Whenever anyone hears what I do for a living — particular the recipe development aspect of it — I am hit with the same reaction: “Well, if you ever need anyone to taste test …” And inevitably, I laugh and say “maybe!” It would be fun to always be sharing something delicious and new, but I can’t say that I do.

Of course, sometimes I really do drop off samples of whatever I am working on — but not often enough. The truth is that we eat most of what I use in recipe development. The dishes become our lunches, dinners and snacks. Sometimes, they even become our breakfast on the go.

That’s not to say I don’t like to share — I really do. There’s joy in handing over something you’ve lovingly made. At the same time, sometimes I feel silly handing over a plate of this or a bowl of that and explaining that it’s something I whipped up for work. I probably shouldn’t, but I do. It’s like being pulled in two different directions.

Still, there are times when sharing is the best thing I can do. Like when we were preparing to head off on a massive road trip a week ago (more on that tomorrow). I had two dozen decadent cookies that I didn’t want to go to waste. I couldn’t take them with me because I really didn’t want my car covered in melty chocolate. So I did the absolute best thing I could think of: I shared.

Little takeout boxes of cookies went to Will’s and Paige’s teachers. Another box went to family members. And then, there were none (sorry, having an Agatha Christie moment …).

Soon after, I got a very unexpected text. “Those were the best cookies you’ve ever made!” it read.

Kind of made my day. I am so glad I shared.

Of course, these Decadent Chocolate Dipped Shortbread Cookies aren’t just cookies. They are also a perfect pairing for Liberté Mediterranee Coconut Yogurt — my very favorite yogurt. While I am not a big yogurt person, this particular one has managed to spark a great love. It’s the most rich and creamy yogurt with a wonderful coconut flavor that goes beautifully with these buttery, decadent cookies.

It’s okay to have cookies for breakfast if they are served with yogurt, right? Right?

Disclosure: I am being compensated by Liberte Yogurt for the creation of this recipe. All opinions are my own.

The post Decadent Chocolate Dipped Shortbread Cookies with Liberté Mediterranee Coconut appeared first on Sarah's Cucina Bella.

Note: This recipe is part of a sponsored series created for Fiber One.

With strawberry season arriving in the northeast, I am thinking of all the ways I will use strawberries this season. Typically, I make jam, freeze some, make lemonade, eat a lot and slice some into salads. Strawberries have always been my favorite fruit, so I eat as many as I can when they are in season (and sometimes when they aren’t too).

In salads, strawberries pair wonderfully with smooth greens like baby spinach or Boston bibb lettuce — though sometimes it’s nice with romaine lettuce as well. But a salad is more than lettuce and berries … it needs more flavors and more textures to be something truly craveworthy.

This Crunchy Strawberry Salad totally is.

It has it all — sweet strawberries, vibrant greens, sharp blue cheese, crisp sugar snap peas and lightly sweet cereal. I love the way the bite of the cheese mingles with the sweetness of the berries. And also the way the crisp sugar snap peas contrast with the crunchy cereal. It’s a symphony of flavors and textures. And it’s so fast to make — so it’s perfect for any day’s lunch.

When Fiber One approached me about creating some mix-in recipes with their cereals, I was psyched. I love adding crunch to recipes and immediately started dreaming up ways to do that — including a recipe that’s a little more savory because I really love contrasting flavors and textures. Don’t you?

Be sure to also check out the other recipes in this series:

Chocolate Crunch Fruit Salad

Quickie Chocolate Banana Trail Mix

Disclosure: I was compensated by Fiber One for creating this recipe. All opinions are my own.

The post Crunchy Strawberry Salad appeared first on Sarah's Cucina Bella.

Note: This recipe is part of a sponsored series created for Fiber One.

I. Love. Fruit salad. Love it. And in the summer, I will often trade a green salad for a fruit salad with dinner — something that my husband thinks is a little odd, but that my kids enjoy.

Fruit salad is also a favorite for me for breakfasts, since it’s so refreshing.

Are you a fan too?

Next time you want to whip up a quick fruit salad, try this spin on it: Top it with something crunchy — like cereal — just before serving (that’s key — otherwise the crunchy bits will get soggy). It really adds new dimension to this classic dish.

Disclosure: I was compensated by Fiber One for creating this recipe. All opinions are my own.

The post Chocolate Crunch Fruit Salad appeared first on Sarah's Cucina Bella.

Note: This recipe is part of a sponsored series created for Fiber One.

Last fall, Paige started soccer. She’s been watching Will play since she was a toddler, but finally decided last year that it’s time for her to join it too. So on Saturday mornings, we trek out to a damp, dewy field where she plays with other kids her age for an hour.

She loves it. And I love watching the joy she has playing.

What I don’t love is having to be at the field by a super early hour. Did I mention that the field is clear on the other side of town?

On days like that, we keep breakfast ultra-simple. Typically the kids end up eating in the car, so breakfast needs to be fast, easy and hand-friendly. And this trail mix? It’s all that. It takes a mere five minutes to mix up (do it the night before) and then you just need to portion and go.

Couldn’t be easier.

Disclosure: I was compensated by Fiber One for creating this recipe. All opinions are my own.

The post Quickie Chocolate Banana Trail Mix appeared first on Sarah's Cucina Bella.

The first time I made biscuits I was in my teens — or maybe younger — and used the same mix we made pancakes from. After spying the recipe on the box, I couldn’t help but try making them — even if it felt a little illicit to be using our pancake mix in a different way. I measured and mixed, feeling like I was doing something incredible. They were dropped from spoons in lumps on baking sheets and baked. Then, the next time I made them — feeling a little adventurous — I mixed in some cheddar. There was such joy when my family oohed and aahed over the rough-shaped lumps of biscuit.

Little did I know that biscuits are among the fastest and simplest baked good you can whip up. Also, it’s easy to make them a little more shapely.

Making biscuits is one of my very favorite things to do in the kitchen. I love the way a few very simple ingredients come together to create flaky, fluffy little bundles of bread-y goodness. There’s something about the feeling of dough in the hands that is both calming and enlivening. I typically use a set of fluted biscuit cutters when making biscuits, but you can use clean cans, jars or even cookie cutters to cut your biscuits.

If you’ve never made biscuits from scratch, I cannot tell you enough how easy it is — and how worthwhile. My favorite recipe for biscuits is a simple Baking Powder Biscuit recipe that I adapted from a 1926 cookbook. They take minutes are are perfectly flaky on the outside and soft on the inside.

I adapted that recipe for these little raisin biscuits.

When I was challenged to create an appetizer using raisins for the Amazing Apps Culinary Challenge that’s part of Eat Write Retreat, I immediately started thinking of breads — focaccia, French, rolls … but I kept coming back to biscuits. Even as I made plans for a chicken dish, I kept thinking about little biscuits dotted with raisins.

And finally, I just made it happen.

These Itty Bitty Raisin Biscuits are a fabulous cracker alternative for cheese plates — with a touch of sweetness and a lot of fluffy goodness, they are a nice constrast to sharp cheeses like asiago or cheddar.

Also, I am speaking at Eat Write Retreat in about a week and a half. Let me know if I will see you there!

Disclosure: I was provided with goodies from California Raisins and OXO that I used while making these biscuits. I was not otherwise compensated and all opinions are my own.

The post Itty Bitty Raisin Biscuits appeared first on Sarah's Cucina Bella.

Sometimes, you just feel like a little cake. Especially chocolate cake. (Am I right or am I right?!?) And that’s when mug cakes come in so handy. They are fast, easy and tasty — and they totally take care of the cake craving.

To make a mug cake, you stir together a few ingredients in a mug until it’s nice and smooth. Then you pop it in the microwave for a minute or so. Wait for it to sit for a short couple minutes and you have something incredible.

What’s better is that with a little tweaking of the ingredients, you can add nuanced flavors that make the mug cake really special. That’s exactly what I did with this mug cake. I took my favorite mug cake recipe and traded the normal milk added for International Delight York® Peppermint Pattie Creamer, giving it an amazing peppermint flavor. And then I stirred in some white chocolate chips, which created a fudgy double chocolate bottom to the cake.

It’s super easy. It’s delicious. And it’s ready in under five minutes … does it get any better?

Also, International Delight — the sponsor of this post — wants to know “What’s Your Id?” Head over to that link to see the huge variety of flavors available from International Delight. Seriously — the selection is impressive.

What’s Your ID? International Delight is looking for their most passionate flavor fans. Put your ID on the map to enter to win a Magical Trip, play games and discover more unexpected delight. Share your ID flavor at http://whatsyourid.com.

Disclosure: This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

The post Quick Double Chocolate Peppermint Mug Cake appeared first on Sarah's Cucina Bella.

Summer’s almost here and just about every parent I know is thinking about what their kids will do this summer. On one hand, there’s the relief of relaxed days filled with fun. But you also need to find things for them to do to keep their minds occupied too. And for some parents, there is the stress of finding things for them to do during the days while you’re at work … Summer is a delicate balance like that.

In past years, my kids have filled their summer days with swimming, sandcastle building and fun days with their cousins. There’s been bike riding and library visits too. And we take day trips to explore aquariums, food trends (what? I write about food!) and more.

But this year, I am paying a little more attention to making sure that learning doesn’t fall by the wayside in the summer.

Recently, I was asked to sit in on a call with Microsoft Retail Stores and learn about what they have to offer parents like me. I was so surprised to learn that they offer summer camps. The week-long Youth Spark Summer Camps run for two hours each day, and teach kids things like visual storytelling and digital movie making. Best of all? They are absolutely free (the only catch is that parents are expected to remain at the store during the two hours).

Many stores also feature theater space that you can reserve for birthday parties and other gatherings — and kids get to play Xbox and check out the technology during them (you can reserve them for adult networking too). When I dropped in on the Danbury, Connecticut, Microsoft Store last Friday, there was a party happening in the theater space. The kids, who were doing some super active Kinect game, were jumping around and looked like they were having a blast.

At the store, you can also play with the latest Microsoft gadgets (I checked out the Surface when I was there … it had a pink keyboard). They have phones, Xboxes, computers and more set up and ready to check out.

And if you need a little tech support, the Answer Desk can help. Whether your computer is running slow or you need some help with parental controls, they will walk you through your issues. You don’t even need to book an appointment — just show up! Oh, and the stores offer classes for adults too. It was really interesting to hear how Microsoft is working to provide an environment for learning and explorations.

Have you dropped in on a Microsoft Store? What did you think?

Microsoft Giveaway

a Rafflecopter giveaway

Disclosure: I am being compensated by Microsoft via The Motherhood for listening in on the call, visiting the store and writing this post. All opinions are my own. Microsoft is also providing the gift card for the giveaway.

The post Sponsored: Fun, Learning and … Summer Camp? Inside the Microsoft Store appeared first on Sarah's Cucina Bella.

When the weather warms up, I start thinking about lighter foods. The soups and roasts that hit the spot on frigid New England winter days are forgotten in favor of lighter summer fare like fruit, everything grilled and salads. Dinner becomes an art of combining no-cook dishes (can’t heat up the kitchen!) combined with whatever is coming off the grill.

Honestly, I love our foods of summer — the creative salads, smoky grilled meats and tasty seafood. I think it might be my favorite eating season (you can have a favorite eating season, right?).

What I also love is the contrasts of foods in summertime — the sweet fruits served alongside savory dishes. The cool veggies with warm grilled whatever. You get it.

And this Warm Salad with Grilled New Potatoes is all about the contrasts. There’s the crisp veggies and lettuce with the creamy grilled potatoes. There’s the hot potatoes and cool dressing and salad. And of course, the sweet tomatoes and sharp blue cheese. It’s divine.

Making the potatoes is so simple. This is ideally made with new potatoes — little red potatoes that are about one-inch in diameter. But larger red potatoes can be used too (just cut them into a 1-inch dice). You simply combine the potatoes with a drizzle of olive oil and a sprinkle of salt and pepper in a foil packet. And then you grill them until they are all soft and tender.

Once that’s done, you assemble your salad on plates. Because of the potatoes, this is a pretty filling salad. But if your family has a big appetite, you could also serve it with grilled chicken.

Drizzle it with your favorite vinaigrette … and it’s ready to be enjoyed.

 Have you had potatoes on a salad like this?

PS – Did you know that Betty Crocker (who sponsored this post) now sells fresh potatoes in the produce section? Betty Crocker Fresh Potatoes come in red, yellow, white and russet varieties. The red potatoes would be perfect in this dish.

