Christmas Yule Log

Every Christmas growing up, my mother made this Yule Log.   My mother was French Canadian and their tradition was to attend midnight mass on Christmas Eve and come back for Reveillon, which is a wonderful meal of Tourtiere and Yule Log.

I simply can't let Christmas go by without carrying on this tradition.  It's comforting to know that at least 3 other Yule Logs are made by my siblings for Christmas Eve.  My mother's tradition carries on.....

Egg Nog Cupcakes

Attention Egg Nog Lovers (and I know you're out there!), if you love Egg Nog, you'll love these cupcakes!  They taste like the real thing.  These are rich, dense cupcakes, not for the faint-hearted.

For the cupcakes:
 1/4 cup dark rum or bourbon
1 cup low-fat eggnog
1/4 cup vegetable oil
1 Tbps apple cider vinegar
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
1 cup sugar
1 1/3 cups all-purpose flour
1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt


For the frosting:
1/4 cup butter, softened
3 tbsp. lowfat eggnog
1 tbsp. rum
generous pinch of nutmeg
2 (or more) cups confectioners’ sugar
ground cinnamon


Preheat oven to 350° F.  Line a 12-cup muffin tin with paper liners.  In a small bowl, mix together the rum, eggnog, vegetable oil, apple cider vinegar, and vanilla extract.  In a large bowl, mix together the nutmeg, sugar, flour, baking soda, baking powder and salt.  Pour the liquid ingredients into the dry ingredients and whisk until just combined.  Divide evenly between prepared muffin wells. 

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed.  Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, cream together the butter, eggnog, rum, nutmeg and confectioners’ sugar.  Add in more confectioners’ sugar if needed to make the frosting stiff, but spreadable.  Frost the cooled cupcakes.  Sprinkle with a nutmeg and decorate with gingerbread sprinkles or snowflakes.

Christmas Cheer

Christmas Eve, I decided to make a Christmas cocktail.  I was using Sparkling Wine and Ice Wine.  When I opened the Ice Wine, it was red!  I didn't know that Ice Wine came in Red and White just like regular wine.

Anyways, what turned out to be a mistake, actually looked quite beautiful and the colours really went with the festive season.

Here's the cocktail:

• Pour ice wine into the bottom of a champagne flute.
• Fill the flute with sparkling wine. (the ice wine will remain on the bottom of the glass)
• Top with fresh cranberries (for decoration only)

Enjoy!

P.S.  It was so pretty that we decided to recreate it again on Christmas Day!

Chocolate Peppermint Bark

Every Christmas, I make this Chocolate Peppermint Bark.  It's one of our many traditions.  It's so easy to make.

I buy the supplies at the Bulk Barn.  I'm sorry but I don't measure or have exact quantities.

Ingredients:

• Dark or Light Chocolate Molding Wafers
• White Chocolate Molding Wafers
• Candy Canes or Peppermint Candies

Heat the dark chocolate over a double-boiler until melted.  Using a spatula, spread the melted chocolate over a parchment-lined baking sheet.  Cool.

Meanwhile, crush the candy canes or peppermint candies.  I place the candies in a zip-lock bag and hammer them with a rolling pin. It's great for relieving your holiday stress!

Melt the white chocolate.  Spread the white chocolate over the dark chocolate.  Swirl the white chocolate with a knife.  Immediately sprinkle with the crushed candy canes.

If desired, you can melt additional chocolate and drizzle over top.

Variations:  instead of the candy canes, you can use marshmallows, peanut butter cups, M&Ms, Junior Mints, etc.  Anything goes....

It's the most wonderful of the year!

It's the Christmas season and it's easy to get caught up in the gift giving, the parties, the decorations, the shopping, etc.


Let's take time to remember the real reason for the season.  No matter your denomination, it's the spirit of the season that is the most important.  Let's remember those that are less fortunate and need our help.  It's easy to bring a smile to a child's face by donating a toy.  No extra money?  How about donating your time to the Salvation Army or Food Bank?  An hour here or there really adds up and helps the charities who so desperately need it this time of year.

So when you're feeling particularly frazzled, that's exactly the time to sit quietly with a cup of tea and reflect on the beauty of this wonderful season.  Remember why we celebrate this important and special time of year.

