Fall Cocktails and Cupcakes

Planet Botkier October 14, 2012

The air is crisp, the leaves are turning and we are all grabbing our cozy sweaters. Fall is officially upon us, what better way to celebrate the season then sipping on a delicious warm cocktail and snacking on a pumpkin spiced cupcake?
Here are two recipes that are sure to make you snuggle up and indulge!

The Hot Apple Toddy

Ingredients:
2 oz. whiskey or apple brandy
1 teaspoon sugar
Honey
Hot apple cider
Cinnamon stick for garnish
2-3 whole cloves for garnish

Preparation:
1. Coat the bottom on a glass or mug with honey
2. Add the whiskey or apple brandy
3. Fill with hot apple cider
4. Stir well
5. Garnish with cinnamon stick and cloves
Sip and enjoy!

Recipe and Image by So Simply Sophie

Pumpkin Cupcakes


Yield: 20 cupcakes

Ingredients: For the Pumpkin Cake
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon pumpkin pie spice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Ingredients: For the Cinnamon Cream Cheese Frosting
2 (8) ounce package cream cheese, softened
1 stick butter, softened
2 lbs. confectioners’ sugar
1 tablespoon ground cinnamon
2 teaspoons vanilla extract

For the Pumpkin Cake:
1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spices; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

For the Cinnamon Cream Cheese Frosting:
1. Using a mixer, blend the butter and cream cheese together until well combined.
2. Gradually add in the confectioners’ sugar until fully incorporated.
3. Finally mix in vanilla and cinnamon.

Recipe and images by My Baking Addiction

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Signature Spring Soiree

Planet Botkier April 12, 2012

What better way to start the weekend than by hosting a spring soiree filled with tasteful appetizers, your night’s cocktail creation and of course friends?! With these easy to make bite size eats your friends will wish for a once a week soiree. So, choose your favorite drink and add a twist to make it your own. The Botkier team has created a menu featuring our signature ‘Botkier Kiwi on the Rocks’ What will you have as your signature piece?

Why not serve a Botkier Kiwi on the rocks! Start the night off  with a much deserved Happy hour cocktail. Cheers!


Ingredients:

2 cups kiwi, peeled and diced

1 cup pineapple, peeled and diced

12 mint leaves

2 tablespoons sugar

3 limes, juiced

2 cups vodka

2 cups tonic water or sparkling water (coconut flavor)

Ice cubes

Garnish: thinly sliced pineapple and kiwi

Directions:

1. Line six glasses up and fill each with 1/3 cup of diced kiwis, 1/6 pineapple, 2 mint leaves, 1 teaspoon sugar, and ½ lime juice.

2. Gently muddle together the contents of each glass until fully combined.

3. Fill each glass with ice cubes and top off with 1/3 cup vodka and 1/3 cup tonic water.

4. Stir, finish each glass with garnish and serve.

You can’t go wrong with these mac and cheese bites made by Cupcakes and Cashmere!

Don’t feel stuffed, feel satisfied!


Ingredients:

2 cups uncooked elbow macaroni

1 tablespoon butter

1 egg, beaten

1 cup milk

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded mozzarella cheese

1/2 cup seasoned dry bread crumbs

2 teaspoons olive oil

1/2 teaspoon salt

Directions:

1. Preheat oven to 350°F. Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the breadcrumbs, olive oil and salt; set aside.

2. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little firm. Remove from heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated.

3. Reserve 1/2 cup of sharp cheddar cheese and stir the remaining cheddar cheese, 1 cup of milk and 1 1/2 cups of mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheddar cheese and the breadcrumb mixture over the tops.

4. Bake for 30 minutes in the preheated oven, or until the topping is browned. Allow the muffins to cool for a few minutes before removing from the pan in order for them to take shape.

Saving the best for last! It’s a zesty and sweet DESSERT! Check out the recipe for Spring apple pie egg rolls by Spoonforkbacon are perfect for this seasons temperatures.

ENJOY!

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