We like to think that our lives are unchanging; that things will go on as they have, but every day we grow older, we change, our circumstances change.  Sometimes they change violently and without warning.  Sometimes it doesn’t seem fair. But if we can grab every ounce of faith we have and hang on to our ethics, beliefs, and the good in our lives we come through stronger, happier, and better people. The deepest people I have ever met are those that have lived through much pain.

Sorry, I always wanted to preach…. ok..so on with Blogsurfing Saturday!

All though I usually talk about Muddy Dog Coffee on Kettle and Cup this week it is to announce that they are roasting something besides coffee. They have come out with roasted grits and cornmeal. They will be sending me some in the  next week or two for review but in the meantime check out the eggplant Napoleon that they made.

It’s Daring Baker’s week and the challenge was Cannoli. You need to search these out because everyone’s looked great. I loved this cherry brandy version that Courtney did.

Chris at Mele Cotte has a fantastic post and recipe about Pork Roast with Balsamic Thyme Fig Sauce. I heart balsamic and fig flavor and the thyme must make this amazing.

Barbara at Wino’s and Foodies has posted a White Chocolate Cake with Mango and Pomegranate Syrup that looks luscious.

Joelen has an amazing Wild Rice and Portabella Salad that seems to me to be a perfect lunch to have in front of a fire with a hearty red wine, a crunchy baguette, and a baked apple for the finish.

Go ahead and try to resist these Pumpkin Pie Cupcakes from Salt and Chocolate.

Balance has a Honey Chipotle Lime Glazed Chicken that truly makes my mouth water.

If you have a chilly day at hand, maybe a little snow falling, and a chilly house check out this Beer and Vegetable Cheese Soup with Bacon at Adventures of Kitchen Girl.

Greedy Pudding Pear Cake at Tinned Tomatoes has me feeling a bit greedy myself. I think I could eat the entire thing.

I just love Becke of Columbus Foodie and this smaller Thanksgiving meal looks perfect. I think it would be a great dinner any time you wanted something a little festive but not too huge.

Don’t forget to check out the amazing images at Baking Delights Flickr group.  Food Po#n at it’s best! Need an example? Check these Peanut Butter Crisp Squares from Brown Eyed Baker!

image: marye audet

Post from: Baking Delights

Remember that roasting vegetables gives them a sweetness that can’t be achieved in any other manner. These are tossed in a cider- bourbon  reduction prior to being placed in the oven and the sauce glazes the apples and onions with a hint of color and a taste that will absolutely knock your socks off. Finish it with a bit more thyme.

You can make the sauce a day ahead and then finish the dish an hour before serving. I  got the recipe from November Bon Appetit but I adjusted some of the components and added the bourbon. Give this a try, I think you will like it.

Let the pan that you have the reduction in cool off before you start licking it out. You could really burn your tongue. Not that I did that. I am just sayin’.

You can leave the bourbon out if you like, either add another couple of tablespoons of cider or balsamic vinegar.You end up with tender, sweet, crispy, tangy, earthy, spicy yumminess that just cannot be denied.

Roast Apples, Onion, and Thyme

• 4 cups organic spiced apple cider
• 4 tablespoons of bourbon
• 1/2 cup cold, unsalted butter cut in chunks
• Pinch of Kosher salt
• 1 tsp coarse black pepper
• 4 Vidalia or 1015 onions peeled and quartered
• 1/8 cup chopped fresh thyme
• 6 Honeycrisp or MacIntosh apples; peeled, cored and cut in wedges

1. Boil the cider until reduced to 2/3 cup. This will take about 15 minuts.
2. Whisk in the bourbon and either flame or boil for 1 minute longer.
3. Whisk in the butter one or two chunks at a time.
4. Add a pinch of salt for seasoning
5. Set aside
6. Preheat the oven to 425F
7. Toss the onions with half of the thyme and half of the reduction. Place in a buttered pan
8. Toss the apples with the other half of the thyme and the rest of the reduction and place in another buttered pan
9. Roast apples and onions, stirring once in awhile, for  30 minutes.
10. Increase heat to 475F and roast until caramelized and done, about  15 minutes more. Watch carefully to prevent scorching
11. Sprinkle with a little extra thyme and serve hot

Serves 8

images : marye audet

Post from: Baking Delights

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 to start with a fresh pie pumpkin for this recipe. There is just no other way to do it. You are going to roast that pumpkin until the natural water in the flesh is mostly gone and it is dark, intense, and the very essence of pumpkin. I found that when I used pumpkin from that state the texture of the whole pie was different, still creamy but thicker and more like a ganache in texture, although not in taste of course!

Perfect with an espresso.

You are going to roast the pumpkin much like I showed you in the Pumpkin Smackdown post. Remove the seeds and as much of the stringy stuff as you can.  Instead of roasting it at the 375F recommended in that post you are going to bump the oven temp. up to 400F.  Place it on a cookie sheet flesh side up but don’t oil it. You want it to caramelize. Now, this is tricky, but you are going to roast it for about 2 hours, depending on the size of the pumpkin. You will have to check it often to make sure that it doesn’t go from caramelized to carbonized.

Take it out when it looks like this and let it cool.

Once it has cooled remove the blackened parts. Scoop the flesh into a …a….one of these (I can’t remember what it is called, this one was my mom’s and it is OLD)

You could probably use a food processor but the texture will be different. If you don’t have one of these unnamed old objects then mashing by hand would be your best bet.

The resulting pie is spicy and smooth, intensely sweet but not cloying. Give it a try; I think it would be amazing in small tarts.

Pumpkin Pie Noir

• 1 9 inch crust, unbaked
• 1 cup of roasted, caramelized, sieved pumpkin
• 1/2 cup sugar
• 1/2 cup brown sugar
• 3/4 cup heavy cream
• 2 tbs bourbon
• 4 tbs unsalted butter, melted and allowed to brown to a dark brown
• 1 1/2 tsp cinnamon ( I used vietnamese)
• 1/2 tsp ginger
• 1/2 tsp cloves
• 1/4 tsp freshly grated nutmeg
• pinch of Kosher salt
• 1/2 tsp vanilla
• 2 eggs, beaten
• Candied ginger and confectioners sugar for garnish

1. Preheat oven to 450F
2. Add ingredients in order and beat well
3. Pour into pie crust and bake 15 minutes
4. Reduce the heat to 375 and continue to bake about 30 minutes or until pie tests done. A knife inserted just to the left of center should come out clean
5. Allow to cool and serve with candied ginger.

Serves 8-10

images:marye audet

Post from: Baking Delights

Yeah. You want this cake.

Now that you know how easy it is to roast your own pumpkin you can create magic in the kitchen with this recipe.  And…did you know…Pumpkin and vanilla are supposed to be very…VERY attractive scents to men…you must keep that in mind and use this recipe responsibly.

This is super moist and will serve 12-16 easily. You can serve it as is, add some vanilla ice cream, or maybe a soft whipped cream. It is incredible in the afternoon with coffee or tea, and if there had been some left I could have told you it was good for breakfast, too.

All right. First, let’s spice it up…

I love the smell of cloves!

Ginger? Yes please!

Freshly grated nutmeg has so much more flavor. Just try it!

Spice are important. They have more flavor the fresher they are. I buy mine in bulk at a local store and they are so fresh sometimes the entire kitchen will smell like a Moroccan market when I bring them home. Nutmeg should always be freshly grated. Really, there is no good excuse not to. It is easy as long as you keep your fingers out of the way…

Always mix the batter gently so that the flour doesn’t develop gluten. That is what makes it tough. Just get all the ingredients mixed in.

Gently! Gently! Gently!

I think that the cooking sprays with flour work the best on my bundt pan. You can use whatever you want to grease the pan but I have had the very best results with cooking spray with flour added. Spoon the batter in to the pan lightly and then drop it on the counter once to get the bubbles out. You want this cake to be a little dense…(I will not make a blond joke here…)

Make sure the bundt pan is well greased.

This will cook for about an hour. Start checking it at 50 minutes though. There will be just a few moist crumbs clinging to a toothpick that is stuck halfway between the side of the pan and the center tube.

Yummy....

This has a moist, velvety texture.

Browned Butter Pumpkin Bundt Cake

• 1 1/2 sticks (3/4 cup) unsalted butter, melted and allowed to turn golden brown then cooled
• 2 1/4 cups organic all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoon cinnamon
• 1/2 tsp cloves
• 1/2 tsp ginger
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1 1/4 cups  pumpkin
• 3/4 cup buttermilk
• 1 1/2  teaspoon vanilla
• 3/4 cup granulated sugar
• 3/4 cup dark brown sugar
• 3 large eggs

1. Preheat oven to 350F
2. Grease pan
3. Mix dry ingredients together and set aside
4. Beat cooled butter and sugar until well mixed. Beat in eggs one at a time.
5. Beat in vanilla
6. Fold in pumpkin
7. Add flour and buttermilk alternately and mix until smooth
8. Spoon into baking pan
9. Bake at 350F until done, about 50-65 minutes
10. Allow to rest for 5 minutes and then remove from pan to cool

Brown Butter Glaze

• 1 stick of unsalted butter, melted and allowed to turn golden brown
• About 3 cups of confectioner’s sugar, or enough to make a thick glaze
• 1 tbs bourbon if desired
• 1 tsp vanilla

Mix all ingredients until smooth. Spoon over warm cake. Sprinkle on almonds if desired.

Serves 12-16

images:maryeaudet

Post from: Baking Delights

As we move into October it is time to start thinking about cookies and other Holiday baking. 50 Best Cookies and 50 Best Cookies Scene 2 are both good places to start. Remember that you can easily freeze cookie dough OR baked cookes and they will be fine for the holidays. Start picking up extra baking supplies so you will have them on hand when you want them.

• Chocolate Espresso Sandwich Cookies
• Boston Cream Pie Cake
• Salsa Chicken Enchiladas
• Chicken Apple Sausage
• Black Bottom Mini Caramel Cupcake Bites
• Orange Creamsicle Cupcakes
• Triple Threat Brownies
• Mushroom Ricotta Ravioli
• Fruit Pizza
• White Chocolate Ice Cream

Post from: Baking Delights

I hope you have had the most awesome  Easter ever.  We had a picnic after church with tables and tables and tables of food.  I had made the Holy Cow cake but forgot to get the Butterfingers so I used pecans instead. This is the picture of the one I blogged last year.

After the picnic I came home and took a very long bath with a LUSH Chocolate bath fizzy, used my chocolate exfoliating bath gel, and  moisturized with my chocolate shea butter body cream.

Even though it was only 3 or so I got in my comfiest pajamas, slipped on my dad’s old cardigan that I wear when I am in need of comfort, flipped on the fireplace, and got into bed to do some writing.

Not a very exciting Easter but it is just exactly what I needed today I think.Resting, relaxing, and contemplating the amazing miracle that is Jesus Christ.

Have a wonderful rest of the day.

image;marye audet

Post from: Baking Delights

I always find the day after Christmas a bit of a let down.  It’s funny, this year I was battling the blues going in to Christmas so the Day After thing hasn’t been so bad.  I am not sure if that is good OR bad!

I don’t cook the day after a big food holiday.  I generally just leave the fridge door open (figuratively) and let everyone graze on whatever is left.  That means that Kyrie is probably high on sugar right now, Nick has eaten  nothing but fruit salad, Marc hasn’t eaten at all, and everyone else is somewhere in between their fourth helping of M&Ms and the left over ham.

I got a gift certificate to Amazon from one of the companies I write for and so I have been trying to decide on exactly what I want to get.  It is so hard!  Cookbook? Gadget? Gourmet salt? I can’t make a choice.

For me, the holidays are over.  New Years is not a big deal here.  I don;t enjoy the late night glitz and boozing that so often seems to be a part of it.  So, for this year anyway, I am ready to get the Christmas stuff put away, the house cleaned up, and move on into 2009.

The fact that it is nearly 70 degrees today is not helping!

So, how was your Christmas? Do you cook the day after or do what we do and just graze?

image;marye audet

Post from: Baking Delights

Yes folks, it’s what you have been waiting for all month…the incredible..the colossal…the stupendous..the amazing…The Potato Ho Down.  Now, put a little starch in your life and check out these great recipes from the most notorious Potato Hos in the known world.

If the titillation is too much and you feel you simply must join in the frolic next month check out the official Potato Ho Rules.

We start with these incredible Sweet Potato Muffins from our own Sparky Marie, of Noble Pig.  These sweet potato muffins are light, airy and full of sugary goodness.

Is anyone ready for  Susan’s Potato Cakes?  When Susan is not making delightful Potato Cakes she is spending her time at her blog, My Life’s Joys.  These are a yummy potato side dish that will be a hit at any meal.

The next mouthwatering submission is  Biggie  Lorraine’s Artichoke and Olive Oil Mashed Potatoes. Biggie Lorraine hails from the Choosy Beggars and this is what she says…”This is my take on a Mediterranean version of Colcannon, where creamy Yukon Golds are mashed with marinated artichokes, oregano, and olive oil.  It was part of my Mediterranean themed Thanksgiving dinner!”

Elra from Elra’s Baking brings us an amazing Torta di Patate.   This is a delicious potato pie from Liguria, Italy.

See? It’s international.  Potatoes are taking over the world.

It *is* true what those Japanese Iron Chef judges say. This dish was “subtle, yet profound.”  Please welcome Sherli Hon Dory’s Potatoes Simmered in Miso (Jaga-imo Miso-ni). Sherli is from Eating Club Vancouver.

Christina Shane is one of the very first Potato Ho’s. In fact, it is my belief that she was Sparky Marie’s partner in crime when it came to starting this crazy event.  Of all the gin joints, in all the towns, in all the world….

oh ..wait…wrong script.

There is nothing I can say about this.   It is a beautiful truffade. I implore you, with my very best Anne of Green voice, please…you must read for yourself…the drama!  the angst!  the passion! You will find her at Evil Chef Mom.  Go quickly, and don’t look back.

Remember the deli scene from when Harry Met Sally? You might find yourself replaying that scene.  These foods are dangerous folks…step back.

Riley Marie, from dlyn  has created a warm Potato Kale Chowder – fast, hearty and delicious soup for cool fall dinners.

Our own Mandy Lynn of Kiki Out of the Kitchen has created a recipe so unique, so tantalizing, so exceptional that she is unable to show it on her blog for fear of the FCC.  O.k…no..that isn’t true.  She actually is having camera problems but the FCC thing sounds good, right?

She made Clean Out the Fridge Mashed Potatoes.  Go and check it out..sounds amazing.

Sparky Ann, from Livin’ Local  says, “Get yer hands right into the goodies with these deeeeeeeeeelicious rosemary potatoes!  Simple to make and fills your home with a most splendid aroma!” Check out her Potato Ho-licious Rosemary Potatoes

Goshua Lynn, from Where’s My Damn Answer? (Chocolate.  It is always the answer.) has created Basque Style Potatoes.  She calls it her Use what ya got dish.  Uh huh…Use it …babeeee.

Well, Potato Ho Trixie Bell has a tendency to sleep late…but she just emailed me with the links to her stuff..and what stuff it is! Brilliant and imaginative creature that she is she answers the age old question:What to do with potato peels?

Potato Crisps with Chive Sour Cream Dip of course..

Check out all  her stuff on Pages, Pucks and Pantry.

That is it for the roundup this month.  Whew.  That was enough!

There were several entries that I did not recieve email on for some reason..I tracked them down via my links reports…sooooo…if I missed you then please contact me so we can add you in as soon as possible!

