pumpkin break

I'm interrupting the Peru posts to declare the awesomeness of Pumpkin Salted Caramel Blondies (recipe from Baked Bree). Somehow this week became crazy busy and all I really wanted to do was make (and eat) these pumpkin blondies. So I did.

And the sea salt and vanilla bean caramel sauce that goes inside (and on top if you're me) is heaven. In case you need something to do this week...

Eating my way through fall.

I saw this recipe in the Washington Post the other day and knew I had to try it. The cake by itself is yummy but there's nothing like soaking your cake in a delicious caramel sauce.

My friend Jessica and her kids came over Friday night to make pizzas while our husbands were camping with the Scouts. The kids demanded cheese pizza, but we made some fancier pizzas for ourselves. One had sharp Vermont cheddar and apple slices...sooooo simple and yummy. What is it about apples and cheese? The other had caramelized onions and gorgonzola and then we topped it with avocado and parsley post-oven. Such a wonderful flavor combination. I had more dough so we made it again Sunday night.

I've been collecting lots of other fall recipes on Pinterest. I think this rainy week might inspire more baking.

 Spiced Apple Pudding Cake with Caramel Sauce

Pizza with caramelized onions, gorgonzola, and avocado

Quinoa!

Quinoa and Black Bean Salad

Dressing:
5 T. fresh lime juice
1t. salt
1 clove of garlic, minced
1/4 c. chopped fresh cilantro
1 t. cumin
1/3 c. olive oil
1/2 t. pepper

Salad:
1 1/2 c. quinoa (uncooked)
1 can black beans, drained and rinsed
1 1/2 c. corn
1 chopped red or yellow bell pepper
1 minced jalapeno (I left this out)
1/4 c. chopped fresh cilantro
1/4 c. chopped green onion

Dressing:
Combine all ingredients in blender or food processor and set aside.

Salad:
Wash quinoa and cook according to package directions (I cooked mine in the rice cooker just like rice).

Combine the rest of the salad ingredients in a bowl then add quinoa. Toss gently with the dressing and serve. Tastes even better the next day.

Testing America's Test Kitchen

There is something about January that makes me want to eat chocolate chip cookies nonstop. Last January I tried several recipe variations and posted the results.

I love watching America's Test Kitchen. The other night they were testing chocolate chip cookie recipes. I decided to try out their recipe and it was delicious. I love hearing the explanations of why ingredients and methods do what they do. And I love that my cookies turned out exactly like the ones they made on the show. They still flattened out quite a bit, but that's the sacrifice you make for butter. Their winning recipe and method took a little extra time. They browned their butter (always a good thing) and then waited 10 minutes to really let the sugars dissolve. They turned out just slightly crispy on the edges and extra chewy on the inside. I also used their recommended chocolate chip, Ghirardelli bittersweet chocolate chips.




(These photos were taken right out of the oven. They flattened a little more.)

Go here to see the full recipe with explanations.

Perfect Chocolate Chip Cookies

Ingredients

• 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
• 1/2 teaspoon baking soda
• 14 tablespoons unsalted butter (1 3/4 sticks)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
• 1 teaspoon table salt
• 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 1/4 cups semisweet chocolate chips or chunks (see note)
• 3/4 cup chopped pecans or walnuts, toasted (optional)

Instructions

• 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
• 2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
• 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
• 4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
• 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Pumpkin!

I have been trying out new recipes involving pumpkin to celebrate Fall. Here are a few favorites:

Pumpkin Whoopie Pies:

(Recipe found at MarthaStewart.com)


Pumpkin Swirl Brownies:



These were so good eaten warm right out of the oven. And equally good the next day. Perfect mix of pumpkin and chocolate.
(Recipe found at MarthaStewart.com)


Pumpkin Cinnamon Rolls with Cream Cheese Frosting:

(These were soooo yummy. Especially good warm with a cup of cocoa.)

Pumpkin Cinnammon Rolls
(recipe found on GoodLife Eats)

Ingredients:
Roll Dough:
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tablespoon melted butter
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat Flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
Filling:
1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Cream Cheese Frosting:
4 ounces cream cheese
1 stick (4 ounces) butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
2-3 cups powdered sugar

Directions:

In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Add milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.
Gradually add remaining flour (all purpose), a little at a time, until you have a dough stiff enough to knead. Start with about 1 1/2 cups and increase if necessary. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.
Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.
Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.
While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar)
Frost warm rolls with the cream cheese frosting and serve immediately.

Pumpkin Pie Oatmeal:



These were quick to make and an unbelievably delicious way to start the day. Pumpkin pie has a little whipped cream on top, so why not this oatmeal?

Pumpkin Pie Oatmeal
(Recipe found at GoodLife Eats)

• 1 cup old fashioned oats, not quick cook
• 1 Tbs whole flax seeds, optional
• 2 1/2 Tbs brown sugar, packed
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/8 tsp nutmeg
• 1/2 tsp lemon zest
• 1/4 tsp salt
• 1/2 tsp vanilla
• 2 tsp butter, softened
• 3/4 cup pumpkin puree
• 3/4 cup milk

Topping:

• 1/4 cup pecans, chopped
• 2 tsp butter, softened
• 1 Tbs brown sugar

Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.
Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.
Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.
Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.

Peach Pie

We inherited a huge box of delicious fresh peaches. The first order of business was making this deliciously amazing peach pie. Even after making a pie and devouring a dozen peaches, we're still left with a lot. Peach freezer jam and peach cobbler are up next.

Before being thrown into the oven:

Peach Pie with Almond-Pecan Streusel

Pastry crust for 1 (9-inch) single-crust pie
5 cups peeled, sliced peaches (5 or 6 large peaches)
1/2 to 3/4 cup granulated sugar
2 1/2 to 3 tablespoons cornstarch
Dash of ground nutmeg
1 egg white, lightly beaten
1 tablespoon lemon juice
1/8 teaspoon almond extract
1/3 cup packed light brown sugar
1/2 cup flour
6 tablespoons unsalted butter
1/2 cup finley chopped pecans

1/2 cup finely chopped almonds

Preheat oven to 425.

Line a 9-inch pie plate with the pie crust.

In a large bowl, combine sliced peaches, sugar, cornstarch and nutmeg.

Allow to stand 15 minutes.

Lightly brush uncooked pie shell with a thin layer of egg white to moisture-proof the pie crust.

Stir lemon juice and almond extract into peach mixture; spoon mixture into pie shell.

Mix brown sugar with flour.

Cut in butter until crumbly.

Stir in nuts.

Sprinkle mixture over peaches

Bake for 15 minutes.

Reduce oven temperature to 400 and bake 35 minutes more.

To prevent overbrowning of rim of crust, cover edges with strips of foil. Makes 8 servings.

Strawberries!!

Last Saturday we went to Homestead Farm in Maryland for some strawberry picking. The strawberries were SO delicious and we unintentionally picked over 10 pounds. It turns out that our family has no problem using up 10 pounds of strawberries in a few days.

First up, 24 jars of delicious strawberry jam:



We needed something yummy to try it out on, so I made my favorite biscuits:



Then it was time for strawberry desserts. This was my first attempt at making a tart. I don't know why it took me so long to get a tart pan:



My friend Sarah introduced me to this delicious and quite easy strawberry tart recipe. I used an 11 inch tart pan and the recipe called for a 9 inch, but I think it turned out okay.

Strawberry Tart

Crust:1 1/4 cups flour (spooned and leveled)
1/2 cup cold unsalted butter, cut into small pieces
1/3 cup sugar
1/4 tsp salt

Filling:
8 oz cream cheese, softened
1/4 cup sugar
1 1/2 to 2 lbs strawberries, hulled and halved
1/4 cup red currant jelly

Crust: Preheat oven to 350*. In a food processor, blend flour, butter, sugar, and salt until moist crumbs form. Transfer dough to a 9” round tart pan with a removable bottom. With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10-15 minutes. Using a fork, prick crust all over. Bake until golden, 20-25 min, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan. (Note: The crust really hardens up after cooling, so be sure to not overbake. It will get really hard. It tastes like a shortbread cookie crust.)

Filling: In a medium bowl, mix cream cheese and sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan). Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese (alternate cut strawberry side with each circle). In a small saucepan, heat jelly on med-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.


And finally, Strawberry Brown Butter Bars. YUM! The recipe was originally made with cherries, but strawberries were so delicious. You can find the recipe here.

Blueberries and Lemon

I'm sure the few people that actually look at this blog lost interest long ago. Spring came and I abandoned a lot of crafting and baking and blog updating for adventures outside. But here is an attempt at returning.

I made some desserts for a baby shower a few weeks ago that turned out really yummy.

I saw these cobblers baked in jars at Not Martha and thought they would be really fun to try. I pretty much followed her directions, but I couldn't find the wide mouth jars. Mine were the same size, just skinnier and taller and they seemed to work just fine. I made my own labels to fit in with a girl baby shower.

