Black Beans and Coconut-Lime Rice

I wanted something lite, delicious, and with a tropical flair for the last meal of the year. With the first forkful, I was in love with this recipe. The flavors were wonderful! I really encourage you to give this one a try.

Ingredients:
1 cup sweetened flaked coconut
1-1/2 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided
1-1/4 cups uncooked basmati rice
1 small onion, chopped
1 pablano pepper, divided
2 (15-ounce)cans black beans, drained and rinsed
2 teaspoons chili powder
1 teaspoon ground cumin
1 lime
2 green onions, thinly sliced
1/2 chopped fresh cilantro

Toppings: lime wedges, diced mango, sliced radishes, sliced fresh jalapeno peppers, sour cream

Directions:
1. Preheat oven to 350 degrees. Bake coconut in a single layer on a baking sheet 8 to 10 minutes or until toasted.

2. Bring broth, next 2 ingredients, 2 tablespoons butter, and 1 cup water to a boil in a 2-quart saucepan. Stir in rice. Cover, reduce heat to low, and cook 15 to 20 minutes or until rice is tender and water is absorbed.

3. Meanwhile, melt remaining 1 tablespoon butter in a medium saucepan over medium-high heat; add onion and poblano pepper, and saute 5 minutes or until tender. Stir in black beans, chili powder, cumin, and 3/4 cup water. Cook over medium-low heat, stirring occasionally, 15 minutes.

4. Grate zest from lime, avoiding pale bitter pith, into a bowl; squeeze juice from lime into bowl.

5. Fluff rice with a fork. Fold lime zest and juice, coconut, green onions, and cilantro into hot cooked rice. Serve bean mixture over rice with desired toppings.

6. Makes 6 servings.

Adapted from Southern Living Magazine.

Three Amazing "Spur of the Moment" Hot Appetizers

Retirees have the luxury of having "spur of the moment parties." According to my daughter, every day is Saturday for us. So yesterday we decided to have our friends over to play Mexican Train. Using only what I had on hand in the freezer and refrigerator, I made three hot appetizers.

The last time I was at Trader Joe's I purchased 2 (1-pound bags of tiny potatoes). They are bite-size, perfect for appetizers.

Using one of the bags I decided to try this recipe from the June issue of Food Network Magazine. It's named Syracuse Salt Potatoes. The simplicity of the recipe means you can make it and then be eating it less than 30-minutes. I'm supplying you with the original recipe. But I adapted mine to make a smaller batch.

Ingredients for Syracuse Salt Potatoes:
4 pounds small potatoes, such as baby Yukon gold  (I used only the 1-pound bag of tiny potatoes)
2-1/4 cups kosher salt (I reduced this by a fourth)
1 stick unsalted butter (I reduced this by a fourth)

Directions:
1. Put the potatoes, 8 cups of water and the salt in a large pan. Cover and bring to a biol over high heat, then reduce the heat  t medium and simmer until the potatoes are fork-tender, about 30 minutes. (Mine only took 5 minutes because the potatoes were itty bitty).

2. Drain the potatoes in a colander and shake to remove excess water. Let the skins dry in the colander so that some of salt crystallizes.

3 Meanwhile, put the butter in a microwaveable-safe bowl and microwave until melted. Serve the potatoes hot with the butter for dipping.

With the remaining bag of potatoes, I made Jim Beam "Smashed" Potatoes.

Ingredients for Jim Beam "Smashed" Potatoes:
1 pound of tiny potatoes, boiled for 5 to 6 minutes, drained
1 diced red onion
1 diced green pepper
3 tablespoons soy sauce
1/4 cup Jim Beam
1 tablespoons Worcestershire
1 tablespoons Wesson oil
1 garlic cloves,minced
1 tablespoon brown sugar
1 teaspoon black pepper
1/4 teaspoon salt

Directions:
1. In a nonstick skillet, melt 3 tablespoon butter. Add the cooked potatoes and smash gently with a fork (you want to smash enough to break the skin, not have mashed potatoes).