Images: Used with permission from the owners of the blogs represented.  Each image is copyright protected by the original photographer.  Please do not use them without the permission of the original photographer.

Post from: Baking Delights

When I was growing up we did not have President’s Day.  We had two separate holidays, one for Lincoln and one for Washington, usually giving us two four day school weeks in the middle of February.  You ate cherry pie on Washington’s Birthday, and a rolled chocolate cake made to look like a log on Lincoln’s Birthday.  Life was good.

I love the vintage cookbooks.  This recipe is from Better Homes & Gardens 1959 Holiday Cookbook, which is to my left,  falling apart, even as we speak.  The pictures in it are fantastic.   Not because the food looks so mouthwateringly good, but just because it looks…uh…very…1950s.

This is what it says: We can thank George Washington and his hatchet for the  custom of serving delicious cherry treats in February.

Top on the list is Red Cherry Pie (*as opposed to blue cherry pie? Who wrote this stuff?) Peek -a-boo crust shows off bright red filling: flavor’s a perfect blend of tart and sweet.

And then there is the picture of the table setting.  Seriously,  a fake cherry topiary? Would you put that on your table?   I would use those plated, however.  I have a cake plate from that company in a similar design and I love it.

Anyway, cherry pie has been a traditional dessert for President’s Day as far back as I can remember.  This one is basic, pretty much the way Grandma made it.   Straight from the pages of Better Homes & Gardens 1959 Holiday Cookbook.

Red Cherry Pie

3/4 c juice from canned cherries

3/4 c sugar

1 1/2 tablespoons quick cooking tapioca

dash salt

2 1/2 c drained, pitted canned cherries

few drops of red food coloring

1 tablespoon butter or margarine (DO NOT use margarine. Use unsalted butter.  These people were crazy)

Double recipe plain pastry

Combine the juice, sugar, tapioca, salt, cherries, and food color and set aside for 20 minutes.

Line 9″ pie plate with pastry.  Fill with cherry mixture and dot with butter.

Make lattice crust:

Trim lower crust 1/2″ beyond edge of plate. Cut strips of pastry dough 1/2 inch wide with pastry wheel or knife.  Lay lengthwise strips on top of pie at 1″ intervals.  Fold back alternate strips to help you weave crosswise strips over and under, placing them on the diagonal.Trim lattice even with outer rim of the pie plate, dampen edge of pastry lightly with water; fold crust over strips, seal, and crimp edge high.

Bake at 450 F for 10 minutes. Reduce heat to 350; continue baking 30 minutes.

Now you are fully prepared so that you can celebrate President’s Day in style.  Don’t forget the cute apron, and pearls.

Post from: Baking Delights

Nope…I didn’t forget at all. I have a busy day today, but at some point I am going to make time to do these. I will make the dough and freeze it unbaked in teaspoon size balls. After it is frozen I will put all of the balls into a ziploc to wait patiently until needed. If you freeze the cookies unbaked it also helps keep the kids out of it.

These are awesome. My husband’s favorite cookie as he was growing up. I like to dip half the cookie in melted white chocolate and add red and green sprinkles.

Cranberry Cookies

Makes about 72

1/2 cup butter
1 cup granulated sugar
3/4 cup brown sugar, packed
1/4 cup milk
2 tablespoons orange juice
1 tbs grated orange peel
1 large egg
3 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped walnuts or pecans
2-1/2 cups coarsely chopped frozen or fresh
cranberries
Preheat oven to 375 F. Grease baking sheets. Beat together butter and sugars until creamy. Stir in milk, orange juice and egg. Mix in dry ingredients. Stir in nuts and cranberries.
Drop dough by tablespoons about 2″ apart on greased baking sheet.
<———————flash freeze and add to freezer bags——————>

Bake 10-15 minutes. Allow to cool for 2 minutes on baking sheet, then remove to wire cooling racks to cool completely.

Post from: Baking Delights