Thumprint Cookies

    I love making Christmas cookies.  One of my favorites are thumbprint cookies.  I was anxious to make them this year since I had made and canned five different flavors of jam this summer.  After a lot of debating I filled the thumbprints with spiced peach jam, blueberry lime jam, and raspberry mango.  I made half of them with nuts and half without.


    There were mixed reactions to the nuts.  I personally thought that the cookies looked better with the nuts on them, but they tasted better without.  My husband really enjoyed the addition of nuts.   I had several people ask me to make these for them this holiday and they were split on the nuts as well.  I did find that the favorite jam flavor with peach, followed by blueberry.

   These cookies are buttery and almost melted in my mouth.  The jam gives a great contrast in flavor and texture to the cookies.  The thumbprints not only taste wonderful, but they are pretty as well and perfect for gift giving.

Thumbprint Cookies with Jam(adapted from Martha Stewart)
1 c. butter (2 sticks)
3/4 c. sugar
2 eggs, separated
1 t. vanilla
2 c. flour
1/4 t. salt
1/2 c. almonds
1/2 c. jam

1.  Preheat the oven to 350 degrees.  In the bowl of an electric mixer beat together the butter and sugar until fluffy.  Add in the egg yolks and vanilla and mix well.  Whisk together the flour and salt and add to the bowl, beating on low until well combined.


2.  In a food processor chop the almonds with 2 tablespoons of sugar and process until everything is finely chopped.  


3.  In a small bowl beat the egg whites.  For the dough into 1 inch balls.  Dip the balls into the egg whites, roll in the almonds, and put on a baking sheet.  Press your thumb into the middle of the dough, making a dent.


4.  Bake for 10 minutes.  Remove the cookies from the oven and push your thumb into the indentation.  Fill the center of each cookie with a teaspoon of jam and continue cooking for 10 minutes.  Remove from oven and place on a wire rack.

This post linked to:

Meatless Mondays, Mangia Mondays, Making You Crave Monday

Tuesdays at the Table, Made From Scratch Tuesdays,  Tempt My Tummy Tuesdays  

Easy Potato Pancakes: Simply Potatoes (Foodbuzz Tastemakers)

      I enjoy potato pancakes as much as the next person but I absolutely hate grating the potatoes before putting them together.  I remembered my mother telling me that they used to use leftover mashed potatoes to make potatoes pancakes so I figured I'd use that concept with a container of Simply Potatoes mashed potatoes.  I received the Simply Potatoes as part of the Foodbuzz Tastemakers Program.

     I wasn't really sure what  to put in the potatoes, but I thought of the things I like to eat with them and came up with garlic, onions, and cheese.  I had a bit of trouble flipping the pancakes because mashed potatoes are much softer then the shredded potatoes, but I eventually got the hang of it.  The best thing to do was to cook the potatoes for 7-9 minutes on each side or until they were a deep golden brown and sticking together.

     These pancakes were much easier to make then the shredded ones because there is almost no prep involved.  The Simply Potatoes mashed potatoes are a buttery, smooth palate for the rest of the ingredients.  The texture of the potato pancakes was interesting with a crispy exterior and fluffy interior, but my husband and I both enjoyed them.

Easy Potato Pancakes
1 package Simply Potatoes mashed potatoes
1/2 large onion, shredded
2 garlic cloves, minced
1 egg, lightly beaten
1/3 c. cheddar cheese, shredded
4 T. olive oil

1.  Heat the mashed potatoes in the microwave according to the package directions.  Stir well and place in a large mixing bowl.  

2.  Mix in the onion, garlic, egg, and cheese.  Stir until well combined.

3.  In a large skillet heat 2 tablespoons of the olive oil.  

4.  With your hands form the potatoes into a ball shape and then flatten into a pancake.  Place each pancake in the skillet, leaving enough space in between them to flip them.  

5.  Cook on each side from 7-9 minutes or until golden brown.  Remove from the skillet and drain on a paper towel.  Repeat with remaining potatoes.

6.  Serve hot with sour cream, applesauce, or plain. 

 

This post linked to:

Not Baaad Sundays, Sundae Scoop Sundays

Guest Posting at Mom's Crazy Cooking: Champagne Jelly

     This month Tina at Mom's Crazy Cooking invited fellow cooking blogger's to do a guest post on her blog related to homemade holiday gifts.  Today I'm sharing an amazing recipe for Champagne Jelly.  Head on over to her blog and check it out!

