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French Onion Mushrooms

by Michele Pesula Kuegler February 15th, 2018 | Appetizers, Main Dishes, Recipes, Vegetarian

Fork and knife are required for this stuffed mushroom.




On Tuesday I shared my new recipe for a one-bite stuffed mushroom that works well at cocktail parties. Today I'm moving to the polar opposite with a mushroom that is more of a meal. This recipe is perfect for a dinner for two. Honestly, how many kids will want (1) a mushroom as part
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Sausage Stuffed Mushrooms

by Michele Pesula Kuegler February 13th, 2018 | Appetizers, Recipes, Tapas Monday

A bite-sized appetizer, perfect for cocktail parties!


I recently hosted a cocktail party for a group of colleagues. Being the empty nesting, "in the city" member of the board, I wanted to have a gathering that aligned with that thinking. Rather than having any sit-down food, I planned a menu that could be eaten while standing at our bar or counter. Some things were easy to choose: crostini with a fruit bruschetta and squash wrapped in prosciutto. I knew I needed one more hearty-ish dish, which is why I leaned toward stuffed mushrooms.

As I considered stuffed mushrooms, I thought
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Recipe: Lemon & Blueberry Biscotti with White Chocolate Glaze

by Michele Pesula Kuegler February 8th, 2018 | Breakfast Dishes, Desserts, Recipes

Sweet, tart, & crunchy, you'll want to eat more than one!




Since I've made many different types of biscotti, it was a no-brainer what category this week's republished recipe would be. The hard part was deciding which one. Because Tuesday's biscotti recipe included cherries, I decided to go with another fruit biscotti. This one is different than all of the other biscotti I've made in that it has a hint of sour to it from the addition of lemon. Not only does it round out the flavors in the biscotti, it keeps the sweet in check. Keep reading
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5 Great Ways to Enjoy Nuts Every Day

by Editorial Team February 7th, 2018 | Cooking Basics
While they are popularly known for being calorie-dense food items, nuts are also valued the world over for their awesome nutritional content. If you are crazy about nuts, you’d be delighted to know they are also a rich source unsaturated fats, which are known for being the “healthy” type of fat. When they replace saturated fats in a person’s diet, unsaturated fats can help reduce the health risks associated with high blood cholesterol levels. This is because unlike saturated fats, unsaturated fats—both monounsaturated and polyunsaturated—don’t appear to raise the levels of LDL cholesterol (or “bad” cholesterol) in the body.

Moreover, studies
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Chocolate Covered Cherry Biscotti

by Michele Pesula Kuegler February 6th, 2018 | Breakfast Dishes, Desserts, Recipes

A candy-themed biscotti that's totally acceptable as breakfast.


What I love most about the biscotti I make is that they have such a lengthy shelf life. Want to ship baked goods to family or friends? These biscotti will be fine, even if it takes a week to get there. Need to bring a treat to a gathering but need to make it days in advance? These biscotti can hang out for days and taste delicious.

In addition to this, I love that there are so many variables to change in each new batch I make. First, you have the filling.
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Carrot Cupcakes

by Michele Pesula Kuegler February 1st, 2018 | Desserts

Basically, it's carrot cake on the go.




When I wrote this carrot cupcake recipe, I was surprised that it had been four and a half years since I shared my original carrot cake recipe. As I type this, it's been five and a half since I originally posted the cupcake recipe and ten years since the carrot cake recipe. In all of that time, I can't begin to count how many times I've made each. Not only are they recipes I love, but they also are recipes that friends and family request. These truly can be considered tried and
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Butternut Squash Cake with Cream Cheese Frosting

by Michele Pesula Kuegler January 30th, 2018 | Desserts, Recipes

Only one word needed- Yum!


For someone who doesn't eat a lot of dessert, I sure do adore cake in many forms. It's a really tough tossup between carrot cake and traditional wedding cake, as to which is my favorite. Carrot cake has the wonderful flavors of carrot and
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Chocolate Bottom Macaroons

by Michele Pesula Kuegler January 25th, 2018 | Desserts, Recipes

Sweet coconut and chocolate- what's not to like?




With Tuesday's publication of a macaron recipe, today is a fitting day to republish my macaroon recipe. With only one letter difference, these two cookies are often confused. They do start with a similar egg white base, but from there they diverge. Macarons are made with almond flour, while macaroons are made with flaked coconut. One is dry to the touch, while the other has a bit of a sticky texture. For me, they're both a delight. Why not make a batch of each, and do some taste testing with
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Raspberry Buttercream Macarons

by Michele Pesula Kuegler January 23rd, 2018 | Desserts, Recipes

So light and tasty, you'll want to eat them by the dozen!


I know, macarons have been all the rage for a few years, and here I am posting my first macaron recipe. Call me behind the times if you'd like. I don't mind.

It's taken me some time to venture into the land of macarons. I never was a fan of meringue cookies in my youth. My mom often bought them at a local bakery, but I found them to be boring and of an odd texture. Rather than being open-minded, I held onto this belief into my adult
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Recipe- Bourbon Sugar

by Michele Pesula Kuegler January 18th, 2018 | Garnishes, Recipes

A sweet hint of bourbon in your coffee!


