Hot Chocolate Cookies

These hot chocolate cookies taste just like the cozy drink, with a rich chocolate flavor and gooey marshmallow center. They’re…

A Couple Cooks – Recipes worth repeating.

These hot chocolate cookies taste just like the cozy drink, with a rich chocolate flavor and gooey marshmallow center. They’re divine!

Hot Chocolate Cookies

Here’s a holiday cookie we just can’t say no to. These Hot Chocolate Cookies taste just like the holiday drink! The cookie batter channels just the right flavor of the liquid chocolate: it’s textured with sugar crystals and studded with chocolate chunks. The best part? A marshmallow center ties it all together, forming a melty lake of gooey bliss. These are divine. We’re not big cookie people (I know, gasp!), but these blew us away.

Ingredients in hot chocolate cookies

These Hot Chocolate Cookies are essentially a chocolate sugar cookie with a marshmallow center. The base cookie is inspired by a book by one of our favorite bakers, 100 Cookies by Sarah Kieffer. Instead of mini marshmallows, the center’s got half of one big marshmallow, which melts into a gooey pile. Here’s what you’ll need:

  • All purpose flour
  • Dutch process (dark chocolate) cocoa powder: see notes below
  • Baking soda and kosher salt
  • Granulated sugar
  • Butter
  • Vanilla
  • Eggs
  • Dark chocolate
  • Large marshmallows
Hot Chocolate Cookies

Notes on Dutch process cocoa powder

The cocoa powder in these Hot Chocolate Cookies is special: it’s Dutch process cocoa powder. It’s been treated with an alkali to make it pH neutral, which gives it a darker color and milder flavor. It makes the flavor ultra chocolaty, like in Chocolate Banana Muffins and Healthy Chocolate Pudding.

You should be able to find Dutch process cocoa powder at your local grocery next to the regular cocoa powder. If you can’t find it, you can buy it online: try Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.

Hot Chocolate Cookies

Tips for baking hot chocolate cookies

These Hot Chocolate Cookies are easy to make, but you should know two things before you start. Here’s what to know:

  • Baking 1 tray at a time makes the most even bake. Our oven is a little uneven on the two racks, so cookies can come out a little different based on their difference from the heating element. To make perfect cookies, bake one tray at a time. (We know, it takes longer! But it’s worth it.)
  • Important: refrigerate the formed dough balls while baking. The dough becomes warm as it sits, so you’ll want to get those formed dough balls into the fridge during baking. If the dough is too warm, the marshmallow simply melts (instead of looking white, it turns clear). Trust us: we know from experience!

Otherwise, Hot Chocolate Cookies are pretty simple to make. Flatten the dough into a disk, add half of a large marshmallow, make a ball, and roll it in a plate of granulated sugar. It’s easy as that and they come out simply beautiful. The perfect Christmas cookie, in our opinion!

Hot Chocolate Cookies

More Christmas cookies & treats

Looking for more holiday cookies? Here are our favorite easy Christmas cookies this time of year:

This hot chocolate cookies recipe is…

Vegetarian.

Hot Chocolate Cookies
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Hot Chocolate Cookies

Hot Chocolate Cookies


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 30 cookies
  • Diet: Vegetarian

Description

These hot chocolate cookies taste just like the cozy drink, with a rich chocolate flavor and gooey marshmallow center. They’re divine!


Ingredients

  • 2 cups all purpose flour
  • ½ cup Dutch process (dark chocolate) cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups granulated sugar, plus more for rolling
  • 1 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 4 ounce dark chocolate bar, chopped into chunks
  • 15 large marshmallows, cut in half

Instructions

  1. Preheat: Preheat 350 degrees Fahrenheit.
  2. Mix the dry ingredients: Stir together the flour, cocoa powder, baking soda and kosher salt.
  3. Mix the dough: In a stand mixer or using a hand mixer, cream the sugar and room temperature butter on medium speed for 4 to 5 minutes until fluffy. Reduce the speed to low and mix in the vanilla and eggs. Once incorporated, add the flour mixture and mix until just combined. Stir in the chocolate chunks.
  4. Form the cookies: Prepare a plate with a layer of granulated sugar. Pull out 2 tablespoons of dough. Flatten it into a disc, then place a half marshmallow on top and wrap the dough around the marshmallow. Roll the ball in the plate of sugar. Repeat until you make 8 cookies.
  5. Prep for baking: Line a baking sheet with parchment paper. Add 8 cookies to a pan and stagger them so they have as much space as possible around them. You can bake the first batch immediately (go to Step 6). While the first pan is baking, form the other 22 balls and place them on a baking sheet in the refrigerator. It is important to chill the unbaked cookies because if they’re are too warm, the texture is off (you can also chill the dough and form the balls right before baking).
  6. Bake: Bake one pan at a time on the center rack for 12 to 14 minutes until the marshmallows are melted*. Store for 3 days at room temperature, 1 week refrigerated, or several months frozen.

Notes

*If you prefer, you can bake 2 sheets at a time; baking one at a time ensures the most even bake.

Cookie recipe inspired by 100 Cookies by Sarah Kieffer. Marshmallow center inspired by Salted and Stirred.

  • Category: Dessert
  • Method: Baked
  • Cuisine: Cookies

Keywords: Hot chocolate cookies

A Couple Cooks - Recipes worth repeating.

Perfect Chocolate Bark

This chocolate bark recipe is salty and sweet, with the perfect crisp texture in each bite! Here’s how to make…

A Couple Cooks – Recipes worth repeating.

This chocolate bark recipe is salty and sweet, with the perfect crisp texture in each bite! Here’s how to make this fun and giftable treat.

Chocolate Bark

We’re chocoholics over here, so one of our top treats to make is Chocolate Bark! This one is our ideal: sweet and salty with a confetti of colorful ingredients and absolutely irresistible. It’s the best fun treat that makes a great gift: and it works for the holidays or anytime. Here’s our perfect chocolate bark recipe: with a smooth, shiny sheen on the chocolate and just the right crisp crunch when you bite into it.

