Holiday Cocktails

Spiked Eggnog Cupcakes

December 22, 2017 by Natalie 1 Comment

It wouldn’t be Christmas without some eggnog, right? I’ve whipped up these delicious Spiked Eggnog Cupcakes just in time to enjoy the perfect holiday treat. Of course, enjoying a glass will do but I love finding other ways to use it, particularly in baked goods. Last year I made these eggnog snickerdoodle cookies for my favorite Christmas Eve tradition: Adult Milk and Cookies. I’d really love to reshoot that post just because my photography and styling has improved but there wasn’t enough time this year. I couldn’t get the idea out of my head for making these Spiked Eggnog Cupcakes and I’m so happy I made them. They’re like a two for one cocktail and dessert!

Spiked Eggnog Cupcakes, makes 12 cupcakes

for the cupcakes:

1 1/3 cups all-purpose flour

1/4 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. ground nutmeg

1/4 cup spiced rum

1 cup eggnog

1/4 cup vegetable oil

1 tbsp. apple cider vinegar

1 tsp. vanilla extract

1 cup sugar

for the frosting:

2 1/2 sticks unsalted butter, room temperature

3 1/2 cups confectioners’ sugar

pinch of salt

pinch of nutmeg

2 1/2 tbsp. eggnog

1 tbsp. dark rum

To make the cupcakes, preheat the oven to 350° F. Line a cupcake pan with paper liners. In a medium bowl, combine the flour, baking soda, baking powder, salt, and nutmeg and whisk to combine. In a bowl of an electric hand mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar. Beat on medium speed until well blended. Add in dry ingredients and mix on low speed until incorporated. Divide the batter between the cupcake liners and bake 22-24 minutes, or until a toothpick inserted comes out clean. Allow to cool in pan for 5 minutes, then transfer to wire rack to cool completely.

To make the frosting, place the butter in the bowl of an electric hand mixer fitted with the whisk attachment. Beat on medium-high speed until smooth. Add in powdered sugar, salt, and nutmeg, and mix on medium-high speed until smooth. Scrape down the sides of the bowl and add the eggnog and whip on medium-high speed until light and fluffy. Add the rum and mix on low speed until incorporated. Add icing to a pastry bag and pipe on cupcakes. Garnish with grated cinnamon or nutmeg and a cinnamon stick if desired.

I’m really happy with how these Spiked Eggnog Cupcakes came out. I had to bring them to work because if I were to be left alone with these at home I would have eaten every single one of them. That’s how good they are! The cake was so soft and moist from the eggnog but not overly sweet. I love when cupcakes aren’t too sweet because that’s what the icing is for.

Adding spiced rum was the perfect addition to these cupcakes because it complimented all of the other baking spice flavors. You could also use bourbon is you prefer that over rum. Either way, these were delicious and are the ultimate Christmas treat. Serve them with a side of boozy eggnog and dessert is served. I hope your holiday is merry and bright everyone. Cheers and Merry Christmas! xo

My Favorite Tom & Jerry Recipe

December 19, 2017 by Natalie 1 Comment

A Tom & Jerry is a classic winter beverage that every cocktail drinker should try at some point. It’s a sweet, frothy, warm drink that is flavored with dark rum and cognac and it has been a holiday favorite since the 1820s. There’s just one thing: the Tom & Jerry is not the easiest drink to make, but it is worth it. I’m showing you how to make my favorite Tom & Jerry recipe just in time for Christmas.

The Tom & Jerry is a descendant of eggnog but not eggnog. The main difference is that the Tom & Jerry is served warm and the drink is built in the serving mug. Eggnog, on the other hand, is cold and already mixed and ready to drink. The Tom & Jerry is, however, a fantastic alternative to Eggnog and many drinkers prefer it because it is more of a warm milk punch and has less of an ‘eggy’ flavor. First, I’ll show you how to prepare the batter then how to assemble the drink.

Tom & Jerry batter, serves 12

6 eggs
1/2 cup sugar
1/2 stick of butter, room temperature
1/2 tsp. allspice, ground
1/2 tsp. cinnamon, ground
1/2 tsp. cloves, ground
1/2 tsp. vanilla extract

Separate the egg whites from yolks into two large bowls. Add butter and sugar to egg yolks and beat with an electric stand mixer. In a separate bowl beat the egg whites to stiff peaks. Gently fold egg whites into yolk mixture until color and consistency are the same.To finish the batter, stir in allspice, cinnamon, cloves, and vanilla.

