Homemade Irish Cream

I've never been much of a drinker but I've always loved Bailey's Irish Cream, especially in my coffee after dinner. There's something about the flavor that for me, is the perfect ending to a perfect meal. So of course when I found out I could make Irish Cream I thought why not try it.

Well I couldn't believe how delicious it tasted. In fact, I think it's even better than Bailey's Irish Cream and if I want to I can add as much or as little Whisky to it as I like.

With New Years just 3 days from now, many of us will still have another party to attend. If you're like me, I always like to bring some sort of hostess gift. This homemade Irish Cream makes for a unique gift for the New Year! Who doesn't like Irish Cream?

Whether you serve it straight up on the rocks, over coffee, or even in a milk shake it's amazing! Your guests will be begging you for this recipe.

The best part is, you can make several bottles to give as gifts for a fraction of what it would cost to purchase Bailey's Irish Cream in the store.

So what are you waiting for? Try this recipe today, if not to give as a gift, then for yourself. I'm sure you'll agree with me, it's heavenly!

Oh, and one other thing. If you're not a fan of almond extract try using coconut. It gives it a whole new flavor that you may even like better.

Homemade Irish Cream Liqueur

1 cup of Jameson’s Irish whiskey (or any Irish whiskey you like)
1 (14-oz.) can sweetened condensed milk
1 cup heavy cream
2 Tbsp. chocolate syrup
2 tsp. instant espresso
1 tsp. vanilla extract
1/2 tsp. almond extract

Place all ingredients except the whisky in a container and blend. Once blended add the whisky and blend again. That's all there is to it.

Before pouring into bottles you may want to strain the Irish Cream through a fine mesh strainer to be sure there aren't any larger coffee grains left.
















This recipe was able to fill 2 (330ml) Perrier bottles. They come in a 4 pack. I just removed the labels and washed them well. Then using a funnel, pour the Irish Cream into the bottles and tie a bow around it stating what it is, that it needs refrigeration and when it expires.

This is best served after it's had time to chill in the refrigerator. The homemade Irish Cream can be stored in the refrigerator for up to one month. However, it's so delicious I'm sure it won't last that long.

Enjoy!

Christmas Tequila Cocktail

Looking to bring something different for the hostess next time you get invited to that holiday party? Well over this next week I'll share with you some fun alcoholic homemade beverages you can bring that are sure to to bring a smile to their faces.

How about creating a Christmas Cocktail made with Tequila? It's simple to prepare but just needs to be made at least a day ahead. I know, today is Christmas however, if you have the ingredients on hand you can make it and still bring it today advising them to wait until tomorrow to try it. Otherwise, there's no reason you can't have it after Christmas! Afterall, New Years is still 6 days away!

First, you infuse a bottle of silver tequila. (Corzo Tequila, which created this recipe, has the benefit of a decanter-like bottle as well.) Then, you use the infused tequila to make a cocktail—or simply enjoy it straight.

Christmas Tequila Cocktail Gift

Ingredients:

1 part infused tequila (recipe below)
1 part apple juice
1 part simple syrup (recipe below)
4-6 apples for infusion plus apple slices for garnish (you can use all green apples, all red, or a combination)
6-10 cinnamon sticks for infusion

Preparation:

1. Infuse tequila a day in advance. Empty 1/3 of the tequila into a second container (a large glass jar will do). Infuse both the the tequila bottle and the second jar at the same time.

2. Slice apples to fit through mouth of bottle. Add cinnamon sticks. Infuse until ready to create cocktails.

3. Shake ingredients—infused tequila, apple juice and simple syrup—with ice and strain into a martini glass.

4. When the Tequila bottle is drained, refill from the second container.


Simple Syrup Recipe

Granulated sugar does not dissolve easily in cold beverages. Simple syrup makes it easy to add sweetness to drinks. You can make simple syrup easily and keep it on hand, or you can buy organic cane syrup in natural food stores.

Using the proportion of 2 parts sugar to three parts water, fill a bottle almost halfway with sugar; add hot water.

Cover the top and shake well.

Add flavor if desired.

