Strawberry Hot Chocolate Bombs and Halloween Preparations

Strawberry Hot Chocolate Bombs

 

I don't know where this week has gone, I woke up Monday morning and now it is Wednesday!  Work has been unusually busy this week and I've had all kinds of things to do in order to get ready for Halloween.  I've made hot chocolate bombs, paint your own cookies and now I'm working on some truffle stuffed chocolate frogs all for our little trick or treaters.  

Chocolate hot chocolate bombs ready for bagging.

I love seeing all the kids in their costumes, of course in Alaska it is hard to see the costumes under their coats, hats, gloves and boots.  But you get the idea (with most of them) and those little boys always think they are so tough and/or scary and the little girls are alway so beautiful in their princess costumes. (YES, I am generalizing and not all boys or girls dress up in those gender typical costumes, give me a bit of grace.)

Mummies  for Mummy Milk

We pull our fire pit to the front of the house and have a fire going all evening, people stop and warm up.  We also have hot apple cider out front and Dave and I stay outside and visit with everyone as their kids stop by for candy.  It  is such a fun evening.  This year we will have to do it a little different.  We will have the fire going but Dave and I will sit back by the house and let parents warm up, to maintain social distance.  Candy bowls will be on a table and kids will help themselves, and hot apple cider will be available, but it will be strictly serve-yourself.  

Dried Strawberries decorate the 
strawberry hot chocolate bombs.

The strawberry hot chocolate mix makes a ton, so I made some for trick or treat bags (we have about 12 special kids I make bags for) and the rest of the mix will go into Christmas treat bags.  If I have more time I'll post my process to make bombs then, or you can search it on Pinterest (that's what I did).

Hot Chocolate Bombs packaged and ready for
trick-or-treaters

I love Avery printable labels.  

I just run them through my printer.

Chocolate truffle frogs, ready to hop in your mouth!

Happy Halloween! I hope you enjoy more treats than tricks.

Pink Hot Chocolate

1 cup Nestlé Strawberry milk mix

1 1/2 cups powdered milk

1 (3.3 oz.) pkg. instant white chocolate pudding mix

2 cups white chocolate chips, or white chocolate bomb shells

marshmallows

Mix strawberry milk mix, powdered milk and white chocolate pudding mix.  If not using white chocolate milk bomb shells, freezer white chocolate chips.  Once frozen blend until finely ground.  Mix white chocolate into strawberry mix.  

To make strawberry hot chocolate.  Mix two tablespoons with 6-8 oz. hot milk or water.  Top with marshmallows.   

Pour hot water or milk over the bomb

Out pops marshmallows and a delicious cup
of hot chocolate.

1 year ago:    Moose in the Morning and Keto Black Widow Cocktail

7years ago:  Cranberry Liqueur

October 28, 2020  Sunrise 9:27am  Sunset 5:40 pm  Temp H 23/ L 10°F

Peppermint Spoons

I have these little spoon molds I've had forever.  I don't really remember where or when I got them, but when I was cleaning out the pantry last fall they were found.  I don't know why I bought them, but I decided I would figure out a way to use them.  So off to Pinterest I went.

I found a fun idea for hot chocolate sticks, and decided to make those this winter, and what would be more fun than a stick but a peppermint spoon.  Then, as you stir the hot chocolate into the warm milk, you also get a little peppermint kick from the spoon.  I love peppermint hot chocolate.

I'll find some other uses for this spoon mold, now that I remember I have them.

Peppermint Spoons

peppermint candies, crushed

spoon mold

Preheat oven to 350°F.  Fill spoon mold with crushed candies.  Bake for 10 minutes.  Remove molds from oven, using a knife or flat edge of a small offset spatula, push the candy into the molds completely.  Refill molds where candy has melted and does not fill the mold to the top.  Heat for 5-8 more minutes, until candy is completely melted.  Again, push candy that has melted outside the molds into the correct spaces and push down the candy to compact it in the mold.  Let cool completely.
Carefully remove spoons from molds.  Store in a cool, dry place.

5 years ago:  Pink Champagne Mug Cakes and New Books
7 years ago:  Russian Tea Cakes and the Snow Day

December 22, 2019  Sunrise 10:58am sunset 2:40pm  Temp H -25/ L-26°F

Homemade Vanilla Extract

I made these cute little gift bags for everyone at work and handed them out before Thanksgiving.  I made some pancake mix, added a small bottle of pure maple syrup, and a bottle of homemade vanilla extract.  It didn't matter how hard dinner was to get together, breakfast was easy!

I thought I shared how to make homemade vanilla extract back in August, but it appears that I didn't.  You need about 3 months for it to fully develop, but it is so easy, cheaper than buying it, and makes a great gift.  Everyone always comments about how good it is.  I buy the Kirkland vodka from Costco and the B vanilla beans from Amazon and I'm in business.  I split the vanilla beans and drop them in the bottle of vodka, give it a shake every day for about a week, then sit it on a shelf in the pantry for three months.  You can tell when it's done because it smells like vanilla when you open it, not vodka.  Rule of thumb is about 4 split beans for every cup of vodka.

I usually use my beans twice.  For the first use I empty all but about a 1/4 of the bottle. Then I refill the bottle with more vodka, shake for a week, and then let it sit for 3-4 months.  I have found that a third try does not give me enough of a vanilla flavor so the second time I empty the bottle I cut the vanilla beans and stick a little piece in the gift bottle when I give it away.

Homemade Vanilla Extract
vanilla beans
vodka or bourbon
time

Split vanilla beans in half and place in vodka or bourbon, you need 4 beans for every cup.
Shake at least once a day for 1 week.  Let sit in a cool, dark place for 3 months (I like to shake once in a while).  Pour into small bottles for gifts and/or use in your own cooking.

1 year ago:    Keto Eggnog With and Without
3 years ago:  Oat, Seed and Nut Crackers
5 years ago:  Sometimes Homemade Bread is Love, Potato Loaf

December 2, 2019  Sunrise 10:21 am  Sunset 2:58 pm  Temp. H 15/ L 3°F

Chili-Garli Snack Mix for Box #2

So I have been pretty lazy with my blog lately.  I've been working in my garden, trying to get a quilt done for the curly haired boy's first wedding anniversary, and bonding with the motor home.

But, I do still owe my brother 3 boxes of baked goods so I made these cookies and this snack mix for box #2.

I tried to get my brother to bet on the second Royals/Yankees series, but the big chicken wouldn't bet.  Too bad because in the second series the Yankees swept the Royals...and still I am sending boxes of baked goods to my brother.

Chili-Garlic Snack Mix
adapted from Food Network Magazine, June 2015

100 calorie bag microwave popcorn, or 2 Tbsp. popcorn, popped
2 cups Chex cereal
2 cups Cheeze-It crackers
1 cup mini pretzel twists
1 cup smoked almonds
6 Tbsp. unsalted butter
1 Tbsp. chili powder
1 tsp. smoked paprika
1/2 tsp. garlic powder
kosher salt

Preheat oven to 325°F and line a baking sheet with parchment paper. Pop microwave popcorn according to package directions or pop 2 Tbsp. popcorn by favorite method.  Transfer to large bowl.
Add cereal, crackers, pretzels, and almonds to bowl, toss to combine.  Melt the butter in a small saucepan over low heat.  Stir in the chili powder, paprika and garlic powder.  Drizzle over the popcorn mixture and toss with a rubber spatula to coat; season with salt.
Spread the snack mix on the prepared baking sheet.  Bake, stirring once or twice, until lightly toasted, about 10 minutes.  Let cool completely.  Store in an airtight container for up to 5 days.

1 year ago:    Donut Strawberry Shortcakes and going to work at 5:00 am
2 years ago:  Key Lime Flan
3 years ago:  Beef Fillet with Red Pepper Coulis 

June 2, 2015  Sunrise 3:30 am  Sunset 12:07 am  Temp H 66/ L 42°F

Learning to like Dark Chocolate

Anyone who knows me, knows how much I LOVE chocolate.  This isn't just a crush, an affair on the side, this is true-all-in-can't-live-one-day-without-it LOVE.  I really believe that a day without chocolate is a day not worth breathing through.

I have a chocolate jar in my office, a chocolate dish in my house, I drink a chocolate shake every morning (it is healthy, I swear), and  I eat chocolate almost every night after dinner (and I wonder why my pants don't fit).

Being the health conscious person I am, I was aware of the heath benefits of dark chocolate.  Dark chocolate is not my favorite, but I was determined to make my daily treat something good for me.  I was going to like dark chocolate.  So, for one full school year, I only ate dark chocolate.  My candy dish at home had dark chocolate, my candy dish at work had dark chocolate, and I ate one every afternoon.  And I bought the good stuff, not the cheap stuff from the kids' candy aisle I paid top dollar for my dark chocolate fix.  I ate it every day for 9 months...and I hated it every day for 9 months.

By the end of the school year I was so disappointed that my experiment didn't work I ate a whole bunch of milk chocolate to console myself.  And I haven't looked back.

To this day I eat chocolate every day and I don't plan on stopping any time soon.  I can appreciate a darker chocolate now and again, but my true love has been, and forever will be the sweet goodness of milk chocolate.

This chocolate bark can be made with dark chocolate, milk chocolate, or white chocolate (like that is real chocolate...), or you can swirl them for a beautiful effect, like I do here.  For the freeze dried fruits, just choose what you like.  I love the color of the strawberries and raspberries with the pistachios.  This would be a perfect Christmas gift, just know what kind of chocolate the receiver prefers.

Swirled chocolate bark

6 oz. good dark chocolate (as if)
6 oz. good milk chocolate
dried strawberries
dried raspberries
pistachio and almonds

In a small bowl add 3 oz. of the dark chocolate.  In a separate bowl add 3 oz. milk chocolate.  Melt in the microwave by heating for 30 second intervals and stirring between each interval.  When all the chocolate is melted, remove from microwave and stir in the other 3 oz. of each chocolate.  Stir until completely melted (I stir the dark chocolate and let the milk chocolate sit so the added chocolate melts a bit, then stir the milk chocolate and let the dark chocolate sit...)

Stir in a handful of the nut mixture and a small handful of each dried fruit into each type of chocolate.

Drop spoonfuls of each chocolate onto a parchment lined cookie sheet, making a checkerboard pattern.  Using an offset spatula, swirl the two chocolates together and spread mixture into an even thickness.  Top with nuts and dried fruit.  Cool completely.  Break into pieces.

Wrapped in a little bag and ready for giving.  A sweet spring treat.

1 year ago:    The night I thought I was going to get murdered and Manila Clams
2 years ago:  Meatloaf for two

May 5, 2014     Daylight 17 hrs. 32 min. 15 sec.  Temp. H 48/ L 36°F

Teriyaki-Beer Steak Sliders/Salad

On my never ending quest to choke down enjoy a variety of salads (and get into my summer clothes), I came across this recipe that would please me and my "I don't want to eat salad every night" family.  This came to me after the Easter Bunny brought my husband a gift for his grill and he wasn't using it, and the need for adapted recipes for me and the rest of the family.

The Easter Bunny brought this grill wok for my husband.  It sat in the pantry after Easter, not getting any use.  I pulled it out and sliced onions and peppers and grilled them while the meat was cooking.  I usually cook flank steak 7 minutes a side for a total of about 14 minutes, that wasn't enough for the onions so I cooked them while I let the meat rest - about 5 more minutes.  Then I pulled the onions and peppers after I sliced the meat.  Perfect!

I sliced the meat as thin as I could (yes, I had to live through lots of knife jokes since I just cut myself bad enough to get stitches) and then tossed the meat with the onions and peppers.

I served the meat mixture on Hawaiian sweet rolls, but a few changes in spices and they would be great fajitas.

