Christina’s Cucina’s Top 10 Recipes in 2014
My Top 10 Recipes in 2014 are listed below. These are all recipes which are ranked in order of traffic to those posts from readers like you!
Happy New Year and thank you for reading along; I hope you’ll continue to enjoy my recipes and travel posts into 2015! Please do take this opportunity to sign up for free subscription to my posts; it’s the only way to be sure you won’t miss anything. Don’t worry, I won’t ever share your email address and at most, I post twice a week, so your mailbox won’t be abused. (Link to subscribe at the bottom of this post.)
I think it’s nice to look back and see what my readers enjoyed most at the end of each year, and I must say, I was a little surprised when I saw the results: 8 of the 10 top viewed recipes which I published in 2014 were sweet! Only French Onion Soup and Pasta and Beans made the cut in the savory category, so I think there are a lot of you who share my “sweet teeth” (I don’t have just one sweet tooth)!
So here they are, beginning with my most viewed recipe post from last year~
1. Perfect Yeast Doughnuts
2.White Russian Cupcakes with Vodka Buttercream Icing
3. Scottish Macaroon Bars
4. Cranberry Orange Muffins
5. French Onion Soup
6. How to make Shortbread and Caramel Shortcake
7. New York Style Cheesecake
8. Butterfly Cakes
9. Limoncello Cheesecake
10. Pasta and Beans (Pasta e Fagioli)
So that’s the list. Did you have a favorite that didn’t make the Top 10? Which one of my recipes is on your regular rotation? Let me know…your comments make my day!
P.S. I’d like to add my most viewed post and the only one which actually went viral last year, and hopefully will again, even though it’s not a recipe. I shared some information about pink peppercorns/pepperberries which could potentially save lives, so if you know anyone who has a tree nut allergy, please send them the following post. My daughter discovered the problem the hard way, by unknowingly ingesting the pepper and having an anaphylactic reaction.
Hidden Allergens: Pink Peppercorns and Tree Nut Allergies…
I hope you enjoyed my Top 10 Recipes in 2014 and are interested enough to give one or two of them a try!
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HI, Christina, just came across your web site and was delighted to find so many of your recipes that my mother and aunts would make. Often times I will call a cousin to compare the recipes or they will call me. Some of them are getting older and not so sure . I cannot tell you how estatic I was to find you and be able to share with them . We are all big cooks, especially around the holiday, l want to try them all. Many. Thanks and look forward to your new recipes via email. Bless you. Joanna
Oh Joanna, what a lovely comment to wake up to! I’m so happy you wrote to let me know, and glad you’ll be able to explore my site. I hope you enjoy it. You can also sign up for my free subscription on my home page so you don’t miss any of my recipe or travel posts (about 2x/week). Bless you, too! CC
Hi Christina, I have just come across your web site and found your recipe for bow ties ( Cioffe ) and was very excited. My mom used to make them for us at Christmas and since her passing we could never find her recipe. So thank you very much. I will definitely make them this Christmas.
I also saw your recipe for your Butterfly Cupcakes which I would like to try but when I was reading the recipe ingredients, I came across a question for the flour quantity. It is marked as 3 cups flour but in brackets ( 16 oz ). If a cup is 8 ounces how is 3 cups 16 ounces? Is this a typing error. Please confirm how many cups of flour I should use.
Thank you
Sherran
Hi Sherrna, I’m so happy that you found the cioffe recipe! :)
Regarding the flour measurement: the US (and possibly Canada) is the only place that I know of that only uses cups. Cups are so unreliable and inconsistent for baking that I really wish I didn’t have to include them in my baking recipes. However, most of my readers would revolt, I’m sure, so I have to keep the cups. Many US bakers make mistakes because they get weight and volume confused. Yes, if we were talking about liquid, one cup does equal 8 oz, but one cup of flour does not weight 8 ounces, it’s about 5 oz (again, it varies with how the flour is measured into the cup AND the type of flour all makes a difference). This is why it’s not accurate. I HIGHLY advise my readers to buy a scale which is very accurate, and they are inexpensive, too. Sorry for the long-winded explanation, but if I just said use 3 cups, you wouldn’t understand why 16 oz is also listed.
Hope you like the butterfly cakes! :)
I can see why these are favorites! I would love to be able to make perfect doughnuts like that… Sigh. Happy New Year, Christina! xo
Oh I am quite sure you could, David!! I don’t think there’s anything you can’t make! Happy New Year! :)
I just stumbled upon your website and feel like I’ve found gold! I lived in Italy for a semester and have traveled back many times since (I just cannot get enough!)! Authentic Italian food recipes are so hard to find in the US. Last time I was in Italy I bought cookbooks in Italian hoping to someday translate them and cook recipes out of them! I also traveled throughout the UK and love the culture and food there as well! Reading your website brings be back to my favorite European countries. Your recipes look amazing and I cannot wait to start experimenting with them. I also love your philosophy about using the best ingredients; it really makes such a difference. Happy New Year from a stone’s throw away, Orange County, CA :)
Laurie, I cannot tell you how happy it makes me to read comments such as yours! Thank you so much for taking the time to write…I truly appreciate it. I hope you enjoy the recipes and if you ever have a question, please don’t hesitate to ask (via the comments section below the recipe, email or social media). Happy New Year to you too, neighbor! :) Christina