Happy Halloween

Your Trick or Treaters will be coming tonight. I am really excited to pass out candy with Matt and see all the cute kids in their costumes.
Here are some of my favorite Halloween recipes from last year that would be fun for today.
~If you carved a pumpkin, be sure to roast your pumpkin seeds. These add great crunch to salads.
~It might be cold where you live, so rather than putting the kids to bed with bellies full of candy, make a pumpkin soup.
~If carving pumpkins is not your thing, decorate some of Terry and Jessica's amazing sugar cookies. (These really are the best ever!)
~If you know your neighbor kids make these great sweet and salty caramel apples, better yet make them for the adults! (I'll be home if anyone wants to bring me one!)
~If you do want to make a homemade treat that the kids can help with try Mother Green's Gooey Goobers. (This always makes me laugh now, Mother Green was my friend Marianne's mom, now I keep thinking my little sister will be Mother Green too, in just 3 months!)
~If its cold out, the candy givers will need something warm to drink. I think this spiced apple cider is perfect, add a touch of rum!
Happy Halloween! I hope everyone has fun and is safe! Send me pictures of your kids in their costumes to use next year.

Aunt Karen's Pumpkin Fluff

We are nearing the end of Halloween recipes. This is another one from my Aunt Karen. I love that you can serve this as a parfait, I would add some gummy worms or other spooky candies. This picture is of our niece Lily at Boo at the Zoo.
Aunt Karen says:
Hey Jessie,
I have another simple delicious recipe! This is a light dessert and everyone loves it!! It is just as good with the low calorie ingredients.

2 cups skim milk
1 package sugar- free butterscotch instant pudding
1 cup canned pumpkin (15 oz. 100% pure)
1 tsp. pumpkin pie spice
4 oz. fat free whipped topping
Make pudding. Stir in canned pumpkin and spice. Either fold in Cool Whip or layer as a parfait.

Aunt Karen's Ginger Snap Cookies

Keeping with all the Halloween treats we have been posting lately, Aunt Karen sent her Ginger Snap Cookie recipe. (I bet my mom is excited she loves Ginger Snaps!) The picture is of Matt and our niece Samantha. She is bigger now but just as cute!
Aunt Karen says:
I get many requests for these cookies, they are really good. I thought they would be good for your cooking blog.... they are a good Halloween cookie! Love, Aunt Karen

2 cups flour
1/4 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1/4 cup molasses ( I use Brer Rabbit Full Flavor)
1 cup sugar
3/4 cup butter
1 egg
Sift dry ingredients. Cream butter and sugar. Add molasses and egg.
Add dry ingredients. Form into balls ( on the smaller size) and roll in granulated sugar. Bake at 350 degrees for 8 minutes.

Megan's Homemade Apple Sauce

When I was a little girl growing up in Massachusetts, Fall was my absolute favorite time of year. We would go to "The Big Apple" orchard in Wrentham and pick bushels of apples, get candy and caramel apples. This was always a big treat for me and my brother. they also made cider and applesauce. Ok, so I usually hate the texture of applesauce, but this one is a little chunkier and just yummy. This brings me back...

INGREDIENTS
4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon

DIRECTIONS
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Pumpkin Cream Cheese Muffins

This wonderful muffin recipe comes from Trisha, a family friend in Utah. (the baby with her pumpkins is Reese, the daughter of Trisha my friend in Colorado)
Pumpkin Cream Cheese muffins would be a fun morning after Halloween breakfast, serve with coffee and you have a great breakfast!

