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Showing posts from October, 2018

Black & White Spider Cookies

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We took a trip to New York back in August and we got to try so many iconic foods.   The black and white cookies were one of our favorites.  While this isn't exactly the same as the original, it's a fun spin on it, perfect for Halloween!

I made no changes to the recipe.  Be sure to spray the sheets with nonstick spray or grease them or they will stick.  If you aren't feeling artistic enough to pipe the webs and spiders, festively colored sprinkles are great too.  Thank you so much to the Taste of Home Styling Team for this fun recipe!




On Tuesdays, I like to share what my fellow Volunteer Field Editors are making.  This week Ellen has Mexican Crinkle Cookies and they sound fantastic!  Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Volunteer Field Editor?  Check out the requirements and apply here!



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Black & White Spider Cookies reviewed by Jolene's Recipe Journal October 30, 201…

Sweet & Spicy Churros

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It's always an awesome day when my Taste of Home Special Delivery box arrives! The Fall box has been one of my favorites so far, celebrating the 25th anniversary of Taste of Home.  I've been a fan since the 90s, and I was honored to be chosen as a Volunteer Field Editor in 2015.

I won't spoil all the contents of the box, but it includes Spicy Chocolate Cinnamon Cane Sugar. This is a collaboration between Gustus Vitae and Taste of Home, and it is amazing! I got a chance to try it before it's release, and have used in some fun ways, the first being these Sweet & Spicy Churros.


I made the traditional choux pastry, and then piped it through a bag with a star tip into the hot oil.  You definitely want to use a thermometer to keep the temperature steady, if the oil isn't hot enough they'll be greasy, and if it's too hot the outsides will burn the insides will stay raw.

The key to it going smoothly is to have it set up assembly line style.  A paper towel line…

Dark Chocolate Covered Strawberry Donuts

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Chocolate Fig Thumbprints with Balsamic White Chocolate Drizzle

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I hope you are enjoying #Choctoberfest so far, I know I am! Forte Chocolates sent me a selection of bars to use in creating my recipes for this event, and one of the varieties included was Balsamic Vinegar in White Chocolate.
I started thinking about all the things that I would pair with balsamic, and figs seemed like the perfect way to go. Unfortunately, I couldn't find fresh figs, but I did find some beautiful fig jam at the farmer's market.
I went with a chocolate base for the cookie, but you could also use a classic thumbprint dough.I simply substituted 1/4c cocoa powder for the flour in my family favorite recipe.If you don't care for fig, these would be amazing with strawberry preserves too.

I melted the white chocolate with a little bit of vegetable oil in a glass bowl in the microwave.  Make sure to do it in short increments, and stir.  I may have gone a little overboard with my drizzling, but it's so good! 
Thank you so much to Forte Chocolates for sponsoring …