Anadama Bread, A Winner, and a Giveaway....Triple Threat!!

Have you ever heard of Anadama Bread? If not, then I feel much better cuz until the other day, I hadn't either.

Have you ever heard of Tate's Bake Shop? I hadn't until very recently. And now I wish there was one around the corner from my house.

The people over at Tate's Bake Shop were wonderfully sweet enough to send me a cookbook and 3 boxes of cookies. And I have thought of little else ever since I received my package of goodies. I was so excited to get it that when I got home from work the other day I did not change into my sweats and a tshirt, go through the mail, and start dinner as soon as I walked in the door. No. I did not take off my shoes,  poor myself a glass of wine and go through my email either. Instead I grabbed a paper cutter (aka, kitchen knife) and tore open that box and oooh'd and aaaaah'd over my gorgeous Tate's Bake Shop Cookbook

and lovingly placed the 3 boxes of cookies in a place of honor (center of my kitchen table) awaiting the moment when I could fully examine the contents and flavors of each box.

Then, and only then did I resume my nightly rituals, with much haste. You see, I had a cookbook to examine and explore and devour. And cookies to savor.

Soo...before I get any further here, let me announce the winner of my last giveaway....the one where I promised some lucky winner commenter a $50.00 Gift Certificate for CSN Stores. I have a question though....I see on other blogs where they've used the "random number selector thingy"....and that is so cool. I've even been to a site that had it and used it and it's wonderful simple and quick and painless. But I can not for the life of me get the picture of that random number selector thingy to download on my desktop where I can then upload it onto my blog and show you all how I got the comment number to announce the winner. It's a "frame" and doesn't download....right click, select, etc...worthless. How do you guys do it? Soooo....I've never been able to "use" it. And when there are lots and lots of comments, I'm not going to write down all the names on pieces of paper for the proverbial hat drawing. So I feel like I should come up with different ways to draw names. I once had Sir Sportsalot pick a number (unfortunately he will give me the same answer each time....being that he only has one favorite number). This time I did a rather random number drawing. At the expense of Facebook. I asked all my friends to pick a number between 1 and 74. I then added all their "chosen" numbers up and divided it by the number of Facebook responses I got....came  up with the "average" number  of 31....and thus I have a winner......

 Michelle from BigBlackDogs.net

Which is personally exciting for me (maybe not as exciting as it is for her since she now gets to spend $50.00 any way she wants from CSN Stores) but she happens to be the fearless leader of the online bread baking group that I've been participating in. It is because of this group, the wonderful leadership and fantastic members that I have enjoyed making bread so much with such joyful success. So...Congrats Michelle...and thank you for all you do!

And now back to what I was saying....

Tates and cookies. Cookies and Tates. I spent that first night, tucked away in my bed with my favorite blanket (yes, I have a favorite blanket. Yes, I know I'm an adult. And yes, I am admitting to this to all who happen to stop by), and read the Foreward, Preface and Acknowledgments of my new, autographed coobook. (How cool is this? My very first ever autographed cookbook!) I was on the hunt. What will I bake first? Cookies? Muffins? Scones?....a pie.....crisp or cobbler? What about a cake! Or even something healthy...whew....then the magic chapter spoke to me....(you see, this cookbook has all of these wonderful choices in it)...and it also has BREAD!!! I know...I bake bread. All. The. Time! But what I bake is no-knead bread. I figured it would be fun to make a kneady bread. You know? Something new and different.

One of the cute things that I enjoyed reading in this cookbook were the little paragraphs where Kathleen King gives a little story behind the recipe. When I came across Anadama Bread, it wasn't the name that got me. Although I have to admit it did catch my attention. But it was the story behind it that touched me. It became special to me instantly. And I knew that this was the recipe I needed to make. I don't think that I would've chosen it just based on the ingredients or on the fact that it's bread. It's the connection. The memories, the flavors, and aromas. And sometimes how it all links the past with the present.This is the kind of stuff that makes baking and cooking so wonderfully loving...an extension of who we are...and a way of sharing all that with others.

Anadama Bread. There is another story behind this bread that has nothing to do with Tate's Bake Shop or Kathleen King. A legend of sorts....a rather cute one at that. It's easy enough to find online so if you're intrigued...Google it. :)

As for the recipe....

Anadama Bread
Printable Version

2 cups boiling water
1/2 cup cornmeal
2 tablespoons butter
1/2 cup molasses
1 tablespoon salt
1 1/2 tablespoons yeast (or 2 - 1/4 ounce packages)
1/2 cup warm water
7 - 8 cups all purpose flour
1 tablespoon vegetable oil

In a large mixing bowl, combine the boiling water and cornmeal. Add the butter, molasses and salt. Stir until combine and butter has melted. Allow mixture to cool to lukewarm.

I was loving this deep rich color instantly! A promise of great flavors to come.

In a small bowl, dissolve the yeast in 1/2 cup warm water. Add to the lukewarm molasses mixture. Add the flour....enough to make it into a stiff dough. Lightly flour your board or counter (or where ever you plan on kneading this dough. Remember? I said it was a kneady dough) and knead the dough until smooth and elastic. That means....that its going to give, not tear when you stretch and work the dough. This will probably take you at least 10 minutes. Form it into a ball

Then place it into a large, greased bowl. Brush the top of the dough with a little oil. Cover loosely with plastic wrap and allow to rise until it has doubled in size

Punch down the dough. Turn it out onto a lightly floured surface. Divide the dough into 2 and shape into an oblong, then place each into it's own 9x5x3 greased loaf pan. Brush the tops with a little oil, cover again and allow to rise...until doubled in size.

One of the ways I check to make sure the dough is done rising, is I take 2 fingers and stick them into the dough about 1/2 inch. If the dough springs back when I remove my fingers, then it still needs some rising time. If the indent remains, then it's ready to bake

Now...the indent should bounce back after a minute or so...or, at least it usually does. But this time it didn't. I think I left them to rise a bit too long. I had gone to the grocery store and it took longer than I intended. Then I realized I hadn't preheated my oven...so the loaves had to wait yet some more.

Preheat the oven to 375' F (probably a good thing to do shortly after the second rise begins). Bake for about 40 - 50 minutes or until the center is about 205' (when inserted with an instant read thermometer).

Remove from the pans immediately and allow to cool on a wire rack.

And yes...I did allow my loaves to rise too long. Proof is in the crust....see? My finger indents are STILL there.

But no worries....because it's all about the flavor...and the crumb and ooooh eeeem geeee.

This is some damn good bread! It's not too sweet...the flavor isn't strong, it's just....nice. It's soft, and yummy. I will be making this again. I might even try a whole wheat version of it, with a little vital wheat gluten. I think it just might be the loaf that comes close to Sir Sportsalots favorite....Roman Meal.

After my successful bread experience, I rewarded myself with some Tate's cookies! And what a reward. I know some people like ooey gooey soft cookies. Some like crisp firm cookies. And I say, they all have their place. I enjoy the ooey gooey when they're hot out of the oven. But if I'm not getting them fresh out of the oven, I enjoy the crunch. The satisfaction of a good crisp cookie (not hard)....the kind that soak up that dip in the cold glass of milk. If you're on the same page as me here....you are sure to love Tate's Bake Shop cookies! Earlier I mentioned that I received 3 boxes of cookies: Chocolate Chip, Oatmeal Raisin, and Macadamia Nut. And I enjoyed all three. My favorite though is a toss up between the chocolate chip and the oatmeal raisin. You can smell them before they even get to your mouth. If the cookies didn't arrive in a box, I would've thought they were homemade. (By the way....the recipe for the Chocolate Chip Cookie is in the cookbook.)

How would you like to win your very own Tate's Bake Shop Cookbook AND your very own 3 boxes of cookies?! The people over at Tate's are going to send all that to one lucky winner!!

Rules:
Offer only good in the U.S.
Giveaway ends Monday, December 13th, 2010 at Midnight, PST. Winner will be announced Tuesday or Wednesday. 

