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Journey of Flavours at Two Sisters

Posted by | Aug 9, 2017 | Good Food Culture

Two Sisters Winery hosted the 3rd annual Journey of Flavours gourmet extravaganza Sunday, August 6.

Angela Marotta and Melissa Paolicellli-Marotta are Niagara’s Two Sisters.

The 3rd annual Journey of Flavours gourmet extravaganza took place Sunday, August 6, 2017

The co-proprietors of Two Sisters Vineyards , Angela Marotta and Melissa Paolicelli-Marotta hosted a sold-out a festive summertime Niagara Wine Country celebration with over 300 guests and patrons.

Journey of Flavours is a premium al fresco afternoon overflowing with exceptional food, estate wine and live music. It’s an annual happy, stylish and colourful winery event that celebrates all that the Two Sisters adore – the best of life’s pleasures.

The event was centred on the winery’s popular covered terrace overlooking the vineyards. Envisioned as a journey through the spectacular sounds, senses, tastes and spirit of community gatherings, all inspired by the Two sisters’ Italian heritage. The afternoon consisted of distinctive estate wines crafted by Winemaker Adam Pearce, paired with six food stations as well as passed hors d’oeuvres, prepared by the Kitchen76 team under Executive Chef Justin Lesso.

MENU FOR JOURNEY OF FLAVOURS AT TWO SISTERS WINERY 2017

Passed Canapes: Pizza squares 76 and funghi, arancini, lamb spiducci

Station #1: Fresh mozzarella, prosciutto, bruschetta on grilled bread (diced tom, extra virgin olive oil, salt, oregano) served on ready to pick up plates. Wine: 2016 Sauvignon Blanc

Station #2: Short rib served with polenta fry and broccolini. Full size portion. Wine: 2012 Eleventh Post

Station #3: Orecchiette served with extra virgin olive oil, rapini, garlic, pecorino fresh chilies and toasted bread crumbs. With another pot ready to go. Wine: 2012 Merlot

Station #4: Salad Bar. Shaved fennel, sliced cucumbers, shaved carrot, mixed greens and citrus vinaigrette.

Station #5: Panini tent, Sausage with yellow and red sweet peppers with caramelized onion, hot banana peppers, grilled and served on bun. Wine: 2015 Riesling

Station #6: Barrel room with fresh fruit and Amarena cherry sundae served with vanilla ice cream, whipped cream, crushed pistachio and wafer. Wine: 2013 Riesling Icewine

Join us at Two Sisters in Niagara-on-the-Lake for great food and wine seven days a week: find out more at twosistersvineyards.com .

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I was there also and thought it was a terrific event. Mother Nature had to grandstand her tears as usual this summer but what can you do….

Thank you Elaine. Pleased that you two attended. We very much enjoyed all our guests. Summer outdoor events in Wine Country always have a risk, and Mother Nature did briefly remind us, but the rain quickly passed, the sun came back out and our celebration continued without missing a beat.

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Improving lives through the simple joy of a refreshing glass of hibiscus iced tea, every day.

Story Behind the Brand

Two sisters tea: a heartfelt journey.

Our brand, Two Sisters Tea , is rooted in a story of shared memories and newfound purpose. Growing up, Claudia Maria and Jessica, like many in Latin America, cherished the tradition of hibiscus iced tea. A drink that symbolized family gatherings and friendships. When Jessica relocated to the U.S., she searched for that same hibiscus tea, only to find it missing.

Driven by a desire to share the incredible health benefits of this cherished tea, they founded Two Sisters Tea . Little did they know, their journey would take an unexpected turn. Discovering that the hibiscus flowers they thought were native to their homeland were actually imported, Claudia Maria and Jessica set out to make a difference.

Their commitment to reducing carbon footprint and supporting Guatemalan youth led them to Rainforest Alliance and " Hearts in Action " (HIA), a non-profit in Guatemala's Peten region. HIA empowers the youth and adults of Peten, offering education, healthcare, creative experiences, and opportunities for development. 

In June of 2022, their determination bore fruit, or rather, flowers. The first 11,000 hibiscus shrubs were planted, marking the inception of 100% Guatemalan Two Sisters Tea.

