Flourless Chocolate Cookies

I made a Pistachio Dipping Sauce to go with my cookies.

Flourless Chocolate Cookies (CWF)

Well it's the 30th of the month, the day we're supposed to post about our adventure with the current Chocolate With Francois recipe. I guess I have not recovered from my hectic holiday and busy weekend because I waited until the last minute to make these delicious cookies. And even as I write this post, I have one more batch to put into the oven. This month's recipe from Francois Payard's Chocolate Epiphany, flourless chocolate cookies, was chosen by Karen of Karen's Cookies, Cakes & More. She has the recipe posted on her blog so I won't post it here, but please check out her blog to find out how to make these delicious, brownie-like cookies.

Happy Thanksgiving

Centuries ago, our first Thanksgiving in this brave new world was only made possible with the help of the local Indian tribes. Today, in the 21st century, I find no sense in rehashing the white man's betrayals. Instead, I'd like to acknowledge the kindness and trust of the local natives.

So I'd like to share with you this poignant love song that was a big hit back in 1959. At the time, I was put a wee lass and this was the first 45 RPM record that I received as a Christmas present. Even then I was a big romantic.

Orange Cheesecake with Pomegranate Glaze

Sometimes when I've received an order for a dessert, and it looks super delicious, it's really hard to part with it. Such is the case with this cheesecake. The cheesecake itself was flawless, no cracks, baked high and gorgeous. Then after I added the pomegranate glaze and piped whipped cream, well let's just say it took a lot of will power not to cut into this beauty. The person that ordered this is going to be the star at her Thanksgiving get-together.

Ingredients for Crust:
2 cups vanilla wafer cookie crumbs (made from about 9 ounces cookies, finely ground in processor)
1/3 cup (packed) golden brown sugar
6 to 7 tablespoons unsalted butter, melted

Position rack in center of oven and preheat to 350 degrees. Combine cookie crumbs and brown sugar in medium bowl; add melted butter and stir until crumbs feel moist when pressed together with fingertips. Press crumb mixture evenly onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 & 3/4-inch-high sides. Bake crust until set and edges are golden brown, about 20 minutes. Cool crust in pan on rack. Maintain oven temperature.Wrap 4 layers of heavy-duty foil tightly around outside of pan with crust to make pan waterproof.

Ingredients for Filling:
1 cup fresh orange juice
1 cup sugar, divided
2 tablespoons finely grated orange peel
4 (8 ounce) packages cream cheese, room temperature
1 cup sour cream
3 tablespoons all purpose flour
1/4 teaspoon salt
5 large eggs, room temperature

Combine orange juice, 1/4 cup sugar, and orange peel in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat. Simmer until mixture is reduced to 3/4 cup, about 10 minutes. Chill until cool.Meanwhile, using electric mixer, beat cream cheese and remaining 3/4 cup sugar in large bowl until smooth. Mix in sour cream, flour, and salt. Beat in eggs 1 at a time. Mix in cooled orange juice mixture. Pour filling into crust; place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan.Bake cake until just set in center, about 1 hour and 35 minutes. Remove cake from roasting pan; remove foil. Place cake directly in refrigerator and chill overnight.

Ingredients for Pomegranate Jam:
1 medium Braeburn apple
1 & 1/2 cups pure unsweetened pomegranate juice
1/4 cup granulated sugar
12 fresh or frozen cranberries

Directions:
1. Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar and cranberries to a simmer over medium heat. Simmer, covered until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly toward the end, until the liquid has evaporated and the mixture is reduce to 3/4 cup, about 5 minutes.

2. With a rubber spatula, press the pulp through a medium-mesh strainer into a bowl until you can't get any more juice out of the pulp. Scrape all the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer. When cool, spread onto cool cheesecake.

Ingredients for Whipped Cream:
1 pint heavy whipping cream
1/4 cup confectioners' sugar

Directions:
1. Pour heavy cream in a large bowl. Whip until soft peaks form. Add confectioners' sugar. Whip until you have stiff peaks. Pipe onto cheesecake.

Holiday Stress

Relax, laugh, and enjoy your life.

For more laughs head over to blueberrybuttons

Root Beer Poached Pears in Puff Pastry Shell

Some things are born classics, such as a beautiful black dress, diamonds, pearls, Chanel makeup, and a poached pear in a puff pastry crust. You can serve it anytime, while sitting on the back porch swatting at flies, after Sunday church and you're cussing at your favorite football team that is losing. Or even for a wonderful dessert after an elegant meal with the CEO of your husband's company; a man that is making a zillion times more than your hard working hubby.

