Happy New Year! I hope everyone had an enjoyable holiday season! 🙂
These didn’t quite make it up in time for all those festive holiday recipe posts, but they’re still worth your while. Toasted pecans and maple syrup help give them a wintry, warm taste that is a great companion to your morning/afternoon/evening tea or coffee. Best of all, they’re TINY. Which means you can eat a few without feeling like you’ve ruined the age-old new year’s resolution of not eating junk food. Although, if you ask me, things made from scratch with real, pronounceable ingredients are hardly junk food. Besides, didn’t somebody somewhere sometime once say that if you don’t treat yourself once in a while, you’re twice as likely to “cheat” on any diet/exercise plan? Treat yo self.
In other news, it hasn’t stopped snowing in three days. Oh, and on Monday, the expected HIGH for the day is -8. Yeah. Continue reading
Yep, another post about caramels. I saw the Bourbon Caramel recipe on Tracy’s blog, and immediately knew I had to try it. Typically, I make my caramels with cream and butter instead of condensed milk, but I was really happy to find that the process with the condensed milk moved a bit faster and yielded pretty much the perfect texture….soft, smooth, and chewy, but not so sticky you feel like your teeth are disintegrating. They kept their shapes incredibly well, and didn’t stick to the parchment wrappers either. Basically, these caramels are one gigantic WIN. Continue reading
How pretty are these guys? Homemade marshmallows are always so much more gorgeous than store bought…more rustically decadent, maybe?
Making marshmallows is shockingly easy, and once you make your first batch, you’ll never go back. You can flavor them with any number of extracts or spices, too! These cinnamon marshmallows are the perfect accompaniment to hot chocolate, and a cool thing to be able to share with friends and family, and any hot chocolate loving kiddos (and adults) in your life. I sprinkled mine with some crushed gingersnaps, too, but you can do whatever you’d like. Sprinkles are a fun addition, especially for kids. Continue reading
If any of you subscribe to Bon Appetit, you for sure saw these gorgeous painted sugar cookies on the cover and immediately thought to yourself “I MUST DO THIS.” And then, if you’re smart and self-aware, you probably thought to yourself “ok no, just kidding, where the hell am I going to find luster powder, and my painting skills are not up to par for this challenge.”
I did not think those last two things, and jumped into this anyway. And then about 2 cookies in, I was like “man, my painting skills…” But I pressed on. I’m glad I did. They’re great for gifting — how many people can say they received hand-painted sugar cookies for the holidays? Even if they do look a little derpy…that’s a pretty personal touch, if you ask me.
This would be a really fun project for kids, if you can gather the materials and your kids are at an age where they can keep the “paint” ON the cookies. The cookies are still entirely edible when painted, so don’t be weirded out. These do take some time, but they’re actually really fun and provide a different twist on the whole royal icing thing. Continue reading
Thanksgiving Friendsgiving is upon us, y’all! Our first batch of friends flew in on Saturday evening, and we’ve been having fun showing them the city. I do feel a little bad, though, since they happened to arrive on what has been the coldest weekend we’ve had all year. They’re coping quite well, though, especially for being used to the barely-ever-under-50-usually-in-the-70s winter weather of southern California.
I won’t be posting a recipe later this week, but I will have a bunch of festive recipes for you next week! Some pies, and more gifting ideas, too.
I originally had a different recipe to share with you today, but while the particular item in question tasted great, it also looked a little bit gross in photos. It happens, right? Continue reading