Tom & Jerry, serves 1

1 oz. cognac

1 oz. dark rum

1 tbsp. Tom & Jerry batter

warm milk

nutmeg, for garnish

The hard part is over and now we can make our cocktail. To assemble Tom and Jerrys, gently heat milk in a saucepan over low heat (amount depends on how many drinks you plan to serve). For two servings I heated 1 cup of milk. This will also depend on the size of your serving vessels. While constantly stirring batter, add brandy and rum. Fill to the top with milk and stir until foamy.

Grate fresh nutmeg on top for garnish. Sip and enjoy!

The Tom & Jerry is much like making a Hot Buttered Rum. It all begins with mixing the spiced batter, which can be refrigerated or frozen until it’s time for a drink. Once that is done, it’s as simple as pouring warm milk over your liquor and batter. It’s a fabulous way to have a tasty hot cocktail ready for holiday visitors and parties.

You can also serve this in a Tom & Jerry punch set. My glasses are a part of a vintage set but I opted not to shoot a whole bowl or else I would have been drunk on a Monday afternoon. Not a terrible thing right? But really bad for productivity. I’m so happy I got to share my favorite Tom & Jerry recipe with you in time for the holidays. It’s the perfect drink to make for Christmas Eve, Christmas Day, New Year’s Eve, or New Year’s Day. Please chime in on the comments if you decide to make this and let me know how it turns out! Cheers everyone and don’t forget to eat, drink, and be merry! xo

Holiday Pomegranate Mule

December 14, 2017 by Natalie Leave a Comment

It’s beginning to look a lot like cocktails (I mean Christmas) around here! The holidays can be a little hectic, so taking the stress out of entertaining is key. I put together this Holiday Pomegranate Mule that is perfect for your holiday celebrations. They’re easy to whip up in a larger batch but also simple if you just need to make a few. Maybe you need to kick up your feet up and relax with one. I promise this Holiday Pomegranate Mule will do the trick!

I’ve been using Zevia mixers a lot around here and I love, love, love their ginger beer. Their mixers are simple and the perfect compliment to any cocktail. This ginger beer is bold and spicy in flavor (which I love) with a hint of sweetness. Making smarter choices is important to me and I like using Zevia because there is no sugar, no calories, and no artificial sweeteners. That means they won’t overload cocktails with extra calories and they have a more sophisticated and drier flavor than most sodas on the market. I used Zevia ginger beer in my Holiday Pomegranate Mule and the results were amazing!

Holiday Pomegranate Mule, serves 1

2 oz. vodka

3/4 oz. lime juice

3/4 oz. pomegranate simple syrup

1 can Zevia Ginger Beer

I made a pomegranate simple syrup with stevia to further reduce the calories associated with drinking cocktails. I made it by reducing fresh pomegranate juice, lemon juice, and stevia. Place 2 cups pomegranate juice, 4 tbsp. of stevia and 1/2 tbsp. fresh lemon juice in a saucepan set over medium heat. Cook, stirring occasionally until the stevia has completely dissolved. Allow to cool completely and store in a glass jar or bottle.

Add your vodka, lime juice, and pomegranate simple syrup to a cocktail shaker with some ice and give it a quick shake. Pour into a copper mug filled with ice and top with Zevia Ginger Beer. Garnish with a slice of lime, a sprig of rosemary, and some pomegranate seeds. While I was scooping out the seeds from the pomegranate I produced a good amount of fresh pomegranate juice. If that’s the case for you as well, pour some of the juice into your cocktail. I love fresh pomegranate juice and it added so much flavor to the drink!

Pomegranates are tart, tangy, and rich but not sweet, with musky complexities similar to red wine. I love using this ingredient in cocktails because the flavors are so complex and mix well with so many spirits. I based this Holiday Pomegranate Mule off the classic Moscow Mule cocktail but feel free to use another spirit besides vodka. Rum, gin, tequila, or any type of whiskey would also be a great fit for this drink.

If you want to make this drink in a large batch multiply the recipe by how many drinks you’d like to make. Add all ingredients to a pitcher or punch bowl and stir. By making some slight adjustments like using a stevia sweetener instead of sugar and using Zevia, I made a healthy and low-calorie cocktail. It’s easy to pack on a few pounds during the holiday season so I’ll save my calories where I can. Does this mean I can have an extra cookie? I hope you will consider enjoying a few of these Holiday Pomegranate Mules with your loved ones at your upcoming holiday gatherings. May your days be merry and bright everyone! Cheers. xo

Holiday Hot Cocoa Bar

December 6, 2017 by Natalie 13 Comments

I’m not a huge fan of the weather getting colder but there are a few perks. Enjoying warm drinks at this time of year is definitely one them! I put together this cute, colorful, and festive Holiday Hot Cocoa Bar for us to enjoy while Ethan and I decorated our Christmas tree. It did the trick for putting us in the holiday spirit.

