More Holiday Kitchen Gifts

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So, if you've been following this blog this week, you know that I have been up to my ears in sugar and spice and lots of things VERY nice as I have been trying out all kinds of treats that are perfect for wrapping up and giving to near and dear ones for the holidays. And while I do love all these new recipes, it reminds me that I have some old favorites that are pretty delectable as well.  So just as a reminder, here are a few treats from Christmas Past, starting with one that is absolutely guaranteed to be a huge hit, and that is Cookie Truffles! Super-easy to make, and you can make them in either Chocolate Nutter-Butter variety (pictured above) or the equally wonderful White Chocolate Oreo version. Here's the link:  Cookie Truffles Now, for all you fudge fans out there, here's the perfect marriage of fudge and the holidays... ...and that is Eggnog Fudge, with a little nutmeg sprinkled on top. And if you give it to your true love on a pretty holiday plate, you Read More & Get the Recipe

White Chocolate Vanilla Ice Cream…Without The Ice Cream Maker!

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First of all, let me say that I DO own an ice cream maker. And as much as I love most of my kitchen appliances, from my rice cooker right on through to my popcorn popper (no microwave popcorn for me!), I just haven't been able to bond with the ice cream maker. It's a perfectly nice ice cream maker - it's just that it seems like such a production to freeze the inner liner, make the custard, put everything together the exact right way, and then say a prayer to the powers that be that it all comes out the right way. So when I came across this recipe on the Cooks Country site, and read that it required exactly NO ice cream maker, I thought I better give it a try. And as it turns out, it was AMAZING ice cream. A gorgeously creamy consistency, a little hit of white chocolate taste, and all you need is your mixer and your microwave. I thought it was feeling too good to be true, so I put it to the ultimate test, otherwise known as the teenager and her best friend.  They loved Read More & Get the Recipe

Blueberry Cheesecake Squares

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Now this is one of those recipes that has a backstory, so hunker down. A few weeks ago, we celebrated my parents' 50th wedding anniversary. We had a wedding cake and great music, and many many friends and family, and it didn't rain. Thank you, Lord. They had a wonderful time, and then they went off to Maine on a little 50th anniversary honeymoon trip. (Aren't they adorable??). And while they were there, they visited one of my favorite, favorite makers of all things delicious, the amazing Stonewall Kitchen. And they brought me back some delectable Stonewall Kitchen goodies. Including this... I have big plans for this that involve caramelized french toast and cinnamon and berries. Stay tuned for that one. They also brought me this... I'm considering my peach jam options. Suggestions welcome. Now brace yourself for this next one... I don't even know what to say. I am seriously considering just hiding somewhere and eating it Read More & Get the Recipe

Blueberries with Vanilla Cream

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Blueberries...did you know that there is a gigantic poem by Robert Frost all about blueberries? Here's a teeny piece of it. "You ought to have seen what I saw on my way To the village, through Mortenson's pasture to-day: Blueberries as big as the end of your thumb, Real sky-blue, and heavy, and ready to drum In the cavernous pail of the first one to come! And all ripe together, not some of them green And some of them ripe! You ought to have seen!" (And you thought all you were getting on this blog was recipes!) Anyway, I am not at all surprised, because if any fruit deserves its own poem, it's the blueberry. I love them, I love them, I can't stop piling them into my cart at the local farm market... And while they are amazing in everything from muffins to blueberry cobbler bars, sometimes you just want to eat a pile of them plain...or maybe with just a little vanilla cream sauce, perhaps? Okay, maybe a LOT of vanilla cream sauce. Maybe we what we are Read More & Get the Recipe

Blueberry Cobbler Bars

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Ahh, blueberry season, I love you so! Blueberry muffins, blueberry pie, blueberries eaten straight out of the carton. Blueberries, you may just be my favorite berry. And so it is no wonder that my life got that much better when I found this recipe for blueberry cobbler bars on the Joy The Baker website. She credits the recipe to The Pastry Queen, and whomever the Pastry Queen is, I want to come live in her castle, or at least work in her kitchen, because these were...oh, my my. First of all, they include a shortbread-type crust that is made with lemon sugar. Lemon sugar! Which is made by rubbing the zest of two lemons into a lot of sugar. Among other benefits, it makes your hands smell really, really good. Now brace yourself, because the crust is made with three, count 'em, three sticks of butter. At this point, it is best just to throw caution to the wind, promise yourself you aren't going to eat the whole thing yourself, and hang on the for the ride. That Read More & Get the Recipe

Coconut Snowballs

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Two things. First of all, I realize that I already have a post on the blog called Coconut Snowball Cookies. They are the ones that look like this: And they are very scrumptious cookies. But then I found a recipe elsewhere for something called Coconut Snowballs, and these cookies were actually pretty different from my other coconut snowball cookies, and so I wracked my overworked brain for something else to call the new guys. And I came up with...nothing. So sorry about all the coconut snowball confusion, but I can promise that both of these recipes are very worth making. Second thing is this: you'd think that I would be organized enough to make something called "Coconut Snowballs" when it looked like this outside: Instead of like this: But at this point, I am complicating just about everything that has to do with the whole coconut snowball thing, so I figured I would just go ahead and post the darn thing. Because they ARE melt in your mouth delicious, and Read More & Get the Recipe