Cranberry Moscow Mule for #SundaySupper

Are you ready to be in the holiday “spirit?” Of course, there are so many wonderful holiday details and happenings to be seen lately, and it really makes me feel like it is the most wonderful time of the year. However, it wouldn’t be the holidays without a festive cocktail or two, so today’s Cranberry Moscow Mule should do the trick: it’s an easy to make and oh so delicious drink everyone will enjoy…and is perfect for today’s Sunday Supper of libational recipes!

Cranberry Moscow Mule

You’ve probably seen them on drink menus everywhere: the Moscow Mule has been so very popular in the last year or so. Part of it might be the simple and delicious flavor…some of it might be the allure of the eye catching copper mug it is served in. I have to admit: it drew my attention from the start!

Cranberry Moscow Mule

Admittedly, I am not one for crafting cocktails with 100 different ingredients: I like to keep it simple, and this Cranberry Moscow Mule contains the bar staples I pretty much always have on hand. My biggest challenge with this drink is finding my favorite ginger beer to use. I am telling you – I’ve probably sampled every label there is out there. Some are more sweet, some are more spicy…it just depends. Ginger beer is pretty easy to find nowadays (I have even seen it in my local grocery store), but if you really are in a pinch and can’t procure ginger beer, you could substitute some ginger ale. It won’t be exactly the same, but hey: sometimes you have to improvise. If you wanted to create a virgin version of this drink, simply leave out the vodka – it will still be a festive and tasty beverage (note: ginger beer is non-alcoholic….despite the name “beer”).

Cranberry Moscow Mule

As for the mugs: I highly recommend getting a set of copper ones if you love a Moscow Mule as much as I do. Although it isn’t a required piece of the puzzle for this cocktail, it really does add an extra bit of excitement. Plus – the copper mug keeps your beverage cold for SO much longer than a regular glass. I’ve been seeing copper mugs everywhere lately – even at Target! This particular set, however, was a gift from Justin. Our pair are handcrafted 100% copper (no stainless steel inside like you see on a lot of the mugs), and I love the hammered, rustic look!

So – what are your favorite libational recipes you enjoy during the holiday season?

Cranberry Moscow Mule

5.0 from 2 reviews
Cranberry Moscow Mule
Prep time
Total time
An easy to make, festive, and fun cocktail: the Cranberry Moscow Mule will get you in the holiday "spirit!"
Recipe type: Drinks
Serves: 1 cocktail
  • 1 ounce vodka
  • 3 ounces ginger beer
  • 1 ounce cranberry juice
  • Squeeze of lime (about ¼ of a lime)
  1. Fill a copper mug ⅔ full with crushed ice.
  2. Add ginger beer, cranberry juice, and lime. Stir gently to combine.
  3. Enjoy!


Make sure you check out all of the amazing libational recipes from the Sunday Supper family today!


Savory and Sweet Libational Dishes

Libational Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sour Cream Coffee Cake Donuts for #SundaySupper

Sour Cream Coffee Cake Donuts

I adore the holiday season. The last few weeks of each year are always filled with warm fuzzy feelings, quality family time, and fun! I definitely cherish this time of the year; it’s an opportunity to celebrate, and even indulge a little bit. That’s where these sour cream coffee cake donuts come into play.

Today, the Sunday Supper family is getting together with Gallo Family Vineyards to share memorable holiday meals and traditions. My family happens to have a few of them that I look forward to each year. First: our Christmas Eve dinner. It has become a tradition for us to stand in the kitchen, eat appetizers, pour glasses of wine, and work together to make homemade pasta for dinner. It can be a time consuming process (and it might take longer because we are talking, laughing, and goofing around), but the end result is always an incredibly satisfying and delicious meal that I can’t wait to sink my teeth into. Some years it is linguine or spaghetti, some years it is ravioli; we love trying out new combinations, fillings, and more!

Sour Cream Coffee Cake Donuts

But when it comes to Christmas morning, it is all about brunch! Instead of eating breakfast, lunch, and dinner on Christmas, my family likes to stick to brunch fare a little later on in the morning. I absolutely love this, as it is a rare occasion that I get to enjoy brunch. And when I do I usually tend to stick to healthier options, even when I long for indulgent dishes. But when it comes to the holidays all bets are off: bring on the pastries!

Sour Cream Coffee Cake Donuts

I have been dying to make homemade donuts for quite some time, and they are the perfect brunch fare for the holidays. These sour cream coffee cake donuts in particular are pretty spectacular, if I do say so myself. I love coffee cake, but rarely create it in my kitchen; I need to be able to feed a crowd if I make a large cake. So, I decided to shrink down that coffee cake into a more manageable form: donuts! The final results are handheld, sweet, fluffy, and will be hard for you to resist when you place them on your holiday table. If any of them manage to last past the breakfast/brunch hour, they make a great dessert option as well.

