This time of year, I tend to see random flecks of glitter…. everywhere.
Be it that I have little girls, and nowadays it seems like all the clothing is embedded with glitter, and, that every holiday card I get in the mail has glitter, and be it that most of my ornaments sparkle with… you guessed it: glitter.
So: I’m not surprised when I glance in the mirror to fine glittery specks on my forehead. I’m convinced there is a glitter elf that sprinkles glitter on my pillow at night. But: that ‘s okay. There are times of the year it’s okay to sparkle.

That goes for wine, too.

This wine has personality. It enters the room with a bang. Well, actually a pop. But, if it were a person… let’s say a girl, this would be that fun girlfriend you have. You know the one that always is able to make you laugh, the one that will wear glittery leggings and totally make them look fashionable? The one that will wear a Santa hat “just because it’s Christmastime”… the one that surprises you with coffee for no reason… yes, my friend: this is the wine that sparkles like that friend.
I was asked by some dear friends to create a cocktail with this bubbling beaut of a wine…. something that emanates the season, but isn’t just set for the holidays. This my friends, is a cocktail that you will say cheers to the new year with, and toast your sweetie on Valentine’s day, treat your mama to on Mother’s day, and serve with breakfast in bed for Father’s day.

A bright mix of citrus, the tang of cranberry, and hint of tart lemon, this lively drink won’t weigh you down.

Sparkling Citrus Cocktail

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Michelle Keith
• Total Time: 5 minutes
• Yield: 1 serving

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Description

A mix of citrus, the tang of cranberry, and hint of tart lemon, this lively will bring the brightness to any winter gathering or occasion.

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Ingredients

• 1/2 oz orange liqueur
• 1 oz lemonade
• 1 oz cranberry vodka
• 2 oz orange juice (fresh squeezed)
• 2 oz Lunetta prosecco

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Instructions

1. Add ingredients in order listed, garnish with an orange slice, cranberries and a lemon zest.

• Prep Time: 5 minutes
• Category: Cocktail, Drink
• Cuisine: American-Italian

Keywords: cocktail, prosecco, sparkling wine

The post Sparkling Citrus Cocktail appeared first on Honest Cooking.

Biscotti, is a type of Italian cookie that originated in the city of Prato. The name ‘biscotti’ translates to ‘twice-cooked/baked’ which indeed is the key to what makes these cookies so unique. Traditional Italian biscotti is made by first baking the dough in a log shape, then slicing the log into cookies and baking them again until they are crisp and dry.

The original biscotti were made with just almonds, which are traditional to the region, but today, there are many variations that include different nuts, dried fruits, and flavorings like anise, chocolate, and lemon. They are often enjoyed dipped in Vin Santo, a sweet Italian dessert wine, but they are also commonly dunked in coffee or tea.

Because they are baked twice, biscotti have a very long shelf life and were historically made for sailors, soldiers, and travelers. Today, they are enjoyed all around the world as a delicious and satisfying treat. They are also a popular choice for gifting during the holidays.

This recipe is a variation of the traditional Italian biscotti. The addition of candied cherries and sliced almonds adds texture and crunch to the cookies, and also brings in a tiny but mighty burst of sweet and nutty flavors.

The process of making biscotti involves first forming a sticky dough, then kneading in the cherries and almonds, and baking it as a log. Once cooled, the log is sliced into individual cookies and baked again until they are crisp. This double-baking process is what gives them their characteristic crunch.

Biscotti, maybe?

Cool dough to knead, studded with candied cherries and almonds.

Shaped into loaves, baked …

Sliced…

… and baked again.

This is a cookie that will warm up your house, because the oven is on a very long time.

Step by Step Guide to Making Candied Cherry and Almond Biscotti

1. Preheat the Oven:

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   • Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.

2. ---

   Mix Dry Ingredients:

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   • In the bowl of a stand mixer, combine the flour, baking powder, salt, and sugar.

3. ---

   Add Eggs and Flavor:

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   • Beat in the eggs, egg yolks, and almond extract into the flour mixture.
   • Continue to mix until a sticky dough forms.

4. ---

   Knead in Cherries and Almonds:

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   • Lightly flour a clean surface and turn out the dough onto it.
   • Gently knead in the chopped candied cherries and sliced almonds until they are evenly distributed throughout the dough.

5. ---

   Shape and Bake:

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   • Shape the dough into a log and place it onto the prepared baking sheet.
   • Bake in the preheated oven for 25 minutes.

6. ---

   Cool and Slice:

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   • After the initial baking, remove the log from the oven and allow it to cool.
   • Once cooled, reduce the oven temperature to 250°F (120°C).
   • Slice the log into individual biscotti.

7. ---

   Bake Again:

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   • Place the sliced biscotti, cut side up, onto the baking sheet and bake for an additional 20 minutes.
   • Then, flip them over and bake for another 20 minutes.

8. ---

   Cool and Serve:

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   • Remove the biscotti from the oven and allow them to cool completely before serving. They will continue to crisp up as they cool.

Notes:

• Biscotti are traditionally double-baked to achieve their characteristic crunch. The first bake is to cook the dough, and the second bake is to dry out and crisp up the slices.
• The cherries and almonds can be adjusted to your preference. Feel free to add more or less of each ingredient, depending on your taste.
• Store the biscotti in an airtight container to keep them fresh and crunchy. They can be stored for up to two weeks.

Candied Cherry Biscotti Recipe

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★★★★★

5 from 2 reviews

• Author: Michelle Keith
• Total Time: 1 hour 25 minutes
• Yield: 20-24 cookies

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Description

Biscotti, with its crisp and slightly sweet flavor, is a perfect complement to coffee. The combination is a classic pairing for a reason.

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Ingredients

Units USM

• 2 1/2 cups all-purpose flour
• 1 cup candied cherries, chopped
• 1/2 cup sliced almonds
• 1 1/4 cups sugar
• 3 eggs
• 2 egg yolks
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons almond extract

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Instructions

Preheat the Oven:

Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.

Mix Dry Ingredients:

In the bowl of a stand mixer, combine the flour, baking powder, salt, and sugar.

Add Eggs and Flavor:

Beat in the eggs, egg yolks, and almond extract into the flour mixture. Continue to mix until a sticky dough forms.

Knead in Cherries and Almonds:

Lightly flour a clean surface and turn out the dough onto it. Gently knead in the chopped candied cherries and sliced almonds until they are evenly distributed throughout the dough.

Shape and Bake:

Shape the dough into a log and place it onto the prepared baking sheet. Bake in the preheated oven for 25 minutes.

Cool and Slice:

After the initial baking, remove the log from the oven and allow it to cool. Once cooled, reduce the oven temperature to 250°F (120°C). Slice the log into individual biscotti.

Bake Again:

Place the sliced biscotti, cut side up, onto the baking sheet and bake for an additional 20 minutes. Then, flip them over and bake for another 20 minutes.

Cool and Serve:

Remove the biscotti from the oven and allow them to cool completely before serving. They will continue to crisp up as they cool.

Notes

• Biscotti are traditionally double-baked to achieve their characteristic crunch. The first bake is to cook the dough, and the second bake is to dry out and crisp up the slices.
• The cherries and almonds can be adjusted to your preference. Feel free to add more or less of each ingredient, depending on your taste.
• Store the biscotti in an airtight container to keep them fresh and crunchy. They can be stored for up to two weeks.

• Prep Time: 20 mins
• Cook Time: 65 mins
• Category: Cookies
• Method: Baking
• Cuisine: Italian

Keywords: cookies, baking, italian, cherries, cherry, biscotti, coffee, tea, sweet, bakery

The post Candied Cherry and Almond Biscotti appeared first on Honest Cooking.

This recipe has got to be one of the easiest snacks/appetizers/brunch items out there. Dice up some vegetables and mix them with ricotta cheese and shredded mozzarella cheese. Spread the mixture onto (pre-made) pie crust dough. That’s it!

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★★★★★

5 from 2 reviews

• Author: Michelle Keith, original recipe from Sargento
• Yield: 1 pie

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Description

This Sicilian mozzarella and ricotta tart is a super simple, but delicious, brunch dish.

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Ingredients

• 1 refrigerated pie crust
• 1–1/2 cups 6 oz. Shredded Mozzarella Cheese, divided
• 3/4 cup Whole Milk Ricotta Cheese
• 1 cup 1 medium diced zucchini
• 1/2 cup diced (bottled roasted red peppers)
• 1/4 cup chopped fresh basil or 1 Tbsp. dried basil

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Instructions

1. Let pie crust stand at room temperature 10 minutes. Combine 1-1/4 cups of Mozzarella cheese, Ricotta cheese, zucchini and roasted peppers in medium bowl.
2. Place pie crust on ungreased baking sheet; press out fold lines. Spread cheese mixture over crust leaving 1-inch border. Fold crust edges over filling; flute edges.
3. Bake in preheated 375°F oven 35 minutes or until crust is golden brown. Combine remaining 1/4 cup Mozzarella cheese and basil. Sprinkle mixture over tart; let stand 10 minutes before cutting into wedges. Serve warm or at room temperature.

