Hey Health Nuts! I’ve got another deliciously healthy dinner meal to share with you. It’s probably more of a summer meal that would be awesome on the grill, but it tastes good baked in the oven as well. 🙂 Pineapple … Continue reading
Hello Everyone! I have a yummy new recipe to share with you, and the best part is it’s under 90 calories and it’s delicious! If you like a little spice and are working hard at keeping your New Years resolution … Continue reading
Happy Fall Everyone! Who doesn’t love Fall? It’s that time you can bust our your warm sweaters, leggings and boots and spend your weekends whipping up everything-pumpkin/apple related. Eek! I kicked off my Fall baking this past weekend after a … Continue reading
My KitchenAid mixer was looking a lil lonely this weekend, so I decided to make some cupcakes to bring into work. Admittedly, I wasn’t in the mood to bake from scratch so I did use boxed cake mix, BUT they … Continue reading
While I love nothing more than proudly sporting my cat coffee mug at work, my busy days often leave me with a pretty mug full of very cold coffee. Disgustingly enough, I’ve actually become somewhat accustomed to cold coffee due … Continue reading
I LOVE, LOVE, LOVE, LOVE, LOOOOVVVEEEEE CURRY! 😀 After spending way more money than I’d like to admit on take-out, I finally took on the task of trying to make my own curry… Let’s just say it took a few … Continue reading
Let the holiday baking begin! I saw these beautiful cookies in Better Homes & Gardens and needed to make them. They’re pretty easy to make… Although, cutting in the butter is always a pain. They also taste amazing. 🙂
1/2 c Maraschino Cherries, drained and finely chopped
2 1/2 c All-Purpose Flour
1/2 c Sugar
1 c Butter, cold
12 oz White Chocolate Baking Squares w/ cocoa butter
1/2 tsp Almond Extract
2 drops Red Food Coloring (optional)
2 tsp Shortening
- Preheat oven to 325 degrees. Spread cherries on paper towels to drain well.
- In a large bowl, combine flour and sugar. Cut butter into dry mixture until mixture resembles fine crumbs. Stir in drained cherries and 4 oz of chopped white chocolate. Stir in the almond extract and food coloring. Knead mixture until it forms a smooth ball.
- Shape dough into 3/4 inch balls. Place ball two inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar. Flatten to 1 1/2 inch rounds.
- Bake in a preheated oven for 12 minutes. Cool for one minute on a cookie sheet and transfer cookies to a wire rack to cool.
- In a small saucepan, combine remaining 8 oz of white chocolate and shortening. Cook and stir over low heat until melted. Dip half of each cookie in chocolate, allowing excess to drip off. Roll dipped edge in sprinkles. Place cookies on wax paper until chocolate is set.
Have I mentioned how much I LOVE Fall baking? I just love all the warm flavors of pumpkin, nutmeg, cinnamon… Nom, nom, nom! My most recent concoction was Pumkpin Cupcakes with Maple Cream Cheese frosting. This recipe is delicious! The … Continue reading
During one of our summer trips to the Dane County Farmer’s Market, Zach and I picked up some spicy bloody mary seasoning from a local vendor, Savory Accents. Located in Verona, WI, Savory Accents specializes in chili products. You can … Continue reading
I had my first realization about a month ago that I am becoming a baked goods snob. Perhaps it was the purchase of my KitchenAid mixer, but I seem to have gotten a more “mature palette” when it comes to … Continue reading