2. Add the onions and peppers. Fry on medium heat until the onions and peppers are tender.

3. Mix the remaining ingredients in a bowl and add to hot skillet. Toss gently to coat the potatoes. Let the sauce cook down just a little.

Last but not least, I made the Ultimate Party Meatballs.

Ingredients for Ultimate Party Meatballs:
1 (14-ounce) can Ocean Spray Jellied Cranberry Sauce
1 (12-ounce) bottle Heinz Chili Sauce
1 (6-ounce) jar of red currant jelly
1 (2-pound) bag frozen, pre-cooked, cocktail-size meatballs

Directions:
1. Combine sauces and jelly in a large saucepan. Cook over medium-low heat, stirring until smooth. Add
meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.

2. Makes 30 appetizer servings.

CSN Review and another GIVEAWAY

I decided to use my CSN review money on another Nordic Ware cake mold. My mind is already thinking of spring and the wonderful desserts that I can make with this shortcake mold.

I placed my order with CSN and once again I received it in record time. And as expected the Nordic Ware mold is fabulous. I'm not kidding, if you are planning on purchasing anything from CSN, you are in good hands.

Did I mention that I purchased a second cake mold? Yep. And it can be all yours if you are a follower on my home page and leave a comment. You have until midnight of January 8th to leave a comment.

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

The cast aluminum bakeware provides fine details and superior baking performance. The heat reflective exteriors allows for uniform browning so as to enhance the unique design. The small individual cake design is perfect for making strawberry shortcakes. The non-stick surface makes cooking and cleaning a breeze.

Tassimo Bosch T20 Winner

Time to announce the winner.

 Are you ready kids? I can't hear you. Oops... I've been watching way too many episodes of Sponge Bob with the grandson.

Using the random generator, number 12 was drawn. And the lucky winner is Andrea D.

Coconut Pumpkin Custard

Tropical Traditions recently sent me a 32-ounce jar of Virgin Coconut Oil to review. Now I had to think about something wonderful to make. But my brain was in a holiday stupor. So it was lucky for me, they have a wonderful assortment of recipes on their website. And since I'm still craving pumpkin, I decided to make their Coconut Pumpkin Custard. It's an unusual combination that I wouldn't have thought of on my own.
   

Coconut oil
3 large eggs
1 (15 oz.) can pumpkin puree
14 oz coconut milk
2 tablespoons honey (or to taste)
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Toasted coconut, optional
Whipped cream, optional

Directions:
1. Preheat oven to 350 degrees F. Lightly grease 5 8 oz custard cups/ramekins with coconut oil.

2. Whip the eggs with a whisk or a blender until smooth. Add remaining ingredients and whisk/blend until smooth and well mixed.

3. Divide batter between the 5 prepared ramekins. Set the cups into a large baking pan. Fill with 1/2 inch of water.

4. Bake for 40 minutes (or until knife inserted in middle comes out clean).

5. Cover each with foil and refrigerate until completely cooled. Top with whipped cream and toasted coconut to serve.

Servings: 5
Preparation Time: 8 minutes

Beef Italiano

Potluck suppers, family gatherings or just a hearty weekend casserole, this recipe fits the bill. It's one of my go to recipes because it's so fast and easy to whip together.

Unfortunately, in my haste to devour the casserole, I forgot to take a picture. How did that happen? I'm always taking photos of our food. Poor Pap never gets to eat a hot meal anymore because I'm too busy snapping pictures. To make up for not getting a digital picture, I decided to draw you one. How diabolically clever of me ... ha.. ha... ha... (evil laugh).

