Posts in the ‘Recipes’ Category

Winter Sea Breeze Holiday Cocktail Recipe

Winter Sea Breeze Holiday Cocktail Recipe

This is hands down my favorite holiday cocktail to serve. It's bright, bubbly, tangy, and crisp, plus the pomegranate seeds and spring of mint give it a festive Christmas feel. If you're looking for a signature holiday cocktail, I recommend you try this!

WINTER SEA BREEZE HOLIDAY COCKTAIL

Ingredients:

  • 1 oz vodka (1/8 cup)
  • 1 oz grapefruit juice (1/8 cup)
  • 1/2 oz tonic syrup (2 tablespoons)
  • 2 oz soda water (1/4 cup)
  • 12 pomegranate seeds
  • 3 mint leaves (for garnish)
Directions:

Fill your glass about 3/4 full with ice. A lowball glass is the perfect size. Add the vodka, grapefruit juice, tonic syrup and stir. Pour in the soda water and garnish with the pomegranate seeds and mint leaves.

Tonic is one of my favorite cocktail mixers, and I love that there are now artisanal tonic syrups. I used Jack Rudy Tonic Syrup that I found at Whole Foods. I recommend using a syrup because it's not too sweet and has a little more complexity of flavor. If you don't have tonic syrup, you can substitute 1/4 cup regular tonic for the soda water and syrup. I might add a little extra grapefruit juice just to balance it out.

Yields 1 serving

Winter Sea Breeze Holiday Cocktail Recipe

Winter Sea Breeze Holiday Cocktail Recipe

Winter Sea Breeze Holiday Cocktail Recipe

Cheers and Happy Holidays!!

How to Throw an Awesome Thanksgiving!

Best Thanksgiving ideas, crafts, recipes

Thanksgiving is one of my favorite holidays. It makes me reflect on all the blessings in my life. As a busy mom with a growing business, sometimes I feel like my life only runs at turbo speed. But Thanksgiving is a day where I get to step away, forget about my mile-long to-do list, put down my phone, and just spend it with my family, eating good food, sharing stories, laughter, and love. What could be better?

At Catch My Party, we're here to make your Thanksgiving extra memorable so you can enjoy special time with family and friends. We have so many inspiring Thanksgiving celebrations to give you ideas, lots of free printables to help you decorate, and even a fun Thanksgiving craft or two to try.

Also, I can't forget the food. Of course... the food. I put together this collection on Foodie of dishes that I hope will give you ideas and make your tummies rumble even if you're just looking (personally, my tummy is doing backflips for the crumbly pumpkin bread). Enjoy!

Take a look at these inspiring Thanksgiving recipes in this slideshow.

This is a sponsored post by Foodie.com. They paid me to write it, but all the ideas and opinions are mine!

Jammy Dodger Cookie Recipe

Holiday Jammy Dodger Cookie Recipe

I'm so happy to introduce our new baking contributors from across the pond, Rebecca and Rosie, from Honeywell Bakes! I just love having a little British flair on our site. For their first recipe, Rebecca and Rosie are sharing these beautiful jammy dodgers (shortbread cookies filled with jam). Wouldn't they be yummy to serve at Christmas? 

Jammy dodgers cookie recipe

Christmas Jammy Dodgers

Makes approx. 30 8cm biscuits (cookies)

Cookie ingredients:

  • 250g (1 cup) butter, at room temperature
  • 200g (1 cup) sugar
  • 1 egg
  • 500g (2 cups) plain flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon allspice
Jam ingredients:
  • 350g berry jam (or use your favourite jam)
  • ½ cinnamon stick
  • 1/4 teaspoon allspice
  • pinch ground cloves (optional)

Jammy dodgers cookie recipe

Directions:

Preheat oven to 1800C/3500F .

Cream butter and sugar, then add the egg and mix until well combined.

Jammy dodgers cookie recipe

 

Add the flour, cinnamon, nutmeg and allspice and mix slowly until a soft dough is formed.

Jammy dodgers cookie recipe

 

Knead gently on a floured surface to form a round ball. Wrap in cling film (saran wrap) and refrigerate for an hour.

Jammy dodgers cookie recipe

Sprinkle flour on your work surface and split the dough into two balls.

Jammy dodgers cookie recipe

Roll one ball out thinly, to about 3mm thick. Cut out circles and place on a baking tray lined with baking parchment. Pick up the scraps and knead to form a ball, and repeat until you’ve used all of your dough.

