Snickerdoodle Cookies

Snickerdoodle Cookies are synonymous to Christmas to me. If Christmas had a taste, it'd be this cookie. Wouldn't you agree? These are a simple, great cookie and always a crowd pleaser.

I used a different recipe this year and think it came out soft and crunchy all at once which is always my favorite consistency.

Snickerdoodle Cookies
from food.com

1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
3 tbsp sugar
1 tbsp ground cinnamon

Preheat oven to 350 degrees.

Combine flour, cream of tartar, baking soda and salt in a bowl.

Mix butter, 1 1/2 cups of sugar, and eggs in a large bowl.

Blend dry ingredients into the butter mixture.

Chill dough + an ungreased cookie sheet for 10-15 minutes.

Mix 3 tablespoons of sugar and 1 tablespoon of cinnamon together.

Create 1 inch balls of dough and roll ion the sugar mixture.

Place on the chilled cookie sheets and bake for 10 minutes.

Remove from pan immediately and cool on a wire rack.

Fudge Crinkles Cookies

It's that time of year when giving cookies makes an excellent gift! This recipe is of a new cookie, Fudge Crinkles. Quite easy to put together, though a little messy. Unfortunately I am battling a cold so I can't tell you just how good (or not) these cookies are. They look great, so maybe they are just as delicious as they look?!

Here's the recipe:

Fudge Crinkles 
from food.com

1 box devils food cake mix (use Betty Crocker's Super Moist)
1/2 cup vegetable oil
2 large eggs
confectioners sugar

Preheat oven to 350 degrees.

Combine cake mix, vegetable oil, and eggs.

Dust hands with confectioners sugar and form 1 inch balls of dough. Place on ungreased cookie sheets.

Bake 8-10 minutes or until the middle is just set. Remove from oven, cool on pan for a minute, then transfer to a wire cookie rack to cool down. 

Christmas Goodness

It's my most favorite time of the year! My tree was up 2 days after Thanksgiving, carols were playing starting on noon of Turkey Day, and I've been enjoying the sights of the season throughout the city/suburbs. 

I added some new decorations to my tree/around the apartment this year: 

 

And my parents carefully hung up all the stockings when it was time to celebrate the Feast of St. Nicholas on December 6th:

My mother and I enjoyed a movie outing one evening then a walk over to Rock Center to check out the tree. 

As well as a walk to one of my favorite spots in the city: Lincoln Center. 

 

And what would Christmas be without a new Royal Albert tea cup to enjoy some warm tea on a chilly morning? 

This year I finally got around to the Milleridge Inn in Long Island. Talk about a winter wonderland! If that place doesn't get you in the spirit with its' carolers and decorations then I don't know what will!

Wishing everyone the merriest holiday! 

Eggnog Desserts

Last year was the first time I truly enjoyed eggnog after years of trying it and hating it. This year, I decided to try to bake with it. Below are two recipes: one for a cookie and the other for a cake. The cookie doesn't pack the eggnog punch so if you're not the biggest fan of eggnog, bake the cookie. If you want something that you can taste the eggnog, bake the cake. I prefer the cake. It's also a lot easier. And yes, I did use a boxed cake recipe (I can already hear some gasps...), but whatever. When you are busy wrapping presents and working sometimes all you want is an easy recipe! 

Eggnog Cookies

Yields 3 dozen

2 1/2 cups flour

1 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 1/4 cups white sugar

3/4 cup butter, room temperature

1/2 cup eggnog

1 1/2 tsp vanilla extract

2 large egg yolks

Preheat oven to 300 degrees. 

Combine flour, baking powder, cinnamon, and nutmeg in a bowl. In a mixer, blend sugar and butter until creamy. Add eggnog, egg yolks, and vanilla - beat until smooth.  Add the dry ingredients and beat until moistened. 

Drop onto an ungreased baking sheet by the teaspoon. Leave about 2 inches in between each. Bake for about 21 minutes or until lightly browned. 

Eggnog Cake 

1 package yellow cake mix
1 cup eggnog
1/4 cup vegetable oil
3 large eggs
2 tbsp rum 
1/4 tsp ground nutmeg

Preheat oven to 350 degrees. In large mixing bowl, combine cake mix, eggnog, oil, eggs, rum and nutmeg. Beat at medium speed 3 minutes. Bake in tube pan per instructions on cake mix box.