8 ounce(s) cream cheese
3 eggs
2 1/2 cup(s) sugar
2 1/2 cup(s) flour
1/4 cup(s) pecans, roughly chopped
3 tablespoon(s) butter, melted
2 1/2 teaspoon(s) cinnamon
1 tsp nutmeg
1/2 teaspoon(s) salt
2 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1 1/4 cup(s) solid-packed pumpkin
1/3 cup(s) vegetable oil
1/2 teaspoon(s) vanilla extract
Directions
1. Heat oven to 375 degrees F. Lightly coat two 12-cup standard muffin tins with oil and set aside.
2. Mix the cream cheese, 1 egg, and 3 tablespoons sugar in a small bowl and set aside. Toss 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon together in a medium bowl and set aside. Combine the remaining sugar, flour, salt, baking powder, baking soda, and remaining cinnamon in a large bowl. Lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl. Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened. Evenly divide half of the batter among the muffin cups. Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter. Sprinkle some of the pecan mixture over the top of each muffin and bake until golden and a tester, inserted into the muffin center, comes out clean -- 20 to 25 minutes. Cool on wire racks.

Jodi's Pumpkin Cheesecake

Here is a cheesecake from my friend Jodi. Jodi says that this cheesecake is always a hit, she thinks it is the ginger snap crust. I think it is Jodi's excellent kitchen skills!

This picture is from Masterpiece Pumpkins, check out their site, I am fascinated!

Crust
1 ½ cups ground gingersnaps
1 ½ cups toasted pecans (about 6 ounces)
¼ cup firmly packed brown sugar
¼ cup ( ½ stick) unsalted butter, melted

Filling
4 8 ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 ½ cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs

1 tablespoon purchased caramel sauce
1 cup sour cream

Preheat oven to 350 degrees.

Finely grind ground cookies, pecans and sugar in food processor. Add melted butter and blend until combined. Press crust mixture onto bottom and sides of 9 inch diameter springform pan with 2 ¾ inch high sides.

If you don't have a spring form pan, the best ones are from Pampered Chef, if you get invited to a party you need to get something! ;)

Using an electric mixer, beat cream cheese and sugar in large mixing bowl until light. Transfer ¾ mixture into small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground all spice to mixture in large mixing bowl and beat until well combined. Add eggs one at a time, beating just until combined.

Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool for 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.

Bring remaining ¾ cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce lines over cream cheese mixture. Using tip of knife, swirl sauce into cream cheese mixture.

Release pan sides from cheesecake and serve.

If you really want to be fancy, spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake then serve.

Pumpkin Martinis

My first thought had been to post this on Friday as an after the work week cocktail, but what if you need supplies? So here it is a day early so you can stock up!

I love a cocktail on Friday after a long work week, this cocktail recipe is courtesy of Trisha. She said:

I love martinis so decided to send you a pumpkin martini recipe. You either love this recipe or hate it but I love anything pumpkin flavored.

Pumpkin Martini

1/2 oz Drambuie Sylk Cream Liqueur
2 oz Absolut Vanilla vodka
1/2 oz pumpkin liqueur
1 tsp whipped cream
Cinnamon stick for garnish
Pour the Drambuie Sylk Liqueur and vodka into a shaker filled with ice and shake well. Add the pumpkin liqueur and shake. Strain into chilled cocktail glass. Top with teaspoon of whipped cream. Garnish with cinnamon stick.

Trish and Reese's Halloween Snack

Here is a little Halloween treat from Trish and Reese. They also recomend carving your pumkin virtually! This picture is Reese's Halloween costume from last year, I can't wait to see her costume this year now that she is a big girl!

8 oz white chocolate baking bars, coarsely chopped
4 cups Corn Chex or Rice Chex cereal
2 cups bite-size pretzel twists
1/2 cup raisins
1 cup candy corn

1. In large microwavable bowl, microwave chopped baking bars uncovered on High 2 minutes, until melted and smooth.
2. Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.
3. Spread on waxed paper or foil until cooled and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.

Fill cellophane bags with this mix and tie with orange and black ribbons

Mini Carmel Apples

This recipe comes from my friend Tracy. I love carmel apple and this is too cute that they are mini! (Plus perfect since kids are having too many treats at this time of year anyway!)

