A Few Fun Finds...

I think I might need one of these with Miles' portrait and some kind of wording...

by khara ledonne on Etsy

If you still have candy corn available to you, go make these homemade butterfinger bars NOW.  Do not ask questions, just go!  Trust me.  {Thank you Amber!}

                         Source: thesaltypineapple.blogspot.com via jennifer on Pinterest

I'm suddenly obsessed with my scarves again. There's just something so comforting about a good, snuggly scarf, you know?  This one looks nice...

by Happiknits on Etsy

********

I'm linking up to Tickle Me Tuesday .  I hope you'll go check out the other great finds this week.

I hope you are all having a great week.  I can tell it's going to take a bit for me to feel back to myself.  Thanks for bearing with me. 

Joyful S'mores...

Everyone likes s'mores, right?  I mean, what's not to like?  Graham crackers:  good, marshmallows: good, chocolate: gooooood.

Well, I've got a little trick that takes them over the top.  Try substituting an Almond Joy for the plain chocolate.  Trust me.

• An Almond Joy fits perfectly on a 1/4 section of a graham cracker.
• Don't have a campfire?  Try layering your bottom piece of graham cracker, Almond Joy, and Large Marshmallow on a plate and zapping in the microwave for 20 seconds.  Press your top cracker over the marshmallow to finish it off, and enjoy! 

You're welcome!  {Oh,  you'll thank me!}

Ever made any awesome variations of s'mores?

I've heard that Reece's Peanut Butter Cups are phenom too.

What to make?

I've signed up for dessert for our small group meeting on Sunday.  I've been collecting so many yummy looking recipes on Pinterest, so I thought I should try one!  The only problem is deciding...

                                       Source: whatmegansmaking.com via jennifer on Pinterest

Chocolate Chip Cookie Dough Dip?

                                                 Source: mybakingaddiction.com via jennifer on Pinterest

Key Lime Bars?

                                                        Source: ruhlman.com via jennifer on Pinterest

Chocolate chip cookie bowls with ice cream?

                                                           Source: find.myrecipes.com via jennifer on Pinterest

Lemon Layer Cake?

One of each?  {j/k although, that would be awesome}

Which would you choose?  Or, if you have a must-try dessert recipe for me, do share!

A conversation on the history of chocolate chip cookies {plus the best recipe and some tips on a perfect batch}...

 

Photo by Jennifer Davis

Jen:  Chocolate chip cookies are one of the best inventions ever.  Whoever invented them was a genius.  I mean, can you imagine when they first came out?  I bet the women were all, "Have you tried those new cookie things?  They're all the rage!"

Jon:  Yeah, but why are they called Cookies?

Jen:  Well, they're cooked and they're small, so they're cook-ies.

Jon:  Nah, I bet the first person who made them called them sweet flats.  Sweet flats with chocolate chips.  Cause they're sweet, and flat, and have chocolate chips.


To learn more about the history of America's favorite cookie, read this.

I recommend the recipe posted on the Best Choice packaging as the best chocolate chip cookie recipe around.

Best Choice Chocolate Chip Cookie Recipe:

2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup butter
1/2 cup granulated sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla
1 bag semi-sweet chocolate chips

Combine flour, baking soda and salt, set aside.  In another large bowl beat sugars and butter until fluffy.  Mix in vanilla and eggs until smooth.  Gradually add dry ingredients.  Stir in chocolate chips.  Drop by teaspoonful onto greased baking sheet and bake at 375 for 8-10 minutes.

Tips for the perfect batch:

1.   Soft butter.  I've learned through trial and error, and by reading my Betty Crocker cookbook, that the consistency of the butter has a lot to do with how the cookies turn out.  If you're really on top of things, you could let your butter soften to room temperature naturally, but I'm never that prepared.  I microwave the sticks on the defrost setting watching for when they're soft to the touch but not melting.  This will make your cookies nice and fluffy!  {too-melted butter makes your cookies flatten when baked}

2.  Mix Well.  Mixing each part well is key.  It's very important to cream the butter and sugar, then the vanilla and egg before adding the dry ingredients!

3.  Don't over-bake.  My husband has taught me, the trick to perfectly soft cookies is not to over bake them.  {duh}  If you think they're not quite done yet, then they're probably perfect.  You want them just starting to brown on top.  This makes for wonderfully soft cookies for days!

*****************************************************************************************************************************
Okay, now for the important stuff.  Do you eat the dough?

I'm a sucker for cookie dough, and can't help myself.  I say it's one of the simple pleasures of life.  Jon, not so much.  I say, totally worth the risk of eating raw egg!  {I'm sure the first time I get sick from it, I'll be whistling a different tune.}

Pumpkin Spice Syrup...

I've been anticipating fall for a while, but couldn't really get my heart into it until this weekend.  Wow, was it gorgeous!   There was that distinct chill in the air, football on the tv and pumpkin spice lattes in our hands.  I also put out some fall decorations, and I'm dying to go to the pumpkin patch!  It's scheduled for the 9th, but I can't wait! 

