Tag Archives: christmas

RECIPE: Crazy Caity Rae’s Whipped Shortbread

  • 3/4 c softened butter
  • 7 tbsp confectioners sugar
  • 1 cup + 2 tbsp all purpose flour
  • 6 tbsp cornstarch
  • 2 tsp almond extract
  • 1 tsp ground cardamom (optional)
  • 1 c semisweet chocolate

In a medium bowl, cream sugar and room temperature butter for approximately 4 minutes. Add almond extract & optional cardamom.

Sift flour & cornstarch into bowl then slowly add to butter mixture. Mix only until combined. If dough seems too gritty, add a splash of milk or cream.

Refrigerate dough for 30 minutes to an hour. Roll into balls, place on cookie sheet, and press tops with cornstarch dipped fork.

Put cookie sheet with dough balls in freezer while over preheats to 300F. Bake for 20-25 minutes until tops are set. Cool for chocolate dipping.

Melt chocolate chips in microwave safe bowl. Heat in 30 second increments while stirring between, until chocolate is smooth & melted. Dip cookies and let cool.

RECIPE: Cait’s First Coquito

Cait’s first attempt at Coquito. A work in progress, we may need to tweak the recipe in the future (more alcohol, etc.).

  • 1 1/2 cups dark spiced rum
  • 2 cinnamon sticks
  • 1 (14 oz) can sweetened condensed milk
  • 1 (15 oz) can cream of coconut 
  • 1 (13.5 oz) can coconut milk
  • 4 oz evaporated milk
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract

Soak cinnamon overnight in dark rum in a pitcher or jar large enough to hold your entire batch of Coquito.  (We used a 64oz beer growler)

After your cinnamon sticks have soaked overnight, combine all other ingredients in blender.  Pulse until blended thoroughly.  Add to rum mixture and stir or shake until fully combined. Refrigerate for at least 4 hours. Shake before serving.  Stores for up to 30 days in the fridge.

Episode 005 – Christmas Special 2020

Episode Notes

Holiday tidings to you all! Once upon a time, it was traditional to gather family and friends together on Christmas Eve and share tales of ghosts and spirits to scare and delight each other, a tradition that sorely needs to make a come back in our opinion!

So in this special episode, join Nick and Cait for a classic Victorian Christmas Eve, where we chill the air with tales of ghostly fur trappers, haunted hot springs, and a ghost named ‘Daddy’. It’s a double-length episode! That means Cait runs out of alcohol, Nick does NOT, and chaos and over-sharing ensue.

Unfortunately, the Tom & Jerry Batter talked about in this episode didn’t come together in time to have the recipe published along-side the episode (stay tuned, we WILL post it in the future). But, being the holidays, we’ve included some additional recipes (not always of the drink variety!) to make up for the loss, as well as because, hey, it’s Christmas!

Like the podcast? Want more? Tell a friend! And be sure to rate, review, and subscribe through Anchor, Apple, Spotify, Google, YouTube, or the podcast delivery system of your choice!

Opening bells from “Christmas on an Island” by junior85, used under license CC BY-NC-SA 3.0. Opening song is “Come Back Down” by The Lonely Wild, licensed through audiio. Closing music is “This Christmas” by Dott, used under license CC BY-NC-SA 3.0.

Featured image photo by Simon Matzinger from Pexels

Remember to drink responsibly and in accordance to your local laws. Don’t be our next ghost!

RECIPE: Blessed Sacre-Mintini

  • 2 oz Godiva White Chocolate Liqueur
  • 1.5 oz Smirnoff peppermint vodka
  • 1.5 oz Creme de Cacao (use the clear variety unless you want a weird colored drink)
  • 1 oz heavy cream

Combine all ingredients in a cocktail shaker with ice. Shake aggressively and strain into a garnished martini glass.  We used white chocolate syrup with chocolate sprinkles and crushed peppermint candies.

RECIPE: Nick’s Favorite Sausage Cornbread

  • 1 to 1.5 lbs pork sausage
  • 2 8.5 oz packages cornbread mix
  • 2/3 cup milk
  • 2 eggs
  • 14 oz can creamed corn
  • 4 oz can diced green chilies
  • 2-3 cups shredded cheese (I prefer sharp cheddar)
  • 1 oz package dry ranch dressing mix

Preheat oven to 350° degrees. Prepare 9×13 baking pan with non-stick cooking spray.

In large skillet, crumble and brown pork sausage until completely cooked through. Drain if necessary.

In large mixing bowl combine all other ingredients until mixed. Stir in cooked pork sausage last.

Spread into prepared baking pan. Bake uncovered approximately 35-40 minutes. Cornbread is finished cooking when a toothpick inserted into center comes out clean.

Cool before cutting.