixture between 2 sheets of wax paper. 


Using a rolling pin, roll each mixture into a 12x11 inch rectangle.


Peel off the top sheet of wax paper off of each rectangle and flip the green dough on top of the chocolate dough.


From one of the 12-inch sides, roll the dough up. 


Wrap the 12-inch roll of dough in wax paper.


Chill for at least 4 hours (I did it overnight).


Cut the dough into 1/4 inch-thick slices and place the cookies on a cookie sheet lined with parchment paper.


Bake for 13 minutes at 375ºF or until the edges are firm and the bottoms are lightly browned. Cool on a wire rack.