A little drizzle of this across your plate and a scoop of vanilla ice cream and you've got perfection.

"Fine Cooking" gave me the idea of poaching the pears in root beer. But I wanted to take it one step further and bake it in a sugar coated puff pastry. And the best part, it's really easy to make.

Step 1.
Peel and core as many pears as you need. Core from the bottom so you leave the stem intact. Drop them into a pot and fill with as many cans of root beer that it takes to keep them submerged. Simmer for 20 to 30 minutes. Carefully remove from root beer and set aside to cool.

Step 2.
On a lightly floured surface, roll one sheet of thawed puff pastry into a 14x10-inch rectangle. Using a fluted pastry cutter, cut pastry lengthwise into 14x3/4-inch strips. If dough get too warm, chill for a few minutes. Repeat with the other puff pastry sheet.

Step 3.
Preheat oven to 375 degrees. In a small bowl, whisk together 1 egg and 2 tablespoons water; set aside. If necessary, cut a thin slice from the bottom of each pear so it stands up. Place the end of a pastry strip underneath a pear. Working from the bottom up, wrap pastry strip around pear, overlapping edges of strip . Continue adding strips until pear is completely wrapped.

Step 4.
Repeat with remaining pears. Brush with egg mixture and sprinkle raw sugar over pastry. Bake for 25 to 30 minutes.

Turkey Tetrazzini

I know, it's not even Thanksgiving yet and I'm giving you ways to use leftovers. Well this is one of my favorites and it tastes particularly wonderful with the smoked turkey that I did several days ago. This casserole makes plenty so it will free you up for several days to go do your Christmas shopping or catchup on your napping.

Ingredients:
1 cup turkey or chicken broth
1 can of cream of chicken soup
1 can of cream of mushroom soup
2 cups American cheese, cut up into pieces
6 cups cooked spaghetti
4 cups cooked turkey, cut up into small pieces
1/2 cup Parmesan cheese

Directions:
Mix the broth, chicken soup, and mushroom soup in a large pan. Cook on medium heat. Add cheese and stir until cheese is melted. Mix in spaghetti and turkey. Pour into a greased 13x9-inch pan. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes or until golden brown.

Hot Diggidy Dog.... I won a contest

"The Ungourmet" was having a crazy cupcake contest and I won with my Pomegranate Jam Filled Cupcakes With Pomegrante Chantilly.

Thanks to "The Ungourmet". Take the time to go check out her blog theungourmet.com

Some Gossip and a Chocolate Layer Cake with Whipped Chocolate Ganache Frosting

I got a present for you..... some gossip. Did I hear your ears perk up? Are you salivating waiting for the news that I'm going to tell you? This trashy information is why I made the chocolate cake, gossip goes so well with a big slice of ooey gooey chocolate. So gather round the kitchen table ladies and listen up because I'm only going to repeat it once or twice.

The other day while at a community function, two ladies were sitting behind me were chatting away. I normally don't ease drop on conversations (well maybe sometimes.... okay you got me, I do it every chance I get).

The first woman was talking very excitedly, "Yeah, she lives right across the street from our community."

The other woman spoke in awe, "You're kidding me."

"I kid you not. It's the huge house with the gated driveway," the first woman responded.

Now a third woman chimes in, "Who are you talking about?"

Right about now I had to turn my head at a weird angle so I could hear out of my good ear. And I waited for her answer.

The first woman lowered her voice, "One of the Real Atlanta Housewives lives across the street."

"You're shitting me," I said as I spun around in my seat.
.....................................................................................

Okay, that's the end of my story. I don't know if this information is true but it makes for great conversation while eating chocolate cake.

I personally feel that a boxed cake mix is good enough. Especially when you're going to make a fabulous frosting. And this frosting is worth putting in the limelight. Even though it is whipped, it still has a deep rich chocolate flavor. Perfection for a chocoholic.

Ingredients for Frosting:
2-1/2 cups heavy cream
6 tablespoons unsalted butter
6 ounces bittersweet chocolate, finely chopped
2 cups granulated sugar
2 cups unsweetened cocoa powder
1/2 cup Lyle's Golden Syrup
1/4 teaspoon salt

Directions:
In a 4-quart saucepan over low heat, combine the cream, and butter. Stir until the butter is melted. Remove from heat and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smooth. Be sure the cocoa powder dissolves completely. Pour into a 9x13-inch pan and freeze until firm, about 2 hours.

