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Jingle Juice

Sangria is great for entertaining large crowds and the perfect cocktail to serve at brunch or afternoon party.  It’s easy to make. guests can serve themselves without mixing and you can make it the night before to have more time mingling with your guests. Make 2 batches, one red and one white for guests to choose. And the orange and cranberry scone makes a perfect pairing for brunch or an afternoon get together.

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Orange Scones

Makes 2 dozen


  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick ( 8 Tablespoons) unsalted butter, room temperature
  • 1 cup semi-sweet chocolate chips ( or white chocolate chips)
  • 1 cup dried cranberries
  • 1 teaspoon grated orange peel (reserve rest for icing)
  • Juice of half an orange (reserve other half for icing)
  • ½ cup buttermilk or heavy cream
  • 1 large egg
  • 1 teaspoon vanilla or orange extract

Egg wash

  • 1 egg mixed with 1 teaspoon of milk


  • 1 cup powdered sugar
  • 1 teaspoon grated orange peel
  • 2 Tablespoons of orange juice (use orange that was grated)


Preheat oven to 350 degrees F.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut in butter using a pastry blender or 2 knifes until mixture resembles coarse crumbs. Mix in chocolate chips, dried cranberries, grated orange peel and juice.


Add buttermilk or milk in a measuring cup and whisk in egg and vanilla into the same cup. Add the milk mixture to the flour mixture and mix just until dough is formed (do not overmix).



Drop Tablespoon size on to a baking sheet lined with parchment paper and brush tops with egg wash mixture.


Bake for 10-12 minutes or until golden brown. Cool on a wire rack and drizzle the tops with icing.


Icing: In a bowl, mix together powdered sugar, grated orange peel and juice until smooth. Adjust icing to desired consistency by adding more powdered sugar or juice, as needed.



Jingle Juice (Sangria)



  • 1 bottle of wine (red or white)
  • ¼ cup brandy or cognac
  • ¼ cup triple sec or cointreau
  • ¼ cup sugar (omit if using dessert wine)
  • Fruits desired: orange, apple, pear, pineapple, lemon, lime, honeydew, etc.
  • Club soda


In a pitcher. add in all ingredients except for club soda and mix well. Chill in the refrigerator for a few hours or overnight (If using strawberries or raspberries, add before serving as it will become soggy if left overnight).

Before serving, mix in some club soda and serve!

Cranberry Bliss

Perfect balance of sweet and tart with white chocolate and cranberries. And the colors add a festive holiday feel to any cookie tray or table. And the perfect cocktail to pair with this dessert….Champagne!  Garnishing your glass with mint adds to the holiday season colors.

If you haven’t tried candied cranberries, you are in for a treat. Tart with added sweetness is the perfect snack for your holiday cocktail party.

Cranberry Cookie Bars



Makes 16-20 bars



  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 stick (8 Tablespoons) unsalted butter, melted
  • 1 cup brown sugar
  • 1 Tablespoon vanilla extract
  • 1 large egg
  • 1 cup white chocolate chips
  • 1 cup dried cranberries, chopped


  • 1 (8 oz) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup white chocolate
  • ½ cup dried cranberries, chopped



Preheat oven to 350 degrees F.

Line an 8 or 9 inch baking pan with aluminum foil, with excess over the sides. Spray with nonstick spray.

In a bowl, whisk together the flour, salt, baking powder and baking soda and set aside.

In a separate large bowl, beat melted butter and brown sugar together with an electric mixer until combined. Add the egg and vanilla and mix well. Slowly add in the dry ingredients and mix until combined (do not over mix). Fold in the white chocolate chips and cranberries. Spread into the prepared baking pan.



Bake for 20-25 minutes or until lightly brown on top. Remove from oven and allow to cool completely before frosting.

