New Year's Eve Tablescape

A group of my friends are having a Progressive Dinner tonight. My house is the last stop of the evening with dessert and champagne. To decorate my table, I purchased inexpensive noise makers. I scattered them on the table and also inserted some in my flower centerpiece. The milk glass bowl is one of my favorites from my Westmoreland Glass and Fenton collection.

Assorted champagne flutes.

My Johnson Brother's Old English Castles dessert plates adds an elegant touch to the table.

Pine Nut Turron - Chocolate With Francois

Joanne of Apple Crumbles chose this month's Chocolate With Francois recipe. I think maybe it intimidated me just a tad because I forgot to make it until this morning. It was while I was looking at Mag's posting at The Other Side Of 50 that I realized my blunder.

Holy crap I squawked to the computer monitor. I needed to hurry to the grocery story. Time was of the essence so I didn't even brush my teeth. Instead, I snatched a stick of spearmint gum out of my purse. As I was chopping away at it, I slipped on my bra beneath my ratty over-sized t-shirt.

"Got to go," I hollered to Pap and shot out the front door. "Please don't let anyone I know see me in such a state," I pleaded to the steering wheel as I ran my fingers through my unruly hair.

I guess the planets were aligned in perfect harmony because I saw no one I knew. But I pitied the poor souls of all the strangers that caught a glimpse of me as I hurried like a mad woman up and down the aisles of the grocery store.

Twenty minutes later, I was home and whipping together the dessert. I knew from the get go that I was going to change the presentation of this dessert. For me, I thought it was a disaster waiting to happen to try and get a show stopping dessert. Instead I made mine in individual ramekins. And after all was said and done, I was very pleased with the finished dessert.

You'll find the recipe for pine nut turron cake posted on Apple Crumbles. Thanks Joanna, for choosing a really unique and challenging recipe! But I fear that I have traumatized all those folks at Kroger's this morning.

Fluffy White Fairy Cupcakes

Whether you host a party or simply want to gather with friends on a cold winter day, savoring the time together, these cupcakes deliver an unexpected, flavorful burst of Stokes Purple Sweet Potato Butter, that fills the inside of the Fluffy White Fairy Cupcakes. With the squiggled piped whipped cream frosting looking oh so delicate. And with just a hint of the sweet potato butter blended in to give the frosting just a wisp of color, creating a magical and visual treat suitable for any Fairy Princess.

If you are unable to find the Stokes Purple Sweet Potato Butter at any of your local specialty shops or grocery store, then check their website for where to purchase. I bought mine from Whole Foods. http://www.stokespurple.com/

Ingredients:
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
4 3/4 cups cake flour, sifted, plus additional for dusting pans
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups whole milk
1 tablespoon plus 1 1/2 teaspoons vanilla extract
2 1/2 cups sugar
9 large egg whites

Directions:
1. Arrange oven rack in middle position and preheat oven to 350°F. Line muffin tins with paper liners.

2. In large bowl, whisk together flour, baking powder, and salt. In small bowl, combine milk and vanilla.

3. In bowl of electric mixer fitted with paddle attachment, beat together butter and sugar on moderate speed until light and fluffy, about 5 minutes. Reduce speed to low. Add 1/2 of flour mixture and beat until just combined. Add milk mixture and beat until just combined. Add remaining flour mixture and beat until just combined, then raise speed to moderately high and beat 10 seconds. Transfer to large bowl.

4. In clean bowl of electric mixer fitted with the whisk attachment, beat egg whites until they hold stiff peaks.

5. Fold 1/3 of egg whites into batter to lighten. Gently fold in remaining 2/3 of egg whites until just incorporated. Fill cupcake liners 2/3 full.

6. Bake until tops are springy to touch and testers come out clean, about 20 minutes. Cool cupcakes in pans on racks 30 minutes.

Ingredients for Whipped Cream Frosting:
1 pint heavy cream
1/3 cup confectioners' sugar

Directions for Whipped Cream Frosting:
Whip heavy cream until soft peaks form. Add confectioners' sugar and whip until stiff peaks form. Gradually add powdered sugar, beating until smooth.

Stokes Sweet Potato Gnocchi

I promised you another posting of the Stokes Purple Sweet Potato and here it is. What a delicious and unique looking appetizer this is. Do you notice how the purple color really pops when intertwined with a white potato gnocchi? I then browned a little butter with a pinch of nutmeg and drizzled it over the top. http://www.stokespurple.com/

Ingredients for Gnocchi:
2 cups hot mashed potatoes (without milk or seasoning) (you may use white or the Stokes Purple Sweet Potatoes)
1 cup sifted flour
2 eggs, lightly beaten
1-1/2 teaspoons salt
1/2 teaspoon white pepper

Pinch of nutmeg
4 tablespoons salted butter, browned in a saucepan

Directions:
1. Mix all gnocchi ingredients, then roll on a lightly floured board. Roll into a rope about 1/2-inch thick. This is where I intertwined the two different colored potatoes. Cut into 1-inch lengths and imprint lightly with the back of a fork.

2. Bring about 4 quarts of salted water to a boil. Then adjust heat so that water simmers very gently. Drop gnocchi into the water, simmer, uncovered, until they float to the top of the water. Simmer 1 minute longer. Lift out with slotted spoon, drain in colander.

3. Gently toss with browned butter and serve hot.

Hershey's Special Dark Truffle Brownie Cheesecake

This is my Christmas dessert that I am taking to my daughter's house. It's my gift to those who might be feeling a bit blue for whatever reason during this holiday season. But one bite of this will put anyone on the fast track to happiness. Even if the jolly fat man (Pap) didn't buy me the $2,000 dollar diamond necklace that I drooled over on the Internet. Who can be unhappy indulging their inner child with a slice of this pure decadence. In fact I feel my Grinch heart growing three times larger already. Wait a second...... that's not because I'm happy. It's probably heart disease and inflammation. OH RATS!

Ingredients for Brownie Layer:
6 tablespoons melted butter or margarine
1-1/4 cups sugar
1 teaspoon vanilla extract
2 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup Hershey's cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Ingredients for Truffle Cheesecake Layer:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (12 ounce package) Hershey's Special Dark chocolate chips, divided
1/2 teaspoon shortening (do not use butter, margarine, spread or oil)

Directions:
1. Heat oven to 350 degrees. Grease 9-inch springform pan.

2. For Brownie Layer, stir together melted butter, 1-1/4 cups sugar and 1 teaspoon vanilla. Add 2 eggs; stir until blended. Stir in flour, cocoa, baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan. Bake 25 to 30 minutes or until brownie layer pulls away from sides of pan.

3. Meanwhile for Truffle Cheesecake Layer, beat cream cheese and 3/4 cup sugar with electric mixer on medium speed in large bowl until smooth. Gradually beat in 4 eggs, heavy cream, 2 teaspoons vanilla and 1/4 teaspoon salt until well blended.

4. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave 1-1/2 minutes or until chips are melted and smooth when stirred. Gradually blend melted chocolate into cheese cake batter.

5. Remove Brownie Layer from oven and immediately spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to to room temperature. Remove side of pan.

6. Place remaining 2 tablespoons chocolate chips and shortening in small microwave safe bowl. Microwave 30 seconds or until chips are melted and mixture is smooth when stirred. Dip strawberries into chocolate. Set on parchment paper to set.

7. Pipe some whipped cream rosettes around the edge if you desire and place strawberries upon each rosette.

Stokes Purple Sweet Potatoes Creme Brulee

I was at the right place (Whole Foods), at the right time (12-20-09), when they were offering taste sampling of Stokes Purple Sweet Potatoes. My daughter and I stood in kind of a food porn stupor looking at the beautiful deep purple color of the potatoes. "Oh the possibilities!" we exclaimed to each other. She elaborated about all the savory dishes she could create. And I drooled unashamedly about the desserts that I could incorporate using this extraordinary vegetable. http://www.stokespurple.com/

Stokes Purple Creme Brulee

1-1/2 cups Stokes Purple potatoes, baked and mashed
3 tablespoons sugar

2 cups heavy cream
6 tablespoons sugar, divided
4 large egg yolks
1 teaspoon vanilla extract

Directions:
1. In a medium saucepan, combine the heavy cream and 3 tablespoons sugar. Bring the mixture to a boil over medium heat. Remove the pan from the heat.

2. In a medium bowl, whisk together the egg yolks and another 3 tablespoons sugar. Gradually pour the egg mixture into the saucepan, whisking constantly. Return the saucepan to the stove and cook on low heat for 3 minutes or until the mixture thickens. Add vanilla.

3. Fill the custard cups with enough of the cream mixture so they are about seven-eighths full. Place the filled cups in a baking pan that is large enough to hold them all. Add enough hot water to come within 1 inch of the top of the cups. Bake for 45 minutes, or until the custards are barely set and a toothpick inserted in the center comes out a little wet. Remove the custards from the baking pan and place them in the refrigerator. Refrigerate overnight.

4. Preheat the broiler. Lightly sprinkle the surface of each custard with 1-1/2 tablespoons of brown sugar. Place the custards under the broiler for 30 seconds and let them brown. Keep an eye on the custards, as this happens quickly. (Sugar can also be caramelized with a torch.)

5. Remove the custards from the heat, and once the sugar has hardened, serve.

Individual Baked Rigatoni Cakes

I love this idea of transforming something you've eaten many times, into a stunning presentation. It's kind of weird, but it seems to make it taste extra delicious. I adapted this recipe from Martha Stewart

Ingredients:
16 ounces rigatoni pasta
2 tablespoons olive oil
8 ounces ground turkey
8 ounces hot Italian turkey sausage, casings removed
3 garlic cloves, minced
salt and fresh ground black pepper
28 ounce can fire-roasted crushed tomatoes
4 ounces (about 1 cup) fresh grated Parmesan cheese
6 ounces (about 1-1/2 cups) shredded mozzarella cheese

Directions:
1. Preheat oven to 400 degrees.

2. In a large pot of boiling, salted water, add pasta and cook until slightly underdone. Drain, rinse in cold water, then drain well. Place back into the pot, off the heat, and toss with 1 tablespoon oil.

3. In a large skillet, heat remaining oil over medium-high. Add ground turkey ad turkey sausage. Cook, stirring to crumble, until browned and cooked through, about 10 minutes. Stir in garlic, cook until fragrant, about 1 minutes. Season with salt an fresh ground black pepper and cook for 1 more minute. Stir in tomatoes, bring to boil, then reduce heat and simmer until thickened, about 15 to 20 minutes.

4. Coat a 9-inch springform pan (I used 4 4-inch individual springform pans)with cooking spray. Add Parmesan cheese into the pot with the pasta and toss well to coat. Tightly pack pasta into springform pan, standing each piece on end. Scoop about 2 cups of the meat mixture on top of the pasta, gently pushing it into any of the holes. Place into the oven and bake for 15 minutes. Remove and scatter the top with mozzarella. Place back into the oven and bake until the cheese has melted and turned golden, about 10 to 15 minutes. Remove from the oven and let cool at Least 10 minutes before serving. Serve with any remaining sauce on the side or on top.

Aphrodisiac Cream Cheese-Stuffed Chocolate Chip Cookies

The big hairy man hands belong to Pap.

Do you remember what I said yesterday about eating in moderation. Well, I lied. These cookies are what dreams are made of. They are monster huge, and so ooey gooey delicious that it will bring tears to your eyes.

I'm no fool (although there are many that would debate you on that issue for hours), I know these cookies will put your cholesterol count through the roof. But its been rumored that eating one of these babies will ensure the survival of your bloodline. Yes, you heard me right, they are an aphrodisiac!

Ingredients for Cookie Dough:
2-1/4 cups all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1 cup unsalted butter, room temperature
1 cup sugar
1/2 cup brown sugar
1 large egg
2 tablespoon milk
1 teaspoon vanilla extract
2 cups chocolate chips

Ingredients for Cream Cheese Filling:
6 ounces cream cheese, room temperature
2 ounces white chocolate, melted and cooled
1 teaspoon vanilla extract

Directions:
1. First, make the cookie dough. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together butter, sugar and brown sugar until light. Beat in egg, milk and vanilla extract. With the mixer on low speed or by hand, blend in the flour mixture, stirring only until no streaks of flour remain. Stir in chocolate chips.

