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					                                                                        1           Cupcake Poppers
                                                                                     Trend: Bright Colors, Playful Food

                                                                 Food Is Fun Again. Food is more fun than ever, as our favorite
                                                                 foodie bloggers and boutique bakeries have shown. Think bright
                                                                 pops of color, cake on a stick, and all sorts of creative new takes
                                                                 on traditional baked goods; even whoopie pies have been
                                                                 reinvented with fresh, fun flavors. Add some play value to your
                                                                 holiday menu with our recipe for colorful, mini Cupcake Poppers
                                                                 that will bring out the kid in you!




Prep Time: 1 Hour 15 Minutes       Start to Finish: 1 Hour 15 Minutes       Makes: 30 cupcake popper sandwiches


Cupcakes                                                                Filling
1 box Betty Crocker® SuperMoist® white cake mix                         1 1/2 cups marshmallow creme
Water, vegetable oil and egg whites called for on cake                  3/4 cup butter, softened
mix box                                                                 1 1/4 cups powdered sugar
1/4 teaspoon each gel or liquid food colors (neon pink,                 Gel or liquid food colors (neon pink, neon purple, neon orange,
neon purple, neon orange, neon green, classic blue)                     neon green, classic blue)




Directions
1. Heat oven to 350°F. Spray 60 mini muffin cups. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4
cup each. Make 5 different colors of batter by adding 1/4 teaspoon food color to each bowl; blend well.

2. Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.

3. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely,
about 10 minutes.

4. In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered sugar until
fluffy. Divide frosting among 5 small bowls, about 1/3 cup each. Using the same 5 food colors, lightly tint frosting in each bowl to match
the cupcake colors.

5. Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe
about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press
lightly. Repeat with remaining cupcake tops. Store loosely covered.

     Fun Idea: Using canned or leftover frosting, spread frosting between layers of cupcake bottoms and thread on wooden skewers.




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                           Betty
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                                                                                   Indian Spiced
                                                                       2           Mini Donut Muffins
                                                                                    Trend: Street Eats and Tweets

                                                                Me
                                                                Meals Go Mobile. Street food is all the rage, exploding from the
                                                                coasts to the heartland and even on to reality TV this year. Food
                                                                co
                                                                tru
                                                                truck fans use Twitter to make sure they can find these
                                                                res
                                                                restaurants-on-wheels and get their hands on the cutting-edge
                                                                flavors they create. Our recipe for Indian Spiced Mini Donut
                                                                flav
                                                                Mu
                                                                Muffins, inspired by a Minneapolis food truck, is the perfect find.




Prep Time: 15 Minutes      Start to Finish: 40 Minutes    Makes: 24 mini muffins


1/3 cup butter                                                         1/2 cup milk
1/2 cup sugar                                                          1 cup sugar
1 egg                                                                  1 teaspoon ground cinnamon
1 1/2 cups Gold Medal® all-purpose flour                               1 teaspoon garam masala
1 1/2 teaspoons baking powder                                          1/4 teaspoon ground cardamom
1/2 teaspoon salt                                                      1/2 cup butter, melted
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger


Directions
1. Heat oven to 350° F. Grease 24 mini muffin cups.

2. In large bowl, beat 1/3 cup butter, 1/2 cup sugar and the egg with electric mixer on medium speed until blended. In medium bowl,
mix flour, baking powder, salt, nutmeg and ginger. Add alternately with milk to butter mixture. Divide batter evenly among muffin cups.

3. Bake 15 to 18 minutes or until light golden brown. Cool 5 minutes. Remove from pan.

4. In large food-storage plastic bag, mix 1 cup sugar, the cinnamon, garam masala and cardamom. Roll hot muffins in melted butter,
then toss in sugar mixture to coat. Serve warm.




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                            Betty
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                                                                                    Beer and Bacon
                                                                       3            Mancakes
                                                                                     Trend: Man Up, Eat Up

                                                                 Beer. Bacon. Good. Beer and bacon for breakfast? Oh yes, say
                                                                 Be
                                                                 the manly men. And some women. With craft brewing at an all-time
                                                                 hig
                                                                 high, and the never-ending popularity of bacon, why not combine
                                                                 the two? This recipe for Mancakes covers all your basic manly
                                                                 foo
                                                                 food groups: beer, bacon, and pancakes. It’s the best way to serve
                                                                 up dude food for breakfast.




Prep Time: 55 Minutes      Start to Finish: 1 Hour 10 Minutes      M
                                                                   Makes: 6 pancakes


1/2 lb bacon (8 slices)
1/3 cup packed brown sugar
2 cups Original Bisquick® mix
1 cup of your favorite regular or nonalcoholic beer
2 eggs


Directions
1. Heat oven to 350°F. Line cookie sheet with foil. Place wire rack on top of cookie sheet. Arrange bacon in single layer on top of rack.
Bake 10 minutes.

2. Sprinkle bacon with half the brown sugar. Bake 10 minutes longer. Turn bacon over; sprinkle with remaining brown sugar. Bake 10 to
15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes. Crumble bacon into small pieces; set
aside.

3. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with vegetable oil or shortening.

4. In medium bowl, beat Bisquick mix, beer and eggs with whisk until blended. If batter is too thick, add additional beer until desired
consistency. Stir in bacon. Pour by 1/2 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden brown.




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                            Betty
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                                                                                      Peanut Butter and
                                                                         4            Pumpkin Puppy Treats
                                                                                      Trend: Spot at the Table

                                                                   Pets Are Part of the Family. With more and more “pet parents”
                                                                   Pe
                                                                   making dog food from scratch, man’s best friend has been
                                                                   ma
                                                                   pro
                                                                   promoted to a bona fide member of the family. Get your furry
                                                                   friend’s tail wagging with this recipe for Peanut Butter and Pumpkin
                                                                   frie
                                                                   Pu
                                                                   Puppy Treats. It’s simple, and made with pet-friendly ingredients.
                                                                   You
                                                                   You’ll surely get Spot’s approval, and maybe he’ll even steer clear
                                                                      the
                                                                   of t dessert table.




Prep Time: 15 Minutes       Start to Finish: 1 Hour 35 Minutes      Makes: 36 puppy treats
                                                                    M


3 cups brown rice flour
1 teaspoon ground cinnamon
1/4 cup peanut butter
2 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)


Directions
1. Heat oven to 350° F. In large bowl stir all ingredients until soft dough forms.

2. Divide dough in half. Using brown-rice-floured rolling pin, roll each dough half to 1/2 inch thickness on brown-rice-floured surface.
Cut with 3-inch cookie cutter. On ungreased cookie sheet, place cutouts about 1 inch apart.

3. Bake 35 to 40 minutes or until dry and golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely,
about 30 minutes.

4. Store in dog treat jar at room temperature up to 1 week. For longer storage keep in refrigerator or freezer.


     Tip: To dress up your puppy treats, melt 1 cup yogurt chips (available at pet stores) and 1 teaspoon vegetable oil in
     microwavable bowl uncovered on High about 1 minute or until mixture can be stirred smooth. Drizzle over puppy treats.

     Tip: Check with your vet to make sure that these puppy treats fit into your dog’s diet. Be sure to check the recipe for any known
     foods or ingredients your pet may be allergic to.




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                            Betty
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                                                                                        Salted Chocolate
                                                                          5             Almond Fudge
                                                                                        Trend: Gifts to DIY For

                                                                    Wrap Up Some Creativity. Homemade and straight from the
                                                                    Wr
                                                                    heart is the in thing for the creative- (and wallet-) minded gift-giving
                                                                    he
                                                                    cro
                                                                    crowd. Give your holidays the personal touch by whipping up
                                                                    Salted Chocolate Almond Fudge for everyone on your list. The
                                                                    Sa
                                                                    sw
                                                                    sweet and salty flavors in this recipe turn traditional fudge into an
                                                                    eve
                                                                    even more extraordinary gift that everyone will adore.




