Jen’s Neighborhood

Chrismas Dinner Desserts Re-Cap

anna
2 days ago
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I decided that this years Christmas desserts would be "mini" since everyone is always so full at the end of the meal! I had Spiced Rum Balls, Assorted Mini Biscotti, Mini Ginger Cardamom Cookies, Chocolate Raspberry Tassies and Mini Lemon Meringue Pies in crisp phyllo shells. I used some frozen lemon curd that I had made earlier from Meyer Lemons from the back yard.

Xmasminidesserts

I came up with the idea to use red and green giant gumdrops as stands for the little flags that tell you what each treat is called. Oh but wait, I also had another table set up with some miscellaneous baking that I had finished for the arrival of my sister from San Diego.... If i don't bake up a bunch of stuff she gets a little testy! :-)

Xmasdesserts

Clockwise starting from the top: Crispy Meringue Cookies (I made these at the last minute with the left over meringue from the Mini Lemon Meringue Pies), next are Caramel Crunch Bars (I will post about these! Really good!), Peanut Butter Cookies with Mini Peanut Butter Cups mixed in. I came across the cutest little peanut butter cup candies at Trader Joes, thought they would be a good mix-in for peanut butter cookies and they are terrific! Next: Ginger Cardamom Cookies, Maple Pecan Oatmeal Cookies, and a bowl full of my Maple Brown Sugar Bourbon Nut Brittle.... Can you feel the sugar rush coming on?? and to top it all off, we had a box of Trader Joe's Jo-Jo's on the table because what is Christmas without Jo-Jo's (right Annette??), if you've never experienced Jo-Jo's they are Trader Joe's Christmas-Only version of really good Oreo's... the inside cream is peppermint! Perfect for the holidays! What did you make for Christmas dessert this year?

Merry Christmas To All!

anna
3 days ago
1 comment

Babycatxmas09

3 comments

Okay, so my cat has nothing to do with cookies or cakes but I think her pic is so sweet she deserved a spot on the blog! She is laying on my Christmas pajamas on the bed and i stuck one of my Christmas socks on her head! She is such a good kitty and her name is Baby! And Baby is 17 years old! I am wishing everyone a Merry Christmas and a Happy Holiday and a very Happy New Year!

Happy hollydays from kawaii.vox.com!

Lauren
5 days ago
18 comments

Moonmallow (the adorable plushie above) and I hope you and your loved ones have some very happy hollydays this year. ^___^ I've been busy with buying pressies for my friends and family, wrapping the pressies, and sending out cards to people over the past few weeks. Everything seems like a blur-- but a very happy blur!

I'm sending many warm thoughts your way. <3

Gingerbread House: Oops!

anna
5 days ago
6 comments

Newandimproved!

Here is a picture of my new and improved gingerbread house....it's new and improved because when I took a look at it the other morning I noticed that my once enclosed house had become a convertible style house.....

Brokenroof

yep, the whole back side of the roof slid right off! I am used to small losses, like icicles falling off and candies falling off- that's why I always keep a backup arsenal of icing to fix any mishaps but the roof falling off was kinda major. Luckily it fell off in one one piece! But wait.... then I noticed that all my sugar windows were falling off! They get kinda sticky and they just started sliding down the wall! Grrrrr..... I thought the windows were a lost cause but my dad suggested creating an icing "ledge" on the inside for them to sit on when they start melting again! Works great! To further seal them on I created "snow" on the front of all the windows which helped hide the windows that got broken. I figure with all that icing crammed on there it ought to last til Christmas! Then my dad and I re-glued the roof on with TONS of icing inside and out....and then I re-icicled the roof, filled in any holes and this is how it came out:

Fixedside

Actually, I like my new and improved gingerbread house better that before. You can't even tell where the "mistakes" are....I think the snow on the windows adds some nice detail and it make the lights on the inside glow even more nicely! Like i've said before, icing hides all mistakes!