Here they are right out of the oven. They smelled so good:


There is something really cute and satisfying about individual little jars of desserts:



(They are extra good with a small scoop of vanilla ice cream dropped inside when you're ready to eat.)

The directions for making the cobbler in jars can be found here.

(Next up...I'm going to make cupcakes in a jar.)

I thought not everyone would like blueberries so I also made some lemon cupcakes. I was really happy with this recipe that I found through Stephmodo. The combination of the cupcake and the frosting was perfect. Definitely try this recipe if you like lemon. I didn't attempt the candied lemon peel, but maybe next time. A simple raspberry on top did the trick.

Molten Chocolate Cake

I wanted a chocolate dessert for Valentine's Day but wanted to keep it really simple. I went with these delicious molten chocolate cakes which are very easy to make. Love that chocolate center.





Bittersweet Molten Chocolate Cakes
from Bon Appetit

Ingredients

12 teaspoons plus 5 tablespoons sugar
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 tablespoon all purpose flour

Preparation

Generously butter eight 3/4-cup soufflé dishes or custard cups. Sprinkle inside of each dish with 1 1/2 teaspoons sugar. (I used cooking spray and cocoa powder and it worked wonderfully. The cakes didn't stick at all.)
Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat. Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate. Fold in flour. Divide batter among soufflé dishes. (Can be made 1 day ahead. Cover with plastic; chill. Bring to room temperature before continuing.)
Preheat oven to 425°F. Place soufflé dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes.
Invert cakes onto a serving dish or eat right out of the soufflé dish. If desired, serve with ice cream.

Snow Day Foods

We had another snowy weekend. It put me in the mood for making and eating soup and warm bread. I decided to try making some artisan bread and my mom's white chicken chili.

I have tried a few different white chicken chili recipes but I really like my mom's recipe the best. Actually, it's not really her recipe. She found it on the internet but she won the church chili cook-off with it so I'm just going to refer to it as hers from now on. (Seems like the white chicken chili recipes are always winning these days.)

It just has the right flavor and the right amount of spice.



White Chicken Chili

16 oz or so of canned white beans

1 large onion, chopped

1 stick unsalted butter

1/4 c all-purpose flour

3/4 c chicken broth

2 cups half and half

1 tsp Tabasco
1 1/2 teaspoons chili powder
2 tsp ground cumin
1 teaspoon salt
1 teaspoon pepper
1 4-oz can whole mild green chilies, drained and chopped

3 boneless, skinless chiken breasts
1 1/2 c grated Monterey Jack
 (my mom uses Pepper Jack)
1/2 c sour cream

DIRECTIONS:
1. Heat a large skillet over moderately high heat and put in some butter and oil. Meanwhile coat your chicken with salt and pepper and maybe some chili powder. Throw them in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Leave it there until browned and then flip them every few minutes until they are done (which you can tell by poking a knife into the thickest part and seeing if it's white instead of pink).
2. Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers and set aside.
3. While waiting for chicken to cool, cook the onion in the same pan with 2 Tbs of butter until softened.
4. In a heavy pot, large enough to hold all the ingredients, melt remaining 6 Tbs of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes. Stir in the onion and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. (It will be nicely and obviously thick.) Stir in Tabasco, chili powder, cumin, salt and pepper (adjust quantities for your own liking). Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream. May be served immediately -- although it tastes awesome the next day.


Artisan Bread

The artisan bread recipe came from this website. The idea is to make a big batch of dough and then you can store it in your fridge for 2 weeks and just pull out a chunk whenever you want to make a loaf. You shape it, leave it on the counter for about an hour, and then bake it for 30 minutes. The key is to bake the bread with a pan of steaming water underneath which gives the bread its nice crusty outside and soft inside.

Here are the loaves I've baked so far. I think I can get at least 2 more loaves out of the batch over the next week.

Thanksgiving Recipes

A few of our recipes from Thanksgiving this year. Enjoy! (The carrot souffle would be a great addition to any dinner.)



