#15 Candy Canes

#15 Candy Canes

My "go-to" dessert typically does not deal with peppermint however every year when Christmas season arrives I'm a sucker for peppermint ANYTHING.

Peppermint Bark

Peppermint White Chocolate Fraps

Peppermint Coated Marshmellows

Peppermint Hot Chocolate

Peppermint Ice Cream (REAL weakness)

Peppermint Fudge

Peppermint Cookies....

Well I have found a few recipes that I LOVE (and personally tried one) so I hope they will "cool" off the season's hustle and bustle for you. They do deserve some time to pause and simply enjoy while reflecting on Jesus's birth and all the blessings He has given us.

Devil's Food Cake with Peppermint Frosting

(This one is RICH, obviously but totally worth it!)

Cake:

• 2 2/3 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/4 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 3 large eggs
• 1 large egg yolk
• 1 1/4 cups unsweetened cocoa powder, sifted
• 2 cups ice water

Dark chocolate ganache:

• 1 1/3 cups heavy whipping cream
• 2 tablespoons light corn syrup
• 14 ounces bittersweet chocolate, chopped

White chocolate cream:

• 12 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
• 3 cups chilled heavy whipping cream, divided
• 1 1/2 teaspoons pure peppermint extract

Peppermint frosting:

• 2 1/4 cups sugar
• 1/2 cup water
• 3 large egg whites
• 1 tablespoon light corn syrup
• 1/2 teaspoon pure peppermint extract
• Bittersweet chocolate curls

  For cake:
  Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.

  Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.

  For dark chocolate ganache:
  Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD: Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.

  For white chocolate cream:
  Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Chill.

  Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD: Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.

  Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.

  For peppermint frosting:
  Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.

  Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill.





Peppermint Ice Cream

Preparation Instructions

Pour the half-and-half into a heavy saucepan. Add the sugar and stir to combine. Bring the mixture to a simmer over low heat, stirring occasionally.

In a separate bowl, beat the egg yolks until they’re light yellow in color. Temper the egg yolks by slowly drizzling in about 2 cups of the hot half-and-half mixture while whisking quickly. Pour the tempered egg yolk mixture into the saucepan, whisking gently as you add it. Simmer over low heat until it gets very thick, 5 to 7 more minutes.

Pour the mixture through a fine mesh strainer into a medium bowl, pressing with a spoon or spatula to gently force it through. Pour in the heavy cream, then stir to combine. Stir in vanilla. Cover and refrigerate this mixture until it’s totally cool.

Freeze the mixture in an ice cream maker according to its directions. After the cycle is completed, stir in the chopped peppermints or Andes mints and immediately transfer to a freezer container and place in the freezer. A couple of hours later, open the container and stir again to make sure the candies are distributed.

Chocolate Peppermint Sandwich Cookies

Chocolate-Peppermint Sandwich Cookies
Recipe slightly adapted from Cook’s Country

Ingredients
1 1/2 cups flour, lightly spooned into measuring cups and leveled (don’t scoop!)
3/4 teaspoon baking soda
1/4 teaspoon table salt
1 cup semisweet chocolate chips
3/4 cup packed light brown sugar
5 tablespoons real butter
1 tablespoon water
1 large egg lightly beaten

Frosting Ingredients
1/2 cup real butter (1 stick)
2 cups powdered sugar
1/2 -  1 teaspoon peppermint extract
milk, as needed for consistency
optional: red or green food coloring and sprinkles or crushed candycanes

Instructions
To make cookies, preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Combine flour, baking soda, and salt in a medium bowl.  heat chocolate chips, brown sugar, 5 tablespoons butter and water in a medium saucepan over medium heat, stirring until melted and smooth (there will still be grains of sugar though).  Transfer mixture to a large bowl and beat in egg.  Stir in flour mixture until just combined.  Don’t overmix.

