The joy of a perfectly sweet and creamy hot buttered rum is hard to beat, but what about whiskey? Choose from robust bourbon or rye for an even more intense flavor profile. Mix with some traditional spices like nutmeg and allspice to make this drink your own!. Author:. Advanced Mixology.
Ready to warm up as the temp goes down? Try this spiked cider from our friends at Rhum Barbancourt. 1 ½ oz Rhum Barbancourt Réserve Spéciale (5 Star) 8 Years Old. Pour the first three ingredients in a mug and add the hot cider. Garnish with a cinnamon stick and a star anise.
Editor’s Note: Check out this excerpt from the book Clean Sweets: Simple High-Protein Desserts for One by Arman Liew. The outrageously simple recipes in this book offer sweet satisfaction with none of the guilt. Made in just minutes, portioned for just one or two people, these recipes use easy-to-find ingredients like cocoa, nut butter, fruits and yogurt, with just a touch of natural sweeteners like maple syrup. No complicated technique, no specialty ingredients, and no leftovers to tempt you later! For more information and to purchase, click here.
Those who couldn't get enough of Reese's Peanut Butter Cups over Halloween will be delighted to find that the brand has created nine-inch peanut butter pies to add even more sweetness to Thanksgiving celebrations. Touted as the "the largest Reese's Peanut Butter Cup ever for sale," this indulgent peanut butter pie is simply made with chocolate and peanut butter—3.25 pounds of solid peanut butter and chocolate, in fact.
Drain parsnips, reserving cream mixture. Discard bay leaf. Transfer parsnips and 1 cup cream mixture to a blender; process until very smooth, about 1 minute, adding additional cream mixture as needed until parsnip mixture reaches desired consistency. Add salt and 1/4 cup brown butter; process until combined. Transfer to a serving dish. Drizzle with additional brown butter, and sprinkle with apple.
In a bowl, whisk together butter, honey, brown sugar, cinnamon, nutmeg, salt, and vanilla until smooth. Cover; refrigerate until firm and flavors have melded, 2 hours. (If desired, transfer mixture to a piece of waxed paper or parchment and shape into a log before chilling, to slice into portions for serving.)
Let's face it: Peanut butter blossoms are as welcome on a Christmas cookie plate as they are at a kid's birthday party. How can anyone resist the classic combination of a chewy, homemade peanut butter cookie, topped with a chocolate kiss candy?!. While the standard version says to roll the...
Cooking steak for a crowd indoors can be tricky. The secret to success is starting with hanger steak, a brawny, full-flavored cut that can be sliced into several servings. You'll start by searing the steaks on the stovetop until a gorgeous brown crust forms. Then you'll transfer them to the oven on a baking sheet fitted with a wire rack so the heat flows and distributes evenly for perfect cooking. While the steaks finish cooking in the oven, you'll melt some butter and spike it with Worcestershire for a hit of umami and throw in some parsley for an herbaceous brightness. This delightful butter mixture gets poured over the sliced steaks and you've got an A+ dinner in the books. To get a head start, sear the steak the night before, cool and store covered in the refrigerator. Finish cooking in the oven before serving.
Place garlic cloves in a food processor, and process until almost a paste, about 2 minutes, stopping to scrape down sides as needed. Add shallot, rosemary, thyme, chives, anchovies, 1 tablespoon of the salt, and 2 teaspoons of the pepper to food processor. Pulse until shallot is finely chopped, about 5 pulses. Add butter, and process until combined, about 1 minute, stopping to scrape down sides as needed. Transfer half of butter mixture to a sheet of parchment paper; gently roll and shape into a log; refrigerate at least 1 hour or up to 3 days. Let remaining butter mixture stand at room temperature up to 4 hours, or transfer to a bowl, cover, and refrigerate for up to 3 days; let come to room temperature before continuing.
Danish butter cookies—also fondly known as the "cookies in the blue tin"—are a common sight around Christmastime, popping up on cookie plates, at church gatherings, and potlucks throughout the holiday season. The buttery cookies can come in a variety of shapes, are carefully separated by white cupcake liners, and are all tucked away in a shiny blue tin.
Whether you enjoy yours on Christmas Day or Boxing Day, this maple and mustard ham is sure to impress. What’s the difference between a ham and a gammon?. There’s very little difference between the two, both are taken from the hind leg of a pig, but a ham is ready to eat and a gammon requires cooking before eating. Both have been cured in salt and have a very similar base flavour, the flavour comes from the glaze or rub that you choose to put on your gammon.
Originally from Spain, these Christmas biscuits are made from ground almonds and either lard or butter, making them melt in the mouth. We've flavoured ours with cinnamon and lemon zest, meaning they are lightly spiced and evocatively festive. 150 g. plain flour. ground almonds. 100 g. lard or unsalted butter,...
These mini Bûches de Noël (or better known in the UK as Yule logs) are certainly a luxury! Light and fluffy Swiss roll sponge is filled with an orange cream and then covered in a chocolate ganache. The perfect festive teatime treat. Butter, to grease. large eggs. 100 g. caster...
Our vegan option for your festive table this year evokes the smokiness of a ham so any vegan guests don't have to miss out on the traditional flavours of Christmas! It's important to press your tofu to get rid of any excess moisture in order to achieve a crispy end result.
Pinch me! I must be dreaming! Peanut butter fudge that’s HEALTHY?! Welcome to my newest obsession. This vegan peanut butter fudge is dangerously delicious and extremely easy to make. Only a few ingredients, and voila, you’ve got yourself a decadent guilt-free dessert. Ingredients In Vegan Peanut Butter Fudge. Peanut Butter.
These reduced-sugar mini cheesecakes, made with Truvia sweeteners, are the cutest individual Thanksgiving desserts. Far easier to make than a classic cheesecake, they're a great dessert to make ahead of time! We are obsessed with the apple crisp-like topping on these—and think everyone you serve them to will be as well.
The Queen shared her Christmas pudding recipe this weekend with a step-by-step guide from the Royal kitchens. The Queen shared a full video tutorial and breakdown of the recipe ingredients to the official Royal Instagram page. The recipe was shared to mark Stir-up Sunday, which took place yesterday (21 November).
It's here! Our Christmas cake decoration for this year makes your cake look like its been hit by a chilly blizzard with marbled marzipan icing and sparkling frozen snowflakes. Try using our Cherry and Almond Christmas Cake as the base or a whole host of our other Christmas Cake recipes.