Remove the frosting from the freezer . Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 12 minutes to soften. Change to a whisk attachment and beat at medium-high speed until light and fluffy, about 3 minutes.

A special thanks to "Fine Cooking" Magazine for this recipe. I just recently discovered "Fine Cooking" Magazine and I am in love with the publication. This week I sent in my subscription card for a year of awesome recipes. And I'm even thinking of buying their CD with the complete collection of recipes.

Follow-Up on Smoking a Turkey

Turkey 3/4 through the smoking process. Doesn't it look moist and succulent?

The weather was perfect for being outside so much today. It was near 70 degrees with a cloudless blue sky. With weather like this, who would think that next week is Thanksgiving. Even my flowers have been enjoying the mild autumn.

Pansies grow all winter long in the south. How wonderful it is to have vibrant color during the dreary winter months.

My Encore Azaleas are still in bloom. What a great plant!

Ingredients for Injection Liquid
1/4 cup garlic-flavored oil
4 ounces beer
1/2 teaspoon cayenne
10-pound to 11-pound turkey

Ingredients for Turkey Paste:
4 cloves garlic
1 tablespoon coarse-ground black pepper
1 tablespoon kosher salt
Pinch of cayenne
1 tablespoon garlic-flavored oil

Ingredients for Turkey Mop:
2 cups turkey or chicken stock
1 cup water
8 ounces beer
1/4 cup oil, preferably canola or corn.

The night before you plan to barbecue, combine the injection liquid ingredients in a small bowl. With a kitchen syringe, inject the mixture deep into the turkey in a half-dozen places, moving the needle around in each spot to shoot the liquid in several directions. Inject the greatest amount into the breast.

With a mortar and pestle or in a mini-food processor, combine the paste ingredients, mashing the garlic with the pepper, salt, and cayenne. Add the oil for form a thick paste. Massage the turkey with the paste inside and out, working it a s far as possible under the skin without tearing the skin. Place the turkey in a plastic bag and refrigerate it overnight.

Before you begin to barbecue, remove the turkey from the refrigerator and let it sit at room temperature for 45 minutes.

Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees.

Cut a 4-foot to 5-foot length of cheesecloth and dampen it thoroughly with water. Wrap the bird in the cheesecloth and tie the ends.

Transfer the turkey to the smoker, breast side down and cook for 1-1/4 to 1-1/2 hours per pound, until the internal temperature reaches 180 degrees. Wet the cheesecloth down with more water at 30-minute intervals in a wood-burning pit, or as appropriate for your style of smoker.

After about 6 hours, remove the cheesecloth, snipping it with scissor if necessary, and discard it. When the cheesecloth is removed, baste the turkey for the remainder of its cooking time. If you plan to baste, combine the mop ingredients in a saucepan and warm the mixture over low heat. Mop every 30 minutes.

When the turkey is done, remove it from the smoker and allow it to sit for 15 minutes before carving.

Chocolate Bread Pudding with Mexican Chocolate Sorbet and Kahlua Sauce

November sunshine had warmed my kitchen a tad to much for my posting picture. As you can see the sorbet was melting faster than I could snap the picture. But that's okay, it still tasted delicious. And don't you think my Kahlua Sauce looks like mustard? Trust me it's not. The Kahlua and cinnamon flavors complimented the rest of the dessert nicely.

Ingredients for sorbet:
1 cup granulated sugar
2-1/2 cups water
1/4 cup light corn syrup
1/2 cup cocoa powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract

Ingredients for bread pudding:
4 ounces semisweet chocolate, chopped
1/3 cup granulated sugar, divided
1/2 cup heavy cream
4 tablespoons unsalted butter
3 large eggs, separated
1 teaspoon vanilla extract
5 slices fresh firm-textured white bread, cut into 1/2-inch cubes, to yield approximately 3-1/2 cups

Ingredients for Kahlua sauce:
1 cup heavy cream
1 tablespoon Kahlua
1/4 teaspoon cinnamon
3 large egg yolks
3 tablespoons granulated sugar

Directions for sorbet:
1. In a medium heavy-bottomed saucepan over medium heat, bring the sugar, water and corn syrup to a simmer, stirring until the sugar is dissolved. Remove from heat.