Prep Time: 15 Minutes       Start to Finish: 2 Hours 30 Minutes        Makes: 36 pieces


1 tablespoon butter
1/4 cup packed brown sugar
1 can (6 oz) coarsely chopped smoked almonds
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 cup milk chocolate chips (6 oz)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup chopped dried cherries
1/2 teaspoon Fleur de Sel sea salt, if desired


Directions
1. Line cookie sheet with foil. Line 8-inch square pan with foil.

2. In 8-inch nonstick skillet, melt butter over medium-high heat. Stir in brown sugar, and cook until bubbly. Cook 1 minute longer, stirring
occasionally. Add almonds; stir to coat. Spread almonds on cookie sheet. Cool completely, about 15 minutes. Break into small pieces.

3. In large microwavable bowl, microwave chocolate chips and sweetened condensed milk uncovered on High 1 minute; stir. Microwave
1 minute longer. Add almonds and dried cherries; stir until blended.

4. Spread evenly in 8-inch square pan. Sprinkle with salt. Refrigerate about 2 hours until firm. Cut into 6 rows by 6 rows. Store covered
at room temperature.




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                            Betty
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                                                                                   Sweet Swirl
                                                                       6           Marshmallows
                                                                                    Trend: Food For a Cause

                                                                Fe
                                                                Feed the Soul. This season spread the holiday spirit beyond your
                                                                kitchen and into the homes of those less fortunate. An easy way to
                                                                kit
                                                                give back at the holidays is to organize a bake sale for a local
                                                                giv
                                                                charitable organization, just like we do in Betty Crocker’s Kitchen
                                                                ch
                                                                ea
                                                                each year! Add a little cheer to the regular mix of bake sale items
                                                                wit
                                                                with this recipe for Sweet Swirl Marshmallows. We know they’ll be
                                                                abbest seller!




Prep Time: 1 Hour      Start to Finish: 5 Hours               pieces
                                                    Makes: 77 pie


Butter                                                                 1/4 teaspoon salt
1/3 cup powdered sugar                                                 1/2 cup water
1/2 cup cold water                                                     1 teaspoon peppermint extract
2 1/2 tablespoons unflavored gelatin                                   8 to 10 drops red or green food color
1 1/2 cups granulated sugar
1 cup corn syrup


Directions
1. Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; sprinkle with 2 tablespoons of the
powdered sugar. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with paddle or whisk attachment. Sprinkle gelatin over
water; set aside.

2. In 2-quart heavy saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar
is dissolved. Increase heat to medium-low and heat syrup to boiling. Boil without stirring until syrup reaches 240°F on candy
thermometer, about 15 to 20 minutes; remove from heat.

3. With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup
onto paddle or whisk, as it may splash). Gradually increase speed to medium-high; beat until mixture is white and has almost tripled
in volume, about 8 to 10 minutes. Add peppermint extract and beat to blend, about 30 seconds longer. Randomly drop four drops of
red or green food color into marshmallow mixture in bowl; fold 3 to 4 times to swirl color.

4. Pour into baking dish. Smooth top with damp rubber spatula. Drop red or green food color randomly on top of marshmallow
mixture. Using toothpick, pull food color through marshmallow mixture to create swirl pattern over top. Let stand uncovered at least
4 hours.

5. Sprinkle cutting board with about 1 tablespoon of the powdered sugar. Place remaining powdered sugar in small bowl. To remove
marshmallow mixture, loosen sides from dish, and gently lift in one piece onto cutting board. Spray sharp knife with cooking spray. Cut
marshmallows into 1-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered
sugar. Store in airtight container at room temperature up to 3 weeks.




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                           Betty
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                                                                       7           Reindeer Feed
                                                                                    Trend: Kids In the Kitchen

                                                                 Connect While You Cook. The culinary craze has hit home, and
                                                                 Co
                                                                 eve
                                                                 everyone wants in on the kitchen action – even the youngest
                                                                 members of your family. Introduce the kiddos to the world of
                                                                 me
                                                                 spoons and spatulas, as well as the time-honored tradition of
                                                                 spo
                                                                 baking cookies for Santa. Go a step further and get the whole
                                                                 bak
                                                                 fam
                                                                 family involved by making this super-simple recipe for a snack mix
                                                                 we like to call Reindeer Feed. We’re sure Blitzen and the rest of
                                                                 the crew will love it.




