Halloween Tacos

When I saw these cute little tarantulas on Betty Crocker's website, I knew I had to perch them atop our favorite fish tacos.

Fish:
1 1/2 pounds of your favorite fish (we use mahi mahi or tilapia)
1 T olive oil
juice of 3 limes
4 garlic cloves, minced
1 tsp ground cumin

Put the fish in a shallow dish. Combine oil, lime juice, garlic and cumin. Pour over fish and let marinate for 15 minutes, turning over occasionally. Cook on a hot grill or grill pan for about 10 minutes, flipping halfway through, until fish is opaque all the way through. Flake with a fork and set aside until you build your tacos.

Fish Taco Sauce:
1/2 cup sour cream (we use reduced fat)
1/2 cup mayonnaise (we use reduced fat)
juice of 1 lime
1/2 tsp cumin

Combine all ingredients. Add more lime or cumin to taste.

To build tacos:
Tortillas (corn or flour) or Taco Shells
Fish
Fish Taco Sauce
Queso Fresco, crumbled
Fresh salsa or pico de gallo
shredded cabbage
cilantro
Limes for squeezing

We generally use corn or flour tortillas. Our girls requested hard shells tonight. If you are using tortillas, warm them on the grill.
Fill shells or tortillas with fish, then sauce, then cabbage, cheese, salsa and a sprig of cilantro.

Garnish with a spooky tarantula:

Jumbo Olives

For each spider, top taco with 1 olive, pitted end down. Cut second olive lengthwise into 8 pieces; place around olive for legs. For eyes, squeeze 2 dots of fish taco sauce onto top of olive (I spooned a little into a sandwich bag, snipped a tiny bit off the corner and used it to pipe the eyes).

Mint Chip Chocolate Cookies

I love shortcut baking. Especially around the holidays. This simple cookie recipe starts with a chocolate cake mix (I say the darker, the better). I don't know if the baking chips are seasonal, but if you find some, stock up. They are delicious and festive in cookies, would make a great brownie topper, my girls even stirred some into their hot cocoa when they got home from sledding in the blizzard.

Chocolate Cookies with Mint Crunch Chips
1 chocolate cake mix
1/4 cup brown sugar
1/3 c oil
2 eggs
1 cup Andes Peppermint Crunch Baking Chips (if you can't find them, any minty chips would work)

Preheat oven to 375.
Mix together cake mix, sugar, oil and eggs. Stir in chips. Drop dough balls onto greased cookie sheet. Bake 8-10 minutes. Remove from pan and cool.

Torta Strata

This is a great appetizer. The flavors are delicious and it looks impressive.

The colors are perfect for a holiday gathering!

I clipped the recipe from from a magazine ten years ago or so (I want to say it was an In-Style magazine). Every time I make it, someone requests the recipe.

8 oz cream cheese, softened
8 oz goat cheese
1/2 cup prepared sun-dried tomato paste (I find this in the Italian section of my local supermarket)
1/3 cup prepared pesto (I like Buitoni, find it in the refrigerated section)
1 T garlic paste
salt and pepper to taste

In a medium bowl, beat cream cheese and goat cheese with electric mixer until smooth.
Evenly divide mixture into three bowls. Add sun-dried tomato paste to one bowl, pesto to the next, and garlic paste to the last bowl. Stir each to combine. Season all three with salt and pepper to taste.
Line a 3-cup straight sided mold (I've used a small spring form pan, a small cereal bowl, ...for this one, I just used a small round gladware container) with dampened cheesecloth, draping excess over rim. Spoon sun-dried tomato mixture into bottom of mold and smooth with spatula. Next add garlic mixture. Smooth with a spatula. Cover garlic mixture with pesto mixture. Press down and smooth the top.
Fold cheesecloth over the top and cover with plastic wrap. Refrigerate at least one hour. It can be made a couple days ahead of time and stored well covered in the refrigerator.

To serve, invert mold onto platter and remove cheesecloth.
Enjoy with crackers.

Orangettes

My mother in law has always had a special fondness for orange sticks. As long as I have known her, she has had a stockpile somewhere within her reach.

When I found this recipe last year, I immediately thought of her. We have made them for her the last couple of Christmases. While they take some time to make (a few hours if you're not a chocolatier---I am NOT), these really are better than the store bought variety. Instead of an orange flavored jelly center, these are filled with the real thing.

If you're out of the holiday goody making mood, bookmark this recipe for next December. They will make a perfect addition to a holiday sweet exchange (if you can bear to part with a few).

Orangettes

adapted from the food network

4 large oranges
8 ounces (1 cup) water
8 ounces sugar (it may not be precise, but I used 1 cup)
16 ounces good chocolate (These would probably work out better with a good dipping chocolate, but as I am not Willy Wonka, I always just melt up some Guittard milk chocolate chips)

Directions:
Slice the ends off of the oranges, score the peel from one end to the other, and remove the peels off the oranges.

Slice the peels into thin strips and trim the edges.

Using a medium size pot, place the peels in boiling water and blanch them for about five minutes. Rinse the peels, and repeat this process a second time. This is done to remove the bitterness of the peels (and it makes your kitchen smell wonderful).

Prepare the simple syrup by combining the water and sugar in a sauce pot. Bring the syrup to a simmer, place the peels in the pot, and simmer for 1 hour. Check them often to make sure the syrup hasn't boiled off. Once the peels have cooked, remove them from the pot, and place on a rack to cool and drain.

Melt the chocolate over a double boiler. Dip the candied orange peels in the chocolate, remove them quickly. Allow them to dry completely on waxed paper. Store these tasty treats in an airtight container.

Mint-Chocolate Brownies (2)

Years ago, the cyclist was told (by a wise, wise man) that you should always have a little something sweet after dinner. Just to let your tummy know that the meal is over. For this reason, I always have Junior mints or York Peppermint Patties in my freezer. They are the perfect little after dinner treat. I love the chocolate mint combination.

I found this recipe in an Everyday Food magazine and just got around to making them (the second treat served at this year's progressive dinner.)

Delicious, moist, fudgy, minty, perfect.

Mint-Chocolate Brownies
from Everyday Food

8 tablespoons (1 stick) unsalted butter, plus more for pan
8 ounces semisweet or bittersweet chocolate, chopped
1 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
25 small (1 1/2 inch) peppermint patties (use York's, not those sad imitations they sell at Costco)


Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.
Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 45 to 55 minutes.
Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).

Cranberry Salsa

This is one of my all time favorite holiday appetizers (have I said that before? because I mean it about this one). Everywhere I take it, someone requests the recipe. It has a vibrant color, and such a fresh, tangy flavor. It is excellent simply served with tortilla chips. We also love it spooned over a brick of cream cheese and eaten with crackers. I've even enjoyed it spread on a turkey sandwich.

Try it. You'll thank me.

Oh, and make a double batch. It stores well in the refrigerator (for a couple of weeks if it doesn't get eaten first.)

Cranberry Salsa
(I found this recipe a few years ago. I wish I could remember where. Maybe my local newspaper or one of the morning news shows)
1 (12 oz) package of fresh cranberries
3/4 cup sugar
1 medium jalapeno, seeds removed, roughly chopped (throw in some seeds if you like it spicier)
1 green onion, roughly chopped
2 T fresh cilantro, roughly chopped
1/4 tsp cumin

Place all ingredients in a food processor. Process until mixture is coarsely chopped. Store in refrigerator overnight to allow flavors to blend.

Eggnog Cheesecake with Candied Kumquats

Every December, we have a progressive dinner with my family. We always start at my sister's house. She makes delicious appetizers. We make our way over the river to my sister-in-law's next. She is the expert salad maker. Then it's through the woods to my mom's for delicious lasagne and garlic bread. And we always end up at my place for dessert.

Here is one of our offerings for this year's festivities.


Egg Nog Cheesecake with Candied Kumquats
adapted from Better Homes & Gardens

Crust
5 T melted butter, divided
1 1/4 cups Grape Nuts cereal
1/3 cup sugar
1/4 t cinnamon
Dash of kosher salt

Filling
24 oz cream cheese, softened
1 cup sugar
4 eggs, lightly beaten
1 cup eggnog
1 T vanilla extract
1 T (scant) rum extract

Candied Kumquats
12 oz fresh kumquats (about 45), stems removed
2 1/2 cups sugar
3/4 cup water

Heat oven to 375. Butter a 9 or 10 inch spring-form pan with 1 T of the melted butter; set aside.

In bowl of food processor, process cereal for about 2 minutes, until a fine crumb forms. Add the 1/3 cup sugar, cinnamon, and salt. Process to combine. With processor running, add remaining butter through feed tube and process until just combined. Press crumb mixure on bottom and 1 inch up sides of prepared pan. Bake 10-12 minutes or until crisp and lightly browned. Cool on wire rack. Reduce oven temperature to 350.

In clean food processor bowl, process cream cheese until smooth (you can do this in a mixer as well). Add 1 cup sugar until combined. Add eggs; process until creamy, scraping down sides once or twice. Add eggnog, vanilla and rum extract; process until combined.

Gently pour filling into baked crust. Bake 45 minutes to one hour, or until sides are slightly puffed and starting to brown. Turn off oven and leave the door ajar. Let cheesecake stand in oven 1 hour.

Transfer to wire rack; cool 15 minutes. Using a small, thin knife, loosen crust from sides of pan. Cool another 30 minutes. Remove sides from pan. Cool one hour. Cover and refrigerate 6 hours to overnight. To serve, top with candied kumquats. Makes 12 servings.

Candied Kumquats
With a paring knife, piercing only the skin, cut four evenly spaced slits around each kumquat. Place in medium saucepan; add cold water to cover. Bring to a simmer over medium heat. Cook five minutes. Drain in colander.

In a medium saucepan, dissolve 1 1/2 cups sugar in 3/4 cup water. Add kumquats. Bring t a simmer over medium heat. Reduce to low to barely simmer. Cook, uncovered, 30 minutes, until glazed. Remove fruit from syrup wit a slotted spoon. Place on wire rack over tin foil. Cool 10 minutes.

Place the remaining 1 cup sugar in a small bowl. Roll whole kumquats in sugar. Space on rack and let stand overnight. Store in airtight container in a cool, dry place up to 3 months. Slice before topping cheesecake.

Cranberry Trifle

There is not much I love more than a festive holiday dessert. And as far as festive holiday desserts go, this is one of the best.

Here are my top ten reasons you should make this trifle
1: It tastes fantastic.
2: It looks impressive.
3: It travels well (just keep the trifle dish upright).
4: Many of the components can be made way ahead of time: the cranberry compote can be refrigerated at least a week. The pound cakes can be frozen a good month or so--easier yet, buy frozen pound cakes at your supermarket. And the entire trifle can be assembled the night before.
5: Cranberries are good for you.
6: While all butter pound cakes aren't necessarily good for you, they are oh so tasty.
7: Whipped cream is delicious.
8: Add cream cheese to whipped cream and the deliciousness compounds exponentially.
9: The candied orange zest looks gourmet and adds a wonderful zing.
10: You might as well indulge now. January will be here before you know it.



