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This recipe is by Barbara Kafka and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cassis, water, sugar, cranberries
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If you have an espresso maker in your home or office, you can whip up this spicy seasonal favorite. Espresso coffee is mixed with gingerbread syrup, and steamed milk.
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Fondant is a rolled sugar paste used to decorate cakes, and is the secret of many cake decorating professionals. This version comes together easily in your mixer and uses gelatin as a binder.
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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Maple pecan muffins made with coconut flour, pecans, and maple syrup are a gluten-free and vegan and a delicious on-the-go breakfast.
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Cherry juice joins gin and cherry brandy in this refreshingly fruity cocktail.
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Enjoy this cold refreshing drink. A (1 quart) canning jar is filled with rum, peach schnapps, Amaretto liqueur, cranberry juice and lemon soda.
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Rich creamy white chocolate fondue, made with real cream! Perfect for a party or a romantic night in. Serve with pretzel rods, brownies, marshmallows, and assorted fruits for dipping.
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A sweet, butter and egg mixture is combined with lots of pecans and milk chocolate pieces, spooned into a prepared pie crust and baked. The chocolate melts, the pecans get gooey, and the crust turns golden brown.