Roasted Asparagus

Dec 15, 2021

Roasted asparagus is a delicious and easy side dish prepared with just a few, simple ingredients.

Prep Time: 10 mins ■ Cook Time: 12 mins ■ Makes: 4 servings

INGREDIENTS

  • Olive oil cooking spray
  • 1 lb. fresh asparagus, trimmed, tough ends removed
  • 1/4 cup grated Parmesan Cheese
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 3 cloves garlic, minced

DIRECTIONS

  1. Preheat oven to 400°F.
  2. Spray a rimmed baking sheet with cooking spray. Place asparagus spears on the baking sheet and lightly coat with cooking spray.
  3. Sprinkle asparagus with Parmesan cheese, salt, pepper, and minced garlic. Using your hands, mix to coat asparagus and then lay the spears evenly on the baking sheet.
  4. Place in the pre-heated oven and roast for about 10-12 minutes, or until fork tender.

Hot Buttered Rum

Dec 8, 2021

This warm, buttery, and spiced rum cocktail is a classic holiday treat.

Makes: 2 servings

INGREDIENTS

  • 3 tablespoons unsalted butter, softened
  • 1/8 teaspoon pure vanilla extract
  • 1/3 cup packed brown sugar
  • 1/2 cup apple cider
  • 1 cup water
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • Pinch of salt
  • 1/2 cup light or dark rum
  • Cinnamon Sticks for garnish

DIRECTIONS

  1. In a mixing bowl, combine butter and vanilla extract with sugar until well combined.
  2. Heat water and cider in a small saucepan until boiling.
  3. Add the boiling water/cider mixture to the sugar/butter mixture, and stir until butter is melted and sugar is dissolved. Add spices, salt, and rum, stir again until well combined.
  4. Divide between two mugs. Garnish with the cinnamon sticks and serve immediately.

Butterbeer

Dec 8, 2021

If you’re a Harry Potter fan then you’re probably already familiar with Butterbeer. And, if you have ever visited the Wizarding World of Harry Potter at the Universal Studios in Orlando, Florida, then you might have indulged in this butterscotch flavoured, non-alcoholic soda treat. While this recipe isn’t exactly the same as what’s offered at Univeral Orlando, it’s a copycat every ‘muggle’ can enjoy.

Makes: 4 servings

INGREDIENTS

  • 4 tablespoons unsalted butter
  • 1 cup dark brown sugar, firmly packed
  • 1/2 teaspoon kosher salt
  • 3/4 cup heavy whipping cream
  • 1 1/2 teaspoons vanilla extract (or 1/2 teaspoon rum extract, or more to taste)
  • 4 (12-ounce) cans cream soda

Whipped topping

  • 1/2 cup heavy whipping cream
  • 2 Tbsp. brown sugar

DIRECTIONS

Butterscotch Mixture

  1. In a heavy bottomed, 2-quart stainless steel saucepan, melt butter over low to medium heat. Just before the butter is melted, add the dark brown sugar and stir with a wooden spoon until the sugar is moistened. Stir in the salt.
  2. Increase the heat to medium. Cook, whisking every few minutes, for 5 to 7 minutes, or until a digital or candy thermometer reads 225°F.
  3. Lower heat and add the cream; whisk until incorporated thoroughly. Remove from heat.
  4. Once the mixture has cooled slightly, stir in the vanilla extract. Add 1 cup of cream soda and stir. Set aside.

Whipped Topping

In a medium bowl, combine 2 tablespoons of brown sugar mixture and 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, about 2 to 3 minutes.

To Serve

Divide the butterscotch mixture between 4 tall glasses. Fill each glass with additional cream soda, leaving room for whipped topping. Spoon the whipped topping over each glass and serve immediately.

Toasted S’mores Martini

Dec 8, 2021

This dessert cocktail is festive and fun for the holiday season.

Makes: 1 serving

INGREDIENTS

  • 1 oz. dark chocolate or milk chocolate liqueur
  • 1/2 oz. Marshmallow Vodka – see directions below
  • 1/2 oz. heavy cream
  • 1/4 cup marshmallow fluff
  • Crushed graham crackers
  • Standard or Jumbo size marshmallows
  • Wooden skewers

DIRECTIONS

To make the Marshmallow Vodka

  1. Fill a jar halfway with marshmallows, around 1/3 cup. Top with 1 cup vodka. 
  2. Cover with lid and let sit to infuse for 24 hours (the marshmallows will dissolve into the vodka). 
  3. Strain the vodka mixture into a clean jar. Cover and store.

To make the S’mores Martini

  1. Dip the rim of your glass in the marshmallow fluff and then in the crushed graham cracker.
  2. Pour the chocolate liqueur into a martini or coupe cockail glass.
  3. Mix together the heavy cream and marshmallow vodka in a cocktail shaker.
  4. Pour the vodka mixture very slowly over an upside down spoon over the chocolate liqueur to create a layered look.
  5. Stick a skewer through a marshmallow and toast the marshmallow using a grill or kitchen torch. Place the garnish over the rim of the glass.
  6. Serve immediately.

Peppermint Crush Cake

Dec 1, 2021

BRING THIS SHOWSTOPPER TO THE HOLIDAY TABLE!

A decadent chocolate cake, filled with layers of peppermint frosting, and piled high with edible decorations – crushed peppermint candy, meringue kisses, candy canes, and peppermint bark.

Prep Time: 30 minutes ■ Cook Time: 40 minutes ■ Ready In: 1 hour 10 mins

INGREDIENTS

  • 2 1/2 c. all-purpose flour
  • 1 1/4 c. unsweetened cocoa
  • 2 1/4 c. granulated sugar
  • 3/4 c. packed brown sugar
  • 2 1/4 tsp. baking soda
  • 3/4 tsp. baking powder
  • 3/4 tsp. kosher salt
  • 1 1/2 c. whole milk
  • 3/4 c. canola oil
  • 3 large eggs
  • 1 1/2 tsp. peppermint extract
  • 1 1/4 c. boiling water
  • 20 mini candy canes
  • 3 package cream cheese
  • 3/4 c. unsalted butter
  • 1 box confectioners’ sugar

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Grease three 8-inch X 2-inch cake pans. Line bottoms of pans with parchment paper. Grease the parchment paper.
  3. In a large bowl, whisk together the flour, cocoa, granulated sugar, brown sugars, baking soda, baking powder, and salt. In a separate bowl, whisk together the milk, oil, eggs, and peppermint extract. Mix the milk mixture into the flour mixture until fully incorporated. Add the boiling water to the mixture (the batter will be thin).
  4. Divide the batter among the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
  5. While the cake is cooling, crush the candy canes and set aside. and make the icing. In a large bowl, beat together the cream cheese and butter until smooth. Add the confectioners’ sugar and beat until light and fluffy, about 3 minutes.
  6. Place one cake layer on a platter. Spread 1 1/4 cups icing over the top. Top with another layer and 1 1/4 cups icing. Top with the last cake layer. Frost sides and top with the remaining icing. Gently pat the crushed candy canes all over the sides of the cake. Pipe swirls of frosting on top of the cake. Top with chocolate dipped peppermint meringue kisses, peppermint bark, and candy canes.

Peppermint Meringue Kisses

Dec 1, 2021

These Peppermint Meringue Kisses are a sweet, festive treat and they’re perfect for holiday giving.

Prep Time: 1 hour ■ Cook Time: 1 hour ■ Makes: 4 dozen

INGREDIENTS

  • 4 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • ⅛ teaspoon salt
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • ¼ teaspoon peppermint extract
  • Red food dye
  • 1 (10-ounce) pkg. dark chocolate morsels
  • Crushed peppermint candy

DIRECTIONS

  1. Preheat oven to 225°F and line a large cookie sheet with parchment paper. Set aside.
  2. Add egg whites, cream of tartar, and salt to a large, clean bowl.
  3. Using an electric mixer, mix on low speed until mixture becomes foamy. Increase mixer speed to high, and gradually add sugar, about 1 Tablespoon at a time, mixing after each addition until sugar is dissolved.
  4. Beat until mixture forms stiff peaks and the sugar is completely dissolved.
  5. Stir in vanilla extract and peppermint extract.
  6. Fit a large disposable piping bag with a large tip. Using a clean paintbrush, paint the inside of the piping bag with stripes of red food dye (running the length of the piping bag).
  7. Very carefully add the meringue to the prepared piping bag and pipe onto prepared cookie sheet in the shape of ‘kisses’.
  8. Bake for 1 hour. Turn off the oven and allow the meringue kisses to cool completely in the oven before removing; about 1 to 2 hours.
  9. Once the meringue kisses have cooled, melt dark chocolate chips in a microwave-safe bowl. Place chocolate chips in a microwave-safe bowl. Place the bowl in the microwave and heat for 15-20 seconds. Stir the chocolate using a rubber spatula so you can scrape down the sides, and repeat until chocolate is almost completely liquid with just a few small solid pieces remaining. Remove from microwave and continue stirring. The residual heat from the melted chocolate will continue melting the rest of it.
  10. Dip the bottoms of the meringues in the dark chocolate and sprinkle with peppermint pieces. Place chocolate-dipped meringues on a piece of wax paper and allow chocolate to harden.
  11. To store your meringue kisses, place in a large ziploc bag and press out the extra air. Store at room temperature.