An Artisanal Blend Of Vice and Virtue
An Artisanal Blend Of Vice and Virtue
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boozy hot chocolate, ginger, gingerbread, holiday drinks, Hot Drinks, pumpkin spice, SweetShine
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Say WHAT!? Oh, yes. Fresh cranberries and clementine zest give this cake an excellent flavor, and we push it right over the edge with our Cranberry Clementine SweetShine glaze.
Here’s what you need:
1 1/2 c. fresh cranberries
1 Tbsp. clementine zest
3 eggs
2 tsp. baking powder
1 1/2 c. flour
1 c. powdered sugar
1/4 tsp. salt
1 1/8 c. sugar
1/2 c. butter
1 c. sour cream
2 Tbsp. Cranberry Clementine SweetShine
juice of 2 clementines
*Preheat oven to 350 degrees
First, cream together butter and sugar until combined.
Add eggs 1 at a time, mixing until incorporated.
Add clementine zest.
Add clementine juice.
Add sour cream, and mix until incorporated.
Add flour.
Add salt.
Add baking powder, and mix until combined.
Add 1/4 c. cranberries and stir.
Grease a bundt pan and evenly sprinkle with 2 Tbsp. sugar.
Pour 1/4 c. cranberries into the pan.
Pour batter into prepared pan and bake for 50-55 minutes or until pick inserted in center comes out clean.
Let cake sit in pan for 5 minutes after removing from oven, then turn cake over on a wire rack to cool.
While cake cools, prepare glaze by mixing powdered sugar with Cranberry Clementine SweetShine and whisk to combine.
Pour over cooled cake.
Enjoy!
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!
The days are a little shorter, the nights are a little colder, and all we want is to be all warm and cozy. One bite of these ooey gooey cheesecake baked apples will take you there.
Here’s what you need:
4 apples
1 oz Ginger SweetShine
4 Tbsp. melted butter
2 Tbsp. brown sugar
1 tsp. cinnamon
2 blocks cream cheese, softened
1/2 c. powdered sugar
1/2 tsp. vanilla extract
pecans
Preheat oven to 400 degrees.
Gala apples have a mildly sweet flavor that makes them perfect for baking, but use whichever variety you prefer.
Cut off the tops.
And scoop out the insides.
In a mixing bowl combine butter, brown sugar, and cinnamon.
Stir to dissolve sugar.
Add Ginger SweetShine and stir again.
Place apples in a baking dish and cover with sugar mixture. Bake 20 minutes.
While you wait, combine cream cheese, sugar, and vanilla in a mixing bowl and beat until smooth.
Remove apples from the oven and fill with cream cheese mixture.
Top with pecans.
Bake another 10 minutes.
Cheesecake Baked Apples with Ginger SweetShine.
Cheers!
“Feed me, Seymour!” – Audrey 2, Little Shop of Horrors
Is the song playing in your head right now?
Whether you’ve seen the show on Broadway or in many of it’s screen adaptations, everyone remembers it’s star, Audrey 2 – the man eating menace. Now here is an opportunity for a horrific cocktail garnish!
What you need:
2 oz vodka
1/2 lime, plus 1 lime for garnish
fresh basil
Slice half of a lime and add it to a mixing glass.
Add 3-4 fresh basil leaves.
Muddle.
Add vodka and ice.
Cover and shake until ice cold.
Strain into chilled cocktail glass.
Use a pumpkin tool to carve scary teeth into a lime.
It’s helpful to work in semicircles starting in the “front”.
Skewer with 2 big basil leaves.
Man Eating garnish!
Just make sure this sneaky little guy doesn’t drink too much of your delicious cocktail.
Man Eater with Limoncello SweetShine.
Cheers!
“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!
“We all float down here.” -Pennywise
Oil Painting by kelendersart.
We’ve all had nightmares starring this creepy clown from Stephen King’s It, which makes him the perfect inspiration for a truly terrifying Halloween cocktail that is sure to give your guests a terrible fright.
Here’s what you’ll need:
F0r cocktail:
1 1/2 oz vodka
1 1/2 oz Cremma Lemma SweetShine
1/2 oz amaretto
splash lemon juice
For garnish:
1/2 c. white chocolate chips
1/4 c. sliced almonds
6 maraschino cherries
red sugar
foil or wax paper
Heat white chocolate chips in 15 second intervals in the microwave, until just barely melted.
Line the counter with foil or wax paper.
Use a spoon to create a mouth shape.
Sprinkle with red sugar.
Insert almond teeth.
Add a cherry nose.
This recipe makes 6 scary clown mouth garnishes, but be sure to make them one at a time since the chocolate hardens quickly!
In a mixing glass, or in this case a mason jar, pour vodka over ice.
Add amaretto.
Squeeze a wedge of lemon for a splash of juice.
Cover and shake vigorously until ice old.
Prepare a chilled cocktail glass with a partial sugar rim. Just use the fall out from your clown mouth garnishes.
Strain the cocktail into your glass.
Add your creepy clown mouth, and try not to have a nightmare after drinking it.
Pennywise with Cremma Lemma SweetShine.
Cheers!
Hey Friends and Fans–
Bloomery is launching a NEW Regulation Crowdfunding investment campaign. We are partnering with Wefunder, the largest Regulation Crowdfunding portal by every measure! Join us on the journey to take SweetShine nationwide!
For more information about our company, our offering, and to make and investment, please visit: www.wefunder.com/bloomery!
In appreciation,
Linda, Tom and Rob and the Bloomery Team
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!
The air is crisp and leaves are falling. We recommend a nice stroll in the woods followed by one of these delicious fall cocktails.
Here’s what you need:
1 tsp caramel
1 oz Ginger SweetShine
Apple Cider
Place a teaspoon of caramel sauce into a glass.
Add 1 oz Ginger SweetShine and a bit of Apple Cider.
Stir vigorously until caramel dissolves.
Add ice.
Top with Apple Cider and stir.
Garnish with a slice of apple.
It’s that easy!
Ginger Caramel Cider with Ginger SweetShine.
Cheers!