Ingredients:
2 cups uncooked macaroni
3/4 cup onion, chopped
1 green pepper, chopped
1 pound lean ground beef
1 tablespoon olive oil
1 (26 ounce) jar of pasta sauce
1/4 cup water or red wine
1 teaspoon salt
1 teaspoon basil
2 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups Cheddar cheese, shredded
1/2 teaspoon salt
dash of pepper

Prepare macaroni as on package. Drain and chill in cold water for 5 minutes. In large skillet saute onion, green pepper and beef in olive oil until vegetables are tender. Stir in 1 & 1/4 cups of the pasta sauce, water, salt and pepper. Bring to a boil and cook 5 minutes. In a pan, heat butter and stir in flour. Gradually stir in milk. Cook until smooth. Add Cheddar, salt, and pepper. Stir until cheese melts. Pour the meat sauce into a greased 9 x 13 inch pan. Then pour the drained macaroni over top the meat. Next pour the cheese sauce over macaroni. Drizzle remaining pasta sauce over cheese. Bake at 400 degrees for 30 minutes.

Rum-Scented Marble Cake

Santa doesn't really want cookies on Christmas eve. I've got it on good authority that he's sick and tired of eating them. So how about mixing up a nice moist rum marble cake? That will get better results from the jolly old man. Trust me ..... I know how to deal with jolly old men.

Ingredients for Base Batter:

2 & 2/3 cups all-purpose flour (spoon flour into a dry-measure cup and level off)

1 & 2/3 cups sugar

2 teaspoons baking powder

1/4 teaspoon salt
12 ounces (3 sticks) unsalted butter, softened
7 large eggs
3 tablespoons dark rum


Ingredients for Chocolate Batter:
2 tablespoons dark rum
2 tablespoons milk
1/2 teaspoon baking soda
6 ounces bittersweet (not unsweetened) chocolate, melted and cooled
2 cups Base Batter

Directions:
1. Set a rack in the lower third of the oven and preheat to 325 degrees.

2. In the bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Stir well by hand to mix. Add the butter. Beat the mixture on low speed with the paddle until the mixture is a smooth, heavy paste, 1 to 2 minutes.

3. Whisk the eggs and rum together. On medium speed, beat 1/3 of the egg mixture into the flour and butter mixture. Beat for 1 minute.

4. Stop and scrape down the bow and beater. Add half of the egg mixture and beat for 2 minutes. Repeat with the other half.

5. Remove the bowl from the mixer and using a large rubber spatula give the batter a final mix.

6. For the chocolate batter, combine the rum, milk, and baking soda in a medium mixing bowl. Whisk well to dissolve the baking soda. Scrape in the chocolate and whisk it well. Add the 2 cups of base batter to the chocolate mixture and whisk well to combine.

7. To marbleize the cake, alternate spoonfuls of the the two batters, in a checkerboard pattern. Run a table knife through the batter creating swirls.

8. Bake the cake until it is well risen and firm, and a toothpick or a small thin knife inserted midway between the side of the pan and the central tube emerges dry, about 1 hour.

9. Cool the cake in the pan for 5 minutes, then invert a rack over it. Invert and lift off the pan. Cool the cake completely over the rack.

Recipe adapted from Epicurious.

Potato Gratin with Rosemary Crust

This gratin is awesome. It presents beautifully! And it goes together quickly if you use a food processor or a mandolin. The addition of rosemary to the pastry is bold and aromatic, but use it sparingly.

Ingredients:
1 (14.1-ounce) package refrigerated piecrusts
1 tablespoons chopped fresh rosemary
1/4 teaspoons freshly ground pepper
2 cups (8 ounces) shredded Gruyere cheese, divided
1-1/2 pounds Yukon gold potatoes
1-1/2 pounds sweet potatoes
1 teaspoon Kosher salt
2/3 cup heavy cream
1 garlic clove, minced
Garnish: fresh rosemary springs

Directions:
1. Preheat oven to 450 degrees. Unroll piecrusts on a lightly floured surface. Sprinkle rosemary, pepper, and 1/2 cup cheese over 1 pie crust; top with remaining piecrust. Roll into a 13-inch circle. Press on bottom and up sides of a 9-inch springform pan; fold edges under. Chill.

2. Meanwhile, peel and thinly slice Yukon gold and sweet potatoes.

3. Layer one-third each of Yukon gold, sweet potatoes, and salt in prepared crust. Sprinkle with 1/4 cup cheese. Repeat layers twice, pressing layers down slightly to fit.

4. Microwave cream and garlic in a 1-cup microwave-safe measuring cup at HIGH 45 seconds; pour over potato layers in pan. Sprinkle with remaining 3/4 cup cheese. Cover pan with heavy-duty aluminum foil. Place on a baking sheet.

5. Bake at 450 degrees for 1 hour. Uncover and bake 25 minutes or until potatoes are done and crust is richly browned. Let stand 10 to 15 minutes. Carefully transfer to a serving plate, and remove sides of pan. If desired, carefully slide gratin off bottom of pan, using a long knife or narrow spatula. Garnish, if desired.

Recipe adapted from Southern Living.

Spaghetti Sauce (Rule of One)

I love spaghetti with a rich sauce like a fish loves water. Without question, I could eat it at least once a week. And as a child, we did, every Sunday. Truly this is the best sauce I have ever eaten. You may add meatballs if you like. But the sauce is so delicious on its own that you need not bother.

Ingredients:
1 large onion
1 medium green pepper
1 carrot
1 large celery stalk
1 small head garlic
1 cup extra virgin olive oil
1 (28-ounce) can San Marzano (or other Italian) tomatoes, either whole or crushed
1 (12-ounce) can tomato paste
1 cup dry red wine
1 tablespoon Kosher salt
1 bay leaf
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon dried hot pepper flakes
1 tablespoon dried parsley
1 tablespoon sugar

Directions:
1. Coarse chop or process celery, onion, green pepper, carrot and 1/2 the garlic.

2. In stock pot, heat olive oil to medium high and then add chopped vegetables. Cook until brown around edges.

3. Add all remaining ingredients, except reserved garlic, and simmer, covered, for one hour.

4. With 15 minutes to go, add the reserved garlic.

Preparation time: 30 minutes
Cooking time: 90 minutes
This recipe makes enough sauce for 1 to 1-1/2 pounds of pasta.

"Serenity Now" Kahlua Cocoa Mix

Aztec Emperor Montezuma is quoted as having said of xocoatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this drink permits a man to walk a whole day without food." It is recorded that Montezuma drank fifty goblets of xocoatl each day.

Homemade Hot Cocoa Mix
Yield: About 20 servings
Prep Time: 10 minutes

Ingredients:
3 cups nonfat dry milk powder
2 cups powdered sugar
1½ cups cocoa powder (Dutch-processed preferred, but regular okay)
1½ cups white chocolate chips (or chopped white chocolate)
¼ teaspoon salt
Kahlua, optional

Directions:
1. Whisk together all ingredients in a large bowl. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground. Store in an airtight container for up to 3 months.

2. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows. Add a good healthy splash of Kahlua. Enjoy!
(Recipe adapted from Cook’s Country)

Tassimo Bosch T20 Review and a "Giveaway"

I have been given a special opportunity to review the Tassimo T20.  Yeah, can you believe it? Someone actually cares about what I think. And all I can say is..... finally.

I love many things about the Bosch T20 Home Brewing System. First, a delicious hot cup of coffee, tea, cappuccino, latte, crema, espresso or hot cocoa can be ready in 1 minute. Can you imagine never having to wait bleary eyed for the first cup of java in the morning?

The second thing I like is the smart bar code technology. The brewer knows what to do without any programing. I think that's absolutely amazing! Somehow it reads the bar code on the little packet and brews each beverage with the proper temperature and amount of water.

The third thing I like is the sleek, compact design that is super counter-space friendly. It's ideal for apartments, dorm rooms and counter tops

Fourth, but not least is my favorite feature, there is zero clean-up.

The Tassimo Bosch T20  is a mighty little brewer that makes over 40 varieties of hot and cold beverages including cappuccinos, chai lattes, tea, coffee and more in under 60 seconds!





Now for the fun part, I can give one away. How would you like to have this brewing system for yourself? All you have to do is be a follower on my home page, and then leave a comment with the words Tassimo Bosch T20. You have until midnight of December 27.  

