Double Dark Chocolate Nutella Brownies: Secret Recipe Club

     This month I received Fit Mama Real Food as my blog for the Secret Recipe Club.  Heather is a fitness instructor with an adorable little boy.  The recipes on her blog are made from natural ingredients and so many of them looked delicious.  I found one for Almond Butter Brownies but since I had Nutella in my pantry and not almond butter, I substituted that in.

     I'm not going to lie; my version of these brownies are not all natural.  I substituted in ingredients that I would normally use in my house.  The feel of the brownies is still the same and they are still doubly dark and delicious.  The Nutella, cocoa powder, and dark chocolate chips add a deep richness to these brownies.  We really enjoyed them as did my co-workers when I took them in to work.

Double Dark Chocolate Nutella Brownies (adapted from Fit Mama Real Food)
1 egg
2/3 c. sugar
1/4 c. Nutella
2 T. canola oil
2 t. vanilla
1/3 c. cocoa powder
2/3 c. flour
1 t. baking powder
1/4 t. salt
2 T. milk
1/4 c. dark chocolate chips

1.  Preheat the oven to 375 degrees.  Spray an 8 x 8 baking pan with cooking spray.

2.  In a mixing bowl combine the egg, sugar, Nutella, oil, and vanilla.  Mix well.

3.  In a medium mixing bowl combine the cocoa powder, flour, baking powder, and salt.  Pour the dry ingredients into the wet ingredients and mix until combined.

4.  Add in the milk and stir until it is completely mixed into the batter.  Stir in the chocolate chips.

5.  Pour the batter in the dish, using the back of a spoon to smooth it into the pan.  Bake for 22-26 minutes, or until a toothpick inserted into the center comes out clean.

6.  Cool on a wire rack.  Cut and serve.

This post linked to: 
Trick or Treat Tuesday, Tasty Tuesday,  Crazy Sweet Tuesday, Tempt My Tummy Tuesday, Totally Tasty Tuesday, 

Desolate (Desolation #2) by Ali Cross

     Where darkness lives, all becomes desolate . . .

     It’s been two months since sixteen-year-old Desolation Black chose Earth over Hell and her friend Miri over her eternal love, Michael.

     Desi goes through the motions of life: school, training, remaining vigilant against the forces of darkness, but her dreams are full of the choices she wishes she could change. When she’s injured by a strange demon, old temptations arise, and the lines between good and evil blur. Desi discovers those choices aren’t so final after all.

     And this time, the power of love—for a friend, for a lover—may not be enough to save her from the darkness that lurks within. (-synopsis from Goodreads)

     The second book in the Desolation series by Ali Cross begins where the first book left off.  Desi and James are living in Lucy's apartment where they begin trying to live a normal life.  The problem is that Desi continues to have dreams about Michael living in Hell.  When Desi' best friend Miri begins to have dreams about a horseman from Hell coming to claim the Earth things begin to change.

     The Hallowed meet and begin to prepare for the coming of the horseman.  Unfortunately Desi begins to be pulled by her Shadow and feels as though when she lost Michael she lost her golden spark as well.  When the horseman finally comes he manages to pierce Desi's heart and Lucifer enters for good.

     Desi soon embraces her Shadow and is ready to become the daughter her father wants her to be.  Michael and Miri desperately try to get her to find her golden spark but they may be too late this time.  Will Desi finally Become the princess of Hell?

     Desi really begins to grow up in this book.  She feels responsible for Lucy's death and Michael's eternal punishment in Hell.  She is depressed and feels as though she has no where to go and no one to help her make it all right.  She tries to fight off the darkness but has difficulty locating her light.  This is such a real struggle that teens face everyday of their lives and that made this a realistic struggle.

    I really loved the ending of this book and can't wait to see what happens in the third book in the series.  I'm glad that Michael is back in the picture and that James and Miri have become Desi's closest friends.  I can only hope that Desi chooses what is right in the third book.

I give this book 4 out of 5 stars.

Quinoa, Spinach, and Kale Lasagna #SundaySupper

      I still find it surprising that my little brother likes to cook and is actually pretty good at it.  He is 30 years old but up until he was 25 or 26 he went to my parents house 4 or 5 days a week to eat dinner with them.  He then had either a frozen meal or a peanut butter sandwich for lunch everyday.

     Nowadays he is cooking all types of different foods and actually coming up with recipes on his own.  In fact, one day last year we went shopping in the Strip District and then made a meal together for my parents.  So when he told me about his quinoa lasagna I was game to try it. We were going to make it while I was in Pittsburgh over the summer but we ran out of time.

    It's been a rainy, cool fall so far this year and I've been looking for a warm and comforting dish.  This week #SundaySupper is all about comfort foods so my brother's lasagna definitely fits in with the theme.  We're also excited that Lee Woodruff will be joining us at 7pm for our Twitter chat this week!


     So after deciding to give my brother's recipe a try he sent it to me and I made a few changes, including cutting the recipe in half so that it fit in an 8 x 8 baking dish.  His original recipe just had kale in it but I had several cups of fresh spinach I needed to use up so I used both in my dish.

     The lasagna smelled amazing.  The combination of the vegetables, quinoa, and seasonings was fragrant and inviting.  It looked pretty coming out of the oven as well.  I did have some trouble getting it out of the pan because the bottom layer was quinoa, but finally managed using a spatula and a wooden spoon.  I thought the flavors and texture of the lasagna worked well together and were a great twist on classic lasagna.  I didn't miss the noodles at all because the quinoa was filling and starchy.  It was warm, gooey, and comforting on a cold fall night.  I would most definitely make this again so thank you to my little brother for the great recipe!

Quinoa, Spinach, and Kale Lasagna (adapted from my brother's recipe)
1 c. quinoa, uncooked
2 c. vegetable broth
1/2 onion, diced
2 c. marinara sauce
2 c. kale, cleaned and destemmed
2 c. spinach, cleaned and destemmed
3/4 c. mozzarella cheese, shredded
1/2 c. Parmesan cheese, grated
1 c. part skim ricotta cheese
2 T. low fat sour cream
1 T. olive oil
1 t. rosemary
1 t. cayenne pepper
1 t. black pepper
1/2 t. salt
1 t. parsley
1 t. oregano

1.  Cook the quinoa in the vegetable broth per the instruction on the box.

2.  While the quinoa is cooking, heat the olive oil in a large skillet over medium high heat.  Add in the garlic and onion and saute for 3-4 minutes.

3.  Add the kale and spinach to the onion and garlic and cook until just wilted.  Sprinkle with rosemary, cayenne, pepper, and salt.  Mix well and remove from heat.

4.  Preheat the oven to 375 degrees.  Spray an 8 x 8 baking dish with cooking spray.

5.  In a small mixing bowl combine 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, the ricotta cheese, and the sour cream.  Mix in the parsley and oregano.

6.  Place half of the quinoa in the bottom of the baking dish.  Pat it down to flatten it.  Layer half the spinach and kale mixture evenly on top of the quinoa.  The layer half the sauce and finally half of the cheese mixture.

7.  Repeat the layers of quinoa, spinach, sauce, and cheese.  Sprinkle remaining mozzarella and Parmesan cheese on top.

8.  Bake for 30 minutes or until the cheese is melted and beginning to brown.  Remove from the oven and allow to cool for 5 minutes before cutting. 

#SundaySupper Comfort Food |Soups

• Cream of Broccoli Cheese Soup by Damn Delicious
• Loaded Baked Potato Soup by Supper for a Steal
• Kalbi Tang or Korean Short Rib Soup by Kimchi MOM
• Korean mandoo (dumpling) soup by Crispy Bits & Burnt Ends
• Chicken Noodle Soup by My Catholic Kitchen
• Thai’d up chicken noodle soup by I Run For Wine
• Ditalini Italian Soup by Mangiamo!
• Spicy Black Bean Soup by Mama’s Blissful Bites
• Chicken Chowder by Pippis in the Kitchen Again

#SundaySupper Comfort Food  | Main Dish

• Sausage Gravy and Biscuits by Big Bears Wife
• Comforting Down-Home Shrimp and Grits by The Weekend Gourmet
• Pumpkin Alfredo Tortellini Bake by The Meltaways
• Old Fashioned Mac and Cheese by Flour on My Face
• Lasagna Roll Ups by Cindy’s Recipes and Writings
• Green Plantain Hash by Basic n Delicious
• Venison Chili by The Messy Baker Blog
• Spinach and Ricotta Stuffed Pasta Shells by That Skinny Chick can Bake
• Winter Chicken Stew by Mrs. Mama Hen
• Quinoa, Spinach, and Kale Lasagna by Hezzi-D’s Books and Cooks
• Baked Oysters and Apples by Pescetarian Journal
• Individual Chicken Pot Pies by Noshing With The Nolands
• Kaesespaetzle {Baked Cheese Spaetzle} by Galactosemia in PDX
• Jalapeno and Bacon Mac N’ Cheese by Dinners, Dishes and Desserts
• Quiche aux Champignons {Mushroom Quiche} by An Appealing Plan
• Mini Mac n Cheese Cups with Pork Shoulder Ragù by Hip Foodie Mom
• Chicken a la King by Girlichef
• Creamy Chicken & Dumplings by La Cocina de Leslie
• Spaghetti Squash Gratins by She likes ruffles, he likes truffles
• Creamy Chicken Enchiladas by Home Cooking Memories
• Savory Slow-Cooked Pork Stew by Daddy Knows Less
• Chicken Roasted with White Wine and Garlic by Webicurean
• Shepherd’s Pie by Small Wallet Big Appetite
• One Skillet Pumpkin Lasagna by The Realistic Nutritionist
• Chicken “Pot Pie” by Diabetic Foodie
• Gluten Free Cornish Pasty by Maroc Mama
• Warm Oven Baked Samosas Stuffed With Sweet Potato & Peas by Sue’s Nutrition Buzz
• Caramelized Onion-Challah Stuffing Muffins by Comfy Cuisine
• Comforting Mashed Potatoes by Momma’s Meals
• Chunky Chili Beans by Mama Mommy Mom
• Rustic Cauliflower and Tomato Gratin by The Wimpy Vegetarian 
• Feijoada Portuguese Bean Stew by Family Foodie

#SundaySupper Comfort Food | Desserts

• Biscuits and Chocolate Gravy by Juanita’s Cocina
• Chocolate Fudge Brownie Ice Cream by Cravings of a Lunatic
• Sour Cream Pound Cake by Mom’s Test Kitchen
• Chocolate Layer Cake by Magnolia Days
• Cinnamon Rice Pudding by Vintage Kitchen Notes
• Smores Hot Cocoa by Chocolate Moosey
• Sweet Red Bean Pie by What Smells So Good
• Pistachio Cake Cookies by The Cookie A Day Challenge
• Gluten Free Pumpkin Cheesecake by No One Likes Crumbly Cookies
• Dark Chocolate Caramel Brownies by Daily Dish Recipes
• Nutella Shortbread Bars by Baker Street

Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog 

This post linked to:
Scrumptious Sundays, Meatless Mondays, The Bulletin Board, Mangia Monday, 

Pineapple Upside Down Pancakes

     Today is one of those rare days when I actually wanted to make breakfast.  My husband is thrilled whenever I have one of these days because they don't happen very often.  Typically I'm the person who can have either a yogurt or a piece of toast every morning and call that breakfast.  I rarely make a big, hot breakfast because to be honest, I just don't really care for breakfast food.

      There are 2 exceptions to that rule.  I do enjoy hash browns and I do like pancakes.  So this morning I went flipping through my file of clipped breakfast recipes and came to one labeled pineapple upside down pancakes.  Now when I do end up eating pancakes I love them with fruit on top.  I've never had a pancake with pineapple but it sounded amazing.

      The pineapple is cooked with butter and then covered in a rum and brown sugar sauce.  Cinnamon and nutmeg are sprinkled on top.  The smell is incredible.  The pancake recipe was similar to the one I normally use and they turned out fluffy and delicious.  The pineapple and syrupy sauce are then poured over top of the pancakes so there is no need for butter or syrup.  The pancakes were amazing-sweet, a bit tart, with hints of caramel.  Both Frank and I agreed, this will be on the menu next time we have overnight guests.

Pineapple Upside-Down Pancakes (adapted from Bon Appetit )
For the pineapple:
1 T. butter
1 t. cinnamon
1/2 t. nutmeg
1 large pineapple, cut into cubes
1/4 c. rum
1/4 c. brown sugar
1 t. vanilla

For the pancakes:
1 c. flour
3 T. sugar
1 t. baking soda
1 t. baking powder
1 t. salt
1 c. low fat milk
1 egg
1 T butter
1 t. vanilla 

1.  In a medium skillet over medium heat, melt the butter.  Cook until it begins to brown, about 2 minutes.

2.  Add the pineapple cubes as well as the cinnamon and nutmeg.  Cook for 6-7 minutes or until the pineapple is lightly browned.

3.  Remove the pan from the heat and add in the rum and brown sugar.  Mix well and then return to medium high heat.  Cook for 5-10 minutes or until the sauce is thick and syrupy.  Remove from heat and stir in the vanilla.

4.  In a medium bowl combine the flour, sugar, baking soda, baking powder, and salt.

5.  Mix in the milk, egg, butter, and vanilla.  Whisk until smooth.

6.  Heat a large skillet over medium heat.  Spray with cooking spray.

7.  Pour 1/4 cup of batter into the skillet for each pancake.  I cooked 2 at a time.  Cook the pancake until it bubbles on top.  Flip it over and cook for an additional minute.

8.  Remove the pancake to a plate and top with pineapple and sauce.

This post linked to:
Shine on Friday, 5 Minutes for Food, Foodtastic Friday, Foodie Friday,

Gluten Free Chocolate Chip Cookies

     More and more these days it seems that people have restricted diets.  The first time I ever knew someone on a gluten free diet it was a student I had in school with autism and I quickly became familiar with what she could have and what she was unable to eat.  This was 7 years ago.  Several years after that my own young cousin was on a gluten free diet.

      These days it seems like a lot of people are going gluten free.  For some it is because of medical conditions or allergies and for others it is a personal choice.  Either way I've been learning how to bake and cook gluten free in order to accommodate the people around me.  I've found that cooking gluten free isn't too bad but it's taken a while for me to become proficient in baking gluten free. 

      This is the third week of the 12 Weeks of Christmas Treats hosted by Meal Planning Magic and I wanted to bring a gluten free treat this week.  One of my first successful gluten free cookies were these chocolate chip cookies.  The first time I made them I tried all almond flour and while they tasted good they just crumbled in my hands.  The next time I substituted in a blend of rice and almond flour and that seemed to do the trick.

      I like these cookies because they are lighter tasting then typical chocolate chip cookies.  I used coconut oil instead of butter which gives them a faint but delicious coconut flavor.  They taste a bit crisp on the outside but almost melt in your mouth.  These are definitely a winning cookie and I can't wait to try my hand at other gluten free cookies.

Gluten Free Chocolate Chip Cookies  (adapted from Elanas Pantry)
2 c. gluten free flour (combination of rice flour, potato starch, almond flour)
1/2 t. sea salt
1/2 t. baking soda
1/4 c. coconut oil
2 T. honey
1 T. vanilla
1/2 c. semi-sweet chocolate chips

1.  Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper.

2.  In a medium bowl combine the flour, salt, and baking soda.  Stir to combine.

3.  In another medium bowl combine the coconut oil, honey, and vanilla.  Mix well.

4.  Add the dry ingredients to the wet ingredients and mix well.  Stir in the chocolate chips.

5.  Scoop tablespoon sized balls onto the parchment sheet covered baking sheet.  Press the balls down slightly.

6.  Bake for 7-10 minutes or until they just begin to turn golden brown.

7.  Place the entire cookie sheet on a wire rack for 5 minutes before removing the cookies and cooling completely on the wire racks.

This post linked to: 
Tasty Thursday,  Full plate Thursdays, Fantastic Thursdays, Tastetastic Thursdays,

Invitation to a Stranger by Margaret Pearce

     A new boy in the district. Ronnie and her girlfriends Katie and Jasmine think Drake Demento is something special. It is odd that he is never around during the day and unfortunate that his family are so unpleasant. He seems to have found Jasmine’s missing cat, but now Jasmine is unconscious and in hospital.

     No one is going to take any notice of a superstitious old grandmother who believes that the Demonto family are evil vampires. And if there are no such things as vampires, just people with odd dietary habits, Ronnie and Katies have to somehow manage to rescue the missing people and animals from a very dangerous place. (-synopsis from Goodreads)

     The book begins like a typical teenage romance with Ronnie and her friends having a crush on the older, and mysterious, Drake.  Things seem normal until the animals in the neighborhood begin disappearing.  The girls find one of the missing cats in a pet shop and the owner said that Drake brought him in.

     Soon one of the girls, Jasmine, is found in Drake's yard unconscious.  When she wakes up in the hospital she doesn't recognize anyone.  Ronnie and Katie decide to find out what happened to Jasmine at Drake's house.  The only problem is they have to stay away from Drake's evil cousins.

     The girls aren't able to solve the mystery and soon Ronnie's brother and his best friend are missing.  Will they ever see him again?

     I thought the basis for this story was interesting.  The girls seem like typical teenagers laughing, being silly, and crushing on boys.  I could tell that they care about one another and want to keep each other safe.

    I also liked how mysterious Drake and his family were.  The girls begin to think he is a vampire but Drake lets them know that isn't the case.  Throughout the book we're never quite sure what the family is and we never find out.  It's mysterious but it works with this story.

     The one thing I didn't like about the book was the lack of emotions from the characters.  When Ronnie's brother goes missing she simply goes to bed.  There are several times when the author makes reference to her mother's eyes being red but Ronnie keeps on going to netball practice, hanging out with her friends, and never once seems upset that he is missing.  It was very unrealistic to me.  

     I enjoyed the book and thought it was an easy read but that it needed a little more depth and explanation as to what exactly was going on in the Demonto house.

I give this book 3 out of 5 stars.  

This post linked to:
Review Party Wednesday,  

Chipotle Beef Chili (Chili Cook-off Winning Recipe)

     A few months ago my mother told me about a burger contest hosted by Giant Eagle Market District.  People who live in Maryland, Pennsylvania, West Virginia, and Ohio were invited to enter a vegetarian burger or a beef burger in the contest.  I was shocked when my black bean burger not only made it to the finals but won!

     Last month my friend Danielle sent me a text to tell me about a chili contest hosted by the same company.  This time I entered a meat recipe and a vegetarian recipe.  I received a call at work that told me BOTH of my recipes made it into the top three!  I could not believe my luck and was excited to make another trip home to Pittsburgh for the finals.  After an intense hour of judging my chipotle beef chili ended up winning in the meat category!  I was thrilled to win and to have my family there with me to celebrate. 

     If you've never been to the Market District you need to get there.  They have an incredible selection of food.  My husband and I love eating at their store.  They have a fresh and wonderful salad bar as well as several stations with freshly prepared food.  The nice part about this location is that they serve wine by the glass with meals as well.  I adore their baking section with many varieties of flours, sprinkles, salts, and grains.  My husband loves there pickle bar and cheese selection.  We both love the fact that they grow their own lettuce in the middle of the store-so cool. 

    So this chili ended up winning the chili competition in the meat category.  It's an easy chili recipe that has just a bit of smokey heat from chipotle peppers.  There's a lot of vegetables in it as well as beef and the chipotles only add flavor to the chili as a whole.  I enjoy serving it with cornbread or jalapeno cheddar biscuits.