If dough is too soft to work with, let it sit at room temp for a few minutes to firm up, or place in the fridge for a few minutes.  Gently roll balls, either 1 tablespoon full for large cookies, or about 1/2 inch balls for silver dollar sized cookies.  Place about 2 inches apart on prepared baking sheets.  Bake cookies until just puffed in teh middle and edges are set but centers are still soft.  About 8-9 minutes for large cookies, and about 5 minutes for small ones.  If using 2 cookie sheets, rotate them half way through baking.  Cool for a couple of minutes on the baking sheets and then transfer to a cooling rack and let cool completely.

To make filling, beat all frosting ingredients together, adding peppermint extract to taste.  Add milk by the teaspoonful until a spreadable, but not too soft consistency is reached.   Add food coloring if desired.  Place frosting in a zip-top bag and cut off a corner.  Pipe onto one side of cookie and place another on top.  Roll edges in sprinkles or crushed candycanes if desired.

Yield:  If you use a tablespoon of dough, it will yield 1 1/2 dozen large sandwiches.  If you use a quarter of a standard cookie scoop (about a rounded teaspoon) it will yield 4-5 dozen.

#13 mistle toe!

#13

Baklava

Oh my goodnes.... My hubby LOVES this

Ingredients

• 1 package Phyllo Dough
• 4 cups Chopped Walnuts Or Pecans
• 1 teaspoon Cinnamon
• 1-1/2 stick Butter, Melted
• 2 cups Honey
• 1/2 cup Water
• 1/2 cup Sugar
• 3 teaspoons Vanilla Extract

Preparation Instructions

Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from fridge 1 hour before using.

When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.

Toss together the chopped walnuts and cinnamon. Set aside.

Preheat oven to 350 degrees. Thoroughly butter a rectangular baking pan. Make sure the sheets of phyllo will generally fit the pan (if they're a little bigger, that's okay.) If they're much bigger, just trim them with a sharp knife.

Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Set the two sheets in the pan, buttered sheet face down. Press lightly into the pan. Repeat this twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered.

Sprinkle on enough walnuts to make a single layer. Butter two sheets of phyllo and place them on top of the walnuts. Add more walnuts, then two more buttered phyllo sheets. Repeat this a couple more times, or until you're out of walnuts. Top with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a very sharp knife.

Bake for 45 minutes, or until the baklava is very golden brown.

While the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, then reduce the heat to low.

When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened. You'll likely have some of the honey mixture leftover, which you can drink with a straw. Just kidding.

Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove them from the pan and serve with coffee (or give as gifts!)

I think I could use this dessert instead of mistle toe to recieve a kiss from my hubby ;)

#10, 11, and 12 Stocking Stuffers!

#10, 11 and 12 Stocking Stuffers!

I found some great sweets you can make for your friends, family, or even your neighbors!

P.S. I might overload :)

Chocolate Nutella and Sea Salt Fudge

Ingredients

• 1 Tablespoon Butter, For Greasing Pan
• 1 can (14 Oz) Sweetened Condensed Milk
• 1 teaspoon Vanilla Extract
• 8 ounces, weight High-quality Bittersweet (60%) Chocolate Chips
• 1 cup Nutella (chocolate-hazelnut Spread), Room Temperature
• 3 Tablespoons Unsalted Butter, Room Temperature, Cut Into 1/2-inch Pieces
• ½ teaspoons (approximately) Sea Salt

Preparation Instructions

Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.

Form a double-boiler by setting the bowl over a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.

Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.

Once the fudge is chilled, run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

Cinnamon Caramel Corn with Pecans and White Chocolate

12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1t vanilla
1/2 t baking soda

3 squares almond bark (about 4 oz)


Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl.  Mix well.  Chop butter into chunks and place on top of sugar mixture.  Pour corn syrup over the top of everything.  Microwave on high for 30 seconds and then stir to combine.  Return to microwave and heat for 2 minutes.  Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda.  Stir to combine.  Mixture will foam and rise.  Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated. 