Pumpkin Cupcakes

2 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamon
1 teaspoon salt
1 can (15 oz.) solid-packed pumpkin (about 1 3/4 cups if you're making your own puree)
3/4 cup sugar
3/4 cup firmly packed dark brown sugar
1 cup canola oil
4 eggs

Spiced Cream Cheese Frosting

1 stick of butter, cubed and cold
8 oz. cream cheese*
1 cup powdered sugar
1 teaspoon vanilla
1 teaspoon spice mix (see below)

Spice Mix

1 tablespoon cinnamon
1 1/2 teaspoon ground ginger
1 teaspoon cardamon
1/4 teaspoon fresh ground nutmeg

Directions:

Preheat an oven to 350ºF. Line three 12-cup muffin tins with cupcake wrappers.

To make the cupcakes, in a bowl sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cardamon and salt. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, whisking after each addition. Add the flour mixture in three additions, stirring with a large wooden spoon until just combined.

Fill the muffin tins about 2/3 full. Bake until the cupcakes for 20 minutes. Transfer the tins to a wire rack and let cool for ten minutes; then remove the cupcakes from the tins and let cool completely.

To make the frosting, cream the butter until fluffy, but still cold. Add the cream cheese in small chunks. When completely combined (no lumps of either butter or cream cheese), add the powdered sugar. Beat until fluffy. Add the vanilla and then 1 teaspoon of the spice mix before blending one last time.

Sprinkle a little spice mix over each cupcake.

* make sure you use Philadelphia Original!




Chocolate Pecan Pie Bars

1/2 c. unsalted butter, room temperature
2 Tbsp unsalted butter, melted
1/4 c. light brown sugar, packed
1 1/4 c. all-purpose flour
1/2 tsp salt
3 large eggs
3/4 c. light corn syrup
1/2 c. granulated sugar
2 c. semi-sweet chocolate chips
2 c. pecans, coarsely chopped

Preheat oven to 350°. Line bottom and sides of a 9x13-inch baking pan with aluminum foil.
In the bowl of an electric mixer, beat 1 stick room-temp butter, brown sugar, flour,and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom. Bake until lightly browned, 25-30 minutes. Let cool, 10 minutes.

Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and 2 Tbsp melted butter until well combined. Add chocolate chips and pecans; spread over crust.

Bake until set, 25-30 minutes. Cool completely in pan before lifting out (use foil to lift). Cut into 32 bars. I like to keep mine in the fridge.




Carrot Souffle
from Stephmodo.com

1 3/4 lbs. carrots, peeled and chopped
1 cup sugar
1 1/2 tsp. baking powder
1 1/2 tsp. pure vanilla
2 tB. all purpose flour
3 eggs, beaten
1/2 cup butter
confectioners sugar for dusting

Preheat oven to 350 degrees F (175 degrees C). In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl. While the carrots are warm, use an electric mixer to beat with sugar, baking powder and vanilla extract until smooth. Mix in the flour, eggs, and butter. Transfer to a 2 quart baking dish. Bake one hour in the preheated oven, or until top is golden brown. Dust lightly with confectioners' sugar before serving.
Note: If you want to use individual ramekins instead of one dish, adjust the cooking time to about 30-35 minutes depending on your oven. Keep an eye on them to avoid over-cooking them. I read online that one person liked to puree the carrots with the butter, sugar and vanilla and then add in the baking powder with the eggs and flour. Apparently the souffle rises better.

Pumpkin goodness.

In honor of the first day of Fall (and my mom's birthday!) we made pumpkin cookies today. Hooray for Fall!



Chocolate-Glazed Pumpkin Cookies

Makes 3 1/2 dozen.

2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon pumpkin-pie spice
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 can (15 ounces) pure pumpkin puree
4 ounces semisweet chocolate, chopped

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
2. Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).
3. Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
4. When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.

At least the cake was good...

I don't think anyone has ever pegged Sarah as a sports fanatic, but she was inexplicably excited about the Packers in the playoffs this year. She even made a special three-layer cake (from scratch!!) with the image of Wisconsin on top. We watched the NFC Championship with the Webbs last night. They provided dinner, we provided dessert and the Packers attempted to provide the entertainment. Success on two counts. Though the Pack couldn't get it done in overtime Sarah pulled off the come from behind victory with the cake. Yes! I AM using a sports analogy to describe Sarah's culinary exploits! She was nearly down for the count (Yes! a mixed analogy to boot) when Mrs. Millman's famed dark chocolate frosting failed to congeal. But Sarah was not so easily defeated. Like the Packers in better times, she used the frigid weather to her advantage. The freezer was not cold enough, but the front porch was. The stars aligned, the elements came together and a cake was forged--one cake to rule them all. I wonder if Mr. Tolkien was secretly a cheesehead?




(Thanks to Steph for the beautiful cake stand that inspired such a creation.)