Cranberry Trifle
from Martha Stewart's Everyday Food
2 bags (12 ounces each) cranberries, fresh or frozen
2 1/4 cups granulated sugar
2 tablespoons finely grated peeled fresh ginger (I cheated and used "Christopher Ranch" chopped ginger--find it in the produce section)
1 bar (8 ounces) cream cheese, room temperature
1/4 cup packed light-brown sugar
1/2 teaspoon pure vanilla extract
2 cups heavy cream
2 homemade or store-bought all-butter pound cakes (12 ounces each), cut into 3/4-inch-thick slices (If using store bought, I recommend Sarah Lee)
Candied Orange Zest, for garnish (optional)

In a medium saucepan, combine cranberries, 2 cups granulated sugar, ginger, and 2 cups water. Bring to a simmer over medium; cook until cranberries begin to burst, 8 to 10 minutes. Let compote cool completely.
Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar, and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
Arrange 1/3 of the cake slices in a 3-quart serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with Candied Orange Zest, if desired.


In a medium saucepan, bring 1/2 cup and 1/2 cup to a boil, stirring to dissolve sugar. Add zest of one orange (peeled into long strips with a vegetable peeler); simmer, swirling occasionally, until zest is tender, 8 to 10 minutes. Drain, and transfer to a plate. Dredge zest in sugar, and thinly slice.

Aebleskiver

The holidays are over. The house is regaining some sense of order. It's time to catch up.

These wonderful little pancakes have become a new Christmas morning tradition.

Invest in an aebleskiver pan. You won't regret it.

2 cups flour
1 tsp sugar
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk
2 eggs, separated
melted butter

Beat egg whites until stiff. Set aside.
With a wire whisk, combine flour, sugar, soda, and salt in medium bowl. Blend yolks and buttermilk and add to dry ingredients. Beat until smooth. Fold in egg whites.
Place aebleskiver pan over low heat on stove and add small amount of melted butter to each cup. Pour batter into each cup, filling each about 3/4 full. Cook over low heat and turn quickly when cakes begin to brown around edges.

Lightly brown other side. Serve piping hot with syrups, jams, or powdered sugar.

We served ours with Cranberry-Orange syrup and (since no breakfast is complete without it anymore) Lindsey's infamous Cinnamon Syrup. Props to Lindsey: I overheard one of my brothers wondering if he could bathe in it.


Cranberry-Orange Syrup
2/3 cup sugar 

1/4 cup water 

1/2 cup fresh cranberries 

2 tablespoons fresh orange juice 

2 teaspoons grated lime rind 

2 tablespoons fresh lime juice 

2 teaspoons butter

Combine sugar and 1/4 cup water in a small saucepan over medium-high heat; cook 2 minutes or until sugar dissolves, stirring constantly. Reduce heat; stir in cranberries, orange juice, rind, and lime juice. Cook 5 minutes or until mixture foams and cranberries pop. Remove from heat; stir in the butter.

Molasses Cookies from the Cookie Bake-Off

In the spirit of holiday generosity, Jacqui brought three different offerings to the cookie party. Here is her molasses cookie recipe. I baked up a batch today. They are simple to make and taste delicious.

Molasses Cookies
makes two dozen

¾ c. shortening, melted
¼ c. molasses
1 c. sugar
1 egg
2 c. flour
2 tsp baking soda
1 tsp cinnamon
½ tsp cloves
½ tsp ginger
½ tsp salt

Melt shortening in a saucepan over low heat. Let cool. Add sugar, molasses and egg. Mix well. Sift together flour, soda, cloves, ginger, cinnamon and salt. Add this to first mixture. Mix well. Chill. Form into 1 inch balls. Roll in granulated sugar and place on un-greased cookie sheet. Bake at 350 for 8-10 minutes.

Thanks Jacqui! This recipe will definitely be added to my holiday baking list.

"Best Classic with a Twist" winner: Meringues

These won the "Best Classic with a Twist" category.
Do you like meringues? These are delicious. They are crisp and chewy at the same time. The chocolate chips add the perfect touch. And how about that secret ingredient!

ANNA MARIE'S MERINGUE COOKIES

2 egg whites
1/4 tsp. vanilla
1/4 tsp. cream of tartar
2/3 c. sugar
3 T. crushed salted soda crackers (about 4 crackers)
2/3 c. semi sweet chocolate chips

Preheat oven to 300F. Beat egg whites til frothy. Add vanilla and cream of tartar. Continue beating while gradually adding sugar. When quite stiff, gently fold in cracker crumbs and chocolate chips. Drop by spoonfuls on greased cookie sheets. Bake 20 min. Remove immediately from pan. Cool. Store in dry place. Keep batter in fridge while waiting for next batch. Makes 2 1/2 dozen.

Meringue will not stiffen if grease is present. Use glass or metal bowls, do not use plastic.

Anna Marie said: This recipe was from a friend who said it came from "The Children's Friend" a long time ago.

Cranberry Cheese Puffs

I found this recipe in my sister-in-law's neighborhood cookbook. They were a perfect little appetizer for Thanksgiving. Delicious anytime during the holidays.

1 package Pepperidge Farms puff pastry sheets, thawed
16 oz cream cheese, softened and whipped
1 can whole berry cranberry sauce

Roll out puff pastry. Cut into 3" x 3" squares. Press squares into well greased muffin tins. Bake in preheated 400 degree oven for 10-15 minutes, until lightly browned. Remove from oven and fill each pastry cup with a spoonful of cream cheese and top with a dollop of cranberry sauce. Place the pan back in the oven for about 5 minutes, or until the cheese melts. Serve warm or at room temperature.

Heather's Chocolate Mint Cookies, or People's Choice Winner at the First Annual Cookie Party

When I want to get the cyclist home from work early, all I have to do is email him a picture. No, not of me in something risque...but a picture of homemade cookies. You think I am kidding?

This year, we decided to throw a cookie exchange party/contest. We had a great time with family and friends, celebrating the season. We all gathered with delicious cookies. Ballots were cast in the following categories: Prettiest, Tastiest, Best classic, Best classic with a twist, Most unique, and Best bar or brownie (which consequently was won by a Clif Bar).

People really stepped up to the plate. There were some beautiful and mouth watering cookies! The stakes were high and the competition intense. I think I even saw some campaigning.

In all, there were around 25 different homemade treats to try, and every one of them was a culinary delight.

This cookie was made by my sister-in-law. She won for "Tastiest Cookie", and also took the overall grand prize by earning the most votes.

They are really good. Chewy, chocolaty, minty good.

Enjoy!

Chocolate Mint Cookies
by Heather

3/4 C. Butter
1 1/2 C. Brown sugar
2 T. Water
12 oz. Bag chocolate chips
2 Eggs
2 3/4 c. Flour
1/2 t. Salt
1 1/4 t. Soda
1 lb. Andes Mints

Melt together butter, brown sugar and water. Add chocolate chips and stir until melted. Let stand 10 minutes to cool. Add remaining ingredients (except mints).
Chill dough at least 1 hour. It gets very sticky, so I put it back in the fridge after I roll each batch.
Roll into balls and place on lightly greased cookie sheet. Bake at 350 degrees for 8 to 9 minutes. Remove from oven and place 1 Andes mint on top of each cookie. Let sit for a couple of minutes. Swirl melted mint on top of cookie with a spoon or knife. (I used a knife)

This recipe makes a lot, about 5 dozen


Stay tuned for more recipes from the party.

Spiced Pumpkin Pancakes with Cranberries and Cream

We're still in a Thanksgiving mood around here.

Spiced Pumpkin Pancakes
adapted from The Pancake Handbook

1 1/4 c flour
2 t baking powder
1/2 t cinnamon
1/4 t ground allspice
1/4 t ground ginger
3/4 c canned pumpkin puree
1 cup milk
2 eggs, separated
3 T dark brown sugar (yes, I used dark brown, but I'm sure light brown would be tasty)
2 T butter, melted
1/4 t salt

In a large bowl, combine the flour, baking powder, cinnamon, allspice, and ginger. In a separate bowl, combine the pumpkin, milk, egg yolks, brown sugar, butter and salt. Add the liquid ingredients to the dry ingredients all at once, stirring just to blend. The batter should be slightly lumpy. Place the egg whites in a separate bowl. With an electric mixer, beat until the whites are stiff but not dry. Gently fold the whites into the batter, just until combined. Heat griddle to 300. Spray with cooking spray. Cook 2-3 minutes per side, flipping just once. Serve hot with Cranberries and Cream.


Cranberries and Cream

1 (16 oz) can whole-berry cranberry sauce, or 2 cups homemade cranberry sauce (I used canned)
1 cup sour cream

Combine and mix well. Cover and refrigerate until needed.

We also served these with Lindsey's Cinnamon Syrup. It is delicious on anything. Seriously, what wouldn't be improved by adding a stick of butter and some cinnamon?

Pumpkin Squares

Just so you know, I'm over feeling self conscious about my pumpkin obsession.

Crust:

1 yellow cake mix (set aside one cup for the topping)--I like Duncan Hines
1 stick butter, melted
1 egg

Filling:

1 (29 oz) can pumpkin
2 eggs
2/3 cup milk
1 cup sugar
1 t cinnamon
1/2 t nutmeg
1/2 t ginger
1/2 t salt

Topping:

1 cup of cake mix
2 T sugar
1 t cinnamon
4 T (half a stick) butter

Preheat oven to 350. Grease a 9 x 13 inch pan.

Combine crust ingredients and press into bottom of prepared pan.

Mix filling ingredients until smooth. Pour over crust.

Prepare topping by combining cake mix, sugar and cinnamon. Cut in butter until coarse crumbs form. Sprinkle over filling.

Bake 50 minutes, rotating pan halfway through if your oven needs it (mine gets a bit hotter in back, so I make a habit of rotating my baked goods). You'll know it's done when a cake tester comes out clean

Butternut Bisque

My favorite cooking magazine came in the mail yesterday. Without fail, I always find something wonderful to make. This bisque recipe caught my eye immediately.

It's a fairly simple soup to make. Peeling and chopping the butternut squash was a bit time consuming, but it was my first time working with it. After some trial and error, I found that the easiest way to prep the squash was to cut it in half lengthwise using a sharp, heavy duty knife, and scoop out the seeds and stringy stuff. Then slice the squash the short way into 1 inch slices. Set the slices on their sides and slice off the peel with the knife (using a vegetable peeler on the whole squash was messy, awkward, and left a little too much rind). Chop the slices into 1 inch cubes. If anyone has an easier method, please let me know. I am open to suggestions.

Awkward squash aside, this soup was delicious and well worth it. Perfect autumnal flavor. I'm still enjoying a little time in my rut.

Butternut Bisque
From Everyday Food

serves 12

3 T butter

1 medium onion, coarsely chopped

2 garlic cloves, sliced

1/2 t dried thyme

1/4 t ground cinnamon

1/4 t cayenne pepper, plus more for garnish

coarse salt

1 large butternut squash (about 4 lbs), peeled, seeded, and cut into 1 inch cubes

1 can (14.5 oz) chicken broth (I use vegetable broth. You know, for the cyclist.)

1 cup half-and-half

3 cups water

1 T fresh lemon juice

Sour cream, for serving

In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened 5-7 minutes.

Add squash, broth, half-and-half, and water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.

Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt.

Serve bisque with sour cream, garnished with cayenne if desired.

Martha says this soup freezes well. Ladle cooled bisque (without sour cream) into airtight containers, leaving 1 inch of space. Freeze up to 3 months. To reheat, run container under hot water to release bisque. Heat with a bit of water, stirring occasionally.

We ate this for #4's soup party.

Halloween Dinner

We had our creepy Halloween dinner last night. The girls didn't really appreciate the creepiness, but they ate it right up.

I told them the farfalle pasta was bats. And look at that stringy mozzarella...doesn't it look like spider webs?

I've seen these breadstick fingers made before. Mine rose a bit too much in the oven. The girls didn't think they really looked like fingers. I told them they were the fingers of a nine-month pregnant woman who had been walking around a lot in the heat.

If that doesn't scare them, I don't know what will.


Bats and Spiderwebs

1 lb bowtie pasta
2 tsp olive oil
2 garlic clove, minced
2 (28 oz.) can diced or crushed tomatoes
1/2 tsp dried oregano
1/4 tsp sugar
coarse salt
1 lb mozzarella cheese, cut into small cubes
1/2 cup grated Parmesan

Preheat oven to 400. Cook pasta according to package instructions. Drain; set aside.

Meanwhile, in a large saucepan, heat oil over medium heat. Add garlic; saute about one minute. Add tomatoes, oregano and sugar. Bring to a boil, reduce to a simmer; cook, stirring and breaking up tomatoes until slightly thickened, 10-15 minutes. Season with salt.

Add pasta and half the mozzarella; toss to combine. Transfer to a baking dish. Top with remaining mozzarella and Parmesan. Bake until bubbly and top is lightly brown, 10 to 15 minutes.


Fingers

1 T. Yeast
1½ cups warm water
3 cups flour
2 T. sugar
1/2 t. salt
Whole almonds (fingernails)
Dried Rosemary and Coarse Salt (for knuckle hair)

Preheat oven to 350*.
In bowl of electric mixer, combine yeast, water and 1 T sugar. Let sit five minutes. Add remaining sugar, salt and flour. Mix on high for 3 minutes. Rest 10 minutes. Roll out into thin breadsticks. Brush with butter. Cut shallow slices for knuckles. Press almonds on tips. Sprinkle with salt and rosemary. Rest 10 more minutes. Bake 15-20 minutes.

Pumpkin Swirl Brownies, or "The one where the Bake-aholic finds herself (quite happily) in a rut"

Yes, yes, I know. I remember yesterday's post. And yes, I've heard the saying. Variety IS the spice of life. My problem is the only spices I'm thinking about right now are cinnamon, nutmeg, and maybe a little cayenne. You know, the spices that go with pumpkin.


Pumpkin Swirl Brownies
adapted from marthastewart.com

8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.

Melt chocolate and butter in a heatproof bowl set over a pan of simmering water (double boiler), stirring occasionally until smooth.

Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 5 minutes. Beat in flour mixture.

Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set.

With a small spatula or a table knife, gently swirl the two batters to create a marbled effect.

Bake until set, 40 to 45 minutes, rotating halfway through. Let cool in pan on a wire rack. Cut into 16 squares.

Pumpkin Roll

We eat really well on vacation. It takes a good week to feel hungry again. Well, we're back. And so are our appetites.
We came home to autumn. The mountains are colorful. There is a nip in the air. It makes me want to bake with pumpkin.

Autumn Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon

1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt

Prepare your jelly roll (rimmed cookie) pan: Spray with cooking spray, then line with parchment paper. Spray parchment paper with cooking spray as well.

Prepare your towel: Generously sift powdered sugar over a clean dish towel.

Beat eggs on high for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. In a separate bowl, Combine dry ingredients and fold into mixture. Pour into prepared pan. Bake at 375 for 15 minutes. Turn out onto prepared dish towel. To prevent the cake from cracking, roll towel and cake together while still hot; cool. Unroll and spread with filling. Roll again without dish towel and wrap in plastic wrap. Refrigerate until ready to serve.

Filling:

1 cup powdered sugar

6 oz cream cheese, softened

4 T butter, softened

1/2 tsp vanilla

Beat together until well combined.

We also came home to these, resting in our garden at 1:00 in the morning. Apparently the snow storm last weekend washed away the cyclist's "deer repellent". Next time we go out of town we're going to enlist the neighborhood boys (or any of my male viewers who live nearby) to mark their territory around the garden perimeter.