Lickable Spoon

Easy Peanut Butter Cookies, and a little break

2011-02-22T21:00:00.000-08:00

I have a super easy cookie recipe for you! And boy do I need things to be easy right now. And because of that, we'll be taking a break. Of course the recipe archive is always open. And if you have a recipe to send over, I'll happily post it. I just don't have oodles (ok, any) time to post regularly from my own recipe stash. Hope your kitchens are happy and full of fun smells!

1 cup smooth peanut butter

1 cup sugar

1egg

Splash of Vanilla

Mix together until smooth.

Drop by small spoon fulls onto lined baking sheet.

Bake at 350 for 10 minutes.

Let cool and enjoy!

Candied Nuts

2011-01-22T21:54:00.000-08:00

Sand Tarts

2010-12-18T19:04:00.000-08:00

This is my Granny's special recipe. Perfect for the holidays! Enjoy!

Baked Ziti with Three Cheeses

2010-12-09T18:21:00.000-08:00

A favorite phrase of mine: "Bake until bubbly."
The layers of cheese and sauce in this dish make it a supreme comfort food. The best thing about making it yourself is, you can make it the way you like. For example, I like lots and lots of sauce, and slightly less noodles. But that's just me. You can make it any way you want!

Baked Ziti with Three Cheeses

1 jar best quality marinara sauce (I like Rao's)
1/2 C Ricotta cheese
1 C shredded Mozzarella
1 C shredded Parmesan
8 oz Rigatoni pasta
1 T flour
1 T olive oil
1 T butter
1 C milk
dash of Nutmeg

Prepare noodles by boiling in a big pot of salty water. While they are boiling, shred your cheeses. Next, make a white sauce. Starting with a hot pan, warm up your butter and olive oil. Add the flour, and whisk while it toasts. Remove from heat, and whisk in the milk. Reduce slightly, and add the Ricotta. Then add a dash of Nutmeg.

Time to layer! In your favorite casserole dish, layer half of the noodles, followed by half of the white sauce, half of the marinara, half of the Mozzarella, and half of the Parmesan. Repeat layers, and bake uncovered at 350 degrees for 40 minutes.
Serve with soup, salad, garlic bread, or all three!

Note: This warms up well, in an individual casserole dish. Drizzle with a little olive oil, top with some fresh cracked pepper, and pop into your mini oven for 12 minutes at 350 degrees.

Homemade Brown Sugar

2010-11-20T11:11:00.000-08:00

It looks pretty, like maple syrup on snow!

Its so fluffy I'm gonna die!


Once you start pulsing, you might need to scrape down the sides of the bowl a bit.

Have you ever reached the point where you have already made several stops in a day, and going to the grocery store seems IMPOSSIBLE? Especially when you just need one thing?

Old habits can die hard, and my firm belief that we can only access brown sugar at the grocery store was challenged only by my deep need to recline. I mean, shopping is seriously hard work! But brown sugar is one of my favorite ingredients and I use it daily. So I rose to the occasion; so can you!

You will need these two things:

White sugar
Molasses

PROPORTIONS:

Light Brown Sugar:
1 Cup of sugar : 1 Tablespoon of Molasses

Dark Brown Sugar:
1 Cup of sugar: 2 Tablespoons Molasses

I did this in a food processor, but I'm sure a mixer would work just fine. You can also do double or triple the recipe to stock up! This is so much richer and more flavorful than the store bought version.

More of my favorite things with brown sugar:
Cinnamon Rolls
Stuffed, baked apples
Butternut Squash soup
Sweet potatoes

What are YOURS?

Egg in a Nest

2010-11-08T22:08:00.001-08:00

Or Toad in a Hole, or Egg in a Basket, or Bull's Eye Eggs, or whatever you might want to call it. But this is a smash hit with the kids (and the grown-ups, too):

Don't forget to grill up the little buttered cut out! I admit to eating those as I am cooking. Don't tell the kids. They don't know that's part of the fun, yet. Also, in my college days when I didn't have cookie cutters, I used a glass to cut a circle (ok, up until a month ago I was still using a glass)...

What's for lunch today?

2010-11-03T22:17:00.000-07:00

Apple and Cheese Panini on cracked wheat bread, with honey mustard.

What are you having for lunch?

Rustic Tart with Acorn Squash and Chorizo Sausage

2010-11-02T17:54:00.000-07:00

This tart is actually quite simple, requiring few ingredients and enjoying the fall harvest of squash. If you are afraid of peeling an Acorn Squash, don't be; it's so simple. All you need is a good knife, and a sense of adventure!

Acorn Squash and Chorizo Tart

1 sheet Puff Pastry
1 Acorn squash
1/2 lb Chorizo sausage (or mild Italian if you don't like spicy)
1 clove of garlic
1 sweet onion
3 T olive oil
1 C shredded Monterey Jack cheese
1 egg yolk, mixed with 1 T water

Allow pastry to defrost at room temperature for 40 minutes. Roll into a 14" circle, trimming and shaping dough where needed. After dough is in desired shape, return to the refrigerator.

To peel the Acorn squash, start by trimming both ends. Then, sit the squash on one end, and carefully slice the green parts away in a downward motion, until all the green parts are gone. Slice the squash in two, and scoop out the seeds in the middle. Cut the squash into small cubes, place on a roasting pan, and drizzle with olive oil. Season lightly with salt and pepper. Roast squash at 400 degrees for 10-15 minutes, until deep orange and tender.

In a large pan, saute onion in olive oil until deep golden brown, about 10 minutes. Add minced garlic, and cook for only a minute. Transfer onion mixture into a dish. In the same pan, saute the sausage for a few minutes, until mostly done.

Bring your pastry out of the fridge. Leaving a 2" border, layer the onions and garlic, roasted Acorn squash, and cooked Chorizo. Top with the shredded Monterey cheese. Fold the pastry border over the filling, and brush with egg yolk mixture. Place on top of parchment paper to save clean up time, and roast in the oven for 30 minutes (still at the same 400 degrees).

Allow to cool 5-10 minutes before serving.

