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Christmas Cocktails

Christmas is positively the most wonderful time of year! Our families are in full holiday mode and the kids are bouncing off the walls with the anticipation of Santa. Their excitement is contagious and it’s hard not to feel the magic of Christmas, especially when family and friends are around.  Our family has enjoyed a special holiday cocktail on Christmas Eve for the last few years. It adds a little pizazz to the festivities and well, it’s just fun!

So how do we decide on the perfect cocktail? Research of course!  It’s a tough job, but you need to try a few to make sure it’s a crowd pleaser, right?! The gals like fun and the boys enjoy the heavier traditional favorite – eggnog. This year we may just mix it up a bit as we have found several drinks that will have everyone jolly. We will start with sophisticated and fruity and make our way down to the heavier eggnog.

First up, the Champagne Cocktail. While visiting a local specialty store, Belmont’s Specialty Foods, a friend and staff member highly recommended Gilded mixers.  I was told that it is great with your favorite vodka and mixes nicely with champagne.  Gilded mixers are locally made in Charlotte, fresh, and comes in a variety of flavors. Of course we tried it both ways and it’s too good not to share. If you aren’t local to the Charlotte area, we have you covered and you can make your own Blueberry Lavender Simple Syrup.  Click here for a great Blueberry Lavender Simple Syrup recipe we found on the amazing blog, Natural Fit Foodie

Blueberry Lavender Champagne Cocktail

Ingredients:

  • 2.5 ounces Gilded Blueberry Lavender-Aid cocktail mix or Blueberry Lavender Simple Syrup
  • 4 ounces Prosecco

Vodka Blueberry Lavender Cocktail

Ingredients:

  • 1.5 ounces Titos Vodka
  • 3 ounces Gilded Blueberry Lavender-Aid cocktail mix or Blueberry Lavender Simple Syrup
  • 3 ounces Sparkling Water

Mix in shaker and pour over ice.

Moving on to a nice half way point between the fruity beverage to the heavier eggnog. We share the Sugar Cookie Martini. It actually does remind you of a sugar cookie, but with an adult twist.

Sugar Cookie Martini

Ingredients:

  • White frosting and holiday sprinkles for decorating rim
  • 3 ounces Vanilla Vodka
  • 1.5 ounces Butterscotch Schnapps
  • 1.5 ounces milk

Line rim of glass with thin coating of white frosting and dip in holiday sprinkles. Pour vanilla vodka, butterscotch schnapps and milk into ice-filled shaker, and shake well. Pour into sprinkle rimmed cocktail glasses.

Easy Eggnog

Ingredients:

  • 1.5 ounces Spiced Rum
  • 1.5 ounces Bittermilk No. 7 Gingerbread Old Fashioned
  • 3 0ounces Whole Milk

Pour Spiced Rum, Bittermilk, and milk into ice-filled shaker, and shake well. While choosing the liquor for this drink, I was told that Captain Morgan’s Spiced Rum has a nice vanilla note and is a good match for eggnog.

Any one of these cocktails would be a fun and festive add to your holiday gathering. And please don’t hesitate to comment and share one of yours. We promise we will give it a try!

Thank you for stopping by and we hope that you and yours have a Merry Christmas and Happy New Year!

Big Daddy’s Bourbon Pecan Pie

To make this blog post even more special, Karrie is wearing our Grandmother’s apron she always wore during the holidays.

Isn’t it amazing how the holidays can trigger a memory with a song, a place or a taste? Growing up we were one of those families that kept the same tradition year after year.  Our big extended family lived within 10 minutes of either grandparents’ house, so needless to say our holiday gatherings were crowded, loud, and full of love and laughter.  If those gatherings involved a meal, a pecan pie was always included! If you haven’t had pecan pie before, there’s still time to add this to your holiday menu. Not only does it taste amazing, it’s super easy to make!

Pecan pies weren’t just part of our holiday menu, it was part of our dad’s holiday routine. As children, we would wake to the sweet smell of dad cooking pecan pies each morning for up to three weeks prior to Christmas.  Unfortunately, we didn’t get to have any pie for breakfast unless there was one that didn’t pass his inspection.  You see – our dad was in sales and for the last thirty years or so it was his tradition to bake and deliver pecan pies to his friends, family, and clients. It wasn’t just a few pecan pies made each year, it was dozens upon dozens. He would cut the pecans and put the pie boxes together the night before baking. Then, Dad would wake around 4:00 AM to begin baking the deliveries for the day. Dad loved doing this for his friends and his friends loved receiving them.

The original recipe was shared by our Grandma Wilson, but dad added a little kick – Kentucky Bourbon.   We did make a slight change as one of the ingredients, Green Label Karo Syrup, can be difficult to find these days.  We adjusted by substituting  ½ cup of light Karo Corn Syrup and ½ cup of dark Karo Corn Syrup in lieu of the 1 cup of green label Karo Corn Syrup. Don’t fear, it turned out great!

We included a separate recipe for those of you that prefer maple syrup to corn syrup.  Both pies are delicious, the only difference being that the maple syrup recipe tastes a little sweeter.  Find both recipes below!

BIG DADDY’S BOURBON PECAN PIE – ORIGINAL RECIPE

Ingredients:

  • 1 unbaked deep dish pie crust – We use the ready made crusts by Pillsbury Pet-Ritz because they are so good and it’s easy!
  • 1 cup coarsely chopped pecans
  • ½ stick butter (melted)
  • 3 eggs, slightly beaten
  • 1/2 cup sugar
  • 1 cup green label Karo Corn Syrup – Or substitute 1/2 cup Karo light corn syrup and 1/2 cup Karo dark corn syrup.
  • 1 teaspoon vanilla
  • 3 tablespoons bourbon – We add 3 tablespoons to give it a bit more bourbon flavor. However, it’s still amazing if you only add 2 tablespoons.