It's easy to spread your Christmas spirit - here are just a few thoughts on spreading Christmas cheer:

• hold the door open for someone's who's ladened down with packages or a stroller
• say Merry Christmas to all the store clerks
• Smile!
• make a cup of tea for an overworked co-worker
• donate an unwrapped toy to your local church or charity
• bake some homemade cookies for your local retirement home or daycare
• offer to do Christmas shopping for someone who's not able to leave the house
• pass someone on the street and say "Merry Christmas"
• offer to babysit your friend's children so they can get a few hours on their own
• donate a few extra coins to the red kettle campaign
• buy a "goat" or a few "chickens" through World Vision
• remember the people who do so much for you throughout the year (teachers, crossing guards, bus drivers, etc.).  A gift card to your local coffee shop or bookstore is always a welcome gift and doesn't cost much.

I could go on but you get the idea.  It doesn't take a lot of time or money to be kind and do some good in the world.  And above all, remember to slow down and remember "the reason for the season".

What are some things that you do for others to share your Christmas Spirit?

It's my birthday and I can party if I want to......

I happen to have turned a rather BIG number this month and I'm celebrating BIG time.  It's been an awesome couple of weeks ('cause turning a big number means you get to celebrate for weeks at a time, not just one day!).

Limo rides, tea in Niagara on the Lake, spa weekend, the play Wicked, dinners, celebrations, and a surprise party to end all surprise parties.

I've been terribly spoiled by friends and family.  I'm so grateful and appreciative for all the love and attention surrounding me.  I'm very blessed to be turning this magical number.  For those of you lamenting turning a year older, be grateful that you are still here to turn a year older!

When I reflect back on the past 50 years (or the years that I can remember!), I don't feel old, or older, nor do I wish to be younger.  I'm liking this age a lot.  I don't feel the need to be someone I'm not, or to put on act to please others.  I'm content with myself and very content with my life.  Sure there are things I would change and characteristics about myself that I'm aware of and try to work on, but all in all, it's been a great ride.

I'm truly blessed and grateful to be here turning this magical age.  So no, I don't wish to turn back the clock, I only wish the "clock" would slow down a little.  I feel like I blinked and the past decade sped by.

Thanks to all of my family and friends who shared this wonderful milestone celebration with me.  I love you all!

P.S.  The amazing cakes were all made by my friend Laurie. 

And they taste as good as they look. 

Thanks Laurie for all of your wonderful baking!

1000 Awesome Things

If you're not familiar with his website, check out Neil Pasricha's http://1000awesomethings.com/.

Neil's amazing wit and insight are also captured in his book entitled "Book of Awesome". 

Here are a few of my "awesome things":

• my first cup of coffee in the morning
• quietly listening to birds chirping in the early morning
• the early morning mist on a lake up north
• hearing the call of loons
• sitting in front of a cozy fire
• watching my kids play a game together
• baking on a wintry, blustery day
• good friends

What are some of your awesome things? 

Raspberry Cream Cake

This recipe was originally published in Canadian Living many years ago.  It remains one of our favourite cakes.  It's so pretty to look at with the layers of cake, cream, and raspberries and very light at the end of a meal.  It's a bit tedious to make the layers, but well worth the effort.  Enjoy!

 

Recipe:
Wafers:

6           egg whites

1 1/2     cups sugar

1 cup     all purpose flour

3/4 cup unsalted butter, melted

2 Tbsp   water

1 Tbsp   vanilla extract

Raspberry Sauce:

2 pkgs (300 g) frozen raspberries, thawed

1/2 cup instant dissolving sugar

Cream Layer:

2 cups    whipping cream

1/3 cup  icing sugar

Instructions:
Wafers:  Line 2 baking sheets with parchment paper or grease and flour sheets.  Trace an 8" round circle on each sheet.
In large bowl, lightly whisk egg whites, gradually whisk in sugar, flour, butter, water and vanilla just until blended.  Drop 1/3 cup (75ml) of the batter into the baking pan.  Spread the batter evenly.  Bake at 375 degrees for 8 to 10 minutes, just until the edges begin to brown.  Remove from oven, let cool slightly, remove wafers from baking sheet and let cool completely on a flat surface.  Wafers can be made ahead of time and stored for up to 2 days in an airtight container. 

Tip: I make the cake layers ahead of time and freeze them between layers of parchment paper.

Raspberry Sauce:  In food processor or blender, puree raspberries until smooth.  Pass through strainer to remove seeds.  Whisk in sugar.  Use immediately or refrigerate for up to 3 days.

Cream Layer: In bowl, whip cream with icing sugar until soft peaks form.

Assembly:  Place 1 wafer on serving plate.  Spread with 1/2 cup whipped cream.  Drizzle with 1/4 cup raspberry sauce.  Repeat with remaining layers.  Spread top of cake with a layer of whipped cream.  May decorate with fresh raspberries, drizzle with remaining sauce or leave as is.



Do some good....

Never underestimate the power of kindness.  We get so busy in our lives that we forget to do the little things which mean so much. All it takes is a kind word, a wink of the eye, a bright smile to make someone’s day. Imagine how you make people feel when you hold the door for for a harried mother or help an elderly woman with her packages. Little things that take little time, yet mean so much.

Little things that make the world a better place. What may seem like a small gesture on our part may actually make a big difference in someone's world.  No matter our situation in life, it's easy to spread kindness. Few of us are meant to be the Mother Theresa’s or Oprah’s of the world (and God bless them), but we can still make a real difference in people’s live.Start off small - one or two acts of kindness a week, graduate to one every day, and soon you will be incorporating these small acts of kindness into your daily routine without even realizing it. It will become second nature to be kind, helpful, and thoughtful. And couldn’t we all use a little more of that in our lives?

Here are a few ideas to get you started:

• When you’re in line at your favourite coffee drive-through in the morning, pay for the person’s coffee behind you.  You will make their day!
• Put a little extra change into someone’s parking meter who’s time is running out.They won’t ever know, but they’ll appreciate that they don’t have a ticket on their windshield!
• Volunteer at a food bank……

“No act of kindness, no matter how small, is ever wasted.”

Our Fall weather has been spectacular!

Wow, our Fall weather has been amazing!  It's been a beautiful, warm fall in our part of the world (southern Ontario). 

Nature's canvas is exploding with burnished oranges and golds creating a tapestry of colour.  The squirrels are going crazy gathering food for the upcoming winter and getting ready for the hibernation.  It's fun to see them scurrying to and fro, unable to decide which side of the street they should be on.

Enjoy this wonderful time of year as soon, we too will be hibernating!

Potatoe Pizza

When we were on our honeymoon in Italy (back in the stone ages!), we pretty much ate and drank our way through this beautiful country.  One of the very unique dishes we came upon, was Potatoe Pizza.  Now that may sound funny, but boy was it good!  For years, we've looked for Potatoe Pizza and have never found it.  So we decided to recreate our own.

And if we do say so ourselves, it's pretty darn good!  Buon Appetito!

 

Recipe:

1 fresh pizza dough, proofed

200g fontina cheese

175 g mozarella

2 medium sized red-skinned potatoes

Rosemary, preferably fresh, but dried is okay too

Mushrooms (from a can)

1/2 onion

Shortening

• Thinly slice 1/2 onion.  Slowly cook over low heat until brown and caramelized.
• Thinly slice the potatoes.  Cook in the slices in a microwave oven just barely covered with water.  Cook until tender.  Drain and blot dry.
• Spread shortening on a large pizza pan.   Spread the pizza dough evening to cover the pizza pan, making sure the dough reaches the edges of the pan.
• Grate the fontina cheese and mozarella cheeses.  Spread over the pizza crust. 
• Drain the mushrooms from the can and spread over the cheese.
• Spread the potatoe slices covering the entire pizza. 
• Finely dice the rosemary.  Spread the rosemary over the entire pizza.  Sprinkle with salt and pepper.
• Drizzle the entire pizza, but mostly the crust and the potatoes with olive oil.
  Do not put the onion slices on yet as they will burn.

Bake the pizza at 500 degrees on lowest rack in the oven for 15 minutes. Remove and sprinkle the onion slices over the entire pizza. Return to the oven for 5 more minutes.

If the pizza browns too much on the top, lower to the oven to 450 degrees.

Notes:
To "Poof" the pizza dough, place the dough in an oiled glass bowl, covered with plastic wrap or foil.  Place in the oven at 100 degrees for approx. 2 hours.  The dough will double in size.  If you cannot heat your oven to 100 degrees, simply warm the oven at 200 degreees for approx. 5 minutes.  Turn off oven and place dough in the oven.

October

Our Fall weather has been spectacular!  The burnished oranges and golds of the fall leaves is nature's canvass.

It's a great month to.....  wear cozy sweaters, go on long walks in the woods, sit in front of a roaring fire, eat a crisp apple, light the chiminea and grab a few last moments in the setting sun.

Humongously Big Cakes!

We went to visit my brother and his family in Australia last spring.  They took us to one of their favourite brunch restaurants.  The food was really good, but what blew me away were the cakes and pies. 

I didn't measure them, but they looked like they were a good 24" in diameter.  They were huge!  I've never seen anything so big or so delicious in my life.  Unfortunately, we didn't get to taste them as we were too full from our brunch.

My photos don't really do them justice, but hopefully it will give you an idea of how gorgeous they were.

Okay seriously, don't you just want to dive in?

Look at the meringue on this pie!!

Jumbo Shrimp Marinated with Capers

Another Cook Gourmet recipe thanks to the chef and owner, Patricia Corsini. 
Check out www.cookgourmet.ca for more recipe ideas.

 1 cup extra virgin olive oil
¾ cup white wine vinegar
¼ cup capers with brine
¼ cup sugar
2 tsp salt
1 tsp chopped fresh parsley
1 tsp dry mustard
3 bay leaves
2 garlic cloves, pressed
2 lbs cooked, peeled medium shrimp
1 onion, thinly sliced

Mix first 9 ingredients in a large bowl. Add shrimp and onion and toss to coat. Cover and refrigerate at least 3 hours or overnight. Transfer shrimp with marinade to serving bowl. Garnish with olives and lemon.

________________________________________

Serving Suggestion:  Set the bowl with shrimp into a larger bowl filled with ice and serve, especially at a buffet setting.

For an intimate dinner party, serve the shrimps in martini glasses for an attractive appetizer.

The Best Chocolate Chip Cookies Ever!

This recipe is from Nestle's website (http://www.verybestbaking.com/).  These cookies are the best chocolate chip cookies ever!  These cookies are a standby in my kitchen.  My kids consume them hot out of the oven.  These cookies have seen many a cottage, sleepovers, road trips, etc.

Tip: this recipe is for JUMBO Chocolate Chip Cookies.  I use the recipe below but drop them by the teaspoon and bake at 350° F for 10 minutes.  For rounder cookies (less flat), refrigerate dough before baking.

Ingredients:

3 1/4 cups all-purpose flour
1 cup cake flour (or 1 cup less 2 tablespoons all-purpose flour)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups butter (we recommend LAND O LAKES® Butter), softened
1 1/4 cups granulated sugar
1 1/4 ups packed brown sugar
2 large eggs
1 tablespoon vanilla extract
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, or chunks


Directions:
Preheat oven to 375° F.

Combine all purpose flour, cake flour, baking powder and baking soda in a medium bowl. Combine butter, granulated sugar and brown sugar in a large mixing bowl. Beat until creamy. Add eggs and vanilla extract. Beat until well mixed. Gradually beat in flour mixture. Stir in morsels. Drop dough by level 1/4 cup measure 2 inches apart onto baking sheets.

Bake for 10 to 14 minutes, or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Nothing beats the aroma of freshly baked cookies.
They should really bottle this smell somehow....

Warm, chocolately cookies served with a cold glass of milk.  Yummy!

Doesn't it want to make you go and bake right now?

Barcardi Rum Cake

This is the classic Barcardi Rum Cake from years ago.  We were going to Al's cousin's house and I didn't know what to bring.  I wanted something easy to make and easy to transport.  I used to make it years ago but had forgotten how good it was.

It's so moist and flavourful; and keeps well.

Recipe:

Ingredients:
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
 
Glaze:
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
 
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.

In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Poke holes in the cake, using a wooden skewer.  Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.

To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Mushroom Risotto

Don't let Risotto intimidate you.  It's actually really easy to make.  It requires a little time and attention, but the results are well worth it.

This recipe is from the Epicurious website (www.epicurious.com).