Jammy dodgers cookie recipe

Now, using smaller Christmas themed cookie cutters, cut out shapes from the middle of half of the biscuits (cookies), whilst on your baking tray. This will stop the shapes from distorting which can happen if you move your biscuits (cookies) after you cut the middle shape.

Jammy dodgers cookie recipe

Bake for 10-12 minutes, or until lightly golden. Don’t overcook, they should be a very light brown colour.

Place on a wire rack to cool.

Jammy dodgers cookie recipe

Place the jam in a small saucepan with the cinnamon stick, allspice and cloves. Gently bring to a boil over a low heat, stirring all the time. Simmer for a couple of minutes, then take the pan off the heat and allow to cool. Once cool, remove the cinnamon stick. (Tip: if you’re feeling lazy, you can skip this step and just use your favourite jam as it is. They will still be yummy, but not quite so Christmassy!).

Jammy dodgers cookie recipe

Put a teaspoon of jam on each biscuit (cookie) circle, and place a biscuit (cookie) with a shape cut of it on top. Arrange so the jam fills the shape. Dust with powdered sugar. Allow the jam to set, then keep in an airtight tin. They will last about a week (if you can resist them!).

Jammy dodgers cookie recipe

Jammy dodgers cookie recipe

Jammy dodgers cookie recipe

Thank you, Rebecca and Rosie, your cookies look scrumptious! To learn more about Honeywell Bakes, please visit their site, shop, and Facebook page.

Tomato Water Bloody Mary Recipe

Tomato water Bloody Mary cocktail recipe for the holidays!

Have you heard of tomato water yet?

Well, here's a refreshing take on a traditional Bloody Mary. By using  tomato water (strained tomato juice until it runs almost clear), you get the most intense, deep tomato flavor, while keeping the cocktail crisp and light. This is the only way I'd ever serve a Bloody Mary again and it's perfect for holiday entertaining!!

TOMATO WATER BLOODY MARY

Ingredients:

  • 2 pounds tomatoes (4-5 large tomatoes)
  • 1 jalapeno (or habanero if you like it extra spicy)
  • 1/4 cup chopped white onion
  • 1/2 cup chopped cucumber
  • 1 teaspoon kosher salt
  • 1 tablespoon lime juice
  • 1/2 cup vodka
  • 1 basket of cherry tomatoes for garnish
  • 2-3 persian cucumbers for garnish
Directions:

Start by making the tomato water. I like to let it strain overnight, so I start the evening before I plan to serve the drinks.

Quarter the tomatoes, chop a 1/4 cup of onion and 1/2 cup of cucumber. Add to a blender of food processor along with a chili pepper, a teaspoon of salt, and a tablespoon of lime juice. Blend until you've got a thick pulpy texture.

Transfer to cheesecloth and suspend it over a bowl in your refrigerator. I like to set the cheesecloth in a strainer, and set that over a large mixing bowl. Then I cover with saran wrap and leave in the refrigerator overnight. By morning you should have 2 1/2 to 3 cups of tomato water. If it isn't clear, you can quickly strain one more time through a dish towel.

Tomato water Bloody Mary cocktail recipe for the holidays!

Fill your glass with ice, and then about 3/4 cup of the tomato water, and 1/8 cup of vodka. Garnish with cherry tomatoes and sliced persian cucumber on a tooth pick. Or just drop half a persian cucumber in the cup and you can also use it as a stirrer.

Makes 4-5 servings

Cook time: 20 min

Total Time: 12 hours 

Tomato water Bloody Mary cocktail recipe for the holidays!

Tomato water Bloody Mary cocktail recipe for the holidays!

If you make one, let me know what you think...

