I’m gearing up for Thanksgiving this week with my yearly chocolate covered strawberry turkey recipe and crossing every limb I have for the miracle of seeing snow in Houston since I won’t be making it back to the east coast for the holiday. I’ll be laying low until next week with the exception of a few exciting tid-bits of news here and there but I’m wishing you lots of turkey induced naps and pieces of pie you don’t need but eat anyways.
Now, how many of you will be heading out for Black Friday? I’m terribly too impatient for lines and camping out, but if you have any online deals that I should know about I’m all ears!
If Santa is anything like me (which he might be considering we both have belly laughs), then he might be getting tired of plain old milk with his Christmas Eve cookies. Since I’m sure we all want to keep your household Santa(s) happy, you should try setting out these Christmas cookie ice cream shots this year. And in case cookies aren’t your type of hat, you can also try my reader favorite peppermint eggnog milk shake shot recipe here or my salted caramel cake shots here.
A few things to keep in mind if ice cream shots are new to you, be sure to prep the rims of your shot glasses in advance so that all you have to do is blend and serve when guests arrive. To make the mini straws, simply cut regular paper straws to the appropriate size; and lastly, each ice cream shot recipe makes four shots, so just multiply the recipe by however many you want to make.
- Two scoops of Christmas cookie ice cream
- White sprinkles
- Simple syrup
- 1 ounce white creme de cacao and 1 ounce creme de menthe (for alcoholic)
- 5 drops of green food coloring and two ounces of milk (for non-alcoholic)
I can tell that the number one most asked question will be “What if I can’t find Christmas cookie ice cream?” If that’s the case, you can make your own! Mix crushed sugar and snickerdoodle cookies into vanilla ice cream with a swirl green icing and red sprinkles.
To make the shots, rim your glasses with white sprinkles by dipping the glasses in simple syrup and then into your sprinkles.
Blend the rest of the ingredients by choosing either the adult or kid friendly version and then pour and serve immediately.
photos and recipe contributed by Nanette of Cultural Chromatics
Prepare yourselves everyone, ’cause this may blow your mind. It certainly blew my mind when I first heard that such desserts were possible. What is it? Ice. Cream. Bread. Yes!
All you need to do is combine your favorite ice cream flavor, some flour, and voila! You’ve got a dense, moist bread that goes perfectly with tea or coffee, and with winter fast approaching, I decided a seasonally flavored bread was in order. This Hot Chocolate Bread with extra marshmallows is perfect for the rainy/snowy day in, wrapped in warm blankets with a piping hot cup of coffee or milk.
- 1 pint hot chocolate ice cream, softened (or whatever your favorite ice cream is!)
- 1 1/2 cup flour
Start off by preheating the oven to 355 degrees F. Mix together softened ice cream and flour. It will come off as kind of crumbly, and that is totally fine! Pour into a greased or lined loaf pan and top off with marshmallows.
Bake for about 40 minutes, or until the edges are pulling away from the sides. And… you’re done!! Easy as cake.
I love recipes that are quick but pack a big punch. I’m just totally not the type to slave over something just for them to be eaten up 10 minutes later (unless it’s dessert, then I slave away). On the other hand, I don’t need to tell how obsessed I am with presentation, and this honey pear and ricotta crostini recipe is the perfect mix of both, especially as a holiday party finger food!
- 1 1/4 cups ricotta cheese
- Pear slices
- Coarse salt and ground pepper
Divide ricotta cheese among slices of toasted baguette (only toast long enough to brown them a bit).
Next, top each piece with several ripe pear slices and season with a pinch of salt and pepper and drizzle each with honey.
Add a tiny sprig of rosemary to the top to garnish, they’re ready to serve! As a tip: drizzle your pear slices with a squeeze of lemon to keep the from browning while they’re on display.
All photos by Kimberly Chau Photography, post in association with and recipe adapted from Martha Stewart Living