Who pulls out a red mixing bowl at 10:22 pm? Only a Mother with a desperate look in her eye as she searches for all things edible; hoping the carton contains whole eggs and not just their vacant shells, this time! Four lunches and an empty fridge await her.

This was me last week... who am I kidding, every week!

Then, it was jam filled muffins to the rescue and shaken, not stirred instant pudding.

What would I do without my trusty mason jar? And containers with lids that never quite make it back into their assigned places.

Baking at that hour needs to be quiet, hence the muffin idea was born. Instead of another boring muffin recipe though; a more decadent dessert, seems a better choice considering Christmas is so close.

Its been one week since my last submission, I think I broke a record here! Lets hope I can keep this up, but next time I promise to skip the baking and move on to real food...my favourite.

photo by me

I made this for a recent birthday, repeated it for the next and had requests to share the recipe.

One of my daughters created a cookbook as a high school project, at Tastebook.com. This was one of the recipes she included.

Almond Pumpkin Cheesecake

Almond crust:

1/2 cup butter

2 cups gingersnap cookies/crushed, about 24

1 cup sliced almonds,toasted

Pumpkin Filling:

2 blocks of cream cheese, room temperature

3/4 cup sugar

1/4 cup brown sugar,packed

4 eggs

1/4 cup flour

1/2 tsp ginger

1/4 tsp cinnamon

1/4 tsp nutmeg

1 cup pureed pumpkin (or use canned)

1 cup sour cream (I used plain yogurt last time)

1/2 cup caramel sauce (ice cream topping)

2 tbsp chocolate sauce (ice cream topping)

3/4 cup sliced almonds, with skin,toasted.(optional)

Crust: Grease bottom and sides of 9" spring form pan or use parchment, cut to size. Melt butter, then add cookie crumbs and almonds. Mix well and press evenly into pan with a flat bottomed glass. Chill for one hour.

Pumpkin Filling: Beat cream cheese with white and brown sugar in a large bowl till smooth. Add eggs, one at a time, beating until just combined.Add the next six ingredients and mix. Pour filling onto crust. Spread evenly. Bake at 325' for 1 hour and 15 minutes until almost set. Filling may wobble in the middle but will set upon cooling. Immediately run a knife around inside of pan to allow cheesecake to settle evenly. Cool completely, then cover. chill for at least 6 hours.

Spread caramel over entire top of cheesecake. Drizzle with chocolate in long loops, 1 " apart over caramel. Gently drag skewer through line to create marble effect. Sprinkle almonds around the edge. Enjoy!

Photo by me

Better late then never

Looking out the window into scattering flakes, I find myself wondering; where are you... Fall? The store fronts with their bright lights, "seasons greetings",entice us with extreme sales and tacky,overplayed music almost convincing us it's Christmas, when we haven't even said a proper goodbye to the most underrated season of all. Even the weather betrays us as it spreads its cold beauty in varying degrees. I'm not ready for this! I know, winter officially begins on December 21st, so I'm holding onto fall, if only in my dreams.

Let me take you back to pumpkins; roasted seeds and apples aplenty. I know you really aren't one of those snow-crazed; can't wait for winter sports-fanatics. Well...even if you are; everyone loves a good muffin.

Welcome to a celebration of all things fall. Honey crisp apples, spices, fresh pumpkin and a little crunch for added texture. This year I actually roasted and froze pumpkins for the first time, so the flavours of fall can linger a while with a few more muffins,cheesecakes,pies and soups to enjoy. The washed, sliced pumpkins were drizzled with oil,then roasted at 350' until tender;about 1 hour; then cooled and mashed. The seeds were washed, dried, tossed with my new favourite oil-grapeseed; sprinkled with salt and pepper and roasted till golden and crispy. Delicious,even my eight year old said so! But then added, you can only eat, so many.

As I wrap up this entry, the snowflakes are floating ,swirling their way into my autumn dream; stirring up thoughts of a white Christmas, red mittens, cozy fires and hot chocolate steamers. See how easy it is to forget fall amidst all the distractions...

I found the following recipe at www.allrecipes.com but, tweaked it a little.

Pumpkin Apple Streusel Muffins

2 1/2 cups flour(I substitute 1/2 c. whole wheat)

1 1/2 cups white sugar

1/2 cup brown sugar

1 tbsp pumpkin pie spice(or 1/2 tsp each ginger,allspice,cardamom,nutmeg & 1 tsp cinnamon)

1 tsp baking soda

1/2 tsp salt

2 eggs,beaten

1 cup fresh pumpkin puree(or canned)

1/2 cup vegetable oil

2 cups apple;peeled,cored,chopped

Streusel:

2 tbsp flour

1/4 sugar

1/2 tsp cinnamon

2 tsp butter,cold

Preheat oven to 350' and prepare muffin pan(i use liners for easy clean-up)

In a large bowl sift flour, sugars,spices,baking soda and salt.

In a small bowl, mix together eggs,pumpkin and oil. Add pumpkin mixture to dry ingredients and stir until just moist. Fold in the apples.Spoon into muffin pan, 2/3rds full. Then prepare the topping ;mix together flour,sugar and cinnamon,then cut in the butter until crumbly.

Sprinkle over the muffins,evenly.

Bake for 30-40 minutes.

Are we halfway through June, already! The month of May has come and gone; and taken with it all the excitement of weddings, (milestone) birthdays, another anniversary, special visitors , and provided so many amazing memories. As usual food left an unforgettable taste in my mouth.

I was spoiled with a birthday dinner for two at" Milestones" in Burlington, and a meal at our favourite Italian eatery in Grimsby; "Cibo Osteria E Caffe " marked the date of 23 years of wedded bliss. See the photo?That's what 23 years looks like.

At Milestones I devoured my usual goat cheese and roasted garlic ; with a trio of toppings on warm pita triangles with no regrets. Oh, so mouthwatering, tender prime rib with comforting, garlic mashed potatoes did not disappoint. Delectable!! I can't forget the signature cocktail with its refreshing fruity flavour-the signature Bellini, which cannot be duplicated, believe me I'd love to recreate that one. Any suggestions ??

I revelled in the "choose your own pasta" option at Cibo, ordering linguini with alfredo sauce, chicken, sundried tomatoes, roasted peppers, mushrooms and zucchini. Delizioso!

That reminds me of Sunday's dinner about two weeks ago. A meal spent

with friends on the deck, enjoying gorgeous weather. A recipe found in an unlikely place. Glow magazine finally had something worth reading. "Summer 2010-15 delicious bbq recipes"

As "luck" would have it, I'd bought a chicken and couldn't wait to try a new recipe or two.

The grill was preheated,the chicken prepped with olive oil and various herbs, one or two home-grown chilies and situated just so, on a can of beer. Leaving strict instructions with the men outside, my friend and I reluctantly left the deck. The portabellos, brown rice risotto and salad needed our attention. In between ladles of steaming broth, I stole worried glances through my patio door, but everything seemed okay...

The table was laid with brilliant new dishes, surrounded with loved ones and of course food. Dinner is served... mushrooms stuffed with goat cheese, sundried tomatoes, roasted red peppers and spinach ; grilled in foil "kisses". Creamy risotto with asparagus, the old favourite caesar salad and of course the golden grilled tuscan chicken. As I'd hoped, everyone agreed it was tender,juicy and full of flavour. Then I'd literally just taken my last bite when a few giggles escaped the men. They regaled us with the latest adventures of the poultry...the case of faulty tongs, one slippery chicken, a dog's dream captured; but of course not the incompetence of the male cook!

My fears were realized and thinking back I had noticed the slightly battered appearance the chicken had taken on; but, no it couldn't have! Apparently, our dog had the first taste of beer/herb- encrusted chicken ,yes it did fall onto the deck where my husband did learn to improvise...thankfully. Still, I can't believe I didn't notice, sneaky guys!

I kept telling myself to remember the thirty second rule! Will there be a next time?Definitely, but maybe; I should keep my eye on the bird!

A recipe to try this summer:

Tuscan Beer-Can Chicken

2 tbsp each dried sage and rosemary leaves(I used fresh,but about 1/2 cup each)

2 tsp each dried basil,thyme, & fennel seeds

1/2 to 1 tsp dried chili flakes

pinch of salt

3 lb whole chicken

1 tbsp olive oil

1 can of beer

1) Mix seasonings and salt together. Rub chicken with olive oil and half the herb mixture.

2)Remove the top of the beer can with a can opener and "discard" half the beer.Stir in remaining herbs.

3)Prep barbecue for indirect grilling. Preheat to medium then turn off one side. Ideal temperature about 300'-325'F

4)Carefully place chicken over can so legs point down.Place on the side of the grill that is now off.Grill, rotating every 15 minutes or so. Carefully!

takes 1 -1/4 to1-1/2 hours. Thermometer should read 175'F in thigh.

5)Remove and let chicken rest on cutting board for 10 minutes. Slice and serve.

Source:Glow summer 2010

Photo taken by waitress at Cibo

Check out one of my favourite blogs: Orangette.blogspot.com

I love the parmesan & lemon chickpea recipe !

Craving The Crispy

Comfort food alert...I've just witnessed the demolition of my beloved.....church, that is. Even though I'd avoided the more emotional onlookers, I was surprised to feel slightly ill, discontented with the reality that was long overdue.