Homemade Chocolate and Cinnamon Marshmallow Recipe

Homemade marshmallow recipe
I love the taste of homemade marshmallows. That's why I'm delighted to share this recipe for homemade chocolate and cinnamon marshmallows that Mindy Cone from Creative Juice developed just for us! These are perfect light and airy pillows of deliciousness that would be perfect in your hot cocoa or  just in your mouth.
First the chocolate marshmallows...
HOMEMADE CHOCOLATE MARSHMALLOW RECIPE
Ingredients:
  • 3 packages of unflavored gelatin
  • 1 cup water (divided)
  • 1 cup light corn syrup
  • 1 1/4 cup sugar
  • 4 oz chocolate
  • 2 Tbsp. cocoa powder
  • 2 Tbsp. cornstarch
  • 2 Tbsp. powdered sugar (or cocoa powder)
Place the gelatin and a half cup of water into your stand mixer bowl and set aside for 5 minutes to allow the gealatin to bloom.
In a small saucepan bring a half cup of water, corn syrup, and sugar to a boil until the mixutre reaches the soft ball stage (240 degrees using a candy thermometer).
Remove immediately from the heat.
Use your whisk attachment and begin whisking the water and gelatin on low speed while slowly pouring in the hot candy mixture.
Once you have poured it all in, turn your mixture up to medium high.
While that is whisking, melt 4 oz of chocolate and combine it with the cocoa powder.
Add the chocolate and continue to whisk until until the mixture thickens and is warm to the touch.
Combine the cornstarch and powderd sugar (or cocoa powder) in a small bowl.
Grease a 9x13 pan and dust with this powder mixture to coat. Reserve any remaining mixture for later.
Pour the chocolate marshmallow filling into the 9x13 and spread it evenly in the pan. Dust the top with the powder mixture. Leave uncovered at room temperature for 4-6 hours.
To cut your marshmallows, dust your working surface with the powder mixture and turn the marshmallows out of the pan. Use a pizza wheel or a sharp knife to cut squares. Once the square is cut, toss in the powder mixture.
Makes: about 24 1-inch marshmallows.
Store: in an airtight container for up to 2 weeks
homemade chocolate marshmallows
homemade chocolate marshmallows
And now for some delicious cinnamon marshmallows...
homemade cinnamon marshmallow recipe
HOMEMADE CINNAMON MARSHMALLOW RECIPE
Ingredients:
  • 3 packages of unflavored gelatin
  • 1 cup water (divided)
  • 1 cup light corn syrup
  • 1 1/4 cup sugar
  • 1 1/2 tsp. cinnamon
  • 2 Tbsp. cornstarch
  • 2 Tbsp. powdered sugar
Directions: 
Place the gelatin and a half cup of water into your stand mixer bowl and set aside for 5 minutes to allow the gealatin to bloom.
In a small saucepan bring a half cup of water, corn syrup, and sugar to a boil until the mixutre reaches the soft ball stage (240 degrees using a candy thermometer).
Remove immediately from the heat.
Use your whisk attachment and begin whisking the water and gelatin on low speed while slowly pouring in the hot candy mixture.
Once you have poured it all in, turn your mixture up to medium high. Continue to whisk until until the mixture thickens and is warm to the touch. Add the cinnamon during the last minute of whisking.
Combine the cornstarch and powderd sugar in a small bowl.
Grease a 9x13 pan and dust with this powder mixture to coat. Reserve any remaining mixture for later.
Pour the cinnamon marshmallow filling into the 9x13 and spread it evenly in the pan. Dust the top with the powder mixture. Leave uncovered at room temperature for 4-6 hours.
To cut your marshmallows, dust your working surface with the powder mixture and turn the marshmallows out of the pan. Use a pizza wheel or a sharp knife to cut squares. Once the square is cut, toss in the powder mixture.
Makes: about 24 1-inch marshmallows.
Store: in an air tight container for up to 2 weeks

homemade cinnamon marshmallow recipe

homemade cinnamon marshmallow recipe

homemade cinnamon marshmallow recipe

Thank you, Mindy, they look scrumptious, I can't wait to try them!

To learn more about Mindy's entertaining & dessert adventures check her out at Creative Juice and on Facebook.

Thanksgiving Wall Decor, Hanukkah Party Ideas and Pumpkin Spice Cake in Jars

I wanted to share the posts I did for Spoonful this week...

Here's some ideas for Thanksgiving wall decor, including free printables! ThanksgivingWallDecor

Hanukkah is coming up soon, here's some lovely ideas for hosting a Hanukkah party! hanukkahparties

If you like desserts in jars, check out this recipe for pumpkin spice cake layered with cream cheese frosting!

pumpkinspicecakejars

For more party ideas and inspiration, check out all my posts on Spoonful!

Potato Pancake Latke Recipe

Potato Pancake Latke Recipe

 

Given that Hanukkah is right around the corner, I thought it would be fun to share this delicious potato pancake recipe.

As my six-year-old daughter describes them, they're like super thick potato chips, only better! They got a touch of onion, a little egg, and they crisp up so nicely.

I like to serve them with applesauce, sour cream, and a sprinkle of chives.

