No Monkey-ing Around On Thirsty Thursdays - We need cocktails that pack a PUNCH!

 

 

When the words of Mungo Jerry sing through your head, "In the summertime when the weather is hot...have a drink..." you can't help but think of sippin’ on a cocktail that keeps you as cool as the lyrics!

"Dee dee dee-dee dee…Dah dah dah-dah dah...Yeah we're hap-happy...Dah dah-dah!"

We love making punches, shrubs and sangria during the summers because they are light and refreshing, contain a mixer and are served over ice.

This “Sock Monkey Sangria” is perfect for an out door picnic, baby shower or birthday bash. 

Sock Monkey Sangria

Recipe courtesy of Emily Ellyn, Retro Rad Chef, EmilyEllyn.com

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield:  Party Serving

Ingredients:

¼ cup water

¼ cup honey (or organic stevia)

3 tablespoon chopped ginger

3 large sprigs rosemary, crushed

1  (34-oz.) bottle peach nectar  

1 cup pomegranate juice

1 (330-milliliter) can soda water

1 pouch LiDestri White Sangria, chilled

Garnish Ingredients:

2 cups fresh or frozen peaches sliced

6 sprigs Rosemary

Directions:

Prepare Ginger Rosemary simple syrup by bringing the water and honey to a boil in a small sauce pot.  Add the ginger and rosemary and bring back to a boil. Remove from heat and steep the mixture off heat for 20 minutes.

Strain the syrup through a fine mesh strainer into a container and use immediately or refrigerate for future use.

Make Sangria:  In large pitcher mix simple syrup, peach nectar, pomegranate juice, soda water, and wine.  Serve over ice and garnish with sliced peaches and fresh rosemary sprigs.

Celebrating Memorial Day with a Cherry Chocolate Bombshell Cupcake!

Carole Wells Pin-up Circa 1960s

 

 

 

A special THANK YOU goes out to the men and women who have served our Country! You risk your lives to protect ours, a task that we are grateful for. 

 

 

 

 

To celebrate this Memorial Day we have created a Cherry Chocolate Bombshell Cupcake and Cherry Chocolate - It's the Bomb Egg Cream! If you are not a "from scratch baker", this is a recipe for you and the slight adaptations will have you looking like an experienced bombshell hostess with the most-est!

CUPCAKE RECIPE:

Cherry Chocolate Bombshell Cupcake

Recipe Courtesy of Cupcakes and Cocktails

Prep Time:  10 - 15 minutes

Yields: 18-24 classic sized cupcakes 

Cupcake Ingredients:

1 box of white cake mix
½ cup milk
2/4 cup juice from maraschino cherries

1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3 large eggs

20 maraschino cherries, chopped

1/2 cup semi-sweet chocolate chips

Marshmallow Cream Frosting Ingredients:

2 cups softened unsalted butter

2 cups marshmallow cream
8 cups powdered sugar
3-6 tablespoons milk

1/2 cup mini chocolate chips, for garnish
1 cup mini marshmallow, for garnish

24 chocolate covered cherries, for garnish

Directions:
Preheat oven to 350°F.

Line cupcake tins.

Pour cake mix in large bowl, add milk, cherry juice, extracts and eggs and beat with an electric mixer on medium speed till smooth.

Then, fold in chocolate chips and chopped maraschino cherries until fully incorporated.

Pour batter into cupcake liners, filling three quarters of the way up.

Bake for 18-20 minutes, or until toothpick comes out clean or cake bounces back when gently touched.

Cool cupcakes on baking rack for 15 minutes.

While cupcakes are cooling make frosting.

In a large mixing bowl with a hand mixer or in a standing mixer fitted with a whisk, mix sugar and butter together and cream until smooth, about three minute.

Add milk slowly until the desired spreading consistency is achieved. And, then and marshmallow cream and beat for 15 minutes on medium speed until frosting becomes light and fluffy.

Pipe frosting onto cupcakes. Garnish with mini chocolate chips and mini marshmallow.  For an extra special touch, after frosting entire cupcake with marshmallow cream frosting lightly toast with a crème brûlée torch.  Finally, top with a chocolate covered cherry and enjoy!

