Happy Thanksgiving!

           Every year we spend Thanksgiving with my Husband’s family. Every year I make the dessert ( no surprise here:) I volunteer for this job:) ). We always host the Christmas dinner, so you will be seeing more of Christmas recipes coming.

          Today I leave you with thanks and links to some wonderful foodies/bakers and their dessert ideas.

          The food bloggers’ network is the most supportive and fun I have seen. Thank you! For all your comments and such a warm welcome to the community. You are such an inspiring bunch! icon smile Happy Thanksgiving! I am honored to be a part of it.

         In case you are still looking for inspiration, here are some fantastic ideas for bringing sweetness to Thanksgiving table this year. Click on the link in caption to go to the recipe.

Pumpkin Praline Trifle Bakers Royale Happy Thanksgiving!
Bakers Royal Pumpkin Praline Trifle

sweet+potato+biscuits Happy Thanksgiving!
Smitten Kitchen’s Sweet Potato and Marshmallow Biscuits

turkeys+in+a+row Happy Thanksgiving!
Our Best Bites’ Oreo Turkeys

fulloption3mh30 732x10241 Happy Thanksgiving!
Sweetapolita’s Autumn Delight Cake

 Happy Thanksgiving!
Serena Bakes Simply From Scratch No Bake Pumpkin Cheesecake with Toasted Pecan Graham Cracker Crust

new nov+018a Happy Thanksgiving!
My own Cranberry Jam for after-Thanksgiving Breakfast

          
             I am thankful for our adorable, healthy Little Boy, for my Girls’ love and smiles, my Husbands love, care and support. It’s all I really need. It’s what makes me who I am. 
            Have a happy and a sweet Thanksgiving!

C2D708DA70A2E148FFF417590A8C35AE Happy Thanksgiving!

Cranberry Jam – Fridge Style

Easy Cranberry Jam made in under half an hour! No pectin needed!

cranberry jam 1 Cranberry Jam   Fridge Style

About this time of year, we envy our neighbors across the street for having this tree growing right in front of their house. Can  you imagine waking up to a glow like this? It is the prettiest in the morning, when sun hits it in a particular angle to create a beautiful glow right underneath it.

                     This year, I managed to take a picture of this stunning tree. It was early in the morning when I sneaked in and snapped a few photos.

                     Today I am sharing them with you for two reasons. One – it’s simply beautiful. Two – it is losing it’s leaves as I type this. Soon it will be bare and we will have to wait till next Fall to see it again.

red tree Cranberry Jam   Fridge Style

 

new oct+279a Cranberry Jam   Fridge Style

              The colors of the leaves reminded me of cranberries. I love it’s deep orange and fire red.

              I was inspired.

              We still have over a week until Thanksgiving dinner, so to enjoy cranberries before that I decided to turn them into a jam we can have on a freshly baked bread every morning till then.

   ( Have you ever tried a raw cranberry? If not, you might want to. Just to know what it tastes like. )

cranberry jam 2 Cranberry Jam   Fridge Style

        No need to play the canning game here. It is a very easy recipe and you are just moments away from enjoying a tarty-sweet preserve yourself.

               This jam is on the tarty side. You could add more sugar, but I just love the combo of  flavors in this one.

As soon as the success on making the jam was declared, I knew what I wanted to reserve part of it for. Did I get you curious? Good. Then you will have to come back to see what I whipped up with my cranberry jam. icon smile Cranberry Jam   Fridge Style

Cranberry Jam ( Fridge Style )

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: about 14 oz.

Cranberry Jam - easy to prepare and delicious to enjoy during the holidays!

Ingredients

  1. 1 pkg frozen cranberries
  2. 3/4 c sugar
  3. 3/4 c water
  4. 3 tsp lemon juice

Instructions

  1. In a medium sauce pan, combine the rest of cranberries, sugar, water and lemon juice.
  2. Cook over medium heat until it boils. The cranberries will pop.
  3. Turn the heat down to a low setting and simmer the cranberries until the jam thickens. If you run a wooden spoon across the pot and you can see the bottom for at least 2 seconds, the jam is ready. It will thicken even more as it cools.
  4. Cool and pour into a jar.
  5. Keep covered in the refrigerator for up to a week.

Notes

This jam is chunky, but if you prefer it smoother, you can place the cooled jam in a blender or a food processor and process until smooth.

