Friday, October 28, 2011

Pumpkin Liqueur Truffles

Love chocolate as much as I do? Love liqueurs? Combine the two together and you have a piece of Heaven here on earth! Godiva happens to have some of my favorite chocolates. But, who wants to spend that kind of money on something so delicious all the time? Not I! So instead grab a 12-14oz bag of your favorite white chocolate! Then grab your favorite cream liqueur such as Bailey's or St. Brenden's Irish Cream! It is as simple as that. Follow these easy few steps and BAM!!! Deliciousness to share or to keep to yourself!

With it being the Holidays, Pumpkin is one of my favorite flavors. Especially since I was introduced to this Pumpkin Liqueur! So Pumpkin Truffles are what I created!

2 bags-12-14oz white chocolate
1/3 cup Fulton's Harvest Pumpkin Pie Liqueur
(or for my non-drinkers 1/3 cup heavy whipping cream instead)

I prefer to use a double boiler so that my chocolate stays smooth and evenly melts. I actually don't have one so I used a mid sized pot boiling water in it.  Then placed a glass pyrex casserole dish on top of that to

Melt 1 bag of chocolate and the liqueur.

Be sure to blend the two together completely! It will be a nice solid color.

Allow the glass to cool a bit (5 min) before placing it into the fridge to begin to harden, so that you are able to make small balls out of the stiffened mixture. about 1 hour.

I would wash my hands throughout the process because it would stick to my palms destroying the next ball I attempted to form.

After using the entire mixture, place the small balls into the freezer.

Use the same pyrex dish...don't bother to wash it. It's all the stuff!.....for the double boiler to melt the other bag of chocolate.

Once the chocolate is melted pull the balls from the freezer and one by one roll it around in the chocolate with a spoon.

Freezing the balls first help them to keep from melting as you roll them in the hot melted chocolate.

Place them right back on the plate you just use!
Let the chocolate harden and then share or hide them!

If you don't plan on using all of them freeze the ones you wish to save for another time. It doesn't change the taste of them. Just let them sit at room temperature for a few hours to de-thaw completely. Eating this delicious treat at room temperature is the best way to have the full mouth watering experience and flavor!

Dottie ^_^
10/29/2011

Sunday, October 16, 2011

A Sneak Peek

For all of my Holiday Party Planners! I have been thinking about you! I'm currently working on putting together a drink list as well as ...wait for it....A shopping list of what you will need for all of those drinks! I hope to make your life a little easier and help you spend the least amount of money!

When will I post this blog entry you ask....that is for me to know and for you to wait with bated breath!

I hope to have it posted before Thanksgiving. As you know I like to test everything out first before posting about it. Unfortunately I won't be able to this time. So, I will post my favorite drink ideas I've found with a shopping list. As well as a separate list of my personal favorite drinks that I have had and Love!

Please remember my email address is available if you have any questions or would like my advice on anything!
Dottie ^_^

Perfectly Moist Pumpkin Cake

Pumpkin? Yes please! Upon trying a Pumpkin Pie Liqueur I decided I just had to make a cake with it! Upon thinking on other ideas I came upon a genius idea! Alcohol Infused whipped cream has become a popular item, so why not make my own! Both the cake and the whipped cream turned out amazing! Especially when I paired them together! So please sit back and allow your eyes and brain to feast upon what you are about to read. Then allow your fingers to put this decadent dessert together and fill that belly with deliciousness!!!

The Liqueur I used was Fulton's Harvest Pumpkin Pie Liqueur
This perfectly balanced Liqueur was perfect on ice and paired with this cake. Not to sweet and just the perfect touch of creaminess. I am not one to just drink anything straight out of the bottle over ice. But, this was so good I went back and bought a second bottle to set aside for the holidays! 
Just be aware with this being the first year that they are introducing this that it might be hard to find. Good luck on your hunt! 

If you are unable to find it try using Bailey's Irish Cream Caramel. :)





Pumpkin Pie Cake


1 can Pumpkin (NOT Pumpkin Pie filling!!!!)
1 chopped pecans (optional)
2 1/2 cups flour
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 tsp pumpkin spice
1 1/2 sticks REAL butter
3/4 sugar
3/4 light brown sugar
2 large eggs
3/4 cup (6oz) Pumpkin Liqueur
2 Tbls lemon juice
2 tsp vanilla extract
1 tsp almond extract


-Preheat the oven to 350 degrees F. Spray a 12-cup Bundt pan with cooking spray and set aside.
     (I prefer to butter and flour my pan)
• In a large bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, allspice, and pumpkin spice. Set aside.
• In a large bowl, using an electric mixer, cream the butter and sugars together. Add the eggs, beating well after each addition. 
-Add the Liqueur, lemon juice, almond and vanilla and beat until combined. 
-Add the dry ingredients gradually and mix thoroughly.
-Add the can of Pumpkin last and give it a final thorough mixing!
• Pour batter into the prepared pan. Bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean. Cool cake in pan on wire rack for 20 minutes. Invert onto a cake plate. Cool thoroughly.

*allow this cake sit overnight, it tastes better the next day!

Whipped Liqueur Topping

16oz Heavy whipping cream
1/3 cup sugar
1/3 cup Pumpkin Liqueur (or whichever Liqueur you used in the cake!)

Using an electric mixer, attach the whisk attachment and whip the cream on high until it thickens.
When it starts to peak (when you pull the whisk out the cream holds a peak form) GRADUALLY add the sugar. 
Continue to whip on high until the cream is thick and full. Then GRADUALLY add the Liqueur.
Whip until it is fully mixed.
Don't over whip it! 

The leftovers I didn't use that day I placed in the freezer. Homemade whipped cream will lose it's form after a short amount of time.
Make sure to keep it away from the kids and Labeled correctly! 


I hope much satisfied tummies are indulged with these recipes! 
Happy Eating!!!
Dottie ^_^

 For those of you who have made this cake I would love a Picture of you and your cake with your name, the date, and your story! I would love to post your picture and story here on my blog!
Much Loves
Dottie ^_^
12-15-2011

Saturday, October 15, 2011

Lemon Cookie (vegan adaptable)

Love Lemon Cookies?
Are you Vegan?
Not Vegan no biggie!
Do I ever have a recipe for you!

I have a friend who is vegan and I have made it a hobby of mine to find and create new recipes for her! So to say the least when I found this Vegan Lemon Cookie recipe online I was EXCITED! Then to say how disappointed I was with it...yea meh.

I didn't give up though. I had a base recipe to work with and adjust! The following link is the....not so good recipe.
 http://www.food.com/recipe/vegan-lemon-cookies-438624

After making the adjustments this soft cookie has a texture that is a blend of a shortbread cookie and a scone! I love it! After you zest your lemons and squeeze the juice needed....look below the cookie recipe for my Lemon tea recipe to drink with this delicious cookie!

I am not vegan so I used real butter for my cookies. Just substitute a vegan butter instead!

Dottie's Lemon Cookies (Vegan Adaptable) 


Sift dry ingredients:
2 1/2 cups flour
1 cup sugar
1 tsp baking soda
1/4 tsp salt
zest 4 lemons (add the zest after you sift the dry ingredients)

3/4 cup Real or Vegan Butter  (cut butter into the dry ingredients until it is crumbling and well mixed)

Add Liquid Ingredients and mix well:
1/2 cup fresh lemon juice
2 tsp vanilla extract
1 tsp almond extract
4 tsp Lemon extract

Drop 1 teaspoon of batter about 2" apart. About 1 dozen drops per a pan works for me.
Bake at 350 for 8-11 minutes.
This makes about 2 dozen cookies.




Lemon Tea


2 Lemons (or if you are making the recipe above use those lemons!)
4 cups water
Honey or agave
Coffee Pot

Slice and Squeeze your lemons directly into the coffee pot...then place the lemon rinds into the pot as well!
Start  your coffee pot and let it soak over night!
(Let the lemons soak for at least 30 minutes. the longer you let it soak the better it will taste!)
Add honey to your hot tea and enjoy with your cookies!


Try adding an orange as well.

I Hope you guys enjoy!
Dottie ^_^

Comfort Food: Potato Soup

It's that time of the year. We pull out the sweaters and jackets, brush off the moth balls and mend the holes. Check the fit of hats and mittens and prepare for the cooler weather months! It's time to brush of the wooden rocking chair and sit on the front porch with a mug of coffee or hot cider. Watching the wind play with the vibrant colored leaves. Or even to put a fire in the fireplace, watch some football or just enjoy a quiet evening at home!

Yep, it's that perfect time of the year when hearts warm as the weather grows colder. So here is my favorite Baked Potato Soup recipe to warm the body!

My mom would make this for the family and oh man could we put this huge pot of soup away! Between my dad, two brothers (who have hollow legs!), two sisters, myself and the many friends we always had over, this soup never lasted long and I was lucky to get a second bowl! Yes, it's simply just that good.

Baked Potato Soup


6-8 Large potatoes                    
 Bake at 400 degrees till done. About 1 hour. Peel  cube.
 Or cover halved potatoes with water in a large pan and barely boil for 40 minutes.
 OR microwave 4 at a time for 20 minutes. then peel and cook.
(the microwave is my favorite way taught to me by my mother in law!)

While Potatoes are Baking:

In a Large soup pot:                
 (Large....meaning HUGE this makes A LOT of soup.
Invest in a Tall non stick pot! Well worth the money!)

2 sticks REAL butter          
1 cup chopped onion            
1/2-1 center cut ham steak diced small    >
 Saute onions and ham until onions are clear.
     

1 cup flour                              
Gradually add flour stirring continuously.
                                             

2 quarts warm milk              
Add and stir constantly to keep smooth.

Add Potatoes and salt and pepper.

Heat through!

Tips:
Invest in a wooden spoon!!!
Microwave milk.
Invest in a tall non stick pot.
Try smoking the ham before adding it to the soup.
Use REAL stick butter.
Serve with Sharp grated cheese. I actually add 1 lb of shredded cheese TO the soup!

Ok, if for some reason this doesn't make enough do the following:
mix 1/2 stick melted butter with 1/2 cup flour, and then add to warm soup. Stir well then add 1 quart of warm milk and adjust seasonings!
Mix the extra butter and flour together first before adding them to the soup so the flour doesn't clump in the soup.

Suggested seasonings and how to season.
I enjoy using Paprika, Garlic Powder, Onion Powder (even proportions)  and Tony Chachere's Creole Seasoning.
Don't know what it is...http://www.tonychachere.com/

Add the seasonings to the ham and onions as you saute them. You won't need extra salt! Add pepper after the soup is made. But taste the soup first! Don't just add it because you think you need it.


I really hope my little notes have helped! One of my favorite comfort winter foods! If you have any questions be sure to e-mail me or tweet me!
Dottie ^_^