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.
Disclaimer: I was compensated by DMI Agency for writing this recipe in the printed column, The Recipe Box, in Direct Magazine’s November issue. All opinions are my own.
November is filled with cherished moments as we gather together to celebrate family, friends and all we’re thankful for. Busy days before Thanksgiving give way to the hustle and bustle of the holiday season. Inspired by a deliciously different breakfast I had at Another Broken Egg Café in Tuscaloosa, Alabama last fall, this dish is my selection for Direct Magazine’s November issue of The Recipe Box, and it’s a perfect start to a day of cooking or holiday fun.
Disclaimer: Quarto Cooks generously provided the cookbooks for this post and giveaway. I was not compensated in any other way, and all the opinions expressed are my own.
Isn’t it amazing how the smells and flavors of food can instantly transport us to another time and place? I think that’s why we find it so comforting to send care packages filled with treats to loved ones who don’t live near us, whether they’re in college (like my son), serving in the military, or working and living away from their childhood home. I found the coolest book, called The Flying Brownie, on Quarto Cooks, and I just had to make it a Cookbook Corner selection! Author Shirley Fan has filled it with valuable shipping and packing tips and great recipes too ~ and thanks to my generous friends at Quarto Knows, I have a copy to give away to one lucky reader!
Disclaimer: In exchange for writing three posts about the 2016 International Food Bloggers Conference, I was given a reduced rate to attend. I was not compensated in any other way, and all the opinions expressed are my own. This is the third and final post.
Spending a weekend at a food bloggers’ conference is always jam-packed with activity, food and facts – which is all fun, of course! It always takes a little while after returning home to sort out everything in my head. Spending time and connecting with old and new friends is, I think, the best part of attending these events.
Disclaimer: I was compensated by DMI Agency for key ingredients in this recipe and for writing the printed column, The Recipe Box, in Direct Magazine’s October issue. All opinions are my own.
Listen! The wind is rising, and the air is wild with leaves. We have had our summer evenings, now for October eves! (Humbert Wolfe) October?!? How is it October already? I can’t believe how quickly fall goes by, when I just want to savor every moment of it. We’ve had a few cooler days and everyone here is hoping we are through our 90 and 100 degree temperatures for the year. We’re all ready for sweater weather and the oh so comforting soups, stews and slow cooker meals that go with it. One of my favorite – and most fun – recipes is Dinner in a Pumpkin. It’s the perfect thing to make on Halloween – you can bake it while your trick-or-treaters are getting costumed up, and enjoy it before or after the door-knocking festivities. It’s so versatile; change up the filling to suit everyone’s tastes…and a scoop of baked pumpkin with each serving gives extra flavor, texture, and nutrition!