O.k. I bet you are wondering why I would call this Pumpkin Pie Noir aren’t you? It isn’t just the color here. I intentionally caramelized everything so that the filling was dark and sticky and very intense pumpkin.
Now, usually when I am making a pumpkin pie I stick with the Libby’s recipe. I know, I know…in a rut..but there is just not that much that can be improved there for a traditional pumpkin pie. This time, though, I wanted something that was sultry, and smooth, and sophisticated…sort of like the Libby’s recipe wrapped up in black leather, you know?

You have …read more

I know. I am late.  Last week’s chaos turned into this week’s devastation and my household is recovering from an emotional hurricane that hit on top of an emotional tornado. However, one can only wallow in the slough of despond so long before moving out and getting on with life – or at least getting on with  work.
So…I don’t know if you realize this but we are in to November and that means that Thanksgiving is almost here for those of us in the US. I thought that from now until Thanksgiving I would concentrate on those things that you …read more

O.k…I know, Saturday blogsurfing hasn’t been happening.  I miss it.  You miss it.  My schedule is packed tighter than a Pork Terrine right now. Seriously.
But, better late than never, right?
I have been hungry for sweets as you will be able to tell when you check out these amazing posts.  Sorry for the lack of commentary.

I like tea cakes.  They aren’t too sweet, they aren’t hard to make, and they aren’t impressive, they are just comfortable to have around.
Sort of like reading a book that does not challenge you in the least but satisfies you deep inside, you know?
Tea cakes.  A really good tea cake should look nice enough to put on a tea table but be plain enough that you can serve leftovers for breakfast next to some eggs and bacon.  Right?
This one will do it.

This is LONG, be sure to read all the way to the end!
The Sees Candy Giveaway is going to be this weekend.  Our family got hit by a major bout of stomach virus..hitting each of us one at a time.  Needless ot say I haven’t felt much like dealing with candy.
Anyway.  A rep for Pillsbury contacted me and wants to sponsor a giveaway of two Pillsbury classic brownie mixes.  There will be two winners chosen.
Now here is the cool thing.  From now until Decembe 31 Pillsbury is sponsoring a Make America Sweeter contest. Here is the information I recieved:

 
Ready?
Let’s go…

 
I cannot believe that Thanksgiving is a mere two weeks away. It is going to be fun this year because Erin and Jon (my daughter and son in law) and their kids will be here this year…but sad too, because Chris will be in Iraq still.  You  gotta feel sorry for the boy, here I am writing a food blog, publishing a cookbook…and the only thing I have sent him is colloidal silver, echinacea, and other herbs and natural medicines…LOL!
What is that quote about the cobbler’s kids not having shoes?

I had no idea what to name these.  First, I thought that peanut butter and jelly bars would be good, but that did not describe the copious amounts of chocolate in these…Peanut butter chocolate bars did not hint at the unrestrained use of Hershey’s Dark chocolate pieces filled with raspberry…So…Name them what ever you like…just try them.

 
I looked at the calendar and I was amazed.
Oh my gosh! It will be Thanksgiving  in about a month!  I am usually so prepared but this year has absolutely been insane!

 
Sopapillas are wonderful, there is just no other way to say it…Hollow squares of fried dough, dusted with sugar, and served with honey to pour in the hollow middle part.  Every bite is sweet, and sticky, messy and incredible.
You have to serve them hot.  And you HAVE to eat all of them at that meal. You can’t save any for later.  Why? Because cold sopapillas are as disgusting as the fresh ones are good. Just. Don’t. Go. There.
Here in Texas they are often served as the dessert at the small Mom and Pop Mexican restaurants.  They are perfect because they …read more