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Recipe: Snow Queen Cocktail

Recipe: Snow Queen Cocktail

Ingredients

3 fl oz white chocolate liqueur
2 fl oz vodka
1 fl oz peppermint schnapps, plus extra for rim of glass
2 tbsp heavy cream
cup white, red or green sanding sugar for rim

Directions

Using some peppermint schnapps, wet the rim of a martini or coupe glass. Dip in sanding sugar until rim is coated.

In a cocktail shaker, combine white chocolate liqueur with vodka, schnapps and heavy cream.

Fill shaker with ice and shake well.

Strain mixture into the prepared glass and serve.

~ Marla Meridith

Cran Raspberry Mimosas

Celebrate the New Year or enjoy for brunch these Cranberry Raspberry Mimosas are absolutely delicious! A festive cocktail recipe that will add JOY to any occasion.

6 cocktails

1 cup sweetened cranberry raspberry juice
1 bottle dry Champagne or sparkling wine (Prosecco or cava)
fresh raspberries
fresh mint

Pour 1/4 cup (2 ounces) crane raspberry juice into each Champagne flute. Top with Champagne, a few raspberries and fresh mint.

~ Marla Meridith

Recipe: Sparkling Pear Champagne Cocktail

This sparkling cocktail is the perfect way to ring in the New Year or any special occasion.

2 cocktails

2 oz pear juice (no added sugar)
2 oz Poire Williams (pear brandy)
8 oz chilled dry Champagne or sparkling wine (Prosecco or Cava)
thinly sliced fresh pear, for garnish (optional)

Pour the pear juice and Poire Williams into two Champagne flutes. Top with Champagne. Garnish with fresh pear slices.

~ Marla Meridith

Recipe: Blueberry and Bubbles Champagne Punch

Make this delicious Blueberries and Bubbles Punch recipe for New Year’s Eve, only a few ingredients make this the perfect cocktail!

8 cocktails

–blueberry syrup
1 cup fresh blueberries
1 cup granulated sugar
–for the punch
1 cup chilled St. Germain (elderflower liquor)
one 750ml bottle your favorite Brut Champagne
1 cup fresh blueberries
coarse sugar to rim glasses

Blueberry Syrup: In a medium sauce pan, combine 1 cup of water and 1 cup of blueberries. Bring to a light simmer until the blueberries start to burst and release juices. To make the process quicker, mash the blueberries on the edge of the pan with a wooden spoon. Reduce the heat, and pour the sugar and stir to dissolve. Turn off the heat, and let the syrup sit for an hour or so to cool. With a fine mesh sieve, strain out the solid ingredients. You can store this syrup in a well sealed glass jar in the refrigerator for up to 2 weeks.
Rim Champagne flutes with the coarse sugar.
Make the punch: Pour the St. Germain into a large punch bowl. Mix in the blueberry syrup. Pour the Champagne, let the bubbles subside and gently stir. Add in the fresh blueberries. Serve immediately so you don’t loose the bubbles.

You can also use Cava or Prosecco in this recipe.

~ Marla Meridith

Recipe: French 75 Cocktail

Serve this celebratory French 75 Cocktail recipe, a bubbly treat for any occasion! Great for New Year’s Eve or any time you crave a bubbly toast!

1 cocktail

1/2 oz lemon juice
1/2 oz simple syrup
1 oz gin
3 oz Brut Champagne

Fill a cocktail shaker with ice. Add the lemon juice, simple syrup & gin. Shake well & strain into a chilled champagne flute or coupe glass. Top with champagne. Garnish with a lemon twist & a few raspberries.

~ Marla Meridith

Recipe: Peppermint Snowball Cookies

I love regular snowball cookies, but add crushed peppermint candies and you have something even more special for holiday entertaining or cookie exchanges!

