First off, Merry Christmas!
Second, can I say how much I miss the beautiful warm weather I experienced while I was in the Bahamas?! I went on a study abroad trip in May 2013 to learn about different types of tourism. Let me tell you, it was a tough trip (wink, wink) and I loved every single minute of it. The great thing about the hospitality industry is that there is such a large variety of careers within the industry as well as numerous places in the world to work.
The great part about baking is learning what you can and can’t use in recipes. Cooking is fairly easy – you can throw ingredients together and don’t really have to worry about using precise amounts of any given ingredient. Baking is tricky, though. If you use too much or too little of an ingredient, it can ruin the whole batch.
I wanted to make peanut blossoms to go with the rest of the desserts I made for our neighbors. Let’s face it, being on a baking kick and having no one to give your treats to isn’t any fun and leads to stomach aches and regret… or is that just me?
I have a love-love relationship with coffee. I love it and it loves me. We’ve been best friends for quite a few years now and I wouldn’t have it any other way.
One of my favorite parts of the holiday season is the food. What other time of the year is it fully acceptable to eat cookies and candies and other delicious treats?!
Oh, yeah… Halloween.
A favorite sweet treat of mine are orange nut balls. They’re small bites of a delicious, sweet, orange, pecan, and coconut mixture that melt in your mouth. It’s hard to eat just one! It took a little while for this recipe to grow on me, but as my taste buds matured, a fondness grew for this dessert and I looked forward to having them every year. The great part about this dessert is that it’s fairly simple to make – it just takes a little time.
For this recipe you’ll need:
- 1 box vanilla wafers
- 1 box powdered sugar – the recipe calls for 4x, but if you can’t find it 10x will work just fine
- 1 cup pecans
- 1 small can frozen orange juice concentrate, thawed
- 1 stick butter, softened
- shredded coconut
Well it’s been a whirlwind summer-to-fall season. A lot has happened between my last post and now including the passing of my mother, college graduation, the end of my internship on Hilton Head, moving back home to Alabama, and getting a job in Knoxville.
Since it’s almost Christmas, I figured I would make some cheery desserts. First on the list: Grandma’s fudge. Grandma (my mom’s mom) was an excellent cook and baker from what I’ve heard. When my Papa (her husband) passed away a few years ago, I was given the book she was published in. Yes, you read that right. Grandma’s recipe was published in a book – Farm Journal’s Choice Chocolate Recipes to be exact! Her copy has a letter from Farm Journal’s food editor as well as a picture of her with the book.