2. Divide dough into two equal parts. Place each on a sheet of wax or parchment paper and shape into a log. Wrap in paper and chill logs for 1-2 hours, until firm.

3. Make the filling by combining all ingredients in a medium bowl and mix at medium-high speed until smooth. Set aside.

4. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

5. Remove dough logs from the fridge. Using a sharp knife, divide each log into eight even slices (total of 16 big slices of cookie dough).

6. Working with one piece of cookie dough at a time, flatten the dough into a 3-4 inch wide dish between your palms. Place about 1 tablespoon cream cheese filling in the center of the dough, then pinch the side of the dough together to seal. Work carefully so all the filling is sealed inside.

7. Place on the baking sheet. Repeat with remaining dough.

8. Bake for 15-18 minutes, until cookies are golden brown around the edges. Cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

9. Makes 16 gut busting cookies.

This recipe was given to me by a dear friend; thanks Toni.

Itty Bitty Chocolate Cups filled with Pumpkin-Eggnog Ice Cream

I know what you are thinking. "What's up with all these mini desserts you've been making?" Well, I think everything in moderation (except blogging). Especially with all the overindulgence's that we tend to do during the holidays.

Ingredients for Pumpkin Eggnog Ice Cream:
1 cup whole milk
2 cups Pumpkin Eggnog
3/4 cup sugar
Big pinch of salt
1 vanilla bean, split in half lengthwise
5 large egg yolks
1/2 teaspoon vanilla extract, or 1 teaspoon rum

Directions:
1. In a medium saucepan, warm the milk, 2 cups of the pumpkin eggnog, sugar, and salt. Use a paring knife and scrape all the vanilla seeds into the warm milk, then add the pod as well. Cover, remove from the heat , and let steep at room temperature for 1 hour.

2. Remove the vanilla bean halves (rinse and reserve them for another use).

3. In a separate medium bowl, whisk together the egg yolks. Slowly pour one cup of the warm pumpkin eggnog mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

4. Stir the mixture constantly over medium heat whit a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Mix in the vanilla or rum and stir over an ice bath until cool.

5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Thanks Foodie Blogroll and Cedar's Foods

I woke this morning to a cold rain tapping on my bedroom window. And the foul weather always gives me a migrane due to the arthritis I have in both sides of my jaw. Uugh..... what a lousy way to start the day. Pain or no pain, I hurried in to check my emails and look that my blog is safe and sound in its little blogosphere world.

Well, as I was sleeping, Santa had visited and left me a message through Foodie Blogroll . I won the "Cedar's Foods 'Have a Mediterranean Holiday Season' Goodie Box" Yippie!!!!

Thank you Foodie Blogroll and thank you Cedar's Foods.

Aahhhhh....Tender Cinnamon Pecan Rolls

Pap is gaga about cinnamon rolls. So today, after I went to all the trouble to make him this yummy recipe. He had the nerve to give me some grief about being on the computer again. Well, I took my finger and shook it at him and nearly knocked myself loopy with the flab hanging under my arms. That made him snicker and made me even angrier. I guess he could tell he stepped over the line. So he backed up a step when my eyes narrowed to slits and all he could see was glowing red sparks shooting out from them. "Honey," I said with my throat constricted by pulsating veins. "How dare you give me a hard time after I just made you cinnamon rolls?"

Well, he looked me straight into the one eye that was shooting more sparks than the other and said, "Did you make them for me or for your blog?" Then he popped another roll into his mouth and walked away with an arrogant swagger.

Ingredients for the Dough:
3/4 cup cottage cheese
1/3 cup buttermilk
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 cups all-purpose flour; more for rolling
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

Ingredients for Filling:
1-1/2 tablespoons unsalted butter, melted
2/3 cup packed light or dark brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup chopped pecans

Ingredients for Glaze:
2/3 cup confectioners' sugar (I only used half because I don't like a lot of glaze)
2-3 tablespoons cold milk
1 teaspoon vanilla extract

Directions for Dough:
1. Heat the oven to 400 degrees. Grease the sides and bottom of a 9- or 10-inch springform pan with cooking spray.

2. In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla. Process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don;t over process). The dough will be soft and moist.

3. Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 to 5 times until smooth. With a rolling pin, roll the dough into 12x15-inch rectangle.

Directions for Filling;
1. Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine the brown sugar, cinnamon, allspice, and cloves. Sprinkle the mixture over the buttered area of the dough and pat gently into the surface. Sprinkle the nuts over the sugar mixture.

2. Starting at a long edge, roll up the dough, jelly-roll style. Pinch the seam to seal, and leave the ends open.

3. With a sharp knife, cut the roll into 12 equal pieces. Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don't worry if there are small gaps.

4. Bake until golden grown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan and remove the springform ring. Transfer the rolls to a serving plate.

5. Make the glaze. In a small bowl, mix the confectioners' sugar, 2 tablespoons milk, and vanilla to make a smooth glaze. It should have a thick but pourable consistency, so add up to 1 tablespoon more milk if necessary. Drizzle the glaze over the rolls. Let stand 15 minutes and serve with a dollop of butter on top.

Another delicious recipe from Fine Cooking.

Holiday Fortune Cookies

I know it's not even Christmas and I'm going to do a post about New Year's Eve. But the big night is on my mind. "Why?" you ask with great interest. Because, eight of the craziest people I know ended up living on the same street as Pap and I. How lucky are we? So we decided to do a Progressive Dinner for New Year's Eve. My house will be last and I will of course be serving the Dessert, Champagne, Frozen Strawberry Daiquiris, Kahlua Martinis, and more Champagne. Woo Hoo... it will be party time at Moogie's house.

To add a bit of unusual fun to the evening, I made my own fortune cookies. Unlike the usual cookies, these have a definite holiday flavor with the cinnamon and nutmeg spices. And although they're very easy to make, be warned, they are a tad time consuming to bake.

