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Vodka Martini Recipe
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In a microwave safe bowl, melt the chocolate chips. Melt at 70 percent power for 90 seconds and stir well. Use the residual heat to fully melt the chocolate chips. If needed, microwave for additional 30 second, then 15 second intervals. Scrape the chocolate into the sugar and vodka mixture and stir very well.
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Instructions. Slice apple into very thin slivers. In a large glass or plastic container, combine the vodka, apple slices, cinnamon stick, star anise, cardamom, cloves, nutmeg, and ginger. Place in the fridge for 48 hours. Shake the container a couple times throughout the 48 hours, to help the flavors combine.
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Preheat the oven to 180°C. Place the fruit into a pan with the butter and sugar, simmer for 5 mins until just soft. Pop into an ovenproof dish and splash over the vodka. Mix the crumble ingredient together in a bowl using your fingertips until it resembles breadcrumbs, then sprinkle over the filling. Bake for 45 mins.
jars filled with liquid sitting on top of a stove
Directions. Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer. On top of a double boiler, combine chocolate chips, vodka, Irish cream and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible.
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Preheat oven to 350^. Spray and flour a 10-inch tube pan. Set aside. Cream butter, sugar, egg yolks, lemon rind and vanilla together in a mixer bowl until light and fluffy on medium speed. Blend cream cheese and 1/4 c. milk until smooth; slowly blend in the vodka until smooth in a small bowl. Sift flour, baking powder, baking soda and salt into.
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Preheat oven to 350 degrees. Line a cupcake pan with 12 cupcake liners and set aside. In a bowl combine cake mix with melted butter. Add eggs and whip up on medium speed until incorporated. Slowly mix in the milk, vodka and Baileys.