Coupon winners

Will the lucky winners please email me you address? Random Integer GeneratorHere are your random numbers:11512Timestamp: 2008-12-13 14:02:14 UTC Elizabeth said…Hahah…too funny!elizabeth.chavis@gmail.com #5 mikky said…i really hope to see you in daytime soon… bet you were great… oh, btw, your hubby really knows how to make his game room shine… the leg lamp does the […]

Ice Cream Cone Christmas Trees

Dont forget to enter my NEW GIVEAWAY I know these cute little Ice Cream Christmas Tress have been around forever. Who even knows where they originated. But aren’t they darling? The kids had such a great time with these, that is after they got past the sugar rush from eating the frosting by the spoon […]

Another Giveaway..and a leg lamp?!

Click for ….Harry & Davids..Wolferman’s English MuffinsClick for….Michael Angelo’sClick for….Daytime.

Pillsbury Giveaway WINNERS

Random Integer GeneratorHere are your random numbers:38155Timestamp: 2008-12-10 03:02:45 UTC #38 Jenny said…Pillsbury crescent rolls are my favorite!!! YUMO I want some right now!!!! =)December 3, 2008 11:19 AM #15 MarriedBliss said…I LOVE the pizza crust and the garlic breadsticks!! I also use the crescent rolls to put on little weiners…mmmm mmmm good! #5 Christy […]

Peppermint Bark

While a LARGE amount of my money is funneled into Williams Sonomas glorious pockets, it will not be going to the purchase of their ridiculously expensive Peppermint Bark. Yes it is heavenly..but come on..us food savvy people can make our own for a fraction of the price. Sure, we wont be getting the cute trendy […]

Pillsbury Giveaway and some Holiday Photos

How cute is this little giveaway? The fine folks at Pillsbury are giving THREE yes 3 of my readers this fun gift pack which includes a coupon for Pillsbury refrigerated crescent rolls, a magnetic coupon holder, a house-shaped mouse pad, pot holders, a cookie sheet, a bread basket and a lovable Pillsbury Dough boy figurine. […]

Gingersnaps

Gingersnaps remind me of all things Holiday, Ginger and cinnamon. They are warm and comforting morsels of goodness. I have never made Gingersnaps before, but when I saw these over at Baking Obsession, they had me smitten. Vera is such a talented woman so please take a gander at her blog, she will blow you […]

Daring Bakers # 6 Caramel Cake

This months challenge was brought to you by the following..http://eggbeater.typepad.com/http://culinarycuriosity.blogspot.com/http://blondieandbrownie.blogspot.com/http://forayintofood.blogspot.com/http://glutenagogo.blogspot.com/ The recipe came from http://blogs.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/ by Shuna fish Lydon. This was a fabulous challenge. I didn’t have any real issues other than having to make the caramel syrup twice. I think I cooked it long the first go around. The cake and frosting were different […]

Happy Thanksgiving!

I could never suffer from bulimia..but today of all days, I wish I could stick my finger down my throat to puke..just so I could shovel some more stuffing down my belly!I am sorry I don’t have any photos of my HUGE Thanksgiving feast.(TWO 16.5 pound turkeys and a ham plus all the trimmings for […]

Welcome from Daytime

If you are visiting from viewing my segment on Daytime…WELCOME.. Click here for the recipes for the Fluffy Pumpkin Dip and Acorns  

Another TV Appearance

Hi all..just a quick note.I have another TV segment airing on Monday November 24th. For my local readers, Daytime airs on NBC from 10am to 11am.If you would like to see if Daytime airs in you area click HEREThe segment that is airing on Monday is actually the one I taped 1st..so my nerves will […]

Reese’s Cake with Peanut Butter Frosting

Do you see what I put in the middle??? Oh thats right..Whole Reese’s cups!!! Evil I tell ya! I thought I would come back with a bang! Another of my P.M.S creations (even though I made this cake for my hubbys b-day..Guys can have P.M.S,right?) This cake was soooooooooo incredibly rich, even I couldn’t eat […]

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Coupon winners

Will the lucky winners please email me you address?

Random Integer Generator
Here are your random numbers:
11
5
12
Timestamp: 2008-12-13 14:02:14 UTC

Elizabeth said…
Hahah…too funny!elizabeth.chavis@gmail.com

#5 mikky said…
i really hope to see you in daytime soon… bet you were great… oh, btw, your hubby really knows how to make his game room shine… the leg lamp does the trick… lol… 🙂

#12 Kimmie said…
Are there any plants in the game room? Maybe you can pull a Mrs. Parker and “water the plant” (aka ‘accidentally’ break the lamp) 😛

Ice Cream Cone Christmas Trees

Dont forget to enter my NEW GIVEAWAY

ice cream cone christmas trees


I know these cute little Ice Cream Christmas Tress have been around forever. Who even knows where they originated. But aren’t they darling? The kids had such a great time with these, that is after they got past the sugar rush from eating the frosting by the spoon fulls!
I went to the candy store in the mall and went to town in all of the candy bins. It was easier to get what I wanted then to buy a bunch of bagged candy and pick through it.
These are quick and painless to assemble. Just make sure you decorate them before the frosting has time to dry. The decorations stick better when the frosting is wet.
Have fun!!! Oh and dont forget to enter my
CHRISTMAS TREE ICE CREAM CONES
Pointy Sugar Cones
Premade White Frosting
White Tube Frosting
Green Food Coloring
Assorted Candies for “Christmas Tree Ornaments”
Shredded Coconut
In a small bowl mix approximately 80 drops of green food coloring into the white frosting. Stir until the color is even.
Place the ice cream cone, pointy side up on a paper plate.
Frost the entire outside of the cone with the green tinted frosting.
Decorated with your desired candies

Pillsbury Giveaway WINNERS

Random Integer Generator
Here are your random numbers:
38
15
5
Timestamp: 2008-12-10 03:02:45 UTC

#38 Jenny said…
Pillsbury crescent rolls are my favorite!!! YUMO I want some right now!!!! =)
December 3, 2008 11:19 AM

#15 MarriedBliss said…
I LOVE the pizza crust and the garlic breadsticks!! I also use the crescent rolls to put on little weiners…mmmm mmmm good!

#5 Christy said…
Pillsbury Orange Rolls are the best!

Congrats to you all!! Please email me you address so your good can be sent to you!!

I will be having another giveaway soon.

Peppermint Bark

While a LARGE amount of my money is funneled into Williams Sonomas glorious pockets, it will not be going to the purchase of their ridiculously expensive Peppermint Bark. Yes it is heavenly..but come on..us food savvy people can make our own for a fraction of the price. Sure, we wont be getting the cute trendy Holiday Tin to go along with it. But who the hell cares. Yours will be made with love people!!! All you need is love, all you need is love, love is all you need( cant you hear me singing in my best John Lennon?) Ohhh, how I love to sing, you might have seen me on American Idol 3 season ago..I made it in the top 50. HAAAAAAAAAAA. I kid…I know my family is peeing in their pants right now..Seriously, I suck a singing. If I went on American Idol, I would be one of those people in the blooper reel that Simon is ripping a new one!!! Enough rambling.tooooo much coffee this morning!!
Lets make some BARK.

peppermint bark

PEPPERMINT BARK

12 oz bitter sweet chocolate, finely chopped
16 oz white chocolate, finely chopped (NOT WHITE CHOCOLATE CHIPS)
1/4 cup whipping cream
1 tsp Peppermint extract
6 oz peppermint candies

Line a 13 x 9 baking pan with foil( use non stick foil), make sure you let the sides overhang so you can pull the bark out when its done.
In a heavy duty zip lock bag, crush the peppermints
In a double boiler, melt the dark chocolate, peppermint extract and whipping cream and stir until smooth
Pour the dark chocolate into the baking pan and evenly smooth out.
Place in the fridge for about 15 minutes to firm.
In a double boiler, melt the white chocolate and stir until smooth.
Remove the dark chocolate from the fridge and with a paper towel, blot off and moisture that has accumulated on the top.
Pour the white chocolate over the dark chocolate.
Sprinkle the peppermint candies over the white chocolate.
Place in fridge to firm for about 1 hour.
Remove and cut to your desired shape and size.

Store in the refrigerator in an airtight container.
*****DONT FORGET TO ENTER MY PILLSBURY GIVEAWAY*****

Pillsbury Giveaway and some Holiday Photos

How cute is this little giveaway? The fine folks at Pillsbury are giving THREE yes 3 of my readers this fun gift pack which includes a coupon for Pillsbury refrigerated crescent rolls, a magnetic coupon holder, a house-shaped mouse pad, pot holders, a cookie sheet, a bread basket and a lovable Pillsbury Dough boy figurine.

All you have to do is leave a comment telling me what your favorite Pillsbury Product is or what your favorite part about your holiday meals are. That’s it, and it can be allllll yours. Who doesn’t need a new cookie sheet for all of our upcoming cookie baking??!!

Please also check out The Pillsbury Home for the Holidays site. Every time you forward it on to your friends and family from the web site, Pillsbury will make a donation to help deliver more than one pound of groceries to America’s food banks! So really its a win win!!!
Unfortunately the gift baskets can only be shipped to US residents.
The giveaway will end on Tuesday December 9th at 10 PM est.

