Pumpkin Bread

We're celebrating Thanksgiving tomorrow morning at Jack and Wyatt's school and since I'm in charge of dessert I made a fresh batch of Breakfast Cookies and a better-than-Starbucks Pumpkin bread that is a true crowd pleaser. The recipe comes from my very close family friend in Ohio.  Thanks Heidi!

Recipe after the jump...

Here's the recipe:

2 1/2 cups flour
3 cups sugar
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 1/2 tsp salt
4 eggs
3/4 cups vegetable oil
1/2 cup water
1 tsp vanilla
2 cups canned pumpkin
Optional: 1 cup chopped nuts

Directions:
Sift the dry ingredients together. In a separate bowl (or with a mixmaster) mix the eggs, oil, and water.  Gradually add the dry ingredients to form a smooth batter.  Scrape down the sides after each addition. Add the pumpkin and vanilla and mix well.  Fold in the nuts.  Pour into 2 greased loaf pans or bake in a bundt pan as a cake.  Bake at 325 for 1 hour and fifteen minutes or until firm. Allow to cool for fifteen minutes and turn onto a cooling rack. 

*Note: if you're using a dark metal loaf pan, you might want to shorten cooking time a little, maybe 5 minutes.

This recipe freezes well.  Allow to fully cool before freezing.

PC: Yours Truly
 

Gumball Necklaces!

Snow days call for art projects and here is one that will have you DIY enthusiasts chomping at the bit. 

Glamorous (and oh-so-perfect for Valentine's day) Gumball Necklaces!

Directions:

1. Using a metal skewer, pierce one side of the gumball. Hold the top of the gumball steady as you guide the skewer (see photo). This will prevent the skewer from slipping off the slick surface of the gumball.

2. Flip the gumball over and pierce another hole directly opposite to the first hole. If you try to poke a hole straight through both sides at once, the gumball will crack.

3. The hardest part is stringing the ribbon. Use a large needle to thread the ribbon through the gumballs. Thinner ribbon is easier to string. Tie a knot between each gumball as you string it.

Tip: Look for bags of single colored gumballs at your local party supply store.

PC: One Charming Party, Sarah Westbrook



Garrett's Popcorn

Last week, my husband and I had the pleasure of hosting our good friend DJ from Chicago for the night.  As a thank you, his beautiful (and always thoughtful) wife Emily sent us the greatest and most unnecessary gift imaginable-a tin of Garrett's famous Chicago-style popcorn.  If you've never tried this Chicago delicacy, you're truly missing out.  As I like to say, it's disgustingly good and the Chicago mix (half caramel corn/half cheesecorn) didn't land on Oprah's 'favorites' list by accident.  

So thank you Emily for not only making my pregnancy so delightful but also for reminding me that it's the simple and delicious things in life that people appreciate the most. 

Friends, remember this idea when you want to send someone a little something to show how much you care or to say thank you. It's the perfect gift.

PC: Garrett's Popcorn

DIY Inspiration

PC:

1, 2, 3, 4, 9: Martha Stewart Weddings, 5: Wedding Style Guide, 6: Country Living, 7: Corbin Gurkin via Duet Wedding, 8: Kate Headley  

French Macarons, dare I say the new cupcake?

I'd like to start by saying:

And I know you will too once you experience them...

They're pretty, they're mini, and they're French (all things I want to be).

These bite-size French pastries were once the hallmark of Ladurée, a small, 148-year-old chain of Parisian tea salons and pastry shops that packaged them in a small pastel-colored box.  Now, you can find them anywhere from the 5th floor at Bergdorf's (if they're out of pistachio you know I'm in the vicinity), online, or Trader Joe's in delicious flavors like pistachio, strawberry, chocolate, or lemon to name a few.  

 

They look as good as they taste and add the perfect touch to any tea/dinner party:

Surrounded by other pastries/flowers:

On an ordinary plate:

On a three-tiered stand

Or else to add that 'Wow' factor to your next dessert!

Moeylicious Cake: (WOW!)

Lollipops:

or a Croquembouche

Want to make them yourself? Let Martha show you how here.

Nutritionplugged, Wall Street journal-Sara Rosso, Bobetteandbelle.com, kristen's kitchen adventure, Vanilla & Lace, Hip Hostess-Mowielicious Macaron Cake, macarondiaries.com, recipe: Martha Stewart

Here's to you Mrs. Robinson...

For the Graduate.

PC: Bakerella

Kiss

Pucker up for this baby: Homemade Oreo Kiss

DIY Truffles for Vday

Double Boiler

+

Chocolate, Cream, Butter, and Liqueur

 =

Gorgeous Homemade Truffles

Master Chocolatier Jacques Torres shows us how to make Truffles:

For the Ganache:

21 ounces of bittersweet chocolate

18 ounces heavy cream (generous 2 cups)

2 ounces (4 tbsp unsalted butter)cut into pieces, softened

2 ounces of orange liqueur or raspberry vodka

For the Garnish: 

 2 cups Dutch-processed unsweetened cocoa powder, sifted

2 1/2 cups shredded sweetened coconut, toasted

About 2 cups toasted nuts, finely chopped 

Click Here for Directions:

Epicurious, Williams-Sonoma, AZ cookbook, Ehow, Sugar Factor

Minny's Chocolate Pie

One of my New Year's resolutions is to read (and finish) more books each month including some classics.  I just finished a quick read-'The Help' and absolutely loved it. It made me laugh, cry, and most of all hope that I would have been as brave as Skeeter to stand up for people's rights in those turbulent times and of course pursue my dreams.

Here is a Chocolate Pie in honor of Minny (without her secret ingredient).

If you're in a book club, this would be a wonderful snack to serve while you discuss the book.

PC: MyRecipes

Holiday Desserts

Eggnog Cheesecake

Magnolia Bakery's Banana Pudding: (recipe provided below)

Coconut Layer Cake

Dark Chocolate Buche De Noel:

Crunchy:

Key Lime Meltaways: (recipe below)

Mini Pecan Pies:

Old-Fashioned Gingerbread Cookies: (have fun with the decorations)

Recipes:

Magnolia's Famous Banana Pudding

 1 (14-ounce) can sweetened condensed milk

1 1/2 cups ice cold water

1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)

3 cups heavy cream

1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)

4 cups sliced ripe bananas [Use the kitchen measurement convertor -- LR]

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set. In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain. To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.

Key Lime Meltaways:

Yield: 5 dozen

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

1 cup confectioners’ sugar

Grated zest of 4 tiny or 2 large key limes

2 tablespoons freshly squeezed lime juice

1 tablespoon pure vanilla extract

1 3/4 cup plus 2 Tablespoons all-purpose flour (a.k.a. 2 cups minus 2 tablespoons)

2 tablespoons cornstarch

1/4 teaspoon salt 1.

In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy. 2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined. 3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour. 4. Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart. 5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, just three or four minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

PC: My recipes, Magnolia Bakery on Flickr,Martha Stewart,  Go@Home, Bakerella, 101 Cookbooks

Delivered with Love

 "Friends are the family we choose"

A recent trip home opened my eyes to a beautiful and meaningful way to make someone feel special: a magnificent orchid adorned with one's favorite candies.  This gift, given to my Mom from her best friend Cheryl, shows the true meaning of friendship-being there for someone through the good times and bad and always keeping things sweet.

 Cheryl's gift left everyone in my family (even my little niece) wanting a piece. The greatest part of all? When you're all done with the candy you have a gorgeous orchid in your possession that can last for months when cared for properly.

Niece's outfit: t-shirt and skinny jeans from Bloomies (gifts from her Aunt Sky)

Once you Pop...

Set aside those old school candy swirls for one of your vases... and dive into one of these new and improved 'lollipops' for a real party in your mouth (and home).  All you need is (love) sticks and your standard dessert goes from 0 to 60 in no time. Happy popping.  

Cheesecake lollipops, Pie lollipops, Cookie lollipops, Mint Chocolate Chip Ice Cream Pops , Cupcake pops, & Cake Pops

They're also a great give away for charities/fundraisers: finally a good cancer stick!!!

PC: Closet Cooking, Mastapak, Seriouseats.com, Bakerella, National Cookie Network, Parents Links: