I can’t believe it’s February already! After the fun and festivities of the fall and holiday seasons, January seems like a very quiet month…but it turns out that’s a good thing, as it allows us to reset and recharge for the new year…and start planning for the holidays to come. First up – Valentine’s Day, and all the sweetness it brings. For this month’s Direct Magazine issue of The Recipe Box, I have a delicious Gingerbread Ricotta Cookie recipe to share with you. That’s right, gingerbread is not just for Christmastime!
Valentine’s Day is fast approaching and it’s time to make sweets for your sweetie (or sweeties, as the case may be)! I’m so happy to be sharing a recipe with you in support of Cookies for Kids’ Cancer as part of a Valentine Food Blogger Event hosted by Julie at The Little Kitchen (Julie, you rock!). I am always grateful for an opportunity to support important causes, especially when I can get in the kitchen to do it. I think my Triple Chocolate Cherry Cookies are a delicious way to celebrate our Cookies for Kids’ Cancer Valentine’s Day event – chocolate, more chocolate, cherries and pistachios – what’s not to love?
What fun! I’m participating in the Food in Jars Mastery Challenge this year, hosted by Marisa McClellan, whose books about small batch preserving (check them out here!) gave me the courage to take the step from refrigerating or freezing my jams to actually processing them in a water bath so they can be stored in the cupboard. Every time I pick one I end up writing several different recipes into my planner so I remember to try them when the fruits or vegetables are in season. Of course, I don’t always get around to making them, and I’m excited that each month she’ll be giving us a different method of preserving to try…along with posts with hints and troubleshooting tips to reference in addition to her wonderful books. And I’m hoping that the challenges and some advance planning for seasonal canning will keep me on track for gift-making this year too.
Happy (almost) 2017, y’all! For Direct Magazine’s January issue of The Recipe Box, I’ve got an updated version of my delicious White Chicken Chili that’s perfect for New Year’s Day. A pot of this comfort food will squelch hunger pangs and chase winter’s chill away!
You CAN Make Candy! Do you keep your eyes peeled for fun foods that can start a new holiday food gift tradition? I do. A couple of years ago I tried my hand at making caramels…and just like that, new recipes were added to my holiday season make-it list. Caramels are delectable and very easy to make, even if you’ve never made candy before, and they make great gifts – that’s why I wanted to share them in The Recipe Box for December.