CREAM CHEESE FROSTING: In small mixing bowl, beat 1 (8 oz.) package cream cheese, softened, until fluffy. Gradually beat in 1 (1 lb.) package confectioners' sugar. Add 1 1/2 teaspoons eggnog, 1/2 teaspoon at a time and a few drops of yellow food coloring. Cover top and sides of cake.

Enjoy!

Crafting: Recycling Christmas Cards Into Garland

If you're anything like me, you hate throwing out cards of any kind. It took me up until this year to throw out "new home" cards I got when I moved to my apartment five years ago. I'm part pack rack and part sentimental. You never know a rainy day you may pull those cards out to re-read them ... hmmm probably not right?

Well, for Christmas at least you can keep those cards. At least I am! I LOVE everything Christmas and especially all the cards I receive in the mail.

With just a few simple tools, you can handcraft your very own Christmas Garland!

Here's what you need:
*Christmas Cards
*A Star Cookie Cutter
*Exacto Knife
*Needle with a large eye
*Yarn

Instructions:
1 - Using the star cutter, outline the area of the card you want to keep, cut around the star.
2 - Once all pieces are assembled, thread yarn in the needle. Keep about 10 inches of thread lose at the end.
3 - Poke holes through each star cut out (make sure card faces are all facing the same direction!) and thread each star.
4 - Once all are on the yarn, pull out the yarn as long as you want your garland to be. Space each star accordingly.
5 - Tie a knot at the end & beginning to prevent the first and last card from sliding .
6 - Loop the end & beginning so you can easily attach it to branches or a hook.
7 - Enjoy your garland and all the cards you received through the years! You can easily tag on more cards after each season.

Crispy Goat Cheese & Arugula Salad with Pomegranate Dressing

Southern Living has done it again! Another delicious salad was featured in their most recent issue and I'm completely in love with it. Beyond delicious, simple enough to put together, and quite impressive. I hope you enjoy it as much as I do! 

The recipe is below, but my one adjustment is using creamed honey, decreased by 1 teaspoon.  

Crispy Goat Cheese-Topped Arugula Salad with Pomegranate Vinaigrette

from Southern Living, December '12

4 (4-oz.) goat cheese logs

1/2 cup all purpose flour

1/2 tsp pepper

2 egg whites

1 cup panko 

4 tbsp olive oil

2 (5-oz.) containers baby arugula 

4 large navel oranges, peeled and sections 

Cut each goat cheese log into 6 (1/2-inch) slices. Combine flour and pepper in a shallow dish. Whisk together egg whites and 2 Tbsp. water in another shallow dish. Place panko in a third shallow dish. Dredge goat cheese in flour mixture, dip in egg mixture, and dredge in panko. Arrange goat cheese in a single layer in an aluminum foil-lined jelly-roll pan; cover and chill 30 minutes to 4 hours.

Cook half of goat cheese rounds in 2 Tbsp. hot olive oil in a large nonstick skillet over medium heat 2 to 3 minutes on each side or until lightly browned. Drain on paper towels. Repeat with remaining olive oil and goat cheese rounds.

1. Divide arugula and orange sections among 8 plates; drizzle with Pomegranate Vinaigrette. Top each salad with 3 goat cheese rounds.

Pomegranate Vinaigrette

1 1/2 cups pomegranate juice

1/3 cup olive oil

5 tsp honey

1 tbsp white wine vinegar

1 tsp Dijon mustard

1/4 tsp pepper 

1/8 tsp salt 

Bring pomegranate juice to a boil in a medium saucepan over medium-high heat; reduce heat to medium, and cook, stirring occasionally, 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl. Cool completely (about 30 minutes). Whisk in olive oil, honey, vinegar, mustard, pepper, and salt.

Craft Time: Christmas Stockings

2 down, 5 more to go!

Last year, I purchased several felt stockings to put together. They were on sale and I was on a Christmas kick, as I usually am from November - January. Naturally, I forgot that I had them all buried in my closet until the hurricane hit and it occurred to me that I could be doing crafts with all the time I had off from work. So I got to work and finished two. Now cutting it so close to Christmas, I think the rest of the family will need to wait until next year to get their stockings.

I made stockings for my brother & sister-in-law since they just got a house a few months ago - seemed fitting. I like how they came out minus the names - looks like kids handwriting!

