Fall – Bloomery SweetShine

November 9, 2016 Sarah Murphy

Pumpkin Pecan Cobbler

Move over, pumpkin pie! We’ve got something even better to try this Thanksgiving.

Here’s what you’ll need:

1 c. plus 3 Tbsp all purpose flour

2 tsp. baking powder

1/2 tsp salt

3/4 c. sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 c. pumpkin puree

1/4 c. milk

1/4 c. melted butter

1 1/2 tsp. vanilla

Topping:

1/2 c. sugar

1/2 c. pecans

1 1/2 c. HOT water

Reduction:

1 c. brown sugar

1/2 c. Pumpkin Spice SweetShine

*Preheat oven to 350 degrees

Combine flour, baking powder, salt, sugar and spices in a medium bowl and blend.

In a separate bowl combine pumpkin puree, milk, butter and vanilla and blend.

Add wet ingredients to dry ingredients.

Spread evenly in greased baking dish.

In another bowl, combine sugar, brown sugar, and pecans for the topping.

Blend it all together.

Sprinkle topping over pumpkin mixture.

Pour hot water right on top.

Don’t stir.

Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

While your cobbler cools, combine brown sugar and Pumpkin Spice SweetShine for the reduction.

Simmer over medium heat until it reduces by half.

Scoop out a piece of cobbler.

Cover it with vanilla ice cream.

Drizzle with Pumpkin Spice reduction.

Be sure to add a little on top of the ice cream.

Pumpkin Pecan Cobbler with Pumpkin Spice SweetShine.

Cheers!

Beet Fall Ginger Halloween Lime Vodka

October 28, 2016 Sarah Murphy

Beetlejuice, Beetlejuice, Beetlejuice!!!

“It’s SHOWTIME!” – Beetlejuice

In Tim Burton’s classic, Beetlejuice, two recently departed souls find new tenants in their home and make several attempts to scare them away, including the face shown below. Doesn’t that just scream “fun cocktail garnish” to you? No? Just us? Alright then. We’ll show you how to make it, anyway.

Here’s what you’ll need:

Cocktail:

1/2 oz Ginger SweetShine

1 oz Vodka

2 oz beet juice

juice of 1/2 lime

Garnish:

sliced beets

candy eyeballs

Slice a lime in half.

Squeeze lime into glass over ice.

Add Ginger SweetShine.

Add vodka.

Add beet juice.

Stir.

Slice a beet into a tongue shape.

Skewer with cocktail pick.

Rest on the edge of the glass and add 2 candy eyeballs.

Beetlejuice with Ginger SweetShine.

Cheers!

beet, beetlejuice, Cocktail, ginger, halloween, vodka

Baking Cookies Cremma Lemma Dessert Fall Pumpkin

October 15, 2016 Sarah Murphy

Pumpkin Cookies with Cremma Lemma Icing

It’s pumpkin season! This week we’ve taken our favorite old fashioned pumpkin cookie recipe and given it a delightful SweetShine twist.

Here’s what you need:

For Cookies:

2 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

1 1/2 cups sugar

1 stick unsalted butter, softened

1 cup pumpkin puree

1 large egg

1 tsp vanilla extract

For Glaze:

2 cups sifted confectioner’s sugar

5 Tbsp Cremma Lemma SweetShine

1 Tbsp unsalted butter, melted

1 tsp vanilla extract

Preheat your oven to 350 degrees.

Beat butter and sugar in a large mixer bowl until blended.

Beat in pumpkin, egg, and vanilla extract.

In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt.

Gradually beat in flour mixture.

Drop by rounded tablespoon onto greased baking sheet, about 2″ apart.

Bake 15 minutes, or until edges are barely brown.

Allow to cool on baking sheet for 2 minutes, then move to wire rack to cool completely.

While cookies cool, sift confectioners sugar in a small bowl.

Add 5 Tbsp Cremma Lemma SweetShine.

Add 1 tsp vanilla extract.

Add 1 Tbsp butter, melted.

Whisk to combine.

Icing is ready once it’s smooth.

Once cookies are completely cool, drizzle icing on top.

Try not to devour the whole batch at once.

Pumpkin Cookies with Cremma Lemma Icing.

Cheers!

Apple Baking Cider Dessert Fall Ginger Ice Cream

November 12, 2015 Sarah Murphy

Ginger Baked Apples

Here’s a fall-tastic dessert featuring fresh apples and genuinely grizzly Ginger SweetShine.

What you’ll need:

4 apples

1/3 c. oats

1/3 c. brown sugar, loosely packed

1/4 c. flour

1/2 tsp. cinnamon

1/4 tsp. salt

1 tsp. vanilla extract

1/4 c. unsalted butter, softened

1 c. apple cider

1/3 c. Ginger SweetShine

*Preheat oven to 400 degrees

Combine oats, brown sugar, flour, cinnamon and salt in a mixing bowl.

Add butter and vanilla extract.

Use a fork to combine until evenly mixed.

Insert a knife 3/4 into the top of each apple and cut a circle around the core.

Remove the core and seeds with your knife or a spoon.

Place the apples in a baking dish and stuff with oat mixture.

Pour apple cider and Ginger SweetShine into the bottom of the dish.

Bake 30-90 minutes, depending on the size of your apples. Baste every 10 minutes or so. The apples will shrivel and turn a slightly darker color when done.

Let the apples cool a few minutes before serving with vanilla ice cream.

I’m just gonna go ahead and enjoy this one.

Cheers, y’all!

Apricot Bourbon Fall Ginger Jam Cocktails Rum Sage

September 23, 2015 Sarah Murphy

Dog Days

Our Ginger SweetShine pairs with apricot preserves and fresh sage for this early autumn tipple.

What you’ll need:

1 oz Ginger SweetShine

2 oz bourbon (or gold rum)

2 tbsp (or more) apricot preserves

Fresh sage for garnish

Pour 1 oz Ginger SweetShine in a shaker or mason jar.

Add 2 oz bourbon (or gold rum).

Add 2 tbsp apricot jam, or more to taste.

Cover it tight and shake vigorously, without ice.

Pour your delicious concoction over crushed ice.

Garnish with fresh sage.

Cheers, y’all!

apricot, bourbon, Cocktail, fall, ginger, jam, rum, sage

Black Walnut Bourbon Cider Fall Maple

September 16, 2015 Sarah Murphy

Fall Fest

This one gets its name from the instant nostalgia that hits me when I drink it. Think hometown fall festival … roasted nuts, caramel apples, and maple everything. You’ll notice this cocktail calls for 6 oz hard cider, meaning one 12 oz bottle will give you two cocktails … One for you and one for your date that will surely be impressed with your new mixology skills. 😉

Here’s what you need: