Teenie Cakes

Encore/Wynn Las Vegas and Stratta's

2009-12-16T09:28:00-08:00

We celebrated our anniversary with a visit to Las Vegas. Our trip had been highly anticipated since September with reservations at The Bellagio (I have yet to get there...but no regrets!). Room rates and vacation packages are amazing for hotel accommodations in Las Vegas right now. Some offers and invitations are so phenomenal that if you weren't planning to visit Sin City any time soon, you might reconsider just because of the enticing packages.

About three weeks before our long awaited vacation, we received an amazing package offer, via snail mail, from The Wynn Resorts. The package was almost too good to be true that I was sure there was a catch and that I would find out about it once I made the reservations. There was no catch. Our accommodations were amazing and The Wynn continually spoiled us with sweet, unexpected surprises for spending our anniversary with them.

Part of the package was a choice of either staying at The Wynn Hotel or a complimentary upgrade to an Encore Resort Suite King. We selected the later and enjoyed the spaciousness and modern decor of our suite. While we were marveling and planning our dinner reservations for the evening, we heard a doorbell. A doorbell? Can't be....in a hotel room? We ignore it and continue conversations when the bell sound is heard again. Before we know it, someone is knocking and attempting entrance into our suite! As we hurry to open the door a friendly voice announces "Special Delivery for you!" For us? From whom? Who knew we were here at Encore?

Our friendly, unannounced guest introduces himself as James and wheels in a cart. He unveils a beautiful bottle of wine, wine glasses and a bowl made of chocolate, filled with chocolate-covered strawberries. "Who's this from?" I ask several times. He smiles, but no answer. My husband and I glance at one another surprised and accusatory. We both thought, for a moment, that it had been the other.

Turns out the surprise and well wishes were from The Wynn. How sweet is that? Although we had plans for the evening they were canceled for hours as we finished the bottle of wine with our strawberries and enjoyed our amazing view of the Las Vegas lights.

Stratta's at The Wynn

We didn't dine at Stratta's in The Wynn, but we did stop for a drink at their beautiful bar. I really was full from a dinner we had earlier at the M Hotel, but couldn't help notice the dessert plates folks were sharing and a plate or two of pasta. It all looked really good and I wished I had some room to have yet another meal or at least a tasting. At the end of the bar counter, there was a couple enjoying pizza with their drinks, and even that looked delicious. Instead, I asked for a suggestion of a warm-type drink with liquor, something more than a Bailey's and coffee. The bartender suggested a B-52. What's in a B-52?

B-52 with Coffee

1/3 shot Kahlua® coffee liqueur
1/3 shot amaretto almond liqueur
1/3 shot Bailey's® Irish cream

Layer ingredients, in order, into a shot glass; kahlua, amaretto, then irish cream. Pour desired amount of the layered ingredients in a cup of coffee!

It was strong, but tasty and the perfect night-cap! The best is yet to come...Vegas cuisine. I'm looking forward to making my way to Bouchon Bakery in The Venetian tomorrow and scout out the Bouchon Bistro.

Teenie Cakes aka TeenieCakes

Apple Crisp

2009-12-13T11:17:11-08:00

I love apple whatevers. I really do. I could eat a whole apple pie all to myself and maybe feel bad about it later. My husband is not really big on pies...which is very disheartening to me because I love pies, especially apple, peach, pumpkin, custard...

For our last holiday, I thought I'd make something we both probably can't get enough of, like an apple crisp. Who can resist those delicate apples topped with the perfect blend of brown sugar, nuts, cinnamon and oats all baked and crusted into a perfectly textured topping? It's divine when warm. Add a dollop of whipped cream. It's even tasty eating it cold the next day right out of the fridge!

For years I've used a Betty Crocker recipe from an old and trusty Betty Crocker cookbook. This year I tried a new recipe from the cookbook Williams-Sonoma Collection: Fruit Dessert. The recipe is a keeper and I will use it from now on.

Apple Crisp
Williams-Sonoma Collection: Fruit Dessert

Makes 8 Servings

For the Crisp Topping
1/2 cup unbleached all-purpose (plain) flour
1 cup old-fashioned or quick-cooking rolled oats
1/2 cup firmly packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup cold unsalted butter, cut into 1/4-inch cubes, + extra for greasing
1/2 cup walnuts, finely chopped

For the Apple Filling
3/4 cup granulated sugar
Pinch of salt
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
6 medium, tart apples like Pippin or Granny Smith, peeled, halved, cored, and sliced 1/4 inch thick (about 6 cups or 1 1/2 lbs.)

Place an oven rack in the lower third of the oven and preheat to 350 degrees. Lightly grease a 12-inch oval or 9-by-13- inch rectangular baking dish with a 2-qt capacity.

Topping: In a bowl, stir together the flour, oats, brown sugar, salt, and cinnamon. Using a pastry blender or large fork, quickly cut or rub the butter into the flour mixture until it is crumbly. Add the walnuts and toss to mix. Cover and refrigerate while you prepare the apple filling.

Filling: In a small bowl, stir together the granulated sugar, salt, nutmeg, and cinnamon. Place the apple slices in a large bowl, sprinkle with the sugar mixture in the prepared baking dish. Sprinkle the topping evenly over the apples.

Bake until the topping is crisp and golden brown and the apples are tender when pierced with the tip of a knife or fork - about 50 minutes. Serve warm.

Teenie Cakes aka TeenieCakes

Harvest Blend Stuffing

2009-12-11T18:48:43-08:00

I made a stuffing this year for Thanksgiving that turned out delicious. It smelled good, flavorful, easy to assemble and very flexible. After the holiday, we'd warm up some tortillas, place some stuffing in the tortilla with a toss of cheese...made a quick snack or meal. Mmmm.

This recipe is from the La Brea Bakery and uses three types of croutons from their breads: Cracked-Grain Bread, Rosemary-Sage Corn Bread and Country White Bread. I used their herb-seasoned croutons made from the aforementioned breads. You can substitute it with your own homemade or store bought, herb flavorful croutons.

For variation, I added mushrooms and sausage. The variation suggestion called for Italian sausage, but I used the hot & spicy Jimmy Dean sausage.

It was delicious and between my husband and I, there was nothing wasted. We ate all the leftovers!

La Brea Bakery Harvest Blend Stuffing w/Sausage & Mushrooms
Serves 10 to 12

3 Tbs. extra-virgin olive oil
1 medium yellow onion, diced
3 celery stalks, diced
1/2 tsp.salt
Freshly ground pepper; to taste
9 1/2 cups La Brea Bakery Harvest Blend Stuffing OR herb-flavored croutons
1 cup dried cranberries
3/4 cup pecans, toasted and chopped
4 cups chicken broth, warmed

1 lb. cremini mushrooms, quartered (optional)
1 lb. Italian sausage, casings removed (optional) Note: I used hot & spicy Jimmy Dean sausage

Preheat oven to 375 degrees.

In a fry pan over medium heat, warm 2 Tbs olive oil. Add the onion celery, salt and pepper and sauté until soft and translucent, 10 to 12 minutes. Transfer the onion mixture to a very large bowl.

In the same pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add 1 lb. quartered cremini mushrooms and cook until well browned, 8 to 10 minutes. Transfer to the bowl with the onion mixture. Return the pan to medium-high heat and cook the sausage, crumbling the sausage with a wooden spoon, until lightly browned and cooked through, about 8 minutes. Transfer the cooked sausage to the bowl with the onion mixture.

Add the stuffing/croutons, cranberries and pecans and stir until well combined. Stir in the stock 1/2 cup at a time, make sure it is completely absorbed into the croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout, but not crunchy or mushy. You may not need all the stock.

To bake the stuffing alongside the turkey, transfer the prepared stuffing to a buttered 3-quart baking dish. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 25 to 35 minutes more. Let it rest for 10 minutes before serving.

To bake the stuffing inside the turkey, let the stuffing cool to room temperature, then spoon it loosely into the body and neck cavities of the turkey immediately before roasting. Be sure the stuffing reaches 165 F after roasting.

Teenie Cakes aka TeenieCakes

Joining FoodBuzz and Making the Top 9!

2009-12-07T08:31:00-08:00

Early in November 2009 I joined the FoodBuzz Community. I don't know why I procrastinated and I had meant to join months ago. Also, by the end of the month, I became a "Featured Publisher" Yup! How great is that? =)

One evening, I was up pretty late and accessed FoodBuzz. Imagine my surprise to find that I made the Top 9 for my Daring Baker's Challenge of Cannolis! I even had the #1 spot (if spot placement matters). However, by morning when I went to check again and make sure it wasn't a mistake or that I wasn't dreaming...my spot/placement dropped =(

No matter I was still on the Top 9! It was an honor in and of itself and even more significant to me because it was my husband's birthday.

But wait! There's more to the post. Please indulge me because it doesn't happen often for me...I made the Top 9 again two days later for my Teenie Cakes' Pumpkin Cream Cheese Muffins with Pepita Crunch! Now this was very special to me too because I had been working on the modifications and assembly of those muffins for a couple of months.

Thank you to all my Foodie FoodBuzz friends! What a fun and amazing community. It's absolutely addicting.

Don't know about FoodBuzz? Hurry up and check it out!

Teenie Cakes aka TeenieCakes

Website: Food Pairing

2009-12-04T08:32:00-08:00

Came across this unique Web site called Food Pairing. The goals of the Food Pairing site are to:

"...inspire on new food combinations (What fits well with...) and to support you on how to replace food products by a combination of other products..."

It certainly looks like an interesting and useful tool and I can see it's value now, but it will be even better when they have built their database up further to include more combinations. The interface is a little clunky and not as intuitive as it could be.

I look forward to using it!

Teenie Cakes aka TeenieCakes

Teenie Cakes' Pumpkin Cream Cheese Muffins with Pepita Crunch

2009-12-01T00:01:00-08:00

I've been on a quest for a delicious pumpkin muffin with cream cheese filling recipe. My inspiration has been the pumpkin cream cheese muffins that Starbucks offers for a limited time each year. I've tried several different recipes and combinations, but none have compared to the pumpkin/spicy taste of that model muffin and most importantly the cream cheese filling from other recipes just didn't measure up.

Finally, found a pumpkin muffin recipe that had good flavor and something I could work with. Also, after some testing, found a delicious and versatile cream cheese filling to use in the muffin from a Carole Walter's cookbook and a recipe for candied pumpkin seeds (pepitas) to sprinkle on top of the muffins for that extra special touch and garnish.

Teenie Cakes' Pumpkin Cream-Cheese Muffins with Pepita Crunch

Pumpkin Muffin recipe
source adapted/modified from Ellie Krieger's Pumpkin Muffins recipe

Makes 12 muffins

While most of the ingredients are the same as the original recipe, I doubled the measurements of the spices and changed from pumpkin puree to pumpkin pie filling and instead of using whole-grain pastry flour (which I could not find in my markets) using whole wheat flour. I've made some alternative suggestions for the canola oil and molasses.

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses (or substitute with maple syrup)
1/4 cup vegetable oil (or substitute with unsweetened applesauce)
2 large eggs
1 cup canned pumpkin pie filling
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
-Cream Cheese Filling (recipe follows)
-Pepita Crunch (recipe follows)

Directions

Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, molasses, vegetable oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

Pour the batter into the prepared muffin pans. The batter should fill each muffin well to about the top (this will make a beautiful muffin top). Prepare a pastry bag with a medium sized round tip for piping and fill the bag with the cream cheese filling. Place half the tip from the pastry bag in the center of each batter and pump some cream cheese filling in the batter. You will need to gauge for yourself how much cream cheese filling you want to add. The idea here is cream cheese filling in the middle with surrounding muffin, not a cream cheese filling muffin stump. Sprinkle some of the pepita crunch on top of each muffin.

Tap the pan on the counter a few times to remove any air bubbles from both the mix AND the cream cheese filling (note: this is important because if there are air bubbles in the cream cheese filling, it will sink when the muffins are cooling).

Place filled muffin pan in oven and turn the temperature down to 375 degrees. Bake for 20 minutes or until a wooden pick inserted off center of muffin comes out clean.

Let cool on a wire rack for 5 minutes then gently loosen and lift out of muffin pan. Cool completely on a rack.

Notes

Muffin/cupcake liners will stick to muffin.
Muffins taste good warm, but the flavors come out even more when it's chilled.
Refrigerating muffin batter before using will assist in forming nicer crowns/tops.
When making the pepita crunch, save the yolk for the cream cheese filling.
Don't forget to tap the muffin pan against the counter in an attempt to remove any air bubbles in both the muffin batter and especially the cream cheese filling that you just pumped into the middle of the muffin. If there are air bubbles, when the muffin cools the filling will sink.

Oops! Cream cheese filling will sink when cooling if there were air bubbles in either the filling or muffin batter.

Cream Cheese Filling
source Great Coffee Cakes, Sticky Buns, Muffins & More (pg 264) by Carole Walters

Makes about 1 1/2 cups

This recipe is actually a filling used in a Carole Walter's cheese danish recipe. It's a perfect compliment for these pumpkin muffins. I've made it with and without the lemon zest. The lemon zest gives that delicious touch so don't omit it. The ingredients calls for farmer cheese which I could not find in my local markets so I substituted plain, lowfat, small curd cottage cheese.