Piper Laurie Vintage Pin-up 

VIRGIN "MOCK"TAIL RECIPE:

Cherry Chocolate - It's the Bomb Egg Cream

Recipe Courtesy of Cupcakes and Cocktails

Yield:  1; 10 ounce drink

Ingredients:

2 tablespoons chocolate cherry jam, slightly warmed

  (Recipe at EmilyEllyn.com) or sub chocolate syrup with splash  of  grenadine

3 ounces skim milk

5 ounces soda water

1 chocolate cover cherry, for garnish

Directions:

Fill a cocktail shaker with ice cubes. Add milk and chocolate cherry syrup. Shake vigorously until frothy and cold.

Pour cold drink into large 10 ounce glass, top with ice and soda water.

Stir then add straw, top with a chocolate covered cherry and enjoy!

Rad Remix: To make an alcoholic version add 2 ounce vanilla vodka and mix in shaker.

Nancy Porter Pin-up Circa 1945

Cookies & Cream Cupcake & Cocktail

This grown-up cupcake & cocktail version is full of flavor and a easy way to impress your guests in a pinch. 

Don’t be afraid to get creative, Oreos can be replaced with your favorite cookie!

Cupcakes

Prep Time:  15-20 minutes

Yield: 18-24 Cupcakes

Ingredients:

2 1/4 cups unbleached all-purpose flour

1/2 cup melted butter

1 3/4 cup sugar

1 cup milk

1/2 teaspoon salt

2 teaspoons baking powder

3 large eggs

2 teaspoons vanilla

22 chopped Oreo cookies

Directions:

1. Preheat oven to 350°F. Line cupcake tins. Sift dry ingredients. 

2. In a large bowl, combine butter and sugar. Cream till light and fluffy. Mix on medium while adding eggs one at a time, then add vanilla. Add sifted dry ingredients one cup at a time, beating on medium speed until smooth.

3. Fold in Oreo Cookies

4. Pour batter into cupcake liners, filling three quarters of the way up.

5. Bake for 18-20 minutes. Cupcakes are done when a toothpick comes out clean or cake bounces back when gently touched.

6. Cool for 15 minutes before frosting.

Cookies & Cream Frosting

1 cup softened unsalted butter

8oz. softened cream cheese

4-6 cups powdered sugar

2 tablespoons milk

1/2 cup mini chocolate chips

18-24 Oreo cookies (garnish)

Remaining Oreo cookies crushed (garnish)

Directions:

1. Cream butter and cream cheese until smooth, about 2 minutes.

2. Add sugar one cup at a time. Add milk until desired thickness is achieved.

3. Beat it like Michael Jackson for 5 minutes on Medium speed until smooth.

4. Pipe frosting onto cupcakes. Garnish with crushed cookies, placing whole cookie on top of frosting.

Cookies and Cream-tini

Prep Time: 10 minutes

Yield: (2) 4-6 ounce martinis

Ingredients:

½ cup milk

2 scoop vanilla ice cream

2 ounce chocolate liqueur

2 ounce whipped cream vodka (or substitute birthday cake vodka)

6 mini Oreo cookies, crushed

Garnish Ingredients:

¼ cup chocolate fudge sauce, on small plate (rim)

¼ cup Oreo cookies, crushed on small plate (rim)

Whipped cream

2 mini Oreo cookies

Directions:

1. Rim your martini glasses with fudge sauce and then dip in crushed Oreos to thoroughly coat.

2. In a blender add milk, ice cream, chocolate liqueur, vodka, and crushed Oreo cookies and pulse until smooth.

3. Strain into rimmed martini glasses.   

4. Top with whip cream and reserved mini Oreo cookies.

Cheers to you!

Did you know there is a similar expression to our “cheers” in nearly every other language?   

Here’s your quick-tip guide for celebrating with the locals on your next traveling adventure.  We recommend practicing your pronunciation to prevent any embarrassment!

