Strawberry ( and blackberry) Crisps for Two

Lately it's been just Alice and me hanging out around this big ranch house. Nick is still in California and Haley is in Dallas visiting her aunt until next week. Because of this we're eating lots and lots of leftovers. We're also playing a game I like to call how many ways can you eat the same quinoa salad; in a tortilla, stuffed in a bell pepper, as a side dish, etc. So because my cooking has been so elementary lately I needed to create and that is how these strawberry (and some blackberries) crisps for two were born.

It's simple really. You take three strawberries, dice them. Then take a handful of blackberries, or not since they weren't very good hence the "(and blackberries)" portion of this blog. Take the berries and place them into two muffin cups.

Then take 1/4 cup of brown sugar, 1/2 cup old fashioned oats, and two tablespoons of margarine and mix it all together. You then need to crumble this mixture onto the tops of the berries. it should look a little like this:

bake for 15 minutes at 375 degrees.

While you're waiting you might want to do what Alice and I did, eat some strawberries and blackberries.

Then maybe decide that this batch of blackberries really isn't the best.

The finished product is delicious and you can easily double the recipe or swap the strawberries for peaches or your favorite fruit.

Balsamic Berries in a Crust

Last night Nick came home from the field, the dirt on his face so thick I could see it  from 10 feet away in our dimly lit living room. Since he has not had to go into the field in about 6 months or so it was quite an adventure for all of us. Haley and I ate all the spinach and mushroom stuff (Nick can't stand either one) we could which included pizza and quesadillas mostly, and Alice had a really hard time sleeping without her daddy around which means I had a really hard time sleeping. Because it had been so long I had to honor his return home with a really great dinner and dessert. We had southwest chicken salad which was amazing; chicken, lettuce, bell peppers, cheese, tomatoes, corn, and black beans topped with lite ranch dip (not dressing) and BBQ sauce. Then for dessert I prepared this:

I don't know why it's sideways and I also don't know why I used my iphone to take its picture, I know better than that :( It looks kind of fancy, but I assure you it's ridiculously easy. All you need is:

2 tbs sugar
1 bag of frozen mixed berries (thawed)
lite whipped cream, 1/4 cup plus 4 tbs
6 puff pastry shells
2 tsp balsamic vinegar

Mix sugar and berries and allow them to macerate for about an hour.
add 1/4 cup whipped cream and balsamic vinegar to berries
resist the urge to constantly taste test this mixture.
Cook puff pastry shells according to package directions.
Fill each pastry with a spoonful of the berry mixture, then place a dollop of whipped cream on top, top it with the pastry "lid" and put a little extra juice on the side.

It's pretty tasty!

Perfect Posole

Before getting to the posole, did I mention that we're moving back to Texas? I am going there in April, Nick is going in June. Ok, on to the posole...

I was first introduced to this southwest delight on New Years Eve when a friends wife made it for us. She had spent all day working on it because she slow cooked a pork shoulder. I may not have told you all this but I have an aversion to pork after watching a show about pig farms. I don't want to ruin pork for you as well so I won't go into detail but it was life changing, although I still eat bacon. I don't care how dirty or disgusting pigs are, I will forever love bacon. Anyway, I was intrigued by the posole because it has hominy in it and I had an obsession with hominy as a child, it was my favorite side dish so naturally consuming it evokes warm childhood memories. Well, a few weeks ago I discovered an amazing blog called Everyday Southwest and found a recipe for posole using chicken that only took about an hour of my time. Please, please, if you are a lover of southwest food or Mexican food visit Everyday Southwest. She also made a recipe for green chili potato au gratin which I made and paired with grilled chicken breast, it was to die for. The links will take you directly to the recipe but I have copied and pasted for you here as well:

3 poblano chiles ( we didn't find poblano so I used some random large green chile and it was really spicy, be careful if you need to substitute)


Meat from three chicken thighs, diced (I used 2 large chicken breasts)

1/4 cup all purpose flour

1 tablespoon ground oregano

4 tablespoons canola oil, divided

6 cloves garlic, diced

1 large onion, diced

4 cups reduced sodium chicken stock

2 tablespoons regular or ancho chile powder (or more taste)

1 tablespoon smoked paprika (or more to taste)

1 tablespoon cumin (or more to taste)

2 cans (15 ounces each) hominy, drained

Salt and pepper to taste

A few dashes Tabasco sauce, to taste



Cut poblano chiles into strips and place skin side up on a baking sheet. Lightly brush the chiles with a little canola oil. Broil chiles about 3 inches from heat for 2 or 3 minutes, watching closely so as not to burn, until chiles are browned. Remove from oven, let cool and dice.



Heat 2 tablespoons of oil in a large stockpot. Mix together the flour and oregano, and then toss the chicken pieces in that mixture. Cook chicken pieces in two batches over medium high heat for 3 to 5 minutes, stirring constantly, until well browned. Remove chicken pieces from pot.



Add remaining oil to pot and add onions, stirring constantly and cooking for about 2 minutes, until onion begins to be transparent. Add garlic and cook another minute.



Add in all remaining ingredients. Simmer for about 30 minutes. Serve hot garnished with cilantro, avocado, cheese or sour cream, as desired.

Cake Slice Bakers - Cranberry Cake

Although this is my third month as a member of the cake slice bakers I opted out of last months cinnamon pudding cake because it didn't really appeal to my tastes. This months cake is once again not a cake I would have chosen to make but I am so glad I did because it was amazing. It's moist, sweet, tart, and the topping gives it a little crunch.

For the streusel:


•1 cup sliced almonds

•2 Tablespoons unsalted butter, melted

•2 Tablespoons light brown sugar, packed

For the cake:

•2 cups all-purpose flour

•1 teaspoon baking powder

•1/4 teaspoon salt

•3 large eggs

•2 cups granulated sugar

•3/4 cup butter, melted and cooled

•1 teaspoon pure vanilla extract

•1 bag (12 oz.) fresh cranberries

Make the streusel: Preheat the oven to 300 degrees F. Grease a 10-inch round springform pan.

Combine the almonds, butter and brown sugar in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.

Make the cake: Whisk together the flour, baking powder and salt in a medium bowl. Combine the eggs and granulated sugar in a large mixing bowl and beat with an electric mixer on a medium high speed until the mixture is lightened and increased in volume, about 5 minutes.

With the mixture on low, add the butter in a slow stream. Turn the mixture to medium speed and beat for another 2 minutes. Stir in the vanilla.



Gently but thoroughly fold in the flour mixture, 1/2 cup at a time. Stir in the cranberries.



Scrape the batter into a prepared pan, smoothing the top with a spatula. Sprinkle the streusel over the batter. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 60-70 minutes.


Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges and serve.



Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.

Merry Christmas

Merry Christmas everyone! It's Christmas eve today and I am thrilled to announce that I will be devouring eating homemade (not by me) tamales, Mexican rice, and borracho beans for Christmas eve dinner. Tamales at Christmas is a traditional Texan holiday meal and I was hoping that it would make me feel a little better about not being home... for the 4th year in a row now. But my best friend just gave birth a few days ago and I would really like to be home so I can meet her little man. I'm hoping she'll allow me to refer to myself as his aunt Whitney because I love being an aunt. Nick's sister has 3 kiddos and while we don't see them often I really do enjoy our time together, I love being their aunt. This is probably because I was blessed with some amazing aunts who I love dearly and who I have always looked up to.

Speaking of aunts, another reason I would really like to be home is because my great aunt Patsy is in the ICU after she underwent an emergency triple bypass last week. Patsy had planned to travel to LA last Friday but she had a cold and wanted to get it taken care of before hand. When she went in to see the doctor she also mentioned that she had shortness of breath. One test led to another and before she knew it she was being admitted and ended up in surgery. She apparently had a large hole in her heart and if she had flown there was a strong chance that the pressure in the plane would have caused a stroke or heart attack. So although it is unfortunate that Patsy is in the hospital this holiday season we are actually very blessed that it was not worse. Everyone in San Antonio is working hard taking care of Patsy, going to visit her, making sure her house is in order, etc. I wish I was there to assist in helping out. Last I heard Patsy was doing really well.

Generally when we are here for Christmas we have traveled up the coast to San Luis Obispo and we love it. I mean there is something magical about SLO, the family, the scenery, it's just perfect. But last year we ended up staying home because I was hugely pregnant and we enjoyed not packing the car, not driving 7 hours, and just taking it easy at home so we decided to do it again. I kind of regret it now because to me Christmas is mostly about family, but at the same time when I think about the car ride I instantly need a nap, the sheer thought is exhausting.

I should also mention that Haley is not here, she's in Texas with Donnie so this Christmas is even stranger than usual. So our plans are to enjoy the Texan dinner tonight with a single Marine friend of ours, and open one gift. Then tomorrow I'll get up, make a nice brunch consisting of cranberry coffee cake, coffee, and a hashbrown casserole, get ready, THEN open gifts, and then we'll eventually make our way up the tram to play in the freshly fallen (we had one heck of a storm) snow and eat a nice Christmas dinner.

I'm really looking forward to not being rushed at 6am to hurry up, make coffee, get the camera ready, and photograph an incredibly excited Haley. I mean I love her to death and I certainly miss her but I'm looking forward to taking my sweet time :)

For all of my family reading this, I love and miss you guys like crazy! Hopefully next year I'll be living in Texas and be around to celebrate the season with all of you.

Alice Vs. The Butterfly

Since moving here I've been amazed at the generosity from so many different organizations. As a military family we are invited to all sorts of free or low cost events, we're often treated to free meals, free gifts, just all sorts of things. Of course Christmas is a huge time for giving so it's no surprise that we're given plenty of goodies. Last night we attended a special holiday party put on by Lincoln Management, the company that runs the military housing. The girls got to visit with Santa, we got a free photo, and then each girl chose a gift. These are good gifts, not something you'd get from the dollar store. Haley got a board game and Alice got a butterfly toy. When we got it home and turned it on she was completely freaked out by it. It was hilarious, she would not turn her back on the butterfly and wouldn't let it touch her. Eventually she warmed up to it but she still had some reservations about it. Here is a video of her and her butterfly, watch her face when she realizes it's about to touch her foot :)

Haley's 10th Birthday Party

This last Saturday we celebrated Haley's 10th birthday with an Alice in Wonderland themed tea party. Her actual birthday isn't until the 29th but since that's during winter break so we always throw the party early to ensure that guests actally come. I made her cake using two box cake mixes, vanilla and dark chocolate, and it was composed of 4 layers total. It was a big, beautiful, and delicious cake. Unfortunately there were a lot of leftovers and it was a huge effort not to snack on the cake all day yesterday. Anyway, here are some photos from the party.

Miss Alice's Christmas Dress

We're not going anywhere and no one is coming here on Christmas so Alice didn't really need a Christmas dress this year but our neighbor, who was absolutely certain her third and last child (a boy) was going to be a girl, had a plethora of little girls clothes that she never got to use so she gave them to us. In the bag of clothes was this little red velvet dress that was just Alice's size. Here are the photos. Oh, and yes, I will try very hard to get Christmas photos of Haley but it's really rare that she allows me to dress her up and do her hair these days; she's becoming quite the tomboy.

It's a Cookie, It's a Pie, It's... Cookie Pie.

There are certain desserts in existance that make me want to burst out into song, specifically the song "Heaven is a Place on Earth" by Belinda Carlisle. Seriously. There are certain songs that randomly pop into my head and that is my personally designated song for really good food. Other songs include Bon Jovi's "Livin' on a Prayer" specifically the lyrics "whoa we're half way there!"; it has popped into my head at random halfway points through out life, like road trips and the end of my sophmore year in college. Anyway, let's get back to this little slice of heaven, the cookie pie. It's sort of like those pizza sized cookies from the mall however it's much chewier and thicker. It's perfection, a beautiful marriage between cookie and pie :)

Here is how you make it:

You'll need
1 1/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 stick of butter
1 cup brown sugar
1 egg
1 tsp vanilla
1/2 cup dark chocolate chips
1/2 cup coconut

In a small bowl combine your flour, baking powder, and salt. Set aside.

In a mixing bowl beat together sugar and butter until creamed, then add egg and vanilla.

Slowly incorporate the dry ingredients into the wet. Stir in chocolate and coconut. Pour into a greased pie pan and spread batter evenly. Bake at 350 for 30 minutes.

It is the easiest thing in the world, and the most delicious. The best thing is that you can switch out the coconut for other things like mini m&ms, toffee, left over halloween candy bars (crushed up), or anything else you can possibly think of.

Pecan Pie Cheesecake Bars

These are the product of my inability to be OK with simplicity, yet another good thing to come of that :) The original recipe, found here on Lick the Bowl Good was amazing! We made the original last week when we were in Evansville for a family dinner and everyone loved it. Haley loved it so much that she suggested I make it for Thanksgiving and in an effort to merge it with traditional thanksgiving fare, eliminate some of it's simplicity, and make it a teensy, tiny bit healthier I decided to layer it with a pecan pie type filling and swap some ingredients. Here it is, enjoy!

You will need:

2 cans reduced fat crescent roll dough
8 oz fat free cream cheese
8oz reduced fat cream cheese
3/4 cups granulated sugar
1/2 cup cinnamon sugar
2 tbs melted margarine

1 cup pecans
1/4 cup lite maple syrup
1/2 cup brown sugar
4 tbs margarine

Powdered sugar
Preheat oven to 350. Mix 3/4 cup sugar with the two cream cheese packages until blended. In a greased 9x13 pan spread out one of the dough sheets, spread cream cheese mixture onto that.  In a saucepan melt 4tbs of the butter then add syrup, sugar and pecans. Pour this mixture over the cream cheese. Roll out the other crescent roll dough on top of this. Pour melted butter on top of this, then sprinkle cinnamon sugar all over. Bake it for 30 minutes and sift powdered sugar on top :)

Busy Busy!

I haven't blogged in forever, usually that means things have been either incredibly boring and I have nothing to tell you or things have been incredibly busy and I have a lot to tell you but no time to do it. This time I've been busy! I love being busy, it is the key to sanity retention for me. Without things to do I sort of lose my mind, I get bored and convince myself that it's all because of 29 Palms and if I only had a decent book store, like in a real city, everything would be perfect. That throws me into a potentially month long I hate 29 Palms complaint fest and that is really no fun at all.

So, things that have been keeping me busy are:

1. This wonderful holiday season which I believe starts with Halloween. We did so many Halloween activities with the community that I kind of want to throw up if I hear the word Halloween now.

2. Desert Lifestyle Magazine - I started contributing my photography to the magazine which is awesome! I love portraiture but I needed a new challenge and luckily for me DL mag was happy to give me some photo assignments one of which was photographing food for their upcoming issue so you know I was in heaven. They pay me in cupcakes and coffee cake and that keeps me pretty content.

3. My little angel butt, Alice. She's a maniac, she really is. Her daily mission is to seek out and get into as much trouble as possible. This includes feeding her dinner to the dog, climbing anything she can find, patiently waiting for me to accidentally leave the toilet lid open, unraveling the toilet paper roll, removing all DVDs from their shelves, trying to get into the dog crate, etc. To say she's a handful is an understatement.

4. The USMC Birthday Ball - It was this past weekend in Vegas at the southpoint. We has a great time, I truly love Vegas but I think I love it more on the weekdays, it's less crowded. We were crunched for time but we still took the girls to MGM to see the lions, the hard rock to see the rock memorabilia, and the M&M world, a 4 story building filled with overpriced M&M merchandise. My only complaint was all the smoke filled casinos and hallways that we had to walk through in order to get anywhere. I had a hard time breathing but I felt so bad for subjecting the kids to that.

5. Lastly, we're leaving today for Evansville! I am so excited to leave here and I'm even more excited about seeing my handsome husband in my favorite uniform, which I can never remember the name of, but it's the recruiters uniform. I think the Marines are the best dressed of all service branches. If I were a young high school senior all a Marine would need to do is walk past me and I'd say "sign me up" I think the uniform exudes this classic image of what a service member should look like and it's an effective advertising tool. I know many other girls and women agree that Nick looks fantastic in this because when he was a recruiter in San Antonio the high school girls were always asking him if he had a girl friend or trying to give him their phone numbers, it was cute! I'm excited to see if that happens again.

OK so that's it! I'll update as soon as I have some free time.

DIY Christmas Cards

I really love Christmas and one of my favorite things to do is design Christmas cards. Actually I like to design all kinds of cards, birth announcements, invitations, etc. It's a lot of fun. I use shabby princess digital scrapbook papers and embellishments to make them and I'm going to show you how to do that too. All you need is a photo editing program like CS5 or elements and a connection to the internet so you can download your goodies.

Step one:

Visit shabby princess and choose and download your paper which will be the back ground of your Christmas card. Don't worry about the color of the paper, that can be changed later. For this example I'm using Urban Kiwi.

Step two:

In your photo editing program of choice (I'll be using CS5) open up your background paper and then crop it down to the desired size; I'm using 4x5 about the size of a post card. Then turn it black and white.

Step three:
Select the entire 4x5 image using the rectangular marque tool, then right click and select new layer, then right click again and select fill, then white (or color if you'd like a different color). Say Ok, it should turn the image white.

Step four:

Now, select the layer titled "layer 1" and move the opacity down to 65%. Then right click any layer and select flatten image.

OK, now we have our background ready, it's time to embellish it!

Open up any image you'd like to use, then click image, image size (at the top left of the screen). Then reduce it to about 1000 pixels wide, say OK.

Now, set it so you're able to see both images. On the photo you've decided to use click the background layer, then drag it to the card background. Then use "control t" to drag it around, make it smaller, etc.

Alright, we need some color in here, I'm thinking red.

Using your rectangular marque tool make a box, select new layer, then fill, then color and choose whatever color you want. Say OK.

Now you can fill that box with whatever text you want, for inspiration I peruse stationary website like this one.

The key to getting it to look like this is using multiple text boxes and using your opacity bar. It still looks a little plain though. We need more embellishments which is where using brushes comes in handy. deviantart.com is great for finding embellishments. All you do is type Christmas brushes into the search box at the top, then download whichever brushes you want and save them in a folder on your desktop. Here is a screen shot to help you with loading your downloaded brushes:

I decided to use a snowflake brush and here is the end product:

Once you have your finished product head over to shutterfly or kodak.com (or whcc if you've got it) and print out however many you need. I think this is a great alternative to ordering them online and spending $30 for a pack of 30. With my printing company, WHCC, I can get 30 for under $8. But I don't need 30, I need 10 which makes this even better because I won't be stuck with 20 extra cards that I paid for but won't be using.

So there you have it, a thrifty and unique spin on the tradition of giving out Christmas cards! I just want to remind everyone that shabby princess papers are for personal use only, not for resale.

RAW vs. JPEG

Here is an embarrassing fact, I have never, until this day, shot in RAW. OK, fellow photographers, go ahead and laugh or gasp in horror but the truth is that until this day I really didn't grasp the huge difference in quality between the two and shooting in RAW just sounds so complicated. Like the egg roll wrappers, it scared me. I need to really get over these unreasonable fears.

Now, the above comparison shows two images, 1 edited in camera raw 6.0, the other edited in photoshop CS5. I edited the RAW file first and then tried my best to mimic the finished product with the JPEG copy of the image. As you can see there is a huge difference!! The RAW file is more detailed, and for lack of a better term, you can differentiate between the colors better. Look at the tag for example, in the jpeg the tag is dark blue but in the RAW file you can spot a few different blues.

In addition to overall appearance RAW is super easy to edit, it takes 30 seconds max per image and you're done. Not to mention you've got a heck of a lot more freedom with editing. It's pretty much amazing. Also, depending on your camera you may be able to take both a raw and jpeg file simultaneously, meaning for every raw photo you take you have a jpeg copy of it.

So for all of you photographers out there who are afraid of RAW, don't be. Go ahead and give it a try, but maybe bring an extra memory card with you on your first RAW photo shoot because the files are large, especially if you're taking jpeg copies, that card will fill up fast!

A Little Update on Alice

She's got two teeth now



And she recently discovered her tongue's ability to stick out.




And she makes really weird faces sometimes




And she likes to sing along when I sing to her. I assume she's doing her best to mimic me which in turn makes me feel better about my decision not to pursue a singing career.



And she can walk... while sticking her tongue out of course




And lastly, she found out that curtains can be a lot of fun to play with.



Healthy Comfort Food - Hashbrown Casserole



One of my absolute favorite recipes of all time is this hashbrown casserole which just so happens to combine several of my favorite things, bacon, cheese, and potatoes. Yes, it's technically breakfast but we eat it for dinner over here.

You will need:

6 slices center cut bacon
2/3 of a package of frozen hashbrowns

1/4 cup white onion - diced
4oz fat free cream cheese
1/4 cup light sour cream
1/4 fat free chicken broth
1/4 green onion

1 tsp garlic powder
1/2 tsp paprika
salt and pepper
1 cup 2% cheddar cheese - shredded
5 whole wheat ritz crackers
 
Preheat oven to 400.

In a skilllet cook bacon. Drain grease from pan and cook potatoes and onion on medium high heat until heated through.

Meanwhile mix the next 8 ingredients with crumbled bacon, reserving 1/2 of the cheddar cheese. Mix with potatoes and onions and spread into a greased baking dish. Top with remaing cheese and crushed crackers. Bake until cheese is bubbly.

Makes 6 servings at about 300 calories each.

A Restaurant Favorite: Southwest Egg Rolls, Healthified

I debated over whether or not to share this recipe with you all because there is just so much more I could have done with it, like the additions of corn, black beans, and jalapeno but as you have seen in a few of my previous posts, certain foods scare me. Egg roll wrappers are one of those foods but I have now conquered that fear and I will be incorporating those things into this recipe next time. I should clarify here, I'm not scared of the food itself I'm afraid of failing at preparing said food. Because of that I tread lightly, I don't push it with my fancy black bean, corn, and jalapeno dreams. That said, these were still pretty good, so good that there were no left overs and hey, at 70 calories per roll I don't feel the slightest bit bad about that.


You will need:
egg roll wrappers
packet of taco seasoning
1 lbs ground turkey
1/4 cup onion
1/4 diced roasted red pepper
water for sealing edges
Salt and crushed red pepper

Preheat oven to 425.

Cook turkey, onion, peppers, and season them according to the directions on the taco seasoning packet, salt, and crushed red pepper. Remove from heat and let it cool for about 10 minutes.

Then place egg roll wrapper down in front of you so it's in the shape of a diamond. Place 2 tbs of turkey mixture in the center then fold the bottom over then the sides, then dab a bit of water along the edges of the top of the wrapper and fold that over. Confused? It's OK, there should be a handy diagram on your egg roll package, if not, YouTube it!

Bake them for about 8 or 9 minutes, flip them and bake for another 8 or 9 minutes.

But wait, there's more! These would be nothing without their wonderful dipping sauce.

Mix the following together
1/4 cup sour cream
1 tbs ranch dressing
1/2 tsp salt
pinch of cumin
1/2 tsp garlic powder
1/2 tsp paprika
and any other Mexican spices you'd like

That's it, easy and healthy!

Pumpkin Chocolate Chip Pound Cake



This was my first cake with the Cake Slice Bakers and it was amazing! Let me say that when I joined the cake slice bakers I thought it was a cool concept, a group of bloggers baking cakes together. But I didn't quite understand the purpose, I mean there are no prizes for best cake or anything. Still I thought it sounded fun so I went ahead and did it. Now I see that the goal (for me at least) is to get me out of my comfort zone. I probably wouldn't have ever made this, I'm not a huge pumpkin person and the ingredient list seemed a little long however most of it was stuff I had on hand at home. I am so glad I did end up making it though, it was exceptional. It's a very moist, dense, melt in your mouth kind of cake. I ended up selling most of the slices at a bake sale.





Makes one 9 by 5 inch loaf cake



October’s Cake: Pumpkin Chocolate Chip Pound Cake

(Recipe from Cake Keeper Cakes by Lauren Chattman)

Ingredients

1¾ cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

½ tsp salt

¼ tsp ground cloves

Pinch nutmeg

½ cup (1 stick) unsalted butter, softened

1¼ cups sugar

3 eggs

1 cup canned pumpkin puree

1 tsp vanilla extract

1/3 cup milk

1 cup semisweet chocolate chips

1 cup chopped walnuts



Method

Heat the oven to 350F. Coat the inside of a 9 x 5 inch loaf pan with nonstick cooking spray and dust with flour.

Combine the flour, baking powder, baking soda, cinnamon, salt, cloves and nutmeg in a medium mixing bowl.

Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

With the mixer on medium low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the pumpkin puree and vanilla. Stir in the milk.

Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides of the bowl after each addition. Stir in the chocolate chips and walnuts.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the centre comes out clean, 55 minutes to 1 hour. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack and then turn it right side up on a rack to cool completely.

Store uneaten cake in a cake keeper at room temperature for up to 3 days or in the refrigerator, wrapped in plastic for up to 1 week.