Sour Cream Coffee Cake Donuts

Gallo Holiday Wine

Of course, it wouldn’t be the holidays without a bit of wine involved (and brunch is a great time for it)! These sour cream coffee cake donuts are even better when paired with one of Gallo Family Vineyards’ limited edition seasonal wines – the Holiday White Blend! This wine brings forth hints of crisp green apple and sweet caramel. If you are a fan of Gallo Family’s Moscato, this is the wine to try! It is a fantastic match for these donuts, as the flavors pair nicely with and array of desserts. If you’re looking for a red wine, consider the Holiday Red Blend, which offers hints of juicy mixed berries and chocolate (and would be a great choice for those who enjoy Gallo Family’s Merlot).

So – do you have memorable holiday meals and traditions with your family and friends? What are they?

Sour Cream Coffee Cake Donuts

5.0 from 1 reviews
Sour Cream Coffee Cake Donuts
Prep time
Cook time
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An easy recipe for delicious coffee cake donuts, perfect for breakfast or brunch on the holidays!
Recipe type: Breakfast
Serves: 1 dozen donuts
  • For the donuts:
  • ¾ cup ultra fine sugar
  • 6 tablespoons butter
  • ½ teaspoon vanilla
  • 1 egg
  • 1 cup cake flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup low fat sour cream
  • For the streusel
  • 6 tablespoons all-purpose flour
  • ½ cup packed brown sugar
  • ½ teaspoon cinnamon
  • Pinch of salt
  • For the glaze:
  • ½ cup powdered sugar
  • 1 tablespoon milk
  1. Preheat the oven to 350 degrees F.
  2. Beat the sugar, butter, and vanilla on medium speed until fluffy. Add the egg, beating well.
  3. In a separate bowl, mix the flour, baking powder, and baking soda. Gradually add it to the sugar and butter mixer, along with the sour cream. Beat until blended.
  4. In another bowl, mix the streusel ingredients with a fork until blended.
  5. Add about a tablespoon of streusel into the bottom of a nonstick donut pan greased with cooking spreay. Add batter on top, filling the wells about ⅔ of the way full with the batter. Add an additional sprinkling of streusel on the top (an additional tablespoon).
  6. Bake for about 11 minutes, until the donuts spring back when lightly touched.
  7. Remove from the oven and allow the donuts to rest before removing them from the pan.
  8. Mix together the ingredients for the glaze, then use the tines of a fork to drizzle the glaze over the top of the donuts. If desired, you can dunk the donuts directly in the glaze to fully coat the tops.
  9. Serve, and enjoy!


Gallo Family Vineyards logo

For more information on Gallo Family Vineyards wines and menu pairing ideas, visit their website (where you can also find a store locator). Get connected with Gallo Family on Facebook, Twitter, Instagram, and YouTube for more ideas and updates. Want to incorporate Gallo Family into your Sunday Supper menu? Here is a $1 off digital coupon for Gallo Family wines to get you started.

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Make sure you check out all of the amazing memorable meals created by the Sunday Supper family today!

Cheerful Beverages:

Holiday Brunch:

Memorable Main Dishes:

Delightful Desserts and Sweets:

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Barbecue Spice Rub

Barbecue Spice Rub

What’s your favorite spice and herb combination? Do you make your own spice mixtures at home? I’ve always been a fan of various blends I’ve purchased at spice shops…but why not create them myself? Today, I have a barbecue spice rub that absolutely should become a staple in your kitchen.

I am not quite sure of the origins of this barbecue spice rub, to be honest. My mom started making it years ago, and the recipe evolved over time and made its way down to me. We’ve tweaked it over the years to remove/add different ingredients or change the proportions. This product is our final creation (and has been our final version for a few years).

Barbecue Spice Rub

The beauty of this spice rub is that it is perfect for so many different items. My family’s favorite use is with pork tenderloin – a few tablespoons are rubbed on the tenderloin before it is placed on the grill to cook. We’ve also rubbed chicken breasts and turkey with this spice mixture. Burgers have been kicked up a notch with it as well! And let’s not forget the veggies – I love to toss my veggies and potatoes lightly in olive oil and sprinkle this barbecue spice rub on top before placing them in the oven to roast (or on the grill).

Barbecue Spice Rub

This rub is savory, sweet, and has a bit of a kick. You can definitely adjust the amount you use depending on your taste! And what’s great is that you can create a huge batch of it and store for later use. With the holidays approaching, whipping up a big batch in jars would make a fabulous gift to give out to friends and family. Everyone will love it…but then again, I’m biased.

So – what is your favorite spice and herb combination to make at home?