American English: Cheers!

English: Bottoms up!
Dutch: Proost!

German: Prost!

Greek: Ade yamas!

Hebrew: L'chaim!

Irish: Slainte!

Italian: Cin Cin!

Japanese: Kanpai!

Korean: Guhn-Bae!

Mandarin: Ganbei!

Maori: Kia Ora!

Norwegian: Skoll!

Russian: Za vashe zdorov'ye!

Spanish: Salud!

Swedish: Skål!

Turkish: Sherefe!

Hungarian: Egesegedre!

Fashion Friday - Strawberry Daiquiri Cupcakes

Model: Ludella Hahn - Photo: TK Expressions - Apron: Cupcake Provocateur

"Food and Fashion" tend to go hand-in-hand with good reason.  After all, you "Eat with your Eyes"  whenever you're looking at a cute dress for a first date, or picking out delectable cupcakes to give to a friend (or just for yourself!).

If something doesn't appeal to our visual senses, we tend to dismiss it.  This is especially true of food.  When it looks good, we feel strongly that it will taste just as good!  How disappointing is it when you have a beautiful cake placed in front of you and your expectations are shattered with the first bite?

"Cupcakes and Cocktails" will bring out your "Fun and Fancy" side, while leaving no disappointment in "Taste and Presentation!"

Please enjoy this "Fashionably Sweet" Recipe!

Strawberry Daiquiri Cupcakes

Prep Time:  15 - 20 minutes
Yields: 12-18 Cupcakes

Ingredients:
2 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1 stick unsalted butter
3/4 cup sugar
2 eggs
1/3 cup buttermilk
1/4 cup vegetable oil
1 tsp vanilla extract
2 cups chopped strawberries

Strawberry Frosting:
12-18 whole strawberries
2 Tbsp. strawberry liquor
1 tsp vanilla extract
8 oz. cream cheese at room temperature
1 stick unsalted butter, room temp
2 1/4 cups powdered sugar


Cake Directions:
 
1. Preheat oven to 350°F. Line cupcake tins. Sift dry ingredients.
2. In a large bowl combine butter and sugar. Cream till light and fluffy. On medium speed add eggs     one at a time, add vanilla. Add sifted dry ingredients one cup at a time beating on medium speed till smooth.
3. Fold in chopped strawberries.
4. Pour batter into cupcake liners, filling three quarters of the way up. 
5. Bake for 18-20 minutes. Cupcakes are done when a toothpick comes out clean or cake bounces back when gently touched.
 
Cool for 15 minutes before frosting.
    

Frosting Directions:

1. Cream butter and cream cheese till smooth, about a minute.
2. Add sugar one cup at a time. Add strawberry liquor and vanilla extract, beating till combined.
3. Beat for 5 minutes on Medium speed for a smooth texture.
4. Pipe frosting onto cupcakes and garnish with whole strawberries.

Note:

Garnish rim of cupcakes with pink sugar sprinkles or make your own!

Simply take 1/4 cup sugar and add 1/4 teaspoon strawberry extract.  Mix sugar and strawberry extract with fork till evenly blended.

*Make a virgin version by replacing strawberry liquor with milk.

Diamonds and glassware are a girl’s best friend!

Photo: CandyLust.org
Model: Minnie d'Moocha

Ever wonder why cocktails come in so many different glasses?   We’ll cover that in more detail later, but for now… There are vessels and tumblers made specifically for certain cocktails.  If you drink cocktails frequently, accessorize your bar with collection of glassware to execute your elixirs. 

Start with the following:

Small old-fashioned glasses

Highball glasses

Martini glasses

Beer pints

Stemmed wine glasses

Punch bowl

Buy in sets of six, so you are always the hostess with the most-est when you throw a party!

Happy Mother's Day - S'mores Cupcake & Cocktail Recipe - A Childhood Favorite Made For Mommy's Special Day!

S’mores Cupcakes & Cocktail

A Cupcake Provocateur signature cupcake that's not your average campfire S’more! 

