MY POTATO ADVENTURE

This is my entry for the Cooking with Alicia & Annie Blog Event
for November! (deadline for submissions November 30th) .

I am also entering this in the Potato Ho Down being hosted by Baking Delights on November 19th.

Potato Cakes

from Alicias site...

2 cups mashed potatoes
2 tbsp flour
sprinkle of parsley
2 eggs
1 tsp onions chopped

Instructions:
Mix all together and fry in in skillet over low heat in a little oil or butter.

You could make these as thick as you want, I suppose.
Submitted by Jay

*NOTE:I altered these a bit.
I added parmesan cheese and mozzarella cheese.Once they were mixed I shaped them into cylinders and rolled them in egg then seasoned bread crumbs. I arranged them in a casserole dish that I sprayed with cooking spray. I also sprayed the potato cakes then put them into a 350* degree oven for about an hour. They came a little lighter since they were not fried and the outer crust was still golden.

Delicious!

Gotta love a good potatoe!

Bountiful Container giveaway...

Fern from Life on the Balcony is having a really fun contest.

It’s super easy to participate in this contest. All you have to do is comment on a post. Any post. For the next two weeks (until November 17th at midnight Pacific time).

The winner will receive a copy of McGee & Stuckey’s excellent book, Bountiful Container. He or she will also receive all of the seeds needed (lavender, mint, pansy, and thyme) to complete a project from the book called “Lavender Lady,” AND a natural cotton tote featuring the lavender drawing shown on the seed packet above. The seeds and tote are courtesy of Botanical Interests seed company.

Rush right over there and check out her wonderful blog and this fun giveaway!

Discover under-appreciated blogs...

Chuck Westbrook’s Blog has a really great idea and you can be part of it...
Hurry over there and check it out.

"There is a simple way to discover under-appreciated blogs and help them reach the audience they deserve. In fact, with no special effort and in one fell swoop, you can now find these sites and reward the creator in a powerful way."

Cupcake Recipe Contest: Our Sweet Solar System at National Geographic

Hurry over to National Geographic for the rules to this cool contest...

The Life,Lightly Salted Giveaway ends Friday Nov. 7th...Hurry up and enter!

Michele from Life,Lightly Salted is giving away a 7 ounce Almond Biscotti soy candle from her favorite candle lady, Janine .

It smells absolutely delicious!

It has a sweet toasted almond cookie fragrance with a hint of buttery vanilla.

Janine is the owner/operator/scent wizard of Things That Make Scents in South Jersey. But wait… Janine has also thrown in a $25 gift certificate to the lucky winner!

To enter the giveaway just leave a comment telling Michele what your favorite candle scent is. Deadline for entering the giveaway will be Friday, November 7th, 2008.

For an extra chance to win and to promote Things That Make Scents just mention this giveaway on your blog and let her know that you linked back to her site.

I Hope You Voted!

I also made some cupcakes ...

Yellow cupcakes with Yellow Buttercream Icing

The icing was a little loose and a bit grainy. Not my best cupcake but the peanut gallery loved them!

Sunday Baker has another FABULOUS giveaway!

Tanya at Sunday Baker is holding another FABULOUS giveaway!

"What's more fun than inviting our kids into the kitchen for holiday cooking? And what good is inviting them to join you if they don't have an adorable apron to wear while doing so?" Tanya found this talented Etsy shop owner that makes the cutest aprons for children, both boys and girls.

They are very well made and SO CUTE! The best part is that you can win one, and just in time for the holidays.

The chosen winner will get to pick an apron from her Etsy shop found here: Stitchygirl52

If you want to take a stab at winning this great giveaway, here's what to do:

In the comments section, leave a note telling Tanya about an "unexpected" blessing you are thankful for this year.

This giveaway fun will end this Tuesday at 8:00 p.m.

At that time she will announce the randomly chosen winner for the apron.