2. Pour about one-quarter of the sugar mixture into a small bowl. Whisk in the cocoa until well incorporated. Return the cocoa mixture to the sugar mixture. Add the cinnamon, salt and vanilla, whisking to combine.

3. Pour the mixture into a bowl and cover the surface with plastic wrap to prevent a skin from forming. Refrigerate until well chilled, 2 to 3 hours.

4. Strain the sorbet mixture and freeze in an ice cream maker according to manufacturer's instructions. Pack the sorbet into a 1 quart container and freeze until firm, 2 to 3 hours.

Directions for bread pudding:
1. Position a rack in the center of the oven and preheat to 350 degrees. Lightly butter the bottoms and sides of six 8-ounce ceramic ramekins, custard cups or souffle molds. Coat evenly with a thin layer of granulated sugar.

2. In a small heavy-bottomed saucepan over low heat, combine the chocolate, half the sugar, heavy cream, and butter. Stir until the chocolate is melted and the mixture is smooth. Transfer to a large bowl and let cool to room temperature, stirring occasionally to prevent a skin from forming on its surface. Whisk in the egg yolks and vanilla.

3. In a medium bowl with a handheld mixer, beat the egg whites at medium speed until soft peaks form. Slowly add the remaining sugar while increasing the speed to high. Beat until stiff peaks form. With a large rubber spatula, fold the beaten egg whites into the chocolate mixture. Gently fold in the bread cubes.

4. Divide the mixture evenly among the prepared ramekins or custard cups. Bake the puddings in a water bath 45 to 50 minutes, until they are set and a knife inserted into the middle of each pudding comes out clean. Transfer the ramekins or custard cups to a wire rack to cool slightly. Unmold onto dessert plates while still warm.

Directions to make Kahlua Sauce:
1. In a small heavy-bottomed saucepan over low heat, bring the heavy cream to a bare simmer. Whisk in the Kahlua and cinnamon. Let cool slightly.

2. In a small bowl, whisk the egg yolks with the sugar. Slowly whisk in the a warm cream mixture. Return the mixture to the saucepan and place on over low heat. Cook, stirring constantly, until the sauce thickens to coat the back of a spoon about 3 to 4 minutes. Strain the mixture into another container and cover the surface with a sheet of plastic wrap to prevent a skin from forming. Let cool to room temperature, then refrigerate.

Arrange a chocolate bread pudding on a dessert plate and place a scoop of chocolate sorbet alongside it. Surround the bread pudding with a few tablespoon of chilled Kahlua sauce. Repeat with the remaining desserts.

Recipe adapted from Chocolatier Magazine.

Smoking a Turkey

After waiting 4 days for my turkey to thaw in the refrigerator. I then waited another day for my cooking oil to become infused with the garlic. The remaining ingredients were added and I was ready for the injection. I pumped the bird up with the garlicky concoction until it looked like a balloon on the verge of bursting.

Next came the rub. Massage the rub inside, outside, and under the skin. Tomorrow I will do the smoking. I'm expecting it to take between 8 and 10 hours for this 10-pound turkey.

Pepperidge Farm Puff Pastry

I love the perks of being a Foodbuzz Tastemaker. We get free stuff! Yeah I know, how lucky am I? Right this minute, I'm doing my little free stuff dance in front of the computer. If only you could see. You would be in awe of the great moves this granny can do.

Okay back to the free Pepperidge Farm Puff Pastry. First I want to say a big thank you to Foodbuzz. Second, now I've got to think of a recipe to enter in Pepperidge Farm's 123 puff pastry contest.

Honey-Preserved Clementines

The first time I ate a clementine was 15 years ago. Pap was sent on a business trip to France. And lucky me, I got to go along for the ride. What a wonderful time we had: the historic sites, the sinful desserts, the pornography on the television, and especially my first taste of a clementine. It was love at first bite.

Over the years, clementines have made their way to the USA. In fact the ones I bought for this recipe were grown in California. Evidently, lots of other people love clementines. So hurry out to your favorite grocery store, purchase a little wooden crate filled with sweet, juicy clementines before the season is over and they are but a mere memory.

I'm preserving these clementines in a syrup made from honey, sugar, and spices. The process cures them by drawing water out of them and preventing the growth of harmful bacteria. It also makes their rinds ultra-tender and their flesh silky soft.

