Spices are for the holidays. It's the time of year when we crave bold flavors and anything warm. These speculoos fit the bill perfectly. They're crunchy and have a blend of spices that will make you want just one more. I'm usually a soft, chewy cookie kind of girl, but I wouldn't want these little gems any other way than what they are: crisp and crunchy,while still having a melt-in-your-mouth quality that is seriously addictive.
Friday, December 17, 2010
Wednesday, December 15, 2010
Christmas traditions are sacred to me. These are the things that make a certain time of year feel like a holiday. They make a memory tangible and the best part is they can be old or they can be new. The important thing is that you remember. My little Trio cookies are a new tradition; this is the second year I have made them and they say "Christmas is here!" I love them because they look so festive and especially because they are delicious.
Friday, December 10, 2010
A snowy night calls for comfort food. Which is exactly what this is: the perfect winter meal. The weather couldn't have been more perfect for this dish. It snowed the entire day and I spent it chopping, browning and braising. Absolute heaven. This meal surprised me. I wasn't prepared for the depth of flavor to be had from a chunk of beef, some root vegetables, a bottle of red wine, and.... Grand Marnier?
Wednesday, December 8, 2010
It's been a while since I've shared one of my recipes with you. The baking/cooking groups are fun, but they've been monopolizing the real estate here, just a little bit. So here is a recipe of my own choosing, a recipe that I love dearly. I've made this bread for our Thanksgiving breakfast for the last two years and every time I taste it, I fall in love again. Meet a loaf of cornbread kissed with maple syrup and studded with toasted pecans and dried cranberries. I think it would look great on your kitchen table on Christmas morning.It would also be perfect for any breakfast from September to February, as far as I'm concerned.
Sunday, December 5, 2010
These brownies are killer. A lot of brownies probably get that label, but these are the real deal. I've had some practice with making caramel and now I can't get enough. This caramel not only has cream in it and a generous pinch of salt, but also sour cream, which was a first for me. It's so rich and creamy and the salty kick at the end just makes you want more.
Posted by Christina at Sunday, December 05, 2010
Friday, December 3, 2010
I have two words for you regarding this recipe: Double it. I'm in love with the simplicity of this recipe and by how much these resemble the cinnamon almonds that you find in the malls this time of year. This recipe is the perfect holiday snack: Quick to make and completely addicting.