Happy New Year’s Eve! I wanted to stop by with one last, super quick recipe that would be perfect for your party tonight. As cliche as it sounds, I cannot believe another year is coming to a close. So much has happened that I’m actually a little sad to say goodbye to 2014. I think chocolate is the only proper send-off this year deserves, and rocky road bark is the perfect thing.
I know I’ve said it before, but I absolutely adore cinnamon. I look for opportunities to stir it into any foods I can–when I was little, I used to sneak a few shakes into my pot of Kraft mac and cheese. Not the best of my culinary choices, I’ll admit, but I was just dying to know what two of my favorite foods tasted like together. So when a recipe features cinnamon as the star ingredient, it immediately piques my interest. I’ve owned The Smitten Kitchen Cookbook since its release more than 2 years ago, and Deb’s recipe for gooey cinnamon squares has been bookmarked ever since. Somehow I kept passing it over for other, seemingly simpler recipes, and I had no idea how big of a mistake I was making.
And just like that, Christmas is over. I hope everyone had the most wonderful day celebrating with friends, family, and those you hold dear. Ben and I spent Christmas Eve and Christmas Day with my family, and I couldn’t have asked for a better couple of days. We tend to cram a lot of activities into a short amount of time (and we still have one Christmas left to celebrate this weekend), but I wouldn’t want it any other way. Now that you’ve eaten all the cookies and candies and (in my case) mashed potatoes you could get your hands on, let’s talk real food: spicy shredded beef tacos are the perfect way to ease yourself out of holiday eating and back into the real world.
Sansa, Ben, and I wish you and yours a truly wonderful and happy holiday. I’ll be back on Friday with something delicious!
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Last week, I told you about my love for homemade fudge. Making candy from scratch the old fashioned way definitely takes a little extra know-how, but the flavor of the final product makes it more than worth the extra time. I was on a candy thermometer high last week after my pretzel fudge success, so I channeled that energy into another favorite: homemade marshmallows. Bourbon marshmallows, to be exact, and I dipped them in chocolate because adding chocolate is never a bad idea.