Happy 2018 everyone! I am so excited to welcome the New Year and grateful for the year that just passed. Between moving and buying a house and creating my 1st cookbook, I can honestly say that I am truly blessed!

Now let’s get back to cooking, shall we? I am still working on my annual culinary bucket list for the New Year and have a bunch of recipes I want to learn and conquer in the New Year…you can check it out here and let me know if there is something that YOU have been wanting to make. Make a list, conquer it and learn something new! I’d love to hear about it.

I know we’re all over the holidays. Cookies are done and all we’re seeing are salads up the wazoo, soups and steamed lemon. But for me, it wouldn’t be a true if I didn’t say I was still baking homemade challah. I taught a challah making class a few months ago at the local Co-op and it was so much fun! Each participant braided their own challah to take home and before the class, I made a few to nosh on while they baked.

This was the exact challah I brought to the class. A gorgeous aromatic, savory garlic rosemary challah. There is roasted garlic powder and freshly chopped rosemary inside the dough as well as garnished with thin slices of garlic and small sprigs of rosemary. It is certainly a show-stopper and one of my favorite classic flavor combinations.