————-
Disclosure: I am being compensated by Betty Crocker for creating this recipe. All opinions are my own.

The post Warm Salad with Grilled New Potatoes appeared first on Sarah's Cucina Bella.

New England summers have always meant copious amounts of seafood for me. And this year is no different — so as soon as the temperatures hit that comfortable level where grilling outside can be accompanied with eating outside, we picked up some littleneck clams to grill.

Our local butcher shop, which also features a nice selection of fresh fish, had piles of clams in the display case when the kids and I stopped in after soccer practice on a recent Saturday. We were buying burgers for dinner, and house-made hot dogs for lunch. But when the kids said, “Mommy, can’t we get some clams too?” I didn’t hesitate for a second. It’s seafood time!

I love making clams on the grill. You heat the grill up, and put the scrubbed-clean clams directly on the grates (always remember to wash your clams to remove sand and grit from the shells!). Sometimes, I will also put a pan of beer to infuse them with a little steamy ale, but you don’t have to. Then you wait for them to cook. It’s so incredibly simple and when the clams open, they are ready to be removed to a serving plate.

As they near completion, you can also whip up a quick garlic butter sauce that’s amazing with the salty, meaty littleneck clams we prefer. It’s magical.

My kids are huge clam fans too. They are the first in line to swipe a fried clam from my plate when we head to a favorite seafood shack in the summer. And if you put a plate of clams out, they will both reach for them instantly.

It’s good. I love that they enjoy seafood as much as I do.

Are you a fan of clams?

The post Grilled Garlic Butter Clams appeared first on Sarah's Cucina Bella.

Six weeks, four days. That’s a mere 46 days — or 1,104 hours, if you prefer. Though it’s probably slightly less than 1,104 hours.

What’s the countdown? It’s the number of days until the school year ends and the kids and I can officially — really and truly — head off the shoreline for a summer of sand and surf. I can’t wait for every salty, breezy, sunny moment of it.

In the meantime, a few friends and I discovered our official beach cocktail of 2013 (not to be confused with the kid-friendly summer drink of 2013). We were sampling a variety of Gallo Family Vineyards Moscato wines (more on that in a minute) when we decided to muddle a berry into a glass and add ice cold Pink Moscato. It was heavenly — sweet, with a hint of bubbles.

I’ve dubbed it the Strawberry Moscato Sparkler. It’s so, so simple, but also super tasty. Especially when the Moscato is ice cold.

So what is this Moscato? It’s a variety of wine that’s a little different than anything you’ve had before. I think of it as a dessert wine, but it can be enjoyed with spicy food too. Moscato is a sweet, slightly carbonated wine that is best served ultra-chilled (stick it in the freezer to get it as cold as can be). I was introduced to Moscato last year in a project I did with Gallo Family Vineyards so when they asked me to join a similar project this year, I couldn’t say no. I am kind of a Moscato groupie.

I love a project that teaches me new things… And this one did just that. Turns out that there isn’t just one variety of Moscato — there’s three. Gallo was kind enough to send over a bottle of each, so, I gathered a group of friends and had a quickie tasting of Pink, Red and the traditional white Moscato.

We sipped and slurped and compared all three varieties, commenting on them as we passed them around. Moscato has a nuanced sweet flavor. Some varieties, like the Pink Moscato have a hint of berries in the finish. While others, like Moscato (the white variety) have hints of peach and citrus. Gallo Family Vineyards’ Pink Moscato was our absolute favorite. I think it might have bad something to do with the group fantasy of watching the sunset on the beach with a glass of Moscato while writing some new fiction.

Hey, a girl can dream, right?

Celebrate the Second Annual National Moscato Day

Gallo Family Vineyards created the first National Moscato Day last year, and they are ready to celebrate big this year on May 9. As part of that, there’s a fab Twitter party happening.

Gallo Family Vineyards (@GalloFamily) will be hosting a National Moscato Day Twitter party from 9-10pm EST. To join in, use hashtags #MoscatoDay #gno.

Will I tweet you there?

———–
Disclosure: I am being compensated by Gallo Family Vineyards and Mom It Forward for my participation in this campaign. All opinions are my own.

The post Strawberry Moscato Sparkler appeared first on Sarah's Cucina Bella.