Concoct Some Easter Cocktails

Candy Arctic Kiss Cocktail AKA Easter Arctic Kiss Cocktail*

This is a plan-ahead recipe. It’s still easy, but read through first to get the idea. First, make sure you have your ingredients and utensils:

1 bag of Starburst (vegan) Jelly Beans (make sure the bag has different colors of jelly beans)

1 bottle of Vodka

1 bottle of Champagne

1 Lemon

1 Lime

1 Orange

Ice

Glass Jars with Lids

Measuring Cup

Strainer

Knife

Cocktail Shaker (or just use one of the glass jars and the strainer)

Next, infuse your vodka:

Pick what colors of cocktails you would like. (I chose yellow, pink, orange, and green.) For each color, put 1/4 cup single-color jelly beans and 1/2 cup vodka in a glass jar. If all of one color is a bit less than 1/4 cup, just use what you have. Let the beans and spirits work their magic for a day or two . .  Then jar by jar, strain the jelly beans out of the vodka, keeping the liquids separate. If you’re unsqueamish, eat the gooey jelly bean remnants. (I composted mine.)

Finally, mix your cocktails per serving:

2 ounces jelly bean-infused vodka

3 ounces champagne

1 lemon or lime or orange disc as a garnish (mix and match colors)

ice

*

Put the vodka and ice in a cocktail shaker and shake.

Add the champagne.

Strain into a glass.

Garnish with a disc.

Before drinking, squeeze the disc into the cocktail. Or if you’re civilized, simply float the disc on the cocktail.

*

*Recipe adapted from SheKnows.com.

Vegan Cookies for Easter

Instead of dyeing birds’ eggs this Easter, try frosting egg-shaped cookies. No stains and no shells. It’s more fun for you and the birds!

 

Easter Sugar Cookies with Frosting

 

1/4 of a 15-ounce tub of Earth Balance

1 1/4  cups Sugar

3/4 cup Almond Milk or Soy Milk

1/2 tablespoon Vanilla, Almond, Coconut, or Lemon Extract

2 teaspoons Baking Powder

4 cups Flour

Powdered Sugar, Almond Milk or Soy Milk, Fruit Juice (dark)

 

1. Beat Earth Balance and sugar together until light and fluffy.

2. Add milk and extract and stir.

3. Sift baking powder into flour.

4. Slowly add flour mixture to Earth Balance mixture while stirring, until just blended.

5. Roll the dough into a log and wrap with parchment.

6. Add a layer of plastic wrap, carefully seal it, and refrigerate for at least a few hours. (May also be frozen.)

7. Heat oven to 350 F.

8. Remove dough from the refrigerator and remove the wrapping.

9. Slice thick cookie discs and place them on a parchment-lined cookie sheet. Squeeze discs into egg shapes.

10. Bake 18-20 minutes. Remove cookies from oven and let cool 5 minutes. Cool completely on a wire rack.

11. Thoroughly mix an ample amount of powdered sugar with a wee bit of milk and an even wee-er bit of juice.

12. Spread frosting on cookies.

***

Happy Easter to us and our feathered friends!