Traci says:

I LOVE caramel apples!! These are perfect because they are bite sized little treats. I found it on familyfun.com which I think sponsored by Disney. I am excited to make these with my friends little girls on Friday :-)

Mini Caramel Apples

4-inch lollipop sticks

melon baller

granny smith apples (one apple makes approx. 8 mini apples)butterscotch, peanut butter, or chocolate chips (I am guessing you could use caramel too since that is what they are called!)

Toppings:

Choose what ever you like:

chopped nuts

nonpareils

sprinkles

shredded coconut

mini chocolate chips

small paper candy cups

First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of the lollipop stick into the peel of each ball. Pat the apple piece dry.Melt the chips (or caramel) according to the package directions. Dip and swirl the mini apples in the melted chips and than dip into topping of choice. Place in paper candy cup to set. Once set, enjoy!!

Thanks Tracy, these are adorable! ~J

Pumpkin Roll

Anyone who reads this blog knows that I love when people share recipes with me. I sent an email out to some friends and family asking for favorite fall recipes. This pumpkin roll is from Trisha, one of the nurses who works with my dad. Trisha and her husband are now empty nesters, but they know how to have fun!

Thanks for the great recipe Trisha!

Pumpkin Roll
For the cake:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1/2 cup chopped pecans

For the filling:
1 cup powdered sugar
1 8-ounce package of cream cheese, softened
4 tablespoons margarine
1/2 teaspon vanilla extract
Preheat oven to 375 F. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice. In a separate bowl, mix flour, baking powder, salt, nutmeg, and cinnamon. Add the flour mixture to the egg mixture and stir until well blended. Line a 10 1/2" by 15" cookie sheet with parchment paper, trimming excess. Pour the batter onto the cookie sheet, spread evenly. Sprinke with pecans. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean. Prepare a linen towel heavily sprinkled with powdered sugar. After baking, turn the cookie sheet onto the towel, parchment paper side up. The cake should slide out onto the towel. Remove paper and roll up the cake into the towel. Cool 30-40 minutes. For the filling, stir together the powdered sugar, cream cheese, margarine and vanilla. Mix well. After the roll has cooled, unroll it and spread the filling evenly. Sprinkle with powdered sugar and slice.

German Apple Cake

Here is another recipe from Val, a family friend who lived near my family when I was young. Val is a great cook and all around domestic goddess! (Remember my apron?)

The apron pictured is one of Val's favorites from Gooseberry Patch. Val was kind enough to share another favorite fall recipe. She said:

When it is Fall I always think of apple recipes. One of my favorite recipes is this German apple cake I got from German friends.

German Apple Cake (Apfelkuchen)

Crust:
1 2/3 cup all purpose flour
½ teaspoon baking powder
1/3 cup sugar
1 stick butter
1 egg
1 teaspoon vanilla extract

Filling:
4 lbs tart apples (peeled, cored and quartered) (I like Granny Smith, Golden Delicious)
3 eggs
1 teaspoon vanilla extract
1 cup sugar
2/3 cup whipping cream
Spring form cake pan 10” x 3”
Oven set at 400 degrees F.

In a mixer place flour, baking powder and 1/3 cup sugar. Add one egg and one teaspoon vanilla extract. Dice and add 1 stick butter and slowly mix until the ingredients form a smooth dough. Roll out the dough and place it in a greased spring form cake pan making sure the dough comes half way up the sides of the pan. Cut slits into the outside of the apple quarters and arrange apples on the dough slit side up Bake in preheated oven at 400 degrees F for 20 minutes.

Beat the remaining 3 eggs, one cup sugar and one teaspoon vanilla extract until creamy. Add 2/3 cup whipping cream and pour mixture over apples.
Place cake back in oven and bake another 30 to 30 minutes until topping is set and apples are cooked.

Makes one 10” cake.

Thanks Val, sounds delicious!

