Fall is Here

Well, Fall is definitely here.  At this time of year, I like to start stocking up on my holiday baking supplies so I don't have to do a last minute rush to the stores and fight the crowds.  I picked up some things this week that I knew I would need in the coming weeks.  There is a lot more to get, but I need to do a "planning session" with my recipes before I buy more, so I'll know exactly what I need.  If you look closely you can see that half of those boxes of pudding mix are "pumpkin spice."  I use those in my pumpkin bread.  My daughter looks forward to my pumpkin bread each Fall.  I only make it during the months of October - December.

 Below are some pancakes I made for the family for breakfast recently.  I love my heart and flower pancake molds.  :0)

Take care and stay warm!!

Bourbon Street Chicken & a few kitchen pics

Just a quick post today ~ I'm going to try this recipe this week.  :0)  I'll post pics when I'm done.

Bourbon Street Chicken
 

1 Tbl. Olive oil; (1-2)

1 garlic clove; crushed

1/4 teaspoon ginger

3/4 tsp. crushed red pepper flakes

1/4 cup apple juice

1/3 cup light brown sugar

2 Tbls. ketchup

1 Tbls. Cider vinegar

1/2 cup water

1/3 cup soy sauce

1 tablespoon cornstarch; (if thick sauce desired)

  
Bourbon Street Chicken Preparation

Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium heat until well blended and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes uncovered.
Serve over hot rice.

I got a few new "kitchen servants" this week.  It was so fun!  I was able to get a new toaster oven (with rotisserie), a new microwave oven, new toaster, new pannini press, and new egg poachers.  I'm absolutely in love with the rotisserie in the toaster oven.  So far we've done two chickens in it.  Tomorrow I've got a garlic seasoned pork roast I'm going to cook on it.

I did some baking this week and tried out a new Duncan Hines product.  They have icings that you add flavor packets to.  Since it's Fall, I got the pumpkin spice flavor packet.

I decided to make cupcakes with half the batter and a small cake with the other half.

I put pumpkin shaped marshmallows on the cupcakes and Fall sprinkles on the cake.

It turned out really cute and festive.  Although, I do have to say that I think we prefer more "normal" flavored icings.  This one - pumpkin spice - reminded me of the flavor of a spice cake.  It was interesting to use, but I do think that from now on we will stick with chocolate, vanilla, or cream cheese frostings.  :0)

Meet Cruella

I needed a knock about town car for me.  So we went to one of our local car dealerships and came home with this new-to-me Cadillac DeVille.

Ever since we got home, I've had that song about Cruella DeVille from the 101 Dalmatians stuck in my head.  So, I've named the car Cruella.

:0)

A few pics and a recipe

This is my son.  He is 14 and most definitely one of my pride and joys.  Every Tuesday morning, I drive him out to an Equestrian Training Center about a half hour from where we live and he has horseback riding lessons.  I love watching him ride and his knowledge of horses and how to care for them grow. 

Today he rode Jag.  :0)  They made quite a pair.  We both really look forward to our Tuesdays at the horse farm.

 

I have a recipe to share with you.  It's my favorite chocolate pie and I made it to go with Sunday dinner this past weekend.

 This is what it looked like before I topped it with Cool Whip.  :0)  (Notice my new Fall tablecloth.  I love it!  I ordered it from the Vermont Country Store.)

Rich Chocolate Pie

2 1/2 C. milk, divided

1 C. sugar

3 Tbls. all purpose flour

5 Tbls. cornstarch

1/2 tsp. salt

3 egg yolks

2 1/2 oz. unsweetened baking chocolate

2 Tbls. butter

1 1/2 tsp. vanilla

Heat 1 1/2 C. milk and the sugar.  In another bowl, combine flour, cornstarch and salt.  Add egg yolks and remaining milk, mix well.  Temper this by adding 1/3 of the hot milk mixture.  Return all to the saucepan and bring to a boil.  Boil for one minute.  Remove from the heat.  Add chocolate and stir until melted.  Finish with butter and vanilla.  Pour into a baked pie crust and refrigerate until set.  

I let mine cool a bit before putting it in the fridge.  I also set some saran wrap right down on top of the filling while it's in the fridge.