Mention these games on your blog or to a friend and email Tanya about it and

she will put your name in TWO more times for getting the word out!

Hurry up because Tuesday is almost here!

Remembering My Dad...

Since today is All Souls Day...
I wanted to take a moment to remember my Dad.


He has been gone for 6 years , but I feel him with me always.
He wrote me a poem in Italian that I thought I would share.


For those who don't speak Italian...I'm sorry but I don't have the translation. Besides -some times you lose the true meaning in the translation.

Thank you Daddy...I love you and I miss you.

"Alla Mia Susanna"

A te,
dolce creatura,
che un giorno gia lontano
all’alba mia apparisti
e desti tanta luce
e poi tanto calore
a tutti I giorni mei.

A te,
voglio cantare
con tanta tenerezza
la mia canzon d’amore.

A te,
piccolo fiore
che con la tua fragranza
profumi tutta l’aria
che il cuore mio respire.

A te,
che qual’usigunolo
canti le melodie
che cullan la mia mente
e dolcemente chiudono
a sera, quegl’occhi miei si’stanchi.

A te,
bambina mia
tenero fior,gentile e delicato,
voglio ripetere
quell’accorato canto
che sempre dice amore
e che senz’ali vola
al nido che tu tiene
nel cuore tuo fanciullo.

A te,
voglio ripetere
da mane a sera
di giorno e poi di notte
che tenero e l’amor
che porto in cor per te.

Per te,
la tenerezza
che sento dentro me
scorre tranquilla e placida
qual rivolo di monte.

Per te,
carezza dei miei occhi
un sentimento splendido
si’caldo, come il sole
da vita e da speranza
all’esser mio cadente.

Per te,
io vivo e sento
in tutte le mia membra
la tiepida carezza
che come caldo vento
da vita e da ristoro
ai giorni del mio inverno.

Io t’amo, t’amo tanto
O piccolo fior mio…

Quest’e’il mio dolce canto
che volo senza l’ali
al cuore tuo tremante.

Pumpkin Cupcakes

Today was the day to try something new.

I am a certified chocaholic so I always

lean towards chocolate cake and cupcakes.

I had to get into the mood for the season and add some of those wonderfully spicy smells to my house.

Today this is how I chose to do just that. My kitchen smelled heavenly and the finished product was really spectacular and so simple.

Quick and Easy Pumpkin Cupcakes

from VeryBestBaking.com

Makes 24 cupcakes:

1 package spice cake mix

1 15 oz. can pure pumpkin

3 large eggs

1/3 cup vegetable oil

1/3 cup water

Preheat oven to 350F.

Paper-line or grease 24 muffin cups.

Blend cake mix, pumpkin, eggs, oil and water in a large mixer bowl until moistened.

Beat on medium speed for 2 minutes.

Pour batter into prepared cups, filling evenly.

Bake for 15-20 minutes, or until a wooden pick inserted in the center comes out clean.

Cool in the pans on wire racks for 10 minutes, then remove to wire racks to cool completely.

Light and Delicious Cream Cheese Frosting

from allrecipes.com

1 cup whipping cream

1 (8 oz) package cream cheese

2/3 cup packed brown sugar

1 teaspoon vanilla

In a large bowl, combine cream cheese, brown sugar and vanilla.

Beat until soft.

In a separate bowl, whip cream to soft peaks, then fold into cream cheese mixture. You may have to refrigerate for a few minutes for the frosting to stiffen up enough to pipe on cupcakes.

Today's Pot of Comfort Food

Turkey Sausage, Kale, White Beans and Pasta


Turkey Sausage
Diced Onions
White Beans
Diced Tomatoes
Kale
Small pasta
Salt and pepper to taste




I don’t really measure when I cook so I will describe what I did.

I bought a large package of Italian flavored turkey sausage and removed it from its casing –I broke it up and sautéed it with chopped onions.

Meanwhile, I cooked a bag of cleaned and chopped kale in a pot of boiling water. When it was just tender I drained it.