Notes on wine from Jason:

And here is one screaming for a nice white dessert wine. I've had the Trader Joe's Late Harvest Moscato ($5) which is certainly worth grabbing for those that have little experience is this area. For those looking for something more the Navarro Late Harvest Gewurztraminer ($20) was the best white dessert wine I've had to date....

Turkey, Artichoke and Mixed Greens Panini

When we were in Newport, Rhode Island we ate lunch at the Brick Alley Pub. The company at lunch was great, but my turkey, artichoke and mixed greens panini was amazing. I couldn't finish it and wanted to take it with me but we were flying home. I couldn't get said panini out of my head, so I figured out how to make it. The first thing you will need is a panini press, if you don't have one you could assemble your sandwich and grill it like a grilled cheese.

You will also need some artichoke tapenade, simple to make or you can purchase some, Fresh and Easy and Trader Joe's both make a nice tapenade. This is to make 1 sandwich, increase the ingredients base on how many people you are feeding.

2 slices fresh bread (the sandwich at Brick Alley was on sour dough, a ciabatta bread would be yummy too)

2 Tablespoons Artichoke Tapenade

2 thin slices of tomato

2 ounces of thinly sliced turkey

2 slices of swiss cheese

small handful of mixed greens

Take your two slices of bread and spread some tapenade on each half, layer other ingredients in between the slices. (Spray panini press with Pam) Grill on your medium hot panini for about 3-4 minutes.

Notes on wine from Jason:

Before I get to the wine, anyone else have an old Foreman Grill... you can use it to make a panini too. Not exactly text book, but hey the economy is in the crapper and I do it all the time...So panini makes me think lunch makes me think a nice crisp white wine. Checking my latest Top 10, thinking the King Shag has to be the call here. Enjoy!

Guilt Free Chocolate Marble Cheesecake

Again, Self magazine delivers with this decadent dessert just in time for the holidays...

Ingredients
Crust
2 tbsp slivered blanched almonds
Vegetable oil cooking spray
6 chocolate wafers

Filling
15 oz (1 3/4 cup) part-skim ricotta
8 oz lowfat cream cheese, room temperature
1 cup sugar
1/2 cup lowfat sour cream
1 large whole egg
2 egg whites
1/4 tsp almond extract (or to taste)
2 tbsp all-purpose flour
1/4 tsp salt
2 tbsp amaretto (if desired)
3 tbsp unsweetened cocoa powder
1/2 tsp instant-espresso powder
3 tbsp bittersweet chocolate chips

Preparation
Heat oven to 350°. Toast almonds on a small baking sheet for 10 minutes, stirring occasionally. Remove from oven; reduce heat to 325°. Coat an 8-inch springform pan with cooking spray. Wrap outside of pan in foil to prevent seepage. Process chocolate wafers and almonds in a food processor until fine crumbs. Sprinkle 2 to 3 tbsp crumbs onto bottom of pan (just enough to coat bottom lightly). Shake pan to distribute evenly. Reserve remaining crumbs. Filling: Puree ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk amaretto, if desired (or same amount of hot water), 2 tbsp hot water, cocoa powder and espresso powder in a bowl until well combined. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside. Pour remaining plain filling into prepared pan. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan. Press reserved crumbs onto side of cheesecake.

Thanks Megan, looks great!~J

Notes on wine from Jason:

Only one thing to pair with this....Port. Although I have tried a few ports from Trader Joe's I have yet to find one worth recommending. Sp pick the one you like best. If forced to recommend I'd have to go far off the beaten path. I'd offer this Pedroncelli Port Four Grapes. Anyone headed to Dry Creek for a tasting and looking for some bottles they can afford to bring home should be sure to stop and visit Pedroncelli.

Challah French Toast

On Saturday, my friend Ana Lisa and I decided to go to the farmer's market, since it was such a gorgeous day.  We went in search of fresh eggs, but were sad to find out that all the eggs had sold out by 8 am.  The market doesn't even technically open until 8!  