Prep Time: 10 Minutes       Start to Finish: 30 Minutes     Makes: 20 servings (1/2 cup each)


6 cups Rice Chex® or Chocolate Chex® cereal
1 bag (12 oz) white vanilla baking chips (2 cups)
1/3 cup coarsely crushed peppermint candy canes (14 miniature,
unwrapped)


Directions
1. Line cookie sheet with foil or waxed paper. Place cereal in large bowl.

2. In microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute 30 seconds, stirring every 30
seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.

3. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy.
Let stand until set, about 20 minutes. Gently break up coated cereal. Store in airtight container.

     Tip: To make feed bag, cut two 6 1/2 x 5-inch rectangles from a piece of muslin-type fabric. Using a hot glue gun, run a bead
     of glue on edge of three sides of one rectangle. Top with other rectangle to form pocket. Turn pocket inside-out. Roll down top
     opened edge to create a cuff.




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holiday trends
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                           Betty
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                                                                                      Gluten Free Fudge
                                                                        8             Crinkles
                                                                                       Trend: Alternative Diets Go Mainstream

                                                                  Ho
                                                                  Hold the Gluten. Embrace the Vegan. Alternative diets are
                                                                  becoming a way of life for many – maybe even you! However, it
                                                                  be
                                                                  can still be difficult to find great-tasting foods that are gluten free or
                                                                  ca
                                                                  vegan. Help everyone feel welcome at your celebrations this year
                                                                  veg
                                                                  by baking up tasty versions of classic holiday treats with our
                                                                  recipes for Gluten Free Fudge Crinkles and Vegan Sugar Cookies.
                                                                  rec




Prep Time: 45 Minutes        Start to Finish: 1 Hours 5 Minutes      Makes: 36 cookies


1 box (15 oz) Betty Crocker® Gluten Free devil's food cake mix
1 box (4-serving size) gluten free chocolate instant pudding and
pie filling mix
1/2 cup butter, melted
1 egg
1/4 cup water
1 teaspoon gluten free vanilla extract
 Sugar


Directions
1. Heat oven to 350° F. In large bowl, mix dry cake mix and dry pudding mix. Add melted butter, egg, water and vanilla; stir until soft
dough forms.

2. Shape dough into 1 1/4-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart; flatten slightly.

3. Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
Store tightly covered.


      Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free.
      Products and ingredient sources can change.




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 holiday trends
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                             Betty
                                        Visit BettyCrocker.com/RedHot to see all ten Red Hot Holiday Trends
                                                                                 Three Cheese
                                                                    9            Fondue
                                                                                 Trend: Retro Rewind

                                                              Get Back to Great. It feels like everyone has retro fever this year,
                                                              Ge
                                                              as swinging ‘60’s style continues to pop up on TVs, radios and
                                                              run
                                                              runways. And now the old-school new wave is invading our
                                                              kitchens as well. Create a decidedly vintage spread for your
                                                              kitc
                                                              ho
                                                              holiday shindig with fun and festive appetizers that have a little
                                                              ret
                                                              retro flair. They’re a blast from the past that will bring back the
                                                              memories, and the recipe requests.
                                                              me




Prep Time: 30 Minutes      Start to Finish: 30 Minutes    Makes: 12 servings
                                                          Makes


4 oz Havarti cheese, shredded (1 cup)
4 oz sharp Cheddar cheese, shredded (1 cup)
4 oz American cheese, shredded (1 cup)
3 tablespoons Gold Medal® all-purpose flour
1 cup dry white wine
1/4 teaspoon garlic powder
6 cups French bread cubes



Directions
1. In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat until very hot.
DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring until melted. Cook until very warm. Stir in garlic powder.
Pour into fondue pot. Keep warm over medium-low heat.

