Reader Favorites of 2014

By Coleen

Happy New Year’s Eve, readers!

Before I start a new year of recipes, I wanted to recap what you thought were the best posts of 2014.

Reader Favorites of 2014

Cherry Pomegranate Mojito #cocktail by The Redhead Baker

14. Cherry Pomegranate Mojito — I can’t wait until fresh cherries are back in season to make this mojito again.


Chicken, Squash and Spinach Salad with Bacon Vinaigrette #WeekdaySupper by @TheRedheadBaker

13. Chicken, Squash and Spinach Salad with Bacon Vinaigrette — Delicious and ready in under 30 minutes? No wonder this was a reader favorite!


Homemade Sriracha from @TheRedheadBaker #spicy

12. Homemade Sriracha — DIY seems to be a popular theme all over the web. Making your own condiments at home is no exception.


Dark Chocolate Cherry Muffins by The Redhead Baker

11. Dark Chocolate Cherry Muffins — Another cherry recipe! Seems you guys like them as much as I do! Can’t go wrong with cherries and dark chocolate for breakfast.


Bacon, Cheddar and Onion Sliders #SundaySupper by @TheRedheadBaker

10. Bacon, Onion and Cheddar Sliders — Onions caramelized in red wine on top of bacon cheddar burgers? These were one of my favorite recipes this year, too!


S'mores Crumb Bars #dessert by The Redhead Baker #SundaySupper

9. S’mores Crumb Bars — All the deliciousness of marshmallows without the mess. Perfect picnic food!


Chocolate Peanut Butter Ice Cream Sundaes by @TheRedheadBaker for #IceCreamWeek

8. Chocolate Peanut Butter Ice Cream Sundaes — Another DIY! Homemade peanut butter sundae sauce beats anything you could buy off the shelf!


Pizza Dough by Hand by @TheRedheadBaker

7. Pizza Dough by Hand — My first post with a video! You guys loved this tutorial on making pizza dough without a mixer or bread maker.


Riesling-Brined Turkey #OXOTurkeyDay by @TheRedheadBaker

6. Riesling-Brined Turkey — Turkey brined in a mixture of white wine and cider keeps the bird moist and juicy. Never eat dry turkey again!


Pinot Noir Ice Cream by @TheRedheadBaker for #IceCreamWeek

5. Pinot Noir Ice Cream — Red wine in ice cream form? No wonder this amazing ice cream made the Top 5!


Pumpkin Gelato with Salted Caramel by @TheRedheadBaker for #IceCreamWeek

4. Pumpkin Gelato with Salted Caramel Swirl — Pumpkin and caramel just seem to be made for each other.


Peanut Butter Cheesecake with Nutella Ganache Topping by @TheRedheadBaker

3. Peanut Butter Cheesecake with Nutella Ganache — You guys. This cheesecake. If you have not made this recipe yet, you need to fix that. IMMEDIATELY.


Sopapillas by The Redhead Baker #CincoDeMayo

2. Sopapillas — Fried dough tossed in cinnamon sugar, served drizzled in honey? Yes, please!


Baked Blueberry Oatmeal Squares by The Redhead Baker

1. Baked Blueberry Oatmeal Bars — Blueberries and oats in a easy-to-eat bars for a quick, healthy breakfast or snack.

Merry Christmas!

By Coleen

Merry Christmas from The Redhead Baker family!

2014 Redhead Baker Christmas Card

Eggnog Coffee Syrup

By Coleen

Recreate a discontinued seasonal coffeehouse favorite with this simple eggnog coffee syrup. Use it in your homemade coffee or espresso drinks, or give as a gift!

Eggnog Coffee Syrup by @TheRedheadBaker

There’s a certain popular coffeehouse that I love to visit (I’ll give you a hint, it rhymes with “Shmarkbucks”). My absolute favorite beverage is their pumpkin spice latte. But running a close second was their eggnog latte. Can I tell you how disappointed I was when I found out they’d no longer be offering it around the holidays?

I *love* eggnog. And anything flavored with eggnog. It’s not Christmas without eggnog, just like it wouldn’t be Christmas without a tree, or Christmas songs on the radio, or the Rankin and Bass claymation Christmas special on TV.

