Hot Chocolate

During the winter months I have two beverages of preference:  hot tea....and hot chocolate.  I swear, there's nothing more comforting than curling up in the corner of the couch on a snowy winter day with a blanket, a book, and a cup of hot chocolate (cookies are a bonus!). When I'm settling in for a … Continue reading Hot Chocolate

Clotted Cream (What Is It and How Do You Make It?)


scones and jam

In general, Americans are typically confused by the British concept of Clotted Cream.  Is it whipped cream?  Is it butter?  Is it fluffy cream cheese?  The answer is….none of above.  Clotted cream is actually thick and decadent with a texture similar to soft butter and its general one of the first things one thinks of when conjuring up the image of a “proper tea”.

Sometimes you can find clotted cream in a grocery that specializes in British goods, but why pay $8 for a jar when you can easily make it yourself?  There are several methods in which to make this, but the easiest I’ve found is on the stove top.  Are you ready to tackle this uniquely British treat?


4 cups heavy cream (note this must NOT be ultra-pasteurized cream; otherwise it con’t work)


  1. Pour heavy cream into a very heavy, very large, non reactive frying-pan. The…

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Pecan and Honey Bars


honey walnut bars

Cookie bars are the perfect accompaniment to either an intimate gathering or with your afternoon cup of tea.  Crisp on the bottom and gooey on top, they’re decadent and delicious.  I love to pair these with a cup of our Ambrosia brew.



1 1/2 sticks of unsalted butter, cold and cut into 1/2-inch cubes

1 1/2 cups flour

1/3 cup white sugar

1/2 teaspoon flaky sea salt

Pecan Caramel:

1 1/2 stick unsalted butter, softened

1/2 cup honey

1/2 cup light brown sugar

1/4 cup dark brown sugar

1 teaspoon Kosher salt

1 teaspoon flaky sea salt

1 teaspoon vanilla extract

1/2 cup heavy cream

1 cup pecan halves plus 1 cup chopped pecans


Make the Shortbread:

Preheat oven to 350F.  Line a 9×13″ pan with parchment paper, allowing 1″ overhanging on the long sides.  In the bowl of a stand mixer (use the paddle attachment), mix…

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Curried Chicken Salad


chicken saladIngredients:

  • 3 whole (6 split) chicken breasts, bone-in, skin-on
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups good mayonnaise 
  • 1/3 cup dry white wine
  • 1/4 cup mango chutney 
  • 3 tablespoons curry powder
  • 1 cup medium-diced celery (2 large stalks)
  • 1/4 cup chopped green onions, white and green parts (red onion also looks pretty)
  • 1/4 cup raisins
  • 1 cup whole roasted, salted cashews


Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.

For the dressing, whisk the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in a bowl…

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Cherry Pie Cookie Bars


cherry pie cookie bars

Cherrie Pie Cookie Bars are a wonderful addition to an afternoon gathering.  They’re quite easy to throw together and delicious as well.


Cookie Bars:

1 1/2 cup granulate sugar

1 1/3 cups salted butter, softened

1/2 orange, zested

2 large eggs

1 teaspoon vanilla extract

4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons whole milk

1 30-ounce can cherry pie filling


1 cup confectioner’s sugar

1 tablespoon whole milk

1 lemon, zested


Preheat the oven to 375F degrees

Cream together the granulated sugar, butter and orange zest in the bowl of an electric stand mixer with the paddle attached (we are always in love with our KitchenAid!).  Beat until fluffy.  Add eggs one at a time, mixing in between.  Add vanilla.  Mix until fully incorporated.

Sift together the flour, baking powder and salt in a bowl.  add half the dry ingredients to…

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