I’ve always loved winter, but I love it even more since we moved to the Central Valley and are guaranteed a multitude of days over 100 degrees from the late spring into September. I don’t waste a moment breaking out my boots, sweaters, scarves and gloves as soon as I feel the first nip of fall in the air! But I must confess it is lovely to bring a taste of spring sunshine into the kitchen on a cold, foggy morning, and brightly flavored Lemon Blueberry Scones are just the ticket.
Happy, happy 2018, y’all! Well, here we are in January and here I sit, as I do at the beginning of every year, marveling at how the fall and holidays have just flown by (they always end too quickly, don’t they?). But the new year brings a fresh start, a chance to refocus on our priorities and plans, and build upon what we’ve learned over the last 12 months. I am beyond grateful for everything in my life – family, friends, good health,opportunities, and of course, you, dear readers! I hope you feel the same and are looking forward to many wonderful things in the coming year. Of course, health is one of our top priorities, and of course, food is a huge part of our health. All year long, we look to find ways to better nourish ourselves and those we love, and I’m super excited to share a new cookbook that is sure to get us off to a fantastic start. You’re going to be inspired by Sima’s Healthy Indulgence: 100 Revamped, Guilt-Free Recipes to Transform Your Life!
Gingerbread…it isn’t just for Christmas! Gingerbread Apple French ToastBake, with sugar-dusted squares of apples and French bread encased in a spiced milk and egg filling accented with molasses, will start your New Year off on a most delicious note. It’s a warm and comforting breakfast through the winter, and that’s why it’s January’s star of The Recipe Box in Direct Magazine.
Holiday baking season is upon us, my friends! I love this time of year, and savor the moments I spend in the kitchen making the treats that fill our cookie and candy tins and plates. I eagerly look forward to finding fun new recipes to share in the special magazines that come out, and I also keep my eyes peeled as I read cookbooks through the year. Today I’m sharing Hazelnut Cookie Bars from journalist Robyn Eckhardt’s new book, Istanbul & Beyond ~ they are guaranteed to add global flair and flavor to your holiday dessert buffet!
Homemade food gifts are fun to make and share, especially during the holidays. There is something so special about giving a gift that you’ve put your hands and heart into. Holiday Ho Ho Cocoa Mix is a warm, sweet way to say “Happy Holidays!” ~ that’s why it’s the star of The Recipe Box in December’s issue of Direct Magazine.