Red Hot Holiday Trends from Betty Crocker

Betty Crocker is always on the leading edge for dessert trends. And with the assistance of MyBlogSpark they are sharing new ideas and great recipes, so visit http://redhot.bettycrocker.com/trends/

Cupcake Poppers

Trend: Bright Colors, Playful Food

Prep Time: 1 Hour 15 Minutes
Start to Finish: 1 Hour 15 Minutes
Makes: 30 Cupcake Popper sandwiches

Ingredients
Cupcakes
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/4 teaspoon each gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)

Frosting
1 1/2 cups marshmallow creme
3/4 cup butter, softened
1 1/4 cups powdered sugar
Gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)

Directions1. Heat oven to 350°F. Spray 60 mini muffin cups. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4 cup each. Make 5 different colors of batter by adding 1/4 teaspoon food color to each bowl; blend well.

2. Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.

3. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.

4. In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Divide frosting among 5 small bowls, about 1/3 cup each. Using the same 5 food colors, lightly tint frosting in each bowl to match the cupcake colors.

5. Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops. Store loosely covered.

Fun Idea: Using canned or leftover frosting, spread frosting between layers of cupcake bottoms and thread on wooden skewers.

Bright Colors, Playful Food: Food Is Fun Again. Food is more fun than ever, as our favorite foodie bloggers and boutique bakeries have shown. Add some play value to your holiday menu with our recipe for colorful, mini Cupcake Poppers that will bring out the kid in you!

Street Eats and Tweets: Meals Go Mobile. Street food is all the rage, exploding from the coasts to the heartland and even on to reality TV this year. Food truck fans use Twitter to make sure they can find these restaurants-on-wheels and get their hands on the cutting-edge flavors they create. Our recipe for Indian Spiced Mini Donut Muffins, inspired by a Minneapolis food truck, is the perfect find.






Man Up, Eat Up: Beer. Bacon. Good. Beer and bacon for breakfast? Oh yes, say the manly men. And some women. With craft brewing at an all-time high, and the never-ending popularity of bacon, why not combine the two? This recipe for Mancakes covers all your basic manly food groups: beer, bacon, and pancakes. It's the best way to serve up dude food for breakfast.

Head over to  http://redhot.bettycrocker.com/trends/  for more Betty Crocker Trends and Recipes.

Blackberry Pie Bars

It seems crazy to think that I only a few months ago I was bitching expressing my opinion about our hot summer from hell. Now, once again I'm complaining about the weather. It's going to be freaking cold the next couple of days in Atlanta. We are talking the windchill making it feel like 0 degrees. BRRRRRRRRRR

But thanks to freezing my favorite summer fruit. I can now experience the spirit of summer past while snuggled under an afghan with my honey.

This is a fabulous dessert that consists of a shortbread crust, a creamy blackberry pie filling and topped with crumbles of the same wonderful shortbread crust. The result is an almost custard-like pie filling bursting with blackberry flavor, all encompassed by a buttery shortbread crust and topping. Fresh whipped cream will help cut the sweetness if you desire.

Yield: 18 bars

Prep Time: 30 minutes | Bake Time: 55 minutes

Ingredients for the Crust and Topping:
Zest of 2 lemons
1½ cups granulated sugar
3 cups all-purpose flour
¼ teaspoon salt
1½ cups (3 sticks) unsalted butter, cubed and chilled

Ingredients for the Blackberry Filling:
4 large eggs
2 cups granulated sugar
1 cup sour cream
¾ cup all-purpose flour
Pinch of salt
6 cups fresh blackberries

1. Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan with butter; set aside.

2. In a small bowl, combine the granulated sugar and the lemon zest. Using your fingers, rub the zest into the sugar until all of the sugar has been moistened. In the bowl of a food processor, combine the lemon sugar, all-purpose flour and salt. Pulse a few times to combine. Add the butter and continue to pulse until the pieces of butter are no larger than the size of peas, about 10 to 12 pulses.

