Holiday Sips: Hot Toddy Recipe

It’s cold out there. The holiday season is here. Flu season is here. You need a drink to fight off the cold (both the virus and the temps) and celebrate the season right. And though most people think you need bubbly or festive cocktail creations for this time of year, a hot toddy does just the trick for numerous occasions. It’s cozy and inviting. Jut like I like all my winter vibes. So here’s a simple, easy, make at home hot toddy recipe!


Whiskey- shot per glass or like I do, just eyeball it

Lemons-2 wedges

Cinnamon- 1teaspoon

Cloves-three whole cloves

Honey- 2 teaspoons

Secret Ingedient- Homemade vanilla extract, just a splash

Hot Water


Put your cinnamon, cloves and honey in your mug of choice.

Add your shot of whiskey.

Squeeze one lemon wedge in with this.

If you want add your splash of vanilla extract.

Have boiled water ready to pour in and fill the mug with hot water.

Stir well.

Add last lemon wedge to the mug.

Drink slowly with Christmas music playing in the background!



If you want a step by step of this recipe follow my InstaStories today for it!



I know I shouldn’t apologize, but I’m going to. This week has been crazy and stressful and this past weekend was crazy with the holiday weekend retail work. So that’s the reason for the lack of exciting posts or posts in general this week, but I’m coming back today full of Christmas cheer!

Cookie exchanges are a big thing in the south, maybe every where, but I know a lot of people here in the south have a party dedicated to baking, exchanging, eating and taking home cookies. Add some bubbly and it sounds like the perfect party to me. So since yesterday was national cookie day, cookie exchanges are coming up and baked gifts are the best to give (and receive); I came up with a great cookie recipe. After I found this recipe from Lilly Pebbles, I found out these cookies are actually called Crinkles but I’m still going to call them Brookies, because they are a brownie and cookie combined. These are so easy (literally my first ever made from COMPLETE scratch) and they came out great and I didn’t have any complications in the mixing. These are so addictive so if you are making these for a party I suggest doubling the recipe. These do take a little bit of time, but like anything that takes time, the pay off is worth it.

Here’s what you need:

  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 cups flour, can also use gluten free flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • confectioner’s sugar

Here’s what to do:

  1. In a medium bowl, beat together cocoa powder, white sugar, and vegetable oil until it becomes a delicious chocolatey paste.
  2. Add the eggs, one at a time, beating thoroughly between each. Mix in vanilla.
  3. In a large bowl, mix flour, baking powder, and salt.
  4. Slowly stir the chocolate mixture into the flour mixture until fully incorporated. It will be quite sticky, but stir it as best you can.
  5. Cover the dough with plastic wrap and refrigerate for 4+ hours. If you are running short on time pop it in the freezer for about an hour.
  6. Scoop chilled dough into small balls and roll in confectioner’s sugar. I found that it was easy to just scoop out a chunk of dough, sprinkle some powdered sugar on it, and then roll it into a ball. It’s very sticky!
  7. Place cookie balls on a parchment paper covered baking sheet. Bake in 350F oven for 10-12 minutes. They should still be a bit soft, but fully cooked all the way through.
  8. Allow to cool on the baking sheet for a minute or two before moving them to a cooling rack.

Also just an FYI it’s the holiday season and I know money gets a little tight. To make your food budget go further check out your local Aldi for your holiday baking and cooking needs. I got all the items to bake this (and I mean everything because I don’t bake) for right at $13.00! Plus there are plenty of each left over so I could make this several more times this holiday season. Plus have staples in my pantry now!

Also don’t forget to enter my Stylish Giving Back Giveaway where you can win lots of goodies including a scarf, bag, coffee press, French Broad Chocolates and a bunch of other fun things! Enter HERE!

Comfort Food: Chicken Pie

Comfort Food: Chicken PieComfort Food: Chicken Pie

I love veggies, but mixed in to pies is something I strongly dislike. So when I was younger, we used to always have this veggieless pie that is very similar to a Moravian chicken pie. This is pie is one of my favorite comfort foods. It’s also perfect for those cold pre-winter nights and is very reminiscent of the holidays. This pie goes perfect with a side of mashed potatoes, gravy and brussel sprouts! I almost can’t wait to make this pie again.


  • Pie crust, homemade or prepackaged
  • Three chicken breasts
  • Cream of chicken soup, canned (1 can) or homemade
  • Salt and Pepper
  • Parsley
  • 3 tablespoons milk


  • Preheat oven to 350 degrees
  • Cook chicken; can boil, grill or bake
  • Once chicken is fully cooked, shred
  • Mix cream of chicken, chicken and milk together. Add salt, pepper and parsley to taste.
  • Spray pie dish with some cooking oil.
  • Lay down one layer of pie crust then fill with chicken mixture.
  • Cover with pie crust, making sure there are no open edges on the crust.
  • Bake in oven for 45 minutes to an hour.
  • Serve pie with gravy or plain.

Let me know if you try this because I must say, it’s pretty tasty!



Coffee Sugar Cookies

Coffee Sugar CookiesCoffee Sugar CookiesCoffee Sugar Cookies


These cookies are the perfect blend of bold and savory. These cookies are perfect for a cold day and I’m sure I will be making these multiple times this winter! These are the winners for Santa this year!


A sugar cookie recipe/ or bag mix; I used a bag mix because I’m not really a baker.

Add a Teaspoon of vanilla

Add a Teaspoon of cinnamon

Add 2 Teaspoons of ground coffee (I used Starbuck’s Holiday Blend for a more holiday taste)

Bake at 350 degrees for roughly 12-15 minutes and let cool!

These cookies have a strange consistency but are actually better the day after they have completely set and cooled.  I also think these would be great with some chopped chocolate covered espresso beans used as “chocolate chip” in the cookie..