Ingredients

8 ounces cream cheese, room temp
4 ounces famer cheese, room temp (or substitute with plain, lowfat small curd cottage cheese)
1/3 cup sugar
1 large egg yolk (reserve egg white for the pepita crunch - recipe follows)
1 1/2 tablespoons all-purpose flour
1 tablespoon sour cream
1 teaspoon fresh lemon juice
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract

Directions

Place a food mill over a large bowl and sieve the cream cheese and farmer cheese through the mill (you could also use a potato ricer or large gauge strainer). This ensures a smooth and creamy filling. Add the remaining ingredients and mix until smooth. Chill for at least 1 hour before using.

Note: If you don't have a food mill or potato ricer, work the cheeses with a fork. You want to break up the curd and assure a creamy consistency to the cheese filling.

Leftover filling should be refrigerated in a tightly covered container for up to 3 days , or frozen for up to 3 months.

Pepita Crunch
source Great Coffee Cakes, Sticky Buns, Muffins & More (pg 106) by Carole Walters

Pepitas are seeds from a squash. This is easy and quick. I double the recipe when making for the muffins because I don't mind a little more than a sprinkle and they are tasty nibbles. You can refrigerate the unused portion and use for later.

Ingredients

1 large egg white (reserve yolk for cream cheese filling)
2 tablespoons plus 1 teaspoon granulated sugar
1/2 cup pepitas

Preheat oven to 350 degrees. Spray a rimmed cookie sheet with nonstick cooking spray.

Directions

In a small bowl, whisk together the egg white and 1 tablespoon of the granulated sugar. Add the pepitas, tossing to coat well with the egg/sugar mixture. Pour into the prepared cookie sheet and spread evenly in a single layer. Sprinkle 1 more tablespoon of the sugar over the pepitas. Bake for 7 to 8 minutes, stir the pepitas with a fork and bake for another 7 minutes. Remove from the oven, stir the pepitas, sprinkle with the remaining 1 teaspoon of sugar, and bake for another 3 minutes. The pepitas' coating should be a nice golden brown. Remove from the oven and allow to cool. Break up any clusters with your fingertips and set aside.

Teenie Cakes aka TeenieCakes

Daring Bakers - November 2009: Cannoli

2009-11-28T22:33:00-08:00

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

I confess. I was disappointed that we weren't baking this month with The Daring Bakers.   Deep frying is not a favorite thing for me...I rarely do it in my kitchen. I don't like the smell it leaves in my house, the mess and how my skin feels afterwards.    I don't eat many deep fried foods either, except the occasional french fries (my vice!).    However, I did enjoy the experience of making cannoli and I look forward to trying a real "authentic" cannoli pastry so that I can compare with what I made.

Cannoli are known as Italian-American pastries, although the origin of cannoli
dates back to Sicily, specifically Palermo, where it was prepared during
Carnevale season, and according to lore, as a symbol of fertility.

Cannoli forms are very inexpensive.   I started looking on Amazon.com for the forms but held off until checking Bed, Bath and Beyond. Bingo! Found a pack of four cannoli forms for a mere $2.99.  Reading through some of the experiences of other fellow Daring Bakers, I decided to use white wine instead of red (even though I LUV red wine) to ensure a lighter color to the pastry's dough. As our hostess warned, the dough was very stubborn.   After working it, it did become more manageable especially when rolling out the circles into ovals.   I used olive oil in the dough and it had a delicious smell while I was rolling which really got me anxious to complete and taste it.    I did get some blistering on the shells, but probably should have waited for the oil to be hotter for that extra desired blistering effect.   A very light homemade whipped cream was used for the filling. Using chocolate ganache and chopped pistachios as the end garnish in combination with the light cream...delicious!

Thank you Lisa Michele for a great November challenge!

CANNOLI SHELLS

Ingredients
2 cups (250 grams/8.82 ounces) all-purpose flour
2 tablespoons(28 grams/1 ounce) sugar
1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white wine vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand
1 large egg, separated (you will need the egg white but not the yolk)
Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)
1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nutsfor garnish
Confectioners’ sugar

Directions for Shells
1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.

2 Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.

3 Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.

4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer’s directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.

5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.

8. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.

9. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.

Teenie Cakes aka TeenieCakes

Costco's Annual Cookbook - Home Cooking

2009-11-28T13:41:32-08:00

Costco is a very dangerous place for me. I really try to limit the number of visits per month because I'll end up leaving with way more than I should've.   Never go to Costco hungry!   It's a great and fun place! Who can beat the eggs and variety & price of nuts especially when you love to bake!?

I made one of those visits on Black Friday...absent-mindedly forgot about their annual complimentary cookbook!   Gotta have the cookbook!