And I leave you today from a few of my Holiday Photos.
Oh look..I really do have a husband!
My sister, husband and daughter

My little rugrats! Pretty cute if I say so myself!

My sister and I being DORKY as usual!!!

Me and the kiddos

My son..as he says, “stuck with the girls”

Notice the husbands are still serious. Can you find the nerds?

Photos taken by the ever sooo talented Kelly

Gingersnaps

Gingersnaps remind me of all things Holiday, Ginger and cinnamon. They are warm and comforting morsels of goodness. I have never made Gingersnaps before, but when I saw these over at Baking Obsession, they had me smitten. Vera is such a talented woman so please take a gander at her blog, she will blow you away.
My cookies looked NOTHING like hers, no puffy or beautifully crackled cookies here. Just flat, flat, flat. However don’t let the supreme flatness fool you. They are wonderfully chewy and moist with just a slight crisp around the edges! Perfect I tell you! However, I do warn you, they are extremely addictive. I had a difficult time waiting for them to cool down before I shoveled them into my pie hole!

GINGERSNAPS

Ingredients:
2 cups (9 oz) all-purpose flour
2 tsp baking soda
2 tsp ground ginger
1 ½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp salt
8 tbsp (1 stick; ¼-lb) unsalted butter, melted and just warm
¼ cup unsulfured mild or full-flavored molasses (I used organic blackstrap)
½ cup sugar
1/3 cup (2.3 oz) firmly packed brown sugar or light muscovado sugar
2 tbsp finely minced or grated fresh ginger root
1 large egg
¾ cup (4 oz) finely chopped crystallized ginger (1/4-inch dice)
About ½ cup Demerara or turbinado sugar for rolling

Preparation:
Center an oven rack and preheat the oven to 350F. Line the baking sheets with parchment paper.
In a medium bowl, combine the flour, baking soda, ginger, cinnamon, allspice, and salt and whisk to combine. Set aside.
Combine the warm butter, molasses, both sugars, fresh ginger, and the egg in a large bowl and mix thoroughly. Add the flour mixture and chopped candied ginger and stir until incorporated. The dough will be soft.
Form the dough into 1-inch balls (1/2 oz of dough for each). Roll the balls in the Demerara sugar and place them 2 inches apart on the baking sheet. Bake, in batches (form the rest of the balls while the first batch is baking ), for 10 to 12 minutes, or until they puff up and crack on the surface and then begin to deflate in the oven. For chewier cookies, remove them from the oven when at least half or more of the cookies have begun to deflate; for crunchier edges with chewy centers, bake a minute or so longer.Slide the parchment sheets of cookies onto cooling racks or use an offset spatula to transfer the cookies, and cool completely. Stored in an airtight container, gingersnaps keep for several days.
Recipe from Alice Medrich.

Daring Bakers # 6 Caramel Cake

This months challenge was brought to you by the following..
http://eggbeater.typepad.com/
http://culinarycuriosity.blogspot.com/
http://blondieandbrownie.blogspot.com/
http://forayintofood.blogspot.com/
http://glutenagogo.blogspot.com/

The recipe came from http://blogs.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/ by Shuna fish Lydon.

This was a fabulous challenge. I didn’t have any real issues other than having to make the caramel syrup twice. I think I cooked it long the first go around. The cake and frosting were different from any other I have tasted. The cake was scrumptious, I loved the dense and moist texture. The frosting..oh the frosting…when I first tasted it, I didn’t like it one bit. But I wasn’t giving up on it yet. I stuck my finger in it a few more times and it grew on me. And then it was allllll over, I couldn’t stop eating it. I choose to make cupcakes because everyone was saying how overly sweet the cake was. But I loved it and so did everyone else that gobbled them up!

CARAMEL CAKE with Caramelized Butter Frosting

10 Tablespoons UNSALTED BUTTER, ROOM TEMP
1 1/4 Cups SUGAR
1/2 teaspoon KOSHER SALT
1/3 Cup CARAMEL SYRUP*
2 each EGGS, ROOM TEMP
splash VANILLA EXTRACT
2 Cups AP FLOUR
1/2 teaspoon BAKING POWDER
1C MILK, ROOM TEMP

*Caramel syrup recipe follows

Preheat oven to 350F
Butter one tall 9″ cake pan.
1. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth.
2. Add sugar and salt & cream until light and fluffy.
3. Slowly pour room temperature caramel syrup into bowl.
4. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.
5. Sift flour and baking powder.
6. Turn mixer to lowest speed, and add one third of the dries.
7. When incorporated, add half of the milk, a little at a time.
8. Add another third of the dries, then the other half of the milk and finish with the dries. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}
9. Take off mixer and by hand, use a spatula to do a few last folds. making sure batter is uniform.
Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.
Cake will keep for three days unrefrigerated