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Dulce de Leche Sauce

new oct+018b Dulce de Leche Sauce

Dulce de leche sauce fits perfectly in Fall’s color scheme. It’s rich caramel brown makes you feel cozy just by looking at it. Having it in your fridge gives you some comfort. It’s smiling at you whenever you are thinking: “Hmm, this cake needs something..” or “This coffee would be so much better if I added..”.

Continue reading

Double Chocolate Gooey Butter Cake

new oct+127a Double Chocolate Gooey Butter Cake

Mind you, this is not any ordinary chocolate cake. Do you see the “gooey” and “butter” words in the post’s title? Yep. it’s Paula Deen’s recipe. So you know it is good!

So maybe it is not so healthy for you. It’s cold outside – excuse no.1, it’s holiday baking time – excuse no.2 and … well, it’s cold outside icon smile Double Chocolate Gooey Butter Cake

Wanna feel better about baking this one? Make two 8×8 pans and give one to your neighbor or a friend. Spread the love!

 

new oct+123a Double Chocolate Gooey Butter Cake

Double Chocolate Gooey Butter Cake
adapted from Food Network Magazine Jan/Feb 2011

1 18.25oz box chocolate cake
3 large eggs
2 sticks butter ( 1 cup ), unsalted, melted
1 8oz package of cream cheese, at room temp
4 Tbsp unsweetened cocoa powder
2 cups powdered sugar
1 tsp vanilla extract

Preheat your oven to 350 degrees. Butter a 9″x13″ baking pan.
In a large bowl, mix together the cake mix, 1 egg and 1/2 cup of the melted butter. Spread the mixture in the prepared pan. Set aside.
In a mixing bowl, beat the cream cheese until smooth. Add 2 eggs and cocoa powder. Mix well. Add the powdered sugar ( you might want to reduce the speed of your mixer at this point or you will end up with the sugar all over yourself:) ). Mix well.
Slowly add the remaining melted butter and vanilla. Beat until it’s smooth. Spread the cheese mixture over the chocolate cake batter.
Bake for 50 minutes. The center should be slightly gooey. Cool before slicing.

new oct+132a Double Chocolate Gooey Butter Cake

xoxo,

Anna

 

Red Velvet Cookies with White Chocolate Drizzle

new oct+068a Red Velvet Cookies with White Chocolate Drizzle
Red Velvet Cookies

Halloween behind us, Thanksgiving ahead. And with this all – Christmas is only  53 days away! At this point a baker starts to plan what to bake. Cakes, pies, cupcakes and of course cookies. Lots of cookies!

        Every year, I try to find a new recipe to add to all those family favorites that are a must on the holiday menu.

        Those cookies might just be it.

        They look pretty festive and are really delicious!

        The original recipe has white chocolate chips mixed into the dough. I decided to play a little bit with the chocolate. I melted it and with a pastry bag fitted with a writing tip – I made a drizzle design on each cookie.

Red Velvet Cookies with White Chocolate Drizzle
adapted from Cooking Club Of America

2 cups all-purpose flour
1/2 c unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, chilled and cut up
1 cup packed dark brown sugar
1 egg
2 tsp red food coloring
1 tsp vanilla extract
3/4 cup white chocolate chips

Whisk dry ingredients together ( flour, cocoa, baking soda and salt ) in a bowl. In a large mixing bowl, beat together butter and brown sugar until light and fluffy. Add egg, food coloring and vanilla. Beat until blended. Beat in flour mixture just until combined. Cover and refrigerate 2 to 3 hours or overnight. Preheat oven to 350 degrees. Farm 1″ balls out of dough and place onto a parchment paper-lined baking sheet. Freeze for 10 minutes. Bake 10 to 12 minutes until cookies are puffed. Cool on the wire rack for a couple of minutes. Transfer onto a wire rack to cool completely. In the microwave, melt the white chocolate chips in a small bowl. Whisk until smooth and cooled a little bit. Place in a pastry bag fitted with a writing tip and have fun decorating your cookies!

new oct+079a Red Velvet Cookies with White Chocolate Drizzle
new oct+074a Red Velvet Cookies with White Chocolate Drizzle
The coconut version

               And because I like to put coconut into my cookies, I scooped out about a cup of the cookie dough into a small bowl and added about 3/4 of a cup of the sweetened flaked coconut. This ratio is up to your likings. I like a lot of coconut, so I kept adding and mixing until I was happy with the dough.

new oct+081a Red Velvet Cookies with White Chocolate Drizzle

Enjoy!

C2D708DA70A2E148FFF417590A8C35AE Red Velvet Cookies with White Chocolate Drizzle

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