It's Our 9th Wedding Anniversary

It's a big day for us! It seems like just yesterday we were heading to the courthouse to pick up the marriage license, gleefully and emotional saying our wedding vows. It's been an amazing 9 years and  I'm so excited about the next many years ahead of us. Something that I know for sure is that everyday you have to share with the ones you love is such a wonderful gift. I know it sounds a little sappy, but hey it's a special day! I looked up the 9th anniversary year of gifts to give each other and it's the year of pottery or leather goods...hmmm sounds perfect to me. I think a new wallet or a cool vase is part of today's activites. Love you Daniel! Thanks for always making me feel so loved and appreciated.

We Are Looking Forward To Seeing...

How About Some Pie?

Our three favorite pies-

 To Start- Recipe for crust:

1 cup all purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

In a medium bowl, mix the flour and salt. Cut in the shortening, using a pastry blender ( or tossing with a fork), until particles are the size of peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all the flour is moistened and pastry almost leaves the side of bowl ( 1-2 teaspoons more water can be added if necessary).

Lightly sprinkle flour over a cutting board or countertop. Gather the pastry into a ball. On the floured surface, shape pastry into flattened round. Wrap flattened round(s) of pastry in plastic wrap and refrigerate about 45 minutes or until pastry is firm and cold, yet pliable. This allows the shortening to become slighty firm, which helps make the baked pastry more flaky.

On a slightly floured surfaced, roll pastry round with floured rolling pin into a circle that is 2 inches larger than an upside down 9 inch glass pie plate. Fold pastry into quarters or roll pastry loosely around a rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate.  After placing pastry in pie plate, trim over hanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under edge to make even with plate; flute edges. Fill and bake as directed in pie recipe.  Bake pie in a pre -heated oven 475' degrees. prick bottom and side of pastry with fork. Bake 8-10 minutes or until light brown.

Homemade pie's are the best. The crust is the hardest part it's not really that hard per-say - just a little time consuming. But it's worth it! You can also use store bought crust, however if you want to try to make your own, here you go!

Fresh Strawberry Pie-

 Make Pastry Recipe above:

1 1/2 quarts ( 3pints) fresh strawberries

1 cup granulated sugar

3 tablespoons cornstarch

1/2 cup water

1 package (3 oz) cream cheese, room temperature

Make pastry as directed bake and cool.

Rinse strawberries with cool water, dry on paper towels. Cut out the "cap" or stem of each strawberry, mash strawberries in a small bowl with a fork to measure 1 cup. Reserve remaining whole strawberries. In a 2 quart saucepan, mix the sugar and cornstarch. Gradually stir in 1/2 cup water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat and cool. In a small bowl, beat the cream cheese with a spoon until smooth. Spread cream cheese in pie crust. Top with the remaining whole strawberries. Pour cooked strawberry mixture over the top. Refrigerate about three hours or until set. Store remaining pie covered in refrigerator.

Banana Cream Pie-

Pastry crust recipe-

4 large eggs

2/3 cup granulated sugar 1/4 cup cornstarch

1/2 teaspoon salt

3 cups milk

2 tablespoons butter or margarine, room temperature

2 teaspoons vanilla

2 firm ripe bananas

1 cup sweetened whipped cream

add pie crust to pie plate bake as directed. Separate the egg whites and yolks. Use just yolks. Place egg yolks in a medium bowl. Beat the yolks with fork; set aside.

In a 2 quart saucepan, mix 2/3 cup sugar, the cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Immediately stir at least half of the hot mixture graually into yolks, then stir egg mixture back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in the butter and 2 teaspoons vanilla. Cool at room temperature 30 minutes. Peel each banana, slice into pie crust. Pour warm filling over banana. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. Make sweetened whipped cream. Remove plastic wrap from pie. Spread cream over top of pie. Store remaining pie covered in refrigerator.

Key Lime Pie-

 To Make, The  Crumb Crust recipe:

 graham crackers 1 1/2 cups ( about 11 squares finely crushed)

6 tablespoons cup melted butter

1 tablespoons sugar

Heat oven to 350'degrees. Place the butter in small microwavable bowl; cover with paper towel for 30-50 seconds till melted.Mix crumbs, melted butter and sugar until well mixed. Using fingers press firmly against the bottom and sides of pie plate. Bake for 10 minutes or until light brown. Cool on cooling rack.( for this recipe do not bake crust until you have made the whole pie.)

  You will need-

4 large eggs

1 can (14 oz) sweetened condensed milk(not eveporated)

1/2 cup fresh or bottled lime juice.

1 or 2 drops green food coloring if desired

3/4 cup whipping cream

2 tablespoons granulated sugar

1 teaspoon vanilla

Make crust as directed except do not bake it.

Crack open eggs one at a time using only the yolks (use the egg whites for another recipe).

In a medium bowl, beat the egg yolks, milk, lime juice and food color with a electric mixer on medium speed about 1 minute or until well blended. Pour mixture into unbaked crust. Bake 14 -16 minutes or until center of filling is set. Cool on a cooling rack 15 minutes. Cover; refrigerate until chilled, at least 2 hours but no longer than 3 days. About 30 minutes to serving pie, place a medium bowl and beaters of electric mixer in refrigerator to chill. These will be used to beat the whipping cream, which beats faster in a cold bowl. Pour whipping cream into chilled bowl, and add the sugar and vanilla. Insert the chilled beaters in electric mixer. Beat on high speed until whipped cream forms soft peaks when beaters have lifted. Spread cream over pie. Store remaining pie covered in refrigerator.

   Watch-  A Little Pie Inspiration, A great movie called -" Waitress"

 Pies Galore, super cute ! You will crave pies after you see this film.

A Recommendation~

We just loved, loved the movie Whip It. It was such a cool story, about a small town girl of today having a passion and being really great at something a little bit different and trying to stay true to who she is. Growing up Daniel and I remember watching the Roller Girls on T.V. It was huge. They were so thrilling and fast. Whip It is a wonderful, quirky story. Ellen Page is amazing again (Juno). The film is super cute and funny. Also it has a very cool soundtrack. And it's filmed in Austin, TX our favorite place, where they still do roller derby. Check it out!

Happy Valentines Day ~

2010, Olympic Winter Games ~

We Loved the Olympic, Opening Ceremonies last night. It's our favorite part, watching all the talented, fresh faced athletes walking in the parade, following their dreams. The performances were also spectacular. So beautiful! Daniel and I always look forward to seeing and learning about the "host" city in which the Olympics will be held. One of the most amazing trips I have ever taken was to Vancouver so it made it even more special watching the event. What a wonderful experience, the people of Canada are so charming and friendly. Vancouver is such an active city with so much to do. We can't wait to see much more in the coming weeks! Crossing our fingers - Go USA!

Breakfast Anytime~

Breakfast is great anytime! I remember Daniel and I for many years, going late at night to our local diner( IHOP) for many blueberry pancakes and waffles, or even today waking up and making a yummy smoothie and some egg-straordinary omelettes.. So Good! We are both cereal lovers( great for a midnight snack). So many choices! So good for you, here are some flavorful ideas. Enjoy!

 Country Brunch Pie -

Pastry for single-crust pie (9 inches)

1/2 pound bulk pork sausage

3/4 cup shredded part skim mozzarella cheese

4 eggs

1 cup half-and -half cream

1 can (4 ounces) mushroom stems and pieces, drained

1/4 cup chopped green pepper

1/4 cup chopped sweet red pepper

2 tablespoons chopped onion

Line a 9 inch. deep dish pie plate with pastry. Trim to 1/2 inch beyond edge of plate; flute edges. Line pastry shell with double thickness of heavy duty foil. Bake at 400'degrees for 5 minutes. Remove foil; bake 5 minutes longer. In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crust; sprinkle with cheese. In a small bowl, combine the eggs, cream, mushrooms, peppers and onions; pour over the cheese. Bake at 375' degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let pie stand for 10 minutes before cutting. Yield: 6-8 servings.

Pumpkin Pancakes -

2 cups all purpose flour

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon salt

2 tablespoons sugar

1 teaspoon ground cinnamon or pumpkin pie spice

4 large eggs separated

1 1/2 cups milk

1 cup canned pumpkin

1/2 cup butter or margarine, melted

Combine first 5 ingredients in a large bowl; make a well in center of mixture.

Combine eggs yolks, milk, pumpkin, and butter. Add to flour mixture, stirring just until dry ingredients are moistened. Beat eggs whites at high speed with a electric mixer until stiff peaks form. Gently fold into pumpkin mixture.

Pour about 1/4 cup batter for each pancake onto hot, lightly greased griddle. Cook pancakes until top are covered with bubbles and edges look cooked, turn and cook on other side.When finshed add melted butter and syrup..Delish!

Blueberry- Coconut Muffins -

1/2 cup butter, softened

3/4 cup sugar

2 teaspoons lemon zest

2 large eggs

5 tablespoons heavy whipping cream

1 cup all purpose flour

1/2 cup sweetened flaked coconut

1/2 cup fresh blueberries

Preheat oven to 350'degrees. Spray 9 muffin cups with nonstick baking spray with flour. In a medium bowl, beat butter, sugar, and zest at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Reduce mixer speed to low and add cream. Beat in flour until just combined. Stir in coconut; gently fold in blueberries. Spoon batter evenly into prepared muffin cups. Bake for 25 minutes, or until edges are golden brown. Remove from pan and cool completely on wire rack.

Tropical Fruit Smoothie -

1 cup skim milk

1/4 cup frozen papaya, roughly chopped

1/4 cup pineapple, roughly chopped

1/4 cup frozen mango, roughly chopped

1 tablespoon honey or more to taste

1/4 teaspoon pure vanilla extract

Place all ingredients in a blender. Blend, pulsing the machine if necessary, until smooth, making sure honey is dissolved. Serve immediately.

Help The People Of Haiti

My Little Cupcakes! Help The Sweet Craving~

These are the Best Cupcakes I have ever eaten, So scrumptious and divine.

 From the famous Bakery in Greenwich Village, Magnolia's-

Magnolia's Chocolate Cupcakes-

2 cups all purpose flour

1 teaspoon baking powder

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup firmly packed light brown sugar

4 large eggs, at room temperature

6 ounces unsweetened chocolate, melted(see note)

1 cup buttermilk

1 teaspoon vanilla extract

Vanilla Buttercream icing recipe follows-

Note: To melt chocolate, place in a double boiler over simmering water on low heat for approximately 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from heat and let cool to lukewarm 5-10 minutes.

Preheat oven to 350'F degrees

line two 12 cup muffin tins with cupcake papers. Set aside.

In a small bowl, sift together the flour and baking soda. Set aside,In a large bowl, on medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla.With each addition, beat until all ingredients are incorporated, but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure ingredients are well blended and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted in the middle comes out clean. Cool cupcakes in the tins for 15 minutes.

Remove from the tins and cool completely on a wire rack before icing.

Magnolia's Vanilla Buttercream Frosting-

1 cup butter(2 sticks) unsalted butter, softened

6 to 8 cups confectioners' sugar

1/2 cup milk

2 teaspoons vanilla extract

Place butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition(about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and add mix thoroughly. (use and store the icing at room temperature because icing will set if chilled).

Icing can be stored in a airtight container for up to 3 days.

Ingredients for Magnolia's Vanilla Cupcakes-

1 1/2 cups self rising flour

1 1/4 cups all purpose flour

1 cup(2 sticks) unsalted butter, at room temperature

1 cup milk

 1teaspoon vanilla extract

*Use -Vanilla Buttercream Icing recipe above*-

Preheat oven to 350'F . Line 12-cup muffin tins with cupcake liners.In a small bowl, combine the flours. Set aside. In a large bowl, on medium speed of a electric mixer, cream the butter until smooth. Add the sugars gradually and beat until fluffy, about 3 minutes.

Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a  rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling about three-quarters full. Bake for 20-25 minutes, or until cake tester inserted in the center comes out clean.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between

two 9-inch round cake pans and bake the layers for 30-40 minutes.

A Second Blog~

I just created a second blog dedicated to more of my professional interests.It's called "Fashion Spark"- I hope you all check it out! It caters more to fashion, style, and beauty trends.  Something new for The New Year. Hope you enjoy! http://fashion-spark.blogspot.com/

Happy New Year! Bring On 2010-

Merry Christmas~

Old Fashioned Sweets, For The Holidays~

During the Christmas Season I always seem to go back to more nostalgic, old fashioned recipes.Things my Mom passed down to us or recipes I have learned from friends or from my favorite vintage cookbooks. I just love making these  recipes every year! There is just something special  about old time recipes, like snippets of history and a peek into the past. Or having fun updating a recipe from long ago, by changing a few things to make it just as delicious, however saving time and clean up. Many of these recipes are also perfect for  holiday parties, for family and friends, hostess gifts, coworkers, gift bags etc. Nothing warms the heart more  then a tray of sweet goodies! Happy Holidays!

