Fudge Slide Martini

 

Another year has flown by! I better get working on my New Year’s resolutions  there isn’t much time left. It’s been a rough year for me so 2012 better be good to me. One of my goals for this past year was to do a video entry for a contest and I did do 1, that’s better then none right? I guess I‘ll think of something before the clock strikes midnight. Meanwhile I’ll be sipping on one of these. They are soo good. It’s all booze so sip don’t gulp!

Fudge Slide
(Adapted from Drinks Mixer)

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1 oz Goldenbarr® chocolate vodka
1 oz Kahlua® coffee liqueur
1 oz Bailey's® Irish cream

Pour each ingredient into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and serve. I dipped the rim of the glass with chocolate syrup.

If you want to dress up your cocktail a little, drizzle the top of it with a little extra chocolate.

HAPPY NEW YEAR!!!

Pumpkin Butter

One last thing I didn’t get to squeeze in before Christmas that I had in my gift baskets. This pumpkin butter is really really good and so easy to make. I’m proud to say I also canned for the first time, it’s a lot less scary then I thought it would be. I made this recipe times 6 so that’s why it might look like a lot in the pan, but for sure give it a try.

Pumpkin Butter
(Adapted from Paula Deen)

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1 (15 ounce) can pumpkin (not pie mix)
¾ cup sugar
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves
pinch of salt

In a medium saucepan over medium-low heat, stir together canned pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt.

Cook for 1 to 2 hours, stirring frequently, or until pumpkin butter is thick enough to coat the back of a spoon.

Just before using, sterilize jar and lid for 10 minutes in simmering water or in the dishwasher. Remove when ready to fill.

While pumpkin butter is still hot, ladle into hot sterilized jar, filling to within ¼ inch of the top. Wipe rims with a clean damp cloth, and seal jars with lid and ring. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath, and allow to cool on the counter.

Note: If you choose not to process the pumpkin butter in a water bath, the butter can be stored in the refrigerator for 2 to 3 weeks or frozen for a year.

Sugar Scrubs

First off Merry Christmas to everyone! I have one last quick and easy gift for a hostess gift or party favor that every one will be sure to love. Here’s 4 flavors, but be inspired and use other citrus ingredients or flavor combos.

Peppermint Scrub:

1 cup sugar
olive oil, enough till it’s wet like sand
1 teaspoon peppermint oil or peppermint extract
few drops red food coloring if you want it more pink
sprinkle in a few chopped peppermints

Lime Scrub:

1 cup sugar
olive oil, enough till it’s wet like sand
zest from 1 lime
few drops green food coloring if you desire

Lemon Scrub:

1 cup sugar
olive oil, enough till it’s wet like sand
zest from 1 lemon
lemon extract for added smell if desired
few drops green food coloring if you desire

Pumpkin Spice Sugar Scrub:

1 ½ cups dark brown sugar
½ cup white sugar
¾ cup grape seed, olive or almond oil
7-8 teaspoons pumpkin pie spice
2 teaspoons vitamin E oil

Snickerdoodles

If you’re looking for one more quick and easy cookie to make this is it! My mom used to make these every year. The cinnamon sugar coating just adds enough sweetness to this cookie.

Snickerdoodles

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1 cup crisco
1 ½ cups sugar
2 eggs
2 ¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
⅛ teaspoon salt
Sugar Coating:
2 tablespoons sugar
2 teaspoons cinnamon

Combine all ingredients and chill dough about 30 minutes or more.

Roll into balls the size of small walnuts. Roll formed balls into combined cinnamon sugar mixture.

Place 2 inches apart on ungreased baking sheet.

Bake at 400 degrees F for 8 to 10 minutes or until browned.

Whiskey in a Jar (Flourless) Chocolate Cake

If your holidays are crazy like mine are you might want to make one of these for yourself! I like the idea of doing cakes and pies in a jar. They’re so much less messy and look really cute. Remember these are not kid friendly so make sure you tell whomever you are giving it to!

Whiskey in a Jar (Flourless) Chocolate Cake
(Adapted from Angie McGowan)

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1 stick butter
8 oz chocolate pieces (chopped fine) or small chips, semi-sweet
1/2 cup white sugar
1/2 cup brown sugar
4 eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup Tennessee whiskey, I used Jack Daniels
nonstick spray
Frosting
4 oz shortening
4 oz softened butter
1 lb powdered sugar
2 tablespoons milk or whiskey

In a double boiler, or in the microwave, melt butter and chocolate together. Stir well. Let cool.

Add butter and chocolate to a large mixing bowl with sugars.

Mix until well combined. Add whiskey and mix well.

Add eggs, one at a time, until incorporated. Mix well.

Add salt, baking soda and baking powder. Mix very well.

Pour into 4 pint jars that have been sprayed well with non-stick spray.

Bake at 350 degrees for 30 – 40 minutes, or until cakes pass the toothpick test. (And they have risen and fell)

For frosting:
Cream softened butter and shortening in stand mixer with wire attachment.

Add sugar. Mix on low until combined. Turn mixer to high. Add a little of the milk or whiskey at a time, until icing is light and fluffy.

Refrigerate until ready to use.

Makes 4 large servings
Note: All the whiskey does NOT cook out of the cake, so it is NOT kiddie-friendly.