KR SteakBar will be located at 349 Peachtree Hills Avenue, Suite D2 in ADAC West. While ADAC is an exclusive trade center for interior designers and architects, KR SteakBar will of course be open to the public.

Kevin Rathbun

KR SteakBar is being designed by the Atlanta interior/architectural firm, The Johnson Studio, who also designed all of Kevin Rathbun’s other Atlanta restaurant and bar projects. The Johnson Studio specializes in designing restaurants for chef, restaurateurs and hoteliers.

For more information on all Kevin Rathbun’s restaurants and bars go to www.kevinrathbun.com.

Okay, everyone knows the Naples-style pizzeria that hit Atlanta back in ‘09 with a media splash that baked about as quick as their pizzas but for me the novelty or the lack there of has wore thin with me: parking was a challenge, standing in the line a block long and out the door to have your order taken like the Seinfeld soup Nazi episode, little to no modifications were tolerated, bringing your own wine and wine glasses, sandwiched in the kitchen feeling like you had to eat and leave quickly because of the glaring eyes of staff, and patrons wanting for their 15 minutes of pizza heaven. Well, I say, good for you STG Trattoria. I say, “Build a better pizza, a beautiful restaurant and offer great drinks and they will come.” Therefore, “Eat, Drink, Love STG Trattoria.”

EAT: Brian started with a concept: great Italian food, great chefs and staff, great Italian wines and ambiance. It’s not complicated. The menu: undoubtedly commanded by pizza but accompanied with a fresh and creative selection of other Italian fare that’s traditional executed using superb quality ingredients including small plates, salads, toasts, pasta entrees and dessert. The chefs include the talented and experienced Executive Chef Josh Hopkins (formerly of Abattoir) and Chef de Cuisine Adam Waller (formerly of Soto Soto). The entire staff is friendly, knowledgeable and attentive.

DRINK: Enter STG Trattoria though a solid-antique walnut door and travel through a walk-in wine cellar with an arched stone ceiling with the walls lined in wines leading into the restaurant. The beverage menu is presented on an iPad and if you’re interested in wines it will give you a description of all the wine with further tasting notes and more information on the varietals so you can learn a lot before you choose and partake. STG’s wines by the glass are temperature controlled, tapped wine “on draft” that are served by your wait person or offered through the walk-up counter service. STG Trattoria’s wines are co-curated by John Passman of Buckhead’s Cellar 13 wine shop and are offered at a price marginally over retail. An innovative apertivo-inspired “Amaro Bar” features an amari/aperitif-based cocktail program tailored for trattoria-style dining, directed by BOCADO’s mixologist David Durnell. Now for some, pizza just isn’t pizza without a beer so cold bottled beers are also available.

LOVE: Love the ambience. Lewis selected the innovative Atlanta-based interior/architectural firm ai3 to design a warm, beautiful, inviting, casual, communal “family-style” dining experience based on Italy’s historic trattorias, while incorporating a more modern open-kitchen concept that includes two wood-fired Acunto ovens shipped from Naples, Italy. ai3 has design many beautiful restaurant across Atlanta including BOCADO, Flip, 4th & Swift, Holeman & Finch Public House and Miller Union, to name a few.

STG Trattoria, 102 West Paces Ferry Road NW, Suite E, Atlanta. Plenty of free parking. Lunch: Tuesday – Friday 11:30 a.m. – 2:30 p.m. and Saturday 12:00 – 3:00 p.m., Dinner: Tuesday – Saturday 5:30 p.m. – closing and Sunday 5:30 – 9:00 p.m. www.stgtrattoria.com

You enter STG Trattoria through their wine cellar which sets the stage for a great Italian food and wine experience.

A glimpse inside STG Trattoria restaurant with its open kitchen while chefs are busy preparing guests' dinners.

Now for my readers that do enjoy sushi in Atlanta, you know that there’s a broad dining spectrum when it comes to sushi. It ranges from everything from the handmade fresh sushi at Whole Foods to the five-dollar sign Tomo Japanese Restaurant in Buckhead. But now there’s a fast, great casual Asian dining option in Atlanta. Maki Fresh (maki is Japanese for roll) is the brainchild of founder and CEO John Cassimus, who grew and sold Zoe’s Kitchen. It’s a faster food concept centrally located in Peachtree Battle shopping center. The restaurant design is clean, minimalist design including a private dining painted in a gorgeous Asain-red color. Prices are very affordable. I’d say it’s the best new $10 lunch and dinner restaurant.

Here’s what our lunch with John included:

Bubblegum crab sushi rolls. Photo courtesy of Arden Photography

We started with fire-roasted edamame that had a wonderful grilled and salty taste. I liked their approach to this popular Asian soybean that’s typically served as an appetizer or snack. ($2.95) Then the Kadoma tuna which is a spicy tuna tartar on a tempura rice cake with avocado, jalapeno, masago and scallion with sweet soy. It’s creatively served with the avocado in a pinwheel design coming out of the sides of the rice cake with red masago (roe) on top. John suggested we use our chop stick to break it apart so we could share but I wanted to use my chopstick to take it for a pin. Next a selection of four sushi rolls: Bubblegum crab, avocado and cucumber inside with ahi tuna on top with wasabi aioli and sriracha sushi roll; Tide crab, salmon, cream cheese, avocado and roasted jalapeno with sweet soy tempura fried into a sushi roll; a blazer smoked tufu, avocado, sundried tomato, yellow bells and kimchi carrots sushi roll; and Kyoto spicy crab inside and salmon and avocado on top. (The above choices ranged in price from $4.95 – $9.95 while all their sushi ranged in price from $3.95 – $12.95)

Kadoma Tuna at Maki Fresh. Photo courtesy of Arden Photograppy.

Our next course was a pleasant surprise and another reason I’ll recommend this restaurant because for example, while my husband enjoys sushi I’ll typically want to go to another type of restaurant to have more choices but Maki Fresh had a lot of non-sushi choices that were truly fresh and delicious. My favorite was the Banh Mi Asian sandwich make with grilled chicken, bean sprouts, napa kimchi carrots, cucumber, cilantro and a creamy ginger sauce. This is served with your choice of green salad, onion rings, fruit or rice. All for only $6.95.

The crispy Brussel sprouts were a surprise a la carte menu item because I’m used to seeing Brussel sprouts served as a restaurant’s winter menu item. But the owner said he loves Brussel sprouts and so do I when they’re oven roasted but this were just as good but flash fried and tossed in a sweet soy and served over rice. So now that it’s spring and soon to be summer, you can enjoy Brussel sprouts all year ($2.95). And Kokoyashi rice bowl with ahi tuna, toasted coconut, cucumber, scallions with lite coconut dressing ($9.95).

Maki Fresh opened its first location in Georgia after its flagship location in Birmingham, Alabama. The Atlanta location opened in June 2011 in the Peachtree Battle Shopping Center. The fast casual Asian concept offers sushi rolls, banh mi sandwiches, rice bowls, salads and sashimi in a modern and inviting atmosphere providing a wholesome alternative for diners wanting quality Japanese-inspired cuisine and sushi on the go. Maki Fresh serves lunch and dinner seven days a week from 11 a.m. to 9 p.m. The Atlanta restaurant is located in the Peachtree Battle Shopping Center at 2349 Peachtree Rd. NE, Atlanta, Ga. For more information please call 404.869.6600. www.makifresh.com

Canton Street in historic Roswell should be renamed ‘Restaurant Row’ as it’s chocked full of great restaurants including one that I had the pleasure of enjoying last week for a bloggers’ dinner at Little Alley Steak which just opened in February. Our hosts were Executive Chef Bob McDonough and restaurateurs and owners Hicham Azhari and Fikret Kovac.

First of all, parking can always be a challenge in this area but don’t let that discourage you because parking’s not an issue with Little Alley Steak’s complimentary valet parking across the street. So park and then pop across the crosswalk and step inside what feels like a little restaurant that might be in a Woody Allen film like “Midnight in Paris” but we’ll rename it “Midnight in Chicago” because it feels like a gem on a little restaurant in an alley in Chicago. As you walk in you’ll see a replica of a cast-iron 1865 Belgian bull’s head perched above the front entrance while the dark concrete floors, restaurant and bar are illuminated by the restaurant’s soft lighting made from iron meat hooks that were converted into large lighting fixtures using exposed buldes various sizes and shapes. The interior is further appealing with the use of the building’s original exposed brick and wood paneling created by the use of original pieces of reclaimed wood from the building to create the feel of antique meat lockers.

The Little Alley Steak interior is illuminated by soft lighting made from iron meat hooks that were converted into large lighting fixtures using bulbs in various sizes and shapes.

We were quickly greeted by a Little Alley Steak wait staff member adorned in a white chef jacket who offered us a drink. Cabernet for both of us. We felt so confident in the presence of our wait person that we didn’t feel the need to ask for the wine list. We knew he’d have our best interest in mind and he indeed brought us something fabulous…we knew the evening was off to a great start.

Dinner included three first courses, a second, third and fourth main course with six sides, then followed by a dessert sampler. Okay, that’s like seven-plus courses and each major course was paired with exceptional wines and even champagne (the real French stuff, not the American sparkling wine that we Americans like to call champagne) and the dessert course was capped off with an American bourbon.

Here’s what our exceptional meal at Little Alley Steak included:

First Courses

American Kobe beef meatballs made with shiitake mushrooms, soy demi-glaze and garlic-chili vinaigrette

Duck confit spring rolls with Asian slaw and Bing cherry gastrique

Moroccan-style shrimp with garlic tomato, harissa on batboutte flat bread

~ Paired with a 2009 Walter Hansel “Cahill Lane” Russian River Pinot Noir (RP 91 – 94 pts.)

Second Course

Baby iceberg wedge with Point Reyes Blue cheese, candied smoked bacon, roasted tomatoes and croutons

~ Paired with a Vintage 2008 Ramey Syrah Sonoma Coast

Third Course

Ahi tuna tartare with yuzu-serrano foam, cucumber salad and scallion pancake

~ Paired with a Gaston Chiquet, Brut, Reims Champagne

Fourth Course

A 34-day dry-aged New York strip served with six sides: triple cream mac and cheese made with mascarpone and truffle oil, sweet potato casserole with pecan and burnt marshmallows, cream spinach brulee with comte cheese, bok choy with shiitake mushrooms and oyster sauce, potato au gratin with CalyRoad goat cheese and roasted shallots and the wild mushrooms with roasted shallots and farms herbs.

~ Paired with a 2007 Stonestreet, Monument Ridge, Alexander Valley Cabernet Sauvignon (WE 96)

Fifth Course

Hazelnut chocolate mousse with caramel crunch, toasted almond sponge cake and Bing cherry coulis, Tanzanian cocoa chocolate bar made with Valrhona chocolate and pecan brownie and fig and pecan confit and a salted caramel and chocolate tart with pistachio almond crumble and vanilla bean ice cream.

~ Paired with a glass of High West Double Rye, 92 proof bourbon

Pair a glass of wine or even champagne with each course because Little Alley Steak has an extensive wine list. "So much wine, so little time."

The ingredients and preparations for each course were creatively presented and delicious. I especially like the mix of international and local ingredients. The dishes were comfort food with a gourmet twist. Huge kudos on all the food. I’m a filet mignon fan but found the dry-aged New York to be very flavorful. So no matter your favorite cut, there’s a cut of beef to be found on the menu to meet everyone’s liking. The hand selected, cut, aged (whether wet- or dry- aged USDA-Angus beef) meats are provided by Meats by Linz, ones of Chicago’s oldest and most respected butchers in Chicago, exclusively for Little Alley Steak. But now kudos for the staff.  When the wait staff suits up in a chef jacket it might give you the impression that they’re more of an expert than they are, but that’s not the case. The wait staff were bar none. They were very pleasant, seasoned, knowledgeable about the menu and incredibly knowledgeable about the wine list (which includes domestic and imports as well as boutique and cult wine—the most expensive at $395 are bottles of 2006 Cardinale from Napa or 2007 Verite La Joie, from Sonoma—both RP 100 pts. ). The wine list offers guests the Wine Enthusiast (WE), Wine Spectator (WS) or Robert Parker (RP) Wine Advocate wine scores (if available) for easy reference.

My only suggestion is if you’re heading to Little Alley Steak from an evening of dinner and cocktails…get a designated driver so you can truly enjoy! Dinner is served from 4:00 to 10:00 p.m. Sunday through Thursday and 4:00 to 11:00 p.m. Friday and Saturday. Little Alley Steak is located at 955 Canton Street in Roswell, Ga. 770.998.0440. www.littlealleysteak.com

Executive Chef Bob McDonough of Little Alley Steak, INC. Street Food and Salt Factory Pub, all on Canton Street in Roswell, Ga. Photo courtesy of Ben Rose.

Yard House, known for its American fusion fare, hundreds of taps of beer and playlist of classic and contemporary rock, just opened in Atlantic Station on April 22 (now open daily for lunch, dinner and late-night) after a masterful grand opening event, in which I—as well as about 800 other Atlantans—had the pleasure to attend. I think it’s the perfect new place to enjoy friends and family perhaps prior or after a Braves game, a visit to Piedmont Park, the Georgia Aquarium or any in town or Westside outing.

This fabulous restaurant addition to Atlantic Station encompasses about 12,000 square feet, in a striking interior showcasing a contrasting mix of warm woods, stainless steel accents, original artwork commissioned by Jerome Gastaldi and 130 taps of beer encircling their signature island bar. In addition to its collection of roomy booths and high-top tables, Yard House also offers alfresco dining complete with fire pit to warm guests during cooler months.

The Yard House interior is warm and contemporary while featuring a 360-degree bar with 130 beers on tap. Photo courtesy of Yard House Restaurants.

Yard House's famous Half Yards are beers served in a glass that measures a half yard and holds 32 ounces of beer. Pints and samplers also available. Photo courtesy of Yard House Restaurants.

Okay guys, now this bit of information will get you really excited for a great new place for the guys to hang out. They have a glass-enclosed keg room, kept at a consistent temperature of 34 to 36 degrees that houses as much as 500 kegs and collectively contains approximately 7,000 gallons of beer. A network of steel and nylon tubing, which runs overhead and creates a striking visual effect, transports the beer from the keg room to the fleet of taps at the island bar. A number of tap handles pour Atlanta-brewed beers from Monday Night Brewing and Sweet Water Brewery, as well as a pale ale and IPA brewed in Athens, Ga., by Terrapin Beer Company. If you’re now a beer fan, rest assured that Yard House’s full bar of spirits including a menu of Fresh & Skinny™ cocktails with a calorie range of 115 to 176 per drink will offer exactly what you want.

Okay, all you guys and gals that love music, Yard House restaurants are known for its state-of-the-art sound system that features an extensive and eclectic mix of classic and contemporary rock. The playlist, created daily and programmed according to the time of day, can be changed instantly to reflect the restaurant’s real-time demographics. (How cool is that?) A fleet of flat screen televisions tuned to the latest sporting event are strategically placed throughout the space and visible from nearly every seat in the house.

The American fusion menu features more than 100 items including soups, salads, sandwiches, street tacos, fresh seafood, pasta and rice dishes, steak and poultry as well as a selection of fresh fish; as well as gluten-free, vegetarian dishes and a kids menu. Monday through Friday from 3 – 6 p.m., Yard House offers select, full-size appetizers at half-price repeating the offer for late-night guests Sunday-Wednesday from 10 p.m. to close. Yard House is located in Atlantic Station at 261 NW 19^th Street at the corner of Atlantic Drive. Yard House has multiple locations throughout Arizona, California, Colorado, Florida, Hawaii, Illinois, Kansas, Massachusetts, Nevada, New York, Virginia and Texas. This is their first venture in Georgia. www.yardhouse.com

A Max's Coal Oven Pizzeria pizza coming out of the coal-burning oven. Photo courtesy of PHP Studio.

Learn the craft of pizza making directly from the pizza masters at Max’s Coal Oven Pizzeria in a two-hour interactive class that includes stretching and tossing techniques, ingredient selection, insight on the legendary coal-burning process and then eating the pizza you prepared. Max’s, located in downtown Atlanta in the heart of the Luckie Marietta District, houses the only genuine coal-burning oven in Georgia—the hallmark of the New York City-style pizza.

Dates for the pizza sessions are Monday: April 16, April 30, May 7, May 14, June 11 and June 18 starting at 8:30 p.m. The cost to attend a class at Max’s is $20, which includes your meal and two drinks for the night.  Space is limited to eight guests per class and must be reserved in advance. To sign up, call Max’s at 404.974.2941.

Max’s Coal Oven Pizzeria is located at 300 Marietta Street, Atlanta. Hours of operation are Sunday through Wednesday 11 a.m. – 9 p.m. and Thursday through Saturday 11 a.m. – 11 p.m. www.maxsatl.com

Hone your pizza making and pizza eating skills at Max's Coal Oven Pizzeria. Photo courtesy of PHP Studio.

Nicki, of husband and wife team Nicki and Keith Schroeder, scoops the grand champion honors at this year's Flavor of Georgia Food Product contest. Photo courtesy of Merritt Melancon.

High Road Craft Ice Cream & Sorbet of Atlanta was selected as the grand champion of the 2012 Flavor of Georgia Food Product Contest. The annual contest, conducted by the University of Georgia Center for Agribusiness and Economic Development, is a chance for food businesses to showcase their new products. High Road’s Brown Butter Praline Ice Cream was one of 25 products sampled and judged by a panel of food brokers, buyers and other food industry experts. In addition to winning the overall grand champion, High Road Craft Ice Cream took home first place in the competition’s dairy category.

Husband and wife team Nicki and Keith Schroeder have been producing their small-batch ice creams since April 2010. Their products are featured at Whole Foods markets throughout the Southeast and will be in Fresh Market stores nationwide in April.

High Road Craft Ice Cream’s Caffeine and Cacao flavor ice cream won first place in the dairy division during the 2011 Flavor of Georgia competition. www.highroadcraft.com

High Road Craft Ice Cream & Sorbets including the 2012 Flavor of Georgia Food Products grand champion, Brown Butter Praline Ice Cream.

Other category winners were:

Confections – Richard Byne, of Byne Blueberry Farm of Waynesboro, won with his Byne Blueberries Dark Chocolate. www.byneblueberries.com

Meats – Debra McFadden-Bryant, of GeeChee Girl Foods of Albany, won with her Seafood Gumbo. www.geecheegirlfoods.com

Jams, jellies and sauces – Lauri Jo Bennett, of Lauri Jo’s Southern Style Canning in Norman Park, won with her Muscadine Pepper Jelly. www.laurijos.com

Barbecue and hot sauces – Griffin Bufkin, of Southern Soul Barbecue in St. Simons Island, won with Sweet Georgia Soul Signature BBQ Sauce. www.southernsoulbbq.com

Snack foods – Diane Pfeifer, of Strawberry Patch and Grits Bits in Atlanta, won with her Grits Bits Vidalia Onion Baked Cheese Snacks. www.gritsbits.com

Other products – Mercier Orchards, of Blue Ridge, won with the company’s Sparkling Apple Cider. www.mercier-orchards.com

People’s Choice – Cindy Fulghum, of Three Generations of Georgia in Dewy Rose, won the People’s Choice Award with her Three Generations of Georgia Chicken Log.

It’s offered in two jar sizes: an 11 flower jar (perfect for small intimate dinners or as a gift) or a larger 50 flower jar (great for weddings or large events). While it’s perfect for entertaining at home, it’s also perfect for hostess gifts, gift baskets, parties, weddings, anniversaries, sweet 16 and much more. It was also named one of the best new foods by Time magazine, voted Best Thank You Gift by Real Simple magazine and “makes the most striking champagne cocktail” by Wine Spectator.

Wild Hibiscus Flowers in Syrup can be found at specialty stores in globally but in Atlanta you can find at The Cook’s Warehouse, Whole Foods, Williams-Sonoma and more, but go to www.wildhibiscus.com to find a store locator so you can find a store near you.

Missouri-based artist Julie Agee's design was chosen as Captial Grille's 3rd annual Artist Series Wine Event wine label.

The Capital Grille Artist Series Wine Event is returning for its third year this spring, beginning March 19. This annual event gives guests at The Capital Grille a one-of-a-kind opportunity to experience an exclusive, limited allocation wine adorned with a unique piece of original artwork as its label, while supporting Share Our Strength and their mission to end childhood hunger in America. The nationally renowned fine-dining restaurant, known for its dry aged, hand-carved steaks, fresh seafood and award-winning wine list, will once again donate $25 to Share Our Strength for every limited-edition bottle sold.

This year’s Artist Series wine is an exquisite Cabernet Sauvignon hand-selected by The Capital Grille’s own Master Sommelier, George Miliotes. And to match the work of art inside the bottle, The Capital Grille invited artists and wine lovers to submit original art for the bottle’s label, during a competition held last fall. The winning painting, Complexity, by Missouri-based artist Julie Agee, was chosen for the way the vibrant colors and abstract lines perfectly complement the robust flavors and subtle undertones of the wine.

For more information or reservations, visit www.TheCapitalGrille.com.

Here Come the Girl Scouts! author Shana Corey to appear at the Little Shop of Stories on Sunday, March 11 in Decatur, Ga. at 3:00 p.m. for book signing.

Celebrate Girl Scouts 100th anniversary as children’s book author Shana Corey shares the true story of Savannah native and Girl Scouts founder, Juliette “Daisy” Gordon Low, and the first Girl Scouts troop in Here Come the Girl Scouts! Unlike most girls of the Victorian era, Daisy was not prim, proper, dainty or delicate. Instead, she was an adventurous spirit who loved being outdoors. Born from a family of pioneers, Daisy also wanted to make a difference in the world. With determination, a passion for service, and a firm belief that girls could do anything, she founded Girl Scouts. The fact that over 50 million American women were Girl Scouts during their youth and that there are more than three million Girl Scouts throughout the world, proves that Daisy’s dream for young girls success continues to thrive through adventures, good deeds in the community, and a cherished sisterhood. Book signing at the Little Shop of Stories in Decatur, Ga. on Sunday, March 11 at 3:00 p.m.

It’s also Girl Scout cookie time so support your favorite Girl Scouts by buying several of your favorites including Thin Mint, Samoas (Caramel deLites), Tagalongs (Peanut Butter Patties), Do-Si-Dos (Peanut Butter Sandwich), Trefoils (Shortbread), Shout Outs!, Thanks-A-Lot, Savannah Smiles, Thank U Berry Munch, Dulce de Leche and Lemonades. Need a Girl Scout cookie finder? Of course, there’s an app for that. Click here to download the Girl Scout Cooking Finder app.

Chef Scott Serpas

Tomorrow, Tuesday, February 21 is Fat Tuesday, the traditional Louisiana Mardi Gras celebration before Lent begins. Serpas in Atlanta’s Old Fourth Ward will be stepping out with their own annual Mardi Gras party as chef-owner Scott Serpas will be celebrating his restaurant’s third anniversary in conjunction with his hometown of New Orlean’s tradition. 

From 5:30 to 10:30 p.m., Serpas will serve an abbreviate version of their regular menu alongside specially priced dishes from New Orleans, including seafood gumbo, muffaletta, crawfish pie, red beans and rice and chicken and sausage jambalaya. The Mardi Gras feast will be complemented with favorite Louisiana beers such as Abita Amber and Jockamo IPA as well as homemade Hurricanes, a spirited red cocktail known as the calling card of Bourbon Street and then topped off with a slice of King Cake. Serpas will be alive with vibrant décor, masks and strands of beads as live music from a second line street-style jazz band will sound throughout the evening. No admission.  

Serpas is located at Studioplex in the Old Fourth Ward at 659 Auburn Ave. #501, Atlanta, Ga. 30312. For more information or reservations, visit www.serpasrestaurant.com or call 404.688.0040.

Spicy Mexican Hot Chocolate Fondue by Chef George Duran

Use this beautiful artisan molinillo to whip up a spicy Mexican hot chocolate fondue.

Equipment: IMUSA Mini Saucepan or Chocolatera and Molinillo

Ingredients

½ c. heavy cream
½ tsp. vanilla extract
½ tsp. ground cinnamon
¾ tsp. mild chili powder

½ c. semi-sweet chocolate chips

Fruits like apples, pears, and bananas, cut in bite size pieces. Skewers for dipping.

Directions:

In your IMUSA mini saucepan add first four ingredients and place under medium heat. Stir with a small wooden spoon or soft spatula until dissolved and heavy cream is steaming. Place chocolate chips in a small bowl and add hot heavy cream. Allow to sit for 30 seconds. Use a Molinillo to whisk heavy cream and chocolate until completely melted and the fondue is thick and velvety. Pour chocolate back in IMUSA Chocolatera or mini saucepan. Place pan on low heat until it begins to bubble and serve with fruits as well as marshmallows and cubed pound cake. Serves 2-4. 

Black and White Fondue  by Chef Ana Quincoces 

Equipment: IMUSA Mini Pot and IMUSA Chopsticks

Chef Ana Quincoces Black and White Fondue is simple to make so get creative with what you can dip.

Ingredients

½ c. heavy cream
2 tablespoons Grand Marnier (optional)
6 oz. white chocolate chips (I prefer Ghirardelli)
2 oz. semisweet chocolate chips

For dipping:

Strawberries
Banana slices
Halved marshmallows rolled in chopped nuts
Pound cake cubed
Brownies cubed
Pineapple chunks

In an IMUSA miniport over medium heat, bring ½ cup (less 2 tablespoons) of heavy cream and Grand Marnier to a boil. Turn heat off and immediately place the white chocolate chips in the pot (make sure most of the chocolate is submerged) and cover. Wait 3 minutes and whisk or stir the mixture until very smooth. In a small microwave proof bowl, heat the remaining 2 tablespoons of cream until scalding. Add the 2 ounces of semisweet chocolate and allow it to sit for 3 minutes. Whisk or stir mixture until very smooth.

Put the mini pot back on the stove and heat over very low heat stirring constantly until desired temperature for eating is reached (watch it carefully as chocolate burns very quickly). Remove from heat. With a teaspoon place three dollops of the semisweet chocolate into the pot in a triangular pattern using all of the chocolate. With a knife swirl the chocolate mixtures together to attain a marbled effect. Do not over stir as this will just combine the chocolates. Serve warm with diced fruit, brownies, and pound cake.

A white chocolate cherry martini, the inspiration of The Ritz-Carlton, Buckhead’s mixologist Christa Sladky, made with house-infused cherry brandy, Godiva white chocolate liqueur and Stoli Vanil—I personally had to sample and it was heavenly creaming and delicious (available through Valentine’s Day) and a haute chocolate bar: an addition to the Afternoon Tea and includes the choice of spicy dark chocolate, milk chocolate caramel and red berry dark chocolate hot chocolate beverages (through February 26). For Valentine’s Day (Tuesday, February 14^th) the crème de la crème is a two heart-shaped chocolate dessert for two that melts together when shared. Do I hear an ahh?!

For more information on The Ritz-Carlton Buckhead is stirring up in February, go to www. ritzcarlton.com/buckhead.

Valentine's Day delicacies added to The Ritz-Carlton, Buckhead's Afternoon Tea

Chocolate chip cherry scones and flourless chocolate brandy cherry cake to its classic afternoon tea (through Feb. 12) in The Lobby Lounge

The Ritz-Carlton, Buckhead’s mixologist Christa Sladky, makes a white chocolate cherry martini with house-infused cherry brandy, Godiva white chocolate liqueur and Stoli Vanil

Latitude offers a flavor-driven menu with a mix of globally and regionally sourced, high-quality meats, produce and dairy that is unique, yet approachable. Complement with a wine selection of over 60 Old- and New-World bottles that can be paired with Willix’s selections, as well as re-imagined classic cocktails.

Located at 3500 Peachtree Rd, Suite 1096 B, Atlanta, Ga., on the east side of Phipps Plaza—in the old but so newly designed The Grape space. Latitude serves lunch and dinner Monday through Thursday from 11 a.m. to 10 p.m., Friday and Saturday 11:30 a.m. to 11 p.m., and Sunday from 11:30 a.m. to 9 p.m. Additional information can be found at www.latitudeatlanta.com.

POST NOTE: March 21, 2012, sorry to hear that Latitude has closed. 

Pan Fried Pork Chop with wine. Photo by Heidi Geldhauser

Carrot, Golden Raisin & Walnuts. Photo by Heidi Geldhauser

Doughnut Holes with Persimmon Jam. Photo by Heidi Geldhaus.

Latitude dining room in Phipps Plaza. Photo by Caroline Petters.

The Great Courses: The Everyday Guide to Spirits and Cocktails: Taste and Traditions

Connoisseurs or novices, spirits lovers can now amaze and delight friends and family with an enhanced knowledge of and appreciation for great spirits and cocktails. The Everyday Guide to Spirits and Cocktails: Taste and Traditions, a dynamic series of video lectures available just in time for the holidays, is a fun and engaging educational experience that reveals everything people need to know to choose, mix, and serve spirits and cocktails just like a master mixologist.

Hosted by acclaimed expert and Certified Specialist of Spirits Jennifer Simonetti-Bryan and filmed entirely on location at Washington, D.C.’s iconic Gibson Bar, this exciting course features six half-hour lectures that cover the history, production, varieties, and uses of popular spirits including vodka, rum, and whiskey. As Jennifer demonstrates how to taste and compare the quality and complex notes of each spirit with the skill and confidence of a wine connoisseur, you’ll learn to maximize your experiences with spirits and discover your own personal taste preferences. They’ll also get a host of recipes for delicious cocktails that illustrate each spirits’ unique characteristics.

Check it out for yourself by clicking here to preview several great videos including How to Shake Cocktails, See How to Make a Hot Toddy and Learn to Mix Hot Butter Rum. From this site you can purchase The Everyday Guide to Spirits and Cocktails: Tastes and Traditions DVD for $29.95 or opt to download it for $27.95 or go to www.thegreatcourses.com/spirits.

Molly Bakes' Crazy for Cake Pops features 50 designs and 70 stunning photos.

A beautifully decorated cake can wow anyone but put a cake on a stick and you’ll start to get all those “a” adjectives like awesome and amazing. I like mini indulgences, so these mini desserts are a one-bite delicious treat that’s almost too cute to eat.  

Learn how to make these in Molly Bakes’ Crazy for Cake Pops, a craft cookbook packed with 50 cake-on-a-stick designs and 70 stunning color photos of a wide range of cake pops suited for any holiday. These cakes are easy to shape and decorate for creative types of all ages. I’ve featured the holiday bauble balls today but consider them for other types of occasions like birthdays, Super Bowl, Valentines and many other reasons to celebrate in the upcoming New Year.  

The author, Molly Bakes’ says that you don’t have to be a serious baker or experienced cake decorator to make her cake pops when you follow the step-by-step instructions laid out in the book. Combine a few simple ingredients, some lollipops sticks and your imagination. It’s also a great holiday gift idea. Click here to order from Amazon: Crazy for Cake Pops: 50 All-New Delicious and Adorable Creations.    

Molly Bakes' Crazy for Cake Pops Bauble Pops are as beautiful are any holiday ornament but edible.

Orange Waffles

Brighten your holiday breakfasts with delicious waffles with the essence of orange with a burst of cranberry topping.

(Serves 4)

8 tbsp. unsalted butter, softened (4 oz.)

2 cups cake flour (lightly spooned into cup and leveled off)

4 teaspoons baking powder

¼ teaspoon salt

1 tablespoon orange zest

2 large eggs

1 cup buttermilk

1 cup whole milk

In a small saucepan over low heat, or microwave safe container, melt the butter. Allow it to cool to room temperature. In a large bowl whisk the flour, baking powder, salt, and orange zest until evenly blended. In a medium bowl, whisk eggs, buttermilk, and whole milk until well blended. Add this mix, to the flour mixture and mix with a fork just until all the flour is moistened. Stir in the butter just until evenly blended. The batter should be lumpy. Use batter immediately after preparation. Cook the waffles and remove them to the oven racks to keep warm until serving. Serve with hot cranberry topping. Note, these waffles freeze perfectly and reheat in just a few minutes in a toaster or oven preheated to 300˚F.

Burst of Cranberry Topping

1 cup water

1 ½ cups sugar

3 tablespoons cornstarch

4 cups fresh (or thawed frozen) cranberries 

In a medium saucepan, stir together the water, sugar, cornstarch, and cranberries. Bring the mixture to a boil over medium heat, stirring constantly. Stop stirring, reduce the heat, and simmer for 1 minute, swirling the pan occasionally. The mixture will be thickened but pourable. Keep it warm or reheat it before serving.

Click here to order from Amazon - Chef’s Choice WafflePro M852.

Sugar and Spice Nuts

¼ cup packed brown sugar

½ teaspoon cinnamon

¼ teaspoon cayenne pepper

1 egg white beaten

1 cup salted cashews

1 cup almonds

1 cup pecan halves

½ cup dried cherries

In a small bowl combine the brown sugar, cinnamon and cayenne. In a large mixing bowl or electric beater whisk the egg white well. Add the nuts and cranberries to egg white and mix to coat. Sprinkle with sugar mixture and toss to coat. Spread flat on a baking sheet coated lightly with peanut oil or cooking spray. Bake at 300 degrees for 20 minutes, stirring once at about 10 minutes. Cool completely before serving. Store in an airtight container. Makes 3 ½ cups. Enjoy!

It was fascinating to learn that Denise is a native of one of my favorite Southern towns: Natchez, Mississippi. One of my cherished Christmas ornaments is from a Christmas store in Natchez that I bought way back in the day when I was still with The Pillsbury Company. Denise grew up living in a four-story Victoria home/clothing store downtown that was owned by her mother and grandmother. She was a young docent at several antebellum houses where she learned the joy of cooking, entertaining, storytelling, architecture, interior decorating and garden design.

It’s not surprising, then, that her career was inspired by both her grandmother, Freddie Bailey, who wrote two regional cookbooks, and cousin, Lee Bailey, a design guru who wrote and styled 22 nationally acclaimed books on good living. He was a master at recipes combined with ideas on presentation. Denise worked with Lee on one of my personal favorites, Lee Bailey’s Southern Food and Plantation Homes. In researching this story, I was so sorry to learn that Lee Bailey died at the age of 76 on October 16, 2003. This was the same week that we had to put down our beloved golden retriever, Kelly, so I can see why I missed. He was/is one of my all-time favorite cookbook authors. I’m so glad that I own five of his many published cookbooks.  

I found Southern Cocktails at Savannah’s One Fish Two Fish at 401 Whitaker Street, but you can easily buy on Amazon. Just click here to purchase: Southern Cocktails: Dixie Drinks, Party Potions, and Classic Libations.

Southern Cocktails: Dixie Drinks, Party Potions, and Classic Libations

French 75 is one of the many Southern cocktails featued in Denise Gee's book, Southern Cocktails

The recipe for Euphoric Eggnog would be the perfect Southern cocktail to kick up your holiday parties this season. Serve in antique silver tea cups for an unforgettable ladies' lunch.

Muir Glen Dinner Menu at Aria on Tuesday, November 29, 2011

I was recently invited to and attended a celebratory dinner at Aria in Atlanta hosted by Muir Glen to celebrate their 2011 Reserve Tomato. Chef Gerry Klaskala, owner and executive chef of Aria, has been a Muir Glen partner chef since 2001 so Aria was the perfect venue for this event. Last year when Chef Klaskala traveled to California to participate in the 2010 Reserve Harvest and had the opportunity to sample tomatoes right in the field from the test plot for the 2011 Reserve, he knew they’d be the perfect tomato for holiday cooking.

So to showcase the flavors of Muir Glen and the 2011 Reserve Tomatoes, Chef Klaskala created a dinner at Aria that included a specialty drink, six hors d’oeuvres, three entrée samplers and dessert, all made with Muir Glen tomatoes. One of the menu items included a recipe that Chef Klaskala created exclusively for Muir Glen—Spicy Slow-Braised Beef with Tomato, Tomatillo and Potato Stew, available in the Muir Glen 2011 gift basket.

The food this evening was incredible and very thoughtful in its preparation and presentation. The restaurant and the dinner felt like being a guest for the evening at Chef Klaskala’s home. He personally greeted old friends and new guests, like me, like long-time friends. Each table was beautifully decorated with a festive white floral arrangement and holiday ornaments. Chef used the evening to remind all of us about the little things that you can do to make guests in your home feel special when you entertain: do as much food prep in advance so that you can enjoy your friends, have fresh flowers in your home and in the restrooms and have little decorations on the table like holiday ornaments that each guest can take home as a special gift. And for someone like myself that always entertains, does all the cooking and in most cases, the dishes too, I couldn’t resist by asking, “who does the dishes?” Chef Klaskala said that he always hires a couple of folks to do just that. So that’s the ticket.

The gorgeous tablescape at the Muir Glen dinner at Aria on Tuesday, November 29, 2011

Aria's Chef Gerry Klaskala greets guests at the Muir Glen dinner.

Each year, Muir Glen produces a special Reserve Tomato which was harvested in the fall and is only available for a limited time. So when they needed a name they turned to their Tomato Connoisseurs’ Club (TCC) who voted on a name that evokes the fiery glow of the perfect tomato, Harvest Sunset. This year’s 2011 Reserve gift basket include both the fire-roasted and diced varieties of Muir Glen Reserve Tomatoes, Muir Glen Fires Roasted Diced Tomatoes with Green Chilies, Muir Glen No Salt Added Tomatoes and a recipe booklet featuring chef-inspired recipes, available online for $10 plus $5 shipping. Visit www.muirglen.com for more information. Visit www.aria-atl.com to learn more about Aria and to make reservations for your own incredible dining experience.