Spread popcorn mixture onto a foil-lined jelly roll pan.  Place in oven and bake for 30 minutes, stirring every 10 minutes. 

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions.  Drizzle over popcorn mixture.  When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Homemade Peppermint Patties



Ingredients

• 14 ounces, fluid Sweetened, Condensed Milk
• 6-½ cups Confectioner's Sugar
• 1 Tablespoon Peppermint Extract
• 3 cups Dark Chocolate, Chopped
• 2 Tablespoons Shortening

Preparation Instructions

In the bowl of stand mixer, beat together the sweetened condensed milk, 3 cups of powdered sugar, and the peppermint extract. Add the remaining powdered sugar, ½ cup at a time, until the dough is stiff but still easy to handle.

Using your hands, grab a small 1-inch piece of dough and roll it into a ball. Flatten the ball into a round disc and place on a baking sheet. Repeat with the remaining dough.

Place the discs into the freezer to chill for about 30 minutes.

In the meantime, melt the chocolate. Place the chocolate in a heatproof and microwave-safe bowl. Microwave the chocolate for 30 seconds, then remove it from the microwave and stir. Place it back in the microwave and repeat microwaving for 30 seconds at a time and stirring after each heating until the chocolate has completely melted and is smooth. Add the shortening and stir until it has completely melted into the chocolate.

When the patties have hardened and are thoroughly chilled, remove them from the freezer and place them on the counter next to melted chocolate. Place a large piece of wax paper next to the melted chocolate.

Place one patty on top of one fork and dip into the chocolate. Using another fork, coat the patty completely and carefully place it onto the wax paper. Repeat with the remaining patties.

Allow the patties to cool on the wax paper until hardened. To speed up the process you can place the chocolate covered patties in the refrigerator to chill. Keep in the refrigerator until ready to serve. Enjoy!

These peppermint patties last up to 2 weeks when kept in an airtight container in the refrigerator.

Eggnog Truffles

Ingredients

• 2 cups Granulated Sugar
• ¾ cups Eggnog
• ½ cups Unsalted Butter
• 1 teaspoon Rum Flavoring
• 1 teaspoon Ground Nutmeg, Plus 1 Tablespoon For Garnish
• 1 cup Marshmallow Cream (fluff)
• 3 cups White Chocolate Morsels
• 2 packages (16 Oz. Size) Vanilla Candy Coating

Preparation Instructions

In a large pot, bring sugar, eggnog and butter to a boil. Boil for 2 minutes (rolling boil). Remove from heat and mix in rum flavoring and 1 teaspoon nutmeg.

Pour mixture into a mixing bowl (or use an immersion blender). Add in marshmallow cream and white chocolate morsels. Blend until completely melted and incorporated (about 1 1/2-2 minutes). Pour into a baking sheet lined with parchment paper. Refrigerate for 1-2 hours.

When set, remove by lifting parchment out of the pan and lay on a cutting board. Cut into bite size pieces. Roll each piece into a ball and return to the cookie sheet. When all truffles have been rolled, put in the freezer for 1 hour.

Melt vanilla candy coating (according to package directions) and put in a deep glass or bowl. Using a toothpick, dip each truffle into melted chocolate, tapping the excess off. Set onto parchment-lined cookie sheet. Immediately sprinkle with a tiny pinch of nutmeg. Repeat for remaining truffles. Allow to set about half an hour in the refrigerator.

Serve cold and enjoy!

Don't forget about peppermint bark, the hundreds of different types of fudge, christmas sugar cookies, and martha washington balls!!

#9 elves

#9 Banoffee Pie

If you've ever been to 26 for dinner and have been given their dessert menu.... take the Banoffee. No Negotiations. Take it!