Pumpkin Pie

     This year for Thanksgiving I was in charge of desserts. My mother told me I could make whatever I wanted as long as I included a pumpkin pie. I agreed as pumpkin pie seemed like it would be easy to make even though I had never baked one before. I don’t eat pumpkin pie so I couldn’t even try any to make sure it tasted ok.

     I asked a few people for a good recipe and it seemed that many use the recipe off the back of the Libby’s pumpkin cans. I decided that was good enough for me. The process itself was easy enough. It’s not a hard pie to make. It had a spicy and sweet smell to it, and it came out looking like most pumpkin pies do.

    I ended up making two pumpkin pies this year.  Everyone seemed to enjoy it.   I’m not sure why I had never made a pumpkin pie before as it’s easier to make then most fruit pies. I’ll be sure to use this recipe again in the future.

Pumpkin Pie (pie recipe adapted from Libby’s )
For the Crust:
1 ½ c. flour
1/3 c. vegetable oil
¼ c. milk
2 T. sugar
½ t. salt

For the Filling:
¾ c. sugar

1 ½ t. pumpkin pie spice

½ t. salt
2 eggs
1 (15 oz). can Libby’s 100% pure pumpkin
1 (12 oz.) can evaporated milk

1. Preheat the oven to 400 degrees. In a small bowl combine all the ingredients for the crust. Mix with a fork until combined. Roll out the dough to 1/8 inch thick. Push into the bottom and the sides of a 9 inch pie pan. Crimp the edges then bake for 12 minutes.

2. Meanwhile, turn the heat on the oven up to 425 degrees. Combine the sugar, salt, and pumpkin pie spice in a bowl. In a large bowl beat the eggs. Stir the pumpkin into the eggs and then add the sugar mixture. Slowly stir in the evaporated milk. Pour the mixture into the pie shell.

3. Bake for 15 minutes then reduce the temperature to 350 degrees. Continue baking for 40-45 minutes or until a knife comes cleanly out of the center. Cool on a wire rack.



This post linked to:

Shine on Friday, Foodie Friday, Friday Potluck

Sweet Tooth Friday, Fusion Friday

Dark Lover (Black Dagger Brotherhood #1)

     A while back a friend of mine recommended that I read the Black Dagger Brotherhood series because of my love of paranormal books.  I put it on my to read shelf and it's been sitting there for the past 3 months.  I finally broke it out this weekend and I can't believe what I've been missing! 

     Dark Lover by J. R. Ward is the first book in the Black Dagger Brotherhood series.  The book opens up by introducing a secret band of vampires who single handedly take on the lessers, humans who have given their souls in order to live longer lives while trying to destroy the vampires,  in order to defend the vampire society.  Darius is asking for help from Wrath, the enormous, vicious, warrior leader of the group.  Darius has a daughter who is half human and is ready to change into a vampire and only the blood of Wrath will give her a chance to survive.  Wrath turns Darius down because he is a loner who has no need for a woman in his life. 

    Then everything changes when Darius is killed by one of the lessers.  Wrath's guilt drives him to look for Beth, the half human who is ready to transition into a vampire.  On their first meeting the attraction is undeniable and the two fall into a night of passion.  Only Beth doesn't know that Wrath is a vampire and he doesn't know how she's going to react when she finds out.

     Things get worse when Butch, a cop that knows Beth, thinks that Wrath is the serial killer he's been looking for.  Beth is confused about who to trust and where to go.  She is drawn to Wrath by a force she's never felt but she trusts the cops that are her friends.  In the midst of all the confusion the lesser's are planning an attack on the Brotherhood that could kill them all.

      In a series of murder, sex, love, romance, betrayal, and fights, Beth learns about her father and the world of vampires she has never know.  This book has a great mix of action and fighting mixed with the love and romance.  Wrath and his brothers ooze sex and badass.  The brothers are unpredictable which keeps the story moving.  This is a great series for any paranormal romance lover and I can't wait to read the rest of the books in the series.

I give this book 4 1/2  out of 5 stars.

This post linked to:
Saturday Situation 

Gnocchi Mac and Cheese

    When I stumbled across a picture of gnocchi mac and cheese it was love at first sight.  After I read the simple ingredient list I was totally over the moon.  With my obsession with pasta how did I not think of this before?  Thick, potato gnocchi covered in cheeses and baked to a golden brown.  I couldn't wait to try it.