(If you prefer to make cookies instead of the bars, drop dough on a baking sheet lined with parchment paper and bake for 10 minutes or until edges are golden and continue with instructions)

To make frosting: In a bowl using an electric mixer beat cream cheese and powdered sugar together until smooth. Melt chocolate using a double boiler method or  microwave in 30 second intervals, mixing in between each interval, until melted.   Add in half of the melted chocolate and continue to beat for a few minutes. If you prefer a thicker frosting, you can add more powdered sugar.

Once cookies are cooled, spread frosting on top and sprinkle cranberries or additional chocolate chips if desired. Drizzle the remaining half of the white chocolate using a fork and cut into bars.



Candied Cranberries



  • 1 cup sugar
  • 1 cup water
  • 2 inches of fresh ginger (optional)
  • 1 cup fresh cranberries
  • Sugar for garnish


Heat sugar, water and ginger in a sauce pan until sugar has dissolved, but not boiling.Turn off the heat and stir in the cranberries.


Transfer to a bowl, cover and refrigerate overnight. This helps loosen the skin of the berries and the liquid also clings to the berries to help with the sugar coating.

(If the cranberries do not submerge, you can top the cranberries with another bowl or plate to keep them submerged overnight)


Strain the cranberries and discard the ginger.

* If you are making the cranberry cocktail, do not discard the liquid as this is the simply syrup needed for the cocktail.  You can also save the liquid for up to a week in the refrigerator if you are making a cocktail at a later time.

Add sugar to a dish/bowl, add cranberries and shake the dish to coat cranberries. Spread in a single layer on a baking sheet to dry at least an hour.



Cranberries can be kept in an air tight container for a week.



Cranberry Bliss Champagne Cocktail



  • 1 oz. cranberry juice
  • ½ oz. ginger cranberry simple syrup reserved from candied cranberries
  • ½ oz. cointreau, or grand marnier (optional)
  • Champagne
  • Optional garnish: candied cranberries and mint


In a champagne glass, add cranberry juice, simple syrup, cointreau/grand marnier and top with champagne. Add candied cranberries and mint as garnish, if desired.

White Christmas

Meringue cookies are light, fluffy and melt in your mouth. I love how the outside looks crisp yet the insides remain pillowy (If that’s even a word).

And to pair with this dreamy cookie is a creamy White Christmas Martini. I used equal parts for the cocktail recipe but feel free to adjust to your liking.

Both recipes require few ingredients and the perfect start or ending to your holiday party!


White Christmas Meringues


Makes 30-34 (depending on size)


  • 2 egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla
  •  Pinch of salt
  •  ¾ cup sugar
  •  1 cup white chocolate chips
  •  ¼  cup crushed candy canes or peppermint candies ( plus more for garnish)


Preheat oven to 250 degrees F.

In a large bowl,  whip egg whites with an electric mixer until foamy.


Add cream of tartar and beat until soft peaks form.


Add vanilla and salt. Add in the sugar gradually, about 2 Tablespoons at a time, with the mixer on.  Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is shiny and stiff peaks form, about 4-5 minutes.


Gently fold in chocolate chips and crushed candy. Line 2 baking sheets with parchment paper, using some of the meringue on the underside of each corner to prevent from sliding.

Using a small spoon, drop meringues onto the lined baking sheets leaving 1 inch of space in between (use another spoon to scrap off the meringue to baking sheets). You can also use a piping bag if desired.   Sprinkle with additional crushed candy on top.


Bake for 30 minutes or until meringues are set when touched. Turn off the oven, open oven door, and leave cookies in the oven  for 20-30 minutes. Let cool on baking sheets.

The meringues can be covered and stored at room temperature for several days.



White Christmas Martini

White Christmas Martini


  • Candy canes or peppermint candies
  • 1 part vanilla Vodka
  • 1 part Amaretto
  • 1 part half and half, heavy cream or milk
  •  Ice


Place candy canes or peppermint candies into a ziplog bag and crush with a rolling pin or heavy skillet. Place the crushed candy on a small plate. Wet the rim of a martini glass with water or vodka and coat rim with the crushed candy.

In a cocktail shaker, combine rest of the ingredients. Shake well until mixed. Strain into the prepared glass.

Oatmeal Chip Cookie Jar

Today is another DIY treat idea perfect for hostess, holiday or teacher gifts. And the best part…there is no baking involved!

Another gift idea: add the assembled Cookie Jar with ingredients and recipe for the Oatmeal Cookie Cocktail in a basket for a cute Cookies and Cocktails themed gift!

Oatmeal Cookie Mix

Makes 24


  • 2/3 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 2/3 cup brown sugar
  • 1 cup chocolate chips
  • 1 ½ cups quick or old fashion oats
  • Optional: cranberries, raisin or nuts

Directions for cookie mix

In a bowl: mix flour, baking soda, cinnamon and salt together. Place mixture in 1 quart (32oz) jar.

Layer remaining ingredients in the order listed, pressing lightly after each layer, adding ½ cup of optional ingredients such as cranberries or nuts on top if desired.

Print out a label with the recipe below (or hand write on a small card) and attach to the jar with ribbons, bows,  etc.

Recipe to Attach:

Oatmeal Chip Cookies

In a large bowl, beat 1 stick (1/2 cup) of softened butter, 1 egg and 1 tsp of vanilla together until combined. Mix in cookie mixture. Drop by Tablespoons onto cookie sheet lined with parchment paper. Bake in preheated 350 degrees oven for 8-10 minutes. Cool and enjoy!  


Oatmeal Cookie Cocktail


  • 1 part Bailey Irish Cream
  • 1 part Butterscotch Schnapps
  • 1 part Goldschager (cinnamon schnapps)

Mix all ingredients together in a cocktail shaker filled with ice and strain into martini glass or shot glass.






The next 2 days will highlight DIY treats you can whip up from the comfort of your kitchen, perfect for  hostess gifts or holiday gifts.

Today’s feature is for lemon lovers. Cute and delicious lemon cookies that are easy to make, package and transport. And the perfect pairing is Limoncello.

Limoncello is smooth and refreshing  with an intense lemon flavor. It can be sipped on its own or mixed into cocktails. You can adjust how sweet, citrus or tart you want by the amount of simple sugar added.


Lemon Cookies

Lemon Cookies


Makes 48 cookies


  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ sticks (12 Tablespoons) of unsalted butter, softened
  • ¾ cup granulated sugar  (or brown sugar)
  • ½ cup powdered sugar
  • 2- 3 lemons
  • 1 teaspoon vanilla
  • Garnish: sugar


In a bowl, whisk together the flour, baking powder and salt.

In a large bowl, beat butter, sugar and powdered sugar  together with an electric mixer until creamy.

Add in grated peel and  juice of lemons and vanilla and continue to mix. Slowly add in the flour mixture just until combined (do not over mix).

Divide dough in half. Shape each dough into a log shape, wrap in plastic wrap and refrigerate overnight. (if the dough is sticky, roll the dough back and forth with your hands while in plastic wrap)

Preheat oven to 350 degrees F.

Cut log into ¼ inch thick slices and place on a baking sheet lined with parchment paper. Sprinkle top with some sugar.

Bake for about 10-12 minutes or until the edges are lightly browned. Cool on a wire rack.





  • 10-12 lemons
  • 1 (750ml) bottle of vodka
  • 3 cups water
  • 3 cups sugar


Remove the peels of lemons using a vegetable peeler.  Try to only remove the outer yellow skin and as little of the white pith as possible. If needed, you can trim away large pieces of white pith from peel using a small paring knife.


Place lemon peels in a jar, pour in vodka and cover.  Leave the jar in a cool place (out of the sunlight) for a minimum of 4 days, up to a month.


To make simple sugar: heat equal parts of water and sugar in a saucepan until sugar is dissolved. Let cool.

Strain vodka from lemon peels.  Stir in simple syrup, 1 cup at a time, tasting in between and adding more syrup as needed.

Transfer limoncello to bottles or jars and refrigerate until ready to serve. Can be kept in the refrigerator for up to 1 month or freezer up to a year.