Eggnog Coffee Syrup by @TheRedheadBaker

Then Dave asked why I didn’t just make an eggnog syrup at home. It was like one of those Homer Simpson “D’oh!” moments. Why didn’t *I* think of that?? After all, last year, I made my own pumpkin spice syrup.

At first, I just tried lightening my coffee by adding eggnog instead of coffee creamer. Yeah, no. Not the same. Then I did some Googling and saw that a blogger friend of mine had already made an eggnog syrup. Every single thing I make from her blog is amazing, so I set out to make her recipe. It was a tad too sweet for my liking, so I made it again (first world problem, I know!), reducing the sugar. Perfect! If you miss the Eggnog Latte, too, you need this syrup.

Eggnog Coffee Syrup by @TheRedheadBaker

Eggnog Coffee Syrup
Serves: ~2 cups
  • 1 cup water
  • ½ cup eggnog
  • 1 cup sugar
  1. Place the water, eggnog and sugar in a heavy-bottomed saucepan. Set over medium-high heat, stirring occasionally, until scalding (little bubbles form at the edges of the pan).
  2. Remove from the heat and pour the mixture into a liquid measuring cup (I used a fat-separator measuring cup) and let sit at room temperature for 30 minutes.
  3. If using a fat separator cup, remove the stopper and pour into a storage container, leaving the solids in the measuring cup. If using a regular measuring cup, use a spoon to skim off the solids before pouring into a storage container. Discard the solids. Store the syrup in the refrigerator.

Slightly adapted from Annie’s Eats

Eggnog Coffee Syrup by @TheRedheadBaker

Mocha Blossom Cookies #MerryKissmas

By Coleen

I’ve given new flavor to the classic peanut butter blossoms: cocoa powder and espresso plus milk chocolate Hershey’s Kisses equal Mocha Blossom Cookies! 

Mocha Blossom Cookies #MerryKissmas by @TheRedheadBaker

I got an email from recently, asking about my Christmas baking plans. I was accepted for their upcoming campaign, and received a free bag of Hershey’s Kisses in the mail! Always a good day when you get free chocolate!

But what to do with those Kisses? I’d made Peanut Butter Blossoms before, but I wanted to do something different. I’d seen chocolate peppermint blossoms, but those were made with peppermint-flavored Kisses. So, I poked around in my baking cabinet for inspiration.

Mocha Blossom Cookies #MerryKissmas by @TheRedheadBaker

What I found was a bottle of instant espresso granules, that I keep specifically for baking. I’d make mocha blossom cookies! You just can’t go wrong pairing chocolate and coffee together.

Instead of a peanut butter cookie, I made a chocolate cookie and added the espresso granules to give it a mocha flavor, then pressed a milk chocolate Hershey Kiss into the center of each one. They are addictive!


Mocha Blossom Cookies #MerryKissmas
Serves: 48 cookies
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 2 tbsp instant espresso powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sugar, for coating
  • 48 Milk Chocolate Hershey's Kisses, unwrapped
  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Cream together the butter 1 cup sugar and brown sugar. Beat in the eggs, one at a time, beating and scraping down the bowl between additions. Beat in the vanilla.
  3. In another mixing bowl, sift together the flour, cocoa powder, espresso powder, baking soda and salt. Add to the butter mixture and mix on low speed just until combined.
  4. Scrape dough by the tablespoonful and roll into a ball.
  5. Coat each ball in the ½ cup of sugar, and place on the baking sheet. Bake for 8 to 10 minutes. Let cookies cool on the baking sheet for a minute, then press a Hershey Kiss into the center of the cookie. Use a spatula to transfer the cookie to a wire rack to cool completely.

Inspired by Hershey’s Peanut Butter Blossom Cookies

Mocha Blossom Cookies #MerryKissmas by @TheRedheadBaker

I was not financially compensated for this post or creating this recipe. I received a sample of Hershey’s Kisses for Christmas baking purposes. 

Leek, Mushroom and Bacon Quiche #CuttingBoards

By Coleen

Slicing veggies for this leek, mushroom and bacon quiche is a breeze on this new cutting board from, made with sustainably-harvested teak. Enter below to win one for yourself!

Leek, Mushroom and Bacon Quiche by @TheRedheadBaker

My friend Colleen of Souffle Bombay contacted me, asking me if I’d be interested in participating in a giveaway for a new business, is a boutique retailer of cutting boards and butcher blocks. What makes this web site’s offerings different is that all of their beautiful products are 100% environmentally friendly and have been harvested from renewable resources. As a genuine small business, take pride in ensuring that their customers are always happy when shopping with them.

