Winter Solstice Cupcakes with "Flying Cauldron Butterscotch Beer" Filling

Recently I've been given the delicious opportunity to try Reed's Inc. "Flying Cauldron" Butterscotch Beer. It was released for Halloween 2011. And for your drinking pleasure the Butterscotch Beer will be available on the Reed's website through 2012. Reed's will continue to produce the flavor as long as there is demand. Their products are also sold in over 10,500 stores throughout the natural foods industry and supermarkets nationwide.

A cold frosty mug of this soda is perfect while watching Harry Potter And The Deathly Hallows - Part 2. So how about ordering some for those young wizards in your house. They will be thrilled to find some under their Christmas tree.

I decided to use one bottle to make a thick filling for my Winter Solstice cupcakes. To make this filling I simply added 2 tablespoons of cornstarch to the soda. Whisk to remove all lumps. Then pour into a saucepan and cook. BEWARE... the hot soda will foam up as it cooks. You need to keep a watchful eye on the saucepan. When it has reached desired consistency, place in refrigerator to cool.

This recipe creates a buttery white cake that comes together in minutes but tastes like you spent all day making it. I doubled mine.

INGREDIENTS:
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.

2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared liners.

3. Bake for 20 to 25 minutes in the preheated oven. Cake is done when it springs back to the touch.

4. Cut cone shapes from the center of each cupcake. Fill with cooled Flying Cauldron Butterscotch Beer.

5. Frost with your favorite icing. Mine is whipped cream.

Reed's Inc.

LOS ANGELES, CA, Oct 28, 2011 (MARKETWIRE via COMTEX) -- Reed's, Inc. REED -0.01% , maker of top-selling sodas in natural food stores nationwide, has released a novel new flavor just in time for Halloween. The product was developed out of founder and CEO Chris Reed's love for the fantastical world of wizardry and magic. The story of the Butterscotch Beer and the full-bodied flavor were a huge hit as the soda was released in Southern California.

The Butterscotch Beer flavor is branded under "Flying Cauldron," a fictional soda brand created by Reed. The story reads:

Since 1374, the Flying Cauldron has been making this magical brew for under aged wizards and wizards who are young at heart at their brew pub in Hogsbreath, England. The recipe has changed little over the centuries. It has the perfect combination of spells and quality natural ingredients. It continues to be prized for its creamy vanilla and butterscotch flavors. Some wizards claim that this brew places a ward of protection on those who drink it and that consuming this product has been known to accelerate wizarding abilities in borderline wizard cases.

"The creation of 'Flying Cauldron' and the Butterscotch Beer was a fun project I began after reading the Harry Potter series with my kids. We wanted to try Butter Beer, the choice drink of Potter and his friends. The only place to find anything like it was at Disneyworld. We knew it would be easier to make our own than to stand in line for hours and pay ten dollars for a soda. Butter Beer is the best known non-existent soda in the world, so I had to bring it life," says Reed.

"What started as a personal side project became a test in what we can do as a company. We have the capability as a small and nimble beverage production facility to turn around new and amazingly creative products in a very short time frame," comments Reed. "The taste of the Butterscotch Beer is unmistakable as a rich Butterscotch Cream Soda. It really is designed to take you to a nostalgic, childlike state of mind. You can't drink this without a smile on your face."

Like all of Reed's Inc. beverages, Flying Cauldron's Butterscotch Beer is all-natural, preservative-free, gluten-free and caffeine-free. To reduce sugar content, Reed's uses a blend of natural stevia and raw cane sugar.

About Reed's, Inc. Reed's, Inc. makes several brands of top selling natural sodas and beverages. Their products are sold in over 10,500 stores throughout the natural foods industry and supermarkets nationwide. Reed's six award-winning, non-alcoholic Ginger Brews are unique in the beverage industry as they are made using fresh ginger, spices and fruits with a brewing process that predates commercial soft drinks. The Company also produces a Natural Energy Elixir and 'Reed's Rx', a Natural Ginger Nausea Relief product for the drug store and grocery retail channels. Reed's, Inc. owns China Cola and the Virgil's line of sodas that includes the award-winning Virgil's Root Beer as well as Virgil's Cream Soda, Black Cherry Cream Soda, Orange Cream Soda and Real Cola. The Company has also introduced its new 'Virgil's Zero' line of Stevia-sweetened diet sodas in all these popular flavors. In 2009, Reed's acquired the Sonoma Sparkler brand and started producing Private Label natural beverages for select national chains. Other product lines include Reed's Ginger Candies and Reed's Ginger Ice Creams.

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Texas Sheet Pie

Open up a box of possibilities with Duncan Hines decadently rich cakes and Comstock-Wilderness' sweetly delicious fruit fillings. As part of the Foodbuzz Tastemaker program, I received a free sample for both.

I haven't made this dessert in years. It used to be my favorite go-to recipe. Why? Because it goes together quickly. It makes enough for a large gathering. And I especially love the cookie/cake like texture of the crust. The added bonus is you can use whatever filling is your favorite. Or do two different like I've done. I always use Comstock-Wilderness fillings. 

Ingredients:
1 cup sugar
1 cup butter, softened
2 eggs
1/4 teaspoon salt
1/3 cup milk
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cans pie filling, your choice

Directions:
1. Cream sugar and butter in mixing bowl. Add eggs, salt and milk. Mix thoroughly.

2. Slowly add flour to mixture and blend slowly. Next add baking powder and baking soda. Mix well.

3. Measure 1-1/2 cups of pastry and set aside. Lightly grease a cookie sheet (10 x 15- inch) that has sides. Pat the remaining pastry all over and up the short sides.

3. Pour pie filling onto the pastry. With remaining pastry, roll out on floured surface and cut into shapes or strips. Arrange on top of pie. Make an egg wash using 1 egg that has been lightly whisked. Using a pastry brush, paint the egg on all pastry that is showing.

4. Bake at 350 degrees for 35 minutes.


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Oh-So-Retro Swedish Meatballs

Swedish Meatballs were a cocktail party standard way back when. And presentation was in a shallow serving dish or a deep platter, speared with cocktail toothpicks. I decided to give my Swedish Meatballs an update, serving them on a bed of jasmine rice, in the Pier One Mini-Martini Glasses. Très chic.

750 Best Appetizers From dips salsas to spreads & shooters
Judith Finlayson & Jordan Wagman

The quintessential book of appetizers for any occasion.

The holidays are almost upon us, so I thought this would be the perfect time to tell you about an amazing appetizer book. But, not just any appetizer book. This one contains more than 750 recipes to choose from. The cookbook  is packed with hundreds of mouthwatering recipes, this book is all you'll ever need to get any occasion off to a memorable start, from a relaxed gathering round the kitchen island to a backyard barbecue or an elegant sit-down dinner.

A tray of appetizers always seems celebratory, and there is nothing like home-cooked food to make people feel welcome. Use this book to create hors d’oeuvres that will delight your family and friends—then relax and enjoy the party yourself!

This book is structured to cover a broad range of options. There are 16 chapters built around specific types of dishes, such as Dips and Spreads, or specific ingredients, such as Fish and Seafood or Cheese. We’ve also categorized by presentation, since it’s an integral component to appetizers, so you’ll find chapters like Wraps and Rolls

Oh-So-Retro Swedish Meatballs
Ingredients:
1 pound lean ground beef, preferably sirloin
1 cup fine dry bread crumbs
1 onion, grated
1 egg beaten
2 teaspoons finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon allspice
Freshly ground black pepper to taste
2 tablespoons olive oil
3 tablespoons all-purpose flour
1/2 teaspoon cracked black peppercorns
2 cups beef broth, heated to the boiling point
1/2 cup sour cream
1/2 cup finely chopped dill fronds

Directions:
1. In a bowl, combine ground beef, bread crumbs, onion, egg, lemon zest and juice, salt, allspice, and pepper to taste. Mix well. Using your hands, shape into balls about 1/2-inch in diameter. Makes about 30 meatballs. (Mine ended up a little larger and I had 20)

2. In a large skillet, heat oil over medium-high heat. Add meatballs in batches and cook, stirring, until nicely browned, about 4 minutes per batch. Transfer to slow cooker stoneware as competed. Add flour to pan and cook, stirring, until frothy but not browning, about 2 minutes. Stir in peppercorns. Add beef broth and cook, stirring, until mixture comes to a boil and thickens, about 2 minutes. Pour over meatballs.

3. Cover and cook on Low for 6 hours or on High for 3 hours, until meatballs are cooked through. Using a slotted spoon, transfer meatballs to a serving dish. Add sour cream and dill to stoneware and stir well. Pour over meatballs and serve.

750 Best Appetizers From dips & salsas to spreads & shooters

JUDITH FINLAYSON is a bestselling author whose life-long love of cooking has translated into sales of over 1.5 million copies of her books. She lives in Toronto, Ontario.

CHEF JORDAN WAGMAN has received national recognition from the James Beard Foundation and was nominated as a “Rising Star in North America.” He lives in Concord, Ontario.

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Chocolate Marshmallow Cookie Pie

Are you looking for a quick dessert to add to your Thanksgiving buffet? Or perhaps you'll want to take it, "Over The River And Through The Woods. To Grandmother's House." No matter where you serve it, everyone will love this creamy chocolate dessert.

Ingredients:
2 cups miniature marshmallows
2 tablespoons milk
2 - 1/2 cups Cool Whip, thawed
2 cups milk
2 packages (4 serving size) chocolate instant pudding
1 chocolate flavored pie crust
14 vanilla wafer cookies

Directions:
1. Microwave marshmallows and 2 tablespoons milk in medium bowl on high for 45 seconds. Stir. Marshmallows will be partially melted. Refrigerate 15 minutes to cool. Stir in 1 cup Cool Whip.

2. In another bowl pour 2 cups milk and pudding mixes. Beat with wire whisk 2 minutes. Let stand 1 minute or until thickened. Stir in remaining Cool Whip. Spoon into crust. Arrange cookies over pudding mixture.

3. Spread marshmallow topping over cookies. Refrigerate for 4 hours or until set. Drizzle with chocolate syrup just before serving.

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Glorious Carrot Bread with Fontina Champagne Mustard Spread

It was love at first sight when I saw this recipe for carrot bread in Tea Time magazine. I was immediately drawn to its vibrant color.

Ingredients for Bread:
1 cup plus 2 tablespoons bread flour
6 tablespoons barley flour (I used whole wheat)
1/2 teaspoon kosher salt
1/8 teaspoon quick-rising active dry yeast
3/4 cup fresh carrot juice

Ingredients for Fontina Champagne Mustard Spread:
8 ounces fontina cheese, finely grated
3 tablespoons finely chopped green onion
2 tablespoons mayonnaise
1 tablespoon champagne dill mustard
1 tablespoon minced fresh parsley
1/2 teaspoon ground black pepper
Garnish: fresh dill

Directions for Bread:
1. In a medium bowl, combine bread flour, barley flour, salt, and yeast, stirring well. Add carrot juice, stirring well with a wooden spoon. (Dough will be slightly sticky.)

2. Shape dough into a ball, and place in a medium bowl. Cover with plastic wrap, and let rise in a warm (85 degree) place, free from drafts, for 12 to 18 hours. (The dough is ready to work with anytime after 12 hours.)

3. Turn dough out onto a well-floured surface, and knead several times. Divide dough into 3 equal portions, and place each in (4-1/2-x-2-1/2-inch) tart pans. Cut 3 diagonal slits across the top of each loaf. Let rise in a warm (85 degree) place, free from drafts, for 1 hour.

