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With Christmas celebration comes the food. There is always lots to eat and drink at different celebrations, events and even at home. But sometimes, you just want to have an home-made easy snack to eat while you are chilled at home after the large bowls of chicken and rice. So, I did my research and found some easy recipes for a nice mocktail (because we don’t want just regular drinks at the table) and a desert. Happy eating



Cooking spray, for pan

1.5 cups (3 sticks) softened butter

2 cups granulated sugar

4 large eggs

1 tbsp. vanilla extract

1/2 tsp. almond extract (optional)

3 cups of all-purpose flour

6 tbsp. cornstarch

2 tsp. baking powder

1.5 tsp. kosher salt

1 cup whole milk


2.5 cups of powdered sugar

5 tbsp. whole milk

1/2 tsp. pure vanilla extract

1/8 tsp. kosher salt


  1. Make cake: Preheat oven to 350°. Grease a 12-cup bundt pan with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts and mix until combined.
  2. In another large bowl, whisk together flour, cornstarch, baking powder, and salt.  Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated, then add remaining dry ingredients and stir until just combined.
  3. Pour batter into greased bundt pan and smooth top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, about 55 minutes. Let cool in pan 10 minutes, then invert onto a cooling rack to cool completely.
  4. Make glaze: Whisk together powdered sugar, milk, vanilla, and salt. Pour over cake and serve.



1/2 c. White (non-alcoholic) sparkling wine soda

1/2 c. ginger ale

1 splash fresh lime juice

Candied ginger (optional)


Combine ingredients. Pour into a wine glass and add a piece of candied ginger cut to fit over rim of glass for garnish.

Happy Holidays

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