Cinnamon Roll Coffee Cake

anna
6 days ago
1 comment

Pic_10_finished

What are you serving for Christmas morning? Everyone I know loves Cinnamon Rolls and Coffee Cake... so this year I am making a Cinnamon Roll Coffee Cake! This recipe is terrific, you can mix up the topping, streusel, dry ingredients and wet ingredients separately in their own bowls the night before. Christmas morning all you need to do is preheat the oven, assemble the cake and bake. Everyone should be awake by the time its finished baking (and if they aren't the smell will surely wake them up!) ready to dig into a nice big slice with a cup of coffee or homemade hot cocoa and marshmallows! This cake has it all: toasted nuts, sticky caramel, warm soft coffee cake and spicy streusel filling! Its great warm and gooey outta the oven or try it at room temperature the next day (if there is any left!). This cake stays nice and moist. If you want to re-heat, use a 250 degree oven for 15 minutes. Note that you need a 9" round cake pan with 2" sides to accommodate all the batter (thanks for the new pans Gigi)! Here is how you can make your own:

Cinnamon Roll Coffee Cake adapted from Cuisine At Home Magazine
Makes one 9" cake
Total time: About 1 1/2 hours

For the Caramel-
Stir Together in a measuring cup:
3/4 cup brown sugar
1/4 cup heavy cream
Pinch of salt

Sprinkle:
1 cup chopped toasted pecans (toast whole pecans in the oven at 350 degrees for 10 minutes. Let cool slightly then chop)

For The Streusel-
Process:
1/2 cup brown sugar
1/3 cup all-purpose flour
4 tablespoons unsalted cold butter, diced
1 tablespoon ground cinnamon
1/4 teaspoon salt

For The Cake-
Whisk Together in a measuring cup:
1/2 cup buttermilk
1/4 cup lowfat vanilla yogurt (I used plain with 2 tsp. vanilla extract)
2 eggs
Sift Together:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
Cream:
1/2 cup unsalted butter, softened
3/4 cup sugar

Preheat oven to 350 degrees; coat a 9" cake pan with 2" sides with pam. Place pan on a cookie sheet. [Pan needs to have 2" sides or the cake may overflow.]

Pic_1_carameltopping

Stir together brown sugar, cream, and salt for the caramel. Pour into prepared pan and spread to coat the bottom. Sprinkle pecans over the caramel.

Pic_2_streusel

Process brown sugar, flour, butter, cinnamon, and salt for the streusel in a food processor. Pulse until it looks sandy; set aside

Pic_3_wet_ingred

Whisk buttermilk, yogurt, and eggs together for the cake in a measuring cup with a pour spout.

Pic_4_dry_ingred

Whisk flour, baking powder, soda, and salt into a bowl.

Pic_5_buttersugar

Cream butter and sugar with a mixer just until combined.

Alternate dry and wet ingredients by hand with spatula, starting and ending with the dry. Blend each addition just until incorporated. I blended by hand with a spatula so that I wouldn't over beat and get a tough cake.

Pic_7_makecarameltop

Spread half the batter over the caramel, then sprinkle with half the streusel. Carefully spread remaining batter over that and top with remaining steusel. I used my damp fingers to manipulate the batter smoothly over the nuts and streusel. Worked better than any spatula!

Pic_8_layerdough

Bake 50-60 minutes (make sure to keep the pan on a cookie sheet to catch any overflow), or until a toothpick comes out clean.

Pic_9_baked

Cool cake for 5 minutes on a rack, then run a paring knife around the sides to loosen. Invert onto a serving platter while hot, then let cool slightly before slicing. Store at room temperature in air-tight Tupperware.

Of eBooks & Babies.

maura_ea
7 days ago
3 comments

I found a place to buy eBooks called Fictionwise, they offer a discount program called MicroPay where you place money into an account prior to purchasing the book. So, if I wanted to buy the second book in the Abhorsen series - which is for sale on the site for $6.99 - I could pay with my MicroPay account and it would only be $3.59 which is a $2 savings from the discounted price of both Barnes & Noble and Amazon. One downside is that though I'm getting a discount on the book - it's only after paying the full purchase price so I have to have $6.99 in my account in order to purchase the book at $3.59. Doesn't make too much sense to me but the discounts can really add up. Case in point: I bought the first Outlander book by Diana Gabaldon and have decided to - of course - buy the rest. The total for the remaining six books (and the reference companion) is $81.94 - but I get $53.04 off the total if I pay with MicroPay making the total only $28.90. To buy the remaining six in the series - minus the companion - would be $35.55 from Barnes & Noble meaning I get the companion for free and then some. Now if I knew I was going to spend more than $250 at the site I would also join their club - but I really doubt that. I'd have to buy 50 $5 books and I don't see that happening in a single year. I could be wrong - but I don't think I am.