Instructions:

  • Preheat oven to 350 degrees.
  • Gently poke holes in the bottom of pie crust with a fork – careful not to poke holes in pie pan.

  • Coarsely chop the pecans. Some recipes don’t call for chopping the pecans, it’s just preference. 
  • Spread chopped pecans over the bottom of your pie crust.
  • Melt cubed butter in microwave or stove top. For the sake of time, we put the butter in a covered microwave safe dish until melted. Let the butter cool before adding to the other ingredients.  Set aside.
  • Slightly beat eggs and set aside.

  • Measure the remaining ingredients and mix in one bowl.
  • Stir cooled butter into mixture.

  • Add eggs to mixture and stir.  Once mixture has settled, use a spoon to remove any egg pieces that float to top of bowl.  After years of making these pies, Dad realized that by eliminating these, the pies were prettier.  If these are left in the mixture, they will float to the top during cooking and make dark, burnt spots on top of the pie.
  • Pour mixture over pecans.  Pecans will rise to the top.
  • Place pie in preheated oven for 50 to 60 minutes. If the pie seems a bit loose, cook pie until firm.  You can tell if it needs to cook longer by gently shaking the pie.  If the pecans shift, and the pie does not seem firm, cook for another 5 minutes and test again. Tip: If you notice the crust is becoming too brown, cover with a piece of foil for the remainder of time.

 

BIG DADDY’S BOURBON PECAN PIE – MAPLE SYRUP RECIPE

Ingredients:

  • 1 unbaked deep dish pie crust – We use the ready made crusts by Pillsbury Pet-Ritz because they are so good and it’s easy!
  • 1 cup coarsely chopped pecans
  • ½ stick butter (melted)
  • 3 eggs, slightly beaten
  • 1/2 cup brown sugar
  • 1 cup maple syrup
  • 1 teaspoon vanilla
  • 3 tablespoons bourbon – We add 3 tablespoons to give it a bit more bourbon flavor. However, it’s still amazing if you only add 2 tablespoons.

Instructions:

  • Preheat oven to 350 degrees.
  • Gently poke holes in the bottom of pie crust with a fork – careful not to poke holes in pie pan.
  • Coarsely chop the pecans. Some recipes don’t call for chopping the pecans, it’s just preference. 
  • Spread chopped pecans over the bottom of your pie crust.
  • Melt cubed butter in microwave or stove top. For the sake of time, we put the butter in a covered microwave safe dish until melted. Let the butter cool before adding to the other ingredients.  Set aside.
  • Slightly beat eggs and set aside.
  • Measure the remaining ingredients and mix in one bowl.
  • Stir cooled butter into mixture.
  • Add eggs to mixture and stir.  Once mixture has settled, use a spoon to remove any egg pieces that float to top of bowl.  After years of making these pies, Dad realized that by eliminating these, the pies were prettier.  If these are left in the mixture, they will float to the top during cooking and make dark, burnt spots on top of the pie.
  • Pour mixture over pecans.  Pecans will rise to the top.
  • Place pie in preheated oven for 50 to 60 minutes. If the pie seems a bit loose, cook pie until firm.  You can tell if it needs to cook longer by gently shaking the pie.  If the pecans shift, and the pie does not seem firm, cook for another 5 minutes and test again. Tip: If you notice the crust is becoming too brown, cover with a piece of foil for the remainder of time.

 

DOWNLOAD A RECIPE CARD HERE!

 

We hope that you love this pie as much as we do. This is one that will always bring back many memories for us.

Thank you for stopping by and wishing your family a wonderful holiday season!

 

 

 

Cheers!

TO SOMETHING NEW! Cheers to this new adventure for us and today we are toasting our very first post. We are TWO busy sisters and moms that love pretty and stylish anything. We are pumped to begin this journey of STYLE with you. We hope to make finding your style a little easier by collaborating with our favorite brands to bring you the latest trends for you and your family. If you need a nice gift for a friend, teacher or even a fun weekend project, we have some fun DIY projects up our sleeves. Oh, and don’t forget stylish gatherings. If you need a fun recipe, we hope to deliver. And yes, that includes a fun adult beverage recipe here and there. And when we mean “here and there”, we mean now. We are toasting for goodness sakes!

Moving into summer, what is more fun than a pink drink! This drink is refreshing and pretty. If you love champagne with a hint of fruity sweetness this is a perfect fit for you. You could argue that it’s even healthy with the added fresh strawberries. Check out this easy recipe from a friend of ours below.

  • Chilled champagne (we used Martini & Rossi Asti)
  • 2 cups of clean, fresh capped strawberries
  • 3 TBSP’s of granulated sugar
  • 1 cup of water
  • Juice from 1/2 of orange
  • A few extra strawberries for garnish

Instructions:


1.  Place strawberries, water and sugar in a blender.  Blend until all strawberries are completely smooth.  *We have used both a blender and a NutriBullet, and we found that the NutriBullet gave a much smoother texture.

2. Place mixture in saucepan and bring to a boil for about two to three minutes, over low heat. Stir the mixture often as this has the tendency to quickly stick to the pan.

3. Cool mixture completely. If you are short on time, you can place the mixture in the freezer or refrigerator depending on your time.

4. Juice 1/2 of an orange, and stir fresh orange juice into the cooled strawberry mixture.

5. Fill the champagne flutes 1/4 full with strawberry/orange juice mixture before filling your glass with your favorite bubbly.

6. Add a fresh strawberry or a slice of orange for a stylish garnish.

Now that we have properly kicked this adventure off with you, don’t forget that you can also catch us on Instagram and Facebook. We hope sharing our style makes your daily style fun and easy. Thanks for checking us out and coming along with us on this journey!