The post Sicilian Mozzarella and Ricotta Tart appeared first on Honest Cooking.

Sometimes mellow, mild, creamy macaroni and cheese is just what you need for ultimate comfort food. (If so, try this classic recipe)

Other times, you need a little kick, but not just a few splashes… you need a kick that’s part of the dish, where it’s fiery flavor mingles with the creamy cheese and chewy pasta.

This recipe is perfect to warm you up on a cold fall day. Add as much spicy buffalo sauce as you can handle, the cheese calms the spices and makes it a crave-worthy dish.

Baked Buffalo Mac and Cheese

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Michelle Keith

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Description

With sweet, creamy cheese this baked macaroni is spiked with a spicy buffalo hot sauce for true fall comfort food.

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Ingredients

• 8 ounces cooked macaroni noodles
• 3 TBS butter
• 2 TBS flour
• ¼ cup beer
• 1 cup shredded Colby/jack cheese
• 2 cups milk
• 6 TBS buffalo wing sauce
• salt/pepper to taste

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Instructions

1. Cook macaroni and set aside
2. In a saucepan, melt butter over medium heat.
3. Add flour to make a paste and slowly pour in the beer
4. Cook and slowly add the milk and cook until mixture is smooth and thick
5. Stir in the cheese and stir until melted.
6. Add buffalo sauce and season to taste.
7. Fold in cooked noodles and place in a casserole dish
8. Serve immediately or top casserole with panko crumbs and bake in a preheated 350 oven for 15 minutes, or until golden on top.

• Category: Main, Side
• Cuisine: American

The post Baked Buffalo Mac and Cheese appeared first on Honest Cooking.

It’s that time of year when I forget to eat in between shopping, wrapping, crafting, cooking and baking, housecleaning.

More often than I’d like to admit, this time of year finds me scarfing down crackers at 3pm- constituting them as breakfast and lunch. Oh dear….

Not too healthy.

Fortunately, the folks at Castello have created some of my favorite, Aged Havarti, cheese to nibble on (and yes, even put on my crackers at 3pm.)

But this cheese deserves so much more than crackers.

Fortunately, with the holidays comes leftover roast turkey. With your leftovers, add a smudge of mayo to highlight the buttery richness of the Harvarti and some crisp peppery arugula to tie them altogether. Make a sandwich, a wrap or even an omelet with this cheese. Whatever it is, you won’t find me skipping lunch, or breakfast for that matter.

For those of you unfamiliar with aged Harvarti cheese, it’s a must try… creamy and buttery with just enough bite from it’s 12 months of aging. Perfect complement to turkey, crackers, even that leftover ham that’s bound to surface in the next few days.

For more great recipes to pair with Castello’s aged Havarti cheese head here.

The post The Art of Cheese — Aged Havarti Cheese with Holiday Leftovers appeared first on Honest Cooking.

There are some things that you can’t rush. The best things come with time; for instance: maturity, wisdom and patience, fine wine, diamonds and your grandmother’s spicy tomato sauce that simmers all day, or bread that has been kneaded by hand and risen and baked in a low oven, permeating the air with it’s comforting aroma of vanilla and cinnamon. Bread that has bean studded with rum soaked raisins, and drizzled with a cinnamon vanilla glaze.

This bread takes time, but it’s well worth it.

Because perfection takes time.

Set aside a rainy day for this. Cozy up with a cup of warm tea while you wait patiently for your dough to rise, curl up with a good book and grow your wisdom and patience while making the most delicious cinnamon raisin rolls you’ll ever sink your teeth into.
But, before you begin, you have to soak your raisins. 24 hours before, at least.

In rum, of course so that they can be rum raisins. Don’t worry, the booze bakes out…

Bread baking takes time, so do some of the finer things in life, for instance, Fiji water. Did you know that FIJI Water trickles down through the layers of volcanic rock over time and gathers minerals and electrolytes along the way that create a soft smooth taste – the same way slow cooking and baking often brings out the most amazing flavors and scents of almost any ingredient. The time involved in bread baking, waiting for yeast to proof and rise, kneading and shaping loaves is time consuming, but the end results in satisfaction of a job well done.

Get this and many other Perfection Takes Time Recipes here or visit FIJI Water’s homepage.

This post is part of “Perfection Takes Time”, a partnership between Honest Cooking and FIJI Water.

The post Partner Post: Perfection Takes Time — Rum Raisin Cinnamon Rolls appeared first on Honest Cooking.