Why, just this morning at home my thoughts about the whole "new church thing"were somewhat negative. I wondered if it was really necessary or was it a case of " keeping up with the Jones's", so to speak. This idea was affirmed by a fellow member just following the steeple's demise. I was astonished to see a nearby neighbour to my church tearing up at the sight; considering she had no affiliation with it. A little piece of Smithville history. Sorry, no photos to prove it ; my camera wasn't in my purse, because I had no idea today was the "big day".

Well, its too late for regrets; so moving forward. I have no doubt , it will be a sight for sore eyes once the new foundation is laid.

As a Gr. 7 class Mom, I marked the usual spelling and vocab, then helped roll some change for Mission and ended up at home with an appetite for something crispy. Chips are not my thing but

I do love... what I like to call a "Pizza Tortilla". Don't ask me how many calories because frankly, I don't care . I do have a preference for hot , crispy right from the pan-tortillas, but they taste decently good cold, too. It makes a great lunch alternative to bread for the kids, too.

I've been making these for so long, I'm sad to say the original source escapes me, but thanks to whoever you are. One of my favourite lunches; easy, tasty, crispy and yummy.

Recipe follows:

Flour tortillas (2 -20+)

Pasta sauce or salsa

Shredded cheese(mozzarella,parmesan,cheddar...)

Toppings (opt.)e.g. chicken,basil,tomatoes,olives...

Sour cream

Take one tortilla and spread with about 2 tbsp sauce or salsa, no need to measure just eyeball it; careful not to go right to the edges. Then top with cheese of any kind and anything else that appeals to your "comfort zone."( cheese + sauce alone is good)

Lay this in a non-stick pan and heat at medium till the cheese starts to melt. Top with another tortilla (undressed) and flip, being careful not to spill the filling. Brown about 2 more minutes till nice and crispy, not burnt. Yes I've done that before! Stay with it, it only takes 2-5 minutes per pizza tortilla. Repeat , if you like.

Use a pizza cutter to divide into 2 or 4 pieces and eat right away to get that crispy goodness.You can serve with sour cream if desired.

Refrigerate uneaten tortillas and stash them in the kids lunches.

It seems silly to pass on this simple lunch idea.... but hopefully there's someone out there who's never heard of the "pizza tortilla". I used to be just that person, may moons ago.

Bon appetit!

Comfort food

Creamy garlic mashed potatoes and gravy, mushroom risotto, chicken soup, hot milk with honey,vanilla & cinnamon, rice pudding , warm homemade bread slathered with butter, chocolate cake, and the list goes on...
I'm a definite comfort craving, scent seeking, taste savouring, self proclaimed food critic; my own worst enemy at times. Take an average Saturday night for example; I spent the bulk of my day shopping with my three favourite girls only to return home to a rushed dinner hour. Pressure usually produces good results and the thai inspired dish proves itself. That was until after dinner...
I decide to bake a coffee cake for possible Sunday company, a traditional thing to do. I read the recipe through and assemble all the ingredients.
I proceed to combine the flour and sugar, cutting in the butter, still fully confident in my abilities until I realize I'd just created streusel not the cake batter intended. The usual; why am i baking at this hour,i love cooking and other unmentionables come to mind. Problem solving

prevails....and i turn to the internet for inspiration. Could I make a pie or some lemony square? I really,really want chocolate cake, though. My inner frugal solution:I salvage some of the butter to create a new streusel. I cream new "unmeasured" butter with sugar, eggs and vanilla.( who cares at this point) I add cocoa, baking soda, baking powder and salt to my flour mistake willing the magic in baking powder to do its thing.Next the recipe reads to stir dry ingredients into butter mixture alternating with sour cream. I don't remember reading that! Why did i pick this recipe?...idea of comforting chocolate cake overriding all rational thought . I proceed to blending, sort of alternating, but not really. Where are my guinea pig kids when i need a taste tester? Okay, so its in the pan and the streusel concoction is sprinkled. Lets hope the cake is edible!

The real recipe:

• 1/2 cup butter,softened
• 1 1/4 cups sugar
• 2 eggs
• 1 tsp. vanilla
• 1 2/3 cups flour
• 1/3 cup cocoa
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup sour cream

Streusel:

• 1/3 cup brown sugar, packed
• 1/4 cup flour
• 2 tbsp. butter
• 1/2 cup chocolate chips
• 1/3 cup pecans,toasted

Stir together sugar and flour; cut in butter till crumbly. Stir in chocolate chips and pecans. Set aside.

Batter: Beat butter and sugar till light and fluffy, then add eggs one at a time.Blend in vanilla.
Stir flour, baking powder,soda and salt together in a new bowl. add to creamed mixture alternately with sour cream ending with dry ingredients. Spread batter in a 9" springform pan. sprinkle with streusel and bake at 350' for 1 hr +10 min.

(original recipe found at Allrecipes.com)