Purple Sweet Potato Bread with Pineapple Butter

"The combination of tangy pineapple with spicy sweetness is delicious!"

Ingredients for Bread:
1-3/4 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon nutmeg
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup mashed purple sweet potato
1/2 cup canola oil
1/3 cup water

Ingredients for Pineapple Butter:
1/2 cup butter, softened
1 can (8 ounces) crushed pineapple, well drained

Directions:
1. In a large bowl, combine the first seven ingredients. In a small bowl, combine the eggs, potato, oil, and water. Stir into dry ingredients just until moistened.

2. Transfer to a greased 9-inch x 5-inch loaf pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

3. In a small bowl, combine butter and pineapple. Serve with bread.

Pan Seared Chicken Breast with Wilted Spinach and Angel Hair Pesto

This recipe was developed at the culinary arts college in Baltimore. And they provided me with the opportunity to test one of their recipes. My choice was easy when I read the ingredients for this marvelous Pan Seared Chicken Breast with Wilted Spinach and Angel Hair Pesto. Two ingredients in particular swayed my decision. And they would be the wilted spinach and fennel. To be honest, I've not done much cooking with spinach and I've never tasted fennel. In fact I had to google about fennel. Who knew that it tasted like licorice? With that knowledge, the recipe intrigued me even more.

So here is a check list about my experience making and tasting this recipe:

a. How did you like the dish?
I truly loved it. With every bite I experienced another level of flavor. The bacon, garlic, spinach, basil, and the very subtle taste of fennel worked deliciously together.

b. What did you like about the dish?
I am a lover of all things pasta.

c. How you might suggest improving the dish?
You know the old saying, "Don't fix something that isn't broken." It definitely holds true with this recipe.

d. Will you make this again?
Yes. It presents beautifully so it would be wonderful for a dinner party.

e. Did something funny happen to you while making it?
Yes. I mentioned at the beginning of this post that I had never tasted fennel. In fact I really didn't know what it looked like. Thankfully, everything is marked at the grocery store. So when I was going through the checkout, the bagger looked at it and asked what it was? Mmm... it appears I'm not the only one lacking in knowledge of this vegetable. But I hid my stupidity well and simply replied, "Fennel."

Pan Seared Chicken Breast with Wilted Spinach and Angel Hair Pesto
Servings: 2

Ingredients:
2 chicken breasts, boneless and skinless, 3 to 4 ounces
2 tablespoons vegetable oil
1 clove garlic, crushed
1 teaspoon black pepper, ground
2 ounces white wine
1 tablespoon lemon juice, fresh
3 ounces bacon, fine dice
1 ounce onion, fine dice
1 tablespoon fennel, fresh, fine dice
3 cups spinach, fresh, stemmed
1 cup angel hair pasta, cooked and drained
2 tablespoons extra-virgin olive oil
2 tablespoons basil leaves, chopped
1 tablespoon pine nuts, toasted
1 clove garlic, chopped
1⁄4 cup Parmesan cheese, grated
1 lemon slice
1 basil sprig
Salt to taste

Directions:
1.) Season oil by sautéing with garlic in heated sauté pan.
2.) Sauté chicken until lightly brown, approximately 5 minutes on each side.
3.) Remove chicken from pan, keeping warm.
4.) Add bacon, onion and fennel to pan, sauté for until bacon is crisp.
5.) Add spinach and sauté until spinach wilts, seasoning with salt.
6.) In a second sauté pan heat extra virgin olive oil and add pine nuts and chopped garlic. Sauté until garlic is tender.
7.) Add basil leaves, pasta and Parmesan cheese. Toss to combine all ingredients.
8.) Place pasta mixture on heated dinner plate. Top with spinach mixture and chicken breast.
9.) Garnish with lemon and basil.

Baby Rum Babas

I'm feeling all sassy munching on liquor flavored baby babas. Although they sound like a difficult, fancy dessert, they are surprisingly easy to make. Typically they are baked in forms about 2-inches tall. But these are smaller and bake perfectly in miniature muffin pans.

 You know what else is making me feel sassy? How about these new shoes?

Yeah, I know they're not your typical granny shoes. But if I'm going to fall and break a hip, I want to do it while wearing these shoes.

Ingriendents for Babas:
Melted butter and granulated sugar for muffin cups
1 package active dry yeast
1/4 cup warm water, 105 to 115 degrees
1/4 cup lukwarm milk
5 tablespoons butter, melted
2 tablespoons sugar
2 teaspoons grated lemon zest
1/4 teaspoon salt
4 larg eggs, at room emperature
2cups all-purose flour
1/4 cup golden raisins
1/4 cup currants

Ingredients for Rum Syrup:
2 cups sugar
1 cup water
4-inch strip lemon zest
1/2 cup dark rum

Directions:
1. Butter and sugar 36 miniature muffin cups.

2. In a small bowl, combine the yeast and the warm water; let sit until yeast begins to foam (about 5 minutes). Stir in the milk, butter, sugar, lemon zest, and salt. In the large bowl of an electric mixer, beat the eggs and add the yeast mixture. gradually beat in the flour, mixing until the batter is smooth. Stir in raisins an currants.

3. Spoon the batter into the prepared muffin cups. Let rise, uncovered, in a warm place until almost doubled, 30-45 minutes.

4. Preheat the oven to 375 degrees. bake for 10-12 minutes or until a wooden toothpick inserted into the center of one baba comes out clean and dry. As the babas bake, prepare the Rum Syrup.

5. In a small saucepan, bring the sugar, water, and lemon zest to a boil. Boil about 6 minutes to make a thick syrup. Remove from heat and stir in the rum.

6. Loosen the hot babas from the muffin cups and place them in a rimmed pan. Spoon the prepared syrup over them until they are saturated. Serve immediately, or to store, cover babas in pan and refrigerate or freeze. Before serving, warm in a slow oven for a few minutes.Serve with whipped cream if desired.  

I Need a Fix

I'm suffering with some crazy addiction jitters. The Thanksgiving frenzy has thrown my blogging all out of whack. And as a result I need a fix and I need it badly.

But we've been at my daughter's house for days. And now that we're back home, there's nothing in the refrigerator. At this moment, I'm not feeling the energy to get back into the car to go to the grocery store. So in an attempt to get the monkey off my back. I whipped up a delicious slice of toast. I even went the extra mile and added butter and jam. Hope this holds you over until tomorrow when I get back into the the kitchen.

Happy Thanksgiving

May your stuffing be tasty

May your turkey plump,

May your potatoes and gravy

Have nary a lump.

May your yams be delicious

And your pies take the prize,

And may your Thanksgiving dinner

Stay off your thighs!

Brownies with Red-Wine Raisins and Toasted Walnuts

C'mon in. Yes, you. These are the brownies you dream about. They are a happy drunken medium between decadent and cakey. I went the extra mile and added a cup of chocolate chips into the batter.
Remember: For brownies to be at their best, don't overbeat the batter.

Ingredients for Raisins:
1/2 cup raisins
1/2 cup, dry red wine

Ingredients for Brownies:
5 ounces bittersweet chocolate, chopped
1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 2 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 cup lightly toasted walnuts, coarsely chopped

Directions for Raisins:
1. At least 12 hours before making the brownies, combine the raisins and the red wine in a jar with a lid. Cover, gently shake and let the raisins soak overnight. To use, drain the raisins, but do not get rid of the wine. Taste it! You'll find a good use for it, such as a dessert sauce for poached fruit or a portlike cordial.

Directions for Brownies:
1. Preheat the oven to 350 degrees. Lightly grease an 8-by-8-inch baking pan with cooking spray. To make removing the brownies easy, line the pan lengthwise and widthwise with two 7-by-12-inch sheets of parchment paper or aluminum foil, shiny side up, and use the overhang as handles.

2. Place the chocolate in a small heatproof bowl and set in a wide pan or skillet of hot water. Set aside for 5 minutes, stirring 4 to 5 times, and let it melt completely. Stir until smooth. In a medium bowl, whisk the flour, cocoa, baking powder, and salt until well blended. Set aside.

