Blizzardmartini Recipes

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EASY HOMEMADE BLIZZARD



Easy Homemade Blizzard image

This Easy Homemade Blizzard made with just ice cream, your favorite mix-in(s) and a few key steps for a delicious, thick treat!

Provided by Maegan - The BakerMama

Categories     Dessert

Time 5m

Yield 2

Number Of Ingredients 2

6 scoops vanilla ice cream or frozen yogurt (or any ice cream flavor)
1/3 cup crushed mix-ins (Oreos, M&M's, Butterfinger, Snickers, Reese's Pieces, peanut butter cups, Nutter Butters, granola, homemade chocolate chip cookies, brownie, cake, cupcake, etc.)

Steps:

  • Place mixing bowl in the freezer for at least 10 minutes before using.
  • Scoop ice cream into the bowl of an electric stand mixer with the paddle attachment. Beat on medium speed until ice cream is creamy, about a minute, scraping down the sides of the bowl with a spatula as needed.
  • Add mix-ins and beat on low speed just a few times until mix-ins are mixed evenly throughout the ice cream.
  • Scoop mixture into serving cups and dig in!

PEPPERMINT MARTINI



Peppermint Martini image

Martini for the Christmas party-animal/enthusiast. Garnish with a candy cane.

Provided by Joel Vincent

Categories     Drinks Recipes     Cocktail Recipes     Vodka Drinks Recipes

Time 10m

Yield 2

Number Of Ingredients 3

5 fluid ounces vanilla-flavored vodka (such as Stoli®)
2 fluid ounces white creme de menthe
½ fluid ounce peppermint schnapps

Steps:

  • Fill a cocktail shake with ice. Pour vodka, creme de menthe, and peppermint schnapps over the ice. Cover cocktail shaker and shake; strain into a martini glass.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 17.4 g, Fat 0.1 g, Sodium 2.9 mg, Sugar 3 g

BLIZZARD MARTINI



Blizzard Martini image

Recipe from a calendar my husband gave me for Christmas. Posting it here for safekeeping and to share.

Provided by Dallas Chef WOut Ti

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 4

2 ounces white chocolate, liquer
1 ounce vanilla flavored vodka
1 1/2 ounces half-and-half
shredded coconut (to garnish)

Steps:

  • Pour ingredients into a shaker filled with ice and shake well. Pour into a martini glass. Garnish with shredded coconut.

BLITZ TORTE



Blitz Torte image

Rich orange-flavored pastry cream is sandwiched between layers of meringue-topped yellow cake in this decadent dessert. Martha made this recipe on "Martha Bakes" episode 713.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 21

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
1 cup unbleached all-purpose flour, plus more for pans
1/2 cup sugar
1/2 teaspoon kosher salt
4 large egg yolks (reserve the whites for meringue topping)
1/4 cup buttermilk
2 teaspoons pure vanilla extract
1 teaspoon baking powder
4 large egg whites
1 cup plus 1 tablespoon sugar, divided
1/2 cup sliced blanched almonds
1/2 teaspoon ground cinnamon
1/2 cup sugar
1/4 cup cornstarch
Pinch of kosher salt
2 cups whole milk
2 tablespoons orange juice
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 teaspoons freshly grated orange zest

Steps:

  • Preheat the oven to 350 degrees. Lightly butter two 9-by-2-inch round baking pans. Dust with flour, tapping out excess. Set aside.
  • Make the cake: Place butter, sugar, salt, and egg yolks in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until combined. Reduce speed to low. Beat in flour, buttermilk, vanilla, and baking powder, until well blended.
  • Divide batter between prepared pans (the batter will barely cover the bottom of the pans).
  • Make the meringue topping: In a clean bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. While continuing to whisk, gradually add 1 cup sugar and whisk until meringue is smooth, glossy, and somewhat stiff, but not holding a stiff peak.
  • Spread the meringue on top of the cake batter, and sprinkle evenly with almonds, cinnamon, and remaining tablespoon sugar. Bake cakes until lightly browned, about 30 minutes. Transfer pans to a wire rack to cool for 15 minutes. Loosen the edges with a knife or offset spatula, gently remove cakes from pans, and return the rack to cool completely. If some of the almonds fall off during this process, sprinkle them back on top.
  • Make the filling: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, orange juice, and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a simmer. Continue to cook until it comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
  • Strain pastry cream through a fine-mesh sieve into a bowl. Stir in orange zest and cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.
  • Place one of the cake layers, meringue-side up, on a serving plate. Spread with pastry cream. Top with second cake layer, meringue-side up. Serve immediately or refrigerate until serving, up to 3 hours.

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