I cannot endure to waste anything as precious as autumn sunshine by staying in the house. So I spend almost all the daylight hours in the open air.
- Nathaniel Hawthorne

Lemon Linguini

2010-11-01T06:00:00.000-07:00

This pasta dish has the comfort factor of Fettucini Alfredo, with a fresh twist added by the lemon and parsley. It is quick and easy, great with garlic bread and a simple salad, and maybe some chocolate mousse for dessert. Sparkling raspberry water would be a complimentary drink—or whatever you like!

Lemon Linguini
1 Package fresh angel hair pasta
1 Wedge parmesan cheese
Zest of 1 lemon
Juice of 1 lemon
3/4 C Whipping cream
Salt to taste
3 Egg yolks
Fresh parsley, for garnish

Cook pasta according to directions on package. In a saucepan, mix together lemon juice, lemon zest, cheese, whipping cream, and egg yolks. Cook over very low heat until slightly thickened. Add salt to taste, and white pepper if desired. Add pasta to pan, stirring to coat.
Garnish with fresh parsley.

Garlic Bread with Smoked Paprika
Your favorite rustic bread (Rosemary, Sour Dough, French, etc.)
1 Cube butter
1/2 C shaved parmesan cheese
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon
2 Cloves fresh garlic, minced

Rub the spices, cheese, garlic and butter mixture on thick slices of crusty bread. Broil in the oven, or the convection oven, until toasty and brown. Serve!

Chocolate Chip Banana Muffins

2010-10-28T06:00:00.000-07:00

Tiny Cake Escape, Part Deux

2010-10-24T15:30:00.000-07:00

If you happened to buy three tiny cake pans for the previous tiny cake featured, here is another use for them! I combined several recipes in this cake, and then divided the recipe in 1/3 so that if you are cooking for a small party, the proportions match. If you are cooking for a large party, just multiply proportions by 3.

Tiny Strawberry and Mascarpone Cheese Cake

For Cake:
6 T butter
3/4 C sugar
1 egg
1 C + 1 T sifted cake flour
1 t baking powder
1/4 t salt, generous
1/3 C Mascarpone cheese
1 t vanilla
1/3 C sour cream
2 T cream or milk

For Glaze:
1 pint fresh strawberries
1 C powdered sugar

For Buttercream Frosting:
1 stick of butter
1 package (16 0z) powdered sugar

To Make:

Cream butter and sugar. Sift together dry ingredients: flour, baking powder and salt. Add egg to butter and sugar, and continue to mix on low. Mix together wet ingredients: Mascarpone cheese, vanilla, sour cream, and milk or cream. Add wet and dry ingredients to mixer, alternating, starting with dry and ending with wet. Allow batter to rest for a few minutes while you butter and flour your three tiny (5") cake pans. If you would like, you may also line them with parchment paper.

Fill pans 1/2 full of batter. Bake at 350 degrees, for about 15 minutes. Remember, these cakes are tiny, so keep an eye on them!

To make the glaze, place sliced strawberries and 2 T water in a pan. Boil for 5 minutes, until liquid is reduced. In a food processor, puree strawberries, and add powdered sugar. Combine until you have a thick glaze.

Make the buttercream frosting by whipping softened butter, powdered sugar, and a pinch of salt together in your mixer.

After cakes are cooled, place on desired cake stand (remember wax paper!), and layer the cake, glaze, and Buttercream frosting. When all cakes are stacked, spread remaining strawberry glaze over the top. Slice some strawberries for garnish. Your tiny cake is ready to eat!

For part one, click HERE.

Pumpkin Chocolate Chip Cookies

2010-10-14T17:00:00.000-07:00

Like the new recipe card design? You can find them HERE.

Guest Post with a recipe from Bridget Hunt

2010-10-11T18:06:00.000-07:00

This delicious recipe is brought to you by Bridget of
"Tales of Me and the Husband: Plus 4 kids and a Gracie"

Bridget looking darling in the kitchen:

HOT AND CRUNCHY CHICKEN CONES

MANGO SLAW
1/2 cup diced mango
2 T white wine vinegar
2 T sugar
1 T water
1 small shallot, minced
1 cup mayo
1/2 cup cilantro
2 garlic cloves, finely chopped
1 T fresh lime juice
salt and pepper
7 cups shredded coleslaw mix (I used prepackaged kind)

CHICKEN CONES
3 cups cornflakes
6 T slivered almonds
6 T sesame seeds
3 or 4 T sugar
1 1/2 T crushed red pepper
1 1/2 T kosher salt
4 large eggs, beaten
1/2 cup milk
all-purpose flour
6 boneless chicken breast halves, sliced lengthwise 1 inch thick
Vegetable oil for frying
6 10-inch tortillas

1. To Make Mango Slaw: In saucepan combine the mango, vinegar, sugar, water and shallot. Cover and simmer until mango is softened, 10 minutes.

2. Transfer mango mixture to a food processor and puree. Scrape into large bowl. Stir in mayo, cilantro, garlic, and lime juice. Season with salt & pepper, add coleslaw mix, and toss to coat. Cover and refrigerate.

3. To Make the Cones: Wipe out food processor. Add cornflakes, almonds, sesame seeds, sugar, red pepper flakes, and salt, and pulse until coarsely chopped. Transfer mixture to a large, shallow bowl. In second shallow bowl, whisk eggs with milk. Fill a third shallow bowl with flour. Dredge chicken strips in flour, then egg, then roll in cornflake mixture.

4. In large skillet, heat 1/4 inch of oil (I used olive oil; recipe calls for vegetable oil). Working in batches, fry chicken over moderately high heat, turning once, until golden brown, 6 minutes; transfer to rack in warmed oven (the frying part was the most time-consuming). Set fried chicken on tortillas and top with mango slaw. Roll up and eat right away.

Voila! The final product. The slaw, in my opinion, really makes it. It has a sweetness to it because of the mango puree but cilantro, oh cilantro, makes it completely delicious. The chicken by itself has a bite to it from the red pepper flakes so if you don't like any spice at all, maybe half the red pepper flakes.

Make it. You won't regret it.

Healthier Meal Ideas

2010-10-09T06:15:00.000-07:00

Lately I've been trying to get more of the foods that "pack a punch" in terms of antioxidants, and "whole foods" with good fats (like avocados). Here are two of my recent meals. Super easy, super yummy, super healthy!

