Category Archives: Christmas

Happy New Year Family!

 

Happy New Year Everyone! We hope you all had a wonderful time with your loved ones over the holidays. We took some time to go visit family and friends in the Northeast region. We had a great time with our loved ones. Christmas breakfast was definitely a highlight of the trip. Lots of food, laughs and love flowing through out the house.

It’s a new year and we know many of you have made resolutions for the new year and others are going back to their regular scheduled food regimens that began before Thanksgiving. If you are starting a new healthy eating challenge or continuing on the one you started before the holidays, we will have some blog posts coming up that will help you with your meal options.

Be on the look out for some new things coming this year with Southern Roots Kitchen. You the readers requested some additional topics to be discussed on the blog and we will bring them to you. We’re not getting rid of anything, just adding some more variety to the blog. We appreciate all the feedback that you provide and we welcome you to reach out and send us more.

Enjoy your weekend and we will see you soon!


Taste Test Tuesday: Spiced Pecan Pumpkin Bread with Pecan Pumpkin Butter

Happy Tuesday Everyone! We’re so glad you decided to stop by and visit with us today. We took a trip to William-Sonoma to see what they had in store for the holidays. We were having a craving for pumpkins. While in the store we found Spiced Pecan Pumpkin Bread with a Pecan Pumpkin Butter.

Williams-Sonoma Spiced Pecan Pumpkin Quick Bread Mix

You can get them separately for $11.95 each or together as a set for $21.00. All you add is two eggs, a melted stick of butter and water to the mix, stir, then bake. Our kitchen smelled amazing during the hour it was in the oven. Imagine trying to take bread out the oven with two other adults and a toddler staring at you wanting to savor the spiced pumpkin goodness.

Once we got it out the oven and let it cool for a minute, everyone dug in. You can taste the crunchy pecans, cinnamon, nutmeg and just a hint of ginger. Add on some of the Pecan Pumpkin butter and it was heavenly. A smooth texture with a little crunch of the pecans, we tried it on biscuits, toast, bagels, french toast (pumpkin bread) and even added on sugar cookies.

This was definitely a snack that we enjoyed . The bread and butter each come with additional recipes of items you can try with them. If you do not have a William-Sonoma store in your area you can order these items and more from their website. Just click the button on the sidebar of our blog.

As always we thank you for stopping by the kitchen today. If you have a product or something you would like us to try on Taste Test Tuesday please feel free to contact us. We love to eat!!


Day 9: ‘Red Velvet Shortbread Cookies’

Today’s recipe combines two things that I love: Red Velvet and Shortbread. Yes, you can have Red Velvet cookies!!! I don’t get to make these much because people usually want the actual cake or cupcakes. But I loves these too. They go great with coffee and tea. They can also be dipped in CHOCOLATE!!! I included that part too.

Red Velvet Shortbread Cookies

Ingredients
1-1/4  cups  all-purpose flour
1/3  cup  sugar
2  tablespoons  unsweetened cocoa powder
1/4  teaspoon  salt
1/2  cup of butter, cut up
1        tablespoon  red food coloring
Chocolate Dipping Sauce
 3  ounces  white chocolate (with cocoa butter), coarsely chopped
1-1/2  teaspoons  shortening
Finely chopped pistachios or rainbow nonpareils (optional)
Directions
1. Preheat oven to 325 degrees F. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and process with on/off turns until combined. Add butter and red food coloring. Process with on/off turns until mixture resembles fine crumbs. Process until mixture just forms a ball.*

2. On a lightly floured surface, knead dough lightly until nearly smooth. Roll or pat dough to a 1/2-inch thickness. Using a floured 1-1/2-inch round cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and reroll.

3. Bake in the preheated oven for 20 to 25 minutes or until centers are set. Transfer cookies to a wire rack; let cool.

4. In a heavy small saucepan, melt white chocolate and shortening over low heat, stirring constantly. Dip half of each cookie into melted chocolate. If desired, sprinkle with pistachios or nonpareils. Let stand on waxed paper until set. Makes about 24 cookies.

*Hand-mixing method: In a medium bowl, stir together flour, sugar, cocoa powder, and salt. Using a pastry blender, cut in butter and food coloring until mixture resembles fine crumbs and starts to cling together (it will take a while for the dough to come together). Form mixture into a ball, kneading until smooth.

To Store: Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months

Happy Baking!