More than just tea, we're on a journey of transformation. As we expand, our mission aligns with supporting local farmers and nurturing the hibiscus industry in Guatemala. We're on a path to realize our vision: a hibiscus tea grown entirely in Guatemala, fostering employment for families and the youth.

This turns our mission statement into reality, improving lives through the simple joy of a refreshing glass of hibiscus iced tea, every day.

Meet Jessica (Big Sister), the other half of the dynamic duo behind Two Sisters Tea !  She currently resides in sunny Florida. Her heart belongs to her high school sweetheart, Javier, and together they share a beautiful family...

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Let’s Meet Your Asian Sisters!

Meet Joyce and Gladys, two sisters from the vibrant city of Hong Kong, whose love for cooking stems from missing home and family. Despite living thousands of miles away from home, they have found solace and connection through the recipes that were inspired by and passed down from their beloved grandma and mother.

In 2013, a remarkable journey unfolded as 19-year-old Joyce legally adopted her 13-year-old sister, Gladys, bringing her to the United States from Hong Kong. This extraordinary adventure shaped their lives and forged an unbreakable sisterhood. Joyce embraced her role as both an older sister and guardian, providing a nurturing environment for Gladys to thrive. Together, they faced challenges with unwavering determination, relying on their strong bond. Their connection grew stronger with each passing day, becoming pillars of support for one another. Through shared laughter, tears, and dreams, their love and loyalty deepened. Their intertwined lives formed a tapestry of love, resilience, and shared experiences. Celebrating joys and overcoming obstacles, they embody the strength of family and the transformative power of sisterhood. United as a formidable team, they embrace life’s adventures with open hearts and a bond that shines brightly.

Joyce, the older of the two sisters, first moved to the United States at the age of 13 on her own. She learned to cook through YouTube while she was away from family. With cooking, she was able to find comfort in being close to home. At a very young age, she discovered the profound joy of experimenting with flavors and ingredients. Her appreciation for food has allowed her to explore diverse cuisines and immerse herself in the rich tapestry of flavors the world had to offer. From savoring street food in bustling Asian markets to indulging in fine dining experiences, she embraced every opportunity to expand her palate and broaden her culinary horizons.

Gladys, the younger sister, whose journey to the United States at the age of 13 was a life-changing experience. Moving to live with Joyce opened the door to a world of culinary possibilities, forever shaping her passion for food and cooking. Under Joyce’s teaching, she learned the basics of preparing delicious meals that brought comfort and nostalgia. The kitchen became their sanctuary, a place where the two sisters bonded over their shared love for food and the memories it evoked. As Gladys delved deeper into cooking, she embraced the art of improvisation. No longer bound by strict recipes, she let her instincts and creativity take the lead. Thanks to Joyce’s solid guidance, she fearlessly experimented with various spices, herbs, and cooking techniques, taking traditional dishes to new heights.

After a decade of living together, Joyce and Gladys, the inseparable sisters, are celebrating ten years of being each other’s greatest support. They have now decided to share their passion with the world by starting a food blog. From the early days of learning to cook together in their kitchen, to exploring various cuisines and honing their skills side by side, the sisters have embraced every culinary adventure with enthusiasm.

The food blog is a testament to their growth as home cooks and the profound meaning that food holds in their lives. It is more than just a platform to showcase recipes; it is a celebration of their journey as sisters and their shared love for food. The blog serves as a treasure trove of their culinary memories, from cherished family recipes passed down through generations to innovative creations that carry a piece of their personalities. Every dish is infused with the love and bond that they have nurtured over the years, symbolizing the strength and beauty of their sisterly connection.

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Warjri sisters, Daphimanroi Warjri and Dakiwanri Warjri’s culinary journey exploring Khasi delights and presenting it to the world with pride through Symbai pop-up is an innovative inventory representative of the Khasi culture through its distinctive traditional flavours. A seamless sisterly bond that grew entrepreneurial emanating from their love for food is how Symbai pop-up came about. A Khasi food experience that the two sisters have crafted to keep the culinary heritage alive, also provides a window into the region’s diverse, complex and less explored cuisines, now made visible through Symbai. Interview excerpts with Dakiwanri on behalf of Symbai is as follows –

SS: Tell us about the Symbai pop-up. How did it come about?