   This is what I picture whenever I think of a grown up mac and cheese.  This one isn't for the kids.  It has a combination of Gruyere and cheddar cheeses, a hint of Dijon mustard, and a blend of spices.  It was quick to throw together and tasted amazing.  The gnocchi seemed to absorb the cheese sauce and the top had a slight crunch where it browned. 

    This dish would be great at a holiday because it's a twist on the traditional comfort food.  It's also easy to make but looks as if it took some time so it would be a star side dish.  We'll be having this again soon!

Gnocchi Mac and Cheese  (adapted from The Cutting Edge of Ordinary)

1 pound of gnocchi
2 T. butter
3 garlic cloves, minced
1 T. flour
1/2 c. milk
1 t. Dijon mustard
1/4 c. shredded Gruyere cheese
1/4 c. shredded cheddar cheese
1/2 t. salt
1 t. pepper
1/4 c. Parmesan cheese
Parsley for garnish, chopped

1.  Preheat the oven to 375 degrees.  Cook the gnocchi according to the package directions.  Drain and put in an 8 x 8 baking pan that has been sprayed with cooking spray.

2.  In a medium saucepan over medium high heat melt the butter.  Stir in the garlic and cook for one minute.  Whisk in the flour until it thickens and bubbles, about 2 minutes.  Whisk in the milk and Dijon and continuing cooking and whisking for 5 minutes.

3.  Slowly add in the cheeses a handful at a time, stirring before adding the next handful.  Once all the cheese is melted stir in the salt and pepper.

4.  Pour the sauce over the gnocchi in the baking dish.  Sprinkle with the Parmesan cheese.  Bake for 25-30 minutes or until the top in golden brown.  Remove from oven and let stand for 5 minutes before serving.

This post linked to:

What's Cooking Wednesdays, Turn the Table Thursdays, Full Plate Thursdays

It's A Keeper Thursdays, Frugal Food Thursdays,

Potato Tart with Bacon, Gruyere, Mozzarella, and Rosemary: Secret Recipe Club

     I was a little bit worried about this month's Secret Recipe Club reveal date.  I had a lot going on around Thanksgiving and December is always extremely busy so I wasn't sure how I was going to find the time this month, but of course I managed.   The blog I had to choose from this month was Fifteen Spatulas which is written by Joanne.  She has a fabulous blog with a ton of delicious looking recipes.  A few that I've marked to make later are her Bourbon Butterscotch Brownies, Lavender Shortbread Cookies, and the Salted Caramel Tart.

    While I wanted to make one of her yummy desserts, I decided to go with a savory dish since this month will be filled with cookie making.  Of course, once I decided on a savory dish I immediately went to the pasta and potatoes section.  I came across a potato tart with bacon and cheese that looked interesting.

     Peeling and slicing the potatoes took forever.  If you have a food processor that slices or a mandolin, I suggest you use it for this.  The potatoes need to be very thinly sliced.  In addition to the gruyere cheese I added in some mozzarella too.  I also sauteed a few onions with some garlic and added it to the dish as well.  The result was really tasty.  The potatoes on top were crispy and the dish was cheesy and delicious.  I liked the way the pie crust kept it all together and made it easy to serve.  This would be a great dish to make for company.

Potato Tart with Bacon, Gruyere, Mozzarella, and Rosemary (adapted from Fifteen Spatulas  )
Pie crust (I used Pilsbury refrigerated pie crust)
3 large russet potatoes
6 slices bacon
½ c. Gruyere cheese, grated
½ c. mozzarella cheese, shredded
½ onion, diced
2 garlic cloves
1 t. dried rosemary
2 t. salt

2 t. black pepper

1 T. olive oil

1. Cook the bacon in a skillet over medium high heat until it is crispy. Remove from pan and drain on a paper towel. Allow to cool and then crumble and set aside.

2. Preheat the oven to 375 degrees. Put the pie crust into a pie pan and flute the edges.

3. Remove all but 2 teaspoons of bacon drippings from the skillet. Return the skillet to medium heat and add in the onions, cooking for 5-7 minutes. Add in the garlic and cook for an additional minute. Remove from heat.

4. Slice the potatoes into 1/8 inch slices. Line the bottom of the pie crust with a layer of potatoes. Sprinkle with salt, pepper, and rosemary. Sprinkle 1 tablespoon of bacon, 2 tablespoons of both the Gruyere and mozzarella, and 2 tablespoons of the onion mixture.