Ingredients:
1 cup honey
1 cup granulated sugar
5 whole cloves
2 green cardamom pods
1 4-inch cinnamon stick
1-1/2 pounds firm, clementines (5 to 7), cut horizontally into 3/8-inch-thick slices

Directions:
1. In a 4-quart saucepan, bring 1 cup water and the honey, sugar, cloves, cardamom, and cinnamon stick to a boil over high heat.

2. Gently slip the clementines into the liquid with stirring. If any slices are mostly rind, place them rind down. Return to a full boil and then reduce the heat to low, cover, and simmer for 10 minutes. Remove the pan from the heat, cover, and set aside over night; at least 8 and up to 12 hours.

3. Spoon and gently pack the slices into a 1-quart canning jar. Bring the syrup in the saucepan back to a boil over medium-high heat; boil 3 minutes to concentrate the flavors.

4. Pour the syrup over the slices to cover; discard any excess syrup. Cool to room temperature. Seal and refrigerate for at least 1 week before using. The clementines will keep in the refrigerator for up to 3 months.

Thank you "Fine Cooking" for such a great recipe.

Charlie's Afternoon Chocolate Cake

Thanks Julie from A Little Bit Of Everything for deciding to add an extra recipe this month for our Chocolate With Francois baking group. Since I missed making the Chocolate Creme Brulee in October, this gave me an opportunity to join in on the chocolate shenanigans before our end of the month posting. Our wise leader chose Charlie's Afternoon Chocolate Cake. Thanks Julie! You can find the recipe on her blog .

This delicious cake packs a powerful but pleasant punch after a day spent combating the forces of evil. If the forces were particularly evil, wash it down with some rum.

And now for a little something to think about "Truth hurts. Maybe not as much as jumping on a bicycle with a seat missing, but it hurts." -- Naked Gun 2 1/2

Pineapple Cheesecake Baklava With Mango Liqueur Syrup

If you love baklava and who doesn't. Then you will enjoy this unusual version that is filled with pineapple cheesecake and soaked in mango liqueur. It tastes tropical and delicious.

I can't recall where I came across this recipe but it caught my eye right away. It called for Grand Marnier to be used in the syrup. But since I have two large bottles of Mango Liqueur that I made several months ago, I decided to use that instead. I'm glad I did because it really added to the luscious tropical taste that I was hoping for.

Ingredients:
1 (20 ounce) can crushed pineapple
1 (8 ounce) package cream cheese
1 cup Ricotta cheese
1 cup sugar
2 egg yolks
1 teaspoon grated lemon peel
1 teaspoon vanilla
13 phyllo leaves
1/2 cup butter, melted
1 teaspoon lemon juice
1/2 cup Grand Marnier liqueur

Directions:
1. Drain pineapples, saving syrup. In mixer bowl, combine cheese, 1/2 cup of sugar, egg yolks, lemon peel, and vanilla. Blend at medium speed and stir in pineapple.

2. Place 1 phyllo leaf in greased 9 x 13-inch pan. Brush leaf with melted butter. Repeat with 7 additional leaves. Spread pineapple-cheese mixture over phyllo; top with remaining 5 leaves, brushing each leaf. Score top leaves with sharp knife into diamond shapes.

3. Bake at 350 degrees for 50 minutes, or until golden. Combine 1/2 cup sugar with 1/2 cup of pineapple syrup and lemon juice. Cook to a thick syrup. Spoon syrup over finished baklava while both are still hot. Cool and cut at markings.

Sweet Potatoes With A Jack Daniel Sauce In Wonton Baskets

What is it about itty bitty finger food that makes me smile? Maybe it's just the fact that the smaller portion gives me the opportunity to eat more than one and still feel that I haven't over indulged.

I came across this recipe on www.finedinings.com and was very impressed with the presentation. But I decided to add the Jack Daniel Sauce for the added boozy flavor. In my opinion it makes it perfect.

This recipe could be used as an appetizer or an elegant little side dish with your Thanksgiving dinner.

Ingredients:

16 wonton wrappers

1 small sweet potato

1 tablespoon salted butter

1 tablespoon raw sugar, or brown sugar

1/4 cup Jack Daniel's Whiskey

1 tablespoon brown sugar

1 tablespoon molasses

Directions:

1. Brush the wonton wrappers lightly with oil, stack two together turning the top one a quarter turn so that the basket has 8 points; fit into a mini muffin tin. Bake at 375 degrees for 7 minutes. Can be made 2 days in advance, covered and stored at room temperature.