This year I’m more excited than ever for the holidays. It’s the first time in my adult life that I have space for a regular sized Christmas tree and to do holiday decorating at all. I bought the pink Christmas tree of my dreams and I can’t wait to reveal it in all its glory! Perhaps I can even throw a little holiday party since I’m so proud of how everything came out. I don’t know about you but I love a “build your own anything station” at a holiday gathering. Today I’m sharing how to build a simple Holiday Hot Cocoa Bar for your own winter or holiday gathering.

You can make your own hot chocolate like the recipe I made here or put a Keurig out if you own one. I did both that way people could choose what they wanted. The Keurig route is definitely easier but I love making fresh hot chocolate from scratch. I put my fresh hot chocolate in an enamel serving pot and left out a jar of hot chocolate pods for the Keurig.

You can use little glass jars to house all your hot chocolate toppings. My favorite hot chocolate toppings include:

mini chocolate chips
mini marshmallows (I bought regular and peppermint)
sprinkles
crushed peppermint
flavored stirring spoons or straws
marshmallow snowflakes and snowmen

I don’t like to add booze to the hot chocolate mix. Since it’s hot it can burn the alcohol off. It’s nice to put out a few bottles that go best with hot chocolate. Guests can pick their favorite spirit and mix it to their own taste. It also allows the hot chocolate to be non-alcoholic. Hello children, non-drinkers, and pregnant ladies! They all need a holiday treat too! My favorite spirits to leave out on my Holiday Hot Cocoa Bar are:

Irish cream (like Kerrygold)
Licor 43
whiskey (bourbon, rye, or Irish)
rum (spiced or dark)
brandy (American, French, or Spanish)
sherry (Pedro Ximenez)
creme de cacao (I love Tempus Fugit)
coffee liqueur
amaretto or biscotti liqueur (Faretti)

This is an easy and delicious treat when you’re having holiday guests over. It takes the pressure off of you while you’re entertaining and guests get to make their own delicious wintery treat! I hope you consider putting a Holiday Hot Cocoa Bar together for your festivities. Don’t forget to include some fun holiday decor as well!

Be Merry Balloon Banner / Hot Cocoa Pot / Pink Marble Mugs / Bottle Brush Trees from Target and Homegoods / My Cinema Lightbox / Pink Tree

Easy 3 Ingredient Cranberry Gimlet

December 1, 2017 by Natalie 1 Comment

The best part about Thanksgiving I think is the leftovers. Pilgrim sandwiches, tiny feasts, pie for breakfast, and post-holiday cocktails. For the third Thanksgiving in a row, I’ve made my Cranberry Harvest Punch and it’s always a hit! I had leftover cranberry spiced syrup so I made this Easy 3 Ingredient Cranberry Gimlet.

I love using cranberries in cooking, baking, and cocktails during the holiday season. Cranberries have such a short season that I usually freeze a few bags to last me the rest of the winter. After December it’s really hard to find fresh ones. You can consider this a warning. You’re welcome!

Cranberry Gimlet, serves 1

2 oz. gin
1 oz. lime juice
3/4 oz. spiced cranberry syrup (recipe here)

After making your syrup let it cool completely. Add all your ingredients to a cocktail shaker with ice and shake. Strain into your desired serving vessel. Usually, a gimlet is served up in a coupe glass but you can serve it on ice in a double rocks glass as well. I used these festive carnival punch glasses from my punch set. Garnish with fresh cranberries, rosemary, lime wheel, and a cinnamon stick. I’m a big fan of the elaborate garnish!

The cranberry syrup is super easy to make and tastes amazing! I love using it in replacement of simple syrup like I did here with this Easy 3 Ingredient Cranberry Gimlet. You can also use it in a daiquiri, tom collins, or any other classic cocktail that calls for simple syrup. This means the possibilities are endless! Also, if you have any leftover cranberry sauce please feel free to add a barspoon. I love adding jam or preserves to cocktails to add flavor and texture.

