Adirondack Baker

Crumb Cake Muffins

2012-01-31T19:51:00.002-05:00

I'm testing out new muffin flavors, since it seems I always settle on the same three or four favorites. Tonight I decided to broaden my baking horizons with a crumb cake muffin. I'm using my basic recipe for the muffin itself -- a sour cream batter used as the foundation for every muffing I make -- and topping it with a New York-style crumb topping. It's a very simple recipe, and it looks great (in the oven now). The photos are of the muffin-in-process. It's a pretty little muffin, and all expectations are that it will taste as good as it looks!

CRUMB CAKE MUFFINS

Oven 375 degrees F
Makes 12 standard muffins, plus a couple more...

Crumb topping:
1 cup flour
1/2 cup packed brown sugar
1 bar softened butter
1 teaspoon cinnamon
1/4 teaspoon salt

Muffin batter:
1/4 cup softened butter
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 eggs
1 cup sour cream
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Make crumb topping: in medium bowl, combine all the crumb topping ingredients and cut together with a pastry cutter or two knives until the mixture has coarse lumps the size of peas. Set aside.

Make muffin batter:
In large bowl of electric mixer, beat together softened butter and sugar. Add extracts. Beat in eggs, one at a time. Beat in sour cream until thoroughly incorporated. Add dry ingredients and mix very well, for about a minute.

Line muffin tin with paper cups or spray with cooking spray. Fill muffin cups 2/3 full (about 1/4 cup batter each). Top each filled cup with 1 tablespoon of the crumb topping.

Bake for 20 minutes or until muffins are done (toothpick test). Cool on wire rack for 10-15 minutes, then remove from pan. Sift confectioners sugar over top of cooled muffins.

Makes more than enough for a dozen muffins. (I got 15 out of mine.)

Me and my little helper!
(and happy birthday to his grandpa Gene today!)

Crumb Cake Muffins

Trail Mix Cookies

2012-01-28T11:44:00.001-05:00

These easy cookies are simple all the way around. No mixer needed, just a bowl and a wooden spoon. The idea came to me last night when I decided to do "something" with the abundance of trail mix in my pantry besides eat it "as is." So, the thought of a brown sugar dough, with trail mix (mine was "Mountain" with peanuts, cashews, raisins, and carob/chocolate candies) and also coconut as well as the last of a package of slivered almonds seemed like a good idea.The dough is basically a chocolate chip recipe tweaked a bit, a great foundation for a great cookie if you ask me!

TRAIL MIX COOKIES
oven, 350 degrees F ~ makes about 3 dozen large (3") cookies
parchment-lined cookie sheets (I prefer parchment over silpat, but that's me)...

2 bars butter, melted
1 1/4 cups packed light brown sugar (or dark if you have it)
2 teaspoons vanilla extract
2 eggs
2 1/4 cups all-purpose flour (you could use half AP flour and half whole wheat flour)
1 teaspoon baking soda
1 teaspoon salt
1 cup trail mix
1/2 cup coconut
1/4 cup slivered almonds

Melt butter and pour into large bowl. Stir in brown sugar and vanilla. Mix completely and let cool for 15 minutes. To cooled butter/sugar mixture, add eggs, one at a time, beating with wooden spoon.
Add flour, baking soda, and salt and mix thoroughly. Stir in trail mix, coconut, and almonds.

Let dough sit for a few minutes. Drop by rounded tablespoonfuls onto cookie sheets, about two inches between cookies. I get a dozen on a large "half-sheet" pan. I like to give them lots of room so they come out really round.

Bake for 10 - 12 minutes, until *just* beginning to brown on the edges. That makes them soft and chewy. If you like a crisper cookie, let them go another minute or two.

Here's a collage of the whole deal:

Trail Mix Cookies - click to experience (I mean enlarge...)

Spinach and Mushroom Stuffed Shells

2012-01-24T21:49:00.003-05:00

On Sunday, Katie made stuffed shells. She had the pasta, sauce, spinach and mushrooms. I had ricotta, parmesan, and mozzarella. We combined our ingredients and she had all the makings for a really delicious side dish, served with chicken breasts that she sliced and pounded into cutlets, breaded and fried. For an impromptu weekend dinner, it was really delicious! It's a nice switch from spaghetti or lasagna and would be great made ahead for a party, too (Superbowl?)... While we were cooking, I let Henry take some photos with my camera. He's a surprisingly good photographer, being three and all! Some of his photos are at the bottom of this post...

SPINACH AND MUSHROOM STUFFED SHELLS

Oven 375 degrees F
13 x 9 baking dish, or equivalent
Makes a whole bunch

olive oil
1/2 sweet onion, chopped
4 cloves garlic, crushed
fresh mushrooms, sliced (standard container)
1 lb. bag spinach
1 lb. ricotta cheese
2 eggs
1/2 cup parmesan cheese
2 cups mozzarella cheese
1 lb. box jumbo shells pasta, cooked and drained according to directions on box
3 cups red sauce (your own or a good quality jarred sauce)

In large sautee pan over medium heat, cook onion in olive oil until softened. Add garlic and continue to cook for a few minutes, but don't let the garlic brown. Add mushrooms and spinach and cook until spinach wilts. Remove from heat and let cool down for about 10-15 minutes. In large mixing bowl, mix ricotta cheese with eggs and half of the parmesan cheese (1/4 cup). Stir in 1 cup of the mozzarella cheese. Stir in spinach and mushroom mixture.

Spread 1 cup of the sauce on the bottom of a baking dish. Fill pasta shells with a good tablespoon full of the spinach mushroom mixture. Arrange shells in baking dish over sauce until you can't fit any more. You'll have shells left over. Spoon remaining sauce over shells. Sprinkle with the rest of the parmesan and mozzarella cheeses.

Cover dish with foil and bake for 30 minutes at 375 degrees F. Remove foil and bake for 5 minutes longer.

I didn't get a photo of the finished pasta. Henry had possession of my camera much of the day and here are some of his shots (all taken by Henry, I swear!)...

Henry's first photos... (even took a pic of his lunch!)

I did manage to get ahold of my camera long enough to take a photo of the cake I made for 3-year-old Finn. Reviews were very positive - the tractor cake was a hit!

Finn's birthday cake - Happy Birthday Finn!!!!

