• BittersweetFlourless Chocolate Chili Cake with Salted Caramel Gelato
• Chocolate Salami
• Layered Party Dip
• Toasted Pecan Eggnog Ring
• White Chocolate Cake
• Chocolate Toffee Slice
• Mini Snowball Cupcakes
• Viennese Striesel
• Pistachio Cranberry Biscotti
• Butterscotch Cornflake Candy (addictive!)

image: Evil Shenanigans, used with permission

Post from: Baking Delights

And this right here is one of the numerous reasons I will not give up, give in, or give out to a lousy attitude, empty wallet, or pure D. exhaustion. This is my almost 9  month old grandaughter, Bells. Short for Isabella Jordan.

I am determined to pick up the pace this next week. I have been falling behind in posts and articles and my house looks like  a tornado hit it AFTER a tsumnami and a hurricane blew through. Seriously.

So where are you and how are you in your Christmas preparations? Whatever point you are at you need to stop, take a deep breath and remember what Christmas really is all about.

Ready for some blogsurfing?

1. Crank it up with Bon Appetit blog and their Baking Play List. Need some tunes to stir by? Here they are.
2. Lori’s Red Velvet Shortbread Cookies
3. Judy’s Pecan Lace Sandwich Cookies with Orange Buttercream
4. Smores Cheesecake Bars
5. What Does Eating Local Really Mean?
6. YeastSpotting: Holiday Edition
7. Chocolate Caramel Bars
8. Candy Cane Macarons
9. Awesome gift idea, The Blogger Aid Cookbook
10. Make your own Marzipan

thats it for this week! I am in just under the wire. It is still Saturday in Texas, folks.

image: Erin Audet Myers, collection of Marye Audet

Post from: Baking Delights

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

Thanksgiving is usually a no brainer around here. I made a menu over ten years ago and we pretty much go by it completely, adding a new dish or two every year to try. It is just that everyone has things they just “have to have” and adding something new is impossible without taking away something old, comfortable, and traditional so…we don’t.

What I have found is that it is great to make Thanksgiving foods other times during the month. It allows us to try new things without sacrificing the almighty menu. Everyone is happy.

Today’s blogsurfing is  is made up of the cool dishes I have found that you might like to try. Not all of these are from blogs, but they are all things that just looked really good to me. I am woefully behind on the posts that I promised last week, not just because I am behind on posting but because I am behind on cooking! I need life to slow down just a tiny but. Heading in to Christmas? Not likely to slow down, is it?

1. Green Beans with Ginger and Cashews
2. Green Beans with Caramelized Shallots
3. Bacon Ranch Potatoes
4. Scalloped Potatoes with Caramelized Onions
5. Soy Glazed Sweet Potatoes with Sesame Seeds
6. Cider Glazed Butternut Squash
7. Turkey Cranberry Strudel
8. Glazed Baby Carrots and Brussels Sprouts
9. Whipped Carrots and Parsnips
10. Warm Pumpkin Salad with Polenta and Candied Pumpkin Seeds
11. Roasted Onions with Gruyere Croutons
12. Creamy Broccoli with Cashews

In a couple of days I will do a roundup of the past Baking Delights Thanksgiving recipes. Enjoy your weeked!

image: marye audet

Post from: Baking Delights

These are one of the types of cookies I sent to Chris in the Middle East a few weeks ago. They took nine days to get there and he said that they were great, unbroken and still very fresh tasting. They are based on one of the recipes in my Everything Cookies and Brownies Cookbook.

Chris, as are all my kids, is a big tea drinker. He likes all kinds of tea. I wanted to make something a bit different, and wanted to stay away from dairy fillings so I used this recipe (which calls for water in the filling) and used a strong infusion of Earl Grey instead. Another great possibility would be coffee. I also used unsalted Plugra because it has a higher fat content than American butter. I think when you are shipping using a higher quality butter will make a huge difference. And don’t…Do NOT…DESIST…just don’t even think about using margarine or shortening in these.

These aren’t an especially sweet cookie and they are not only pretty on a cookie plate but are perfect with a cup of tea or coffee in the afternoon (or evening, or for breakfast).

The cookies are crumbly, melt in your mouth delicate and yet not one was broken in shipping. I used the method I outlined in Shipping Cookies Overseas without Tears. Here are some pictures from that baking extravaganza…

This butter is awesome for keeping baked goods fresh.

First the dough is crumbly.

Then it forms a ball...more or less.

Roll in the sugar.

That’s it! It was fun for Kyrie and I, Chris and some of his friends enjoyed them..and everybody wins!

Brown Eyed Susans

from Everything Cookies and Brownies, by Marye Audet

• 1 cup unsalted butter
• 1 tsp vanilla
• 1/4 cup sugar
• 2 cups flour
• 1/2 tsp salt
• Sugar for rolling
• 1 cup confectioner’s sugar
• 2 tbs Hershey’s Special Dark Cocoa
• 1 tbs strong hot Earl Grey Tea infusion
• 1/2 tsp vanilla (or orange juice)

1. Preheat the oven to 375F
2. Beat the butter, vanilla, and sugar until light and fluffy
3. Blend in the flour and salt
4. Shape teaspoons of dough into balls and roll in sugar. You can use colored sugar for the holidays
5. Place on a silpat covered baking sheet
6. Press thumb down in the dough to create an indentation
7. Bake for 8 to 10 minutes or until golden
8. Remove from oven and press the center down again if it need it
9. Cool
10. Combine confectioner’s sugar and cocoa.
11. Add the hot coffee and vanilla – stir until smooth
12. Fill the depression in each cookie with the chocolate mixture
13. Add a pecan half, or apricot, or whatever you desire as garnish if you like.

Makes about 4 dozen but I think I made them bigger than teaspoon size.

images:marye audet

Post from: Baking Delights

Space, cold, light, frightened, curious…wanting to be held…craving sustenance and affirmation and encouragement that this big, new world will be o.k.

I feel odd facing these challenges at this age, going into the Holidays, and at the time in my life when I should be the happiest, most secure, and most content. I know that my faith/trust/hope  in God will see me through and the outpouring of love and prayers and well wishes from my fans, readers, friends, family, and followers has been, in a word, staggering.  Thank you.

I have many challenges ahead, many difficult choices, and painful journeys through my thoughts, memories, and the dark recesses of my mind where I haven’t peeked in years. But hey, on the bright side, there will be awesome food, right?

So, I am ready for some surfing. You?

• Chai Coffee Cake from Tartelette looks like a great way to get a chilly day on track.
• Snickers Surprise Cookies from Jenny Bakes…wow..no surprise that they look great.
• Homemade Candy Corn from Dessert First..I love candy corn..really really love it.
• Stuffed Breakfast Poblano Peppers from Mele Cotte …Oh my these look good!
• Gingerbread Biscotti from She Runs She Eats..I love gingerbread in any form.
• Roasted Tomato Soup from Cafe Fernando …send a care package here please!
• Orange Slice Bread from CD Kitchens…Lets all pretend that it really IS a bread and not a cake, ‘K?
• Chicken Pumpkin Stew from Yumsugar
• Roasted Acorn Squash with Green Tomato and Jalapeno Jam….This is amazing.
• Jalapeno Cheese Burger Bun from Homesick Texan ….Brilliant.

Have a great weekend.

Images: Marye Audet

Post from: Baking Delights

You have to love the flavors of autumn though; pumpkin, spice, butternut squash, spice, apples, spice….

Today’s blog surfing has some amazing recipes to spice up your autumn. Are you ready?

Bourbon Glazed Chicken (and I think I have some bourbon left!)

Whole Foods Pumpkin Cream Cheese truffles….yum

Apple Cinnamon Bagels mmm..with spicy pumpkin butter or cream cheese, and cider? Maybe a slice of ham?

Candy Sushi ….I LOVE this!

This is not a recipe but…I love it. I just found this Seasonal Produce site that helps you find what is available fresh right now. Excellent!

If you didn’t get enough pumpkin recipes this past week here on Baking Delights check out Pinch My Salt’s  pumpkin recipe roundup.

Gingerbread Scones from the Noshery…these sound amazing..bet they hit our table soon…

Evil Shenanigans obviously had a Vulcan Mind Meld with me this week as she made Butterscotch Bread Pudding with Rum Sauce to  my Pumpkin Pecan Caramel Bread Pudding with Bourbon.

O.k..and I am going to do some shameless promotion of my book, here…O.k.? The book went out to several bloggers a few weeks ago and the reviews have started to come in. Eventually I will have a page with links to all the reviews (even the bad ones) but for now you can get an idea of how you might like the book as well as some recipes people have tried:

Rhonda at Shellbelle’s Tiki Hut – did a review and recipe for the Nilla Wafers from the book AND banana pudding she made. YUMMY!!.

Ruth reviewed the book on her Cookbooks 4Every Kitchen and made two of the brownie recipes.

Judy tried out the Pecan Pie Bars and lets you know what she thinks on No Fear Entertaining.

All right. I am out of here. Before I go…The only recipe I didn’t get to this week was the Pumpkin Pie and I am doing an all Thanksgiving Pie week so I am going to do it then..I think it fits better. Don’t forget to check back tomorrow for Sneak Previews!

image:marye audet

Post from: Baking Delights

Is homemade pumpkin puree tastier than the canned kind? And…most important of all…Is it worth the trouble? I am starting the week with 5 sugar pumpkins from my local produce stand. They were on sale for 99 cents each. If you ever wondered if there really was a difference you are not going to want to miss this week on Baking Delights!

Here’s the highlights…

• Need to know the best way to cook the pumpkin flesh?
• How do you make the puree?
• What about the seeds?
• And, did Peter Pumpkin Eater really keep his wife in a pumpkin shell?

Recipes this week will include:

• One Dish Pumpkin Caramel Bread Pudding adapted from Southern Living
• Homemade Pumpkin and Chipotle Pasta with Sage and Walnut Cream
• Pumpkin Tiramisu with Maple Bourbon Drizzle
• Pumpkin Bundt Cake
• Pumpkin Pie
• Thai Style Spicy Pumpkin Coconut Soup
• If my pumpkin holds out there may be more…

And Monday we’ll not only see how to prepare pumpkin BUT we will also compare it to canned.  So…a big week…an exciting week…eh…a pumpkin week.

And…you better show up…’cause Chipotle is takin’ names…

images:marye audet

illustration:Wikimedia via Gutenberg Project..Illustration 1902…public domain

Post from: Baking Delights

It is chillier and chillier in the mornings. The leaves are turning color and the days are shorter. It is an awesome time of year -  probably my favorite time for food. The flavors of autumn are spicy and robust, warm and comforting. It is a great time to try new combinations and new spices and ingredients. Try switching Chinese Five Spice powder for the cinnamon, pumpkin pie spice, or apple pie spice in your favorite recipe. The addition of star anise to the rest of the “normal” autumn ingredients can push it over the top. Brown the butter rather than just melting it, use bourbon or brandy instead of water or milk in cake…there are a lot of ways to taste Fall!

I just want to take a minute and talk about things that look real but aren’t. The image above is a bowl I found at a local thrift shop. I was pretty excited because I love Depression glass and I want more pink than I have now. I use it for a number of things; decor, table setting, and photography props for my blogs.

Anyway I brought it home and when I compared it to my vintage Depression glass it was not the same. It lacks color, luster, and weight. The differences aren’t obvious until you get it next to the real thing. This was a knock-off, made in the past 10 years from an old mold. It looks the same but it isn’t.