5. Repeat 3 more times, until there are 4 layers of potatoes. Drizzle the olive oil on top of the potatoes.

6. Bake for 45 minutes to 1 hour or until the potatoes are golden brown. Remove from oven and allow to cool 5 minutes before cutting. Serve while hot.

This post linked to:

Mangia Monday, Making You Crave Monday , Made From Scratch Tuesdays,

Tuesdays at the Table

Pork Medallions in a Balsamic Reduction

     I made this pork with pork chops instead of a pork loin, cut into pieces.  The balsamic vinegar reduction had a great flavor when the Dijon, shallots, and garlic were added into it.  The vinegar thickened up, had a slightly sweet taste, and was flavored with the herbs.  It was great over wild rice.

Pork Medallions in a Balsamic Reduction (adapted from Cooking Light)

2 T. olive oil, divided
1 shallot, minced
2 garlic cloves, minced
1 c. balsamic vinegar
2 t. sugar
1 t. fresh rosemary, chopped
1 t. parsley, chopped
1 t. black pepper
1 t. Dijon mustard
4 pork chops, cut into 4 pieces each
1 t. salt
2 green onions, chopped

1.  Heat the oil in a small sauce pan over medium heat.  Add in the shallots and garlic.  Cook for 2 minutes.  Add in the vinegar, sugar, rosemary, parsley, Dijon, and black pepper.  Cook until it is reduced to half a cup.

2.  Heat the remaining oil in a large skillet over medium high heat.  Sprinkle the pork with salt and put in the pan.  Cook for 2-4 minutes on each side. 

3.  Add the balsamic reduction to the pan and cook for 2 minutes.  Sprinkle with green onions and serve over rice.

 

This post linked to:

Not Baaad Sundays, Sundae Scoop Sundays

Your Recipe, My Kitchen , Tempt My Tummy Tuesdays

Gluten Free Cheesy Dill Bread

     I've had half a box of gluten free Bisquick mix in the back of my cupboard for the past month and I've been dying to get rid of it.  I wanted to make soup for dinner along with some type of biscuit and the only thing I could think of was a cheesy biscuit. 

     I finally went with a cheesy dill biscuit.  Making it with the gluten free Bisquick made it incredibly easy.  They baked up puffy and golden brown.  My husband couldn't tell that they were gluten free.  They were light and fluffy with a lot of cheddar cheese and flecks of dill in them.  These are perfect for anyone who is on a gluten free diet and looking for a delicious biscuit to go with dinner.

Gluten Free Cheesy Dill Biscuits(adapted from Sweet Beginnings)
1 c. gluten free Bisquick
1/2 c. sharp cheddar cheese, shredded
1 t. sugar
1/2 c. low fat milk
1 egg white, beaten
1 t. vegetable oil
1/2 t. dill
1/2 t. dry mustard
1/2 t. salt
1/2 t. parsley

1.  Preheat the oven to 350 degrees.  Spray a muffin tin with cooking spray.

2.  In a medium mixing bowl combine the Bisquick, cheese, and sugar.  In another bowl combine the remaining ingredients. 

3.  Stir the liquid ingredients into the dry ingredients and mix well removing the large lumps.  Pour the batter into 6 muffin cups, filling about 2/3 of the way full.

4.  Bake for 17-23 minutes or until the tops are golden brown.  Remove to a wire rack to cool.

This post linked to:

Friday Potluck, Bacon Time with Hungry Hippo

Refrigerator Cookies (Mint, Cinnamon, and Chocolate)

     I first heard about The Great Food Blogger Cookie Swap on the blog Love and Olive Oil.  Lindsay was putting together a cookie swap for food bloggers all over the world.  All I had to do was sign up, make 3 dozen cookies, and send them to each of my three food bloggers.  In return I would get 3 different dozen cookies from 3 amazing food bloggers. 

     I thought this was such a great idea.   To my amazement over 450 food bloggers signed up to participate!   I was excited because not only would I receive 3 dozen cookies, I would also find out about a lot of cooking blogs that I haven't been to before.  There will also be a cookie round up where all the cookie recipes from each of the food bloggers will be posted.

     One of the stipulations of the swap is that I had to make a cookie that I've never blogged about before.  This left out some of my old stand by favorites that I love to make at the holidays.  However, it did give me a chance to make the beautiful and colorful pinwheel cookies I've been eyeing up on Pintrest.  Creativity goes along with these cookies as you can add any color or flavor you'd like to the dough.  I went with a green mint cookie, red cinnamon cookie, and brown chocolate. 

      All three cookies are buttery and melt in your mouth.  The chocolate cookies were the favorites of many of my friends.  Surprisingly I liked the cinnamon cookies the best.  They were sweet and spicy at the same time.  The best part of these cookies are that they freeze really well so I made double and have 3 cookie dough logs freezing to use before Christmas.  I had a great time look at all the participating blogs and sharing in this fun holiday event with other bloggers in the food blogging community.
   
Cinnamon and Mint Refrigerator Cookies  (adapted from Our Italian Kitchen)
2 1/3 c. flour
1/2 t. baking powder
1/2 t. salt
2/3 c. powdered sugar
1/4 c. sugar
2 sticks butter
1 egg
1 t. vanilla
1 c. holiday sprinkles

For mint cookies:
green food coloring
2 t. mint extract

For cinnamon cookies:

red food coloring

2 t. cinnamon

1.  In a large bowl combine the flour, baking powder, and salt.  Set aside.

2.  In the bowl of a stand mixer combine the butter, sugars, egg, and vanilla.  Beat until fluffy.  Add in the flour while mixing at low speed.  Increase speed and mix until a dough ball forms.

3.  Divide the dough into four pieces.  Return one portion to the stand mixer and add in the mint and green food coloring. Mix until well combined.   Remove and place one other dough portion in the stand mixer and add in the cinnamon and red food coloring.  Mix until well combined. 

4.  Roll out all four portions of dough on a sheet of wax paper, forming an 8 x 10 rectangle.  Place the dough rectangles in the refrigerator for 5 minutes to firm up. 

5.  Remove from refrigerator and place the red dough on top of one of the white doughs and peel off the waxed paper.  Repeat with the remaining green and white dough.  Starting at the long end, roll up each dough until it forms a log (I used the wax paper to help because my hands were causing the buttery dough to fall apart).

6.  Pour the sprinkles onto a large, flat plate.  Roll each of the logs in the sprinkles until they are covered completely.  Wrap the logs with plastic wrap and refrigerate for at least an hour (or freeze for up to 3 months).

7.  Preheat the oven to 350 degrees.  Remove the dough from the refrigerator and remove the plastic wrap.  Slice into 1/4 inch slices and place on a cookie sheet.  Bake for 15 minutes or until the edges begin to brown.  Remove from cookie sheet and cool on a wire wrap.  Store in an air tight container. 

Chocolate Pinwheel Refrigerator Cookies (adapted from the Charlotte Observer)

1 1/4 c. unsalted butter (2 1/2 sticks), at room temperature
1 1/2 c. powdered sugar
1 egg
1 t. vanilla
3 cups flour
1/2 t. salt
1/2 t. baking powder
1/4 c. unsweetened cocoa powder

1.  Beat the butter, sugar, egg, and vanilla with an electric mixer until fluffy and light. 

2.  In a separate bowl combine the flour, salt, and baking powder.  Slowly pour the flour mixture into the butter mixture keeping the mixer on low speed until it is all added.  Continue mixing until a soft dough forms.

3.  Divide the dough in half, returning half to the mixer.  Add in the cocoa powder and mix until well combined.

4.  Divide both the vanilla and chocolate doughs in half, giving you two of each.  Roll out each dough ball on waxed paper making an 8 x 10 rectangle.  Shape the edges to make them straight.

5.  Place the vanilla dough directly on top of the chocolate dough, pinching the edges to seal.  Roll up the tub starting at the long end, pressing at the end to seal the seam.  Repeat with remaining chocolate and vanilla dough.

6.  Wrap each cookie dough log in plastic wrap and refrigerate for 1 hour.  (At this point you can also freeze the dough for up to 2 months.)

7.  Preheat the oven to 350 degrees.  Unwrap the dough and slice into 1/4 inch slices.  Place on an ungreased cookie sheet and bake for 15 minutes or until starting to brown.  Gently remove to a wire rack and cool.  Store in an air tight container.

This post linked to:

Shine on Friday,  Sweet Tooth Friday ,  Fusion Friday

Sweets for a Saturday,   A Themed Baker's Sunday,  Seasonal Inspiration

Holiday Food Blog Hop

Coffee-Chipotle Pulled Pork

    When my brother decided he was coming to visit and staying for dinner I told him to let me know what he wanted, I would make anything.  After a week of talking it over with his girlfriend he decided on coffee-chipotle pulled pork.  I was thrilled by his choice as I've have this on my "to make" list for several months.

     Because I was making several new dishes the same day, I changed up the recipe to make it as a crock-pot recipe.  The rub smelled sweet and spicy and turned the pork a gorgeous deep red when it was rubbed on it.  The chipotle BBQ sauce was smoky, spicy, and sweet as well.  Next time I'll make a double recipe of the BBQ sauce because it is so delicious and would be good on many different types of meat.

     My brother was thrilled by the results of the pork.  It was tender and juicy with just a slight taste of coffee.  The chipotle was easy to discern in the pork and the sauce.  I served it over top of cheesy grits which was the perfect accompaniment to this sweet and spicy dish.

Coffee-Chipotle Pulled Pork  (adapted from Sunny Side Up in San Diego)
3 lb. boneless pork roast
1 c. water

For the coffee-chipotle rub:

1/4 c. brown sugar

1 T. black pepper
1/8 c. finely ground dark coffee
2 T. paprika
1 T. kosher salt
1 chipotle pepper, minced
2 t. garlic powder
1/2 t. cinnamon
1 t. cumin

For the chipotle BBQ sauce:
1 t. olive oil
1/2 onion, chopped
4 garlic cloves, minced
1 1/2 c. ketchup
1/8 c. yellow mustard
1/3 c. honey
1/4 c. brown sugar

1/2 c. water

3 canned chipotle peppers in adobe (not full cans, just 3 peppers)

1 T. Worcestershire sauce

1/4 c. white vinegar

1.  In a small bowl combine all the ingredients for the coffee-chipotle rub.  Mix well.  Rub the pork roast on all sides with the rub making sure to massage it into the pork. 

2.  Add 1 cup of water to the crock-pot and put the pork into the crock-pot.  Heat on low for 4 hours.

3.  Place all of the ingredients for the BBQ sauce in a food processor and process until smooth.  Add half of the sauce to the crock-pot making sure to mix the sauce with the water in the pot.  Make sure the top of the pork roast is completely covered in the sauce.  Continue cooking on low for an additional 4 hours.

4.  Remove the roast from the crock-pot and shred using 2 forks.  Return the shredded pork to the crock-pot and pour another cup of the BBQ sauce on top.  Cook for an additional 30 minutes.

5.  Serve with remaining BBQ sauce.

This post linked to:

What's Cooking Wednesdays,  Totally Tasty Tuesdays , Full Plate Thursdays,

Frugal Food Thursdays, Turning the Table Thursdays, It's A Keeper Thursdays

BLOG TOUR: Monsters of L.A.

    I am pleased to be the second stop on the virtual blog tour for the book Monsters of L.A. by Lisa Morton.   This book is a collection of 20 short stories that bring out many twists to the monsters we all grew up loving.  There's Dracula, Mr. Hyde, The Devil, The Slasher, and many other monsters that hide in the dark.  Lisa Morton brings all of these monsters to life in a very unique way.

     First there is Frankenstein.  His real name is Dan and he is a homeless vet that lost his leg and so much more in the Vietnam War.  The doctors put him back together again and everyone who saw him began calling him Frank because of his stitched up appearance. 

     Then there is Dr. Haley Jekyll, an amazing doctor who has just discovered a drug that will help with gender reassignment.  In order to test the miracle drug Dr. Jekyll tries it on herself and becomes the allusive Mr. Hyde.  Follow this female/male twist of the classic Jekyll/Hyde saga.

    Meet Dracula, a star studded actor with a major attitude.  He only works at night and thinks he can upstage anyone in his movies until he meets young Eddie Cee.  Eddie is definitely more then Dracula bargained for.

     There are 17 other characters in this collection of short stories.  Each story is unique and interesting to read.  Seeing the similarities between the monsters of the past and the characters in the book is great for discussions.  There is a section in the back of the book that tells where the author got her ideas and who the characters are based off of.  Some are merely figments of her imagination while others are based on people she has known or met in L.A.

     The book is easy to pick up and read just one story at a time or to read the entire collection.  Some of the stories go into details and fun to read.  A few of the stories ended abruptly and I wished there were more to them.  It's a different look into the world of monsters.

I give this book 3 out of 5 stars.