3. Measure out 1½ cups of the crumb mixture to use for the topping and put it in the refrigerator until needed. Press the remaining mixture into the bottom of the pan. Bake the crust until golden brown, about 15 to 20 minutes. Let cool for about 10 minutes while you prepare the filling.

4. To make the filling, whisk the eggs in a large bowl. Whisk in the sugar, sour cream, flour and salt until thoroughly combined. Gently fold in the blackberries. Spoon the mixture evenly over the crust and make sure all of the blackberries are in one layer and not sitting on top of one another.

5. Sprinkle the reserved crust mixture evenly over the filling. Bake until the top is lightly browned, about 45 to 55 minutes. Let cool for at least 1 hour before cutting.

(Recipe adapted from Joy the Baker)

Amy Shops the Web and Eileen Fisher

I entered a giveaway at Amy Shops The Web a couple of weeks ago. Never in my wildest dreams did I think I would be the winner of a $250 gift card for Eileen Fisher . Let me tell you that I was super thrilled to receive Amy's email giving me the good news.

Two minutes later I was browsing the Eileen Fisher website. And immediately, I fell in love with the macrame silver bracelet. It's the one in the middle of the picture above.

I want to give a big Thank You to Amy and also Eileen Fisher. I'm going to shine this holiday season.

Boston Cream Pie Cheesecake

Adapted from Junior's Cheesecake Cookbook by Alan Rosen & Beth Allen

This dessert is three layers of deliciousness that combine to create a dessert of unequaled proportions. And I don't even want to know the caloric number per slice. But most likely it is similar to the national debt, a number we can't wrap our brain around.

What I truly like about this cheesecake, is that it will put you in a temporary sugar coma. Then for a short time, you are safe from all the world's troubles. No listening to all the political squabbles, no worrying that your 401K has lost half of its value, no cares about global warming, only a bubble of pure sugary bliss.

Ingredients for the Cheesecake Layer:
3 (8 ounce) packages cream cheese, at room temperature
1 & 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream

Ingredients for the Pastry Cream:
1 & 1/4 cups milk (use whole, not 2% or skim)
1 cup heavy cream
2 tablespoons unsalted butter
6 extra-large egg yolks
1/3 cup sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
1 to 2 drops yellow food coloring, (optional)

Ingredients for the Sponge Cake (1 layer)
1/2 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
4 extra-large eggs, separated
1/2 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

To Finish:
1/2 cup fudge ice cream topping
1 teaspoon light corn syrup
Whipped Cream, optional

Directions:
1. Early in the day, preheat the oven to 350 degrees and generously butter the bottom and sides of one 9-inch springform pan and one 9-inch round layer cake pan. Wrap the outside of the springform (but not the cake pan) with aluminum foil, covering the bottom and extending all the way up the sides. Very important: Line the bottom of the cake pan (but not the springform) with parchment or waxed paper (don't let the paper come up the sides).

2. Put one package of the cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it's completely blended. Be careful not to overmix!

3. Gently spoon the batter into the foil-wrapped springform and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees until the edges are light golden brown and the top is slightly golden tan, about 1 & 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it's completely cold, about 4 hours.

4. While the cheesecake is baking, make the pastry cream. Heat the milk, cream, and butter together in a large saucepan over medium-high heat just until it bubbles around the edge, stirring until the butter has melted and is incorporated. Remove from the heat. Meanwhile, beat the egg yolks, sugar, and cornstarch together in a large bowl with a mixer on high until the mixture thickens and turns light yellow, about 3 minutes. Reduce the speed to low and beat in about 1 cup of the hot cream mixture. Return this to the saucepan, stirring constantly over medium heat until the mixture thickens and comes to a full boil (watch carefully as this will take only about a couple of minutes). Remove from the heat and stir in the vanilla and food coloring. Immediately transfer to a medium-size bowl (this stops the cooking), place a piece of plastic wrap directly on the surface of the pastry cream (this prevents a skin from forming), and refrigerate until cold and set, at least 2 hours.

