SWEET YELLOW CORNBREAD

For those who know me, know that I love sauces.  I am a sauce fanatic!  I especially love a good sauce or "glaze" on cake.  I am not much on over icing a beautiful cake, especially Bundt cakes.  A light glaze allows you to see the beautiful detail that the fancy Bundt pans engrave into the cake.

For my segment on The Vine Morning show, I decided to introduce two really great sauce or glaze bases.  These wonderful sauces can be used as a cake glaze, for dipping sausage balls and your other favorite appetizers, as well as putting them in milk.  The chocolate base makes an excellent homemade chocolate milk.

You can add to the sauces and create a huge variety by changing up some of the spices, or adding to them.  I even mixed the orange and chocolate together.   These icings are stored in glass jars and can hang out in your refrigerator for up to two weeks.  That is, if they last that long.

Both the orange and chocolate sauce are delicious on cinnamon rolls, or to dress up those canned biscuits.   I also like to dip graham or Ritz crackers in them.

Orange Maple Glaze or great Sauce


1 cup Orange Juice ( Tropicana NO Pulp)
1/4 stick butter or margarine
3/4 cup sugar
2 Tablespoons of Pure Maple Syrup
1 Tablespoon of Corn Starch  (this thickens the syrup)


In Medium Sauce Pan:

Pour Orange juice in a saucepan, add in butter, cook on medium heat and stir while butter is melting.  Stir continuously.   Add in Maple Syrup, and start adding in sugar while continue to stir continuously.   Add in Cornstarch and keep stirring.  As it starts to come to a simmering boil, turn stove down to medium-low.  Let continue to simmer for about 10 minutes.   If you want thicker glaze, you can add a little more cornstarch.  However, this sets up nice after poured on cake.

This sauce/glaze makes great orange cinnamon rolls.  Just pour over warm cinnamon rolls.

You can store the orange sauce/glaze in a glass jar with lid for up to two weeks.  Caution:  To reheat place on stovetop, not microwave.

Great for Dipping Sauce Balls in.


Chocolate Sauce Combinations

Ingredients

1/2 cup unsweetened cocoa powder
1 cup of sugar
1/2 teaspoon of Pink Himalayan (or Kosher) salt
1/2 cup milk
1 Teaspoon of Sour Cream (optional)
1 1/2 Teaspoons of Vanilla
2 Teaspoons of Pure Maple Syrup

In a cold saucepan, whisk together the cocoa, salt, and sugar until lumps are removed.   Add in the milk (and sour cream)  to bring to a boil over medium to medium heat.  Add in the Vanilla and Pure Maple Syrup and continue to simmer for about a minute.

Let cool before pouring into glass jars.   Completely cool jars before placing them in the refrigerator for up to two weeks.

This sauce is great for dipping, add to milk (a couple of teaspoons) to make homemade chocolate milk.   After storing in the refrigerator, you can add just a few drops of water to make it thinner if you wish.   Great on biscuits, cinnamon rolls, graham crackers for a nice cake glaze.

If you want to use it to make a more southern gravy - You can add 2 Tablespoons of Self Rising Flour for a gravy mixture while making the sauce to use for gravy.

It is always better to reheat on stovetop.   It is also good to serve room temp.

Both of these sauces are versatile.    You can add cinnamon to the chocolate sauce or a little paprika to make it smoky chocolate

You can combine the chocolate & orange sauces together for a delicious icing..


Pat

​

Merry Christmas to you all!   I can't believe it is only 18 days away.  Where did the time go?  I think we are all stuck in some type of type warp during this Pandemic.   Making holidays snacks, treats, desserts, & appetizers seem to cheer me up.

Food gifts are great gifts for all ages!  We all love to eat!  You can keep your budget in tact with doing the nostalgic making gifts.  Whether it is cookies, candies, cakes, granola, or appetizers, they all make great gifts for friends, family, and co-worker's.   Especially for those hard to buy for folks.  Add a little special treat to their gift bag.   It will put a smile on their faces and their stomachs!  

You can add ribbon, and personal gift tags to dress up the treats!  

I will be so glad to get back to The Vine in person.   I miss my KTHV 11 family.   They have become special friends & family to me.    For now, we are continuing to do our segments via Zoom.   

For the Christmas segment, I wanted to add a little Christmas flare to my already famous sausage balls.  When I would take these to the studio, they would be gone in a flash.  We would have to guard them just to get the segment in before they disappeared.

The original recipe Southern Sausage Balls are for Southern Style Sausage Balls and you an find it under the Recipes Appetizer heading of the Blog.  Link is here as well.

For the Christmas parties, I thought would add a little Christmas flare to them.   Simply add in some sweet dried cranberries & pecans to your mix.   They are delicious and great for dipping.   Serve them hot or at room temperature.   Remember, I love to dip mine in Plum or Apricot Jam.  They are also good dipping them in an organic maple or raspberry syrup!   delish!

Here's the scoop on these:

• 1 package Mild or Regular Flavor Jimmy Dean Pork Sausage
• 2 ½ cups all-purpose baking mix
• 8 ounces (2 cups) shredded sharp Cheddar cheese
• 2 teaspoons of garlic pepper
• 1/2 cup chopped dried sweetened cranberries
• 1/2 cup chopped pecans
• 1 Tablespoon of Sour Cream ---- or you can use milk - just enough to moisten - not sticky
  

Directions:

In large bowl, add in Sausage and break apart with your hands.    Add in the sharp cheddar cheese, garlic pepper, pecans & sweetened cranberries.   Then add in your baking mix.   Mix well.  I use my hands!

Stir in your sour cream or milk.   If using milk, just add in a little at a time.   You want to be moist but not sticky.  If sticky, add in more baking mix.

Using your hands - form mixture into a ball.     You should get about 12 balls from the 1 pound of sausage.

PREHEAT oven to 350 Degrees.   

Line cookie sheet with liner.  HOWEVER, be sure and spray liner with Pam Spray.    You don't want the sausage balls to stick to the liner.   They will stick.

Place the balls on the sheet as if you were baking cookies.  Spread them 1-2 inches apart.

Bake at 350 Degrees for about 30-32 minutes.  Remember:  Oven times vary.  Be sure and check to make sure they are golden brown and the inside not pink.    Let cool and enjoy!  Don't forget to dip them!

Make sure and refrigerate the others.  

HINT:   The sausage balls form better if you roll them the night before, cover and place in fridge for next day to cook!

​

As Thanksgiving approaches, we get excited for our favorite traditions.  The aromas of turkey, dressing, green bean casseroles, mashed potatoes, and our favorite brown gravy to top it all off with. 

I have used Pioneer brown gravy mix throughout my whole life.  I am so pleased to have a paid partnership with Pioneer to promote the beloved gravy mix.  (ad) Since 1851, Pioneer has honored their tradition of quality into our homes.   #cookingwithpioneer

Their mixes are rich in flavor, and you can trust that Pioneer mixes contain no artificial flavoring. 

The Easy Gravy Step:

Good news, the gravy is going to be one of the easiest parts of your Thanksgiving cooking! With Pioneer Gravy, all you need are three simple ingredients and you have quality, delicious gravy to accompany your Thanksgiving meal.

There is no reason to slay over a stove making a roué from scratch.  You can trust in the quality of Pioneer brown gravy mix.  It is delicious and easy to make from the directions provided.  However, you can make it your own by adding in some of your favorite flavors as well.

I use the Pioneer gravy mix for my Sunday Supper roast often.  It is one of our favorite dishes throughout the year.  If your family loves a mushroom sauce, you can simply add fresh mushrooms, butter, garlic powder or pepper, and Worcestershire sauce or a couple of tablespoons of red wine to the package of Pioneer brown gravy mix.  

I often use the Pioneer brown gravy mix by adding garlic pepper, and a two teaspoons of Worcestershire sauce to pour over my pot roast.   It is delicious and rich in flavor, and a crowd pleaser! 

Secrets for Making the Perfect Gravy, Every Time.

• Bring to a boil. For a nice, thick gravy, make certain your water is at a full, rolling boil when preparing our gravy mixes to ensure that the starches are activated.
• Mix first before adding: When adding gravy mix to boiling water – consider first mixing it with a minimal amount of water to ensure a smooth transfer.  Adding the dry mix directly to boiling water can create lumps.

Quick Gravy Cheat Sheet

• Peppered gravies should have a noticeable pepper flavor but are not considered “hot” in flavor.
• Country-style gravies should have noticeable meat notes, specifically pork, bacon, and/or chicken.
• White gravies make excellent soups – including chowders and bisques - as well as wonderful sauces including garlic sauces, mushroom sauces, lemon sauces and cheese sauces. Think of your white gravy as the base for a multitude of meal sauce solutions served with protein or pasta.
• Savory gravies (brown, chicken, turkey and pork) also make excellent sauces. Add reduced wine, garlic and herbs for a spectacular complement to your meal- fun sauces include bordelaise, rosemary peppercorn, country sage, chipotle chicken and many more.

 
Now what to do with those leftovers?  Whether it is the big Thanksgiving feast, or a Sunday Supper meal, you can make a delicious open-faced sandwich by using your leftover turkey, roast or other meats, and the delicious Pioneer gravy mix.

 Leftover Turkey or Roast Open-Faced Sandwich

The classic turkey sandwich is everyone’s immediate go-to meal after Thanksgiving. However, after our third turkey sandwich of the week, we want to be able to spice things up. Treat your sandwich as if you are in a 5-star restaurant and add the works! You can create a beautiful open face sandwich using the leftover turkey, roast, potatoes, or stuffing.  Don’t forget the main ingredient to hold it all together – gravy! This will make you forget you are eating leftovers for the fifth day in a row.

For a special treat, be sure and try out The Pioneer Sweet Yellow Corn Muffin mix.   You can tell by my blog name, that I love me some sweet yellow cornbread. The Pioneer sweet yellow corn muffin mix does not disappoint!  Simple to use and easy to please.  Just add 1 egg, ½ cup milk to the mix and in 15-20 minutes, you have some delicious muffins.  We eat these at my house for a snack!

I hope you find the recipes that I am sharing helpful to plan your upcoming holiday meal.  They are good to use for all the upcoming holidays or your favorite Sunday supper meal.

Happy Thanksgiving!
 
 
Pat’s Favorite Pioneer Brown Gravy
 
Ingredients:
1 pkg. of Pioneer Gravy Mix 1.61 oz (46g)
1 1/2 ½ cups water
1 Teaspoon Garlic Pepper
2 Teaspoons of Worcestershire Sauce
 
Instructions:

In a saucepan add 1 ½ cups water, 1 Teaspoon of Garlic Pepper, 2 Teaspoons of Worcestershire Sauce
Follow the guidelines below when adding in the Pioneer gravy mix from our gravy tips:

• Bring to a boil. For a nice, thick gravy, make certain your water is at a full, rolling boil when preparing our gravy mixes to ensure that the starches are activated.
• Mix first before adding: When adding gravy mix to boiling water – consider first mixing it with a minimal amount of water to ensure a smooth transfer.  Adding the dry mix directly to boiling water can create lumps.

Serve over potatoes, roast, turkey, dressing or stuffing
 
  
Sweet Yellow Corn Muffin Recipe

Ingredients:
1 6 oz pkg of Pioneer Sweet Yellow Corn Muffin Mix
1 egg (slightly beaten)
1/2 cup milk

Instructions:
Preheat oven to 400 F.
Oil your muffin pan or use pan liners.
Blend corn muffin mix, egg and milk in a medium bowl. Stir only until moistened.
Fill muffin cups 2/3 full. Bake 15 to 20 minutes or until golden brown. Yield: 6 muffins
 
​

Apple Bacon Sweet Yellow Cornbread Dressing
Yield:  9” Skillet
Prep Time:  10 minutes
Cook Time: 30 minutes
Total Time:  40 minutes
 
Ingredients: 

1 6 oz. pkg.          Pioneer Sweet Yellow Corn Mix
1 2.75 oz. pkg.     Pioneer Country Gravy, prepared
8 oz.                    Bacon, thick cut, diced  (cook crisp and dice)
2 pc                    Red Apples, core removed (diced into large pieces)
½ cup                    Onion sliced
1 tbsp                Garlic, sliced t1/2hin
1 tbsp                Sage, chopped
1 ½ cup                Chicken Stock



