A special twist on an early morning classic, our Headframe test kitchen created Pink Pancakes in honor of Breast Cancer Awareness Month. Ribbons of maple syrup swirl over fluffy pink pancakes topped with a dollop of Orphan Girl whipped cream. Delicious no matter what shape or size they turn out.
1 cup Milk
1 large Egg
1 tbsp Melted Butter
1/2 tsp Vanilla Extract
2 tbsp Maple Syrup or Local Honey
1 cup Flour
1 tbsp Baking Powder
1/4 tsp Salt
1/4 cup Beet Juice
1 cup Heavy Cream
3 tbsp Confectioners Sugar
2 oz Orphan Girl Breast Cancer Awareness
To make your pancakes, blend together your Beet Juice, Milk, Egg, Butter, Vanilla Extract and Maple Syrup (or Local Honey) until fully combined.
Slowly mix in your Flour, Baking Powder and Salt to your mixture.
During this time, heat a stove top pan over medium-low heat adding Butter to the surface or a non-stick spray of your choice.
Once the pan is warm, add 1/3 cup of batter to the griddle and cook for 2-3 minutes or until small bubbles start to form on the top. Flip the pancake and cook for another 1-2 minutes. Repeat for the remaining batter.
During this time, start on your Whipped Cream. Mix your Heavy Cream and Confectioners Sugar together until you see stiff peaks form. We would recommend doing this with a stand mixer or in a blender. Once stiff peaks have formed, slowly add in your Orphan Girl 1 oz at a time and blend constantly.
Serve up your Pink Pancakes with a dollop of Whipped Cream, adding any extra fruit or ribbons of maple syrup on top!
Share your recipes with us on social media with our hashtag #HeadframeRecipes or send them to firstname.lastname@example.org to be featured on our website!
Just in time for the holidays, these gooey and sticky cinnamon rolls pair perfectly with a snow day. We add our Orphan Girl Bourbon Cream Liqueur for a creamy kick to top them off.
1 packet of Instant Yeast
2 ¾ cups of Flour
3 tbsp Sugar
½ cup Lukewarm Water
¼ cup Milk
2 tbsp Melted Butter
¼ cup Melted Butter
2 tbsp Cinnamon
¼ cup Brown Sugar
1 cup Powdered Sugar
3 tbsp Melted Butter
1 tbsp Vanilla Extract
1 shot of Orphan Girl Bourbon Cream Liqueur
Pinch of Cinnamon
In a bowl, start your dough by combining lukewarm water and yeast. Mix until you see bubbles and the yeast dissolves. Add your sugar, milk, egg and melted butter and mix. Slowly fold in the flour. Once combined, loosely cover the bowl of dough in plastic wrap and keep in a warm area of the kitchen for 2 hours or until the dough has doubled in size.
Preheat the oven to 350°F.
Powder your working surface with flour. Take your dough and begin rolling it out into a rectangular shape.
Mix all of your filling ingredients in a bowl and spread evenly across the dough.
Take the long side of your dough and begin to roll, like a sleeping bag, the dough into itself. Using a sharp knife, cut the dough vertically to make small pucks – 2 inches thick. Once all your cinnamon rolls have been cut, place them on an oiled cookie sheet and in the oven for 15 minutes or until the dough is firm.
Combine your glaze ingredients into a bowl, saving the Orphan Girl Bourbon Cream Liqueur for last. Immediately pour your glaze over your warm cinnamon rolls and enjoy!
Thank you to Julia Bryant – Barrantes for this delectable dish! Share your recipes with us on social media with our hashtag #HeadframeRecipes or send them to email@example.com to be featured on our website!
Named after a mine once here in Butte, our Morning Star Mocha spins an ice coffee with a bit of sweet and booze.
1.5 oz of Orphan Girl
4 oz brewed Orphan Girl Coffee
1 oz Chocolate Syrup (Hershey’s is fine)
Brew 4 oz Orphan Girl Coffee
Add Coffee, Orphan Girl and Chocolate to a shaker
Add ice and shake immediately to mix
Pour over ice to serve cold
Top with Whipped Cream
Drizzle with Chocolate Syrup to garnish
This simple two ingredient cocktail is a Montana staple in every home because everyone loves a Dirty Girl. You can add more or less of each product to suite your preferred taste. After all, it is your drink – have fun with it!
Orphan Girl Bourbon Cream Liqueur
Root Beer, we use Barque’s
Fill glass with ice
Add Orphan Girl
Top with Root Beer (50-50 ratio is best)
We recommend using a Dirty Girl Mixing Glass
If your Dirty Girl separates, it is due to the root beer having too much acidity. You can increase the amount of Orphan Girl to fix the ratio and prevent it from separating.
While not available in our Tasting Room, this Raspberry Martini is too delicious to keep a secret. Imagine chocolate covered raspberries turned into a liquid delight that you can enjoy every evening. We are thirsty just thinking about it – time for dessert!
2 oz Orphan Girl Bourbon Cream
1 oz High Ore Vodka
1 oz Chambord
In a shaker, add all ingredients and ice
Shake and strain into a martini glass pre-drizzled with Chocolate Syrup
Garnish with fresh Raspberries for a delicious, alcoholic dessert
Put a Montana spin on this classic cocktail with some Orphan Girl in your White Russian. A cold drink, we prefer to drink it indoors next to the fireplace while we watch the snow fall. This decadent drink will be the perfect end to any meal, either with friends or without.
1 oz of Orphan Girl
1 oz of High Ore Vodka
½ oz Kahlúa
Add the High Ore, Orphan Girl and Kahlúa to a rocks glass filled with ice
Stir before topping with Heavy Cream
This cocktail is a Tasting Room favorite! The perfect blend of whiskey and ice cream allows for your taste buds to experience a flavor paradise. We like to top it with whipped cream, a cherry and chocolate syrup but you can add whatever you’d like.
1-2 oz Neversweat Straight Bourbon Whiskey, use whichever version you prefer
2 scoops Vanilla Bean Ice Cream
1 oz Chocolate Syrup (Hershey’s is fine)
Bada Bing Cherry
In a blender, add Neversweat Bourbon, Ice Cream and Chocolate Syrup with ice
Pour into glass
Garnish with Whipped Cream and Cherry
Drizzle with Chocolate Syrup
Ice Cream scoop
Add Orphan Girl for a little extra goodness