Purchased these from Bake It Pretty.

   

Traditional mini loaf pans are perfect for gift giving. Fill them with your favorite tea bread, muffin, or pound cake recipe. Made from stiff, heavy-duty paperboard and a poly-coated interior which provides a better release characteristic. No need for a loaf pan - simply place on a baking sheet and bake normally. Oven safe up to 390 degrees, also freezer safe!

4. Preheat oven to 450 degrees. (The mini loaf pans did not burst into flames at this temperature.) Place a baking pan with boiling water in the oven on the lower rack. Place the tart pans in the oven on the center rack. Bake until just golden brown, 8 to 12 minutes.

5. Remove from oven, and let cool in pans for 5 minutes. remove from pans, and transfer to a wire rack to cool completely.

Directions for Fontina Champagne Mustard Spread:
1. Meanwhile, in the work bowl of a food processor, combine cheese, green onion, mayonnaise, mustard, parsley, and pepper, pulsing until mixture is nearly smooth, approximately 30 seconds. Transfer to a small bowl, cover, and refrigerate until ready to use.

2. Roll cold cheese mixture into 1/2-inch balls, and flatten slightly. Garnish each cheese circle with fresh dill, if desired. Serve with sliced Carrot Bread.

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"Spud-tacular Ranch" Duchess Potatoes

I have to admit that this is the first time I've made Duchess Potatoes. This recipe takes the humble potato and turns it into an attractive package.

With the addition of Marzetti Simply Dressed Ranch to the potato recipe, it created a delicious side dish. It will be on my dinner table more often. Thanks Foodbuzz for offering the Marzetti Simply Dressed Ranch as part of the tastemaker program.

Ingredients:
2 pounds russet potatoes, peeled and quartered
3 egg yolks
3 tablespoons Marzetti Simply Dressed Ranch
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten

Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until teneder. Drain.

2. Over very low heat, stir potatoes for 1 to 2 minutes or until steam has evaporated. Press through a potato ricer or strainer into a laerge bowl. Stir in the egg yolks, Marzetti Simply Dressed Ranch, butter, salt and pepper.

3. Using a pastry bag or heavy-duty resealable plastic bag and a large star tip, pipe potatoes into 2-inch mounds on a parchment paper-lined baking sheet. Brush with beaten egg. Bake at 400 degrees for 15 minutes or until golden brown.

Simply Dressed® Natural Salad Dressing

Our Simply Dressed® salad dressings are all natural, made with extra virgin olive oil, sea salt and canola oil, which provides omega-3. And since they’re all natural salad dressings, they don’t contain preservatives, trans fat, high fructose corn syrup, MSG and artificial flavors.

Try your favorite Simply Dressed flavor on a sandwich, wrap or marinade too. Find Simply Dressed salad dressings with the refrigerated salad dressing in the produce section of your local grocery store.

Consider serving Duchess Potatoes in ceramic spoons. A drizzle of melted butter and a sprinkling of chives and you will have a praise worthy appetizer. 

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Gone With The Wind Toll House Cookies

The New York Times Chocolate Chip Cookies took the blogging world by storm about two years ago. But where was I when this took place? Was I living in a cave? Fiddle-dee-dee! Was I in complete denial about the much loved Toll House Cookie being ousted. Perhaps I didn't want to acknowledge the evil shenanigans of a Yankee newspaper. Ooh, if I just wasn't a lady, WHAT wouldn't I tell them varmints.

After stewing for a spell, I decided to mix up a bowl of those cookies for a taste test. Hmmmm... I'll show them damn rascals not to be messing with a perfectly good vittle recipe.

Fast forward to three days later..... munching on a big, dense, chocolately, and perfectly chewy cookie. "Well I declare, these are the most scrumptious cookies ever. As God is my witness, I'll never eat a Toll House Cookie again."

