Baking

I was given this as a hostess gift over the holidays for helping co-host a cookie and ornament exchange. Mr. 5 and I made these last night and they were delicious. Very easy directions to follow (Cooking is not my favorite thing). I even made my own frosting -a first for me. The icing was delicious and so easy. I even had all of the extra ingredients in my pantry. Great gift and will be loved by many. Can be found at Williams Sonoma!

FOOD

All I can say is that I can't stop eating, no I am not pregnant. This always happens this time of year. Parties start with candy and sweets that I can't say no to. I also tend to be busy with my napkins in October and I get stressed and eat my way through it. You would think I would be too busy to stop and eat, but that is not the case. As I am writing this-I am eating pumpkin turtle pie which is divine. I usually exercise 4 days a week, but when I get busy exercising goes out the window, so my eating is not off set by anything. Viscous Cycle-I know.

I hope to get control of this problem of mine soon.

I have made two pumpkins pies in the last week. The first pumpkin pie was a recipe off a can of pumpkin and I didn't really care for it. The second pumpkin pie I found in this month's issue of Better Homes and Gardens. It is a Turtle Pumpkin Pie.

Here is the recipe-

Turtle Pumpkin Pie

1/4cup plus 2 TBSP. caramel topping

1 Honey Maid Graham Pie Crust

1/2 cup plus 2 TBSP pecan pieces

1 cup cold milk

2 pkg. (4 serving each) Jello Vanilla Flavored Instant Pudding

1 cup canned pumpkin

1 TSP. ground cinnamon

1/2 TSP. ground nutmeg

1 tub (8oz) Cool Whip, thawed

Pour 1/4 cup caramel topping into crust, sprinkle with 1/2 cup pecans

Beat Milk, pudding mixes, pumpkin and spices with whisk until blended

Stir in 1 1/2 cups whipped topping

Spread into crust

Top with remaining crust

Refrigerate for 1 hour

Top with pecans and drizzle remaining with caramel

Something Sweet!

I read about the recipe on Sweet Pea's blog and I thought wow that looks easy and yummy. I am not a huge cook, but I do enjoy making sweet things!

Blondies
Makes 36
1 cup pecans or walnuts (I left out)
1 1/2 cups flour
1 t baking powder
1/2 t salt
1 1/2 sticks unsalted butter, melted and cooled
1 1/2 cups packed light brown sugar
2 large eggs, lightly beaten
4 t vanilla extract
1 cup white chocolate chips (I used two cups)

1.Adjust oven rack to middle position; heat oven to 350 degrees. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 min. Transfer nuts to cutting board to cool; chop coarsely and set aside.

2. While nuts toast, cut 18" length foil and fold lengthwise to 8" width. Fit foil into length of 13 x 9 " baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges.Cut 14" length foil and fit into width of baking pan in the same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

3. Whisk flour, baking powder, and salt together in medium bowl; set aside.

4. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not over mix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.

5. Bake until top is shiny, cracked, and light golden brown, 22 to 25 min; do not over bake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2" squares and serve.

Thanks for this recipe Sweet Pea.
It was easy, yummy and loved by everyone!