Hot Chocolate Martini + Puff Pinwheels

Posted by Healthy Bitch Daily on Dec 23, 2011

Nothing Says the Holidays Like a Little Indulgence

What's better than hot chocolate? Alcoholic hot chocolate, of course.

Whip up a round with these to-die-for sun-dried tomato puff pinwheels and you'll be the talk of the holiday party circuit.

Grown-Up Hot Chocolate Martini

What You Need

2.5 oz. organic vodka
2 tbsp. vegan hot chocolate mix
2.5 oz. soy milk

How to Make It

Mix ingredients together, pour into a martini glass and garnish with dark chocolate shavings.

Sun-Dried Tomato Puff Pinwheels

What You Need

1 8-oz. jar oil-packed sun-dried tomatoes
1 tbsp. minced garlic
1 tsp. minced fresh thyme or 1/2 tsp. dried thyme
1 tbsp. balsamic vinegar
Finely ground sea salt, preferably gray salt
Finely ground black pepper
One 17.3-oz. box vegan puff pastry
1/3 cup pesto (try our recipe)
1/2 cup vegan butter, melted

How to Make It

Preheat the oven to 350 degrees F.

Drain the sun-dried tomatoes in a sieve over a small skillet, letting the oil collect in the skillet. Roughly chop the tomatoes and reserve them in a small bowl. Heat the oil in the skillet over medium-high heat. Add the garlic and cook until golden brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the oil for about 10 seconds. Add the balsamic vinegar and season to taste with salt and pepper. Pour the warm oil over the reserved tomatoes. Stir to combine the ingredients well.

Line 2 baking sheets with parchment paper. Place one sheet of puff pastry on each baking sheet. Cut each sheet of puff pastry into 9 individual squares, each about 3-by-3 inches. For each square, use a paring knife to cut from each corner toward the center, stopping 1 inch from the center. You will have a 1-inch circle in the center of each square, and all of the corners will be cut in half.

Spoon about 1 tsp. of pesto in the center of each square and spread it into a 1-inch circle. For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto. Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape. Draining away most of the oil, place about 1 tsp. of the tomatoes where the tips meet. Brush the dough with the melted butter.

Bake at 350 degrees until the dough is golden brown, about 20 minutes. Serve warm.

What are you whipping up for holiday appetizers this year? Let us know in the comments section below!

Carolyn Scott-Hamilton, Recipe Editor

An avid traveler and crusader for health nuts around the world, Carolyn Scott-Hamilton is the executive producer, creator, host and writer of The Healthy Voyager web series & radio show, site, blog, brand and social network. Visit Healthyvoyager.com.