5. While the pastry cream chills, make the sponge cake. Check that the oven is preheated to 350 degrees and that the water bath has been removed. In a small bowl, sift the flour, baking powder, and salt together. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. While the mixer is still running, slowly add 1/4 cup of the sugar and continue beating until thick, light yellow ribbons form in the bowl, about 5 minutes more. Beat in the extracts. Sift the flour mixture over the batter and stir it in by hand, just until no white flecks are visible. Blend in the melted butter.

6. Put the egg whites and cream of tartar in a clean medium-size bowl and , with clean, dry beaters, beat with the mixer on high until frothy. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks -- they'll disappear during baking. Gently spread out the batter over the bottom of the single cake pan and bake until golden (not wet or sticky) and the center springs back when lightly touched, about, 15 minutes. Let the cake cool in the pan on a wire rack for 15 minutes, then turn out onto the rack and gently peel off the paper liner. Let the cake cool completely. Cover with plastic wrap and refrigerate until ready to use.

7. When the cheesecake and sponge cake are cold and the pastry cream has set, assemble the cake. Keep the cheesecake in the springform and gently spread the pastry cream over it, using a rubber spatula (avoid stirring the cream at this stage, as you might break its gel). Place the sponge cake, top side up, on the pastry cream. Press down gently. Cover the cake (still in the pan) with plastic wrap and freeze overnight.

8. To decorate the top of the cake with the fudge mirror, combine the ice cream topping and corn syrup in a small saucepan over low heat, stirring just until it's spreadable (don't overheat or let boil!). Take the cake out of the freezer and, using a long, marrow metal spatula, quickly spread the fudge over the top while it's still in the pan. Using the tip of a pointed knife, push a few drips over the edge of the cake. This gives the cake a finished look. Return the pan to the freezer until the mirror has set (do not cover), about 30 minutes.

9. Fill a pastry bag fitted with a small round tip (#2) with the whipped cream. Pipe a white web on top of the cake, making thin lines 3/8 inch apart (don't worry if the lines are a little wavy, as that's a nice homemade touch). Return the cake to the freezer until the web has set, about 30 minutes more.

10. To serve, let the cake stand at room temperature for 10 minutes, then release and remove the ring of the springform, leaving the cake on the bottom of the pan. Place on a serving plate and refrigerate until ready to serve (this cake takes about 2 hours in the refrigerator to thaw enough to easily slice). Use a sharp straight-edge knife, to cut it. Refrigerate any leftover cake or wrap and freeze for up to 1 month.

Winner of the Pillsbury Toaster Strudel Package

We have a winner! Dave from Year on the Grill . This is a great opportunity for everyone to go over and visit Dave's wonderful blog.

Thanks to Pillsbury and My Blog Spark, he will be enjoying this yummy package. Dave if you would please email at MoogieandPap@aol.com .

 

Melted Snowmen Cookies ...... Update with new credit

Evidently there is a big controversy over the Melted Snowmen Cookies. I was totally unaware. But let me say that I try to give credit.... where credit is due. A follower informed me of the original blog post. http://chiccookiekits.blogspot.com/2008/12/im-melting-melting.html

So all credit goes to her.

Her piping work is way better than mine, it's okay to laugh at mine. Usually I would have used my piping equipment. But I yesterday I was busy baking the Cornish hen and making a wonderful rice pilaf. So I used a ziplock bag and just cut off a small tip. Pretty lame....huh?

I did make a different cookie batter. I like big soft cookies. So I made these delicious Ricotta and Coconut Cookies. Also I used a poured cookie icing.

Ingredients for cookies:
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
2 teaspoons of vanilla extract
3 tablespoons coconut milk
1 lemon, zested
1/2 cup flaked coconut

Directions:
1. Preheat the oven to 375 degrees.

2. In a medium bowl combine the flour, baking powder, and salt. Set aside.

3. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, coconut milk, vanilla extract and lemon zest. Beat to combine. Stir in dry ingredients.

4. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Ingredients for Poured Cookie Icing:
1 cup sifted confectiones' sugar
2 teaspoons milk
2 teaspoons light corn syrup

Directions:
Place sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts or light corn syrup until desired consistency is reached).

*This icing dries to a shiny, hard finish. Great to use for icing or to outline and fill in with tip 2 or 3.

Moroccan Spice-Rubbed Cornish Hens

With the holiday season in full swing you need to stop and enjoy a delicious meal. The shopping and wrapping can wait. Don't get caught up in the commercialized brainwashing. Remember, joyous times with family and friends is the true gift.

Ingredients:
2 Cornsh Hens
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 tablespoons olive oil

Directions:
1. Preheat oven to 350 degrees.

2. Rinse Cornish hens; pat dry with paper towels. Pull neck skin to back, fasten with a short skewer. Tie legs to tail and wings close to body. In a small bowl, combine sugar, garlic powder, cumin, paprika, corinander, salt, cinnamon, pepper, and nutmeg. Brush hens with oil. Sprinkle with the spice mimixture; rub in with your fingers.

3. Place hens, breast side up in roasting pan. Loosely cover with foil. Roast for 1 hour or until (180 degrees in thigh or breast.)

4. Remove from oven. Cover with foil; let stand for 15 minutes before serving.

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

Purple Sweet Potato Coconut Soup

I absolutely adored this soup. The sweet potato and coconut was a marriage made in heaven. And don't you love the mini-martini glass? It's from Pier 1.

Ingredients:
(40-ounce) cooked Stokes purple sweet potatoes
1 (14-ounce) can vegetable or chicken broth
1/2 cup fresh orange juice
1 to 2 tablespoons minced fresh ginger (I omitted this)
1-1/2 cups coconut milk
1 teaspoon salt
1/4 teaspoon ground red pepper (I omitted this)

Directions:
1. Drain yams, reserving 1/2 cup syrup. Discard remaining syrup. Place yams in a blender. Add 1/2 cup syrup, broth, orange juice, and ginger. Blend 2 to 3 minutes or until smooth, stopping to scrape down sides.

2. Pour pureed mixture into a medium saucepan. Stir in coconut milk and remaining ingredients. Cook over medium heat, stirring often until soup is thoroughly heated. Ladle soup into bowls. If desired, drizzle additional coconut milk into soup. Yield 6 cups.

Don't forget to leave a comment to be entered into the Pillsbury Toaster Strudel Giveaway.

When your morning routine has you in a hurry, make it a better morning with Pillsbury Toaster Strudel frozen pastries. A simple pleasure with sweet filling, creamy icing, and flaky crust, Pillsbury Toaster Strudel pastries are the ones everyone will want to eat - and decorate too! Since every Toaster Strudel pastry can be personalized with your own icing design, your family can gather around the table to kick off the day with a fun delight that will keep everyone smiling all day long!

Now you have the chance to show Pillsbury what kind of icing artist you are with the "Doodle on A Strudel" Facebook application. Visit Pillsbury on Facebook and click on the Toaster Strudel tab to use your cursor to draw your favorite icing designs on the virtual Toaster Strudel pastry. You can save your Strudel Doodles and share them on Facebook or send a doodle to your friends by clicking "Share Your Strudel Art."

Need even more to smile about? Pillsbury is also giving you the chance to win Toaster Strudel pastries for a month through the "A Million Morning Smiles" sweepstakes. With over 2,000 winners per week, simply visit http://www.strudelsmiles.pillsbury.com/ and enter to win four boxes of Toaster Strudel from now through February 7, 2011.

What's in it for you? Well, Pillsbury is providing me with another "Million Morning Smiles" prize pack that includes a Pillsbury Doughboy Giggle Doll, along with a smiley face-themed mug, place mat and stress ball, as well as a coupon for a free box of Pillsbury Toaster Strudel pastries.

To enter, all you need to do is be a follower and leave a comment. You have until midnight of December 9th. Then a winner will randomly be chosen.

I would like to thank Pillsbury and MyBlogSpark for this wonderful opportunity.