I piled my meat and onion mixture on top of my salad and skipped the rolls that night.  It was delicious.
Dave mentioned how nicely the grill wok worked.  Sometimes the Easter Bunny knows what she is doing.

Teriyaki-Beer Flank Steak
adapted from Sandra Lee Grilling

2 lbs. flank steak (my picture shows a double batch)
1/2 cup beer
1/4 cup teriyaki sauce
1/4 cup packed brown sugar
3 Tbsp.  (divided) black pepper seasoning mix
1 yellow bell pepper
1 orange bell pepper
2 sweet onions, cut into 1/2 inch slices
3 Tbsp. olive oil
2 Tbsp. balsamic vinegar
Hawaiian sweet rolls and/or salad greens for serving

In a zip-top bag, combine steak, beer, teriyaki sauce, brown sugar, and 2 Tbsp. seasoning mix.  Squeeze air out of bag and seal.  Gently massage bag to combine ingredients.  Marinate in refrigerator 1 to 8 hours, or overnight (I did this in the morning before work).

In another zip-top bag, combine peppers, onions, oil, vinegar, and the remaining 1 Tbsp. seasoning mix.  Squeeze air of out bag and seal.  Gently massage bag to combine ingredients.  Marinate in refrigerator 1 to 8 hours (I did this in the morning before work).

Set up grill for direct cooking over medium-high heat.  Oil grate when ready to start cooking.

Remove vegetables and steak from marinades; discard marinades.  Place vegetables on hot, oiled grill wok.  Cook 15-20 minutes until vegetables are tender.  Cook flank about 7 minutes per side for medium.  Remove steak from grill, let stand 5 minutes.  Thinly slice steak at an angle against the grain.

To serve, fill Hawaiian sweet rolls with meat and vegetables, or serve on a bed of crisp greens.

1 year ago:   Parmesan topped Salmon
2 years ago:  Pimm's Cup and Spiders

April 28, 2014   Daylight 16 hrs. 43 min. 12 sec.  Temp. H 59/L 36°F

Bacon Jam is another name for Love

I am always trying to make up to my husband for the dumb shit I do find ways to show my husband some love.  Especially around Valentine's Day.  He is not a big sweet eater, he has everything he needs and then some, and I really always have some kissing up to do just want to show him how much I love him.

Bacon Jam.  What more do I need to say?  This makes up for a whole lot of things, like the Walking Dead commercials on t.v. that are giving me nightmares and I kick him in his sleep, or the extra shelving unit I need in the dish room that he had to put together, or when I come home from working a FULL day (I know, you don't want to hear it either), or the pulled shoulder muscle he has to rub....constantly...

What do you do to show your sweetie some love? I need all the ideas I can get!

What is bacon jam good on?  Let's see, toast, waffles, crackers, my husband eats it on his salad, toasted tomato sandwiches, cheese sandwiches, macaroni, baguette, pizza.....

BACON JAM
1 lb sliced bacon, cut into 1/2“ chunks
1 large sweet onion, diced fine
3 garlic cloves, peeled and minced
1 cup brewed coffee
½ cup apple cider vinegar
½ cup orange juice
¼ cup maple syrup
4 tablespoons brown sugar
¼ tsp ground ginger
¼ cup bourbon

Cook bacon chunks until browned, then transfer to plate lined with paper towels to soak up excess fat.
Drain all but 2 Tbs. bacon fat from pan, add onions and garlic. Saute on medium until softened, stirring to prevent burning. Return bacon chunks to pan and add the coffee, vinegar, o.j., maple syrup, brown sugar, and ginger. Simmer on low for 45 minutes, then transfer to food processer and pulse until finely chopped. Return mixture to pan and cook on low another 15 minutes. Add bourbon and simmer until thick, syrupy, and dark (approx. 30 more minutes). Remove from heat and allow to cool slightly before pouring into jars or other airtight containers. Refrigerate. Will keep 3-4 weeks.
Makes 2 cups
Adapted from “The Best of Breakfast in a Jar”

1 year ago:   Sopapilla Cheese Cake with Apples
2 years ago:  Better than Sex Cake

February 14, 2014   Daylight 8 hrs. 26 min. 38 sec.  Temp. H-8/ L -20°F

Plain Chocolate Fudge and Losing June's Coat

So, I'm not judging...my husband likes plain fudge.  Nothing special, no nuts, no marshmallows, no peppermint, just chocolate fudge.  He really doesn't have a sweet tooth except for plain fudge.  So once a year I make a batch of plain fudge, just for him, with nothing in it. BORING...but I'm not judging.

I really owed him this fudge this year, for several reasons.  First, have you met me? Second, I got him into trouble with his mom.  There aren't any other reasons, there doesn't need to be.

Dave's mom and brother go to Hawaii for the month of November.  They have a condo, the BIL golfs every day and the MIL sits in the sun and enjoys a break from Alaska's cold weather.  Dave and I enjoy a break too miss them terribly while they are gone.  Well, this year when Dave dropped them off at the airport, the BIL took the MIL's coat and put it in the car.  They don't need a coat in Hawaii and Dave can bring it back to the airport when he goes to pick them up.  Dave got home, hung the coat up and didn't think about it again...keep in mind this was at 5:00 am on a Saturday and Dave is not a morning person, he actually forgot about it.

Well, at the end of the month Dave went to pick them up at the airport, and stopped by the MIL's house for a coat, he only found an old one.  He brought it to the airport and the MIL was not happy.  She wanted her regular coat.  Dave explained it was the only coat he could find.  Where was her regular coat, she wanted to know?  Dave had no idea, and we proceeded to look...for weeks.  Dave asked if this coat I had given the chick to wear when they moved in was the MIL's coat.  No, I said, I bought two coats last year when the chicks came up to visit over the holidays.  We kept looking.  I decided the MIL wore the coat on the airplane and left it there, forgetting it in the overhead bin (um, people do it all the time...and then they have to buy a new one and feel sad that the beautiful tree pin was on that coat, and it was a friend, yea a friend of mine did that once).

Finally, after the MIL was really upset, and Dave had told her we would buy her a new coat, and I was just drinking more, Dave had the great idea to look at the pictures from last year's Christmas to determine which coat was which...

I had given the chick the MIL's coat...oops. (See the chick wearing the MIL's coat here)

We were very excited that we could give the coat back, the MIL was happy, and all was well with the world yet again.  Dave was a little pissed...so I made him fudge.

It is a very easy recipe.  I think I'll make it on a regular basis for him, as a pre-emptive move on my part. He really does deserve it.

Easy Chocolate Fudge

1 can sweetened condensed milk
1 12oz. pkg. chocolate chips (milk, semi-sweet, or dark chocolate - your choice)
1 tsp. vanilla
Optional mix ins: nuts, candy coated bits, mini-marshmallows, small broken pretzels pieces - but not if you are making it for Dave

Line a 8X8 pan with aluminum foil, butter foil generously.  Leave edges hanging over the edge for easy removal.

On low heat in a medium pot, heat sweetened condensed milk and chocolate chips until completely melted and smooth.  Remove from heat and add vanilla, mix well.  Pour into prepared pan.  Let cool completely, about 2 hours or more.

Remove fudge from pan with aluminum foil handles, cut into squares.

1 year ago:    New Cookbooks 
2 years ago:  Surprise Birthday Party

January 6, 2013   Daylight 4 hrs, 21 min, 57 secs.  Temp: H 21/ L 10°F

Tattoos and Crock Pot Chocolate Nuts

So, with the Baby boy and his chick home for the holidays, we have been re-living a lot of family stories.  This must be "pick on the Bboy week" since he did eat the bath ball from his stocking.  So we were telling stories about him.

One of the stories is about when he was a senior in high school.  He gave me a call one day before Christmas and asked if he could come see me at work.  I told him yes, expecting him to ask for money for presents.

I was a principal at the time and he showed up at my school.  He came into my office and was obviously nervous about something.  So, thinking he was going to ask for money, I said, "Just spit it out Mason, what is up?"

And then he shut my door.

I never shut my office door.  I worked with lots of kids, and the door always stayed open, I even had a basket of rocks in front of it to keep it open.  But he moved the basket and shut the door.  I knew it was serious.

The thing that flashed through my head was: "Oh my, he got his girlfriend pregnant.  Don't be upset, what is done is done, we have to come up with a plan now, why did I spend all that time talking about birth-control and abstinence, don't be mad, you can't change anything and he needs to be able to work with you and not get defensive."  I tried to keep my face as neutral as possible and said, in my calmest voice, "So, what is going on?"

"Mom," he starts, "Don't be mad......(big breath)..... I got a tattoo."

"A tattoo?  Is that all?"

"You aren't mad?" he asks.

"NO.  Oh thank God, no one is pregnant."

He starts to laugh, and I do too because I am so relieved that no one is pregnant!

So, the tattoo takes up the whole left side of his chest.  It is the outline of Alaska with the words "Go Big" in the middle.  I don't care.  It is covered by his shirt for a job interview, it is not profane or have naked girls on it, AND no one is pregnant.  A total win as far as I am concerned.

"Mom," he askes, "Will you help me tell my dad?"

"Nope, you are old enough to get a tattoo on your own, you are old enough to tell your dad on your own." (He waited for his big brother to get home from college and had him around when he told his dad!)

So these crock pot chocolate nuts are delicious.  They make a big batch (Go Big) if you need to take them someplace or make goodie bags for something.  They really don't take any work for something so good.  I got this from my friend Michelle's Facebook post and adapted it for what I had at home.

Crock Pot Chocolate Nuts
adapted from Just a pinch and thanks to Michelle for posting on Facebook

16 oz. unsalted mixed nuts
16 oz. salted mixed nuts
1 12oz. bag semi-sweet chocolate chips
1 12oz. bag milk chocolate chips
1 10oz. bags peanut butter chips
2 16 oz. bags vanilla candy coating

Layer all ingredients into large crock pot, starting with nuts.  Turn on low and cover.  Stir after 11/2 hours.  When completely melted, about 2 hours, mix well and spoon mixture onto parchment covered cookie sheets.  Let cool completely, at least 1 hour.
I made 96 candies with this amount.

1 year ago:   Dog Sledding
2 years ago:  Birthday Resolutions and Carrot Martinis

January 3, 2014   Daylight 4 hrs, 9 min, 10 sec.   Temp: H /L °F

Cranberry Bliss Bars and the Cookie Bake-Off

I want to say I am not very competitive...really, I'm not.  I don't have to have the cleanest house (but I might have the messiest!), I don't have to be the thinnest, tallest, shortest, smartest, or funnest.  My friend, Suzanne is always entering cooking and baking competitions, and winning.  Me - not so much.  I have enough pressure with my work, I don't need anymore pressure, at least that is what I tell myself

So, when I found out our office does an annual cookie contest and cookie exchange, I thought it was an informal, laid back kind of thing.  Oh no,  these people are serious about this cookie contest.  Craig was the reigning king, and everyone was planning and plotting to knock him from his throne.

Craig waiting to see if he is crowed King again.

I made cranberry bliss bars.  My friend Donna makes them every year at Christmas time, and they are so delicious.  Suzanne posted about them a couple of weeks ago on her blog, Front Range Fork and Cork so they were on my mind, and I was craving them.  We also needed 5 dozen and these make 2 dozen per pan so I could make three pans and be done!

Three pans of cookies for the cookie exchange.

The day of the cookie exchange and contest came.  We all had to put 4 cookies on a plate, label with the name of the cookie and nothing else.  The judges had judging sheets they filled out, the scores were tallied on an Excel sheet, and the winner's crown and ribbon were waiting.  We milled around waiting anxiously...would Craig go home with the coveted title again?

Cookies in line ready to be judged.

Judges tallying their scores.

And the winner is...

No, Suze won with her delicious nut roll-ups.  I did come in a close second, but if you aren't the winner you are a loser.  So my cranberry bliss bars did not save the day for me.  I did not win the coveted cookie baker throne or the privilege of wearing the beautiful cookie crown.  And Suze didn't rub it in by wearing the crown ALL day...

Suze accepts her crown...

and ribbon..

And takes a bow.

So, even though these are not winners in my office, they will be winners at your house.  They are rich, delicious, and easy, my favorite combination.

Cookies wrapped for the cookie exchange.

Cranberry Bliss Bars

Cake
1 cup (2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks
Frosting
4-ounces cream cheese, softened 3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup diced dried cranberries Drizzled Icing
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening

1. Preheat oven to 350°F.

2. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13" baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow cake to cool.

3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.

4. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.

5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.

From: http://www.topsecretrecipes.com 

Office Gifts: Layered Cheese Tort

1 year ago:   Greek Yogurt Labneh
2 years ago: Espresso Martini

December 23, 2013   Daylight 3 hrs. 42 min. 18 sec.  Temp.  H -3/ L -15°F

Pumpkin Granola

On Thanksgiving morning, we get up and go to Pie Breakfast.  I eat my fill of Wendy's chicken pot pie and I'm in heaven.  Knowing I had a wonderful breakfast to look forward to, I thought I would make a healthy breakfast for my co-workers.  A little way to say I was thankful for working with them and, hey, cut me some slack I know I'm annoying but I'm new around here (and it is only going to get worse!)Well, maybe not the second part, just the thankful part.

What better way to start a day of feasting than with something good and good for you.  I made pumpkin granola.  I love granola.  I usually have a container of homemade granola in my cupboard. I like lots of nuts and dried fruit in mine, but I saw a recipe for pumpkin granola on Pinterest and I thought it would be the perfect Thanksgiving snack.  If you search pumpkin granola on Pinterest, you will come up with about 9, 453 different ways to make pumpkin granola.  Here is my version, it is a combination of about 6 of them.  I love pumpkin pie spice so I added a lot.  Add what makes you happy.  This is so good with milk, on oatmeal, with yogurt, on top of pumpkin muffins, or just by the handful.

The raw ingredients

Toasty goodness: after a turn in the oven

Add the dried fruit and coconut after it cools

Ready for treats at work.

Make this, eat a bowlful and be thankful for all your blessings.  We have way too many to count.

Pumpkin Granola
thanks to the pinners on Pinterest

4 1/2 cups thick cut old fashioned oats
2 1/2 cups Rice Krispies Cereal
1/2 cup pumpkin seeds
1/2 cup walnuts or pecans, chopped
1 Tbsp. pumpkin pie spice
1/2 tsp. salt
1/2 cup brown sugar
1/2 cup pumpkin puree
1/4 cup apple sauce
1/4 cup maple syrup
1 tsp. vanilla
1/4 cup unsweetened shredded coconut
1/2 cup reduce sugar craisins
1/2 cut dried apricots, diced
1/2 cut dried plums, diced

Preheat oven to 350°F.

Lightly spray large baking sheet with cooking spray, or butter pan lightly.

In a large bowl, mix together oats, rice krispy cereal, pumpkin seeds and nuts.

In a smaller bowl mix together salt, sugar, pumpkin puree, apple sauce, maple syrup, and vanilla.

Pour wet ingredients over the oat mixture and mix well.  Spread onto prepared baking sheet.  Bake 30 minutes, stirring every 10 minutes.  Let cool.  Add coconut, craisins, dried apricots, and dried plums, stirring well.  Store in airtight container.  Makes about 9 cups.

1 year ago: Warm Cabbage Slaw with Bacon
2 years ago: Carrot Cake and New Silver Cups

Our two new furry house members...we are working on house training and the shirts help.

November  27, 2013   Daylight  5 hrs, 0 min, 58 secs,   Temp. H /L °F