It’s a pie, it’s a cookie, it’s crunchy and chewy. It’s perfect for when you don’t know what you want for dessert. This pie is magic, people! Speaking of PIE, Fall is pie season. In the same way summer beckons us with ice cream and frozen treats, smoky barbeques and fresh berries, fall greets us with pies and spices and shades of umber, warm beverages and hearty soups. Winter comes, gleaming with sparking sugar crusted cookies, with brisk mints and decadent cocoa, fluffy marshmallows and rich, meaty feasts.

As most pies go, this has a crust. You don’t have to blind bake this crust, either. It’s as simple as roll, mix, pour and bake. Okay, there is a slight bit of measuring involved. But, hey you can do that.

Chocolate Chip Cookie Dough Pie

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Michelle Keith

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Description

It’s a gooey in the center, crusted on top cookie in a flaky pie crust. What more could anyone want? Grab a glass of milk and get baking.

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Ingredients

• 1 unbaked pie crust for 9? pie
• 2 eggs
• ½ cup flour
• ½ cup granulated sugar
• ½ cup light brown sugar
• ½ cup butter, melted and cooled
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 1 cup chopped pecans
• 1 cup chocolate chips

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Instructions

1. Preheat oven to 325
2. Beat eggs, sugars, butter and vanilla.
3. Add the flour, salt and stir well.
4. Stir in the chips and nuts.
5. Pour into pie crust and bake 50-55 minutes.
6. Allow to cool 20-25 minutes before slicing.
7. Serve warm or room temperature

• Category: Baking, dessert

The post Chocolate Chip Cookie Dough Pie appeared first on Honest Cooking.

The steamy days of summer are just beginning to ease their way into our memory, and the lure off Fall is beginning to beckon me with its rich flavors again, spiced coffees and latte’s , buttery squash and crisp apples, warm apple cider and crisp leaves underfoot….the sun seeming to shine just a little more amber, and the evenings appearance an hour earlier.

Wait.

I live in Florida.

We don’t have Fall.

But, I am able to grasp the small little compounds in my life that equate to fall. And, all of the above noted happen to me in the fall. Even the crisp leaves … of course they aren’t everywhere, and there is no showcase of colors before the drop- there is, however, a gum maple tree next door, and, every year mid September it will shed it’s leaves in small painted patches of orange, yellow and green.. that is my tiny Florida fall.

Right now, it’s still slightly summer and with the kids back in school I am keenly aware of what’s next. Until the temperatures tell me it’s time to warm things up I will still be making cool, refreshing tidbits to nibble. Like these:

These are light, refreshing and yet also have that hint of richness from a wine reduction sauce drizzled over, the same way the seasons bid adieu to one another in time passing. The juicy tomatoes nestled with fresh mozzarella cheese and rich pungent basil, glazed with a savory wine reduction-it’s the perfect appetizer between summer and fall. Rioja wine is a classic choice for the ensemble, it’s rich flavor permeates the sauce and complements the sweet tomatoes, peppery basil and creamy cheese beautifully.

A Match Made in Heaven — Mini Caprese Bites with a Rioja Reduction

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Michelle Keith

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The juicy tomatoes nestled with fresh mozzarella, glazed with a wine reduction sauce and pungent basil is a perfect appetizer between summer and fall.

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Ingredients

• 1 cup chicken broth
• 1 cup Rioja wine (any dry red)
• 1 clove garlic
• 1 tbs balsamic vinegar
• 1 tsp thyme
• dash pepper
• salt to taste

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Instructions

1. In a saucepan over medium high heat, reduce the chicken broth to ? cup, add the wine and remaining ingredients and continue to cook until reduce to ½ cup
2. Drizzle over fresh tomatoes, basil and mozzarella that has been skewered on small picks. This sauce is also wonderful on meats

• Category: Appetizer

 
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The post A Match Made in Heaven — Mini Caprese Bites with a Rioja Reduction appeared first on Honest Cooking.

There are somethings in life that are worth making by hand. Sometimes, I’m just tired of name brands, labels and the mass production of everything. Some things deserve to shine in the homemade spotlight on occasion and this time it’s simply mustard.

But this isn’t your run-of-the-mill, baseball stand, bland, yellow goo. This mustard is tangy, a bit spicy and is full of complexity from the addition of fresh chopped herbs. Perfect for a hot dog, but sophisticated enough to have with gravlax.

To make homemade mustard, you don’t need any special canning equipment, and the best part is that it “makes itself”. All you have to do is combine the mustard powder, seeds , wine, vinegar, and fresh herbs… add a little salt and let it hang out for a few days… stir once in a while.

(Mustard has antimicrobial properties, so it rarely “spoils”.)