In another pot I boiled a cup of small pasta- whatever your family likes.
I happen to have a box of Barilla Piccolini mini wheels …so I used some of that.

To my pot of sausage I added a can of diced tomatoes and a small (15 oz can) of white beans.
I also chopped the kale a little bit more and added it to my pot.
I turn the heat down and let everything simmer so the flavors blend together.
Once it is ready I tossed in my pasta wheels. (*don't throw them in too early they will over cook and fall apart)

I served it with a salad and a loaf of crusty bread.

***I also made a pan of hot peppers, tomatoes and potatoes today so we had them too. Boy they were HOT!!!

It was filling- delicious and had a little of everything good.

Get The Bean is having a Gourmet Coffee or Tea Giveaway!

Win 1 lb of Gourmet Coffee or Tea at Get The Bean

Here is how you get entries to win 1 lb of Gourmet Coffee or Tea:
Visit Get The Bean and tell them what Estate Coffee you would pick.

You can get extra entries if you do any of the following:

Write a Post on your blog about this giveaway linking to either their blog or website(2 extra)

If you have one of their buttons on your blog or if you put one of their buttons on your blog(2 extra)

Email 5 people telling them about Get The Bean with a link to the blog, website or both.

You must include them in your email: megse5@netscape.net(5 extra)

Stumble(1 extra)

Digg(1 extra)

You do not have to have a blog in order to enter.

However, You MUST provide a valid email address or blog so that they can contact you if you win.

Also, be sure to specify what you did in your comment so they can give you extra entries.

Sorry this is only open to US and Canada :(

Good luck everyone and we will be drawing Friday November 7.

Happy Blogiversary BAKERELLA

Happy Blogiversary BAKERELLA

Congratulations and thank you for all you share with us!

In Celebration of her Blogiversary she is having a fun...

Blogiversary Giveaway!She is giving out presents-Bakerella t-shirts from http://www.bakelove.com/bakerella_t-shirt.html. Three of them!

If you're a bakerella at heart or simply like the site, enter for a chance to win.
Just leave a comment and share which celebrity you had or still have a crush on.
Make sure to leave an email address or a link to your blog soshe can contact you if you win.
The cutoff to enter is Monday, November 3rd at Midnight.

The winners will be announced sometime Tuesday evening.

The Power of Pink Challenge!

In honor of October being National Breast Cancer Awareness month, Beantown Baker presents a challenge:make something PINK .

It can be anything as long as it's pink.

Here are the rules:

1. Make something, anything, that comes out pink - use any ingredients you want (you can double this up for another blogging event if you'd like)

2. Post your pink food by October 31

3. Include the logo and link back to this post in your post

4. Email her at beantownbaker[at]gmail[dot]com - include:

- Your name and location (city/state/country)

- Name of your blog - Link to your post -

Picture (or permission to pull one out of your post)

I made cupcakes PINK of course.

I made DEATH BY CHOCOLATE cupcakes

4 eggs
1/2 c. oil
1 c. sour cream
1/2 c. water or 1/4 c. water with 1/4 c. Kahlua
1 boxed cake mix without pudding in the mix
1 sm. box instant chocolate pudding
12 oz. pkg. chocolate chips
With your electric mixer, combine eggs, oil, sour cream, water, cake mix and pudding; mix well.
Add in chocolate chips. Pour into muffin papers.
Bake at 350 degrees for 20 minutes.

I then iced them with store bought vanilla icing that I tinted pink.

My version of a "Hostess Cupcake"

Todays fun cupcake was my version of a "Hostess Cupcake" from way back when!

I know they still sell them but they aren't as exciting these days as they were when I was a kid!

I deceided to copy that classic and bring back the excitement!

When my family saw them they were thrilled!

Being pressed for time I made a boxed mix of 24 chocolate cupcakes.

I also made a batch of buttercream icing for the filling.

1/2 cup solid vegetable shortening

1/2 cup butter or margarine softened

1 teaspoon clear vanilla extract

4 cups confectioner's sugar (approximately 1 lb.) sifted

2 Tablespoons milk

Icing makes about 3 cups.

Instructions(Medium Consistency):

In large bowl, cream shortening and butter with electric mixer.Add vanilla.Gradually add sugar, one cup at a time, beating well on medium speed.Scrape sides and bottom of bowl often.

When all sugar has been mixed in, icing will appear dry.

Add milk and beat at medium speed until light and fluffy.
I made some chocolate ganache to dip my little jewels in .

For ganache glaze:
2 1/2 cups heavy cream
20 ounces fine-quality bittersweet chocolate .

I finished them off with a little butter cream squiggle......

They came cute -but best of all they tasted really yummy!

They passed the family taste test!

Grab-Bag-Game at Sunday Baker

Rush right back over to SUNDAY BAKER because Tanya has a really fun Grab-Bag-Game going on.



All you have to do to play is answer this question in the comments section: What is your absolute favorite, love-it-every-time dish to make?



Then, if you're willing, share the recipe. Tanya will use a random Integer Generator to pick a number for a winner, and if you've shared your recipe with your post, then she will make it and post it there too!



This way, we all win by having so many new recipes to try!



Make sure to send your friends on over there to play !

After your name is picked, Tanya will reveal the mystery prize here....

A little Fall Giveaway at My Romantic Home

You have to rush over to Cindy's blog MY ROMANTIC HOME.

Cindy has deceided to giveaway 2 absolutely adorable pumpkin candles.

Anyone can enter whether you have a blog or not! If you don't have a blog, please be sure to include your email address so she has a way to contact you.



Cindy will draw a name on Friday at 9:00 PM Pacific Time.

Ricotta Pound Cake

Today I made the first recipe from my new cookbook...

(Dolce Italiano by Gina DePalma)

I was so excited to make it.

I bought all the ingredients I was missing.

Ricotta Pound Cake( from Gina DePalma’s Dolce Italiano)

1 1/2 c cake flour

2 1/2 tsp baking powder

1 tsp kosher salt

3/4 c unsalted butter, softened

1 1/2 c fresh whole-milk ricotta

1 1/2 c granulated sugar

3 large eggs

1/2 vanilla bean

1 tsp pure vanilla extract
Confectioner’s sugar for dusting

Preheat oven to 350°F (177°C) and place rack in center.
Grease and flour 9-inch loaf pan.

In medium bowl, sift together flour, baking powder, and salt and set aside.
In a separate bowl, cream together butter, ricotta, and sugar until smooth and light.
Beat in eggs one at a time, scraping sides of bowl after each addition.
If you have a vanilla bean split it lengthwise and scrape out the seeds with the blunt side of a small knife, then beat them into the batter along with the vanilla extract.
On low speed, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat the batter for 30 seconds on medium.
Pour the batter into the prepared pan and smooth top with a spatula. Tap pan on counter a few times to remove air pockets.
Put cake in oven and let bake for 15 minutes, then turn 180 degrees to ensure even browning.

Lower the temperature to 325°F (160°C) and let bake until cake springs back when lightly touched, the sides of the cake have pulled away from the sides of the pan, and a cake tester inserted in center comes out clean, about 25 minutes more.

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

The preparation process went really well and the cake looked great.

BUT when the baking time was up the cake still looked wet.

I left it in the oven to bake for an additional 15 minutes but at that point the edges began to get too dark and the center was still wet and heavy.

I removed it from the oven and let it cool- then I removed it from the pan. It came out very easily but was clearly still wet!

The cake smelled great ...but this was not Ginas Ricotta Pound Cake.

Time to make it again.!

It's Party time at Sunday Baker!

The fun over at Sunday Baker has already started and if you don't hurry you will miss it!

Tanya has started the fun with a great cookbook giveaway!

To kick off the party, here's her first awesome giveaway!!

From one of her very favorite companies: the Taste of Home Best Loved Cookies and Bars -Hardcover Cookbook!

What an awesome cookbook! It has pages and pages of creative and delicious cookie and bar recipes with pictures and ideas (worth $27.95). It's the perfect resource for the upcoming holiday season . To take a stab at winning this, here's a few ways:

~Leave a comment on her post telling Tanya how you found her blog!

~If you have a blog and mention her giveaway in a post, post the link to her page for 2 extra entries!

~Share with a friend...have them mention your name in her comments and receive an extra entry!

DON'T WASTE A MINUTE HEAD RIGHT OVER THERE AND ENTER!

My Booo-tiful Halloween Cupcake Contest Entry

Today I made cupcakes for the first annual Halloween Cupcake contest hosted by How To Eat A Cupcake and I Heart Cuppycakes!
The contest runs until November 6th @ 12midnight EST so hurry up and start baking! The prizes are super too!

My cupcakes were a big hit and my family couldn’t wait for me to finish taking my pictures so they could eat them.

I made basic yellow cake cupcakes (because they always come so moist).
Ingredients:
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 large eggs, room temperature
2 teaspoons vanilla
3/4 cup milk

Preparation:
Preheat oven to 350°F.
Put muffin papers in muffin pans for 24 cupcakes.
In a bowl, combine the flour, baking powder, and salt with a wire whisk.
Cream the butter and sugar until light and fluffy.
Beat in eggs, one at a time.

Add vanilla and mix until completely combined.

Slowly add flour alternately with milk.

At end of addition batter should be smooth.

Fill each cupcake paper half way.
I baked them for 15 minutes at 350 degrees F.
Cool 5 minutes in pan, then remove to a rack and cool completely before frosting.

I made the basic Wilton Butter Cream icing for decorating and I tinted it orange..
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine softened
1 teaspoon clear vanilla extract
4 cups confectioner's sugar (approximately 1 lb.) sifted
2 Tablespoons milk
Icing makes about 3 cups.
Instructions(Medium Consistency):
In large bowl, cream shortening and butter with electric mixer.
Add vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed.
Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry.
Add milk and beat at medium speed until light and fluffy.

I topped each cupcake with a spooky peanut butter eye ball!

"Cooking with Annie & Alicia" - Double Chocolate Muffins

I am entering the Cooking with Alicia & Annie: Cookbook Giveaway! with a recipe from http://www.anniesrecipes.com/ .....…

Double Chocolate Muffins.

I altered the recipe a bit- I couldn’t add the pecans because my son won’t eat nuts. I also used dark chocolate bits instead of white chocolate because I didn’t have the white ones.

The recipe was fairly easy to make but the finished product was a bit dry.

If I make them again I think I would alter the cooking time and maybe the temperture instead of 20 minutes at 400 degrees I would cook them for 20 minutes at 350 degrees.

Double Chocolate Muffins


2 cups plain flourpinch salt1 Tbsp baking powder1/2 tsp allspice1/2 cup brown sugar1/2 chopped pecans2 eggs2/3 cups milk1 tsp vanilla3 ozs butter melted3-1/2 ozs Nestle Chocolate Melts melted4-1/2 ozs Nestle White Bits


Instructions :
Sift first 4 ingredients into a bowl. Add brown sugar and pecans. Combine eggs, milk, vanilla, melted butter and Choc Melts, add to dry ingredients, mix lightly. Add White Bits, stir to combine. DO NOT OVERMIX, it should be lumpy.
Fill a greased muffin pans 2/3 full and bake at 400 degrees F for 20-25 minutes.


NOTE: Nestle's Melts are cooking chocolate that come in a button shape, easier to melt and weigh than blocks. Nestle's Bits are morsels of pure chocolate, so they hold their shape when baked.