Biscotti is an Italian twice baked cookie that is great as a morning treat with a cup of coffee or tea, but it’s also delicious on its own (anytime of the day). This cranberry pistachio biscotti recipe is so easy to make and keeps well in an airtight container for about a week. The cranberries add a sweet tartness to the cookie while the pistachios give it a slightly salty bite. We served the biscotti with a cup of Smart and Final’s Ambiance Kona Style Coffee. It’s a medium/dark coffee that’s mild and nutty which works wonderfully with biscotti. #mybaristamoment
Derrick and I would grab a couple in the morning and eat them during our commute to work. They’re so addicting. I even bought a half dozen or so to work and I couldn’t bring myself to share them. That’s terrible isn’t it? I broke down and shared a couple… but that’s all! What’s wrong with me?
It's the perfect size and texture for dunking in a hot cup of coffee.
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Kara-Áge is a popular Japanese dish of bite size fried chicken, which can be enjoyed as an appetizer or as a meal. The nuggets of chicken are lightly coated in a starch and flour mixture that is seasoned with soy and ginger. It’s moist, tender, flavorful and crunchy. Kikkoman has made it is easy to recreate this dish at home with the Kara-Áge Coating Mix. The coating mix is versatile and works well with fish and shrimp too. Kara-Áge can be served with a squeeze of lemon, ponzu sauce and rice. It’s a quick and easy meal that you can enjoy on the weeknights.
Hello 2012!! I hope everyone had a wonderful holiday season and that 2012 is treating you well so far. I love the holidays but at the same time it is such a stressful time of year. My last post was the cranberry pear sauce and then I disappeared. Vanished. Poof. My life was a whirlwind, but I’m getting a better handle on things. Sometimes I have to remind myself to stop and take a break, breathe and refocus. My goal for the new year is to have a more balanced life. Wish me luck!
Taylor in front of the Christmas tree. I love seeing her stick her whole head into the tree to smell the fresh pine!
In case you were wondering…. this is what happened during my disappearance:
Cranberry sauce is a tradition at the holidays. There’s just something about the festive red hue that makes the dinner table complete. The sauce is sweet and tart which helps balance the rich and decadent dishes usually served at Thanksgiving and Christmas. Yes, it’s easier to open a can of cranberry sauce and slide it into a bowl, but you’ll be amazed at how simple it is to make your own. With a few fresh ingredients you can whip up a bowl of homemade cranberry sauce that everyone will be impressed with. I’ve added pears, orange zest, a hint of cinnamon and vanilla to add texture and another layer of flavor. The best part is that you can make this up to a week in advance. Just store in an air tight container in the refrigerator until you’re ready to serve. In fact, I just made this side dish Monday morning before work. It’s in my fridge right now waiting for Thursday. Yay, one dish down and many more to go!
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Pumpkin is a classic fall flavor and great to serve at Thanksgiving. I love the warm orange color and the slight sweetness. One of the best ways to enjoy pumpkin is in a cupcake with a generous helping of cream cheese frosting. These pumpkin cupcakes moist and smell amazing while baking in the oven! The aroma from the cinnamon, nutmeg and all spice fills the house with a scent that is warm and comforting. It’s exactly what Thanksgiving should smell like! These cupcakes are perfect for an after school treat or a holiday dessert so go ahead and bake up a batch this fall.
