..salé..

THAI CRUNCHY NOODLE SALAD

• salt
• 1/2 pound thin spaghetti
• 1 pound sugar snap peas{OPTIONAL..}
• 1 cup vegetable oil
• 1/4cup rice wine vinegar
  
• 1/3 cup soy sauce
• 3 tablespoons dark sesame oil
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger or a pinch or two of dried
• 3 tablespoons toasted white sesame seeds, divided
• 1/2 cup CRUNCHY peanut butter
• 2 red bell peppers, cored and seeded, and thinly sliced
• 4 scallions (white and green parts), sliced diagonally
• 3 tablespoons chopped fresh parsley leaves

...cook noodles.prepare peas if using them..

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. then cut peas in half

WHISK:: oil.rice wine vinegar.soy sauce.sesame oil.honey.garlic.ginger.2T sesame seeds.peanut butter

COMBINE everything+top with sesame seeds and parsley

JUDYS HAM+SWISS STRATA-bow tie shower

16 slices white bread (crusts removed) cut into cubes

1 lb. cubed ham

1 lb. sharp cheddar cheese (grated)

1½ cup swiss cheese (cubed)

6 eggs

3 cups milk

½ tsp. onion salt

½ tsp. dry mustard

3 cups crushed cornflakes

½ cup butter (melted)

Directions:

Grease pan (9x13)

Spread half of the bread in dish

Add all the ham and both cheeses

Cover with remaining bread cubes

Mix eggs, milk, onion salt, and mustard and pour over bread

Refrigerate overnight

Combine cornflakes and melted butter for topping

Bake at 375° for 40 minutes

.SPINACH-ARTICHOKE SWIRLED PUFF PASTRY.

• 1oz.frozen chopped spinach.thawed
• 14oz. artichoke hearts.drained and chopped
• ½ C.mayonnaise
• ½ C. parmesan.grated
• 2tsp.green onions.minced
• 1tsp.garlic powder
• ½ tsp. freshly ground pepper
• 17oz. package frozen puff pastry

Drain spinach well.Stir together spinach.artichoke hearts.and next 5 ingredients.
Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured heavy-duty plastic wrap. Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry.cinnamon roll style.pressing to seal seam.wrap in plastic wrap.Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes.cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)
Bake at 400° for 20 minutes or until golden brown.{don't forget to brush tops with egg wash!}



.ROASTED GARLIC PIZZAS.

• 2garlic bulbs.tops cut off.drizzled with olive oil+salt+pepper.
wrapped in foil..bake @375 for 40 min.
Open the foil balls and let cool.squeeze to extract cloves.
discard casing.mash with fork to smooth consistency.
• 1C. mozzarella
• 1/2C.parmigiano-reggiano
• 1/2C.asiago
• 2tsp. fresh oregano
• Crushed red pepper

Spread the roasted garlic spread evenly over dough.{ top with cheeses+oregano+pepper.
when we are super hungry…I’ll use flat bread..it gives it an authentic wood-fired twist}
Bake @ 400 till edges are golden and cheese is bubbly.



.CARAMELIZED APPLE-ONION BITES.

• 3T.butter
• 1lb.walla walla onions{or any sweet onion}.thinly sliced
• ½ tsp.salt
• 2Granny Smith.peeled.cored.and thinly sliced
• ¼ tsp.freshly ground black pepper
• 1sheet frozen puff pastry.defrosted just before
• 3oz.fontina cheese.shredded
• 1T. fresh thyme.minced

1. Melt butter in a large frying pan over medium-high heat. Add onions and 1/2 tsp. salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Add apples and stir to coat. Reduce heat to medium and cook, stirring often, until onions are medium brown, about 30 minutes. Stir in pepper and salt to taste. Set aside and let cool, about 10 minutes.

2. Preheat oven to 375°. Unwrap puff pastry sheet. Cut sheet into 16 squares, then halve those squares diagonally to make 32 triangles. Arrange them, not touching, on a baking sheet.

3. Place a spoonful of cooled onion-apple mixture on each triangle. Top with a sprinkle of shredded cheese and minced thyme. Bake until puffed and golden, 15 to 20 minutes. Serve hot.



.SUNDRIED TOMATO JAM.CRUSTINIS.
great gatsby party

• 8oz jar sun-dried tomatoes packed in oil.drained and chopped.oil reserved
• 1T.olive oil
• ½ onion.thinly sliced
• 1 clove garlic.minced
• 2T.sugar
• 1/4C. red wine vinegar
• 1C.water
• ½ C.chicken broth
• 1tsp.fresh thyme.chopped
• ½ tsp. salt
• ½ tsp. freshly ground black pepper
• Crostini:
• 1 baguette, cut into 3/4-inch slices
• 1/4 cup olive oil
• salt+freshly ground black pepper
• 5oz.goat cheese, room temperature
• 2tsp.fresh thyme sprigs

Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes.1 tablespoon of the reserved sun-dried tomato oil.olive oil.onion.garlic. Stir and cook until the onions are soft and beginning to brown.about 5 to 7 min. Add the sugar.vinegar.water.chicken broth.thyme.salt.pepper. Bring the liquid to a boil.reduce the heat.and simmer.covered.30 minutes.Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam.about 5 to 10 more minutes. Remove from the heat and set aside.
For the Crostini:
oven @ 400 degrees F. Line a baking sheet with foil.

Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.

Place the soft goat cheese in a small bowl. Stir in the thyme.
Spread the crostini with Sun-Dried Tomato Jam and top with the goat cheese and herb mixture.



.ROSEMARY INFUSED HONEY WITH BLUE CHEESE & PEPPER FLAKED CRACKERS.

• 1C.clover honey
  
• 3sprigs fresh rosemary
  
• 1/8 tsp.salt
  
• 10oz block blue cheese.frozen
  
• 40crackers{I used a pepper flaked cracker}
  
• 3scallions{white and light green parts.cut diagonally}
  

In a saucepan over low heat:honey+rosemary+salt.continue heating until fragrant.occasionally stirring.about 10 minutes.strain through a fine-mesh sieve.discarding rosemary.cool slightly.3 minutes.
{honey can be infused up to 24 hours in advance.stored in an airtight container @ room temp.}

Cut blue cheese into 40 slices.arrange on crackers.drizzle with honey.sprinkle with scallions.serve.



.best basil pesto.

{I’ve made quite a few.}
• ½.C. pignolis {pine nuts}
• 3T. garlic smashed {9 cloves}
• 5C. basil
• 1tsp. salt
• 1tsp. fresh black pepper
• 1½.C. olive oil
• 1.C good parmesan
Blend all ingredients in food processor or vita-mix.
{I like to add the pignolis and parmesan last..so
there are yummy chunks..the most authentic way of
preparing a pesto is to do it in stages…not all at
once..that way you’ll have different sizes and
texture in every bite.enjoy!!

freeze extra and top with a T.or two of olive oil..
{help seals in freshness.thaws nice and quick.}




.Spinach & Mozzarella salald.