Chocolate & Coconut

A twist on traditional chocolate chip cookies made with almond meal in place of flour for a gluten free option. They’re great for coconut lovers and the chocolate chips make it a yummy combination that results in a chewy cookie.


Gluten Free Chocolate Chip and Coconut Cookies 

Gluten Free Chocolate Chip

Makes 12-15 cookies


  • 1 cup almond meal
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup chocolate chips
  • ½ cup shredded unsweetened coconut
  • ½ cup brown sugar
  • 1 egg
  • 3 Tablespoons butter, melted (can use coconut oil)
  • 1 teaspoon vanilla extract (or rum)

Optional: melted chocolate and toasted coconut


In a bowl, stir together the almond meal, baking powder, salt, chocolate chips and coconut.

In a large bowl, beat together sugar and egg until mixed. Whisk in butter and vanilla. Gradually add in dry ingredients and mix just until combined (do not over mix).


Wrap in plastic wrap and place in the refrigerator for at least 30 minutes.

Preheat oven to 350 degrees F.

Shape dough into 1-inch balls, place on baking sheet lined with parchment paper.  Press down slightly to flatten a bit. Bake for 10-12 minutes or until edges begin to brown. Remove from oven and let cool before serving.

If desired, drizzle top with melted chocolate and sprinkle toasted coconuts (add coconuts to dry pan until toasted, stirring often)





Coconut Rum Cocktail




  • 2 oz rum
  • 1 oz coconut water or milk
  • 1 oz pineapple juice


In a shaker filled with ice, shake ingredients together and strain into a glass.








All the flavors of tiramisu in one cookie bite. I made some adjustments  by adding almond meal in place of flour for a gluten free option and  added cocoa powder for chocolate flavor.   If you want to omit the cocoa powder, just replace  the amount with almond meal. Or you can replace the almond meal in the recipe for flour.

Gluten Free Tiramisu Bites

Tiramisu Bites

Makes 24


Cookie cups

  • 2 cups almond flour (almond meal)
  • ½ cup cocoa powder
  • ¾ cup sugar
  • 1 teaspoon instant coffee or espresso
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 6 Tablespoons unsalted butter, melted
  • 1 large egg


  • ¼ cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon of rum, coffee liqueur or vanilla
  • 8 oz cream cheese, softened ( or mascarpone cheese)
  • Garnish: cocoa powder and chocolate shavings


Preheat oven to 350 F and grease a mini muffin pan.

In a large bowl, whisk together the almond flour, cocoa, sugar, coffee, baking powder and salt. Stir in melted butter and egg and mix just until dough comes together (do not over mix).


Form into 1-inch balls and place into each muffin cup.  Press dough into the bottom and side of the cups.   Bake for 10 minutes.


Remove pan from oven and use the end of wooden spoon to create a hole in the center of each cookie. Place back in the oven and bake for additional 2-3 minutes or until the cookie cup is set.


Remove from oven and if needed, use the end of the wooden spoon again to create holes. Let cool.


(If making ahead, bake cookies and keep in an airtight container until ready to assemble)

For Filling

Whip heavy whipping cream and powdered sugar until stiff peaks form. Add in liqueur and gently fold in cream cheese or mascarpone cheese Using a piping bag or spoon, fill each cookie cup with filling and refrigerate for about 15 minutes for filling to set.


If desired, top with cocoa power and use a grater to shave chocolate on top of the cookies.

(If making ahead, make the filling and place in a piping bag in the refrigerator until ready assemble. Pipe filling into the cups, top with cocoa powder and chocolate and serve!)


Tiramisu Martini

Tiramisu Martini


  • 1 oz vanilla vodka
  • 1 oz Frangelico (hazelnut liqueur)
  • ½ oz Irish cream, heavy cream or milk
  • ½ oz coffee or espresso

Optional glass rim and garnish: cocoa powder, sugar, chocolate


For glass rim: fill a plate with water (or liqueur above). Fill another plate with mixture of cocoa and sugar. Dip the rim of the martini glass in the water then dip the edges of the glass in the cocoa/sugar mixture.

