It Inspired Me

I haven’t tried this yet  but wanted to save it here   1 bottle (750ml) Bulleit Bourbon 3 oz Water 2 oz Chai Syrup (recipe below) 1 1/4 c. water 1 c. sugar 4 chai tea bags 20 dashes Angostura premium cherries Whole Nutmeg & Cinnamon Sticks Pitcher, Punch Bowl or Preferred VesselCombine all ingredients in pitcher, punch bowl or preferred vessel. FOR BUILD YOUR OWN STATION: Guests can add garnishes & kick up the bitter and sweet proportions to their liking. Recommended Ingredients: Large Ice Cubes, Oranges, Luxardo or Premium Cherries, Whole Nutmeg & Cinnamon Sticks, Angostura Bitters, Peychaud’s, Plain & Chai Simple Syrup.

  Soft Molasses Cookies Recipe | Cook the Book JUMP TO RECIPE Prep 25 mins Cook 20 mins Chill/Cool 80 mins Total 2 hrs 5 mins Serves 44 cookies Ingredients  1 cup (2 sticks,  8   ounces )  unsalted butter 1 cup ( 7   ounces )  sugar , plus more for coating the dough 1/2 cup ( 6   ounces )  molasses 2 1/4   teaspoons   baking soda 1   teaspoon   salt 1 1/4   teaspoons   cinnamon 1 1/4   teaspoons   ground cloves 3/4   teaspoon   ground ginger 2   large   eggs 3 1/2 cups ( 14 3/4   ounces )  unbleached all-purpose flour In a large mixing bowl, cream together butter and sugar until light and fluffy. Add molasses while mixing at a slow speed, then baking soda, salt, and spices. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything is incorporated. Stir in flour. Cover the bowl and refrigerate the dough for 1 hou...

  1  teaspoon   garlic , minced  2  teaspoons   shallots , minced  2  tablespoons   Dijon mustard 1  1 ⁄ 2 teaspoons   dried oregano 2  teaspoons   dried parsley 1 ⁄ 2 teaspoon   ground black pepper 1 ⁄ 4 teaspoon   kosher salt 1 ⁄ 4 cup   red wine vinegar 1  1 ⁄ 3 cups   olive oil , mild flavored  3  tablespoons   parmesan cheese , grated

  1/3   cup   extra-virgin olive oil 2 Tbsp . balsamic vinegar 1 Tbsp . Dijon mustard 2 tsp . honey or maple syrup Kosher salt  and fresh ground black pepper

1 tbsp . olive oil ½ tbsp . balsamic vinegar 1 tbsp . lemon juice ¼ tsp . salt (or to taste) ¼ tsp . ground black pepper (or to taste)

  2   cups   all-purpose flour 4   generous tbsp. granulated sugar 1   heaping tbsp. baking powder 1/2   tsp.   baking soda 1/2   tsp.   salt (iodized) 1   1/4   cups   whole milk, plus more as needed for thinning 3/4   cup   buttermilk 1   large egg 1   Tbsp.   vanilla extract (generous tablespoon) 4   Tbsp.   salted butter, melted, plus more for greasing griddle and serving Maple or pancake syrup Directions 1 In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.  2 In a separate bowl, whisk together the milk, buttermilk, egg, and vanilla. While whisking briskly, drizzle in the melted butter. 3 Using a rubber spatula, start gently stirring the dry ingredients while slowly pouring in the wet ingredients. Switch to folding once all the wet ingredients have been added to avoid overworking the batter. Continue folding until everything is combined. T...

  2   large eggs 1/2   tsp.   vanilla extract 7   Tbsp.   all-purpose flour 2   Tbsp.   sugar 1   tsp.   baking soda 1/2   tsp.   salt 1   cup   sour cream Butter, for frying and serving Warm syrup, for serving 1 In a small bowl, whisk together eggs and vanilla. Set aside. 2 In a separate small bowl, stir together flour, sugar, baking soda, and salt. 3 In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't over-mix.) Whisk in the egg mixture until just combined. 4 Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.) 5 Serve with softened butter and syrup.