3. With a stand or hand mixer set on low speed, beat the butter and sugar in a medium bowl until well blended. Beat in the eggs, one at a time, until fully blended, scraping down the sides and bottom of the bowl as necessary. Beat in the vanilla until blended. Alternately blend the dry ingredients and the melted chocolate into the egg mixture in increments. Using a rubber spatula or wooden spoon, fold in the raisins and walnuts. Stop when the ingredients are just blended. Scrape the batter into the prepared baking pan and spread evenly. Bake about 35 minutes, until a tester inserted in the center comes out clean or with a few crumbs clinging to it. Transfer to a wire rack and let the brownies cool completely, then lift from the pan using the overhanging parchment. Cut into squares.

Adapted from Deep Dark Chocolate.

Thank You Foodbuzz and Lea & Perrins

One of the rewards for being a Foodbuzz featured publisher is being a taste tester. We get the awesome opportunity to taste new products and review them. So I give you a BIG thank-you for giving me the delicious chance to sample Lea & Perrins new
Thick Classic Worcestershire Sauce.

They couldn’t make it better, so they made it thicker.
Lea & Perrins® Thick Classic® Worcestershire Sauce brings the same classic flavor of Lea & Perrins in a thicker, heartier sauce. Thick enough to use for topping and dipping, Lea & Perrins Thick Classic delivers bold Worcestershire Sauce flavor to finished meals like steak and burgers.

Because Thick Classic® Worcestershire Sauce is crafted with the same care and premium ingredients as the original, it carries on the rich 170-year-old tradition of Lea & Perrins®, the flavorful sauce that has been complementing beef since 1835.

CSN Review and Giveaway Announcement

I received my Nordic Ware cake mold from CSN in record time. I'm not kidding you, these people are on the ball. My cake pan and the duplicate arrived in separate boxes. So it's going to make shipping easy for me.

As expected the Nordic Ware mold is fabulous. Did I mention that it's valued at $50.00. But lucky me, I got it for half price. Hooray! So my winner is getting a very nice gift.

Speaking of winner.... Lisa from Sweet as Sugar Cookies  is the proud owner of a Nordic Ware Cake Pan.

Red Velvet Swirl Brownies

The holidays are soon upon us; Thanksgiving, Christmas, and then New Years Eve. Here is a quick, yet beautiful dessert to serve. Enjoy!

Ingredients for Red Velvet Layer:

1 stick unsalted butter, melted
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1 tablespoon red food coloring
1 teaspoon apple cider vinegar
2 eggs
3/4 cup all-purpose flour

Ingredients for Cream Cheese Layer:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Butter an 8 by 8-inch baking pan, and set aside.

2. Brownie layer: Add melted butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.

3. Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting

Adapted from Baking Perfection.

Bucket List

While y'all were safe in your kitchens baking cookies and cupcakes. Pap and I were scared shitless enjoying ourselves on a zip-line.

Pap and I resting between zips.

Me coming in for a landing.

Pap coming in for a landing.

     This is my gloved hand. Take notice of the zip-line traveling off into the woods.

                                                               Happy old fools.

Experience a heightened perspective on life at North Georgia Canopy Tours! Both Eco-Tours begin “low and slow,” but you’ll soon find yourself zipping at greater heights and speeds through the lush canopy. Enjoy a birds-eye view of the North Oconee River, ravines, ponds, pastures, and wildlife. Soar through the air attached to a steel cable—which will soon disappear from your consciousness. Two certified eco-trained guides lead up to eight participants on each Tour, which include ziplines, sky bridges, and moderate hikes through a natural beautiful area. Conclude with a thrilling finale - a 680-foot dual zip over the Hilltop Pond in front of the Tour Observation Deck.

Trailer Trash Fried Bologna with Budweiser Chocolate Cupcakes

The important ingredient in this cupcake is Fried Bologna. It's the meat of choice for all self-respectable rednecks. It's okay for me to bad mouth trailer trash. Half Three-fourths of my family fall into that category. Although they don't all live in trailers, they satisfy all the qualifications to fit right in.