Chipotle Beef Chili  (a Hezzi-D original)
1 T. olive oil
1 medium onion, diced
1 medium green bell pepper, diced
3 garlic cloves, minced
2-3 chipotle peppers in adobo, minced
1 1/4 lb.lean ground beef (90/10)
1 (28 oz) can of diced tomatoes (I used Muir Glen)
2 (15 oz) cans red kidney beans, drained and rinsed
2 c. beef broth
1/4 c. tomato paste
3 T. ground cumin
1 t. smoked paprika
1 t. chili powder
1/2 t. sea salt
2 t. black pepper
1/4 c. cheddar cheese
1/4 c. sour cream


1.  In a heavy bottom stock pot heat the olive oil over medium high heat.  Add the onion and green pepper then saute for 5 minutes.  Add in the garlic cloves and saute for an additional minute.

2.  Stir in the chipotle chilies and ground beef.  Cook until the beef has browned, about 8 minutes.

3.  Stir in the tomatoes, beans, beef broth, tomato paste, cumin, paprika, chili powder, salt, and pepper.  Bring to a boil.

4.  Reduce the heat and let simmer for 1 hour.


5.  Ladle the soup into bowls and top with cheddar cheese and sour cream.

This post linked to:
Tempt my Tummy Tuesday, Wonderful Food Wednesday, Recipe Box Wednesday, Whatcha Whipped Up, Cast Party Wednesday,

Creamy Tomato Parmesan Pasta: Meatless Monday

      I was looking for a quick pasta dish to make for dinner last and I didn't have any meat thawed so it was going to have to be vegetarian.  When I saw the creamy tomato parmesan pasta dish it had chicken in it but because of the veggies in the dish as well I knew it could be made vegetarian.  I removed the chicken and added in some peppers to the dish.

      This is truly a quick and easy meal and it was ready in 20 minutes from start to finish.  The sauce is creamy and the vegetables give it a nice flavor.  I like the addition of fresh spinach instead of frozen because it adds a bright green color to the pasta.

Creamy Tomato Parmesan Pasta (adapted from In Sock Monkey Slippers)

1 lb. Farfalle pasta 

2 t. extra virgin olive oil 

1/2 t. salt 

1 t. oregano

1 t. black pepper 

2 cloves garlic, minced 

1/2 yellow bell pepper, chopped

1/2 red bell pepper, chopped

3 T. tomato paste 

1 1/2 c. fat free half and half

1 c. grated Parmesan

2 c. fresh baby spinach 

1 can (15 oz) diced tomatoes  

1.Cook the pasta according to directions on the box. 

2. While the pasta is cooking, heat the olive oil in a large skillet over medium high heat.  Add the salt, oregano, black pepper, garlic, yellow pepper, and read pepper.  Saute for 5 minutes or until the peppers begin to soften.   

3.  Stir in the tomato paste and half and half. Reduce the heat to low. Add the parmesan to the sauce and stir until the cheese is melted.   Add salt and pepper to taste.

5. Give the spinach a few chops to cut it into pieces.  Add the spinach and tomatoes to the sauce and cook for 2 minutes.  Add the drained pasta and toss to coat.

6.  Serve with grated Parmesan and parsley. 

This post linked to:
Meatless Monday,Totally Tasty Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays,

Pumpkin Cake Truffles #SundaySupper

   This week #SundaySupper is about All Things Orange.  I don't think there's a better time of year to make orange colored foods then October.  Halloween is quickly approaching and the cool fall air has been inspiring me to make quite a few pumpkin baked goods.

    Every month I have a behavioral reward party for my students at school.  Each month has it's own theme and this month's theme was fall foods.  Since I had the party and the special All Things Orange event I knew I was going to be baking up an orange pumpkin dessert for the kids.  I knew the kids wouldn't be into a regular pumpkin bread or cake but I thought they might enjoy pumpkin if it was chocolate dipped.

     It turned out I was right!  I made pumpkin cake truffles dipped in chocolate and the kids loved them.  The hard chocolate outside covers a silky smooth pumpkin interior.  The adults enjoyed this treat as well.  They aren't hard to make but they were time consuming because of dipping each pumpkin ball into the chocolate and then drizzling a complimentary colored chocolate on top.  These would be great at a Halloween party or even for Thanksgiving.

Pumpkin Cake Truffles (adapted from Made in Mel's Kitchen)
For the cake:
1 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
2 t. pumpkin pie spice
1/2 c. brown sugar, packed
1/2 c. sugar
1 stick butter, melted
2 large eggs
1 t. vanilla
1 c. pumpkin puree

For the truffles:
1 c. vanilla frosting
1 c. orange chocolate melts
1 c. milk chocolate melt
1/2 c. butterscotch chips

1.  Preheat the oven to 350 degrees.  Spray a 9 x 13 cake pan with cooking spray.

2.  In a medium bowl combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.

3.  In a large bowl combine the melted butter, brown sugar, and white sugar.  Mix well.  Add in the eggs and vanilla.  Mix until combined. 

4.  Add the dry ingredients to the wet ingredients and mix until smooth.  Fold in the pumpkin puree.

5.  Spread the batter into the pan.  Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean.  Place on a wire rack to cool.

6.  Once the cake has cooled crumble it into a bowl.  Stir in the icing and mix until a ball begins to form.

7.  Shape the cake mixture into 1 inch balls and place on a cookie sheet.  Place the cookie sheet in the freezer for 15 minutes.

8.  Meanwhile, melt the milk chocolate in the microwave in 30 second intervals until it is just melted.  Remove the cake balls from the freezer and dip them into the chocolate one at a time.  Tap the side of the bowl to remove excess chocolate and set on waxed paper to harden.  Dip half of the cake balls in the milk chocolate.

9.  Melt the orange chocolate in the microwave in 30 seconds intervals until it is just melted.  Repeat the above step with the remaining cake balls.

10.  Once the chocolate has harden melt the butterscotch chips and place in a zip top baggie.  Cut off the edge and drizzle the butterscotch over half the orange cake balls and half the milk chocolate cake balls.  Repeat with the orange chocolate, drizzling over top of the remaining milk chocolate cake balls and then drizzling the remaining milk chocolate over top of the remaining orange chocolate cake balls.

11.  Store in an air tight container for up to 5 days.  If the chocolate seems to be getting soft refrigerate for 15 minutes before serving.

Sunrise  (Breakfast and Brunch)
Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes
Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins
Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze
Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs
Patti from Comfy Cuisine is bringing  Classic Orange Marmalade
Sunithi from Sue’s Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts
Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal
Jamie from Mama Mommy Mom is bringing Butternut Squash Butter
Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing

High Noon (Soups, Salads and Sandwiches)
Renee from Magnolia Days is serving up some Butternut Squash Soup
Beate from Galactopdx is bringing her Carrot Ginger Soup
Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans
Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup
Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad
Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup
Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
Lyn from The Lovely Pantry is bringing Roasted Pumpkin & Coconut Soup
Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad

Sunset (Dinner and Main Dishes)
Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli
Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
Pam from The Meltaways is making Spooky Stuffed Peppers
Patsy from Famfriendsfood is bringing her Carrot Souffle
Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
Tammi from Momma’s Meals is making Hearty Pork Stew
Kristin from Kwistin’s Favorites is making Orange Chicken
Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
Amber from Mama’s Blissful Bites  is bringing Rice and Fig Stuffed Mini Pumpkins

By The Bonfire (Sweets, Snacks and Sips)
Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
Anne from Webicurean  is making some Drunken Pumpkin Bread
Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
Leslie La Cocina De Leslie is making Sweet Potato Atole
Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
Tara from Noshing With The Nolands is bringing Oranges En Suprise
Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
Isabel from Family Foodie is baking up Moist Pumpkin Bread
Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip
Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread
Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
Angie from Big Bear’s Wife  is bringing Orange Soda Pumpkin Patch Cupcakes
Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries

This post linked to:
Mangia Monday, The Bulletin Board, Crazy Sweet Tuesdays,Thursday Treasures,Sweets for a Saturday,

Sixtus by Tim Kizer (a horror thriller)

     Zack, a skinny fifteen-year-old nerd suffering from polydactyly, butchers his parents, a schoolmate, and a cop after becoming friends with a mysterious entity named Jeremy.

    Who--or what--is Jeremy? And what are the reasons behind this killing spree? If you think you know the answers, chances are you are wrong.  (-synopsis from Goodreads)

     This short novella follows Zack and his best friend Jeremy.  Zack is a teenager who has six fingers on one hand.  He is a loner with only one friend, Jeremy.  The problem is that no one can see or hear Jeremy except for Zack.  His parents are trying to get him to stop being friends with Jeremy when Zack decides he needs to kill his parents in order to keep his friend.

     What follows the murder of his parents is theft, lies, and more murder.  Zack goes through the motions following every direction given by Jeremy.  My question was why does Zack do whatever Jeremy wants?  It seemed as though he had no mind of his own and was more of a follower then anything else.

      There wasn't much character development because of the length of the story.  While there was murder in the story I felt as though it lacked the gore of a typical horror novel.  It was a quick and easy read but I was left wondering at the end.  There were too many unanswered questions.  

I give this book 2 out of 5 stars. 

5 Fabulous Fall Apple Recipes

     I have a love/hate relationship with the fall.  I love the beautiful changing leaves but hate the cooler temperatures.  I love the crisp fall days but hate the cold fall nights.  But perhaps the thing I love most about the fall is that it is apple season.

     I've already begun making apple desserts and have been trying my hand at some savory apple dishes as well.  Just last week I canned apple butter and cranberry apple butter.  Do you love apple recipes as much as I do?  Here are my 5 favorite fall apple recipes:

1.  Baked Apple Cider Donuts

2.  Mixed Greens and Apple Salad with Warm Honey Dressing

3.  Warm Apple Crisp

4.  Caramel Apple Crumble Bars

5.  Glazed Apple Cream Pie

Bonus Recipe:  Country Club Chicken

This post linked to:
Foodies Friday, Foodtastic Friday, Shine on Friday,Gingerbread Sweet Saturday,

Cranberry Wine Jelly

      It's week 2 of the 12 Weeks of Christmas Treats hosted by Meal Planning Magic.  This week I have another stunning holiday hostess gift for you.  When I go to parties I often like to take the hostess a bottle of wine along with a few wine glasses.  During the holidays I like to add in a jar of jam or jelly and this cranberry wine jelly pairs wonderfully with a full bodied red wine.

      This is one of the easiest jellies I've made because it simply has sugar, red wine, and cranberry juice in it.  It's a gorgeous deep red color and the flavor is simple but delicious.  It's great in thumbprint cookies or on toast but it can also be poured over top of a block of cream cheese at a holiday party and then spread onto crackers for an easy but elegant appetizer.

Cranberry Wine Jelly (from Ball's Blue Book Guide to Preserving)
2 c. cranberry juice cocktail
3 1/2 c. sugar
1 pouch Ball Liquid Pectin
1/4 c. dry red wine

1.  Prepare a boiling water canner and 4 half pint jars.

2.  Combine the cranberry juice cocktail and sugar in a large saucepan over medium heat, stirring until the sugar dissolves.  Bring the mixture to a boil, stirring constantly.

3.  Stir in the liquid pectin and return to a boil.  Boil hard for 1 minute, stirring constantly.

4.  Remove the jelly from the heat and stir in the wine.  Skim off foam if necessary.

5.  Ladle the jelly into hot jars.  Leave 1/4 inch of headspace.  Remove air bubbles and place two piece cap on top of the jar.  Screw to fingertip tight.

6.  Heat in a boiling water canner for 10 minutes with the lid on. Remove from heat and let sit for 5 minutes. Remove from the water and let cool for 12 hours then check to make sure the lids have sealed. Store for up to 1 year.

**Makes 4 half pints** 

  This post linked to: 
Tasty Thursdays,  Full Plate Thursdays, Fantastic Thursdays, Tastetastic Thursday,