This decadent and almost sinful cupcake and cocktail combo will make camping seem a little more glamorous - provided there is a hotel in the woods!                                                         

                       
Ingredients:
Prep Time:  10 - 15 minutes
Yields: 18-24 Cupcakes 

2 1/4 cups unbleached all-purpose flour 1/2 cup melted butter
1 1/2 cup sugar
1 1/2 cup milk
1 teaspoon salt
2 teaspoons baking powder
3 large eggs
2 teaspoons vanilla
3/4 cup milk chocolate chips
1 cup chopped graham crackers 

Directions:
1. preheat oven to 350°F. Line cupcake tins. Sift dry ingredients.
2. in a large bowl combine butter and sugar. Cream till light and fluffy. On medium speed add eggs one at a time, add vanilla. Add sifted dry ingredients one cup at a time beating on medium speed till smooth.
3. fold in chocolate chips and graham crackers
4. pour batter into cupcake liners, filling three quarters of the way up.
5. bake for 18-20 minutes. Cupcakes are done when a toothpick comes out clean or cake bounces back when gently touched.
6. cool for 15 minutes before frosting. 

Note:
For an extra special touch, after piping frosting top entire cupcake with mini marshmallows and lightly toast with a creme Brûlée Torch.

Marshmallow Cream Frosting 

2 cups softened unsalted butter 2 cups marshmallow cream
8 cups powdered sugar
3-6 tablespoons milk
1/2 cup mini chocolate chips (garnish)
1 cup mini marshmallow (garnish)
1/2 cup broken graham crackers (garnish) 

Directions:
1. cream butter and marshmallow cream till smooth, about a minute.
2. add sugar one cup at a time. Add milk till desired thickness is achieved.
3. beat for 15 minutes on Medium speed for a light and fluffy frosting.
4. pipe frosting onto cupcakes. Garnish with mini chocolate chips, mini marshmallow and graham cracker.

Note:
For an extra special touch, after piping frosting top entire cupcake with mini marshmallows and lightly toast with a creme Brûlée Torch. If you do not have a torch, a grill lighter will do the trick.

S’more Martini
Prep Time:  10 - 15 minutes
Yield:  2; 4 ounce martinis.

Ingredients:
4 ounces marshmallow vodka

1 ounce chocolate liqueur

1 ounce whipped cream vodka
1 ounce white crème de cocoa
1 ounce heavy whipping cream


Garnish Ingredients:
1/4 cup chocolate fudge sauce, on small plate (rim)
1/4 cup crushed graham crackers, on small plate (rim)
½ cup skewered toasted mini marshmallows (garnish)

Directions:


Preheat broiler on high.  Skewer marshmallows and place on parchment lined baking sheets. Toast marshmallows for 30 seconds or until browned. Remove and allow to cool.

Rim your martini glasses with chocolate fudge sauce and then dip in crush graham crackers to thoroughly coat.

Fill a cocktail shaker with ice cubes. Add marshmallow vodka, chocolate liqueur, whipped cream vodka, crème de cocoa, and heavy whipping cream. Shake vigorously until shaker is frosty and cold.

Strain and pour cold drink into rimmed glass. Garnish with a toasted marshmallow skewer and serve.

Cheers!  These are tasty so be ready to shake up S’more ;)


Virgin

S’more Milk Shake
Prep Time:  10 minutes
Cook Time:  7- 10 minutes
Total Time:  20 minutes
Yield: 2; 20 ounce servings

Ingredients:
2 cups mini marshmallows
¾ cups whole milk
2 cups vanilla ice cream
¼ chocolate syrup

Garnish Ingredients:
¼ cup mini chocolate chips
2 graham crackers

Directions:

Preheat broiler. Place marshmallows on a parchment paper lined baking sheet.  Broil 30 seconds or until golden brown. Let cool.

In blender add milk, ice cream, chocolate sauce, and half of the cooled toasted marshmallows and pulse until smooth and creamy.

Pour into tall glasses, top with remaining toasted marshmallows, and garnish with chocolate chips and graham crackers.  Serve with straw and enjoy…sllurrrp!