In exchange for participating, I got to choose a cutting board to use for this post. I chose the Madeira Provo Collection Medium End Grain Chop Block. It measure 14 inches by 14 inches by 1 1/4 inches. It’s the perfect size for me and my kitchen counters, big enough to slice a lot of veggies. I also love that is had built-in handles for easy carrying, making it a beautiful serving surface as well.

Leek, Mushroom and Bacon Quiche by @TheRedheadBaker features the web’s best selection of curated cutting boards and butcher blocks. The owners, Mike & Grant, have personally selected and chosen their offered products after handling and seeing each piece with their own eyes. Many of the their products are sourced from independent artisans and woodworkers that only make limited runs of each product. In addition, also carries high quality knives and kitchen accessories that will accentuate the kitchen of any home chef.
They are proud to source products that are certified sustainable, renewable or reclaimed. They believe in a commitment to quality and environmental stewardship, so all of the products in their store adhere to these principles. They are also a member of 1% For the Planet and donate a portion of each sale to charity toward environmental causes.

Leek, Mushroom and Bacon Quiche by @TheRedheadBaker

My new cutting board was the perfect size for slicing both the leeks and mushrooms for this delicious quiche. I don’t know about you, but I enjoy quiche just about any time of day: breakfast, brunch, lunch or dinner. Quiches are so easy to make, and they are also freezer-friendly. They can also be adapted to suit any flavor preferences. Use any combination of veggies and/or meats you like, just keep the standard ratio of 4 eggs, 1 cup of half-and-half (or milk), and 4 ounces of grated cheese.

To be perfectly honest, this quiche came out a little gray in color, probably because of the mushrooms. But one taste told me that looks can be deceiving — it’s one of the best-tasting quiches I’ve ever made!

Leek, Mushroom and Bacon Quiche by @TheRedheadBaker

Leek, Mushroom and Bacon Quiche
Serves: 6 to 8 servings
  • 1 (9-inch) deep-dish pie crust, store-bought or homemade
  • 4 slices bacon
  • 1 large leek, white and light green part only, rinsed and cut into ¼-inch rounds
  • 8 oz baby bella mushrooms, sliced
  • 4 eggs
  • 1 cup half-and-half
  • 4 oz grated fontina cheese
  • 2 tbsp Parmesan cheese
  • Salt and pepper
  1. Preheat your oven to 375 degrees. Place the pie crust in a deep-dish pie plate, and place the plate on a baking sheet.
  2. Place the bacon in a large, cold skillet and place over medium heat. Cook until bacon and crisp and fully cooked, about 10 minutes. Remove the bacon with tongs, and pour the bacon drippings in a heatproof measuring cup.
  3. Return 2 tablespoons of the bacon fat to the skillet, and add the leeks and mushrooms. Cook over medium-low heat for about 6 minutes, until leeks and mushrooms are soft. Season with salt. Set aside to cool slightly.
  4. In a medium-mixing bowl, whisk together the eggs and half-and-half. Season with salt and pepper. Add in the fontina and Parmesan cheese.
  5. Scrape the leeks and fontina into the pie crust. Crumble the bacon over top, then pour the egg/milk/cheese mixture over top. Carefully place the baking sheet with the pie crust in the oven. Bake for about 40 minutes, until the crust is golden brown and the center of the quiche just barely jiggles when gently shaken. Place on a wire rack to cool. Refrigerate until ready to serve.

Recipe by The Redhead Baker

Don’t forget to visit the other bloggers participating in the giveaway!

Cutting Board Giveaway
Right now, is having a holiday sale you don’t want to miss, head on over and shop for all the foodies on your holiday shopping list!

Guess what?? Three lucky people will win a new cutting board from You can enter via the Rafflecopter below. One of you will win a gorgeous 18 x 12 Maple Cutting Board with Grips from John Boos and two of you will win a beautiful 16 x 12 Proteak Edge Grain.

a Rafflecopter giveaway

Pumpkin Butter Shortbread Cookies #FBCookieSwap

By Coleen

Pumpkin butter spread, cinnamon and ginger give these tender shortbread cookies a warm spice flavor. Enjoy these with a cup of hot cider or hot cocoa on a chilly winter night!