2. Pierce sweet potato several times with fork and place on a plate. Microwave for 5 to 6 minutes. When cool enough to handle, scrap out pulp into a bowl. Add butter and raw sugar. Mash with a fork.

3. Fill wonton baskets with about 1 tablespoon of sweet potato.

4. Mix Jack Daniel with brown sugar and molasses. Dribble about 1 tablespoon on top of sweet potatoes. Serves 8

Pomegranate Cheesecake Shots

No, you don't have to rush off to the doctors because your vision is blurry. Your eyes are fine. I just happen to take lousy pictures.

How can such a little dessert create such a WOW reaction? It's a little bit of heaven in every mouthful. The bottom layer is just 1 teaspoon of ground graham crackers, then the cheesecake mixture with its subtle hint of almond, next the exotic punch of pomegranate jam, and last but not least whipped cream.

Ingredients:
2 packages (8 ounce) cream cheese, softened
3/4 cup sugar
2 teaspoons almond extract

Ingredients for Pomegranate Jam:
1 medium Braeburn apple
1 & 1/2 cups pure unsweetened pomegranate juice
1/4 cup granulated sugar
12 fresh or frozen cranberries

Directions:
1. Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar and cranberries to a simmer over medium heat. Simmer, covered until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly toward the end, until the liquid has evaporated and the mixture is reduce to 3/4 cup, about 5 minutes.

2. With a rubber spatula, press the pulp through a medium-mesh strainer into a bowl until you can't get any more juice out of the pulp. Scrape all the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer.

That's all there is to this fancy little dessert.

Oatmeal-Chocolate Chip Waffle Cookies

A chocolate chip cookie by any other name is still a chocolate chip cookie. But making it with a waffle iron certainly puts an entirely different spin on an old favorite. As you can see with the top picture, I made one large one because I wanted to see how pretty it would come out in the heart shape. Then in the picture below, I made several individual cookies. I am definitely leaning towards the large cookie because I love how it looks.

Ingredients:
1/2 cup (1 stick) unsalted butter; melted
1/2 cup plus 2 tablespoons firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups old-fashioned rolled oats (not instant)
1 cup semisweet chocolate chips
Nonstick cooking spray

Directions:
1. Heat the waffle iron according to the manufacturer's instructions.

2. In a large bowl, whisk the butter and brown sugar until smooth. Whisk in the eggs and vanilla. Stir in the flour, baking soda, and salt. Stir in the oats and chocolate chips.

3. Coat the grids of the waffle iron with nonstick cooking spray. Use a tablespoon or small ice cream scoop to portion out a cookie onto each waffle square. Close the iron and cook until set and beginning to brown, 1-1/2 minutes, or depending on the heat of your waffle iron. Use a thin metal spatula to transfer the cooked cookie to a wire rack and repeat with the remaining dough, coating the grids with spray as necessary.

I came across this recipe while browsing through Fine Cooking.

Pomegranate Cheesecake In Phyllo Cups

This is a lovely presentation of a dessert that is extremely easy. When you serve this to your guests, they will think you're an evil genius in the kitchen. And well they should, everyone deserves a pat on the back for a job well-done.

Ingredients for Cheesecake:
1 (8 ounce) package Neufchatel Cheese
2/3 cup sugar
2 eggs
1/4 teaspoon ground nutmeg
Butter-flavored vegetable cooking spray
12 sheets thawed frozen phyllo dough
1 tablespoon confectioners' sugar

Ingredients for Pomegranate Jam:
1 medium Braeburn apple
1 & 1/2 cups pure unsweetened pomegranate juice
1/4 cup granulated sugar
12 fresh or frozen cranberries

Directions for Pomegranate Jam:
1. Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar and cranberries to a simmer over medium heat. Simmer, covered until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly toward the end, until the liquid has evaporated and the mixture is reduce to 3/4 cup, about 5 minutes.

2. With a rubber spatula, press the pulp through a medium-mesh strainer into a bowl until you can't get any more juice out of the pulp. Scrape all the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer.

Directions for Cheesecake:
1. Early in day. Preheat oven to 375 degrees. In food processor, blend cheese, sugar, eggs, and nutmeg. Spray six 10-ounce custard cups with cooking spray.