 
Instructions:

1. Preheat oven to 375 Degrees.
2. Dice prepared cornbread, about 1-inch pieces. Set aside.
3. In skillet, brown the bacon. When fully browned remove from pan and drain all but 1 tbsp of fat.
4. In skillet, add onions, garlic, sage, and apples.  Sauté for 2 minutes on medium high heat. Transfer all contents of pan to a large bowl.
5. In empty skillet, add the diced cornbread and top with contents of large bowl.
6. Add chicken stock to prepared Pioneer Country Gravy then pour the contents over the ingredients in the skillet and bake for 30 minutes.
7. Garnish with additional sage sprigs.

 
 Tip: For added crunch dice or slice an additional apple to top right before serving.
 
 
 
 
 

When you think of the holidays, you think of pie!   There is just something about the holidays that makes me think of a good pecan pie!  or maybe it is apple pie? or maybe it is caramel apple pie?  How about a Caramel Apple Pecan Pie?  Now, that sounds terrific!

You don't have to fuss when it comes to make a beautiful festive pie.  It only takes a few ingredients and you can have a delicious bragging rights kind of pie!

All you need is a deep dish pie crust, apple pie filling, caramel sauce, a little brown sugar, pecans, and some bourbon vanilla.  If you don't  have the bourbon vanilla, you can add in some regular vanilla.

I've been using the Bourbon vanilla the most lately.  It really does have a rich flavor.  It pairs great in cookies, pies, or  cakes.

This pie came out great! The photos make you want to jump through the screen and grab it.   For my pecans, I used the honey roasted pecans.  I'll give you a little hint.  They are priced better if you grab them with salad topper section at Wal-Mart!

Here's the scoop on the pie!

Ingredients:

1 Maria Calendar's deep dish pie crust (or whatever deep dish)
1 Comstock Apple Pie Filling
1 1/2 Teaspoons of Bourbon Vanilla
1/4 cup Brown Sugar
2 cups pecan halves

Directions:

Heat oven to 375 Degrees
In a large mixing bowl add in the one can of apple pie filling, brown sugar & vanilla.
Mix together and put on top of your deep dish pie crust.
Arrange pecan halves on top to cover pie.

Bake at 375 for about 20-25 minutes until crust is golden brown.  Let cool for approximately 1 hour before serving.     

It's that easy!
​

It's November!   How did this happen?   This year has been long and so different.  However, I swear I feel like we blinked and we are approaching the holidays.

Although the holidays may be a little different this year as it relates  to your typical parties, family gatherings, etc.  But let's face it ....................we all have to eat!   You can still have some great party snacks, desserts, appetizers, etc. for your close circle group.

I made three different different cheese balls for my segment on THV 11 The Vine.   They turned out so delicious.  I differently will be serving these for the office potluck this year.  Easy to make, you can make ahead, and delicious!   

We have a traditional Cheddar Cheese Almond Ball
Holiday Party Ball -  Cream Cheese, Parmesan, Pineapple, Cranberry, Almonds, & Cashews
Pineapple Cream Cheese, Parmesan & Almonds

Watch the live SEGMENT - CLICK HERE


Cheddar Cheese Almond Ball

Ingredients:

• 3/4 cup salted toasted almonds , chopped
• 2 (8 oz) package cream cheese
• 3/4 cup Sharp Cheddar cheese 
• 1/4 cup Parmesan cheese , finely grated
• 1 Tbsp ranch dressing mix
• 1/4 tsp onion powder
• 1 Teaspoon of Lowry's Garlic Pepper

Directions:

Place almonds on a large plate or cutting board, set aside. Combine remaining ingredients in large mixing bowl. Blend well with a fork. Form mixture into a ball and roll ball over almonds coating all sides. Wrap in Plastic Wrap & Chill in refrigerator overnight. Serve with crackers, chips, or whatever you like.



