I have to admit I had no idea what Speculoos was, let alone how to even pronounce “Speculoos” before last week. It all started when I read Joy the Baker’s post on this gingerbread cake she made…find it here: Gingerbread Cake. I’m not too proud to say that I hope to make a creation as beautiful as that! [Read more...]
I had to know what each one meant! Basically not to drive you too crazy, or give you too much detail, I broke it down in the simplest terms I could find. It really all came about for me because I wanted to make the perfect chocolate chip cookie. One that my kids approved of because, really, that’s who my biggest fans are and I am to please! [Read more...]
It’s not too sweet either, so people love it! Ok here we go…ready?
1 Bottle of Prosecco (the Italians version of champagne)
Take the seeds out of the pomegranate by taking your heel and rolling it on your counter. You will hear some snaps & crackles. This is forcing the seeds to part from the inside flesh. Cut open and reserve the liquid in a small bowl. You will immediately get juice as you extract the seeds. Pick the seeds out and reserve in another bowl. When your guests arrive pour a small amount of the pomegranate juice in the bottom.
Watch the guests ooh & aahh…And make a glass for yourself!
I had a thought this morning and it morphed into one of my better cooking ideas. After the holidays and all the heaviness of what had transpired-into my gut- I was looking for something refreshing. I glanced at a cooking catalogue and was reminded of a product I had bought awhile ago. And by “awhile”- I mean a year! It was Fiori di Sicilia extract. It’s a citrus-vanilla extract that is commonly found in Penattone (an Italian dessert that my mom happens to love!) and is everywhere for the holidays.
So I thought, I have to make something with this…holidays…cookies. Duh, use it in a sugar cookie recipe! It had to be a rich and decadent sugar cookie, though to balance and contrast the flavor of the Fiori. So here’s what I came up with…I’m quite proud, I must say. [Read more...]