Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These White Chocolate Cranberry Cookies
• Orange Cranberry Chocolate Chip Cookie Ingredients
• How to Make Them
• Tips for Success
• Freezer-Friendly Christmas Cookies
• More Holiday Cookie Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Last year, I shared a recipe for Christmas Chocolate Chip Cookies which is basically a Christmas-ified version of classic chocolate chip cookies. They were super fun and I really liked having an excuse to put a year-round classic like chocolate chip cookies on my Christmas cookie platter.

So this year, I thought I’d set out to make another chocolate chip cookie that’s gotten into the Christmas spirit!

I wanted an cranberry orange cookie flavor flavor profile, and white chocolate goes perfectly. So I revisited my oldie-but-goodie recipe for white chocolate macadamia nut cookies, making them a bit thicker and chewier, with a generous amount of orange zest + dried cranberries. It was love at first bite!

Why You’ll Love These White Chocolate Cranberry Cookies

• No chilling required – The dough comes together quickly and they’re in the oven in no time.
• Brown sugar chewy perfection – These cranberry white chocolate chip cookies have the perfect consistency. They’re crisp around the edges, chewy and soft in the middle.
• Super easy – Just about as easy as classic chocolate chip cookies! Just mix, drop, and bake.
• Perfect for the holidays – With cranberry, orange flavors, and white chocolate these cookies are super Christmassy!
• Sturdy and portable – Perfect for mailing care packages or for a Christmas cookie exchange.

Orange Cranberry Chocolate Chip Cookie Ingredients

• Butter – You’ll want unsalted butter. Make sure it’s room temp so it’s soft enough to be able to beat and mix with the sugars.
• Brown sugar – I like to use dark brown sugar in these cookies.
• Granulated sugar – Your standard white sugar.
• Orange zest – Zested from around two medium-size oranges. I usually just grab a couple of navel oranges.
• Eggs
• Pure vanilla extract
• Flour – All-purpose.
• Baking soda
• Salt – I like to use fine-grain sea salt in my baked goods.
• White chocolate chips
• Dried cranberries – If you prefer, you can swap in dried cherries, but you may want to chop them up a bit first (I personally find them a bit large for cookies)

How to Make Them

1. Using either a stand mixer or hand mixer, beat the butter until it’s pale and fluffy, then add the sugars and orange zest. Mix until well-combined.
2. Add the eggs one at a time, beating them in each time.
3. Mix in the vanilla extract.
4. In a separate bowl, sift together the flour, baking soda, and salt, then add the dry ingredients into the wet ingredients.
5. Mix until it forms a dough, then stir in the white chocolate chips and cranberries.
6. Scoop onto a baking sheet and bake until golden-edged.
7. Cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Jump to the full, printable recipe

Tips for Success

• For perfectly round chocolate chip cookies, invert a drinking glass over the freshly baked cookie (still on the cookie sheet) and move it in a circular motion around the cookie. This will help rein in any odd edges for a round shape.
• Top with extra white chocolate chips and cranberries for a prettier look that tells everyone exactly what’s in these delicious cranberry white chocolate chip cookies!

Freezer-Friendly Christmas Cookies

To freeze baked cookies, cool completely then transfer to a freezer-safe container with airtight lid or a freezer bag. They’ll keep well for up to 3 months. Thaw at room temperature for about 30 minutes and you’re good to go!

To freeze and bake later, scoop balls of dough onto a baking sheet and place in the freezer. Once frozen, transfer to a freezer bag and label. They keep for up to 3 months. To bake, simply pull a few out, line on your baking sheet, and bake for a minute or two extra.

I hope these Orange White Chocolate Cranberry Chocolate Chip cookies are as big a hit with your family as they are with mine! They’re chewy and holiday-coded and perfect for cookie platters. We love ’em!

If you make these, I’d love your star rating! It’s super helpful for other readers (and helps my small business grow).

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Orange Cranberry White Chocolate Chip Cookies

No ordinary chocolate chip cookies, these orange cranberry white chocolate chip cookies are a little more elegant and a lot more festive. Thick and chewy with soft centers, a hint of orange, creamy white chocolate, and chewy dried cranberries.

Keyword cranberry white chocolate cookies, orange cranberry white chocolate chip cookies, white chocolate chip cookies

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 36 cookies

Calories 189kcal

Author Kare

Ingredients

• 1 cup unsalted butter, room temperature 2 sticks
• 3/4 cup packed dark brown sugar
• 3/4 cup granulated sugar
• 2 tablespoons fresh orange zest from about 2 medium oranges [I use navel]
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour 420g
• 1 teaspoon baking soda 8g
• 1 teaspoon fine-grain sea salt 7g
• 2 cups white chocolate chips 12 ounces
• 3/4 cup dried cranberries

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer affixed with paddle attachment, beat the butter on medium speed until pale and fluffy, about 2 minutes (or use a large bowl and a hand mixer).
• Add the brown sugar, white sugar, and orange zest. Continue beating on medium speed for about 2 minutes.
• Add the eggs one at a time, continuing to beat each time until well-incorporated. Mix in the vanilla.
• In a medium bowl, sift together the flour, baking soda, and salt.
• With the mixer on low speed, carefully add the dry ingredients to the wet ingredients and mix just until the ingredients are incorporated. Stir in the white chocolate chips and dried cranberries.
• Scoop 2-tablespoon-size balls (I use a #30 cookie scoop) onto a baking sheet, spaced at least a couple of inches apart.
• Bake for about 10 minutes, until edges of cookie begin to turn golden. Remove cookies from the oven and let sit for 5 – 10 minutes on the cookie sheet so the cookie can start to set, then transfer to a wire rack to cool completely.
• Cookies stay fresh when kept in a sealed container at room temperature for 3 – 4 days, or can be frozen for up to two months.

Nutrition

Serving: 1cookie | Calories: 189kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 150mg | Potassium: 55mg | Fiber: 1g | Sugar: 16g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

More Holiday Cookie Recipes

• Chocolate Crinkle Cookies (vegan)
• Christmas Sugar Cookies
• Christmas Chocolate Chip Cookies
• Mini Gingerbread Cookies
• Gingerbread Trees

The post Orange Cranberry White Chocolate Cookies appeared first on Kitchen Treaty.

There’s just nothing like the taste of fresh homemade orange juice.

May 4 is National Orange Juice Day, and it will be here before we know it! So what better way to celebrate than making our own fresh orange juice?! Though honestly, I don’t need a holiday to make this orange juice recipe, and I’m guessing you don’t either!

You may think homemade orange juice as simple as squeezing some oranges (and basically it is), but I have some more info for you here, like the best oranges for juicing, how many oranges you need for a glass of juice, the best way to juice oranges, and more!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Homemade Orange Juice
• Benefits of Fresh Squeezed Orange Juice
• Best Oranges for Juicing
• How Much Juice Per Orange?
• How to Make Fresh Squeezed Orange Juice
• Best Tools for Homemade Orange Juice
• Tips for Success
• How Long Does Fresh-Squeezed Orange Juice Last?

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Having a … selective … eater in the house, I try to work in nutrition wherever I can. Said eater, who I won’t rat out, won’t go anywhere near store-bought orange juice. Fresh-squeezed, however? That’s a whole other thing.

We all know how amazing freshly squeezed orange juice tastes vs. the OJ that comes in a carton. There’s just something so light and BURSTING with flavor about freshly squeezed orange juice. Plus, you can control the amount of pulp (we strain it all out for the aforementioned unnamed eater).

So a couple of years ago, I bought an electric citrus juicer, and haven’t looked back. Our kitchen doesn’t have a lot of storage, so I tend to avoid buying a lot of small appliances. But this one was totally worth the money (it actually was super inexpensive) and the space it takes up.

It makes quick work of getting every last speck of juice out of the oranges and is fun for everyone in the family to use.

So! I thought I’d share what I’ve learned about homemade orange juice. Because – yes – it is as simple as cutting oranges in half and squeezing them. But there are actually a few questions that have come up for me over the years, so I thought I’d share!

Why You’ll Love Homemade Orange Juice

Whether for a special occasion (hello mimosas!) or you’re just looking at getting more vitamins in a delicious way, homemade fresh-squeezed orange juice is so satisfying to make! Plus, it’s just out-of-this-world delicious – not knocking store-bought OJ, which can be great, but it’s just better. Way better.

Benefits of Fresh Squeezed Orange Juice

Is fresh orange juice good for you? It is! There are many benefits of juicing oranges for homemade orange juice. The top being what you probably already know: Fresh orange juice contains loads of vitamin C! A one cup (8-ounce) serving of fresh squeezed orange juice contains 116 mg of vitamin C, which meets (and exceeds!) the recommended daily allowance for both men and women. (source)

Orange juice is also a great source of magnesium, folic acid, potassium, and magnesium. (source)

While fresh-squeezed orange juice contains no added sugars (it’s perfectly sweet without!), a one-cup serving does have about 23 grams of sugar, so that is something to keep in mind if you’re watching your sugar intake for health reasons. (source)

Best Oranges for Juicing

I tested four different types of oranges for juicing: Navel, blood, cara cara, and mandarin.

Based on my family’s testing, here are the types of oranges, in order, that are the best oranges to juice:

1. Navel oranges: In our opinion, navel oranges produce the best tasting juice. It’s sweet, but not overly so, with just enough tart flavor to make it interesting. I also love the classic orange color. It has some pulp, but not as much as others. Navel oranges are easy to juice and don’t have any seeds.
   
2. Cara Cara oranges: Cara Cara oranges yielded more juice per pound than any of the other three types of oranges we tested. The taste was good – a little sweeter but overall more watered down than Navel, hence its #2 rating. Oh, but the juice is super pretty – a pinkish orange. Cara Cara is actually a cross between two sub-types of naval oranges. They kind of look like a mini grapefruit when cut open, but taste like an orange.
   
3. Blood oranges: Blood oranges are just cool! Blood orange juice is the most gorgeous ruby red. But honestly, otherwise, the juice rates a solid third place for us. It has SO much pulp (not a good thing in our opinion) and the taste was a bit bland compared to the other juices.
   
4. Mandarin oranges: Tiny mandarins are not the first thing one thinks of when juicing oranges, but we thought we’d give them a go. Pound for pound, they don’t produce as much juice as the other oranges we tested. They had tons of pulp, but the juice was very sweet, though it had a weird aftertaste. They also fell apart a bit when juiced.

Other types of oranges for orange juice:

1. Valencia oranges: Valencia are commonly considered a great juicing orange, but I haven’t been able to find them at my local grocery stores. I’ll keep looking and update here when I’ve found some!
   
2. Clementine oranges: Clementines are a cross between oranges and tangerines. They’re another small orange that produces great juice, but you’ll need a lot of them. I haven’t tested these either.

Best Tools for Homemade Orange Juice

There are a wide range of tools for making fresh-squeezed orange juice. You can use anything from a handheld citrus reamer to a super fancy juicer that you keep stocked with oranges (dare to dream!) I’m focusing on tools that can be easily used at home:

1. My preferred tool: An electric citrus juicer

I like to use an inexpensive electric citrus juicer (affiliate link) for my fresh orange juice. It’s only $20 and gets the job done quick! But use whichever tool you like best and makes the most sense for your kitchen.

2. Handheld citrus reamer

This simple wooden citrus reamer (affiliate link) makes quick work of juicing and can store right in your utensil drawer.

3. Other tools

Other orange juice recipe tools include sturdy manual juicers like this one (affiliate link). Or, you can simply blend your oranges in the blender and squeeze the juice out using cheesecloth or a nut milk bag (affiliate link).

Tips for Success

• Start with room-temperature oranges. Cold oranges yield less juice because they’re harder to squeeze/juice. Some recommend microwaving cold/refrigerated oranges for 15-20 seconds before juicing them to warm them back up.
• Buy more oranges than you think you’ll need. What’s the worst that can happen? You have too many oranges and have to make more homemade orange juice tomorrow morning too? Bummer!

How Long Does Fresh-Squeezed Orange Juice Last?

You’ll want to enjoy your freshly squeezed orange juice within about 3 days. The juice might settle when refrigerated, so you’ll want to stir it before drinking it.

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Fresh-Squeezed Orange Juice

There's simply nothing like freshly squeezed homemade orange juice! It's light, fresh, and super easy, plus you can control the amount of pulp. We tested several oranges (read the entire post for details) and like navel oranges best.

Keyword best oranges for orange juice, blood orange juice, fresh orange juice recipe, fresh squeezed orange juice, freshly squeezed orange juice, homemade orange juice, orange juice, orange juice recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 cups

Calories 320kcal

Author Kare

Ingredients

• 3 pounds Naval oranges about 7-8 medium oranges

Instructions

• Make sure the oranges are at room temperature (not fresh out of the fridge). Cut oranges in half horizontally through the middle, leaving the stem and bottom intact. Use a citrus reamer or juicer to juice each half thoroughly.
• Drink immediately or chill and enjoy within 3 days. The juice might settle when refrigerated so give it a stir before serving.
• Three pounds of oranges should yield about two cups (16 ounces) of orange juice.

Notes

Storage Info:

Fresh orange juice keeps for around 3 days in the fridge. It may separate while sitting, so give it a stir before serving. 

A couple of cocktail recipes with fresh orange juice:

Mimosas: Pour a champagne glass half full of fresh orange juice. Fill the rest of the way with champagne or sparkling wine (I like Prosecco in mimosas because it’s not too sweet). 

Screwdriver cocktail: Fill a tall glass with ice. Add a shot of vodka. Pour orange juice to the top and stir. Serve with a straw. 

Nutrition

Serving: 8ounces | Calories: 320kcal | Carbohydrates: 80g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Potassium: 1232mg | Fiber: 16g | Sugar: 64g | Vitamin A: 1531IU | Vitamin C: 362mg | Calcium: 272mg | Iron: 1mg

The post Fresh-Squeezed Orange Juice (+ the Best Oranges for Juicing) appeared first on Kitchen Treaty.

This green juice recipe is full of nutrients and Martha swears by a glass of it every morning. I’ll admit, this is the first time I’ve shared a recipe I’m not absolutely crazy about, but I’ve made a few tweaks that make it much more drinkable for a green juice newb like myself.

Table of Contents

• The Story Behind the Recipe
• Martha Stewart’s Green Juice
• Ingredients
  • Martha’s Green Juice:
  • My … Wimpier Adapted Green Juice Recipe:
• How to Make Martha Stewart’s Green Juice
  • Green Juice with a Juicer:
  • Green Juice with a Blender:
• Tips for Success
• More Veg- and Fruit-Forward Green Drink Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Queen Martha mentioned in both the recent documentary about her and in her 100th cookbook (affiliate link) that her green juice recipe is basically her fountain of youth. She attributes her glowing skin and vibrancy to the green juice she drinks every morning. And as an aging woman myself, I couldn’t NOT give it a try!

My husband and I made a big production of running everything in Martha Stewart’s green juice recipe from her cookbook through the juicer (we’re new to juicing).

And I’ll be honest. We took cautious sips and … it … wasn’t our favorite.

I suspect that for those who have been juicing for awhile, they might be able to drink it no prob. Me, I learned quickly that there are steps to juicing, and as a novice, I need more of an … intro juice.

Luckily, with a bit of adaptation, I created a version of green juice that I can happily drink every morning (my husband, on the other hand, I think will remain scarred for the foreseeable future, so I’m the only one still on the green juice train).

Today, I’m sharing the green juice recipe from Martha Stewart, plus my tweaks to make it more drinkable (in my opinion).

There are a number of versions of Martha’s green juice out on the web as she’s changed it up over the years. Her most recent version, in her newest cookbook, is optimized for max nutrition without a lot of sugars. As someone who has to watch her sugars for health reasons, I respect that!

But I had to add some sweetness to my version, and the ginger had to go completely.

Martha Stewart’s Green Juice

Martha Stewart’s Green Juice is SO full of nutrients! We’re talking loads of potassium, vitamin A, vitamin C, and even some calcium and iron. (Here’s more info about the health benefits of green juice.)

It just feels good to start the day with a nutritional powerhouse of a drink.

Ingredients

Martha’s Green Juice:

• Spinach – Martha suggests one bunch, washed super well. She grows hers in her garden because she’s Martha Stewart. I use the baby spinach found in the prepared section of the grocery store.
• Celery – Two stalks; Martha prefers hers with the leaves
• Cucumber – Martha suggests the Kirby variety, but that’s not something I’ve seen, so I just use 1/2 an English cucumber
• Parsley – One bunch fresh flat-leaf parsley
• Mint – One small bunch
• Ginger – A one-inch piece, and the peel can stay on.
• Orange wedges, peel on

My … Wimpier Adapted Green Juice Recipe:

• Baby spinach
• Celery – Two stalks
• Cucumber – I generally use half an English cucumber. No need to peel.
• Parsley – I reduce the parsley to a few sprigs instead of the full bunch.
• Mint – A few sprigs.
• Pineapple – I like the sweetness a bit of pineapple adds.
• Orange wedges
• Granny Smith apple – I like the sweet/sour element the Granny Smith provides

I can’t do the ginger. It’s too strong of a taste. Maybe someday when I’m more of a hardcore juicer (I aspire to juice greatness!)

How to Make Martha Stewart’s Green Juice

Green Juice with a Juicer:

Just run all of the ingredients through the juicer and serve!

Green Juice with a Blender:

You can also use your blender if you don’t have a juicer. Puree all of the ingredients then strain them through a nut milk bag or through a cheesecloth lined sieve. Discard the solids and enjoy the juice.

Tips for Success

• Don’t be afraid to cut your green juice with water. If the taste is too strong, it’s okay to add water! I prefer water AND ice. It stretches the juice and also makes it more drinkable in my opinion.

I hope this green juice recipe is a winner for you! I’m curious to hear what you think of it – and if, like me, you have to make a few adaptations to really be able to drink it! 😅

More Veg- and Fruit-Forward Green Drink Recipes

• Tropical Green Smoothie
• Mango Green Smoothie
• Green Lime Smoothie
• Toasted Coconut Green Smoothie
• Shamrock Shake Smoothie
• Ginger Peach Green Smoothie

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Martha Stewart’s Green Juice

Health in a glass! Martha says her green juice is her key to aging gracefully. I'm listening! This green juice recipe is lower in sugar compared to some out there, and loaded with nutrients. I'm sharing her original recipe from her 100th cookbook + my adaptations to make it a bit (in my opinion) more tasty for green juice newbies such as myself.

Keyword green juice recipe, low sugar green juice, martha stewart green juice, martha stewart’s green juice

Servings 2

Calories 162kcal

Author Kare

Ingredients

• 1 bunch spinach washed well; or 3-4 cups baby spinach
• 2 stalks celery Martha prefers hers with the leaves
• 1 cucumber Martha suggests the Kirby variety, but that's not something I've seen, so I just use 1/2 an English cucumber
• 1 bunch fresh flat-leaf parsley
• 1 small bunch fresh mint
• 1 one-inch piece fresh ginger with the peel on*
• 2 unpeeled orange wedges

Instructions

Juicer Instructions

• Run the ingredients through a juicer. Stir and serve.

Blender Instructions

• Puree all of the ingredients in a blender, adding a splash of water if needed. Pour the juice through a cheesecloth-lined sieve or into a nut milk bag and press as much juice as possible out. Discard the pulp, stir the juice, and serve.

Notes

Because I like to serve this green juice over ice and cut it with water, I usually drink about half of it and save the other half for the next morning. 

My version:

*For my version, I leave out the fresh ginger entirely. The taste is just so strong. I’m sure it can become an acquired taste, but I’m not there yet. I also reduce the parsley and mint and change the cucumber and spinach to more easily accessible varieties. Finally, I’ve added a Granny Smith apple and fresh pineapple for some sweetness. I prefer to serve this Green Juice over ice and like to cut it with a generous splash of water. 

• 1 Granny Smith apple, core & seeds removed
• 2-inch slice or 4-5 chunks fresh pineapple
• 3-4 cups (packed) baby spinach
• 1/2 English cucumber
• 2 stalks celery
• 2-3 sprigs fresh parsley
• 1-2 sprigs fresh mint
• 2 unpeeled orange wedges

Nutrition

Serving: 1g | Calories: 162kcal | Carbohydrates: 29g | Protein: 14g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 372mg | Potassium: 2903mg | Fiber: 14g | Sugar: 10g | Vitamin A: 37487IU | Vitamin C: 199mg | Calcium: 510mg | Iron: 14mg

The post Martha Stewart’s Green Juice Recipe (+ How I Modify It So I Can Actually Drink It) appeared first on Kitchen Treaty.

I especially love the maple dijon dressing on this butternut squash salad. Oftentimes, I’ll make a version of this dressing with lemon, but for this salad, I wanted to use a different citrus flavor that feels more wintery, so I went with mild, sweet orange juice. It’s perfect!

Table of Contents

• Why You’ll Love This Roasted Butternut Squash Salad
• Ingredients
• Adaptations/Variations
• How to Make Roasted Butternut Squash Salad
• Tips for Success
• More Fall & Winter Salad Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

Why You’ll Love This Roasted Butternut Squash Salad

This is one of those versatile salads that works equally well as a side for a family dinner, a hearty main dish for lunch, or a special occasion salad (I’m making this one for Thanksgiving!)

I set out to create a salad that had all of the elements you want: Some acidity and zip from the dressing, creamy saltiness from the feta, sweet roasted squash, and welcome crunch from the pepitas. Oh, and the chewy sweetness of dried cranberries is a win, too!

Not only does this butternut squash salad taste terrific, it’s really pretty to look at, too. Perfect fall colors!

Ingredients

• Butternut squash – I love this sweet, creamy, and prolific squash, but you could actually substitute another winter squash or pumpkin if you like.
• Olive oil – For roasting the squash.
• Salt & pepper – Also for roasting the squash.
• Pepitas – Also known as hulled pumpkin seeds, pepitas add a bit of color and crunch. I love to toast them first to enhance the flavors and crunch.
• Baby spring greens mix
• Spinach – I like to add spinach to the mix for the added nutrients and variety. You can use more spring greens, though, if you prefer.
• Apple – The crisp, crunchy sweetness provides the perfect seasonal counterpoint to the butternut squash. Fuji, Honeycrisp, or another sweet crisp apple are recommended.
• Feta cheese – Crumbled.
• Dried cranberries – For some added color and sweetness.
• Orange maple dijon vinaigrette – Olive oil, red wine vinegar, orange juice, pure maple syrup, Dijon mustard, fresh garlic, salt and pepper.

Adaptations/Variations

• Dairy-free/vegan butternut squash salad: Simply leave out the feta cheese or sub in a dairy-free/vegan alternative.
• Swap out the pumpkin seeds for toasted hazelnuts or pecans, if you prefer. Both are also delicious!

How to Make Roasted Butternut Squash Salad

First, you’ll roast the butternut squash. Toss the squash cubes with olive oil, salt, and pepper, and spread on a baking sheet in a single layer. Roast until soft and golden brown on some of the sides.

Meanwhile, toast your pepitas in a dry skillet. Just add them to the skillet and cook on medium, stirring frequently, until they begin to toast and smell fragrant.

Next, whip up the salad dressing in a small bowl or mason jar.

It’s time to assemble your salad! Add the greens to a large bowl along with half of the butternut squash, half of the apple, and half of the feta. Add half the dressing and toss to distribute it well.

Top with remaining butternut squash, apple, and feta. Add the pepitas and dried cranberries, then drizzle the remaining dressing over the top. And serve!

Tips for Success

• Don’t burn your pepitas! Remove them from the heat before you think you need to, so they don’t over-toast. They’ll toast a bit more after you’ve removed them from the heat.
• If you’re not going to serve it right away, toss your apples in some fresh lemon juice. That will help keep them from browning.

I hope this roasted butternut squash salad is a huge winner for you! It’s easily my new favorite salad and it’s a definite must-have for our Thanksgiving menu this year.

More Fall & Winter Salad Recipes

• Simple Fall Salad
• Fall Fruit Salad
• Lemon Garlic Kale Salad
• Winter Kale Salad

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Roasted Butternut Squash Feta Salad Recipe

This easy butternut squash salad recipe hits all the right notes! With creamy caramelized butternut squash, crunchy pepitas, salty feta, tart cranberries, and crisp apples over mixed greens and drizzled with an orange maple vinaigrette. My new favorite salad!

Course Main Course, Salad, Side Dish

Cuisine American

Keyword butternut and feta salad, butternut squash feta salad, butternut squash salad, roasted butternut squash salad, salad with roasted butternut squash

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 574kcal

Author Kare

Ingredients

For the salad:

• 2 cups butternut squash, cubed cut into 1/2-inch chunks; from about 1/3 of a medium butternut squash
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons pepitas pumpkin seeds
• 4 cups baby spring greens mix washed and dried
• 2 cups baby spinach washed and dried; or you can use 2 additional cups of spring greens
• 1 cup diced apple about 1/2 of one medium apple; cut into 1/2-inch pieces; Fuji and Honeycrisp are great or another sweet crisp apple
• 1/3 cup crumbled feta cheese
• 2 tablespoons dried cranberries

For the salad dressing:

• 5 tablespoons olive oil 1/3 cup
• 2 tablespoons red wine vinegar
• 1 tablespoon orange juice
• 1 teaspoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced about 1/2 teaspoon
• 1/4 teaspoon kosher salt plus more to taste
• 1/8 teaspoon freshly ground black pepper plus more to taste

Instructions

Roast the butternut squash

• Preheat oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper. Add butternut squash to the baking sheet and drizzle with olive oil, kosher salt, and black pepper. Toss to evenly coat the squash. Roast until soft and slightly golden in color, about 20 minutes. Remove from the oven and let cool a bit.

Toast the pumpkin seeds

• Add the pumpkin seeds to a skillet and cook over medium heat, stirring frequently, until lightly toasted, about 5 minutes. Remove from the heat and set aside.

Make the salad dressing

• In a small bowl, add the olive oil, vinegar, orange juice, pure maple syrup, Dijon mustard, garlic, kosher salt and pepper. Whisk together until smooth. 

Assemble the salad

• Add the greens, half the roasted butternut squash, half the apple, and half of the feta cheese to a large salad bowl. Drizzle with half the dressing and toss until well-distributed.
• Top the salad with remaining butternut squash, apple, feta, toasted pepitas, and dried cranberries. Drizzle with the remaining salad dressing. Serve.

Notes

Meat option:

Add slices of grilled chicken or cooked crumbled bacon. Or both.

Dairy-free/vegan option:

Omit the feta or add crumbled vegan feta. 

Nutrition

Serving: 1g | Calories: 574kcal | Carbohydrates: 30g | Protein: 13g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Cholesterol: 199mg | Sodium: 442mg | Potassium: 726mg | Fiber: 8g | Sugar: 16g | Vitamin A: 9609IU | Vitamin C: 53mg | Calcium: 243mg | Iron: 2mg

The post Roasted Butternut Squash Feta Salad Recipe appeared first on Kitchen Treaty.

With cutie pumpkins, apple “nachos,” string cheese brooms and more, it’s full of a variety of healthy Halloween snacks and a few treats for a well-balanced Halloween diet (totally a thing!)

Children’s Halloween snacks have never been more fun! This snack board features a mix of healthy and sweet ideas for Halloween party snacks, and it’s super easy to put together and adapt to individual needs and tastes.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love this Halloween Snack Board
• Ingredients
• Equipment Notes
• Adaptations/Variations
• How to Make a Halloween Snack Board
• How to Make it Ahead of Time
• More Halloween Snack Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I think Halloween party snacks are so fun. It’s the ultimate excuse to get cutesy with your food, and I’m all over that. So I thought I’d assemble some of my faves and make a Halloween snack board.

I wanted to call this Halloween Snack Board a Halloween Charcuterie Board, but I just couldn’t bring myself to do it. I know that charcuterie has come to mean any assortment of foods gathered on a board (I even call this Christmas board a charcuterie board), but officially, charcuterie means cured meats, and this is pretty far from having meat.

I mean, it can, if you want to (and might I suggest this amazing prosciutto hand if you’re going there?), but this Halloween snack board is more of a fruit and vegetable affair with some chocolate, caramel, and fruit dip thrown into the mix. More Halloween party snacks than charcuterie board.

Why You’ll Love this Halloween Snack Board

A Halloween snack board is such a fun and easy way to display Halloween party snacks! This one is super easy to assemble, with the components easily made in advance then quickly assembled right before serving.

Ingredients

• Apple “nachos” – Colorful apples, arranged in slices, and drizzled with caramel sauce and Halloween-themed sprinkles. I suggest tossing the apple slices in a little lemon juice to help prevent them from browning.
• Marshmallow fluff fruit dip – This easy fruit dip is the centerpiece of the display.
• String cheese pretzel broomsticks – String cheese and pretzel sticks make adorable simple broomsticks! Bonus: a little protein for your Halloween party snacks! I’ve written a full post about how to make string cheese broomsticks, but it’s really easy.
• Clementine pumpkins – Basically tangerines or “cutie” oranges, peeled, with celery stems plopped in the top. I love these!
• Mixed nuts
• Candy corns
• Gingersnaps – Any store-bought gingersnap will do, or if you’e like to make your own gingersnaps, go for it! I love the looks of this crispy gingersnap cookie recipe.
• Halloween-shaped chocolates – I don’t have a recipe or blog post about these, but basically all you do is temper chocolate (here’s an excellent guide about how to temper chocolate) and pour it into a silicone Halloween-shaped chocolate mold and let harden for a couple of hours. This is the mold I use (affiliate link) but there are tons out there so grab the one you like best!

Equipment Notes

• Slate cheese board – We have a food-safe slate board here, but any wood board will do. If I’m using wood, I prefer to use a large dark wooden board for the spookiest vibes.
• Cauldron bowl – A cauldron-shaped bowl is super cute on this board! Here’s a similar one.

Adaptations/Variations

• Allergy Friendly Halloween Snack Board: It’s easy to adapt this board to be more of a classroom-friendly, allergy-friendly station. Leave off the mixed nuts and anything else that’s on the not-safe list, then add in some allergy free goodies.
• Vegan Halloween Snack Board: Use the vegan adaptation of the marshmallow fluff fruit dip, vegan string cheese, vegan caramel sauce, and vegan chocolate.

As I’m sure you can imagine, the sky’s the limit for this Halloween board! Here are some food ideas to add:

• Witch finger breadsticks or another witch finger treat
• Garlic bread mummies
• Mummy hot dogs (maybe with an assortment of condiments arranged around)
• Deviled egg eyeballs or classic deviled eggs with pickle or olive “pupils”
• Pumpkin hummus
• Pumpkin cookies and/or double chocolate oatmeal cookies
• Graham crackers
• Carrot sticks
• Goldfish crackers
• Make-a-monster snack mix
• Banana ghosts

How to Make a Halloween Snack Board

I like to build out from the center when making a charcuterie style board. For this board, place the bowl of fruit dip in the center, then surround the bowl with apple slices. Drizzle with caramel and Halloween-themed sprinkles.

Arrange the clementine pumpkins in the upper right corner, and the string cheese broomsticks in the bottom left corner. Add the gingersnaps and mixed nuts to the remaining corners. Fill in the gaps with candy corns. That’s it!

How to Make it Ahead of Time

Up to 2 days ahead of time:

1. Make your orange pumpkins and cheese broomsticks ahead of time and store them separately in an airtight container in the fridge.
2. Slice your apples and toss them in lemon juice so they won’t brown, and refrigerate.
3. Make your Halloween chocolates.
4. Make your fruit dip and refrigerate.
5. Gather your board and bowl so that you’re ready to go when it’s time to assemble.
6. Then, right before it’s time to put together your Halloween party snacks, assemble the platter. It comes together quickly, easily, and impressively!

More Halloween Snack Recipes

• Witches Finger Breadsticks
• Mozzarella Mummy English Muffins
• Pumpkin Scones
• 3-Ingredient Healthy Caramel Apple Dip or Easy Caramel Apple Dip
• Pumpkin Gingerbread
• Roasted Pumpkin Seeds
• Make-a-Monster Halloween Snack Mix
• Deviled Egg Eyes

Print

Halloween Snack Board

This epic Halloween snack board is so fun for kids (or adults!) With healthy options plus a few treats, it's a centerpiece-worthy party platter – no tricks!

Course Appetizer

Cuisine American

Keyword halloween charcuterie board, halloween party foods, halloween snack board, halloween snacks for kids

Prep Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Author Kare

Ingredients

• string cheese broomsticks
• clementine pumpkins
• apple nachos
• marshmallow fluff fruit dip
• Halloween-shaped chocolates
• candy corns
• mixed nuts

Instructions

• Place the bowl of fruit dip in the center of a large food-safe board, then surround the bowl with apple slices. Drizzle with caramel sauce and top with Halloween-themed sprinkles.
• Arrange the orange pumpkins in a corner, and the string cheese broomsticks in another corner. Place the gingersnaps and mixed nuts in the remaining corners. Fill in the gaps with candy corns. Serve immediately.

Notes

Make ahead:

Up to 2 days ahead of time:

• Make your orange pumpkins and cheese broomsticks ahead of time and store them separately in an airtight container in the fridge
• Slice your apples and toss them in lemon juice so they won’t brown, and refrigerate
• Make your Halloween chocolates
• Make your fruit dip and refrigerate
• Gather your board and bowl so that you’re ready to go when it’s time to assemble
• Then, right before it’s time to put together your Halloween party snacks, assemble the platter. It comes together quickly, easily, and impressively!

The post Halloween Snack Board appeared first on Kitchen Treaty.

Ahhh. Now it’s the holidays. 

About This Recipe

This recipe for glühwein is super easy to make. And with its head-to-toe warming factor, this hot spiced wine is perfect for solstice walks. It’s perfect for snowflake-specked nights around the bonfire. It’s perfect for sitting in front of a crackling fireplace with a good book. Basically it’s perfect for all things winter.

What is Glühwein?

Glühwein is mulled – or spiced – wine, traditionally served up at Christmas markets in Germany.

It’s simply gently warmed red wine, simmered with warm winter spices like cinnamon and cloves. Then it’s sweetened with sugar, balanced with a bit of citrus, and – if you’re me – boozed up a bit more with a slug of brandy.

There are many names and variations served at Christmas markets all across Europe. Glogg, wassail, mulled wine, hot wine … or, of course, Glühwein – which literally translates to “glow wine.” Makes sense to me! (Where I learned that and more about the history of Glühwein can be found here.) 

In our house back here in the U.S., we call it Glühwein because the first time we tried mulled wine, it was a Glühwein. And … it was in a German theme town in our state, right here in the U.S. (Hangs head in shame.) 

I know, I know. I wish we had an incredible story about a decades-ago wintertime stroll at an actual European Christmas Market. And that’s definitely a life goal. 

Instead, our mulled-wine story took place several years ago on a frosty evening as we strolled the shops of Leavenworth, Washington. We ducked into a wine tasting shop and came out with our mittens wrapped around a warm mug of steaming, intoxicating goodness that warmed us from our noses to our toes.

And we’ve been recreating and refining our own Glühwein recipe back at home ever since. We love it, our guests love it, and I hope you don’t mind me sharing our recipe with you even though our experience – and recipe – might not be the most authentic you’ll find.

What are the Best Mulled Wine Spices for Glühwein?

For the best and easiest Glühwein, I take a cue from my Hot Spiced Cider recipe by 1) keeping it simple and 2) starting with a clove-studded orange.

I’ve tried many mulled wine spices in my mulled drinks and have found that a ton of spices is really not necessary – more does not equal merrier! In my opinion, the best mulled wine spices are simply a combination of:

• Cloves (whole, stuck in an orange)
• Cinnamon sticks
• This is not a spice, but for my Glühwein, I love to add some lemon peel too for extra citrussy brightness.

For the cloves and orange combo, not only is it super festive looking, but poking the cloves into the peel of a whole orange helps release the oils in the skin of the orange, adding flavor without bitterness. Plus, it helps contain the cloves so you don’t have to worry about picking a loose one out when you serve your Gluhwein. 

How to Make Glühwein (Hot Spiced Wine)

I add the orange to a medium saucepan over low heat. Then, I add some whole cinnamon sticks and a bottle of light-ish red wine. A low-to-mid-level pinot noir is always a winner for us. Next, stir in some sugar – plain old granulated is a good bet, though some might try honey or brown sugar. I like to keep the sweetener simple in Glühwein so the wine, citrus, and spice flavors really shine through. Oh, and throw in some lemon peels for good measure for a bit more citrus zest. Pun intended. 

Then I bring my spiced wine to just below a simmer and let it mingle with the citrus and spices for about 20 minutes. Then add brandy for some more warming magic. Brandy is such a perfect companion for mulled cocktails that I add it to almost every single one I make. 

So now that it’s obvious that you need Glühwein in your life, here’s the full, printable recipe. Cheers to a happy and cozy winter!

More Warming Winter Drinks

• Warm Vanilla Cinnamon Bailey’s Drink – so cozy!
• Hot Spiced Cider
• Slow Cooker Cranberry Orange Mulled Wine

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Glühwein (Hot Spiced Red Wine)

A winter cocktail sure to warm you from your head to your toes. Red wine is warmed with spices and citrus, then amped up with a bit of brandy for the coziest holiday drink.

Servings 4 servings

Calories 266kcal

Author Kare

Ingredients

• 1 each medium organic orange
• 20 each whole cloves give or take a few cloves – no need to be exact
• 750 ml light red wine 1 bottle, on the drier/lighter side is better. We love Pinot Noir, Lemburger or Merlot can also work
• 3 each (3-inch) cinnamon sticks
• 5 each strips lemon peel about 2 inches long each, just use a carrot peeler and try to avoid including too much pith
• 1/4 cup sugar start with 1/4 cup and add to taste up to 2/3 cup
• 1/3 cup brandy

Optional garnish

• Cinnamon sticks
• Orange slices

Instructions

• Using a toothpick, poke 20 holes all over your orange, then poke the cloves into the holes. 
• Add orange to a medium saucepan. Pour the wine into the pan. Add the cinnamon sticks, lemon peel, and 1/3 cup sugar. Stir gently to help dissolve the sugar.
• Turn the heat on medium-low and heat until just below a simmer. Do not boil! Reduce heat to low – just enough to keep warm but again, not simmering or boiling. Cover and let warm over the heat for about 20 minutes, until hot wine is flavored by the spices.
• Stir in the brandy. Taste and add more sugar if desired. Depending on your wine and tastes, you may only need the intial 1/4 cup of sugar, or you may need the entire 2/3 cup.
• Ladle into three large or four smaller mugs, garnish if desired, pass 'em out and and inhale your Glühwein goodness.

Nutrition

Calories: 266kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 237mg | Fiber: 2g | Sugar: 14g | Calcium: 54mg | Iron: 1mg

The post Gluhwein (Hot Spiced Red Wine) appeared first on Kitchen Treaty.

It’s super simple, with frozen tropical fruits, an orange (one of those Cuties, peeled and thrown on in, is perfect), almond milk, banana, and spinach or kale (or a bit of both).

Table of Contents

• The Story Behind the Recipe
• Tropical Green Smoothie Ingredients
• How to Make It
• More Green Smoothie Recipes

The Story Behind the Recipe

I know smoothie recipes – and especially green smoothie recipes – are super commonplace and easy these days. So does the world really need another?

Good point, self. The truth is, sometimes you (I) happen across a particularly delicious combination and you (I) know you (I) won’t remember the combo. So you (I) decide you’d better publish it on your (okay I’ll stop now) food blog so that you can keep the recipe forevermore.

And here is why, in 2019, you’re seeing another recipe for a dadgum green smoothie: The Tropical Green Smoothie!

This one is entirely drinkable – so drinkable, my smoothie-averse kiddo declared it yummy! That’s saying something (those of you who know my daughter and me know that’s really, really something).

Tropical Green Smoothie Ingredients

It’s super easy to have all the ingredients on hand, because the pineapple and mango just hang in your freezer, and if you’re like me, at least in the wintertime you always have those easy-peel, super sweet oranges on hand (but it’s always nice to have oranges hanging out anytime of the year).

Add in a banana, almond milk, and some greens and viola!

• Kale or spinach – both are great! I like baby kale in smoothies.
• Frozen pineapple & frozen mango – both easy to find in the freezer section at both grocery stores., chunked and ready to add to your blender! Perfect.
• Orange – peel it and drop it in whole!
• Banana – no need to freeze it first because your pineapple and mango were frozen. Perfect!
• Almond milk – but any plant based milk will work.

Another green smoothie recipe! (I promise, this tropical green smoothie is worth a try.

How to Make It

Add all of the ingredients to a high-speed blender and blend until pureed. That’s it! If you need a little more milk to get everything moving, feel free to add more a bit at a time until perfect.

More Green Smoothie Recipes

• 4-Ingredient Mango Green Smoothie
• Mango Coconut Green Smoothie
• Ginger Peach Green Smoothie
• Toasted Coconut Green Smoothie
• Chocolate Raspberry Sneaky Green Smoothie (hint: it’s not actually green in color!)
• Healthy Shamrock Shake Smoothie
• Green Lime Smoothie
• Pumpkin Pie Green Smoothie

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Tropical Green Smoothie

Our absolute favorite green smoothie. This one's sweet and so tropical tasting its nickname is "Green Sunshine Smoothie!" It's only green in looks though – you can't taste the kale or spinach at all!

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 large or 2 small smoothies

Calories 279kcal

Author Kare

Ingredients

• 1/2 cup kale leaves baby kale, or baby spinach (packed)
• 1/2 cup frozen mango chunks
• 1/2 cup frozen pineapple chunks
• 1 whole small orange or 1/2 large orange, peeled
• 1 medium banana peeled
• 1/2 – 3/4 cup unsweetened almond milk or milk of your choice

Instructions

• Add all ingredients, starting with 1/2 cup milk, to a high-powered blender and blend until smooth. If your smoothie is too thick, add a bit more milk until it blends smoothly.
• Divide between one or two glasses and serve.

Nutrition

Serving: 1g | Calories: 279kcal | Carbohydrates: 67g | Protein: 5g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 171mg | Potassium: 925mg | Fiber: 9g | Sugar: 46g | Vitamin A: 2360IU | Vitamin C: 159mg | Calcium: 255mg | Iron: 1mg

The post Tropical Green Smoothie appeared first on Kitchen Treaty.

The Story Behind the Recipe

For the longest time one of my favorite Starbucks treats was their orange-cranberry scone. It’s this gloriously huge hunk of tenderness with hints of orange, bits of dried cranberries, filled with a sort of cranberry jam, and drizzled with sweet icing. It’s not really something I get anymore seeing as how I avoid dairy nowadays and all of that, but I still crave that flavor combination. Bring on the cranberry orange oatmeal!

This is basically just a super simple recipe for creamy oats cooked up with a mix of water and almond milk for extra creaminess. But then, there’s that big ol’ cozy twist of flavor. Orange zest, warming spices, dried cranberries cooked right up with the oats so that they’re nice and sweet and plump by the time it’s served. I find, by the way, that the cranberries make this oatmeal plenty sweet, and that no added sugar is necessary – but you may want to add a drizzle of sweetener like pure maple syrup to the mix.

A smattering of pecans, a few extra cranberries, another drizzle of almond milk, and some pretty orange slices sweeten the deal. Cranberry Orange Steel Cut Oatmeal is a plant-based, super-hearty, uber-comforting breakfast – no Starbucks pastries needed.

Print

Orange Cranberry Steel Cut Oats

Creamy, warmly spiced, and just different enough to be special, this hearty oatmeal is full of cozy flavors – the perfect breakfast for when the weather turns colder.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 326kcal

Author Kare

Ingredients

• 1 cup water
• 1 cup unsweetened almond milk vanilla almond milk is delicious too
• 1/2 cup steel cut oats
• 1/2 cup dried cranberries
• 1 teaspoon orange zest from about 1/2 medium orange
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch ground cloves
• Pinch kosher salt

Optional toppings:

• Orange slices or diced orange I zest the orange then slice it for topping
• More dried cranberries
• Chopped pecans
• Pure maple syrup
• Additional almond milk

Instructions

• Add water, almond milk, oats, cranberries, orange zest, chia seeds, cinnamon, nutmeg, cloves, and salt to a medium saucepan over low heat. Bring to a simmer and cook, stirring occasionally, until thickened and creamy, about 15 minutes.
• Remove from heat and spoon into bowls. Top with orange slices, dried cranberries, pecans, and more almond milk if desired. If you like a sweeter oatmeal, you may want to drizzle with pure maple syrup or your sweetener of choice.

Nutrition

Calories: 326kcal | Carbohydrates: 58g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 172mg | Potassium: 67mg | Fiber: 11g | Sugar: 22g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 256mg | Iron: 3mg

This is a sponsored recipe and blog post developed and written by me in partnership with Silk, a brand I love! Thank you for supporting the companies who support Kitchen Treaty.

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The post Orange Cranberry Steel Cut Oats appeared first on Kitchen Treaty.

Sunshine in a glass is totally necessary right now. It’s not just that we’re knee-deep in the gray of winter, but my family is recovering from a particularly frigid trip to Disneyland. The day we arrived, temps were hovering in the 30s with strong gusts and pelting rain. This was Southern California?! Later in the trip, the sun came out, but things never really heated up like we’d expected. Until the instant our plane took off for home, at which point I think 70 might have been reached. Of course.

We were stubborn, though, and we still swam in the hotel pool while we were there. Brrrrr. And – possibly related but probably not – we all subsequently came down with colds.

So this smoothie is doubly awesome for us right now. We’re at least getting our sunshine in liquid form, and a germ-fighting vitamin C boost, to boot.

I love the unfussy nature of this smoothie. I always have frozen mango cubes in my freezer – I stock up at Costco or Trader Joe’s. They taste incredible in smoothies, plus they make the things ice cold without having to freeze your banana or add ice cube. The banana, combined with orange juice – freshly squeezed or not – makes for a nice, creamy base. And then pomegranates arils add that signature tart flavor and a nice sunny pink hue.

If the sunshine doesn’t come to you, sometimes you gotta make your own.

(more…)

The post All-Fruit Mango-Pomegranate Smoothie appeared first on Kitchen Treaty.

Though I have to admit, antioxidants weren’t really front-of-mind when I decided to make these. I was thinking more about the pretty colors and bountiful flavors. Blood oranges bring a slightly tart, almost concentrated orange flavor to the table (though this can also depend on the specific oranges you get). And pomegranate juice gives it that signature juicy jolt – almost raspberry in flavor. Combined, you’ve got a fancy pink, sparkly cocktail on your hands that tastes as good as it looks.

I tend towards Prosecco when making champagne cocktails because overly-sweet sparkling wine isn’t really my thing. But I have to admit that a teaspoonful of sugar (or, to be more champagne-cocktail authentic, a sugar cube) really makes it when using a drier wine. You could also start out with something sweeter and skip the wine – like a Moscato. Make it yours!

I can’t decide which part I’m more in love with – the gorgeous over-the-top blood orange slices, or the way the champagne bubbles make the pomegranate arils dance around while you’re drinking it. Or, you know, the champagne cocktail itself.

Lively, luscious, sparkly pink – and a little health boost, while we’re at it. This little champagne cocktail has you covered.

(more…)

The post Blood Orange & Pomegranate Champagne Cocktails appeared first on Kitchen Treaty.