Qualifications to be a redneck:

1. You think the last words to The Star Spangled Banner are
"Gentlemen, start your engines."

2. You've been married three times and still have the same in-laws.

3. If you can burp and say your name at the same time, you're shur'nuff a redneck.

4. You think subdivision is part of a math problem.

5. Your front porch collapses and four dogs git killed.

6. The Salvation Army declines your mattress.

7. Your grandmother has ever been asked to leave the bingo hall because of her language. (Oh damn.... I could probably qualify for this one.)

8. The most commonly heard phrase at your family reunion is "What the hell are you looking at, Shithead?"

9. Your child's first words are "Attention K-Mart shoppers!"

10. Your mother has gotten into a fist fight at a high school sports event. (Oh damn again..... I was in a fist fight at a high school pep rally when I was a sophomore. That doesn't count, does it?)

Yield: 24 cupcakes
Ingredients for the Budweiser Chocolate Cupcakes:
1 cup beer
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream

Directions for cupcakes:
1. To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners.  Combine the beer and butter in a medium saucepan over medium heat.  Add the cocoa powder and whisk until smooth.  Remove from the heat and allow to cool slightly.

2. In a large mixing bowl, combine the flour, sugar, baking soda and salt.  In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.  Add the beer-butter mixture and beat just to combine.  Mix in the dry ingredients on low speed just until incorporated.  Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full.

3. Bake until a toothpick inserted in the center comes out clean, about 17 minutes.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Ingredients for Chocolate Swiss Meringue Buttercream:
1 pound (4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
6 egg whites
1 teaspoon pure vanilla extract
6oz. melted and cooled semi sweet chocolate

Directions:
1. Beat butter with electric mixer until fluffy and pale. Transfer to small bowl.

2. In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 2 to 3 minutes. Transfer to clean bowl of electric mixer; beat on high with whisk attachment until fluffy and cooled, about 10 minutes.

3. Reduce mixer to medium-low; add butter a scant 1/4 cup at a time, beating well after each addition. Mix in vanilla. Fold in the cooled melted chocolate.

4. Switch to paddle attachment; beat on lowest speed 3 to 5 minutes. Leave at room temperature if using same day. Or store airtight in refrigerator up to 3 days. Bring to room temperature; beat until smooth.

Fried Bologna:
12 slices of beef Bologna, cut in half

Directions:
1. Fry Bologna until slightly crisp.

2. Remove from skillet and let cool slightly. Roll into a tube and insert a toothpick to hold shape. Refrigerate.

3. Remove toothpicks and insert into frosted cupcake.

Scrambled Egg Muffins with Turkey Bacon

If you're watching your fat intake, then this is the recipe for you. But just because it's healthy doesn't mean it has no taste. With the addition of spices, turkey bacon, and a small spoonful of salsa, it was delicious. 

Ingredients:
4 slices of turkey bacon
3 large egg whites
1 large egg
1/2 cup chickpeas, rinsed, drained, and chopped
1/4 cup low fat milk
nonstick cooking spray
salsa, optional
salt and pepper, or your favorite seasonings

Directions:
1. Preheat the oven to 400 degrees. Coat an 8-inch square piece of aluminum foil with cooking spray and lay the bacon on the foil. Transfer to the oven and bake for 10-15 minutes while you prepare the egg filling.

2. In a small bowl, whisk the egg whites, egg, chickpeas, and milk. In a 6-cup muffin tin, coat 4 of the cups with cooking spray. Divide the egg mixture among the 4 cups. Remove the bacon from the oven and snip with scissors or thinly slice. Sprinkle the bacon over the eggs.

3. Bake until the eggs puff and are cooked through, 12 to 15 minutes. Remove from the muffin pan and cool slightly before serving.

Adapted from Double Delicious!

Don't forget to leave a comment here for the Nordic Ware 3-D Turkey Mold Giveaway.

Nordic Ware 3-D Turkey Mold Giveaway

Do you remember me telling you that I was getting something from the CSN stores to review? Well I just ordered it today. Hopefully it will arrive quickly. And just as I promised, I'm going to giveaway a duplicate. All you have to do is be a follower and leave a comment. Then you will be entered into the giveaway.

Features:

• Makes 3-D cakes shaped like Thanksgiving Turkeys
• Cast aluminum construction
• Non-stick surface
• Proudly made in the USA
• Dimensions: 3” H x 8.75” W x 14.87” D
• Lifetime warranty

Nordicware featured on the Martha Stewart Show!

Nordic Ware: A Commitment to Sustainability

Being green is not a fad or trend at Nordic Ware; it is something they've been practicing for many years. They firmly believe that sustainability is no longer an option; rather, it is a requirement.

Nordic Ware has received green recognition awards for being leaders in reducing the environmental impact that businesses have on their communities. Because they do their manufacturing in the United States of America, they are able to carefully monitor and control the materials and the processes they use, creating the smallest eco-footprint possible.

Nordic Ware takes pride in having a sustainable business and making continual improvements to their manufacturing practices each year. You can be confident that Nordic Ware's products are made in the USA under fair labor practices and meet or surpass stringent US environmental standards.

Here are just some of the eco-friendly initiatives Nordic Ware has undertaken:

• Reduce:
• Purchasing in precise widths and gauges for each product to produce the smallest amount of scrap possible
• Designing packaging to use minimal raw material, all of which is made from recycled materials
• Reuse:
• Reducing water usage by recirculating the water in their washing systems for reuse
• Pallets are reused many times in their factory, and they rebuild or recycle them if they are damaged
• Recycle:
• Recycling even the tiniest bits of scrap, right down to the aluminum shavings produced by smoothing out the rough edges on castings
• Melting down damaged castings to reduce waste and selling aluminum scrap directly back to the mill from which they purchase their materials

Pumpkin Pie Ice Cream with Pecan Crumble Topping

Can you believe that Pap made a remark about "another" pumpkin recipe? What's he trying to do, hurt my pumpkin loving feelings? Ha! That only makes me want to bake more before the pumpkin season is over. In fact I have a savory recipe that is begging to be made. Trust me, it looks fabulous.

Ingredients:
6 large egg yolks, lightly beaten
1-1/2 cups pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 (12-ounce)cans evaporated milk
1-3/4 cups heavy whipping cream
1/14 cups sugar
1/4 teaspoon salt
1 recipe Pecan Crumble Topping

Directions:
1. In a medium bowl, combine egg yolks, pumpkin puree, pumpkin pie spice, cinnamon, and vanilla; set aside.

2. In a large saucepan, combine mil, cream, sugar, and salt. Heat over medium-low heat until mil mixture is barely simmering.

3. Pour one-fourth of hot milk mixture into egg yolk mixture, whisking constantly. Cook over medium heat until mixture is thickened and coats a spoon, about 5 minutes. Remove from heat, and cool for 10 minutes. Strain mixture through a fine-mesh strainer into an airtight container. Cover, and chill for 4 hours to overnight.

4 Pour chilled mixture into an ice-cream freezer, and freeze according to manufacturer's instructions. Transfer to an airtight container, and freeze until ready to serve. Top with Pecan Crumble Topping.

Ingredients for Pecan Crumble Topping:
Makes about 2 cups

1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1/2 cup butter, melted

Directions:
1. Preheat oven to 350 degrees.

2. In a medium bowl, combine flour, brown sugar, pumpkin pie spice,and cinnamon. Stir in pecans. Add melted butter, stirring to combine. Spread mixture into an ungreased 13x9-inch baking pan. Bake for 15 to 20 minutes, or until lightly browned, stirring occasionally to crumble. Let cool completely. Store in an airtight container.

Adapted from Simply Southern Cooking and Entertaining

Winner for the Whoopie Pie Cookbook

First of all. For all those who entered this giveaway ..... a big thank you. Also for all those who asked about where to purchase root beer extract. I purchased mine at Walmart. If your Walmart doesn't carry it, check with your favorite grocery store. Some will give you the opportunity to special order an item. I know that Publix is one of them.

