These peanut butter cookies are soft, chewy, rich and filled with a melt-in-your-mouth peanut butter flavor. The next time you make them, let your kids use their imagination and create an assortment of cookies.
Tuesday, April 6, 2010
Arroz con Leche, literally “rice with milk,” is a traditional Spanish dessert that is also popular all throughout Latin America. Variations of rice pudding can be found around the world and this is the Spanish take on it. I love the simplicity of this recipe – rice, milk, a cinnamon stick and sugar. It is easy to make as long as you have forty minutes to an hour to watch it and stir it frequently.
Thursday, March 18, 2010
Appreciate the vivid colors and natural beauty of fruits, vegetables and spices: dye your Easter eggs with everyday foods rather than boxes of chemical colorings. This is a great family project and learning experience. Though it will take a little more planning than your basic Easter egg dye kit, I think you will find the extra time well worth it. Even though I’m a “grown-up,” I felt a child-like excitement watching the eggs turn colors in bowls of cabbage, spinach, blueberries and more!
Wednesday, March 17, 2010
One of my favorite candies is Andes Chocolate Mints. With this recipe, you can leave the mint frosting white but I like to color it green so that it looks like Andes mints. (And the touch of green gets you out of being pinched on St. Paddy’s Day!)
Sunday, March 14, 2010
With St. Patrick’s Day still on my mind, I decided to make Irish Soda Bread. Irish Soda Bread is considered a quick bread because there is no yeast and therefore it doesn’t need time to rise. Simply mix the ingredients together and bake it in a greased pan. The result is a large mounded loaf of bread with a golden, crusty exterior and a dense, scone-like interior.
Saturday, February 27, 2010
This colorful salad of tomatoes, fresh mozzarella and basil has become one of the iconic foods of Italian cuisine and is a staple in Italy and in Italian restaurants around the world. It is simple to make and the perfect light starter to many meals.
Thursday, February 11, 2010
This teriyaki chicken is the closest I’ve come to matching the teriyaki chicken served at our favorite local sushi restaurant. I use my Flank Steak Marinade recipe with the addition of cornstarch or flour to help thicken the sauce into a rich teriyaki glaze.
Sunday, January 10, 2010
You can’t go wrong with soft and chewy peanut butter cookies topped with a chocolate kiss. These cookies are great for parties and gifts because they look festive and yet they’re easy to make.
Sunday, January 10, 2010
It has been a summer tradition since I was a child to make these muffins with freshly-picked blackberries. Now I continue the tradition with my boys after we pick the berries on “blackberry hill.”
Sunday, January 10, 2010
This is such a simple fudge recipe and yet nobody will know because it still tastes so rich and creamy! I like to keep it in the refrigerator so that it is chilled when served.
Thursday, April 8, 2010
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