Store in a cool, dry place.

Look for more great homemade holiday hostess gifts in the days to come.

MERRY CHRISTMAS!

From My House To Yours

MAY ALL YOUR CHRISTMAS WISHES COME TRUE!

Vicki Bensinger

Easy Overnight Caramel Pecan Rolls for Christmas Morning

So you're having your entire family in town for the holidays and their staying at your house. You have a long list of groceries to purchase, food to prepare and you're already exhausted.

Plus, Christmas morning you're serving a HUGE breakfast for everyone. Wouldn't it be nice to do as much of the prepping ahead that you can?

Caramel Pecan rolls seem to be a Christmas morning tradition for so many families. Instead of slaving over making those caramel rolls to go with your egg casserole or fritatta, why not try these Easy Overnight Caramel Pecan Rolls. Not only are they a cinch to prepare but they taste as good as the ones we spend hours rolling out and making from scratch and as good if not better than the ones you might order.

I've been making this recipe for years and it never fails, everyone gobbles them up. So whether you're making them for Christmas morning, a luncheon, or dinner they're sure to be a hit.

I know the ingredients may sound a bit strange but trust me, these are worth trying.

Easy Overnight Caramel Pecan Rolls

1/2 cup chopped pecans

20 frozen, unbaked bread rolls (do not thaw)



1 package (3 1/2 oz.) dry butterscotch pudding (not instant)

1/2 cup unsalted butter

3/4 cup light brown sugar

1 teaspoon cinnamon

Butter a 12-inch Bundt pan. Sprinkle bottom of pan evenly with chopped pecans.

Place bread rolls in pan, touching and filling the bottom first, then layering on top.

Sprinkle dry pudding evenly over top of rolls. Set aside.



In a small saucepan, melt butter over low heat, then stir in the brown sugar and cinnamon and continue cooking, stirring constantly, until sugar is dissolved. Pour butter mixture evenly over bread rolls and pudding mixture.

Leave uncovered and place in a cool oven or on your kitchen counter overnight. (The rolls will rise over the top of the pan.)



When you wake up that next morning, bake the rolls in a 350 degree oven for 25 to 35 minutes. Place a foil lined cookie sheet under the bundt pan to catch any drippings while baking.

Once cooked, remove bundt pan from oven and let cool slightly in the pan.

When ready to serve, place a serving plate over the top of the Bundt pan. Holding the plate and pan together, flip them over so the plate is on the bottom and take off the Bundt pan.

The rolls hold together and are topped with a delicious caramel sauce with pecans. (See photo at the top of this page).

Pull the rolls apart with your hands as you serve them.

Note: Feel free to use walnuts instead of pecans if you prefer.

Enjoy!

Creating Holiday Traditions with Your Children

St Louis Kids Magazine contacted me last week since I teach culinary classes here in town. They wanted to hear my thoughts on the benefits of cooking with children during the holidays and throughout the year. In addition, the traditions or memories holiday baking can create.

Of course, I also shared with them what I felt some of the easiest holiday treats were to make with kids and the recipes.
















I've been teaching culinary classes for 18 years for children and adults. However, my greatest and personal experience was what I learned from cooking with my own children now 21 and 24. They are memories that I'll always cherish and never forget.

You can read the article and what I had to say here. Plus don't forget to try the fun recipes that I share, with your children this holiday.

Holiday Dessert for a Crowd!

I've been so busy lately I barely have time for anything. So last Saturday night when we decided on having a pot luck dinner party with 14 people, I had to come up with a menu that I could prep in advance.

Since I was teaching various culinary classes during the week, plus helping out for the holidays at a kitchen store, I came up with a menu that would allow me to be able to have little to prep on Saturday, especially since I had a class to teach earlier that day.

I decided on a Beef and Salmon dish while the other guests were bringing appetizers, side dishes, and dessert. However, not everyone responded telling me what dish they were bringing and on Thursday I realized I needed to throw together a dessert that would feed a crowd.

