Saturday, November 27, 2010

Cinnamon Spiced Candied Walnuts

One of my favorite baking sites,  Baking Bites  has a yummy sounding recipe for Cinnamon Spiced Candied Walnuts that sound like they will make a delicious Christmas snack, but the best part is that they only a few ingredients and look like they will be easy to make.

For the recipe, visit Baking Bites here.

Photo from Baking Bites

Thursday, November 25, 2010


I read of this creation on 
Mommy's Kitchen 
where ice cream sandwiches are the base, then you top it with whipped topping, hot fudge ice cream toppings and then either crushed up Oreo's or Whoppers.  This sounds like it would be a fun summer treat and going to try it when the weather gets warm again.

For the recipe, visit Mommy's Kitchen .

Sunday, November 21, 2010

Michael Kors "Grandma Bea's Pineapple Upside Down Cake


I love pineapple upside down cake and can't wait to try Michael Kors Grandma Bea's Pineapple Upside Down Cake as seen on Martha Stewart.

"Makes one 9-inch round cake
  • 1 (20.5-ounce) can pineapple rings in juice
  • 3/4 cup (12 tablespoons) unsalted butter
  • 1 cup lightly packed light-brown sugar
  • 1/3 cup chopped pecans (optional)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 4 large eggs
  • 2 large egg yolks
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups granulated sugar


  1. Preheat oven to 325 degrees.
  2. Drain pineapple rings and discard juice. Place pineapple on a paper-towel-lined plate to drain, turning once, for 5 minutes.
  3. Melt 6 tablespoons butter and transfer to a 9-inch round cake pan to evenly coat bottom; sprinkle brown sugar evenly over bottom of cake pan and top with an even layer of pineapple rings and pecans, if using. Set prepared cake pan aside.
  4. In a large bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together eggs, egg yolks, and vanilla until well combined; set aside.
  5. In the bowl of an electric mixer fitted with the paddle attachment, beat remaining 6 tablespoons butter with granulated sugar on medium-high speed until light and fluffy. Reduce speed to low and add flour mixture alternating with egg mixture; beat until batter is just combined.
  6. Pour batter in prepared cake pan and transfer to oven. Cook until a cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. Transfer to a wire rack to cool for 10 minutes.
  7. Run a small sharp knife around edge of pan to release cake. Place a plate on top of cake pan and invert cake onto plate; serve.
From The Martha Stewart Show, November 2010"

Read more at and see the video atGrandma Bea's Pineapple Upside-Down Cake - Martha Stewart Recipes

Sunday, November 14, 2010

Michele Albano's Maple Pumpkin Pie with Pecan Streusel don't normally like pumpkin pie - I like the flavor but it is too mushy and blah.  But I watched "The Iron Chef" the other night and absolutely love the idea of Michele Albano's Maple Pumpkin Pie Pecan Streusel that has a solves that problem as it has a crunchy streudel topping.

The recipe is over at the Food Network here and they even the option to print 3x5 or 4X6 "cards" you can put in a recipe file.

Monday, November 8, 2010

Cinnamon Swirl Pancakes with Buttermilk Syrup

I spotted this recipe at the The Idea Room and is sounds more like a treat than a breakfast item.  Going to try this some time.

For the recipe, click here.


Craft Stew has a nice roundup of different ways to How To Bind A Book including different types of books and methods that I plan on investigating further if I ever get time to try out scrapbooking.

Sunday, November 7, 2010

Mascarpone Cheesecake With Cap'n Crunch and Tarragon Sugar

I just watch "Top Chefs:  Just Desserts" Episode 8 which had for the elimination challenge where the contestants where the challenge was to create desserts for a "Celebratea" party and the desserts had to represent a celebrity duo.

While it is cool to see what they come up with, most are too time consuming or expensive for me try to make, but I fell in love with  Zac Young's dessert that is to represent Julie Andrews, Mascarpone Cheesecake With Cap'n Crunch and Tarragon Sugar.   I absolutely love the idea of Cap'n Crunch as the base and the Tarragon Sugar is a unique twist that I want to try.

Photo from website

Here is the recipe from Top Chef: Just Desserts - recipe by Challene Winner Zak Young


Captain Von Trapp Crunch Tart Shell:
  • 8 ounces Captain Crunch (finely ground)
  • 5 ounces flour (all purpose)
  • 3 ounces sugar
  • Pinch salt
  • 8 ounces butter (melted)
Mascarpone Cheesecake:
  • 8 ounces cream cheese
  • 4 ounces sugar
  • 3 eggs
  • 1.5 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
Tarragon Sugar:
  • 15 leaves of tarragon (fresh)
  • 1/2 cup Turbinado sugar


Captain Von Trapp Crunch Tart Shell:
1. Mix dry, stir in butter.
2. Press into 1.5” mini tart shells (or mini cake tins) in a thin layer.
3. Freeze for one hour.
4. Bake at 325 for 15min.
5. While still warm, reshape shells up sides of pans.
Mascarpone Cheesecake:
1. Cream the cream cheese and sugar and eggs at one time.
2. Add juice and zest and extract.
3. Add mascarpone
4. Perfect emulsion with hand blender.
5. Fill tart shells with batter and bate at 300 degrees F with low fan for about 20min (till firm).
6. Cool, refrigerate till firm.
Tarragon Sugar:
1. Dry tarragon in 250 degree F oven for about 10 minutes.
2. Process with sugar in Robot coupe.
1. Sprinkle tarragon sugar over tart."

For more information on the show, the contestants and other recipes click here.

Thursday, November 4, 2010

Zesty Pepperoni Spread

One of my new fav sites is  Snack Picks and I am looking forward to trying this quick and easy Pepperoni Dip

"Zesty Pepperoni Spread

Preparation Time: 10 minutes
Total Time: 70 minutes
Servings: 8


4 ounces (1/4 pound) stick pepperoni
1 package (8 oz.) cream cheese, softened*

Cherry tomatoes, halved

Crackers Keebler® Town House® Original
1. Remove casing from pepperoni. Cut two slices for garnish. Set aside. Slice remaining pepperoni into 1-inch pieces. In blender or food processor container process pepperoni pieces, a few pieces at a time, until crumbly.

2. In small bowl stir together pepperoni and cream cheese. Refrigerate at least 1 hour to blend flavors.

3. Let stand at room temperature for 1 hour. Garnish with pepperoni slices and cherry tomatoes. Serve with crackers.

*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds."

They also have printable 3x5 recipe cards and also option of 4x6 or a full page.