Mini-Chip Cookies

2012-01-19T23:14:00.001-05:00

Tonight I'm baking mini-chip cookies for my co-workers. We've had a very busy week, always the case this time of year. And this is just the beginning. So...I'm thinking that a batch of home-made chocolate chip cookies is a perfect way to give ourselves a pat on the back and say thank-you to a great group of people.

Here's my recipe for mini-chip cookies (I was going to make traditional chocolate chip cookies, but only had a bag of mini chips in my pantry). These are large cookies, about 3-3.5 inches in diameter. The recipe makes 3 dozen large cookies or 6 dozen if you use rounded teaspoons rather than tablespoons.

MINI-CHIP COOKIES
Oven 350 degrees F

Line cookie sheet with parchment paper

Ingredients:

2 bars butter, melted
1 cup light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 oz. mini chocolate chips

Directions:

In saucepan, melt butter. Turn off heat. Stir in sugars and vanilla extract. Stir well and allow to cool for about 15-20 minutes. Place butter/sugar mixture in large mixer bowl. Beat for a minute or two. Add eggs, one at time, beating well after each addition. Add flour, baking soda, and salt. Mix until very well combined. Stir in mini-chips.

Drop by rounded tablespoonfuls (I use a mini-scoop) onto parchment lined cookie sheet. Bake for 10-12 mintues at 350 degrees F until just beginning to brown around the edges. Don't overbake.

Remove from oven and allow to cool on cookie sheet for a few minutes. Transfer cookies to cooking rack.

Makes 3 dozen large or 6 dozen small cookies.

Photo: my own

A Few Words About Paula Deen

2012-01-19T10:32:00.008-05:00

As a baker who writes about it, I have a little bit to say about a current story in the news.

The revelation this week by Paula Deen that she has Type 2 Diabetes, and has known about it for three years, has the world buzzing. Paula is being vilified by medical doctors and others who say that by continuing to promote her fat-and-sugar-laden recipes while negotiating a deal to be the spokeswoman for a Diabetes drug company is hypocritical if not downright unethical. To paraphrase, Chef Anthony Bourdain calls Deen "...the most dangerous woman in America." Doctors on morning talk shows are speaking out about Deen's irresponsibility in face of the dangers of obesity and its impact on Americans. Perhaps negotiating with a drug company is what is really leaving a bad taste in peoples' mouths more than Deen's style of cooking. Or, maybe some people are envious of a self-made woman who continues to fight to keep what she's earned. Maybe Deen is looking out for herself, as she's always had to. Look at her humble origins and the force she has become. In business, she has always fought and won. And now she's fighting a personal battle for her health while publicly advocating moderation when discussing the recipes that have made her famous. I can't see her doing anything differently.

I don't know...

The Food Network, and cable television in general, I believe, have to diffuse some of the heat on this one. They hired Deen to do what she does: to charm us as she delivers Southern goods, a smiling, cheerful, grandmotherly woman in a beautiful kitchen. Her show is TV's version of comfort food as she lovingly combines the richest of ingredients and practically serves her fixings right to the camera's lens. A good portion of her followers watch her as entertainment, but don't go out and make her recipes (true of many "foodie" fans). For many who do use her recipes, it's likely not an everyday, or even an every week, thing. Maybe you'll make her banana walnut cake for a special birthday, but you probably won't make it more than once a year. And that hamburger with bacon and egg served up on a glazed donut? I don't know anyone who'd ever actually do that, though the Food Network sure thought it would garner an audience, more as a Ripley-like "believe it or not" amusement than anything else, I'm guessing... If we tune in to watch it, we're contributing to its promotion.

I don't have cable TV and haven't had it for almost three years, about the same time that Deen was diagnosed. For me, now, food TV is what's offered up on PBS. Cooks Country is one of my favorite shows, and to be sure, butter and cream abound there, as it does in reruns of Julia Child's cooking shows. Lidia Bastianich is no stranger to butter, olive oil, fatty meats, and cheese. And what about Rachael Ray? She uses a lot of meat and dairy products, and cheese seems to dominate many of her recipes. Popular baking shows like Cupcake Wars promote, what else, cupcakes. And what are cupcakes but white flour, sugar, butter, cream cheese, and cream? Should all these shows be called on the kitchen mat for promoting unhealthy ingredients? No. They should not. People watch these shows for entertainment. Maybe more cupcake shops have opened up because of it, but how often does one go out specifically for a $4-plus cupcake?

Cooking shows are more popular than ever, yet in researching the final paper for my masters thesis on the history and relationship of women in the kitchen, I discovered that more families are eating out, more often, than ever before. So, we're watching these indulgent food shows on TV, but most of us are not recreating that food in our kitchens.

Maybe we should put the microscope to those massive meals and deals offered up by the national chain restaurants lining our highways. Better yet, maybe we should take personal responsibility for what we order out, or put in our shopping carts, on our table, or in our children's mouths, and make healthy choices most of the time, and an indulgent one now and then.

That's my two-cents.

The Barbershop, Whole Foods, and a Prize-Winning Cookie!

2012-01-14T08:58:00.007-05:00

Congratulations to one of this blog's faithful followers, fellow blogger Colleen Barber, the proud winner of Whole Foods' "Your Best Recipe with Pecans" contest! The Whole Foods tester wrote that Colleen's "...pecan-studded cookies have incredible flavor and are so easy to make. The balance of textures in this recipe is spot on, and I loved the bright pop of the cranberries..."

As the contest finale drew near, Colleen kept us notified that her cookie, Pecan Cranberry Cinnamon Chip Cookies, was still in the running. Then, it was down to the final two! And yesterday, Friday the 13th was Colleen's lucky day as she announced that her cookie was the winner!

This is especially exciting in blogging/baking world! Colleen is an inventive baker, and her blog is very interesting. She takes simple, every day ingredients, and combines them in new and non-traditional ways. She makes a salty-sweet cookie with cake mix and Pretzel M&Ms. She continually tries new things and in her writing you can hear her passion for baking. Outside of baking and blogging, Colleen has very full life; in addition to her full-time career, she is a devoted runner (more than burning up any calories from taste-testing!) and is planning her wedding this coming fall.

I'd been reading Colleen's blog for a while (What's Baking in the Barbershop) and later we became facebook friends. Only then did I realize that she is a fellow Skidmore College alum, and that she has family nearby though she lives in Boston. It's a small world! We have yet to meet in person, but the next time she is in Saratoga Springs, I'd love to get together and talk about our shared passion - baking!

