Monthly Archives: February 2017


Recently my husband and I tried a grapefruitcello at a local Italian restaurant and I decided to try my hand at reproducing it.  I went through several different limoncello recipes that I had done in the past and came up with this version for you to try.  Sweet, a little bitter and definitely with a bite.  I can definitely compare this to life,  if you aren’t paying attention to it, it can kick you in the butt.

Nectar of the Gods


8 weeks lead time

2 Ruby Red grapefruits, they will be peeled and then juiced
750 ml of Everclear
1 cup sugar
1 cup water

Peel the grapefruit into strips, being careful to not get very much of the pith, the white membrane around the fruit. The pith is bitter and will have a bad after taste for your cello. Once you have peeled the fruit, immerse the peel in a wide mouth jar, with the Everclear, and allow is to steep for 2 weeks.

Take the peeled grapefruit and juice them. Then stain the juice and freeze the juice for your two week wait time.

At your two week point create your simple syrup, by dissolving the sugar in water over medium heat. Bring to a gentle boil and reduce to a syrup and then cool completely. Pull your juice from the freezer and allow it to thaw.

Strain the Everclear mixture and stir in the grapefruit juice.

Once the syrup has cooled, mix it, the juice, and Everclear infusion all together.  Everything will be in the mix now.

These little guys are going to hang out for an additional 6 weeks. After 6 weeks the grapefruitcello is ready to drink.

I recommend keeping it in the freezer and serving it in a small shot glass or cordial glass. The alcohol content will keep it from freezing solid.


Sweet, bitter and with a bite.

Mixed with prosecco and with a twist of grapefruit peel it is much smoother cocktail ! And not nearly as Everclear forward.  The recipe can also be created using vodka in place of the Everclear.

Valentine Cutout Sugar Cookies

Happy Valentines Day to everyone! I wanted to share this little moment to tell the people in my life that they are special to me.  While I may not be good a communicating all the time with words, I do communicate with the food I create.  This is my go to recipe for cutout cookies. This recipe was given to me to be a friend a number of years ago. Pam S. was the mom who did everything, baking, cooking, sewing and was the room mother for all her childrens classrooms. These cookies have been taken bake sales and block parties too many to count.

Once I tried this recipe I have never used any other recipe, it’s just that good. Tender, not hard, like some cutout cookies, and just the right amount of butter for richness.  These cookies are the way I say I love you!

Valentine Cutout Sugar Cookies

2 cups butter, softened
1 1/2 cups granulated sugar
4 egg yolks
2 teaspoons vanilla paste
4 1/2 cups unbleached flour
1/2 teaspoon salt

Preheat oven to 350°.

In a stand mixer cream together butter and sugar. Add egg yolks, vanilla paste and mix well. Sift together flour and sugar and combine into the butter mixture.
Chill dough in the refrigerator for one hour.
Roll out a portion on a floured surface and cut in to desired shapes.


Bake cookies for 10 to 12 minutes until golden.

Cool and decorate with royal icing.

~ OXOX ~

Apple Butter Bars

The smell of apples and spices are a simple comfort when its cold outside.  When you combine apples, spices, butter and sugar it gets even better.  I was lucky enough to have a friend who had extra apples on her trees and was given a 5 gallon bucket of these home grown little gems.  They were small and tart and very firm, but that meant they cooked down a little more slowly and they had a wonderful intense flavor.

I did a simple combination of sugar, cinnamon, allspice, lemon juice and apples in the slow cooker. Setting the slow cooker to low the cooking process for the apple butter lasted around 10 hours. Watching the liquid evaporate and replacing it as needed and watching the color go to a rich brown.

Short bread crust:

2 cups all purpose flour

1/2 cup powdered sugar

1 cup butter

Cream butter and sugar together and then incorporate the flour to create a medium crum.  Press into a 9″ square baking pan that has been lined with parchment paper. Bake at 375 degrees for 20-25 minutes until firm. Cool and top with apple butter mixture. And bake a second time for 25 minutes until the top is set.

Homemade Apple Butter

The apple butter was simply made by peeling and coring apple,adding sugar, cinnamon and lemon juice and reducing in a slow cooker for 12 hours.