Tiramisu Cheesecake

Each Thanksgiving, my sister-in-law Tricia puts me in charge of desserts. At the beginning, I'd make the same tried and true desserts. I wasn't much for change at that time. But these past three years, I've been changing the desserts up. Last year and the year before, I'd have one safe dessert, but this year I went cold "turkey" (ha!) and did all new desserts. Most worked, a couple I'd pass on making again. One though, was outstanding so I'll share the recipe with you. 

Tiramisu Cheesecake ... mouth watering yet? It's yummy. Really yummy. Everyone liked it. 

I haven't perfected the recipe yet, it certainly needs a few tweaks, but here's the recipe straight from the source. Simple enough to make and most impressive for a crowd! 

Tiramisu Cheesecake
from allrecipes.com

1 (12 ounce) package ladyfingers 4 tablespoons butter, melted 4 tablespoons coffee flavored liqueur 3 (8 ounce) packages cream cheese 1 (8 ounce) container mascarpone cheese

1 cup white sugar 2 eggs 4 tablespoons all-purpose flour 1 (1 ounce) square semisweet chocolate

	Preheat oven to 350 degrees. Place a pan of water at the bottom of the oven. Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8 or 9 inch springform pan.
	In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust.
	Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight. Right before serving, grate the semi-sweet chocolate overtop. MY NOTES:  *I did not put a pan of water in the oven or under the pan itself. The point of this is to not have your cheesecake crack, but in keeping the door open and letting the cake stay in there, that prevents it from cracking. My cake did not crack at all! *I added 4 tablespoons of coffee liquor to both the batter and the crust. It could use more though... *I sprinkled crushed ladyfingers to the top of my cake and added whipped cream around the edging. No shaved chocolate. *Let this cake sit in the fridge for at least 24 hours before serving. The longer it settles, the better the flavors become.

A Month of Thanks - Final Week

Looking back at this past year (even if it's a few weeks too early for that), I can't help but be immensely thankful for what a good year it's been for my health. For as long as I could remember, my stomach was never a good friend of mine. We battled over foods my mind craved but the stomach hated. Through the past few years for reasons ranging from a crazy work schedule leading to no time to work out to heartbreak over many things, I gained a whopping thirty-five pounds. Yes, thirty-five! I remember thinking to myself a few years ago "Let yourself go to xxx weight" (did you think I'd write down that number?!!) and then you can lose weight. I went a few pounds shy to that xxx number, then realized how awful I was feeling and how much food seemed to hate me. 2011 was a year spent with many stomach ailments and taking countless days off from work to attend to it.

By a couple of chance encounters in February - an old high school friend who is now a personal trainer and a conversation with a co-worker about how this certain doctor changed his life - I was on my way to reclaiming my health and body.

If it weren't for these two men, I'd probably be over that xxx number and bloated to the point of looking 9 months pregnant!

I won't get too TMI on here, but it took a few months to learn about my body: the foods I could eat, shouldn't eat at all, or eat in moderation. In knowing about it, I learned that so much of what I loved to eat, I was allergic to and shouldn't eat. I had to cut things out of my diet for two months to clear out my gut. My gut it seemed was causing many problems. My thyroid was too. Once I gained control over what was wrong with my body - or more of what I had to do right to my body - I was able to get my butt into shape and see those pounds shed off in a healthy way.

While I'm still losing those pesky last ten pounds (why are they so tricky?!), I am so so so thankful for the knowledge and effort these two put into making me feel amazing. So thanks to them and also thanks to my body for being the strongest instrument I'll ever know how to play.

A Month of Thanks - Part 3

This week of thanks is simple: food. I love me some food, I think everyone does. But the thanks isn't the actual food, even though I am of course grateful to it, it's more of what food represents.

With Thanksgiving Day just having passed, I realized how much that day epitomizes what food is to me: one table, shared food, and love surrounding it with friends and family.

Growing up, we always centered our family life around the table. It seems rare for families to do that, but for my family it was critical. My dad would sometimes work late and would miss dinner, but for the most part, our family of five was always seated around the table to talk about our days. Food brought us together.

Nowadays, it's still the same. My brothers and I all flew from the nest, but my parents still sit down each night to have dinner with each other. When we get together, my parents insist on us eating at the table. Even my nephews have their spot at the table, rarely are they allowed to eat on a snack tray. After all, they are for "snacks" and not a meal!

