Moogie & Pap

Road-Kill Cupcakes - Happy Ground Hog Day

2012-02-02T02:08:00.000-08:00

This is a repost. Happy Ground Hog Day!!

The world was shocked and saddened to hear the news that Punxsutawney Phil, the beloved American icon, was deliberately lured from his den. And then repeatedly run over by a brown Jeep.

An anonymous onlooker reported that a lone woman, carrying a carrot, enticed Phil from his warm home. He followed her to the road where her car sat, idling. The crazed suspect, in her early 50's, was heard referring to herself in the third person. "Sandy can't take this damn weather anymore." Then she climbed into her car and without a second thought, ran over the innocent little animal.

The onlooker said that Phil's body was smashed into a bloody pulp. And the woman was laughing hysterically as she fled the scene.

Officials believe she was suffering with "cabin fever" and went berserk. The tire tracks were made by The Classic Michelin "X" tire. From that, they were able to follow her to the Latrobe, Pennsylvania area. At this time she has not been apprehended. It is advised to take extreme caution approaching her because she may be dangerous.

Police would not allow crime scene photos to be taken by any of the public that gathered to pay respects to the beloved animal. But a local baker reenacted the tragic killing in the form of a cupcake

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'Phantom Menace' Peanut Butter Cheesecake

2012-02-01T09:08:00.000-08:00

I've told you many times that I'm a geek. And I'm not ashamed to admit that I love all things geeky. So it stands to reason that I will be handing over more money to George Lucas when the 3-D version of 'The Phantom Menace' hits the big screen.

Next year when Episode ll: Attack of the Clones comes out, I will be secretly hoping that peering through the special glasses will change the fact that Padmé Amidala was in love with the whiny Anakin Skywalker. Why she doesn't want to jump into bed with the young, handsome Obi-Wan Kenobi played by Ewan McGregor is beyond me?

The pairing of sweet and salty, and cream and crunchy, plus peanut butter and chocolate is incredible. I added the additional topping of warm chocolate ganache.

Ingredients:
1-1/2 cups crushed pretzels
1/3 cup butter, meltedFilling:
5 packages (8 ounce each) cream cheese, softened
1-1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
3 eggs, lightly beaten
1 cup peanut butter chips
1 cup (6 ounces) semisweet chocolate chips

Topping:
1 cup (8 ounces) sour cream
3 tablespoons creamy peanut butter
1/2 cup sugar
1/2 cup finely chopped unsalted peanuts

Directions:
1. In a small bowl, combine pretzels and butter. Press onto the bottom and 1 inch up the sides of a greased 10 inch springform pan. Place pan on a baking sheet. Bake at 350 degrees for 5 minutes. Cool on a wire rack.

2. In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over crust. Return pan to baking sheet.

3. Bake at 350 degrees for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on).

4. For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over the filling. sprinkle with nuts. Bake 5 minutes longer.

5. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.Serves: 12-14

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Cookbooks

2012-01-31T11:18:00.000-08:00

I'm giving a big shout out to Rookie Qookie. A few weeks ago I was the winner of a fabulous giveaway. Oh yeah.... I'm the proud owner of Nigella Express and The Cake Bible cookbooks.

So please go pay her a visit and tell her that I sent you.

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Pop Rock Strawberries

2012-01-30T13:19:00.000-08:00

I've recently become very interested in molecular gastronomy. Wikipedia describes it best. Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gatronomic phenomena in general. I'm definitely leaning towards the artistic side.

Pop Rocks is definitely part of this fun experience. Using fresh strawberries that have been dipped in melted dark chocolate, I then sprinkled unflavored Pop Rocks on top. Now the fun begins. You stand back and let unknowing ~~victims~~ friends provide the entertain for the evening.

Pop Rocks is a brand of novelty candy that uses carbonation to create a popping effect when the candy is eaten. William A. Mitchell, a food chemist at General Foods, patented the idea in 1956, but the candy known as Pop Rocks was not on the market until 1975. It was very successful but was pulled from shelves in 1983, which some have associated with a persistent urban legend about the candy.

Urban Legend: Many people incorrectly attribute the removal of Pop Rocks from the market to an urban legend. It is rumored that one should never consume Pop Rocks and Coca-Cola at the same time, because the combination of ingredients will cause one's stomach to explode. The television show "Mythbusters" tested the urban legend in an August 2007 episode, giving the Pop Rocks/Coke mixture to a pig and concluding that one would have to consume literally pounds of the candy and cola to create an explosion. (Let's hope no pigs were killed or injured.)

I purchased the unflavored Pop Rocks from Molecular Gastronomy.

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Root Beer Float Fudge

2012-01-30T09:46:00.000-08:00

Like all fudge, this is very sweet. Cut into very small portions and you will have enough to serve an army of root beer loving people.

Ingredients:

3 cup sugar

¾ cup butter

1 cup heavy cream

pinch of salt

3 cup white chocolate morsels

1½ cup marshmallow cream

3 tsp root beer concentrate (I use McCormicks)

Directions:
In large saucepan, heat sugar, butter, salt and cream until combined. Bring to a boil and stir continuously for 4 minutes.

Remove from heat. Quickly stir in white chocolate and marshmallow. Whisk in vigorously until smooth, be patient this will take a couple minutes.

Pour half of mixture into a parchment paper lined 13x9 baking dish. To remaining fudge, whisk in root beer concentrate. Stir until combined. Pour over white fudge. Using a knife, swirl the two together. Refrigerate 4 hours or overnight. Cut into bite size pieces and enjoy. Tastes great cold!

Adapted from Mangoes and Chutney

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French Toast Muffins

2012-01-28T11:02:00.000-08:00

Decisions.... decisions. It seems we are bombarded with choices. It's no wonder I sometimes act like a crazy old woman and throw up my hands in frustration. This is especially true of making the effort to eat healthy. Just like Paula Deen, my blog is full of decadent desserts. But it's important for you to know that Pap and I don't eat all this food. Instead, we share with all our neighbors or take a tray full of goodies to our clubhouse. This decision to share helps control our weight and also makes us very popular. My advice to you, "eat responsibly."

Ingredients:
1/4 cup milk
3 eggs, divided
8 slices Cinnamon Swirl Bread, crusts removed and cut into 1/2" cubes
2 cups all-purpose flour
3/4 cup light brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 teaspoon maple extract
1 stick plus 4 tablespoons unsalted butter, melted and divided
1/4 cup sugar
1 teaspoon cinnamon

Directions:
Heat oven to 400 degrees. Grease a standard 12 cup muffin tin with nonstick baking spray or line with paper cups.

In a medium bowl, whisk milk and 1 egg until blended. Add bread, then stir to coat, for the French toast topping.

In a medium bowl, mix flour, brown sugar, baking powder, baking soda and salt until combined.

In another bowl, whisk remaining eggs for 30 seconds. Add sour cream, maple extract and 1/2 cup of the melted butter, then whisk well. Pour the wet ingredients over the dry, then blend just until the dry ingredients are moistened, but do not over mix. Divide the batter among the muffin cups. Spoon the French toast topping evenly over the batter, pressing down slightly. Bake for 20-22 minutes or until toothpick inserted in center comes out clean. Invert the muffins onto a wire rack, turn them upright and cool 5 minutes. Mix sugar and cinnamon in a small bowl. Brush remaining melted butter over muffins and sprinkle with cinnamon sugar. Serve warm.

Adapted from Better Recipes.

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German Chocolate Cupcakes

2012-01-27T09:34:00.000-08:00

This is the beloved classic that we've all enjoyed. But we're starting with a box mix and ending up with the most fabulous cupcakes.........ever!! I don't know who is the star of the show, the moist cake, the divine coconut pecan frosting or the chocolate buttercream? Together they create something luscious.

Ingredients for Chocolate Cake:
1 box Devil's Food Cake Mix
3 eggs
2 tablespoons unsweetened cocoa powder
1-1/3 cups buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract

Ingredients for German Chocolate Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolks, lightly beaten
1/2 cup butter
1-1/2 teaspoons vanilla extract
1-1/2 cups chopped pecans
1-1/2 cups flaked coconut

Ingredients for Chocolate Buttercream:
4 ounces cream cheese
1/2 cup butter
2/3 cup unsweetened cocoa
3 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon milk, if needed

Directions:
1. Preheat oven to 350 degrees and line two muffin tins with 20-24 liners.
2. In a large bowl, gently combine oil, eggs and vanilla extract.
3. Sift (for easy mixing) in about 1/3 of the cake mix and stir until combined.
4. Add buttermilk and stir until combined.
5. Add another third of the cake mix (again, sifting for easy stirring).
6. Add final third of cake mix.
7. Fill cupcake liners 3/4 full and bake for 18-22 minutes or until an inserted knife comes out clean.
8. German Chocolate Frosting: On medium heat in a saucepan, constantly stir evaporated milk, sugar, egg yolks and butter until thickened (about 15 minutes). Stir in vanilla extract, pecans and coconut. Let cool.
9. Chocolate Buttercream: Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar and vanilla extract. Let beat for 3 minutes. If it is too thick, add milk.
10. Pipe Chocolate Buttercream around the edge of the cupcakes to create a ring, and scoop a small amount of cooled German Chocolate Frosting into the center.

Recipe adapted from the Cake Doctor.

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Devilish Angel Food Cake with Mudslide Ganache

2012-01-24T09:41:00.000-08:00

How about a history lesson? I find it interesting to know the origin of recipes. Today the lesson is about Angel Food Cake. Some food historians believe that the early angel food cakes were probably baked by African-American slaves from the Southern United States, as making this cake required a strong beating arm and lots of labor to whip the air into the whites. Angel food cakes are a traditional African-American favorite for post-funeral meals.

In "Mrs. Porter's New Southern Cookery Book, and Companion for Frugal and Economical" published in 1871 by M. E. Porter, has a recipe for Snow-drift Cake. A similar recipe appears in 1881 in a book by Abby Fisher, the first Black American woman and a former slave from Mobile, Alabama, who recorded her recipes in a cookbook called "What Mrs. Fisher Knows About Old Southern Cooking, Soups, Pickles, Preserves, Etc." in her book the cake is named "Silver Cake".

"The original Boston Cooking School Cook Book" by Mrs.D.A. Lincoln published in 1884 had a recipe for "Angel Cake" mentioning the name for the first time. In Fannie Merritt Farmer's 1896 updated version of the "Boston Cooking School Cook Book", she uses the same recipe and calls the cake "Angel Food Cake."

Ingredients:
2/3 cup sifted cake flour
1/3 cup unsweetened cocoa
1/4 cup sugar
1/2 teaspoon ground cinnamon
12 large egg whites
1 teaspoon cream of tartar
2 teaspoons warm water
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup sugar

Directions:
1. Preheat oven to 350°.

2. Sift together first 4 ingredients in a bowl, and set aside.

3. Beat egg whites, cream of tartar, warm water, vanilla extract, and salt in a large bowl at high speed of a mixer until foamy. Gradually add 1 cup sugar, 2 tablespoons at a time, beating mixture until stiff peaks form.
4. Sift flour mixture over egg white mixture, 1/4 cup at a time, and fold flour mixture in gently. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.

5. Bake at 350° for 45 minutes or until cake springs back when lightly touched. Invert pan; let cool completely. Loosen cake from sides of pan using a narrow spatula; revert cake onto a baking rack. Transfer the rack to a parchment-lined baking sheet.

Ingredients for Mudslide Ganache:
1/2 cup heavy cream
3 1/2 ounces dark chocolate, finely chopped (preferably 70 percent cacao)
1/2 ounce (1 tablespoon) unsalted butter, softened
1/2 ounce Kahlua
1/2 ounce Baileys Irish Cream

Directions:Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Stir in Kahlua and Baileys Irish Cream. Use immediately.

Adapted from Cooking Light

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"Leader of the Pack" Whoppie Pies

2012-01-21T10:29:00.000-08:00

There are whoppie pie recipes galore. And they are all delicious. But I think this recipe deserves to be number one. I discovered it at Bakers Royale. She is like a wizard, creating a batter that retains its height while baking. And she suggests piping the batter because it gives uniform shaped whoppie pies. I tried it and I loved it! They look like perfect little clones.

I didn't use her pastry cream recipe. Instead I used a large size box of chocolate pudding (cooked variety). The box instructions called for 3 cups of milk. I used only 2-1/4 because I wanted the pudding very thick so I could pipe it.

Ingredients:
1 teaspoon baking soda
1/2 cup sour cream
2-3/4 cups all purpose flour
1 tablespoon baking powder
1 cup sugar
1/2 cup unsalted butter, softened
1 egg
1/2 cup vanilla cream soda or plain carbonated water
1 teaspoon vanilla
1/2 cup milk

Directions:
1. Preparation: Heat oven to 350 degrees F. Line bake sheet with parchment paper or a silpat.

2. Place baking soda in the sour cream and whisk to combine; set aside. Sift together flour and baking powder; set aside. In another bowl combine egg, soda and vanilla; set aside.

3. Place sugar and butter in a bowl fitted with a paddle attachment and cream until light and fluffy. Add egg and vanilla cream soda and mix to combine. (Mixture may look curdled at this point, but keep moving ahead; as the batter will be fine once the remaining ingredients are added).

4. Add milk to sour cream mixture and mix to combine. Starting with the flour mixture and ending with the milk and sour cream mixture, add mixtures to the batter in 3 additions. Mix until just combined after each addition.

5. Place finished batter in a pastry bag with fitted with a round tip and pipe 1 ¼ inch drop of batter spaced 1 inch apart. Use the back of a spoon to flatten peaks. Bake one sheet at a time at 350 degrees for 10 minutes. Let cakes cool on the bake sheet for 3 minutes and then transfer to a wire rack to cool.

Makes 20-24 (1-1/4 inch) Whoppie Pies

Ingredients for Chocolate Pouring Sauce:
2/3 cup dark chocolate
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
4-5 tablespoons water, warm

Directions:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

2. Don't forget the cherry on top.

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"Scarborough Fair" Savory Potato-Carrot Loaf and Giveaway

2012-01-21T08:40:00.000-08:00

This potato loaf sets beautifully while baking and doesn’t fall apart when you slice it. It is utterly delicious too! Serve this for breakfast, as a side dish, or as an any-time-of-day snack. This is a must try.

I served mine as a side dish for a leisurely brunch. The potato-carrot loaf paired well with the poached egg and marinara sauce. But what I really love about this recipe, it can be made the day before and reheated in the microwave. I also think this potato loaf would be delicious fried until crisp.

For those that require Peace and Harmony in their lactose intolerant stomach, I suggest Green Valley Organics Lactose Free. Unlike other lactose free options there is no compromise on taste. They're simply delicious by any standard. And to prove it, Green Valley Organics has given me a prize package to give away. It contains a T-shirt baring their logo, a tote bag baring their logo, 7 (8 ounce) yogurt coupons, 2 (24 ounce) yogurt coupons. WOW... that's $20.00 worth of Green Valley Organics. The only catch is they are only available at Fresh Markets and Whole Foods. To enter you must live in the USA, you must be a follower, and you must leave a comment. You have until midnight of January 31, 2012

Ingredients:
1-1/2 pounds potatoes
1 medium carrot
2 eggs
1/2 cup corn oil or vegetable oil
1 cup Green Valley Lactose Free sour cream
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup chopped fresh parsley
1 teaspoon chopped sage
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
1 teaspoon salt

A pinch of ground black pepper

Directions:
1. Put the potatoes and the carrot in a medium saucepan and fill it with enough water to cover the vegetables. Bring to a boil and cook until tender, about 30 minutes. Do not overcook - the vegetables should be cooked through but should not be mushy. Drain. When cool enough to handle, peel off their skins. Cut the flesh into medium dice. Set aside.

2. Preheat the oven to 380 degrees. Grease (you can use butter, vegetable oil spray) the bottom and the sides of 9x5x3 inch loaf pan. Set aside.

3. In a large mixing bowl, using a balloon whisk, stir the eggs to mix. Add the oil and stir to blend. Add the yogurt and stur again. Add the flour and baking powder. Stir to mix. Toss in the diced vegetables and chopped herbs. Season with salt and pepper. Gently stir in mix. (Note: there is no need for a vigourus beating, so do not use a mixer).

4. Scrape the batter into the prepared pan. Bake on the middle rack of the oven for 1 hour, or until golden on top. Remove from the oven and allow to cool to room temperature. Unmold the loaf from the pan and slice. Serve at room temperature or chilled. This loaf will keep in the refrigerator for up to 3 days.

Are you goin' to Scarborough Fair? Parsley, sage, rosemary, and thyme.

Remember me to one who lives there, she once was a true love of mine.

Tell her to make me a cambric shirt (On the side of a hill in the deep forest green).
Parsley, sage, rosemary, and thyme (Tracing a sparrow on snow-crested ground).
Without no seams nor needlework (Blankets and bedclothes the child of the mountain).
Then she'll be a true love of mine (Sleeps unaware of the clarion call).

Tell her to find me an acre of land (On the side of a hill, a sprinkling of leaves).
Parsley, sage, rosemary, and thyme (Washes the grave with silvery tears).
Between salt water and the sea strands (A soldier cleans and polishes a gun).
Then she'll be a true love of mine.

Tell her to reap it in a sickle of leather (War bellows, blazing in scarlet battalions).
Parsley, sage, rosemary, and thyme (Generals order their soldiers to kill).
And gather it all in a bunch of heather (And to fight for a cause they've long ago forgotten).
Then she'll be a true love of mine.

Are you going to Scarborough Fair? Parsley, sage, rosemary, and thyme.
Remember me to one who lives there, she once was a true love of mine.

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Pretty in Pink Cherry Scones

2012-01-19T10:00:00.000-08:00

Winter brings bare trees, gray skies, and cold nights. But sitting down to an afternoon tea will lift any ones spirits. Especially if serving heart shaped cherry scones. I also whipped up some heavy cream and added some maraschino cherry juice for a little hint of color and flavor.

Ingredients:
3 cups all-purpose flour
6 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cut into pieces
1/2 cup finely chopped maraschino cherries
1 cup plus 1 tablespoon heavy whipping cream, divided
1/2 cup sour cream
3 tablespoons maraschino cherry juice
sugar for sprinkling

Directions:
1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut butter into flour mixture until crumbly. Stir in chopped cherries.

3. In a small bowl, combine 1 cup cream, sour cream, and cherry juice, whisking until smooth. Add cream mixture to flour mixture, stirring just until dry ingredients are moistened (dough will be sticky).

4. On a lightly floured surface, with floured hands, press dough to 1-inch thickness. Using a 2-inch square cutter, cut out scones, and place on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream. Sprinkle with sugar. Bake for 15 to 17 minutes or until lightly browned.

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Cherry Coke Float Cupcakes with Chocolate Shell

2012-01-17T08:54:00.000-08:00

Cherry Coke Float Cupcakes

These cutie cupcakes are made with cherry cola, and even have a cherry baked into the center of them! The cupcake was piped high with whipped cream frosting and then glazed with a chocolate shell …and a cherry on top of course!

Cherry Coke Float Cupcakes
adapted from Nigella Lawson's 'How to be a Domestic Goddess'
makes 12 cupcakes

Cupcakes
1 1/2 Cups flour
3/4 Cup sugar
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/2 Cup buttermilk
2 tsp vanilla
1/2 cup unsalted butter
3 Tbs cocoa powder
3/4 Cup Coca-Cola
1/4 cup marachino cherry syrup
24 marachino cherries
whipped cream frosting

ice-cream chocolate shell

Directions:
1. Preheat the oven to 350 F.

2. In a bowl, combine the flour, sugar, baking soda, and salt. Beat the egg, buttermilk, and vanilla in a second bowl. In a saucepan, boil the Coca-Cola, and cherry syrup gently for five minutes. Melt in the butter and cocoa powder.

3. Pour into the dry ingredients, stir well with a wooden spoon, and then add the liquid ingredients, beating until everything is blended.

4. Pour into the cupcake pans and push a cherry into the center of each cupcake. Bake for 15 minutes or until a cake tester comes out clean.

5. When cool frost with whipped cream. Drizzle on chocolate glaze and top with a marachino cherry.

Nutter Butter Cheesecake

2012-01-17T06:21:00.000-08:00

Everyone Loves Cheesecake! When you want a special dessert to serve to guests, take to a party or please your family's sweet tooth, you can't go wrong with this recipe. The brown sugar and the crumbled Nutter Butter cookies makes every bite delicious.

Cheesecake is a custard at heart. It's delicate, so you want to bake it slowly and evenly without browning the top.

The most effective way to do this is to bake in a water bath. Since water evaporates at the boiling point, the water bath will never get hotter than 212 degrees F, no matter what the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the center, which can cause it to sink and crack.

Ingredients for Graham Cracker Crust:

2 cups graham cracker crumbs
3 tablespoons packed light brown sugar
6 tablespoons unsalted butter, melted

Ingredients for Cream Cheese Filling:
32 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2-1/4 cups packed light brown sugar
6 large eggs
3/4 cup sour cream
5 ounces of Nutter Butter Wafer Cookies

Garnish:
Chocolate whipped cream

Directions:
1. Position a rack in the center of the oven and preheat oven to 300 degrees. Wrap a 10-by-3-inch springform pan with two layers of heavy-duty foil, tightly wrapping the outside of the pan.

2. In a medium bowl, using a fork, stir together the graham cracker crumbs, brown sugar and melted butter until well combined. Press the mixture evenly onto the bottom of the prepared pan, being sure to pack the crust down firmly. Set aside.

3. In the 4-1/2 quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the cream cheese and butter at medium speed for 30 to 45 seconds, until creamy. Add the brown sugar and continue beating until blended. At low speed, add the eggs one at a time, beating until incorporated after each addition. Use a rubber spatula to scape down the side of the bowl. Add the sour cream and beat until incorporated. Drop the cookies, whole, into the bowl and beat at medium speed for 15 to 20 seconds, until the cookies are broken up. Pour the mixture into the reserved pan and place it in a large roasting pan. Fill the roasting pan with hot water, being careful not to splash water into the cheesecake pan, until it comes halfway up the side of the springform pan.

4. Bake the cheesecake for approximately two hours, until the center has set completely and the top is golden brown.

5. Remove the cake from the roasting pan and discard the two out sheets of aluminum foil. (What a waste to throw them away. I let mine dry out in the hot oven as it is cooling down. Then I store them away for the next time I make cheesecake.) Set the cake on a wire rack until it comes to room temperature. Cover the pan with more foil and refrigerate for several hours.

6. Garnish with chocolate whipped cream, if desired.

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Raspberry Cream Cheese Coffee Cake

2012-01-16T13:30:00.000-08:00

Coffee Cake again! I know what you're thinking..... this is just more of the same. Trust me, this is the mother of all coffee cakes. It's a tender sweet cake with a center of almond paste, cream cheese, and raspberry jam. What better way to start the day than biting into a filling that is warm and delicious.

I would never have baked this lovely if it hadn't been for the opportunity to review this cookbook, Baking Basics and Beyond. This cook book differs from other books on baking because it concentrates on basic techniques and simple directions. No prior experience is necessary. With the demise of home economics in the school system, many adults have no baking experience at all, relying on dreary store-bought baked goods and artificial mixes to satisfy their cravings. Baking Basics and Beyond allows even absolute novices to prepare a wide array of delicious, healthy breads, cakes, cookies, pies, and more.

Ingredients:
1-1/2 cups all-purpose flour
3/4 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/4 cup milk
1 teaspoon almond extract
2 eggs, divided
1 (8 ounce) package cream cheese, softened
1/2 cup crumbled almond paste, from a 7-ounce package
1/3 cup seedless raspberry jam

Ingredients for Icing:
1/2 cup confectioners' sugar
4-5 teaspoons milk
1/2 teaspoon almond extract

Directions:
1. Heat oven to 350 degrees with oven rack in middle. Grease and flour bottom and sides of a 9-inch springform pan.

2. Combine flour, 1/2 cup sugar, baking powder, baking soda, and salt in large bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs with some pea-sized pieces.

3. Combine milk, almond extract, and 1 egg in a small bowl and beat until smooth. Add liquid mixture to flour mixture, and stir until evenly moistened. Spread batter on bottom and about 3/4 inch up sides of the springform pan.

4. Beat cream cheese, remaining 1/4 cup sugar, and remaining egg in bowl of heavy-duty mixer on medium speed until smooth. add crumbled almond paste and beat well. Pour filling into center of cake batter.

5. Drop raspberry jam over the cream cheese mixture in large spoonfuls and swirl lightly.

6. Bake 34 to 38 minutes or until cream cheese is set and cake is lightly browned. Cool slightly on wire cooling rack.

7. Combine powdered sugar, almond extract, and milk in small bowl and beat until smooth. Drizzle over coffee cake.

8. Cool coffee cake completely or serve warm. Run a spatula around the edge of the pan and remove the sides of the springform. Do not remove the bottom of the pan. Store any remaining cake in refrigerator.
Reprinted with permission from Baking Basics and Beyond, Second Edition, by Pat Sinclair, Agate Surrey, December 2011.

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Chocolate Ganache Tartlets

2012-01-15T10:28:00.000-08:00

Valentine's Day is still a month away. Nevertheless, love is in the air. Can you feel it? If not, read a book, watch a movie, snuggle with your honey. It's there, love and romance is all around us. And what better way to say I Love You than making a fabulous dessert.

Mr. Darcy: You must know, surely you must know, it was all for you. You are to generous to trifle with me. I believe you spoke with my aunt last night and it has taught me to hope as I had scarcely allowed myself before. If your feelings are still what they were last April, tell me so at once. My affections and wishes have not changed, but one word from you will silence me forever. If, however, your feelings had changed, I will have to tell you, you have bewitched me body and soul and I love...I love... I love you. I never wish to be parted from you from this day on.

Ingredients for Crust:
Vegetable oil cooking spray, for pan
1 cup all-purpose flour, plus more for surface
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
1 stick unsalted butter, softened
1/4 cup sugar
1/2 teaspoon pure vanilla extract

Ingredients for Ganache Filling:
10 ounces bittersweet chocolate coarsely chopped
1 cup heavy cream
1/2 cup whole milk
1 large egg, lightly beaten
Meringue Hearts (recipe follows)

Directions:
1. Preheat oven to 325 degrees. Make the tart shells; Coat five 5-inch heart-shaped tart pans with cooking spray. Whisk together flour, cocoa, and salt.

2. Beat butter with a mixer on medium speed until fluffy, about 3 minutes. Add sugar, and beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add vanilla and flour mixture, and mix until dough just begins to hold together, 1 to 2 minutes. Turn out dough onto plastic wrap, wrap, and refrigerate for 30 minutes.

3. Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut dough into 5 equal pieces, and press into bottom and up sides of prepared tart pans. Using a sharp paring knife, trim excess dough flush with edges of pans. Patch any tears. Refrigerate for 1 hour.

4. Bake tart shells on a rimmed baking sheet until firm, about 25 minutes. Let cool completely on wire racks.

5. Make the ganache filling: Place chocolate in a bowl. Heat cream and milk in a small saucepan over medium-high heat until almost boiling; pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let stand 10 minutes more. Stir in egg. Return tart shells to baking sheet, and pour in filling. Bake until just set, about 25 minutes. Let cool completely before removing from pans. Decorate with meringue hearts.

Ingredients for Meringue Hearts:
2 large egg whites, room temperature
1/2 cup sugar
Pinch of cream of tartar
food coloring, in assorted colors

Directions:
1. Preheat oven to 175 degrees.

2. Place egg whites, sugar, and cream of tartar in a heat-proof mixer bowl set over a pan of simmering water. Whisk until sugar dissolves, about 2 minutes. Transfer to a mixer, and beat with mixer on medium-high speed until stiff, glossy peaks form, about 7 minutes.

3. Divide meringue into batches, and tint each with food coloring as desired. Transfer to pastry bag fitted with medium open tar tips. Pipe heart (1/2 to 1-inch each) onto parchment-lined baking sheets. Bake for 2 hours. Turn off oven, and let meringues stand in oven for 8 hours (or overnight).

This is a Martha Stewart dessert.

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Peanut Butter S'more Shooters

2012-01-14T09:48:00.000-08:00

S'mores are as American as apple pie. In the summertime, s'more bonfires light up the night sky. And like a pagan ritual, impaled marshmallows are turned into black flaming torches. In the flickering fire light, it becomes a challenge of the fittest to complete the task of placing the incinerated marshmallow and chocolate between two graham crackers. Unfortunately for many, their marshmallows have morphed into a gob and fallen into the fire.

According to legend, it is said that S’mores were invented by the Girl Scouts in the early 1900’s and regularly made at the campouts they had. However this information is debatable, even though the recipe appears in the 1927 edition of the girl scouts recipe book, it is very unclear as to whether the Girl Scouts invented them. As for now, the debate of who created S’mores rages on. No matter, let's face it, it's impossible to "just say no" to s'mores.

It's the middle of winter for many of us and s'more bonfires will have to wait. But with this fabulous recipe that I adapted from Real Women of Philadelphia you can still enjoy this treat in the form of a "shooter".

A properly constructed dessert shooter will give you and your family just enough taste of something delicious to top off any filling meal. Trust me - you'll hear accolades and raves of gratitude for ending a filling dinner on a softer note.

Servings: 8

4 ounce(s) of cream cheese
12 Graham Cracker Sheets (48 individual crackers)
10 ounce(s) of bag of peanut butter morsels
7 ounce(s) of jar marshmallow creme
1/2 cup(s) of low-fat milk
1/2 cup(s) of chocolate syrup (I used Hershey's Special Dark)
(I added chocolate curls to the top of mine)

StepsIn a medium saucepan, combine peanut butter morsels, milk and Philadelphia Cream Cheese. Cook on medium heat and stir until combined and melted, about 5 minutes. Transfer the mixture to a glass mixing bowl and place in the freezer to set for about 10 minutes. Remove and mix with electric mixer until a light, fluffy peanut butter creme is created, about 2 minutes. Set aside.

Place the graham crackers in a plastic, sealable bag. Seal the bag and break up the crackers with your hands, creating different size small chunks and crumbs. Transfer to a separate mixing bowl and add the chocolate syrup. Mix well until combined.

Using 2oz. shot glasses, spoon about 1 tbsp. of the graham cracker mixture into the bottom of each of the shot glasses. Follow with 1 tbsp. of the peanut butter creme, then 1 tbsp. of the marshmallow creme. Finish with another 1 tbsp. of the graham cracker mixture.

Note: If using tall, narrow shot glasses, fill two separate, small plastic bags with the peanut butter and marshmallow creme, snip off a corner and pipe the cremes into the shot glasses. Serve with long neck teaspoons.

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Black Russian Pound Cake with Warm Kahlua Sauce

2012-01-10T12:13:00.000-08:00

I have a recipe that I want to make and it needs chocolate pound cake as one of the ingredients. So I went in search of a simple recipe. I found it in The Chocolate Cake Doctor Cookbook. This cake is dangerously delicious on its own with the vodka and Kahlua. But wait till you see what I have in store for 8 slices of this awesome cake. I'll be doing a post sometime in the next few days. But in the meantime, enjoy this cake. And by all means serve it with the Warm Kahlua Sauce.

Ingredients for Cake:
1 package (18.25 ounces) yellow cake mix
1 large package (5.9 ounces) chocolate instant pudding
1 cup vegetable oil
3/4 cup water
1/2 granulated sugar
4 large eggs
1/4 cup Kahlua
1/4 cup vodka

Ingredients for Warm Kahlua Sauce:
12 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1/4 cup Kahlua
4 tablespoons unsalted butter

Directions:
1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour. Set aside.

2. Place the cake mix, pudding mix, oil, water, sugar, eggs, Kahlua, and vodka in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrap down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 60 to 65 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long sharp knife around the edge of the cake and invert it onto the rack to cool completely, 20 minutes more.

4. For the sauce, place the whipped cream into a microwave safe bowl. Heat for 30 to 60 seconds. Stir in the chopped chocolate, butter and Kahlua. Whisk till smooth. Spoon this over the cooled cake so that it drips down the sides and is absorbed into the cake. Let the cake rest for 10 minutes.

5. Slide the cake onto a serving platter. Slice and serve.

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"Sweets on a Stick" Blog Tour

2012-01-07T17:42:00.000-08:00

Why are we so fascinated with food on sticks? What is it about popping food on a stick that makes it so much cuter? Put a treat on a stick and all of a sudden, it POPS! It's as if those sticks are magic wands whisking away the everyday and replacing it with fabulous and fun yumminess fit for a celebration.

I've been asked to review the entertaining new cookbook, Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!. There is so much to love about this book but the best part is kids can get in on the fun with these scrumdiddlyumptious dessert recipes!

Whether it's cake pops or candied fruit, this book offers a variety of treats to satisfy everyone's sweet tooth such as:Mini Boston Cream Pies, Fudge Blasted Brownie Bites, Gooey Caramel Candy Apples, Deep Freeze Chocolate BananasWith full-colour photos and step-by-step instructions.

While browsing through the cookbook, I was having a serious chocolate craving. With so many delectable treats to chose from, I was having a hard time choosing. Then I came upon the Blasted Brownie Bites .... oh my gosh. I think we have a winner!

They are easy, fast, and they can be decorated anyway that you desire. Set out bowls of candies and sprinkles, and children will have a blast finishing their brownie pops.

LindaVandermeer started cooking with her mother as a child and nowencourages her three children to help her in the kitchen. Inspired bytheir creativity, she started her blog BubbleandSweet.blogspot.com,which features all of her delectable creations. Her recipes have beenpublished in Peekaboo Magazine and Adore magazine. Astay-at-home mom, she lives with her husband and three children.

We are having a blog tour centered around the fabulous new book:

Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!.

1/9/12

VickyFlores, MommyLoves Giveaways

Review ("Bunchof Roses" cake)/Giveaway

mommylovesgiveaways1@gmail.com

@lovesgiveaways

1/10/12

Shelley Zurek, StillBlonde after all these YEARS

Giveaway

stillblondeafteralltheseyears@gmail.com

https://twitter.com/#!/stillblondeaaty

http://www.facebook.com/Stillblondeafteralltheseyears

1/11/12

Holly Burtchaell,Random Cravings Blog

Review withrecipe/Q&A

randomcravings@verizon.net

https://twitter.com/#!/RandomCravings

http://www.facebook.com/RandomCravings

1/11/12

Kathleen Walck, Katyand Kid

Review/Giveaway

katydidandkid@gmail.com

https://twitter.com/#!/katydidandkid

http://www.facebook.com/katydidandkid

1/12/12

Lawna Noe, GiveawayBlogs

Review/Giveaway

mrs.cakes01@yahoo.com

twitter.com/giveaway_blogs

http://www.facebook.com/GiveawayBlogs

1/13/12

Rachel Tiller,Consumer Queen

Giveaway

okcmomto3@gmail.com

https://twitter.com/#!/ConsumerQueen

http://www.facebook.com/TheConsumerQueen

1/14/12

Ellen Christian,Confessionsof an Over-worked Mom

Review/Giveaway

scentednights2002@yahoo.com

twitter.com/scentednights

http://www.facebook.com/scentednights2002

1/15/12

Mallory O, MommyPants blog

Review/Giveaway

mommypants13@gmail.com

twitter.com/mommypants11

No facebook

1/17/12

Jennifer Ball, MomVs. the Boys Blog

Review/Giveaway

momvstheboys@gmail.com

http://twitter.com/momvstheboys

www.facebook.com/momvstheboysblog

1/19/12

Emmi Langer, Mommy’sFree Time blog

Review

mommyfreetime@gmail.com

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Double-Decker Chocolate Cream Pie

2012-01-06T13:45:00.000-08:00

Are you looking to WOW family and friends? Then this could be the dessert

you have searched high and low for. And I did all the work for you by finding the recipe in Martha Stewart's Holiday Sweets. Also I adapted it more to my liking by adding a second layer of chocolate (the white chocolate layer). I thought it needed to look higher and more dramatic. Well.... it worked. You can thank me by sending checks or cash.

Ingredients:
12 ounces (1 to 2 boxes) chocolate wafers, finely ground in a food processor
7 tablespoon unsalted butter, melted
1 teaspoon unflavored gelatin
1/2 cup milk
1 cup heavy cream
3/4 cup plus 2 tablespoons sugar
8 ounces milk chocolate, finely chopped
1 teaspoon pure vanilla extract
4 large egg whites

Directions:
1. Mix together ground cookie crumbs and melted utter until evenly moistened. Press into an 8-inch springform pan, coating bottom and three-quarters of the way up sides. Cover with plastic wrap; chill 30 minutes.

2. Sprinkle gelatin over milk; let soften 5 minutes. Bring the cream and 2 tablespoons sugar to a boil in a small saucepan, stirring to dissolve sugar. Add gelatin mixture, and stir to combine. Remove from heat. Add chocolate and vanilla; cover and let stand 3 minutes. Stir until thoroughly combined. Pass mixture through a fine sieve into prepared cookie crust; discard any unmelted chocolate. Chill until filling is set, about 6 hours or up to overnight.

3. Heat egg whites and remaining 3/4 cup sugar in the heatproof bowl of an electric mixer set over (not in) a pan of simmering water, stirring until whites are warm to the touch and sugar is dissolved. Attach bowl to mixer; whisk on medium speed until soft peaks form. Raise speed to high, and beat until peaks are stiff and glossy but not dry.

4. Using a flexible spatula,top pie with meringue, lifting to create peaks. Use a small kitchen torch to brown meringue (or place under broiler, watching carefully, as it will brown quickly). Refrigerate until ready to serve, up to 1 day.

(To make the white chocolate layer, repeat using the ingredients for the milk chocolate layer and replacing with white chocolate.)

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In Your Face - Brown Sugar Cookies

2012-01-05T03:00:00.000-08:00

Brown sugar has a long history, being the earliest recorded sugar used. It has been grown all over the world, and reached a popularity peak in the 1700s with the rise of Atlantic sugar plantations. It comes in several types, and while it originally was an unfinished form of refined sugar, now it is more often created by adding molasses to white sugar (for better consistency). It has almost identical food properties to white sugar, but adds a molasses-like flavor to foods.

These brown sugar cookies pack quite the brown sugar punch. They are soft and delicious. A perfect snack for a winter day.

Ingredients:
14 tablespoons butter
1 3/4 cup dark brown sugar
1/2 teaspoon salt
1 large egg plus 1 yolk
1 tablespoon rum extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Sugar Mixture:
1/4 cup sugar
1/4 cup brown sugar

1. Preheat oven to 375 degrees.

2. Melt 10 tablespoons of butter in a small pan and keep on the low heat for 4 minutes until the butter is a light brown color and smells nutty. Pour into a separate bowl and add the remaining 4 tablespoons butter and whisk to melt the butter.

3. Let cool 3 minutes , then add brown sugar and salt. Whisk until brown sugar is completely clump free and smooth. Add egg, egg yolk and rum extract.

4. In a separate bowl whisk together flour, baking soda and baking powder. Add to the wet mixture and mix until fully combined, using a spatula.

5. Combine 1/4 cup of each sugar and brown sugar and mix. Roll out 36 balls of dough and coat in the sugar combination.

6. Bake the cookies for 8 minutes, placing only one cookie sheet in the oven at a time to ensure even baking. Rotate the cookies after 4 minutes.

These are so good, and so addicting. They stay nice and fluffy during baking and don’t spread much. The cookie is crispy on bottom yet so soft inside.

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Mini-Tasting Buffet Tomato Soup

2012-01-04T12:14:00.000-08:00

Even the simplest of foods can look special if served in the popular mini containers. This delicious and colorful soup would be great for any mini tasting buffet that you might want to plan for the new year.

Ingredients:
1 (28 ounce) can Italian-seasoned diced tomatoes
1 (32 ounce) container chicken broth
1 (26 ounce) can tomato soup
1/2 teaspoon freshly ground pepper
Toppings: chives, heavy cream, Parmesan crisps

Directions:
Pulse tomatoes in a food processor 3 to 4 times or until finely diced. Stir together tomatoes and next 3 ingredients in a Dutch oven. Cook over medium heat, stirring occasionally, 10 minutes or until thoroughly heated. Serve with toppings.

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Potato Gratin with Rosemary Crust

2012-01-03T16:39:00.000-08:00

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.

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"Ode To Joy" Winter White Cake

2012-01-03T00:30:00.000-08:00

It's a new year full of promise and possibilities. I think it's a perfect time to start out with a classic white cake.
White is the palette of the season. But there's no rules that state I can't add a color burst of WOW. So I decorated the white frosted cake with the prettiest shimmering sugar I could find, lustrous amethyst. I've taken the ordinary to extraordinary.

Ingredients:
1 cup plus 2 tablespoons unsalted butter, softened
2 cups sugar
4 large eggs
1-1/2 cups half-and-half
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
Whipped Cream Frosting
Amethyst shimmer sugar, for decoration

Directions:
1. Preheat oven to 350 degrees. Spray 3 (8-inch) pans with baking spray with flour; line with parchment paper, and spray again; set aside.

2. In a large bowl and using a mixer at medium-high speed, beat butter and sugar until creamy, about 4 minutes. Add eggs, one at a time, beating well after each addition, and scraping down bowl as necessary.

3. In a small bowl, whisk together half-and-half, sour cream, and vanilla extract; set aside.

4. In a separate large bowl, sift together flour, baking powder, and salt. With mixer on lowest speed, add flour mixture to butter mixture alternately with half-and-half mixture, beginning and ending with flour mixture. Pour batter evenly into prepared pans.

5. Bake for 35 to 40 minutes, or until a wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely.

6. Spread Whipped Cream Frosting evenly between bottom and middle layers. Spread frosting evenly over middle layer. Add top layer, and spread a smooth frosting layer on top and sides of cake. Place remaining frosting in pastry bag and pipe decorations, if desired.

A Winter's Poem by Robert Frost

Whose woods these are I think I know.
His house is in the village though;
He will not see me stopping here
To watch his woods fill up with snow.

My little horse must think it queer
To stop without a farmhouse near
Between the woods and frozen lake
The darkest evening of the year.

He gives his harness bells a shake
To ask if there is some mistake.
The only other sound's the sweep
Of easy wind and downy flake.

The woods are lovely, dark and deep.
But I have promises to keep,
And miles to go before I sleep,
And miles to go before I sleep.

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Madagascar Zebra Cake

2012-01-02T05:30:00.000-08:00

This is just a beautiful cake. Especially if the pattern is more pronounced. Although I followed the directions, my circles blended together. I think next time I will use more tablespoons of batter for each circle. Nonetheless, it was still incredibly delicious.

ZEBRA CAKE

Preparation time: 10 minutes
Cooking time: 40 minutes
Makes one 9-inch cake

INGREDIENTS:
4 large eggs, at room temperature
1 cup granulated sugar
1 cup milk, at room temperature
1 cup oil (corn, vegetable or canola is fine)
2 cups all-purpose flour
1/3 teaspoon vanilla
1 tablespoon (equals 3 teaspoons) baking powder (if not available, substitute with 1 teaspoon baking soda)
2 tablespoons dark cocoa powder

Directions:
1. In a large mixing bowl, combine eggs and sugar. Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in color

2. Add milk and oil, and continue beating until well blended.

3. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. (DO NOT OVERBEAT to prevent air pockets from forming in the batter.

4. Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.

5. Preheat the oven to 350F.

6. Lightly grease the pan with oil. If you don’t have non-stick baking pan, grease whatever pan you have then line it with parchment paper (baking paper).

7. The most important part is assembling the cake batter in a baking pan. This is what you do. Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. IMPORTANT! Do not stop and wait until the previous batter spreads - KEEP GOING! Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them. The pictures below will guide you through.

This is how the cake will look before it goes in the oven.

8. Bake in the oven for about 40 minutes. Do not open the door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooling rack. Turn the cake back over and let cool. You can sprinkle the top with some confectioners' sugar.

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Happy New Year

2011-12-31T12:57:00.000-08:00

Happy New Year

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Cinnamon-Strawberry Cream Cheese Pirouette

2011-12-31T08:51:00.000-08:00

Fill your kitchen with the sweet-smelling scents of cinnamon toast when you bake up these cream cheese-filled creations. They are slightly crunchy on the outside, soft and yummy on the inside. This is the perfect recipe for an afternoon tea. Indulge yourself with a cup of Kalahari Chocolate Raspberry Truffle.

Ingredients

1 teaspoon ground cinnamon
1-1/2 cups white sugar, divided
1 cup butter or margarine, softened
2 (8 ounce) packages cream cheese, softened
2 egg yolks
48 slices white bread, crusts trimmed
1/2 cup margarine, melted

Cooking Instructions

In a bowl combine the cinnamon with 1 cup of the sugar and set aside.
In a large bowl cream together the softened butter or margarine, cream cheese, egg yolks and the remaining 1/2 cup sugar. Spread this mixture on the pieces of bread and roll them up. Brush each roll with the melted butter or margarine and roll in the cinnamon sugar mixture. Place rollups seam side down on a lightly greased cookie sheet, cover tightly with plastic wrap or aluminum foil and freeze.
30 minutes before baking, preheat oven to 400 degrees F (200 degrees C). Do not thaw the rolls before baking. Remove rolls from the freezer, uncover and bake for 15 minutes at 400 degrees F (200 degrees C). Serve hot.

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Bacon Popovers

2011-12-30T10:42:00.000-08:00

Bacon Bacon
Bacon
Bacon Bacon
Bacon
Bacon
Bacon

Want to know what makes popovers pop?

It's the steam that forms when they bake at a high temperature. The resulting perfect popover should be golden brown and crispy on the outside and hollow with a tender moist lining inside.

Ingredients:
3 slices bacon, cooked crisp and crumbled
1 tablespoon shortening
2 beaten eggs
1 cup milk
1 tablespoon bacon drippings
1 cup all-purpose flour

Directions:
1. I use my oven to cook the bacon. Using aluminum foil, line a baking sheet that has a slight raised edge. Lay the bacon in a single layer. Bake in a 350 degree oven for 20 to 25 minutes or until crisp. Reserve 1 tablespoon bacon drippings. Set aside.

2. Using 1/2 teaspoon shortening for each popover cup, grease bottom and sides of six cups. Set aside.

3. In a mixing bowl combine eggs, milk, and bacon drippings. Add flour and bacon crumbles. Beat with a rotary beater or wire whisk till mixture is smooth. Fill the prepared cups half full. Bake in 400 degree oven about 40 minutes or till very firm.

4. Immediately, remove popovers from the oven and prick each with a toothpick to let steam escape.

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Heirloom Cherry Tomatoes - Bocconcini Lollipops

2011-12-29T18:50:00.000-08:00

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

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

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

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

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

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Burning Down The House.... Almost

2011-12-29T09:04:00.000-08:00

I just had to share this photo and the story behind it. About two weeks ago I was mixing up some simple syrup to coat some cranberries. It's one of those recipes like boiling water, anyone can do it. So I put the sugar and water into a pan and set the stove to do a low simmer. Then, very stupidly, I left the kitchen. I went to the living room with my laptop and began working on a new posting. I'm not sure how much time had passed. Suddenly, I raised my head and took a sniff. In that same moment, the smoke alarm began blaring.

Pap had been half a sleep pretending to be reading the paper and we looked at each other in shocked surprise. It was then as we made our way through the smoke filled house that I remembered the syrup. My beautiful All-Clad saucepan now was bubbling over with a black tar like substance. Immediately I grabbed a pot holder and carried the smoking mess outside. Lucky for us nothing else had been burned or damaged.

It took me two days of scrubbing, soaking and polishing to get my pan back to a shine. Learn from my mistake..... never leave a pan unattended.

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Chocolate Peanut Butter Banana Rice Krispie Squares

2011-12-28T18:24:00.001-08:00

Did you know that Snap, Crackle and Pop were found dead? They're looking for a cereal killer.

Do you want to feel like a kid again? I think eating Rice Krispie treats might make you feel like that. Okay.... it's no fountain of youth. But it is tasty with the addition of chocolate, banana and peanut butter. And let's not forget about the sprinkles.

Anyone interested in a mean game of jacks? I was the undisputed Queen in my neighborhood.

How about playing with Barbie? I was 8-years old when this original doll first appeared. I love that she has stood the test of time. My daughter enjoyed playing with her as much as I did. And to this day, if I'm in a toy store, I eventually find my way to the Barbie section.

Now go make some Rice Krispie treats and create memories for your kids or grand kids.

Ingredients for base:
6 cups of Rice Krispies
5 cups mini marshmallows
2 tablespoons butter

1/2 banana (2.5 ounces, approximately 1/2 of 1 large one)
1/2 cup creamy peanut butter
1/2 cup semi-sweet chocolate chips

Ingredients for topping:
1-1/2 cups mini marshmallows
1 tablespoon butter
1/2 banana (2.5 ounces, approximately 1/2 of 1 large one)
2 tablespoons creamy peanut butter
2 tablespoons semi-sweet chocolate chips
sprinkles

Directions:

1. To make base: Place marshmallows, butter, banana, peanut butter and chocolate chips in a non-stick pan and melt over low heat. Stir to combine. Quickly add Rice Krispies and stir to combine. Press mixture into a 11 x 13 pan. Set aside.

2. To make topping: Place marshmallows, butter, banana and peanut butter in a non-stick pan and melt over low heat. Stir to combine. Pour topping over Rice Krispie mixture. Melt chocolate and pour small dots of it throughout the topping. Using a knife gently pull it through the chocolate dots to create a swirl pattern. (I spread it in a thin layer over the topping. And I added sprinkles for a fun touch.)

3. Chill in the refrigerator for at least 2 hours for the topping to set.

Adapted from Bakers Royale.

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Layered Chicken Salad

2011-12-28T07:29:00.000-08:00

Ingredients for Couscous:
1 cup reduced-sodium chicken broth
2/3 cup couscous
1 medium tomato, seeded and diced
1/4 cup fresh parsley, chopped

Ingredients for Chicken Salad:
16 ounces cooked chicken breast, chopped
5 green onions, chopped
1 cucumber, peeled, seeded and diced
2 tablespoons mayonnaise
salt and pepper to taste
avocado slices, optional

Directions:
1. In 1-quart saucepan, heat broth to boiling over high heat. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Uncover; fluff couscous with fork. Cool slightly.

2. Remove both ends from an empty food can (about 3 inches in diameter and 3 inches tall) to make a hollow cylinder. Wash and dry can thoroughly.

3. In bowl, combine couscous, tomato, and parsley; set aside.

4. In another bowl, mix chicken, onions, cucumber, mayonnaise, and seasoning. Place can on plate; spoon in one-fourth of couscous mixture. Gently press with back of spoon.

5. Top couscous with one-fourth of chicken salad mixture, pressing with spoon, slowly lift off can. Repeat with remaining 3 salads. Serve with fresh fruit.

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"FERRARELLE" NATURALLY SPARKLING WATER, PLATINUM EDITION

2011-12-26T10:25:00.000-08:00

I've been given the wonderful opportunity to review Ferrarelle Naturally Sparkling Water Platinum Edition. With New Year's Eve fast approaching, it is the perfect opportunity to introduce this fabulous sparkling water.

Devotees of Ferrarelle drink nothing else. Ferrarelle is among the very few naturally carbonated water in the world. At 43 milligrams per liter of Potassium, and 81 milligrams per liter of Silica, Ferrarelle is totally in a class by itself in terms of composition; most high mineral waters, by comparison, are loaded with Sodium and/or Bicarbonates. Harvested in Val D Assano, inland from Naples. Ferrarelle dates back to pre-Roman times.

Ferrarelle water comes from the volcanic springs in Casserta, Italy, near Naples. The water is gathered from over 900 acres of protected springs, from rocks over 15,000 feet below ground. It is thanks to these volcanic rocks that Ferrarelle acquires its natural effervescence and great mineral taste. These characteristics have made Ferrarelle Italy's water of choice. It is the highest quality mineral water the earth has to offer. The "Platinum Edition" mineral water's beautiful packaging makes it the centerpiece of any table.

I love mine ice cold! Serve with meals or just as a refreshing drink anytime.

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Petite Tureens of Pumpkin Custard

2011-12-23T10:04:00.000-08:00

Pumpkin custard can be a wonderful dessert anytime of the year. I personally believe that pumpkin is not just for autumn. It's incredibly rich in vital anti-oxidants and vitamins. And this humble backyard vegetable is very low in calories yet a good source of vitamin A.

With these cute little tureens, they make the perfect size to satisfy your craving. (I bought mine from World Market.) I had 12 petite tureens and had leftover pumpkin custard. So I used my cupcake pan and lined 6 wells. I filled them with the remaining pumpkin custard. If you don't have petite tureens, use cupcake pan instead.

Ingredients:
2/3 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp all spice
1/4 tsp ground ginger
1/4 tsp ground cloves
1 can (15 oz) pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 eggs
1 tsp vanilla extract
3/4 cup half and half

Preheat the oven to 350 degrees. Line a muffin tin with 12 liners. Spray the inside of each liner with a little bit of non stick spray.

Mix together flour, baking powder, baking soda, salt and the spices. Set aside.

Stir together pumpkin, sugar, brown sugar, eggs, vanilla and half and half. Add flour mixture, and mix until smooth.

Fill the muffin cups about 3/4 full. Bake for 20 minutes. Cool cupcakes in the pan. (Don’t worry, the center will sink as it cools).

Store cupcakes in the fridge. Top with Whipped Cream to serve.

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Death By Chocolate Cake

2011-12-22T13:20:00.000-08:00

Immoral..I know! Just look at this vision of of deep dark ooey gooey chocolate euphoria!!!!!

Brownie mix-family size.
1. Preheat oven to 359 degrees. Grease and flour a 9 -1/2 inch springform pan.
2. Make brownies according to directions on box. Spread into prepared pan.
3. Bake for about 30 minutes or when a wooden toothpick comes out almost clean.
4. Set aside to cool.

Truffle Mousse
1/3 cup water
1 envelope unflavored gelatine
1 & 1/4 cups unsalted butter
12 ozs. semisweet chocolate chips
3/4 cup sugar
5 large egg yolks
Pepperidge Farm Pirouette Rolled Wafers
16 oz. tub whipped topping, thawed
Brandy, if desired

Directions:

1. Pour water into a heavy 2 quart 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 one at a time and continue processing. It is at this time that 3 tablespoons of brandy maybe added if you desire.

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

4. Pour mixture into a bowl and place in refrigerator. Let cool until it is just barely cool, stirring occasionally. Do not let it set up.

5. When it is cool enough remove from refrigerator.

6. It is at this time you take the cooled brownie and release it from the pan. I loosen the brownie from the bottom of the springform pan and transfer it to a pretty plate. Then just using the round ring of the pan, I put it around the brownie to help hold the next ingredients in place until they set up.

7. I use about 2 cups of the mousse mixture and spread it over the brownie. Then I take the cookies and cut them in half. Line them all around the edge of the brownie, pushing slightly into the mousse to help them in place. I then remove about 1/3 cup of remaining mousse and put it into a piping tube.

8. With the remaining mousse, I add a 16 oz. tub of thawed whipped topping. Fold together until no white streaks remain. Spoon this into the springform pan and spread smooth. Now you can decorate the top of the cake with the piping tube. I just make about 6 circles and then draw a toothpick through to create my decoration.

9. Refrigerate at least 4 hours. When ready to serve let cake warm up about half an hour so it is easy to cut.

This one is definitely not for the weak of heart!!

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Individual Baked Rigatoni Cakes

2011-12-21T09:29:00.001-08:00

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

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

Directions:
1. Preheat oven to 400 degrees.

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

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

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

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Christmas Mice Truffles

2011-12-16T09:26:00.000-08:00

Whimsical mice add a fun touch to a holiday party. Adults and children alike will smile at these cute little guys.

Ingredients:
2/3 cup semisweet chocolate chips
2 cups chocolate wafer crumbs (about 40 wafers)
1/3 cup sour cream
36 red nonpareils
1/4 cup sliced almonds
18 pieces black shoestring licorice (2 inches each)

Directions:
In a microwave, melt chocolate chips; stir until smooth. Stir in 1 cup crumbs and sour cream. Cover and refrigerate for 1 hour or until easy to handle.

For each mouse, roll about 1 tablespoon chocolate mixture into a ball, tapering one end to resemble a mouse. Roll in remaining chocolate crumbs to coat. Position nonpareils for eyes, almond slices for ears and licorice pieces for tails.

Yield: 1-1/2 dozen.

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Santa Baby Eggnog

2011-12-15T13:05:00.000-08:00

Santa Baby, leave a diamond necklace under the tree for me
I've been an awful good girl
Santa baby, and hurry down the chimney tonight

Santa honey, I wanna BMW and really that's
Not a lot
I've been an angel all year
Santa baby, and hurry down the chimney tonight

Santa cutie, forgot to mention one little thing, a ring
Three carats will do
Santa cutie, and hurry down the chimney tonight

Ingredients for Creme Anglaise:
2 cups half-and-half
1/2 whole nutmeg, crushed with a heavy pan
1 vanilla bean, split lengthwise and seeds scraped out
6 large egg yolks
1/2 cup sugar

Ingredients for Cocktail:
1/2 cup sugar
2 ounces brandy
2 ounces rum
2 ounces bourbon

Directions:
1. Make the creme anglasie: Combine the half-and-half, crushed nutmeg, and vanilla bean pod and seeds in a medium saucepan and bring just to a boil over medium heat. Remove from heat and let steep 5 minutes.

2. Whisk the egg yolks and sugar in a bowl. Slowly whisk in the warm half-and-half mixture, then pour the egg mixture into the saucepan and cook over medium heat, stirring constantly, until the creme anglaise just begins to thicken, about 10 minutes. Strain and refrigerate until cold, about 4 hours.

3. Make the cocktail: Place the sugar on a plate. Dip the rims of 8 martini glasses in water, then in the sugar. Combine half each of creme anglaise, brandy, rum and bourbon in a cocktail shaker with ice. Shake well and strain into 4 glasses. Repeat to make 4 more cocktails.

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Tropicana Ultra Moist Bundt Cake

2011-12-14T13:15:00.000-08:00

I received a coupon to try Tropicana Trop50. It's a breakthrough innovation from Tropicana delivering the goodness of juice beverage with 50% less sugar and calories, and no artificial sweetness. All Trop 50 varieties have 50 calories in an 8-ounce glass, offer a full day's supply of vitamin C and are a good source of antioxidant vitamin E.

Leave it to me to take a healthy beverage and turn it into something decadent. I'm sorry Tropicana but I couldn't resist. This bundt cake recipe had your name written all over it.

Mmmmm..... it was so moist, so delicious!!

Ingredients:
2-1/4 cups all purpose flour
1-1/2 cups granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
3 large eggs, at room temperature
1-1/3 cups sour cream
3/4 cup vegetable oil
1 tablespoon finely grated orange zest
1-1/4 cups Tropicana Glaze

Directions:
1. In a large bowl, whisk together flour, sugar, baking powder and salt.

2. Add eggs, sour cream, oil and orange zest to flour mixture. Using an electric mixer on medium speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on high speed for 2 minutes.

3. Spread batter evenly in prepared pan.

4. Bake in preheated oven for about 60 minutes or until a piece of uncooked spaghetti inserted in the center comes out with a few moist crumbs attached. Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack. Poke holes in top of warm cake with a piece of uncooked spaghetti, then pour glaze over top. Let cool completely. If desired, drizzle icing over top of cooled cake.

Ingredients Tropicana Trop 50 Glaze:
2/3 cup granulated sugar
2/3 cup Tropicana Trop 50 juice beverage

Directions:
1. In a small saucepan, combine sugar and juice beverage. Bring to a boil over medium-high heat, stirring, until sugar is dissolved. Remove from heat. Use immediately.
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A Christmas Story Chocolate-Cranberry Parfaits

2011-12-13T12:39:00.000-08:00

1-1/3 cups granulated sugar, divided
1 cup water
1 cup fresh cranberries
1/2 cup sparkling white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2-1/2 cups fat-free milk, divided
2 large eggs
1 teaspoon vanilla extract
4 ounces semisweet chocolate, chopped
1 cup frozen fat-free whipped topping, thawed
1/4 cup mascarpone cheese

Directions:
1. Combine 1 cup granulated sugar and 1 cup water in a small heavy saucepan over medium-high heat, stirring until sugar dissolves. Bring to a simmer; remove from heat. Combine the sugar syrup and cranberries in a small bowl. Cover and chill for 4 hours.

2. Drain cranberries in a colander over a bowl, reserving liquid for another use, if desired. Place sparkling sugar in a shallow dish. Add cranberries, rolling to coat. Spread cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.

3. Combine remaining 1/3 cup granulated sugar, cornstarch, and salt in a large bowl, stirring well. Combine 1/2 cup milk and egg yolks in a small bowl, stirring with a whisk. Heat remaining 2 cups milk in a medium heavy saucepan to 180 degrees or until tiny bubbles form around edge (do not boil). Stir egg yolk mixture into cornstarch mixture. Gradually add half of hot milk to sugar mixture, stirring constantly with a whisk. Add egg yolk mixture to pan; bring to a boil. Cook 1 minute, stirring constantly with a whisk. Remove from heat. Add vanilla and chocolate, stirring until chocolate melts. Spoon pudding into a bowl; place bowl in a large ice-filled bowl for 15 minutes or until pudding cools, stirring occasionally. Cover surface of pudding with plastic wrap; chill 20 minutes.

4. Combine whipped topping and mascarpone in a bowl, stirring until well blended. Spoon about 1/3 cup pudding into each of 8 bowls or footed glasses; top each serving with about 3 tablespoons mascarpone mixture and about 2 tablespoons cranberries. Yield: 8 servings.

Once again, the tradition of watching A Christmas Story is upon us. So much of the movie makes me laugh. But the best part is the swearing scene:

Ralphie: Oooh fuuudge!
Ralphie as Adult: [narrating] Only I didn't say "Fudge." I said THE word, the big one, the queen-mother of dirty words, the "F-dash-dash-dash" word!
Mr. Parker: [stunned] *What* did you say?
Ralphie: Uh, um...
Mr. Parker: That's... what I thought you said. Get in the car. Go on!
Ralphie as Adult: [narrating] It was all over - I was dead. What would it be? The guillotine? Hanging? The chair? The rack? The Chinese water torture? Hmmph. Mere child's play compared to what surely awaited me.

I especially love this part because my mother did this to my brothers. Ha.... so funny!

Ralphie as Adult: [narrating] Over the years I got to be quite a connoisseur of soap. My personal preference was for Lux, but I found Palmolive had a nice, piquant after-dinner flavor - heady, but with just a touch of mellow smoothness. Life Buoy, on the other hand...

Mother: All right. Now, are you ready to tell me where you heard that word?
Ralphie as Adult: [narrating] Now, I had heard that word at least ten times a day from my old man. He worked in profanity the way other artists might work in oils or clay. It was his true medium; a master. But, I chickened out and said the first name that came to mind.
Ralphie: Schwartz!

Hearing Schwartz's mom lay into him over the phone makes me laugh the most!!
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Making Colorful Sugars

2011-12-12T08:41:00.000-08:00

Add a little pizazz to your breakfast table. Everyone will love using colorful sugars on their cereal or perhaps in tea. I saw this idea over at StoneGable and I just had to share with you. And the best part, you probably already have the simple ingredients in your kitchen pantry.

This could not be any easier to make. Put white sugar in a small sealable baggie. Combine a little bit of colored sugar. You can always add more, but you cannot remove it. Is this idea fun or what? You can make sugars for every holiday! Your children will think you are the best mom ever!!!

Ingredients:
granulated sugar
assorted colored sanding sugar
multicolored large decorating sugar

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Princess Leia Hat

2011-12-11T16:00:00.000-08:00

I just had to post this picture. This little dumpling of a baby is my daughter's friend's baby. Her name is June and she is wearing a Princess Leia Hat that my daughter crocheted. Don't ya just want to kiss those chubby little cheeks?

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$5.00 Holiday Centerpiece

2011-12-11T11:43:00.000-08:00

Using what you have you can make a quick but lovely centerpiece. I already had the vase. And the pine clippings were free. So I paid $4.00 for the red carnations and $1.00 for a package of candy canes.

Starting with the pine clippings, cut as much as you like for the main filler. The carnations were cut in assorted lengths. And finally add the candy canes hooked on the outside of your vase. Easy!

Happy Holidays

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Spaghetti Sauce (Rule of One)

2011-12-10T16:31:00.000-08:00

I received a free sample of Harmony Valley Vegetarian Hamburger Mix. To be quite honest, I was a little leery about trying it. I'm a carnivore and I'm not ashamed to admit it.

Last week I was having a desperate craving for spaghetti and meatballs. But there was no ground beef in the freezer. So I figured it was a good opportunity to try Harmony Valley Vegetarian Hamburger Mix. I mixed according to the package directions and then shaped into small 2-inch balls. The package directions say to bake in the oven but I fried mine until thoroughly cooked.

Now comes my review of this product. Honestly..... I LOVED THEM!! The meatballs had a very pleasant taste. And because I fried them, they were wonderfully crunchy on the outside. I highly recommend this product. And the shelf life is much longer than keeping ground beef in the freezer.

HOW TO PREPARE:
Working with Vegetarian Mix Hamburger Style is easy. Simply add COLD water, mix and prepare just like you would ground meat. Substitute our mix into any recipe that calls for ground meat, and expand your vegetarian product menu with a fresh variety of healthy, great-tasting options.
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.

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Marmelade d'orange Gâteau

2011-12-09T12:54:00.000-08:00

I love cookbooks. I really love cookbooks! So when I'm asked to do a review of one, I'm giddy. The book I'm going to tell you about is fabulous. Piece of Cake has 175 one-bowl, no-fuss, made from-scratch cake recipes that are all natural, quick and easy to prepare.

Many home bakers believe there are only two options for making cakes at home:
1. Commercial cake mixes; or
2. Complicated, multi-step recipes developed by professional chefs.

Here is just a small list of the delicious recipes that are in Piece of Cake:

Tennessee Whiskey Cake
Chocolate Vanilla Marble Cake
Chocolate Ganache Truffle Cake
Hot Fudge Brownie Cake
Coconut Chocolate Chunk Cake
Salted Caramel, Peanut and Chocolate Upside-Down Cake
Sticky Toffee Pudding Cake
French Almond Cake
Cinnamon Hazelnut Cake with Chocolate Hazelnut Swirl

I decided to make the Marmalade Cake. Although it would be wonderful anytime of the year, I thought it had all the ingredients for a luscious Christmas cake.

Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
3 large eggs, at room temperature
1/2 cup vegetable oil
1/2 cup unsalted butter, melted and cooled slightly
1/2 cup buttermilk
1-3/4 cups orange marmalade, at room temperature, stirred to loosen
1 cup chopped toasted pecans
1 cup golden raisins, roughly chopped
(The book gave directions for an Orange Cream Cheese Frosting. I decided on using Whipped Cream Frosting instead. And I decorated with Mandarin oranges.)

Directions:
1. Preheat oven to 350 degrees F. (180 degrees C)

2. Prepare two 9-inch round cake pans with shortening and flour.

3. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon and nutmeg.

4. Add eggs, oil, butter and buttermilk to flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on high speed for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on high speed for 1 minute. Gently stir in marmalade, pecans and raisins.

5. Spread batter evenly in prepared pans, dividing equally.

6. Bake in preheated oven for 38 to 43 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 20 minutes. Run a knife around the edge of pans, then invert cakes onto rack to cool completely.

7. I used a whipped cream frosting and Mandarin oranges for decoration.

The author, Camilla Saulsbury is a freelance food writer, recipe developer and cooking instructor. Her culinary focus is translating food and flavor trends into fresh, innovative, and delicious recipes for the home kitchen.

Clean Your Dryer Vent

2011-12-09T10:33:00.000-08:00

Ladies and Gentlemen, a little reminder to clean your dryer vent. Not only can a neglected vent cause a fire, but it can also affect your health. I should know because for the whole month of November I was sick. The real clue was an asthma attack. Then it dawned on me that maybe we should take a look at our dryer.

First of all, it was no small feat to move that dyer out. As you can see, it is big and heavy. Don't let the inconvenience of moving it stop you from cleaning yours. If two old people can do it then ya'll have no excuse.

As you can see, this was a health and fire risk. Please take the time to clean your dryer vent!

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Decadent Mini-Carrot Cakes with Warm Brandy Sauce

2011-12-08T12:11:00.000-08:00

Open up a box of possibilities with Duncan Hines decadently rich cakes. As part of the Foodbuzz Tastemaker program, I received free coupons to try their product.

The hectic holiday season doesn't mean you can't find time to make a fabulous dessert. Starting with Duncan Hines Decadently Rich Carrot Cake mix and using jelly jars (4 ounce) will insure an unforgettable dessert. If you don't have jelly jars, you can substitute by baking traditional cupcakes.

Prepare Duncan Hines Decadently Rich Carrot Cake mix according to directions on the package. If using jelly jars, make sure they are clean and dry. I gave mine a quick shot of non-stick cooking spray. If you're not using jelly jars, line your cupcake pan. Bake according to package directions. I filled the jelly jars halfway. And I baked the carrot cake for about 20 minutes.

After they are done baking, using a toothpick, poke about a dozen small holes into each mini-cake.

Ingredients for Brandy Sauce:

1 cup sugar

1/4 cup half-and-half cream

1/4 cup brandy

1/2 cup unsalted butter (1 stick)

Directions:

1. Place all ingredients in saucepan. Heat gently and stir often. Don't over cook (about 4 minutes).

2. Drizzle over mini-cakes, letting the sauce soak into small holes. Serve immediately with a swirl of whipped cream or a scoop of vanilla bean ice cream.

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Orange and Maple Glazed Turkey

2011-12-07T14:19:00.000-08:00

This is my belated Thanksgiving turkey. On November 24th, while everyone across the nation was chowing down on the traditional dinner. Pap and I were eating salad and egg salad sandwiches. Why you ask? Well, we were supposed to go to my daughters 40-minutes away. I was supplying the salad, deviled eggs, and the dessert. But the day before, I started getting sick. To keep everyone else from getting infected, Pap and I stayed home. So to make a long story short, Pap and I are now enjoying our Thanksgiving dinner.

I had purchased two turkeys from Publix when they were on sale for 59 cents a pound. My intentions were to smoke them. But since I'm getting over bronchitis, I thought I better not aggravate my lungs. Instead I used one with this fabulous recipe from Taste of Home. Immediately I fell in love with the glaze and it lived up to my expectations and made a wonderful gravy. For those thinking the orange juice and maple syrup would make a sweet gravy.... it did not. I found it to be divine.

Prep Time: 20 Min
Cook Time: 3 Hrs 30 Min
Original Recipe Yield 1 - 20 pound turkey

Ingredients:
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup butter, softened
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
1 (20 pound) whole turkey, neck and giblets removed
3 tablespoons olive oil
1/4 cup orange juice
1/2 cup maple syrup
1 cup chicken broth, divided
1/2 cup dry vermouth

Directions:
1. Preheat an oven to 450 degrees F (230 degrees C). Grease a roasting pan. Mix the salt and pepper together in a small bowl, and set aside.

2. Stir together the butter, thyme, and sage in a small bowl. Place the turkey into the prepared roasting pan, and separate the skin from the breast through the neck cavity. Spread the butter mixture evenly over the breast, then press the skin back down on top of the butter. Brush the outside of the turkey with the olive oil, then sprinkle with the salt and pepper mixture. Whisk together the orange juice, maple syrup, and half of the chicken broth, and set aside.

3. Bake the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 hours. Baste every 30 minutes with the maple syrup mixture. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

4. Once the turkey has rested, remove it from the roasting pan, and place it onto a serving platter. Place the roasting pan onto the stove, and stir in the remaining chicken broth along with the vermouth. Bring to a simmer over medium-high heat. Scrape the bottom of the roasting pan well to dissolve the browned bits, then simmer over medium-low heat until the gravy thickens, about 10 minutes total. Strain before serving with the turkey.

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Nueva Cocina’s Caribbean Coconut Rice Pudding

2011-12-05T11:00:00.000-08:00

I've been given the yummy opportunity to review Nueva Cocina Coconut Raisin Rice. It is delicious on its own. In fact I ate several spoonfuls right from the pan.... :) But making it into a rice pudding was kicking it up a notch or two on the yummy scale. If you love rice pudding, I urge you to give this product a try. This is the link for store locations... HERE

Can you guess what dessert dates back to the 13th century and is still enjoyed by many different cultures around the world today? In fact, this sweet and creamy concoction has been around longer than apple pie, and was first mentioned in ancient Roman medical text books rather than cook books, where it was recommended for upset stomachs. The answer is rice pudding.

There are several fun Christmas traditions that are associated with rice pudding. In Sweden, instead of leaving out cookies for Santa Claus, children put out rice pudding before going to bed on Christmas Eve. In the Nordic countries of Europe a whole almond is hidden in the dish before it is served. The belief is that the person who eats the almond will be in luck the following year

However you and your family and friends celebrate the season, this yummy pudding, certainly takes the cake for ease and deliciosa taste. Nueva Cocina’s Caribbean version is enhanced with coconut and raisins, which are prevalent ingredients used in Puerto Rican cooking. This tasty Latin recipe is so popular on the island that it is sometimes served for breakfast, but it is definitely a staple throughout the holiday season, especially on Christmas Eve.

Nueva Cocina’s Caribbean Coconut Rice Pudding

1 pkg. Nueva Cocina Coconut Raisin Rice (follow package cooking directions)
1/4 cup Maple Syrup
1 Egg
1 tsp. Pure Vanilla Extract
1 tsp. Cinnamon Powder
1 Tbsp. Brown Sugar
1 cup Heavy Cream

Mix all of the above ingredients and pour into a 9″ greased baking pan. Bake at 350 degrees for 30 minutes. Serve warm. Optional: Top each serving with 1tsp. of Maple Syrup and/or shredded coconut

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Winter Solstice Cupcakes with "Flying Cauldron Butterscotch Beer" Filling

2011-11-30T03:58:00.000-08:00

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

2011-11-29T08:17:00.000-08:00

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

2011-11-25T09:51:00.000-08:00

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

2011-11-22T07:49:00.000-08:00

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

2011-11-21T20:45:00.000-08:00

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

2011-11-18T19:28:00.000-08:00

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

2011-11-16T06:06:00.000-08:00

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

2011-11-13T12:12:00.000-08:00

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!!

2011-11-13T07:32:00.000-08:00

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

2011-11-10T06:33:00.000-08:00

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

2011-11-06T12:18:00.000-08:00

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

2011-11-04T17:56:00.000-07:00

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

2011-11-02T13:33:00.000-07:00

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

2011-11-01T17:08:00.000-07:00

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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Dark Chocolate, Orange & Potato Cheesecake

2011-10-28T11:54:00.000-07:00

Cook books..... how I love thee! And being asked to give a review on a new book just makes me giddy. Especially one that contains 300 recipes for the humble potato. Come to mama, 300 Best Potato Recipes cookbook.

Rich, dark and chocolaty, this splendid cheesecake boasts bittersweet chocolate in the filling. But who would have guessed mashed potatoes in a cheesecake? Not me. Nonetheless it was delicious.

Ingredients Chocolate Crust:
3 cups chocolate cookie crumbs
1/2 teaspoon ground cinnamon
2/3 cup butter, melted

Ingredients Filling:
2 packages cream cheese (8 ounce), room temperature
1 cup sugar
1-1/2 cups cooled dry-mashed potatoes
3 eggs
10 ounces bittersweet chocolate, chopped, melted and cooled
1 tablespoon orange zest, finely chopped
2 tablespoon freshly squeezed orange juice

Directions:
1. Chocolate crust: In a bowl, stir together cookie crumbs, cinnamon and melted butter until crumbs are completely moistened. Press over bottom and halfway up the sides of springform pan. Center pan on a large sheet of foil, then gather foil and wrap around base and sides. Transfer to preheated oven and bake for 10 minutes. Remove from oven and let cool completely on a wire rack, leaving foil intact. Reduce oven temperature to 325 degrees.

2. Filling: In a large bowl, using an electric mixer at medium speed, beat cream cheese and sugar until blended. Beat in mashed potatoes until smooth. Add eggs one at a time, beating well after each addition. Stir in melted chocolate, orange zest and orange juice until incorporated. Using a rubber spatula, scrape into chocolate crust.

3. Place springform pan in roasting pan. Pull out cent oven rack and set roasting pan on rack. Pour enough very hot water into roasting pan to come halfway up sides of springform pan. Return rack to preheated oven and bake for 50 minutes or until filling is set around edges but still a bit wobbly in center. Turn off oven and let cheesecake cool in oven for 1 hour. Remove from oven. Transfer from roasting pan to a wire rack and let cool completely.

4. Cover cheesecake and refrigerate for 4 hours. Remove pan sides. Before serving, fill a measuring cup with boiling water. Dip a sharp knife into the water, wipe it dry, then slice cheesecake; wipe blade clean, dip it, dry it and slice again.

No other vegetable—and few foods in general—incites passion as strongly as the potato. Since the Spaniards first brought the tasty tuber home from Peru in 1570 (thereby initiating its migration to the rest of the world), it has been feared, reviled, beloved, revered and heavily relied upon.

A desert island vegetable if ever there was one, the potato appeals to all of us, whether it’s served as a traditional comfort dish or used to create something new and exotic. It’s versatile, nutritious, inexpensive and unfailingly delicious—and what other food can make all those claims or has played such a significant role in history

Tempting possibilities are offered up in this widely varied assortment of recipes, a collection that runs the gamut from instructing on the classics—the perfect mashed, baked, roasted and fried potatoes—to introducing innovative, colorful and creative modern dishes.

Appetizers and snacks, soups and salads, side dishes, main courses, hearty vegetarian main dishes, baked goods and desserts are all represented here. Also included is a complete history of the potato, as well as a comprehensive chapter that tells you everything you need to know about hundreds of potato varieties.

And, for the growing number of home vegetable gardeners, there’s even a chapter devoted to cultivating and growing your own potatoes, as well as fundamental information on storing potatoes.

These are just some of the delicious possibilities that the 300 Best Potato Recipes offers in this wide and varied assortment of recipes:

Classic mash de luxe
Garlic roasties with rosemary
Real English chips
Gnocchi-roni and cheese
Saffron potato cakes
All-American potato pancakes
Sweet potato-crusted shrimp
East Coast chowder
Creole potato salad
French potato galette
Fennel, potato and white bean stew
Potato lasagna
Oyster pie with top mash
Sweet potato gnocchi
Mennonite country potato doughnuts
Potato fudge.

Appetizers and snacks, soups and salads, side dishes, main courses, hearty vegetarian main dishes, baked goods and desserts make up this vast and colorful collection of recipes. The author also includes a complete history and origins of potatoes as well as a comprehensive chapter that covers hundreds of potato varieties.

About the Author
Kathleen Sloan-Mcintosh is an author, food journalist and the owner and operator of the Black Dog Village Pub & Bistro in Bayfield, Ontario.

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PUMPKIN OREO CHEESECAKE

2011-10-28T08:14:00.000-07:00

Pumpkin, the super food. I'm cooking and baking up a storm of recipes using this yummy ingredient.

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.

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Beef Bourguignon ... Slow Cooked And Worth The Wait

2011-10-26T18:51:00.000-07:00

Beef bourguignon is one of many examples of peasant dishes being slowly refined into haute cuisine. Most likely, the particular method of slowly simmering the beef in wine originated as a means of tenderizing cuts of meat that would have been too tough to cook any other way.

Over time, the dish became a standard of French cuisine. The recipe most people still follow to make an authentic beef bourguignon was first codified by Auguste Escoffier. That recipe, however, has undergone subtle changes, owing to changes in cooking equipment and available food supplies. Mastering the Art of French Cooking describes the dish, Sauté de Boeuf à la Bourguignonne, as "certainly one of the most delicious beef dishes concocted by man."

I discovered this slow cooked version at The Learning Curve. She made it look so divine that I had to make some for myself. I made a few changes to the recipe. I only used 1 pound of beef stew meat because we are cutting back on red meat. The other change was the addition of more carrots.

Crock Pot Beef Bourguinon
adapted from Crock-Pot.com
yields 4-6 servings (we eat smaller servings so I think we will get about 8 servings)

Ingredients
6 strips of bacon, cut into 1-inch pieces
3 pounds beef stew meat
2 large carrots, peeled and sliced
1 medium onion, sliced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
10 ounces of condensed beef broth
2 cups of Burgundy or other red wine
1 tablespoon tomato paste
2 cloves of garlic, minced
1/2 teaspoon fresh time
1 whole bay leaf
4 cups prepared mashed potatoes

Directions
1. Saute bacon over medium heat until crispy. Drain on a paper towel-lined plate.
2. Add stew meat to the pan and brown well, cooking in batches as necessary. Remove meat and set aside.
3. Brown the carrots and onion in the pan and transfer to the stoneware of the slower cooker. Season with salt and pepper. Stir in the flour, add the broth, and mix well.
4. Add the beef and bacon to the stoneware, mix, and place in the heater base.
5. Add wine, tomato paste, garlic, and bay leaf. Cook on low for 7-8 hours or on high for 5-6 hours. Discard the bay leaf and serve over mashed potatoes.

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Marzetti Pasta Slaw

2011-10-23T08:20:00.000-07:00

As part of the Foodbuzz Tastemaker program, I received a coupon for Marzetti in the mail. I love being part of the Foodbuzz Tastemakers program!

Simply Dressed® Strawberry Poppyseed Salad Dressing

Simply Dressed® Ginger Sesame Salad Dressing

Simply Dressed® Champagne Salad Dressing

Simply Dressed® Greek Feta Salad Dressing

Simply Dressed® Balsamic Salad

Simply Made…Simply Delicious

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

At the grocery store there were numerous salad dressings to choose from. But I decided on the Original Slaw Dressing. Marzetti Pasta Slaw is smooth and crunchy all at the same time. Bow-tie pasta, kidney beans, slaw mix and green onions are tossed in a sharp blend of Marzetti Original Slaw Dressing and brown mustard. I loved this salad and so did Pap. That's really saying something because he doesn't like pasta salads.

Serves 12 to 14

Ingredients:
1 1/3 cups Marzetti® Original Slaw Dressing
1 (1 lb.) bag Bow-Tie Pasta
2 cups Broccoli Slaw Mix
1 (16 oz.) can Light Red Kidney Beans
1/3 cup Green Onions, thinly sliced
1/2 tsp. Celery Seed
1 tbsp. Brown Mustard, coarsely grained
To taste Chopped parsley

Preparation:
Prepare pasta according to package directions. Rinse and drain kidney beans. Combine pasta, beans, broccoli slaw mix and onions. In separate bowl, combine slaw dressing, celery seed, and brown mustard. Toss pasta mixture with dressing mixture. Garnish with parsley.

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"Best Ever" ... Apple Pie? Yes!

2011-10-22T10:49:00.000-07:00

Do you get tired of reading "this is the best chocolate cake I've ever had" or "the best cookie" or whatever?
Yeah, I get tired of it also. But I'm such a sucker that I will inevitably make it just to see if the claim is true. Sometimes it is sometimes it's not.

Well, this pie falls into the "best ever" class because it's pretty darn delicious. I love the recipe for its simplicity and also for the rustic touch of using a cast iron skillet. My skillets officially fall into the category of being antiques. (moan inserted here) Over 40-years ago, they were a wedding gift from my mother-in-law. Word of advice, if you don't own any cast iron skillets, go out and buy some. They will last a lifetime. And if properly seasoned, they will be non-stick.

Ingredients:
2 pound Granny Smith apples
2 pound Braeburn apples
1 tsp. ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
1 (14.1-ounce) package refrigerated piecrusts
1 egg white
2 tablespoons granulated sugar

Directions:
1. Preheat oven to 350 degrees. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.

2. Melt butter in a 10-inch cast iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy.Brush top of piecrust with egg white; sprinkle with 2 tablespoons granulated sugar. Cut 4 or 5 slits in top for steam to escape.

3. Bake at 350 degrees for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with ice cream.

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Glinda on Pink Saturday

2011-10-21T12:54:00.000-07:00

The Wiz and Glinda the Good Witch

There's No Place Like Home

When Dorothy Gale wants to return to Kansas after her exploits in Oz, Glinda the Good Witch tells her to click her ruby-red heels together and say: "There's No Place Like Home." Does it work? You betcha -- this is Hollywood, after all.

This was my Halloween costume last year. I was Gilda and Pap was the Wiz. I feel like a kid again when I dress outrageous on Halloween. And sewing the costumes myself is an extra bonus of fun.

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KRUPS GPA3

2011-10-20T13:31:00.000-07:00

Autumn has arrived and the season of pumpkin picking is here. After the perfect pumpkin has made it home and been carved to perfection - it’s time to use the leftovers to make delicious pumpkin recipes.

KRUPS - leading manufacturer of kitchen appliances and coffee makers has an immersion blender that can help make homemade pumpkin dishes a breeze. The KRUPS GPA3 can chop, puree, blend and whisk most foods. It has an LCD display on the handle showing the selected speed making pumpkin pureeing easier than ever!

Creamy Pumpkin Soup

Ingredients:
2 tablespoons butter
1 cup chopped onion
2 cans chicken broth
15 ounces of pumpkin
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream
Dash of paprika

Directions:
1. Boil pumpkin in water until tender. Strain, cool and puree pumpkin with an immersion blender.

2. Sauté onion in butter in a medium saucepan until tender. Add 1 can chicken broth, stirring occasionally. Bring to a boil; cover, reduce heat, and simmer for 15 minutes. Blend mixture until smooth with an immersion blender.

4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..

5. Stir in whipping cream and heat through. Do not boil. Sprinkle paprika on top and serve.

Pumpkin Spiced Pie

Ingredients:
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
15 ounces of cubed fresh pumpkin
1 (12 fluid ounce) Evaporated milk

Directions:
1. Boil fresh pumpkin in water until tender. Cool, strain and puree with immersion blender.

2. Preheat oven to 425 degrees F.

3. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

4. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean.

Spiced Pumpkin Bread

Ingredients:
15 cubed fresh pumpkin
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups white sugar
1cup brown sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions:
1. Boil fresh pumpkin in water until tender. Cool, strain and puree with immersion blender.

2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

3. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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Vampire Slayer Kit

2011-10-20T09:32:00.000-07:00

Pap and I are ~~weird~~ different. We love to create fun art and express it through many outlets. I use baking, writing, needlework, and gardening. Pap uses woodworking. He makes furniture, theater props, wooden turned pens, and yes, vampire slayer kits. Of course it's all in fun. Or is it? Perhaps every family should have a kit for the inevitable invasion of vampires.

Vampire Slayer Kit

1. Garlic to repel them.

2. Silver chain to bind them.

3. Wood stakes to finish them.

4. Mallet to drive home the stakes.

5. Poignard for their quick minions.

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DIY Vanilla Extract and Vanilla Sugar

2011-10-19T08:16:00.000-07:00

I love the fragrance of vanilla extract. But the expense of quality vanilla hurts the wallet. That's why I decided to make my own. With just two ingredients you can be on your way to super extract. The vanilla beans and flask were purchased at World Market.

Vanilla Extract:
Step one: find a bottle that seals tightly. Make sure it is clean.
Step two: purchase a cheap bottle of vodka.
Step three: buy two to three vanilla beans.
Step four: pour vodka into bottle and add split vanilla beans.
Step five: close bottle tightly and place in a cool, dark location for about two months.

Vanilla Sugar:
Step one: find a container with a secure lid. Make sure it is clean.
Step two: fill with sugar. Leave enough room so that you can shake the container from time to time.
Step three: split vanilla bean. Remove seeds and add to sugar. Toss in empty vanilla beans.
Step four: shake container once a day for a week.
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Witch's Hairy Fingers Breadsticks

2011-10-18T13:59:00.000-07:00

Halloween.... don't ya love it? Remember being a kid and getting the opportunity to dress outrageous. Then our parents letting us traipse all over the place, in the dark, knocking on strangers doors, and asking for candy. And as a pay back.... puke in the neighbors shrubs from the sugar overload. Damn... those where good times. Enjoy this repost.

Ingredients:
3 teaspoons active dry yeast
1/4 cup warm water (110 to 115 degrees)
1/2 cup warm milk (110 to 115 degrees)
1 egg
1/4 cup grated Parmesan cheese
1/4 cup butter, softened
1 tablespoon sugar
3/4 teaspoon salt
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon green food coloring
2 to 2 & 1/2 cups all-purpose flour
1 egg white, lightly beaten
1/4 cup shredded Parmesan cheese
1/3 cup sliced almonds
Marinara or spaghetti sauce

Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, egg, grated Parmesan cheese, butter, sugar, salt, Italian seasoning, garlic powder, food coloring and 1 cup flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

3. Punch down dough; let stand for 10 minutes. Turn onto a lightly floured surface. Divide into 16 pieces. Shape each piece into a 10-inch rope. Cut in half. Place 2 inches apart on greased baking sheets. Cover and let rise for 30 minutes. Brush egg white over breadsticks; sprinkle with shredded Parmesan cheese. Place an almond slice on the tip of each. Bake at 375 degrees for 8-10 minutes or until lightly browned. Serve warm with marinara sauce.
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Tervis Tumbler

2011-10-18T09:15:00.000-07:00

As part of the Foodbuzz Tastemaker program, I received a Tervis Tumbler in the mail. I love being part of the Foodbuzz Tastemakers program!

A little information about the tumbler: they're almost indestructible. They won't crack, melt, shatter, or chip. The construction of double-walled insulation reduces condensation and rings. In addition the tumbler keeps hot drinks hotter longer and cold drinks colder longer. Who wants to drink lukewarm coffee or tea?

You can take your Tervis everywhere... work, the car, the game, and everywhere in between? Tervis products are made with an ultra-strong seal so they can stand up to the test in the freezer, dishwasher, and microwave*
*Certain designs are not microwaveable.

Do you feel like being stylish? Then there's a Tervis tumbler to suit your personality. You can pick from hundreds of unique designs, or even personalize your own.

Only Tervis brand drinkware has the quality and 65-year heritage to be called "the original," so ignore any imitation. Check the bottom of your drinkware to see if it's the real thing.

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Sinister Chocolate Cookies

2011-10-17T19:53:00.000-07:00

Are you looking for quick, clever cookies? Me too. So I was thrilled to find this recipe in an old Better Homes and Garden Magazine. It's a fuss-free recipe with dressed up touches.

Using a package of cookie dough gets you halfway to a finished phenomenon. And if you embellish it with flavorful accents of chocolate sprinkle, you then have heavenly bliss.

Ingredients:
1 (18-ounce) roll refrigerated chocolate chip cookie dough
1/3 cup unsweetened cocoa powder
2/3 cup chocolate-flavor sprinkles
2 tablespoons milk
About 40 dark chocolate kisses, unwrapped

Directions:
1. Preheat oven to 375 degrees. Lightly grease a cookie sheet; set aside. In a large bowl, combine cookie dough and cocoa powder. If necessary, knead dough until well mixed.

2. Place chocolate sprinkles in a shallow dish. Place milk in a small bowl. Shape dough into 1-inch balls. Dip balls in milk, then roll in chocolate sprinkles. Place 2 inches apart on the prepared cookie sheet.

3. Bake about 8 minutes or until edges are firm. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack; cool.

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