Well, it seems that the closer we get to Christmas, the great debate at the playground over Santa’s existence has intensified. About a month ago, one of my son’s buddies at school told him that Santa wasn’t real. Surprisingly, my boy embraced my explanation that Santa comes to those who believe. This weekend, a different buddy and my son had a conversation which resulted in the friend being crossed off of our gift list. I wasn’t there to witness the conversation, but I gather it went something like this. After being told Santa is not real, my son likely replied, “Santa brings presents to those who believe.” The friend, who shall remain nameless, then responded (in a whiny voice) with, “I don’t believe in Santa, but I still gets presents!” When my boy came home to recount the exchange, he told me matter-of -factly that we are not going to get that kid anything for Christmas. He has been officially “x”ed off our Christmas-giving list. Now that’s the spirit. We’ll show him, you don’t believe…you don’t get presents.

This ongoing Santa saga has been a reminder that my son is on the cusp of entering a new phase of life. More than ever, as my life seems to move with the fast forward button being pushed down, I’m reminded that time is a gift to cherish. It’s easy to get caught in buying and giving and rushing around this time of year, but I’ve committed to scaling back, slowing down, and really enjoying what’s important in my life…friends, family, and of course a few cupcakes & cocktails!    

Cheers to a week of slowing down and appreciating the gift of time! Have a great week! 

White Chocolate Peppermint Martini

2 oz. Godiva White Chocolate Liqueur

1 oz. Vanilla Vodka

1 oz. Peppermint Schnapps

1 oz. whipping cream

Combine ingredients in a martini shaker filled with ice. Shake and pour. Rim with melted chocolate and crushed candy canes. Garnish with a white chocolate covered peppermint stick.

makes about 12 -16 cupcakes

INGREDIENTS

For mocha cupcakes
1-1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup half-and-half
1/2 cup strong brewed coffee, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 large egg, at room temp

For white chocolate buttercream
3 large egg whites, at room temp
3/4 cup sugar

1/8 tsp. peppermint extract
pinch of salt
1 cup unsalted butter, cut into 16 pieces, at room temp
4 oz melted white chocolate, melted and cooled

INSTRUCTIONS

To make cupcakes—
Preheat to 350°F. Line cupcake pan with liners.

Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a measuring cup, combine the milk and brewed coffee. In a stand mixer, using a flat beater on medium-high speed, beat the butter and sugars together until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

Fill cupcake liners about 2/3 full. Bake for about 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let cool before frosting cupcakes.

To make buttercream—
In a large heatproof bowl, combine the egg whites and sugar. Set the bowl over simmering water in a saucepan and whisk constantly until sugar is completely dissolved (160F), about 2 minutes. Remove from heat. In a stand mixer using a whisk attachment, whip egg white mixture on high until it holds stiff peaks, about 5-6 minutes.

Switch to flat beater and add the salt. Add butter a few at a time, beating well after each addition. Don’t worry if buttercream starts to look curdled. Just keep beating on until buttercream is smooth and creamy, about 3-5 minutes. Add melted white chocolate to the buttercream, mixing until combined.

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