Ingredients:
1/2 cup all-purpose flour
1 tablespoon cornstarch
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup canola oil
2 large egg whites
1 tablespoon water
1 teaspoon vanilla extract
2 (2-ounce) vanilla candy coating squares
holiday decorator sugar

Directions:
1. Whisk together first 6 ingredients in a medium bowl. Add oil and egg whites, whisking until smooth. Whisk in water and vanilla extract.

2. Drop a rounded teaspoonful of batter onto a well-greased baking sheet. Using back of a spoon, spread batter into a 3-inch circle. Repeat procedure with another rounded teaspoonful of batter. Bake at 300 degrees for 10 to 12 minutes or until light golden brown.

3. Working quickly, immediately remove each cookie from pan with a spatula, and flip over into gloved hand; place prepared fortune in center of each cookie and fold each cookie in half. Grasp end of each cookie, and place over the edge of a bowl, drawing the edges down to form a crease. Place cookies, ends down in mini-muffing pans to maintain shape; let cookies cool completely. Repeat procedure with remaining batter, baking 2 cookie sat a time.

5. To decorate, microwave vanilla coating in a small bowl at medium power, 2 minutes, stirring after 1 minute. Dip outer edge of each cookie in vanilla coating, and then into sugar; set aside to let coating harden. Yield: about 2 dozen.

Cookie creased over the edge of measuring cup.

Cookies in mini-muffin pan to cool into proper shape.

Here is a list of possible fortunes for you to use:

"Earn cash in your spare time.... blackmail friends"

"Tomorrow is today, just a day later"

"Don't look down"

"Sorry, your fortune is in another cookie"

"You'll shoot your eye out, kid!"

"Life's tough. Wear a helmet"

"You will soon eat a cookie"

Blessed are the pacemakers" (this is a good one for my neighborhood)

"Those pants make your ass look big"

"You are unique. Just like everyone else"

"Trying is the first step towards failure"

"You will never be a rock star"

"Confucius says: Resistance is futile"

"You will probably be abducted by aliens later tonight"

"You are being watched"

"Hah, I bet you were expecting to find a fortune in here"

"Stupidity will be your downfall"

"All of your hard work will never pay off"

"You may yearn for perfection, but mediocrity is your fate"

"Happiness and success rightly elude you"

"You are SO in trouble"

"This cookie has more net carbs than it's worth"

"You need to practice your cookie breaking skills"

"Don't let cookies predict your fortunes"

"Did you change your underwear today"

"What's up with that hairdo"

Decadent Raspberry Brownie Tassies

These exquisite mini tarts boast four kinds of chocolate. Cocoa powder in the pastry, unsweetened chocolate in the brownie layer, semisweet chocolate in the velvety ganache, and a drizzle of white chocolate over all. Recipe adapted from Better Homes and Gardens Holiday Baking.

How many times have I said that I absolutely love mini-desserts? It's the only dessert that you can get away with eating more than one and not look like a glutton.

Ingredients for Chocolate Pastry:
1-1/4 cups flour
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1/2 cup cold unsalted butter
1 egg yolk
2 tablespoons cold water

Ingredients for Filling:
1 ounce unsweetened chocolate, chopped
2 tablespoons butter
1/3 cup sugar
1/4 cup seedless red raspberry jam
1 egg, beaten
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/7 teaspoon salt

Ingredients for Ganache:
1/4 cup whipping cream
3 ounces semisweet chocolate pieces

Ingredients for White Chocolate Garnish:
1 ounce white baking chocolate square, chopped
1/4 teaspoon shortening

Directions for Pastry:
1. Preheat oven to 375 degrees.

2. In a medium bowl, stir together 1-1/4 cups all-purpose flour, 1/3 cup sugar, and 1/4 cup unsweetened cocoa powder. Using a pastry blender, cut in 1/2 cup cold butter until mixture is crumbly. In a small bowl, whisk together 1 egg yolk and 2 tablespoons cold water. Gradually stir egg yolk mixture into flour mixture. Gently knead the dough just until a ball forms. If necessary, cover dough with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.

3. On a lightly floured surface, roll the chocolate pastry to 1/8-inch thickness. Using a 2-3/4-inch round cookie cutter, cut into 24 circles. Fit circles into ungreased unlined 1-3/4-inch muffin cups, pressing pastry against bottoms and up sides. Bake for 5 minutes.

Directions for Filling:
1. Meanwhile, for filling; In a heavy small saucepan, combine unsweetened chocolate and butter; heat and stir over low heat until melted and smooth. Remove from heat. Stir in sugar, jam, and egg just until combined. Stir in flour, baking powder, and salt. Spoon a scant 1 tablespoon of the filling into each pastry-lined muffin cup.

2. Bake for 12 to 15 minutes or until filling is set. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; cool completely.

Directions for Chocolate Ganache:
1. In a small saucepan, heat 1/4 cup whipping cream over medium-high heat just until boiling. Remove from heat. Add 3 ounces semisweet chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes before using.

2. Evenly spread Chocolate Ganache over filling. Top each tassie with a fresh raspberry.

3. In a small saucepan, combine white chocolate and shortening; heat and stir over low heat until melted. Drizzle over tassies. Let stand until white chocolate is set. Makes 24 tassies.

Tuscan-Style Potato Soup

Pap and I have become great admirers of potato soup. And we're always sampling bowls of it at every restaurant that has it on their menu. So far California Dreaming is number 1 in our book. Because of our love of this comfort food, I'm willing to try every new recipe that I come across. But it must look impressive enough to meet our criteria. I personally think this recipe is worthy.

Ingredients for the Soup:
2 heads garlic
1 tablespoon olive oil, divided
1-1/2 cups finely chopped onion
fresh ground pepper
salt
2-1/4 pounds Yukon gold potato, cubed
4 cups chicken broth
1 cup half-and-half
2 ounces (about 1/2 cup) fresh grated Romano cheese

Ingredients for the Topping:
1 tablespoon plus 2 teaspoons olive oil, divided
1-1/2 cups finely chopped onion
salt
8 ounces Italian chicken sausage, casings removed
1 ounce (about 1/4 cup) fresh Romano cheese
1 pound mini-potatoes
1 cup mini-sweet peppers, sliced

Directions for Soup:
1. Preheat oven to 400 degrees.