Now on to contest information. It's busy, busy, busy at Moogieland. I have stuff that needs to be offered in giveaways before the end of the year. I sure don't want the swag gods getting angry with me. And that's why I only ran the Whoopie Pie contest a few days.

I'm happy to announce Sourkraut is the proud owner of the yummy cookbook. If you get a chance, go visit her blog and tell her that Moogie sent ya.  

Root Beer Whoppie Pies

Pap and I are going to spend tomorrow night with our soon to be twelve year-old grandson. And just what kind of a Nana would I be if I didn't show up with something yummy? I'm thinking, pretty sad and pathetic. Especially because he reads my blog and is aware of the desserts that I'm always making. But since we live about 40 minutes away, we only see each other 2 or 3 times a month.

So heads up, Connor. Root Beer Whoppie Pies will be arriving tomorrow afternoon.

Ingredients for the batter:
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup buttermilk
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon root beer extract

Ingredients for Root Beer Marshmallow Frosting:
1-1/2 cups Marshmallow Fluff
1-1/4 cups vegetable shortening
1 cup confectioners' sugar
1 tablespoon root beer extract

Directions for batter:
1. Position a rack in the center of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

2. Sift together the flour, baking powder, and salt onto a sheet of waxed paper.

3. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and both sugars until light and cream, about 3 minutes. Add the eggs and the buttermilk and beat until combined.

4. In a measuring cup, combine the mil, baking soda, and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low until just combined. Add the root beer and beat on medium for about 2 minutes until completely combined.

5. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cake begins to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.

Directions for Root Beer Marshmallow Frosting:
1. In the work bowl of a stand mixer fitted with the paddle attachments, beat together the Marshmallow Fluff and the vegetable shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioners' sugar and the root beer, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.

Do you want to win a copy of Whoppie Pies?

Tomorrow I'm making Rootbeer Whoppie Pies for my grandson. Hopefully they will look totally amazing. Then I'll be able to share a fabulous photo with you. If you're lucky I'll provide you with the recipe.

Are you interested in whoppie pies? Would you like to win a copy of the cookbook, Whoppie Pies? Be a follower and leave a comment to let me know if you love whoppie pies.

Prepost of my CSN Review

I did a giveaway for CSN stores several months ago. This week I got another e-mail asking if I'd like to review a product or host a giveaway. My first thought was "Share with my followers," But I'm feeling a bit selfish and decided to do a review. I know that is so wrong. But I love kitchen stuff and I don't want to deny myself the newest cake pan or gheewiz gadget. But perhaps, if I choose wisely, we can both get something out of this deal. I have something specific in mind that I want and CSN is giving me enough to pay for TWO!

CSN stores have a ton of items, from coffee tables to bookshelves, lighting, and even collections of suitcase. (I could seriously use some new luggage for our cruise that we are taking in early February.) Honestly, they have everything that you can think of in their 200+ stores. You just need to go and check it out for yourself.

So dear followers, stay tuned for my review.

Creamsicle Cookies and a Tandem Bicycle

Cookies and a new bicycle. Sounds like something an eight-year-old would love. But what about senior citizens? Well, for sure we love cookies. But it's still up in the air about the bicycle. After all, it's been forty years since we've ridden. And now if we fall it could mean broken bones.

But we'll going to give it our best shot and get back into shape. So if you happen to be in our neighborhood, you'll see us pedaling around on this little beauty.

Ingredients:

2 1/2 cups all purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest
2 cups Guitard Choc-Au-Lait Vanilla Chips

Directions:
1. Preheat oven to 375 degrees Fahrenheit.

2. In a small bowl, combine flour, baking soda, and salt; set aside.

3. In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.

4. Drop rounded teaspoonfuls onto ungreased cookie sheets. Bake 8 - 10 minutes or until golden brown around edges. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

Jelled Champagne Dessert

Are you looking for something unique to serve this coming holiday season? Well, I discovered an unusual dessert that would be perfect for a festive brunch, a light ending to a heavy meal, or an addition to a gala buffet.

