The Paula Deen edition.

My disclaimer for this recipe is that:

a) it probably contains no less than 5,000 calories per bite

b) it’s the holidays, so you were probably going to eat poorly anyway

Krispy Kreme Bread Pudding

1 1/2 dozen glazed doughnuts, cut into sixths
2 cups heavy cream
2 cups milk
10 large egg yolks
2 large whole eggs
1/2 cup sweetened condensed milk

Preheat the oven to 250°. Line 2 baking sheets with parchment paper. Spread the doughnut pieces on baking sheets and bake for about 30 minutes until dry on the outside and semi firm in the center. Increase the oven temperature to 350.

In a large bowl, whisk 2 cups of the cream with the milk, egg yolks, whole eggs and condensed milk. Add the doughnut pieces and let soak until softened, about 1 hour; stirring every 15 minutes.

Lightly grease a 9-by-13-inch baking dish. Spoon the doughnut mixture into the prepared baking dish and cover with foil. Set the dish in a roasting pan and add enough water to the pan to reach halfway up the side of the baking dish.

Bake the bread pudding for 40 minutes. Remove the foil and bake for approximately 20 minutes longer, or until the bread pudding is set.
Preheat the broiler. Broil the bread pudding for about 3 minutes, or until top is lightly browned. Let cool for 30 minutes.

Get in your car, drive to the nearest spin class.

if anything is better than the 12 days of christmas, it’s the 12 days of cookies.  each year food network has a newsletter with 12 delicious recipes for holiday cookies.  it starts november 30 so sign up today and be sure to get your fair share of all that is sugary sweet.

and get the last few year’s lists here.

The weather this afternoon was really hot, the sun was blazing and shining crazily into the living room. I was getting a little tired while studying in the living room and decided to make myself a mung bean/green bean drink.

Mung beans are really good for you. The Chinese believe that mung beans help cleanse and detox and is good for your digestive system. It is low in fat and rich in protein and fibre which aids in the lowering of one’s blood cholesterol level. The high fibre in green bean yields complex carbohydrate which improves digestion and helps to stabilize the blood sugar level in our body.

For a cup of mung bean drink, simply boil an adequate amount of mung beans in an adequate amount of water until the beans are soft. For me, 2-3 cups of water (with all the evaporation when boiling) to make 1 cup of mung bean drink is sufficient. Add a little sugar if required. It’s best not to include any though. And if there’s pandan leaves at home, the drink will be definitely be more fragrant when you immerse the leaves in while boiling the beans.

I read somewhere that boiling the beans actually destroys the enzymes in the beans (and most of the nutrition) and it is better to drink the mung beans raw. What I read is that this person immersed the raw mung beans overnight and removed them the morning after. I’m not sure about this method of preparation since I’ve been eating my mung beans boiled and soft since young. Hmmmmm.

Caramel apples are such a classic fall treat.  I made this particular batch for a Halloween party, but I am posting them now because I think they would look phenomenal incorporated into Thanksgiving decor.  For example, with a little name tag tied to the stick to serve as place cards, wrapped up in cellophane with some pretty ribbon as favors for guests, or arranged on a platter on a dessert table.  Whatever way you choose to use them, they will be a hit!  They may be messy to eat, but I think they are totally worth it and eating one made me feel like a little kid again.

I was surprised by how easy these were to make.  The caramel was the perfect consistency for dipping and thickly coating the apples.  My only frustration was with the air bubbles that popped up under the caramel after the apples had been dipped.  Supposedly this can be prevented by dipping and turning the apples very, very slowly – but I did that, and I still had a ton of air bubbles.  I actually think most of them were creating by stirring the caramel while it was cooking and incorporating air into the mixture.  Next time I will just cook it without stirring and I think that will help.  I drizzled mine with dark and white chocolate for visual interest, but I think they would be great plain, or with chopped nuts, or toffee bits, etc.  The possibilities are endless and I will definitely continue to play around with variations in the future.

