This morning I want to share a recipe that is one of my absolute favorite holiday recipes. It’s a hot punch drink that my mom makes every year at Christmas and it is one of the most delicious drinks I’ve ever had. The flavors of cranberry, cinnamon, citrus and cloves are perfectly balanced and blend together so nicely. And this recipe couldn’t be easier–simply heat and it’s done! If you are looking for something warm and absolutely delicious, try this punch.
9 oz. (3/4 of 12 oz. can) Frozen Orange Juice Concentrate
9 oz. (3/4 of 12 oz. can) Frozen Lemonade Concentrate
3 Qt. Water
20 Whole Clove
3 Cinnamon Sticks
15 oz. Cinnamon Imperial Candies
Heat all ingredients in a VERY large stockpot over medium heat until heated through. Stir frequently.*
Makes about 25, 8 oz. servings.
*The Imperial candies will want to stick to the bottom of the pan while the mixture heats, but just a use a wooden spoon to keep them scraped off and they will eventually melt.
Yes, I know. Another, ooey gooey bar recipe, Sarah?? For real?! Yes, FOR. REAL. I can’t help it! Trust me, this recipe started off as far away from ooey gooey and baked as you can get but somehow evolved to what you now see! I don’t know what happened, honestly. I intended to make a super fruity, summery, refreshing drink for all of you and somehow ended up with my oven on and my KitchenAid mixer going full throttle. Ugh! I seriously racked my brain for a looooong time trying to think of a unique, colorful and delicious drink and all I repeatedly kept going back to strawberry lemonade, specifically a Sonic Lemonberry Slush. Obviously I love the cherry limeades from Sonic but the Lemonberry Slush is a pretty close second. And all I wanted to do was turn it into…cake. Ooey gooey butter cake.
Yes, I have a problem (as documented here, here and here). Sigh.
So, I resigned myself to baking and did I have any regrets? Heck no! These ooey gooey bars turned out awesome! What I really like about these is you could do the lemon cake base and then get creative with the gooey top part. It calls for strawberry pie filling but you really could do cherry, blackberry or even blueberry–they’d all be delicious! Drinks can wait people. Trust me.
Preheat the oven to 350 degrees. Generously grease a 9x13 pan.
In the bowl of an electric mixer, combine cake mix, egg, butter, lemon juice and lemon zest and mix well. Press evenly into the bottom of the prepared pan and set aside.
Still using an electric mixer, beat cream cheese until smooth. Add eggs and vanilla. Add powdered sugar and beat well. With mixer on low, slowly pour in butter. Beat in strawberry pie filling. Pour onto the cake mixture and spread evenly. Bake for 55 minutes and let cool completely on a wire rack.
This past Friday night we had our once-a-month Gourmet Cooking Club that my friend, Shawna, hosts at her house. It was a pizza themed event this time (yum!) and while everything was delicious, my favorite thing was actually a drink that Shawna made. When we walked into her kitchen there was a beautiful glass punch bowl with what looked like lemonade but with something additional floating on top…basil leaves and sliced jalapenos! Yes, somewhat uncommon for a sweet punch but trust me on this, it is AMAZING. The lemonade is sweet and tart and bubbly and the basil is the perfect, refreshing addition. And then there is just the slightest kick and spice from the jalapeno…it’s barely there but definitely noticeable and honestly, delicious!!
Put this one on your list for your Memorial Day party–I guarantee it will end up in your regular drink rotation for the summer!
For basil syrup, in a large saucepan combine water, sugar, and basil. Bring to boiling over medium-high heat. Reduce heat. Simmer, uncovered, for 20 minutes. Strain syrup and discard leaves. Cover and chill syrup for 2 to 24 hours.
For lemonade, in a very large punch bowl combine chilled syrup, club soda, and lemon juice. Serve over ice and garnish with jalapeno slices and fresh basil leaves.
Makes 16, 8 oz. Servings
*Tip:Because chile peppers contain volatile oils that can burn skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If bare hands touch the peppers, wash hands and nails well with soap and warm water.