24 snowball cookies

–cookies
1 cup unsalted butter, at room temperature
2/3 cup powdered sugar
1/2 cup crushed peppermint candies (about 20)
1 tsp pure vanilla extract
1/2 tsp Kosher salt
2 cups unbleached all-purpose flour
–topping
1/4 cup crushed peppermint candies (about 10)
3/4 cup powdered sugar

Preheat oven to 350˚ Fahrenheit. Line one cookie sheets with parchment paper and set aside.
In the bowl of a stand mixer, beat the butter on medium speed for 30 seconds.
Add the powdered sugar, crushed peppermint candies, the vanilla, and salt. Beat until combined, scraping sides of bowl as needed. Beat in the flour in two additions, mixing in any additional flour with a spatula.
Shape dough into 1-inch balls. Place balls 1 inch apart on the prepared cookie sheets. Refrigerate at least 8 hours or overnight before baking. Bake for 9 to 10 minutes or until cookies are set and bottoms are light golden.
Cool on the cookie sheets for a few minutes. Transfer to a wire rack and let cool completely.
In a bowl combine the 1/4 cup peppermint candies and 3/4 cup powdered sugar.
Roll the cookies in the powdered sugar mixture so they are well covered.

~ Marla Meridith

Recipe: Milk Punch

We love this Milk Punch recipe, flavored with vanilla, brown sugar, nutmeg and rum. Serve this delicious cocktail hot or iced!

4 cocktails

3 cups whole milk
2 tablespoons pure vanilla extract
2 tablespoons light brown sugar
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon & more for topping
8 ounces light rum (this also tastes really good with Irish whiskey)
You can also add a pinch of ground ginger and/or cocoa powder

Bring all ingredients (excluding rum) to scald over medium-low heat. Stir constantly to dissolve the sugar & to not burn the milk. After 5 minutes remove from the heat, divide evenly into glasses. Top each with 2 ounces of rum.
To serve cold. Fill glasses with ice, rum & top with milk mixture.
Top all drinks with some brown sugar & cinnamon.

~ Marla Meridith

Recipe: Wildcat Cocktail

This festive cocktail has all the flavors or a winter’s celebration: pear, bourbon, pine and cinnamon!

1 cocktail

2 slices canned or fresh, soaked pears
1 ounce lemon juice
2 ounces bourbon
1/4 ounce pine liqueur
pinch coriander seeds
pinch of ground cinnamon
dried fig for garnish

Core & slice pears. Soak pears in a jar with water, lemon juice & simple syrup for a few hours or overnight. Alternatively you can use canned pears to save time.
In a cocktail shaker muddle 2 slices of pear. Add lemon juice, bourbon, pine liqueur, coriander & cinnamon. Cover cocktail shaker & shake well. Strain into an old fashioned glass. Top with dried fig & another pinch of ground cinnamon.

~ Marla Meridith

Best Ever Swedish Meatballs

Ingredients

Directions

~ Marla Meridith

Black & White Star Cookies

These classic cookies are fun to bake and super delicious for the holidays!

24-36 cookies

3 cups unbleached all-purpose flour
1 cup almond flour
1 tsp ground cinnamon
1 teaspoon baking powder
1 tsp kosher salt
1 1/2 cups (3 sticks) unsalted butter
1 1/4 cups granulated sugar
2 large eggs
–chocolate and vanilla glazes
1 1/2 cup confectioners sugar
4 tbsp milk, divided
1/4 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
–top with
peppermint candies