Cooking Basics - This arrangement is the perfect starter kit, whether you’re shopping for a newlywed, bride-to-be, someone that’s interested in cooking or someone that just needs their basics freshened up. This gift includes:

• Stainless steel measuring spoons
• Glass measuring cup
• 8” mini whip
• Tango Spoonula
• Pot holder
• Springform pan 

Salad Lover - This gift begins with a great salad bowl and everything needed to make a salad before the lettuce is added.

• Bamboo Salad and Pasta Hands
• Mustaphia’s Moroccan olive oil
• Lettuce knife
• 8” mini whip
• Chardonnay wine vinegar
• Vic Firth pepper mill
• Kitchen towel
• Salad bowl 

Party Starter – This gift helps ‘get that party started’ with lots of goodies that a hostess needs to entertain expected or those unexpected guests.   

• Wine opener
• Dark chocolate cashews
• Cocktail napkins
• Cheese knives (set of five)
• Blue cheese olives
• Bamboo cutting board
• Serving tray

Thanks to the staff at The Cook’s Warehouse for preparing these culinary creations. The Cook’s Warehouse has four Atlanta locations (Ansley Park [Midtown], Brookhaven, Decatur and Merchant’s Walk Shopping Center, Marietta). www.cookswarehouse.com

12 Drummers Drumming
Cookie Dough Drumstick-le
Smirnoff Whipped Cream Vodka, Créme de Cacao, Bailey’s Irish Cream, Vanilla Extract, Frangelico, Cinnamon, Sugar Rim

11 Pipers Piping
Pipe Dream
Macallan 12, Drambuie, Honey, Earl Grey Tea

10 Lords-a-Leaping
Leap of Faith
Tanqueray 10 Gin, St. Germaine, Chambord, La Marca Prosecco

9 Ladies Dancing
The Wallflower
Godiva Chocolate Liqueur, Tanteo Cocoa Tequila, Bacardi Rum, B&B, Butterscotch Schnapps, Pumpkin Puree

The St. Regis' Ghost of Christmas specialty holiday drink. Photo courtesy of Brooks Harris, NewSouth Photography.

8 Maids-a-Milking
Ghost of Christmas
Bulleit Boubon, Bailey’s Irish Cream, Kahlua

7 Swans-a-Swimming
Candy Cane Cocktail
Hangar One Raspberry Vodka, White Crème de Menthe, Pomegranate Juice

The St. Regis' The Champenguin holiday specialty drink. Photo courtesy of Brooks Harris, NewSouth Photography.

6 Geese-a- Laying
The Champenguin
Veuve Clicquot Champagne, Combier Liqueur D’Orange, St. Germaine

5 Golden Rings
Pure Gold
Bacardi Oakheart Spiced Rum, Apple Pucker, Goldschlager, Sour and Apple Juice

4 Calling Birds
Call Me Anytime
St. Regis Atlanta Personal Selection Woodford Reserve, Frangelico, Créme de Cacao

3 French Hens
French Russian
Absolut Vanilla Vodka, Café Boheme, Kahlua, Half & Half with a Chocolate Cigar

2 Turtle Doves
Lovely Doves
Ketel One Vodka, Coconut Cream, Créme de Cacao, Peppermint Schnapps

Partridge in a Pear Tree
Pearly There
Grey Goose La Poire, Disaronno, Fresh Sour, Vanilla Simple Syrup

The St. Regis Bar in Atlanta. Is that one of the four calling birds?!

The St. Regis Wine Room in Atlanta adjacent to the St. Regis Bar and patio. One of my favorite places in Atlanta for a cocktail.

VOGA Italia wines can be found at most supermarkets including Publix and liquor stores that sell wine.  

This Thanksgiving Sangria recipe includes pomegranate juice and cherries

Ingredients

• 2 (750-milliliter) bottles VOGA Merlot
• 1 cup pomegranate juice
• 1/3 cup Triple Sec (orange-flavored liqueur)
• 1 orange (cut into sections)
• 1 apple (cut into sections)
• 1 cup of cherries
• 1/4 cup pomegranate seeds
• 1/4 cup sugar
• 2 whole cloves
• 1 cinnamon stick

Preparation
Combine all ingredients in a pitcher, stirring until sugar dissolves. Cover and refrigerate 4 hours or overnight. Garnish with cherries or cinnamon sticks.

A Parchment Paper Thanksgiving features select recipes from the new The Parchment Paper Cookbook: 180 Healthy, Fast, Delicious Dishes! using parchment paper, published this month, by award-winning author and food writer Brette Sember with Nicole Cormier. No more endless, after-dinner scrubbing.

• Spinach Artichoke Pie Hors d’oeuvres
• Turkey with Tarragon, Rosemary, and Cranberry
• Roasted Carrots, Parsnip, and Rutabaga with Maple Syrup
• Brussels Sprouts with Pumpkin Seed Oil and Pecans
• Sweet Potatoes Gone Light (click for a PDF of this recipe)
• Rustic Apple Tart
• Easy Indian Corn Pudding

Savory Grilled Turkey: The Ultimate Grilled Turkey

Delight holiday guests’ taste buds with a new take on the holiday bird. The savory and rich flavor profile the grill adds to the turkey will keep your recipe in the books for seasons to come.

Savor Thanksgiving dinner with turkey on the grill

1 (12 pound) whole turkey
1 cup unsalted butter, cubed
1/2 cup cider vinegar
1/2 cup freshly squeezed lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon A.1. steak sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon Louisiana-style hot sauce

1. Remove giblets from turkey (discard or save for another use).
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan in the center. Skewer turkey openings closed.
3. When the grill temperature has reached about 350 degrees F, place turkey on the grill rack, directly over the drip pan. Grill, covered, over indirect medium heat for 1 hour.
4. Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally. Remove from the heat. Set aside and cover 2/3 cup for serving.
5. Continue to grill turkey 1 hour-2 hours longer or until a meat thermometer reads 175 degrees F in the thigh, basting frequently with remaining sauce.
6. Cover turkey and let stand for 15 minutes before carving. Serve with reserved sauce.

Hearth, Patio & Barbecue Association and the National Turkey Federation offer the following preparation and cooking tips to ensure a safe and delicious meal:

Turkey Time

• Purchase a whole turkey according to the weight recommendations in your grill, smoker or fryer owner’s manual.
• Thaw the turkey completely and pat it dry. Cook the bird un-stuffed.
• Brine the turkey for increased flavor and moisture.
• Outdoor cooking times depend on many factors: the size and shape of the turkey, the distance from the heat and the outside air temperature. Allow more time on cold or windy days and at high altitudes. Allow less time in very hot weather.
• Have a food thermometer handy to measure the internal temperature of the bird; the temperature should be 165 degrees F, but most people prefer it to reach 170 degrees F in the breast and 180 degrees F in the thigh.

