Megans Cookin

Recipe for Rocky Road Brownies

2009-11-29T10:13:00.001-08:00

This Week’s

“The 12 Weeks of Christmas Cookies”

is…

Oh my sparkling stars, I can’t believe it’s already cookie #9. That means I only have 3 cookies left in my cookie series, but so many more bookmarked!

Let’s see what we have had, shall we?

We started with…

Chocolate Almond Coconut Bar

Cocoa Coconut Cuties

Buttermilk Cookies with Nutmeg and Sour Cream Frosting

Honey Roasted Peanut Butter Bars with Chocolate Ganache

World Peace Cookies

Browned Butter and cardamom Cookies

Mint Chocolate Chip Cookie Bars

Pistachio Bites

And # 9 is…

The Rocky Road Brownie!

Today’s Platter selection is not a cookie at all, but a brownie. A brownie is a must at the holidays, and one I want to include on my cookie platter.

But this one has a secret!

It’s made with a boxed mix. You know it’s the holidays and everything is crazy, you have 500 cookies to bake and you need a little break. That’s where this brownie comes in!

But it’s richened up with evaporated milk. Then topped with mini marshmallows , nuts and chocolate chips. Considering this is all that was left when I went to take the picture, I’d say they were a success.

Actually, I know they were a success. My teen told me so!

Rocky Road Brownies

(Printable Recipe)

1 pkg (19.5-21 ounce) fudge brownies mix
large eggs (per package directions)
vegetable oil (per package directions)
1/2 cup evaporated milk
2 cups mini marshmallows
1 cup coarsely chopped walnuts 1 cup semi-sweet or dark chocolate chips

Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with foil and spray with cooking spray.

Mix the brownie mix, eggs, oil, and milk together in a mixing bowl and beat for 50-60 strokes or until mixed. Pour into pan and bake according to package directions, Do not overbake!

Top with marshmallows, walnuts and chocolate chips

Return to oven for 5 minutes so that marshmallows can melt.

Remove from oven. . Let cool at room temperature for about an hour

Lift the brownies from the pan and cut into squares.

Check out my Baking Buddies' Christmas Cookies

They’re Delightfully Delicious!

Daring Bakers Make Cannoli

2009-11-27T20:09:00.001-08:00

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.

For this month’s Daring Baker’s Challenge, we were dared to put away our baking pans and to get out the deep fry thermometer and oil! We are deep frying this month!

We’re making Cannoli!

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.

Traditionally, cannoli are deep fried on a tube form to make a crisp hollow shell which you fill with a cream. But not mine!

The day before I made this challenge, I went to our local kitchen shop knowing it would be the only place in town to buy the molds. I walk into a very crowded store and set out to look for the molds. After scoping out the store and searching high and low, only to find an empty peg where I believe the molds to be, I finally find a busy sales person. She escorts me back through the maze of people who are mingling, laughing and sharing, back to the empty peg.

“Oh”, she says. “We must be out. I have more on order. This class has wiped me out!”

“This class?” I ask.

“Yes, were doing a class on Italian treats. Cannoli and pizzelles.”

Go figure.

No forms and they were having a canoli class. I couldn’t believe it. But I figured I saved $50.00 not knowing about that class. If I had known that cannoli would be our November challenge, I might have signed up. Maybe,… I don’t know. $50 bucks is pretty steep.

Now that I made this challenge, I’m thankful for 2 things.

I didn’t spend $50.00 to take the class
I didn’t invest in the cannoli tubes.

It was a fun learning experience but I don't think I’ll be making these to often. Maybe if I ever host an Italian feast, but I’m not really into deep frying. The family didn’t particularly care for the shells either . I filled them with a Cinnamon Mascarpone Cream and chopped pistachios. Drizzled with a little chocolate I thought they were just OK. But really pretty!

(Printable Recipe)

CANNOLI SHELLS
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 nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for 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.

For stacked cannoli:
1. Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 - 190 °C).

2. Cut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling.

ASSEMBLE THE CANNOLI:
1. When ready to serve..fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it’s messier and will take longer.

2. Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with confectioner’s sugar and/or drizzles of melted chocolate if desired.

Cinnamon Cream

1 cup (250 ml) heavy cream
1/2 cup (125 ml) mascarpone*
1-2 Tbs (15-30 ml) sugar
1 teaspoon cinnamon

Whisk the ingredients together to form a thick, smooth cream. Refrigerate until ready to use. Makes about 1 1/2 cups (375 ml).

* Mascarpone is an unfermented cheese from Italy, similar to cream cheese, that is available in the deli section of most supermarkets.

Cinnamon Swirl Quick Bread Recipe

2009-11-24T21:30:00.001-08:00

A coworker of mine wanted a recipe for a cinnamon quick bread. So I told her I would find her one and make it for our Thanksgiving breakfast party. Our little parties really only last about 20 minutes but it’s fun to eat, laugh and share!

We really don't need a reason to celebrate, everyday is a celebration with these girls. We have so much fun together. I can say I love my job because of these girls and the others too! But we do take every opportunity we can get to throw a little party..

So I brought this cinnamon quick bread and a pitcher of Vietnamese Coffee.

It sure had cinnamon all right. I really liked this bread but maybe just a little to much cinnamon for me. Next time I will cut back and use 2 teaspoons! But that was just me. You decide!

Cinnamon Swirl Quick Bread

Recipe found at Recipezar

(Printable Recipe)

1 hour | 10 min prep

1 loaf

1/4 cup butter, softened
1 1/3 cups sugar divided
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon cinnamon

Preheat oven to 350°F.

In a large mixing bowl, beat together butter, 1 cup sugar, and egg.
Combine the flour, baking powder, baking soda, and salt.
Add the flour mixture to the egg mixture alternately with the buttermilk.
In a small bowl, combine the cinnamon and remaining 1/3 cup sugar.
Pour a third of the batter into a greased 9X5-inch loaf pan.
Sprinkle a third of the cinnamon sugar on top of batter.
Repeat layers twice.
Cut through batter with a butter knife making a swirl design.
Bake for 45-50 minutes, until a toothpick inserted near the center comes out clean.
Cool in pan for 10 minutes.
Remove from pan to a wire rack to cool completely

Cranberry Salsa Recipe

2009-11-22T19:09:00.001-08:00

My co-worker had this recipe in her Taste of Home magazine and I, intrigued, quickly copied it down. It sounded like a easy to make, delicious alternative to summer’s salsas and a great way to use the seasonal fruits (cranberries) that are available now.

This is whipped up in the food processor so it couldn't be any easier. It was sweet and tangy while the flavor of the lime really brightened it up. It also has that cinnamon-cumin flavor combo that I love!

It was delicious with chips, but it would also be excellent with some cream cheese on a butter cracker like Ritz. Then you would have that sweet, sour, creamy, salty thing going on. And I bet it would make a wonderful and unique filling in a Butterflied Pork Loin.

I made this last Friday for a potluck and it was a huge hit. Everyone wanted the recipe. I’ll be making it again this week for us at home.

If your looking for something a little unique, but ultimately delicious, then you found it right here. Fresh Cranberry Salsa!

Cranberry Salsa

Recipe found in Taste of Home Magazine

1 bag (12 oz) fresh cranberries
3/4 cup sugar
1 can (4 oz) diced green chilies
3 Tablespoons fresh minced cilantro
2 green onions (I used 1 slice of a red onion)
2 teaspoons lime juice
1 teaspoon grated lime peel
1/4 teaspoon each cinnamon, allspice, and cumin.

Tortilla chips

Place all ingredients in a food processor and pulse till blended. Transfer to a serving bowl and refrigerate until serving time. Serve with chips.

Check out these other Cranberry Salsa recipes!

Recipe for Pistachio Bite Cookies

2009-11-21T08:36:00.001-08:00

It’s beginning to look a lot Like Christmas!

Black Friday is just days away and if that’s not the official kick off of the season, then I don’t know what is. I’ve already attended 2 potlucks celebrating the holidays already, so for me…

It’s full steam ahead.

Today’s cookie for the 12 Weeks of Christmas Cookies is a festive little fellow!

Christmas Pistachio Bites!

A tender little butter cookie flavored with almond and a chockfull of pistachios are thrown in. I loved them!

I used white chocolate to dip these in instead of the almond bark. For me, they were a little to sweet with the dipping. Maybe that would be different if I used the almond bark instead. But the truth be known, I liked them best naked. Yep… I could have eaten half of each one of those little jewels, but I held myself back. I couldn’t take a tray of half eaten cookies to a potluck now could I,... Could I?

These would also make a perfect cookie for St. Patrick's Day. Dip them, or in my case, drizzle some green tinted chocolate on them. Now that would make a St. Patty Statement!

Stop by and check out what my other cookie baking buddies are making. I have them listed below for your linking pleasure!

I hope you have a great day!

Pistachio Bites

(Printable Recipe)

1 Cup Butter, softened
1/2 cup firmly packed brown sugar
2 cups all-purpose flour
1/4 teaspoon vanilla
1/4 teaspoon almond extract
1 cup pistachios, coarsely chopped-divided
6 oz vanilla flavored candy coating (almond bark)
1 teaspoon shortening

Heat oven to 325°F.

Combine butter and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour, almond extract, and vanilla. Beat,until well mixed and a dough forms. Stir in 1/2 cup of the pistachios by hand.
Shape dough into a log. Wrap well in plastic wrap and refrigerate 3 hours or overnight. (I made my dough a few days in advance and kept it in the fridge)

Slice log into 1/4 inch slices. Place on ungreased cookie sheet.
Bake for 8 to 10 minutes or until edges are lightly browned.. Cool on cookie sheet for 1 minute and then transfer to wire cooing rack. Cool completely

Place candy coating and shortening in a microwave safe bowl. Microwave on high (100% power) for 1 minute. Stir, continue microwaving ,stirring every 15 seconds until candy coating is melted and smooth.

Place waxed paper on flat surface. Dip each cookie halfway into warm coating, shaking off excess. Place onto wax paper, immediately decorate with remaining pistachios.

More Christmas Cookies!

Mini Linzer Torte Cups

Peanut Butter Chocolate Chip Cookies

Bull’s Eye Cookies

Tyler’s Big Fat Chocolate Chip Cookies

Cherie’s Snickers Peanut Butter Cookies

I’m linking this to Designs by Gollum for Foodie Friday. Please stop by and see what everyone is cookin’!

How To Butterfly A Pork Loin

2009-11-17T22:01:00.001-08:00

It’s time to get gear up for the holidays and start planning some festive meals. Here’s an economical cut of meat dressed up for the holiday platter. A Pork Loin Roast. You could have your butcher do this for you but it’s so much more fun and impressive to do it yourself and it’s really easy. Trust me, if I can do it, you can do it! Now get out your sharpest knife.

Place the roast on a cutting board so that one end is directly in front of you. Take a very sharp knife and begin cutting on the side, parallel to the cutting board about 1/3 of the way down.

Pull the meat back as your slicing through it.

Just slice a little at a time, no more then an inch at a time.

Don't slice all the way through. Stop about 3/4 of an inch (give or take,depending on your meat) before you slice through.

Open it up like a book!

Bring your knife back to the crease and start cutting back, parallel to the cutting board about 1/2 way through the meat.

Keep pulling the meat back as you go but again dont cut through.

Slice through but stop about 3/4 of an inch before the end, pulling the meat until you can lay it flat.

Now your ready to fill it with your choice of stuffing.

I just winged it. I used up the rest of my Fig Jam that I made to go with the Fruit Stuffed Pork Tenderloin I made last month.

I also used up the rest of my dried apricots,some fresh diced apples and rosemary.Wish I would have added some fresh garlic, but I didn’t.

I rolled it back up and tied it with kitchen string.

I tucked in some rosemary sprigs after I rubbed it with some olive oil, rosemary, and S&P.

I baked it till the internal temperature was 150 degrees, then I let it rest for 15 minutes.

Slice and enjoy.

I guess I could have got it a little rounder but it was delicious just the same. I hope you try to butterfly and stuff a roast.You can use almost any kind of meat, beef, chicken, lamb, and of course, pork!

It’s easier then it looks!

Healthy Bread in Five Minutes a Day: Pumpkin Brioche

2009-11-14T16:42:00.001-08:00

I got a new cookbook!

It’s the new Healthy Bread in Five Minutes a Day by Jeff Hertzberg MD and Zoe Francois.

I’m going to bake through this book, with a bunch of bread baking bloggers!

HAAHA, say that three times fast! Go ahead, try it. It’s fun!

Anyway, sorry about that.

The bread baking bunch, aka: The HBin5 group is hosted by Michelle of Big Black Dogs and your invited to join in too! Were baking bread and we’ll temp you with new homemade healthy dough that we’ll bake in some form or other, every other week. It doesn’t “officially start” until after the new year, so there is still time to get your book and join in!

But until the official kick off, we were treated to a bonus recipe and it’s perfect for the season!

Pumpkin Pie Brioche!

I had a great time with this dough. In fact, I made it twice.

I did the original recipe as written on Michelle’s Blog. I loved the dough, the color, the ease, but the flavors of pumpkin or cinnamon didn’t really ‘shine’. I did spread a few slices of it with some Maple Butter and let me tell you, that was killer. Leave it to me to turn a “Healthy” recipe into a dieticians nightmare. Oh but it gets better!

I made the dough again!

And this time I doubled the spices and used maple syrup instead of honey. But then…

I doctored it up even further and I made cinnamon Swirl Bread. Now that was good fun!

And did I tell you how easy it was?

You can mix, and store your dough all in the same container. Seriously, it only took 10 minutes of hands on time to make my dough, and that was with stopping for a few pictures! Then you let it rest for 2 hours before using. It’s best to make it and refrigerate it over night for a more easily handled dough. And it will last a good 5 days so you can bake a loaf now and save some dough for later in the week. Fresh Bread has never been easier, or more affordable!

I also made two trays of cinnamon rolls. :) I froze one tray for Thanksgiving morning, and one tray is in the fridge for Sunday morning! In fact if your reading this on Sunday, I’m probably having a cup of steaming hot coffee and a warm cinnamon roll drizzled with a maple glaze. Tempting to make, huh?

Then I made some rolls. One thing I should have done was to stretch the dough on the top of each roll to make it nicer looking. Next time! Bake and learn, right?

So… you want the recipe for the Pumpkin Brioche?

You have to go visit Michelle. Since it’s a brand new, just released book, I wont be giving out the recipes. But as you can see how easy it is to make this bread, and how much money you could save, I’m pretty sure you’ll want to buy the book. And check out the other bread bakers here!

Until next time my friends…

Recipe for Mint chocolate Chip Cookie Bars

2009-11-13T16:09:00.001-08:00

It’s been one of those weeks where you feel like your spinning your wheels and not getting anywhere. I had to work some early morning shifts because a few people were out at work, I had a whopping head cold and I ached, and I had a headache that hurt my eyes when I looked at my monitor. I was a mess.

But I’m happy to tell you that I’m reporting back to duty, and I bring with me a plate of Mint Chocolate Chip Cookie Bars!

There is only six weeks until Christmas. Can you believe it?

So today’s cookie is #7 of…

Twelve Weeks Of Christmas Cookies!

Have you visited the other girls yet?

April from Abby Sweets made Vanilla Bean Angle Pillows.

Barbara of Barbara Bakes made World Peace Cookies

Megan of My Baking Adventure made two cookies. Anginetti and Cinnamon Bun Crunch.

Kim from Stirring The Pot made Chocolate Peanut Butter Cream Cheese Bars.

Denise of Keeper Worthy Recipes made Oatmeal Chocolate Fudge Bars.