Good Start Oatmeal

1. Start with your bowl of oatmeal prepared to your liking. (I used half a cup of oats, stirred in one cup of water, and microwaved for 2 minutes, stirring after 1 minute. But slow-cooked or steel cut oats would work, too.)

2. Add in any of the following for extra antioxidant benefits (or more, if you have favorites):
• raw almonds
• dried cranberries
• chunks of dark chocolate (80% or more is the best)
• drizzle with agave nectar

3. Enjoy!

Simple Quesadilla Plate (with mango and avocado)

1. Pan grill your quesadilla. I used part-skim mozzarella shredded cheese and corn tortillas. I always make an extra one because my preschooler walks in wanting some.

2. Slice up the avocado, salt and pepper to taste, and drizzle with balsamic vinegar (and/or olive oil, if you prefer)

3. Slice up the mango. Beautiful!

4. Sprinkle everything with red pepper flakes (they go great with mango, surprisingly)

5. Enjoy!

Tip: You could always fill your quesadilla with the avocado and mango. It would be delicious.

Do you have a great, healthy meal? E-mail it to us so we can share!

Butter Top Bread

2010-10-06T15:09:00.000-07:00

Maybe it is it's ancient origin, or maybe it's ubiquitous nature, but the smell of bread wafting from the kitchen evokes a feeling of security and well-being. Whatever our many ancestors did and wherever they came from, surely all passed down the memory, somewhere deep in our cells, of the fragrant aroma of wheat being pulled from the hot oven and sliced, releasing its welcoming aroma.

I've been looking for the perfect bread recipe. This one came from a Martha Stewart magazine, although I have altered it slightly, mostly in the method. I find that leaving the bread dough in the refrigerator overnight not only enhances its texture and taste, but divides the work time, giving me a little in-between rest. I also refrigerate the dough a small while after it has risen in the pans. It seems to hold it's shape and is easier to butter when I do this.

Butter Top White Bread

2 1/4 ounce envelopes yeast
2 1/4 Cups warm water (110 degrees)
4 Tablespoons honey
4 Tablespoons unsalted butter
3 Cups Bread flour
4 Cups All-purpose flour
2 Tablespoons pink salt or sea salt

• Warm water in microwave. Mix 2 T honey and yeast into water and cover. Let sit until foamy, about 10 minutes. Sift flour and whisk salt into it.

• Place yeast water and 3 cups of flour mixture into mixer with dough hook attached. Add remaining 2 T honey and melted butter. Mix on low speed. Gradually, add remaining flour, until dough pulls away from the sides of the mixer. Place dough on lightly floured surface.

• Knead dough for 5 minutes. It should retain a slightly moist feel to the surface, but not be sticky. Butter a large bowl, and place dough inside. Cover with plastic wrap.

• Place dough in the refrigerator and let rise overnight. The next day, punch down and shape into two loaves. Place loaves in two buttered and floured pans.

• Turn on oven to 350 for 1 1/2 minutes. Place a pan of steamy water in oven. Allow loaves to rise in steamy oven for 1 1/2 hours. They should peek over pans 1-2 inches. Place risen dough in refrigerator for 30 minutes.

• Preheat oven to 400 degrees. Remove bread from refrigerator and butter tops with fingertips. Bake for 30 minutes, rotating halfway through. Allow to cool, and butter tops once more.

Enjoy!

Whole Wheat Chocolate Chip Cookies

2010-09-28T19:12:00.000-07:00

I made these yummy cookies tonight on a whim. They were super chewy and delicious, and a hit with the whole fam (of course)! A great fall comfort treat.

Whole Wheat Chocolate Chip Oatmeal Cookies

1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs

1 teaspoon vanilla
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 ¼ teaspoon salt
2 ½ cups white wheat or whole wheat flour
2 ½ cups oats
2 ½ cups semisweet chocolate chips

Cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract. Stir in dry ingredients and then chocolate
chips. Scoop rounded tablespoonfuls onto ungreased baking sheet. Bake at 350 for 10 minutes.

*Makes about 2 dozen 3 inch cookies.

Fresh Fish Tacos

2010-08-26T19:10:00.000-07:00

These are easy, satisfying, and to me, taste better than the restaurant version. Dousing them with as much lime juice as you want just makes them better and better. For a fun and colorful side dish, use the same oil you fried the fish in to make some Sweet Potato fries.

For Tacos:

Trader Joe's frozen Battered Halibut
Wheat & corn tortillas (I found these at Sprouts)
Shredded cabbage and carrot mix (like for cole slaw)

For Creamy Sauce:

2 T Mayonnaise
2 T Sour Cream
Juice of 1/2 lime
2 T salsa verde
2 T minced cucumber
salt &pepper to taste
1 T minced cilantro
1 T minced scallions

For Garnish:

Minced cucumber, cilantro, & scallions. Lots of lime wedges.

Method:
Prepare creamy sauce by mincing green ingredients and combining creamy elements. Add lime juice, salt and pepper to taste. Stir mixture lightly.
Fry fish according to package directions. Warm tortillas on a cast iron pan. Assemble tortillas, fish, cream sauce, garnish with green mixture, and serve.

Raspberry Chicken Salad

2010-08-07T14:27:00.001-07:00

My Granny Wink always reuses things. I got this idea from Paula Deen, the famous Southern cook. If you are packing a lunch or going on a picnic, you may simply use a strawberry crate to tuck your meal into. A few leaves line the salad, making for edible packaging. And this eco-friendly method looks pretty, too.

Raspberry Chicken Salad

2 C Roasted chicken*
1 pint fresh raspberries
3 T red wine vinegar
2 t sugar
3 T mayonnaise
3 T olive oil
1 bulb of fennel, sliced
1/2 cup of walnuts, toasted
2 T green onions
2 T finely diced celery
Romaine lettuce, for serving
Salt & pepper, to taste

Method: Pull roasted chicken from bones. Chop finely or coarsely, whichever you prefer. Make vinaigrette using vinegar, sugar, mayonnaise, olive oil, salt and pepper. Whisk until combined. Add to chicken, along with celery, green onions, and fennel, and walnuts. Fold in raspberries gently. Serve on beds of lettuce.