To me, a table of flood is a table of plenty. Plenty of memories, plenty of laughs, plenty of tastes. It's the heart of a home. I find myself more inclined to share a meal with someone than to go see a movie. Isn't there something nice about sharing food together? Isn't it more intimate? Over food, you can share your deepest thoughts, your more lighthearted jokes, and unload the stresses of the day. And it is enjoying a nice steak, a healthy salad, a tasty dessert that makes everything that much better.

So thank you food, for not just being a delicious staple to every day life, but for being a common ground and a safe place for my family and friends and providing the nutrients needed for the body and soul.

A Month Of Thanks - Part 2

I've been behind my month of thanks due to work being very busy and unpredictable. I blame the unpredictability part on mercury being in retrograde!

But this week I'm thankful for that which keeps me busy and on my toes: work. Sure it is crazy at times and people/things/bad timings can be irritating, but how grateful I am to be employed is immeasurable. In a time when more people seem to be out of work than in work, the little annoyances can be easily forgotten. It puts things in perspective.

And it's because of work that i'm able to provide a cozy life for myself which includes all the things I love: good food, a passion for baking, traveling, trips to the spa, and spending time with those dear to my heart. This life includes making those in my life happy as well. 

I got this quote last year from a tea bag which helped me to realize that life is not all about work, but it can surely provide a more fulfilled life:

Work, but dont forget to live. 

Thank you work!

UNICEF & Pier 1 Imports

During a recent visit to Virginia, I went to a Pier 1 Imports store. While in line, I was looking at a display of Christmas cards. It was a little too early for Christmas anything, but the sales associate must've seen me eyeing the cards and asked me if I knew about Pier 1's partnership with UNICEF. I didn't and so she told me about how all proceeds of the cards go directly to UNICEF. I liked that a lot and bought a box. $20.00 for 20 cards worked for me and went to a good cause. 

Consider purchasing a box this holiday season and put some of that holiday money towards a good cause at the same time. You can purchase them online if you don't have a store near you. 

Cranberry-Hazelnut Bread

Ever pull out a recipe from a magazine with all intentions of making it, but never end up doing it? That's what happened to me a year ago. I ripped out a recipe for a Cranberry bread that included hazelnuts - - it sounded delicious. It looked delicious. And so different than using the normal nuts like pecans or walnuts. But I missed the season of cranberries so had to wait until now.

This was super easy to put together and a great gift for a visit if you wrap it up in parchment paper and a tie it with a cute ribbon like this:

This recipe comes courtesy of Real Simple, one of my favorite magazines to read. I love their articles as much as all the recipes they cover.

Enjoy this loaf, I recommend serving it with Bonne Maman's Fig Preserves.

Cranberry-Hazelnut Bread
from Real Simple

1  cup  hazelnuts
2  tablespoons  unsalted butter, melted, plus more for the pan
1 1/2  cups  all-purpose flour, spooned and leveled
1/3  cup  granulated sugar
1/4  cup  packed light brown sugar
1  tablespoon  baking powder
1/2  teaspoon  kosher salt
1/2  cup  whole milk
2  large eggs
1  tablespoon  finely grated orange zest
1/2  teaspoon  pure vanilla extract
1 1/2  cups  fresh or frozen cranberries

Directions

Heat oven to 350° F. Spread the hazelnuts on a large rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Rub the warm nuts in a clean dish towel to remove the skins (discard the skins); coarsely chop.

Butter an 8½-by-4½-inch loaf pan. In a medium bowl, whisk together the flour, sugars, baking powder, and salt. In a small bowl, whisk together the butter, milk, eggs, orange zest, and vanilla; add to the flour mixture and mix until just combined (do not overmix). Fold in the hazelnuts and cranberries.

Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes (tent with foil if the top browns too quickly). Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.

A Month of Thanks

It's been almost a year since I started this blog as a way to compile all the goodness I come across or make/create/bake in my own corner of the world. I've enjoyed it a lot and was looking at my first post about being thankful and not just being thankful only on Thanksgiving Day. I decided to do a "Month of Thanks" and post something that I've been thankful for this year, this week, or in this life so far. Here it goes! 