Barbecue Spice Rub

Barbecue Spice Rub
Prep time
Total time
An easy to make, sweet, savory, and spicy all-purpose barbeque spice rub!
Recipe type: Condiment
  • ½ cup salt
  • ½ cup brown sugar (lightly packed)
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 2 tablespoons black pepper
  • 2 teaspoons cayenne powder
  • 1 tablespoon dry thyme leaves
  • 1 tablespoon cumin
  • 1 teaspoon ground nutmeg
  1. Mix all ingredients together in a large bowl with a fork until well blended.
  2. Rub on meat, sprinkle on vegetables, or store in an airtight container for future use. Enjoy!


Tofu Pumpkin Pie

If you would have asked me a week ago if it is possible to make a pumpkin pie that tastes exactly like the “real” thing with a much healthier ingredient substitute, I don’t know if I would have believed it possible. But my friends, I am here to tell you that tofu pumpkin pie exists, and it is seriously wonderful.

Tofu Pumpkin PIe

It all started with my last trip to the grocery store. I was walking through the produce section and a BOGO sign caught my eye. It was for tofu, including the silken tofu used in this recipe. I don’t know why I was so drawn to the shelf, but there I was…standing in front of the refrigerated section, grabbing two containers of silken tofu. I have made a really delicious chocolate silk pie with silken tofu in the past, so my original plan was to whip up a fresh pie for this week.

tofu pumpkin pie

Then I got to thinking. If I could make a chocolate pie with silken tofu, why not a pumpkin pie? Surely it was possible. The wheels in my head began to turn. I grabbed my cell phone and started searching the Internet for inspiration. A quick look through the version on Whole Foods’ website decided it: I was going to attempt. And hey – if it turned out horribly and tasted nothing like pumpkin pie, I could just throw it away. No harm no foul.

tofu pumpkin pie

But oh my, it was not a disaster. Not even a little bit. As soon as I started whipping together the ingredients for the filling and took a taste, a big smile spread across my face. It tasted just like pumpkin pie filling. And when it baked and came out of the oven, it looked just like a traditional pumpkin pie. And when I cut into it and served a slice with a dollop of whipped cream, I devoured the entire thing in just a few bites. I was so pleased with myself. But I was still skeptical – just because I thought it tasted great didn’t necessarily mean it would fool someone else into liking it.

tofu pumpkin pie

So I served it up at dessert on Sunday with my parents. And…surprise surprise! They tore through their pieces just as quickly as I did, and told me that it tasted just like the real thing. So my friends, I’m here to tell you that it is possible to sub out sweetened condensed milk (or eggs, cream, etc. – whatever you use in your “traditional” recipe) for silken tofu in a pie. And it won’t be weird. No one will even know it was made out of tofu – I swear! And the calories/fat you’re potentially going to save? That’s reason enough to give it a shot. Of course, there is still sugar involved, so it isn’t a totally guilt free pie, but it definitely helps me out with indulging on dessert in this holiday season!

Now, you could also make this a completely dairy free/vegan pie by not adding whipped cream…and making a dairy free pie crust. I wasn’t concerned with that particular element for this pie, but it would definitely be an option! And if you’re looking for something to sip while you’re digging into a slice of this spiced pumpkin pie, perhaps a bit of The Real McCoy Rum should be up for consideration? They were kind enough to send me a bottle of their 5 year aged rum, which is a hand crafted, barrel aged rum that is soft and balanced, with hints of vanilla, toasted caramel, honey, and bourbon aged wood. It is a great choice for cocktails, and the flavor is wonderful! I actually used some of it inside the pie itself, to enhance the warm, spicy notes in the dessert, and I love how it turned out! It’s a nice compliment/pairing for this dessert!

So – are you making a pumpkin pie this year for the holidays?

tofu pumpkin pie

Tofu Pumpkin Pie
Prep time
Cook time
Total time
A pumpkin pie made with silken tofu - but you'd never know it!
Recipe type: Dessert
Serves: 1 pie
  • 1 (16 ounce) package silken tofu, drained
  • 1 (15 ounce) can pumpkin purée
  • ¾ cup sugar
  • 2 tablespoons spiced rum (I used The Real McCoy)
  • 1 tablespoon pumpkin pie spice
  • 1 pie crust
  • Whipped cream topping, if desired
  1. Preheat the oven to 400 degrees F. Place the pie crust in a pie plate, crimping the edges.
  2. Place the tofu in a food processor and blend until creamy and smooth. Add the pumpkin, sugar, spiced rum, and pumpkin pie spice and blend until smooth.
  3. Pour the pumpkin pie filling into the pie crust and place in the oven. Bake for about one hour, until a toothpick inserted in the center of the pie comes out clean. Remove from the oven and allow to cool for at least 10 minutes before serving. Top with whipped cream, if desired. Enjoy!
Adapted from Whole Foods

*Disclosure: I was provided with a bottle of The Real McCoy Rum for sampling purposes. All opinions are my own.