DW: Symbai came up when Daphi (Daphimanroi) was living in Puducherry and I had done a pop-up with a friend in Shillong. I’ve never done anything like be8ng in a kitchen but she (the friend) guided me. That was in February 2021. Daphi then moved to Puducherry the same year and she cooked Khasi food with some friends in her house which they really liked and suggested doing a pop-up since nobody in Puducherry has eaten nor accessed this sort of food. That’s when Daphi called me and said “let’s do a pop-up”.

SS: How did you coin the name and what is its significance?

DW: It was suggested by a friend to get on social media to get more visibility. That’s when we thought hard and came up with Symbai meaning ‘seed’ in Khasi. We thought it to be apt because metaphorically it means the beginning of a journey and also the starting point for food.

We definitely wanted it to be a Khasi word because we are cooking Khasi food and we would love to represent the Khasi tribe with everything we are doing.

SS: Where did you train/learn or discover your penchant for food? Give the readers a window into your background.

DW: My love for cooking was fairly recent, it was during the lockdown.  I’m someone who eats but never cooked, so during the lockdown I wanted to eat so many things but it wasn’t easy to get everything. I realised through the months that I actually like cooking. Daphi has always been a good cook – she started baking at an early age, and she has a bakery now. She always cooks, we’re seven years apart, so I grew up watching her and mum in the kitchen, they were always cooking dinner, especially on Sundays. I’ve learned from all the women in my life and owe them for shaping my interest in food.

SS: The cuisine in Meghalaya is less explored but people are slowly learning about it. What about the Symbai pop-up makes it stand out?

DW: It has been received well, and it stands out because I think people sort of generalised Northeastern food, they  clubbed all the Northeastern states together and think we are one and the same which is definitely not the case and so it’s so nice to do this because we set ourselves apart and representing the culture in the correct way. To let people know that there is diversity in the Northeast and that the food in the Northeast is not only about chillies, axone or things like that. A lot of people when they think of Northeastern food they think of Naga food because it’s actually Naga food that sort of has been put on the map, mostly by the Naga people. Symbai then stands out because nobody has done this before by putting Khasi cuisine and food on the national map.

SS: How and why did you decide to have this in Mumbai, per se?

DW: To say that we only do it in Mumbai is not right because we would love people from all parts of the country to taste Khasi food or would want to know what Khasi food is about. We want to do as many pop-ups as possible in all corners of India, if possible and really spread the word.  Why we’re doing it in Mumbai is because Daphi lives there and she has a bakery, and I am based in Shillong but it seemed okay for me to shuttle back and forth between the two cities. We’ve had three events here, so we owe it to the fact that Mumbai is a cosmopolitan place and there are people that are open to eating different kinds of food. Also there’s this interesting regional food movement that’s happening and it’s about learning skills, techniques  and tips from other chefs that we’ve worked with. These are chefs who have worked at all kinds of restaurants; they’ve studied the culinary arts and everything, learnt French technique but this movement has pushed them  to look within the country and starting to appreciate what we have to offer, the country itself and the diversities, cooking methods, the flavours.

SS: Tell us about the menu at Symbai?

DW: We try to work with seasonal ingredients as much as possible, though it maybe a little difficult at times because if it means using a perishable ingredient, then it would be difficult for me to bring it from Shillong because every time we have pop-ups, it’s usually been me flying in from Shillong and bringing stuff from there.  We also use dry ingredients but our push is for seasonal ingredients. Traditional Khasi food is made and is eaten for what it is; no tweaks to the menu, no fusion anything, like sometimes for a starter we may do a little bit of a fusion but most of the times, it is as it is, traditionally as it is.

SS: What makes the local Khasi cuisine attractive? What catches the eye of your clients?

DW: What makes the cuisine attractive is the use of indigenous ingredients from the Khasi Hills which are not available everywhere. I think that’s what makes regional food exciting because you don’t get to taste flavours or experience food like that in any other part of the country. It’s specifically from a certain place. That is definitely something I feel that excites people and draws a crowd is that it’s so new, a lot of people who’ve come to our pop-ups said that they’ve never eaten anything like this before, never tasted the spice, never eaten meat cooked this way. It is a novelty factor for people and that that really works, but also hopefully it’s also the factor of the flavours of the food and one keeps coming back for more.