To enter - leave a new comment for each extra entry:
Leave a comment and please include your email address if your comment doesn't already link to it.
Follow me
Share it on facebook (you can do this as often as you'd like, just leave a comment each time)
Become a fan of the Peaceful Cooking Fan Page on Facebook
Become a fan of the Tate's Bake Shop Fan Page on Facebook
Blog it, with a link to this page
Tweet it (you can do this as often as you'd like, just leave a comment each time)
Stumble it

FOR EVERYONE:  For all you foodies out there, if you purchase anything from Tate's Bake Shop, NOW through 12/31/2010, you will save 15% off by entering the discount code "cookie" on your order. How cool is that?!

I want to thank Kathleen King and the people at Tate's Bake Shop for giving me the opportunity to review their cookbook and experience their incredible cookies!

This is my entry for the Hearth and Soul Blog Hop this week!

Jalapeno Popper Dip for a couple of dips

I love dips and appetizers. I have been known to eat nothing else all day long....to just graze on dips and finger foods all day and be perfectly content. About a year or so ago....Tango (aka Laurie) shared this recipe with me. It's good, it's easy and during the holidays it's not fattening (but watch out for the remainder of the year....cuz it'll attack your hips with a vengeance....it's only safe during the holidays...I swear. No lie.). Anyways...I've been craving this dip since the day after Thanksgiving (I think I saw the recipe in my folder and realized that I had all the ingredients and instantly went into crave mode). I wanted something I could munch on all day without reheating or assembling....just reach, dip, insert in mouth and go Mmmmmmmmm. But I didn't have any crackers. I have to have crackers. Actually Jalapeno Popper Dip would probably be even better with those Frito Scoopables....but I like crackers.

Crackers were bought Sunday....and by midweek when no one was home for dinner, this rich, slightly spicy, filling, ooey gooey dip made it on my dinner plate. Solo. No sides. No main. As is...alone. And it was a wonderfully sinful dinner. I mentioned this on my Facebook page and next thing I knew, there was my sister's friend in Alabama asking (kinda reminded me of a 3 yr old....i think she was whining most audibly on Facebook) for the recipe, and then my cousin from up north begging for it.....which reminded me of the old days when we'd beg our parents to let us do something, with promises of being good beyond our control.

I stood firm and told them both they'd have to wait. (To my delight....I was accused of being Evil.)

Ok, so I mentioned that Tango shared this recipe. She's one of my BakeSpace.com buds. She has a blog titled Tangos Treasures (btw....she's having a giveaway if y'all are interested....ends 12/8/10). Tango's blog is a fun mixture of recipes, experiences and some great quilting!! This lady is truly talented. You can also see a ton of her recipes in BakeSpace Kitchen.

Speaking of Giveaways.....there's still some time....not a whole lot, but some...to enter in my CSNStores.com $50 Gift Certificate Giveaway. You have until midnight pst 12/5/10 to enter for your chance to win :-)

-------->CLICK HERE TO ENTER<--------

Now.....As promised to a couple of dips, here is the recipe for the dip. I did alter it ever so slightly from the original recipe that was shared with me...but hey....isn't that what recipes are for? Make it your own!!

Jalapeno Popper Dip
Printable Version

2 - 8oz packages of cream cheese - room temperature
1 teaspoon garlic powder
1/2 cup mayonnaise
1/2 cup sour cream
1 cup shredded cheeses (suggestions: cheddar, jack, Mexican blend. I used what I had...cheddar and mozzarella)
1/2 cup parmesan cheese
1 - 4oz can chopped green chilies
1 - 4oz can chopped jalapenos (if you like it hot...add more)

Topping (mmmm.....topping. Don't you just love toppings?)
1 cup panko bread crumbs
1/2 cup parmesan cheese
1/4 cup (half stick) butter, melted

(btw...I very rarely probably never measure cheese)

You can either do this in a food processor....or the old fashioned way (hand mixer and spoon).

Preheat your oven to 375'F. Lightly grease a 2 quart casserole dish.

***If you're using a food processor, just dump it all in (except for the topping ingredients) and process until smooth.

***If you're using a hand mixer and spoon (like I did cuz I was too lazy to wash the parts for my food processor)....in a large bowl, cream together the cream cheese, mayonnaise and sour cream with your mixer, until smooth. Stir in the remaining ingredients (except for the topping ingredients) until combined well.

Spread the dip into your prepared casserole dish.

In a small bowl, combine the panko and cheese. Add the butter and mix well....making sure everything is "wet". Sprinkle over the dip.

Bake in your preheated 375' oven for 25 minutes until a little golden brown on top.

Allow to cool a little before serving. Best when served warm or at room temperature. Get's a little "stiff" when cold....so you'll want to reheat it if you have leftovers. I was talking to my sister about this recipe and she had the great idea of adding.....

Wait for it....

Waaaaaait for it.....

BACON!!!!

Yep....next time I make this, I'm adding more jalapenos and some bacon. Can you say....HEAVEN!!!

Spuds Sweet Delight and a CSN Stores Giveaway

Spuds.....Sweet....Delight. Yep...thats' what it says and that's what it is. Basically, we're talking about a sweet potato in cupcake version with a sweet maple and brown sugar icing. I think the icing needs some work. Not in flavor...but texture. I have a lot to learn in this area. This was one of the cupcakes I baked for Cupcake Camp L.A. and the thing I really stressed out about the most was the decorating. In short...the icing. I mean...there's so much to consider.....the texure...too thin? too thick? and the whole execution. Omg!! I am sooooo not an icing / frosting person.

So, to make up for my lacking in icing making / applying skills, I'm going to give away a $50.00 USD gift certificate for CSN Stores. Sound fair?

Ok...picture a chilly winter morning. You're sitting in your living room with a cup of coffee and a Spuds Sweet Delight Cupcake...when you let out a big sigh as you once again notice that your coffee table is older than your first child and is in desperate need of retirement. Then you remember that CSN Stores has just about everything....including coffee tables! And not to mention great prices. So head on over and look at some coffee tables, do a little day dreaming and wishful thinking cuz we all know that times are tough for us all. But hey....it never hurts to dream. And who knows....you just might (and probably will) find something within your budget. Which means this little story has a very happy ending.

So take a quick minute to check out those coffee tables. Even if you don't need one right now. Who knows...maybe you'll need one in the near future.

(sshhhh....we'll get to the recipe in a second).

Sooo....how do you win this awesome $50.00 USD gift certificate? Please take 2 seconds to read carefully:

Rules:
This contest is for US  and Canadian residents only
Gift Certificate does not cover applicable shipping and handling charges (don't worry....CSN Stores has sooooo many items that are "free shipping")
Gift Certificate will be good for any and all CSN Stores
Leave a comment for each hoop you've jumped through

Ways to enter: (how many hoops do you want to jump through?)
1. Leave a comment (if you do not want to be entered in the giveaway...that's fine, leave a comment and say it's not for the giveaway. easy peasy)
2. Comment including what your favorite coffee table is
3. Follow me
4. Like my Peaceful Cooking Facebook Page
5. Tweet about my giveaway
6. 2  entries if you Blog about my giveaway

Don't forget.....I need a way to contact you!!! Especially if you're anonymous. If your blogger identity does not link to your email, please leave me your email address or email it to me: peacefulcooking at gmail dot com

Did I forget anything?

Oh yes....This giveaway will end on Sunday, December 5th, 2010 at 11:50 p.m. pacific standard time. I will announce the winner late Monday night or Tuesday.

Good enough? I mean... come on guys.....it's the holiday season. Think GIFTS!!! $50.00 to spend any way you wish. On a loved one or yourself. Not bad....eh? You gotta love free.

Ok...now for the recipe.

Spuds Sweet Delight Cupcakes (inspired by EvilShenanigans.com - Sweet Potato Cupcakes
Printable Version

Makes 24 cupcakes

2 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon allspice
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup butter, room temp
1 14oz can sweet potatoes
2/3 cup buttermilk
2 eggs
4 teaspoons vanilla (1 TB plus 1 tsp)

Maple and Brown Sugar Icing (inspired by Joylicious.net)
 1 lb powdered sugar
1 cup brown sugar
1 cup butter, room temp
1 cup maple syrup
2 teaspoons vanilla

Preheat the oven to 350' F. Line 24 muffin tins with paper liners. 