2. For each dessert, place 1 phyllo sheet on work surface; spray with cooking spray; repeat to make 1 more layer. Using 1 custard cup as the base, gently ease center of phyllo into bottom and up side of cup (phyllo will hang over). Spoon scant 1/3-cup cheese into center. Spoon 1 tablespoon pomegranate jam over cheesecake mixture. Bring phyllo up over filling, bunching edges together to form a ruffled design on top/ spray with cooking spray. Repeat to make 5 more phyllo cups.

3. Arrange cups in jelly-roll pan. Bake about 20 minutes or until phyllo is golden brown. Refrigerate.

4. To serve, remove from custard cups. Sprinkle with confectioners' sugar. Makes 6 servings.

Pomegranate Jam Filled Cupcakes With Pomegrante Chantilly

In 1958, a pomegranate was foreign to my young eyes. My teacher had just finished reading the myth about Persephone. the beautiful Greek goddesses. I had sat spellbound listening to how she had been abducted by Hades, the lord of the dead. His love for Persephone was so great he had tricked her into eating a pomegranate seed, thus binding her to the Underworld.

But Demeter, Persephone's mother, mourned for her daughter. And her anguish blighted the earth. Zeus finally sent Hermes to reclaim the girl. Before Hades would give her up, he struck up a bargain: Persephone would spend six months with him, six with her mother.

My teacher lifted a strange fruit. "This is a pomegranate."

The class oohed and ahhed, because most of us had never seen anything more exotic than a banana. And we watched as she cut it in two halves. Seeds? It was loaded with luscious looking red seeds. She handed the fruit to a person in the front row." Pass them around and everyone take a few seeds."

When it finally reached me, I ran my fingers over its outside speckled red surface. Crimson juice dripped from the fruit, staining my fingers pink. I plucked out several seeds and popped them in my mouth. Just like Persephone, I was now bound forever to this strange new fruit.

Ingredients for Cupcake Batter:
1 box white cake mix
1 (3 ounce) package instant vanilla pudding
4 eggs
3/4 cup water
1/2 cup oil

Directions:
1. Line cupcake tin with paper liners. Preheat the oven to 350 degrees.

2. Mix the cake mix, pudding mix, eggs, water and oil together. Blend till smooth. Fill cupcake liners 2/3 full. Bake for 15 to 20 minutes.

Ingredients for Pomegranate Jam:
1 medium Braeburn apple
1 & 1/2 cups POM Wonderful 100% Pomegranate Juice
1/4 cup granulated sugar
12 fresh or frozen cranberries

Directions:
1. Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar and cranberries to a simmer over medium heat. Simmer, covered until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly toward the end, until the liquid has evaporated and the mixture is reduce to 3/4 cup, about 5 minutes.

2. With a rubber spatula, press the pulp through a medium-mesh strainer into a bowl until you can't get any more juice out of the pulp. Scrape all the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer.

Ingredients for Pomegranate Chantilly:
1/2 cup pomegranate juice
1 pint heavy whipping cream
1/4 cup confectioners' sugar

Directions:
1. Pour pomegranate juice into saucepan, simmer until reduced down to 1/4 cup. Set aside to cool.

2. Cut a small cone shape in each cupcake, remove and then spoon about 1 teaspoon of pomegranate jam into hole. Replace cupcake cone.

3. Pour heavy cream in a large bowl. Whip until soft peaks form. Add confectioners' sugar and cooled pomegranate juice. Whip until you have stiff peaks. Pipe onto cupcakes.

Kahlua Martini

Martini anyone?

Whoa mamma.... this is good.

A couple of my blogging friends, I won't name names, Mags and Lady P. They would really enjoy this drink.

Ingredients:

2 cups Baileys Irish Cream

1/3 cup Kahlua

8 martini glasses

Ingredients to prepare Martini Glasses:

honey

chocolate, finely chopped

chocolate syrup

Put honey and chocolate in separate wide shallow bowls, coat edge of glasses in honey then chopped chocolate.

Use a spoon to make designs on inside of glasses with the syrup without disturbing the coated rims. Refrigerate glasses until ready to serve.

Carefully pour the 1/4 cup Irish Cream and 2 tablespoons Kahlua into each glass with out disturbing the rims.

Chicken Pot Pie

Eons and eons ago, when Pap and I were first married, we were dirt poor. We hardly had two nickels to rub together. But back then we lived on young love and Swanson potpies. They were only 25 cents apiece. So, once a week, we would head on over to the A&P. We would heap up our grocery cart with all our favorites, collect our green stamps, and go back home.