Peppermint Fudge-
1 1/2 teaspoons butter, softened
2 ounces cream cheese, softened
2 cups confectioners' sugar
3 tablespoons baking cocoa
1 teaspoon milk
1/2 teaspoon vanilla extract
1/4 cup chopped nuts

Peppermint Layer:
2 ounces cream cheese, softened
2 cups confectioners' sugar
1 1/2 teaspoons milk
1/2 teaspoon peppermint extract
1/4 cup crushed peppermint candy

Line the bottom and the sides of an 8-in x 4-inch loaf pan with foil. Grease foil with 1 1/2 teaspoons butter; set aside.In a small bowl , beat cream cheese until creamy.Gradually beat in confectioners' sugar, cocoa , milk and vanilla until smooth. Stir in nuts. Spread into prepared pan. Chill for 1 hour or until firm. For the peppermint layer, beat cream cheese in a small bowl until creamy. Gradually beat in confectioners' sugar, milk and extract until smooth. Stir in peppermint candy. Spread evenly over chocolate layer. Chill for 1 hour or until firm.Using foil , lift fudge from pan. Gently peel off foil. Cut into squares.

Chewy Coconut Macaroons-
2 1/2 cups flaked coconut
3/4 cup all purpose flour
1/8 teaspoon salt
1 can (14 ounces) fat free sweetened condensed milk
1 1/2 teaspoons almond extract

In a bowl, toss together the coconut, flour and salt. Stir in sweetened condensed milk and almond extract until blended.( mixture will be thick and sticky.)Drop by rounded teaspoonfuls 3 inch apart on baking sheets lightly coat with cooking spray. Bake at 300'F for 18-22 minutes or until edges are lightly browned . Cool for 2 minutes before removing to wire racks. Store in a airtight container, So yummy!

Rocky Road Fudge-

4 -41/2 -ounce milk chocolate bars
3 cups miniature marshmallows
3/4 cup coarsely chopped walnuts

Partially melt chocolate bars in microwave; remove  beat until smooth. Stir in marshmallows and nuts. Spread in a buttered 8x8x2 inch pan. Chill - Cut when firm.


Penuche- (Rich and creamy brown sugar fudge)

1 1/2 cups granulated sugar
1 cup brown sugar
1/3 cup light cream
1/3 cup milk
2 tablespoons butter or margarine
1 teaspoon good vanilla
1/2 cup chopped pecan's

Butter sides of heavy 2 quart saucepan. In it combine sugars, cream, milk, and butter.
Cook over medium heat, stirring constantly, till sugars dissolve and mixture comes to boiling. Then cook to soft ball stage (238'), stirring only if necessary.Immediately remove from heat and cool to lukewarm(110') without stirring. Add vanilla ,beat vigorously till fudge becomes very thick and starts to lose it's gloss. Quickly stir in nuts and spread in buttered shallow pan or small platter, score in squares while warm; cut when cool and firm.

*Helpful Tip*When making any kind of  fudge or candy I like to always use a  candy thermometer. I have also learned by trail and error while making fudge, to always make sure the granulated  sugar is totally dissolved or it will give the fudge a grainy texture. And you can't fix it after that point.

~ This next recipe is a new take on my Family's Classic Holiday favorite, Cherry Cheesecake. 

White Chocolate Cherry Pie-
1 1/2 cups chocolate graham cracker crumbs
3 tablespoons sugar 1/2 cup butter, melted
6 (1 ounces) squares white chocolate
3 tablespoons heavy whipping cream
2 (8 ounce) packages cream cheese, softened
1/2 cup confectioners' sugar
1 (21 ounce)can cherry pie filling

Preheat oven to 350'F, in a medium bowl, combine cracker crumbs and sugar. Add butter, stirring to combine. Press mixture into bottom and up sides of a 9 inch deep dish pie plate. Bake for 5 minutes. Cool Completely. In a medium bowl , combine white chocolate and cream. Microwave on high in 30- second intervals, stirring between each, until chocolate is melted and smooth; cool for 10 minutes. Add cream cheese, and beat at low speed with an electric mixer until smooth. Beat in confectioners' sugar until smooth. Spoon mixture into prepared crust; chill for 2 hours. Just before serving, spoon pie filling evenly over white chocolate mixture. Cut into wedges to serve. So Decadent and Delicious!

Almond Toffee-

1 1/2 teaspoons plus 2 cups butter, softened, divided
2 cups sugar
1/3 cup water
2 tablespoons light corn syrup
1 package (11-1/2 ounces) milk chocolate chips
1 cup finely chopped almonds, toasted

Line the bottom and sides of a 15-in. x 10 in.-x 1 inch pan with foil . Grease the foil with 1 1/2 teaspoons butter; set aside. In a large heavy saucepan, melt remaining butter. Add sugar, water, and the corn syrup. Cook and stir over medium heat until a candy thermometer reads 290'(soft-cracked stage).
Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite size pieces. Store in airtight containers.