2. Peel away any of the excess papery skins from the garlic cloves, leaving the skin of the cloves intact. Slice off about 1/4-inch of the pointed end of the garlic bulbs to reveal the cloves. Set both heads onto a large piece of foil and drizzle 1 teaspoon of olive oil over the exposed cloves, then wrap the foil around, crimping the edges, to enclose the garlic.

3. Place mini-potatoes on a large sheet of foil. Drizzle 1 teaspoon olive oil over all, then wrap the foil around, crimping the edges, to enclose the potatoes. Place both foil packets into the oven and bake until soft, abut 40 to 45 minutes. Remove and let cool for 10 minutes. Squeeze cloves to remove the garlic pulp and set aside.

4. In a large Dutch oven, heat 2 teaspoon oil over medium-high. Stir in onion and cook until softened, about 4 to 6 minutes. Season with fresh ground black pepper and salt. Stir in cubed Yukon potato and cook for 2 minutes. Pour in broth and bring mixture to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 18 to 20 minutes.

5. Remove from the heat and stir in garlic pulp. Using a potato masher, mash potatoes only till you still have some chunks. Stir in half-and-half and grated cheese. Place the pot back over medium heat and cook, stirring often, until thoroughly heated through, about 5 minutes.

Directions for Topping:
1. In a large skillet, heat 2 teaspoon oil over medium. Stir in onion and mini-sweet peppers, season lightly with salt. Cook until softened, about 4 to 6 minutes. Add sausage and mini-potatoes, cook, stirring to crumble, until the meat has browned and cooked through, about 8 to 10 minutes.

2. To serve, portion soup into bowls, Top each bowl with a large spoonful of sausage and mini-potato mixture. Sprinkle with Romano cheese and green onions.

Topping

Soup

Comfort food at its best!

A Big Thank You To The Ungourmet

I'm a little slow in sending out a big thank-you to the Ungourmet. She had a crazy cupcake contest several weeks ago and I won. I will put the cute little spatula and pie crust shield to good use.

Skillet Puff Pancake

Pancakes are not just for breakfast. They are also for supper, days when you've eaten a very late lunch. And this recipe is unbelievably easy, it is a simple batter of eggs, flour, and milk that's magically transformed when it gets baked in a sizzling hot skillet in the oven. When you pull it from the oven, the edges of the pancake have crept above the sides of the skillet and the center will be puffed dramatically. Then, MOVE IT.... MOVE IT..... MOVE IT before it collapse.

Ingredients:
2 large eggs
1/2 cup all-purpose flour
1/2 cup whole milk
dash of salt
4 tablespoons unsalted butter

Directions:
Heat the oven to 450 degrees and put a large skillet in to heat.

2. Ina bowl, beat the eggs, flour, milk, and salt. It's important to mix all the ingredients together at once; otherwise, your pancake won't puff. The more air you beat into the batter, the higher it will rise in the oven.

3. When the oven is hot, toss the butter into the skillet and let it melt. Pour the batter into the skillet and return it to the oven. Bake for 12 to 15 minutes, or until the pancake is puffed and golden. Cut in half and serve immediately with warm maple syrup or fruit.

Heirloom Cherry Tomatoes - Bocconcini Lollipops

Are you looking for something a bit different to serve as an appetizer? Then this simple but eye-catching recipe based on the Caprese salad, Italy's ubiquitous paring of mozzarella and tomatoes is perfect for your holiday entertaining.

Ingredients:
12 cherry tomatoes (stems removed) (I used heirloom tomatoes that I found at Trader Joe's)
12 bocconcine (baby Mozzarella)
2 tablespoons virgin olive oil
1 teaspoon Italian seasonings
1 tablespoon chopped flat-leaf parsley

Directions:
1. With a sharp knife, remove the top 1/4 inch of each tomato.

2. Skewer the bottom of each tomato with a large wooden or bamboo skewer. For the most eye-catching presentation, stand the lollipops in tall glasses. (I put black rice inside my glass to help stabilize the lollipops)

3. In a bowl, combine the seasoning and olive oil, and parsley. Drizzle a little over each tomato before serving.

Chocolate Cake Roll with Kahlua Chocolate Glaze

There's big doings happening at the clubhouse tonight. And all of it revolves around food of course. Everyone is to bring something to share. So I decided to make a cake-roll. It's been such a long time since I made one. In fact I can't remember what decade it was. But I think I have it narrowed down to the 70's or 80's.

I added some red and green sprinkles to the whipped cream filling. As you can see they dissolved into a swirl of colors. The buggles (non-baking folk) will be in awe as to how I mastered that look. I think I'll just let them continue thinking I have some sort of magical baking mojo.

Ingredients for Cake:
4 eggs, seperated
1/2 cup sugar
1 teaspoon vanilla extract
1/3 cup sugar
1/2 cup all-purpose flour
1/3 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water

Ingredients for Whipped Cream Filling:
1 pint heavy cream
1/3 cup confectioners' sugar

Ingredients for Kahlua Chocolate Glaze:
2 tablespoons butter
2 tablespoons cocoa
2 tablespoons Kahlua
1 cup powdered sugar
1/2 teaspoon vanilla extract

Directions for Cake:
1. Heat oven to 375 degrees. With foil, line a 15-1/2x10-1/2x1-inch jelly-roll pan; generously grease foil.

2. Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup sugar; continue beating 2 additional minutes.
3. Stir together flour, cocoa, baking powder, baking soda, and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.

4. Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Prepare filling. Carefully unroll cake; remove towel. Spread cake with filling; reroll cake. Glaze with Kahlua Chocolate Glaze. Refrigerate until just before serving.

Directions for Whipped Cream Filling:
Whip heavy cream until soft peaks form. Add confectioners' sugar and whip until stiff peaks form. Fold in sprinkles if you chose.

Directions for Kahlua Chocolate Glaze:
Melt butter in small saucepan over very low heat; add cocoa and Kahlua, stirring until smooth and slightly thickened. Do not boil. Remove from heat; cool slightly. (Cool completely for thicker, frosting-type topping.) Gradually add powdered sugar and vanilla, beating until smooth.

Forbidden Love

I need to clear my conscience about my secret beloved. It's an affair that began several weeks ago when I started suffering with a backache. Ohhhh.... the joy of finding him. And I decided to put my feelings into words to share with my fellow bloggers.

You come to me at night,
When I am hurting and sad.
I grow excited,
Remembering the previous encounters we had.

We slide into bed together,
And I feel you next to my skin.
My passion starts to rise,
And I know our love is a sin.

Your touch,
Makes my skin tingle with desire.
And in moments,
You have my body hot with fire.

My body quivers,
From your fiery touch.
And I surrender to you,
Cause I love you so much.

In the morning I wake,
And find that you have vanished.
But our torrid moments together,
Time can not banish.

All day long at work,
When I close my eyes.
Your scent lingers with me,
And I start to cry.

In the light of day,
I know we must keep this affair hidden.
For I am married,
And our love is forbidden.

But I know the next time,
My skies are gray.
You will come to me,
My darling: Ben Gay.

Chocolate Cresents with Nutella Filling

Easy, delicious, what more could you ask for. Silly me, I guess you could ask to hit the million dollar lottery, or peace on earth, or for Moogie to quit making fattening food. But we all know none of those things are going to happen. So you might as well settle for a warm chocolate crescent with the delicious Nutella filling. Trust me, you will think you have hit the lottery.

Ingredients:
1 (1/4-ounce) package active dry yeast
1-1/2 cups luke warm water
9 ounces of your favorite cake mix (most mixes are 18 ounces so only use half
3-1/4 cups all-purpose flour
1/2 teaspoon salt
Nutella

Directions:
In a large bowl, dissolve yeast in the warm water. Add flour, dry cake mix and salt. Beat to mix well but do not knead.

2. Transfer dough to a greased bowl, turning once to coat both sides. cover with a towel and allow to rise for about an hour.

3. Punch down dough and transfer to a lightly floured surface. Cut dough in half and roll each portion into a 12-inch circle. Cut each circle into 12 wedges. (a pizza cutter works nicely for this job)

4. Spread about 1 tablespoon Nutella onto each wedge. Starting at the widest end of each wedge, roll dough in the shape of a crescent.

5. Place on a greased or silpat lined baking sheet, brush with melted butter and cover with towel. Allow to rise until double in size (about 25 minutes.) Bake in a preheated 350 degree oven for 12-15 minutes.

Chicken Salad in Jumbo Pasta Shells

This recipe doesn't have to be something you can only serve on your patio in the warm, sunny, summer. I had a craving and not even the food police were going to stand in my way. And, for sure, there was no way that I was going to wait 6 months to satisfy my need for chicken salad. I didn't care that we have a cold rain pouring down and the temperature was in the low 40's. Jack Frost himself could be knocking at the door and I would still want my chicken salad.

But, to be on the safe side and to appease the food gods, I cut Christmas trees out of pickled beets and used them as an offering.

Ingredients:
2 boneless, skinless, chicken breasts (16 ounces)
1/2 cucumber, peeled and chopped
1 stalk of celery, chopped
1 (8 ounce) can water chestnuts, diced
1/2 cup mayonnaise
salt and pepper (and any other spices you desire)
12 jumbo pasta shells

Directions:
1. Cook pasta shells according to directions on box. Drain, set aside to cool.

2. Place chicken in saucepan with several cups of water and whatever spice you desire. I used Italian seasoning. Cook until tender, about 30 to 40 minutes. Drain and let cool. Then chop into small pieces.

3. Mix cucumber, celery, water chestnuts with mayonnaise. Add chicken and seasonings. Spoon into pasta shells. Arrange on a bed of lettuce.

Neno’s Award from Mags at "The Otherside of 50"

I received an award today from a dear blogging friend, Mags. I have enjoyed following along as she continues to bake her way through the Bread Baker’s Apprentice Challenge. Such determination tells me a lot about what kind of a person she is. I'm deeply honored to have her as a friend. Just follow the wonderful aroma of baking bread to The Other Side Of 50

Neno’s Award—-Rules and Regulations
1. As a dedication for those who love blogging and love to encourage friendships through blogging.

2. To seek the reasons why we all love blogging.

3. Put the award in one post as soon as you receive it.

4. Don’t forget to mention the person who gives you the award.

5. Answer the award’s question by writing the reason why you love blogging.

6. Tag and distribute the award to as many people as you like.

7. Don’t forget to notify the award receivers and put their links in your post.

My reason for loving blogging? I started out to do a food blog just for something new to try. It seems I'm never content just to sit and let life pass me by. At my age, I thought I knew all there was to know about home baking. Ha... what a naive idea and what a shameful ego.

Now with each new post, I try to challenge myself a little bit more, and expand my knowledge of baking. And after viewing many wonderful food blogs, I realize I still have much to learn. Thank you food blogging community all for your friendship and continued support.

I'm passing the torch on to two very talented bakers, girlichef and countrymumrecipes

Spiced Carrot Baba Au Rhum with Candied Carrots and Pistachios

This is another showstopping recipe from Fine Cooking. It was in their holiday baking issue, Sweet Cakes, which is still for sale. So don't walk, you need to run out and buy this magazine.

Okay, let me say a little something about carrot cakes. First, I love the taste and smell of a carrot cake. All the ingredients meld together into perfection. And this recipe is especially good with its carrot juice reduction..... yum.

Now comes the downer part, I'm not a big fan of cream cheese frosting, it's too sweet. I hear some of you snickering because I said too sweet. But it's true, I don't like a heavy dose of confectioners' sugar. Now comes the good new, this recipe has no frosting at all. All it has is a beautiful display of candied carrots and a colorful sprinkling of pistachios. It truly is showstopping.