I decided to make some Peppermint Bark, a perfect quick sugar fix, along with a Texas Sheet Cake. This cake isn't too chocolatey or sweet but just right. Plus, it's light, airy and feeds a crowd.



The photos above are what's left at two different angles. The second photo is to show how thin and moist the cake is.

I hope if you make it this holiday, or for any occasion, you and your guests enjoy it.

Texas Sheet Cake
(serves 15-30 depending on slice size)

2 c flour
2 c sugar
½ tsp salt
1 tsp baking soda
1 stick butter
1 c water
4 Tbsp. cocoa
1 c buttermilk
1 tsp vanilla
2 eggs

Place the oven rack in the center. Preheat oven to 400. Grease and flour (or Pam) and 11x17 pan (jellyroll pan).

In a large bowl, sift the flour and add the sugar, salt and baking soda. Stir the ingredients together. Set aside.

In a saucepan, bring the butter, water and cocoa to a boil.

To the large mixing bowl of dry ingredients, add the hot mixture. Then add the buttermilk, vanilla and eggs, beating after each ingredient.

Pour into the jelly roll pan and bake for 20 minutes.


Chocolate Icing

1 stick butter
6 tbsp buttermilk
3 round tbsp. cocoa
1 box sifted confectioners’ sugar
1 tsp vanilla

Bring the butter, milk and cocoa to a boil and cook for 2 minutes. Add confectioners’ sugar and vanilla at once. Beat until smooth.
Frost while the cake is hot.
Can add chopped nuts if desired.

Enjoy!

Sea Bass with San Marzano Tomatoes

I don't know about you but I'm already feeling the effects of the holidays. With all the cooking and parties to attend laden with a smorgasbord of food, my waistline feels like it's spreading.

Don't get me wrong, I love all the party food, but honestly, last night all I wanted was some fish, something light and healthy. There was one drawback though, I was so tired from running around for days and cooking, that I didn't feel like putting much effort into making a meal.

So I decided to pick up some Sea Bass, a fish I love. It's light, buttery tasting without the butter and filling. I decided to make it like I often do, when I'm tired.

I simply take the Sea Bass, rinse it off, then place it in a foil lined pan. To that I add a can (remember I'm tired) of diced San Marzano tomatoes right over the fish.

San Marzano Tomatoes are the greatest tomatoes if you're using canned - even the Italians swear by it. In fact they are known as probably the most delicious tomatoes in the world! That's a pretty big statement.

I then added a chiffonade of 2 large fresh basil leaves and one clove of fresh garlic crushed on top of the tomatoes. Covered the top with foil and baked it all at 400 degrees for 30-40 minutes or until bubbling.



As always this dish was delicious and effortless! After we ate the fish I rolled up the foil and put it in the trash. Then, I put the pan in the dishwasher and I was done.

Now how simple is that? Anyone can do it. In fact, if you don't like Sea Bass then use whatever fish appeals to you. I promise it will taste great!

Here are the ingredients laid out neatly:

Sea Bass with Tomatoes

4 (6-8 oz.) pieces of Sea Bass
1 large can San Marzano diced tomatoes
1 clove garlic, crushed
2 large pieces fresh basil, cut chiffonade style

That's it. The directions are as posted above.

Tip:

Try to think ahead this holiday season not to over-indulge, otherwise you'll regret it come the new year. This dish is so quick and easy to prepare there's no excuse not to eat healthy.

If you're going to a party, eat a little something before arriving, that way you won't feel ravenous and grab anything and everything to ward of your hunger the second you arrive at the event.

Note about San Marzano Tomatoes:

The San Marzano is an heirloom variety of plum tomato, originally planted in the town of the same name at the base of Mount Vesuvius. The volcanic soil and sunny climate grow tomatoes that are among the most sought-after on earth, with remarkable, sweet, intense tomato flavor. The variety is so good, that a version grown in the U.S., with the generic name San Marzano, is also spectacular—naturally sweet and luscious, with increasingly good distribution. In a marketplace of mediocre tomato sauces, a can of San Marzano tomatoes with absolutely no embellishment can be exquisite. Add some fresh herbs, and enter the gates of heaven. You can go further and add olive oil and garlic for a legitimate sauce; but these tomatoes, served as is, are all the legitimacy one needs. They’re also low calorie—as little as 25 calories per half cup. Be creative in how you use them—think outside the sauce.

