Thirsty Thursday: New Years Eve Champagne Cocktail

2010 is almost over. I love new beginnings, so what better way to celebrate than with a cocktail?! Today I am sharing a champagne cocktail that is just as good for a midnight toast as it is with your breakfast toast! (Yep, I think I just solidified my dork status!) You'll need:

• Strawberry Puree
• Orange Juice
• Champagne

The amount of each that you'll need really depends on your taste. I like to fill the champagne flute about halfway with the strawberry. Then I add orange juice until the glass is about 3/4 of the way full. Top of with a good champagne. I prefer an Extra Dry champagne, as it is a little sweeter.

For a kid-friendly version, you could use sparkling apple cider or sparkling grape juice. I don't add ice cubes to this one, as I feel it will water down the champagne. You could, however, add frozen raspberries or blueberries to keep the drink cold.

What New Year's Eve traditions do you have? Come back tomorrow when I discuss lessons learned from this year, as well as resolutions I'm making for 2011. Enjoy!

*SJ*

Wordless Wednesday: Self

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Two-fer Tuesday, Take 2

This recipe is a fun take on peppermint bark. You'll use the same ingredients, but the presentation is a little more "formal," in my opinion. I love the surprised look on everyone's faces when they bite into my chocolate truffles and find them filled with a white creamy filling and peppermint!

To make these bite-sized treats, you'll need:

• 1 bag white chocolate chips (12-16 oz)
• 1 can prepared white frosting
• 1 tsp vanilla extract
• 1 bag semi-sweet chocolate chips (about 12-16 oz)

THEN...

Crush 1 box (12 count) candy canes and set aside. Melt the white chocolate chips in the microwave (30 second bursts, stirring in between, until completely melted). Add one can of prepared white frosting. Stir in 1 tsp vanilla extract (I also add peppermint extract); blend in the crushed candy canes.

Refrigerate until firm enough to handle, about one hour. Roll into balls and refrigerate again, usually overnight.

Melt the semi-sweet chocolate chips. Dip truffles in semi-sweet chocolate, then set onto waxed paper. Refrigerate again until firm.

Enjoy!!

*SJ*

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Two-fer Tuesday, Take 1

Oops! The holiday weekend sort of knocked my regular posting schedule for a loop! To make up for it, today I bring you "Two-fer Tuesday"...two, two, two recipes in one!!!

Jeremy and I had a fantastic Christmas - our first together. I've written extensively over the past month about planning my menu and decorating his apartment. What I hadn't planned for was the surprise we got on Christmas Day. I got up early to make breakfast - Banana Butterscotch Muffins. He got up shortly thereafter and talked to his mom on the phone. During the conversation, she mentioned they had a freezer full of deer sausage and still had some left over. They were trying to figure out how to get the sausage to us so it wouldn't go to waste.

The conversation ended with them coming up from Houston to share Christmas dinner with us! The plan was for them to bring the sausage, stay for dinner, and stay the night. They returned to Houston Sunday morning after a great day spent together eating, laughing, talking, and drinking.

I hope your Christmas was as fun and full of love as ours was. After all that cooking, though, I'm ready for a break! Tonight we're keeping it simple with deviled eggs, leftover chicken 'n dumplins, and spinach salad. For part one of this post, I'm sharing the deviled eggs recipe I'm using. You'll need:

• 12 eggs
• 1/2 cup mayo
• 1 Tbsp Dijon mustard
• 1/2 lb bacon, cooked and chopped
• 2 Tbsp shredded cheddar
• paprika, and Cayenne pepper or cajun seasoning to taste

Begin by hard-boiling your eggs. Once cooled, cut eggs in half and separate the yolks into a medium sized bowl. Add the remaining ingredients to the yolks, and stir until well-blended. Pipe the filling into the egg halves, overfilling slightly. Garnish with paprika or seasoning of your choice.

I assume everyone knows how to make deviled eggs, but this is my recipe. I realized while I was writing this that I forgot to include the bacon and cheddar cheese in the photo - I left them in the fridge! Also, while preparing the filling, I decided to omit the apple cider vinegar I had originally included in the picture. As you can tell, my method in the kitchen is to keep things fluid!

Enjoy, and stay tuned for Two-fer Tuesday, Take 2!

*SJ*

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Thirsty Thursday: French Vanilla Eggnog

For today's Thirsty Thursday, I wanted to give you a twist on the seasonal favorite, eggnog. I'm not the biggest fan of eggnog myself, so I don't have a tried-and-true personal recipe. Instead, I'm leaning on my old friend The Food Network for this one.

3 cups milk
6 Tbsp sugar
1 tsp nutmeg
4 oz brandy
4 oz rum
2 oz creme de cacao
3 cups French Vanilla ice cream, melted

Begin by whisking the milk, sugar, and nutmeg in a pitcher or bowl. Whisk in the 3 liquors. Finally, add the melted ice cream.

You can find this recipe among the "50 Holiday Drinks" on the Food Network's page, here. I'd still like to find an eggnog recipe I like. I'm going to try this one, for sure. If you've got a go-to recipe you'd like me to try, feel free to send it! Enjoy!

*SJ*

Follow Friday: Another Foodie

I was perusing Twitter this afternoon, and stumbled upon another foodie blog, Bakers Royale. I started reading, and WHOA! was I blown away! Naomi is the Chef-in-Chief at Bakers Royale. She shares her own successes and not-so-successes in the kitchen, as well as reviews of other food bloggers' recipes.

I was going through some of her recent posts, and there was one that really impressed me. Naomi posted a tutorial on "How to Make Homemade Chocolate Dessert Cups" as part of her Basic Baking Series. Believe it or not, they are relatively easy to make, and will make a great impression at your holiday gathering. She even included a recipe for her Pumpkin Caramel Mousse as an idea of how to fill your dessert cups.

Be sure to check out Naomi and her creations. And let me know if you think there's someone I should be following!

*SJ*

Thirsty Thursday: Maple Butter Kiss

I found this recipe on the Food Network website, and decided I probably ought to try it. It sounds festive and tasty. The Maple Butter Kiss combines my very favorite - VODKA! - with butterscotch and maple syrup. I ask you: what could be tastier?!

• 1.5 oz vodka
• .5 oz butterscotch schnapps
• .25 oz real maple syrup
• 1 oz half-and-half
• Fresh ground nutmeg

Pour all liquid ingredients into a cocktail shaker filled with ice. Shake vigorously, and strain into a martini glass. Garnish with fresh ground nutmeg.

Enjoy!

*SJ*