They have some tempting treats that I know I’ve bookmarked!

So many cookies, so little time (and calorie allotment)!

Now for these cookie bars!

My daughter LOVES Mint chocolate flavored anything, ice cream, candy, cookies, it’s all good. So when I made these bars, of course she loved them. And they disappeared pretty fast so I’m assuming she wasn’t the only one who thought they were OK.

I just took the Toll House Chocolate Chip Recipe and added mint extract instead of vanilla. I baked them in a rimmed baking sheet and cut them into bars. I wanted people to know they where mint so I colored some white chocolate and drizzled it on top. We didn’t care for the topping and it popped off really easy when I went to cut them. Next time I’ll just do a green sprinkle instead.

Or I was thinking a layer of chocolate ganache between the bar and the sprinkles would just send these babies over the top! :) What do you think?

Mint Chocolate Chip Cookie Bars

(Printable Recipe)

Adapted from The Toll House Cookie Recipe

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon mint extract
2 large eggs
2 cups (12-oz. pkg.)
1 cup chopped nuts-optional

Directions

PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

Christmas Cookie Recipes! Browned Butter and Cardamom Cookies

2009-11-06T14:50:00.001-08:00

Today we have a melt in your mouth, irresistibly delicious cookie. Not to mention, it’s an easy recipe to put together.

Browned Butter Cardamom Cookie

It’s time for cookie #6 in the 12 weeks of Christmas cookies!

Sometimes when it’s the hustle and bustle of the holiday season, it’s easy to fill overwhelmed. Presents to buy not to mention wrap, parties to attend, and holiday dinners to plan.

Then there is the everyday life stuff. It’s easy to get overwhelmed. Well, today’s cookie is quick (except the cooling of the butter), easy and delicious.

A little bit nutty from the browned butter with the warm taste of the cardamom that I love, this cookie just screams to me. And what about that wonderful dusting of powdered sugar that lingers on your lips after that first bite. It’s sheer heaven.

Don't believe me?

Try them!

Browned Butter Cardamom Cookies

Recipe by Land O’ Lakes

(Printable Recipe)

1cup Butter
3/4cup sugar
1egg yolk
1tablespoon vanilla
1/2teaspoon ground cardamom
2cups all-purpose flour
1 cup powdered sugar (for rolling cookies in)

Melt butter in 2-quart heavy saucepan over medium heat. Continue cooking, stirring constantly and watching closely, until butter just starts to turn golden brown (3 to 5 minutes). (Butter will get foamy and bubble.) Immediately remove from heat. Pour into bowl; refrigerate until cooled (30 minutes).

Heat oven to 350°F.

Combine cooled browned butter and sugar in large bowl; beat at medium speed until well mixed. Add egg yolk, vanilla and cardamom; continue beating until well mixed. Reduce speed to low. Beat, gradually adding flour, until mixture is no longer crumbly and forms a dough.
Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until cookies puff and start to turn light golden brown. (Cookies will have cracks in them.)
Immediately remove from cookie sheets. Cool 1 minute. Roll cookies in powdered sugar while warm and again when completely cooled. Store between sheets of waxed paper in loosely covered container.
Recipe Tip
If dough is dry, add 1 to 2 tablespoons milk.
Recipe Tip
Butter can be browned a day ahead and stored in container with tight-fitting lid in refrigerator.
Recipe Tip
Cardamom is a strong spice and only a little is needed for flavor. If you love the taste of cardamom, increase the amount in this recipe to 3/4 teaspoon or mix 1/2 teaspoon ground cardamom with the powdered sugar.

More Cookie Recipes!

Chocolate Chunk and Hazelnut Cookies

Chocolate Chip Cookie

Lemon Sugar Snaps

Sparkling Toffee Butter Cookies

Pecan Squares

No-Bake Cookies

I’m linking this to Foodie Friday hosted at Designs by Gollum

Broccoli Casserole Recipe

2009-11-04T09:16:00.001-08:00

I have the perfect recipe that would be an excellent side dish for Thanksgiving or Christmas! Six ingredients is all it takes!

Broccoli Casserole!

I’ve been making this recipe for over 32 years and can honestly say, it's one of my very favorites. I was given this recipe from an old boyfriend’s sister. I don't remember names anymore, but I can remember this Broccoli Casserole Recipe by heart.

Six easy ingredients is all it takes.

Just cook your broccoli and chop it up, then add the other 5 ingredients. Throw it in a pretty casserole dish and bake it till it’s brown and bubbly.

In the original directions, there was a cracker crumb sprinkled on top. I don't usually do that.

I did it this time because I have been hooked on homemade bread crumbs and thought I would give them a try on this.

Ohhh!, after thought! What about trying French Fried Onions on top? This could/should/would replace that green bean casserole!

Makes for a pretty presentation but I’m back to the plain top. I don’t think it needs anything else, but you be the judge.

Now I’m not a gambling kind of girl, but I bet you could mix it up in the crockpot earlier in the day and cook it slow and low till it’s brown and bubbly. That way it would free up the oven for that turkey and those pies! :)

I made little individual ones here but I usually just make one big casserole. I serve it family style, with love and thanksgiving! Hope you enjoy!

Broccoli Casserole

1 bunch broccoli, cooked and chopped
1 onion, chopped
1 Can Cream of Mushroom Soup
1 cup mayonnaise
1 cup Cheddar Cheese,
1 egg
Salt and Pepper to taste

Mix all ingredients in a bowl (or crockpot).
Place into a lovely dish.
Bake at 375, till brown and bubbly!
Enjoy!

More Broccoli Recipes!

Company Broccoli-3 cheese bake

Herbed Broccoli Casserole

Chicken Broccoli Casserole

Broccoli Onion Casserole

Parmesan Chicken & Broccoli Casserole

Recipe for World Peace!

2009-10-30T18:11:00.001-07:00

That would be a recipe for World Peace Cookies!

But if everyone got together and made these cookies and shared, I’m sure they would bring world peace!

It’s The 12 Weeks of Christmas Cookies!

And I bring to you the most amazing cookie!

I don't often make the same cookie…

but,…

my Harvest Sugar Cookie and this cookie would be the exception. We love these!

Easy to make, great dough to freeze, and an exceptional taste make this cookie a winner. It’s a nice cookie dough to have stashed (frozen) when you need something for the little elves that might stop by this holiday season!

If you haven’t tried World Peace cookies,

You really need to make these.

They are our favorite and they really are that good!

World Peace Cookies

By Dorie Greenspan

(Printable Recipe)

1 1/4 cups (175 grams) all-purpose flour
1/3 cup (30 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons or 150 grams) unsalted butter, at room temperature
2/3 cup (120 grams) (packed) light brown sugar
1/4 cup (50 grams) sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces (150 grams) bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Sift the flour, cocoa and baking soda together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

Getting ready to bake: Center a rack in the oven and preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.

Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about one inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

More Christmas Cookies!

Peanut Butter Blossoms

Chocolate and Vanilla Sugar Cookies

Christmas Orange and Cinnamon Cookies

Chambord Crisps

Cranberry Crumb Bars

I’m linking these cookies to Foodie Friday hosted by Designs by Gollum!

Halloween Cookie Recipe: Witches Fingers!

2009-10-29T09:58:00.001-07:00

Frightfully Bloody Witches Fingers!

When I saw this recipe at Recipe Girl’s blog, I knew I would be making them for the potluck party at the YMCA.

“Witches Fingers” would be perfect for the Halloween theme we had planned and the kids would love them!

An almond flavored shortbread type cookie, these are a tasty treat and a ton of fun to make.

Want one my pretty?

WITCH FINGER COOKIES

Recipe from www.RecipeGirl.com

(Printable Recipe)

1 cup butter, softened
1 cup powdered sugar
1 large egg
1 tsp almond extract
1 tsp vanilla extract
2 2/3 cups all-purpose flour
1 tsp salt
¾ cup whole blanched almonds (I used almond slices)
1 tube red decorator gel

1. In a large bowl, beat together butter, sugar, egg, almond and vanilla extracts.

2. Whisk together flour and salt in a medium bowl. Add to wet mixture and beat just until moistened. Cover and refrigerate for 30 minutes.

3. Preheat oven to 325°F. Line 2 baking sheets with parchment paper (or lightly grease them.)

4. Working with one quarter of the dough at a time and keeping the remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in center to create “knuckle” shape. Using a small knife, make slashes in several places to complete the look of the knuckle. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. (I returned my fingers to the refrigerator for about 20 minutes to chill)

5. Place on prepared baking sheets and bake for 20 to 25 minutes, or until pale golden. Let cool for 3 minutes.

6. Remove from baking sheets and let cool on racks

The Daring Baker’s French Macaron Cookie

2009-10-27T20:15:00.001-07:00

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

It seems like such an easy cookie with few ingredients, but the French Macaron is an art! What makes it such an art is getting the infamous “feet” at the base of the cookie. My friend Barbara gave me a few tips that helped me achieve my success.

Age your egg whites. Set them out on the counter, loosely covered for 3 days.
Beat your egg whites till stiff and hold a peak.
Sift your almond flour. ( I forgot to do this!)
Weigh your ingredients.
Use double pans stacked on each other. (I used airbake pans)
Use this template

And I’ll add another tip.

6. Use a Silpat liner so your cookies wont stick. I used one pan lined with wax paper, and every single cookie stuck to it. They came off the Silpat liner with no problem. I love my Silpat. :)

I must say, this is an addicting little cookie. With a lot of room for improvement, I cant wait to give it another try. The flavors could be endless. With a little love, patience, and practice, I think I could master this macaron!

Look at those “Feet”!

French macaron

Ingredients
Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)

Directions:

1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.

Note:

These cookies were sandwiched with Nutella Hazelnut Spread. I also added 2 Tablespoons of cocoa to the cookie batter.

Foodbuzz 24, 24, 24: A Wine Pairing Dinner Celebrating The Flavors Of Fall!

2009-10-25T17:25:00.001-07:00

Partnering up with Foodbuzz and Visa Signature, I was able to toast in the Autumn season with a Wine Pairing Dinner;

Celebrating The Flavors Of Fall!

I invited good friends,

opened good wine,

and we gathered around a pretty table.

The Menu!

The appetizers and wine were served outside on the patio. I lined up the luminaries that I made and placed them on a cement edge next to the patio where they glowed bright. A few candles and a twinkling of orange light wrapped in my lemon tree made for a festive mood.

Appetizers

Pear and Blue Cheese Crostini

Even the non blue cheese loving people liked these. Seasonal pears caramelize in butter with sage and blue cheese on top of a toasted baguette slice.

Bacon Wrapped Dates

Always a hit and one of the first appetizers to go. The salty bacon wrapped around a dried date stuffed with a whole almond baked to a sweet/salty perfection.

Chevre Cheesecake with Biscotti Crust

These are a family favorite and I love to have some of these on hand in the freezer. Perfect appetizer and it’s nice to be able to pull a few out when company stops by. These little cheesecakes got their picture taken before I had the chance to garnish them. The unexpected flavor of rosemary combined with a biscotti crust will surly tickle your taste buds.

All appetizers were served with

Rustico Nino Franco Prosecco

First Course

Butternut Squash and Apple Soup

The butternut squash was everything I was hoping for. It was a sweeter soup due to the apples, carrots and maple syrup. It was the perfect autumn soup and I served it in these fun fresh mini pumpkins! It made quite a statement!

Served with Chateau Ste Michelle 2008 Riesling

Second Course

Salad au Chevre

Tender baby greens dressed with a balsamic vinaigrette and adorned with a thyme, lavender, walnut, and bread crumb coated goat cheese medallion heated till warm and gooey.

I forgot to take a picture but will insert one as soon as I make it tonight! ;-)

Served with Hop Kiln 2008 Thousand Flower

Third Course

Creamed Vegetable Vol-au-Vents

These were made from the homemade puff pastry I made for my Daring Baker’s Challenge. The creamed vegetables was the filling from a Vegetable Pot Pie recipe I made. I had left-overs from the DB challenge that I froze and used for this dinner. It went perfect with our Autumn theme.

Served with RRV Limited 2007 Pinot Noir

Forth Course

Fruit Stuffed Pork Loin w/ Fig Jam

Smashed Apple Chedder Potato Cakes

Smashed Yukon Gold potatoes with cheddar cheese and grated apples mixed in. Formed into cakes, breaded in Panko breadcrumbs and fried to a crisp on the outside, creamy on the inside,golden patties. It really doesn’t get much better then this!

Served with Renwood 2005 Old Vine Zinfandel

Before we moved on to the dessert courses, we took time to have a little fun. I bought English Crackers that are so popular at Christmas. In side each “cracker”, there is a small gift or toy, a joke and a paper hat. I waited till after 5 bottles of wine to open them, so everyone would be a little “loosened up”! That also explains the quality of these last few photos! ;)

Fifth Course

I knew I would forget something over the course of this dinner. As I’m typing up this post and uploading pictures, I realize I forgot the dried fruit for this platter. I also forgot to line the plate with a hydrangea leaf but if that’s the worse think I did, I did pretty darn good! Everyone was getting pretty full by this time so it wasn’t really a big deal. Few brownie points knocked off for presentation and missing ingredients! O-well!

Artesian Cheese Platter w/Dried Fruit

Pictured is an Italian Truffle Cheese wedge with Truffle Honey, a Date and Orange Cheese, a piece of Torrone Italian Candy, a cube of Apple Smoked Garlic Cheddar and a Smokey Blue Cheese Truffle.

Served with HoneyMoon 2008 Viognier

Sixth Course

By the we got to this course, I became a little impaired. We were on our 7th bottle of wine, and this next course was served with a port! I forgot the chocolate sauce for these molten cakes and what’s with that mint spring. Apparently, the photographer was slipping.

It was served with a Chocolate Coated Vanilla Bean Ice Cream Pyramid.

Molten Spiced Chocolate Cabernet Cakes

and a Pumpkin Pie Chocolate Truffle.

Served with Trentadue 2006 Zinfandel Port

Butternut and Squash Soup

By 5 Star Foodie

(Printable Recipe)

Ingredients:
2 tablespoons butter
4 cups butternut squash cubes
1 onion, chopped
2/3 cup baby carrots
1 cup apples, peeled, cut up in chunks
1/2 teaspoon allspice
3.5 cups chicken stock
Salt, Cayenne pepper to taste
1/3 cup maple syrup
1 cup cream
Directions: (6 servings)
In a large saucepan, melt butter. Add butternut squash, onion, and carrots and cook the vegetables for 5-8 minutes until the onions are translucent.
Add apples and allspice, mix well. Pour chicken stock over and season with salt to taste. Cook for about 20 minutes or until the vegetables are soft. Let the vegetable stand, covered for at least 30 minutes or until ready to serve.
Blend well using immersion blender (can also use food processor or a regular blender). Strain back into a saucepan. Add maple syrup and cream and mix with an immersion blender.
Heat until the soup just starts to boil and serve immediately. Swirl cayenne pepper into each individual bowl.

Smashed Potatoes with Apple and Chedder

Found at Cinnamon, Spice, and Everything Nice

(semi-adapted from Guy Fieri)
About 2 pounds of potatoes, cubed
4 cloves garlic, whole, peeled
Sea salt and fresh pepper
3-4 tablespoons butter
1/3 cup milk
1 tablespoon Rosemary
12 ounces sharp cheddar, shredded
2 large, tart apples, shredded
To a large saucepan add the potato cubes and garlic. Fill with water to just above the potatoes. Add a teaspoon of salt. Bring to a boil and simmer about 20 minutes or until fork-tender.
Remove from heat and drain leaving a few tablespoon of water in the pan. Add the potatoes and garlic back to the pan with the butter, milk, rosemary and re-season with salt and pepper. Smash with a potato masher. Taste and add more salt and pepper if needed or milk if too thick. Mix in the cheese and apples. Cover with a lid and let sit for five minutes before serving.