SS: What are some of the bestsellers?

DW: Some of our bestsellers have been smoked pork, black sesame meat is another favourite. We don’t usually do pork with black sesame as it’s traditionally made but we do chicken instead because we cook pork in other ways as chicken is not that flavourful of a meat especially in our cuisine, and it tends to get a little bland in terms of flavour. People love the black sesame paste in general. Others have also really liked the perilla seed paste that we use in our salads. A crowd favourite is the radish with perilla seed paste. Many have told us that “We don’t really eat or like radish but the way the salad is flavoured is beautiful.”

SS: How many team members work with you?

DW: Daphi and I do not have a team, it’s just the two of us. When we do a pop-up, we have two scenarios; one, where we work in a professional kitchen where we are assisted by the chefs there, and the other scenario is, we have a pop-up at a place where they don’t have a kitchen and so we cook everything in prior and carry it to the event or the venue of the pop-up.

SS: Your enterprise is run by the two of you, underscoring a celebration of women friendships, bonds, the unbreakable ties of sisters, as well as Womenprenuers. How has it been for you?

DW:It’s so nice that you looked at it from the point of view of it being womenpreneurs. Honestly, it’s been wonderful! Daphi has often said the same thing. Both of us feel the same way when we talk about how glad we are that we’re doing it as sisters especially because we both grew up with people who love food, love the culture so much and it so nice to be doing it with my sister and I think that is also something that people are drawn to that we are two sisters doing this, so it’s really been a great experience.

SS: What are some of the challenges that you’ve faced along the way and how did you go about solving them?

DW: A typical plate in Symbai has many local elements. In terms of design, we use the ‘Ryndia’ print for our napkins, we use little ‘Khoh’ as table décor. The food plate usually has the ‘Ja stem,’ (Yellow rice), a non-vegetarian spread which consists of three types of meat, whatever is available in the area, as well as three vegetarian options, and salads and chutney shared by both types of eaters. Definitely represents the Khasi culture and as authentic as possible, without making any alterations to the originality of a dish or what it should taste like.

SS: Recently, Nambie Marak also represented Meghalaya nationally at the Masterchef competition. What are your thoughts on the culinary talent in the state? Also, do you have similar plans of partaking in such forums?

DW: If I were to be honest, I think this is not an answer everybody would like to hear but when it comes to Northeastern cuisine, people tend to look for food inspiration from the west because we are not proud of what we have to offer. However, there is a  shift now, where people are beginning to understand that you are your culture, you are what you bring to the table, and everybody is looking for something new now, that’s how the world works, looking for something new and exciting. I would say Northeastern culture, when it comes to food, is not well appreciated or very well-known because people have always associated us with eating less luxurious food. This is changing now because  celebrated chefs who are now understanding the value of regional food.

There is also a common misconception about Northeastern food that it is mostly non-vegetarian considering the fact that India is largely a vegetarian country. So, people have some apprehension there but we do have a lot of vegetarian options. It’s just that people have not really explored those options yet.  Even with Khasi food we’ve had a bit of difficulty in trying to build a menu, through the pop-ups that we’ve done, the veg food that we’ve put out, vegetarian people that attended actually said they liked everything. I know of other Chefs who are exploring vegetarian cuisine in the Northeast.

——End of Interview——–

The offbeat cookhouse of the Warjri sisters sets the benchmark of celebrating one’s roots, culture and pride in it by propelling the identity of being Khasi bigger and better.

(Interviewed by Esha Chaudhuri)

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How Two Sisters Started a Restaurant Based on Love for a Deviled Crab

Tampa is known for many things including the Tampa Bay Buccaneers, the beautiful scenic Bay, and a fabulous food favorite called “Deviled Crab.” Now a local food staple, the Deviled Crab originated in the community of Ybor City, in Tampa, Florida, in the early 1900s influenced by the influx of Spanish, Cuban, and Italian immigrants. Today, it is being served in Jacksonville, Florida, thanks to two sisters Jo Neishia Johnson and Kiara Simons who have brought their unique take on this delicious staple. What they started as a food truck business has expanded into a brick-and-mortar space in the Orange Park Mall in Orange Park Florida. I wanted to know more about their inspiring restaurant journey and recently sat down with the co-owners of Two Sisters and A Deviled Crab. Here are highlights from our conversation.

