Pesto lovers unite! Fresh basil and parmesan cheese give these almonds a wonderfully unique flavor that you will love to serve at parties and get togethers!
Did you know that hot chocolate and hot cocoa are not the same thing? All these years, I’ve been using the phrases interchangeably, and it turns out there is a difference.
What is peanut butter without chocolate? Well, still fabulous, actually, but it’s hard not to throw some chocolate in there.
I’m sure there are plenty of fun and fancy ways to add coconut and almonds to fudge. But seriously, I was having one of those what-can-I-throw-together-in-5-minutes kind of days. And it worked out perfectly!
I will take any excuse to make gingerbread baked goods. Like, it’s December. Or it’s cold outside. Or it’s Tuesday.
November started with Cookie Week, which gave me a good excuse to share three holiday cookie ideas with you, and it ended with one of my favorite appetizers of all time… stuffed mushrooms. All in all, I would call that a good month.
I was afraid to introduce my kids to artichokes, but if you’re looking for a meat-free appetizer, these babies are IT! I think I ate half the batch all by myself.
I think plums get a bad rap. It’s too bad too because plums are unequivocally badass. Asians eat them all the time and they always look younger than they are. I took a page out of Eastern philosophy when I imagined this little creation and frankly, it too, is badass.
Making a fudge filled cookie has become one of my favorite compromises. I still get the fudge I love, but just a little bit nestled inside a cookie.
I made four different flavors, and I did that because I ran out of time to make six. You could literally use just about any fruit you wanted to flavor these syrups. Citrus fruits like lime, lemon, tangerine, or orange work exceptionally well.
It’s so fun cooking with cranberries. They remind me of Christmas, but they’re appropriate to eat any time.
There is this thing that happens to me as soon as the weather starts to cool in the fall. And that thing is molasses. I start to crave it. I dream up ways to use it. I catalog all the flavors that would taste wonderful with it. Like roasted bananas!
Okay, I’ll confess. These cookies are not really much like peppermint ice cream with hot fudge, but they are a really lovely combination of chocolate and peppermint.
I’m glad that it’s cookie week, because it gives me a good excuse to use molasses and ginger. There’s something about this combination that makes the baked goods seem warm, even if they have been sitting in the freezer.
Last year, I tried my hand at Eggnog Cookies. This year, I wanted to punch those up and take them to a new level. And therefore, I added pumpkin.