You can make this Easy 3 Ingredient Cranberry Gimlet to order or batch it if you’re having company. I love easy recipes that double as large format drinks for the holidays. Just multiply the recipe by the number of drinks you want to make and serve it in a punch bowl or pitcher with some ice. Easy peasy lime squeezy.

Rosemary Gin and Tonics with Infused Ice

November 20, 2017 by Natalie 2 Comments

Hey there everyone! I’ve been working my little behind off and I’m getting ready to host my first Thanksgiving. Let’s talk about STRESSED. Luckily I’ve teamed up with Zevia to bring you some cocktail recipes with their non-alcoholic mixers. First up are these Rosemary Gin and Tonics with Infused Ice.

Zevia is a line of zero calorie, refreshing and delicious beverages. Zevia is sweetened with the plant-based sweetener stevia, which means no artificial sweeteners, and no sugar. It is also Non-GMO Project Verified, gluten-free, Kosher, vegan and free of caramel color. Zevias mixers are simple, delicious, and the perfect compliment to any cocktail. I wanted to make something that was no fuss because that equals no stress! These Rosemary Gin & Tonics with infused ice are the perfect answer to easy entertaining this Thanksgiving.

Rosemary Gin and Tonic

2 oz. rosemary infused gin

1 can of Zevia tonic water

rosemary and cranberry infused ice cubes

Infusing the gin is easy. Simply add your desired amount of gin to a container with a few sprigs of rosemary. Infuse for 1 hour or until the desired level of taste is achieved.

To make your ice cubes add cranberries and rosemary to a large ice cube tray and fill with filtered water. Freeze for 5-6 hours but overnight is always best.

To make your cocktail place your infused ice in a glass, pour the gin and then add Zevia tonic water.

I love using infused ice in drinks. It’s a really simple detail that will certainly wow your guests. The great part about infusing ice is that you can make a bunch ahead and simply pop them out of the freezer when needed. Same thing goes for infusing the gin. Infuse as much as you need in advance and you have a delicious 2 ingredient cocktail with the most beautiful garnish. Easy peasy. There’s so much to do when you’re entertaining so I hope these Rosemary Gin and Tonics with Infused Ice will take a little work out of making cocktails. Happy Thanksgiving everyone!

Pumpkin Butter Flip

November 8, 2017 by Natalie 8 Comments

Halloween might be over but we have until Thanksgiving to capitalize on all things pumpkin flavor. Recently I did an apple cider + pumpkin butter cocktail for my farmers market cocktail column on Chicpeajc and I thought why not use pumpkin butter in another drink? I came up with this Pumpkin Butter Flip to bring you a seasonal and creamy dessert cocktail. It’s so good it might rival pumpkin pie for dessert at your Thanksgiving dinner table.

A flip is a category of mixed drink. According to the Oxford English Dictionary, the term was first used in 1695 to describe a mixture of beer, rum, and sugar, heated with a red-hot iron. The iron caused the drink to froth, and this frothing (or “flipping”) engendered the name. Over time, eggs were added and the proportion of sugar increased, the beer was eliminated, and the drink ceased to be served hot.

The first bar guide to feature a flip (and to add eggs to the list of ingredients) was Jerry Thomas‘s 1862 How to Mix Drinks; or, The Bon-Vivant’s Companion. In this work, Thomas declares that “The essential in flips of all sorts is to produce the smoothness by repeated pouring back and forward between two vessels and beating up the eggs well in the first instance the sweetening and spices according to taste.”

With time, the distinction between eggnog (a spirit, egg, cream, sugar, and spice) and a flip (a spirit, egg, sugar, spice, but no cream) was gradually classified in America’s bar guides. In recent decades, bar guides have begun to indicate the presence of cream in a flip as optional.

Personally, I love a flip with a little cream in it. It mixes with the egg so well while adding a smooth and silky texture to the drink. Also, it tastes delicious!

Pumpkin Butter Flip

1 1/2 oz. spiced rum

1/2 oz. Faretti biscotti liqueur or amaretto

1/2 oz. fall spice syrup

1/2 oz. heavy cream

1 heaping barspoon pumpkin butter

1 whole egg

pumpkin baking spice mix for garnish

In the larger side of your cocktail shaker add the whole egg and cream. Add the rest of your ingredients to the smaller side of your tin, pour into the large side and seal. Dry shake, add ice and shake again long and hard. Pour into a coupe glass and garnish with a dusting of pumpkin baking spice. Sip and enjoy!