What is a Deviled Crab and its historical significance in your Hometown of Tampa Florida?

Around the year 1920, an uncredited home chef saw a business opportunity to feed cigar factory workers. They took advantage of the cheap and plentiful blue crab and used it as the protein, mixed the crab meat into a slow-cooked tomato sauce flavored with Italian spices, rolled the seasoned crab in Spanish style croquettes, coated them in Cuban bread breadcrumbs and the Deviled Crab was born! It became so popular it was prepared at lunch counters and restaurants and is a staple across Tampa today. We brought it to our restaurant but as more than a menu item—it is a culinary experience made in our recipe of homemade dough filled with our secret blend of seasoned blue crab meat. Lastly, we roll the stuffed dough into a croquette and deep-fry each croquette to order. This labor of love is a daily affair for a single prep employee as they spend 6.5 hours crafting 150 deviled crabs, each batch mixed, rolled, and perfected.

What was your motivation to start a food truck business and then expand to a restaurant?

We wanted to become entrepreneurs by starting a business together doing something we loved! And, always enjoying Deviled Crabs on our trips back to Tampa, we were struck with the same idea of bringing this wonderful food to our new community in Jacksonville. In February of 2022, we launched Two Sisters and A Deviled Crab as a food truck business while we were both still working in very demanding full-time jobs. Within our first 3 months in business, we had amazing success, which opened doors for us to do huge events and festivals. Within our first 14 months in business, we generated close to $150,000 in sales, working an average of 30 hours a month. We knew that we had something special and opened our brick-and-mortar location in July 2023 where we manage a full staff and oversee the operations, while still juggling our demanding careers.

As two sisters in business together, how do you divide responsibilities?

From the beginning, we divided responsibilities based on our strong suits. I focus on the technical and financial aspects while Jo manages the marketing and strategic planning to scale our brand. This has helped us maximize efficiency in day-to-day operations while keeping us on track for growth. 

How were you able to find capital to launch and scale your business?

Fortunately for us, we were able to save money during the pandemic and we decided to use what we had in our savings and split the cost of the down payment to buy a food trailer. The trailer was built from the ground up, and we were told that it would take around 7 to 9 months to complete. This allowed us to save enough money during this time to pay the remaining balance due when the production was completed.

How important is mentorship to guide the next generation?  

Mentorship is imperative because dreams need to be nurtured. Business owners are being more intuitive and innovative in creating their own success stories and it is critical to share how these ideas have been realized as a way of guiding others. Mentorships can help the next generation embrace a combination of textbooks and unconventional success stories like ours to blaze their paths.

What is your advice for new & aspiring restaurant owners?

Start where you are but do everything with excellence. Establish measured recipes at the beginning of your journey to help ensure consistency with your products as you scale.

Tenyse Williams is an award-winning Brand Strategist, an Adjunct Instructional Specialist at Columbia University and George Washington University, and Founder & Chief Communications Officer of Verified Consulting , leading a team of digital marketing professionals amplifying awareness for their clients. Follow her on LinkedIn.

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The Vineyards

John street vineyard.

Our John St. Vineyard is one of our most mature vineyards. We are incredibly fortunate as it consistently provides us with intense fruit flavours and the sandy loam soil, which dries quickly during the growing season, provides increased colour and tannins in our red varietals. Located in the sub-appellation of the Niagara River, John St. spans 68 acres and is home to TSV’s original plantings from 2007. Varietals in this vineyard include Merlot, Cabernet Sauvignon, Cabernet Franc & Chardonnay. These varietals flourish here as the moderating effects of Lake Ontario to the north and the Niagara River to the east marry together to provide an extended growing season, which is ideal for our late ripening reds.

