If you can believe it, this time next week Christmas will officially be here! So we wanted to share with with all some of our favorite holiday related things – delicious recipes, refreshing cocktails and decor inspiration!
Melt-In-Your-Mouth Eggnog Cookies
Yields about 2 dozen cookies
- 2 ¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp ground nutmeg, plus more for topping
- ½ tsp ground cinnamon, plus more for topping
- ¾ cup unsalted butter, at room temperature
- ½ cup sugar
- ½ cup packed light brown sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- ½ tsp rum extract
- ½ cup eggnog
- ½ cup butter, at room temperature
- 3-5 Tbsp eggnog
- ½ tsp rum extract
- 3 cups powdered sugar
Method of Preparation:
- Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt and nutmeg – set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugars until pale and fluffy. Mix in egg yolks one at a time, vanilla and rum extracts and eggnog. Set mixer on low speed and slowly add in the dry ingredients just until combined.
- Scoop dough out by the heaping tablespoonfuls and drop onto a parchment lined baking sheet, spacing cookies 2 inches apart. Bake in preheated oven for 8-10 minutes. Allow to rest on the baking sheet for several minutes before transferring to a wire rack to cool. Cool completely and frost with Eggnog Frosting and sprinkle with nutmeg & cinnamon.
- For the frosting: In the bowl of an electric mixer fitted with a paddle attachment, whip until butter is pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency
- *Note From the Chef* – We did not have rum extract on hand, but we sure did have rum! So we subsisted with real rum and it was delicious
Recipe courtesy of Allrecipes.com
Holiday Pinterest Finds!
Slightly obsessed with these cranberry centerpieces! Simply purchase different sizes of styrofoam balls from a craft store and use toothpicks to adhere fresh cranberries. You can place them on top of candle holders, vases or cake stands.
How cute are these?! What a great idea for a holiday party when serving hot chocolate, it’s a marshmallow candy cane stirrer in one!
DIY Ugly Christmas Sweater! Have you ever wandered into the Ladies’ section at your local Macy’s in search of one of these during the holiday season? Those bedazzled suckers are expensive! How fun would it be to host a “Make Your Own Ugly Christmas Sweater Party”?! Ask everyone to bring a sweater or sweatshirt, you provide the embellishments and create away. By the end everyone can sport their new fashions and cast your vote for the best sweater … or would it be the ugliest sweater? Either way, you’ll have an evening to remember for the fraction of the cost of purchasing one!
We’ll leave you with this delicious cocktail I recently served at my neighborhood cookie exchange party …
Fresh Cranberry Ginger Vanilla Margaritas with Sugared Cranberries
YIELD: MAKES 1 MARGARITA, IS EASILY MULTIPLIED
2 1/2 ounces cranberry juice
2 1/2 ounces vanilla ginger syrup (recipe below)
2 ounces fresh lime juice
1 ounces Grand Marnier
1 1/2 ounces silver tequila
corase salt for glass rimming
limes for garnish and sugared cranberries to pop in drinks
vanilla ginger syrup
1 cup water
1 cup granulated sugar
1 vanilla bean
1 thumb-sized piece of fresh ginger
6 ounces fresh cranberries
1 1/2 cup granulated sugar
1/3 cup water
vanilla ginger syrup
Add the water and sugar to a small saucepan. Scrap the beans out of the vanilla bean and add them and the whole pod to the saucepan along with the ginger. Bring the mixture to a boil, whisking until the sugar dissolves. Simmer for 1 to 2 minutes, then set it aside to cool to room temperature. If you’re making this ahead of time, store it in the fridge with the vanilla bean pod and ginger still in the syrup. If you’re using it as soon as it cools, remove the ginger and the pod. This will make about 1 cup of syrup – keep it stored in the fridge for a week or so.
To make the margaritas, rim the ridge of your glass with a lime wedge and dip in margarita salt. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices.
Add 1 cup of the sugar and the water to a saucepan over medium heat. Whisk until the sugar dissolves and bring the mixture to a boil, cooking for 2 to 3 minutes. Set it aside until it is cool enough to touch. Once the syrup is cool, either dunk the cranberries in it or pour the liquid over top of them in a bowl. Place the remaining sugar on a plate. I find the cranberries stay the prettiest if you try to remove any syrup “globs” and roll them in sugar one at a time.
Recipe courtesy of How Sweet It Is
Happy Holidays from our IDWC family to yours! May it be filled with lots of love, family and good cheer