Ingredients:
1 tablespoon unflavored gelatin
2 cups cold white grape juice, divided
2 tablespoons sugar
2 cups champagne or club soda
8 fresh strawberries, hulled

Directions:
1. In a small saucepan, sprinkle gelatin, over 1 cup cold grape juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in sugar. Remove from the heat; stir in remaining grape juice. Cool to room temperature.

2. Transfer gelatin mixture to a large bowl. Slowly stir in champagne or soda. Pour half of the mixture into eight champagne or parfait glasses. Add one strawberry to each glass. Chill glasses and remaining gelatin mixture until almost set, about 1 hour.

3. Place the reserved gelatin mixture in a blender; cover and process until foamy. Pour into glasses. Chill for 3 hours or until set.

Recipe from Taste of Home Entertaining.

Pumpkin Mousse In Cinnamon Pastry Shells

A light and airy mousse that combines pumpkin and vanilla pudding is served in delicate pastry shells that have been dusted with a light cinnamon sugar coating. An elegant way to end a meal.

Ingredients:
2 boxes (10 oz. each) frozen puff pastry shells
3 tablespoons melted butter
Cinnamon sugar*
1 can (30 oz.) pumpkin pie mix
1 box (3.4 oz.) vanilla instant pudding and pie filling mix
2 teaspoons ground cinnamon
1 cup frozen whipped topping, thawed

Directions:
1. Preheat oven to 400 degrees

2. Place pastry shells on baking sheet. Brush tops with butter and sprinkle with cinnamon-sugar. Bake according to package directions. Cool to room temperature. Remove tops and reserve for garnish. Remove soft pastry inside shells and discard.

3. Beat pumpkin pie mix, pudding mix and cinnamon in large mixer bowl on medium speed for 2 minutes. Gently fold in whipped topping. Spoon mousse into each pastry shell. Top with pastry tops. Serve immediately.

4. * For cinnamon sugar: Combine 1 tablespoon granulated sugar and 1/2 teaspoon ground cinnamon in small bowl.

PUMPKIN OREO CHEESECAKE

Pumpkin, the super food. I'm cooking and baking up a storm of recipes using this yummy ingredient before "they" (The secret society that tells us what we should and should not do or eat.) says how bad it is for us.
Ingredients:
2-8 oz pkgs. cream cheese, softened
1/2 c. sugar
2 eggs
2 tbsp. sour cream
1 tsp. vanilla
1/2 c. canned pumpkin
Oreos
whipped cream
Directions:
1. Preheat oven to 350* Place cupcake liners in a muffin pan.

2. Beat the cream cheese until creamy. Add the sugar and cream again. Add the eggs one at a time beating after each one. Add the rest of the ingredients and beat again.

3. Place one whole Oreo in the bottom of the cupcake liners and fill up the liner 3/4 full with the cheesecake batter. Push another whole Oreo into the top of the batter. Bake for 20-22 minutes.

4. Cool in pan for 15-20 min before removing and placing on a wire rack to finish cooling. Keep refrigerated. Top with whipped cream and Oreo sprinkles before serving. Makes 24.

Thanks http://insidebrucrewlife.blogspot.com/ for this divine recipe.

Pumpkin Pie French Toast

Did you enjoy the extra hour of sleep? Now you need to get motivated and mix up some yummy french toast for the family. I love french toast but I've never made the pumpkin pie version. As expected, I enjoyed every mouthful. This french toast of course includes some pumpkin puree and pumpkin pie spices in the batter to give it the pumpkin pie flavours. But it's a very subtle flavor. So if a member of your family doesn't like pumpkin, don't reveal the ingredients and they will never know. Yeah, I know that is diabolically evil but that's how I roll.

Pumpkin Pie French Toast
(makes 4 servings)

Ingredients:
2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread

Directions:
1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg and brown sugar in low flat bowl for easy dipping.

2. Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.

3. Serve with maple syrup.