I hope you enjoy this recipe!

Holiday Cookie Exchange!

I think the idea of a cookie exchange sounds like so much fun. Although I cook an enormous amount I never seem to have the time to host a cookie exchange. When I do think about having one it's usually too late to organize. Like today! I'd love to put one together but most people already have their plans and quite frankly I'm booked now with culinary classes and other events that I'm not even sure I could find the time to squeeze it in.

However, this morning I happened to run across a site that is strictly devoted to hosting a cookie exchange. I found it fun and fascinating to browse through and thought you might as well.

The site contains information on the Rules of a Cookie Exchange, Sample invitations, Party Games, Recipes, Links and all sorts of fun things. Even photos of people all over the world who have posted their own photos of their cookie exchanges.

Of course there are all sorts of wonderful books at Amazon.com on this subject. So if you're planning on hosting one anytime soon, check out this site or the Amazon link above to purchase some helpful information on the topic.

Next year I am definitely going to plan ahead and host my first cookie exchange. It sounds like a blast!

Happy Baking!

Roasted Campari Tomatoes

The other day I was at the store and saw this wonderful package of Campari tomatoes. I couldn't resist so I put them in my basket and decided I'd figure out what to make with them later.

Then last night I roasted a chicken for dinner and decided that just plain roasted tomatoes sounded great and refreshing to me. So I simply lined a sheet pan with heavy duty foil, rinsed and sliced each tomato in half through the stem, and laid them cut side up on the foil lined sheet pan, drizzling them lightly with extra-virgin olive oil.



I then took a head of garlic and smashed down on it with a knife so that the cloves would all separate. With skins still on I scattered the garlic cloves throughout the pan interspersing them around all the cut tomatoes. I then seasoned them with salt and pepper and put them in a 450 oven for 20-25 minutes.



This is the finished product. Although it doesn't look like the most beautiful dish, the flavor is amazing. It was perfect with the chicken and will be great on a sandwich with the leftover roasted chicken and grilled with some cheese. YUM!

This recipe is simple and delicious! If you like tomatoes I recommend you try it.

iSi Twist 'n Sparkle - Great Holiday Gadget!

There are so many great gadgets to use this time of year. As I had mentioned earlier in October I love the Vacuvin which makes a great gift to bring to a hostess but also one you can use as well.

However, my most recent discovery that I absolutely love is the iSi Twist 'n Sparkle.



Fresh, real, authentic, customized carbonated drinks at the twist of a wrist. The Twist 'n Sparkle is the newest tool from iSi products, that can carbonate practically any beverage of your choice. Juices, iced teas, cocktails, refreshing coolers, and dessert floats...sparkle up whatever you want!

Add a little effervescence to your life with this innovative direct carbonation system. Fun and easy to use, it adds bubbly carbonation to almost any beverage, creating a sparkling refresher. The Twist & Sparkle is exceptionally versatile - try it with everything from lemonade to margaritas.

•Easy-to-use charger adds festive fizz to almost any drink.
•Works with a wide variety of beverages - from lemonade and no-pulp fruit juices to your favorite cocktails and iced coffee drinks.
•Just fill the bottle with your favorite chilled beverage, then insert the sparkling wand and twist to carbonate.

The Twist and Sparkle is available exclusively at Williams Sonoma. Check out this video on how to use and purchase one. Plus check out these sparkling recipes. This is a favorite recipe of mine for adults and this is a fun recipe for the kids, both that I'm definitely going to be sure to create for the holidays.

I think the pomegranate martini is so festive plus try adding some pomegranate seeds to the glass and you've got a a great sparkling holiday beverage!

I don't know about you but at just under $50 it's a great gift and fun gadget you'll want to have for yourself and give as a gift. I love mine so much I've already purchased a couple to give for the holidays.

What are you waiting for? Get the Twist 'n Sparkle today before they're sold out!