We have reached the fifth day of the ’12 Days of Blogmas’ challenge, and I have been having so much fun sharing with all of you. For those that aren’t familiar with the concept of Blogmas, it is a seasonal ‘holiday’ in the blogging world in which bloggers choose to challenge themselves to post daily over a set period of time in honour of the holidays.
For many, this challenge runs for 25 days from the start of December until Christmas, but I knew that I couldn’t make that kind of commitment. Instead, I decided to celebrate 2017 by creating my own seasonal challenge. Since its creation, I have had the opportunity to connect with some amazing bloggers who are joining in. You can see the full list of participants on the ’12 Days of Blogmas’ page. I highly suggest that you check them all!
“On the fifth day of Blogmas, my true love gave to me…
Five Christmas Treats!!!”
I wanted to have a little fun with this post. I’m sure that most people who see the prompt ‘Christmas treats’ will find themselves thinking about delicious baked goods, filling the house with smells that make you drool. I decided, instead, to add an extra little word to the prompt. Today I will be sharing ‘Five Boozy Christmas Treats’ with all of you. This line up will include 3 delicious boozy deserts along with 2 festive alcohol choices.
Boozy Chocolate Hazelnut and Orange Truffles
There is something about truffles that really makes me think about the holiday season. This is only heightened by the description on Nourished Kitchen for these particular truffles, stating ‘Chestnut honey, rich and dark with chocolate undertones.” Does that not scream Christmas to you? Getting your hands on chestnut honey may just be the most challenging part of this recipe!
- 3½ cups blanched hazelnuts
- 1 teaspoon freshly grated orange zest
- 1¾ cups whole, unrefined cane sugar
- ¼ cup chestnut honey
- ½ cup filtered water
- 4 tablespoons Frangelico
- 4 tablespoons Grand Marnier
- 1 tablespoon hazelnut extract
- ¼ cup Dutch-process cocoa powder
- confectioner’s sugar or additional cocoa powder, for dredging the Chocolate Hazelnut Snowballs
- Process the hazelnuts and orange zest in a food processor until very finely ground.
- Using a medium-sized saucepan, bring sugar, honey and water to a boil over medium-high heat. All it to bubble continuously for a total of 6 minutes, allowing all the sugar to dissolve completely into the mixture. It will thicken during this process into a syrup. Remove from heat.
- Pour the hot syrup mixture over the ground hazelnuts and orange zest in the food processor. Process for an additional 2-3 minutes. Add the Frangelico, Grand Marnier and hazelnut extra, continuing to process. The syrup will begin to thin out at this stage.
- Add the cocoa powder to the mixture and process 3-4 minutes until the mixture becomes completely smooth.
- Transfer the processed mixture to a bowl and cover it tightly. Refrigerate for 8-12 hours or overnight.
- Scoop the mixture out 1 tablespoon at a time forming it into a ball and dredging it in confectioner’s sugar or cocoa powder.
- Store in an airtight container for up to 2 weeks refrigerated. Serve chilled.
Chocolate Shop Wine
This bottle of wine wasn’t one that I set out in search of this year. Instead, while out picking up a selection of beers for his craft beer blog, The Intoxicated Review, my husband picked up this bottle of ‘chocolate lover’s wine’ for me to try. I am a huge wine lover, so I would be lying if the idea of chocolate wine didn’t have me both intrigued and super sceptical all at the same time.
One evening, relaxing at home watching Christmas movies in front of the fireplace with my husband and the puppies I cracked the bottle open. Pleasantly surprised doesn’t begin to describe my response – it really was delicious! There was so much great chocolate flavour. It really is a must for anyone that loves both chocolate and red wine – the perfect combination!
Momma’s Drunken Fudge
I can’t do a blog post about treats without including something by my incredible Bestie. For those of you who don’t know, my best friend in real life, Norma, recently started blogging (check her out at Flavour with Flair). She is a total foodie, like the master of all things delicious, and that shows with everything that she posts! There is one post that stands out and started a conversation between the two us actually – Momma’s Drunken Fudge.
This fudge is made either with Baileys or Kahlua for that extra little kick for the holidays. Personally, I am dying to try this with a flavoured Baileys, especially mint! There is nothing sounds more ‘Christmas’ to me than the chocolate/mint combination when it comes to desserts.
- 1 ½ Cups Granulated Sugar
- 2/3 Cup Nestle Carnation Evaporated Milk
- 2 Tablespoons Butter
- Teaspoon Salt
- 2 Cups Mini Marshmallows
- 1 ½ Cups Semi-Sweet Chocolate Chips
- ½ Teaspoon Granulated Instant Coffee
- 2 Tablespoons Kahlua or Bailey’s
- ½ Cup Pecans or Walnuts (Optional)
- Line an 8-inch baking pan with parchment paper and set aside.
- Combine sugar, evaporated milk; butter, coffee and salt in a medium saucepan.
- Bring to a rolling boil, stirring constantly. Continue stirring for 4 minutes.
- Remove from the heat.
- Add in marshmallows, chocolate chips; Kahlua/Bailey’s and nuts. Continue to stir quickly until all marshmallows are melted.
- Pour into prepared baking pan and refrigerate for a minimum of 2 hours.
- Once completely cooled and firm, cut into squares.
Jack Daniel’s Winter Jack
Now, I’d start by saying that I know some places have this particular alcohol available year-round. After all, I saw a ton of it on display in Las Vegas in the middle of May. Here in Ontario, however, this is a limited addition alcohol that my friends and I LOVE. The liquor stores here get one shipment in at the end of October/early November and once it’s done, it’s done. We attempt to stock up each year, but it always seems to go down far too easy and never makes it very far into the New Year…
This Jack Daniel’s is described as a ‘seasonal blend of apple cider liqueur.’ Basically, it tastes like a cup of spiked apple cider. It is a great drink room temperature right out of the bottle, but to really pull that Christmas spirit into the mix heat it up to make a ‘hot apple cider’ drink.
Spiked Mint Milanos
I’m not sure what was screaming Christmas to me more when I stumbled across this great recipe on the blog Buttercream Blondie – the mint flavour or the adorable Christmas tree shape. I feel these would be the perfect cookie to put out for the adults at next holiday party or function! I know that they wouldn’t last long in this house, I would tear through them in no time!
- 2 sticks unsalted butter, room temp
- 1&1/2 cups sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 4 cups AP flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup Baileys with a hint of mint chocolate
Peppermint Chocolate Ganache
- 6 ounces chocolate – I use semisweet
- 1/2 cup heavy cream
- 1/2 teaspoon peppermint extract
- Cream butter and sugar until light and fluffy.
- Add egg and egg yolk.
- Mix in vanilla extract.
- Alternate adding in dries with Baileys till combined.
- Wrap cookie dough in plastic wrap and refrigerate a few hours to overnight.
- Roll out dough & cut out cookies using holiday cookie cutters
- Chill cookies at least 30 minutes before baking to keep their shape.
- Bake at 350 degrees for 12-13 minutes rotating once halfway through. Start checking them after 10 minutes. As soon as they get a little blonde on the edges, they’re done.
- Bring heavy cream up to a scald.
- Pour over chopped chocolate and mix to combine.
- Stir in peppermint extract.
- Set ganache aside so it can set, stirring every so often.
- Once the ganache has thickened, fill cookies and refrigerate.
- At this point, you can leave the cookies as they are, or you can dip them in chocolate & sprinkles.