St David’s Vineyard

Located in the sub-appellation of St. David’s Bench spans ours 31 acre vineyard. Planted in 2017, this vineyard is home to Merlot, Cabernet Sauvignon and a small block of Petit Verdot. The warm air that rises across Niagara-on-the-Lake, settles into the Niagara Escarpment which makes this one of the warmest areas in Niagara. This, combined with vines which grow slowly on the silty clay loam soils, leads to the greatest ripening potential for our late season reds that are planted here.

Hunter Road Vineyard

Planted in 2020 and located in the sub-appellation of Niagara Lakeshore, our Hunter Road Vineyard beautifully grows our incredible Cabernet Franc. This vineyard is only a short distance directly west of the winery and our John St. Vineyard. As it is in close proximity to Lake Ontario, there is a moderating effect that occurs which allows for an extended growing season in Niagara-on-the-Lake year after year, ideal for our late ripening Cabernet Franc Though Hunter Road offers similar soils to the Cabernet Franc blocks at our John St. Vineyard, there are differences which allow us to shed light on the nuanced differences that vineyard site provides in the fruit that we grow. Given the location of this vineyard, our expectation is for excellent wine quality from these vines with increased fruit flavours, colour, and tannin, and reduced vegetal qualities.

Niagara Parkway Vineyard

Our Parkway Vineyard was planted in 2020 and is mostly dedicated to our aromatic whites, Sauvignon Blanc and Riesling. However, we do house some of our Cabernet Franc here as well. Expectation for this vineyard is for well-defined aromatics, balanced wines. This vineyard is located in the sub-appellation of the Niagara River and borders the Niagara River to the east.

Crafting the Perfect Two Sisters Sugar Cookie Recipe: Baking Bliss

Are you ready to embark on a delightful journey into the heart of baking? Today, we’re diving into the world of sweetness and sisterhood with the Two Sisters Sugar Cookie Recipe. Join me as we explore the art of creating irresistible, melt-in-your-mouth sugar cookies that not only satisfy your sweet tooth but also bring a sense of warmth and togetherness to your kitchen.

Sisterhood in the Kitchen

A sweet bond: the tale of two sisters.

Before we delve into the delectable world of sugar cookies, let’s take a moment to appreciate the magic that happens when two sisters come together in the kitchen. There’s a unique bond that forms over shared recipes, laughter, and the aroma of something sweet baking in the oven.

The Heart of Home Baking

In many households, the kitchen is the heart of the home, and when two sisters decide to whip up a batch of sugar cookies, it’s not just about the ingredients – it’s about creating memories, sharing stories, and indulging in the joy of baking together.

Unveiling the Two Sisters Sugar Cookie Recipe

Ingredients for baking bliss.

Let’s gather the ingredients for our sugar cookie adventure. You’ll need:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (for that extra flavor kick)
• Powdered sugar for rolling

The Secret Ingredient: Sisterly Love

As you sift the flour and cream the butter, don’t forget the secret ingredient – sisterly love. It’s the intangible element that adds an extra dash of sweetness to every cookie and turns the baking process into a cherished ritual.

Two Sisters Sugar Cookie Recipe: A Symphony of Flavors

Instructions:.

• Preheat your oven to 375°F (190°C). In a bowl, whisk together the flour, baking soda, and baking powder. Set aside.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is where the magic begins!
• Beat in the egg, vanilla extract, and almond extract until well combined. These ingredients not only provide flavor but also contribute to the cookies’ delightful texture.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; we want our cookies to be tender, not tough.
• Roll the dough into small balls and coat them in powdered sugar. Place them on a parchment-lined baking sheet and chill in the refrigerator for about 15 minutes. This helps the cookies hold their shape during baking.
• Bake the chilled cookies for 8-10 minutes or until the edges are lightly golden. Keep a close eye on them – we want soft, chewy cookies, not crispy ones.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once cooled, indulge in the bliss of homemade Two Sisters Sugar Cookies.

The Magic of Two Sisters Sugar Cookies

A symphony of aromas.

As the aroma of freshly baked sugar cookies wafts through the kitchen, it’s not just a scent; it’s a symphony of memories being created. The combination of butter, vanilla, and almond extracts dances in the air, inviting everyone to partake in the joy of baking.