Pumpkin Butter Shortbread Cookies #FBCookieSwap by @TheRedheadBaker

It’s the 4th Annual Great Food Blogger Cookie Swap, hosted by Lindsay of Love & Olive Oil and Julie ofThe Little Kitchen! The swap brings together food bloggers from around the world to exchange cookies and raise money for Cookies for Kids’ Cancer. Each blogger that participates donates a small sum to CFKC, and the swap’s brand partners — OXO, Dixie Crystals, California Olive Ranch and Brownie Brittle — will match the total sum donated by the food bloggers, up to $3,000!

I’ve been a part of these cookie swaps all four years, and it’s been a great experience. Obviously. If it wasn’t a great experience, why would I keep doing it? Haha!

I submitted my information to join the swap, and a few weeks later received the names of my matches: Jess of On Sugar Mountain, Val of A Scrumptious Life, and Chineka of Savor the Baking. In return, I received cookies from Lissa of The Flourishing Baker, Liz of That Skinny Chick Can Bake!, and Kristen of Babcakes Bakery.

Pumpkin Butter Shortbread Cookies #FBCookieSwap by @TheRedheadBaker

I will confess that I chose to make these cookies purely because I had all of the ingredients on-hand to make them. And because, come on, pumpkin! They are easy, yet different. I had originally had planned to make fabulously-decorated sugar cookies, but never got around to them. Honestly, I’m glad I made these instead.

These cookies called for a method of rolling that I’d never used before: rolling the dough between two sheets of parchment. It’s really genius, however. I’d normally sprinkle the dough with flour to prevent sticking, but then that extra flour gets incorporated into the cookie dough. You want shortbread to be very crumbly and tender, and adding extra flour can cause these cookies to be tough.

This dough is very sticky, so after rolling between the parchment, I cut the cookies an inch apart. Then I pulled up the scrap dough, and moved the parchment with the cut cookies onto the baking sheet. No misshapen cookies from trying to transfer them to the baking pan!

Pumpkin Butter Shortbread Cookies #FBCookieSwap by @TheRedheadBaker

If you have a food blog and are interested in participating in next year’s swap, sign up for notifications with this form!

Want to see all 471 recipes from the Great Food Blogger Cookie Swap? Check out Part 1 on Love & Olive Oil, and Part 2 on The Little Kitchen.

5.0 from 2 reviews
Pumpkin Butter Shortbread Cookies #FBCookieSwap
Serves: 3 dozen cookies
  • 1 cup pumpkin butter (store-bought or homemade)
  • 1 cup unsalted butter, softened
  • ⅔ c powdered sugar
  • 1 tsp vanilla
  • 2¼ cups flour
  • ¼ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground allspice
  1. Preheat the oven to 350 degrees.
  2. Place the pumpkin butter, unsalted butter and powdered sugar in the bowl of a stand mixer. Cream on medium speed for 2 to 3 minutes. Add the vanilla and mix another 30 seconds to a minute.
  3. Sift together the flour, salt and spices, and add to the stand mixer. Mix on low speed just until combined.
  4. Scrape the dough onto a piece of parchment paper about the size of a cookie sheet. Place a second sheet of parchment on top, and roll the dough to ⅛th to ¼th of an inch thickness. Place on a cookie sheet and place in the freezer for 15 minutes.
  5. Use a 2¼-inch round or fluted cookie cutter to cut cookies, about an inch apart. Pull up the scraps (leaving the cut cookies in place on the parchment), and place on a new sheet of parchment. Re-roll the scraps and place back in the freezer.
  6. Bake the cookies just until they begin to brown at the edges, about 15 to 16 minutes. Immediately transfer cookies to a cooling rack.
  7. Repeat with the remaining dough, cutting, re-rolling and freezing, until all the dough is gone.

Slightly adapted from I Bake, He Shoots

Pumpkin Butter Shortbread Cookies #FBCookieSwap by @TheRedheadBaker

Tiramisu Biscotti #SundaySupper

By Coleen

Capture all of the flavors of the popular Italian dessert, tiramisu, in these crisp biscotti cookies: chocolate, coffee, and sweet Marsala wine. Perfect for dunking in your coffee!