In other news, my Nook got it's first update today. I keep my Airplane Mode on in order to conserve battery life so it wasn't until I read on the forum that others were getting it that I tried to force mine. I'm sure they fixed some of the background kinks - but the noticeable ones is the fact that the clock shows in the upper right hand corner when you're reading a book now, while before you had to go back to the home page. Also, they moved the page numbers to the bottom right corner. It no longer has to format a book that you're in the progress of reading (before, you'd leave the home screen using the "now reading" option and it would reformat your book). This might seem inconsequential to some, but to me who is not having any major issues with my Nook, this is nice :)

Evy amazed us all this weekend. She actually has a FOURTH tooth as well, growing exactly opposite of her third. She also started crawling - REALLY crawling - which was amazing. She also started clapping which is a big developmental stage and today she's started tossing her toys and then picking them up again.

O-MAZING. I'm going to take some new pictures tonight, hopefully she'll let me pry open her mouth and take a picture of her teeth :P

12.18.09

Tracy
Dec 18, 2009
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Spiced Rum Balls

anna
Dec 16, 2009
3 comments

Pic_6_finish

Rum Balls are a traditional Christmas treat but most of the recipes I've come across use crushed vanilla wafers or chocolate cookies, not this recipe! These Rum Balls are made with a rich, dark chocolate brownie base that is crumbled and mixed with dark spiced rum (I've spiked mine with vanilla beans!) to create the most delicious "dough" that is then rolled into little balls and coated with sparkling sugar! This recipe in simple, easy and tastes amazing! These balls are best served chilled or at least cool to hold their shape well. They make a terrific addition to any gift basket and are a very welcome hostess gift as well. Here is how you can make your own:

You can find the entire recipe for Rum Balls here. Pre-heat the oven to 350. Generously coat a 12"x17" rimmed baking sheet with Pam and set aside. In a small bowl set over a pan of simmering water, melt together the chocolate and butter until smooth and combines. Set bowl aside to cool slightly.

Pic_1_makebatter

Whisk together eggs, brown sugar, vanilla and salt in a large bowl. Slowly whisk in the cooled chocolate mixture, then mix in the flour. You will have enough batter to create a shallow layer in the baking sheet. Spread the batter evenly over the baking sheet and bake for about 10 minutes. Let cake cool completely.

Pic_2_makebrownie

After cake has cooled, break into small pieces and place in the bowl of an electric mixer fitted with the paddle attachment. I like the turn on the machine and let it break up the cake into small crumbs.

Pic_4_addrum

With the mixer running, slowly pour in the rum (I used a Spiced Rum that I had added a few vanilla beans to the bottle to give a vanilla essence to the rum) to create a nice dough ball.

Pic_5_balls

Using a 1 inch ice cream scoop, make small balls and coat in sanding sugar. When all balls are finished, chill in the fridge for around 2 hours.

For gift giving: wrap each of the balls individually in a small square of plastic wrap and place in a mini-muffin paper. Fit a small rectangle of cardboard (my dad cut up some Macy's shirt boxes! Yeah Dad!) on the bottom of a cello bag and add a small strip of decorative paper. Place two rows of three rum balls each in their muffin papers into the bag, tie with ribbon and add a tag. Store in a cool place before giving.

Spicy Hot Cocoa Mix & Fluffy Mexican Vanilla Marshmallows

anna
Dec 15, 2009
3 comments

Pic_11_cocoa:marsh_finish

Looking for a thoughtful yet inexpensive gift? How about a homemade gift of Spicy Hot Cocoa Mix & Fluffy Mexican Vanilla Marshmallows! Treat your friends to a warm and tasty gift that lets them know you are thinking of them! This hot cocoa mix can be made with milk or water- its delicious both ways! The dutch cocoa paired with a touch of spice creates the best "adult" hot cocoa around! Rich and chocolatey, not overly sweet but a perfect foil for the fluffy white marshmallows. These marshmallows are made with a rich Mexican Vanilla Extract that melts perfectly into the hot cocoa. Wrap them up cute with ribbons and tags, add a pretty mug and you have a thoughtful, inexpensive gift that they are sure to love. Here is how you can make your own:

You can find the entire recipe for the Spicy Hot Cocoa here. I followed all the basic ingredients but I added a few shakes of cinnamon, a teaspoon of vanilla powder and a large pinch of cardamom.

Pic_1_cocoaingre

The most important thing to remember when making this dry mix is: whisk all the ingredients together thoroughly and then pass it thru a sifter or a sieve to get a completely lump-free, soft and powdery mixture. Then whisk again.

Pic_2_cocoasift

This will ensure that your finished hot cocoa mix is smooth and rich and velvety with no lumps or chunks! Package your hot cocoa mix in cello bags, tie with ribbon and add a tag with instructions for use.

Pic_3_cocoawhisk

I figured out that one good sized mug takes about 4 Tablespoons Hot Cocoa Mix to 8 oz. (1 cup) hot milk or water.
On to the marshmallows!

You can find the entire recipe for the Homemade Marshmallows here. I followed all the basic ingredients but I substituted Mexican Vanilla for the regular vanilla extract. You could also try peppermint extract for a pepperminty marshmallow!

Pic_5_pwdsugarpan

I also substituted a 9"x9" pan lined in parchment paper and well sifted with powdered sugar instead of a glass 8"x12" pan because I wanted thicker marshmallows. Combine gelatin with cold water in the bowl of an electric mixer fitted with the whisk attachment and let sit.

Pic_4_marshboil

On the stove, combine sugar, corn syrup, salt and water in a small saucepan over medium high heat until the temperature reads around 240-250 degrees. With the mixer on low speed, carefully drizzle the hot syrup onto the gelatin.

Pic_6_whiskaddmexivanil

When combined, carefully turn up the speed to high and whisk for around 10-15 minutes adding the Mexican Vanilla extract toward the end of that time. Carefully scrape the fluffy marshmallow mixture into the powdered sugar coated pan. Use damp fingers to smooth the sticky mixture out as evenly as possible.

Pic_7_pourinpan

I found that my damp fingers worked better than any spatula at smoothing out the surface without sticking. Dust with more powdered sugar. Let the pan sit out uncovered overnight to dry out.

Pic_8_cutmarsh

The next morning turn the marshmallows out onto a powdered sugar coated cutting board and use an oiled knife or pizza cutter to cut into squares.

Pic_9_plateofmarsh

Dust all the sides of the marshmallows with more powdered sugar and then package in a cello bag using wax paper squares in between each marshmallow. Tie tightly with a ribbon and add a tag.

Pic_10_grouppackaging

Homemade Spicy Hot Cocoa Mix and Fluffy Mexican Vanilla Marshmallows: a thoughtful and delicious holiday gift that's sure to please! Happy Holidays!

2009 December InspirationSounds:GRAMMY Nominee Edition

This is special on two counts: one since I didn't bring you a InspirationSounds podcast last month and second I have been blessed to be the GRAMMY community blogger for the 52nd GRAMMY Awards for the Gospel genre so what else to do but to bring you GRAMMY edition podcast. You know how I love blending Gospel/Christian with some of the best instrumental tunes but this one has a little twist: each of the Gospel songs are up for a nomination for a GRAMMY.

It's pretty cool the power of instrumental music and when it's blended with men and women of God that loves the Lord it's a win-win situation. When you really think about it how many times have you been in service praising and worshiping the Lord and when the choir has stopped singing and the musicians are playing you still are caught up in the spirit, they two go hand in hand.

The tracks featured in this podcast is from their past work to let you that success did not come to these Gospel Nominees over night...it took years for these artists to achieve what they have today and I also feel in order appreciate a person in the present you have to sometime check out what they have done in the past. The artists that are nominated are:

Vicki Winans

Jars of Clay

Smokie Norful

Third Day

J. Moss

Donnie McClurkin

Mary Mary

Kierra "KiKi" Sheard

Sheri Jones-Moffett

Donald Lawrence

Karen Clark Sheard

Israel Houghton

This is only a handful of the talented men and women who have done remarkable work in composing, song writing, arranging some of the best Worship and Praise songs that are nominated this year and if I'm granted the opportunity to participate I will have more tunes in the podcasts.

Big, BIG thanks to the Academy of Music for allowing me to express my feeling in regards to the wonderful talent of the incredible men and women who love the Lord of lords and the King of kings.

Be Blessed, Be Safe,

& Have a Wonderful Day. :-)

Sounds Unlimited: GRAMMY Edition LP1

{to listen: click here | to download: right click}

to download from iTunes - copy this rss feed into iTunes

[Track Title - Artist or Group]

o1. Long As I Got King Jesus - Vicki Winans{Nominated for Best Traditional Gospel Album}

o2. WindSurfer - Steve Kindler and Teja Bell

o3. Nobody Loves Me Like You - Jars of Clay{Nominated for Best Pop/Contemporary Gospel Album}

o4. Till We Meet Again - Special EFX

o5. Celebrate - Smokie Norful{Nominated for Best Contemporary R&B Gospel Album}

o6. With You In Mind - Acoustic Alchemy