A wonderful use for raspberries!

*Lately, I have been roasting meats in my Crock pot. It is such a cinch to rub them with some spices, put them in the pot, turn it on, and forget about it for a few hours. You can use a whole chicken if your pot is large enough, or pieces of chicken. I recommend using the whole chicken, otherwise you won't get all the wonderful flavors from the bones and the skin. After it is cooked, you can drain the excess fat and discard the skin and bones.

To enhance the flavors in this recipe, rub your chicken with freshly crushed peppercorns, cardamom, and finely diced shallots. Then rub with salt, and it is ready to roast.

Funky Vintage Kitchen

2010-07-30T10:56:00.000-07:00

If you haven't checked out Funky Vintage Kitchen yet, you should hop on over to Etsy! You can find the shop HERE. She sells really cute aprons, cake plates, jewelry, you name it. Lots of great items to make you feel pretty in the kitchen!
I've been "blog buddies with April for a while now. And this week I had the pleasure of hanging out with her whole family for a few hours! Their family was on their way down the 5 for their annual summer vacation, and they all stopped by. It was like meeting up with an old friend! I wish all my wonderful blogging buddies lived right around the corner, don't you?

Pasta Florentine

2010-07-11T18:24:00.000-07:00

This is my old stand-by. It's originally my mom's recipe. And I love it. It's simple, although it does use a few dishes. But it's always a hit!

Crock Pot Pulled Pork

2010-06-19T15:12:00.001-07:00

Printable Recipe Card Generator

2010-05-25T23:16:00.000-07:00

Next time you want to pass on a recipe to a friend, try printing out recipe cards using Skip To My Lou's recipe card maker. Choose 4x6 or 3x5 card sizes and paste in your text. Long recipes won't fit on the card, though, so stick to shorter ones. So fantastic! Find it HERE. This one even kind of matches Lickable Spoon, eh?

NEXT UP: Crockpot, and easy one-dish meals. PLEASE send me your favorite recipes so we can all share! That's what makes this blog tick. :)

The Tiny Cake Escape

2010-05-12T20:27:00.000-07:00

Chocolate cake with Vanilla Buttercream and Ganache Glaze

This is the cake my mom requests when anything comes around: her birthday, Mother's Day, Groundhog's Day... :) I first saw it when I was in graduate school, watching the Food Network when I was supposed to be writing essays, as usual. It really caught my eye.

This year, I decided to get smart. As glorious as this cake is, I did not want to eat it for the next three weeks. Nor did I wish my siblings to accuse me, as they sometimes do, of wrecking their diets.

So I cut the recipe into a third of the original, purchased some tiny cake pans at Sur La Table, and got baking. The result was a Mother's Day gift that was not too little, not too big, but just right.
Here you see the naked little cake, just waiting to be slathered in Ganache. Ganache is a simple mixture of semi-sweet chocolate, corn syrup, and cream.

Wax paper is useful in keeping your pedestal clean. Just insert little strips under the sides of the cake. Don't put the strips too far in, or it will be hard to pull out when you are ready to present.

The temperature of the Ganache is very important. If it is too hot, it will melt the buttercream. But if not warm enough, it will not cascade over the side of the cake and make beautiful ribbons of chocolate that make the cake so unique.

The rosettes are so easy to make. All you need is a pastry bag, and the proper tip. A black and white cake is very elegant, so sometimes I leave off the green leaves and sprinkles. At this time of year, however, I wanted the cake to express Springtime and freshness.

When you pour the Ganache over the cake, it will fall over the sides like this. Sometimes, if it is not quite warm enough, you can give it a little push to get it moving.

I just love the effect of the creamy white next to the rich cocoa. I dipped my knife in water to smooth out the buttercream. When applying the buttercream to the chocolate cake, I actually used my fingers a bit, because they warmed the frosting and helped it spread more easily.

I found this adorable "tiny" cake pedestal at Crate & Barrel for a very reasonable price. The cake is going, going, gone! (Until the next holiday, at least. But it is perfectly fine to have it for no reason whatsoever.)

For Tiny Cake:
1 Cup packed brown sugar
1/3 Cup canola oil
1 egg +1 egg yolk
3/4 Cup sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon vanilla
1/2 Cup sour cream
1/3 Cup hot water
1/3 Cup cocoa powder

For Buttercream:
1/2 lb butter, soft
3 Cups powdered sugar
2 teaspoons vanilla
1 pinch salt

For Ganache:
1/2 Cup chocolate chips
1 teaspoon corn syrup
1/4 Cup whipping cream

Method:
Preheat oven to 350. Oil 3 (5 inch) cake pans and line with parchment paper. In your mixer, combine brown sugar and oil. On low speed, add eggs. Let sugar, oil, and eggs mix while sifting together the flour, baking powder, baking soda, and salt in another bowl.

In a new bowl, combine vanilla and sour cream, mixing well. Set this aside. In another small bowl, pour hot water over cocoa and stir until smooth. To the egg mixture, alternately add the flour and sour cream, starting and ending with the flour. Clean the sides of the bowl with a rubber spatula, and add cocoa mixture. Divide batter evenly between the pans. Bake until lightly set, 20- 25 minutes. Cool cakes and drop onto waxed paper. Remove parchment paper and let cool completely. To make frosting easier, wrap in plastic and freeze for an hour at least.

To make buttercream, add all ingredients to mixer and whip until very smooth. Spread between the three layers of cake, stacking as you go. Reserve a small bit of frosting for decoration. Frost cake completely.

To make the Ganache, combine ingredients in a saucepan on low heat. Stir until the chocolate is just melted. Pour over cake while still warm, pushing over sides with a spoon to create falling effect.

Enjoy!

"Every day is special." ~Rachel Ashwell

Downloadable 4x6 Recipe Cards

2010-05-11T19:57:00.000-07:00

Would you like some simple, 4x6 blank recipe cards? Here you go! Just click on the image to download the PDF file:

Mother's Day Spotlight on April Kennedy

2010-05-09T06:12:00.000-07:00

April is one of my better blogging buddies, and a fine Mother, Crafter, and Cook. Here are two wonderful recipes she shared recently on her blog, Funky Vintage Kitchen. De-lish! Happy Mother's Day, everyone! Hope you all get to enjoy some spoon-licking meals. :)
~Lyndsay

*****

A Strawberry Treat!

If you haven't had this yet.....go treat yourself. All you need is fresh strawberries, sour cream and brown sugar. And, if you don't like sour cream {like some of my adult family members} I promise {and they do too} that you don't taste the sour cream at all. Well at least not the part of the sour cream that you don't like. The combination is delish and perfect for springtime.

After my son Blake goes to bed, my daughter Kaia and I have been enjoying this as a late night snack. Well late is 8:30 - 9:00 ish for Kaia, so we sneak back into the kitchen and eat and smile at each other the whole time. I believe in giving her some extra privileges for being such a good daughter and a sweet big sister.

I remember my mom sneaking down the hall and quietly getting me out of bed when I was 12 and 13 years old, after my siblings had fallen fast asleep, to go to the fair with her for the late evening when it was in town. I remember the first year I was totally surprised. The next year, I laid in bed hoping she would remember our little date night at the fair the previous year and was so excited when she did. We rode the zipper and all the other crazy carnival rides all night long and I remember sharing the same unspoken smile with her on those nights that Kaia and I have shared these past few evenings sneaking strawberries, sour cream and brown sugar on our own date night in the kitchen.

Did you notice in this last picture that the strawberries were almost gone? As was the brown sugar. That was a lot of brown sugar the two of us went through....smiling the whole time.

*****

Caesar Salad Piadini

{or Caesar Salad Flatbread}

All ingredients from Trader Joe's

Lavash Bread

Casear Salad (either bag or ingredients for salad)

Shredded Parmesan Cheese

Grilled Chicken Breasts

Place lavash bread on a cookie sheet and spray lightly with olive oil. Sprinkle with shredded parmesan cheese and broil until cheese is melted and lavash bread looks slightly brown. Toss caesar salad with grilled chicken breasts and place on top of broiled lavash bread.

Fold in half and enjoy!

{this was mine without chicken}

Yummy.
Perfect for outdoor dining or indoor easy peasy night.

I Heart Omelettes

2010-04-25T19:58:00.000-07:00

Tiffany has some yummy omelette tips to share today. The coincidental thing?? I was reading Julie and Julia when I got an e-mail from Tiffany that she had a new Lickable Spoon post ready to go. Guess what chapter I was in the middle of reading? Omelettes!
~Lyndsay

***********

I have some fabulous heart-shaped molds that I thought: why not try this with an omelette? They were originally intended for pancakes, but a little innovation here and there keeps things interesting.

Also, am I the only person in the world that when I pour the omelette in the hot pan, I have very little control over what happens next? And flipping the sides over the middle is sort of, well, tricky, messy, and exasperating?

Here is the solution! I'm sorry to say that I have no idea where these heart molds came from. My mom got them. If anyone is dying to know, I can ask her. You could also try cookie cutters, or biscuit tins.

The trick is to pour the egg in slowly. If a little egg trickles out the sides of the mold, you can trim before serving. Add what topping you like to the omelette, broil it quickly, and you have a delicious omelette with flourish.

Brie cheese intimidated me somewhat until recently. But the smooth, silky texture and the vibrant taste make it a delightful way to start the morning.

You will have basil breath all day. Not a bad thing.

Omelette with Brie, Bacon, Basil and Shallots

Elements

4 oz Brie cheese
3 T fresh basil
1 shallot
4 slices bacon
2 eggs
2 dashes milk
butter
white pepper, kosher salt

Method

Cook bacon over medium heat. Cube the cheese, slice the shallots, and finely chop basil. When bacon is fully cooked, drain on paper towels. Cook shallots in bacon drippings until tender. Remove shallots and drain on paper towel with bacon. Crumble bacon finely.
Reduce heat to medium low. Whisk egg with milk. Season with salt and pepper. Add a little butter to pan, and place heart mold in pan. Slowly add egg to pan, while whisking with fork. Add shallots, bacon, Brie, and basil on top of the egg mixture. Allow omelette to cook over low heat until mostly set. Transfer omelette to an oven-safe dish.
Place omelette under broiler until Brie is bubbly and light brown. Garnish with fresh basil.

Suggested accompaniments: hot cocoa, fresh fruit, and croissants with preserves.

It seems to me that our three basic needs, for food and security and love, are so entwined that we cannot think of one without the other.

~M.F.K Fisher

Vanishing Oatmeal Raisin Cookies

2010-04-21T18:40:00.000-07:00

I've been in Texas visiting family. And one thing I can always count on is comfort food. Not necessarily comfort food by traditional terms. But food that feels comforting and familiar because my Mom makes it. And Vanishing Oatmeal Raising Cookies are no exception! Sorry these aren't on handy note cards this time, it's been a long day. Wish I had a batch of these cookies to eat in bed as I watch a movie! :)

*secret: these are from the recipe on the Quaker Oat box lid! ;)

Vanishing Oatmeal Raisin Cookies

Ingredients:
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins

Preparation:
1. Heat oven to 350°F. In large bowl, beat margarine and sugars until
creamy. Add eggs and vanilla; beat well. Add combined flour, baking
soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on
cookie sheets; remove to wire rack. Cool completely. Store tightly
covered.

Servings: ABOUT 4 DOZEN

Variations:
Stir in 1 cup chopped nuts. Substitute 1 cup semisweet
chocolate chips or candy-coated chocolate pieces for raisins; omit
cinnamon.
Substitute 1 cup diced dried mixed fruit.

HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as
directed.

Lyndsay's First Poached Egg

2010-04-09T06:10:00.000-07:00

I just hate health food.
~Julia Child

So, Lyndsay and I were making plans for when she was in town. I thought, maybe it would be fun to go out somewhere to eat. But I was glad when she suggested we just eat at my house. It can be so much more intimate and comfortable and... homey to eat in.

Milling around the grocery store, I was trying to decide what to make when the spinach caught my eye. Mmmm... perfect. Creamed spinach with a poached egg on an English muffin, topped with Hollandaise sauce. Yes, it's rich... that's the point!