Potato Pancakes

Panko Bread Crumbs
Butter for pan-frying
Mix mashed potatoes, egg, and bread crumbs together. Heat a large skillet over medium heat. The skillet has to be hot enough to quickly brown the outsides or the cakes will melt. Add a pat of butter and coat the bottom. Add a large spoon of the mashed potato mixture and shape it into a patty using the spoon. Dip in Panko to coat. Cook about five minutes on each side until crispy golden brown. Repeat adding butter to the pan until all your pancakes are cooked. Serve with sour cream.

Molten Spiced Chocolate Cabernet Cakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
4 ounces semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 tablespoon Cabernet Sauvignon or other red wine
1 teaspoon Vanilla Extract
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 tablespoons flour
1/4 teaspoon Cinnamon, Saigon
1/4 teaspoon Ginger, Ground
1/8 teaspoon Cloves, Ground (optional)
Directions:
1. Preheat oven to 425°F. Butter 4 (6-ounce) custard cups or soufflé dishes. Place on baking sheet.

2. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Whisk until chocolate is completely melted. Stir in wine, vanilla and confectioners' sugar until well blended. Whisk in eggs and yolk. Stir in remaining ingredients. Pour batter evenly into prepared custard cups.

3. Bake 13 to 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with additional confectioners' sugar. Serve immediately.

Make Ahead: The chocolate mixture can be prepared up to 10 hours ahead of time. Pour the batter into prepared custard cups; cover with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking.

I hope you enjoyed our Wine Pairing Dinner Party,

Celebrating The Flavors Of Fall! We enjoyed having you visit!

Buttermilk Cookies with Nutmeg and Sour Cream Frosting

2009-10-23T06:50:00.001-07:00

12 Weeks of Christmas Cookies!

9 weeks left till Christmas.

I bet you don't want to hear that… but I’m excited. I love Christmas time. The smells, the lights, the food. We’ve scaled way back in the last few years, so it’s not the commercial hustle and bustle anymore but a sacred, slower, meaningful time that is shared with friends and family.

This week I bring you comfort and joy… I mean,… I bring you Buttermilk Cookies with Nutmeg and Sour Cream Frosting. These were like a glass of eggnog in a cookie. They make you all warm and cozy inside. So I guess maybe I am bringing you some comfort and joy! :-)

A delicate tender cookie that would adapt to many flavors. I was thinking you could swap out cinnamon, cardamom, or even chai spice for the nutmeg. Or how about a vanilla cookie with a maple frosting? This could be a fantastic base recipe with many possibilities .

The teen said, “ YUM! It taste like a sugar cookie.”

The Hubby said, It’s like a sugar cookie on steroids.”

I said, “Please pass the cookies and milk!”

Buttermilk Cookies With Nutmeg

(Printable Recipe)

1 cup sugar
1/2 cup Butter
2 large eggs
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup + 2 TBSP buttermilk

Directions

Preheat oven to 375 degrees. Butter a baking sheet and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together sugar and butter until well combined. Add eggs, mixing until incorporated.
In a large bowl, sift together flour, baking soda, nutmeg, and salt. With the mixer running, add flour, alternating with buttermilk and beginning and ending with flour; mix until well combined.
Using a heaping teaspoon, drop dough onto prepared baking sheet and transfer to oven. Bake until edges are slightly brown, about 10 minutes or until set.
Let cool completely. Frost with Sour Cream Frosting. If desired, sprinkle with additional nutmeg.

Sour Cream Frosting

1/4 cup sour cream
3 TBSP butter
1 1/2 cup powdered sugar
1/2 vanilla extract

In a medium bowl. beat sour cream. butter, and vanilla with an electric beater till smooth. Gradually add powdered sugar, beating on low until well incorporated and spreadable.

More Christmas Cookies!

Chewy Chocolate Cookies

Lime Meltaways

Lemon Luscious Snow Capped Cookies

Brickle Cookies

I’m linking this to Foodie Friday hosted by Designs by Gollum. Please go check out the other Friday Foodies!

Recipe for Pumpkin Pie Spiced Chocolate Truffles

2009-10-19T20:51:00.001-07:00

Pumpkin Pie Spiced Chocolate Truffles

and Martha Monday’s Luminaries!

I’ve made many truffles before, like my Cinnamon Chipotle Truffles, Eggnog Truffles, and Coconut Truffles, but I was looking for something a little different. So I tried some Pumpkin Pie Spiced Chocolate Truffles to serve at an upcoming dinner party that I’m throwing. I wanted something to serve with a red wine or a port, so I used dark chocolate for these gems.

I used a bar of 70% cocoa Artesian dark chocolate that I got in my goodie bag from Scharffen Berger when I went to the Blogher conference in Sanfrancisco. I can’t think of a nicer way to use this delicious chocolate.

I added pumpkin pie spice to my ganache and I got a little bit of an oily residue. I just gave it a little stir a couple times as it was cooling, and it did just fine.

They scooped easily and then I put them in the refrigerator to chill.

These chocolate transfer sheets were my inspiration to make these truffles and I used them for the decorations. They turned out beautiful (in a homemade kind of way!), tasty, and perfect for sharing with a few friends. I cant wait to see what my people think of these.

Now for my Martha Monday Project!

Luminaries!

These turned out so cute and were so easy!

Brette from Martha and Me choose this weeks Martha Monday project. She gave us our choice between pot stickers and/or Halloween Luminaries.

I picked Luminaries! But I cheated a little bit. I didn't make them according to the directions. I decided to use paper bags instead of cutting out Martha’s template. I cut out little windows in my bags and taped printed vellum sheets to the inside of the bags. Using both gold and white vellum sheets, I got the clip art from Martha Stewart. A small candle or a battery operated tea light makes them glow.

I’m going to line my deck with these for my party next weekend.

They will set the mood for truffles and red wine under the Harvest Moon! Enjoy!

Pumpkin Pie Spice Chocolate Truffles

(Printable Recipe)

Makes 16 truffles

Ganache:

6 oz. bittersweet chocolate, chopped
1/2 cup heavy whipping cream*
2 teaspoons pumpkin pie spice
8 oz dipping chocolate wafers

Bring cream just to a boil. Turn off heat and chocolate. Let sit without stirring for 5 minutes. Stir till smooth. Add pumpkin pie spice. Let cool, stirring every 15 minutes till almost set. Scoop into balls. refrigerate till firm.

Melt chocolate wafers. Dip truffles in chocolate.

Honey Roasted Peanut Butter Bars with Chocolate Ganache Recipe

2009-10-16T08:52:00.001-07:00

It’s that time!

12 Weeks of Christmas Cookies!

And the 3rd cookie in this series is a real winner! A honey roasted peanut butter filling on top of a chocolate crust and covered in a sinfully rich chocolate ganache.

Need I say more?

Honey Roasted Peanut Butter Bars with Chocolate Ganache

From Better Homes and Gardens Magazine Christmas Cookies

(Printable Recipe)

1 Devil’s Food Cake Mix
1/3 cup butter, melted
1 egg
3/4 cup butter, softened
3/4 cup honey roasted peanut butter
2 TSP vanilla
3 cups powdered sugar
2 TBSP whipping cream or milk
3/4 cups honey roasted peanuts, chopped
1/3 cup whipping cream
1 12 oz pkg Semi-sweet chocolate chips

Heat oven to 350°F. Grease bottom only of 15x10x1 inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Set aside.
In an extra large bowl, combine dry cake mix, 1/3 cup butter, and egg. Beat with an electric beater on low speed for 1 –2 minutes or until mixture is combined. Press mixture into bottom of prepared pan. Bake in preheated oven for 12 minutes. Cool completely.
In a large bowl, (I used same bowl, didn't even wash it!) combine 3/4 cup butter, peanut butter, and vanilla. Beat with electric mixer on medium speed for 30 seconds. Beat in 2 TBSP whip cream. Stir in the chopped peanuts. Spread mixture evenly over the cooled crust. Place uncut bars in the refrigerator while you prepare the ganache.
In small saucepan, bring 1/2 cup whipping cream just to boiling over medium high heat. Remove from heat and add chocolate chips. Do not stir. Let stand for 5 minutes. Stir until smooth. Cool 15 minutes; spread over filling. Refrigerate 1-2 hours or until set. Cut into bars. Makes 48 bars.

Store covered in refrigerator. Let bars stand at room temperature for 15 minutes before serving.

More Christmas Cookies!

Nutella Swirl Cookies

Nutella Swirl Cookies with a Touch Of Orange

Cream Cheese Cinnamon Swirls

Baby Shortbread Bites with Mini Chocolate Chips and Toffee Pieces

Totally Chocolate Chocolate Chip Cookies

I’m linking to Foodie Friday by Designs By Gollum. Check out what other Friday Foodies are making.

Easy Sticky Toffee Pudding Recipe

2009-10-12T21:23:00.001-07:00

I first heard of Sticky Toffee Pudding when it was the winning flavor of a Haagen Dazs ice cream contest back in 2006. I had to give the winner a try, and I fell in love with it immediately. Since then, I have bought Sticky Toffee Sauce and Sticky Toffee Cheese, but now was the time to try the real thing!

This weeks Martha Monday project was picked by Lorraine of Sweet Lorraine Bake Shop.

She choose Martha Stewart’s Easy Sticky Toffee Pudding!

In classic English style, a cake that is soaked with a rich buttery sauce is often called a pudding. This easy recipe is a sponge cake that is made with finely chopped dates. After baking, you poke holes all over and pour a warm sticky ooey gooey toffee sauce all over the warm cake. Then the cake soaks up the rich buttery sauce. It’s bliss!

It also makes plenty of sauce so you’ll have more to pour on top. It’s also great on ice cream!

This Easy Sticky Toffee Pudding was everything I wanted it to be. And more!

Easy Sticky Toffee Pudding

By Martha Stewart

(Printable Recipe)

Ingredients

Serves 10

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
8 ounces pitted dates, finely chopped
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; set aside.
In a small bowl, combine dates and 1/2 cup boiling water; set aside to soften, at least 10 minutes. In a medium bowl, whisk together flour, baking powder, and salt to combine; set aside.
With an electric mixer, beat butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Add date mixture, flour mixture, and vanilla; mix just until moistened.
Spread batter in prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 55 to 65 minutes. Meanwhile, prepare toffee sauce.
Remove cake from oven; cool in pan 5 minutes. To ensure it will come out easily later, carefully invert hot cake then return it, right side up, to pan. Using a toothpick, poke holes all over cake. Pour about 1 cup warm sauce over cake; let absorb at least 20 minutes.

Toffee Sauce

Ingredients

16 tablespoons unsalted butter (2 sticks)
1 cup heavy cream
1 cup packed light-brown sugar
1/4 teaspoon salt

Directions

In a medium saucepan, combine butter, heavy cream, light-brown sugar, and salt. Heat over low, stirring, until sugar has dissolved, about 2 minutes. Simmer mixture over medium heat until reduced to about 2 1/2 cups, 8 to 12 minutes. If desired, reheat sauce over low before serving.

Check Out These Puddings!

David Lebovitz made Warm Sticky Toffee Pudding

Greedy Gourmet’s Sticky Toffee Pudding

Peabody’s Sticky Toffee Pudding

Chocolate and Zucchini's Sticky Toffee Pudding

Don’t Forget Delicious! also made Sticky Toffee Pudding

Use Real Butter made a Sticky Toffee Pudding too!

Cocoa Coconut Cuties Recipe

2009-10-10T21:15:00.001-07:00

12 Weeks of Christmas Cookies

I’m a day late and a cookie short with my cookie post! But I’m here and I brought you Cocoa Coconut Cuties. If you like the chocolate and coconut combo, I have the cookie recipe for you!

In case you missed last week, let me bring you up to date. Christmas is just around the corner and I’m baking for you the 12 weeks of Christmas cookies. Last week I made Chocolate Almond Coconut Bars. This week brings the second cookie of our series, The Chocolate Coconut Cutie.

This recipe didn't make many cookies. I got 19 out of this batch but it’s only suppose to make 16. Just enough to dress up for the holidays!

You can keep them casual. Just sprinkle a little coconut on top before baking. Makes for a pretty cookie.

Or you can dress them up a little with a swirl of melted chocolate. It takes them up a notch.

Or you can get fancy and add a swirl of chocolate and a sprinkle of coconut.

But no matter how you dress them, they’re delicious!

Chocolate Coconut Cuties

By Marcel Desaulniers

(Printable Recipe)

1 Cup Confectioners Sugar
3/4 Cup all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
8 TBSP (1 stick) unsalted butter, softened
3 large egg whites
1 1/4 cup unsweetened shredded coconut

Preheat oven to 300 degrees. Line 2 baking sheets with parchment paper or wax paper. (I used a silpat on one pan and wax paper on the other pan. The silpat worked the best)
In a sifter, combine powdered sugar, flour, cocoa, and baking powder. Sift onto a large piece of parchment paper.
Place the butter in the bowl of a stand up mixer fitted with a pattle. Mix on low for one minute, then on medium for one minute, then on high for one minute. Stop and scrape down the sides of the bowl. Add the egg whites and beat on medium for 30 seconds.(At this point the batter will look temporarily yucky.) Turn the mixer to low and slowly mix in the sifted ingredient. Mix until incorporated, about one minute. Stop and scrape the sides of the bowl and the paddle and mix on low an additional 15 seconds. Remove the bowl from the mixer. Add one cup of the shredded coconut and use a rubber spatula to finishing mixing the dough until incorporated.(now the dough is looking good)
Using a heaping TBSP or a #50 ice cream scoop, Portion 8 cookies on each sheet, about 3 inches apart.Sprinkle an even amount (about 1/4 tsp) of the remaining coconut on each portion. Bake on the upper and middle rack for 12 minutes, switching the sheets between top and bottom and rotating them 180 degrees half way through the baking time. Remove from oven and cool completely.

Cocoa Coconut Cuties will stay fresh in a tightly sealed container for 2-3 days or in the refrigerator for 10 days. Bring to room temperature before serving.

Check out these other Christmas Cookies!

April made Orange Chunk Cookies

Barbara made Alice’s Best Ever Chocolate Chip Cookies

Megan made Brown Sugar Chocolate Chip Cookies

And next week I believe Kim is joining in on the Christmas Cookie Fun!

Sour Cream Pumpkin Coffee Cake Recipe

2009-10-07T06:18:00.001-07:00

Who doesn’t love coffee cake? And if you run a ribbon of pumpkin filling through the middle of said coffee cake, who wouldn’t love that? This recipe is one of my favorite coffee cakes. It’s from Libby’s, the pumpkin people, so you know it’s gonna be good.

This recipe is a little bit more, should we say involved. Not hard, but it consist of three different elements. You have the cake part, the pumpkin filling, and the streusel,

You layer half the cake batter, half the streusel,

and then that pumpkin filling,

Then the rest of cake and streusel..

A little time consuming but so worth it! I made it the night before I wanted it and then baked it in the morning.

I took a nice warm Sour Cream Pumpkin Coffee Cake to work to the delight of my coworkers. They all gave it a thumbs up!

You have to try this one!

Sour Cream Pumpkin Coffee Cake

By Libby’s Pumpkin

Makes 12 servings.

(Printable Recipe)

1/2 cup butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 3/4 cup (16 ounce can) solid pack pumpkin
1 slightly beaten egg
1/3 cup granulated sugar
1 teaspoon pumpkin pie spice
Streusel
Cream butter, 3/4 cup sugar and vanilla in mixing bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream.
Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice. Spoon half of batter into 13 x 9 x 2-inch baking dish, spread to corners. Sprinkle half of the Streusel over batter. Spread pumpkin mixture over Streusel. Carefully spread remaining batter over pumpkin mixture. Spread remaining Streusel over top. Bake at 325 degrees F for 50 to 60 minutes or until a wooden pick comes out clean.

Streusel
1 cup firmly packed brown sugar
1/3 cup butter
2 teaspoons cinnamon
1 cup chopped nuts
Combine brown sugar, butter and cinnamon until blended. Stir in chopped nuts.

Try More Pumpkin Coffeecakes!

Super Simple Pumpkin Coffee Cake from Megan’s Cookin’

Pumpkin Streusel Coffeecake from Rolling Out The Dough

Spicy Pumpkin Coffee Cake from Saffron Trails

Pumpkin Coffee Cake from Not Quite Nigella

Pumpkin “Cinnamon Roll” Coffee Cake from Culinary Concoctions by Peabody

Gluten-Free Pumpkin Bundt Cake from Karina’s Kitchen

Pumpkin Pecan Coffee Cake from Once Upon A Feast

Martha Monday: Warm Vanilla Apple Cider Recipe

2009-10-05T16:45:00.001-07:00

In the Sierra Foot Hills, about an hours drive outside Sacramento, is a place known as Apple Hill. Come here on any Autumn day and you’ll find about 50 ranchers sharing not only their many varieties of apples, but apple pie, apple strudel, apple jelly, and apple bread.

You’ll also find pumpkins and crafts, music and pony rides, wineries, and pure unprocessed apple juice. That’s the kind that would make this Vanilla Cider perfect! Fresh, farm picked, unprocessed apple cider. But I haven’t made it to Apple Hill this year, YET! So I picked up a bottle from the grocery store to make this perfect seasonal treat. Warm Vanilla Cider by Martha Stewart!

I love to make cider in the crockpot too. Perfect for days like Thanksgiving or Christmas, the crockpot keeps it warm all day and it’s ready for drinking when your family and friends are. Or how about having a nice warm drink when you get back from apple picking? The crockpot and this recipe can help!

The Honeyed Walnuts were a great addition to this. I loved the flavor of the sweet from the honey and the salty from the course sea salt. It would also make a perfect sprinkling on top of a salad, with lets say, apple slices?

Warm Vanilla Cider

By Martha Stewart

Printable Recipe

6 Cups fresh apple cider
2 TBSP packed brown sugar
2 whole nutmeg seeds
1 Vanilla Bean-split and scraped
6 0z Bourbon (optional)
Whipped Cream
Honeyed Walnuts
In a medium saucepan, combine ingredients. Gently simmer over medium-low heat for 15 minutes.
Remove from heat and discard solids. Divide among 6 heatproof glasses and top with with a dollop of whipped cream and a few honey walnuts.

Honeyed Walnuts

Preheat oven to 350 degrees. Combine 1 cup walnuts with 3 TBSP honey and a pinch of course sea salt in a bowl. Toss to coat and spread on a parchment lined baking tray. Bake tossing occasionally until toasted, about 15 minutes Let cool.

Makes 6 cup.
Time: 15 minutes.

Chocolate Almond Coconut Bar recipe

2009-10-02T19:31:00.001-07:00

It’s the 12 Weeks of Christmas Cookies.

It may seem far off to you, but the holidays are right around the corner! Halloween will be gone before you know it and soon it will be Christmas, with menus to plan, presents to buy, and cookies to bake.

When April from Abby Sweets asked Barbara from Barbara Bakes and myself if we wanted to do “12 weeks of Christmas cookies”, how could I say no?

There is always so many new cookies I want to try and what perfect time to “research” a new batch of cookies a week till Christmas.Then we’ll see which one’s make it to the Christmas Cookie Platter this year!

Week one!

Chocolate Almond Coconut Bars.

This is actually a Macaroon Bar recipe I made before, but this time I added almond extract. It was perfect with the coconut and the chocolate and brought this macaroon bar to a new level. I just wished I had put some toasted sliced almonds on the top. But you can! Just give these easy bars a try!

Stay tuned on Friday’s for

The 12 weeks of Christmas Cookies!

And go check out Aprils Cinnamon Crisp Cookie recipe Barbara’s recipe of Molasses Cinnamon Crisp Cookies with Cinnamon Chips!

I’m linking this to Food Friday at Designs By Gollum.

Go check out what everyone else is making!

Chocolate Almond Coconut Bars

Recipe adapted from Nestle Toll House

1 pkg chocolate cake mix
1/3 C. butter
2 lg eggs, divided
1 (14oz) can Sweetened Condensed Milk
1 tsp vanilla
1 tsp almond extract
2C (12 oz) semi-sweet chocolate
1 1/2 C. flaked coconut divided
3/4C. chopped nuts(optional)

1. Beat cake mix, butter and 1 egg in large mixing bowl until mixture is crumbly. Firmly press onto bottom of greased 9x13in pan.

2. Combine sweetened condensed milk, remaining egg, and vanilla in medium bowl. Stir in chocolate chips, 1C. coconut and nuts. Spread over mixture in baking pan. Sprinkle with remaining coconut.

3. Bake in preheated 350F oven for 30-40 minutes till golden brown.(center will set when cooled). Cool completely in pan on wire rack. Cut into bars.

New feature!

For a printer friendly copy of this recipe, click on the printable recipe link below!

Printable Recipe

Recipe For Chicken Taco Soup!

2009-09-30T08:50:00.001-07:00

From scouting events to conference meeting dinners, to down home good cookin, this recipe is like a an old friend. Warm, comforting and reliable. Now that the temperature has dipped into the 70’s, It was time to pull out the crock pot and make a pot of Chicken Taco Soup. Just as I do when I make BBQ Chili or Refried Bean Soup, I wanted to feel the comfort of this soup wrap it’s aroma around me like a warm blanket guarding off the late Autumn chill. It’s everyone’s favorite soup, I’ll just bet it becomes one of your favorites too.

Topped with cheese, corn chips, or whatever, this is just a dump and simmer in of recipe. But I used the Crockpot!

For that reason, I’m linking this to Crockpot Wednesday hosted by Dining With Debbie .

Chicken Taco Soup

Adapted from Sue Nickels

2 Cups Shredded Chicken Cooked
1 can Mexican Style Stewed Tomatoes
1 Can Corn
1Can White Beans
1 Can Pinto Peans
1 PKTS Taco Seasoning
4-6 Cups Chicken Broth

Bring to a boil and simmer 30 minutes

Mix together an add to the above

4-6 TBSP Corn Starch
4-6 TBSP Cold Water

Stir till thick

Serve with any or all

Tortillas,
All Chips
Salsa,
Sour Cream,
Olives,
Shredded Cheese.

Crockpot Directions:

I cooked my chicken tenders in the pot for 3 hours. I then stirred it to shred the meat. Add the rest of the ingredients except the cornstarch and water. Simmer until one hour before you want to serve. Then add the cornstarch and turn the Crockpot to high. Let simmer and thicken for about an hour. Serve when your ready!

Daring Baker’s Challenge: Puffed Pastry!

2009-09-28T09:47:00.001-07:00

The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

Vols-au-Vent, pronounced voool-oh-vaw, are little bowls made from puffed pastry to hold what ever your little heart desires. Rather sweet or savory, they can make an eloquent main dish, a daring dessert, or an impressive appetizer.
Puff pastry sounds like a lot of work and complicated, but it’s not really. Maybe a little time consuming or in my case, messy, but not hard! The dough comes together quickly in the food processor. After rolling out the dough, you encase a pound of butter (no that is not a typo!) that you have beaten into a block. Just wrap the butter in the dough like wrapping a present.

To get all those beautiful layers, you must turn the dough 6 times.. A “turn” is just rolling the dough out to 24 inches. then folding it into thirds. The secret to success is keeping the dough chilled. It it gets to warm, you’ll have melted butter oozing out. If that happens, just pop it into the fridge for 30 minutes.

I only used a little bit of my dough but I got 3 nice Vols-au-Vent that I used for supper and six discs for dessert. The rest I froze for another use.

I was one happy little girl when they rose to the occasion! I impressed myself. ;-)

I made my dinner ones with the filling that I used when I made Vegetable Pot Pies.
I know it’s a winner when the Darling Daughter says “YUM!”

I used some round disks to made a dessert with Vanilla Bean Pastry Cream with fresh raspberries and Chocolate Raspberry Dessert Sauce.
Again I heard those sweet words from the family, “YUMMY!”

I would like to thank Barbara and April for baking with me this month via Twitter. It was my pleasure ladies. I encourage everyone to go check out their adventure with puff pastry and well as the Daring Baker’s Blogroll.

Michel Richard’s Puff Pastry Dough

(Printable Recipe)

From: Baking with Julia by Dorie Greenspan
Yield: 2-1/2 pounds dough
Prep Times:
-about 4-5 hours to prepare the puff pastry dough (much of this time is inactive, while you wait for the dough to chill between turns…it can be stretched out over an even longer period of time if that better suits your schedule)

Ingredients:
2-1/2 cups (12.2 oz/ 354 g) unbleached all-purpose flour
1-1/4 cups (5.0 oz/ 142 g) cake flour
1 tbsp. salt (you can cut this by half for a less salty dough or for sweet preparations)
1-1/4 cups (10 fl oz/ 300 ml) ice water
1 pound (16 oz/ 454 g) very cold unsalted butter
plus extra flour for dusting work surface
Mixing the Dough:
Check the capacity of your food processor before you start. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them.
Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. Add the water all at once, pulsing until the dough forms a ball on the blade. The dough will be very moist and pliable and will hold together when squeezed between your fingers. (Actually, it will feel like Play-Doh.)
Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. Wrap the dough in a damp towel and refrigerate for about 5 minutes.
Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that's about 1" thick. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing.
Incorporating the Butter:
Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10" square. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Starting from the center of the square, roll out over each corner to create a thick center pad with "ears," or flaps.
Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. (If you have to stretch the dough, stretch it from all over; don't just pull the ends) you should now have a package that is 8" square.
To make great puff pastry, it is important to keep the dough cold at all times. There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it . You can stop at any point in the process and continue at your convenience or when the dough is properly chilled.
Making the Turns:
Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24" (don't worry about the width of the rectangle: if you get the 24", everything else will work itself out.) With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength!).
With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. You have completed one turn.
Rotate the dough so that the closed fold is to your left, like the spine of a book. Repeat the rolling and folding process, rolling the dough to a length of 24" and then folding it in thirds. This is the second turn.
Chilling the Dough:
If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you refrigerate the dough, mark the number of turns you've completed by indenting the dough with your fingertips. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns.
The total number of turns needed is six. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Puff pastry is extremely flexible in this regard. However, no matter how you arrange your schedule, you should plan to chill the dough for at least an hour before cutting or shaping it.
NOTE: There is a wonderful on-line video from the PBS show “Baking with Julia” that accompanies the book. In it, Michel Richard and Julia Child demonstrate making puff pastry dough (although they go on to use it in other applications). http://video.pbs.org/video/1174110297/search/Pastry

Almond Poppy Seed Muffin Recipe

2009-09-25T05:37:00.001-07:00

I feel like I’m going to the land of Oz!
I’m actually off to San Francisco for the Blogher Food conference.
It’s going to be a foodies dream weekend and I am beyond excited.
The food, the friends, the fun. Everything is lined up.
I’ll be shopping, dining on French cuisine, and hopefully, drinks with a whole group of bloggers the night before the conference even starts.That will be fun! Then there is the After-Party that I’m sure will be the “must not miss” party of the weekend. But the big event will be the conference on Saturday.

But I didn’t forget about you dear readers. I made a batch of muffins to hold you over till I return. Almond Poppy Seed Muffins. They were sweet with a hint of lemon. I thought they were delicious, but the kiddo (whom I specially made them for) didn’t like them. She didn’t like the lemon. Next time I’ll try it without and see if she likes them that way. But for me, they were great! Perfect with a cup of coffee and a splash of Ameretto. Because it’s the weekend! :-)

PERFECT ALMOND POPPY - SEED MUFFINS
2 c. all-purpose flour
1 tbsp. poppy seeds
1/4 tsp. baking soda
1 c. sugar
1/2 c. unsalted butter, soft
4 egg whites (or 2 eggs)
1 tsp. almond extract
1 tsp. grated lemon peel
1 c. plain lowfat yogurt
1/4 c. crushed almonds
Line 18 muffin cups with paper bake cups. Combine flour, poppy seed and baking soda; set aside. In a large mixing bowl, beat sugar and butter with an electric mixer on medium speed until fluffy. Beat in egg whites or eggs, almond and lemon peel. Add the (flour) mixture and yogurt alternately to the beaten mixture, beating after each addition until combined. Fill prepared muffin cups 2/3 full. Sprinkle with crushed almonds if desired. Bake at 375 degrees for 20 minutes or until golden.

I’m linking this post to Designs by Gollum for Foodie Friday! Please stop by and see a list of all the participants. See ya next week. Have a wonderful weekend!

Megans Cookin

Recipe for Rocky Road Brownies

Daring Bakers Make Cannoli

Cinnamon Swirl Quick Bread Recipe

Cranberry Salsa Recipe

Recipe for Pistachio Bite Cookies

How To Butterfly A Pork Loin

Healthy Bread in Five Minutes a Day: Pumpkin Brioche

Recipe for Mint chocolate Chip Cookie Bars

Directions

Christmas Cookie Recipes! Browned Butter and Cardamom Cookies

Broccoli Casserole Recipe

Recipe for World Peace!

Halloween Cookie Recipe: Witches Fingers!

The Daring Baker’s French Macaron Cookie

Foodbuzz 24, 24, 24: A Wine Pairing Dinner Celebrating The Flavors Of Fall!

Partnering up with Foodbuzz and Visa Signature, I was able to toast in the Autumn season with a Wine Pairing Dinner;

Celebrating The Flavors Of Fall!

I invited good friends,

opened good wine,

and we gathered around a pretty table.

Butternut Squash and Apple Soup

Smashed Potatoes with Apple and Chedder

I hope you enjoyed our Wine Pairing Dinner Party, Celebrating The Flavors Of Fall! We enjoyed having you visit!

Buttermilk Cookies with Nutmeg and Sour Cream Frosting

Directions

Recipe for Pumpkin Pie Spiced Chocolate Truffles

Honey Roasted Peanut Butter Bars with Chocolate Ganache Recipe

Easy Sticky Toffee Pudding Recipe

This weeks Martha Monday project was picked by Lorraine of Sweet Lorraine Bake Shop.

She choose Martha Stewart’s Easy Sticky Toffee Pudding!

Easy Sticky Toffee Pudding

Ingredients

Ingredients

Directions

Cocoa Coconut Cuties Recipe

Sour Cream Pumpkin Coffee Cake Recipe

Martha Monday: Warm Vanilla Apple Cider Recipe

Chocolate Almond Coconut Bar recipe

Chocolate Almond Coconut Bars

Recipe For Chicken Taco Soup!

Daring Baker’s Challenge: Puffed Pastry!

The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

I would like to thank Barbara and April for baking with me this month via Twitter. It was my pleasure ladies. I encourage everyone to go check out their adventure with puff pastry and well as the Daring Baker’s Blogroll.

Michel Richard’s Puff Pastry Dough

Almond Poppy Seed Muffin Recipe

I hope you enjoyed our Wine Pairing Dinner Party,

Celebrating The Flavors Of Fall! We enjoyed having you visit!