We still made a good haul picking up tomatoes, shallots, onions, artisan cheese, sweet potatoes, some Jamaician spices (that my whole kitchen smells like them now!) dog biscuits (that I gave Penny one yesterday and she is still begging me for more) some Thai basil and fresh baked Challah bread.  Challah is a bread that is traditionally eaten on the Jewish Sabath.  

I decided to make Matt some french toast with our Challah bread.  It makes great french toast because it is slighty sweet and very dense.

6 slices of Challah bread

1 1/2 cups egg beaters

3 tablespoons of fat free half and half

1/2 teaspoon of cinnamon

1 teaspoon Mexican Vanilla

1/4 teaspoon pumpkin pie spice

Mix all the ingredients except the bread, dip the bread in the egg bath.  Cook on a medium heat in a large buttered skillet, cook eat side about 2 minutes or until nicely browned.  Serve with syrup and butter or just butter and a sprinkle of powdered sugar.  

Jason, what do you think?  A Prosecco with this decadent breakfast.  

Jason's Wine Blog-Top 10 Wines of September 2008 at Trader Joe's

Jason has just posted his Top Ten Trader Joe's Wines of September 2008, better hurry to T.J.'s! Thanks Jason.

Another month has come and gone making it time to revisit my Top 10 Trader Joe’s Wines. With the seasons changing I thought whites might become scarcer but the weather in my neck of the woods is still doing plenty to encourage early evening quaffing with the sun setting in the background. Without further adieu…the ground rules; wines listed all have to have been either purchased or available during the month to which the post refers. The rankings from the previous month will be provided in parenthesis and I will provide some details on those that have fallen out of the rankings. With two new entrants in the top two spots this month let’s get to it.
1. 2006 The California Wine Party Franc Merlot - $5 (Previous Rank: 2) – Perfect for the debate season, get some before tomorrow night!
2. 2005 Chariot Gypsy - $5 (Previous Rank: NR) – Reminds me of my favorite wine ever, at a fraction of the price.
3. 2006 Geyser Peak California Sauvignon Blanc - $8 (Previous Rank: 1) – Seasons are changing but this one is standing the test of time. (link is for 2006)
4. 2006 Dynamic Red Table Wine- $9 (Previous Rank: 6) – Perhaps you could say this is a much more elegant version of the Franc Merlot. Certainly worth every penny but a bit pricey. (review not yet posted)
5. 2007 King Shag Marlborough Sauvignon Blanc - $7 (Previous Rank: 10) Enjoy this one more and more each time I drink it.
6. 2005 Epicuro Aglianico - $5 (Previous Rank: 9) This one has made it back into my rotation and reminded me why it was ranked number one for so many months in a row.
7. 2007 Novella Synergy Blanc - $6 (Previous Rank: 7) –Mistakenly referred to as Chardonnay last month, while the name has changed the enjoyment factor has not. A great white blend that will surely please all.
8. 2006 Concha y Toro Casillero del Diablo Carmenere - $8 (Previous Rank: 8) – Still dependable but with the Franc Merlot and Chariot Gypsy in the picture getting relegated to the back burner. (link is for 2006)
9. 2005 Santa Ynez Valley Winery Cabernet Franc - $9 (Previous Rank: 4) – Like the Carmenere this has been a bit overshadowed by the excellent Cabernet Franc blends available right now. Still, looking forward to the next bottle soon. (link is for 2005)
10. 2007 Chateau des Cleons Muscadet Sevre et Maine “Sur Lie” - $6 (Previous Rank: NR) – A nice, light refreshing wine made to be consumed on the patio with friends on a warm summer evening.
Falling – these have seen their stock fall over the last month…
• 2005 Kono Sauvignon Blanc - $8 (Previous Rank: 5) – It may be the hideous new label throwing me off here, or the $2 extra per bottle versus the King Shag either way it has at least temporarily lost its luster.
Gone – these appear to no longer be available…let me know if you have seen them!
• 2003 Alderbrook Old Vine Zinfandel - $8 (Previous Rank: 3) – Should have gotten more of this one while I had the chance…

If anyone trys these out, le me know what you thought! ~J

Pumpkin Cobbler

I asked some of my friends to share their favorite fall recipes with me. This one comes from Val in Tampa. Val and her family lived in Italy when we did. (Val made me my first apron when I was a little girl) Val got this recipe from her daughter-in-law’s aunt Karen. She loves it because it is very simple but delicious and it is also a fun dessert to make with kids! (These cuties are Val's grandsons)
I know Matt would love this one, he is a huge pumpkin fan.

1 large can pumpkin
1 13 oz can evaporated milk
4 eggs
2 tsp. Pumpkin pie spice
1 yellow cake mix
2 sticks butter or margarine

Mix first 4 ingredients. Pour into 13 x 9 x 2” pan. Sprinkle with dry cake mix.
Pour melted butter on top. Bake at 350 degrees for 1 hr. 15 min. Serve with vanilla ice cream or whipped cream.

Chocolate Chip Pancakes

When I was a kid we lived in Oklahoma on the same street as the Eckles.  Beckie and I were best friends with the Eckles kids and we loved sleeping over at their house.  They had a Nintendo and we loved playing with Matt, Meredith and Warren.  We also loved that in the morning Karen Eckles (their mom) would make us chocolate chip pancakes and we even got to eat ice cream on top!  Today is Karen's birthday and I thought a nice way to wish my friend a Happy Birthday was to share a chocolate chip pancake recipe.  (Maybe only add the ice cream if it is your birthday!)

4 Tablespoons melted butter

1 cup of fat free half and half (you could probably use whole milk here but I always have this on hand!)

2 eggs

2 Tablespoons sugar

1 1/4 cup whole wheat flower (this helps make them not too sweet)

3 teaspoons baking powder

2 pinches of salt

1 cup of chocolate chips (I like to use a mix of milk, dark and white like my mom does in her cookies)

Combine wet ingredients in one bowl, set a side, then combine dry.  Slowly mix them together.  Add the chocolate chips.  

Use about 1/3 cup of batter for each pancake, pour on to a medium high heat griddle (that has been buttered).   Cook on each side for about 1-2 minutes, until golden brown.  Serve with syrup, butter and powdered sugar, peanut butter (for a reese's effect) or ice cream if it's your birthday.  

Happy Birthday Karen!  

If you love that birthday banner you can get your own over at The Jewel in my Crown.   

Cinnamon Cream Syrup

After I posted the pumpkin pancake recipe, my mom commented that she love the sweet potato pancakes at the Pancake Pantry in Nashville. I have never been to the Pancake Pantry but I did find the recipe for their Cinnamon Cream Syrup which most people say is the secret to those wonderful pancakes. Enjoy on what ever your favorite pancakes are!

5 tablespoons butter
1 cup heavy cream
3 tablespoons brown sugar
1/2 teaspoon maple flavored extract
1/2 teaspoon ground cinnamon

In a small saucepan, melt butter over medium heat. Stir in cream, brown sugar, maple extract and cinnamon. Cook, whisking constantly, until sugar dissolves and mixture thickens slightly, about 3 to 4 minutes. Serve warm.

Goat Cheese Stuffed Basil Leaves

OK, I ran across this recipe today and it sounded so savory and delicious...and, super wonderful extra bonus: Fresh and Easy has organic basil plants on sale for $2.99. What is better than fresh herbs you can actually grow yourself. However, make sure it has plenty of light and not too much water! With the holidays coming up, you can never have too many appetizer recipes.

4 ounces goat cheese, at room temperature
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon finely grated lemon zest
Freshly ground pepper
20 large fresh basil leaves
1/4 cup pine nuts, toasted

In a small bowl, stir together the goat cheese, olive oil and lemon zest. Season to taste with pepper. Place a spoonful of the cheese mixture on each basil leaf. Sprinkle with the toasted pine nuts and drizzle with olive oil.
Yield: 20 servings

Editors Note: Megan thanks for the recipe!  We love our hors d'oeuvres!  