I learned to make this by checking out "The French Chef" from the library. Delightful series. Full of character. In this one segment, Julia starts choking on a green bean. Nowadays, that would have been cut so fast, but then, they just kept rolling!

So here is the basic method. This is not a recipe I measure for, so I'm really not going to pretend I do. You can experiment with proportions until you find what you like.

Creamed Spinach

In a pot, bring some water to a boil. Salt lightly. When boiling, poach the spinach by adding a few generous handfuls and covering in the hot water. Let poach for one minute, then strain. Leave spinach to cool.
In a small skillet, heat some olive oil and butter. Add a slice of chopped shallot, and saute for a few minutes. Then, add some diced celery (maybe a tiny handful). At this point, it is fun to deglaze the pan with a little white wine. Then, push most of the water out of the spinach, and chop until very fine. Add the spinach to the pan, along with a spoonful of flour. Let the flour toast a couple of minutes, mixing everything together. If you want to add liquid, you can add a little of the water you poached the spinach in, which is now full of vitamins.
Remove the pan from heat and add cream. A few tablespoons is good, but everyone likes a different level of creaminess. You can always thin it out with spinach water or chicken broth. Season to taste with kosher salt, white pepper, and if you like, a little nutmeg or tabasco sauce for spice.

Hollandaise Sauce

Start off with the juice of about 1/2 a lemon. Reduce in a pan over low heat. Remove pan from heat and let cool completely. Add two egg yolks and a pat of butter. Stir with lemon juice to combine. Return to very low heat, whisking briskly until everything melts, then starts to thicken. Remove from heat from time-to-time to make sure yolks are not overcooking. They should be thick, but smooth. When the desired consistency is reached, remove from heat and add 1/2 cup melted butter. Do this in little dribbles at first, still whisking, then increase amount. Whisk until sauce is very smooth. Season with salt and white pepper. If sauce is too thick, you can add more lemon juice to thin out.

Poached Egg

Bring some water to a simmer. Add a dash of vinegar to hold egg together. When water is simmering, add egg. I like to use a little tea cup to slide the egg in oh-so-gently, right next to the water. Allow the egg to simmer approximately 4 minutes. Remove egg with a round spatula or large spoon. Rinse in tepid water to remove vinegar.

Happy Dining!

Find something you are passionate about and keep tremendously interested in it.
~Julia Child

The Best Granola

2010-04-08T08:50:00.000-07:00

This recipe comes from my talented friend, Lecia, over at A Day that is Dessert.

Doesn't it look incredible?!

Granola
adapted from recipe by Fairmont Chateau Whistler

1 cup oats
3 tbsp bran
¼ cup sunflower seeds
¼ cup slivered almonds
¼ cup pecans
3 tbsp sesame seeds

3 tbsp honey
2 tbsp canola oil
1/3 cup raisins
3 tbsp currants
½ cup dates, dry

2 tsp vanilla extract
2 tbsp orange extract (this ingredient is key!)
2 pinches salt

Preheat the oven to 300F.

In a large bowl mix together the oats, bran, sunflower seeds, slivered almonds, pecans, and sesame seeds. Toast until golden - about 10 minutes.

While still warm, add the honey, oil, raisins, currants, and dried dates.

Next add the vanilla extract, orange extract and a pinch of salt.

Toasted for about 40 minutes at 300F, stirring every 10 minutes, until deep golden brown. Cool completely and store in an airtight container for up to a month.

Of course, you can replace the slivered almonds with walnuts, hazelnuts, pecans, or cashews.

*****

Enjoy!

Appropriate Asparagus

2010-03-24T18:07:00.000-07:00

Happy Spring!

I always say asparagus is the food Mother Nature gave us in spring, to get ready for the swimsuit season in summer.

It has many detoxifying benefits, and works remarkably well for a paring-down food. The great thing about asparagus is also how very satisfying it is. Combined with the right herbs and other ingredients, it is one of the most elegant foods I know. It can be a meal in itself, or lend itself as a compliment to a heartier dish.

Here are three asparagus dishes to cleanse your body, mind, and of course, palate!

1. This one I gleaned from Rachel Ray while studying at the U of A. (While watching the Food Network as a "study buddy".) Thank you Rachel—it is one of my favorite asparagus recipes ever:

2. Basil is said to be an aphrodisiac, and combined with this fresh springtime dish, I'm guessing it lends itself to a romantic evening. From my Body Shop "Body Care" manual:

3. This one is from Bon Appetit, and offers an interesting method of enjoying asparagus:

I hope you will enjoy these recipes as a proper way to celebrate the coming of Springtime. Asparagus has many health-promoting benefits, but pleasure is one of the most important.

A bientot!

"A labyrinth is designed for you to find your way. A maze is designed for you to lose your way." ~Lauren Artress

The end of our very long hiatus

2010-03-22T23:46:00.000-07:00

Well, Lickable Spoon followers, if you do indeed still follow, we are making a comeback! I am really pleased to announce that my exceptionally culinarily talented sister-in-law, Tiffany, will now be co-authoring this blog. She is vastly more competent in the kitchen than I. And will add a nice balance to our kitchen scales! :) So without further ado, I introduce Tiffany, who supplied me with many photos, asking me to choose just one. And since she is so delightfully charming and cute and somehow princessy in every one, I thought I would post 3. For good measure, you know. Stay tuned, she's got some great things up her sleeves! First up, asparagus, I believe!

This girl makes every meal seem special:

New Years Day Apple Rolls

2010-01-01T11:53:00.000-08:00

Ingredients:

2 cups flour

4T baking powder

1/2 t salt

1/4 cup butter

1 cup milk

Cinnamon sugar mixture: 2 t cinnamon and 1/3 cup sugar (or to taste)

Syrup:

2 cups sugar

2 cups water

1 cube butter (melt)

Juice of 1/2 lemon

Directions:

• Mix into soft dough & roll out 12 x 15.

• Dice up 4-5 apples and spread over dough.

• Sprinkle with cinnamon sugar mixture.

• Roll and cut into 12 rolls.

• Put in a deep 9x13 pan (to hold the juice).

