Living in Florida, I understand that I can’t really speak to the bitterness that winter 
can bring. However, I did grow up in New York and I do spend a couple of weeks each December facing my arch-nemesis – winter. Though I detest the cold, I really love the cozy cocktails that tend to come with it. In fact, my husband and I have started making winter themed drinks at our Florida home each weekend and we (well, he … Matt has been the innovator recently) have come up with some pretty delicious concoctions. Since I’m flying up north tomorrow (and will be recreating these cocktails to stay warm), I figured I’d share them with you too!
McKinney & Doyle Stollen Bread
There are tons of different Christmas traditions around the world that include things like games, songs, gifts and dance, 
but my favorite traditions are edible traditions. Stollen is a traditional German Christmas bread that is full of roasted pecans, candied fruit and pump raisins with a piece of marzipan running through the center. The loaves are brushed with melted butter and sprinkled with cinnamon sugar before being covered in powdered sugar. Sounds delicious, doesn’t it? We make and offer Stollen every Christmas season in the bakery and print that exact mini description right on our label, but today, I thought I’d go deeper and share the full story behind it.
Happy Thanksgiving!
On behalf of the entire McKinney & Doyle family, I just wanted to take a moment and wish you all a very 
Happy Thanksgiving. May your tables and bellies be full, your cocktails be chilled and your homes be warm on this beautiful, albeit frigid, Thanksgiving Day. Continue Reading
Food For Thought: A Cooking Challenge
Tonight, I’m taking it way back to 2012, my senior year of college. I wanted to be a food writer/blogger. I was 
minoring in journalism and writing a food column for a local paper (thanks to my favorite professor for connecting me with his contacts). I loved it! I was able to sample menus before restaurants opened, eat for free (sometimes) and write my opinion in a column of my very own. I was thrilled to be 22 with a newspaper column – even if it was in a small local paper. Anyway, I wanted to do more so I approached my father and asked him if I could write a monthly newsletter for his business. I could include updates and business stuff but I could also write in some family history and stories from the kitchen I grew up in at home. The newspaper column and my column in the newsletter both held the same title: Food For Thought.