Tips for making the best chocolate bark

There are a few tips to making the very best chocolate bark. You can skip down to the recipe if you’re ready to get started. But here are a few more details on the why behind the what of each step in the process:

  • Temper the chocolate! Many chocolate bark recipes don’t require tempering the chocolate, but it makes a far superior bark. The chocolate has just the right shiny texture and crisp crunch, and doesn’t melt at room temp. It also avoids chocolate bloom, that white stuff that appears during storage.
  • Use semi sweet or dark chocolate, around 60%. We found 60% dark chocolate has the best flavor. 70% is a bitter too bittersweet.
  • Add mix-ins into the chocolate AND on top. Adding the mix-ins into the chocolate gives the best crunchy texture. (All of them on top makes it a little one-note.)
Chocolate Bark

How to temper chocolate

Chocolate is temperamental: period! But to make the best chocolate bark, we like to temper the chocolate. It’s a special process that heats and cools the chocolate to stabilize it for making candies. As we mentioned above, it makes the most stable texture, shiny exterior, and avoids the white “bloom” that can appear on chocolate during storage. Here are a few notes on tempering chocolate:

  • You’ll need a food thermometer. Don’t have one? Skip to the next section. This helps to achieve the precise temperatures that are required.
  • Don’t get water in the chocolate. This is the #1 rule! You’ll be melting the chocolate over simmering water but do NOT let it touch the chocolate or it will seize up.
  • Melt 2/3 of the chocolate to 108 to 115°F, add the remaining chocolate and reduce to 85 to 86°F, then return the chocolate to 90 to 91°F. That’s the basic idea of tempering! Start high, go low, then return to the middle. There’s lots of science behind it, so trust us.
Chocolate Bark

Don’t have a food thermometer?

Tempering chocolate is the way to get the best chocolate bark. But don’t have a food thermometer? That’s ok too! You can make it without tempering and it’s still good. Here’s what to know:

  • Melt the chocolate over simmering water. Use the “makeshift” double boiler method below, or a double boiler. You can use a microwave to melt chocolate, but it’s not our preference since it’s easy to go too far.
  • Skip the tempering and just use the chocolate when it’s melted. Add the mix-ins, pour in a thin layer and add toppings.

Chocolate bark toppings!

Once you’ve made it through the chocolate stage, making chocolate bark is a breeze! For this bark we used cranberries, pistachios, coconut and smoked salt. The combination of sweet, salty, crunchy, tropical and smoky was perfection! The smoked salt is not required, but if you can find it, it adds a unique element (if not, use sea salt). Of course, you can use any type of mix-ins you like. Here are a few more ideas when it comes to chocolate bark toppings:

  • Nuts like pistachios, walnuts, cashews, pecans, hazelnuts
  • Seeds like pumpkin seeds or sesame seeds
  • Dried fruit like dried cranberries, dried cherries, apricots, dried blueberries, freeze dried strawberries
  • Crystalized ginger
  • Pretzels broken into pieces
  • Peppermint candies, crushed
  • Chopped candies of any kind
  • Crushed potato chips
  • Sprinkles
Chocolate Bark

Chocolate bark storage

What’s the best way to store homemade chocolate bark? Chocolate bark stays most stable chilled , so we suggest keeping in the refrigerator or freezer. Store it in an airtight container at refrigerated for up to 3 weeks or frozen for 3 months.

More chocolate recipes

Are you a choco-holic like we are? Here are our top chocolate recipes to make when we’re craving a treat:

This chocolate bark recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Chocolate Bark

Chocolate Bark


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: About 32 pieces
  • Diet: Vegan

Ingredients

  • 12 ounces semi-sweet or dark chocolate (50% to 60%)
  • ⅓ cup dried cranberries
  • ⅓ cup chopped pistachios
  • ⅓ cup large coconut flakes
  • ½ teaspoon chunky sea salt (or smoked sea salt)

Instructions

Note: If you don’t have a food thermometer, simply melt the chocolate over a double boiler per the instructions below, then proceed to Step 5.

  1. Prep: Start a small saucepan of barely simmering water. Chop the chocolate into 1/2-inch chunks. In a heat-proof bowl that is completely dry that will fit over the pan of simmering water, add about 2/3 of the chocolate chunks. We used a small metal bowl; you can also use a double boiler if you have one. Make sure not to get any water into the chocolate, since it will cause the chocolate to seize up! (There are fixes for seized chocolate but it’s not pretty.)
  2. Melt the chocolate to a temperature of 108 to 115°F: Hold the bowl with the chocolate above the other saucepan with boiling water to create a double boiler (or use your double boiler). Place a towel on counter next to the stove so that you can transfer the bowl to the counter as necessary and avoid any water getting into the bowl. Hold the bowl of chocolate over the simmering water for a few seconds, until the chocolate starts to melt. Remove from the bowl to the towel and stir and stir to continue melting. Check the temperature with a food thermometer, and continue going back and forth from the water for a few seconds to the towel until fully melted. The target temperature is 108 to 115°F, but do not allow the chocolate to go higher than 115°F.
  3. Add the unmelted chocolate and reduce to 85 to 86°F: Once the chocolate is fully melted and at 108 to 115°F, add the remaining third of the unmelted chocolate (called seed chocolate) and stir constantly until it melts and the chocolate temperature falls to 85 to 86°F. This will take up to 10 minutes, but it is worth the wait! Stir regularly for the entire time to ensure an even temperature. (While it melts, you can chop the pistachios.)
  4. Heat back to 90 to 91°F: When the chocolate is 85°F, return the bowl of chocolate to above the pan of simmering water for a couple seconds at a time until climbs back to 90 to 91°F. Now the chocolate is tempered!
  5. Add mix-ins and spread in a thin layer: Add half the cranberries, chopped pistachios and coconut flakes to the melted chocolate and stir until fully combined. Line a baking sheet with parchment paper. Using a spatula, spread the chocolate mixture over the parchment paper in an even layer to a size of about 8″ by 11″. Sprinkle the remaining toppings over the top, crushing the coconut and chunky sea salt with your fingers to make smaller pieces.
  6. Refrigerate: Refrigerate at 30 minutes until hardened. When hard, cut into irregular 2 to 3 inch pieces with a butter knife. Store in an airtight container at refrigerated for up to 3 weeks or frozen for 3 months.
  • Category: Dessert
  • Method: Tempering
  • Cuisine: Dessert

Keywords: Chocolate bark, chocolate bark recipes

A Couple Cooks - Recipes worth repeating.

Sweet Potato Soup

This sweet potato soup recipe is a one pot wonder! Hearty and lusciously creamy, its velvety flavor will please everyone.…

A Couple Cooks – Recipes worth repeating.

This sweet potato soup recipe is a one pot wonder! Hearty and lusciously creamy, its velvety flavor will please everyone.

Sweet potato soup

Oh hello, luscious and velvety Sweet Potato Soup! This root vegetable is makes the best sweet and creamy puree. Accentuate it with a healthy dose of smoked paprika and the flavor is earthy, subtly smoky and absolutely irresistible. This healthy soup will please just about anyone: even avowed sweet potato haters! This recipe comes straight from cookbook author and dear friend of ours, Tanorria Askew in her new cookbook Staples +5!

Ingredients in this sweet potato soup

This sweet potato soup recipe is creamy, velvety, smoky, savory, and sweet all at once. This one will impress just about everyone: even people tend to avoid sweet potatoes (like our 4 year old!). It’s got a light swirl of cream to bring a rich body, but you can use full-fat coconut milk for vegan and dairy free. With those options, it works for nearly every diet! Here’s what you’ll need:

  • Onion, carrots, and celery (see below for a substitute)
  • Sweet potatoes
  • Olive oil
  • Smoked paprika, garlic powder, salt and pepper
  • Fresh thyme
  • Bay leaves
  • Vegetable broth
  • Heavy cream or full-fat coconut milk
Staples + 5

About the book: Staples + 5

This sweet potato soup recipe is from the new cookbook Staples +5 by Tanorria Askew. The great part about this book? It’s all about utilizing your pantry and staple ingredients to make easy, healthy meals! The concept is that you need a base of pantry and fridge items: then add 5 ingredients to that and you can make endless variations of delicious meals!

Tanorria is a former MasterChef contestant, personal chef, and incredible person we’re honored to call friend. Now she’s added cookbook author to her resume, and we could not be more thrilled for her! In this book she shares recipes from her family’s Midwestern table, drawing on a tradition of cooking she learned from her grandparents: make the most of what you have, and share it with those you love.

We could not recommend this cookbook more! Grab a copy of Staples +5 here.

Sweet potato soup

Tips and substitutions

This sweet potato soup is easy to make at home with a short list of ingredients. Here are a few tips to the cooking process:

  • Substitute celery seed if desired. When making this soup recipe, we made an error: we thought we had celery in our refrigerator! We substituted 1 carrot and 1 large pinch celery seed, and it turned out great! The earthy undertone from the celery seed was delicious.
  • An immersion blender is helpful. An immersion blender is also called a stick blender, and it’s absolutely essential for pureed soups in our opinion! This way, you can leave the soup in the pot and blend it, instead of transferring to a blender (which can result in hot soup splashing).

Garnishing this sweet potato soup

This sweet potato soup comes out creamy, velvety, lightly smoky, and irresistible. Tanorria recommends candied bacon as a topping, which would take it over the top! Here are a few other ideas for garnishes that she suggests and some ideas of our own:

Sweet Potato Soup

Make it a meal: side dishes to add

How to make this sweet potato soup recipe into a meal? Pureed soups often need more protein to make them into a filling. Here are a few ways to accessorize this soup and make it into a meal:

More sweet potato recipes

Sweet potatoes are perhaps our favorite vegetable of all time, over here. Here are a few more tasty sweet potato recipes to try:

This sweet potato soup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Sweet Potato Soup

Sweet Potato Soup


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 cups (4 to 6 servings)
  • Diet: Vegetarian

Description

This sweet potato soup recipe is a one pot wonder! Hearty and lusciously creamy, its velvety flavor will please everyone.


Ingredients

  • 1 large yellow onion
  • 2 large carrots
  • 2 celery ribs (we substituted 1 extra carrot and 1 large pinch celery seeds)
  • 3 large sweet potatoes (about 2 1/2 pounds total)
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika
  • ½ tablespoon garlic powder
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 4 cups vegetable broth or stock
  • ½ cup water
  • ½ cup heavy cream or full-fat coconut milk (for vegan)
  • Toasted pumpkin seeds, chopped pistachios, or pomegranate seeds, to garnish (optional)

Instructions

  1. Peel and dice the onion and carrots. Dice the celery. Peel the sweet potatoes and chop them into 1/2-inch cubes.
  2. In a large pot over medium heat, heat the olive oil. Add the onion, celery and carrots and stir, making sure to coat all the veggies with oil. Cook for 3 to 4 minutes until the onion and celery become translucent.
  3. Add the sweet potatoes and toss until everything is coated. Season with paprika, garlic, salt and pepper. Stir until the seasonings are evenly distributed. Cook for 2 to 3 minutes.
  4. Add the thyme and bay leaves and stir. Add the vegetable stock and increase the heat to bring to a boil. When boiling, reduce the heat to medium-low, and simmer for 15 to 20 minutes or until the sweet potatoes are tender.
  5. Remove from the heat and remove the thyme stems and bay leaves. Using an immersion blender, puree until smooth. (If you don’t have an immersion blender, carefully blend the soup in batches in a regular blender.) Once blended, stir in the heavy cream. Serve topped with toasted nuts or seeds, if using. Cool to room temperature before storing. Refrigerate in an airtight container for up to 1 week.

Notes

Reprinted with permission from Staples +5 by Tanorria Askew.

  • Category: Soup
  • Method: Blended
  • Cuisine: Soup

Keywords: Sweet potato soup, sweet potato soup recipe

A Couple Cooks - Recipes worth repeating.

Homemade Hot Chocolate

Here’s the very best homemade hot chocolate recipe: full of rich chocolaty flavor and easy to whip up in 5…

A Couple Cooks – Recipes worth repeating.

Here’s the very best homemade hot chocolate recipe: full of rich chocolaty flavor and easy to whip up in 5 minutes. Never buy the mix again!

Hot chocolate

Sure, you can buy the premade packets with pictures of snow covered ski chalets. But did you know the absolute best hot chocolate is homemade in just 5 minutes? After years of tinkering, we’ve got a master recipe for you. Here’s our very best homemade hot chocolate recipe: it’s creamy, rich, chocolaty, and tastes like a dream. All you need are a few ingredients, and you might already have them on hand. And if you’ve got chocolate chips…well, they make all the difference.

Hot cocoa vs hot chocolate

First though: what’s the difference between these two similar terms? Is there even a difference?

  • Hot cocoa and hot chocolate are commonly used as synonyms, especially in the US. So you’ll find people using them interchangeably.
  • The technical definitions are hot cocoa is made with cocoa powder, milk and sugar: it has a thinner consistency and is very sweet. Hot chocolate is made with real chocolate, and may be thicker and less sweet.