Tiramisu Biscotti #SundaySupper by @TheRedheadBaker

Tiramisu is one of my favorite desserts. It has chocolate, and coffee, creamy custard, ladyfinger cookies … what’s not to love? If it’s on the menu while I’m dining out, you can bet I’ll order it.

Traditional tiramisu doesn’t contain any alcohol, but many current versions contain sweet marsala, a Sicilian fortified wine. Others use Kahlua, Madeira, port or brandy. I prefer Marsala myself.

Tiramisu Biscotti #SundaySupper by @TheRedheadBaker

These biscotti are American-style, which are slightly more tender than traditional Italian biscotti because they contain more fat. I added three of the flavors of tiramisu — chocolate, coffee and Marsala — to the cookies.

End result? Delicious! The coffee flavor in the cookies themselves is very subtle. I “fixed” that my dunking them in my coffee. If you want more coffee flavor in the cookies, you can use half Marsala, half coffee; or use coffee-flavored liqueur in your biscotti.

Tiramisu Biscotti #SundaySupper by @TheRedheadBaker

5.0 from 2 reviews
Tiramisu Biscotti #SundaySupper
Serves: 24 cookies
  • 6 tbsp unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ tsp vanilla
  • 2 tbsp sweet marsala wine
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup semisweet chocolate chips
  • ¾ cup white chocolate chips
  • 1 shot (1.5 fl oz) espresso or strongly-brewed coffee
  1. Preheat oven to 350 degrees and line two sheet pans with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter and sugar. Scrape down the bowl. Add the eggs, one at a time, beating and scraping between each addition.
  3. Beat in the vanilla and marsala wine. The mixture will look curdled.
  4. In a separate bowl, stir together the flour, cocoa powder, baking soda and salt. Add to the mixture in the stand mixer and mix on low speed just until combined. Stir in the chips. The dough should be very stiff.
  5. Divide the dough in half between the two baking sheets. Wet your hands and shape each half of dough into a log, about 9.5 inches long by 2 inches wide by ¾ of an inch tall (wet hands prevents the dough from sticking to your hands).
  6. Bake for about 30 to 35 minutes, rotating pans 180 degrees and switching pans top to bottom halfway through to ensure even baking.
  7. Remove the pans from the oven and let cool for 5 to 10 minutes. Lower the oven temperature to 325.
  8. Carefully transfer each log to a cutting board (I slid the entire piece of parchment on the cutting board and used a spatula to push the log off the parchment). Brush each log with the coffee using a pastry brush. Use a serrated knife to cut each log diagnoally into ¾-inch strips. Be sure to cut straight up and down.
  9. Place the cut biscotti back on the parchment-lined baking sheet, standing up. Bake an additional 30 minutes, until the biscotti are dry.
  10. Cool on a wire rack completely, then transfer to an airtight container for storage.

Adapted from Epicurious

Don’t forget to check out the rest of the #SundaySupper Libational recipes!


Savory and Sweet Libational Dishes

Libational Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Honeycrisp Apple Sangria

By Coleen

This apple sangria is flavored with sweet honeycrisp apples, warm spices and brandy. It’s light, refreshing and my new favorite drink!

Honeycrisp Apple Sangria by @TheRedheadBaker

Apples. What else says “autumn” like apples? Okay, pumpkin. And changing leaves. And … never mind.

I never considered myself a fan of apples. The only apples I ate out of hand were Granny Smith. And I wouldn’t eat apples any other way. Not a fan of apple pie. Or apple cobbler.
Or applesauce.

Then I had a honeycrisp.

Honeycrisp Apple Sangria by @TheRedheadBaker

What is it about honeycrisps that make them so delicious? Where have they been all my life? Okay, they weren’t released until I was 11 years old, but where were they from then until my first taste at age 29??

When combined with fruity white wine, cinnamon, cloves, brandy and apple cider, you get a light, refreshing, essentially autumnal beverage of the adult variety. I used to think that sangria was a summer beverage, but I’m so glad I discovered this apple version.

Honeycrisp Apple Sangria by @TheRedheadBaker

5.0 from 2 reviews
Honeycrisp Apple Sangria
Serves: 6 to 8 servings
  • 750 mL bottle crisp, fruity white wine
  • 1 cup apple cider
  • ½ cup brandy
  • 2 honeycrisp apples, cut into ½-inch cubes
  • 1 cinnamon stick
  • 4 whole cloves
  1. Combine the wine, cider and brandy in a large pitcher, stir to combine. Add the apple cubes, cinnamon stick and cloves.
  2. Refrigerate for at least 24 hours.
  3. Discard the cloves and cinnamon stick before serving.