Potato Pancake Latke Recipe

POTATO PANCAKE RECIPE (LATKES) Makes about 16 potato pancakes Total Time: 50 min

Ingredients:

For the Potato Panncakes

  • 1 pound yukon gold potatoes (about 3 medium sized potatoes)
  • 1/2 white onion - medium sized
  • 1 egg
  • 1 teaspoon salt
  • 8 tablespoons of vegetable oil
For the garnish
  • 1/2 cup sour cream
  • 1/2 applesauce
  • 3 tablespoons chopped chives
Directions:

Russet potatoes make great potato pancakes, but I hate peeling potatoes, so I use always use Yukon Golds. The skin is light and thin, and you can skip right to the grating. Grate the potato with long strokes so you can get long strands. As you finish each potato, move the gratings to large bowl of ice water.

When you are done let the grated potatoes sit in the water for a couple minutes, then scoop them out and spread them out on a hand towel. Set aside the bowl of water, and let it settle. Lay a second hand towel over the top of the grated potatoes, then roll the whole thing up and twist it to squeeze out as much water as you can.

potato-pancakes-recipe-latkes-7-2

Now go back to the bowl, and carefully pour off the water. There should be a nice layer of white potato starch on the bottom of the bowl. When you've gotten as much water as you can out of the bowl, pour in the potato, the diced onion, 1 teaspoon of salt, and the egg (beaten). Mix until the potatoes are nicely coated.

potato-pancakes-recipe-latkes-9-2

Heat a 12" skillet on medium heat. You should be able to cook about 4 pancakes per batch without any crowding. Add 2 tablespoons of oil (I like to use high heat safflower oil) to the pan before each batch.

Form the pancakes in the pan by dropping in a large spoonful (about 2 tablespoons) of the potato mix into the pan, and then press down firmly with a spatula to flatten it out. Cook for about 5 minutes per side, until it is golden brown.

I like to serve them hot, as soon as each batch comes off the stove, but if you'd like to serve them all at once, store them on a baking sheet in an oven preheated to 250F,

Total cook time: 40 minutes

Serve with sour cream, applesauce, and chives as garnish.

potato-pancakes-recipe-latkes-37

Potato Pancake Latke Recipe

Spiced Apple Cider with Rum Recipe

rum-spiced-cider-recipe-title

If you need a toasty drink to serve at your upcoming holiday parties, this is the perfect one! Keep it basic for the kids, add a spike of rum for the adults, and I promise it will keep everyone warm and happy!

RUM SPICED CIDER RECIPE

Ingredients:

  • 2 quarts apple cider or apple juice
  • 3 star anise
  • 1 whole nutmeg
  • 6 cloves
  • 4 cinnamon sticks
  • 20 black peppercorns
  • 1 orange
  • 1 cup of rum

Directions:

Crack the nutmeg and break the cinnamon sticks in half. Add the spices to a saucepan and cook on medium heat for a minute or two, until the smell of the spice starts to develop.

Add the apple juice. Quarter the oranges, squeeze the juice into the pan, and throw the rind in as well. Turn up the heat until the juice starts to simmer, then turn to low and cover for 30 minutes.

Remove the saucepan from the heat and add 1 cup of rum. Serve hot!

Makes about 10 servings.

Total time: 30 min

Rum spiced cider recipe

Triple Chocolate Amaretto Hot Cocoa Recipe

hot-chocolate-amaretto-cocktail-title2

I am a chocoholic, if you read my blog you know. It is my one major indulgence.

So now that it's getting colder, I wanted to post a hot cocoa recipe, but turn it up a notch. First, I added some amaretto to make it a little more "grownup." Then I put homemade chocolate whipped cream on top and finished it off with shaved dark chocolate, hence the triple threat. (I also added a few almond slivers and coconut shreds to give it texture.) One word... decadent!

TRIPLE CHOCOLATE AMARETTO HOT COCOA RECIPE

Ingredients:

For the Hot Chocolate

  • 4 cups milk
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon salt
  • 3/4 cup Amaretto
For the Chocolate Whipped Cream
  • 1 cup heavy cream
  • 1 tablespoon unsweetened cocoa powder
  • 4 teaspoons sugar
For the Topping
  • 2 tablespoons of finely grated dark chocolate
  • 2 tablespoons of sliced almonds
  • 2 tablespoons of shredded coconut

Directions:

Over low heat, warm 1 cup of milk. Add the cocoa powder, sugar, and salt and whisk until they are dissolved. Turn the heat up to medium, and add the remaining 3 cups of milk, stir until it is hot enough to serve. Take the pan off the heat and add the vanilla and Amaretto.

To make the chocolate whipped cream, mix the cocoa with a couple tablespoons of the cream. Stir with a spoon, pressing out any lumps until you have a smooth chocolate paste. Add the remaining milk, and sugar, and beat with an electric mixer on high for 2-3 minutes until you have a nice peaky texture. You can refrigerate until you are ready to serve.