Holiday Party Ball

• 3/4 cup salted toasted almonds, dried cranberries from the Salad Topper Section 
• 2 8oz packages of cream cheese
• 1/4 cup Parmesan cheese , finely grated
• 1/2 can of drained crushed pineapple --- about 4 oz - DRAIN VERY WELL
• 1 Teaspoon of Lowry's Garlic Pepper

Combine ingredients minus the nuts/cranberries in a large bowl.  Blend well with a fork. Form mixture into a ball and wrap in Plastic Wrap.  Chill in refrigerator overnight.  Top with Almonds, Cranberries & Cashews if you have them.  Serve with crackers, chips, or whatever you like.


Pineapple Cream Cheese & Parmesan Almond Ball

• 2 8oz packages of cream cheese
• 1/4 cup Parmesan cheese , finely grated
• 1/2 can of drained crushed pineapple --- about 4 oz - DRAIN VERY WELL
• 1 Teaspoon of Lowry's Garlic Pepper
• 1 Tablespoon of Ranch Seasoning Mix (optional)

​Place almonds on a large plate or cutting board, set aside. Combine remaining ingredients in large mixing bowl. Blend well with a fork. Form mixture into a ball and roll ball over almonds coating all sides. Wrap in Plastic Wrap & Chill in refrigerator overnight. Serve with crackers, chips, or whatever you like.



These should give you some ideas of how to top your standard cheese balls and make them festive.  I love the Pomegranate flavored cashews.  The cashews along with the almonds & dried cranberries make for a  beautiful festive appetizer.

Let the parties begin!

You can watch the live video for the Segment by clicking here

​

It's WEDDING WEEK!   My daughter is getting married on Friday, October 30th.   It's a busy week trying to get the final details done.  I have to make trips to the grocery store, and last minute errands for the Brunch I will be doing for Friday morning.

I feel a little better about going in/out of the stores now that I have my MedImmune Health Virus Protect+ for my Green Air protable Immuno 2.0 Diffuser.  (ad)

GreenAir diffusers fill the air and your senses with the beneficial aromas of essential oils through a variety of technologies: ultrasonic, atomizing, and fan diffusion.  There is a new concentrate Virus Protect+ thanks to Medimmune Health.  Kills 99.99% of surface & airborne bacteria and viruses.

The main ingredient in Virus Protect+ is Chlorine Dioxide; a powerful disinfectant that reacts rapidly via oxidation to provide effective impact against viruses, bacteria,  fungi, algae, and some parasitic microorganisms.

Efficacy Against Coronovirus, Under EPA registration, Chlorine Dioxide is proven effective against 99.99% of viruses and bacteria, including the human coronovirus.  According to the CDC, SARS-COV-2 (more commonly known as COVID-19) is a new coronavirus strain.   

Let's face it.  We can't turn on the news without hearing about this virus.  Thanks to Medimmune Health, VirusProtect+ has the concentrated solution that works with the GreenAir Pocket diffuser.  The wonderful pocket sized sanitizer sprayer is convenient and on-the-go disinfection.  It is powered by a rechargeable lithium battery.  You recharge it with the included cord.

This pocket infuser can be used wherever you go.   I spray it on my keyboard daily, my grocery cart, car, public restrooms, or anywhere I go.  The diffuser fits perfectly in my side pocket of my purse.  It is easy to use.  Simply press the button and the disinfectant sprays.  The UV light also helps fight dreaded viruses.

To learn more about how the concentrate works, watch this video:  https://www.youtube.com/watch?v=vY_UldNl75s&feature=youtu.be

Sanitize anything anywhere!   Save for pets, the environment, fabrics, or any surface.  This Immuno-2.0 works has a disinfectant, as well as, a hand sanitizer.   Stay safe and healthy!    External use only! 

Thanks to GreenAir for designing and supplying beautiful diffusers with convenient features to meet all of our needs.  They have a wide range of diffusers available on their site greenair.com 

This pocket sized diffuser makes me feel a little more at ease in keeping me safe while I run my errands. I just fill it with the recommended amount of concentrate with regular tap water.  

Visit ​https://bit.ly/3kB5W0 to get the extra protection you need and the all-in-one disinfectant and hand-sanitizer

#medimmunehealth #greenair

​

​It's Fall and it is time for baking!   I thought I would share another beautiful Bundt cake with you.   It's a delicious moist carrot cake.   This is a great fall cake, and is perfect to add to your fall brunch boards.

My husband and I both love a good carrot cake.  However, I left out the raisins on this one.  There are many who don't care for raisins.   I really didn't miss them.   I added in some delicious maple pecans to this batter.   The cake was delicious!   Another great cake for breakfast!  #eatcakeforbreakfast

Here's the scoop on the carrot cake:


Ingredients:

• 2 cups all-purpose flour 
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon (I use organic Vietnamese cinnamon)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup canola or vegetable oil (I use canola)
• 4 large eggs room temperature
• 1 and 1/2 cups  light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 1 1/2  teaspoons pure vanilla extract  (I use Bourbon vanilla)
• 3 cups grated carrots, lightly packed
• 1 cup maple pecans
• 1/2 cup of shredded coconut

For the Pineapple cream cheese frosting:

• 1 (8-ounce) package brick style cream cheese, softened to room temperature
• ½1/2  cup or 1 stick unsalted butter, softened to room temperature
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract (I use Bourbon vanilla)  
• 2 Tablespoons of Pineapple juice   

Instructions:

To make the carrot cake:

• Preheat oven to 350°F Spray Bundt cake pan well with non stick cooking spray 
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
• In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined.  Fold in the maple pecans and coconut.
• Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
• Pour the cake batter evenly into Bundt Pan. Bake at 350°F for 30-35 minutes or until the top of the cakes are set and a toothpick inserted into the center and comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool for about 20-25 minutes. Once the cakes have cooled, transfer to cake plate.   Cool for about 20 more minutes before frosting.

To make the Pineapple cream cheese frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar, vanilla extract, and 2 Tablespoons of Pineapple Juice and continue mixing until fully combined, scraping down the sides of the bowl as needed.

Grazing Boards are just the best!   Some call them char·cu·te·rie, however, here in my neck of the woods we call them #grazing boards.

I love making a brunch type of board for the office.  A combination of a little meat, cheese & crackers, along side of crackers, popcorn variety, fall candies, and delicious desserts.  That brings me to the beautiful Bundt cake.    If you are like me, each time you go to remove the cake from the pan, you say a little prayer.

Bundt cakes are exquisite by themselves without all the icing, etc.   They can be difficult to remove from the plan.  This beautiful deep dark  chocolate cake didn't lose a crumb.   I admit I didn't a little dance for this one.

The cake base is deep rich dark chocolate mayonnaise cake.   The mayo keeps the cake moist.   I used buttermilk as well, and my favorite Bourbon vanilla.   The Bourbon vanilla brings out a rich flavor.  I found mine at Trader  Joe's.  However, I did see where you can order on Amazon a variety of the Bourbon vanilla's.

I topped with a dusting of just organic powdered sugar.  It looks beautiful like snow falling.   The cake was delicious for breakfast.  If you follow my posts, you know that I love cake for breakfast.  #eatcakeforbreakfast

Here's the scoop on the cake:

Ingredients:

• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder  (hershey's dark for a deep chocolate)
• 1 1/4 tsp. baking soda
• 1/4 tsp. baking powder
• 3 eggs
• 1 2/3 cups sugar
• 2 tsps. vanilla extract - Bourbon Vanilla
• 1 cup Hellmann's® mayo
• 1 cup Buttermilk
• 1/4 cup water

Instructions:

HINT:  Don't spray your Bundt pan until right before you pour batter.  Important!


Preheat oven to 350 Degrees:

In mixer:

Combine Flour, cocoa, baking powder, baking soda, sugar in bowl.  Fold in 3 eggs, buttermilk, water, and vanilla.   Mix for a couple of minutes - then fold in the mayo.  Mix well.

Spray your Bundt pan on every crease with Pam Spray.  Don't flour or add anything to the pan.  Pour the batter in evenly.    Bake at 350 Degrees for approx 30-35 minutes.  Oven temps vary, so you need to toothpick and remove from oven.  Don't overbake.

Remove from oven and let cool for approx 30 minutes.   Then turn Bundt Cake upside down onto cake plate and give it a little shake.  This cake came out without any problems.    

Dust with organic powdered sugar.  Keep cake airtight with plastic wrap or container.  Don't refrigerate.