Ingredients for the Cake:
2 cups carrot juice
1 (1-inch) piece fresh ginger, peeled and finely grated (I had no fresh ginger. I did have dry ground ginger but I decided to use cinnamon instead, 1/2 teaspoon)
3 ounces (6 tablespoons) unsalted butter, softened; more for the molds
1- 1/2 cups all-purpose flour; more for the molds
1-1/2 teaspoons ground allspice (I didn't have this spice so I used apple pie spice)
1 teaspoon cinnamon
1/2 teaspoon ground star anise (I didn't have this spice so I just omitted it)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup packed light brown sugar
2 large eggs
1/4 cup chopped unsalted pistachios (for garnish)

Ingredients for the Candied Carrots:
2 cups granulated sugar
2 large carrots, peeled and cut into long julienne strands to yield 1 cup
1 cinnamon stick
1 whole star anise (I omitted this spice)

Directions for Cake:
1. Combine the carrot juice and ginger in a medium saucepan and bring to a boil over medium heat. Boil until reduced to 3/4 cup, about 25 minutes. Let cool to room temperature.

2. Position a rack in the center of the oven and heat the oven to 325 degrees, butter and flour 8 baba au rhum molds (2-1/4 to 2-1/2 inches tall). Set aside on a large rimmed baking sheet.

3. In a medium bowl, whisk the flour, allspice, cinnamon, star anise, baking soda, and salt. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, 1 to 2 minutes. On medium-low speed, add one of the eggs, mix until mostly blended, and then add the remaining egg. On low speed, alternate adding the flour mixture and the carrot reduction in tow additions each. Mix each addition until just combined.

4. Spoon the batter into the prepared molds, filling each a little more than half full. Swirl the batter with a skewer to smooth the tops. Bake the cakes until a cake tester inserted into the centers comes out clean, 20 to 22 minutes. Cool the cakes on a rack for 10 minutes and then carefully invert to remove from the molds. Cool the cakes upright on the rack. The cakes may be served warm or at room temperature.

Directions for Candied Carrots:
1. Bring the sugar and 2 cups water to a boil in a medium saucepan over high heat. Add the carrots, cinnamon stick, and star anise. Reduce the heat to maintain a simmer; simmer gently, stirring occasionally, until the carrots are translucent, soft,a and slightly sticky to the touch, about 30 minutes. Discard the cinnamon and star anise. Remove the carrots with a slotted spoon and set aside. Reserve the syrup.

2. To serve, dip each cake in the syrup for about 3 seconds,pit it on a dessert plate, and drizzle with about 1 teaspoon syrup. Garnish with the candied carrots and pistachios.

Rocky Road Fudge

This picture was taken Thanksgiving morning at my daughter's house. My handsome ten-year-old grandson, who will be eleven in just a few weeks, was in the midst of making fudge. His other grandmother was assisting a little. Very little actually because he's already learning his way with recipes.

Here he is mixing. Take notice of the skull and cross bones on his apron.

Spreading out the yummy fudge.

The finished fudge with a happy face. It was super delicious.

Ingredients:

1/2 teaspoon vegetable oil

3-1/2 cups mini marshmallows

2 cups walnuts, coarsely chopped

2 cups semi-sweet chocolate chips

1 (14 ounce) sweetened condensed milk

1 teaspoon vanilla

Directions.

1. Line 9x9-inch baking pan with aluminum foil, gently pressing the foil into the corners and letting the foil hang over the sides.

2. Soak a paper towel with the vegetable oil and use it to rub over the foil.

3. Set aside 1/2 cup walnuts & 1/2 cup mini-marshmallows.

4. Melt the chocolate chips and condensed milk in the bowl and microwave on high for 1 minutes. Stir with rubber spatula. If the chips aren't melted, return to microwave 1 to 2 times for 30 seconds each, stirring after each time, just until the chocolate is melted. Don't let the chocolate get too hot.

5. Using the rubber spatula, gently stir the vanilla extract, 3 cups of the marshmallow, and 1-1/2 cups of the walnuts into the chocolate mixture.

6. Using the spatula, scrape the chocolate mixture into the prepared baking pan. Spread it out evenly and smooth the top.

7. Sprinkle the fudge with the reserved marshmallows and walnuts and gently press them into the surface. Cover the pan with plastic wrap and refrigerate until firm, at least 30 minutes.

8. Lift the foil to remove the fudge from the pan and peel away the foil. Cut the fudge into 16 pieces.

Turkey Wild Rice Soup

I'm sad... :(

I used the last of my smoked turkey. But this soup was a very tasty way to savour the last of its smoky goodness. And the wonderful news, this recipe makes 14 servings, that means leftovers, giving you time to do your Christmas preparations.

Ingredients:
2 quarts chicken or turkey broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine
3 cups cooked wild rice
2 cups cubed cooked turkey

Directions:
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

In a soup kettle or Dutch oven, melt butter. Stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine or broth. Add rice and turkey; heat through.

Deep Fried Oreos

Where have you been all my life, you sweet delight?

Move over fried hot dogs, Twinkies, and mac & cheese on a stick. There's a new kid in town ready to kick butt and clog-up your arteries. This little treat is light in texture, very much like a beignet. I wonder if the recipe originated in New Orleans?

Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons confectioners' sugar
5 ice cubes
About 2 cups seltzer
1 egg yolk
1 (18-ounce) package Double-Stuf Oreo cookies
Vegetable shortening for deep-frying

Directions:
1. To prepare the batter for the Oreos, mix together the flour, baking powder, salt, and confectioners' sugar in a medium bowl. Put the 5 ice cubes in a glass measuring cup and add enough seltzer to make 2 cups. Add to the flour mixture along with the egg yolk. Mix until there are no large lumps and the ice cubes have melted. Set aside.

2. Fill a tall saucepan or deep-fryer with up to 2 inches of vegetable shortening and heat to 350 degrees. Dip the Oreos in the batter and fry a few at a time until crispy, 45 to 60 seconds. Carefully remove with a slotted spoon and drain on paper towels. Continue until all the Oreos have been batter-dipped and fried.

Snow Globe Sugar Cookies

If I make you these delicious cookies, Santa baby, will you slip a sable under the tree, for me. By the way Santa cutie, I've been oh so good this year. So please include a BMW convertible, light blue, thank you. And hurry down the chimney tonight.

