Winter has just started to peek its adorably mild head around town here in Los Angeles, and that means it’s the time of the year when everyone drives terribly and stays inside as much as possible to avoid the 60 degree light rain. And what goes better with weather-induced agoraphobia than a nice, strong cocktail or plate of comfort food in the form of dessert?
Since there’s nothing we love better than a seasonal cocktail and something sweet to accompany it, we’ve created quite a few holiday-time treats that’ll make winter hibernation not just tolerable, but delicious as well.
With one of us being Jewish, and the other wishing she was (we’ll let you guess which is which), we’re always annoyed with how few Hanukkah-specific cocktails there are this time of year, especially when compared to the overabundance of Christmas libations and treats. The Chosen Wine cocktail solves that problem, and tastes great to boot! L’chaim!
This year, we’re celebrating the season with a month of nonstop cookies. For the 11th day of cookies, we’re making not one, but five different holiday cookies from Kelsey Nixon’s versatile sugar cookie dough.
This year, we’re celebrating the season with a month of nonstop cookies. For the 10th day of cookies, Nealey Dozier shares her cookie-fied take on Irish creme and coffee:
These days there are thousands (millions?) of Christmas cookie recipes available to enthusiastic holiday bakers everywhere. In my attempt to mix up the cookie swap this year, I wanted to create a cookie that’s as warm and comforting as it is creative. Taking a nod from seasonal cocktails — is there any better way to face the winter chill than with a hot mug in hand? — I began dreaming of drinks I could craft into cookie form. Hot cocoa splashed with peppermint schnapps? Cider spiked with aged whiskey? A classic hot toddy? I finally decided on a classic after-dinner drink: Irish creme and coffee. Whiskey, chocolate and heavy cream pair perfectly with coffee and translate well into a with-a-jolt dessert.
I started by revving up my best sugar cookie recipe with a double dose of java, using coffee extract (for bitter yet sultry undertones) and finely ground espresso beans (which add contrasting crunch and those lovely specks). Then, I piped a cloud of Irish Creme-buttercream to resemble a mountain of whipped cream. The cherry on top? A single chocolate covered espresso bean.
This year, we’re celebrating the season with a month of nonstop cookies. For the ninth day of cookies, we’re revamping eggnog with this spicy, bourbon-glazed shortbread, from Miami pastry ace Hedy Goldsmith.
This year, we’re celebrating the season with a month of nonstop cookies. For the fifth day of cookies, we’re spicing things up with Nadia G’s racy thumbprint cookies, which get a kick of heat from cayenne pepper.