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Sunday, December 30, 2012

New Years Eve Drinks

I can't believe that it so close to 2013! These are some of my favorite drinks from this year. (Plus a new one!) I picked the ones that I felt best fit the season. They will be perfect for any new years eve celebration.

Hope you have a great new years!!

Top (Left to Right)
Frozen Hot Chocolate
Salted Caramel Pretzel Martini (See Recipe Below!!)
Holiday Red Wine Sangria

Bottom (Left to Right)
Sweet Tart Shot
Pumpkin Pie Martini
White Cranberry Cosmo

Salted Caramel Pretzel Martini
I was out for cocktails with my friend Ann a few weeks ago and tried this AMAZING drink. I bought the ingredients for the martini shortly after, and I now love to recreate the drink at home. The salty and sweet balance is perfect.

  • Stoli Salted Karamel vodka
  • Frangelico
  • Caramel Sauce
  • Crushed Pretzels
  • Pour caramel sauce on a plate.
  • Spread out crushed pretzels on a second plate.
  • Dip top of martini glass in caramel sauce, and dip glass in pretzels immediately after.
  • For each martini, pour 3 oz of vodka and 2 oz of frangelico in a martini shaker with ice.
  • Shake vigorously and pour into martini glass. 

    Friday, December 28, 2012

    White Cranberry Cosmo

    My signature drink is usually cranberry and vodka, but once in a while I like to change it up a bit. Using white cranberry juice instead of regular cranberry juice was an ingenious exchange if I do say so myself. This cosmo has definitely become a new fave of mine. It is fruity and sweet, just like I like it. My favorite part of the drink are the frozen cranberries dredged in sugar. It really makes the drink look festive! This recipe makes 2 to 3 drinks. I tripled this recipe and put all all the ingredients in a pitcher to serve at a party and that worked too. Just make sure you keep the cranberries on the side so that the sugar doesn't float to the bottom of the pitcher.  

    Recipe Source:The Chew

    • 1 cup white cranberry juice
    • 4-5 ounces vodka
    • 2 ounces cointreau
    • 1/2 ounce sweetened lime juice
    • 1/2 cup cranberries
    • granulated sugar
    • Make the cranberries at least 3-4 hours before you are planning to serve the drinks.
    • To make the cranberries, rinse the cranberries with water.
    • While they are still wet, dredge them in sugar.
    • Spread them evenly on a pan and freeze for 3-4 hours.
    • Fill a martini shaker with ice. Add the cranberry juice, vodka, cointreau, and lime juice.
    • Shake vigorously and strain into a martini glass.
    • Add ice and garnish with the sugared cranberries.

    Thursday, December 27, 2012

    Apple Cider Cupcakes

    These cupcakes are delicious. The spiced apple cake is perfect for the fall and winter season. I decorated these cupcakes with christmas decorations, but of course they would be delicious any time. The best part about these cupcakes is that they come with a little secret. This recipe is actually made with boxed cake mix which makes it super easy to make. Some other ingredients are added to enhance the cake mix so they are KINDA homemade. Don't worry, your secret is safe with me.

    Recipe Source: Cupcakes: Sensational Sweet Treats for Any Occasion

    Cake Ingredients:
    • 1 package spice cake mix
    • 1 1/4 cups apple cider
    • 3 eggs
    • 1/3 cup vegetable oil
    Frosting Ingredients:
    • 1 stick softened butter
    • 1/2 cup apple cider
    • 4 cups powdered sugar
    • Preheat oven to 350 degrees.
    • Line a cupcake tin with 24 cupcake liners.
    • Beat cake mix, apple cider, eggs, and oil in a bowl with a mixer on low until blended.
    • Beat at medium speed for 2 minutes.
    • Spoon batter evenly into prepared tins.
    • Bake for 20 minutes or until a toothpick inserted into center comes out clean.
    • Cool in pans for 10 minutes. Afterwards, remove to wire racks to cool completely.
    • Prepare Apple Cider Frosting by beating the butter and apple cider in a medium bowl with an electric mixer on low speed.
    • Once blended, gradually beat in 4 cups of powdered sugar until smooth.

    Wednesday, December 26, 2012

    ...and that's who i am

    in case you didn't know...
    Suggested by Anonymous.


    suggested by

    Suggested by funkyrhythm-dirtygroove

    Suggested by exxra

    Suggested by nintenbro64 and kendallschmidtistheshit

    Suggested by Anonymous.

    pictures from: andthatswhoiam

    Monday, December 24, 2012

    Cheese Blueberry Danish

    I'm making this for Christmas morning because it is really easy to make and super delicious! If you don't like blueberry you can swap it out for any fruit pie filling (as long as it's in syrup!). A red pie filling like cherry would be especially festive for the holidays. You can even get creative with the crescent roll topping. If you don't like the lattice, try a different design. If you aren't creative, feel free to just lay the crescent roll down as it comes in the can (like you do on the bottom). It will all taste the same!

    Merry Christmas everyone! I hope you and your family have a wonderful holiday!

    Adapted From: Kitchen Girl

    • 2 cans ready to use refrigerated crescent rolls
    • 2 8-ounce packages cream cheese
    • 1 cup sugar
    • 1 teaspoon almond or vanilla extract
    • 1 egg
    • 1 (21 oz.) can blueberry pie filling (or any fruit pie filling, as long as it's in syrup!)
    For the glaze:
    • 1/2 cup powdered sugar
    • 2 Tablespoons milk
    • 1/2 teaspoon vanilla extract
    • Preheat oven to 350 degrees.
    • Grease a 13x9 inch baking pan.
    • Lay a pack of crescent rolls on the bottom of the pan. 
    • Pinch the openings of the crescent rolls together.
    • In a medium sized bowl, beat together the cream cheese, sugar, vanilla and egg until smooth.
    • Spread the cream cheese mixture on top of the the crescent rolls.
    • Spread the blueberry pie filling over the cream cheese mixture.
    • Lay out the second pack of crescent rolls on a flat surface, and pinch together the openings.
    • Using a knife, cut 1 inch strips of the cresecent rolls and lay on top of the blueberry mixture to create a lattice design.
    • Bake for 35-45 minutes until the top is golden brown.
    • Let the danish cool for 20 minutes before topping it with the glaze.
    • For the glaze, mix together the powdered sugar, milk, and vanilla extract. 
    • Drizzle glaze over danish

    Saturday, December 22, 2012

    jessica who giveaway

    DAY 12

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