Winter Wonderland

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after Pax and Quintas, I am kind of past the whole winter thing for a while. bring on summer shenanigans!

that table looks so much like Wednesday afternoon.

Hot Cocoa

2 cups milk or non-dairy milk of choice (almond-hazelnut milk is incredible for this)
2 tablespoons cocoa powder
2 tablespoons sugar (or equivalent sweetener of your choice)
1/4 teaspoon vanilla extract
whipped topping of your choice (optional)
marshmallows (optional)

Heat the milk or non-dairy milk in a saucepan on medium-high heat until it starts to simmer. Turn heat down to low, add the cocoa, sugar, and vanilla extract, and use a whisk to combine them all evenly. Ladle into cups, and if desired, top with a pile of marshmallows and whipped topping, and a sprinkle of cocoa powder or cinnamon.



White Russian Winter Shake

1 cup ice
1/2 cup coffee ice cream, softened
1/4 cup milk
2 ounces Kahlua
1 ounce vodka

Combine all ingredients in a blender. Cover and blend until the mixture starts to swirl evenly and the drink is completely smooth. Pout in a glass and top with cocoa powder or chocolate syrup (optional).

Note: This could easily be made into a non-alcoholic version by omitting the Kahlua and vodka.

Hereā€™s a little something for the olā€™ Winter Wonderland thread here since I havenā€™t posted here in awhileā€¦ :sunglasses:

:arrow_down: If you're interested in the background below, just click it to view and download the full-sized version. :arrow_down:

Peanut Butter and Chocolate Cupcakes

Cupcakes
1 (18.25 oz) package devilā€™s food cake mix
1 (5.9 oz) box instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water (or 1/2 cup coffee)
24 Reeseā€™s Miniatures, frozen (peel off wrappers before freezing)

Peanut Butter Buttercream Frosting
3 sticks unsalted butter, softened
1 cup creamy peanut butter
2 tablespoons pure vanilla extract
1&1/2 pounds confectionerā€™s sugar, sifted
6-8 tablespoons heavy cream

Optional Garnish
Reeseā€™s Minis or chopped peanut butter cups

Cupcake directions

  1. Preheat oven to 350. Line muffin tin with paper liners.

  2. Beat together the cupcake ingredients until well combined.

  3. Using a large cookie scoop, distribute batter between 24 muffin wells (about three tablespoons batter per well). Press one frozen Reeseā€™s Miniature into center of each cupcake.

  4. Bake for 18-22 minutes or until tops of cakes spring back when lightly touched. There will be a small sink hole in the top of the cupcakes from the candy. Allow cupcakes to cool inside muffin tins for about 10 minutes.

  5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare frosting.

Frosting directions

  1. In a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn mixer to low speed and slowly add the confectionerā€™s sugar, mixing until well blended.

  2. Add vanilla and four tablespoons heavy cream. Blend on low speed until moistened. Add additional tablespoon of heavy cream until you reach desired consistency. Beat at high speed until frosting is smooth and fluffy.

  3. Pipe frosting onto cooled cupcakes and garnish as desired.

Vienna Soother mocktail (non-alcoholic)

Ingredients:
4 oz coffee
2 oz cream
1/4 oz chocolate syrup
1/4 tsp cinnamon

Preparation:
Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into an old-fashioned glass. Top with whipped cream and shaved chocolate.

Irish Soda Bread

Ingredients
4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants

Directions
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.


Irish Apple Cake with Custard Sauce

FOR THE CAKE:
3 C. Flour
2 t. Baking Powder
1/8 t. Salt
1/4 t. Cloves, ground
1/4 t. Nutmeg, ground
6 oz. Butter, (cold is fine)
3/4 C. Sugar
4 large Golden Delicious or Granny Smith apples
2 Eggs
3/4 C. Milk
2 T. Sugar(for sprinkling on top of cake)

FOR THE CUSTARD:
6 large Egg Yolks
6 T. Sugar
1 1/2 C. Whole Milk
1 1/2 t. Vanilla

FOR THE CAKE:
Grease and flour an 8" or 9" round springform pan. Using an 8" pan will give you a taller cake.

Preheat the oven to 375 degrees.

Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl. Make sure the bowl is very large to allow room for the apples to be folded in.

Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.

Add the 3/4 C. sugar to the flour mixture and mix in.

Peel the apples and slice them into uniform pieces. This cake works best and gets that ā€˜chunky apple lookā€™ if the slices are about 1/4" wide and then cut into 3 pieces.

Toss the apples into the flour mixture and combine them thoroughly.

In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.

Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.

Sprinkle the sugar over the top of the cake.

Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.

FOR THE CUSTARD SAUCE:
Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture.

Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer.

Serve warm or cold over apple cake.

Hot Toddy

tea
1 tbsp honey
2 shots whiskey
1 slice lemon

Brew tea and fill a mug 3/4 full. Mix in honey. Mix in whiskey shots. Add lemon slice and enjoy.