It's been one unforgettable week and was filled with many instances of giving thanks. My cousin Corinne was married last Sunday, 10/28 in the middle of Hurricane Sandy in Virginia. Luckily it was a steady rainfall and slightly heavier winds than usual. The rain didn't put a damper on anything that day, it was all smiles, laughter, and good times all around. Quite a memorable weekend for the family and the newlyweds. When Monday came around, all the family left Virginia to head back North to get home before the storm. Looking at the weather maps, I had no interest in traveling ahead, inside, or behind a hurricane. I was scheduled to fly home on Tuesday 10/30, but my flight had already been canceled, then rescheduled and canceled again. My parents and I stayed put and enjoyed more family time with the Virginians. Thankfully, the Northerners arrived home in one piece... my aunt being one of the last cars to cross the Goethal's bridge before it was closed to traffic. Sandy struck NJ & NY hard. What was harder was being removed from the city we call home through Wednesday the 31st. We were stunned by the news reports and what my brothers were telling us about what was happening on the phone. We did not expect anything to happen close to what actually happened. We expected another Irene. I think a lot of people expected the same. 

There's so much to be thankful for in this first week of November. First and foremost, Katrina had 1,833 fatalities, Sandy's is slightly above 110 at this point. While my brother's homes were both severely impacted by the storm, they and their families survived. Material possessions can be replaced, people cannot. 

I am thankful that my people are still here and were safe through this storm. 

I am also thankful for everyone who helped them and countless others who suffered destruction by cleaning out their destroyed homes. 

To the volunteers who gave up their time (and probably warm homes) to go out and clean-up/bring supplies. 

To the marathon runners who helped instead of turning around to go back home once the marathon was canceled. 

To FEMA, Red Cross, and all NYC and state workers. 

To those state workers from out of state coming to lend their trucks/supplies/working hands. 

To the private citizens who offered their professional services for free. 

To the dollars and supplies donated to various organizations and in return, those organizations helping to bring this city back to its feet again.  

Thank you. 

Pie #6: Chocolate Banana Pecan

Do you know how exciting it is to have a lot of your favorite flavors combined into one dessert? Well, that's what this pie was for me: chocolate, pecans, and bananas. Mmmm good! 

Do you know how exciting it is when something is easy to bake? Very. And that's what this pie was. 

I cheated on getting a store bought pie crust, so I apologize in advance for being lazy. But because of that, I had to modify the recipe a bit and I like to think it worked out for the better. Had I made my own crust, I would've had to incorporate the pecans into it. Instead, I blended the chocolate and pecans together, which ultimately resulted in a pie with a crunch. Those are the best -- in my opinion. 

Like I said, this pie is easy and it whips up quickly. I recommend it and it tastes even better the longer you wait to serve it so make it at least a day in advance. Enjoy!

Here's the recipe!

Chocolate Banana Pecan Pie 
modified from chocolate banana pie

9 inch pie dough
1/4 cup chopped pecans + more for topping
8 oz cream cheese softened
1 cup confectioners sugar
1 cup heavy whipping cream
1/2 cup white sugar
2 large bananas sliced
3.9 oz package instant chocolate pudding

1. Bake pie crust at 350 degrees for 15-20 minutes. Let cool.
2. Beat cream cheese and confectioners' sugar until smooth, and spread in the pie shell.
3. Prepare chocolate pudding according to package instructions, but use 1/2 cup less milk. Mix in pecans Set aside.
4. Whip the cream with 1/2 cup sugar. Spread half of the whipped cream over the cream cheese in the shell. Lay sliced bananas on top of the whipped cream, and cover with the chocolate pie filling. Spread the other half of the whipped cream over the bananas. Sprinkle with chopped pecans, and refrigerate at least 3 hours before serving.

Ricotta Cheese Cookies

What to do with some leftover ricotta cheese? Make cookies of course! I had a 32 oz container in my fridge, but only used up about 10 oz of it in a cooking recipe. I was going to make stuffed shells, but I am off those kinds of carbs for a few days. I decided to research cookies with ricotta and found an excellent recipe.

These cookies are SO delicious. I had 4 in a row. Then I had to cut off my fingers to prevent me from grabbing more. Well, not really, but it may come to that point so I decided to update this blog instead to keep my fingers busy. These are really that good. Very light, very moist, very Italian. It taste very similar to the S-shaped Italian lemon cookies you get in bakeries. These were a heck of a lot easier to make though!

They're quick to whip up and will yield 6 dozen so great for large gatherings - or for co-workers!