Combine vodka, Frangelico and cream in shaker with ice. Strain into a martini glass and top with coffee. Garnish with shaved chocolate.

Pecan Pie

The holidays are the perfect time of the year (and perfect excuse)  to indulge in our favorite desserts. With so many choices at holiday parties, these cute mini pies allow your guests to enjoy more than just one type of dessert without feeling guilty.  And for guests who may want to skip dessert?  Serve them this pecan pie martini……. this is what I refer to as  pure indulgence!!


Pecan Pie Bites

Pecan Pie Bites

Makes 30-36



  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 ½ sticks (12 Tablespoons) cold unsalted butter, cut into chunks
  • ¼ cup ice water


  • 1 cup powdered sugar
  • 1 stick (8 Tablespoons) unsalted butter
  • ½ cup dark corn syrup
  • 1 cup chopped pecans

Optional garnish: pecan halves



For crust: In a food processor, pulse together the flour, sugar and salt. Add in cold butter and pulse until mixture resembles coarse crumbs.


Add water, 1 Tablespoon at a time, mixing in between until the dough forms into a ball.



(To make crust by hand: In a large bowl, whisk together flour, sugar and salt. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse crumbs. Add water, 1 Tablespoon at a time, kneading until dough forms into a ball)

Shape dough into a disc, wrap in plastic wrap and refrigerate 30-60 minutes.


Preheat oven to 350 degrees F.

Spray mini muffin cups with nonstick spray. On a work surface (adding flour if needed) roll out dough to ¼ inch thickness. Cut out 2 ½ inch circles and press into muffin cups.


Bake 8-10 minutes or until lightly browned.

For filling: In a saucepan, combine powdered sugar, butter and corn syrup. Cook for a few minutes until mixture comes to a boil, stirring often. Turn off heat and add in chopped pecans.


Spoon filling into baked crusts (top with pecan halves if desired) and bake for additional 5 minutes. Cool on wire rack.


Pecan Pie Martini

Pecan Pie Martini




  • 2 oz. vodka (or vanilla vodka)
  • 1 oz. Frangelico
  • 1 oz. butterscotch schnapps

Optional rim garnish:

  • Corn syrup
  • Turbinado sugar (or brown sugar)
  • Crushed pecans


To rim the glass: Stir together the corn syrup and sugar on small plate. Dip martini glass in the mixture then in the crushed pecans.

In a cocktail shaker filled with ice, add in all ingredients and shake well. Strain into the prepared martini glass.








French Kiss

You will definitely spread some cheer with this French inspired Cookies and Cocktails theme. Sweet, light and delicate French Macarons paired with a French Kiss Champagne Cocktail…Cheers!!

Raspberry Macarons

Raspberry Macarons


Makes 16-20


  • 1 ½ cups powdered sugar
  • 1 cup almond flour (almond meal)
  • 3 egg whites, at room temperature (can be aged up to 2 days)
  • 1 Tablespoon raspberry liqueur (optional)
  • Red food coloring
  • ¼ cup granulated sugar

Chocolate ganache filling

  • ½ cup semi-sweet chocolate or chips
  • ½ cup heavy whipping cream
  • 2 Tablespoons butter , cut into cubes


If almond meal is coarse, pulse with powdered sugar in a food processor. Sift mixture into a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy.


Beat in liqueur and food coloring.  Gradually add in sugar one Tablespoon at a time and beat for a few minutes or until stiff peaks form, scraping bowl as needed.


Using a rubber spatula, gently fold in half of the almond mixture into the egg mixture. Add the remaining mixture and continue to gently fold (do not overmix).


Scoop batter into a piping bag fitted with a ½ inch tip. Pipe 1 inch circles onto baking sheets lined with parchment paper. Tap baking sheet on a flat surface couple of times to remove any air bubbles and let rest for about 15 minutes to allow the tops to harden slightly.