Batter: Beat together the butter and sugar until light and smooth. Add eggs, sweet potato, buttermilk and vanilla. Beat until combined well. Set aside.

In a large bowl, sift the dry ingredients: flour, baking powder and soda, cinnamon and allspice. Gradually add to sweet potato mixture....stirring until combined and no lumps remain. Do not over mix.

Divide between the muffin tins (filling about 3/4 full, or a tad more). Bake for 18 - 20 minutes or until a toothpick entered in the center of a cupcake comes out clean. Cool for a couple of minutes. Remove from muffin tin and allow to cool completely before attempting to ice them.

Now....for the icing. I followed the initial instructions. If I were to do it again, I 'd try it differently. The instructions said to:

On low speed, stream the sugars, butter and salt. Stream in maple syrup. Add vanilla. Increase the speed to med and beat until light and fluffy.

My icing came out a bit grainy from the brown sugar....and it was very "wet". Which tells me it needed more powdered sugar? I think.

Anyways, I think next time I'll work the butter first: beat until creamy, approx. 2 minutes on med-high speed. Then reduce the speed to med. and add the powdered sugar 1/2 cup at a time. Add brown sugar and beat until fluffy. Stream in the maple syrup and vanilla...continuing to beat until light and fluffy again.

Maybe....just maybe, I'd end up with an icing with a little more body and the brown sugar will have smoothed out a bit.

 Either way...they had great flavor and they did have a bit of personality to them...kinda Shabby Chic. A little droopy but in pearls.

HBin5 Tabbouleh Bread, Kibbeh Burgers and a Winner!

Let's get the exciting news out first! I mean...it's not like it's a good news or bad news kind of thing....it's all good, but I wanna mix things up (I usually announce the winner at the end of a post)...Let me tell ya who won the $30 Willow House Giveaway....

Joanna from Go Ahead and Snicker!!!

Let's give Joanna a big round of applause! Woooo hooooo!!! (whistles, cheers, hurrays)

Send me an email or contact Michele from Willow House directly :) Congrats girlfriend!!!

I also want to thank Michele for allowing me to host such a fun giveaway!

And now for the other half...the food half of this post. I've been a little slow in the bread area of my cooking / baking. I haven't had the time or....energy to really dig into the past couple of assignments. Not that Healthy Bread in 5 Minutes a Day takes much time or energy but between the Pom Wonderful Dinner Party, Cupcake Camp LA and Thanksgiving, all within 3 weeks of each other....I had my hands full. Not that I didn't enjoy every minute of everything I was doing and created some great memories and awesome experiences. But, it just didn't leave much room for venturing into new bread. I mean, I did make some bread for the dinner party and in between...just nothing from the new assignments.

Btw...just in case you're new on the block....HBin5 is an online bread baking braid (group) that I participate in, hosted by Michelle over at Big Black Dogs. If you'd like to check it out and see what it's all about, (and please do, I highly recommend it. We still have a year to go in our baking adventures and you're all invited to join in, anytime) click ------>HERE<-----------

Oh boy...I just realized that this particular bread....Tabbouleh Bread with Parsly, Garlic and Bulgur is from a month ago and I totally missed the assignment from the 15th (not sure if I'll get to that or just begin on the Dec. 1st assignment next)....but either way...better late than never. I have to say, this bread was worth the wait. So glad it was late rather than never. I love the aroma....garlic, onions, and parsley, along with the earthiness of bulgur wheat...YUM! I have to say I was surprised that it didn't brown more. But, hey...with all those flavors, you don't sweat the little things, right?

 This dough made beautiful buns regardless.

I want to take a quick moment to say how useful Facebook can be. You see, this was my first experience with bulgur wheat and I really didn't need that much for the dough (I've got lots left over). I asked my friends on Facebook what I could make with bulgur (besides tabbouleh) and I got a whole slew of wonderful ideas! One of them being to make Kibbeh. Kibbeh? (I asked)....What's Kibbeh? After a shared recipe and a little research, I found that it is a Lebanese dish similar (though not exactly) to meatloaf...only more interesting.  Problem is, I'm not a meatloaf fan (I know, I know...so very unamerican of me). Or a fan of large masses of ground meat in any form. That's when I decided to make the meat recipe into burgers (though I did find out I'm not the first person to think of this). The results were wonderful! Flavorful! Delicious!

