Happy Holidays!

Your favorite chocolate chip cookies, with sweet additions of coconut, toffee and cherries!

Ingredients

8 oz. unsalted butter
8 oz. brown sugar
8 oz. sugar
1 tsp. vanilla extract
2 eggs
2 c. all-purpose flour
1 tsp. salt
2 tsp. baking soda
1 ¼ c. instant oatmeal, plain
1 ¼ c. shredded, sweetened coconut
4 oz. dried, pitted cherries
6 oz. crushed toffee pieces, such as Heath brand
2 c. semi-sweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F (or 325 degrees F if using a convection oven). Line two baking sheets with parchment paper.
2. Using an electric mixer on low speed, mix the butter, brown sugar and sugar until the butter starts to incorporate the sugar. Increase the speed to high to cream the butter and sugar together, for approximately 3 minutes.
3. Stop the mixer and scrape down sides of bowl with a spatula. Return the mixer to high speed until the mixture is lighter in color and a little fluffy, for approximately 2 more minutes.
4. Add the vanilla extract and eggs and mix on low speed until blended.
5. In a small bowl, combine the flour, salt and baking soda. Add the flour mixture, oats, coconut, cherries, toffee and chocolate chips to the butter mixture and mix on low speed to combine, for approximately 2 minutes.
6. Scrape down the sides of bowl. Mix again to finish combining all the ingredients.
7. Place golf ball-sized scoops of batter an inch apart from each other on the lined baking sheets. Slightly flatten the cookie balls to a ½ inch thick.
8. Bake until lightly browned on the edges: approximately 12 minutes for soft cookies or up to 18 minutes for crisp cookies.
9. Cool for 1 minute then remove from baking sheets. Serve warm or cooled to room temperature.

The classic fudge brownie, with a Kahlua kick!

Ingredients

⅓ c. 2% milk
3 oz. cream cheese
1 ½ oz. Kahlua
⅓ c. chocolate syrup, such as Hershey’s
1 egg
1 lb. brownie mix, such as one package of Duncan Hines
⅓ c. heavy whipping cream

Instructions

1. Preheat oven to 350 degrees F (or 300 degrees F if using a convection oven). Line a brownie pan with parchment paper, and lightly grease.
2. Pour milk, cream cheese, Kahlua, syrup and egg into a mixer bowl. Add brownie mix and mix on low speed using a paddle for 1 minute.
3. Scrape the bowl and paddle. Mix on low speed for 1 minute.
4. Spread batter evenly in the pan.
5. Bake for 24 to 29 minutes (21 to 26 minutes, if using a convection oven).
6. Cool completely.
7. Heat cream over low heat to a bare simmer. Place chocolate chips in a stainless steel bowl. Pour warm cream over chips and mix until smooth.
8. Spread the frosting evenly over the cooled brownies and serve.

Ingredients

1½  oz. Grey Goose Original, Grey Goose Le Citron Vodka or any premium vodka
½ oz. Patron Citronge Orange Liqueur or any orange liqueur or triple sec
1 oz. lime juice
1 oz. white cranberry juice
Fresh cranberries for garnish (optional)
White, silver or gold sugar for rim (optional)

Instructions

Combine ingredients and shake over ice. Strain into a chilled martini glass with a sugar rim. Garnish with fresh cranberries and enjoy!