**For more information on Lisa Morton or to follow the tour please go to Pump Up Your Book!**

This post linked to:
Saturday Situation

Homemade Pizza Crust

    After making the homemade pizza crust for my deep dish pizza I've decided I need to start making pizza dough more often.  It's easy to make, freezes great, and taste so much better then anything I could buy.  I wanted a thin crust for my pizza and was looking for a recipe that made more then one crust so I could use one and freeze the other.

     The pizza dough that I made is fabulous.  In my opinion there is almost no better smell in the world then yeast dough rising and the baking of fresh bread.  This was no exception.  There are only a few ingredients in the pizza dough so it's simple to make.  I had to add in a little more flour because it was sticky, but otherwise I had no problems.  The dough rolled out nice and think and I just doubled over the edges to make a thicker crust to hold on too.

    The crust tastes thin and fresh.  I made a pizza with half pepperoni for Frank and half vegetables for me.  It was great.  The bottom of the crust was crispy and the end of it was light and delicious.  I can't wait to use it to make stromboli's next time!

Homemade Pizza Crust (adapted from Annie's Eats)
1/2 c. warm water
2 1/4 t. yeast
4 c. flour
1 1/2 t. salt
1 c. water at room temperature
2 T. butter, melted

1.  Put the warm water into a small mixing bowl.  Sprinkle the yeast over the top of it. 

2.  In a large mixing bowl, or the bowl of a stand mixer, combine the flour and salt.  Mix to combine.

3.  Measure the room temperature water and add it to the bowl with the yeast mixture.  Stir gently to combine.  Add the yeast mixture and the melted butter to the flour mixture.  Then either mix on low speed or by hand until a dough ball is formed.

4.  Turn the dough onto a floured surface and knead for 5 minutes.  (You can also use a dough hook and knead for 5 minutes.)  Spray a large mixing bowl with cooking spray and put the dough into the bowl, turning once to coat.  Cover with plastic wrap then a clean towel and let sit 2 hours or until doubled in size.

5.  Once the dough has doubled punch it own to deflate.  Transfer the dough to a lightly floured surface.  Divide the dough into 2 pieces.  If freezing the dough, wrap it in plastic wrap at this point and place in a freezer bag.  If using right away roll each piece of dough into a ball and cover with a damp cloth.  Let it rise for 20 minutes.

6.  Preheat the oven to 500 degrees.  Shape the dough with your hands and place on a greased pizza pan or a pizza stone lightly covered with cornmeal.  Arrange toppings on the dough and bake for 10-12 minutes or until the crust is golden brown.

Note:  If freezing the dough remove the dough from the freezer and let it thaw overnight in the refrigerator.  30 minutes before baking remove the dough from the refrigerator, cover with a damp towel, and let rest for 30 minutes. 

This post linked to:

Meatless Mondays, Mangia Monday, Making you Crave Monday,

Your Recipe, My Kitchen, Tuesdays at the Table, Made From Scratch Tuesday

Coffee Blends, Tea Blends, and Hot Cocoa

    I wanted to end my week of homemade gifts with a few that I made last year and were such a big hit that I'm making them again this year.  Since it's winter, I think people always appreciate hot beverages at this time of year.  Last year I made several coffee and tea blends that the people on my gift list really enjoyed.  I also made hot cocoa and homemade marshmallows and packaged them together.

     First are my tea blends which can be found HERE.  I made a lemon black tea blend and a citrus green tea blend.  This year I've made both of those and added a peppermint black tea blend and a spiced orange black tea blend.  Adding in fruit peels, extracts, and spices help to flavor the teas.

    Then I made the coffee blends, which can be found HERE. This year I'm sticking with the three blends I made last year because they were so popular.  I came up with a pumpkin spice blend, a peppermint mocha blend, and a vanilla blend.  I am making the vanilla one in decaf as well as regular.  It's easy to combine your favorite ground coffee with extracts and spices to make new blends.  Make sure you keep them sealed in air tight containers. 

     The final beverage, and the most popular, is my hot cocoa (found HERE).  I was shocked by just how much better real hot cocoa is then the packaged stuff I used to make.  Place the hot cocoa mix in a bag and pair with homemade marshmallows (found HERE) for the perfect holiday gift for just about anyone on your list.  The marshmallows are easy to make and last much longer then store bought ones.  I know for a fact several companies charge over $10 for 18 marshmallows where as you can make around 100 for under five dollars. 

This post linked to:

Seasonal Inspiration, Sweets for a Saturday, Bacon Time with the Hungry Hippo

Sundae Scoop Sunday, Not Baaad Sundays , Tempt My Tummy Tuesday