Russian Polar Bear Recipes
EASY POLAR BEAR CUPCAKES
An easy-to-decorate, and festive cupcake that's great for any occasion! You can use any cupcake recipe you wish (I've used both the Cranberry Cupcakes with White Chocolate Frosting-minus the white chocolate frosting-and Peppermint Mocha Cupcakes from Allrecipes with great results). Simply whip up some cream cheese frosting, add some coconut and decorations-and you've got adorable, tasty treats bound to make anyone smile!
Provided by Kim
Categories Cupcakes
Time 1h
Yield 18
Number Of Ingredients 10
Steps:
- Place butter in a large bowl and cream until smooth with an electric mixer. Add cream cheese and beat until thoroughly combined. Mix in powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt until thoroughly combined. Pour in heavy cream and beat until frosting is smooth, about 2 minutes.
- Take 1 baked and cooled cupcake and frost with cream cheese frosting, making as even a layer as possible. Sprinkle coconut over the top of the frosting, and shake off any excess.
- Take 1 mini marshmallow and cut it in half horizontally using scissors or kitchen shears. Place one half of the marshmallow cut-side down in the center of the top of the cupcake, and press gently into the frosting to adhere. Take 1 black sugar pearl sprinkle and attach to the middle of the marshmallow half using a small amount of frosting; thus creating the nose and muzzle. Take 2 black sugar pearl sprinkles and place above the nose on each side for the eyes. Press gently into frosting to adhere. Take 2 whole mini marshmallows and place at the top of the cupcake on each side to create ears. Repeat with remaining cupcakes.
Nutrition Facts : Calories 342 calories, Carbohydrate 41.6 g, Cholesterol 54.7 mg, Fat 18.8 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 10.4 g, Sodium 183.5 mg
FROSTY POLAR BEARS
I love spending time in the kitchen with my nieces. This is the perfect recipe to make with the little ones. Dang cute, easy and portable! -Emily Tyra, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate until firm., Dip sandwiches in melted candy coating; allow excess to drip off. Place on waxed paper. Dip marshmallows in coating; allow excess to drip off. Place two marshmallows on top of each cookie for ears., Dip mini crackers in melted candy coating; allow excess to drip off. Place on top of sandwiches for snouts. Top each snout with a blue M&M. Decorate with black sugar pearls for eyes and, if desired, use black decorating icing for mouths. Let stand until set. Refrigerate cookies in an airtight container.
Nutrition Facts : Calories 201 calories, Fat 12g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
POLAR BEAR (COCKTAIL)
Make and share this Polar Bear (Cocktail) recipe from Food.com.
Provided by littleturtle
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Shake vodka and schnapps with ice.
- Pour into a tumbler over ice or into a martini glass without ice.
- Top with cream.
Nutrition Facts : Calories 172.2, Fat 11, SaturatedFat 6.9, Cholesterol 40.8, Sodium 11.6, Carbohydrate 0.8, Protein 0.6
RUSSIAN POLAR BEAR
This is a very yummy and refreshing drink. It's an "enhanced" version of a white russian. You'll love them, but your hang over will be a real witch if you drink too many of them.
Provided by graniteangel
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Fill tall glass or highball with ice. Add vodka, coffee liquor, peppermint schnapps and half and half.
- Pour into a shaker and lightly shake with top on until combined. Pour drink back into glass and enjoy.
- Minty creamy goodness.
Nutrition Facts : Calories 272.9, Fat 9.8, SaturatedFat 6.1, Cholesterol 31.5, Sodium 37, Carbohydrate 10.6, Sugar 7, Protein 2.5
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- If you are making the sourdough version, start 3 days in advance. Mix the spelt flour and salt with egg yolks and the buttermilk or whey into a batter, cover with plastic wrap and leave on the counter. Every day add 1/2 to 1 cup of regular flour, mixing well. Keep the dough covered.
- To make the filling, slice the bear and bacon into 1-inch chunks, making sure to remove all silverskin from the meat. Toss with the black pepper and garlic. If you are using uncured pork, like pork fat or pork shoulder, add 2 tablespoons kosher salt. If you are using bacon, salt pork or pancetta, add a teaspoon. Put the mixture in the freezer.
- Heat the oil or butter over medium-high heat and saute the onion until it just begins to brown, about 5-6 minutes. Move the onion to a sheet pan or large plate to cool.
- While the onion is cooling, you can make the quick dough or finish the sourdough. Mix the remaining flour with the rest of the dough ingredients and knead well. If you are doing a sourdough, you will need to punch the dough down before kneading. Add enough regular flour while kneading to make sure the dough is no longer sticky. Knead at least 5 minutes.
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