Baby, it’s cold outside, but the possibilities for warmth are endless…according to our resident cuisine expert Josie Rees who is on the scene to heat things up a bit.




4 cups apple cider

1 large orange, sliced

1/2 cup fresh cranberries (more for garnish)

3 springs of rosemary

1 teaspoon ground cinnamon (and 2 cinnamon sticks- if you have them)

4 1.5 oz. shots of Fireball


Place all ingredients minus the Fireball into a large pot. Turn to high heat and bring to a boil. Then, reduce to low and let simmer, uncovered, for 10-20 minutes or until cranberries begin to soften.


Add a shot of Fireball to 4 glasses and garnish with fresh cranberries, orange slice and cinnamon stick. Drink hot.



  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 2 1/2 tsp. pure vanilla extract
  • 4 large eggs
  • 1/2 cup sour cream
  • 2 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup milk
  • 1 tsp salt
  • 1/4 cup cocoa powder

Glaze [CREATIVE NOTE: Maybe make this below a smaller size font?]

  • 1 ½ cup of powdered sugar
  • 3 tbsp. of milk or water
  • 2 tsp of vanilla extract
  • Place an oven rack just below center and preheat to 325 degrees. Grease a bundt cake pan thoroughly with cooking spray and set aside. In a large bowl, or the bowl of a stand mixer, cream butter and sugar together for about five minutes until very light and fluffy.
  • Add vanilla and eggs, one at a time, mixing well after each addition. Stir in sour cream and set aside.
  • Sift flour, baking powder, baking soda and salt together in a separate bowl. Add half of flour mixture to wet mixture and fold gently to mix. Pour in milk and stir until combined, and then fold in the remaining flour mixture until just combined. Divide cake batter evenly between the two bowls. Stir ¼ cup cocoa powder into one half of the batter.
  • Dollop large scoops of cake batter into the prepared bundt pan, alternating between the chocolate and vanilla. Once all batter is in the pan, tap pan on the countertop to force any trapped air bubbles out and to help settle batter into the pan.
  • Use a skewer or butter knife to drag and swirl batter together to create a marbled effect. Bake 50–60 minutes, until a cake tester comes out with a few moist crumbs attached. Remove from oven and allow the cake to cool in the pan for 5 minutes before turning it out onto a cooling rack to cool completely.
  • When cake is completely cool, place powdered sugar, milk (or water). Add vanilla and stir until the glaze is smooth and glossy.
  • Pour glaze evenly over the top of the bundt cake and allow glaze to set about 10 minutes before slicing. Enjoy.