Okay, you know I like everything cute, right?  Well, if you’re looking for a simple, very cute and delicious treat, this one is for you.

It is always hard to think of gifts for teachers or secretaries. But not anymore. This teacup cutie would be great for the several teachers you have to give to.

I’m having a cookie baking party this year (I’ll talk more about that in another post) and this is what I’m going to serve to my guests.  Do you think they’ll like these little cuties?

I DO TOO!

So, here we go…….

Begin with a sugar cookie recipe, or any light colored cookie.  I actually made Snickerdoodles because that is a favorite of a few of my kids. (Have to keep them happy!)

If you’re in a hurry, use the Betty Crocker Sugar Cookie Mix.

I bought a bag of pink and white marshmallows.  Take advantage of the different colors of marshmallows and let your imagination run wild.

Use buttercream frosting to lightly frost. (I am just showing how to make the teacups in pink  here.)

Cut a white candy mint in half,

and push into the side of the marshmallow.

Next, take that same mint and spread a little frosting on the ends and push back into the marshmallow and hold in place to set.

Take the marshmallow and put a little frosting on the bottom of it (to use as glue) and place it on top of the cookie.

Put your frosting in a bag with a decorative tip and squirt a little dollop on the top of each marshmallow to resemble whipped cream.

VOILA!!!!!

Let the cookies set up. Then you can put them in a little clear bag with a cute ribbon for a pretty presentation.

Who wouldn’t want to receive this sweet gift?

HAPPY BAKING!!!!

Well,  Thanksgiving Week is finally here.    Time to line up all the recipes we will be preparing.  I am hosting Thanksgiving  this year and have been on the look-out for some new recipes to compliment our tradional ones.

So where to go for inspiration?  Well, Martha ofcourse.  This pumpkin mousse sounded so good and looks so pretty.  Don’t you agree?

Thanksgiving brings friends,  family and sometime neighbors together which is wonderful, however, it can pose a problem with dishes.  Do we have enough?  Honestly, when I first saw this photo, I not only saw the beautiful dessert but loved how it was displayed.

Using an assortment of goblets is a perfect and  beautiful solution.  This presentation makes it much more visually interesting and fun. 

 Since I’m not always a matchy, matchy kind of girl,  this display is perfect for me.  The way I look at it is this:  Why would you want to buy several of the same glasses when there are so many choices out there?

If you can’t purchase them,  ask to borrow them.  It will make a fun assortment.  If you can buy them, Crate and Barrrel, Pier One and Home Goods,and Pottery Barn are always a great and affordable source.

Here’s the recipe:

Pumpkin Mousse —-Serves 8 to 10

• 1 envelope unflavored powdered gelatin
• 1/4 cup cold water
• 1/2 cup plus 2 tablespoons canned unsweetened pumpkin puree
• 4 large eggs, separated
• 1/4 cup plus 2 tablespoons pure maple syrup
• pinch of freshly grated nutmeg
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt

• pinch of freshly ground white pepper
• 2 tablespoons dark rum

• 1/4 cup sugar
• 1 cup heavy cream
• sweetened whipped cream, for serving, (optional)
• pastry leaves (optional) can use a pie crust dough to cut our the leaves and bake them on a cookie sheet until harden.  Watch carefully, doesn’t take long.

Directions:

1. In a small saucepan, sprinkle gelatin over the cold water, and let soften 5 minutes.  Cook softened gelatin over medium heat, swirling pan, just until gelatin is dissolved.  Do not let boil. Let cool completely.
2. Place pumpkin puree in a large bowl. Stir in softened gelatin, then add egg yolks, maple syrup, nutmeg, vanilla, ginger, allspice, salt, white pepper, and rum. Whisk until fully blended.
3. With an electric mixer on medium speed, whisk egg whites and the sugar to soft peaks. Gently fold egg-white mixture into pumpkin mixture to combine. Whip heavy cream on medium high to stiff peaks, then gently but thoroughly fold into pumpkin mixture.
4. Divide mousse among 8 to 10 glasses; refrigerate until set, at least 3 hours, or up to 1 day, covered with plastic wrap. If desired, top each with a dollop of sweeten whipped cream and a pastry leaf before serving

(FOOD SAFETY NOTE-the eggss in this recipe are not cooked.

This recipe was in the Martha Stewart’s Living, November Issue 2011

                   HAVE  A VERY  HAPPY AND BLESSED THANKSGIVING EVERYONE!!!

                                            JUST ANOTHER LOOK–CAN HARDLY WAIT!!!

Who doesn’t like the smell of a homemade pie baking in the oven? Fall is such a perfect time for making pies I think. It really has been a tradition in our family for years. My mother was the master baker and taught my sisters and I.

Today I thought I’d try making little individual pies with the pie forms I bought at Williams-Sonoma.

These pocket pies are a perfect solution to satisfy all the members of my familly. They are so cute too.

One form has a lattice top and the other a leaf cutout. Today I chose to make  apple and cherry pies.

Begin by cutting up about 4-6 apples into chunks. Add a little cinnamon and sugar to taste. Also add a little corn starch to thicken.

I bought a can of cherry pie filling for my other pie (don’t tell my mother, it is a no-no in our family.) You can purchase frozen cherries at the grocery store also. They are very good, just need to thicken and add sugar to them once thawed.

Okay, to speed the process up, you can purchase a ready-made pie crust which I did here, however, if you like making crust, by all means do that. I actually don’t mind making the dough but like I said to speed it up this is the way to go.

Flour the surface and unroll the dough.  Cut the shapes out of the dough.

Set one piece of dough on cutter and add a few tablespoons of the pie filling.

Top with another piece of the dough and press down to seal and crimp the edges of the pie.

Bake in a 400 degree oven for 15-20 minutes.(all depends on your oven)

Brush the top of the pies with an egg wash (whip 1 egg and brush over the top of the pie) this will help brown it. Next sprinkle a little sugar over the top.

Bake until the crust is golden brown and the filling is gently bubbling.

Cool for 10 minutes before serving. Serve on a pretty plate and you’ll be a rock star tonight!   ENJOY!

This has been such a fun month seeing all the delicious sweet treats out there  for Halloween.

So I was thinking,  we need something to wash down all these yummy desserts.

Wouldn’t you agree?

  I did a little hunting and came up with some delicious brews I think you may want to try.

But first I wanted to show you the one I made using Better Homes and Gardens recipe.

  I fell in love with these Googly  Eyed Cuties.  So here it is…

How about some Fruity Smoothies with Eyeballs?

  Yes, these little cuties are brought to life with meringue googly eyes and chocolate chips.

I’m just crazy over them!  And the best part … they are healthy, super easy to make and so de-lish!!!

(Here’s a hint: Meringue is very fragile so  insert the stick very slowly into it so it does not crumble. You’ll get the hang of it pretty quickly.  Also, use clear vanilla to keep the eyes white.)

 I was thrilled to find the glasses at Target.

If you want to make these cuties the link is at the bottom of the post.

Now, the rest of this little slide show is from our great friends at Better Homes and Gardens.

How about this scary Apple Cider Brew?

Still thirsty?   Try this wiggly eye punch if you dare!

Or maybe you prefer something a little more refined.  This might fit the bill…

Aren’t these fun? For the recipes, click here.

 Bottoms Up!

HAVE A HAPPY & Safe HALLOWEEN!!!!!!!!!!!!!