Inspired by Cooking Light’s Apple Sangria

Artichoke and Jalapeño Cocktail Meatballs

By Coleen

This post is sponsored by La Terra Fina, a San Francisco Bay Area maker of delicious dips, spreads and ready-to-eat quiches. I used their Artichoke & Jalapeño dip to create these bite-sized cocktail meatballs. 

Artichoke and Jalapeño Cocktail Meatballs by @TheRedheadBaker

I was contacted earlier this month by a representative of La Terra Fina, a San Francisco Bay Area-based company that makes dips, spreads and ready-to-eat quiches. They wanted to send me samples, and possibly create a recipe with one of their dips.

To be perfectly frank, it never occurred to me to use store-bought dip as anything other than, well … dip. It sounded like a fun challenge, so I agreed.

Artichoke and Jalapeño Cocktail Meatballs by @TheRedheadBaker

I received a broccoli and cheese quiche (my favorite!), as well as containers of Spinach, Artichoke and Parmesan dip, and Artichoke and Jalapeño dip. Mmmm, jalapeño… I knew that whatever I chose to make, I’d use the Artichoke and Jalapeño dip to make it!

I tasted a small bit of the dip on its own, just to get an idea of the flavors that were already in it. It has a “spicy” meter on the lid that told me it was on the milder side. I like that I could actually taste the jalapeno pepper instead of just the heat that accompanies most jalapeño-flavored foods.

Artichoke and Jalapeño Cocktail Meatballs by @TheRedheadBaker

At a wedding once, one of the appetizers being passed around were spicy little cocktail meatballs. I asked the waiter what was in them, and he told me there were jalapenos in there. I decided to use the Artichoke & Jalapeño dip to create my own version of those meatballs. These are quite easy to make, and so tasty. These are not tears-in-your-eyes spicy, though if you like that, you can increase the amount of red pepper flakes you add to these meatballs to bring the heat level up to your liking.

Do not over-work the meat when mixing the ingredients. If you think you did, let the mixture rest in the refrigerator for about 30 minutes before forming and rolling the balls. Just like with bread dough, over-working the meat can lead to tough meatballs.

These would be a great heavy appetizer for your next holiday party. You can make this recipe up to forming and rolling the balls, then place them on the baking sheet, and place the sheet in the freezer. Once the balls are frozen, you can transfer them to a plastic zip-top freezer bag until ready to use. You can either bake them frozen, or thaw them in the refrigerator and follow the baking instructions in Step 4.

Artichoke and Jalapeño Cocktail Meatballs by @TheRedheadBaker

You can find La Terra Fina products at Costco stores across the United States, Canada and Mexico; or, you can use La Terra Fina’s zip code locator to find a grocery store near you that carries the products.

For more recipe ideas using La Terra Fina products, you can also follow them on Facebook, Twitter, Pinterest and Google+.

5.0 from 1 reviews
Artichoke and Jalapeño Cocktail Meatballs
Serves: 40 meatballs
  • ¾ pound 80% lean ground beef
  • 4 ounces La Terra Fina Artichoke & Jalapeño dip
  • 1 egg, beaten
  • 1 clove garlic, peeled
  • ¼ cup Panko bread crumbs
  • ½ teaspoon ground ancho chile powder
  • ½ teaspoon coarse salt
  • ¼ tsp freshly ground black pepper
  • Pinch of red pepper flakes
  1. Preheat your oven to 425 degrees. Line a baking sheet with tinfoil, and lightly spray the foil with nonstick cooking spray.
  2. Place the ground beef, dip and egg in a medium bowl. Use a microplane to grate the garlic into the bowl. Add the remaining ingredients. Gently combine the ingredients with clean hands until the mixture is uniform.
  3. Use a small cookie scoop to form tablespoon-sized balls of the mixture. Roll into balls with your hands and space evenly on the baking sheet.
  4. Bake for 10 to 15 minutes, until no pink remains in the center of the meatballs and a thermometer registers 155 degrees (carryover cooking will bring the meatballs up to the FDA-suggested temperature of 160 degrees).
  5. Serve with sour cream, ranch, or bleu cheese dipping sauce.