Either way, you can generally use these two as synonyms. So this recipe is both a homemade hot chocolate recipe and a hot cocoa recipe! Score.

Hot chocolate recipe

Ingredients for the best hot chocolate recipe

There’s a bit of a debate in the culinary community about what makes the best homemade hot chocolate recipe. Some claim it’s chopped melted chocolate. Others claim cocoa powder is the way to go. After numerous tests, we found cocoa powder plus real chocolate is the real winner. But you can omit the chocolate if you don’t have it on hand! Here’s what you’ll need:

  • Cocoa powder
  • 2% milk (or oat milk)
  • Sugar
  • Vanilla extract
  • Cinnamon
  • Semi sweet or dark chocolate chips (optional but recommended)

How to make homemade hot chocolate: a few tips

There’s not much to a homemade recipe: it’s pretty much dump and whisk! But we’ve got a couple tips before you scroll down to the recipe:

  • First, whisk a little milk with the cocoa powder. This helps to make a paste and dissolve most of the powder, which can get lumpy.
  • A pinch of cinnamon adds complexity. You can add even more if you’d like a stronger flavor.
  • Real chocolate adds richness, body, and depth in flavor. You can make it with just cocoa powder, but the real chocolate takes it to a whole new level.
Homemade hot chocolate

Add toppings to serve

This homemade hot chocolate recipe tastes absolutely amazing as is. Honestly, we rarely add anything else. But if you’d like, add toppings to make it next level cozy! You can use it as part of a hot chocolate bar and let guests top their drinks as desired. Try these toppings:

  • Homemade whipped cream
  • Shaved chocolate
  • Cocoa powder
  • Marshmallows (homemade or purchased)
  • Peppermint candies, crushed
  • Chocolate sauce

Variations on hot chocolate

There are so many ways to vary this hot chocolate recipe! Add flavors or mix it up by spiking it with booze. Or, go for a healthier spin with less sugar and richness. Here are the best variations on this cozy drink (add the quantities to the 2 serving recipe below):

Hot cocoa

More hot drinks

Once the weather gets a chill, it’s time to cup your hands around a cozy mug. Outside of this homemade hot cocoa, here are some other hot beverages to take off the chill:

This hot cocoa recipe is…

Vegetarian and gluten free. For dairy free and vegan, use oat milk and dairy-free chocolate (or omit).

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Hot chocolate

Homemade Hot Chocolate


  • Author: Sonja Overhiser
  • Prep Time: 3 minutes
  • Cook Time: 2 minutes
  • Total Time: 5 minutes
  • Yield: 2 drinks
  • Diet: Vegetarian

Description

Here’s the very best homemade hot chocolate recipe: full of rich chocolaty flavor and easy to whip up in 5 minutes. Never buy the mix again!


Ingredients

  • 3 tablespoons cocoa powder
  • 2 cups 2% milk (or oat milk)
  • 3 tablespoons sugar
  • ¼ teaspoon vanilla extract
  • 1 pinch cinnamon
  • ¼ cup (1 ½ ounces) semisweet or dark chocolate chips*

Instructions

  1. Place a saucepan over medium heat. Add the cocoa powder and ¼ cup of the milk and whisk until the cocoa powder is mostly integrated. Whisk in the remaining milk until smooth.
  2. Add the remaining ingredients and heat over medium heat until the chocolate is melted, about 2 minutes. Do not boil. Serve immediately, garnished with whipped cream or marshmallows.

Notes

*You can omit for a great cup of hot cocoa with a lighter flavor (and less calories). But the chocolate really adds richness in flavor. We highly recommend it!

  • Category: Drink
  • Method: Stovetop
  • Cuisine: American

Keywords: Hot chocolate, Hot chocolate recipe, Homemade hot chocolate, Hot cocoa

A Couple Cooks - Recipes worth repeating.

Pomegranate Gin Fizz

This Pomegranate Gin Fizz is a tasty cocktail with a sweet tart flavor and frothy topping! Impress everyone with this…

A Couple Cooks – Recipes worth repeating.

This Pomegranate Gin Fizz is a tasty cocktail with a sweet tart flavor and frothy topping! Impress everyone with this brilliant drink.

Pomegranate Gin Cocktail

This post was created in partnership with POM Wonderful. All opinions are our own.

Here’s an impressive cocktail that’s pretty darn perfect, in our opinion: this Pomegranate Gin Fizz! The Gin Fizz is one of our favorite classic cocktails: sweet tart and refreshing, with a festive egg white foam. Take it over the top with this pomegranate spin: it elevates the sweet tart flavor and gives the drink a brilliant jewel-toned color! Here we used POM Wonderful 100% Pomegranate Juice to make this deliciously festive cocktail. It will impress absolutely everyone (we promise!): for the holidays or in any season.

Ingredients in this pomegranate gin cocktail

This Pomegranate Gin Fizz cocktail takes the classic Gin Fizz and steps it up a notch! The bold flavor of the pomegranate juice brings just the right compliment to the gin and lemon. Even better, it infuses the most beautiful ruby red color to the drink. Here’s what you’ll need for this pomegranate cocktail:

  • POM Wonderful 100% Pomegranate Juice
  • Gin
  • Lemon juice
  • Simple syrup
  • Egg white*
  • Soda water (club soda)

*Want a vegan substitute? You can use aquafaba, the liquid from a can of chickpeas! Just substitute 2 tablespoons aquafaba for the egg white.

Pomegranate Gin Fizz

Using pomegranate juice in cocktails

As much as we love whipping up classic cocktails, we also love making fun spins on the originals! Pomegranate is ideal for making fruity riffs on the classics. Our favorite juice on the market is POM Wonderful 100% Pomegranate Juice. Here’s why it’s great for drinks and cocktails:

  • It’s 100% juice. POM Wonderful 100% Pomegranate Juice contains only the juice of whole-pressed pomegranates and no added sugar, fillers or preservatives.
  • The flavor is ideal for elevating cocktails. It’s a little sweet and a little tart: perfect for melding with other flavors.
  • The color is brilliant. We eat and drink with our eyes! The deep ruby red color makes the perfect elevated cocktails for entertaining friends and family.
Pomegranate Gin Cocktail

How to make an egg white foam: the dry shake

Adding egg whites in cocktails might seem retro, and it is: it’s a tradition that dates back to the 1860’s! The foam adds a frothy texture to the top of the drink and a creamy rich flavor to each sip. Classic drinks like the Gin Fizz, Ramos Gin Fizz and Whiskey Sour are traditionally served with this frothy topping. The key to an egg white foam is a special technique called a dry shake. Here’s how it works:

  • Shake the drink ingredients without ice first. This lets the protein in the egg begin to form the foam, instead of being diluted by the ice.
  • Then add ice and shake again. This cools the drink and strengthens the foam. Strain it into the glass and you’ll get a thick, white frothy layer. (As a note: citrus is required for the foam formation: so you’ll need the lemon in combination with the pomegranate.)
Pomegranate juice

More pomegranate cocktails

Pomegranate juice is ideal for creating jewel-toned drinks for winter and fall entertaining! Whether it’s holiday party drinks or Christmas Eve cocktails, this pomegranate gin cocktail is perfect. But if you’re looking for more ideas, here are some more festive pomegranate cocktails that fit the bill:

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Pomegranate Gin Cocktail

Pomegranate Gin Fizz


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
  • Diet: Vegetarian

Description

This Pomegranate Gin Fizz is a tasty cocktail with a sweet tart flavor and frothy topping! Impress everyone with this brilliant drink.


Ingredients

  • 2 ounces gin
  • 1 ½ ounces POM Wonderful 100% Pomegranate Juice
  • ½ ounces lemon juice
  • ¾ ounce simple syrup
  • 1 egg white*
  • 1 ounce soda water
  • For the garnish: rosemary sprig (optional)

Instructions

  1. Place the gin, POM juice, lemon juice, simple syrup and egg white in a cocktail shaker. Shake vigorously for 15 seconds.
  2. Fill the shaker with ice and shake for 30 seconds until cold.
  3. Strain the drink into a glass and top with the soda water; the egg white foam forms on top. If desired, garnish with a rosemary sprig. Serve immediately.

Notes

*For vegan, substitute 2 tablespoons aquafaba, the liquid from a can of chickpeas.

  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails

Keywords: Pomegranate gin cocktail

A Couple Cooks - Recipes worth repeating.

How to Ship Cookies with Penguin Dry Ice

How to ship cookies so they stay perfectly fresh? Flash freeze and ship them to friends and family…using dry ice!…

A Couple Cooks – Recipes worth repeating.

How to ship cookies so they stay perfectly fresh? Flash freeze and ship them to friends and family…using dry ice!

How to ship cookies

This post was created in partnership with Penguin Dry Ice. All opinions are our own.

There’s nothing we love more at the holidays than baking up goodies for our friends and family! Like many modern families these days, our loved ones are spread across the country (and world!). So this year, we decided to experiment with sending off some of our surplus baked goods. We’ve teamed up with Penguin Dry Ice to show you how to ship cookies: flash freeze and ship them with dry ice! This way, they’re 100% fresh when they get to their destination. Ready to get started?

Related: See tips on How to Pack and Ship with Dry Ice!

Dry ice handling instructions

Why ship cookies with dry ice? Flash freezing cookies with dry ice makes sure they’ll arrive in peak freshness. They’ll stay frozen 24 hours, which is enough time for them to ship overnight and arrive at your destination. This method of shipping cookies does require a few special tools and a little know how about how to handle dry ice. Here are some things to keep in mind when handling dry ice:

  • Buy the dry ice 1 to 2 hours before you plan to use it. Dry ice does not last in the freezer or refrigerator, so you’ll need to use it as quick as possible.
  • Never place dry ice inside airtight containers. When you get it home, place the plastic bag of dry ice in a cooler with the top off. Ventilation is key for dry ice, due to the carbon dioxide gas that is constantly released as it “melts”. Do not store it in a tightly sealed container to minimize risk of explosion.
  • Always use gloves and tongs when handling dry ice. Do not touch dry ice with bare skin. It is extremely cold (-109.3° F or -78.5° C) and touching it can cause frostbite or burns.
  • Keep away from pets and children. Curious kids may try to touch the dry ice, so store it out of sight until you’re ready to use. Parental supervision is required for this task!
How to ship cookies

Where to buy dry ice for shipping cookies

You can buy dry ice at most major grocery stores, which you might not realize until you’re looking for it! It’s sold in blocks and stored in a special cooler. Look towards the front of the store near the regular ice cooler. Here’s a Penguin Dry Ice store finder to help find a store near you.

Tools and equipment you need

Ready to get started? Here’s what you’ll need for how to ship cookies with dry ice:

  • Festive cookies (like these!)
  • Paper plates
  • Sealable bag or plastic wrap
  • Mallet or hammer
  • Protective gloves
  • Dry ice (find it here)
  • Tongs
  • Styrofoam cooler
  • Two pieces of cardboard or other packing materials
Cookies
How to ship cookies
Cookies in the Styrofoam shipping container, with dry ice and cardboard below (Step 4)

How to ship cookies

Got the above items and have your cookies in hand? Here’s how to ship cookies with dry ice (or go to this video to watch the process):

  1. Place the cookies on a plate: Place your cookies on a paper plate, then inside a sealable bag or wrap them with plastic wrap.
  2. Break the dry ice into large pieces: Put on safety goggles and protective gloves. Keeping the dry ice in the plastic packaging, use a mallet or hammer to gently break the dry ice into 2 to 3 large pieces to fit inside the cooler. (Don’t chip at the dry ice with a knife or other sharp object.)
  3. Add dry ice to the cooler: Place one half of the dry ice in the bottom of your cooler. Place a piece of cardboard or other packing material over the dry ice to avoid direct contact between the cookies and the dry ice.
  4. Add the cookies and more dry ice: Place the sealed bags of cookies on top of the piece of cardboard or packing materials. Place another piece of cardboard or packing materials over the cookies. Place the other half of the dry ice on top of the final piece of cardboard or packing materials.
  5. Close and ship: Close the lid. The cookies should stay frozen in the original cooler for 24 hours. Transport to a freezer after quick freezing if being kept for longer period of time. The packaged cooler is now ready to ship overnight to friends and family near and far.
How to ship cookies

More resources for shipping

See these other resources on the Penguin Dry Ice website for more:

Cookies recipes to ship

What are our top holiday cookie recipes for the season? Here are a few top Christmas cookie recipes we love:

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How to ship cookies

How to Ship Cookies


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: n/a
  • Total Time: 12 minute
  • Yield: n/a

Description

How to ship cookies so they stay perfectly fresh? Flash freeze and ship them to friends and family…using dry ice!


