Live and Love with Pride through a burst of color and flavor! Indulge in these vibrant Rainbow Orphan Girl Cheesecake bars – as delightful as they are delicious. Change the colors to customize the event. Want to support your local sports team? How about a graduation party? These Cheesecake Bars are sure to be a huge hit.


30 Cookies of your choice (Golden Oreos or Graham Crackers are our favorite)
12 oz Cream Cheese, room temperature
1 1/2 cups White Sugar
3 Eggs
3 tbsp Flour
1 1/3 tsp Vanilla Extract
1/4 cup Orphan Girl Bourbon Cream Liqueur

Food coloring of your choice


Preheat your oven to 325 degrees. Use a cooking spray or a non-stick 9×13-inch baking pan.

Crush up your cookies and use them to line the bottom of your baking pan, making a crust.

Beat your Orphan Girl Bourbon Cream Liqueur and Sugar in a bowl or electric stand mixer until creamy. Then, add your Eggs, Sour Cream, Flour and Vanilla Extract. Beat until thoroughly combined. Spoon 1/2 the batter on top of the crust.

Divide your remaining batter evenly into separate bowls. Using the food colorings of your choice, add separate colors to each designated bowl, adding as much or as little to get your desired color.

Spoon your colored batters on top, we like to put them in random patterns, before taking a knife and swirling the colors around.

Place your piece of art into the oven, cooking for 40 to 45 minutes or until the center jiggles just slightly. Cool for 2 hours and then refrigerate for 4 hours before enjoying.



An old proverb states that the quickest way to someone’s heart is through their stomach, and, in the case of our Orphan Girl Caramel Cream Truffles, it’s true! Show off your love and cooking skills for everyone special in your life this Valentine’s Day.


2 oz Orphan Girl Bourbon Cream Liqueur
9 oz Melting Caramels
2 cups Semi-Sweet Chocolate Chips


Add your Semi-Sweet Chocolate Chips to a microwave-safe bowl. Melt them down, checking and stirring every 10 seconds to ensure chocolate does not burn. Take this chocolate and fill your silicon mold. Once full, turn your mold upside-down to allow excess chocolate to strain.

While the chocolate is straining, add your two shots of Orphan Girl Bourbon Cream Liqueur to a small stove-top pan. Turn the heat to low and allow to run until simmering. During this time, put your now-strained chocolate mold into the freezer and measure out your 9 oz of Melting Caramels. Similar to your chocolate, add the caramel to the microwave, checking it and stirring every ten seconds until loose. Once the Orphan Girl has started to simmer, add it to your caramel cream to create the filling of your Orphan Girl Caramel Cream Truffles.

Take your caramel cream and add it into a piping bag (or use a Ziplock bag with the tip cut off). When the caramel cream has cooled, pull your chocolate molds out of the freezer. Now, pipe your caramel cream into the chocolate molds. Put them in the fridge for 20 minutes.

Heat your Semi-Sweet Chocolate again and keep stirring to keep it loose as it cools. Pull your chocolate molds out of the fridge and top them off with more chocolate. Throw them back in the fridge.

Allow to cool for 20 more minutes before taking them out. Pop them out of the mold and enjoy!

Share your recipes with us on social media with our hashtag #HeadframeRecipes or send them to to be featured on our website!


Special Tools 
Silicon Mold


Try using our seasonal flavors like Snowdrift Seasonal Sweet Cream Liqueur to change the flavor of your caramel cream.

Looking for a twist on the classic Christmas cookies? Look no further! These Snowdrift Snickerdoodles are sure to be Santa’s new favorite cookie. Flavors of cinnamon and cream swirl together in these delicately soft cookies.



2 sticks of Butter, room temperature
1 cup Sugar
1/2 cup Brown Sugar
1 Egg, room temperature
3 1/4 cups Flour
1 tsp Cream of Tartar
2 tsp Vanilla Extract
1/2 tsp Salt
1 tsp Baking Powder
2 tsp Cinnamon
1/4 cup Snowdrift Seasonal Sweet Cream Liqueur, you can substitute with Orphan Girl Bourbon Cream Liqueur

Cinnamon Topping
1/4 cup Sugar
3/4 tsp Cinnamon
1/2 tsp Nutmeg


Preheat your oven to 375 degrees.
In a large stand mixer set to low, with the paddle attachment, stir together your Sugars and Butter.
Allow it to fully incorporate before slowly adding in your Egg. Beat for about 2 minutes.
In a separate bowl, combine your remaining dry ingredients (not including your Cinnamon Topping). Slowly introduce your dry ingredients into the stand mixer with your wet ingredients. When it reaches a dough consistency, roll into little balls.
Take your Cinnamon Topping mix and roll your dough balls in the mix. Place on a baking sheet and cook for 10-15 minutes or until golden brown.
Allow them to cool before you set them out for Santa!

Shared by one of our own Headframe customers, Kristi Boston, this Snowdrift Banana Bread is smooth, sweet and unique enough to dazzle! We are lucky she shared this delicious recipe, and a taste of it, with us.


2 cups sifted Flour
2 tbsp Baking Powder
1 tsp Salt
1/2 tbsp Baking Soda
1 cup Sugar
1/2 cup Butter or Margarine, room temperature
2 Eggs
1 cup mashed Bananas
1/3 cup Snowdrift Seasonal Sweet Cream Liqueur, you can substitute with Orphan Girl Bourbon Cream Liqueur
1 tsp Lemon Juice


Preheat your oven to 350 degrees.
In a large stand mixer set to low, stir together your Flour, Baking Powder, Salt, Baking Soda and Sugar.
Slowly add your Butter or Margarine, Eggs, mashed Bananas, Snowdrift Seasonal Sweet Cream Liqueur and Lemon Juice.
Beat all ingredients together for two minutes on medium speed. Your batter should become well incorporated. Optional, if you’d like to add in 3/4 cup chopped nuts, add them now.
Pour your batter into a greased or nonstick 9×5 (large) loaf pan. If adding nuts, sprinkle any remaining nuts on the top of your loaf.
Bake for 1 hour and 15 minutes at 350 degrees. Let cool on a wire rack before slicing and enjoying!


Banana Bread Facts
If your loaf ‘cracks’ on the top, don’t fret, your proportions are ‘just right’! If your loaf seems a tiny bit undone on top, believe it or not, people fight over that. Let it be.

Flavors of salt and caramel are perfectly paired with our Snowdrift Seasonal Sweet Cream Liqueur in the winter, and Orphan Girl Bourbon Cream Liqueur throughout the year, to create this dessert martini. Made from our Headframe test kitchen just for you.


1-2 oz Snowdrift Seasonal Sweet Cream Liqueur, you can substitute with Orphan Girl Bourbon Cream Liqueur
1 oz Half n Half
½ oz Caramel Sauce
Sea Salt


In a shaker, add ice, your Snowdrift Seasonal Sweet Cream Liqueur, Half n Half and Caramel Sauce
Throw in a light sprinkle of Sea Salt if you want it a bit savorier
Take a martini glass and add your spare Caramel Sauce around the rim
Shake and strain your ingredients into the glass
Garnish with a light sprinkle of Sea Salt


Special Tools 


Add all the ingredients to a 12oz rocks glass filled with ice and top it off with Butterscotch Soda to make an easy cocktail.

Available only in your kitchen, this peppermint cocktail is crafted straight from your dreams and turned into a reality. The definition of Christmas in a glass, this Peppermint Dream is an easy cocktail to soothe your Christmas Spirit.


1-2 oz Snowdrift Seasonal Sweet Cream Liqueur, you can substitute with Orphan Girl Bourbon Cream Liqueur
1 oz Rumple Minze Peppermint Schnapps
3/4 oz White Chocolate Syrup
Crushed Peppermint Pieces


In a shaker, add some ice and all your ingredients except for the crushed Peppermint Pieces
Shake to mix
Before you pour, line your martini rim with White Chocolate Syrup and then cover with your crushed Peppermint Pieces
Strain and shake into your decorated martini glass
Add Whipped Cream on top if you prefer


We take the classic holiday chocolate orange and turn it into your new favorite holiday cocktail! Using infused vodka paired with our Snowdrift Seasonal Sweet Cream Liqueur, this Chocolate Orange Drift is a crowd pleaser.


1-2 oz Snowdrift Seasonal Sweet Cream Liqueur, you can substitute with Orphan Girl Bourbon Cream Liqueur
1 oz Orange Vodka
½ oz Chocolate Syrup
1 oz Half n Half
Chocolate Syrup to garnish
Orange for garnish and extra flavor


Put all ingredients, including a squeeze of Orange for a more intense, citrus-forward cocktail, into a shaker filled with ice
Strain your mixture into a 12oz rocks glass filled with ice
Garnish with Chocolate Syrup and an Orange slice


Special Tools 
Citrus Knife


Make your own Orange Vodka by taking our High Ore Montana Made Vodka and soaking Oranges in it for up to 3 days.

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.


Pink Pancakes
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


Whipped Cream
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 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
1 Egg


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.

Dough 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. 

Rolling out dough

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. 

rolling up dough

dough cut to 2 inches

cinnamon rolls going into the oven

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!

finished cinnamon rolls with glaze

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 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)
Whipping Cream


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

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