Melt-in-Your-Mouth Moments

Take that first bite, and you’ll experience a moment of sheer bliss. The outer layer, delicately coated in powdered sugar, gives way to a soft, melt-in-your-mouth interior. It’s a sensation that transcends taste – it’s a hug for your taste buds.

Creativity Unleashed

The Two Sisters Sugar Cookie Recipe isn’t just a set of instructions; it’s a canvas for creativity. Whether you choose heart-shaped cookies or opt for a classic round, decorating them with colorful icing or keeping it simple, each cookie becomes a reflection of the shared creativity between two sisters.

FAQs About Two Sisters Sugar Cookies

Q1: can i substitute almond extract with something else.

Absolutely! If almond extract isn’t your preference or you have allergies, you can omit it altogether or replace it with another extract like lemon or orange for a citrusy twist.

Q2: Can I freeze the cookie dough for later use?

Certainly! Prepare the cookie dough as instructed, then roll it into a log using plastic wrap. Freeze the log and slice off cookies as needed. This is a handy trick for impromptu cookie cravings.

Q3: How do I prevent the cookies from spreading too much?

Chilling the dough before baking is key to preventing excessive spreading. It helps solidify the fat in the dough, resulting in cookies that hold their shape during baking.

Q4: Can I add mix-ins like chocolate chips or nuts?

Absolutely! Customize your Two Sisters Sugar Cookies by folding in your favorite mix-ins before chilling the dough. Chocolate chips, chopped nuts, or even dried fruit can add delightful surprises.

Q5: Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but be mindful of the salt content in the recipe. Consider reducing the additional salt in the dry ingredients to balance the flavor.

In Conclusion

The Two Sisters Sugar Cookie Recipe is more than a guide to baking; it’s an invitation to share laughter, create memories, and savor the sweetness of sisterhood. As you roll out the dough and watch the cookies transform into golden perfection, remember that each bite is a testament to the joy found in simple, homemade pleasures. So, bake away, embrace the magic, and let the aroma of Two Sisters Sugar Cookies fill your kitchen with warmth and love.

For more ideas, recipes, and cooking tips and tricks, please visit us at  Jefferson Mexican Food.

Two Sisters On The Road

Wanderlust adventures, roma, la città eterna.

Are you planning your next trip but you don’t know where to go? Don’t worry, Italy is always an infallible destination. The capital Rome, is considered the eternal city and if you have never been…

What to eat in Umbria

If you are planning a trip to Umbria, you will surely be enraptured by the beauty of this region and the various enchanting borghi, as we talked about in the previous articles, but without any…

A unique and sweet journey inside the Perugina Chocolate House

An important mention goes to La Casa del Cioccolato, which is a mandatory stop if you are in the Umbrian land. You cannot miss this incredible experience, it’s an interesting journey into the world of…

Perugia, a historical and artistic jewel in the heart of Italy

Perugia is a gem of a city that conquers and attracts tourists from all over the world. The historic center of the Umbrian capital is a real fourteenth-century village, one of the most beautiful and…

The picturesque old town of Orvieto

Orvieto, a jewel city of 19.307 inhabitants is set in the Umbrian hills. It is a place that enchants visitors with its historic center, rich in history and architectural beauty. Overlooking a spectacular natural setting,…

Spello, città d’arte e dei fiori.

Spello called in Latin Hispellum, is an ancient town of Italy in the province of Perugia in eastern-central Umbria, on the lower southern flank of Mount Subasio. Spello is an enchanting town which, due to its beauty and its…

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Tokyo Disney Resort

The Ultimate Guide to Fantasy Springs

by Andi Sakowski , Communications Manager, Disney Experiences

While we wait in anticipation for the opening of Fantasy Springs at Tokyo DisneySea on June 6, we’ve put our excitement into writing a complete guide just for you that includes where to eat, shop, and ride.  It’s your official Fantasy Springs list to plan the ultimate visit!

• Attractions
• Merchandise

Where can you find everything in Fantasy Springs?

Fantasy Springs is located between the Arabian Coast and Lost River Delta in Tokyo DisneySea! This eighth port is themed to a magical spring leading to a world of fantasy and consists of three areas: Frozen Kingdom, Rapunzel’s Forest, Peter Pan’s Never Land, inspired by the Walt Disney Animation Studios films “Frozen,” “Tangled” and “Peter Pan.” The biggest land expansion yet at Tokyo Disney Resort, it’s home to four new attractions, three quick service dining locations, a merchandise shop and a new hotel.