Closest Recipe I can find to 26's version of Banoffee

Ingredients

• FOR THE FILLING:
• 2 cans (14oz Each) Sweetened Condensed Milk
• 4 whole Ripe Bananas
• ½ whole Lemon, Juiced
• 1 teaspoon Vanilla Extract
• 6 ounces, weight Semi-Sweet Chocolate Chips
• 2 Tablespoons Butter
• ¼ cups Peanut Butter OR NUTELLA ** I tried and phenomenal substition!!
• 1 container Whipped Topping (Cool Whip), 8 Ounce Tub
• Optional Garnishes: Grated Chocolate, Chopped Nuts, Or Whatever Your Heart Desires
• FOR THE CRUST:
• 5 Tablespoons Butter, Melted
• 6 ounces, weight Graham Crackers (crushed)
• ⅔ cups Toasted Walnuts, Ground

Preparation Instructions

Place the unopened cans of milk in a large pan and add enough water to cover them. Bring to a boil, then reduce heat and let the cans simmer for 2 hours, topping the water level off as needed in order to keep the cans covered. Then carefully lift the hot cans from the pan and let cool.

For the crust:
Preheat oven to 350F.

Grease a 9-inch tart pan or springform pan with butter. Place the remaining butter in a bowl and add the crushed graham crackers and ground nuts. Mix together well, then press the mixture evenly into the base and up the sides of the pan. Bake for 10-12 minutes, then remove from oven and let cool.

Peel and slice the bananas and place them in a bowl. Squeeze the lemon juice over the bananas, add the vanilla extract and mix together. Set aside.

Place the chocolate chips, 2 tablespoons butter, and the peanut butter in a microwaveable bowl. Microwave on low until the mixture is melted, stirring frequently.

Gently spread the chocolate mixture over the base of the cooled crust (you won’t need all of it), and place it in the freezer for a few minutes until the chocolate has hardened. Now spread the banana mixture over the chocolate layer in the pan, then spoon the contents of the cooled cans of condensed milk over the bananas. You may not need to use all of the condensed milk. Top with a layer of whipped cream. You can garnish the top with grated chocolate, chopped nuts, or whatever your heart desires. Eat and enjoy.

Bon Appetit!

#8 is no joke HO HO HO!

#8 is near and dear to my heart

Linzer Cookies

(A christmas staple!)

This recipe reminds me of sweet family we considered sometimes as our "adopted grandparents"

Joan and Allen Price! The sweetest folks ever that are now in heaven with the birthday boy!! (Happy Birthday Jesus!)

My family used to go over to their house every christmas and Joan would have these amazing cookies from a little shop in Cahaba Heights called Anne-Katrins

Anyways....Linzer Cookies are amazing!! A MUST try!

Ingredients for Linzer Cookies:

• 2/3 cup hazelnuts (3 oz)
• 1/2 cup packed light brown sugar
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 sticks (1 cup) unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla
• 1 12-oz jar seedless raspberry jam
•  

Prep:

Put oven rack in middle position and preheat oven to 350°F.

Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off), then cool to room temperature.

Pulse nuts and 1/4 cup brown sugar in a food processor until nuts are finely ground.

Whisk together flour, baking powder, salt, and cinnamon in a small bowl.

Beat together butter and remaining 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle) or 6 minutes with a handheld. Add nut mixture and beat until combined well, about 1 minute. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.

With floured hands, form dough into 2 balls and flatten each into a 5-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 2 hours.

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.

Roll out 1 disk of dough into an 11-inch round (1/8 inch thick) between 2 sheets of wax paper (keep remaining dough chilled). If dough becomes too soft to roll out, rewrap in plastic and chill until firm. Cut out as many cookies as possible from dough with larger cookie cutter and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart. Using smaller cutters, cut out centers from half of the cookies, reserving centers and rerolling along with scraps (reroll only once). Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 15 minutes total, then transfer with a metal spatula to racks to cool completely. Make more cookies from second disk.

Spread about 1 teaspoon jam on flat side of 1 solid cookie and sandwich jam with flat side of 1 windowed cookie. Sandwich remaining cookies in same manner.

 



umm....yeah...drooling. Really, make these or find Anne Katrin!!