2. To serve, skewer bread cubes with fondue forks to dip into warm cheese.




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holiday trends
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                          Betty
                                     Visit BettyCrocker.com/RedHot to see all ten Red Hot Holiday Trends
                                                                                    Mini Smoked Gouda
                                                                       9            Cheese Balls
                                                                                     Trend: Retro Rewind

                                                                 Get Back to Great. It feels like everyone has retro fever this year,
                                                                 Ge
                                                                 as swinging ‘60’s style continues to pop up on TVs, radios and
                                                                 run
                                                                 runways. And now the old-school new wave is invading our
                                                                 kitchens as well. Create a decidedly vintage spread for your
                                                                 kitc
                                                                 ho
                                                                 holiday shindig with fun and festive appetizers that have a little
                                                                 ret
                                                                 retro flair. They’re a blast from the past that will bring back the
                                                                 memories, and the recipe requests.
                                                                 me




Prep Time: 25 Minutes       Start to Finish: 1 Hour 25 Minutes      Makes: 28 mini cheese balls


1 package (8 oz) cream cheese, softened
4 oz smoked Gouda cheese, shredded (1 cup)
1/3 cup cooked real bacon bits or pieces (from a jar or package)
1/4 cup finely chopped drained sun-dried tomatoes in oil
1 cup finely chopped pecans or 2/3 cup finely chopped parsley


Directions
1. In medium bowl, mix cream cheese, Gouda cheese and bacon bits until well blended. Stir in tomatoes. Cover;
refrigerate 45 to 60 minutes or until firm enough to shape into balls.

2. Place pecans in small shallow bowl. Shape cheese mixture into 28 (1-inch) balls, about 2 teaspoons cheese mixture
for each ball. Roll in pecans to coat.

3. Serve immediately, or cover with plastic wrap and refrigerate until ready to serve (up to 24 hours).




redhot 10
holiday trends
                             the
                           Betty
                                      Visit BettyCrocker.com/RedHot to see all ten Red Hot Holiday Trends
                                                                                    Mini Smoked Gouda
                                                                       9            Cheese Balls
                                                                                     Trend: Retro Rewind

                                                                 Get Back to Great. It feels like everyone has retro fever this year,
                                                                 Ge
                                                                 as swinging ‘60’s style continues to pop up on TVs, radios and
                                                                 run
                                                                 runways. And now the old-school new wave is invading our
                                                                 kitchens as well. Create a decidedly vintage spread for your
                                                                 kitc
                                                                 ho
                                                                 holiday shindig with fun and festive appetizers that have a little
                                                                 ret
                                                                 retro flair. They’re a blast from the past that will bring back the
                                                                 memories, and the recipe requests.
                                                                 me




Prep Time: 25 Minutes       Start to Finish: 1 Hour 25 Minutes      Makes: 28 mini cheese balls


1 package (8 oz) cream cheese, softened
4 oz smoked Gouda cheese, shredded (1 cup)
1/3 cup cooked real bacon bits or pieces (from a jar or package)
1/4 cup finely chopped drained sun-dried tomatoes in oil
1 cup finely chopped pecans or 2/3 cup finely chopped parsley


Directions
1. In medium bowl, mix cream cheese, Gouda cheese and bacon bits until well blended. Stir in tomatoes. Cover;
refrigerate 45 to 60 minutes or until firm enough to shape into balls.

2. Place pecans in small shallow bowl. Shape cheese mixture into 28 (1-inch) balls, about 2 teaspoons cheese mixture
for each ball. Roll in pecans to coat.

3. Serve immediately, or cover with plastic wrap and refrigerate until ready to serve (up to 24 hours).




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                           Betty
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                                                                                    Shrimp with Bourbon
                                                                       9            Cocktail Sauce
                                                                                    Trend: Retro Rewind

                                                                 Ge
                                                                 Get Back to Great. It feels like everyone has retro fever this year,
                                                                 as swinging ‘60’s style continues to pop up on TVs, radios and
                                                                 runways. And now the old-school new wave is invading our
                                                                 run
                                                                 kitchens as well. Create a decidedly vintage spread for your
                                                                 kitc
                                                                 ho
                                                                 holiday shindig with fun and festive appetizers that have a little
                                                                 ret
                                                                 retro flair. They’re a blast from the past that will bring back the
                                                                 memories, and the recipe requests.
                                                                 me




Prep Time: 15 Minutes       Start to Finish: 15 Minutes   Makes: 24 servings


1/2 cup mayonnaise or salad dressing
1/4 cup cocktail sauce
1/4 cup whipping cream
1 tablespoon bourbon, if desired
1/8 teaspoon red pepper sauce
1 lb cooked deveined peeled large shrimp (21 to 30), thawed if
frozen



Directions
1. In small bowl, mix all ingredients except shrimp.