• 1 lb large shell pasta{very important.}
• ½ bag or more of baby spinach
• 1+½C. yellow grape tomatoes sliced in half..or whole
• 2 balls of fresh buffalo mozzarella cubed
• 3 scallions..green to white parts finely chopped
• 1C.+ celery-chopped..{very..VERY..finely chopped
• ..its your secret ingredient..and the onions too..so don’t spoil it.}
• Toss with your favorite choice of Italian salad dressing

TOSS all ingredients together except spinach..MIX in right before your gathering
TOP with chunks of parmesan,salt and pepper..
{it sells @ Bristol farms for 7.99 a lb. so. . .take that.}



.Butternut Squash lasagna.

**REVISED RECIPE..
i roast the butternut squash with rosemary+red onions+garlic+olive oil+s+p
blend it all up after..and use that.SO SO SO MUCH TASTIER.
*also use a pesto and homemade alfredo. that bechamel is so tasteless.ugh!

• 1T. olive oil
  
• 1 {1 1/2 to 2-pound} butternut squash, peeled, seeded, and cut into 1-inch cubes
  
• Salt and freshly ground black pepper
  
• 1/2C. water
  
• 3 amaretti cookies, crumbled
  
• 1/4C. butter
  
• 1/4C. all-purpose flour
  
• 3 1/2C. whole milk
  
• Pinch nutmeg
  
• 3/4C. (lightly packed) fresh basil leaves
  
• 12 no-boil lasagna noodles
  
• 2 1/2C. shredded whole-milk mozzarella cheese
  
• 1/3C. grated Parmesan
  

HEAT the oil in a heavy large skillet over medium-high heat. ADD the squash and TOSS to coat. SPRINKLE with salt and pepper. POUR the water into the skillet and then COVER and simmer over medium heat until the squash is tender, stirring occasionally, about 20 min. Cool slightly and then TRANSFER the squash to a food processor. ADD the amaretti cookies and blend until smooth. SEASON the squash puree, to taste, with more salt and pepper.

MELT the butter in a heavy medium-size saucepan over medium heat. ADD the flour and WHISK for 1 min. Gradually WHISK in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and SIMMER until the sauce thickens slightly, WHISKING often, about 5 minutes. WHISK in the nutmeg. Cool slightly. TRANSFER half of the sauce to a blender*. ADD the basil and BLEND until smooth. Return the basil sauce to the sauce in the pan and STIR to blend. SEASON the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. SPREAD 3/4C. of the sauce over the prepared baking dish. ARRANGEe 3 lasagna noodles on the bottom of the pan. SPREAD 1/3 of the squash puree over the noodles. SPRINKLE with 1/2C. of mozzarella cheese. DRIZZLE 1/2 C. of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and BAKE the lasagna for 40 minutes. SPRINKLE the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.THANKS GIADA!

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


todd's favorite meal: fried chicken
1/2 quart buttermilk
juice+zest (from 1 lemon)
4 boneless skinless chicken breasts. cut in strips
2 C. all-purpose flour
1 C. cornstarch
canola.grapeseed.or vegetable oil

ADD enough oil to reach about 3"{i like to use a smaller pot..that way i don't waste all my oil} Heat oil to 365 degrees.look for bubbles forming around strips and light sizzling..popping is way too hot.

WHISK buttermilk and zest together in a bowl. ADD chicken and set aside. SIFT together flour and cornstarch into a deep bowl.REMOVE strips from milk mixture and DREDGE in flour mixture. FRY chicken strips until golden brown, about 4 to 5 minutes. Carefully FLIP strips and continue cooking another 3 to 4 minutes. {timing depends on the thickness of the strips..}DRAIN on cooling rack-over a plate..serve with smokey bbq sauce or ranch..??definitley.. a man's meal. get em while they're HOT!


Cilantro-lime chicken w/ mango cucumber salsa
4 chicken breast halves
1 1/2 tsp. salt
1 bunch chopped cilantro
1 tsp. olive oil
1 large mango.diced
1 C. diced cucumber
½ C. diced red bell pepper
½ jalapeno, seeded and minced
1 scallion, thinly sliced
Zest & Juice from 2 limes
pinch ground red pepper

Heat a large nonstick skillet over med heat. Place chicken strips in a shallow dish and sprinkle with a few pinches of the salt... lime zest and lots of cilantro, pressing to make zest and cilantro adhere. Add olive oil to skillet..add chicken and cook.. turning occasionally, until juices run clear. Meanwhile stir together …cucumber. bell pepper. jalapeno. scallion. lime juice. ground red pepper. and remaining salt. lime zest. and cilantro..add in mango last. Makes 4 servings. Each Serving: 236 cal. 5 g fat 35 g protein!! 11 g carb. great huh! Eat as much as you’d like! I like to serve it with green jasmine rice..and topped with more cilantro and lime wedges. A great summer dinner! enjoy!
serves:4 and a few kids


..peppery arugula salad with parmesan..
• 1 bunch arugula
• ½ C. thin.thin.thinly sliced red onion
• 1/3 C. grape seed or light olive oil
• 2T. fresh lemon juice
•½ tsp.sea salt{coarse.not fine}
• freshly grated pepper
• ¼ C. of shaved parmesan
• good olive oil

BLEND up lemon.oil.salt.pepper.POUR over salad till lightly coated.DIVIDE salad onto chilled plates.TOP each with several parmesan shavings and fresh black pepper.then DRIZZLE the fanciest olive oil you’ve got.
serves 4-6


..roasted butternut squash ravioli..with a yummy brown butter..
..filling..
• 2 butternut squash.halved & seeded
• pinch cinnamon
• pinch nutmeg
• 1 T. orange zest finely chopped
• 2 tsp. chipotle puree
• ¼ C. parsley finely chopped
• ¼ C. parmesan cheese finely grated
• salt & freshly ground pepper
•ravioli made or won ton wrappers..you choose.
• 2 eggs + 2 T. water

Preheat oven to 450 degrees.
ROAST squash on baking sheet{until soft 30 to 40 min}. SCOOP out flesh and run though VITA-MIX. COOK over low heat in saucepan until almost dry. ADD the remaining ingredients & season with salt & pepper to taste. LAY your sheet of pasta dough/wrappers on a floured work area and distribute a heaping teaspoon-sized portion of the filling.. USE your fingertips or a BRUSH to moisten the edges of the pasta with the egg wash. Carefully PLACE a second sheet of the pasta dough/wrappers on top of the first and press with your fingertips to separate the rows of filling. With a ravioli cutter or pastry wheel, cut around mounds of goodness. PRESS the edges closed with your fingertips to seal well.if BOILING.. drop in the ravioli and cook for about 5 minutes. if FRYING..use a little grape seed oil {use instead of olive oil..lighter on your lips and has a higher smoking point..when frying} pat dry..plate and spoon butter sauce over and garnish with sage leaves and extra hazelnuts..we loved the sweetness of the hazelnuts with the salty brown butter.

..brown butter sauce..
2 sticks unsalted butter
¼ C. coarsely ground hazelnuts
¼ C. heavy cream
8 sage leaves{chiffonade for garnish}
Salt & pepper {always freshly ground}

MELT butter over medium-high heat. ADD hazelnuts and cook until the hazelnuts are golden brown. ADD the cream and cook for 1 min. ADD the sage and season with salt and pepper, to taste.
serves 8 and more for leftovers!


..tomato cucumber summer salad..
• zest and juice 1 lemon
• handful of basil
• 1/4 C. fresh flat-leaf parsley
• 3-4 T. honey
• salt + pepper
• ¼ C. grape seed oil.
• 1T. poppy seeds
• 1 clove garlic sliced{to wipe insides of bowl..then discard}
• 1 cucumber sliced in quarterd bite sizes.
• Pint of red tomatoes
• Pint of yellow tomatoes..cut in half. RUB the garlic on insides of serving bowl or platter..then discard.CUT up cucumber.tomatoes. VITA-MIX lemon zest.juice.basil.parsley.honey.salt.pepper.turn on and add grape seed oil in a steady stream.TOSS into salad along with poppy seeds.that’s it!
serves about 8 as a side..


..big and hearty meatball subs..
• 2 lbs ground beef
• 2 lbs ground pork
• 1 medium onion. minced
• 2 slices wheat bread.torn into pieces
• 5 cloves garlic.minced
•2 eggs {beat slightly}
• ½ C. chopped fresh parsley
• ¼ C. olive oil
• 1 T. italian seasoning
• 1 T.sea salt
• 1 +½ C. freshly grated parmesan
• 3 tsp.freshly ground black pepper
• 1+ ½ C. ricotta


Preheat oven to 400°
COMBINE the first 10 ingredients + 1 C. parmesan.2 tsp. pepper. {mix just to combine} SHAPE into meatballs {each should be about ¼ cup of meat}. PLACE on cookie sheet and throw in. COMBINE ricotta.remaining parmesan.pepper. BAKE meatballs for 20 minutes in upper third of oven.REMOVE from oven and turn on broiler. SPOON 1 T. ricotta mixture onto each meatball.BROIL 3-5 min. or until cheese starts to brown. SERVE meatballs w/ marinara sauce.

To Freeze: Omit the ricotta mixture. Place on a cookie sheet and freeze 1 hour. Transfer to resealable freezer bags and return to freezer. I store extras up to a month.
serves..well it'll make about 30 balls. {depending on the size of ball you make}


..BBQ chicken salad..
• black beans-1 can
• sweet grilled corn-2 ears or 1 can
• jicama-1/2 & peel
• cilantro-whole bunch
• basil-secret ingredient-20 leaves
• scallions-I bunch
• lime!!

Serve along side the salad
• Crispy tortilla strips..(..if not feeling creative.. then crunched up corn tortilla chips will do..)
• Monterey/pepper jack cheese-handful or two
• BBQ’d chicken about 2 breasts • Diced tomatos..not too diced. About a cup or two
• Avocado 1-2
• Romaine lettuce.1-2 heads..

So depending on your crowd of people..you decide how much of everything you want. Typically..one head of romaine will feed about 4. enjoy!!enjoy!!
.dressing.
Are you ready for this….???? Equal parts BBQ and RANCH! Yep. That’s it. ..but I do recommend the smokey Kansas style BBQ from TRADERS.


..best vinaigrette..
• 3 cloves garlic
• ½ C. raspberry vinegar(red wine..apple..pomegranate something fruity)
• ½ lemon squeezed
• 1-2T. italian seasoning
• Salt and pepper to taste.
• ¾ C. Olive oil or more depending on how vinegary you want it.

Place all ingredients except for oil in mini food processor or blender.. Then slowly drizzle in oil..keep tasting and add in more salt or pepper if needed. Whatever salad I put this on..i almost always add feta and parmesan cheese.
makes for 1-2 salads keeps for about 1 week in fridge.


..easiest BBQ chicken pizza..
• Grilled chicken sliced up in strips
• Kansas Smokey style BBQ sauce-Trader Joes
• Red onion-thinly thinly sliced (use a mandolin on the smallest slice setting)
• Grated mozzarella
• Cilantro

you want directions..?
{There really aren’t measurements for these ingredients..it just depends on the size of your pizza and how much you love onions or cheese or chicken or sauce.. i’d say about a CUP of everything..1/2 CUP of onions and sauce. Totally up to you!}
After dough is cooked and ready.. Top with: bbq sauce,cheese,onions,chicken. Cook @ 400 until cheese is melty and bubbly..then remove and top with cilantro.
serves 4? Tip: you don’t want to cook the cilantro leaves.they are too delicate and will crisp up under the broiler in seconds.


..tangy pulled pork..

• 2 to 2 1/2 pounds boneless pork shoulder
• 2 teaspoons sea salt
• 1 teaspoon freshly ground pepper
• 2 teaspoons ground cumin
• 1/2 cup-1/2 the jar of apricot preserves..depending on how Tangy.
• 1-2 jalapeños, sliced into rings (..and seeded.)
• 1 red onion- chopped
• corn tortillas(AUTHENTIC HAND MADE-from TRADER JOES.)
• fresh cilantro
• avacado
• lime, cut into wedges

Heat oven to 300° F. Place 2 large sheets of aluminum foil on a work surface. Place the pork in the center of the foil and season all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place on a COOKIE SHEET. Roast until your house smells AMAZING, about 4 hours; let cool. Unwrap the pork, RESERVE THE JUICES.. Use two forks to shred the pork, and transfer to your serving bowl. Pour the cooking juices, onion, and jalapeños back over the pork. Serve with the tortillas, cilantro, avocado and lime wedges. NOTHING ELSE. my husband loves to pile everything on. cheese.fresh salsa. rice.guacamole. it makes me so mad. TRUST me. it is just a simple taco and should be topped with a sprig of cilantro..drenched with lime juice and garnished with slices of avocado. and that is PERFECTION. Tip: The best place to warm the tortillas is in the oven: it's quicker than a skillet and less drying than a microwave. As soon as you remove the pork, turn off the heat, wrap the tortillas in foil, and warm them for 10 minutes.
..Makes for about 6-8 servings..if its a sunday meal..maybe 6.


..perfectly roasted chicken..
• 1 large roasting chicken{about 5 lbs}
• Sea salt. freshly ground black pepper
• 2-3 fresh rosemary sprigs + more cut up for herb rub
• 2-3 oranges
• 2 lemons
• 5 cloves garlic
• 1stick butter
• 4tsp. fresh flat-leaf parsley
I like to add red potatoes

Butter herb-rub Honestly nothing fancy. Just take the butter and soften it at room temp..or in the microwave for 20 seconds on 20% power.it will not work if butter is melted. Add chopped parsley.rosemary.more salt.more pepper. Make a nice blanket of this rub beneath the skin..any extra..rub all over the outsides of chicken..not forgetting the legs and arms. Preheat oven @ 450º Rinse chicken inside and out thoroughly. Let soak in water..just while you are preparing the veggies and herb rub. Then pat dry..inside and out. {think of all those nasty juices its been sitting in..who knows how long since they caught miss Betsy} Start to peel back the skin..very carefully by smoothing your fingers in between the skin and actual meat. it will tear if you are too aggressive. Season the cavity with salt.pepper.rosemary sprigs.orange slices.lemon slices.and garlic. Truss the chicken with twin, tying the legs together to partly seal the cavity. Roast undisturbed for 45 minute..with foil over the top. Rotate pan 180 degrees and start basting the chicken with the pan juices..every 15-20 minutes. key!! After about 45 minutes more…remove chicken and let rest about 5 minutes before carving. Snip twine.carve chicken.and arrange on warmed dinner plates.drizzle with pan juices.eat immediately.
Serves 4

..sucrѐ..

Pumpkin Old Fashioned Donuts

yields one dozen

from Top Pot Hand-Forged Doughnuts

3 cups (355g) cake/soft wheat flour + more for cutting and rolling

2 teaspoons baking powder

1 teaspoon salt 

3/4 teaspoon nutmeg

2 teaspoons McCormick Pumpkin Pie spice

1/2 cup (100g) sugar

2 tablespoons shortening/vegetable lard

2 large egg yolks

2/3 cup sour cream (165ml)

1/2 cup canned pumpkin puree (120ml)

canola oil, for frying

Pumpkin Glaze

4 1/2 cups (450g) powdered/icing sugar, sifted

2 teaspoons golden syrup (or light corn syrup)

1/2 teaspoon salt

1 teaspoon McCormick Pumpkin Pie spice

1/4 cup (60ml) canned pumpkin puree

1/2 teaspoon McCormick Vanilla extract

1/4 cup (60ml) hot water

To make the batter, sift together the flour, baking powder, salt, nutmeg and pie spice and set aside.  In a second small bowl, combine the pumpkin puree and sour cream and set aside.

In the bowl of your mixer with the paddle attachment, blend the shortening with the sugar until sandy. Add the egg yolks and continue to mix for one more minute on medium speed, scraping down the sides of the bowl as necessary. Add 1/3rd of the flour mixture to the sugar, beating on low speed. Add half of the pumpkin mixture beating until just combined, scraping down the bowl with each addition. Add another third of the flour, mix and then the remaining pumpkin. Finally, mix in the remaining flour. Take care not to over mix. Too much mixing means too much gluten and that means tough cake donuts.

Transfer the dough to a clean bowl and cover. Refrigerate for at least 45 minutes until chilled, or up to overnight.  While waiting, prep your glaze by combining all the ingredients until smooth in your mixer. If glaze seems overly thick, add up to an additional tablespoon of hot water until it reaches the right consistency. 

When the dough has chilled, dust an area of counter top with cake flour and prepare to roll out your dough. With flour dusted hands, transfer the dough to your counter top and roll to 1/2" thick. Cut out your donuts (I'm using a 3 1/2" Ateco donut cutter), dipping the cutter in flour after each cut. Combine the scraps and roll and cut again.

In a small pan, heat 2" of oil to 325°F, monitoring the temperature with a candy or deep frying thermometer both before and between batches.

When hot, dust any excess flour from your donuts and carefully add them to the oil. Frying one or two donuts at a time. Once the donuts float to the surface, allow them to cook for 15 seconds before flipping them. Cook for 75 to 90 seconds until golden brown and cracked and then flip again, frying the first side for an additional 60 to 75 seconds.

(Trick: If your donuts are cracking in random ways that you find unbecoming, you can score the donut  with a sharp knife before frying, much like you would score a loaf of bread. This will guide the cracking.)

Drain the donuts on a layer of paper towels and while hot, completely dip each into the pumpkin glaze. (If glaze has thickened, warm for a few seconds in the microwave). Allow the donut to dry on a cooling rack until the glaze is set.

{MARSHMALLOWS}

ps..sometimes i like to add hazelnut syrup or mint!

• 
• 3 packages unflavored gelatin
• 1 cup ice cold water, divided
• 1+1/2 cups sugar
• 1 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/4 cup confectioners' sugar
• 1/4 cup cornstarch
• Nonstick spray

Directions

3 pkgs gelatin + 1/2 C. water in kitchenaid mixer..
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.{with the whisk} Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows:Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

or...lighty oil a pastry bag and using a STAR tip..swirl out S's onto a silpat.

dust your fingertips with powdered sugar..it gets stiiiiicky!

Store in an airtight container for up to 3 weeks.{stale ones are best on hot chocolate!}

::MAPLE ESPRESSO ready to eat in one hour CINNAMON ROLLS::

frosting.
dont kid yourself.thats really why your making these.
1 brick cream cheese {omit if you want.we like it.}
1 stick melty butter
about 5-7 cups powdered sugar
1tsp.espresso powder
2tsp.maple extract
generous pinch of salt
drizzle or two of milk/half&half.
whatever you've got. just to make it a little smoother..

rolls:
makes 2 jelly roll pans full.
3+1/2C. hot water
3/4C.sugar
1c.olive oil
5T yeast
combine these4things rest for 15MIN.
Then combine 5C. flour to this mixture
then beat in an additional 5+1/2C.flour+1T. salt+3eggs.
pour onto floured{and clean}counter+knead smooth.
divide into 2 and let rest 10-15MIN.
roll out 12x30 about the jellyroll pan..
melt 1/4C. butter for each roll..brush with butter and 1/2C.sugar+generous amounts of cinnamon. dont be shy.
roll up and slice about 20 rolls from each log.

i like to freeze the other roll at this step. just slice and then flash freeze
on a flexible cutting board in the freezer..then throw in a
giant ziplock for spurofthemoment fabulous hosting.
anyone want a homemade cinnamon roll?that'll be 10 min. ok..a couple more for defrosting..set on silpat+cookie sheet for 20MIN.
preheat::400 for normal ovens..350 for convection.
middle of oven..bake 11MIN. or until you can poke the center and it bounces back.
frost RIGHT AWAY.so frosting becomes one with the cinnamon roll. mmmmm
call me at this step. ill need to inspect and tastetest.

MADELINE APPLE CAKE:

4T butter, at room temperature

1 1/2C. all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp salt

2 extra large apples, peeled, cored, and cut into 1/4" thick slices

2 T, plus 1/2 tsp. cinnamon

1 tablespoon fresh lemon juice

3/4 C.cream cheese, at room temperature

1 3/4 C. sugar, divided

2 tps. vanilla

2 large eggs

oven@ 350 degrees. Butter the bottom and sides of a 10" spring-form pan.

In a bowl, sift together the flour, baking powder, and salt. In another bowl, combine the apples, 2 T of the cinnamon, and the lemon juice and toss to coat the apples evenly.

on medium speed, beat together the 4 T.butter and cream cheese until creamy.
Add 1 1/2 cups of the sugar and the vanilla extract and continue beating for 1 minute.
Add the eggs one at a time, beating well after each addition.
Add the flour mixture in 3 batches, mixing well after each addition until fully incorporated.
Fold in the apple mixture, mixing gently to combine.
Sprinkle {1/4 C. sugar and 1/2 tsp. cinnamon}evenly over the batter.

Bake the cake until a toothpick inserted near the center comes out clean, the top is lightly browned and the edges are beginning to pull away from the sides of the pan, 50 to 55 minutes. Remove the oven and let the cake rest in the pan on a wire rack for about 15 minutes.

Remove the pan sides and slide the cake onto a serving plate. Serve warm.

EMILY'S LIMEY FRUITCUPS:

all you need to do for this delicious dish is cut

up your choice of fruits .. cut them quite small+
squeeze fresh limes over the top and sprinkle with sugar.
use 1 lime + 1 1/2 T. sugar for every 6ish cups of fruit.
GReaT grANNYS BANANA CAKE
The cake is baked at a low temp of 275 degrees. The oven times here are
going to vary so it is important to keep an eye on this cake and check it.

Ingredients:
1 ½ cups ripe bananas (mashed)
2 tablespoons lemon juice
3 cups flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cup butter (softened)
2 1/8 cups sugar
3 eggs
2 teaspoons vanilla extract
1 ½ cups buttermilk

Cream cheese frosting-
½ cup butter (softened)
1 (8 ounce) package cream cheese (softened)
1 teaspoon vanilla extract
3 ½ cups ..or more..powdered sugar


Cooking Instructions:

Step 1: Pre-heat the oven to 275 degrees. Grease 2, 8” round baking pans.+line with parchment..

Step 2: In a small bowl mix mashed bananas and lemon juice. Set aside. In a
medium bowl mix flour, baking soda and salt. Set aside. In a large bowl cream ¾
cups butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs one at a
time. Stir in vanilla extract. Beat in the flour mixture alternately with the
buttermilk. Stir in banana mixture.

Step 3: Evenly pour batter into 2, 8” round baking pans. Bake for 45min..
or until a toothpick comes out clean.When the cake is
done take the baking pans and place them directly into the freezer for 45
minutes to cool.

(Makes 14 Servings)



BEST CARAMEL APPLE CIDER.{EVER}1 gallon apple juice{for apple cider.it will say.}
1/3C. cinnamon flavoring{sold @ starbucks..world market..}
freshly whipped cream{say no to store bought whipped cream!}carmel sauce.drizzle over the top in hash marks.
sometimes i'll add a sprinkle or two of brown sugar..only if i'm heating in a pot.



.STUFFED FRENCH TOAST.
• 1 loaf challah{halla-say it like your german}
• 4eggs
• 2C.heavy cream
• 1T.Brandy
• 1T.brown sugar
• 1tsp.vanilla

strawberry compote:
let strawberries macerate for about 30 min.
1C.strawberries.sliced
1T.brandy
1/2C.sugar
1orange.zest and juice

Top with mascarpone cheese{I add a splash or two of my
favorite creamer..or vanilla}
Sifted powdered sugar.and more orange zest




. GRANNY’S BANANA CAKE.SIFT..
• 2C. flour
• 1tsp. soda
• 1tsp.powder
• 1tsp.salt
ADD in..
• ½ C. oil
• ½ C. buttermilk
• 1¼ C. bananas
BEAT till foamy..
• 2 eggs
ADD then FOLD in..
• 1 ½ C. sugar
BAKE @ 350 for 30 minutes.
{ I doubled this recipe to fill a bundt pan.}

Brown sugar glaze::
• 5T. brown sugar
• 2T. butter
• 1C. powdered sugar
• 2T. milk
MELT then BOIL all ingredients..1 minute.
when cool..BEAT until creamy. Then ADD in
• 1tsp. vanilla

{i also added toasted coconut to the top and drizzled the cake 3 times.
be sure to let the cake cool..before frosting..or it will just melt down the sides.}





.CHEESECAKE.• 3-8oz. pkgs cream cheese{@room temp..}
• 1C. sugar
• 2 eggs
• 4T. fresh lemon juice

MIX all ingredients until smooth..POUR over crust and BAKE @ 350 for 30 min..the center will look soft. Let rest on cooling rack..then POUR the topping over the cheesecake..and REFRIDGERATE for 24 hours.

.TOPPING.
• 2C. sour cream..full fat..
• {be sure to use firm not runny sour cream}
• 1C. sugar
• 2tsp. vanilla

.CRUST.
• 2½C. graham cracker crumbs
• 1 stick butter
• ½C. sugar




ginger-lemon-bundt cake

Fresh citrus and crystallized ginger sparkle up this buttery, dense cake.
• 1C.{2 sticks} unsalted butter, room temperature, plus more for pan
• 3C. flour.. plus more for pan
• 2 T.finely grated lemon zest + 1/3 C. fresh lemon juice {from 2 lemons}
• 1/3C. minced crystallized ginger
• 1 tsp. baking soda
• 1 tsp. salt
• 2½ C. sugar
• 6 large eggs
• 1C. sour cream

Preheat oven to 350 degrees. BUTTER and flour a standard 12-cup bundt pan. In a medium bowl..WHISK together flour.lemon zest.ginger.baking soda.and salt..set aside.
Using an electric mixer, BEAT butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. ADD eggs one at a time, beating well after each addition..MIX in lemon juice.
With mixer on low, alternately ADD flour mixture in three parts and sour cream in two, beginning and ending with flour mixture.. MIX just until incorporated {do not overmix}. Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
BAKE until a toothpick inserted in center of cake comes out clean, 50 minutes {if cake browns too quickly..tent loosely with aluminum foil}. Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely.
thanks martha!
..apple puffy pancakes..• 6 eggs
• 1½C. milk
• 2C. flour
• 3T. sugar
• 1tsp. vanilla
• ½tsp. salt
• ¼tsp. cinnamon
• 1 stick butter
• 2 apples peeled and sliced..{thinly}
• ½C. brown sugar..or more!

Bake @ 425…in a 9x13 pan..
MELT butter till melted..{not brown}..ADD apples.. COOK about 20 minutes..MIX all remaining ingredients except brown sugar.POUR batter over the top of the apples..TOP with brown sugar..COOK for another 15 minutes.
Serve immediately.
{I sometimes half this recipe for just us.. and cook it in a 9x9 pan..not recommended for a full batch.. they need more room to get nice and puffy...}



..lemon crème..
fold in 1-2 cups of freshly whipped
whipping cream with cooled curd.