7 RED bows

Lucky #7

Red Velvet Whoopie Pies....Oh La La



Red Velvet Cake Sandwich Cookies
1 1/3 cups all purpose flour
2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2/3 cup unsweetened applesauce
1 tbsp buttermilk
1 cup sugar
1/4 cup butter, room temperature
1 tsp vanilla extract
2 large egg whites
3/4 tsp red food coloring (more, if necessary)

Preheat oven to 375F and line a baking sheet with parchment paper.
In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, then set aside.
In a large bowl, cream together the butter and sugar until fluffy, then beat in the egg whites, followed by the applesauce, buttermilk, vanilla extract and red food coloring. Add additional coloring, if needed, to reach desired color. Keep in mind that the color will dim slightly with baking, but I try to shoot for a burgundy/brown color. Stir in flour mixture until batter is smooth and no streaks of flour remain.
Drop batter two tablespoonfuls at a time onto the prepared baking sheet, forming 2-inch in diameter rounds.
Bake for 10 minutes, until set but not browned. Cookies should spring back when lightly touched, like a cake.
Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely

Makes about 40 cookies.

Mascarpone Cream Cheese Filling
4 oz mascarpone cheese, room temperature
4 oz cream cheese, room temperature
2 tsp vanilla extract (vanilla paste is even better)
1 tbsp milk
1 1/2 cups confectioners’ sugar

Beat together mascarpone and cream cheese until well combined. Beat in vanilla and milk. Add in confectioners sugar, scraping down the bowl as you go. When it has all been incorporated, beat on high speed for 1-2 minutes, until icing is very smooth and thick, but not stiff. Add more confectioners sugar, if necessary.
Spread filling between pairs of cooled cookies.
Makes about 20 sandwich cookies.

6 Wreaths

Margarita Cupcakes.... with Tequilla Lime Buttercream Frosting

Yep. I think I could order a bag of chips with queso to go with this and call it a day!

For the Cupcakes:

1. 3 cups flour
2. 1 tbsp baking powder
3. 1/2 tsp salt
4. 1 cup (2 sticks) unsalted butter, softened
5. 2 cups granulated sugar
6. 4 eggs, at room temperature
7. 3 limes, zested and juiced
8. 1/2 tsp vanilla
9. 1 cup buttermilk
10. 1 tablespoon tequila

For the Tequila Lime Buttercream Frosting:

1. 1 cup unsalted butter, at room temperature
2. 5 to 6 cups powdered sugar
3. 1 tablespoon lime juice, freshly squeezed
4. 1 tablespoon tequila
5. 1/8 teaspoon salt
6. 1 teaspoon lime zest
7. small lime slices for garnish, if desired

Directions:

1. Preheat oven to 325 degrees F. Line muffin pan with baking cup liners.
2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating thoroughly after each addition. Mix in lime zest, juice, and vanilla extract.
5. Reduce the mixer to low speed and add the flour mixture in 3 batches, alternating with the buttermilk, starting and ending with flour. Mix until just incorporated, do not over-beat.
6. Divide the batter evenly among muffin pan cups. Bake 23-25 minutes or until toothpick inserted into center of cupcakes comes out clean.
7. Remove the cupcakes from the oven and brush the tequilla onto the top of each cupcake. Transfer cupcakes to a wire rack and allow to cool completely before frosting.
8. To make the Tequila Lime Buttercream Frosting: Place butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until butter is fluffy. Add 5 cups of powdered sugar, salt, lime juice, and lime zest. Mix until thick and creamy. Add more powdered sugar until the frosting is of good piping consistency. Pipe frosting onto cooled cupcakes. Garnish with small lime slices.

Yields: 24 cupcakes

In all honesty though, it's been a rough couple days at work. I need this verse instead:

Matthew 5:3 "Blessed are the poor in spirit, for theirs is the kingdom of heaven"

Whoa. Love Matthew Chapter 5. Praise God for bringing us a Savior here on Earth. Tis the Season!