2. Serve sauce as dip for shrimp.




redhot 10
holiday trends
                             the
                           Betty
                                      Visit BettyCrocker.com/RedHot to see all ten Red Hot Holiday Trends
                                                                      9            Classic Guacamole
                                                                                   Trend: Retro Rewind


                                                                Ge
                                                                Get Back to Great. It feels like everyone has retro fever this year,
                                                                as swinging ‘60’s style continues to pop up on TVs, radios and
                                                                run
                                                                runways. And now the old-school new wave is invading our
                                                                kitchens as well. Create a decidedly vintage spread for your
                                                                kitc
                                                                ho
                                                                holiday shindig with fun and festive appetizers that have a little
                                                                ret
                                                                retro flair. They’re a blast from the past that will bring back the
                                                                memories, and the recipe requests.
                                                                me




Prep Time: 20 Minutes      Start to Finish: 20 Minutes   Makes: 12 servings (about 1/4 cup each)


2 large ripe avocados, pitted, peeled and mashed                      2 tablespoons lime or lemon juice
2 medium tomatoes, finely chopped (1 1/2 cups)                        1/2 teaspoon salt
2 medium jalapeño chiles, seeded, finely chopped                       Dash pepper
1 medium onion, chopped (1/2 cup)                                      Bugles® snacks or tortilla chips, if desired
1 clove garlic, finely chopped
2 tablespoons finely chopped fresh cilantro


Directions
1. Mix all ingredients except snacks or chips in medium bowl.

2. Serve with snacks or chips.




redhot 10
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                            the
                          Betty
                                     Visit BettyCrocker.com/RedHot to see all ten Red Hot Holiday Trends
                                                                                    Gingerbread Cookie
                                                                      10            Cocktail
                                                                                     Trend: Mixology MashUp

                                                                 Co
                                                                 Cookies Meet Cocktails. We’re loving the idea of borrowing
                                                                 ins
                                                                 inspiration from the hottest restaurants and creating new flavors all
                                                                 our own. Especially when it comes to remixing classic cocktails
                                                                 usi
                                                                 using fresh flavors in food as your muse. These Cookie Cocktails
                                                                 are the perfect way to serve up some holiday spirit at your cookie
                                                                 swa
                                                                 swap.




Prep Time: 10 Minutes       Start to Finish: 1 Hour 10 Minutes     Makes: 1 cocktail (1/2 cup)
                                                                   M


Gingerbread Simple Syrup                                               Gingerbread Cookie Cocktail
1 cup sugar                                                            Orange wedge
1 cup water                                                             Brown sugar
2 tablespoons mild-flavor molasses                                     1 oz Gingerbread Simple Syrup (2 tablespoons)
 1-inch piece fresh gingerroot, peeled, sliced                         1 oz vanilla vodka (2 tablespoons)
2 cinnamon sticks                                                      1 oz half-and-half (2 tablespoons)
1 teaspoon whole cloves                                                1/2 oz coffee liqueur (1 tablespoon)



Directions
1. To make Gingerbread Simple Syrup, mix sugar, water, molasses, gingerroot, cinnamon sticks and cloves in 1-quart
saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to
cool. Strain syrup into glass jar; discard spices. Cover jar, and refrigerate until needed. Makes about 1 1/2 cups.

2. To prepare cocktail, moisten rim of chilled martini glass with orange wedge. Sprinkle brown sugar onto small plate, and
dip moistened rim into the sugar to coat lightly. Fill cocktail shaker with ice. Add 1 ounce gingerbread simple syrup, vodka,
half-and-half and coffee liqueur; cover and shake. Strain into martini glass.


     Tip: If you can't find mild-flavor molasses you can use full-flavor molasses but reduce the amount by 1 tablespoon.




redhot 10
holiday trends
                              the
                           Betty
                                       Visit BettyCrocker.com/RedHot to see all ten Red Hot Holiday Trends
                                                                                   Coconut Macaroon
                                                                     10            Cookie Cocktail
                                                                                    Trend: Mixology MashUp

                                                                Cookies Meet Cocktails. We’re loving the idea of borrowing
                                                                Co
                                                                ins
                                                                inspiration from the hottest restaurants and creating new flavors all
                                                                ou
                                                                our own. Especially when it comes to remixing classic cocktails
                                                                usi
                                                                using fresh flavors in food as your muse. These Cookie Cocktails
                                                                are the perfect way to serve up some holiday spirit at your cookie
                                                                sw
                                                                swap.




Prep Time: 10 Minutes        Start to Finish: 1 Hour 10 Minutes    Makes: 1 cocktail (1/2 cup)


Simple Syrup                                                           Coconut Macaroon Cookie Cocktail
1 cup sugar                                                            1 oz Simple Syrup (2 tablespoons)
1 cup water                                                            1 oz light coconut rum (2 tablespoons)
                                                                       1 oz half-and-half (2 tablespoons)
                                                                       1/2 oz white crème de cacao (1 tablespoon)
                                                                       Toasted shredded coconut


Directions
1. To make Simple Syrup, mix sugar and water in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is
dissolved. Remove from heat; set aside 1 hour to cool. Pour syrup into glass jar. Cover jar, and refrigerate until needed. Makes 1 1/4
cups.

2. To prepare cocktail, fill cocktail shaker with ice. Add 1 ounce simple syrup, coconut rum, half-and-half and crème de cacao; cover
and shake. Strain into cocktail glass. Garnish with toasted coconut.

      Tip: To toast coconut, sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring
     frequently until browning begins, then stirring constantly until golden brown.




redhot 10
holiday trends
                             the
                           Betty
                                      Visit BettyCrocker.com/RedHot to see all ten Red Hot Holiday Trends
                                                                                    Snickerdoodle
                                                                      10            Cookie Cocktail
                                                                                     Trend: Mixology MashUp

                                                                 Cookies Meet Cocktails. We’re loving the idea of borrowing
                                                                 Co
                                                                 ins
                                                                 inspiration from the hottest restaurants and creating new flavors all
                                                                 ou
                                                                 our own. Especially when it comes to remixing classic cocktails
                                                                 usi
                                                                 using fresh flavors in food as your muse. These Cookie Cocktails
                                                                 are the perfect way to serve up some holiday spirit at your cookie
                                                                 sw
                                                                 swap.




Prep Time: 10 Minutes        Start to Finish: 1 Hour 10 Minutes     Makes: 1 cocktail (1/2 cup)


Cinnamon Simple Syrup                                                   Snickerdoodle Cookie Cocktail
1 cup sugar                                                             1 oz Cinnamon Simple Syrup (2 tablespoons)
1 cup water                                                             1 oz vanilla vodka (2 tablespoons)
2 cinnamon sticks                                                       1 oz half-and-half (2 tablespoons)
                                                                        1/2 oz white crème de cacao (1 tablespoon)
                                                                         Cinnamon-sugar


Directions
1. To make Cinnamon Simple Syrup, mix sugar, water and cinnamon sticks in 1-quart saucepan. Heat to boiling over medium-high
heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Discard cinnamon sticks. Pour syrup into glass jar.
Cover jar, and refrigerate until needed. Makes 1 1/4 cups.

2. To prepare cocktail, fill cocktail shaker with ice. Add 1 ounce cinnamon simple syrup, vodka, half-and-half and creme de cacao;
cover and shake. Strain into cocktail glass. Sprinkle with cinnamon-sugar.

     Tip: You can purchase cinnamon-sugar or to make your own combine 1/2 cup sugar and 1/2 teaspoon ground cinnamon.




redhot 10
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                           Betty
                                       Visit BettyCrocker.com/RedHot to see all ten Red Hot Holiday Trends

				
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posted:9/7/2011
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