For the February issue of The Morning Star’s newsletter, I wanted to create a Valentine’s recipe that would be both easy and fun. With the recent popularity of Chocolate Martini’s, I decide to create my own version of this dessert cocktail – an enjoyable little project if I do say so! This is what I came up with …
– makes 2 strong cocktails –
3 oz. Chocolate Vodka (I use Cupcake Devil’s Food Vodka)
2 oz. Raspberry Liqueur (I use Pallini Raspicello)
2 oz. Chocolate Liqueur (I use Meletti Cioccolato)
Fill a cocktail shaker with ice. Add vodka and liqueurs. Shake well. Strain into two chilled martini glasses. Drizzle a little half-and-half over the top of each. (It will sink to the bottom then raise to the top, creating a marbleized effect.) Shave a little chocolate over the top of each cocktail then garnish with fresh raspberries. Enjoy!
Tips: Chill glasses in freezer for ten minutes before serving. Use chilled ingredients. The drink should be served very cold, but you do not want it diluted by melting ice.
We hosted a charming wedding at Bed & Breakfast yesterday. There was quite a bit to do to get ready and so, unfortunately, I didn’t have time to photograph the cake or the bride’s bouquet. I did take a few photos of some of the other flowers today, though. The bride loves orange, especially orange daisies. So I made her bouquet with four styles of orange gerbera daisies along with coppery-pink florists roses and peach-colored spray roses. The textures and colors were so cheerful that I used the same assortment of flowers to decorate the cake. We at The Morning Star wish the bride and groom a very happy future together!
Thank you once again to Bebe and Ridha for hosting this month’s Two Little Chefettes Cooking Challenge. The theme for this month is nuts. I just made a batch of Mexican Wedding Cookies – the pecan version – to put out for our guests. Here is the recipe. Enjoy!
Mexican Wedding Cookies*
Makes about 32
Known by various names, including Russian Tea Cakes, these buttery nut cookies, rolled in confectioner’s sugar, are good for entertaining because you can make them up to a week ahead of time and store them in an airtight container without any loss of quality.
1/2 c. unsalted butter, softened
2 T. confectioner’s sugar + about 1/2 c. extra for rolling cookies
1 t. vanilla extract*
1 c. all-purpose flour
1 c. pecans or walnuts finely chopped or ground to the texture of coarse kosher salt
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
In large bowl, beat butter until light and fluffy. Beat in 2 T. of the confectioner’s sugar and the vanilla extract. On lowest speed, beat in flour and then nuts. The mixture will be very crumbly.
Spoon a small about (about 1 heaping teaspoon) of mixture into one of your palms. Squeeze lightly until the mixture holds together then shape into a ball. Place on baking sheet. Repeat with remaining mixture, spacing the balls well apart on the 2 baking sheets.
Bake for about 11 to 13 minutes or until cookies are lightly browned on the bottom. Place baking sheets on wire racks and allow cookies to cool. Once cool, roll the cookies in confectioner’s sugar until well coated. If desired, roll a second time.
* This recipe is from my cookbook, Confectionately Yours: A Collection of Cookies, Candies & Yummy Confections.