Floral Valentine Cookies

These stunning floral cookies are easy to make and will definitely impress your Valentine! Seth_de_Roulet-1First, frost your sugar cookies and make sure they are completely dry before starting on the decoration. Then, use a thicker royal frosting or a gel frosting to create a simple floral design. Use a small damp paintbrush to make downward strokes until the frosting has feathered and resembles a flower petal. Add any extra polka dots or pearl sprinkles to give them a finished look. Make sure to let them dry completely before stacking.

Seth_de_Roulet-8397Be sure to get creative and have fun!

Thanksgiving Tradition

It has become our tradition to make a huge batch of applesauce every year for Thanksgiving. Seth learned from his dad at a young age how to make the most delicious applesauce from scratch, and now he gets to pass along the recipe to Oliver.  We think you should make a batch for your Thanksgiving feast this year, too!




seth_deroulet-8289Cinnamon Applesauce

15 Granny Smith Apples
1/4-1/2 Cup Light Brown Sugar
1/4 Cup Water
1 Stick Salted Butter
1 Tsp. Vanilla Extract
1 Tsp. Lemon Juice
1 Tsp. Ground Cinnamon
4 Cinnamon Sticks

Peel, core, and dice the apples. Combine apples with the water, butter, and cinnamon sticks and bring to a simmer on low until apples are thoroughly cooked. Mash to your desired consistency. Add the vanilla, lemon juice, ground cinnamon, and brown sugar and stir to combine. Adjust sugar and cinnamon to taste depending on how tart your apples are.

Citrus Sangria

This sangria is perfect for your 4th of July celebration! It’s sweet, delicious, and it serves a crowd.

9J0D0135I serve it cold and add all the spices you’d put in an apple pie.

9J0D0058Its ruby hue turns the floating islands of fruit the prettiest color. IMG_0094

I always use Southern Comfort instead of the customary brandy or rum because it comes with it’s own sweet and spiced flavor.


Citrus Sangria

1 Bottle Red Wine
1/4 Cup Triple Sec
1/2 Cup Southern Comfort Whiskey
1/4 Cup Dark Brown Sugar
2 Cups Citrus Juice (Orange, Grapefruit, Lemon)
2 Cinnamon Sticks
1 Star Anise
1 Vanilla Bean, split
10 Cloves, whole
1 Orange, sliced
1 Lemon, sliced


Combine ingredients, except sliced citrus, in a large pitcher and stir. Refrigerate overnight for the best flavor. Add the sliced citrus just before serving. Enjoy!

Kelly Signature


Chocolate Pistachio Cookies


These cookies were begging for a salty topping as equally stunning as the festive sprinkles Nigella Lawson recommends in her recipe, so pistachios were the obvious choice.



I think they are perfectly adapted for summer. They have such a buttery and delicate crumb they all but dissolve in your mouth with nothing but their sugary icing lid holding them together.



Adapted from Nigella Lawson Joy to the World  – Christmas Chocolate Biscuits

I followed David Leibovitz’s advice and added chocolate extract which really adds a depth to any chocolate recipe, but feel free to leave it out if you don’t have it on hand. Although I really think it’s worth having around.

1C (8oz) salted butter room temp
1/2C sugar
3 T cocoa powder
2 1/4C flour
1/2 t baking soda
1 t baking powder
1/2t chocolate extract, optional

2T cocoa powder
1 1/2C powdered sugar
1/4 C boiling water
1t vanilla extract
3T roasted & salted pistachios, chopped

Preheat oven to 325* F and line a cookie sheet with parchment paper.

Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy. Add chocolate extract, if using, and mix to combine.

Sift together cocoa, flour, baking soda, and baking powder and add to the butter mixture until thoroughly combined.

Scoop using 1 1/2T ice cream scoop into balls placed 2 inches apart onto cookie sheet.

Bake for 13 minutes. Cookies will not look browned or fully baked, but this is exactly how they should be.

Transfer to a wire rack to cool. Place the used parchment paper under the rack to catch any drips when icing.

To make icing: Sift cocoa powder with powdered sugar in a medium bowl. Add boiling water and vanilla and mix until smooth.

Drizzle 1T icing over each cookie and sprinkle chopped pistachios on top before the icing dries.

Kelly Signature