It's been so long since I've eaten or even made a potpie, I can't even remember what year it was. Today, I decided to remedy that situation with this recipe . It is rich with chicken, sweet potatoes, peas, carrots, all baked in a heavenly cream-cheese pastry crust.

Ingredients for the Cream-Cheese Crust:
1 pound all-purpose flour
1/2 teaspoon salt, or to taste
1 pound unsalted butter, cut into dice
1 pound softened cream cheese, cut into cubes

Ingredients for Chicken Pie:
3 tablespoons vegetable oil
2 pounds boneless, skinless chicken breasts
Salt and freshly ground pepper to taste
1 large onion, diced
1 quart low-sodium canned chicken broth
2 stalks celery, peeled and sliced
2 large carrots, diced
2 parsnips, diced
2 cups diced sweet potatoes
1 cup diced rutabaga
2 cups English peas, blanched, or frozen peas, thawed
1 tablespoon each chopped fresh oregano, marjoram, and parsley
1 tablespoon snipped fresh chives
1 large egg plus 1 large egg yolk

Directions:
1. Make the crust: In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, salt, and butter, and mix on low until the mixture resembles coarse meal. Add the cream cheese and continue to mix until ingredients are combined; some streaks of cheese will remain. Shape the dough into two balls, flatten each ball into a disk, and wrap in plastic wrap. Chill for at least 1 hour, or until firm enough to roll.

2. If making individual pot pies, on a lightly floured surface roll out dough to a 1/4-inch thickness and cut into decorative shapes that are large enough to cover each dish. Wrap the shapes in plastic wrap and freeze until ready to bake. For one large pie, roll out the dough to a 1/4-inch thick sheet large enough to cover the dish. Wrap in plastic and freeze.

3. In a casserole set over medium-high heat, heat the oil until hot. Add the chicken and the salt and pepper. Cook, turning occasionally, until the chicken is brown. Add the onion and cook the mixture, covered, over medium heat,stirring occasionally, for 5 minutes. Add the broth and simmer, uncover, for 1 hour. Strain the liquid into a bowl and set aside. Cool the chicken and cut into small pieces.

4. In a casserole set over medium-high heat, combine the chicken, celery, carrots, parsnips, sweet potatoes, rutabaga, reserved stock, and salt and pepper to taste. Bring to a boil and simmer, stirring occasionally, for 30 minutes, or until the vegetables are tender. Stir in the peas and fresh herbs, and adjust the seasoning.

5. Preheat the oven to 350 degrees. In a small bowl, lightly beat the egg, egg yolk, 1 teaspoon water,and a pinch of salt. Transfer the filling to six individual ovenproof bowls or to one large shallow casserole and top with the frozen pastry. Brush the pastry with egg wash and fake for 30 to 45 minutes, or until the crust is golden.

Recipe adapted from Christmas With Victoria 2001

Blackberry Wine Cupcakes

These are the cupcakes you could be eating if you were visiting Moogie.

Ingredients for Batter:
1 box white cake mix
1 (3-ounce) package instant vanilla pudding
4 eggs
1/2 cup blackberry jam
3/4 cup blackberry wine
1/2 cup oil

Ingredients for Glaze:
1/2 stick butter
1/2 cup sugar
1/4 cup blackberry wine

Ingredients for Whipped Topping:
1 pint heavy whipping cream
1/4 cup confectioners' sugar
1/4 cup blackberry jam

Directions:
1. Preheat oven to 350 degrees. Line cupcake tin.

2. In large bowl, mix the cake mix, pudding mix, eggs, wine, and oil together. Blend until smooth.

3. Fill cupcake liners 2/3 full. Bake for 16 to 20 minutes.

4. Make glaze. Mix all ingredients in a sauce pan and bring to a boil for 1 minute. Spoon about 1 or 2 teaspoons over each cupcake.

5. Make whipped topping. Whip heavy cream until soft peaks form. Fold in blackberry jam and confectioners' sugar. Whip until stiff peaks form. Pipe onto cooled cupcakes.

It's 10:00 On Halloween Night. Do You Know Where You're Grandparents Are?

Maybe it's best not to know. Sometimes it's not a pretty site.

Pap has great mojo as Captain Hook.

Be careful Miss Scarlet. You're going to poke some one's eye out.