Grapefruit & Honey White Wine Spritzer

Happy New Year, everyone!

So, I have a little something for you. I made you a drink. It's refreshing and bubbly and oh so drinkable. I've got a lot to celebrate in this new year and I wanna share it with y'all. You guys are a big part of it, after all.

Allow me to pour you a Grapefruit & Honey White Wine Spritzer!

Before I get to this gorgeous recipe, here's a few updates that I am proud and excited to share at the start of this brand new year.

Number 1: The blog is growing (Thanks to you all!). We're now at 552 subscribers and counting. I know that's just a drop in a big ol' bucket for most bloggers, but it's a big deal to me. I'm so proud of the work I've done here thus far, and having a steadily growing audience is such a great blessing.

Number 2: I got to do some great connecting and promoting via my blog this past year. This new year is offering up even more opportunities, including a new series called Matters of the Heart where I and a few guest writers will be delving into the experience of the heart. You won't want to miss these beautiful offerings, precious pieces of hearts and souls, that will be shared with y'all.

Number 3: After jumping off the gluten free wagon during the fall and holiday baking seasons, I'm jumping back on in the new year. So stay tuned for more gluten free recipes coming your way (along with some regular ones, of course).

Number 4: This past Advent season, the fam and I worked through our Advent Drawing Journals after dinner each evening as a family (well, most nights anyway). The boys loved doing it so much that they would ask to work on their journals if Matthew and I didn't bring it up. And they didn't want to stop after Advent ended. So, this next school year we'll be reading through the Bible together and adding to our journals throughout the year. Bible class and writing practice effortlessly taken care of? Yes, please!

These are my celebrations as this new year begins and thanks to all of you for being a part of it. Now, without further ado, let's raise a glass to a new year together, shall we?

Grapefruit & Honey White Wine Spritzer
(makes about 6 drinks)

INGREDIENTS
1 large pink grapefruit, sliced into rounds
1/4 to 1/3 cup honey
half a bottle of white wine (I used sauvignon blanc)
bitters
club soda or sparkling water
crushed ice

DIRECTIONS
1. In a pitcher, add all but one slice of the grapefruit, the honey, and the wine. Muddle or smash very well with a wooden spoon for several minutes.
2. Fill each glass half way with crushed ice.
3. Strain in the wine mixture, filling each glass 2/3 of the way.
4. Add a dash or 1/8 tsp of bitters to each glass (you don't want to overdo the bitters).
5. Top off each glass with club soda to taste and stir very gently.
6. Slice the leftover slice of grapefruit into 4 to 6 pieces and add one to each glass for garnish.

Here's to a new year of recipes, crafts, fun, and heartfelt sharing. Cheers, folks!

Gorgonzola & Toasted Pecan Sourdough Wreath

2018 is just around the corner, folks! This last recipe of the year goes out to all my peeps with a sourdough starter. I just love fancy-ing up my sourdough for celebrations, and this braided wreath has New Year's Eve cocktail party written all over it. If you don't have a sourdough starter, fear not. You can still make this lovely bread. Just see the directions at the bottom of the recipe.

Elevate your holiday cheese tray with this gorgeous Gorgonzola & Toasted Pecan Sourdough Wreath!

This Gorgonzola and Toasted Pecan Sourdough Wreath is so festive. It's packed with chunks of Gorgonzola and loads of toasted pecans. It's also gorgeous and delicious and perfect for that New year's Eve cheese board.




I started with the basic sourdough bread recipe I use to make bread. I mixed up the dough the night before and left it to ferment on the counter overnight.




The next day I punched down the dough, rolled it out into a large rectangle, and covered it evenly with half a stick of very soft butter.




Then, I sprinkled on the cheese and pecans and pushed them down into the butter and dough.




Now comes the fun part. Roll into a long log and pinch the seam closed.

Use a sharp knife to cut the roll in half lengthwise, exposing the goodies.




Gently braid the two halves trying to keep the filling in the roll as best you can and then twist into a wreath tucking the ends underneath. It's okay if stuff falls out. I just pushed stray pieces of filling back into the dough.




Set on your baking sheet and put it in a proofing bag or large clean garbage bag to prevent a draft from drying out the surface.

After the wreath has almost doubled in size (about 2 to 4 hours at room temperature) bake at 400 degrees for 35 to 40 minutes.




Wait about 15 minutes before you slice into your bread as the bread will continue to bake out of the oven.

Each slice of this Gorgonzola & Toasted Pecan Sourdough Wreath is studded with chunks of cheese and toasted nuts.

Packed with chunks of cheese and pecans in every slice, this show-stopping bread is bound to impress your new year's guests.

Gorgonzola & Toasted Pecan Sourdough Wreath

Ingredients
3 1/4 cups flour + about 1/2 cup more
1 tsp salt
1 cup sourdough starter
1 cup water
4 Tbsp unsalted butter, room temperature
6 oz crumbled Gorgonzola
2 cups toasted pecans, chopped

Directions
1. Mix 3 1/4 cups flour with the salt, sourdough starter, and water. Cover with plastic wrap and a clean towel and leave on the counter overnight.
2. The next morning, punch down the dough adding in more flour if your dough is too sticky. Roll out into a large rectangle and spread with butter leaving 1 inch of the length bare for the seam.
3. Sprinkle on the cheese and pecans and gently push them down into the butter and dough.
4. Roll into a long log ending at the bare edge and pinch the seam closed.
5. Roll log so that the seam is on the bottom and cut in half lengthwise using a sharp knife.
6. Gently braid the two halves trying to keep the filling in the dough. Then, twist into a wreath tucking the edges underneath.
7. Gently set on a baking sheet and place in a proofing bag or clean garbage bag to prevent a draft from forming a crust.
8. Proof 2 to 4 hours at room temperature or until almost doubled in size.
9. Preheat oven to 400 degrees. Bake for 35 to 40 minutes.
10. Allow bread to cool for 15 minutes before slicing.

* If you don't have a sourdough starter you can find ready-to-use bread dough in your grocery store's freezer section. Thaw according to the package directions and skip to step 2.

Boston Baked Bean Brittle

Every holiday season I make a batch of nut brittle. Okay, okay, more like two or three. Hee, hee. It's one of our favorite sweet treats. I often opt for a mixed nut and cardamom version from Better Homes and Gardens. It's so delish. This year, I was inspired to do something a little bit different - think outside the box, if you will. So I went all Boston baked beans on my usual recipe.

Isn't the color of this Boston Baked Bean Brittle just gorgeous?

This recipe cooks up in the microwave. Make sure to use a microwave safe bowl and work quickly as the candy hardens within seconds.

You'll want to have all of the ingredients for this Boston Baked Bean Brittle measured out and ready to go.

You'll also want to measure out all of your ingredients and have them ready to go. The whole process will take about 8 minutes and you'll want everything to be on hand to dump and stir.

This Boston Baked Bean Brittle needs to be spread as thinly as possible.

Make sure to have your baking sheet already lined as well. You'll need to pour the brittle out onto your pan very quickly and spread as thinly as possible. Thick pieces are a no-go with this brittle. It needs to be very thin to avoid breaking anyone's teeth. Trust me. I had a few thick pieces in my batch. It was no bueno.

Boston Baked bean Brittle, you shard perfectly.

Once the brittle is cool and hard, break into shards by hand. Isn't the color just gorgeous?




Happy candy making, folks! See y'all next year! 😉 

Boston Baked Bean Brittle

INGREDIENTS
1 cup granulated sugar
1/2 cup light corn syrup
1/8 tsp cinnamon
1/8 tsp salt
1 1/2 cups Boston baked beans
1 Tbsp butter
1 tsp baking soda
1 tsp vanilla extract

DIRECTIONS
1. Line a large baking sheet with parchment paper or a silicon liner. Measure out all of your ingredients and have them ready to go.
2. In a microwave safe bowl, whisk together the sugar, salt, and cinnamon. Add the corn syrup and microwave on high for 3 minutes.
3. Stir and microwave another 3 minutes.
4. Add nuts and butter and microwave for 2 to 3 minutes more.
5. Quickly stir in the baking soda and vanilla and immediately pour out onto your prepared baking sheet making sure to spread as thinly as possible.
6. Allow to cool and harden. Then break into shards.

Christmas Slaw

I know what you're thinking. Cole slaw for Christmas? First of all, it's a little fancier than regular ol' cole slaw (not that I have anything against cole slaw - love the stuff!). Also, this slaw is gorgeous, delicious, and its brightness compliments all of those rich, meaty, cheesy, creamy holiday dishes typical of Christmas dinner. There, I've made my case.

