It’s taken me a while to determine why I enjoy holiday baked goods so much more than those made any other time of year. I can whip out a batch of cookies in March, but they don’t seem as special to me as those I make in December.
You’ll be happy to know that I’ve discovered the secrets. There are two.
Spices and booze.
This easy nut and seed snack mix can be made ahead of time for your next party. Serve it during cocktail hour or make it a special addition to the dessert table.
I had my fair share of store-bought, flavored nuts before I realized just how easy they are to make at home. A little of your favorite sweetener, some butter or coconut oil and a few spices, plus some relatively low maintenance time in the oven, and you have a holiday gift for friends or a party snack.
I love Ataulfo mangos. The next best thing to eating them fresh is using them for baking. Try them in these mango pecan scones!
The best thing about April to October in Kentucky is the constant availability of in-season foods. Whether they are local, or specialty imports, once April comes the growing season starts moving along.
Each food has its time to shine, but it fades quickly. It is difficult to be too sad to see one go, though, as the next one is right around the corner.
For me this year it started with Ataulfo mangos. I took full advantage of their short season by purchasing a full case, something I rarely do. After some coconut sticky rice and fruit salad snacks, I froze a few to enjoy later this summer.
I decided to reserve the last one for some baking which resulted in Mango Pecan Scones! These whole grain scones were a great way to celebrate the short season for this fruit. I’m sad to see those mangos go, but strawberries are right around the corner!
When it comes to big sporting events I have to admit, it is all about the game food. Our game food has stepped up a notch in recent years. Sure, we still have nachos, and we can even find chicken wings and drummies from local farms which I can coat with buffalo sauce. But beyond that, I become a bit of a snack snob.
If I have my way there will also be some gourmet cheeses, maybe some bruschetta or pesto. This baked brie is a perfect example.
I’ve had baked brie at parties and restaurants, but I rarely make it myself. On New Year’s Eve I decided to give it a try and now (regardless of whether or not we care about the teams) I’ll be making it for game day, too!
There are lots of baked brie recipes out there. I originally wanted to make one with a jam on top, but couldn’t find the jam I wanted in an HFCS-free version. Instead, I combined pecans, mascavo sugar and honey. It formed a praline-type topping that was delicious with the cheese.
This recipe is super simple and you’ll have warm, gooey, sweet and salty goodness in a matter of minutes!
