Devilish Shortcakes

Nothing says it better than chocolate. So why not make this devilish version of raspberry chocolate shortcake, Right? Lucky for me I made this during the summer, and was able to take pics. So happy about that, because after a week like I have had, I have no time for this. Still recovering from the catering jobs, Thanksgiving, and of course all that shopping.

These shortcakes were very tasty. I added a bit more cocoa, to make them even chocolaty. And with the raspberries, it made it even better.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or Love Big, Bake Often, as it was Tania’s pick of the week. Don’t forget to check out the TWD Blogroll!

We give these 4 glasses of milk,

for utter goodness!

Now is the time to decorate!

If you haven't already started, and you love Christmas...now is the time to get moving! Take down all the pumpkins and bring out the trees. For me that started last week, before Thanksgiving. I felt there just wasn't enough time this year with Thanksgiving being so late, only less than a month until Christmas. And don't you just love to look at the lights on the tree.

I've put up 5 trees so far, with only one more to go, outside on the porch. I will do that today, because I wanted to wait until after Turkey Day, so I didn't look that crazy.

I was trying to come up with something for the dining room table centerpiece, and came across the vintage bulbs that I had stored from a previous vintage tree theme. You don't find many of these around anymore. Some are antiques and most are reproductions bought at JoAnn's and Walmart a few years back.

I haven't seen them in a while, except for the beautiful Radko ones, that were extremely expensive at one time, but now Kmart sells a lower end version. And with the cake stands, I thought it was cute. Of course, I will take some of them down after the picture, because I know my boys will have all of them smashed if I leave them like that! Maybe I'll look for a large Hurricane glass to display them in on the table. Still thinking.....

Michiganders.....

Proud to be Born and Raised in Michigan!
Kid Rock Video has some great shots of the country side!

ENJOY!

Not Just for Thanksgiving Cake

Dorie calls this a cake, and some say it was more like a cookie. I say if it was made in a 9 x13 pan instead of a springform, it comes close to a bar. Any way you do it....it was very tasty. It does take a little time,but totally worth it.

Jessica of A Singleton in the Kitchen picked this week's Tuesdays with Dorie creation, and you can find the recipe for Not-Just-for-Thanksgiving Cranberry Shortbread Cake on her witty and always fun-to-read blog.

We give this 4 glasses of milk,

for utter goodness.

Pumpkin Cheesecake

Thanksgiving gets closer, as the weather gets colder. What better dessert to have for the holidays, than Pumpkin Cheesecake. It is smooth and rich, and has the perfect gingersnap crust.

I prefer to bake mine in a water bath. It will bake more evenly this way. Another tip for cheesecake, is to slice it with dental floss. Goes easily through and no mess.


PUMPKIN CHEESECAKE
Ingredients
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted

2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg



Directions
**Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

**In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

**Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

**Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Peanuttiess Blondies!

I realize I am posting behind. I thinking I am running, running, running,and can not catch up. Between work, hospice, and my kids....I am turning around and around. These brownies are super easy to put together. And you probably have everything on hand.

I will make these again and again - no doubt about it. We all loved these! Nicole of Bakeologie chose these blondies. You can find the recipe here. Thanks for the great pick, Nicole and Dorie of course!

We give these 5 glasses of milk,

for utter goodness!

Vampire Vodka....

I know it is a little past Halloween. But, I just had to comment on this Vampire Vodka. I bartended a Halloween Party last Saturday,and the special drink of the night was this mixed with Raspberry Gingerale. It was thick and blood like when I pour it, and the guests just loved it! If your thinking of some special drink for your next Monster Mash or Twilight Premier, definitely go for this!