The method for New York Times Chocolate Chip Cookies is certainly a bit different than what most of us are used to. They do require a little planning ahead, because the ingredient list calls for bread and cake flours and they require a 24 hour chill time, but trust me, it’s so worth it!

New York Times Chocolate Chip Cookies
YIELD: 1 1/2 dozen 5-inch cookiesTOTAL TIME: 45 minutes (for 1 6-cookie batch), plus at least 24 hours chilling

INGREDIENTS:
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/4 pounds bittersweet disks or fèves, at least 60 percent cacao content

DIRECTIONS:
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

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Lion's Head Corn Chowder

What is traditional chowder? The true or traditional chowder is a matter of debate. There are numerous varieties, and each has its loyal following. Just bring up the subject of chowder and most likely a debate will ensue as to which style is the true, authentic chowder. True chowder lovers delight in their pursuit of the perfect chowder, from creamy white to clear and briny to tomato based. Practically everyone claims their chowder is “award-winning." *

Before I give the recipe, I want to share a little information about my place setting.

First let me talk about the white porcelain bowl. Many years ago, while in France I came across bowls very similar to the ones I now own. Immediately, I fell in love with them. I'm sure it had a lot to do with the ambiance of the restaurant. How could you not love the Leonardo Di Vinci Restaurant in Tours, France? And to make the memory even more perfect, it was two weeks before Christmas and it was snowing. Our table had a view of the plaza in front of the restaurant. And it was like a picture postcard.

Upon our return home, I was in a little dollar store near my home. Lo and behold, they had bowls very similar to what I saw in France. I snapped up eight of them and was excited to have them as a reminder of our trip. I must admit the quality is not quite as good as the French Lion's Head Bowls, but I'm not going to complain. If you take notice, the lion's head is not very detailed.



If you're interested in these bowls, William - Sonoma has them for $30.00 a piece. Yeah, they are a bit pricey compared to my $1.00 a piece.

This elegant porcelain bowl reflects a design that has graced tables for centuries. Because it's crafted from porcelain, it holds heat exceptionally well, keeping soup at the proper temperature. The bowl is made by Apilco, France's premier producer of restaurant products.

Next, take notice of my soup spoon. I've been looking for genuine soup spoons for quite a while. I finally found them at Chefs Catalog. They were worth the wait. I love the quality!

Last but not least is the pretty place mat. I bought them them the other day at Kohls. They were marked down 60%. Don't ya just love a bargain?

Ingredients
1 pound bacon, fried crisp, reserve grease
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock (I used Progresso Tuscany Chicken Broth with thyme, rosemary & basil)
2 cups heavy cream
2 Idaho potatoes, peeled and diced (I used 12-ounces of tiny honey-gold potatoes)
1 7-ounce container of Fage yogurt
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
6 ears corn (I used 2 packages of Green Giant Steamers - super sweet corn and butter sauce) As part of the Foodbuzz tastemaker program, I received a coupon for Green Giant Steamers.

Directions:
1. I prepare my bacon in the oven. Line a baking sheet with aluminum foil, fold edges to contain the grease. Lay the bacon so that they do not overlap. Bake in a 350 degree oven for 20 minutes. Remove from oven and place bacon on a paper towel lined plate.

2. Pour the bacon grease into a large soup pot. Over medium heat, saute the onion, garlic, and thyme. Cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil  until the potatoes break down (this will help to thicken the soup). Boil hard for about 7 minutes. .

3. If using fresh corn, cut the corn kernels off the cob and add to the soup. If using frozen, add contents of two packages. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the Fage yogurt. Ladle the soup into bowls and serve with chopped parsley and crumbled bacon.

* Exerpt from What's Cooking America

"As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway"


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We have a Winner!!

We have a winner for the Crazy for Cake Pops Cookbook and Nostalgia Cake Pop & Donut Hole Bakery.