This recipe was originally published in August 2015, but it's been a recipe that I've used for even longer. My husband is as much of a bourbon aficionado as I am of prosecco and champagne. So, we've had a container of bourbon sugar on the coffee counter for years. There's no kick in this sugar, but there's a nice hint of flavor to perk up your morning cup of coffee. Continue reading to learn more about this recipe.

This week's theme is back to school. Yep, take another peek at

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Saucy Bourbon Meatballs

by Michele Pesula Kuegler January 16th, 2018 | Appetizers, Recipes, Tapas Monday

An appetizer with hints of bourbon- why not?


January arrives, and it's time for a fresh start. All of the shimmering decor of the holidays is put away, and life in general becomes quieter. As a parent of college-aged students it brings about an even greater amount of quiet, as my two pack up their belongings and head off to their respective schools. It's a bittersweet time for me. I miss the small conversations had over coffee and the extra companion on a trip to the store. I also enjoy the time as just two for my husband and
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Back to Blogging, Kind of

by Michele Pesula Kuegler January 15th, 2018 | Tasty Thoughts
Three months ago I wrote about the hiatus I would be taking from Think Tasty and blogging. It was a good choice. It gave me time to focus on my full-time role in entrepreneurial education and not to stress over a baking and writing schedule for this blog. However, I also missed that structured time in the kitchen. Sure, I left time to cook but ended up focusing on dinner and not
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Pear Cake

by Michele Pesula Kuegler December 28th, 2017 | Desserts, Recipes
The other weekend we were expecting an overnight snowstorm.  As we weren't sure how much snow we would get, we decided to be stocked and ready for a Sunday spent indoors.  To end our snowy day we would enjoy a freshly baked dessert, pear cake.

Cake is one of my favorite
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Pumpkin Loaf

by Michele Pesula Kuegler December 26th, 2017 | Breads, Recipes
Last Thursday I shared my family's recipe for Almond Cookies.  As I was considering what family recipe I should share next, I decided it would be more interesting to share recipes from other members of the Wasabi Media family.  Today, I am  pleased to share a recipe from an Associate Editor, Jane Wangersky.

Jane has been with Wasabi Media Group since early 2009, making her one of the first ten team members.  At that time Jane worked as a columnist who specialized in articles on animals, books, travel, and humor.  Since then, Jane has been promoted to the role
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Bourbon Sauce #2

by Michele Pesula Kuegler December 21st, 2017 | Desserts, Recipes, Spreads & Sauces
On Monday, I shared my ridiculously easy recipe for Eggnog Ice Cream.  While the ice cream is delicious in its own right, a simple ice cream such as this really begs for toppings.  Of course, my kids would prefer to top their ice cream with hot fudge, but that is not something either my husband or I enjoy.  So, the decision of what to use as our topping began.

Some toppings were quickly discarded, such as caramel because it seemed too sweet.  Macerated strawberries were considered, but I wasn't sure how well strawberries and eggnog would pair.  Then it occurred
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Eggnog Ice Cream

by Michele Pesula Kuegler December 19th, 2017 | Desserts, Recipes
On Christmas Eve, we celebrate with a six-course meal.  I know, that does sound like a lot of food.  However, the original plan my husband had suggested was a ten-course meal.  After a little discussion, it was determined that six was far better than ten.  With the meal eaten over a six-hour time frame, the portions small, and the dishes kept light, a six-course meal wasn't so daunting.

My husband and I took turns creating each course.  I was assigned the appetizer course, which was a
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Chicken Stew- Flavorful & Healthy

by Michele Pesula Kuegler December 14th, 2017 | Recipes, Soups & Stews
As December is dedicated to soups and stews at Think Tasty, I have been pondering the new recipes that I wanted to try.  Most of them tend to be soups, as those are dishes can be made quickly for lunch or a solo dinner.  However, as I thought about stews, I realized that I have only ever made beef stews. This led me to wonder why.  As I could think of no good reason, I decided to give chicken stew a try.

I am sure that
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How Eating Fish Impacts Your Health

by Editorial Team December 13th, 2017 | Cooking Basics
Given that the Earth is becoming more and more overcrowded with each day that it goes by, it only makes sense for people to forego eating meat, at least two to three days a week. The impact that meat production has on the environment is extreme, but the fact of
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Savory Butternut Squash & Spinach Soup

by Michele Pesula Kuegler December 12th, 2017 | Recipes, Soups & Stews
Last week I shared my recipe for a sweeter version of butternut squash soup. If that's your kind of thing, feel free to click, read, and return. This article will still be here when you come back.  For those of you who prefer a more traditional soup, one that is savory, this is the recipe for you!  This soup recipe still is quite simple and another great way to use some of the butternut squash you have on hand.

This soup is made with a chicken broth base, but it could be made with vegetable broth also. I
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From Scratch Monkey Bread

Michele Pesula Kuegler December 7th, 2017 | Breads, Breakfast Dishes, Recipes
I remember the first time that I tried monkey bread.  I asked for the recipe and was told that I probably didn't want to know.  Being a person who enjoys baking, I asked again and was told, "A couple cans of biscuits, a whole stick of butter, a sprinkle of cinnamon, and a lot of sugar."  That didn't stop me from making the recipe at home; a little indulgence
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