Candycane Vodka.......More DIY Gifts

I've seen a couple variations of this on Pinterest & http://www.scarymommy.com/ so I decided to try it myself. It looked so simple & perfect to pair with our Christmas boxes of Peppermint Bark , White Chocolate Macadamia Nut Cookies (Posting coming soon) & Cranberry-White Chocolate Cookies !

I also made a variation of this Vodka to be used to make Martinis: Spiced Ginger Pear Vodka..Mmmmmmm! Check out the recipe for Candycane Vodka,  & Spiced Ginger-Pear Vodka

CandyCane Vodka

Ingredients:

1 large Quart jar (also used for jarring or canning) with combining lid

1 package Red & White Striped Candy canes (don’t use the ones with green or it will come out with a strange hue

A couple drops Peppermint Extract

Good Quality Vodka

Directions:

Peel your candy canes & place into vodka. Add a couple of drops of the peppermint extract, shake, place lid on & tighten. Place into a cool & dry area for about a week. Shake well every few days. Serve chilled over ice, or use in a martini or mixed drink.

Chocolate Peppermint Cupcakes with Vanilla Bean Icing

Chocolate Peppermint Cupcakes with Vanilla Bean Icing

Ingredients
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup (1 stick) butter-room temperature
2 large eggs, at room temperature
2 teaspoons pure peppermint extract
1 cup semi-sweet chocolate chips (melted)

Directions
1. Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners; set aside.

2. Sift the flour, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, cream butter and sugar together until well combined. Add the buttermilk, eggs, and peppermint extract. Melt chocolate chips, and add orange essence. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the melted chocolate and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

3. Using a large scoop, distribute the batter between 24 muffin wells, filling each well 2/3 full. Bake for 14-15 minutes, or until a cake tester comes out clean. Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely.