Pomegranate Cranberry Mint Julep

Fresh Cranberries, cooked down and pureed with Pomegranate juice and fresh Mint then topped with bourbon, make a festive Holiday Pomegranate Cranberry Mint Julep!

Pomegranate Cranberry Mint Julep | Fabtastic EatsOkay, Okay! I know you’ve probably done all your Thanksgiving shopping and have zero desire to go to the store for anything else, but I just had to share one last cocktail with you before the holiday…because, really..what are the holidays without a few good drinks? That’s what I thought.

Pomegranate Cranberry Mint Julep | Fabtastic Eats Pomegranate Cranberry Mint Julep | Fabtastic Eats You might see the word Julep and worries, if you’re not a fan of Bourbon, sub it out with Silver Rum or Vodka, both equally delicious! I’m a huge fan of the vodka myself. But I just couldn’t help but add bourbon to this one…for some reason it just screams Holidays and Thanksgiving to me! And while this drink looks super duper Christmas-y…that was totally not my intention and didn’t realize it until I was really throwing it together.

Pomegranate Cranberry Mint Julep | Fabtastic EatsSO if you don’t share a few of these on Turkey day, save it/pin it, for all the upcoming Christmas Parties! It’s so pretty and festive, not to mention a very tasty spirit. looooove it.

Pomegranate Cranberry Mint Julep | Fabtastic Eats

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Green Velvet Creamcheese Cupcakes with Mint Buttercream

My little man is going to be one in only 2 1/2 months! I cannot believe how crazy fast time has gone by!! We started thinking about his first birthday party and I am SO excited!! Thanks to Pinterest there are so many creative projects, I can’t do just one!ย  I’m ecstatic about this! Our only dilemma is the weekend he turns one we have a wedding to go to in Maryland…we’re thinking of having his party a week people do that? He won’t know the difference, right?! ( I almost feel guilty doing that…damn momma guilt..)

In honor of St. Patrick’s Day, I made these delicious deep Green Velvet cupcakes with a wonderful cream cheese frosting and topped with a small hint of mint butter cream. They are so light and fluffy, perfect sweetness, and SO delicious! I found a red velvet recipe, turned it green, and its the BEST red velvet cupcake I have found to this date! Its amazing! Just the right hint of cocoa, not to sweet, and so wonderful!

I love St Patricks Day! We’ve always had a blast..lots of beer, good food, great friends, and green everywhere! My fiance is Irish, I don’t have an ounce in me, but It’s fun to be Irish for a day! ๐Ÿ˜‰ These green cupcakes are a perfect addition to this years celebrations!

You can change up the color to whatever theme or holiday you’re going for! A few drops of food coloring and voila! This is definitely a keeper! I will use this as my red velvet recipe over and over! Try these out, they’re delicious!! xo

Green Velvet Creamcheese Cupcakes with Mint Buttercream

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 45 minutes

Yield: 16-20 cupcakes


    For the Cupcakes
  • 2 1/2 cups cake flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 Tablespoon cocoa powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups canola oil
  • 1 cup buttermilk
  • 2 Tablespoons liquid green food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • For the Cream Cheese Frosting
  • 8 ounce cream cheese
  • 5 tablespoons butter, unsalted at room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups confectioners sugar
  • For the Mint Butter Cream
  • 4 Tablespoons butter, unsalted at room temperature
  • 1/2 teaspoon mint extract
  • 1 cup confectioners sugar
  • 1 tablespoon cream or milk


  1. Preheat oven to 350 degrees. Fill cupcake pan with liners.
  2. In a medium-sized bowl combine the flour, sugar, baking soda, cocoa powder, and salt. Whisk to combine.
  3. In the bowl of an electric mixer, combine the eggs, canola oil, buttermilk, food coloring, vanilla extract, and vinegar.
  4. Beat until smooth. Sift the dry ingredients into the wet ingredients and beat until just combined.
  5. Divide evenly between liners, (an ice cream scoop works great for this).
  6. Bake for about 18 minutes, rotating halfway through, until a toothpick inserted comes out clean.
  7. Allow to cool for about five minutes then transfer to a cooling rack.
  8. Let the cupcakes cool completely before frosting them.
  9. To make the cream cheese frosting, combine the cream cheese and butter with an electric mixer until smooth.
  10. Mix in the vanilla extract. Slowly add the confectioners sugar until incorporated and you reach desired consistency.
  11. Allow cream cheese frosting to set before topping with the buttermilk frosting.
  12. For the mint buttercream, cream together the butter, milk, and mint extract. Slowly incorporate the confectioners sugar until desired consistency is reached.
  13. Frost as desired.


Cupcake Recipe slightly adapted from Annie's Eats originally from Apple a Day Cream Cheese frosting Annie's Eats originally adapted from Confections of a Foodie Bride


Monkey Bread

I know I have been totally MIA. I apologize, I shouldn’t make excuses, but I might. I usually do. We went down to Mass for Thanksgiving this year, for the first time ever, which means we did our Black Friday Shopping down there, wowsers were there some seriously good deals, we may have splurged a bit, but isn’t that the point? Sadly, I didn’t knock anyone off my Christmas list that day, it was all shopping for us. Selfish, selfish, I know. Totally worth it. But I digress, my excuses, right. So since we were shopping from the wee hours of the morning until 4 o’clock in the afternoon, our little man spent ALL day in his car seat, poor kid being subjected to malls and crowds for hours, we didn’t want to put him back in his car seat for a 3 hour drive home, so we stayed overnight again. On the way home we “had to” stop at a discount beverage store, where Drew proceeded to buy enough beer for a small army, no joke. “But its such a good deal!” (It really was) So when we FINALLY got home, we unpacked the car, and went to meet my parents to cut down Christmas Trees, which we just had to decorate that night, then the Pats on Sunday, Finally doingย  7 loads of laundry on Monday (you’d be surprised what a baby and two people can go through in a week! Plus I bought new sheets, they had to be washed, they’re so soft!)…you get the point..excuses, excuses. I haven’t been around to blog. Sorry.

Now that I have that off my shoulders..if you haven’t had monkey bread you are seriously missing out. If you’ve had it but wait for dessert to eat it, you are seriously mistaken. If you’ve had it and have made it any way but this way, change it up now, seriously. I have had monkey bread from as far back as I can remember. My mom has ALWAYS made it for us for Thanksgiving. So when we decided to go to Mass for the holiday, I knew I had to keep the tradition going and make it down there as well. My mom was always a toss in the quartered biscuits, sprinkle with sugar & cinnamon, coat with the butter, bake. It was always delicious! But doing it this way, everything is evenly coated, so every bite is perfect. Literally perfect. Do it like this, you will be so ecstatic when you flip your monkey bread upside down, and some of the glaze that drifted to the bottom starts falling down the sides of your bread and sinks even more into the biscuits..mmm I want some now!

DO NOT, I repeat, DO NOT, think that you can only make this on Thanksgiving…if you want to use it as a dessert do it, it’s that sweet-alicious! (But if you are using it on Turkey Day, eat it with your meal, not after, you will be so happy you did! It’s the perfect addition to your savory plate of food!) Make this at Christmas time, or for your next Holiday Party. Its pull apart, its full of cinnamon, so you can’t go wrong, plus it has a silly name! So make it. Eat it. Love it. And try not to pick at it late at night after everyone has gone to bed, because there is no way I did that! ๐Ÿ˜‰

Monkey Bread


  • 4 cans buttermilk biscuits (non-flaky), quartered
  • 1 1/4 cup white sugar
  • 2 Tbsp. Cinnamon
  • 2 sticks Butter
  • 1 cup brown sugar


  1. Pre-heat your oven to 350 degrees
  2. Combine the white sugar and cinnamon in a medium-sized bowl with a tight fitted lid. (A ziplock bag could work too, but make sure it is tightly sealed.) Shake the bowl around until combined.
  3. Pop open all four cans of buttermilk biscuits. Cut each circle into four, toss them into the sugar mixture. Do this until all four cans are chopped up.
  4. Tightly seal the lid. And shake, shake, shake. You want all the pieces to be fully coated.
  5. Grease a bunt pan.
  6. On the stove melt the butter, add the brown sugar, mix to combine.
  7. Now in layers: Cover the bottom with a layer of sugar & cinnamon covered biscuits, (they’ll be leftover sugar and cinnamon in the bowl after shaking) sprinkle with more of the sugar mix, carefully pour about a quarter of the melted butter over the top. Continue to do this with another layer of biscuits, followed by more of the sugar mix, another layer of butter, and repeat, until all of the bisquits, cinnamon & sugar mix, and butter are gone. You should get between 3-4 layers. Pour the remaining butter mix all across the top.
  8. Pop in the oven and bake for 35-45 minutes.
  9. When you pull it out, allow it to cool for a couple of minutes, then flip it over onto a plate, and start picking away!! Yumm!


Gingerbread Martini

I know its Monday, but I think that’s EXACTLY why you need to go home and make this tonight. Not only is it so festive, but oh em gee, it’s so delicious! I am most positive that I had one to many on Saturday night, because I woke up Sunday morning with a bit of a headache and so we headed out for a fabulously greasy breakfast. It was perfect.

This martini is so delicious, you’re just going to want another, and another, and another…hmm maybe you should save it until Turkey Day! No, jk, you can’t. Its perfect, it warms you right up inside on a cool night. Do as we did, start a fire, dim the lights, curl up, and drink away people, drink away!

Drewski created this fabulous drink after I found the Gingerbread Liquor and said “Make me something fantastic with this please” And wowsers, he certainly did! He gets all the credit for this one, when it comes to bartending, I stay far away from it (other than the drinking part! ๐Ÿ˜‰ ) haha! So go have one! It’s the perfect drink for the season! You can bet you’ll find me with one in my hand on Thanksgiving!!

Happy Monday!!

Gingerbread Martini

Yield: 2 Martinis


  • 5 oz. Vodka
  • 2.5 oz Gingerbread Liquor
  • 2.5 oz 1/2 & 1/2 or heavy cream
  • Dash of Nutmeg, Cinnamon, and Ground Cloves
  • Whipped Cream


  1. Fill a shaker with ice.
  2. Add the vodka, gingerbread liquor, and cream. Shake for a minute.
  3. Strain into a martini glass.
  4. Dollop with Whipped Cream
  5. Top with nutmeg, cinnamon, and ground cloves
    Drink up!!