Safety First

• Check to make sure the grill, smoker or fryer is in working order.
• Be sure to read the owner’s manual for safety precautions.
• Stock up on enough charcoal, propane, oil or wood chips needed to cook the meal.
• Be sure to use the grill, smoker or fryer outside only—never indoors—and make sure that it’s set-up on a flat, stable surface, preferably on a protective grill pad, and away from any combustible materials.

For more recipes and other information on turkey go to www.eatturkey.com.

Mini Pies cookbook by Christy Beaver and Morgan Greenseth

What’s more delightful than the smell of a homemade pie baking in the oven? How about a dozen mini pies? Your favorite homemade desserts are now bite-size and fit perfectly in the palms of your party guests’ hands. Mini Pies is a mini cookbook that’s the cutest little 6-inch x 6-inch mini cookbook that serves up your favorite classics and also features a handful of new mouthwatering creations like Apple Chai, Very Berry, Ginger Peach and Cranberry Almond Pistachio… and more. But this isn’t just a book for dessert fanatics because Mini Pies serves up savory recipes, too: Sweet Potato, Apple Chile, and Caramelized Onion Tart.

Authors Morgan Greenseth and Christy Beaver guide you step-by-step through the process of making the perfect traditional crust, as well as graham cracker, vegan, shortbread, and gluten-free variations—and it’s much easier than you think. So as your holiday planning and the holidays will be fast approaching, you’ll be proud to serve your family, friends and party guest, these mini indulgences.

This mini favorite would also make a great hostess gift, stocking stuffer or holiday gift. Wrap it up with a pie and you’ll certain be double hit. Click here to order Mini Pies on Amazon.com.

Pumpkin mini pie are baked more slowly and at a lower temperature than other mini pies. This recipes includes canned pumpkin and soy milk.

Pick a Date – Pick a date that works well for the majority of your guests. A Thursday night seems to work for most.

Send Out Invitations – Whether an e-invitation or mailed invitation, send out invitations at least four weeks in advance. The upshot of the e-invitation is that guests can see who’s RSVP and online comments can generate excitement about the party. Folks are busy today so send plenty of reminders.

Go Easy on Appetizers – Make it easy on yourself and pick up a variety of easy appetizers from the grocery or specialty food store. Select gourmet cheeses or prepared refrigerated pimento cheese and crackers, grapes, sliced apples or pears. Specialty stores also sell gourmet frozen appetizers that can be heated up in short order.    

One Great Dessert– Get a dessert that’s easy for guests to pick up and eat. I like petit fours because besides being easy to eat, they are also very feminine and fun. I preordered from Rhodes Bakery and had them spell out on a baker’s dozen: G-I-R-L-S’  N-I-G-H-T  O-U-T (see below).

Fresh Flowers – A beautiful boutique of flowers makes your home feel alive and fresh. Ask your specialty grocery store that has a  floral department for flowers straight from the cooler because besides getting the freshest selection, they’ll also last longer.      

Prep – Set out wine glasses and a wine opener, napkins and appetizers before guests arrive so you can enjoy your girlfriends. Heated appetizers can be prepped on a cookie sheets so you can easily pop into the oven over the course of the evening.  

Music – Have great music playing. I like to pick a great digital music channel like Adult Alternative or Smooth Jazz.

Have each girl bring a bottle of wine but I’ll also have a selection of white and red wine, beer, soft drinks and bottled water on hand.  

Then just enjoy your girlfrends. 

The best way to check for ripeness of a pear is to "check the neck.”

Beautiful and delicious Northwest-grown USA Pears are in season now and the season was recently celebrated at ECCO when Chef Craig Richards showcased his latest work with fresh pears, treating an intimate group of local bloggers and writers, including me to an exclusive four-course pear-centric menu. Our first course: Pear & Fall Lettuces Salad, second course: Pear & Buffalo Mozzarella Ravioli, and Shrimp Risotta, third course: Braided Veal Breast and fourth course: Pear Crostata.

Our host, the Pear Bureau Northwest, was in Atlanta—one of eight cities—for “The Time is Ripe” tour to educate folks on how to enjoy pears at peak ripeness. According to the USA Pears Bureau, about 84% of consumers are unaware of how to tell when a pear is ripe—including me. So how do you know when a pear is ripe? Because pears ripen from the inside out, the best way to check for ripeness is to “check the neck.” To do this, gently press near the stem with your thumb. When it gives to gentle pressure it is ripe, juicy, and ready to eat. If you wait until the pear is soft around the middle, then it will be overripe.

Learn more about the USA Pears Varieties: Green Anjou, Red Anjou, Bartlett, Red Bartlett, Bosc, Comice, Concorde, Forelle, Seckel and Starkrimson and more about USA pears at www.usapears.org.

Pumpkin Cookie Pops

Pumpkin Cookie Pops

Ingredients and Directions

1 roll (18 oz.) refrigerated sugar cookie dough

1 can (16 oz.) vanilla frosting

Orange and green food coloring

2 cups M&M’S® Brand Chocolate Candies for Halloween

2 cookie sheets

25 colored craft sticks

Yield: Makes approximately 30 pops.

Prep Time: 10 min.

Bake Time: 15 min.

Decoration Time: 20 min.

Difficulty: Easy

1. Preheat oven to 350°F. Line the cookie sheets with parchment paper or aluminum foil.

2. Cut approximately 30 1/4-inch slices of cookie dough. Place them on the cookie sheets. Slip a colored craft stick’s 2-inch tip underneath each cookie. At the top of each cookie and directly on the opposite side of the craft stick make a small dimple in the dough.

3. Bake the cookies for 15 minutes. Remove from oven, transfer to a wire rack, and let cool completely.

4. Tint a quarter cup of frosting with the green food coloring. Transfer to a resealable plastic bag, snip a small corner, and set aside.

5. Tint the remaining frosting with the orange food coloring. Spread it on the cookie tops. Use the green frosting to pipe the pumpkin stems around the dimples. Use M&M’S® Brand Chocolate Candies to decorate the cookies like Jack-O-Lanterns.

For more Halloween and other holiday recipes, go to www.brightideas.com.

©/®/™Photograph, recipe and trademarks used with permission of Mars, Incorporated. M&M’S is a registered trademark of Mars, Incorporated and its affiliates.