Recipe by The Redhead Baker

This post was sponsored by La Terra Fina. The opinions contained in this post are completely my own. 

Artichoke and Jalapeño Cocktail Meatballs by @TheRedheadBaker

Hot Cocoa Cupcakes #CupcakeDay

By Coleen

What’s better than cup of hot cocoa? Hot cocoa cupcakes! Prepared cocoa adds flavor to the cupcake batter, and they’re finished with a swirl of marshmallow buttercream on top!

Hot Cocoa Cupcakes with Marshmallow Buttercream #CupcakeDay by @TheRedheadBaker

One of my favorite things to do as a blogger is participate in blog “events,” like Cheesecake Day and Ice Cream Week. A few months back, I noticed that there weren’t any coming up. So I decided to host my own, and invited some blogger friends (who in turn invited their blogger friends …). I love this community!

I saw that December 15th is National Cupcake Day. After all, who doesn’t love cupcakes?? You get all of the best parts of a piece of cake — cake and frosting — in a portable little package, no plate and fork needed.

Except that December 15th is the posting date for the Food Blogger Cookie Swap (so don’t forget to check in that day for an awesome cookie recipe!). So, we moved Cupcake Day up a week. After you’ve drooled over these cupcakes, don’t forget to check out the other links at the bottom of this post!

Hot Cocoa Cupcakes with Marshmallow Buttercream #CupcakeDay by @TheRedheadBaker

It took me a long time to settle on a cupcake recipe. I wanted something somewhat winter-y. Did I want to focus on cupcake flavor? Or cupcake decoration? The answer actually came to me the night we got our first snow, as I was curled up on the couch with a cup of hot cocoa, complete with marshmallow bits.

I took my favorite chocolate cake recipe, and instead of mixing in prepared coffee, I made it with prepared hot cocoa. And they just wouldn’t — couldn’t — be hot cocoa cupcakes without marshmallow! I added marshmallow creme to a quick buttercream recipe, and voila! And just because there’s no such thing as too much marshmallow, I added marshmallow bits on top.

Hot Cocoa Cupcakes with Marshmallow Buttercream #CupcakeDay by @TheRedheadBaker

5.0 from 2 reviews
Hot Cocoa Cupcakes #CupcakeDay
Serves: 12 cupcakes
For the cupcakes
  • 1 (1-oz) packet hot cocoa mix
  • 8 oz very hot water
  • 1 ¼ cups all-purpose flour
  • ¾ cup sugar
  • ½ cup unsweetened cocoa powder
  • ¼ oz baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ¼ cup vegetable oil
  • ½ teaspoon pure vanilla extract
For the marshmallow buttercream
  • 1 stick unsalted butter, at room temperature
  • ¼ tsp vanilla extract
  • 2 cups powdered sugar
  • 2 cups (6 oz) marshmallow creme
  • Marshmallow bits for garnish (optional)
  1. Mix the contents of the hot cocoa packet with the hot water. Set aside to cool.
  2. Preheat oven to 325 degrees, and line a 12-well cupcake pan with paper liners.
  3. Place the flour in the bowl of a stand mixer, and sift in the sugar and cocoa powder. Stir in the baking soda and salt.
  4. Add the egg, oil, and half the hot cocoa. Mix on low speed just until combined.
  5. Add the remaining half of the hot cocoa and the vanilla. Mix on low just until incorporated, then beat on medium speed for 3 minutes.
  6. Divide the batter among all the cups, filling each about ¾ full. Bake for about 20 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
  7. To make the frosting, beat the butter on medium speed until light in color and fluffy. Beat in the vanilla.
  8. Add the powdered sugar, ½ cup at a time, beating until well-incorporated before adding more. Beat in the marshmallow creme just until fully mixed.
  9. Transfer to a piping bag fitted with a piping tip, and pipe a swirl of frosting onto each cupcake. Garnish with marshmallow bits, if desired.

Cupcake recipe by The Redhead Baker; Marshmallow buttercream recipe slightly adapted from I Am Baker

Don’t forget to check out the other Cupcake Day recipes!

Hot Cocoa Cupcakes with Marshmallow Buttercream #CupcakeDay by @TheRedheadBaker