Ingredients

  • Festive cookies
  • Paper plates
  • Sealable bag or plastic wrap
  • Mallet or hammer
  • Protective gloves
  • Dry ice (find it here)
  • Tongs
  • Styrofoam cooler
  • Two pieces of cardboard or other packing materials

Instructions

Important: Read the dry ice handling instructions above before starting. Go to this video to watch the entire process!

  1. Place the cookies on a plate: Place your cookies on a paper plate, then inside a sealable bag or wrap them with plastic wrap.
  2. Break the dry ice into large pieces: Put on safety goggles and protective gloves. Keeping the dry ice in the plastic packaging, use a mallet or hammer to gently break the dry ice into 2 to 3 large pieces to fit inside the cooler. (Don’t chip at the dry ice with a knife or other sharp object.)
  3. Add dry ice to the cooler: Place one half of the dry ice in the bottom of your cooler. Place a piece of cardboard or other packing material over the dry ice to avoid direct contact between the cookies and the dry ice.
  4. Add the cookies and more dry ice: Place the sealed bags of cookies on top of the piece of cardboard or packing materials. Place another piece of cardboard or packing materials over the cookies. Place the other half of the dry ice on top of the final piece of cardboard or packing materials.
  5. Close and ship: Close the lid. The cookies should stay frozen in the original cooler for 24 hours. Transport to a freezer after quick freezing if being kept for longer period of time. The packaged cooler is now ready to ship overnight to friends and family near and far.
  • Category: Shipping
  • Method: Dry Ice
  • Cuisine: American

Keywords: How to ship cookies

Cookies

A Couple Cooks - Recipes worth repeating.

Cozy Gingerbread Waffles

Make a batch gingerbread waffles for cozy winter mornings! They’re sweet and spiced, topped with powdered sugar and a drizzle…

A Couple Cooks – Recipes worth repeating.

Make a batch gingerbread waffles for cozy winter mornings! They’re sweet and spiced, topped with powdered sugar and a drizzle of syrup.

Gingerbread waffles

Ready for the best winter tradition? Make up a batch of these Gingerbread Waffles! There’s nothing cozier than the smell of ginger and cloves wafting through the kitchen. We’d rather eat our treats as breakfast than in cookie form, so we created this fun recipe which has turned into a December tradition. Slather them in almond butter and top with a little powdered sugar and maple syrup as a deliciously cozy breakfast treat!

Ingredients in gingerbread waffles

These gingerbread waffles are similar to our Perfect Waffle recipe, with a few added ingredients to bring in that gingerbread cookie flavor. They’re just sweet enough: the ideal sweetness for topping with another drizzle of maple syrup. Here’s what you’ll need to bring it all together:

  • All purpose flour and whole wheat flour: Whole wheat flour makes a light and crispy texture, so make sure to grab it at the store
  • Baking powder and baking soda
  • Sugar
  • Spices: ginger, cinnamon, allspice and cloves
  • Molasses: this is the kicker; molasses gives warmth and depth to the gingerbread flavor
  • Butter
  • Milk of choice, either dairy or non-dairy like oat milk or almond milk
  • Eggs
Gingerbread waffles

Belgian waffles vs standard

You can use this gingerbread waffles batter to make either Belgian or standard waffles. Of course, it simply depends on your waffle iron! Our personal preference is Belgian waffles, since they’re thicker and look more impressive. (Here’s the Belgian waffle iron we use.) What’s the difference?

  • Belgian waffles are twice as large as regular waffles. They’re 1.5 inches thick with a deep grid pattern. One serving size is half of a Belgian waffle, since it’s double the size of a standard waffle. When serving, we like to break them apart into wedges.
  • Regular waffles, aka American waffles are about 1/2-inch thick. If you’re making a standard waffle, the serving size is 1 waffle.

Tips on cooking gingerbread waffles

For these gingerbread waffles, we tried a new method for cooking them that makes ruffled edges. We love the look of these: and you can make more waffles in a single batch! This may be our new favorite method moving forward. Here’s how to do it:

  • Ruffled edges: Simply use a little less batter in your waffle iron: about 2/3 cup for a Belgian waffle maker or ⅓ cup for a standard waffle maker.
  • Full circular waffles: Use a heaping 1 cup for a Belgian waffle maker or a heaping ½ cup for a standard waffle marker.

Of course, these quantities depend on the waffle maker: so eyeball it and adjust quantities as necessary.

Gingerbread Waffles

Toppings for gingerbread waffles

One thing we like about these gingerbread waffles? They’re just sweet enough but not overly saccharine. Make sure to add a drizzle of real maple syrup, required to accentuate the sweetness. We like to top them with nut butter to bring some protein to the breakfast and balance out the sweetness. It really makes them stick! Here’s how we recommend serving them, and then a few other ideas:

Gingerbread Waffles

More Christmas breakfast ideas

And that’s it: we hope you love these gingerbread waffles! Here are a few more treats that would work as Christmas breakfast ideas:

This gingerbread waffles recipe is…

Vegetarian.

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Gingerbread waffles

Cozy Gingerbread Waffles


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

Make a batch gingerbread waffles for cozy winter mornings! They’re sweet and spiced: topped with powdered sugar and a drizzle of syrup.


Ingredients

  • 1 cup all purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon each baking powder and baking soda
  • ⅓ cup granulated sugar
  • 2 teaspoons each ground ginger and cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon cloves
  • ½ teaspoon kosher salt
  • ¼ cup melted unsalted butter
  • ¼ cup molasses
  • 1 cup milk of choice
  • 3 eggs
  • Powdered sugar, maple syrup, and almond butter (optional), to serve

Instructions

  1. In a medium bowl, mix the all purpose flour, whole wheat flour, baking powder, baking soda, sugar, ginger, cinnamon, allspice, cloves, and kosher salt until thoroughly combined.
  2. In another bowl, whisk the melted butter, molasses, milk, and eggs. Pour the wet ingredients into the dry ingredients and whisk gently until the batter is smooth.
  3. Preheat your waffle iron, then grease or butter it. Add the batter to the center of the waffle iron: use about 2/3 cup for pointed edges* or a little over 1 cup for a full waffle in a Belgian waffle maker, or use ⅓ cup or a little over ½ cup for a standard waffle maker.
  4. Cook according to the waffle iron’s instructions until golden brown: about 3 to 4 minutes depending on your waffle iron. Remove the cooked waffles and place them on a parchment-lined or greased baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.
  5. Serve with a dusting of powdered sugar and a drizzle of maple syrup; it’s also great with a slather of almond butter or other nut butter.  Makes 2 to 3 large Belgian waffles (which can you can break into pieces for serving) or 4 to 6 standard waffles.
  6. Storage info: We prefer the flavor of these waffles the day of making, but cooked waffles can be frozen if desired. Place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

Notes

*Using less batter makes a waffle with ruffled edges like the ones you see in the photo. Use more batter to make a full circular waffle. The amounts listed are approximate and depend on the waffle iron.

  • Category: Breakfast
  • Method: Waffles
  • Cuisine: Waffles

Keywords: Gingerbread waffles

A Couple Cooks - Recipes worth repeating.

Roasted Vegetable Pasta

This easy vegetable pasta pairs spaghetti with colorful roasted veggies! It’s a healthy dinner idea for loading up on the…

A Couple Cooks – Recipes worth repeating.

This easy vegetable pasta pairs spaghetti with colorful roasted veggies! It’s a healthy dinner idea for loading up on the good stuff.

Vegetable pasta

No matter how many healthy, easy dinner ideas we have in our repertoire, we’re always in need of another. Here’s our newest idea for loading up on good stuff: meet this Vegetable Pasta! It’s a combination between cozy comfort food and a vegetable-powered healthy meal, pairing roasted vegetables with bright marinara and Parmesan cheese. Here’s how to make it!

Elements in this vegetable pasta

This vegetable pasta is the best combination of loads of veggies and the homey feel of a great spaghetti marinara. For the veggies, we wanted to select colorful vegetables with peak nutrition. Here’s what you’ll need (though of course, you can substitute any of your favorite veggies):

  • Cauliflower
  • Broccoli
  • Bell peppers (red and yellow)
  • Onion

This vegetable pasta is full of Vitamin C! Half of a bell pepper provides 84% of your daily vitamin C, and one serving of cauliflower has 77%: not to mention other nutrients and vitamins. It’s a great way to eat your veggies while slurping up a bowl of pasta. (See more at Bell pepper nutrition and Cauliflower nutrition).

Vegetable pasta

More vegetables to add

Many different types of vegetables work in this vegetable pasta recipe! You can add about another 8 ounces of veggies to the quantities in the recipe below. But keep in mind: the quantity is important. You’ll need to divide it all the veggies between two baking sheets without stacking them (otherwise the veggies steam instead of roasting). Here are some other vegetables that would taste great here:

  • Mushrooms (add 8 ounces to the other vegetable quantities below)
  • Brussels sprouts, cut in half
  • Sweet potatoes, chopped into cubes
  • Green beans
  • Asparagus
Vegetable pasta

Protein adders for vegetable pasta

This vegetable pasta recipe is a tasty dinner idea for when you want to infuse veggies into your life. But keep in mind: you’ll need to supplement it with some protein for a filling meal. Here are some ideas for what you can add, either in the pasta itself or on the side:

Tips for cooking pasta to al dente

The key to this roasted vegetable pasta recipe, outside of the veggies? Cooking the pasta to the perfect al dente. Al dente means “to the bite” in Italian: pasta that’s tender with a firm center. Overcooked pasta turns out rubbery and unappetizing: and it actually has less nutrients and makes you less full! Here are some tips on how to cook pasta to al dente:

  • Set your timer a few minutes before the package instructions indicate. The timing on many pasta packages makes for overcooked pasta. Start taste testing the pasta a few minutes before the package says to.
  • Taste test and look for small white fleck at the core. You want to catch it right when there’s a small white fleck at the core, or just when it disappears. Move quickly: pasta can go from al dente to overcooked in a matter of seconds!
Roasted vegetable pasta

Vegan variation

How to serve this vegetable pasta as vegan? There’s one easy swap: omit the Parmesan cheese or use this homemade Vegan Parmesan! It’s made with cashews, garlic powder and nutritional yeast, and it adds a nice boost of savory flavor. It’s not required here, but it does elevate the recipe.

More vegetable pasta recipes

There are so many tasty ways to add veggies to your pasta! Here are some great pasta recipes that make healthy dinner ideas:

This roasted vegetable pasta recipe is…

Vegetarian. For vegan, plant-based and dairy-free, omit the Parmesan cheese or use Vegan Parmesan.

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Vegetable pasta

Vegetable Pasta


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This easy vegetable pasta pairs spaghetti with colorful roasted veggies! It’s a healthy dinner idea for loading up on the good stuff. 


Ingredients

  • 1 medium head cauliflower (2 pounds)
  • 1 crown broccoli (¾ pound)
  • 1/2 large or 1 medium sweet yellow onion
  • 2 bell peppers (1 red and 1 yellow)
  • 4 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon kosher salt
  • 12 ounces spaghetti
  • 2 cups favorite jarred marinara sauce
  • ¼ cup shredded Parmesan or Pecorino cheese, plus more for serving (omit for vegan or use Vegan Parmesan)
  • Optional: stir in 2 to 4 ounces soft goat cheese for a creamy sauce
  • Protein adders: Chickpeas, White Beans, Edamame, Vegan Meatballs, Chicken, or Sauteed Shrimp

Instructions

  1. Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
  2. Line two baking sheets with parchment paper. Chop the cauliflower and broccoli into florets. Slice the onion. Slice the bell peppers into strips. Spread the vegetables evenly between the 2 sheets.
  3. Drizzle half of the olive oil onto each tray, then sprinkle with half the seasonings onto each tray. Mix the vegetables with your hands until evenly coated.
  4. Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned.
  5. Meanwhile, cook the pasta: Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. Drain the pasta and return it to the pot. (If it’s done before the vegetables, toss it with a drizzle of olive oil to prevent sticking.)
  6. To the pot with the pasta, add the marinara sauce, roasted vegetables, and Parmesan cheese. Taste and adjust seasonings as desired. Stir in goat cheese if using, and serve with a protein adder on the side or in the pasta. Garnish with extra Parmesan cheese.
  • Category: Main dish
  • Method: Pasta
  • Cuisine: American

Keywords: Vegetable pasta, roasted vegetable pasta, vegetable spaghetti

A Couple Cooks - Recipes worth repeating.

Cranberry Bourbon Cocktail

This cranberry bourbon cocktail is sweet tart and complex, offset by orange and sweet vermouth. It’s a signature drink that…

A Couple Cooks – Recipes worth repeating.

This cranberry bourbon cocktail is sweet tart and complex, offset by orange and sweet vermouth. It’s a signature drink that everyone loves!