{if in a super chaotic..no time to even shower moment..
traders carries a curd that's dang good. about $2.79.. send
your hubby out to fetch it for you...ok. and have him get 2 while he's out}
i like to have these on hand in case of a
last minute invite to a bbq or beach picnic.

..lemony lemon curd..
3 large egg yolks, strained
Zest of 1/2 lemon
1/4 cup lemon juice
6 tablespoons sugar
4 tablespoons unsalted butter, cold, cut into pieces

Combine yolks.lemon zest.lemon juice.sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of the wooden spoon.5 to 7 minutes.
Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container up to 2 days.

This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast.
Makes 1 1/2 cups


Byron's Berry Blintzes
Basic Crepe Batter1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar
1 tablespoon vanilla
3 tablespoons unsalted butter, melted, plus more for cooking the crepes

Chesse Filling, (recipe follows)

Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Flip the crepe and cook the other side for an additional 30-45 seconds. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.

Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.

Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Dust some plates with powdered sugar. Fan out some cut strawberries and place two blintzes on top. Top with a little chantilly cream (freshly whipped cream) and a few dots of strawberry puree.
Cheese Filling
1/2 cup ricotta cheese
6 oz cream cheese
3 tablespoons confectioners sugar
zest of one lemon
1 egg

In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.



Banana Oatmeal
Spice Cookies
..Frosting..

1 brick cream cheese
{softened}
1-3C. powdered sugar
Dash of vanilla..and the
real secret ingredient is..
Starbucks hazelnut syrup
{..can’t get enough..}
{can also use flavored
Coffee creamers.yum!}

..Cookies..
2C. sugar
1C. shortening
I stick butter
2 eggs
2C. mashed bananas
3C. flour
3+1/2c. oats
1tsp. soda
2tsp. salt
1/2tsp. Nutmeg
1C. golden raisins
1+1/2 tsp. cinnamon

400 for 10 minutes
{looks .under cooked…take
out of oven and let finish
cooking on pan till cool.}




super sweet cantaloupe sorbet
3/4C. sugar
3/4C. water
6C. cantaloupe cubes{about 3}
2/3C. POG {passion.orange.guava juice..}
may subsitute with {fresh}tangerine or orange juice
1T. corn syrup

simple syrup..
Place sugar + water in saucepan. Bring to a boil . reduce heat to medium and cook until the sugar is completely dissolved to make a simple syrup -- you will have 11/4 cups simple syrup. Transfer to a bowl and cool completely.{i'll set bowl in an ice bath to speed up the process..}

throw the cantaloupe in your blender till its completely puréed ..you will have about 6 cups cantaloupe purée. Stir in the juice., corn syrup and cooled simple syrup. Cover and chill for 2 hours or less.. if using an ice bath.

Turn the machine on.. pour the mixture into freezer bowl, and let mix until thickened. about 20 to 25 minutes. The sorbet will have a soft+slushy texture.. similar to a freshly scooped Italian ice. If you want a firmer consistency.. transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

we like to serve this on a frozen cantaloupe wedge..along side fresh watermelon and honey dew..topped with mint..{we like spearmint.}



best meringue frosting..

• 
  

• 1C. sugar
• 1/3C. water

dissolve over medium heat w/o boiling..
then boil 5 minutes.or till it reaches 240.let bubbles subside...

• 2 egg whites

beat till small peaks form..SLOWLY add syrup to egg while sill beating..
continue for 10 minutes.don't add any flavor or extract to meringue. it will flop if any moisture is added. make sure mixing bowl is free from water drops.
that's it! one batch makes enough for 4 sets of cakes. about 50.

Chessa said...
Brit- This is the best flourless chocolate cake recipe we've found...Byron makes it great!

Chocolate Nemesis
1/2 C water
1 C sugar
1 lb. bittersweet chocolate (good quality!)chopped
2 sticks unsalted butter..cut up
7 large eggs..@ room temp.
Softly whipped cream or creme fraiche
Fresh berries for garnish
1. Preheat oven to 325˚. Grease bottom and side of 9-inch springform pan. Line bottom of pan with parchment paper. Dust side of pan with flour. Set pan on wide sheet of heavy-duty foil and tightly wrap foil up outside of man to prevent water from leaking in during baking.
2. In 4-quart saucepan, heat water and 1/2 C sugar until sugar completely dissolves, stirring occasionally. Add chocolate and butter to mixture in saucepan; stir constantly until melted. Remove pan from heat; cool chocolate mixture slightly, about 30 minutes.
3. Meanwhile, in large bowl, with mixer at high speed, beat eggs with remaining 1/2 C sugar 6 to 8 minutes or until mixture thickens and triples in volume. With wire whisk, fold warm chocolate mixture into egg mixture until completely blended.
4. Pour batter into prepared spring form pan; place in large (17" x 11 1/2 ") roasting pan and set on oven rack. Pour enough boiling water into roasting pan to come halfway up side of spring form pan.
5. Bake 30 to 35 minutes or until edge begins to set and a thin crust forms on top. Carefully remove spring form pan from water bath and place on wire rack. Cool cake to room temperature. Cover and refrigerate overnight.
6. About 30 minutes before serving, run sharp knife around edge of pan to loosen cake, remove foil and side of pan. Invert cake onto waxed paper; peel off parchment. Turn cake right side up onto platter. Serve with whipped cream and berries.
Enjoy! Byron and Chessa<--they don't mess around.follow each step! ..ruby red grapefruit sorbet..

4 C. grapefruit puree
{making @least 3 C. juice}
2C. water
2C. sugar
2T. corn syrup

BLEND peeled and halved grapefruits in VITA-MIX..STRAIN through flour sack or super thin kitchen towel.ADD simple syrup{boil down water and sugar..till amount reduces slightly.place syrup in metal bowl..and sit in an ice bath until cool.} ADD to grapefruit juice and add in corn syrup.THROW in ice cream machine and go watch some Martha.done in 25 minutes! Freeze longer if desired consistency is thicker. Just remember to transport the sorbet into a new container. nobody wants grapefruit ice.
Makes 2 quarts..
**may add some puree if you don’t have enough juice.



..peanut butter coffee cupcakes..
• 12 T. butter{ 1½ sticks}room temp.
• 2/3C. sugar
• 2/3C. light brown sugar.packed
• 2 eggs..@ room temp.
• 2 tsp. vanilla
• 1 C. buttermilk{don’t forget to shake}@ room temp.
• ½ C. sour cream@ room temp.
• 2T. freshly brewed coffee
• 1¾C. flour
• 1C. good cocoa powder
• 1½ tsp. baking soda

CREAM butter.2 sugars on high until light and fluffy.approximately 5 minutes.LOWER speed to medium.ADD eggs 1 at a time.then vanilla.separate bowl..WHISK buttermilk.sour cream.coffee.In another bowl..SIFT flour.cocoa.baking soda...low speed ADD buttermilk mixture.flour mixture.. alternately in thirds to the mixer bowl, beginning with buttermilk mixture..ending with flour mixture. MIX only until blended.