Thanks to Jason, our wine expert for his pairing.  Be sure to check out Jason's Wine Blog, for more great wine selections!

Goat cheese hails from the Loire Valley of France, which also happens to be one of the world's most important sources of Sauvignon Blanc. That said I am guessing your goat cheese may be from closer to home which for me is in California. With that in mind I recommend theGeyser Peak Sauvignon Blanc ($8, Trader Joe’s) to pair with this one. Enjoy!

Cheers,
Jason

Pizza Dough

I was talking with Megan today and she told me that they got a Cuisinart pizza oven as a wedding gift. (What a fun gift! Hopefully Megan will let us all know how she likes it!) We were talking about how she was going to make the pizza dough, when I looked around my recipe box, I had a recipe for pizza dough that is made in the food processor. Once you have made your crust the topping possibilities are endless. One of our favorite pizza places is Sauce, check out their menu for inspiration. Having a pizza oven could inspire you to start a fun family tradition. Maybe pizza on Friday nights, you could try new seasonal toppings every week! Does anyone make pizza at home? What are your favorite topping combination's?

1 Tbs. active dry yeast

1 tsp. sugar

1 cup warm water (105° to 115°F)

3 cups all-purpose flour

1 tsp. salt

2 Tbs. extra-virgin olive oil

In a small bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 minutes. In the bowl of your cuisinart, fitted with the blade, combine the flour and salt and process with 3 or 4 pulses. With the motor running on the medium speed, slowly add the yeast mixture, allowing each addition to be absorbed before adding more. Continue processing until the dough forms a ball and cleans the sides of the bowl, about 1 minute, then process for 1 minute more.

Coat the inside of a large bowl with the olive oil and place the dough in the bowl. (this oil should be enough to keep the dough from sticking) Cover with a kitchen towel and let the dough rise in a warm place until doubled in size, about 1 1⁄2 hours. Divide the dough in half and roll out this will make two 12-inch round pizzas or you can roll it out into a cookie sheet like my friend Dani does. If you have a pizza oven follow the directions for the machine, I do not have one so when I made pizza I set my oven to 450 and bake 9 minutes, on the center rack.

Editors Note:
Thanks to Jason for becoming our official sommelier! A note from Jason on pizza & wine:

Wow! Making your own pizza dough, that is dedication. I always cheat and buy the pre-made variety from Trader Joe's. Either way as I am unofficially taking the role of pairing wines with Jessie's recipes (though pumpkin pancakes is still throwing me for a loop) I can wholeheartedly recommend the 2005 Epicuro Aglianico. If you have to run out to grab that one pick up its sibling the Salice Salentino as well. Pair'em both with the pizza and let us know what you think!
Cheers,
Jason

Pumpkin Pancakes

My friend Dani called me on Sunday and said she had been to the Ihop, she ate pumpkin pancakes and they were incredible. I thought I can make those. Here is a recipe you can try. Pumpkim pancakes would be such a fun fall brunch!
These are our pumpkins, Matt said it was too early to carve them so I drew faces on them for now. The ghost was my pick, Matt said he thought it was weird at first, but it is growing on him.
1 cup all-purpose flour
1 Tbsp sugar
dash of salt
2 tsps baking soda
1 cup milk
2 Tbsps vegetable oil
1 egg
1/2 tsp pumpkin spice
1/2 cup canned pumpkin
1/2 cup sour cream

Combine all ingredients. Batter will be lumpy. Spray grill with cooking spray. Bake pancakes on grill using medium heat until bubbles rise to the surface and edges are brown. Turn and bake until golden brown. Serve with whipped cream or maple syrup.

Jason's Wine Blog

I often get reader questions about wine, while I wish I were more of an expert, I typically choose wines that are on sale or with pretty labels.  Fortunately there are people who are more educated about this than I am.  One such person is Jason of Jason's wine blog.  Jason is a great wine blogger because he is okay with pointing out the merits of a great $10 bottle.  (With this economy who wants to spend much more!)  Jason samples the wines of Trader Joe's to tell you what's a hit and what's a miss.  Check his blog out next time you are making a wine shopping trip.  

Wishing a Happy Birthday to my Mom with bread pudding!

Today is my mom's birthday. It took me a really long time to think of a good recipe to post for her, because like all good moms she never thinks about herself, so even desert is about her family. Then I remembered how much she loves Rino's bread pudding. Rino's pudding has rum in it but I didn't think mom would have any rum around so this version is with out.

When you make bread pudding start out with some day old bread, cut the bread into bite sized pieces.
1 loaf day old bread, get something nice from the bakery, no wonder bread here!

4 eggs, at room temperature

1/2 cup firmly packed brown sugar
3/4 tsp. Mexican Vanilla extract
1/2 tsp. ground cinnamon
Pinch of freshly grated nutmeg
Pinch of salt
4 cups whole milk (you can use skim but you will lose the creaminess)
1/4 cup dried fruit, this can be apricots, cranberries, cherries, typically raisins are used
(If you want to add some rum flavor like Rino does, use 3 3/4 cups of milk and add 1/4 cup of spiced rum)

Spray an 8-inch square baking dish with the Pam for baking. Add the bread cubes in the pan. In a bowl, combine together the eggs, brown sugar, vanilla, cinnamon, nutmeg and salt until well blended. Add the milk and whisk until combined. Pour the mixture over the bread cubes. Let stand, pressing down on the bread to help it soak up the liquid like a sponge, until it is evenly soaked, about 20 minutes. Preheat an oven to 350°F. Scatter the fruit evenly over the top of the soaked bread. Set the baking dish in a large, roasting pan. (like the one you cook a turkey in) Add very hot tap water to the roasting pan to come halfway up the sides of the baking dish. Bake 45 to 55 minutes. (Check for doneness with a knife like when you bake a cake)

Serve warm, you can sprinkle powdered sugar on top if you want it to look prettier. Add a candle for birthdays!

Happy birthday Mom! You are the best mom ever!

Panini Happy

Kathy over at Panini Happy was kind enough to let me post one of her great recipes, I just love it when people share their recipes! Kathy has a site solely dedicated to delicious paninis.  From breakfast to desert she has you covered, her site is a great one to subscribe to, especially if you are lucky enough to have a panini press.  (I am dying to try her grilled brownie panini) I decided to share her Reuben Panini recipe, since it's one of my dad's favorite sandwiches.  Thanks Kathy, they all look spectacular, I can't wait to try them all!

Butter, melted
Rye bread
Thousand Island dressing
Sauerkraut, drained
Corned beef, thinly sliced
Swiss cheese

Preheat the panini grill to medium-high heat (375 degrees).

Brush melted butter onto two slices of bread.  On one slice (non-buttered side), spread a layer of Thousand Island dressing.  Top with a generous amount of sauerkraut (be sure to drain as much liquid as possible) and corned beef, and two slices of Swiss cheese.  Place the other slice of bread (buttered side up) on top to form the sandwich.

Grill sandwich for 5-6 minutes until cheese is melted and grill marks appear.  Serve immediately and enjoy!

Halloween Shopping Fun

I love Halloween, in Scottsdale it is just cooling off.  (well a little)  I love the kids trick or treating, squashes, carving pumpkins, the whole thing!  So to start off the month, I have some of my favorite Halloween treats perfect for a party for big kids.  

Fred Bone Chillers- what could be more fun than skull and cross bones ice cubes in you spooky cocktail?  What to serve these cocktails in?

Nevermore, these Raven tumblers are perfect!  Poe is much scarier than any ghost!

For decor I love this glitter skull, candles and a  black feather garland.

Have fun at your celebration!