Holiday Treats

Southern Style Tasty Treats from the Kitchens of Neon Fig and Betsy's Round the Corner!

Article by Neon Fig & Paige Harden

Photography by Rebecca Williams

Originally published in Aiken City Lifestyle

Milk Punch 


2.5 oz Bulleit bourbon 

1 oz Flor de Caña Dark Rum 

2 oz milk 

2 oz cream 

1/4 oz vanilla 

1 oz brown sugar simple syrup (1:1 ratio of brown sugar to hot water) 

Combine all ingredients, shake for thirty seconds to froth and chill. Pour into glassware rimmed with cinnamon sugar, top with grated nutmeg or cinnamon.

Black Eyed Pea Pâté 


1 can drained and rinsed black eyed peas 

1 T lime juice 

1 T olive oil 

1 finally diced jalapeño 

1 t cumin 

1/2 t salt 

2 cloves minced garlic 

Place all ingredients in food processor and blend to desired consistency. Top with choice of pickled veggies and serve with crostinis or crackers! 

Cranberry White Chocolate Cookies

By: Paige Chapman Harden of Betsy’s Round the Corner

We reached out to local pastry chef Paige Harden, to create a special Aiken City Lifestyle holiday treat. We can't wait for you to try it!

1 Cup Melted Butter

¾ Cup Sugar

2 Eggs

1 Tsp. Vanilla Extract

2 Cups All Purpose Flour

1 Tsp. Baking Soda

½ Tsp. Salt

2 Tsp. Cinnamon

3 Cups Plain Quick Oats

3 Cups Dried Cranberries

2 Cups White Chocolate Chips

1 Cup Dark Brown Sugar

In a mixer bowl with paddle attachment, combine butter, eggs, sugar, brown sugar, and vanilla. Stir on medium speed until thick and creamy. Add the remaining ingredients and stir to combine. Let dough rest for 30 minutes. Spoon or scoop onto parchment lined baking sheet. Bake at 350 degrees for 12-18 minutes. Yields 24 mini cookies or 12 jumbo. 

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