This gorgeous Christmas Slaw is so bright and fresh and looks totally fab on any Christmas buffet table.

Just look at this beautiful dish. It's so pretty and festive. I've served this slaw at Thanksgiving, Christmas, Easter, barbecues... you name it. I most often include it on my Christmas menu, which is why I've named it Christmas Slaw. Also, this side dish is super easy.

This delcious Christmas Slaw is full of festive colors.

This easy Christmas Slaw is crunchy and sweet and savory and nutty and oh so fresh. The toasted pecans, crumbled Gorgonzola, dried cranberries, and fresh green apple hit just the right note. And the colors are simply gorgeous - just perfect for your Christmas buffet table.

I prefer Brianna's poppy seed dressing for this Christmas Slaw.

Here's how easy it is. Throw all the goodies into a large bowl, take a few turns over the top with your pepper mill, drizzle in the dressing, and toss together. That's it!




I like to set it in the fridge for a couple of hours for the flavors to meld before I serve it.

P.S. People will ask you for the recipe.

Christmas Slaw

INGREDIENTS
1 cup pecans
1/2 large head of red cabbage, chopped relatively thin
1/3 cup sliced green onions
1/2 cup crumbled gorgonzola
1/2 cup dried cranberries
1/2 large green apple, chopped small
1/2 to 1 cup poppy seed dressing (I like Brianna's)
fresh ground pepper

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Place pecans on a baking sheet and bake for 7 minutes to toast. Cool and roughly chop.
3. Throw all your veggies and fixings into a large bowl.
4. Grind a little pepper over the top and then pour in 1/2 cup of dressing and toss.
5. Taste and add in more dressing until all of the goodies are well coated and you can taste the dressing in every bite.
6. Cover with plastic wrap and refrigerate a couple of hours for flavors to meld.

* This recipe is easily doubled for a big crowd.

Easy Cranberry Spice Cake

This is a fabulous Christmas cake - and it is so fabulously easy, too.

These gorgeous sugared cranberries turn this Easy Cranberry Spice Cake into something special.

My Easy Cranberry Spice Cake starts out with a box of yellow cake mix. I know, I know. I'm all about the cake mix these days. We gotta keep things easy, right?

I baked this Easy Cranberry Spice Cake in a 9 x 13 inch baking dish.

I like to doctor my cake mix by adding an extra egg, subbing whole milk for the water, subbing melted butter for the oil, and then doubling the amount of butter. For this cake, I also added a bunch of fresh cranberries and some Chinese five spice (heck yeah!). I baked it up in a 9 x 13 inch baking pan to keep things easy.

I love 9 x 13 cakes. They are the easiest cakes ever. They aren't as glamorous as layer cakes or as cute as cupcakes, but they really are the easiest and they're just as yummy. You can totally bake this cake into a batch of pretty cupcakes if you are so inclined.




The sugared cranberries are also a breeze. I dump my cup of berries into a mixture of meringue powder and water, and then toss them into a dish of sugar. Then, they dry out on a piece of parchment paper. Dump, dump, and dry. So easy.

Aren't these luscious slices of Easy Cranberry Spice Cake tempting?

This lovely cake is very tender and moist. The flavor of the tart berries really pops in your mouth and pairs perfectly with that fabulous spice. And the sweet and fluffy Chinese five spice buttercream? Well, that stuff just sends the whole cake over to amazingly-delicious-ville!

I used Chinese five spice because that's what I had in my pantry. I've also made this cake with chai spice, which is also delicious. Look for these spice blends in the spice aisle.

Easy Cranberry Spice Cake - a festive, delicious, and easy Christmas cake to whip up this season.

I sprinkled the sugared cranberries all over the top of my cake so that each piece of cake would have some. There are far prettier ways to use these gorgeous berries for decorating your cake, but I like an even distribution for eating. 😋

Easy Cranberry Spice Cake

INGREDIENTS
For the sugared cranberries:
2 tsp meringue powder (I got mine at Michael's)
2 Tbsp water
1 cup fresh cranberries, rinsed and dried
1 cup granulated sugar

For the cake:
1 15.25 oz box yellow cake mix
4 large eggs
1 cup whole milk
1 cup unsalted butter, melted (2 sticks)
2 tsp Chinese five spice or chai spice
2 1/2 cups fresh cranberries, roughly chopped

* These ingredients are based on a cake mix that calls for 3 eggs, 1 cup of water, and 1/2 cup of oil. I added an extra egg, subbed whole milk for the water, and subbed melted butter for the oil, and then doubled the amount of butter.