Here's the recipe:

Ricotta Cheese Cookies

2 cups white sugar
1 cup unsalted butter, softened to room temperature
15 oz ricotta cheese
2 tsp lemon extract
2 eggs
4 cups all-purpose flour
2 tbsp baking powder
1 tsp salt

For the glaze:
1 1/2 cups confectioners sugar
3 tbsp milk
1/4 tsp lemon extract

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Combine flour, baking powder, and salt in a medium sized bowl.

Using the whisk attachment of your blender, cream butter and sugar until smooth and fluffy - about 5 minutes. Add ricotta, vanilla, and eggs.

Using the paddle attachment of your blender, add flour, baking powder, and salt. Beat until dough forms.

Spoon dough onto prepared pans (you may have to use your fingers to get them rounded to shape), placing 1 inch apart. Bake for 15 minutes or until they are very lightly golden (cookies will be soft to the touch). Immediately remove from sheet and place on a wire rack to cool.

While cookies cool, make the glaze by whisking milk, lemon extract, and confectioners sugar. A thicker paste will form, which you can drizzle or spread over each cookie once it's cooled (I drizzled mine so the cookies weren't that sweet).

Yields 6 dozen medium sized cookies 

Happy Moon Festival!

This past week, my mom received an email from a friend who said she would be saying thanks for her today (Sunday 9/30) for being a friend. It would be several "thank you's" she would be doing as part of the Chinese Moon Festival. She was gathering with her family for dinner and for various traditions as part of this Chinese public holiday.

I never heard of the holiday so I did some research. It's a wonderful tradition that I think we should adapt! You can read more about it here. I had never realized that those lanterns (pictured above) were part of the tradition of the Moon Festival. They are so lovely I hope to incorporate them into a future celebration.

Unfortunately, I hadn't planned in advance to participate in this festival today, but there are fireworks in Flushing, Queens as well as parades and the Botanical Gardens is also hosting an event. Luckily this happens each year so I plan on doing something next year. In the meantime, I had Chinese food for lunch today, burned some incense, and will say my thank you's and wishes tonight when the moon makes an appearance in the night sky.

Here are the days of the Moon Festival over the next few years:

• 2013: September 19
• 2014: September 8
• 2015: September 27
• 2016: September 15
• 2017: October 4
• 2018: September 24
• 2019: September 13
• 2020: October 1

Pie #5: Peanut Butter Pie with Pretzel Crust

Everyone that I work with has been asking me when I'm bringing in some of my baked goods.  I've had to explain numerous times that I am no longer doing cookies this year as my resolution, but instead pies which really are too difficult to transport, not to mention not enough baked goods for everyone that I work with to enjoy. But then I got the idea that if a few people brought in pies, then I could make a pie and everyone can enjoy something I baked. So last Monday, myself, a fellow co-worker, and my boss brought in pies for a Pie Monday. It was a perfect day for it as by the time the afternoon came, we all felt like we had been at work for a week already. Very stressed. I think the pies lifted everyone's spirits (I know it did mine temporarily!).

Pinterest brought this pie to me (what else is new, I'm obsessed with that site) and it seemed easy enough. And yes, it was easy enough, but time consuming was not part of the description of this pie! I found the recipe a bit overwhelming the way it was structured so I modified that and am outlining that below.

This pie is RICH. It's so delicious though and I would recommend it if you're having a large gathering. No one should really eat a normal pie slice of this pie unless you're willing to cough up 1000 calories for it (yes it has that many calories). It's for that simple fact that I've nicknamed this pie "The 1000 Jumping Jacks Pie." Well worth the calories, but really, just a sliver will satisfy even those with a hunger for something salty and sweet.

Buckle in because this is going to make you want to eat your screen:

-1-

First things first: homemade caramel. It's easy. SUPER easy. Use this recipe.

I made 1/2 the recipe, but I still had left over from this recipe so the rest I put in a mason jar and used it to 1. dip in pretzels (ridiculously good) and 2. serve on the side with the pie (also ridiculously good and probably added on another 500 calories!).

-2- 

Who doesn't love pretzels? And pretzels with chocolate? My favorite. Pretzels with anything sweet is great. Time for the pretzel crust which was so simple. I pulsed pretzels in my food processor then mixed with melted butter and this is what it came out to look like once baked: 

Next time, I'd make some add'l crust so it curves up the sides a bit.

-3-
Time for the ganache. I melted chocolate as part of layer #2 of goodness: chocolate ganache. Insanity.

