Happy New Year everyone! What better way to celebrate than with a new drink? This week’s sweet of the week is an adult take on a childhood classic. Growing up if your favorite bear wasn’t the white mystery flavor than you weren’t living. The Bitterman Tropical Polar Bear is a martini that envelops the white gummi bear flavor. An extra spin to the recipe, add gummi bears pre-soaked in your favorite vodka. Below are both recipes, hope you and your party enjoy these sweet treats!
Bitterman Tropical Polar Bear
1/2 oz. Raspberry Vodka
1/2 oz. Peach Schnapps
1 oz. fresh lemon or sweet and sour mix
1 oz. Sprite
1 scoop of ice
Shake all ingredients but Sprite in a cocktail shaker. Pour into a martini glass, then add the oz. of Sprite.
Vodka Infused Gummi Bears (For our recipe only the white and green bears are used.)
Place gummi bears in a glass bowl.
Pour favorite vodka (raspberry for ours) in the bowl to the point the bears are drowning.
Let bears soak for three days in the fridge or merely a five hours on the counter top They should only be squishy not liquefied. They will be ready to serve.
A special touch we added was the combination of both elements. We threw a few extra gummi’s in the drink. Our second thought was a gummi bear skewer like they do with the olives. The gummi bears will be soft. It was easiest to poke a hole through them with a fork before attaching them to the cocktail straw. Finally for a decorative touch place the extra infused bears into mini cupcake liners to place near cocktails. Enjoy responsibly and bring the new year in in-style!
This week we tried out a recipe to make holiday treats suitable for kids of all ages!
No Bake Coconut Snowmen Candies
- 4 oz of cream cheese, softened to room temperature
- 1 tsp of vanilla extract
- 3 cups of powdered sugar
- 1/2 cup of powdered milk
- a bag of coconut
- 1/4 tsp salt
- 1/2 cup of white chocolate chips
- 30 black raspberry candies
- 30 orange mints (tic-tacs)
- 1/4 cup of chocolate chips
- Place the cream cheese and the vanilla in a bowl of a large mixer. You’ll want the mixer to have equivalent power to a Kitchen-aid. Mix on medium speed until the cream cheese is smooth and completely softened.
- Stop the mixer, add 2 cups of powdered sugar, and mix on low speed until the powdered sugar is fully incorporated. Stop the mixer and add the remaining powdered sugar and the powdered milk. Mix just until items are combined.
- Scrape the sides and bottom of the bowl and add 1 cup of coconut and the salt. Turn the mixer on low and mix until the candy is unvaried and well-mixed. Check the texture of the candy. It should be firm but not too dry.
- Set about half the remaining coconut out on a plate. Immediately after creating the balls you will need to roll them in the coconut. If you wait to finish making all of the balls they will be too dried out. When rolling out the size of the balls remember there are three pieces, you don’t want them to be completely overwhelming. Make the head about a half inch wide, the middle about three fourths of an inch, and the bottom about an inch. The bottom will need to be significantly larger so it can support the top halves.
- Melt the white chocolate in either a microwave or on the stove. This will be the glue that keeps it all together.
- Dip the tic-tac’s in the glue and firmly press into the middle of the snowman’s face to represent the carrot nose. Repeat until all are finished.
- Dip the blackberry candies in the warm white chocolate. Place them on the tops of the snowmen’s heads. Repeat until all are wearing hats.
- Assemble the bodies using the white chocolate once again. The easiest way is to take the middle section and dip it in the glue then attach to base. Repeat for the head.
- The final step is giving the snowmen buttons and eyes if you wish. We chose to leave the eyes off. You’ll need to melt the chocolate chips in a bowl. Use a chopstick covered in the chocolate to create the buttons and a toothpick for the eyes. Your snowmen are ready to eat!
- Store Coconut Snowmen in an airtight container at room temp for up to a week.