Guys, guys! Brown Butter Bourbon-Cherry Coffee Cake with Pecan Streusel. Has there ever been a string of words more enticing? Maybe, but maybe not. I’ve made this coffee cake several times since it’s conception. It’s so easy and so delicious. It’s a start-with-a-mix-end-with-amazing type of situation adapted from a coffee cake my mom is known for…except I added booze, cause I’m smart that way. It’s fragrant, it’s tender, it’s glazey, and streuseled, and it kills every of the time. Get the recipe HERE.
In case we needed another vehicle for getting cookie butter into our faces, there are these Cookie Butter Cheesecake Brownie Cups. Again, we start with a mix and end with awesome and cheesecake and brownies and COOKIE BUTTER. That’s it. Get the recipe HERE.
Heeey! It’s officially winter here in the Northern Hemisphere and officially holiday times in my home. My parents are here with one of my nieces. My brother, his girlfriend, and my other niece will be on their way soon. We are scrambling around getting last minute things done and (literally) wrapped up, AND we’re finalizing grocery lists. Food, dranks, and food galore!
If you haven’t finalized your beverage plans, maybe I could suggest this wintry spiced Rosé sangria? It’s boozy and warm. There’s bourbon and warm spices like cinnamon, clove, vanilla. There’s also sweet apple cider, tangy cranberry, and zesty orange. It’s a perfect adult sipper, a little less rich than traditional mulled wine, but just as warming and cozy on these wintry holiday evenings.
Happy Holidays and Merry Everything to everyone, everywhere!!
For the recipe click on over to Betty Crocker. CHEERS!!!
How was your Thanksgiving weekend? Ours was good. It was easy and fun. I made this Chocolate Mousse Pie with Phyllo Crust and it was SO GOOD and much simpler to make than I anticipated. I’m obsessed with it and plan to make it for Christmas, since my brother loves chocolate pie and this version is my new favorite. I also mades these dinner rolls and the mashed potatoes–which I kept warm in the slow cooker and it’s totally my new favorite trick. I also learned that I find rice-ing potatoes super satisfying. It’s on par with melon-balling. I’m a weirdo. Casper snatched a handful of stuffing from Sean’s plate, but luckily he couldn’t figure out how to put it in his mouth (since he’s not on solids yet) and ended up just sucking on the back of his hand instead. It was pretty funny.
In lieu of Black Friday shopping, I stayed at home in my jams all day, did a bit of online shopping, and decked the dang halls because I LOVE CHRISTMAS. I love it, guys. A lot.
I also made this spicy, boozey, hot chocolate. Sean and his brother had some after kicking the soccer ball around at the park and I’m pretty sure it was the perfect warm-up since it was super cold and windy out there. It’s made with chopped chocolate, so it’s super-rich and creamy. There’s also orange zest in there, which cuts the richness a bit and adds a ton of flavor. The cayenne is spicy and brings on another level of heat, while the bourbon warms everything up in the way only bourbon can.
It’s seriously so good. This may be the winter of hot chocolate. I hope you don’t mind.
Spicy Orange-Bourbon Hot Chocolate
Makes 2-3 servings
2 cups whole milk
2-3 large pieces of orange peel
1/8 teaspoon cayenne pepper
3 ounces finely chopped bittersweet chocolate
2 ounces bourbon
whipped cream, additional chopped chocolate, and cayenne for topping
In a saucepan combine the milk with the orange peel and cayenne. Warm the milk over medium heat in a saucepan until small bubbles begin to appear around the edges and the milk begins to steam. Try to avoid boiling it. Turn off the heat and add the chopped chocolate, then cover with a lid and let it sit for a minute or two before whisking to combine. Whisk in the bourbon and pour into 2 or 3 mugs, top generously with whipped cream and a sprinkle of chopped chocolate and cayenne.