I used my fall syrup in this cocktail and linked to the recipe above. You can also sub it out for regular demerara or simple syrup. I had it on hand and the flavors went so well with the drink it was a no-brainer to use it. The spiced rum contributes to the baking spice flavors of this Pumpkin Butter Flip but you can also use aged rum or even bourbon.

If you’ve never had Faretti Biscotti liqueur you are in for a treat. I use this in replace of amaretto all the time in cocktails. It’s sweet and delicate with hints of nuts, citrus, and anise. The liqueur is made in Northern Italy, near Lake Como, where delicious biscotti cookies are baked in rustic brick ovens. It goes great in coffee or as a little aperitif after dinner as well.

I love that this Pumpkin Butter Flip is reminiscent of eggnog but appropriate for the Fall and Thanksgiving. What will you be making for Thanksgiving dinner or dessert? This cocktail is definitely worth a try and consideration for your holiday menu. Cheers everyone! xo

Carrot and Orange Mimosa

April 16, 2017 by Natalie Leave a Comment

Hey everyone! Happy Easter! Hope you’re all enjoying your holiday at home with your loved ones. This is my favorite time of year, probably because it’s finally acceptable to wear pastels, not that it stops me at any other time of the year. Finally, I don’t stick out like a sore thumb though! I’ve whipped up quite a delicious (and EASY) cocktail for your Easter festivities. My Carrot Orange Mimosa is literally three ingredients and is sure to impress your holiday guests. Although perfect for Easter, where brunch meals are the norm, this drink is acceptable to serve throughout the Spring season OR any other time of the year that you want to add a little special something to your regular classic mimosa. Get creative with in-season fruit and vegetables. You don’t have to stop with orange juice!

Carrot and Orange Mimosa

1 oz. Orange Juice

1 oz. Carrot Juice

Top with Sparkling

Add your juices to a flute glass and fill with sparkling wine. Garnish with a carrot top.

Guys…carrot juice is so delicious. Why has it taken me this long to realize it? I have a confession to make and it’s that I don’t have a slow juicer. I’ve always wanted one but have never had the extra space for kitchen gadgets. Now that I’ve moved and have a kitchen to accomodate more appliances, it is defintely on the top of my list of things to buy.

With that said, I knew I needed fresh carrot juice to really make this recipe work. I went to my local organic food store that also sells fresh juice and brought some home. Super helpful and a great idea for those that also don’t have access to making fresh vegetable juice at home.

Along with these mimosas I also have a number of other things on the menu for today. For breakfast I’m making bunny pancakes, stay tuned for super cute photos! For dinner I’m making a chilled asparagus soup and Ethan is making an apricot and mustard glazed ham with root vegetables. Dessert which I am most excited for, is a strawberry rhubarb tart!

Banana Pancakes from Good Housekeeping Chilled Asparagus Bisque from Good Housekeeping Apricot-Mustard Ham with herb roasted root vegetables from Good Housekeeping. Rhubarb-Strawberry Tart from Martha Stewart.

Have fun cooking, baking, and drink making tomorrow. I’d love to hear what you’re making for Easter. If you decide to make these mimosas let me know how it turns out!

Everything’s Coming Up Rosé with Jord Wood Watches

January 23, 2017 by Natalie Leave a Comment

Looking for Valentine’s Day ideas already? I hate to admit it, but it’s one of my favorite holidays, even if it’s kind of made up! Anything that has to do with eating, drinking, chocolate, flowers and pink, I’m all about. Pink and red is one of my favorite color combos and this is the only time of year I can buy pretty much anything in that color scheme. You feel the same way, don’t you?

If you’re looking for a tasty cocktail and a gift for her or him, look no further! I’ve teamed up with Jord Wood Watches to shake you up a delicious treat this Valentine’s Day. Jord makes beautiful wood timepieces that are very modern, stunning and completely unique. They offer many beautiful wood finishes and color options, and make both women’s watches and men’s watches. Moments are bigger than minutes and your watch should tell more than time. This Valentine’s Day is the perfect opportunity to show your loved one that your time, is and will always belong to them. There’s a contest going on to win a $100 to use on the Jord site. All you have to do is go here, and fill out of entry form. Contest closes 2/12. Good luck everyone!

I have matched my drink to my watch with the Cora Zebrawood & Rosé. It has a beautiful light blush face that accents the wild and natural grain of the Zebrawood. I’m shaking up my Everything’s coming up Rosé cocktail that has Gin, Lillet Rosé, lemon, blood orange, and a hibiscus/passion fruit tea syrup. It’s sweet, floral, fruity, and slightly lower ABV, so you can have a few. Oh, and it’s this beautiful deep pink color. Perfect!