Caramel Apples
Printer-Friendly Version

Ingredients:
8 tbsp. unsalted butter
2 cups packed brown sugar
1 cup light corn syrup
Pinch of salt
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
10-12 small Granny Smith apples, stems removed
Popsicle or lollipop sticks

Directions:
Melt the butter over medium heat in a medium, heavy-bottomed saucepan.  Mix in the brown sugar, corn syrup and salt.  Cook the mixture, stirring occasionally, until it comes to a boil.  Stir in the condensed milk.  Cook and stir until a candy or instant-read thermometer reads 248° F (firm ball stage.)  Remove from the heat and stir in the vanilla.

Insert a lollipop or popsicle stick into the top of each apple so that it is firmly in place.  Dip the apples one at a time into the caramel mixture, turning slowly to coat evenly.  Transfer to a baking sheet lined with wax paper and allow the caramel to set.  Decorate as desired, with melted chocolate, chopped nuts, or candy pieces.

Source: adapted from Real Mom Kitchen

On the Thanksgiving day, I want to make a banana bread.  This banana bread recipe is a little different than the normal banana bread.   I added the sour cream into the ingredients, and the taste is  really wonderful.

Ingredients
ripe bananas – 4, mashed
all-purpose flour – 4 1/2 cups
baking soda – 3 tsp
white sugar – 1/4 cups
eggs – 3
sour cream – 1(16 ounce) container
butter – 3/4 cup
vanilla extract – 2 tsp
ground cinnamon – 3 tsp
white sugar – 3 cups
salt – 1/2 tsp
walnuts – 1 cup, chopped

Method

1. First, preheat the oven to 150 degree C.  Lightly grease four 7×3 inch loaf pans. Stir together 1 tsp cinnamon and 1/4 cup white sugar, and dust the pan lightly with the cinnamon and sugar mixture.
2. Mix together the butter and 3 cups sugar, then add in the vanilla, cinnamon, eggs, sour cream, mashed bananas, flour, baking soda, salt and the nuts.  Divide them into the prepared pans.
3. Bake the mixture for 60 minutes.  It is done when the toothpick inserted in center comes out clean.  Makes 4.

This is a raw cookie that was only just created by Love Veggies and Yoga and I just had to try it, especially since I had all of the ingredients ready to go in my pantry! Let me tell you, these cookies are beauuuutiful! I found it very hard to not eat all if the cookie dough in one go…

For my version,

You will need:

• 1/2 cup LSA (linseed, sunflower seed, almond) meal
• 2/3 cup almond meal
• 3 tbsp maple syrup
• 3 tbsp agave nectar
• 2 tbsp almond butter
• 2 tbsp coconut oil
• dash of vanilla extract

Mix all of the ingredients together than form into balls, cookies, whatever! I added a dried cherry to each of my cookies just cause I am addicted to them at the moment and everything is better with a cherry on top!

How easy is that?! Not much effort but the result is DELICIOUS!

Enjoy!

Today’s recipe tastes even better than it looks.

Its name is Easy Cherry Dessert, and it comes from a very special cookbook in my collection.

After my grandmother died, I was allowed to go through her house to see if there were any things I would like before her estate was dismantled. In one of the cabinets was a large pile of newspaper clippings and what appeared to be random papers. I noticed that many clippings had recipes on them, so I stuffed the whole pile into a grocery bag and took it home.

Sorting through this pile of recipe clippings spanning thirty or forty years, I noticed colored sheets of paper that were all the same size. They turned out to be what remained of a recipe book so thoroughly used that it had simply fallen to pieces. I discovered the Index page and used it to organize the pages. What I ended up with is the cookbook shown here.

It has no organization name on it, but I assume that it was produced by Grandma’s church, Beaverdam Reformed Church in Beaverdam (Zeeland), Michigan. The cookbook contains the usual variety of home recipes found in such fundraiser publications. Favorite cookies, favorite pies, casserole dishes, and jell-O molds march through its pages, each with the contributor’s name dutifully listed below it.

What makes this book special to me is that it was used beyond all recognition even as a book. Even in tatters, it was saved and used. This book, to me, is infused with Grandma’s cooking prowess. Its dilapidated state is a witness to its earnest use.

And so I shall share it with you, Dear Readers.

A few notes on this recipe:

Thank you cherry pie filling is a brand, and its being listed merely indicates that it is meant to be cherry pie filling, not canned cherries. Also, Jiffy is a brand of baking mixes, notable in that their cake mixes are half the size of a normal mix. Therefore, if you decide to make this recipe and do not have Jiffy cake mix where you live, either use half a regular box of cake mix or use two cans of cherry pie filling in a 9×13″ cake pan and use the whole box on top.

1/4lb. of butter (or margarine) is one stick. (I use butter when I bake. Always.) If you decide to use margarine, never, ever bake with light margarine. The margarine is whipped with water to bulk it up, and your baked goods will turn out soggy. Very sad.

Although it says in the recipe to bake for about 45 minutes at 350F, mine took considerably less time to bake, more like 25-30 minutes. This is something to watch in these church cookbooks and handwritten recipe cards. Older ovens tend to cook more slowly. They run out of oomph, so what a cook thinks is 350F may actually be closer to 325F. So keep an eye on your cooking when making heirloom recipes.

This dessert turns out to be very rich, which should be no surprise, since it contains a stick of butter. Small servings work out quite well when accompanied by whipped cream, ice cream, or coffee.

I like this one. Easy, tasty, nostalgic.

Definitely worthy of Cookbook Obsession.

Vanmorgen hebben we weer een beetje uitgeslapen. We zijn toch wel moe geworden de laatste paar dagen denk ik. Maar het mag de pret niet drukken. Na een keuze uit de kleine selectie aangekochte kleding kunnen we op pad. Het doel is Magic Kingdom.

Bij binnenkomst blijkt dat het een stuk drukker is als de vorige weken. We hebben alles al een keer gezien dus we lopen rustig door het park en kijken de show rondom de nieuwe Disney animatiefilm, Tiana’s Showboot Jubilee. Het is een leuke show maar niet heel bijzonder.

We vervolgen onze weg in de richting van Mainstreet waar we een plekje zoeken om de parade te kijken. Ik haal even hotdogs, een Mickey Premium ijsje en te drinken en dan is het al snel tijd voor de parade.

De parade is niet heel bijzonder de naam is veranderd en de wagens zijn nog hetzelfe als in 2008. Na de parade lopen we naar Mickey’s Toontown gelopen maar daar was het veel te druk. Bij Philarmagic is het slechts 10 minuten wachten dus daar stappen we snel binnen. Na de show delen we een Funnel Cake en drinken we Smart Water, zou het werken?

Dan zien we donkere wolken en lopen naar Pirates om 30 minuten droog te staan wachten. Na de attractie is het inderdaad gaan regenen en lopen we snel naar de Enchanted Tiki-room. Na een PhotoPass foto lopen we naar het Tomorrowland Terrace Noodle Station voor de Wishes Dessert Party. Deze begint echter later vanwege de verandering van openingstijden van het park en het latere tijdstip waarop Wishes plaats vindt. We lopen daarom nog even het park uit en met de Monorail gaan we naar het Ticket and Transportation Center om onze vesten te pakken. De laatste Spectromagic begint namelijk pas om 11 uur en is het nu al flink frisser geworden door de regen.

Om 8 uur melden we ons voor het dessert buffet en we krijgen een armbandje en een ticket met je seating area, C in ons geval. We zijn benieuwd wat het inhoud maar dat merken we om 9 uur. Na het ‘inchecken’ lopen we door het kasteel naar Fantasyland en eten we nog een klein frietje. Het blijkt dan al een stuk rustiger te zijn in het park en we stappen nog naar binnen bij It’s a Small World.

Dan is het bijna 9 uur en gaan we in de rij staan om het terras op te komen. Stipt om 9 uur loopt de georganiseerde chaos naarbinnen en komen wij erachter dat seating area C de mooiste is. We zitten helemaal vooraan zonder mensen voor ons. Dit is echt een super plek.

We kijken schuin van voren naar het kasteel en wachten tot het buffet iets rustiger wordt. Dan slaan wij onze slag! We hebben keuze uit aardbeien in een laagje pure chocolade, cakejes, mango shooters, tiramisu, fruit en nog veel meer. De aardbeien zijn hier trouwens groter als golfballen en heel erg lekker. Ja we hebben altijd een golfbal bij, We hebben prachtig kunnen filmen en kunnen kijken de camera stond op de railing met de Gorillapod dat is echt een geweldig ding.

Na het filmen hebben we nog even wat verder gedessert en genoten van het daar zijn. Om kwart voor 11 zijn we klaar gaan staan voor de tweede ronde van Spectromagic, de lichtjesparade van Magic Kingdom. We stonden op de hub en Daan heeft mooi kunnen filmen en ik heb een paar fotootjes gemaakt. Na de parade hebben we nog een paar foto’s gemaakt en zijn op het gemak het park uitgelopen in de richting van de Monorail. Dit park zien we denk ik pas weer in mei 2010.

Daarna zijn we snel naar huis gegaan om dit keer op tijd te zijn met het verslag. Het is hier nu half 2 en bij jullie half 8.

• 2 cups unbleached all-purpose flour
• 1/2 cup quick-cooking (not instant) oats
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups eggnog
• 1/3 cup oil (or melted butter, cooled)
• 1 large egg, beaten
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground cinnamon
• Cinnamon-sugar for sprinkling

1. Preheat oven to 400 degrees F. Grease 12 regular muffin cups or 6 jumbo.
2. Place flour, oats, sugar, baking powder, and salt in a large mixing bowl. Use a whisk to combine the dry ingredients.
3. In a small mixing bowl, whisk together the eggnog, oil, egg, vanilla extract, nutmeg, and cinnamon.
4. Pour the wet ingredients into the dry ingredients and stir just until the dry ingredients are moistened. Do not overmix or your muffins won’t rise properly. Spoon the batter into the prepared muffin cups and sprinkle cinnamon-sugar over each. Bake in preheated over at 400 degrees F for 20 minutes, or until a toothpick inserted in the center comes out clean.

Recipe

HOT SPICED CIDER
2 qts Apple Cider
¼ cup sugar (more if desired)
1/8 teaspoon salt
8 whole cloves
8 whole allspice
8 sticks cinnamon (2 inches each)