• Top with syrup.

Bake about an hour at 400 degrees F (cover edges in foil if they start to brown early).

Sweet and Spicy Candied Pecans

2009-12-23T15:23:00.000-08:00

Just in time for some holiday snacking! :)

Ingredients:

Nonstick vegetable oil spray
3 tablespoons honey or maple syrup
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces

Preparation:

Preheat oven to 325;°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.

Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)

Yield: Makes 1 1/2 cups

(Sorry this one isn't on a recipe card. I'm posting from my parents' home in Texas.)

Spotlight with Laura Janelli

2009-11-03T22:36:00.000-08:00

I am so pleased to be featuring private chef, Laura Janelli, and some of her delicious recipes! You can find her yummy blog HERE. Private chef. Doesn't that sound fantastic?! Laura, how I wish I could afford for you to come create culinary masterpieces just for me. Instead, let's all enjoy her recipes!
Born in New York, I grew up in an Italian family where food was always being shared, and part of the conversation. When I was younger I always found myself in the kitchen, wanting to learn. I have always had a passion for cooking, and eventually decided to go to culinary school. I attended Scottsdale Culinary Institute in Scottsdale, Arizona, graduating with an Associate’s Degree in Le Cordon Bleu Culinary Arts. Since graduating I have been working as a Personal and Private Chef. I do it all, from dinner parties to one-on-one cooking lessons. I really enjoy what I do, and I'm always looking to learn something new. Food is the way that people connect with each other in every culture. Staying connected through food, that's what it's all about.

Tasty Trick Or TREATS just in time for Halloween!

2009-10-25T11:06:00.000-07:00

Pumpkin Favorites for Fall!

2009-10-13T16:18:00.000-07:00

Courtesy of some of my favorite bloggers.

Note: I made this pumpkin bread today with a few changes. It was amazing!! I added whole wheat pastry flour, instead of white flour, 1/3 cup of applesauce, I used one small can of pumpkin (which was probably roughly 2 cups, but the apple sauce made up for the rest). I only added 2 cups natural turbinado sugar, 2 tsp. apple pie spice instead of the spices listed (only because didn't have nutmeg on hand). My husband said it was one of the best pumpkin breads he's ever tasted.

Just to be clear...

2009-10-04T17:53:00.000-07:00

Tonight I decided to clarify butter. I am not usually the type of girl in the kitchen who says, "I think I'll clarify up some butter tonight!" But I recently bought a copy of Mastering the Art of French Cooking (you can read more about my inspiration HERE). And I have been wanting to try a few of the simpler recipes. Julia Child just makes it so easy not to make a mistake (and she forgives you if you do). It's like she's holding your hand through it. And believe me, I need a good hand-holding every so often. While I know my way around the kitchen fairly well, I do prefer to adhere strictly to a recipe, otherwise I have bad luck with things going awry. My husband can attest to this ("I caught the toast on fire in the oven! Our future babies are going to STARVE!!"). So tonight I wanted to make sauteed chicken crusted with Parmesan and bread crumbs, with a brown butter sauce. First ingredient: Clarified Butter. Well, darn. There's no way around it.

So Why Clarify? According to Julia, clarified butter is more tolerant of high heat, and won't cause brown/black "burn" spots on your delicate chicken when cooking. Many of her recipes call for clarified butter. Clarified butter is butter that has been rendered to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the different components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off.

It all started with this conversation:
Me: "Hey, I am going to make clarified butter and post it on Lickable Spoon. You should photograph it for me!"
My husband: "Well I am going to make some chocolate pudding." whisking "Why don't you photograph me?"
Me: "You just splattered chocolate all over my cookbook."
My husband: "Oh it gives it character....maybe you should photograph it."
Me: "Wait. Are you making fun of me??"

Now on to the task at hand. How hard can it really be to clarify butter? In fact, not hard! I just followed the simple instructions on page 15, and tried it twice, to be sure. Worked like a charm! And my chicken was delicious. Paired with French green beans, we had an authentic French meal. I was admittedly impressed with myself. So I thought I would show you all how to do it. Clarified butter takes only a few minutes, and can be stored in the fridge for a couple of months. Only the recipe says to be careful it is stored with a tight lid in a glass jar, because it will take on the flavor of the rest of the food in the fridge. Here are the instructions. I even photographed it (although I had to resort to using my iPhone):

Clarifying Butter in a few easy steps
You will need:
• As much butter as you dare (I clarified 4 sticks)
• A small pot for melting butter
• A sieve, bowl, and cheesecloth or paper towel for straining
• 2 spoons: a wooden one for stirring melting butter, and a delicate metal spoon/scoop for skimming off the foam, and a bowl in which to put that discarded foam
• A steady hand ;)

The scene of the crime:

START: Melt butter in a pot over medium heat.
Stir gently, trying not to touch the bottom of the pot if you can help it.

Butter will start to foam after a couple of minutes:

SKIM: Remove all of the milk fat that will rise to the top as foam.
A thin metal spoon worked best for me. Be careful not to disrupt the middle and
bottom layers, otherwise they will recombine, and you might have to start over.
It should look like this after all the fat is skimmed off:

STRAIN: Pour the butter carefully into a lined strainer.
Try not to pour any of the remaining fat at the bottom of the pot into the
sieve/strainer with the clarified butter.
SERVE: The results are clear!

Brown mushy bananas, your number is up!

2009-09-30T16:22:00.000-07:00

Like the look of Lickable Spoon? Check these out:

2009-09-26T00:19:00.001-07:00

New Culinary Banners over at Beautify My Blog...

Roasted Shrimp with Orzo

2009-09-08T15:53:00.000-07:00

I had this easy orzo recipe yesterday at a BBQ and it was FANTASTIC! I can't wait to make it. The version I had didn't have shrimp. So leave out the shrimp if you aren't a seafood fan, or add chicken, instead. And you can go sans-meat for a vegetarian delight! Recipe courtesy of the Barefoot Contessa.

Three Sisters Cereal

2009-09-07T09:05:00.000-07:00

I was recently in Whole Foods and I found Three Sisters Cereal. They taste 99% like the "original" versions of the cereals that they offer. I bought their version of Frosted Mini Wheats and Cinnamon Toast Crunch. Delicious! My husband was even impressed. Three Sister offers six varieties of naturally sweetened, whole grain cereals with no phony flavors or colors. All produced using a renewable wind energy. Plus, they come in environmentally-friendly, resealable bags, rather than boxes. Cool! I put them straight into my tall cereal containers to keep them fresh.

Find them HERE.

Quick Kitchen Tip!

2009-09-06T18:05:00.001-07:00

Don't want/need to use a full-sized strainer or colander? I like to use my small steaming pot to drain pasta and potatoes when I am making smaller batches.

Ceasar Pasta with Baby Romaine and Parmesan

2009-09-06T17:13:00.000-07:00

Sweet and Sour Chicken

2009-08-11T21:11:00.000-07:00

This one is an easy or complicated as you want it to be. You can use store-bought bread crumbs, or make your own cracker crumbs. Make your own sauce, or buy a bottle! You can even use the quick minute rice you microwave. I used cracked wheat crackers and brown rice for a healthier meal (but I fried the chicken, so maybe it doesn't really count...haha). Either way it was delicious!

Angel Food Cake with Strawberry Sauce and Peach Sorbet

2009-08-11T20:05:00.000-07:00

Angel Food Cake always reminds me of my mom. It's one of her favorites! My sister-in-law Tiffany sent me this recipe. I love it because you can buy the cake and sorbet at the store, so it's a little easier with school starting up again!

Grape Salsa

2009-07-18T23:48:00.001-07:00

I love salsa in the summer time. OK, anytime. But GRAPE salsa is a sweet and spicy unexpected delight. And summertime is the best time to try this new and interesting twist on an old standby. So head to your nearest Farmer's Market and grab some red grapes! If you are really ambitious, try frying up your own tortilla chips:
• White corn tortillas, quartered
• Heat oil in pan (grapeseed oil is nice and light for frying, but Canola works fine, too). You know it's hot enough when you stick a toothpick in the oil and it bubbles around the stick.
• They fry up quickly on each side, transfer to a paper-towel lined plate and salt. They have the perfect crispy/chewiness!

Happy Summer!

Recipe Spotlight: Strawberry Bread

2009-05-11T09:26:00.001-07:00

Recipe Spotlight: Springtime Salad!

2009-04-28T13:06:00.001-07:00

Click on the recipe card to enlarge and print.

Texas Hot Cocoa Sheet Cake

2009-03-08T22:04:00.001-07:00

Santa Fe Chicken Salad

2009-03-08T22:02:00.000-07:00

Chicken Breasts Stuffed with Pesto Butter

2009-03-08T22:00:00.000-07:00

Mom's Chicken Something

2009-03-08T21:59:00.000-07:00

Mexican Layered Salad

2009-03-08T21:58:00.000-07:00

Karrot Kake

2009-03-08T21:57:00.000-07:00

Green Chile Chicken Enchilada Casserole

2009-03-08T21:55:00.000-07:00

Chile Verde Layered Bean Dip

2009-03-08T21:54:00.000-07:00

Cheese Enchilada Chowder (with chicken)

2009-03-08T21:53:00.000-07:00

2009-02-22T21:33:00.001-08:00

Lickable Spoon is a recipe sharing blog. If you have a recipe you would like to contribute to the pot, please e-mail it to me. You can find my e-mail address in the sidebar. Please browse the menus to find recipes your would like. Each recipe is formatted to 4x6. You can click on the recipes to enlarge them. Then print them out for your own recipe collection!

Enjoy.

Brownies

2009-02-22T21:32:00.001-08:00

Taco Soup

2009-02-22T12:37:00.000-08:00

Pork Tenderloins with Mustard Sauce

2009-02-22T12:36:00.000-08:00

Homemade Mac and Cheese

2009-02-22T12:35:00.002-08:00

Green Chile Chicken Enchilada Casserole

2009-02-22T12:35:00.001-08:00

Crock Pot Red Chile Pork

2009-02-22T12:34:00.000-08:00

Coq Au vin

2009-02-22T12:33:00.002-08:00

Chicken Soup

2009-02-22T12:33:00.001-08:00

Beef Brisket

2009-02-22T12:32:00.002-08:00

Veggie Pizza Appetizer

2009-02-22T12:32:00.001-08:00

Sweet Chex Mix

2009-02-22T12:31:00.002-08:00

Stuffed Jalapeno Appetizers

2009-02-22T12:31:00.001-08:00

Spanish Rice

2009-02-22T12:30:00.002-08:00

Simple Cheese Bread

2009-02-22T12:30:00.001-08:00

Pumpkin Bars

2009-02-22T12:29:00.000-08:00

Mexican Cheesy Cornbread

2009-02-22T12:28:00.000-08:00

Lentil and Sweet Potato Soup

2009-02-22T12:27:00.002-08:00

Ice Cream Pie

2009-02-22T12:27:00.001-08:00

Homemade Marshmallows

2009-02-22T12:26:00.000-08:00

Easy Salsa

2009-02-22T12:25:00.002-08:00

Creamy Mango Jell-o Dessert

2009-02-22T12:25:00.001-08:00

Corn Casserole

2009-02-22T12:24:00.000-08:00

Cinnamon Swirl Bread

2009-02-22T12:18:00.000-08:00

Berry Salad

2009-02-22T12:17:00.000-08:00

Banana Cake

2009-02-22T12:16:00.000-08:00

5 minute Chocolate Mug Cake

2009-02-22T12:15:00.000-08:00

Coconut Cupcakes

2008-11-03T22:59:00.001-08:00

Broccoli Rabe with Raisins and Pine Nuts

2008-11-03T22:59:00.000-08:00

Pasta with Vegetable Bolognese Sauce

2008-11-03T22:57:00.001-08:00

Grilled Pizza

2008-11-03T22:57:00.000-08:00

Old Fashioned Pancakes

2008-11-03T22:54:00.000-08:00

Pumpkin Butter

2008-10-13T16:23:00.001-07:00

Pumpkin Crumb Cake

2008-10-13T16:23:00.000-07:00

Pumpkin Bread

2008-10-13T16:22:00.000-07:00