For the buttercream:
1 1/2 cups unsalted butter, softened (3 sticks)
4 cups powdered sugar
1 tsp Chinese five spice or chai spice
a pinch of salt
1 tsp vanilla extract
1 to 3 Tbsp whipping cream

DIRECTIONS:
1. For the sugared cranberries, mix up the meringue powder and water and whisk until well combined.
2. Throw in your rinsed and dried cranberries and toss to coat.
3. Fill another dish with sugar and scoop the berries out of the meringue mixture. Drop them into the sugar, roll them all around, and set them on a piece of parchment paper to dry. They should be done in a couple of hours. They will feel crisp when you touch them.
4. Preheat oven to 350 degrees and butter a 9 x 13 inch baking dish or pan.
5. Mix up your cake batter, except for the cranberries, and let it sit a few minutes on the counter.
6. Fold in the cranberries and dump into prepared pan. Spread evenly.
7. Bake the cake for the time recommended on your box and then cool completely.
8. For the buttercream, beat butter for 30 seconds and then beat in the powdered sugar, spice, and vanilla.
9. Beat in cream one tablespoon at a time until you have a nice spreadable consistency. I used 2 Tbsp. Beat on high for 2 to 3 minutes until light and fluffy.
10. Frost your cake and decorate with the sugared cranberries.

Lemon & Pomegranate Syllabubs and a Super Cool Cookbook for Gifting

Calling all history buffs and theatrical patrons! Where my Hamilton peeps at? Have I got a cookbook for you - and an awesome cocktail!

Party like it's 1789 with this Lemon & Pomegranate Syllabub.

Before we get to the delicious recipe, let's talk a little Hamilton.

The Hamilton Cookbook, by Laura Kumin, a fellow blogger over at Mother Would Know, is a history/cook book all about the life of Alexander Hamilton, how he lived, the food and drink of the period, and how folks entertained. I just love learning about how other people do (or in this case, did) food. I also absolutely love reviving vintage recipes, and there are some real gems in this book - great recipes for throwing an early American cocktail party this holiday season. 😉

Just to whet your appetite a bit, check out Laura's Lemon Syllabub recipe. Her version of this old fashioned cocktail typical of Hamilton's time is FABULOUS! (Read "fabulous" in a sing-song voice. Go on. Go back and do it! I'll wait.) This drink is part cocktail and part dessert. Laura likens it to lemon mousse atop sweet lemony wine. That's my kinda drink. Are you drooling already?

Okay, I tweaked the recipe to include a touch of pomegranate for festivity's sake. Also, it adds such a pretty pink color to the drink. I'm a sucker for a pretty cocktail.

Alright, Let's do this thang!

Whisk all of the ingredients together until frothy, pour into your glasses, and then leave them on the counter for 2 hours. Easy peasy. Refrigerate until ready to serve.

I garnished each glass with a slice of lemon, a sprinkling of pomegranate arils, and a pretty straw and spoon.

This Lemon & Pomegranate Syllabub sports a mousse-like topping best eaten with a spoon.

The top is so creamy and foamy. Delish!

Christmas is just a few cocktails away and there's still time to order this fabulous cookbook. Cheers!

Lemon & Pomegranate Syllabubs
Adapted from the Lemon Syllabub recipe found in The Hamilton Cookbook by Laura Kumin

(serves 4)

INGREDIENTS
juice of half a medium lemon
1/4 cup granulated sugar
1/3 cup 100% pomegranate juice
1 cup white wine
1 cup heavy cream
lemon slices and pomegranate arils for garnishing

DIRECTIONS
1. Whisk all of the ingredients together and taste. Add in more sugar if you like.
2. Whisk until mixture is nice and frothy.
3. Pour into 4 glasses and leave on counter for 2 hours.
4. Refrigerate until cold and ready to serve.
5. Garnish with slices of fresh lemon and pomegranate arils.

* Laura says the sweeter the wine, the sweeter the syllabub. A dry wine will give you a more tart cocktail.

* Also, you may want to serve the drink with a little spoon for eating the mousse-like topping.