{1 rounded standard ice cream scoop per cup is the right amount} Bake @ 350° in the middle of the oven for 20 min.cool for 10 min.remove and allow to cool completely before frosting.
FROST each cupcake and sprinkle w/ chopped peanuts..

..nutter butter frosting..
1C.powdered sugar
1C. creamy peanut butter
5T. butter{preferably unsalted}@ room temp.
¾ tsp. vanilla
pinch salt
1/3C. heavy cream

MIX..on low..sugar.peanut butter.butter.vanilla.salt{with a paddle attachment} until creamy..scraping down the bowl with a rubber spatula as you work..ADD cream..turn to high speed until the mixture is light and smooth.
No need to refrigerate before frosting. best @ room temp.

Serves 24.or makes..24.


..strawberry cheesecake cupcakes..
• 4T. butter-room temp.
• 5T. sugar
• 2 eggs
• ½ C. self-rising flour
• ½ tsp. vanilla-real stuff of course
• 2T. milk

BEAT butter.sugar..till pale and fluffy.BEAT in one egg at a time.SIFT flour into mixture and FOLD in.STIR in vanilla and milk.i like to SCOOP out my batter with an ice cream scoop..for even distribution.BAKE for 10 min.@ 350. remove from pan..and let cool on rack.

..for decoration..
• 3oz. white chocolate
• 3oz. cream cheese
• 6T. crème fraiche/sour cream. Don’t worry..i won’t tell.
• 1½ tsp. vanilla
• 6T. powdered sugar..sifted{before measuring}
• fresh berries
check that none of the cakes have risen past the rims of the paper liners..if any have..cut off tops using a serrated knife to create a flat surface.MELT chocolate in double broiler..or in microwave-about 30 seconds.set aside to cool.BEAT cream cheese.crème fraiche.vanilla.sugar..in a separate bowl..then ADD in the chocolate.
SMOOTH frosting over cooled cakes..chill @least 1½ hours until set..top with fresh berries.



..carrot cake with toasted coconut..

Cake:
3/4 cup all-purpose flour (about 3 1/3 ounces)
1/4 cup quick-cooking oats
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup canola oil
1 (2 1/2-ounce) jar carrot baby food
2 large eggs, lightly beaten
1 1/4 cups finely grated carrot (about 4 ounces)
1/2 cup golden raisins

Frosting:
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 tablespoon butter, softened
1 1/4 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1/4 cup flaked sweetened coconut, toasted

Preheat oven to 325°.

To prepare cake, lightly spoon flour into dry measuring cups. Combine flour and next 5 ingredients (through salt) in a food processor; pulse 6 times or until well blended. Place flour mixture in a large bowl. Combine sugar.oil.baby food{or puree}. and eggs; stir with a whisk. Add to flour mixture; stir just until moist. Stir in grated carrot and raisins. Spoon batter into an 8''pan or bundt..coated with cooking spray.

Bake at 325° for 35-40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

To prepare frosting, combine cheese and butter in bowl. Beat with a mixer at high speed until creamy. Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat). Spread over cake; sprinkle with coconut. Cover and chill.. {i like to serve mine @ room temp or fresh out of the oven. if you have a warming shelf..place it there till everyone's ready for dessert!}

serves: 12



..nutella and banana panino..
really.for those silly people that want this..
bananas cut lengthwise..then slivered again
1 heaping spoonful of nutella/other chocolate spread on both faces of bread.
top the tops of bread with butter.{actual tops. not the soft part.}we had some ??'s
cook till melty.enjoy!!




..chocolate hazelnut mousse cakes..
.mousse topping.

1 pkg cream cheese @ room temp.
1+1/2 C. sugar..i do much less.
2 tsp. pure vanilla
3/4 C. unsweetened cocoa powder
2+1/4C. heavy whipping cream
hazelnut syrup to taste..about..1T or 2.

whip the cream on high speed until firm..not butter. then set aside.on medium speed.. beat together...cream cheese.sugar.vanilla..increase speed to high..continue mixing until light and fluffy..2 minutes.reduce speed and add cocoa a little at a time.continue mixing 2 minutes.

spoon half of the whipped cream onto the chocolate mixture..using a rubber spatula..gently fold it in..being careful not toovermix and deflate the mixture.when no white streaks remain..fold in the rest..cover w/ plastic wrap in the fridge about 2 hours.
..then transfer to a pastry bag and use a star-tip nozzle..

serves 12 or 36 cupcakes.



..crumbly peach cups..
4 peaches(squishy please)
1 basket blackberries(or any extra berry on hand)
juice from one lemon distributed over 8 ramekins
topping..
1C. flour
2/3C. sugar blend..raw.brown.white
4 oz butter..cold
pinch of..nutmeg.cinnamon.allspice.salt(anything you've got)
Work butter into the dry ingredients with your hands until it is crumbly. i store the extra topping in freezer..and save for crisps, muffins or galettes.oven temp.and time..350..and place ramekins on a cookie sheet for 20 to 30 or until fruit is bubbling and the topping is gooey. yum!

serves 8 or 4 hungry hippos



..citrus smoothie..
• 1 lemon
• 1 orange
• 1 C. pineapple w/ juice
• ½ C. orange juice
• 1 C. ice
blend all ingredients..

serves 4

..fresh blueberry syrup..
• 1 C. fresh blueberries
• ¼ C. sugar/honey
• Squeeze of half a lemon

blend all ingredients..
• if you have a Vitamix..flip switch to high for 2 minutes or until steamy
• if not..I’m sorry . place in saucepan and heat up.(no microwaves please)

serves 4.



..valentines lava cakes..
• 10 oz. semi or bittersweet chocolate, chopped
• 4 T. butter
• 5 eggs
• 1/2 C. sugar
• 3/4 C. flour
• 1 1/2 tsp. baking powder
• 1/8 tsp. salt
Caramel sauce(Starbucks)
Coffee ice cream (Häagen-Dazs®)

heat oven @ 325º.
butter & sugar insides of a cup-cake pan.
melt chocolate and butter in a double broiler..or just use a bowl over a saucepan of simmering water. then set aside.
in a separate bowl..beat eggs and sugar @ med-high speed until light and fluffy.
add flour. baking powder. salt. and melted chocolate.mix with a spoon until blended.
divide the batter evenly into spots..
(i like to use an ice cream scoop for even distribution.
fill remaining spots with water..to make sure the cakes don't dry out.)
bake until the cakes have just cooked through, about 15 minutes. The cakes will still look a bit jiggly on top. take out and let cool 5 minutes. Serve warm with the caramel sauce and ice cream.

serves 6

• 
  

..soirée..

great gatsby dinner party. . .

lace.crystal.fur.sparkle.diamonds.drop waist

skirts.sashes.pearls.tulle.feathers.scandal.

can't wait!!