This year's theme is Home Cooking the Costco Way. The contents include:

Stretching Your Food Dollar

Breakfasts

Appetizers

Salads and Soups

Side Dishes

Chef's Choice (recipes created by some of America's outstanding chefs)

Entrees

Desserts

Beverages

Great recipes with attainable ingredients, beautiful photography that accompies each recipe and it's complimentary!   That's the best Black Friday deal around!

Available while supplies last this holiday weekend.

To view past Recipes the Costco Way complimentary cookbooks since 2002, click here.

Teenie Cakes aka TeenieCakes

Restaurant Awards 2009 - Desert Companion

2009-11-27T22:14:48-08:00

A package arrived today from my baby sister. On the bottom of the box laid a magazine entitled "Desert Companion". At first glance and by the fault of the picture on the cover of the magazine, I thought it said "Dessert"!   The enclosed magazine was the Desert November/December 2009 issue and was themed to unveil the year's best in dining in Southern Nevada - Restaurant Awards.

Slightly within less than the last decade, Las Vegas, Nevada has put itself on the map as one of the better dining cities in our Country.   Along with that noteriety came the reputation of gouging their customers for very expensive cuisine and overpriced wine lists.   If you frequent Las Vegas and enjoy a meal or two at one of their very many fine resturants, you'll enjoy the article by Nevada's Public Radio food commentator, John Curtas and local critic-at-large, Max Jacobson.   The article is entitled -

The Food Forecast {And Decade In Review}
Two critics chew on the meaning of Las Vegas' climb up the food chain
and predict where its dining scene is headed.

It's an excellent read. Interesting accolades to Steve Wynn and the Bellagio for their setting the ball in motion for some of the better dining experiences. You can catch the pdf version of the foodie articles at the link above.

To recap 2009 Restaurant Awards by Nevada's Public Radio critic, John Curtas:

Ethnic Restaurant of the Year - China Mama

Excellence in Management and Service - The Batali Group (Carnevino Italian Steakhouse, B&B Ristorante and Enoteca San Marco)

Cocktail Bar of the Year - Downtown Cocktail Room

Sommelier of the Year - Frederic Montandon of Le Cirque

Pastry Chef of the Year - Kenny Magana of Wolfgang Puck Fine Dining

Neighborhood Restaurant of the Year (East Side) - Todd's Unique Dining

Neighborhood Restaurant of the Year (West Side) - Marche Bacchus

Chef of the Year - Alessandro Stratta of Alex and Strata

Teenie Cakes aka TeenieCakes

Giving Thanks

2009-11-26T18:42:00-08:00

Every year I announce that I'm going to make and present my own turkey for Thanksgiving. I even rattle for weeks, sometimes even months, that I'm going to do a dry run and practice. Well Thanksgiving dinner has come and gone and again, I chickened out!   Shameful. But I did make a delicious Harvest Blend sausage and mushroom stuffing and a killer apple crisp dessert with homemade whipped cream!

My husband has the mashed potatoes down.   No one makes potatoes like he does. He credits his late Grandmother Helen for his potato secrets.   They're lucious, tasty and just simply the best!

My Mom makes a mean turkey and just simply a great cook and hostess. It's especially times like the holidays that I think of certain people while I'm organizing, coordinating and hostessing holidays.

My Mom and Dad - who always made the holidays special. They had a lot of good, positive energy and there was a lot of love when we were all together.   My Mom was tireless and managed to keep a beautifully decorated and warm, lovely home through the holidays with delicious food.   One of her many specialties are her rugulachs.   My late Dad, an exceptional man who brought life and energy to the holidays, had a healthy laugh, a big heart, and was the patriarch of several families.

My husband's late Grandmother Helen.   She had a lot of spunk. Active and tireless with her church and every year looked forward to making brittle for her church's craft fair and holiday pecan pies.   Her cooking and the holidays were memorable for my husband as a child...being at Grandma's.

My husband's Aunt Alice.   Aunt Alice can put out a mean spread!   She's an awesome cook and baker and I don't know how she manages all the amazing things she makes with the same amount of time that everyone else has.   She's a lot of fun and it's evident that she took after her mother (Grandmother Helen).

Loved ones who make the holidays memorable.   Thanksgiving is about giving thanks, family - near and dear ones, love.   It should also be about forgiveness and regeneration of friendships and relationships.

I hope there is peace and love in your heart and that it fills your holidays.

To my husband...my friend, my love - I give thanks to you whole heartedly.

Happy Thanksgiving.

Teenie Cakes aka TeenieCakes