Recipe:

Ingredients:
5 cups canned low-salt chicken broth
1/2 ounce dried porcini mushrooms,* rinsed
2 tablespoons (1/4 stick) butter
1 tablespoon extra-virgin olive oil
2 1/2 cups finely chopped onions
12 ounces crimini mushrooms, finely chopped

2 large garlic cloves, minced

1 tablespoon minced fresh thyme
1 tablespoon minced fresh marjoram
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese

Preparation:

Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.

Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes.

Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes.

Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes.

Mix in 1/2 cup cheese. Season with salt and pepper.

Tip:  I don't use the Porcini mushrooms.  I use a mixture of Crimini mushrooms (which are like basic mushrooms, only browner and more flavourful) and Portobello mushrooms.

Hot Cheese Dip

This recipe is one of my mainstays.  I turn to this recipe often when I'm not sure what else to make.  It's a crowd favourite.  It's an interesting combination - don't let the almonds and cream cheese combination throw you off.  It's really good!

Recipe:
1 pkg. cream cheese (250 g)
1/3 cup mayonnaise
1/3 cup toasted sliced or slivered almonds
2 Tbsp. chopped green onion
1 1/3 cups grated swiss cheese

Tip:  I use low fat cream cheese and mayonnaise to make this dip a little healthier.

Mix all together.  Bake in a 350 degree oven for 15 minutes until hot and bubbly.

Serve with assorted veggies - I use carrots, celery and peppers.

This dip freezes well.  Simply thaw in refrigerator before baking.

Pizza

We often make homemade pizza on a Friday night.  We usually keep it really simple - we purchase the pizza dough and add crushed tomatoes for the base and mozzarella cheese.  Pure Italian!  This particular Friday, I felt like trying something different.  It's a Mediterranean style with artichokes, roasted red peppers, and goat cheese.

Not my best picture - sorry!

Directions:

Preheat oven to 425 degrees F.

• 1 premade pizza dough
• Crisco shortening
• 1 can whole roma tomatoes
• 1 tsp olive oil
• 2 garlic cloves
• fresh basil
• roasted red peppers (from a jar)
• martinated artichokes (from a jar)
• fresh roma tomatoes
• sliced red onion
• sliced black olives (optional)
• goat cheese, crumbled
• mozzarella cheese, shredded

Let the pizza dough rise in a warm, dry place (we use the oven, turned off of course).
When doubled in size, it's ready to use.

Open the tin of tomatoes.  Discard the liquid.  Gently squeeze the tomatoes, discarding any seeds and stems.  You will end up with a crushed tomatoe consistency.  Add 1 or 2 finely diced garlic cloves and 1 tsp olive oil.  Gently tear a few basil leaves and add to mixture.  Mix all together.

Spread Crisco shortening on the bottom of the pizza pan.  Gently spread out the pizza dough, making sure it catches all sides of the pan.

Spread the tomatoe sauce on top of the dough.

Slice the artichokes, red peppers, red onion, olives, and tomatoes.  Spread each ingredient in a layer on top of the pizza. 

Bake pizza in oven for approximately 10-15 minutes until the crust starts to turn golden brown.  Turn down the oven to 375 F. and continue baking until crust is done. 

Remove pizza from the oven.  Spread the mozzarella cheese on top and crumble the goat cheese over all.  Return to oven until cheese is melted.

Mange!

Outrageous Brownies

We were going to our friend's cottage for the weekend and I was making brownies to bring up.  I wanted something a little different from the usual brownies, so I decided to add Reese's Peanut Butter Cups to one batch and Skor Bars to another.  Oh my!  They were sooooo good.

Recipe:

1 package Brownie Mix (yup, I cheat!)
9 miniature Peanut Butter Cups
1/4 cup Chocolate Chips
1/4 cup Peanut Butter Flavoured Chips

Prepare the brownie mix as per the package directions. 

Prepare an 8" or 9" pan by lining it with foil, making sure the foil goes over two of the edges (so you can pick it up and remove the brownies once they're cooled).  Coat the foil with cooking spray.

Cut the 6 Peanut Butter Cups into pieces (approx. 1/3"). 

Carefully fold into the brownie mix.  Pour the brownie mix into the prepared pan.

