It’s here friends–the holiday season! I can’t even believe that Thanksgiving is next week. We still have some Halloween decorations around. I better get to work!
Makes 6 Ice Pops Happy 4th of July! Whether you’re gathering your family for a backyard BBQ or heading to the beach, you’ve got to show your patriotic colors. …
Yes, I’m a huge Pat Benatar fan. I’m also a big fan of crispy dark chocolate cookies, especially when they’re filled with amazing things like almond butter or ice cream. These shortbread cookies are excellent on their own with a cup of tea or coffee, and even more fun dressed up as sandwich cookies.
I hope you’re all wrapping up work and starting your holiday celebrations. With Chanukah so early this year, it feels like we already did the holidays, yet Christmas is just three days away. I didn’t really grow up celebrating Christmas per se, but it’s my sister’s birthday and my mom grew up with the tradition in Germany, so I like to celebrate with traditional foods and make the house feel festive. One way I carry on my mom’s traditions is by making her rum balls.
The Jewish holiday of Purim is coming up on March 23rd. It’s a fun celebration that usually entails kids getting dressed up as characters from the story of Haman. He’s the bad guy in the story and whenever you hear his name during a reading of the story, you’re supposed to use a noisemaker. It’s lots of fun for kids! My favorite part of the holiday is making and eating Hamantaschen. They are triangular cookies that are made to look like Haman’s 3-pointed hat.
Looking for something pretty and springy to serve for your St. Patrick’s Day, Easter or Passover celebration? My Matcha Panna Cotta from Eating in Color (page 146) is the total package. It has a gorgeous pastel green color with a nice reddish-pink contrast from the raspberry-chia pudding on the bottom.
Chocolate chip cookies are the ultimate feel-good treat. And you’ll feel even better about these because they’re made with high-fiber dates and oats and chocolate chunks.
Serves 6 Ingredients: 1 teaspoon plus ⅓ cup (65g) SUGAR 3 APRICOTS, pitted and quartered ¼ cup (60ml) FRAMBOISE (raspberry liqueur) 1 teaspoon ALMOND EXTRACT 3 large EGGS 1⁄3 cup …
This delicious and versatile cake can be enjoyed on its own or topped with fresh berries. And if you have any left over, it makes an incredible French toast.
You might have to kick everyone out of the house when you make this recipe. The aroma of melting chocolate is usually too much for my husband to bear, and I find him circling me in the kitchen, hoping I’ll let him lick a spatula or catch a few dribbles from the pot. This bark is really easy to make, but is quite impressive. Make a double batch for a neighbor or your tough-to-impress mother-in-law.
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