Type what you have

Ingredients

• ✓ sparkling sugar
• chocolate syrup
• ice cube
• vodka
• chocolate liqueur
• white creme de cacao
• half-and-half
• maraschino cherry

Instructions

1. 1 Pour sugar onto a small plate. Wet the rims of 2 martini glasses with water, then dip rims in sugar to coat. Drizzle 1 tablespoon chocolate syrup onto the inside of each glass.
2. 2 Put ice in a cocktail shaker. Add vodka, chocolate liqueur, creme de cacao, half-and-half, and remaining chocolate syrup. Cover and shake until outside of shaker has frosted. Strain into prepared glasses. Garnish with additional syrup and maraschino cherries.

By thehungryscientist

Ingredients

• ✓ sparkling sugar
• all-purpose flour
• rolled oat
• brown sugar
• baking powder
• salt
• baking soda
• butter
• cranberry
• pecan
• orange zest
• eggnog

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix flour, oats, brown sugar, baking powder, salt, and baking soda together in a large mixing bowl. Cut in butter until mixture looks crumbly. Mix in cranberries, pecans, and orange zest until evenly distributed. Stir in eggnog.
3. 3 Turn dough out on a well floured surface and cut into 2 pieces. Keep sprinkling on flour if needed. Form each piece into a disk and gently pat each disk into a round about 6 inches in diameter. Sprinkle each disk with coarse sparkling sugar. Cut each round into 8 wedges using a bench scraper or sharp knife. Cut straight down through the dough so you shear the edges; this helps the scones rise. Don't separate the wedges.
4. 4 Transfer dough circles to the prepared baking sheet. Separate the wedges slightly; there should be about 1 inch between the wider edges.
5. 5 Bake in the preheated oven until scones are just beginning to brown, about 20 minutes. Serve warm.

By Chez Christine

Ingredients

• ✓ sparkling sugar
• pie crust
• all-purpose flour
• peach
• white sugar
• lemon juice
• cinnamon
• salt
• cornstarch
• egg
• sugar

Instructions

1. 1 Allow pie crusts to sit at room temperature about 15 minutes if recommended by manufacturer.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Remove plastic packaging from pie crusts and gently unroll one piece on a floured work surface. Dust the dough with flour on both sides. Fit the dough inside a 9-inch pie pan, shaping and gently stretching it to the top edge of the pie pan.
4. 4 Stir together frozen peach slices, sugar, cornstarch, lemon juice, cinnamon, and salt in a large bowl (see note.)
5. 5 Pour peach mixture into the unbaked pie crust and gently level out the top of the peaches with the back of a spoon. Peach slices will still be frozen.
6. 6 Gently unroll the second piece of dough on the floured work surface. Fit the second dough circle on top of the peaches, and allow an even amount to hang over the edge of the pan, all the way around.
7. 7 Brush the top of the pie with beaten egg, discarding any excess egg. Fold the edges of the top crust under, using the edge of the pan for a guide. Press the top crust and the bottom crust together to form a crimped edge. Lightly cover the crimped edge of the pie with strips of aluminum foil or with pie crust shields, to prevent over-browning.
8. 8 Cut several slits in the top crust with a sharp knife. Sprinkle sparkling sugar over the crust.
9. 9 Place the pie on a baking sheet and bake in the preheated oven until the pie is browned and bubbly, about 1 hour.
10. 10 Cool on a rack about 30 minutes and serve warm.

By Bibi