CARAMEL SYRUP

2 Cups SUGAR
1/2 Cup WATER
1 Cup water for “stopping”

1. In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand.
2. Brush down any stray sugar crystals with wet pastry brush.
3. Turn on heat to highest flame.
4. Cook until smoking slightly: dark amber.
5. When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and prepared to step back.
6. Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}
For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING

12 tablespoons UNSALTED BUTTER
1 Pound CONFECTIONER’S SUGAR, SIFTED
4-6 Tablespoons HEAVY CREAM
2 teaspoons VANILLA EXTRACT
2-4 Tablespoons CARAMEL SYRUP
Kosher or sea salt to taste

1. Cook butter until brown.
2. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.
3. Pour cooled brown butter into mixer bowl.
4. In a stand mixer fitted with a paddle or whisk attachment, add confectioner’s sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner’s sugar has been incorporated. Add salt to taste.
Caramelized butter frosting will keep in fridge for up to a month.To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light.

Some of my cupcakes looked like this but…

most pulled away from the liners.

Happy Thanksgiving!

I could never suffer from bulimia..but today of all days, I wish I could stick my finger down my throat to puke..just so I could shovel some more stuffing down my belly!
I am sorry I don’t have any photos of my HUGE Thanksgiving feast.(TWO 16.5 pound turkeys and a ham plus all the trimmings for 20 people) My house was a crazy place today. The food was gobbled down before I could get my camera out.
Before I slip into my tryptophan coma, I just wanted to wish all of you all a Happy Thanksgiving.

Another TV Appearance

Hi all..just a quick note.
I have another TV segment airing on Monday November 24th. For my local readers, Daytime airs on NBC from 10am to 11am.
If you would like to see if Daytime airs in you area click HERE
The segment that is airing on Monday is actually the one I taped 1st..so my nerves will totally be showing.
More good news..Daytime has requested me back again for 2 more TV spots, this time for Holiday Kid friendly goodies airing in December!!!! Waaaahhhhooooo!!!!

Reese’s Cake with Peanut Butter Frosting

Do you see what I put in the middle??? Oh thats right..Whole Reese’s cups!!! Evil I tell ya!


I thought I would come back with a bang! Another of my P.M.S creations (even though I made this cake for my hubbys b-day..Guys can have P.M.S,right?)

This cake was soooooooooo incredibly rich, even I couldn’t eat a whole piece.(Now that’s rare!)

I have this thing that I cant eat anything sweet without a HUGE glass of milk…and even with the milk, I couldn’t muster up the energy to eat the whole thing. Ok, so what I am trying to tell you, cut the cake in really small pieces so you can eat it.

Another tip…Chop the Reese’s before you put them in the middle of the cake. I loved the idea of them being whole, but it made it difficult to slice the cake.

Sooo, if you are in need of a sugar coma..go ahead and make this cake!!

Reese’s Cup Cake with Peanut Butter Frosting

1 Box Duncan Hines Butter Fudge cake mix
1 small box COOK and SERVE Chocolate Pudding mix(not instant)
1 envelope Dream whip
4 large eggs
1/4 cup vegetable oil
1 cup water
9 Reece’s Cups, chopped

Preheat oven to 325. Grease and flour 2 9″ cake pans
Place cake mix, dream whip, and pudding mix into large bowl and mix together.
Add eggs, water and oil and mix on high for 4 minutes with an electric mixer, scraping down the sides of the bowl if needed.
Pour evenly into cake pans.
Bake for 35 minutes or until toothpick comes out clean.
Remove cakes and cool completely on racks.
Place cakes in fridge to make nice and cold for the frosting.

Peanut Butter Frosting(Wilton)

1/3 cup vegetable shortening
1/3 cup butter, softened
3/4 cup peanut butter
3/4 cup milk
1 teaspoon vanilla extract
3 cups powdered sugar, sifted

Cream shortening and butter together.
Add peanut butter and vanilla.
Gradually add powdered sugar, once sugar has been added, add the milk to make it spreadable.
Remove the cooled caked from the fridge.
Frost the bottom cake on top.
Sprinkle the Reese’s on top(leaving some for decorating the top layer)
Place the second cake on top.
Frost top and sides of cake.
Decorate with the remaining Reese’s

*The frosting seperates easily, so pop the cake in the fride after you frost it, until about 1/2 hour before serving.*

One of my acquaintances, Grace shared with me the trick of adding the dream whip and pudding to the cake mixes. She bakes cakes on the side, and she told me she does it with all of her cakes, and it make them more moist, dense and takes that “boxed” taste away. And it makes it so much better than just a boxed mix made per the directions on the box.
So when I choose to use a boxed cake mixed, I prepare it in the above manner. I makes a HUGE difference, try it and you will see!