~In the south and around the world.
Saturday, October 31, 2009
Friday, October 30, 2009
Wednesday, October 28, 2009
Candy Corn is just the beginning. Suggestions y'all?
I am linking up with Leigh's Thrifty Thursday in Bloggeritaville.
Tuesday, October 27, 2009
How much fun is this??
First I had to make a run to the thrift store... somehow painting other peoples old junk is more fun than painting my own old junk. A silver tray, and look at this cute pizza pan~ Baker's Secret.
It is as easy as 1-2-3. It did take several coats to get the coverage I wanted.
And the end result is so cute. The ideas are endless. I really think Bill could use a wall like this in his office. Until then, I will be happy with my new chalkboard in the kitchen.
I'm linking up to Kimba's 'do it yourself day'~
Monday, October 26, 2009
One of the advantages of Blogger is that those blogs show with a thumbprint photo (usually the first one in the post) I Love seeing these change day to day! These fancier new blogs don't share a photo... but I have kept some of them as well.
Imagine my joy when over the weekend I found these posts...
More Than Burnt Toast posted a recipe for Nutella Swirled Poundcake~ be still my heart! Imagine a piece of this with a cup of coffee.
Lori Lynn at Taste with The Eyes made a special Vanilla Bean Panna Cotta with Pomegranates for a big party she hosted.
In the Kayotic Kitchen, Kay posted a recipe and beautiful photos for Tortellini with Mascarpone and Walnuts.
Thanks y'all, for making me smile!
Sunday, October 25, 2009
Saturday, October 24, 2009
Here I sit in Rome... waiting on my ride to Montisi.
My poppy scarf is tied on my bag... in case we stop by any churches along the way.
Don't forget to join our Escape to Tuscany fan page on Facebook, we'll post lots of photos!
Happy hunting y'all
Friday, October 23, 2009
1 cup butter
1 1/2 cup sugar
1 tsp vanilla
2 1/2 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
Cinnamon and sugar for coating
In a large bowl, combine dry ingredients and set aside. Cream butter and sugar, add eggs and vanilla, mix well. Slowly incorporate the dry ingredients. When smooth, cover and place the dough in the fridge to chill.
Preheat oven to 375°. Roll chilled dough into 1 inch balls. Then roll the balls into a half and half cinnamon and sugar mixture. Bake at 375° degrees for 8 minutes. Cool on a rack and store in an airtight cookie jar.
How 'bout a cookie from the cookie jar.
Wednesday, October 21, 2009
Monday, October 19, 2009
3 cups fresh basil
1 cup fresh Italian parsley
3 garlic cloves
1 Tbs lemon juice
1/3 cup pine nuts
1/2 cup olive oil
1/2 cup grated parmesan
1 pound pasta
1 pint cherry tomatoes
Salt and pepper to taste
To make the pesto, toast pine nuts until lightly browned. Pack basil and parsley leaves with garlic, lemon juice, and pine nuts. Puree, adding olive oil through the top until a smooth paste. Add parmesan and pulse to blend.
Cook the pasta until done, drain. Toss with pesto, half or quarter tomatoes and add. Top with a few toasted pine nuts.
It almost tastes like Tuscany.
We have made an Escape to Tuscany page on Facebook. Be a 'fan' ~ we'll be posting photos.
Buon Appetito y'all!
Sunday, October 18, 2009
Our small bite ingredient for the week is the pecan. My favorite nutty flavor! It must be the southerner in me. We had pecan trees in Montevallo, and it was easy to fill up a bag with nuts... cracking them is not as easy.
Y'all are truly lucky this week, because I am posting an old family recipe. This is a cookbook my sister made for me more than 30 years ago. These 'sassy tassies' are little bite sized pecan pies, the creme cheese crust is so flaky and there is just the perfect small bite of praline flavoring.
Mom's Sassy Tassies
1 stick butter
3 oz creme cheese
1 cup flour
3/4 cup brown sugar
1 Tbs melted butter
1 tsp vanilla
2 Tbs karo syrup
pinch of salt
1/2 cup chopped pecans
Cream together the butter, creme cheese and flour until smooth. Cover and refrigerate overnight, or several hours.
In another bowl combine remaining ingredients to make the filling.
Break off 1 inch balls of chilled dough and press into muffin tins (that have been sprayed with non-stick spray) Press down against the bottom and sides evenly. Carefully fill each little pie with filling. The nuts will rise to the top. Bake @ 400° 12-15 minutes.
This recipe makes about 5 dozen and they freeze well. Mom's sassy tassies can be served chilled or try them warmed with a scoop of ice cream. This small bite never fails to bring a smile to my face.
Now, let's see what small bites we get from the other 'nibblers'. Leave your link on Mr Mcklinky. Y'all enjoy!
Next week's secret ingredient ~~~Pumpkin ~~~
Saturday, October 17, 2009
I wanted to show off a photo editing software that is free.
PhotoScape is an online user friendly software that helps even people like ME edit photos.
and make paintings
and change colorings
and improve on perfection.
Happy hunting y'all,
Wednesday, October 14, 2009
Am I excited or what?
Now I can make a proper crème brûlée. I have been trying this dessert for years and have never actually made one to be proud of. Now, I can create magic! This recipe is a variation of one I found on Food Network.
4 egg yolks
1/2 cup sugar
3 cups half and half
4 cinnamon sticks
1 tsp vanilla extract
1 Tbs Grand Marnier
fresh raspberries for topping
Preheat the oven to 300°
In a small saucepan, heat the cream and the cinnamon sticks slowly. You want the cream to be very hot but not boiling. The longer the sticks sit in the cream the more flavor it will absorb. In another bowl whisk the egg, yolks and sugar until just combined. Strain the cinnamon sticks out of the cream. Slowly add the hot cream into the eggs while stirring. Add the vanilla and the orange liqueur.
Place the ramekins in a 9x13 baking dish, fill each with custard. Fill the baking dish with water halfway up the sides of the ramekins. Bake 35-40 minutes until set. Cool and refrigerate until firm
To serve, sprinkle the tops with 1 Tbs sugar evenly. Heat with a fabulous, fancy-dancy, kitchen blow torch if you are lucky enough to have one. If not . . . place under the broiler and watch closely. Top with fresh raspberries before serving. Y'all enjoy!
I have been featured on FunkyJunk! Donna is fabulous... hop over and check her out.
Monday, October 12, 2009
My happy blue teapot! The utensil caddy was a find at a garden shop, it was to pretty for dirt!
Sunday, October 11, 2009
1 (8 ounce) whipped cream cheese, softened
4 dashes Worcestershire sauce
4 drops hot pepper sauce
1 teaspoon chopped fresh dill weed
2 tablespoons chopped green onion
Combine all ingredients. Serve on crackers or on slices of cucumbers. Now, let's see what small bites we get from the other 'nibblers'. Leave your link on Mr Mcklinky.
Next week's secret ingredient ~~~Pecans ~~~