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Baked Apple Rose Recipe For Kentucky Derby & Mother’s Day

Mini Rose Cakes Recipe
[1] Baked apple roses (photo and recipe © Hannah Kaminsky | Bittersweet Blog).

Fuji Apples
[2] Fuji apples (photo © Good Eggs).

Bottle Of Knudsen Beet Juice
[3] Beet juice—a delicious drink by itself (photo © Knudsen).

Pitcher & Jug Of Maple Syrup
[4] The recipe uses maple syrup instead of refined sugar (photo © Rent Mother Nature).


Whether you’re watching the Run For The Roses* or looking for a special bite for Mother’s Day, these baked apple “roses” fit the bill. They’re actually a cross between a baked apple and a pastry: apple slices infused in beet syrup on a base of flaky puff pastry. It’s a beautiful treat.

The recipe was developed by Hannah Kaminsky of Bittersweet Blog, who notes that they are “versatile enough to present as part of breakfast in bed, as a surprise midday snack, or a ‘nightcap’ to end the day on a high note.”

If you haven’t had beet juice and pause at buying it for this recipe, let us assure you: It’s delicious, straight, or in cocktails.

Prep time is 25 minutes, cook time is 15 minutes, additional time is 15 minutes, and total time is 55 minutes.

If you have a mandoline, use it to slice the apples.

  • 2 sweet apples (such as Fuji, Gala, Honeycrisp), cored, quartered, and very thinly sliced
  • 1 cup water
  • 1/3 cup beet juice
  • 3 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 1 teaspoon ground ginger
  • 1 sheet (half of a 1 pound-2 ounce package) puff pastry, thawed

    1. PREHEAT the oven to 400°F.

    2. COMBINE the water, beet juice, maple syrup, lemon juice, and ginger in a small saucepan. Set over medium heat and add the apple slices. Bring to a gentle simmer and stir periodically, cooking until the fruit is lightly rose colored and just softened enough to be more flexible. Turn off the heat and let cool until you can handle the apple pieces comfortably.

    3. SLICE the puff pastry into 1-inch-wide strips with a very sharp knife. Thoroughly drain the apple slices, gently blotting them dry with a clean kitchen towel.

    4. LAY the apple slices in overlapping strips across the puff pastry, leaving the rounded tops of the apples peeking out above the top of the strips. Roll the whole arrangement up tightly, as if creating an individual cinnamon bun.

    5. PLACE the rolled pastry in muffin tins with the exposed apple slices on top. Repeat to fill the pan.

    6. BAKE for 10 – 15 minutes, until the pastry is lightly golden brown and fully puffed. Let cool for at least 15 minutes. Enjoy the apple cakes warm, or cool completely to serve at room temperature.

    NOTE: These apple roses are best enjoyed the same day that they’re baked, but will keep for up to three days if stored in an airtight container in the fridge.

    Pop them in a 350°F oven for 4 – 6 minutes to re-crisp if the pastry becomes soft.


    *The Race of Roses, also referred to as the “Run for the Roses,” gets its name because of the very beautiful prize that is commonly given out to the winner of the Kentucky Derby: a gorgeous blanket of 564 red roses. That’s in addition to a trophy and cash: The winner of the 2022 Kentucky Derby will receive $1.86 million.






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    Fresh Orange Cookie Recipe For National Orange Juice Day

    May 4th is National Orange Juice Day, and we went over our list of 10 uses for orange juice besides drinking it. We opted for the 11th use: Bake something with it! We dug up a Fresh Orange Cookie recipe we’ve been meaning to try for a while.

    This recipe, from Pillsbury Kitchens, delivers a fresh, bright, citrusy taste in cookie form. Both the cookies and the icing contain orange juice and orange zest (grated peel).

    And because they’re not an everyday cookie, they make a special dessert alone, or with ice cream or sorbet.

    > The 11 basic types of cookies.

    > A glossary of cookie types.

    > The history of cookies.

    > 10 more uses for orange juice.

    > The history of oranges.

    These cookies are soft, almost cake-like.

    Ingredients For 72 Cookies

  • 1-1/2 cups sugar
  • 1 cup butter, softened
  • 1 cup sour cream
  • 2 eggs
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup orange juice
  • 3 tablespoons grated orange zest
    For The Frosting

  • 1/4 cup butter, melted
  • 2 cups powdered sugar
  • 1 tablespoon grated orange zest
  • 2 to 3 tablespoons orange juice
  • Optional: 1/8 teaspoon orange extract

    1. HEAT the oven to 375°F. In a large bowl, combine the sugar and 1 cup of butter; beat until light and fluffy. Add the sour cream and eggs; blend well. Add all the remaining cookie ingredients; mix well.

    2. DROP the dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375°F for 8 to 11 minutes or until the edges of the cookies are light golden brown. Immediately remove the cookies from the cookie sheets onto a rack or counter. Meanwhile…

    3. BLEND all the frosting ingredients in a small bowl until smooth, adding enough orange juice for desired spreading consistency. Frost the warm cookies.

  • Flour: The best way to measure flour is to first stir the flour a bit before spooning it into the measuring cup. Fill the cup until heaping and then sweep the excess off the top with the flat edge of a knife.
  • Zest: It’s easier to grate the rind of a whole orange. Grate first, then squeeze out the juice.
  • Cookie Sheets: For best results, bake the cookies on the middle oven rack, one sheet at a time.
  • If you have two cookie sheets, have the second sheet ready to go when the first sheet comes out. Otherwise, allow the cookie sheet to cool completely in between batches—or else, the cookies will spread out too much.
  • Depending on the size of your sheets and oven, you should get at least 12 cookies on a sheet. Don’t crowd them.

    Fresh Orange Cookies Recipe
    [1] Orange butter cookies are soft and cake-like (photos #1 and #2 © Pillsbury).

    Fresh Orange Cookies & Icing Recipe
    [2] The icing has orange just and zest, but you can also add a dash of orange extract.

    Butter Pats In A Bowl
    [3] The best way to soften butter for a recipe is to set it on the counter for 1-2 hours. The amount of time depends on the temperature of your kitchen (photo © Sorin Gheorghita | Unsplash).

    Natalie's Orange Juice Half Gallon Jug
    [4] Natalie’s Orange Juice, one of our favorite brands(photo © Oberweis Dairy).

    Zesting An Orange
    [5] Zest the orange before squeezing the juice (photo © Eva Elijas | Pexels).






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    Chicken Enchilada Baked Potato For National Enchilada Day

    Chicken Enchilada Stuffed Baked Potato Recipe
    [1] Stuff a baked potato with enchilada ingredients. The recipe is below (recipe and photo © Idaho Potato Commission).

    Classic Chicken Enchiladas
    [2] Classic enchiladas with red enchilada sauce (photo © Melissa’s Produce).

    Enchiladas Suizas Recipe
    [3] Enchiladas Suizas, made with a white sauce of cream, tomatillos, onions, cilantro, and green chiles. Here’s the recipe (photo © Chef Ingrid Hoffmann).

    Chicken Enchilada Casserole Recipe
    [4] A chicken enchilada casserole. Here’s the recipe (photo © Pampered Chef).

    Chicken Enchiladas In Cast Iron Pan
    [5] Enchiladas in a cast iron pan (photo © Idaho Potato Commission).

    Butternut Squash & Black Bean Enchiladas
    [6] Butternut squash and black bean enchiladas Here’s the recipe (photo © Skinny Taste).


    Who came up with the great idea to hold National Enchilada Day on Cinco de Mayo? We’d like to complain! Enchiladas deserve their own holiday, one that doesn’t get bundled in with the myriad foods and drinks served by Americans to celebrate Cinco de Mayo—which, by the way, is a holiday much more important to Mexican-food-loving Americans than it is to Mexicans. (Here’s the history of Cinco de Mayo.)

    So take this Chicken Enchilada Stuffed Baked Potato recipe (photo #1) and declare your own enchilada celebration on another day.

    > The history of enchiladas is below, along with more enchilada recipes.

    You can serve this stuffed baked potato for lunch with a salad, or as a first course for dinner. The potato takes the place of the tortilla, but the fillings are the same.

    If you like extra heat, garnish the potatoes with sliced fresh jalapeños before serving.

    This recipe was developed for the Idaho Potato Commission by Courtney Rowland of Neighbor Food Blog.