Cut the remaining 3 Peanut Butter Cups into same size pieces and sprinkle over the top of the brownie.  Sprinkle the chocolate and peanut butter chips over the top.  Use more or less depending on your taste.

Bake the brownies according the package directions, usually about 25 to 35 minutes depending on your pan.  Remove the brownies from the oven and let cool. 

Once cool, carefully remove the brownies by lifting the foil.  Remove the foil and cut the brownies into squares or rectangles. 

Tip:  dip your knife into hot water when cutting the brownies, this helps to keep them from sticking to your knife.

Variations:

• Skor Bar Brownies:  2 regular sized Skor bars cut up (1 ½ mixed in to the brownie batter and ½ bar for sprinkling on top).  I also sprinkle the top of the brownie batter with additional Skor bits.  I've found that the Skor bars will sometimes "melt" into the batter, so I've also prepared them by baking the brownies for approx. 15 minutes, then adding the Skor bars to the top of the brownies, then continue baking another 10 minutes until cooked through.

• Rocky Road:  prepare and bake the brownies as per the instructions.  10 minutes before the end of the baking time, remove the brownies from the oven and sprinkle with miniature marshmallows, chocolates chips, white chocolate chips, and nuts (if desired).  Put back into the oven and bake for the remaining 10 minutes.  Ooey gooey goodness!

Onion Dip

This Pan-Fried Onion Dip is a recipe from the Barefoot Contessa.  If you don't know who the Barefoot Contessa is, her real name is Ina Garten and she is part of the Food Network family.  I really like her style of cooking - easy, no-fuss, comfortable cooking.

I have become addicted to this dip over the summer months.  I make big batches of it and freeze it into smaller portions, taking out only what I need.  It's great served cold, but my favourite is served warm.

Ingredients:
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Directions:
Cut the onions in half and then slice them into 1/8-inch thick halfrounds.
(You will have about 3 cups of onions.)  Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well.
Tip:  I beat the cream cheese, sour cream, and mayonnaise by hand using a wooden spoon.


Serve at room temperature with a variety of vegetable (carrots, celery, snap peas, cucumbers, mushrooms, etc.) or with potatoe chips.

I love Autumn!

I just love the Fall!  For me, September is really my "new year", where I stop, inhale, and take a look around.  It's like when you're a kid in school and you get new pencils, a brand new crisp notebook, where none of the pages have yet to be touched.  Fresh starts, new beginnings, new opportunites....

I feel energized by the cooler air and the beautiful array of colours.  Golden yellows, russet reds, deep burgundys - nature's tapestry at it's best.

And the fall for me means turning on the oven again, spending lazy Sundays cooking up a storm and baking muffins, cookies, quick breads.  I like to spend Sundays cooking for the week ahead.  It sure makes it easier during the week when I know that we have nutritious, home-made meals waiting at the end of a long day.  I like to make things that freeze well such as meatloaf, lasagna, breaded chicken cutlets, and turkey chili.

So tell me, what's your favourite season?

Peanut Butter Cupcakes

I have been craving peanut butter lately.  I decided to make Peanut Butter Cupcakes one night, I baked Reese's Peanut Butter Cups in the cupcakes and frosted them with Peanut Butter Icing.  Oh my!  Peanut Butter and Chocolate are soooo good together. 

Recipe:

Preheat oven to 350 degrees F (175 degrees C).

Cupcakes:
1 pkg. Devil's Food Chocolate Cake Mix
30  Reese's Peanut Butter Cups - miniature size

Prepare the cake mix according to the directions.

Line a muffin pan with paper liners.  Fill each cup 2/3 full.  Place an unwrapped Peanut Butter Cup into the cupcake batter.  Don't press the Peanut Butter Cup all the way to the bottom or it will come out when you remove the paper liner.

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cupcake comes out clean.  Cool slightly, remove from pan and cool on wire rack.

Frosting:
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar

In a medium bowl, beat the butter and peanut butter together with an electric mixer. Gradually add in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat until fluffy.

Frost cupcakes with the icing.  Chop remaining Peanut Butter Cups and sprinkle on top.

In this first attempt, I had pushed the Peanut Butter Cup to the bottom of the cupcake batter.  The Peanut Butter Cup should be more in the middle of the cupcake.