Arlene from The Food of Love is the lucky winner. I'm so happy she won, we go back a ways. Please go checkout her wonderful collection of recipes.





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Sweet Potato Pie in a Jar

As part of the tastemaker program, Foodbuzz and Simply Potatoes® supplied me with a coupon. I chose the mashed sweet potatoes because I wanted to use them in a dessert.

For this recipe all you need are eight 4-ounce jelly jars (I bought mine at Ace Hardware). Starting with Simply Potatoes® Mashed Sweet Potatoes, you can mix up this scrumptious holiday dessert in less than 10 minutes.

1 package Simply Potatoes® Mashed Sweet Potatoes
1/3 cup firmly packed brown sugar
1 can (5 ounces) evaporated milk
1/3 cup Better’n Eggs®*
1 tablespoon melted butter or margarine
1/2 teaspoon ground pumpkin pie spice
1 (9-inch) refrigerated pie crust (from 15 ounce package)

Directions:
1. Heat oven to 350°F. In large bowl whisk or stir together all ingredients except pie crust; mix until well blended.

2. Unroll pie crust; cut into circles that will fit inside the 4-ounce jelly jars. Press into the bottom and up the sides. Pour sweet potato mixture into jars. Bake 20 minutes or until knife inserted in center comes out clean. Cool completely. Serve immediately or refrigerate.

3. Add fresh whipped cream and a sprinkle of cinnamon.

*Substitute 1 whole egg

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Alfredo Egg & Garlic Crostini with Baby Romaine Salad and Bacon Vinaigrette

About a month ago Target sent me an email from their Bullseye View website. It contained this recipe from
culinary artist Antonia Lofaso – Top Chef contestant, private chef to a few lucky A-list celebs and cuisine consultant at the new Studio City restaurant and bar Black Market.

The French Culinary Institute alum dishes out a savory recipe for a light and scrumptious meal perfect for breakfast, brunch, lunch or dinner: toasted garlic crostini topped with a fried egg drizzled in a rich parmesan cream sauce, and a mouth-watering romaine salad with homemade bacon vinaigrette.

Sounds divine, right? But instead of making the parmesan sauce, I decided to use the Classico Light Creamy Alfredo Pasta Sauce that I received from Foodbuzz as part of the tastemaker program.

This simple recipe presents beautifully. And the Classico Light Creamy Alfredo Pasta Sauce was indeed divine with the egg and garlic crostini. Make this for a brunch doing the holiday season. Or perhaps a light supper after a long day of shopping.

Ingredients:
Bacon Vinaigrette & Romaine Salad:
1 pound bacon, sliced into ¼-inch cubes
½ cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
2 cups extra virgin olive oil
2 cups baby romaine lettuce
1 Fuji apple – peeled, cored and thinly sliced

Parmesan Cream: (I used the Classico Light Creamy Alfredo Pasta Sauce)
2 cups heavy cream
2 cups shredded parmesan cheese

Garlic Crostini:
1 demi-baguette, sliced ¼-inch thick
Salt and pepper
Extra virgin olive oil
2 cloves garlic, halved
6 eggs
1 tablespoon almonds, crushed or sliced
½ cup cherry tomatoes, quartered

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain the bacon on a paper towel-lined plate and reserve the fat.

2. Make the vinaigrette – Whisk the balsamic vinegar, Dijon mustard and honey together in a mixing bowl. Slowly drizzle in the bacon fat and olive oil while whisking rapidly until the salad dressing is thick and creamy.

3. Toss the baby romaine, apples, cherry tomatoes and bacon crisps with the vinaigrette.

4. Make the parmesan cream – Heat the milk in a heavy saucepan over medium heat until bubbles form at the edges. Reduce the temperature to low and stir constantly until the cream coats the back of a metal spoon.

5. Remove from heat and stir in the parmesan cheese.

6. Make the crostini – Lay bread slices on a foil-lined baking pan. Brush each baguette slice with extra virgin olive oil and season with salt and pepper.