I love Fancy Flours. You must go checkout their wonderful array of baking supplies. I bought the snow globe cookie cutter and the snow globe wafer paper from them. Doesn't the cookie look gorgeous? If you made this for Santa he wouldn't deny you a thing. So hurry over to Fancy Flours and order something for your Christmas baking. http://www.fancyflours.com

This a no fail sugar cookie recipe.

Ingredients:
6 cups flour
2 teaspoons vanilla
3 teaspoons baking powder
1 teaspoon salt
2 cups sugar
2 cups butter (4 sticks)
2 eggs

Directions:
1. Cream sugar and butter until fluffy, about 5 minutes. Add eggs and flavoring. Mix dry ingredients in separate bowl and add to butter mixture. Mix well.

2. Put a handful of the freshly made dough onto a floured work service. Roll to desired thickness and cut out cookies. Repeat with the rest of the dough.

3. Bake at 350 degrees for 8 to 10 minutes. Let cool and decorate.

Good Eats

I find it quite amusing that I am going to share something healthy with you. But this recipe is coming from my daughter, who tries very hard to overcome her artery clogging upbringing she had to endure as a child. And she doesn't hesitate to share with anyone who will listen, the lurid details of us huddled around a huge plate of french fries and deep fried hot dogs every Saturday night while watching a movie.


My daughter made this yummy breakfast oatmeal while we were visiting over the Thanksgiving weekend. If you love oatmeal, and if you have a Trader Joe's near you, then you must give this a try. For sure it's kicking the old standard bowl of oatmeal up several notches.

I think you can find this oatmeal in just about any store. Or buy something similar. Cook according to directions and as to the servings you desire.

Stir in how much you desire and also add fresh blueberries. A few pats of butter and you have a very tasty healthy breakfast.

This the brunch my son-in-law made for us. Quiche, potato latkes, and fresh fruit. My grandson even gave a hearty thumbs up to this meal.

Mac & Gouda Cheese with Sauteed Cauliflower and Pancetta

This recipe is great on its own but when served with the Pomegranate -Balsamic Glazed Carrots... well it's outstanding.

.....................................................................................

I opened my new William-Sonoma catalogue. "Holy Crapola," I said to Pap who was half-a-sleep in his recliner with a Sudoku puzzle laying across his chest. "Look at this Mac & Cheese."

With a groan he opened one eye, "What's wrong with the stuff in the blue box? It's fast and it's good."

"I can't blog about that, Mags will think I'm crazy."

"Haven't you two been chatting with each other for almost a year?"

"Yes," I replied.

"Then she already knows."
.....................................................................................

Ingredients:
3 cups coarse fresh bread crumbs
2 tablespoons unsalted butter, melted
1/4 cup minced fresh flat-leaf parsley
Kosher salt and black pepper, to taste
8 ounces pancetta, julienned
1-1/2 pounds cauliflower, cut into 1/2-inch florets
3-6 tablespoons unsalted butter
1/4 cup all purpose flour
2 tablespoons white wine
3-1/2 cups milk
2 cups shredded Fontina cheese
3 cups shredded Gouda cheese
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
1/2 cup heavy cream
1 pound macaroni, cooked until al dente

Directions:
1. Preheat oven to 375 degrees. In bowl, combine crumbs, melted butter, parsley, 1 teaspoon salt and 1/2 teaspoon black pepper.

2. In 4-quart pot over medium heat, cook pancetta 8 minutes. Transfer to small bowl; reserve fat. Cook cauliflower in batches 10-12 minutes, add 1-3 tablespoons butter if needed. Transfer to bowl. Deglaze pot with 2 tablespoons water; add to cauliflower. Wash pot.

3. In same pot over medium heat, melt 3 tablespoon butter. Cook flour 3 minutes. Whisk in wine and milk; cook 10 minutes. Stir in cheeses, 2 teaspoons salt, 1 teaspoon black pepper, cayenne, nutmeg and cream, then pasta, pancetta and cauliflower. Pour into 4-quart casserole, top with bread crumbs. Bake 30 minutes; broil 4-5 minutes. Serves 10-12.

Funny Food Picture For The Day

I hate angry fruit.

Pomegranate-Balsamic-Glazed Carrots

I've really been all about pomegranate juice lately. And why not. It's delicious and nutritious. Fine Cooking had this recipe in their recent magazine and I went gaga over the picture. I had intended to make them for Thanksgiving, but somehow it didn't happen. So, since I had 2 pounds of carrots sitting in the refrigerator, I figured today was a good day. And to serve with it, I was also going to make a grownup Mac & Cheese. I knew they would compliment each other nicely.

Ingredients:
1/4 cup pure pomegranate juice (Pom Wonderful of course)
1 tablespoon balsamic vinegar
2 teaspoons honey
2 tablespoons unsalted butter
2 tablespoons extra-virgin oil
2 pounds carrots, trimmed, peeled, and cut into sticks about 2 inches long and 3/8 inch wide
1/3 cup lower-salt chicken broth
1/8 teaspoon cayenne

Directions:
1. Combine the juice, vinegar, and honey in a liquid measuring cup and whisk. Cut 1 tablespoon of the butter into 4 pieces and refrigerate.

2. In a 12-inch skillet, heat the remaining 1 tablespoon butter with the olive oil over medium-high heat. When the butter has melted, add the carrots and 1-1/2 teaspoons salt and toss well to coat. Cook without stirring until the bottom layer of carrots is lightly browned in spots, 4 to 5 minutes. Using tongs, stir and flip the carrots and then leave undisturbed for 1 to 2 minutes to brown. Continue cooking, occasionally stirring and flipping, until most of the carrots are a bit browned in places and are starting to feel tender, and additional 3 to 5 minutes. Reduce the heat to medium if the bottom of the pan begins to brown too much.

3. Carefully add the chicken broth, cover quickly, and cook until all but about 1 tablespoon of the broth has evaporated, about 2 minutes. Uncover, reduce the heat to medium low, and add the pomegranate mixture (rewhisk, if necessary) and the cayenne. Cook, stirring gently, until the mixture reduces and becomes slightly glazy, about 1 minute. Take the pan off the heat, add the chilled butter, and gently toss with a heatproof spatula until the butter has melted, 30 seconds to 1 minute. Season to taste with salt.