I'm not claiming that this recipe is authentic. It seems that Kibbeh recipes vary as much as meatloaf recipes do (with a few common threads)....I did adjust my version a bit to suit my families tastes. (I have to admit that I didn't tell anyone what they were eating until afterward....I hate preconceived taste bud notions). 

Kibbeh Burger
Printable Version

1 lb ground meat (I used 1/2 lb beef and 1/2 lb lamb)
1 cup soaked, drained, bulgur wheat
1/2 cup water
2 cups coarsely chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon allspice
1/4 cup lightly toasted pine nuts
1/4 cup chopped parsley
Cheese of your choice (I used a mediterranean cheese called halloumi)
burger buns

In a food processor, process the onions until finely chopped. Add the meat and 1/2 cup water, salt, pepper, cumin and allspice. Process until smooth. Add the bulgur wheat, parsley and pine nuts....mix briefly. Form into 6 patties and cook as you normally would any other burger.

Meanwhile, I mixed a little mayonnaise with some garlic, green onion and lemon juice to spread on my Tabbouleh Burger Buns, after they were toasted a bit of course

A little cheese, lettuce and tomatoes and you have a filling, tasty, if slightly different, kind of burger.

You see that cheese there? Like I mentioned earlier...it's called halloumi. Its a very mild, almost crumbly, a little dense, kinda soft, not so hard cheese made from a mixture of goats milk and sheeps milk (man....it's all over the cheese spectrum). It's suppose to be great for grilling and frying since it holds up to heat really well. Halloumi can be found in Middle Eastern markets in case you'd like to check it out. I like it...and am thinking it would be great for breading and deep frying instead of mozzarella cheese.

And don't go too far away. I have a couple more giveaways up my sleeve coming your way real soon.

This is my entry into Hearth and Soul Blog Hop this week. I hope you take a moment to hop around and see what everyone's been up to.

Cocktail Puppy and Creamsicles

 

Not long ago, I was asked to contribute to a really fun blog.....Cocktail Puppy.  Of course I agreed. I mean....it's all about cocktails....alcohol.....adult drinks! We're talking no-brainer here, right? Btw...if you're familiar with Natashya from Living in the Kitchen with Puppies, then you're probably already familiar with Coctail Puppy. If not, you really should be. There's a cocktail for everyone. If not, I'm sure there will be soon. If you're looking for something new and exciting...check it out.

If you're looking for this dreamy, creamy cocktail recipe...you'll have to head on over there: Creamsicles for the Adult in You.

Browse around....stay awhile....and whatever you do....enjoy!

Cheers!!!

Elvie's Berry Best Cupcake

A few months back, my cousin Kim shared a special recipe with me: our Grandmother's Strawberry Cake. Now.... I know in the foodie world, one does not neccecelery (hee hee.....learned that word today and it cracked me up) need a special occasion to bake a cake or cupcakes....but, well...lemme just say that as much as I love Paula Deen, it is not my desire to be just like her. Which reminds me...I heard the funniest thing on her show this morning....."When I see a skinny girl walking down the street, I think to myself...I'm gonna send her a pie!" LOL.

Anyways.....When I was asked to be a baker for Cupcake Camp L.A. and bake at least 100 cupcakes (I ended up bring 117), my mind started ticking away at the various flavors I wanted to make. That's when I decided to make Grandmother's Strawberry Cake into cupcakes. Evlie's Berry Best Cupcakes were born and made their debut last weekend in Hollywood, at a most incredibly fun event. I have to apologize for the quality of pictures below but the lighting was odd....and there was so much excitement and activity that my mind just couldn't take the time to futz around with high quality...I just wanted the pictures to hopefully capture the spirit.

Left....my cupcake tree featuring Elvie's Berry Best and Devils Trifecta. Top right, cupcakers setting up their booths. Right middle....Cupcake Camp L.A. in full swing. Bottom right, a treat for all the hard work.

In the picture above are my Chai Latte (a.k.a. L.A.'s Diva) cupcakes and Sweet Potato cupcakes with maple and brown sugar icing (a.k.a. Spud's Sweet Delight)

In the picture below is my closest friend Priscilla who came along for the ride to help me out and keep me company at my booth. Thank you Prissy!!! You're the best! I love you!!!

Where else, other than at a Cupcake Camp, will you see people lined up at a bar, eating cupcakes instead of drinking cocktails and beer?

 (no comment...just good fun)

It really was an awesome day. We were a little nervous because the day was rainy...and us SoCal peeps don't like to venture out much in the rain....but apparently when there are cupcakes to be had....rain or shine, they show up! There was a line outside waiting to come in and it was non-stop crowds for 5 hours.

I just want to say a big Thank You!!! to Babette over at BakeSpace.com for hosting this event. You did a fantastic job. I hope you do it again cuz I will be there for sure!!

This is an extremely easy recipe with great results. If you're not into strawberries, you can change it up by using other berries if you wish. I think blackberries or boysenberries would be a lot of fun!!!

Elvie's Berry Best Cupcakes
Printable Version

Batter:
1 box white cake mix
1 small package of strawberry jello (I think it's about 3 oz)
1 cup vegetable oil
4 eggs
1/2 cup water
1/2 cup strawberries, roughly chopped

Preheat your oven to 350'. Line about 24 muffin tins with paper liners. You may have a little batter leftover. I ended up making a few mini muffins as well.

Combine all of the batter ingredients and mix well. Pour into prepared muffin tins and bake for about 20 -25 minutes...or until a toothpick inserted in the middle of a cupcake comes out clean.

Allow to cool completely before icing them.

Icing:
1/2 cup softened butter
1 lb powdered sugar
1/2 cup strawberries, roughly chopped

Beat the butter for 2 minutes on med-high until creamy. Reduce the speed to med and add the powdered sugar, 1/2 cup at a time. Beat until fluffy. Add the strawberries and beat until incorporated.

Ice away....and enjoy!

I started a silly phrase on Facebook the other day. I thought I'd share the results with you.......

"You know you're a foodie when......."

"You can't stay out of the kitchen after cooking all day yesterday" (yesterday being Thanksgiving Day)
"You dream about parsley, sage, rosemary and thyme"
"You wrap your latest project up in bubble wrap so that you can bring it with you on your business trip: and then work on it during the evenings at the hotel"
"You curl up with Bon Appitite and dream of William Sonoma and Sur La Table"
"You begin to panic when you're down to only 1 lb. of butter in the fridge"
"You make everyone wait to eat until you get the perfect picture"

How would you finish the phrase?

One more thing....just a reminder: I'm having a Willow House Giveaway, which ends Sunday, Nov. 28th at 11:59 p.m. pst. For details, click here------> Pomegranate Cheesecake and a Willow House Giveaway <------

Pomegranate Cheesecake and a Willow House Giveaway

This post is going to be one sweet deal after another. Not only are you getting the recipe for one of the best cheesecakes ever to have passed my lips....but you also have a chance at a fantastic giveaway!

How many of you have heard of Willow House? Come on....raise up those hands.....1, 2, 3, 4, 10, 15....niiiiice. So then you already know about their products and how classy they are. I mean, really there are some beautiful collections. If you're here, it's because you're into food. If my guess is right, you're probably into what you serve your food in, on and around. Which is what Willow House is all about. Beautiful dining, entertaining and accent pieces as well as food! Talk about perfect for us food crazed individuals.

What does this have to do with you and me? Well, a few years back I met a gal named Michele over in BakeSpace.com. What a sweetheart she is. She made me feel welcome, she introduced me to FaceBook and she aided in my decision to start a blog. Oh, and she's also the one who helped me figure out what to do with my centerpiece for my Pom Wonderful Dinner Party. Well, not long ago, Michele went on a new venture and joined the Willow House family. She loves it! She loves the company, she loves the product and being the little social butterfly that she is....I'm sure she's loving that aspect of it too. Which all happens to tie in beautifully with her food blog...My Italian Grandmother. 

