Secret Cookies

by Heather Harris Brady These cookies are a little kooky for me, but I guess sometimes I’m as susceptible to the charms of decorations as anyone else! And, if you can’t go all out during the holidays – when can you? These cookies are really all about fun, fun on the outside, fun on the…

Lemon Ricotta Cookies

by Heather Harris Brady First off let me note that I have not fallen off the wagon and gone whole-hog on the food coloring – that bright fuschia icing is from freeze-dried raspberries! I know, right? Perfect for upcoming holiday cookies! But I digress. This cookie story starts with a trip my little slice of…

Holiday Biscotti

by Heather Harris Brady If you see the word biscotti and automatically picture those behemoth jawbreakers in the cannisters at the coffee shop, let me just say, these are not those. These are both crunchy and tender, and are gone in two-three bites. Because of their small size they are just as at home on…

Orange Bites

by Heather Harris Brady This is going to be a short post today since here in America we’re heading into the big Thanksgiving holiday. If you are going out or visiting this coming holiday season these little bites would be a perfect hostess gift, especially tied up in a clear box with ribbon. Not only…

Gingerbread House Part II

by Heather Harris Brady Building a gingerbread house is much like building a real house – it’s going to take longer, cost more and create a bigger mess than you expected. But at the end you’ll feel like you really accomplished something. Last year we used a kit (the best option for anyone with a…

Sausage Pastries: Moroccan Menu, Appetizers

by Heather Harris Brady Semolina flour is a predominant ingredient in many Moroccan dishes, and these are no exception. The dough is soft and a bit chewy, a nice complement to the sausage inside. You can use the traditional spicy lamb sausage if you can get it, hot italian sausage like me, veggies and cheese…

Moroccan Holiday Menu

by Heather Harris Brady It’s been a while since I’ve done a full menu so I thought I’d take the chance now, because this would be great for people who are ready for something different. You can make it your own, keeping the sauce on the side, adjusting the amount of heat, leave out the…

Chocolate Mice

by Heather Harris Brady I used to make these when my children were small for fun things like picnics at the zoo, but I think you’ll find kids of all ages can acquire a taste for these. The body is really just a cake truffle (or a cake pop if that’s how you roll). Then…

Italian Easter Breads

by Heatber Harris Brady Once when I was very young, maybe six, we visited an Italian family just before the Easter holiday. A huge pane di pasqua, Italian Easter bread, held court on the center of the kitchen table with long rows of colored Easter eggs in the braid. It was the most beautiful pastry…

Fruit & Vegetable Rainbow Salad

by Heather Harris Brady Since the roast beef and yorkshire pudding are on the heavy side, I wanted a light and pretty salad to go alongside. This is really quick to throw together, with whatever looks best in the produce section. I made an easy honey-lime vinaigrette and tossed it all just before serving. Fruit…

Yorkshire Pudding with Chilies & Cheese

by Heather Harris Brady I created this combination as a side dish for my roast beef Mexicana. You can used canned green chilies or bake poblano peppers ahead of time. You can bake it in one large pan or a muffin tin for easy individual servings. If this recipe sounds familiar to you it’s probably…

Roast Beef Mexicana

by Heather Harris Brady Here we are at the very last post of 2013! I decided to mix things up with the traditional holiday dinners this year, so here I’ve taken the ultra-traditional menu of roast beef with yorkshire pudding and given it a south of the border twist. The beef is stuffed with chorizo,…