Don't you just love October?  It's the kick off of all the fun ghosts, goblins, monsters & more!  It's fun making cookies with monster eyes, sprinkles, etc.  Also, ghosts made from tootsie pops & tissue paper!

I had a blast on THV 11 The Vine Morning Show on Monday.   Do to the dreaded COVID Pandemic, I was by myself in the weather garden.  It also happened to be when a cold front came through Little Rock.  It was about 50 degrees if I recall.

I am hot natured, however, in the shade with the wind blowing outside for about two hours, it gets a little nippy, even for me!

I made several boards for the Segment.  Fun candy boards, and a Petit Jean meat & cheese board.

The fun thing was making the monster dark chocolate chip peanut butter monster cookies!   I am loving the Professor Nutz Peanut Butter.   

This Peanut Butter is the best for baking!  I really love the taste, and the texture is perfect to use for baking cookies!  I also used it in making homemade granola!  

It took Professor Nutz around two years to develop this awesome PB.  Professor Nutz contains 30 grams of essential vitamins & minerals, 7 grams protein per ouce, and only 1 gram of sugar!  #winwin

The lower calorie PB is great for baking and snacking!

Here's the recipe for my Divine Peanut Butter, Dark Chocolate Chip monster cookies!

Ingredients:

INGREDIENTS

• 1 and 1/2 cups all purpose flour, spooned & leveled
• 1/2 teaspoon baking soda
• 1/4 teaspoon pink himalayian or seasalt salt
• 1 stick of Vermont Creamery Butter unsalted  (DON'T SKIMP)   Heat in microwave to soften for 30 seconds before putting in mixer ----DON"T SKIP THIS STEP
• 3/4 cup of granulated sugar
• 1/4 cup  light brown sugar
• 1/4 cup of Professor Nutz Peanut Butter ------- really great for baking
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 1 cup of Dark Chocolate chips 
• 1/4 cup - 1/2 cup of Halloween sprinkles & eyes (find them in your cookie icing section or on Amazon)

TO MAKE:

• Preheat oven to 350°F. Line two large baking sheets with parchment paper 
• In a large mixing bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar for 1-2 minutes until well combined.
• Add in the peanut butter and continue mixing until well combined, Mix in the egg and vanilla extract until fully combined. Slowly add in the dry ingredients and mix until just combined.
• Add in the 1 cup of the dark chocolate chips until well combined.
• Stir in Monster eye and sprinkles - Don't mix with Mixer - I used a wooden spoon to gently fold in the sprinkles.
• Roll cookie dough in a ball and place on cookie sheet, or use a scoop.  I like mine large.  I
• Bake at 350°F for 10-12 minutes or until the tops are set.  Remove from the oven and allow to cool on the baking sheet for 5-10 minutes,    BE SURE AND CHECK YOUR BATCH TO SEE HOW YOUR OVEN BAKES.   EACH OVEN CAN BAKE DIFFERENT.  DON'T OVERBAKE - YOU WANT THEM JUST A LITTLE GOLDEN.

​

This one is pretty easy for me.  I love Dark Chocolate!  I really am not much of a fan of all for milk chocolate.
When I bake cookies, I love to use only dark chocolate chips.  I add them to muffins, breads, cakes, or just about any type of sweet.

When making your charcuterie boards (grazing boards) add in some rich dark chocolate.  Be sure and add in the 70% dark chocolate.  You can add rich dark chocolate bark, dark chocolate covered almonds, cashews, etc. to the boards.    

Dark Chocolate brinks out some great health benefits.

hydrated skin
decreased wrinkles
great for anti-aging


Did you know that generally after 6–12 weeks of consuming a cocoa powder high in antioxidants each day, participants in some studies experienced thicker, more hydrated skin?  Your  skin was appear less rough and scaly, less sensitive to sunburn, and had better blood flow — which brings more nutrients to your skin.
Here's the scoop:  Cocoa contains antioxidants that may protect your skin against sunburn. These antioxidants may also improve wrinkles, skin thickness, hydration, blood flow, and skin texture.

I built a Halloween board full of fall favorites like candy corn, candied pumpkins, jelly candies, taffy, etc.  However, I added in some great dark chocolate bark and candies to the mix.   It adds depth and color to your boards as well!



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