-4-
Now time for the good stuff: the peanut butter filling. First you make the base (peanut butter & cream cheese) then you make the whipped cream and fold it in. It's surprisingly not that sweet. It's just enough sweet for my taste. And not very peanut buttery. I didn't do an accurate measurement for the peanut butter, I sort of eye balled it, but I seem to hit it on the head because it came out just enough peanut butter tasting.

-5- The assembly: This is probably the more time consuming part because it involves patience. I found that once I got to making this pie, I wanted it all done so I could take my final product picture. It's a fun assortment of ingredients so that was part of my impatience. So the assembly is technically this:
a. bake the pie crust, let it completely cool
b. spread caramel over crust. put in fridge 10-15 mins
c. spread chocolate ganache over custard. put in fridge another 10-15 mins
d. add peanut butter filling over chocolate
Now while it doesn't seem like a lot, it really is because you know how long it takes something to cool down after it's been in an oven at 375 degrees? Sort of a while. And then to take the pie dish in and out of your fridge? It was a little over a 2 hour process.
But back to the assembly, it was still fun with a hint of eagerness.

I ended with sprinkling more chopped pretzels over the pie since I felt like it would make up for the crust not coming up along the whole sides of the dish. I'm glad I did this - it added a nice crunch! I then drizzled a mixture of the leftover chocolate & caramel. Delightful.

Here's the final product:

I loved this pie. It was hard NOT to eat it once fully assembled (I had to wait to bring it to work the next day). It was hard not to show it off every opportunity I had. I took so many pictures I was emailing/texting/walking around work showing off the pictures. This looks like a blue ribbon earning pie doesn't it? 

Though this doesn't look too great: 

I was trying to capture all the layers of goodness in this pie but it was a bit hard to. Trust me when I say that each layer was mesmerizing. I can't say enough how delicious this pie was!

There was a little left over the next day and some co-workers who indulged for a second time said it actually tasted better. So I suppose you can make it and keep it chilled for a day or two.

You can get the official recipe here, but may I suggest following the steps that I outlined here since I found it to be better time management. You'll want to carve out some time for this cake, but it is the type you can serve immediately. And like I said, I found it difficult to not want to eat it once it was all done!

Craft Time: Wedding Announcement

My cousin Corinne is marrying her found puzzle piece Christopher. He's going to be a great addition to our family and already has fit in perfectly with our endless jokes and teasing each other. I like to handcraft something as gifts for people for special occasions of weddings and baby births, so I searched for something that I thought Corinne & Chris would like and found it in this design from heart in hand designs. It was a quick project to do and I was so happy with the end result. Corinne was very excited when she opened it at her shower and has already sent me a picture of it displayed in their apartment on top of a shelf! I love it when people appreciate the time it takes to do crafts!

Every Day of Summer Photo Blog: Final Days

The last 3 days of summer! Now I'm really excited for what fall has in store! Sweater weather has begun, my favorite kind of weather. It's a lovely feeling to walk out of the house in the morning and have the gentlest chill hit your face! I wish this weather stayed all year round. No cold, no snow, no crazy heat - just perfect temperatures, sun, and a light breeze. Is that so much to ask?

This summer has been so much fun and I loved doing this photo project. At times I was stumped with what to take a photo of, but then I realized that sometimes it's about the simplest things to remember: like a teapot, a candle, a book, a bottle of wine - - those simple things can sometimes to be the happiest things can't they?

Time is flying by and the remaining months of the year will moreso fly by with all the things that are planned. 2012 is going to end with a bang, I can feel it!

Summer Day 92: Resistance 100 - I've been working out consistently now for the past six months or so and it's a great feeling when you don't break a sweat when the machine is set to the maximum resistance level of 100. Great feeling, I say! Lately, my strength has been surprising me. I guess it's time to move onto the next level of fitness.

Summer Day 93: Horse Patrol in the West Village - I seldom see police officers on horse patrol and so I get excited when I do see them. These officers were patrolling Bleecker Street so I snapped a photo while driving past them while in cab. I love the noise of horseshoes on city pavement. If you close your eyes and just listen, you can pretend you're in an episode of Downton Abbey - ha!

Summer Day 94 (Last Day): Final Blooms of Summer - Roses typically bloom in June so when they bloom after that month, I get a bit excited. It's the last day of summer and there are these roses enjoying the last blooms before they hibernate for the winter.