In light of the upcoming holiday lets reflect on Thanksgiving for a minute. As we sit with our loved ones around the Thanksgiving table we all list things that we are thankful for and there are plenty of them.....
I have to tell you that I must have been born under a lucky star because all my life, despite .... curve balls that sometimes are thrown at us, has been the most magnificent life anyone can ask for. The most important thing in my life that I'm thankful for and I cannot live without is my family. I've been blessed with the most amazing husband who is my best friend and whom I can go to the end of the earth with. My kids, who are the most incredible creations in this world, and who give me and my husband a reason to smile every day. My parents, whom I can depend on every single day of my life and who love me unconditionally. My sister, who is one of the very few people who listens and is actually interested in what you have to say. My dearest friends, who accept me for who I am and who always are there for me. My doggies and cats who put a smile on my face every single day and without whom our household would just not be the same. These are the things that matter, everything else is just a topping on the cake!! Having said that, HAPPY TURKEY DAY and dig in!!!
Monday, November 18, 2013
Friday, November 15, 2013
Thursday, November 14, 2013
It's acorn time!!
So how were these darling acorns created?!?!? A donut hole, few sprinkles held by chocolate frosting and a piece of pretzel!! Brilliant!
These cuties, on the other hand, are nothing else but a mini Nutter Butter cookie with a Hersey Kiss. Enjoy!!
Wednesday, November 13, 2013
Tuesday, November 5, 2013
Hello there my friends! I hope that everyone is as excited about the upcoming turkey dinner as I am! I'm always looking for new recipes to make the table more festive. These little pumpkins are definiately going to add to the the decore. Enjoy!
PrintPumpkin Dinner Rolls
Yield: 30 rolls
3/4 cup whole milk, scalded
1 cup canned pumpkin puree
1/3 cup light brown sugar
1/3 cup white sugar
6 tablespoons butter
1 teaspoon salt
2 packages active dry yeast (1/2 ounces) plus 1 teaspoon white sugar
1/4 cup lukewarm water
5 cups all-purpose flour
15-20 pecan halves, sliced into 3 vertical sections
1/4 cup melted butter, optional
1.Pour hot milk in a mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, salt to the milk and combine well.
2.In a small bowl proof yeast in a lukewarm water with a teaspoon sugar. When it gets foamy add to the pumpkin mixture, and add the egg, mix well.
3.Add in flour gradually and mix with a wooden spoon until well combined. The dough will be sticky.
4.If using electric mixer, attach a dough hook and beat the mixture until the dough itself pulls from the side of the bowl.
5.Turn the dough out to a wooden board dusted with a little flour. Knead with hand for 1 minute. Form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in volume, about 1 hr.
6.Punch the dough to deflate and knead it for a few seconds on a wooden board. Cut the dough in half. Cut each half into about 15 pieces.
7.Roll each piece into a ball shape with your hand. Flatten the piece with palm of your hand a little. Using a knife, give 8 cuts on the edge to mimic flower pedals but the leave center uncut.
8.Poke the center with your finger to give a deep indentation, and repeat the same procedure to all the other pieces.
9.Place them, 2" apart, on a baking pan lined with parchment paper or baking mat, and let them rise again to be doubled, about 45 minutes.
10.Preheat oven 350ºF for 20 minutes.
11.If the center indentation is not obvious on the rolls, poke them again with your finger.
12.Brush with egg wash, if you wish, and bake for 9-12 minutes until the top gets slightly golden.
13.Brush the rolls with melted butter or a little honey diluted with water to make it shine if you wish.
14.Insert pecan slices on top to mimic pumpkin stem.