Once the mustard has thickened/thinned to your liking, spoon it into sterilized jars and store them in the fridge. Or, better yet… bring it to your next BBQ. Suddenly, those weenies on the grill with become gourmet with a slather of homemade mustard with white wine and dill… tie the jars with a little ribbon and viola – instant hostess gift.

Easy Homemade Mustard

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Michelle Keith

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Description

This isn’t your run-of-the-mill mustard. Tangy and with fresh herbs, this is a mustard perfect for a hot dog or a more sophisticated meal. Bring to the next barbecue as a gourmet gift for your host.

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Ingredients

• 1/4 cup dry white wine
• 1/4 cup mustard powder
• 1/4 cup mustard seeds
• 1/4 cup white wine vinegar
• 1/2 teaspoon salt
• 1 teaspoon fresh dill

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Instructions

1. Combine ingredients in a bowl, cover with plastic wrap and allow to marry for three days, stirring daily.
2. Add water if a thinner mustard is desired.
3. Puree in a blender to adjust level of graininess if needed.
4. Spoon into sterilized jars and store in the refrigerator.

• Category: Condiment

The post Easy Homemade Mustard appeared first on Honest Cooking.

Baked Sour Cream Doughnuts

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★★

2 from 1 review

• Author: Michelle Keith

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Ingredients

• 1 1/4 cups flour
• 1/2 cup sugar
• 1/2 tsp baking soda
• 1 teaspoon vanilla
• 1 egg
• 6 TBS sour cream
• 1/4 cup milk
• 1/4 cup vegetable oil
• 1/4 tsp salt

Glaze

• 1 1/2 cups powdered sugar
• 6 TBS cream
• 1/2 tsp vanilla extract

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Instructions

1. Preheat oven to 350
2. In a bowl, combine the flour, salt and baking soda.
3. Add the milk, sour cream, oil, sugar,vanilla and egg and mix until there are no lumps Pipe into greased doughnut pan and bake for 12-15 minutes
4. Allow to cool before glazing.

GLAZE: In a saucepan gently heat the powdered sugar, cream and vanilla,. Do not allow it to boil. Gently heat to a simmer.

1. Dip or pour glaze over each doughnut, allowing excess to drip off. Allow to set and enjoy.

• Category: Dessert

The post Baked Sour Cream Doughnuts appeared first on Honest Cooking.

Bourbon Pecan Pie Bars

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Michelle Keith
• Total Time: 45 mins

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Description

Don’t skimp on the quality of bourbon, the alcohol cooks out and you want to be left with a rich, buttery flavor.

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Ingredients

• 3 eggs
• ½ cup light corn syrup
• ½ cup dark corn syrup
• ½ cup light brown sugar, packed
• 4 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 3 tablespoons good quality bourbon (I used Four Roses)
• 1¼ cups pecans, halves and pieces mixed
• Pastry for single crust pie, 9?

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Instructions

1. Line pie tin with crust, flute edges and set aside. For BARS: Use a 8×8 square or 10×6 rectangular pan
2. Preheat oven to 425
3. In a bowl, mix the eggs and corn syrups until smooth
4. Add the melted butter, sugar, vanilla and bourbon
5. Stir in the pecans and pour into the pie shell.
6. Bake at 425 for 15 minutes, then reduce the heat to 350 and bake for 20 minutes additional, or until the edges are set but the center still “quivers” a bit.
7. Do not over bake.
8. Note: the pecans rise to the surface as the pie bakes.

• Prep Time: 10 mins
• Cook Time: 35 mins
• Category: Dessert

The post Bourbon Pecan Pie Bars appeared first on Honest Cooking.

Cheesy Spinach Lasagne Rolls

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Michelle Keith
• Total Time: 45 mins

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Take individual lasagne noodles and roll them around a four-cheese and spinach filling for a warm and gooey dinner.

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Ingredients

• 8 ounces lowfat cream cheese, softened
• 1 cup ricotta cheese
• ? cup Parmesan cheese
• 1– 10oz bag chopped spinach (frozen and thawed- SQUEEZED dry
• 1 box lasagna noodles, cooked according to package directions
• 1 cup shredded mozzarella cheese, divided
• ½ teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 cups your favorite pasta sauce

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Instructions

1. In a bowl, combine the cream cheese, ricotta, Parmesan, ½ of the mozzarella, and the seasonings. and the spinach.
2. Add salt to taste.
3. Spread over each noodle, and roll up,
4. Place seam side down on a baking dish.
5. Top with sauce and remaining cheese
6. Bake in a preheated 350 oven for 25 minutes.
7. Allow to cool 5 minutes before serving.

• Prep Time: 20 mins
• Cook Time: 25 mins

The post Cheesy Spinach Lasagne Rolls appeared first on Honest Cooking.