In a bowl whisk together the flour, almond flour, cinnamon, baking powder and salt.
In the bowl of a stand mixer, with the paddle attachment combine the butter and sugar on medium high speed. Mix for a few minutes until well combined and pale in color, scraping down the sides when necessary. Add in the eggs one at a time, mix again until well combined. Mix in the vanilla extract. Turn off the mixer and add in all of the flour, mixing on low speed until it’s just incorporated.
Working on a floured work surface, divide the dough into 2 equal portions. Flatten into 1 inch thick disks. Wrap separately in plastic wrap. Chill the dough in the refrigerator for at least 2 hours up to 5 days.
Remove the dough from the fridge 15 minutes before you are ready to roll it. Roll in between two sheets of parchment paper to 1/4 inch thick. If the dough cracks, just press it back together. If the dough gets too sticky you can add more flour to it as you roll. You can also place it back in the fridge for 10 minutes to firm back up.
Pre heat oven to 325 degrees F with the rack in the middle. Cut shapes from the dough with a 3 inch star shaped cookie cutter. Carefully move the cookies with a spatula to parchment lined baking sheets. When all the dough is rolled out and cut, place in the refrigerator for 5-10 minutes. Remove from the fridge and bake the cookies for 10 to 12 minutes, they should be lightly golden brown on the edges. Let the cookies cool on the baking sheet for 5 minutes then transfer to cooling racks.
Make the glazes: whisk to combine the confectioner’s sugar with 3 tablespoons of milk. Pour half the glaze into a separate bowl stir in the vanilla, and set aside. In the other bowl, add the cocoa powder and remaining 1 tablespoon of milk to the bowl, and whisk until smooth. If the glazes seem a bit too thick (the chocolate one might) slowly add a bit more milk until you have a thick, but spreadable consistency.
With a small spoon or glazing knife place a small amount of the vanilla icing onto a cookie and spread it so it covers half of the cookie. Place the finished cookies on a fresh baking sheet. Continue to use the vanilla icing on the rest of the cookies. Chill the cookies for 10-20 minutes until the vanilla icing is firm. Remove the cookies from the fridge and spread the chocolate glaze onto the other half of the cookies. Gently press a peppermint candy into the chocolate. Chill the cookies again for 10-20 minutes. Serve when the glaze is firm.

~ Marla Meridith

Black & White Star Cookies

These classic cookies are fun to bake and super delicious for the holidays!

24-36 cookies

3 cups unbleached all-purpose flour
1 cup almond flour
1 tsp ground cinnamon
1 teaspoon baking powder
1 tsp kosher salt
1 1/2 cups (3 sticks) unsalted butter
1 1/4 cups granulated sugar
2 large eggs
–chocolate and vanilla glazes
1 1/2 cup confectioners sugar
4 tbsp milk, divided
1/4 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
–top with
peppermint candies

In a bowl whisk together the flour, almond flour, cinnamon, baking powder and salt.
In the bowl of a stand mixer, with the paddle attachment combine the butter and sugar on medium high speed. Mix for a few minutes until well combined and pale in color, scraping down the sides when necessary. Add in the eggs one at a time, mix again until well combined. Mix in the vanilla extract. Turn off the mixer and add in all of the flour, mixing on low speed until it’s just incorporated.
Working on a floured work surface, divide the dough into 2 equal portions. Flatten into 1 inch thick disks. Wrap separately in plastic wrap. Chill the dough in the refrigerator for at least 2 hours up to 5 days.
Remove the dough from the fridge 15 minutes before you are ready to roll it. Roll in between two sheets of parchment paper to 1/4 inch thick. If the dough cracks, just press it back together. If the dough gets too sticky you can add more flour to it as you roll. You can also place it back in the fridge for 10 minutes to firm back up.
Pre heat oven to 325 degrees F with the rack in the middle. Cut shapes from the dough with a 3 inch star shaped cookie cutter. Carefully move the cookies with a spatula to parchment lined baking sheets. When all the dough is rolled out and cut, place in the refrigerator for 5-10 minutes. Remove from the fridge and bake the cookies for 10 to 12 minutes, they should be lightly golden brown on the edges. Let the cookies cool on the baking sheet for 5 minutes then transfer to cooling racks.
Make the glazes: whisk to combine the confectioner’s sugar with 3 tablespoons of milk. Pour half the glaze into a separate bowl stir in the vanilla, and set aside. In the other bowl, add the cocoa powder and remaining 1 tablespoon of milk to the bowl, and whisk until smooth. If the glazes seem a bit too thick (the chocolate one might) slowly add a bit more milk until you have a thick, but spreadable consistency.
With a small spoon or glazing knife place a small amount of the vanilla icing onto a cookie and spread it so it covers half of the cookie. Place the finished cookies on a fresh baking sheet. Continue to use the vanilla icing on the rest of the cookies. Chill the cookies for 10-20 minutes until the vanilla icing is firm. Remove the cookies from the fridge and spread the chocolate glaze onto the other half of the cookies. Gently press a peppermint candy into the chocolate. Chill the cookies again for 10-20 minutes. Serve when the glaze is firm.

~ Marla Meridith

Black & White Star Cookies

Ingredients

Directions

~ Marla Meridith