Monster Toe Bread Sticks

We recently decided to have a weekly themed dinner and a movie night where we pick a movie and then cook accordingly. This last week we chose Hocus Pocus and I made my zuppa toscana soup (we just called the sausage witches warts) and monster toe bread sticks followed by some candy corn cereal treats. Unfortunately netflix messed things up and sent us The Last Song, the Miley Cyrus flick about a girl whose dad dies from cancer, it didn't exactly fit the bill so we all settled for an episode of Heroes instead.

These monster toes are unbelievably easy and fun to make, kids can help too.

Ingredients:

1 package of pillsbury seamless dough

a handful of sliced almonds for the finger nails

Open the dough and form it into a ball. Then tear off chunks and form them into toes, the uglier the better. place an almond on the end of each toe and gently press it into the dough so it sticks.

Bake them according to the temperature on the package until they're golden brown, about 15 minutes.



Next week is Disney's Oceans, so stay tuned for that!

When in Doubt, Dip it in Chocolate

Last night  Nick and I finished a romantic dinner of reduced fat hot dogs with chocolate dipped strawberries, bananas, and.... deep fried cheesecake and peanut butter balls. We used a store bought chocolate dipping thing which was basically chocolate candy melts, you can find it in your grocery store's baking aisle next to the chocolate chips. We used the dark chocolate option but use whatever you'd like, I imagine white chocolate would be good too.

Fried Cheesecake Dumplings:

3 egg roll wrappers
3 tbs reduced fat cream cheese
1/2 tbs sugar
1/2 tsp vanilla
Oil for frying

Heat oil in a deep fryer. Meanwhile mix cream cheese, sugar, and vanilla.

Cut egg roll wrappers in half twice, making 4 squares. Take about 1/2 tsp of the cream cheese mixture and place it in the center of an egg roll wrapper. Dip your finger in water and trace the edge of the wrapper, this will help seal the wrapper. Fold the wrapper in half so it makes a triangle, then press the edges together tightly. Be careful and make sure that you don't puncture the wrapper because if any of the cream cheese mixture should escape into the oil it will bubble violently and may cause a fire if you're doing this on the stove top. This is why I recommend using a deep fryer, where there isn't an open flame. Drop dumpling into the hot oil and cook until golden brown, you may need to flip it once so it cooks evenly. Remove dumpling from oil and let the excess oil drain onto a paper towel lined plate.

Once dumplings have cooled dip them in chocolate and refrigerate for 15 minutes. Feel free to substitute the cheesecake mixture with peanut butter.

These were so good! I would recommend dipping some in chocolate and leaving some without because I felt that the sweetness of the chocolate over powered the tartness of the cream cheese. Enjoy!

They Can't All be Perfect

Not all recipes I make are good and usually I just spare all of you from seeing them but this one had such potential to be great so I'm sharing it with you in hopes that someone out there will see a solution to my problem here.

The recipe: Acorn Squash. It's one if Nick's childhood favorites that his mom used to make. That alone destines me for disaster because no matter what I do it will never be quite how my mother in law made it. So I figured that I would switch things up a bit and revamp the recipe. The original recipe calls for sausage and acorn squash. That's it, you roll the sausage into a ball, stuff it in the squash, and bake it. I have a mild allergy to simple therefore I do my best to complicate things. Some people, *cough* Nick,  find that little fact about me just a little bothersome. Anyway, this time I cooked the turkey sausage first, threw in some diced apples, seasoned it with poultry seasoning, cinnamon, nutmeg, salt and pepper, and about 1/2 cup stuffing mix and then stuffed it into the squash and cooked it for 30 minutes at 375.

The filling was amazing if you ask me, Haley, or Alice, the 3 of us devoured it. Nick was disgusted and almost upset about how I had taken this wonderful slice of his childhood and tweaked it to my liking. I mean, he wouldn't say it, but the man was visibly disappointed in me over food, I could tell.

The squash was inedible, 50% raw which meant it was nearly impossible to cut it and chewing it was tedious but it really couldn't have cooked any longer without the filling becoming over cooked.

Because the filling was so amazing I wanted to share it with you in hopes that you can do something with it, find something else to stuff it into, find some other way to eat it, and then tell me about it so my girls and I can one day be reunited with our sausage/apple/stuffing combo that we love so very much.