Michele bbm'd me the other day and asked if I'd be interested in doing a give away. Well, YA!! I mean, food, entertaining, and a little decorating....thats right up our alley! It's almost as if this company was tailor made for people like us. With that said, Michele is offering one lucky reader their choice of any item in the Willow House catalog, $30.00 or less for FREE!

Here's the deets....

US Residents only
Contest ends 11:59 p.m. pacific standard time, Sunday, November 29, 2010
Winner will be announced Tuesday, November 30th

And what you need to do to win......

1. Go to Michele's Willow House page, browse the catalog and leave a comment here telling me which item ($30.00 or less) you'd like to own.

2. Follow Michele's Willow House Facebook Fan page. This way you'll get to enjoy her entertaining and decorating tips and special company events and sales.

3. Don't forget to leave a way for me to contact you in case you win! email address or something...or email me separately with your address if you don't want to leave it here. Of course if your name links to a way to contact you, then it's all good :)

I know it's the beginning of the holidays so I won't make you jump through anymore hoops.

Here's a little something to wet your whistle though....

Talk about some beautiful stuff..right?!

BONUS!!! Anyone who decides to place an order during the month of November and puts Peaceful Cooking as the host during checkout will also be entered into a drawing for another free gift from Michele!

Ok....now for some dessert! Who's ready for Cheesecake?!

Cheesecake is the one dessert that I remember as a favorite since childhood. I was first introduced to it by my aunt who makes an incredible cheesecake (I still need to get her recipe) and of course I fell in love with the crust. Sure, I liked cookies and ice cream....but cheesecake is my earliest memory of experiencing food lust. 

Pomegranate Cheesecake
Printable Version

Preheat your oven to 325'. Place a baking dish on the rack below where you plan on baking your cake.

Crust
1 1/4 cup graham cracker crumbs
4 - 5 tablespoons melted butter
4 tablespoons sugar

Combine ingredients

 
Pat on the bottom of a springform pan and up the sides a little.

I like to use the bottom of a glass to get up along the edges....works wonderfully.

Place in the refrigerator while mixing the filling together.

Filling
3 - 8oz packs of cream cheese at room temperature
4 eggs
1 cup of sugar
2 tablespoons vanilla
1/2 teaspoon lemon juice

Beat the cream cheese until smooth. Blend in remaining ingredients. Pour into your graham cracker crust.

Place in the middle rack in your oven. Pour 1 cup of hot water into a dish on a rack below your cheesecake. Bake for 1 hour, turning the cake 180' halfway through. If needed, add another cup of hot water to the baking dish. This helps prevent big cracks by providing a humid atmosphere within your oven.

Sour Cream Topping (btw...this cheesecake as 2....yes TWO toppings)
16 oz sour cream
1/3 cup plus 1 tablespoon sugar
1 tablespoon vanilla

Combing and pour on top of the cheesecake.

Bake for an additional 10 minutes. Cool and refrigerate.


Pomegranate topping
1 1/2 tablespoons cornstarch
1/2 cup plus 3 tablespoons pomegranate juice
2 tablespoons sugar
1 1/2 cups pomegranate arils
2 tablespoons orange liqueur
1/2 teaspoon orange zest (more to garnish if desired)

Dissolve the cornstarch in 3 tablespoons of pomegranate juice.

In a saucepan, over medium heat, bring the remaining 1/2 cup pomegranate juice, orange liqueur and sugar to a boil Stir in the cornstarch mixture and heat, stirring constantly until everything thickens. Stir in the pomegranate arils and orange zest. Pour everything into a bowl and set the bowl inside a larger bowl that contains ice water.

Stir to cool. Spread over the top of your chilled cheesecake. Chill an additional 2 hours or more.

I sure hope you give this a try. Especially if you're a cheesecake lover. I imagine that you could do the same topping with cranberries for the holidays. But you can't beat pomegranates.

This is my entry this week into the Hearth and Soul Blog Hop. I so enjoy participating in this hop...I think because it's all about what I do anyway....and if you're interested in more of the same...please treat yourself with a visit to other recipes that speak from the hearth to the soul.