Cranberry Bourbon Cocktail

Looking for a signature drink featuring cranberry and orange? Try this Cranberry Bourbon Cocktail! It’s balanced, sweet tart, and complex, fruity with intriguing notes from sweet vermouth. Because it stars cranberry and bourbon it’s ideal for fall or winter entertaining, like Thanksgiving dinner or Christmas. But it works for any season and occasion! Add it to your list as a must-try winter or fall bourbon cocktail.

What’s in this cranberry bourbon cocktail?

This Cranberry Bourbon cocktail is beautifully balanced, with just the right amount of nuance from sweet vermouth. When we started developing this cocktail, we tried it as a cranberry Manhattan. It was slightly too boozy, so we kept the vermouth and added orange juice. It comes out sweet tart, with just the right amount of bourbon finish. Here’s what you’ll need:

  • Bourbon whiskey
  • Sweet vermouth
  • Orange juice
  • 100% unsweetened cranberry juice
  • Simple syrup
Cranberry Bourbon Cocktail

Use 100% unsweetened cranberry juice

When making cranberry cocktails, we prefer using unsweetened cranberry juice. Try to find a bottle marked 100% juice, instead of cranberry juice cocktail, which is sweetened. Why?

  • Unsweetened juice lets you customize the sweetness to taste. The flavor of the cocktail tastes much more real when you use 100% juice and add back a bit of simple syrup. The flavor is much more tart than cranberry juice cocktail, which is sweetened.
  • Unsweetened juice has a brighter color. It makes the drink look vibrant and bright red.

If all you can find is sweetened cranberry juice, cranberry juice blend, or cranberry juice cocktail, omit the simple syrup or add it to taste.

How to make a cranberry bourbon cocktail

This cranberry bourbon cocktail is a simple shake and strain cocktail: simply place the ingredients in a cocktail shaker, shake, and strain into a glass! Here’s what to do:

  • Place the ingredients in a cocktail shaker. Add the cranberry, orange juice, bourbon, vermouth, simple syrup to a cocktail shaker, add 1 handful ice, and shake until cold.
  • Strain into a glass. Any type of lowball glass works!
  • Garnish and serve. It’s nice to garnish with fresh or frozen cranberries. For the best presentation, use clear ice: it’s crystal clear ice that you can cut into large, organic shapes. Go to How to Make Clear Ice.
Cranberry Bourbon Cocktail

Make it pitcher style for 8 servings

Serving a crowd? You can make a pitcher of this cranberry bourbon cocktail! Simply add the following ingredients to a pitcher:

  • 1 ½ cups bourbon
  • 1 cup sweet vermouth
  • 2 cups orange juice
  • 1 cup unsweetened cranberry juice
  • ½ cup simple syrup
  • 2 handfuls ice

Stir until cold! Then pour into lowball glasses. This would be a great presentation for Thanksgiving dinner or a Christmas party.

More bourbon cocktails

This cranberry bourbon cocktail is an ideal for cooler weather! Here are a few more fall bourbon cocktails and winter bourbon drinks:

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Cranberry Bourbon Cocktail

Cranberry Bourbon Cocktail


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
  • Diet: Vegan

Description

This cranberry bourbon cocktail is sweet tart and complex, offset by orange and sweet vermouth. It’s a signature drink that everyone loves!


Ingredients

  • 1 ½ ounces* bourbon whiskey
  • 1 ounce sweet red vermouth
  • 2 ounces orange juice
  • 1 ounce 100% unsweetened cranberry juice**
  • ½ ounce simple syrup
  • Ice, for serving (try clear ice!)
  • For the garnish: fresh or frozen cranberries, rosemary sprigs

Instructions

  1. Place the bourbon, sweet vermouth, orange juice, unsweetened cranberry juice, and simple syrup in a cocktail shaker. Fill it with ice and shake until cold.
  2. Strain the drink into an ice-filled lowball glass. If desired, garnish with fresh or frozen cranberries and rosemary sprigs.
  3. Pitcher variation (8 servings): Add 1 ½ cups bourbon, 1 cup sweet vermouth, 2 cups orange juice, 1 cup unsweetened cranberry juice, and ½ cup simple syrup to a pitcher. Add 2 handfuls ice and stir until cold. 

Notes

*To convert to tablespoons, 1 ounce = 2 tablespoons

**If all you can find is sweetened cranberry juice, cranberry juice blend, or cranberry juice cocktail, omit the simple syrup or add it to taste.

  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails

Keywords: Cranberry bourbon cocktail

A Couple Cooks - Recipes worth repeating.

15 Easy Thanksgiving Appetizers

These Thanksgiving appetizers are ideal for grazing before the main meal! Choose from baked brie, cranberry salsa, and more. Want…

A Couple Cooks – Recipes worth repeating.

These Thanksgiving appetizers are ideal for grazing before the main meal! Choose from baked brie, cranberry salsa, and more.

Thanksgiving appetizers

Want some finger foods for munching on before the big meal? Try these Thanksgiving appetizers! There’s nothing more fun than anticipating the deliciousness that will ensue at the table. So here are some fall appetizer recipes to get the party started! There’s everything from tried and true favorites like bake brie to more unique ideas like pumpkin hummus and cranberry salsa. Either way: they’re built around the featured flavors of the season. Ready to get started?

And now…our top Thanksgiving appetizers to start the party!

More Thanksgiving resources

Need help choosing recipes? We’ve got all the ideas for the big day. Here are a few more Thanksgiving recipes for whatever you need:

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Thanksgiving appetizers

15 Easy Thanksgiving Appetizers: Baked Brie & More!


  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8
  • Diet: Vegetarian

Ingredients

  • 1 brie cheese wheel
  • Honey or cranberry, cherry or apricot jam or preserves
  • Chopped pistachios, walnuts or pecans
  • Flaky sea salt (optional)
  • For the platter: crackerscrostini, baguette slices, sliced apples or pears, grapes, nuts, jam, etc.

Instructions

  1. Preheat the oven to 375°F. Place the brie in a baking dish or on a parchment-lined baking sheet. Bake for 15 minutes until soft and warm: it’s done when you touch the center with your finger and it feels very liquid inside.
  2. Top with honey or jam, crushed pistachios, and a bit of flaky sea salt. Surround with crackers or crostini, grapes, apple, pear, etc.
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American

Keywords: Thanksgiving appetizers

A Couple Cooks - Recipes worth repeating.