Holiday Russian

Holiday Russian via elisebakesNothing speaks to me during the holidays better than a comforting, creamy drink.  So I give you a festive way to ease your holiday stress – the Holiday Russian.  I’m betting there’s probably a name for a White Russian made with Eggnog, but I couldn’t really find anything other than ‘Eggnog Russian ‘ (okay, I didn’t look that hard) and that’s boring, so I’m dubbing it the Holiday Russian.Holiday Russian via elisebakes

  • 1 oz Caramel Vodka
  • 1 oz Kahlua
  • 2 oz Eggnog

Pour in a shaker with ice, shake, and pour in a small tumbler or rocks glass over ice.  Easy peasy!

Mudslide Cupcakes

Mudslide Cupcakes via elisebakesChocolate Kahlua cupcakes with Bailey’s buttercream, doesn’t get much better than that!  The cupcakes were not as moist as I would have liked for them to be, but they were still very delicious; next time I’ll up the liquid ingredients to make up for it.  The buttercream was just as amazing as it sounds, I was licking the bowl.

Kahlua cupcakesmudslidecupcakes3

  • 1 box Duncan Hines devil’s food cake mix
  • 4 eggs
  • 1/2 cup oil
  • 3/4 cup Kahlua
  • 1/4 cup Bailey’s
  1. Mix cake mix and all ingredients in a large mixing bowl and beat until smooth (beat on low until incorporated then about two minutes on medium).
  2. Spoon batter into greased or lined cupcake tin.
  3. Bake at 350 for 20 minutes or until toothpick inserted into center comes out clean.

Bailey’s Buttercreammudslidecupcakes4

  • 1 cup butter (2 sticks)
  • 3 1/2 cups powdered sugar
  • 2 tsp vanilla
  • 3 Tbsp Bailey’s
  1. Cream butter.
  2. Add powdered sugar, gradually, beating between additions.
  3. Add vanilla and Bailey’s and continue to mix.
  4. Adjust texture/consistency by adding powdered sugar or milk by the teaspoon if necessary.

Note: I left a quarter of my buttercream plain vanilla, so you could add an additional Tbsp of Bailey’s for a stronger taste if you are using all of the buttercream this recipe makes.mudslidecupcakes2

Caramel Mudslide Cocktail

Mmm…Bailey’s.  Yep, I went out and bought a bottle of Bailey’s for a cup of hot chocolate the other night because it was soo cold out!  There are a million other delicious ways to drink Bailey’s too!  Two of my favorites are mudslides and blind russians.  A blind Russian is vodka, Kahlua, and Bailey’s, and a mudslide is the same plus cream.  I used caramel coffee creamer to add flavor…I must confess that I added a spoonful of salted caramel sauce as well.  I love caramel!

  • 1 oz vodka
  • 1 oz Kahlua
  • 1 oz Bailey’s
  • 2 oz Cream

Pour in a shaker with ice, shake, and pour in a small tumbler or rocks glass over ice.  It’s that easy.

White Russian Cupcakes

I love white russians! So, naturally when I came across a recipe for white russian cupcakes on pinterest, I couldn’t resist! And guess what? They were amazing! I made several modifications, but they still turned out great. Mhmm Dude-worthy, indeed.

White Russian Cupcakes

Cupcakes

  • 2 1/2 cups Flour
  • 3 tsp Baking Powder
  • ½ tsp Salt
  • 2 Eggs and 2 egg whites
  • 1 ½ cups Sugar
  • ¾ cup Butter
  • ¼ cup Vodka
  • ½ cup Kahlua
  • ½ cup Milk
  • 2 tsp Vanilla
  1. Mix flour, baking powder, and salt in a bowl and set aside.
  2. In a separate, large bowl, cream sugar and butter until smooth.
  3. Add eggs and egg whites, one at a time and mix until incorporated.
  4. Add vanilla, vodka, and kahlua while mixing.
  5. Slowly add flour in three additions, alternate with 2 additions of milk in between.
  6. Bake at 350 for about 18 minutes.

Kahlua Buttercream:

  • 1 stick (½ cup) Butter
  • 3-4 cups Powdered Sugar
  • 1 tsp Vanilla
  • 3 tbs Kahlua
  • a pinch of salt
  1. Cream butter until smooth.
  2. Add salt, vanilla and kahlua and mix.
  3. Slowly add powdered sugar until you reach the consistency you desire.

Kahlua Icing:

  • ½ cup powdered sugar
  • 2 tbs kahlua
  • A few drops of milk
  1. Mix the powdered sugar and kahlua in a small bowl; a whisk works best.
  2. Add a couple drops of milk and continue whisking.
  3. Add milk dropwise if necessary to get the appropriate consistency. It should be smooth and cling to the back of a spoon.
  4. Drizzle onto cupcakes!