Pour the hot chocolate into the serving cups. Spoon on a some of the chocolate whipped cream, then use a grater or zester to add some of the dark chocolate. Finish with a few slivers of almond and some shredded coconut.

Makes 4-6 cups.

hot-chocolate-amaretto-cocktail-19

My chocolate whipped cream.

hot-chocolate-amaretto-cocktail-3A

Have fun indulging!

hot-chocolate-amaretto-cocktail-28

Try My New Rosemary Walnut Biscotti Recipe!

orange-rosemary-walnut-biscotti-recipe-title

I'm excited to share my new biscotti recipe! I love savory and sweet together, so I create these biscotti with rosemary from my garden, orange zest, walnuts, and a little bit of sugar. What came out was delicious!  And for those of you a little intimidated to try homemade biscotti, let me reassure you, they are simple.

orange-rosemary-walnut-biscotti-96A

ROSEMARY WALNUT BISCOTTI

Ingredients:

  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter (room temperature)
  • 2 tablespoons olive oil
  • 1/2 cup sugar
  • 2 eggs
  • 1 tablespoon fresh rosemary chopped
  • 1 teaspoon orange zest
  • 3/4 cup chopped walnuts
Directions:

Preheat the oven to 350°F.

Whisk together the flour, baking powder, and salt, and set aside. Roughly chop the walnuts, and put them in the oven for about 10 minutes (or until they start to small nice and toasty), then let them cool a bit while you work with the wet ingredients.

Add the room temperature butter, eggs, olive oil, and sugar to a mixing bowl, and beat on high for about two minutes. Mix in the rosemary and orange zest.

Pour in all the mixed dry ingredients, and use a spatula to mix until it is just combined. Fold in the walnuts.

Divide the dough in half in the bowl. Lightly coat your hands in flour, then lift the dough out and drop it on the lightly greased baking sheet (or use a silpat). Form the dough into two logs, about 12 inches long, and 2 inches wide.

Bake for about 30 minutes until it just starts to brown. Take it out of the oven, turn it down to 275°F, and let it cool until you can handle it.

Using a serrated knife to cut each log diagonally into about 1/2 slices. Cut diagonally so you can get nice long pieces.

Lay the pieces back on the baking sheet, and put them back into the oven to cook for another 15 minutes per side. You can tap the centers of the cookies and they should be hard when they are done.

Makes about 2 dozen biscotti.

orange-rosemary-walnut-biscotti-7

orange-rosemary-walnut-biscotti-recipe

orange-rosemary-walnut-biscotti-recipe

orange-rosemary-walnut-biscotti-78A

I'm always looking for a new desserts to give out to friends at holiday time. This will me my treat!

orange-rosemary-walnut-biscotti-110

Looking for other great entertaining recipes?

I'm excited to share my new biscotti recipe! I love savory and sweet together, so I create these biscotti with rosemary from my garden, orange zest, walnuts, and a little bit of sugar. What came out was delicious!  And for those of you a little intimidated to try homemade biscotti, let me reassure you, they are simple.

ROSEMARY WALNUT BISCOTTI

Ingredients:

  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter (room temperature)
  • 2 tablespoons olive oil
  • 1/2 cup sugar
  • 2 eggs
  • 1 tablespoon fresh rosemary chopped
  • 1 teaspoon orange zest
  • 3/4 cup chopped walnuts

Directions:

Preheat the oven to 350°F.

Whisk together the flour, baking powder, and salt, and set aside. Roughly chop the walnuts, and put them in the oven for about 10 minutes (or until they start to small nice and toasty), then let them cool a bit while you work with the wet ingredients.

Add the room temperature butter, eggs, olive oil, and sugar to a mixing bowl, and beat on high for about two minutes. Mix in the rosemary and orange zest.

Pour in all the mixed dry ingredients, and use a spatula to mix until it is just combined. Fold in the walnuts.

Divide the dough in half in the bowl. Lightly coat your hands in flour, then lift the dough out and drop it on the lightly greased baking sheet (or use a silpat). Form the dough into two logs, about 12 inches long, and 2 inches wide.

Bake for about 30 minutes until it just starts to brown. Take it out of the oven, turn it down to 275°F, and let it cool until you can handle it.

Using a serrated knife to cut each log diagonally into about 1/2 slices. Cut diagonally so you can get nice long pieces.

Lay the pieces back on the baking sheet, and put them back into the oven to cook for another 15 minutes per side. You can tap the centers of the cookies and they should be hard when they are done.

Makes about 2 dozen biscotti.

60 min

75 min

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