Does Fantasy Springs have its own Hotel?

Yes! Tokyo DisneySea Fantasy Springs Hotel is the resort’s newest park-integrated hotel located inside Fantasy Springs and offers guests with park tickets access to Tokyo DisneySea through Fantasy Springs.

What attractions can you ride at Fantasy Springs?

Anna and Elsa’s Frozen Journey

Set out on a voyage by boat on Anna and Elsa’s Frozen Journey located in Frozen Kingdom! This family-friendly attraction features the heartwarming tale of two sisters from childhood memories with Grand Pabbie to Anna turning to ice to save Elsa. The adventure is accompanied by songs from the film including, “Do You Want to Build a Snowman?,” “For the First Time in Forever,” “Love Is an Open Door” and “Let It Go.”

Rapunzel’s Lantern Festival

For the first time ever, be transported to where the glowing lanterns gleam on Rapunzel’s Lantern Festival over in Rapunzel’s Forest. This romantic gondola journey retells the tale of Disney Animation’s “Tangled,” from Rapunzel’s tower to the moment we’ve all been waiting for, watching the sky envelope with countless lanterns to the tune of “I See the Light.”

Peter Pan’s Never Land Adventure

An all-new adventure, this 3D escapade joins Peter Pan, Tinker Bell and the Lost Kids as they rescue John from Captain Hook and his band of pirates.

Fairy Tinker Bell’s Busy Buggies

Shrink down to the size of a fairy and board a busy buggie to help Tinker Bell deliver packages throughout the changing seasons of Pixie Hollow. This attraction is perfect for those of all ages!

Where to eat at Fantasy Springs?

Royal Banquet of Arendelle

For the first time in forever, Anna and Elsa have opened the gates of Arendelle Castle to dine inside! Immerse yourself in the world of “Frozen” and discover eats like “Arendelle’s Royal Set.”

Oaken’s OK Foods

Oaken, the shop keeper of Wandering Oaken’s Trading Post and Sauna, has opened his doors to the hungry visitors of Frozen Kingdom! The perfect spot to grab a quick snack, you’ll find his signature offering, “Oaken’s Yoo-Hoo Bread,” here.

The Snuggly Duckling

Hidden among the foliage of a massive tree that’s partially growing into the building, dine among the happily-ever-after story of the tavern’s ruffians and paintings created by Rapunzel herself. Here you can find a variety of offerings from savory dishes such as “Duckling’s Dream Cheeseburger” and those on the sweeter side like the “Sweet Ever After Dessert.”

Lookout Cookout

The hideout of the Lost Kids, Lookout Cookout in Peter Pan’s Never Land was made from parts of a shipwreck that had washed ashore. Not only will you find menu items inspired by the Lost Kids, keep an eye out for what they’ve left around such as pajamas and hammocks.

Popcorn Wagon

No trip to Tokyo Disney Resort is complete without trying as many popcorn flavors as possible! You won’t want to miss the ALL-NEW roast beef popcorn flavor found only in Fantasy Springs.

Where can you find “Frozen,” “Tangled” and “Peter Pan”-themed merchandise at Fantasy Springs?

Fantasy Springs Gifts

Located inside the lower level of Fantasy Springs Hotel and only accessible from Fantasy Springs, this shop is where you find “Frozen,” “Tangled” and “Peter Pan”-themed merchandise! You can even find collections themed to the world of Fantasy Springs here.

Springs Treasures

This wagon-style kiosk is located outside the port along the pathway leading from Arabian Coast to Fantasy Springs. Offering a variety of merchandise, this is the perfect spot to stop before or after visiting Fantasy Springs!

For a look at exclusive Fantasy Springs merch, visit our merchandise guide .

We’re watching the hours tick by, a little under a month to be exact, for the opening of Fantasy Springs. Stay tuned as we share everything you need to know, reporting directly from Tokyo Disney Resort!

Destinations: Tokyo Disney Resort , Disney Sea

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