{the inaugural pumpkin spice latte of 2010}

 I crossed the first thing of my Autumn List and made pumpkin spice syrup.  Oh man, this stuff is so good you guys! 

Some of you asked for the recipe, so I'm going to share my adaptation of this recipe.  It's essentially the same, but with a couple tweaks to the directions, and I just use regular old ingredients instead of organic.

Pumpkin Spice Syrup

ingredients:

1 1/4 cup water
3 cups sugar
2 tablespoons ground cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 cup molasses
1 cup sweetened condensed milk
1 cup canned pumpkin
2 cups whipping cream

directions:

• Simmer water and sugar in large saucepan (I think I used the 3 quart) until sugar has completely dissolved.

• While sugar is dissolving, prepare all other ingredients so they can be easily added.
• Add in molasses, sweetened condensed milk, whipping cream and pumpkin
• Bring to a boil and simmer, constantly whisking, until temperature reaches 230 degrees F.  {I've found this takes about 25 minutes...It helps to have a husband to help stir, but I would not recommend help from children, as it is very hot!}
• Add in spices, and continue whisking and simmering until mixture reaches 235 degrees F.  {This shouldn't take long}
• Let cool and pour into a wide mouth jar.  Store in refrigerator.

Making a pumpkin spice latte with your syrup:

• put 1-2 tablespoons syrup in the bottom of your mug. {if it's straight from the fridge, you may want to microwave for 10-20 seconds, just to take the chill out so it doesn't cool down your coffee}
• pour 2 shots espresso over syrup and stir.
• froth 1/2 cup milk and pour over coffee
• stir and top with whipped cream, nutmeg or sugar

Seriously, just as good if not better than Starbucks, and way more budget friendly!  I would imagine this syrup would be great in drip coffee as well.  I really don't think you can  go wrong!

Let me know if you try it, how you like it! 

How was your weekend?  Does it feel like fall where you are?

{Dessert} Recipes I'd like to try...

Blackberry Cake 

Dark Chocolate Pudding 

Triple Layer Coconut Cake with Lemon Curd

Recipes I'd like to try...

I find so many recipes on the blogosphere that I'm dying to try.  I thought I would start sharing them here.  

{this way you can try them too!  Also, this way I'll have a record of them for when the cooking/baking bug bites!}

Cranberry-Orange Granola Bars 

Apple Dumplings 

Vegan Banana Cake 

Just Peachy....

I made this for a birthday at work on Monday.  It was so rediculous easy, just like Bakerella says.  And, it was so incredibly delicious!  People at work were going gaga for it!  I had to share the recipe with you all, because it is that good!

picture by Bakerella ...although I'm sure mine was just as pretty.  {yeah, right!}

It was especially good for taking to work because I prepared it the night before, and then popped it in the oven in the morning.  It was fresh baked and still warm when we all dug in!  mmmmmm.

Next time I make this at home, I'm so trying it a la mode!

Do you have a go-to recipe for pot luck style occasions?

dear pumpkin spice syrup,

you made our fall/early winter so tasty with the pumkin lattes that you were a part of.  thanks for the deliciousness.  we'll see you next year! 

love always,

jen & jon

{recipe here, except i didn't use organic ingredients because, well, i'm cheap like that.  it's still delicious}

monkey bread...

Sunday while my sweet husband was golfing, I made him some Monkey Bread. It is so easy, and so good! mmmmmmmmmmm....

cut three cans of biscuits into fourths. Toss with sugar and cinnamon. (I just eyeball it, get a good coat of each on there...not too much though, cause you'll be adding more!)

place in greased bundt pan.

melt 3/4 cup butter, 1 cup brown sugar and 1 T cinnamon on stove, pour over biscuit pieces.

bake in 350 degree oven for 30-40 minutes.

let cool, remove from pan, and enjoy!

This recipe is great for breakfast. Be careful though, it's way to easy to pull off, "just one more piece"!

Hope you all are enjoying the end of summer. It is unseasonably cool here in KC. In fact it's supposed to dip into the 50's tonight! This evening was the perfect weather for a run...I gotta do something with all this monkey bread to eat up!

have a lovely evening!

open windows & smoothie breakfasts...

isn't sleeping with the windows open in the spring just the best?  somehow i always feel more refreshed and rested with the fresh spring air in the house.  

i'm enjoying a delicious smoothie while i spend some time on the computer this morning.  

here's my favorite recipe:

1 cup plain yogurt

2 Tbsp. quick oats

1 Tbsp. orange juice concentrate

1/2 banana

1/2 cup berries

1/2 cup milk

2 Tbsp. honey

1 cup ice

blend all ingredients until smooth!

it is very easy, and can be tweaked for what you have in your refrigerator.  you can use whatever fruit you like.  mmmmm. good.  

{tip:  you can prepare the blender pitcher with all ingredients except ice the night before.  just store in the fridge until morning, add ice, blend and it's ready in just a couple of minutes!!}

hope you all have a splendid weekend!