There are a lot of things in life that are like that. Ethics, beliefs, people; we think we are getting the real thing and end up with a pale imitation. We need to be careful in our own lives to always be real.

But we do the same with food. Artificial flavors, artificial colors, skimmed milk….It isn’t until we taste the real food that we realize that we have been duped into eating a poor imitation for years and years. Next week on Baking Delights it is going to be pumpkin week. I will be previewing some of the posts tomorrow, but I want to say that this year, in this season of bounty begin to try the real. Instead of buying canned beets buy fresh and roast them rather than boiling. Buy a pie pumpkin and make your own puree (and I am going to show you how to do that),  spend some time at the Farmer’s Market or other source and buy local, buy fresh, and buy real. The flavor is intense and you will discover a whole new level of taste-bud nirvana.

Ready for a little surfin’? Here’s some recipes to get you in the mood for Pumpkin Week!

• Pumpkin Spiced Cream Cheese Breakfast Rolls from Picky Palate
• Pumpkin Hazelnut Donuts from Canelle et Vanille
• Roasted Butternut Squash, Sweet Potato and Maple Soup from Evil Shenanigans
• Brown butter is the new black, or at least the new vanilla. Check out this list of brown butter links from CakeSpy.
• Impossible Pumpkin Pie Cupcakes from Baking Bites
• Neopolitan Pound Cake from Culinary Concoctions by Peabody (totally not pumpkin, spice, or autumn, but amazing none the less!)
• Sweet Potato, Corn, and Jalapeno Bisque from Everybody Likes Sandwiches
• Maple Pecan Ice Cream from Closet Cooking
• Pumpkin Butter from Fun Foods on a Budget
• Sugar Pumpkin, Feta, and Cilantro Quesadillas from Epicurious

Just a reminder to check out Baking Delights Flickr group. There is some amazing imagery there ….add yours to it so it will be MORE amazing!

image:marye audet

surfing image: Cori who is an amazingly talented blogger and photographer!

Post from: Baking Delights

These are perfect for a breakfast, brunch, or snack. Moist, dense and spicy; pumpkin muffins are autumn in a hand-held package.

Next week is PUMPKIN WEEK on Baking Delights! If you ever wondered:

• How to turn a whole pumpkin into a pie
• Which pumpkins can be used for cooking
• What can I make besides pie with pumpkin..
• How can I use the seeds?

As well as some awesome recipes, including something special I am developing as we speak…well you will definitely want to check back. Between now and then, though, here is a pumpkin recipe to whet your appetite!

Yes..these really were that rich color!  If you would rather a bread than muffins try this Pumpkin Pecan Quick Bread.

Pumpkin Browned Butter Muffins

• 1 cup sugar
• 1 cup brown sugar
• 2/3 cup butter
• 3 eggs
• 2 cups  pumpkin puree (homemade is best but canned will work..not pre -prepared pie filling)
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon ground chipotle, optional (but awesome)
• 2 tablespoons finely minced candied ginger, optional
• 1 teaspoon salt
• 1 cup chopped nuts, optional
• Cinnamon and sugar mixture for sprinkling the tops

1. Preheat oven to 400F
2. Melt butter over medium heat, stirring constantly. Stir until it reaches a golden brown color – remove from heat and set aside to cool
3. Place silicon muffin cups in muffin pan or grease muffin tins lightly
4. Mix dry ingredients and set aside
5. Beat sugars and eggs until light and fluffy
6. Slowly add cooled browned butter
7. Beat in pumpkin puree
8. Stir in dry ingredients until well blended
9. Quickly stir in nuts and candied ginger
10. Spoon into muffin cups and sprinkle tops with cinnamon and sugar
11. Bake for 20 minutes or until done
12. Cool slightly before removing from the pan

Makes 12-16 depending on size

images:marye audet

Post from: Baking Delights