Like Lillet Blanc, which you may be more familiar with, Lillet Rose is a wine-based aperitif, made from the Grand Cru Bordeaux grapes used for Lillet’s white and red versions, and then combined with fruit liqueurs. As a result it’s bright and fruit-forward but not overly sweet — a pleasure to sip on its own, or in cocktails. Since this cocktail is slightly lower ABV, if you want to kick it up a notch top it with Champagne. This would be a good batched drink for a punch bowl at your Galentine’s Day party as well. I used TAZO Passion for the tea syrup, I love using it in cocktails and it’s very easy to find. It is a blend of hibiscus, orange peel, rose hips, and passion fruit. Very fruity, herbal and compliments the other flavors in this drink wonderfully.

Everything’s Coming Up Rosé

1 oz. Gin (I used Brooklyn)

1 oz. Lillet Rose

3/4 oz. Blood Orange Juice (if those aren’t available regular oranges work)

1/2 oz. Lemon Juice

3/4 oz. Hibiscus Tea Syrup

Combine all ingredients in tin, shake with ice, and strain into a coupe glass. If you want to dry this cocktail out a little and also add more ABV top with champagne. It will be delicious. For the tea syrup brew a cup of tea (8 oz.) and then add the same amount of sugar. If you’re making a larger batch you will have to add more tea bags.

Apple and Pear Champagne Cocktail

December 30, 2016 by Natalie 2 Comments

New Years is upon us. Time is flying and I’ve been so busy with work I can barely keep up. I woke up early today to shoot, just got done editing, and now I’m writing this blog post before heading in for my shift tonight. Oh and I picked up tomorrow night (NYE) which I am regretting already. I can’t say no to the money and I’m a workaholic. My resolution for 2017 is to definitely be better at time management and concentrate on consulting and the blog. I can’t keep having 4 jobs at a time anymore, I’m always burning the candle at both ends, and when I finally get a break I spend it recuperating and not enjoying the things that make life worthwhile. I’m not trying to be negative but I have been reflecting these past few days after Christmas and right before the beginning of the new year, which I’m sure a lot of you have been doing as well. What are you most looking forward to in the New Year? What kind of improvements will you be concentrating on in your life?

Lets get down to business which is DRINKS!

I wanted to make something topped with bubbly because it only seems appropriate. You have to drink Champagne on NYE! This is a little riff on a French 75 and is perfect for your New Years Eve gatherings. You can batch this, and just top with sparkling to serve, put it in a punch bowl, or make to order if there are just a few of you. The Calvados and Poire Williams combine magnificently to bring you something thats fruity yet winter appropriate with some citrus and a fizz!

I found these little tinsel coasters that slip onto the foot of your glass at a thrift store! Perfect find for holiday parties!

Apple & Pear Champagne Cocktail

1 oz. Calvados (or Apple Brandy like Applejack)

1 oz. Poire Williams

3/4 oz. Lemon Juice

3/4 oz. Simple Syrup (1:1)

Top Champagne

Combine all ingredients except Champagne into a tin, shake with ice, strain into a flute or coupe, and top with Champagne.

It’s been a really hard year for me with the passing of my father and that put a lot of things into perspective for me. Life is short and it’s flying by. I want everything I do to be more meaningful. I want to have the life I’ve always dreamed of because I work really hard and I deserve it.

On the other hand this year has also been very positive for me. I have accomplished a lot, and I’ve worked really hard and I am proud of myself. I started the blog and although I have a long way to go with growing it, it has only been 6 months and I’m really happy with where it has gone in such little time. I want to thank all of you who take time out of your day to read my posts, like my photos, and give me supportive feedback. Sometimes it’s really hard to want to put forth the effort to do this when people are being negative or when you’ve had a really long week at work and just want to stay in bed. It is another full time job (that I love), but it is a lot of work and I appreciate every kind word that is sent my way.

There is a lot to be excited about in the New Year and I can’t wait to get there! Have a wonderful NYE and I will see you in 2017!

HAPPY NEW YEAR!

« Previous Page

Holiday Cocktails

Spiked Eggnog Cupcakes, makes 12 cupcakes

Tom & Jerry batter, serves 12

Tom & Jerry, serves 1

Holiday Pomegranate Mule, serves 1

Cranberry Gimlet, serves 1

Rosemary Gin and Tonic

Pumpkin Butter Flip

Footer

Check out what’s happening on Instagram!