7. Toast the bread slices and rub each slice with the garlic.

8. Cook the egg – In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness.

9. Assemble – Layer an egg, parmesan cream, crushed or sliced almonds on a toasted baguette slice. Garnish salad and crostini with tomatoes and serve.

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Bittersweet Chocolate Cones Filled With White Chocolate Mousse, Floating On Pomegranate Sauce

The ruby red pomegranate is a powerhouse of nutritional benefits. But combined with the seductive allure of chocolate, I've created a temptress of a dessert. To be honest, I've never tasted a pomegranate before. And to say that I was pleasantly surprised with its taste is an understatement. POM Wonderful 100% Pomegranate Juice rocks. It has wonderful potential to be used in many recipes, sweet or savory.

Directions and ingredients for my dessert:
Chocolate cones:
9 ounces bittersweet chocolate, broken into squares

1. Cut 4-inch double thickness circles from baking parchment and shape each into a cone. Secure with masking tape.

2. Melt the chocolate in a heat proof bowl over hot water, cool slightly, then spoon a little into each cone, swirling and brushing it to coat the paper in an even layer.

3. Stand each cone point downward in a cup or glass, to hold it straight. Place in refrigerator for 10 minutes to set. Repeat the process a second time. Keep cool until ready for assembly.

Pomegranate Sauce:
1 (16 ounce) bottle of Pom Wonderful Pomegranate Juice
2 tablespoons cornstarch, dissolved in a 1/4 cup of water

Pour juice into saucepan and heat on low. Slowly whisk in the dissolved cornstarch. Continue whisking until the juice becomes slightly thick. Let cool.

White Chocolate Mousse:
1/3 cup of water
1 envelope unflavored gelatine
1 & 1/4 cups unsalted butter
12 ounces white chocolate chips
3/4 cup sugar
5 large egg yolks
16 ounces heavy cream

1. Pour water into a heavy sauce pan; sprinkle with gelatine. Let stand 2 minutes, until gelatine is softened. Add butter, heat, stirring, until mixture is boiling, butter melts and gelatine is dissolved.

2. Meanwhile, in food processor, chop chocolate chips with sugar. With processor running, pour boiling butter mixture into chocolate mixture; process until chocolate is melted. Add eggs once at a time and continue processing.

3. Return mousse back to sauce pan and cook over medium heat until mixture thickens. Stir constantly. Be careful not to let scorch.

4. Pour mixture into a bowl and place in refrigerator for an hour to cool.

5. Pour heavy cream into a mixer bowl and whip into soft peaks. Add a large spoonful of cooled white chocolate mixture while still whipping. Continue adding spoonfuls of white chocolate mixture until all gone.

Assembly:
Spoon pomegranate sauce onto individual dessert plates. Then pipe white chocolate mousse into each cone and arrange on plates. Add pomegranate seeds for garnish.


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Crazy for Cake Pops Cookbook and Cake Pop Maker Giveaway

Crazy for Cake Pops
50 All-New Delicious and Adorable Creations
By Molly Bakes

Fun and Exciting Designs for Gorgeous, Creative, and Delicious Cake Pops

Cake pops are the hottest trend in baking and it’s easy to see why. With creative shapes and delightful flavors, they’re as fun to make as they are to eat. Crazy for Cake Pops teaches you the secrets for creating these mouthwatering mini treats like a professional baker. Packed with over 75 color photos, Crazy for Cake Pops leaves nothing to chance as it guides you step by step through each part of the process including baking, crumbling, shaping, frosting, and decorating.

Plus, it offers loads of different frosting and cake flavors from classic vanilla, chocolate, and lemon to adventurous red velvet, toffee, and peanut butter cake. With tips, tricks, and techniques for foolproof pops, this book provides everything you need to bake child-pleasing, guest-impressing, cute-as-can-be, cake-on-a-stick creations. And with so my styles to choose from, no matter what the occasion, you’ll have the perfect handheld dessert option, like:

• Tricolor Dips
• Marbled
• Clouds
• Gift Boxes
• Bird Pops
• Tropical Fish
• Purses
• Ice Cream Cones
• Tea Pots and Cups
• Flowers
• Sheep Pops
• Teddie Bears
• Poker Chip and Dice Pops
• Valentine Hearts
• Easter Eggs
• Pumpkin and Skull Pops
• Christmas Snowmen

Nostalgia Cake Pop & Donut Hole Bakery

• Make up to 7 donut holes or other baked treats quickly and easily
• Non-stick coating for easy cooking and clean-up
• Comes in injector for making jelly or cream filled donuts and more
• Recipes included for donuts, muffins, brownies bites and more
• Great for baking both sweet and savory treats of all kinds

Would you like to win this great set? The holidays are just around the corner. And what could be more fun than creating fabulous cake pops for your family. All you have to do is be a follower and leave a comment saying that you would like to win the Crazy for Cake Pops Cookbook and Cake Pop Maker. You have until midnight on November 12th. A winner will be randomly picked and I will ship out in time for Thanksgiving.

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Organic Bistro Ginger Chicken and Wild Alaskan Salmon

The wonderful people from Organic Bistro asked me to sample one of their Whole Life Meals. Little did they know but I've already enjoyed several of their meals. Take a look at the wonderful variety. How do you choose?

Savory Turkey
Ginger Chicken .... Had it and it's very good.
Alaskan Salmon Cake
Wild Alaskan Salmon ... Had it and it's exceptionally good.  
Spiced Chicken Morocco
Chicken Citron
Southwest Style Beef Sirloin Tips .... Looking forward to trying this.
Beef Sirloin Tips with Mushroom Sauce
Wild Salmon with Pesto ... This is next on my list to try.... yum.


Wellness is a journey, not a place. Smart, everyday choices keep you going. Organic Bistro are here to help you maintain your momentum by eating better and feeling well, even in the middle of your busy day.


Every single-serving frozen meal is balanced with the best sources of lean protein, fiber-rich whole grains, plentiful vegetables and healthy fats. Their wholesome ingredients keep their flavor because they’re unprocessed.

So their recipes taste great without added salt and artificial flavors. Additionally, their meals are low-glycemic, gluten-free and based on smart nutrition science.

They Believe that What we Eat Matters.

They believe that food connects us to our family, community and planet. They believe that organic farming produces the healthiest and tastiest foods. They believe in thinking with care about food – where it comes from, how much to eat of what and why.

Ginger Chicken All natural grilled chicken breast made delicious with a tangy-spicy orange ginger sauce, served with whole grain edamame-almond rice pilaf and a healthy vegetable blend delicately seasoned with green tea glaze.

Wild Alaskan Salmon
Wild-caught Alaskan salmon seasoned with rosemary orange glaze, served with whole grain cranberry walnut rice pilaf and crisp broccoli.


Each day, we make dozens of decisions about what to eat: Sweetened or unsweetened? Salad or fries? Fruit or cookie? Water or soda? Burger or fish? Every decision plays a role in our personal health. Making smart, wholesome foods the most common choices - eating well - adds up to living well. And living well means thinking with care about how our food choices affect our environment, people and the planet.

Food choices affect the planet we live on and the environments that sustain life. Reducing agricultural chemicals in our soil, water and air is a positive contribution to environmental health. Being mindful about the kinds of foods we eat - sustainably caught fish, organically grown vegetables and fruits - has a meaningful impact on ecosystems, plant and animal life.

Is Organic Food More Nutritious?
Researchers are comparing organic and conventional crops to see if organic growing techniques produce crops higher in nutrients. The latest results show that organic fruits and vegetables contain 88% more antioxidants, on average, than conventional ones. This makes sense as all organic farmers add a complex variety of nutrients back to their soil while only some conventional farmers do.


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