  • 4 large Idaho® Russet potatoes
  • 1 tablespoon olive oil
  • Kosher salt
  • 1 pound chicken breasts
  • 1 can (15 ounces) red enchilada sauce
  • 1 small yellow onion, sliced thin
  • 1 can green chilies
  • ½ teaspoon garlic powder
  • 2 avocados, peeled and chopped
  • 1 cup shredded Mexican blend cheese
  • Garnish: sour cream, cilantro
  • Optional garnish: fresh sliced jalapeños

    1. COMBINE the chicken, enchilada sauce, onion, green chilies, and garlic powder in a slow cooker. Cook on low heat for 6-8 hours or on high heat for 4 hours.

    2. REMOVE the chicken and place it on a cutting board. Use two forks to shred the meat. Return the meat to the slow cooker to keep warm.

    3. PREHEAT the oven to 425°F. Wash and dry the potatoes, and poke them several times with a fork. Set them on a large plate or a pan and drizzle them with olive oil to coat on all sides. Sprinkle them with kosher salt.

    4. USING tongs, transfer the potatoes directly to the rack in the oven. Bake until fork-tender, about 45 minutes to 1 hour. When the potatoes are done, remove them from the oven.

    5. MAKE a long slit down the center of each potato and use your fingers to pinch it together and get the potato to fan out. Sprinkle with salt and pepper. Butter if desired. Top each potato with chicken, chopped avocado, cheese, sour cream, and cilantro.

  • Chicken Enchilada Casserole
  • Deconstructed Enchilada Salad
  • Enchiladas Suizas
  • Hispanic Melting Cheeses For Enchiladas

    Enchiladas are a food traced back to the ancient Mayans, who used their staple crop, corn, to make tortillas.

    The name for tortilla in the Yucatec language of the Mayas is tlaxcalli (las-COLL-ee), meaning small cake. The Spanish conquistadors changed the name to tortilla, meaning small cake in Spanish [source].

    The oldest evidence of tortillas can be traced to about 10,000 B.C.E, in the Sierra Madre Mountains of Mexico, home to some of the Maya peoples [source].

    The first enchiladas documented by the conquistadors were served at a feast soon after their arrival in 1519.

    Later, the first Mexican cookbook, “El Cocinero Mexicano,” recorded that the dish was a plain corn tortilla, rolled and dipped in chili sauce. It was in this simple form that tortillas were eaten as Mexican street food.

    In fact, in Mexican Spanish, “enchilada” is the past participle of enchilar, meaning “to season with chiles.” Traditional enchilada sauce is tomato-based and heavily seasoned with chiles.

    As early as the preclassical period (2000-250 B.C.E.), the Maya of the Yucatán Peninsula were dipping corn tortillas in pumpkin seeds, rolling them around chopped hard-boiled eggs, and covering them with tomato sauce.

    But the Aztecs were the first to develop the first modern, filled enchilada, using chiles. They were ground up into a spicy paste into which tortillas were dipped, then filled with beans, eggs, fish, game, or squash. Its Aztec language [Nahuatl] name, chīllapīzzali. literally means “chile-flute.”

    After the Spanish conquest of the Aztec Empire (1519 – 1521), the conquistadors appropriated much of its cuisine. Enchiladas had particular appeal: not just tasty, but simple to cook and could even be eaten on the march.

    New ingredients were added to meet Spanish tastes, including cheese, chicken and pork. Spicy sauces were used instead of Aztec chile paste which had previously been a basis of the Aztec version [source].

    Thus began the enchiladas we know and love today.

    Today, you can find enchiladas stuffed with beans, beef, cheese, chicken, pork, or vegetables, served with traditional red enchilada sauce, mole sauce, spicy chile verde sauce, or creamy white sauce.

    There are enough variations to keep you in enchiladas for many years of National Enchilada Days!






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    Elephant Tea Gift Canister With Earl Grey Tea For Mother’s Day

    Here’s a lovely tea gift from Williamson Tea: a metal tea canister beautifully designed with an elephant decked out in paisley. Inside: 40 premium Earl Grey teabags.

    The tea is grown exclusively on Williamson’s Kaimosi tea farm in Kenya. The farm sits beside the Kakamega Forest, a subtropical rainforest.

    This fresh, bright, and fragrant black tea blend is scented naturally with Earl Grey’s signature bergamot oranges.

    Elephant tea caddies are a signature item of Williamson Tea, Kenyan tea farmers who grow some of the most sustainable, high–quality liquoring* teas in the world.

    There are currently 16 different tea caddy designs (alas, currently shipping only to the U.K.).

    But this pink caddy (photo #1), availablein the U.S. Mark T. Wendell Tea Co., is a great pick for Mother’s Day.

    Make a tea lover happy with this beautiful paisley elephant tea caddy, containing 40 tea bags. After the initial tea bags are gone, the canister can be filled infinitely.

    Get your Elephant Tea GIft Canister at

    Since 1904, Mark T. Wendell Tea Co. has focused on luxury tea blends. They sell more than 100 tea blends, plus tea accessories and tea gifts.

    Take a look at all of them while you’re on the website.


    *Tea liquor is the liquid created by steeping tea leaves in water—i.e., it’s the brewed tea. But to tea connoisseurs, it’s more than that. Similar to evaluating the color, density, and other visual aspects of wine, experts look at the brewed tea for its noticeable hues, texture/viscosity, and other features that distinguish a particular type of tea.

    There is no alcohol in tea liquor. Rather, the name was conferred long ago to acknowledge that brewed tea is no longer a cup of water; chemically it has changed. It has developed depth, fragrance, color, taste, aftertaste, and other appeals to the senses.

    The liquor begins at the moment the tea leaves begin to infuse the water and continues to develop until the tea is fully steeped.


    Elephant Tea Canister With Earl Grey Tea
    [1] The elephant tea canister remains a permanent gift for tea or other storage. It’s nice enough to decorate other parts of the home, too (photo © Mark D. Wendell Tea Company).

    Earl Grey Loose Tea Leaves
    [2] Earl Grey tea leaves. The elephant canister packs the loose tea into tea bags (photo © Fava Tea).






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    Coconut Margarita Recipe For Cinco De Mayo & Mother’s Day

    Coconut Margarita Recipe
    [1] A coconut “Margarita” with a shredded coconut rim (both photos © Koloa Rum).

    Coconut Rum Recipe
    [2] Bottles of Kōloa Coconut Rum. The brand also makes Kauaʻi White, Gold, Dark, Reserve Cask Strength Single-Barrel Aged Hawaiian Rum, Cacao, Coffee, and Spice rums. All are wonderful for home or gifting.


    There are many ways to tweak a Margarita (check out our 35 Margarita recipes). But given our druthers, we’d keep at least the tequila, fruit liqueur, and lime. But with this Coconut Margarita recipe, Kōloa Rum, a premium rum producer, has made a departure: no orange or other fruit liqueur.

    So is it still a Margarita? Read our article, Margarita Vs. Not A Margarita.

    We’d give this cocktail a different name; Coconut Dream, Coconut Cloud…fill in your choice of name here.

    Call it whatever, but it’s definitely delicious, and a treat for coconut lovers.

    For Cinco De Mayo, Mother’s Day, or another festive occasion, bring a bottle of Kōloa Coconut Rum (photo #2). Use it to make a Coconut Margarita (photo #1), Piña Colada, Coconut Rum Milk Punch, these six recipes from Kōloa, and other coconut rum cocktails.

    > The history of rum.

    > The history of the Margarita.

    > More Cinco de Mayo recipes.
    Ingredients Per Drink

  • 1.5 ounces blanco/silver/white tequila
  • 1 ounce Kōloa Kauai Coconut Rum (or substitute)
  • 1 ounce/2 tablespoons fresh-squeezed lime juice
  • Optional rim: coconut cream and shredded coconut
  • Optional: dash of agave to taste
  • Ice

    1. DIP the rim of a Margarita glass (or other glass) into a bowl of coconut cream. Then twist the rim in a dish of shredded coconut. Allow the rim to dry.

    2. Fill the Margarita glass with ice.

    3. COMBINE the lime juice, tequila, coconut rum, and agave in a cocktail shaker. Shake well and strain into the serving glass.


    Distilled, blended, and bottled in Kalaheo, Kauaʻi, Hawaii by Kōloa Rum Company, Kōloa Coconut Rum is 40% ABV/80 proof.

    The rum is distilled from pure cane sugar, distilled in a vintage, steam-powered copper pot still, and cut with filtered water from the ancient Mount Waiʻaleʻale.

    The nose features intense coconut aromatics with light hints of roasted coconut and Piña Colada undertones.

    The initial flavor is of baby coconut flesh at the front of the palate, with a finish of lightly toasted coconut, and hints of fresh lime zest. If you have a super palate, you may detect the slightest bit of caramelized pineapple.




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