Combine all ingredients in a large saucepan and bring to a boil. Reduce heat to low and simmer for 5 minutes. Strain out spices before serving. Serve in mugs with cinnamon stick stirrer. Serves 8.

~~~~~~~~~~~~~~~

THANKSGIVING BLESSING

May your stuffing be tasty
May your turkey be plump,
May your potatoes and gravy
Have never a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!

I have alot to be thankful for this year, the fact that I am now fully able to walk on my left knee, the fact that all of my family and friends are healthy, the fact that I have Neddy back in my life and in a good way, and one special thing is that I have these wonderful friends that I met through cookbook club.

These ladies keep me grounded, they keep me honest, they keep me laughing, they help to improve my skills in the kitchen, they push me to do the extra mile and they keep me well fed! Here’s to gratitude for that!   Happy Turkey Day everyone!

So even though this get together was two weeks ago, here it is now in all of its beautiful and Daniel Boulud glory! Go to our blog and check it out!

I’m back and I’m feeling a teeny bit better now! With 2 papers down and 2 more to go, there’s more reasons to rejoice. And to include some vibrancy into my life, today’s post will be a colourful one.

I think I have mentioned earlier about those old school butter cream cakes that traditional cake shops/bakeries/confectioneries sell. Mummy bought a box of butter cream cakes from the market just this morning and they look so gorgeous, in their bright colours.

If I had to choose, I would definitely pick this cake slice out of them all. I like those alternating strips of red and orange jelly/cream (?). And the cake is green (I am obsessed with all things green).

And this was another of the cake slices decorated with a cherry/strawberry/apple (I think it’s a strawberry). Pretty in pink.

But the HUGE problem is that I’m cutting down on my sugars (refined sugars, sweet desserts, chocolates, sweets, biscuits, cakes, cookies, ice cream etc) so I’ll have to give this cake a go this time round. It’ll find a better owner (a better tummy). Haha:)

by Deborah Madison

Considered the Joy of Cooking of vegetarian cookbooks this book offers over 750 pages of over 1400 easy to follow and tasty recipes. Good introductory chapters on stocking the pantry and cooking and seasoning tips help the novice get started. A good resource for cooks of all experience levels looking for a comprehensive guide to vegetarian cooking.

by Mark Bittman

New York Times food writer Mark Bittman’s clear, easy to read book is a comprehensive look at vegetarian cooking. Truly a tome at over 900 pages it’s broken down into sections each containing clear black and white illustrations of ingredients and techniques. With recipes from all types of cuisine and advice on making meat substitutes, spice mixes, and even pickled ginger this is a good resource for both beginning and experienced cooks.

http://www.vegetariantimes.com/

Available in both online and printed formats this food and lifestyle magazine published nine times a year is dedicated to vegetarianism, eco-friendliness, and cruelty-free living. The magazine profiles interesting people and vegetarian products (like leather free shoes). Each issue contains a variety of seasonal recipes with various stories highlighting different recipes on certain themes (cream-free soups or grapefruits). A good resource for cooks who would like non-preachy vegetarian lifestyle tips to go along with beautifully photographed, tasty recipes.

Wehehe…sekali-sekali membangun mood enak dengan cara yang enak pula. Bikin dessert sendiri kayak chef-chef beken di luar negri sana yuk…

‘Ice Cream Sandwich’

Terdiri dari 12 potong kue andalan dengan kelapa, kacang, dan coklat cincang. 1 liter es krim rasa kopi.

Dessert andalan^^

1 cangkir kacang yang dihancurkan. Cukup buat 6 sandwich.

Step 1; buat kuenya

2 cangkir plus 2 sendok makan tepung terigu

½ sendok the garam

½ sendok the baking soda

12 sendok makan mentega tanpa garam, lelehkan lalu biarkan dingin sesuai suhu kamar

1 cangkir gula merah

1 ½ cangkir gula pasir

1 butir telur, ditambah 1 kuning telur

2 sendok the ekstrak vanilla

1 ½ cangkir coklat cincang

1 butir kelapa yang dicincang

1 cangkir irisan kacang almond

1. Panaskan oven hingga 200 C. Ayak tepung, garam, dan baking soda dalam mangkuk berukuran sedang.
2. Dalam mangkuk besar, gunakan mixer untuk mencampur mentega dan gula hingga berbusa. Kemudian tambahkan telur, kuning telur, dan vanilla.
3. Masukkan adonan tepung ke dalam mangkuk besar, aduk hingga merata. Kemudian campurkan coklat cincang, kelapa, dan kacang almond ke dalam adonan.
4. Siapkan Loyang yang dilapisi kertas minyak. Letakkan 12 porsi kue di atas loyang (tiap porsi terdiri dari 2 sendok makan adonan). Beri jarak 10 cm antara setiap adonan.
5. Panggang selama kira-kira 12 menit, sampai kue berwarna keemasan. Bagian pinggir kue akan mengeras, tapi bagian tengahnya akan tetap lembut.

Dinginkan selama 20 menit.

Tips: Waktu kue sedang dipanggang, letakkan loyang lain yang telah dilapisi oleh kertas minyak di dalam freezer selama 30 menit karena kamu akan membutuhkan loyang tersebut pada langkah c nanti.

Step 2; es krim kopi

Letakkan es krim rasa kopi di atas 1 bagian kue, trus tumpuk dengan sepotong kue lain (seperti sandwich). Tekan kue sampai es krim menyebar memenuhi permukaan keduanya. Rapikan pinggirannya dengan sendok mentega.

Step 3; kacang guling

Isi sebuah piring dengan kacang dan gulingkan sandwich yang baru kamu buat di dalam piring sampai permukaannya diselimuti kacang. Gunakan sendok untuk meratakannya. Letakkan sandwich dalam loyag yang telah didinginkan lalu masukkan ke dalam freezer selama semalam. Sandwich spesialmu siap disajikan keesokan harinya^^”

by Mary Beth Lind and Cathleen Hockman-Wert

While not strictly vegetarian the majority of recipes in this book are vegetarian or vegan. Organized based on season each section offers recipes on all types of dishes from breakfast to desserts. The book also offers a guide to fruits and vegetables, a resource list for hard to find ingredients, and a special canning section with the summer recipes. A good resource for those with some cooking experience interested in recipes that take full advantage of fresh, local produce no matter the time of year.

http://www.youtube.com/user/veginity

Australian chef Mark Senn created this YouTube channel to showcase various vegetarian and vegan recipes. In videos generally clocking in under 10 minutes Senn demonstrates how to make dishes from vegan sausage to double chocolate cake. There are approximately 40 videos many dealing with ethnic dishes. This is a great resource for cooks who learn by watching and cooks looking to tackle some more challenging, ethnic dishes.

by Isa Chandra Moskowitz and Terry Hope Romero

Coming in at nearly 300 pages this is a comprehensive tome of a cookbook covering vegan dishes from breakfast to dessert. Cleanly designed and thoughtfully laid out with a few color photographs this book also has instructional sections on stocking a vegan pantry, an equipment guide, a glossary of terms, and how to guides on cooking vegetables and grains. A great resource for beginner cooks just getting started and experienced cooks alike.

by Isa Chandra Moskowitz and Terry Hope Romero

A cupcake book for anyone who thinks a vegan or a gluten free diet means no more sweets. The easy to follow recipes in this slim book range from classic chocolate and vanilla to margarita and green tea flavored cakes (and frosting too, of course). A good resource for beginners and experienced cooks alike offering ingredient and shopping guides, tools and techniques guides, decorating tips, and a troubleshooting section in case the cupcakes don’t come out right.

Evening! How was your day?  Mine was just fine, but I’m ready to crawl into bed and call it a night!

This morning when I woke up at 8:30, I panicked for a few minutes before remembering that my boss (at my internship) had canceled work for the day. I was up and ready to go, though, which things to do and people to see!

I was excited to try these goji berries with my breakfast.  I’ve only ever tasted these chopped up and mixed into other things, but when I snatched them right up when I spotted this bag on sale for $2.19 at the food co-op this weekend (they’re usually almost triple that price).  Goji berries are rich in antioxidants, and among their many benefits they are touted to improve eyesight (they’re rich in beta carotene), boost immunity, and spice up your sex life

I tossed them in with Greek yogurt, 1/2 toasted Trader Joe’s Berry Mango muffin, warmed frozen berries and flaxy peanut butter. The goji berries are firm but chewy; the texture really complemented the rest of the mess.

This held me over for a really long time.  The rest of the morning was spent reading, researching, and waiting until I was digested enough to go for a run.  I warmed up with a 20 minute hip opening flow, then set out for an easy 2 mile run.

Total distance: 2 miles

Total time: 20:09

Most of my runs are going to have to be in the morning now that it’s getting dark earlier; I’ll have to crank out some long runs on the treadmill when I’m in Russia, however.  I’m a little nervous that I won’t be able (psychologically) to run 7 miles on a treadmill…. What are you tips for making it through a long treadmill session?

Lunch was pretty basic (and very green): the last of the spinach and rice soup and a crunchy salad (spinach, broccoli slaw, celery, roasted almonds; sesame oil/rice vinegar/sesame seed dressing).

My interview was at 3:30; when it was over I hopped right back onto the subway and headed home.  I had 1/3 of a Key Lime Pie Larabar on the ride back:

I found myself in one of the rare instances when I didn’t have anything to read on the subway… it was completely disorienting.  I always have a book with me (sometimes two!); I would have brought one to prom if it had fit in my clutch!  Ari calls me his word nerd.

When I got home, I went straight to the kitchen to unwind and get dinner started.  I’ve had my eye on Martha Stewart’s recipe for Roasted Cauliflower with Pasta and Lemon Zest (in the November 2009 issue) for quite some time… a little too much time, because the head of cauliflower I’d bought in anticipation a couple weeks ago had started to mold.  But have no fear! I just sliced off the offending areas. I’m frugal, what can I say?

While slicing onion, I remembered what one of my cooking teachers always said: always cut out the middle greenish part of an onion.  I can’t quite remember why that is; I think it has something to do with it not being fully developed yet and causing stomachaches.

I was eager to try out this pasta… Nature’s Place is Hannaford grocery store’s natural, minimally processed brand.  Fresh (not dried) pasta always tastes so much better to me.

Plus, they look like little nests! Two “nests” make one serving.

When the veggies finished roasting (perfectly crispy!), it was all I could do to keep myself from eating them all right off the baking sheet.  I’d already made quite a dent in the cauliflower while I was chopping it… if I wasn’t careful, I wouldn’t have any ingredients left for dinner!

I tossed the roasted cauliflower with the pasta and added lemon zest, fresh parsley, and a drizzle of olive oil.

When it comes to parsley and other fresh herbs, I’m of the “more is more” mindset.

Lest you think this was a dainty, “ladylike” portion…

I had enough fuel to run a marathon with this baby.  Come November 6, you just might find me eating it!

There wasn’t too much room in my tum for dessert, but in the words of Tim Gunn, I made it work.  Dried figs and prunes stuffed with dark chocolate chips are so good… and they just keep me going back for more.  They kind of look like frogs, right?  I seem to have successfully eaten nuts in some form or other for every meal and snack today.

I’m off to seal my day with a lunar flow practice and hope to be in bed by 10.  I’ll make it work.

Bonne nuit

Edited to add: Kristina from Stonyfield Farm wants me to let you all know about a fun “Greek” opportunity!

“When consumers buy our quarts instead of single-serving cups, they pay less for their yogurt, but we know that a quart is not as convenient as single-serving cups for on the go consumption,” says our President and CE-Yo Gary HIrshberg. “The reusable yogurt cup gives our quart buyers the convenience of the Stonyfield 6 oz cups by providing a way to create easily transportable single servings for anywhere, anytime.”

Yogurt lovers just have to buy four Stonyfield yogurt quarts through December, and mail in the foil lids (describing this offer), and they’ll receive the reusable, eight-ounce yogurt cup made by Preserve®. Made from 100% recycled plastic, the cup is perfect for yogurt-lovers on the go, the ideal size for breakfast or a snack, with room to stir in fruit or granola. It’s dishwasher safe, BPA-free with a screw-on lid – and it’s made in the US.

Consumers will also get  $4.50 worth of Stonyfield and Preserve coupons along with the cup.

Our recycling partner since 2000, Preserve uses innovative methods to turn used materials (including used Stonyfield yogurt cups) into stylish, useful household products like toothbrushes, colanders, cutting boards and tableware. Preserve products are 100% recycled and recyclable too.

Consumers can mail clean foil lids, with name, address and phone number on an index card or 4” x 6” sheet of paper by February 28, 2010 to:

Stonyfield Farm
Reusable Cup Offer
PO Box 4840
Manchester, NH 03108-4840

Cups will be shipped starting in January, 2010 with delivery in 10 to 12 weeks. This offer is good only in the US, while cup supplies last, and is limited to one cup per household (to better spread the love around).

So save those lids!

Friends – I have a confession to make: I don’t like pies. <Gasp> This has long been my shameful little secret because everyone in my life loves pies. I mean – they obsess over them! From apple to berries to pumpkin and more, conversations about and around pies abound yet make me highly uncomfortable.

My lifeline? A simply scrumptious pie crust recipe that puts me back in the game. With Thanksgiving right around the corner, let this be our delicious little secret together.

Ingredients:

- 1 1⁄4 cups unbleached all-purpose flour

- 1 Tbs. sugar

- 1⁄4 tsp. salt

- 8 Tbs. (1 stick) cold unsalted butter, cut into cubes

- 3 Tbs. very cold water

Directions:

The easiest way to make pastry dough in my book is with a food processor. Find a good deal on Platrium.

Add the flour, sugar, salt and butter to the food processor. Pulse until the butter is the size of peas. Keeping the food processor going, add the cold water until the dough pulls together into a nice ball.

Move the dough onto a floured surface and use your hands sparingly to flatten into a disc (the heat from your hands will melt the butter). Wrap the dough with saran wrap and refrigerate for 30 minutes. During this time, preheat the oven to 375°F.

Once the dough is chilled, discard the saran wrap and return it to the floured surface. Roll out the dough starting from the center of the disc. As you’re rolling, regularly lift the dough and give it a quarter turn until it becomes at least 12 inches in diameter and about 1/8 inch thick.

Fold the dough round in half and carefully transfer to a 9-inch pie pan. Unfold and ease the round into the pan, without stretching it, and pat it into the bottom and firmly up the sides of the pan. Using kitchen scissors, trim the edge of the dough and pinch it together to create a high edge on the pans rim.

Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 25 minutes, or until the dough is pale gold. Transfer to a wire rack to cool for 10 minutes before proceeding.

Have a very delicious Thanksgiving!

Grace “Channel Your Inner Chih” Ellis

Senior Marketing Manager