Preheat oven to 325 degrees F.

Bake 12-15 minutes rotating baking sheets halfway through baking. Cool completely.


If you don’t cool completely, the bottom sticks to the parchment paper and  does not leave a flat surface. ( I took out some before it was cooled so you can see the results)


Match the same size cookies. Add ganache filling to the flat side of one cookie and top with the matching cookie.

(You can also fill cookies with butter cream, raspberry jam, caramel, etc).


Place chocolate in a bowl. In a saucepan, heat heavy cream to a simmer. Pour over chocolate and let stand for a minute to allow chocolate to melt. Add in the butter and stir until smooth. Chill in the refrigerator until thickened.



French Kiss Sparking Cocktail

French Kiss



  • Fresh raspberries
  • 1 oz. Chambord (raspberry liqueur)
  • 1 oz. vodka (optional)
  • Champagne
  • Mint


Add raspberries in the champagne glass. Muddle raspberries until slightly mashed but somewhat whole. Add Chambord, vodka and top with champagne. Garnish with mint.







Sriracha Spice

The combination of chocolate and spice is an oldie but a goody.  Traditionally, cayenne is added to the dough  but I thought I would kick it up a notch by also adding Sriracha sauce. Initially you don’t taste the Sriracha,  but then this gentle heat hits your tongue then goes away after a few minutes.

If you are serving this at a party, make sure you tell your guests about the chili so there are no surprises and as some may have chili allergies.

And to pair with this spicy goodness is a Sriracha Bloody Mary, perfect for an afternoon cookie exchange party or brunch!

Choco Sriracha Cookies 

Choco Sriracha Cookies

Makes 24-30 depending on size


  • 1 stick (8 Tablespoons) unsalted butter
  • ½ cup semi-sweet chocolate chips
  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon cinnamon
  • ¼- ½ teaspoon cayenne pepper
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1-2 Tablespoons Sriracha
  • Sea salt (or kosher salt)


In a saucepan (or microwave) melt butter and chocolate together and set aside.

In a medium bowl, whisk together the flour, cocoa powder, cinnamon, cayenne pepper, baking soda and salt.

In a large bowl, using an electric mixer, beat together sugars, eggs, vanilla, Sriracha and the chocolate mixture until combined. Add in flour mixture in two additions, with the mixer on low until just combined.

Wrap dough in plastic wrap  and refrigerate for at least an hour.

Preheat oven to 350 degrees F.

Drop teaspoon size dough on a baking sheet lined with parchment paper 2 inches apart. Sprinkle salt on top and bake for 10 minutes or until firm. Remove from heat and cool.



Alternative Method:

(After mixing all ingredients: transfer dough onto a work surface and knead a couple of times.  Divide dough in half and form into log shapes. Wrap dough in plastic and refrigerate.


Slice dough into ¼ – ½ inch thick slices (depending on size desired) and continue with directions. The cookies below were ¼ inch and ½ inch cut slices. If you are making smaller cookies, bake for 7-8 minutes.



Sriracha Bloody Mary



  • 3 cups tomato juice
  • ½ – ¾ cup vodka
  • Juice of lemon or lime (don’t discard as you can use it to rub the glass rim)
  • 1 Tablespoon prepared creamy horseradish
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 1-3 Tablespoons Sriracha sauce

Optional garnish: celery, pickles, olives, cheese, picked onions, salami, pepperoncini, lemon, asparagus, etc.

Optional for glass rim: Equal parts of celery salt and kosher salt


In a pitcher, mix tomato juice, vodka, lime,, horseradish, Worcestershire, garlic salt and black pepper in a pitcher. Stir in Sriracha to taste and refrigerate until ready to serve.

Optional glass rim:  mix celery and kosher salt on a small plate. Rub lemon or lime wedge on the rim of the glass then dip into the salt mixture.

Fill glass with ice and top with Bloody Mary mixture. Garnish as desired.