I am so happy for Colleen, and I am sure this is just the first of what will be a collection of prize winning recipes coming from her kitchen!

PECAN CRANBERRY CINNAMON CHIP COOKIES

6 ounces unsalted butter, melted
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped pecans, toasted
3/4 cups dried cranberries
3/4 cups cinnamon flavored baking chips

1. Preheat oven to 350 degrees. Place the chopped pecans on a baking sheet; toast in the 350 degree oven for 5 minutes or until lightly browned. Remove and set aside to let cool.

2. Melt the butter in the microwave and allow it to cool slightly. Using a whisk, combine the butter and both sugars together in a large bowl. Whisk in the eggs and vanilla.

3. In a medium bowl, sift together the all-purpose flour, whole wheat flour, salt, baking soda, and cinnamon. Add this flour mixture to the butter and egg mixture and fold until just combined.

4. Fold in the pecans, dried cranberries, and cinnamon chips until well-incorporated, but be careful not to overmix.

5. Line baking sheets with parchment paper. Drop cookie dough by the tablespoonful on baking sheets, placing at least 2 inches apart. Bake for 10 - 14 minutes.

6. When the edges are just lightly golden brown, remove from oven. Allow the cookies to cool on the sheet for a couple minutes before removing to cooling rack. Once fully cooled, the cookies can be stored in an airtight container.

Photo of Colleen's cookie, and link to Whole Foods' site: http://raleigh.wholefoodsmarketcooking.com/recipes/12171_pecan_cranberry_cinnamon_chip_cookies/1

Strawberry Sauce for Cheesecake and Other Luscious Things

2012-01-13T21:40:00.002-05:00

My friend and co-worker Dale asked me to make a cheesecake for her dinner party tonight, and I was happy to. I love making cheesecakes, and the recipe I consistently use (on the back of the Keebler Graham Cracker Crumb box, and featured previously on this blog) comes out great every time. Dale asked for a strawberry sauce on the side (since some people like their cheesecake unadorned) and when I went to the market there were beautiful strawberries on sale for $1.99 a pint. In the middle of January! I have no idea where in the world they were grown, but despite my ignorance about the geographic journey they took to get to my local Hannaford market, they were pretty much perfect. They were small, and red, and just-right ripe. Not one dud in the bunch. I looked on-line for a strawberry sauce recipe, and adapted one that I found on allrecipes.com. Here's my version of strawberry sauce, and I am pretty sure you'll enjoy it, if not on cheesecake, then on angel food cake, ice cream, or yogurt. Let me know how you like it!

STRAWBERRY SAUCE

1 quart fresh strawberries
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons Grand Marnier or Triple Sec, if you have it, or just use orange juice

Chop strawberries coarsely. Place 2/3 of the strawberries in a saucepan with the sugar. Set aside the other third to be stirred in at the end.

Over medium heat, mash strawberries and sugar with a potato masher as much as you can, and bring to a gentle boil. Let simmer (low, bubbling boil) while continuing to mash for about five minutes, until sauce thickens and most of the strawberries have broken down. Stir in vanilla extract and Grand Marnier, Triple Sec, or OJ. Let simmer another minute or two. Remove from heat. Stir in other third of chopped strawberries. Let it sit for a while until it cools down. When cooled enough, pour into storage container and refrigerate until ready to use. It's best to use this sauce cold when serving with cheesecake. A little whipped cream wouldn't hurt, either.

Peppermint Frosting on a Snowman Cake

2012-01-06T22:36:00.001-05:00

Tonight we celebrated Katie's birthday. Her husband ordered dinner in from Sabina's on Union Avenue in Saratoga Springs, and Henry and I presented the cake we made together for his mom's birthday. Dinner was great. My daughter Tricia and her fiance Jeff joined us, along with Bill's dad Richard, with "Granny Syd" and Bill's mom Penny. Here are photos from the baking of Katie's cake, and also dinner tonight. I finish up with the recipe for peppermint frosting.

Enjoy!

PEPPERMINT FROSTING
makes enough to frost 2 8" layers with more to spare

1/2 cup butter at room temperature
1/2 cup Crisco shortening
2 teaspoons vanilla extract
1 teaspoon peppermint extract (start with a half teaspoon, add more to taste. Careful not to use too much.)
2 lbs. 10x confectioners sugar
1/2 cup milk, plus more if needed

Cream butter and shortening. Add vanilla extract and beat well. Add half of peppermint extract. Beat again until all is incorporated. Add confectioners sugar alternately with milk, ending with milk. Add more milk if yit needs it, and a few drops more of the extract if you want a stronger peppermint flavor (I prefer subtle). Go slowly, a drop or two at a time, until it's just right.

If the frosting is too thick, add more milk, a tablespoon at a time, until it's of creamy spreading consistency.

Birthday Season!

2012-01-05T23:58:00.001-05:00

The end of the year and beginning of the next is birthday season around here. We start in December and go through the beginning of February. For my immediate family, three of my children and my son-in-law all have birthdays, with Meghan's just before Christmas on the 20th, her uncle David's is the 22nd, my son-in-law Bill's is December 26th, son Jeffrey's is January 3, and Katie's is tomorrow, January 6th (and after all this, my wallet is pretty much depleted, though happily!). In and around those days are birthdays of friends and extended family (Happy birthday Bri - yesterday - and HBD to Tina, today, and to Kristin soon-to-be-Bishop!). Katie shares her birthday with her cousin Gordie, and it's also the birthday of my friend Phyllis. It's hard to keep track of all these birthdays. Facebook is a lifesaver in that regard. I love the reliable reminders that pop up to make sure I don't miss an important birthday. I often wonder whether I should keep my fb page active, but then I realize there's a lot I'd miss about people I care about (plus, it's the main way I advertise new posts on this blog). So, Happy Birthday to everyone, but especially to my daughter Katie tomorrow.

It's hard to believe my kids are soooo grown up, the youngest about to leave her twenties behind in April. It's so strange to know that it's been three decades since my baby was a baby! My dad used to say, "Sister, the older you get, the faster time flies." I could never have known then how many times those words would have rung in my ears, unfolding like a prophecy before me. His words are so true. I look back 30 years and remember when I was a young mom in my late 20s. It seems like a lifetime ago, and at the same time seems like five minutes ago... How is that? I look forward and wonder what the next decades will bring to my life, and my children's lives, and how fast it will pass. I don't really like to think about it going by in a flash. I better stop and smell the roses, and build in some more fun and great times with my favorite people! Every now and then I hear a snippet of wisdom on the radio, and one day I heard John Tesh say that, when surveyed, most respondents said that the best things to accumulate in life were memories of good times with the people you love and not money, not prestige, not that great job or beautiful home -- but memories of TIME spent with people you love -- dinners, vacations, weekends. I love that.

For Katie's birthday tomorrow, Henry will be making a memory of helping to decorate his mommy's birthday cake (his choice - a snowman cake). My wish for Katie is a wealth of memories of happy times with the people she loves, and an awareness that, even at her youthful age, time will fly and that every moment counts. I hope that those precious moments with her little boys will be etched in her memory forever. I try, each day, to excavate a memory of my own children's early years, and sometimes it takes a little work, but those moments are there, forever, and bring me joy.

Happy birthday, my beautiful daughter.

Photo image: http://www.discountcandleshop.com/images/sans/513624.jpg

Peanut Butter Frosting for Jeff's Birthday Cake

2012-01-03T22:46:00.003-05:00

We had Jeff's birthday dinner tonight, and Katie made the frosting for the cake I baked last night. The thought of peanut butter frosting didn't really excite me, but then I tasted it - it was light, fluffy, subtle, and delicious. It wasn't a big wham of peanut butter, either. There was enough frosting for the 2-layer cake and for a bunch of cupcakes.

It was a small but really nice dinner. Along with me, Katie, and the boys, Jeff was joined by his Dad Gene and his brother Joe. Both my boys are good cooks, and Joe made a lemon shrimp appetizer and baked some chicken wings. Katie's pot roast was delicious. Henry kept asking if it was time yet, and when it was, he blew out most of the candles, as expected. We all enjoyed the chocolate cake (gluten-free) with peanut butter frosting. I used a gluten-free cake mix for the cake, and the frosting was a perfect compliment. The recipe follows, along with a few photos of a fun birthday night.

PEANUT BUTTER FROSTING

1 bar softened butter (1/4 lb.)
1 cup creamy peanut butter
4 cups confectioners sugar
1 teaspoon vanilla extract
1/3 cup milk

Cream butter and peanut butter together. Very slowly, mix in confectioners sugar along with vanilla and milk. Beat until it is smooth and creamy.

Jeff's Chocolate Cake with Peanut Butter Frosting
and a fun little party, to boot!

A New Year and Jeff's Birthday Cake

2012-01-02T23:28:00.001-05:00

Happy 2012 to all my ADK Baker readers! Tonight I'm baking my son Jeff's birthday cake, which is a special privilege. The cake is a gluten-free chocolate cake, and will have peanut butter cream frosting (my traditional frosting with a peanut butter twist). For the cake, I am using Bob's Red Mill Gluten-free Chocolate Cake mix. It made 8-inch layers which came out of the oven looking great. With the cake we'll serve Stewart's Vanilla ice cream - a perfect combination! We'll see if Jeff gets to blow out his candles or if Henry beats him to it!

I have to work tomorrow so Katie is putting together all the fixings for a pot roast dinner and slow-cooking it during the day. When I get home from work, I'll make the frosting and ice the cake, and we'll be ready to go around 6 p.m.

Jeff's birthday has been a very special day in our family, especially for the past 9 years. We are so lucky to be able to truly celebrate this day, and I will always be grateful for that.

Happy birthday, Jeff, and Happy New Year to all of you!

I'll post photos of Jeff's cake tomorrow.

For New Year's Eve: Killer Chocolate Cheesecake

2011-12-30T09:32:00.000-05:00

This recipe for chocolate cheesecake is adapted from one I found on Epicurious.com, with a few changes. It's a "deep, dark" chocolate cheesecake with a chocolate crumb crust and a layer of chocolate ganache as its crowning glory. (The English major in me knows it's wrong to use the word "chocolate" three times in one sentence, but I can't help it!) Their version suggests the use of 70% chocolate and expensive cocoa, but you can have fantastic results with Hershey's semi-sweet chocolate as well as Hershey's cocoa. It's so deeply, darkly chocolate that a small sliver will do. Make it ahead and take it out of the fridge a couple of hours before serving to maximize the flavor experience. I'm making it tonight!

KILLER CHOCOLATE CHEESECAKE

Oven 350 degrees F

Crust

24 chocolate wafer cookies (from one 9-ounce package), crushed into fine crumbs

1 tablespoon sugar

1/4 cup (1/2 stick) butter, melted

Filling

1 3/4 cups semi-sweet chocolate chips

4 (8-ounce) packages cream cheese, room temperature

1 1/4 cups sugar

1/4 cup unsweetened cocoa powder

4 large eggs

Topping

3/4 cup whipping cream

3/4 cup semi-sweet chocolate chips

Crust:

Preheat oven to 350°F. On lowest oven rack, place a baking pan filled with hot water. This will act as an indirect water bath and will help to minimize cracking. Cheesecake will bake on center oven rack.

Butter 9-inch springform pan. Mix cookie crumbs with butter and press crumbs evenly onto bottom only of prepared pan. Freeze for 10 minutes while preparing filling.

Cheesecake:

Melt chocolate in metal bowl set over saucepan of simmering water, stirring until melted. Don't let water hit bottom of bowl. Take off heat and cool chocolate until lukewarm but still pourable.

In large mixer bowl, bllend cream cheese, sugar, and cocoa powder until smooth. Blend in eggs, one at a time. Add lukewarm chocolate. Pour filling over crust; smooth top.

On center oven rack, bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Turn oven off and prop door open. Let cheesecake remain in oven for an hour. Run knife around sides of cake to loosen. Chill completely before adding ganache topping.

Ganache topping:

Stir cream, and 3/4 cups chocolate chips in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge.. Chill at least1 hour. Cover with foil and keep refrigerated.

Release pan sides. Transfer cheesecake to platter. Let stand 2 hours at room temperature before slicing.

Photo credit: Epicurious.com's Deep Dark Chocolate Cheesecake

Chunky Pineapple Upside Down Cake

2011-12-29T18:31:00.001-05:00

For my son-in-law Bill's birthday this year (35!), I made his traditional favorite: pineapple upside down cake. I added a twist to it this year by using chunk pineapple (canned) and almost a whole jar of maraschino cherries. I also made this cake more of a pound cake, unlike the usual basic yellow cake. This cake is a cinch to make, and so delicious. It holds birthday candles well, though Henry beat Bill to it and blew out the candles before his daddy had a chance!

Here's my recipe, which, if you taste it, might become yours too!

CHUNKY PINEAPPLE UPSIDE DOWN CAKE
Oven - 350 degrees F, preheated
10" round cake pan, deep sides (3") or 13 x 9 pan, spray bottom with cooking spray

1 bar butter, melted
1 cup brown sugar
1 standard sized can of pineapple chunks in juice, drained; juice reserved for cake
1 yellow cake mix
1 box instant vanilla pudding mix
4 eggs
1/2 cup vegetable oil
pineapple juice plus water to equal 1 cup liquid
small jar maraschino cherries, out of the juice

Whipped cream

Directions:

Pour melted butter into prepared pan. Sprinkle brown sugar evenly over butter. Press down with fork to moisten sugar and make sure it is distributed evenly. Place pineapple chunks evenly over brown sugar/butter mixture. Sprinkle maraschino cherries among the pineapple chunks. Set aside.

In large mixer bowl of electric mixer or with hand-held mixer, slowly mix all cake ingredients: cake mix, pudding, eggs, oil, juice and water. Once incorporated, beat ingredients for about 3 minutes. Pour cake batter evenly over pineapple and cherries, leaving enough head-room for cake to rise. If you have too much batter, save it for a little cake or some cupcakes.

Bake for 45-50 minutes OR until top bounces back when lightly pressed and toothpick inserted in center comes out clean. Remove from oven and let cake sit for 10 minutes. Turn out onto serving platter. Can be served while still warm with a spritz of whipped cream.

Heavenly...

Lemon Pound Cake

2011-12-27T20:36:00.002-05:00

On Christmas Eve, I brought a lemon pound cake to my friends Diane and Bob Loviza. They were incredible hosts and put out an amazing buffet, including many pans of delicious lasagna with salad, bread, and all kinds of nibbley food and desserts. Today, their daughter Tina asked me to post the recipe for the pound cake which was my contribution to the evening. She loved it, and it is remarkably easy, so I am posting the recipe here.

LEMON POUND CAKE
preheat oven to 350 degrees Farenheit

Prepare bundt cake pan (grease and flour, or spray with cooking spray)

In large mixing bowl, with electric mixer on slowest setting, mix:

1 lemon cake mix
1 package instant lemon pudding mix
4 eggs
1/2 cup vegetable oil
1 cup water

Mix until all ingredients are moistened, turn mixer to medium high speed and beat until thoroughly combined and batter is thick. Scrape sides and beat again for a few seconds.

Pour batter into prepared pan. Bake for 45 mintues to one hour, depending on your oven. Cake is done when top springs back when lightly pressed, or toothpick is inserted and comes out clean.

Cool for 15 minutes in pan. Turn out onto cooling rack.

When cake is completely cooled, drizzle with lemon glaze (1/2 cup confectioners sugar, 1/2 teaspoon lemon extract, and enough water - a teaspoon at a time - to make a runny glaze). After glaze sets, dust top with a sprinkling of confectioners sugar.

A Whole Lotta Baking Goin' On

2011-12-20T23:23:00.000-05:00

My kitchen is doing overtime as baking central. Tonight alone, I'm baking brownies for a co-worker's birthday, a birthday cake to be frosted and decorated tomorrow night, a Grand Marnier pound cake (and a couple of little pound cakes), cinnamon rolls to freeze for friends who'll bake them themselves Christmas morning, and before I go to bed, there'll be yet another batch of peppermint bark. This is nothing. Tomorrow night, I'm baking a whole slew of pound cakes to deliver to friends on Thursday. The star of the show, tonight, is the Grand Marnier pound cake. My version of the recipe follows (adapted from many, including a recipe from the 70s, the "Harvey Wallbanger" cake). This cake is great, a dense pound cake infused with Grand Marnier (or Triple Sec if you have it). Pound cakes in general are very good things...

GRAND MARNIER POUND CAKE
oven - 350 degrees F

Makes 1 bundt pan or 2 loaves

Grease and flour pan(s) or spray with baking spray

Ingredients:
1 yellow cake mix (white is fine as well)
4 eggs
1 package instant vanilla pudding (4 serving size)
1/2 cup vegetable oil
1/2 cup orange juice
1/2 cup Grand Marnier

In large mixer bowl, slowly mix all the ingredients. Turn mixer to medium speed and beat until all ingredients are thoroughly combined and the batter is thick and smooth. Pour batter into pan(s) and bake until cake tests done (top bounces back when pressed lightly) or toothpick comes out clean. For a bundt pan, bake 45 minutes to start and test for doneness, adding time if necessary. Oven temps vary so bake according to your own oven's personality.

While cake is baking, make glaze:

1/3 cup Grand Marnier
1/3 cup granulated sugar
1/3 cup orange juice

Bring to a boil, reduce heat to lowest setting and simmer for 5 minutes, not a minute more. Turn off heat. (Watch carefully, sugar can burn very easily, as I learned all too well in my last apartment as the fire department arrived just in time - catastrophe averted!)...

Cool cake 10 minutes, remove from pans and cool on cooling rack. While still warm, brush glaze over top, twice. When completely cooled, lightly sift confectioners sugar on top.

In the Craziness, Old Ornaments Bring Peace

2011-12-18T09:43:00.002-05:00

Christmas is one week away. I don't have it all together these days, at work, in life, or even managing to relax. I worry about everyone I love, I miss my California kid, and my still-to-do list is mostly unchecked. There is always too much to do and not enough time to do it, so this morning, as I was going over that list of everything I think has to be accomplished today, I stopped. Just stopped. Instead, I took time to really look at the ornaments on my Christmas tree, and the decorations still randomly placed around my house (not yet perfectly situated) and got caught up in the memories of Christmases past. With that, a sense of peace came over me.

There's the Norman Rockwell ornament that was one of the very first collected in the early years, before kids. There's Katie's first attempt at embroidery, and the ceramic angel, now missing one wing. There's the tree-topper that's graced my tree since 1982, the one I made in a ceramics class and it has the kids' names etched on the bottom. Then there's the Cabbage Patch ornament I made from a kit (made a lot of those!), and Tricia's first stocking, in cross-stitch and barely completed in time, which hangs on my tree every year. There's Meghan's nursery school construction paper bow with big red glitter, about 28 years old now (yikes!)... I love the clothespin tin soldier one of the kids made at Greenfield Elementary School, looking its age, I'm afraid. And the ceramic drummer boy, also made in the same class that produced the tree-topper. Each ornament has a story, and the ones that were once lost among the shiny manufactured ornaments are displayed with the most pride today.

These are a few of my favorite (Christmas) things!
(click to enlarge)

If you, like me, are caught-up in too many to-dos, stop and spend some time looking at the precious ornaments that you've treasured over the years. I guarantee it will put things in perspective!

Have a great Sunday!

Twelve Days 'til Christmas

2011-12-13T09:04:00.000-05:00

Every Christmas, I make a mental note to make a real note about all the things I'll do next Christmas to make it all simpler, easier, more enjoyable, with promises to trim this year's to-do list and spend my energies on things that really matter. I especially tell myself to enjoy the weeks leading up to Christmas, and not get lost in the myriad of self-assigned responsibilities that make that time go by too quickly without any real stopping to smell the Christmas tree.
Most of the people I know have already finished their Christmas and holiday shopping and are on to wrapping. I haven't purchased one gift yet, and I won't until this weekend. It's my Saturday to work, and before I know it another week will have sped by and the pressure will be on.

As always, baking will take up a big chunk 'o time, but that's somehow restorative for me (and would be more-so if only the Elf on the Shelf would jump down and empty my dishwasher as I sleep!).

Here's a list of the things I still want/have to do over the next twelve days, until Christmas, and I wonder how many I will actually accomplish!:

Address Christmas cards.
Buy stamps for Christmas cards.
Mail Christmas cards.
Buy a ton of baking supplies.
Bake a ton.
Distribute the baked stuff.
Put ornaments on the tree that's been up with just lights for a week.
Call Meghan and send her birthday gift (a happy task)
Display my collection of ceramic Santas made from antique chocolate molds.
Finish my list and check it twice (for other people, not for me!)...
Buy gifts.
Wrap gifts.
Send gifts.
Go to the Irish store for no reason at all.
Read something spiritual and inspiring about the Nativity.
Buy a Christmas wreath for my naked front door.
Spend time with my kids.
Buy gift for Yankee Gift Exchange at work.
Decide what food to bring to office party.
Hang some garland and lights.
Make my entry way welcoming.
Bake some more.
Walk up and down Broadway in Saratoga Springs, with Henry if possible (to see his 3-year-old reaction to the beautiful lights and sights).
Spend as much time as possible with Hank and Pete.
Take lots of photos of Hank and Pete.
Spend time with Russ.
Find time to have drinks with friends after work.
Find time for a weekend breakfast with friends.
Make a simpler list for next year, and choose a date now so that next year, I will finally manage to host a get-together in my own home and pull it off!

Photo Credit: http://blogs.abc.net.au/.a/6a00e0097e4e6888330148c680be26970c-500wi

A little break to visit a good friend...

2011-12-11T20:25:00.003-05:00

Jan and Leila walking
along the Connecticut River

Yesterday, Saturday, I left for an overnight trip to Hatfield, Massachusetts to visit my friend Jan. It's a trip I love to take, just about 2.5 hours from home, and a lovely ride through eastern New York and western Mass. There wasn't much evidence of winter along the way, except for the colder temperatures, with the exception of the Stockbridge/Lee areas, where there was a good covering of snow, probably about six inches. I was happy to take my new Jeep for its first real road trip, and it did just fine.

When I visit Jan, we usually pack a lot in to the 24 hours or so that I'm there. We started out yesterday afternoon with a walk with her dog, Leila (10-year-old Golden Retriever), taking the trail behind Jan's home, along the Connecticut River. It's a gorgeous stretch of land and the scenery is completely unspoiled. After our walk, we brought Leila home and then headed toward the mall in Amherst where we did a little shopping and then went to the movies. We saw The Descendants with George Clooney, one of the very best movies I've seen in long, long time. (Who couldn't watch George Clooney for a couple of hours, I ask you?!!!)... Jan and I splurged and split a medium movie popcorn, despite all the health warnings against such an indulgence (it was SO good!), figuring that once every six months or so, it isn't going to do that much damage! As we left the movie, I told Jan that it was one that I'll want to have for my own once it comes out on DVD. We both loved it.

For dinner, we stopped at a seafood restaurant near Jan's house, Fish Tales, where she had a salad with grilled chicken and I had a filet of fish sandwich, which was really very good.

This morning, Jan treated me to a protein shake with strawberries and a cup of tea, and then we went to a food co-op where Jan is a member, and she bought a bunch of organic foods, including her favorite salmon cakes that she'll have during the week with pasta or salad. I really admire the way Jan not only shops but eats. She puts a lot of thought and planning into her menu, and I think she is rewarded with not only healthy but delicious meals. I'm making a note to myself to follow in her footsteps!

Before I headed home, we took another walk with Leila, and I had my camera ready (big shocker!) to try to capture some of the beautiful light with my beautiful subjects, Jan and Leila. I also caught a few photos of Pearl, her calico kitty. I had the best time with my friend, and I can't wait to visit her again. On the Mass Pike heading west, I saw the sign that said "You are leaving Massachusetts. Please come back soon." to which I responded out loud "OK, I will!"

Pearl

Pearl through the sliding glass door -
with my reflection
blurring up the works!

My one-day get-away! Click to enlarge...

Barilla's No-Boil Lasagna Recipe

2011-12-07T19:38:00.001-05:00

Last weekend I decided to make a pan of lasagna, and for the first time used Barilla's no-boil lasagna noodles. I thought it went together very well, and though I didn't keep the end result at home to try, believe it was well-received. By not having to boil noodles, a cumbersome and somewhat messy step is completely eliminated. I'm all for that. The recipe is on the back of the Barilla no-boil lasagna ("Lasagne" on the box) noodles, but I'm providing it here as well. I've read that you can do this with any lasagna noodle, but I wanted this to be just right, so I used Barilla. I trust their pastas implicitly, and love how on different types the very reliable cooking time is right there on the front of the box. Simple is better!

Many families traditionally serve lasagna during the holidays, so if you would like to save yourself a little work (this is still work, but not as much as the standard recipe), try this version.

BARILLA NO-BOIL LASAGNA NOODLES LASAGNA

1 box (16 sheets) Barilla No-Boil Lasagna Noodles
1 lb. ground beef or ground sausage, cooked to crumbless and drained (or half-and-half is what I did). You could also use veggie crumbles.
2 jars Barilla Marinara sauce
2 eggs
4 cups shredded mozzarella cheese
15 oz. container ricotta cheese
1/2 cup grated Parmesan (or Parmesan Romano) cheese

I used a disposable foil pan because my lasagna was traveling, but if you have a deep rectangle casserole dish you can use that. A 13x9 might need to eliminate one layer or it might spill over.

Brown meats and crumble as they cook. Drain.

In medium bowl, beat two eggs, and combine with ricotta with 2 cups of the mozzarella and 1/2 cup grated parmesan. Set aside.

Spray pan with cooking spray.
Layer 1: Spread 1 cup of marinara sauce in pan. Cover with 4 noodles, overlapping a bit as necessary. Spread with 1/3 of the ricotta cheese mixture. Layer half the meat over top. Sprinkle with 1 cup mozzarella. Spread 1 cup marinara over that.

Layer 2: Cover first layer with 4 more noodles. Spread with next 1/3 of the ricotta mixture. Spread 1 cup marinara over that.

Layer 3: Cover 2nd layer with 4 more noodles. Spread last 1/3 of the ricotta mixture. Layer last half of the meat over that. Spread with 1 cup marinara.

Layer 4: Cover 3rd layer with last 4 noodles. Spread remaining marinara over top, completely covering noodles. Sprinkle last 1 cup of mozzarella over top.

Cover pan with aluminum foil. Bake at 375 degrees F for 50-60 minutes or until bubbling. Remove foil and bake for another 10 minutes.

Let stand for half an hour before cutting.

Photo credit: http://www.google.com/imgres?um=1&hl=en&sa=N&biw=1220&bih=634&tbm=isch&tbnid=F_XzKvG1HooK4M:&imgrefurl=http://www.familyoven.com/recipes/search%3Fterms%3DBarilla%2520No-boil%2520lasagna&docid=48wIsVqqT1D_hM&imgurl=http://familyoven-recipe-images.s3.amazonaws.com/160610-medium.jpg&w=200&h=175&ei=fAXgTvbFHqTh0QHoqNmgBw&zoom=1&iact=hc&vpx=347&vpy=177&dur=1017&hovh=140&hovw=160&tx=102&ty=48&sig=109143948364871047453&page=1&tbnh=136&tbnw=158&start=0&ndsp=16&ved=1t:429,r:1,s:0

Mrs. London's, Saratoga Springs, New York

2011-12-03T20:49:00.000-05:00

Today my friend Liz called to see if I'd like to join her and our friend Mary at Mrs. London's in Saratoga Springs. When she called, Henry and I were on our way to Target in search of special new sneakers. I told Liz that if she didn't mind my bringing a 3-year-old along, we'd love to join her. She said, "You're talking to two Grandmas here." Liz has two grandsons, just a bit younger than Henry and Pete, and Mary has a bunch of grandchildren, so Henry was more than welcome. Once Henry settled on the Spider Man sneakers (that light up with each step!) and we paid for them, we were on our way to Broadway and Mrs. London's to meet my good friends..

I ordered tomato cheddar soup and half a chicken salad sandwich on Rock Hill Farm farm bread (the very best bread I've ever had). Both were outstanding. I'm going to figure out how to make that soup and blog about it, soon! Meanwhile, here are a few photos of our time at Mrs. London's today. It was a lot of fun, and I'm very glad that Liz called!

Chicken salad sandwich on Rock Hill Farm bread, and tomato cheddar soup!

Henry and the disappearing gingerbread boy!

Chocolate Chip Orange Cookies

2011-12-01T23:11:00.007-05:00

I've been thinking about favorite flavor combinations (my favorites) and chocolate/orange keeps coming to mind. I said to myself, "Why not add orange to my classic chocolate chip cookie recipe?" so that's what I did. When he came for Thanksgiving, Russ brought a case of Florida oranges that he bought from the Lions Club. They are almost the size of grapefruits, fairly thin-skinned, with a bright orange zest, the perfect subject for this recipe!

Right now, in the oven, is the first batch of chocolate chip orange cookies. The batter has the essence of one of those chocolate oranges that you can buy around the holidays, a ball of chocolate segmented like an orange. I just love the orange infusion in that ball of chocolate. So, I tweaked the standard recipe here and there, with the addition of fresh orange zest as well as a little bit of the spice-rack version, and the batter smells so fresh and citrus-y (is that a word?) and I can not wait to see how they come out! I used to have a tiny bottle of orange oil that my son Jeffrey gave me, and would have happily portioned out a drop or two for this cookie, but it has long run out and a new bottle has not yet appeared in my pantry (hint, hint, Jeff!). If you do have orange oil, use it sparingly, as it is quite strong. Because this recipe uses melted butter, the batter is almost caramel-like and the cookies are extra chewy. Baked in a slightly cooler oven (350 degrees F), these cook through gently, creating a soft but substantial cookie. I hope you like them! I know Henry and Peter will, gratuitous photo follows (!):

In their Christmas PJs...

CHOCOLATE CHIP ORANGE COOKIES
oven: 350 degrees F
makes 3 - 4 dozen cookies, depending on how big you make them (I got 3 dozen 3" cookies)

2 bars butter, melted over low heat, and cooled
1 cup brown sugar, light or dark (I used dark since that's all I had)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon freshly grated orange zest
1 teaspoon dried orange zest (if you have it) or 1/2 tsp. orange oil
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips

Orange sugar: 1/4 granulated sugar tossed with 1 tsp. freshly grated orange zest, mixed with fork until completely combined

Into cooled but still melted butter, stir in brown and granulated sugars. Pour into mixing bowl. To that, beat in 2 eggs, one at a time, the vanilla, and the orange zest. Add flour, baking soda, and salt, and mix on low speed (or with wooden spoon) until completely combined. Stir in chocolate chips.

On parchment-lined cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart (I use a small cookie scoop and get 3 across, 5 down on a half-sheet pan). Gently press each cookie with two fingers to level them out a little. Sprinkle each with just a little orange sugar. Use your finger to evenly spread sugar over top of cookie.

Bake for 12-14 minutes or until bottoms just begin to brown and top looses its wet look.

Remove pan to cooling rack. After a few minutes, move cookies to their own cooling rack to completely cool.

Start to finish! All but the eatin'! (Click to enlarge)

Photos: my own

Post script: They're out of the oven, and they are incredible!!!!

Mini Chocolate Wedding Cake with Buttercream Frosting

2011-11-30T17:37:00.000-05:00

Tonight, at a small Italian restaurant near Congress Park in Saratoga Springs, a lovely couple will be celebrating their marriage. A mutual friend, Chris, asked if I would bake a mini wedding cake for the celebration. I was very happy to do so. This is a dark chocolate cake with buttercream frosting (the same chocolate cake recipe I always use, as well as my standard buttercream frosting) -- two 8" layers of cake, filled and frosted in snowy white-on-white. I barely dusted the roses with edible silver glitter. It's so fine it will only show up if the light hits it just right. Here's to a happy marriage and long life together for the newlyweds!

Mini chocolate wedding cake with buttercream frosting

Gingerbread Snowflake Cookies

2011-11-29T23:46:00.003-05:00

Here's my first cookie recipe for the season - gingerbread snowflakes! It's a very pretty cookie, piped with royal icing. You can use a number of cookie cutters to achieve the snowflake look -- star, flower, scalloped, circle -- just pipe the icing as I did in the photo, and you have your own unique snowflakes. No two are alike, you know! Of course, you can make this dough into any shape you like, especially gingerbread men and women. I like to make ornaments out of them by poking a hole near the top with a drinking straw before baking, and when cooled, tie with a ribbon and adorn your tree (a kitchen tree of just gingerbread cookies and metal cookie cutters is really cute).

GINGERBREAD SNOWFLAKE COOKIES
Oven: 350 degrees F

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup molasses (not black strap)
1 egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted with:
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon ground cloves
1/2 teaspoon nutmeg

In large mixing bowl, beat butter with sugar until light and fluffy. Add molasses, egg yolk, and vanilla; beat well.

In separate bowl, combine all the dry ingredients. Stir into butter/molasses mixture until very well combined. You might have to use your hands. Be careful, I once burnt out a stand mixer's motor trying to mix this together. Your hands are a great mixing tool.

Divide into 2 portions and wrap each in plastic wrap. Refrigerate for at least one hour.

On lightly floured surface, with floured rolling pin, roll 1/4 inch thick. Add more flour as necessary. Cut with floured cookie cutters. Re-roll scraps and keep going until you have used all the dough.

Bake 8-10 minutes on cookie sheet lined with parchment paper. Cool on sheet for a few minutes then move to wire rack until completely cooled.

Pipe snowflake design with royal icing (recipe follows):

ROYAL ICING

3 tablespoons meringue powder (found in the baking aisle or in cake decorating section of craft store)
(and safer than using raw egg whites)
4 cups confectioners sugar, sifted
6 tablespoons water

Beat the above ingredients together for up to 10 minutes, until soft peaks form. Keep it covered with a damp paper towel to prevent a crust from forming on the icing in the bowl.

Pipe onto cookies using a pastry bag and a medium writing tip (or fill a heavy-weight zipper food storage bag with icing and clip a tiny piece off one corner. This is your writing tip. When done, close open end with a twist-tie.)

Let dry completely (overnight is good).

Photo: my gingerbread snowflake cookies from Christmas '10

Peppermint Bark Recipe

2011-11-27T22:20:00.011-05:00

Photo: acout.com

I'm putting together my Christmas list of gifty-type food to blog about, and to give. I'm starting with Peppermint Bark, a beautiful combination of semi-sweet and white chocolates and peppermint. It's very expensive to buy in a candy store, and so simple (and inexpensive) to make at home. Make sure you use REAL white chocolate (just read the label) and not the "white confection" morsels or bars. You're already saving money, making it yourself. Buy the good stuff!

PEPPERMINT BARK
recipe from allrecipes.com

8 ounces high-quality semisweet chocolate, broken into pieces

2 teaspoons canola oil, divided
1/2 teaspoon peppermint extract, divided
8 ounces high-quality white chocolate, broken into pieces
25 peppermint candies, crushed

Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.
Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.

Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.

Recipe source: allrecipes.com: http://allrecipes.com/Recipe/peppermint-bark/detail.aspx

Photo credit: http://www.abouteating.com/Images/peppermint-bark.jpg

Happy Thanksgiving 2011!

2011-11-24T11:51:00.001-05:00

Today is almost too busy to blog, but I'm going to take a few minutes to wish all my family and friends, and each and every reader, a very Happy Thanksgiving!

Thanksgiving is my favorite holiday. I love the unloaded simplicity of this day, family and friends gathering together to share a meal and gratitude for the blessings in our lives -- abundance, not of things, but of family, friends, good food, and time together.

Today I am grateful for so much, especially my family, including my ex-husband Gene and his wife Kathryn who are hosting the big feast, but also for the friends who are another form of family to me. I'm grateful for five healthy, beautiful, and now grown kids. I am grateful for my two grandsons, for whom the sun rises and also sets (!). I am grateful that Russ is here with me today, as he has been for the past fourteen Thanksgivings, along with his little dog Jette. I am grateful for Skidmore College, the place where I have been employed since "the beginning of time" and also where my daughter Katie and I received degrees, and where my other children have taken classes from time to time. It is also a place where deep friendships have blossomed, a true blessing in my life.

I am grateful for memories of life lived, even the sad memories, because everything we experience is a lesson allowing us to appreciate all the good that comes our way, and the people who were there for us during the trials and tribulations, and also there to share our celebrations. It may seem funny to say this, but I am grateful for facebook, because it has renewed friendships that had slipped from my grasp and brought old friends back into my life. The power of social media...

I usually write about food, but Thanksgiving is about so much more than that. So no food notes in this posting, just gratitude.

I wish all of you a truly Happy Thanksgiving. May we appreciate all that surrounds us, and give thanks for every person who has touched our lives.

Now go eat!