{black paper can be found @micheals..in linen.

and white paper @kellypaper. its all in the paper.

just ask this this chick.

. . . . . . . . . . . . . . . . . . . .

Anna Staffieri's

buckaroo baby shower.

{breads.&.spreads}

this party came together..here are a few details you might have missed.i spy. . . brown burlap.freshly picked wild flowers.giant vintage letter C.bandanas.cowboy boots.
bale o' hay.torn packing paper for labels.polk.a.dots.stars. dirty coke/pepsi crates..clean mason jars.red.brown.white

grub: 2 loaves of zucchini pineapple bread.4 loaves
of rustic bread.1 honey whole wheat and 1banana bread.
soups: baked potato soup and this tomato basil bisque.

we served the drinks out of Mason Jars..fun huh! {got the idea from this gal. she does this for their drinkin cups at home!}

we used an assortment of white mugs to serve the soup in.

favors:homemade jam..strawberry and blueberry-raspberry.
wrapped up in vintage bandanas+twine.

Williams&Sonoma has got it down.check out these fun cowboy shaped cookies. imprints and all. {the stars say .sheriff.}

spreads:orange butter.meagan's homemade jam. roasted garlic butter.cinnamon spice butter.. .honey butter.

don't you love the patient shower attendees...?? sorry!

gone in seconds. i turned my head..and..WHAT?! i even doubled the recipe. dang.who knew we'd have 25+. we sent out the invites less than a week before..and were thrilled to see all the love. thanks!

. . . . . . . . . .. . . . . . . . .

krista hurt's baby GIRL shower..

with the help of elisa york..watch out..
any party planned with that girl..is indeed amazing.
{with our powers combined....captian planet anyone?}

yummy food..

refreshing beverages..these super cute jugs are actually
from ikea.but good luck finding them.they're always out.

the cake spread..all from scratch and with yummo
frostings and glazes.tira!!you were such a help.&
thanks for your granny's secret banana recipe..
{p.s. thanks chloe for your help with the peanut butter.}
a little squoooshed??nah. still good.

yummy wafer cookies from world market

table was decorated with random black and white fabric..
..and yellow of course. who uses white anymore anyways?

all flowers: for 20$$ from the farmers market last friday.
yellow&white spider mums..solidaster.babies breath..sunflowers.yep.
..all under 20. what a steal.

plated..and ready to eat.

p.r.e.s.e.n.t.s. was hung by twine and pennies
were taped to the backs to keep from blowing.

mini bundt{NEST} cakes for the favor..with a little
berry sprig and yellow bird.wrapped in yellow cello
and finished off with powdered sugar and twine.

take home TWEETS!!

..the back was printed with black polk.a.dot.
. . . . . . . . . . . . . . .




mini enrichment:

cleansing..
soap-making..quick clean fixes..professional organizer..



lavender soaps w/ shea butter..with a lather
like you wouldn't believe.

natural home remedies..20 new uses for baking soda
..olive oil..and other household staples.

kiwi citrus cheesecake.very refreshing!
garnished wth fresh blueberries and lemon sauce.

berry burst tart..is garnished with a
mixed berry glaze and extra berries.

2 berry.2 kiwi-citrus.& 4 chocolately messes.yum!
. . . . . . . . . . . . . . . . . . . . . .
Jenni Romney's baby GIRL baby shower!

so..ANOTHER BABY SHOWER!

Cassy's mother in law.MARCI.decided to throw a spa
party.just like the one i threw for brittany..but this one
was on a much BIGGER scale.hmmm.try tripling it!
20-something galvanized tubs..100-something hot
STEAMY towels..and something like 16 quarts of
LAVENDER HONEYmilkbath.and did i mention PINK??

oh JENNI you look fabulous! i got to get her all powdered

up before her shower..hair..makeup and all!

marci bought all COORDINATING towels..pink
polk.a.dot with green striped..and green polk.a.dot
with pink striped. ALL of which were layed
perfectly like this on a stool for EACH GUEST.
{square.diamond.square} or was it..
diamond.square.diamond..

lavender.basil.grapeseed oil.sugar scrub.this definitely

beats Laura Mercier's $46.00 scrub!better texture too!

tastey dips and healthy snacks!click here for recipes.

..soothing lavender+honey milk baths..

ruby red grapefruit+coconut lime sorbet made by marci

banana+oat+honey face masks..

{all recipes..found in brittany riesenberg's shower.below}

ahhh..finally we get to soak OUR little footsies

. . . . . . . . . . . . . . . . . . . . . . . . . .


..elisa york's pink pink pink! all dessert baby shower..

..last ladies standing..

hurry and get one..before the pregnant girl eats em all!

only kidding elisa. you're the tiny-est prego i know.

wish i could have looked like you-full term..

when i was 6 months along!! i loved it when

people would say.."your still pregnant!?"

heather's chocolatey parfaits.mmMmm.

elisa's famous secret-recipe white/dark chocolate cookie.

another angle..peanut butter chewy bars.flourless torte.

heather didn't miss a thing.she whipped these up
and even got her husband to tie on a few bows!lucky heather!
...filled with pink and brown m&m's and
peppermint yorks of course.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

brittany reisenberg's 4th baby!

..shower..

sparkling basil lemonade:

2 containers of trader's lemonade concentrate.
{yes..concentrate..it has so much pulp

..people always ask if its freshly sqeezed!}

enough sparkling water to fill jar..about 4 liters

zest.pulp.and juice from 2-3 lemons..

giant handful of basil..here's the trick..

slice it small enough for people to drink..

but don't forget to bruise it too!

{bruising the actual leaf will release more natural

oils than slicing will..so get ready for

some serious basil lemonade!}

milkbath:
1/2 gallon of vit D milk.handfull of wildlowers.
handfull of freshly picked lavender..leaves and buds..
1/2 C. grape seed oil/or any other oil..
{grape seed oil is best for your skin to absorb and
rehydrate itself.it is also lighter than olive oil..
great for salad dressings and for frying.
also has a higher smoking point.}


sugar scrub:
3 C. sugar.
handfull of freshly picked lavender..leaves and buds..
1 C. grape seed oil/or any other oil..
2 handfulls fresh basil..roughly chopped
mix till amount looks right.. {like this}
may also add a favorite lavender or non-scented bath gel

..to help with making suds and a better lather

mask favors:
1 banana mashed
1C. rolled oats/steel cut oats
2C. whole milk-plain yogurt
1/2 C. honey for the stickyness and the moisture.
add oats/honey to desired stickyness.leave
on for 10-15 minutes..keeps up to 2 weeks in cold fridge