Possibility: GF Chocolate Brownie and Peanut Butter Mousse Cake

Brett, my husband, turned 40 last week.  There was a long period…maybe 4 or 5 months…where he was NOT handling it well.  He would grumble about the months passing too quickly and snarl “it’s just a number” and roll his eyes at his little brother’s attempt at “age humor.”  Especially when it threatened to included a collapsible cane and a subscription to AARP.  I thought he was overreacting.  And told him as much. 

But now that his birthday has passed…I’m starting to get a little nervous.  Because I realize…I’m right behind him.  Creeping along that well worn road of “unmistakable adult,” where I no longer get carded for a glass of wine and must set regular appointments with my stylist to cover the patches of gray hair that insist on reappearing each month. 

It boggles the mind, to consider the fact that our lives could very well be, half over.  And at the very least, the most exciting, full-of-possibility, pain-free half of our lives.  I say that, with a bit of humor...but I work in the aging church...where most of those I minister with, have long given up trying to cover their gray hair and wistfully remember the "good ol' days."  I hear litanies of pain and listen for laments of lost freedom and humdrum.  And even I want to shout to the new college freshman, "Don't forget this moment...it really is the best...everything is in front of you.  Every possibility.  Every turn and every fork in the road.  Every love and every loss.  Every exploration and every hesitation." 

But even as I type that...I know that it's a choice...it's a choice to decide that "possibility" is no longer in your vocabulary. 

So, rather than freak out or settle into a serious state of depression… I’ve started my own version of a bucket list...my Possibility List.  I’ve got things like “be an extra in a movie” and “spend the night in a tree house” and “take a pottery class” and "eat more (really) good chocolate" – you know, frivolous fun stuff!  But then I’ve got other, more intentional things, like “be a more active presence in the life of Alzheimer patients“ and “volunteer regularly at Hope Haven“ and “work to change the systems that keep people food-insecure.”  This list has already taken me out of my little, comfortable box that I live in…it's brought fear and the unknown back into my life.  In a good way.  And I like it. 

So here's to checking things off the Possibility List...starting with "eat more (good) chocolate" and Brett's birthday cake...





















What you'll need:

 

Gluten Free Brownies:

1/2 Cup unsalted butter, melted
1 1/4 Cup sugar
1 Tablespoon water
2 Eggs
1 Teaspoon vanilla
3/4 Cup unsweetened cocoa powder
1/2 Cup white (or brown) rice flour
1/4 Teaspoon salt
 

Peanut Butter Mousse:

1 Cup heavy whipping cream, cold

10 Ounces cream cheese...or like, a package and a half, at room temperature

2/3 Cup powdered sugar

2/3 Cup creamy peanut butter (the stuff I used, had added sugar...so I cut back on the powdered sugar just a smidge) 

 

Chocolate Ganache:

4 ½ ounces semi-sweet chocolate, chopped finely

½ cup heavy whipping cream

What to do for the Gluten-free Brownies:
Preheat oven to 350*.  Combine butter and sugar in a large bowl mixer.  Add eggs, water, and vanilla, mixing well.  Add cocoa and incorporate well.  Add flour and salt, mixing until smooth and a little glossy.  Divide between two 8 inch round cake pans that have been buttered and lined with parchment.  Bake for 35-40 minutes.

What to do for the Peanut Butter Mousse (besides drool):
Whisk the whipped cream on high until stiff peaks form.  Set aside (I put mine in the fridge because it was so bloomin' hot in the house..."enjoying August" is not on my Possibility List). In a different bowl, gather cream cheese, peanut butter, and powered sugar together, whisking on medium speed, until fully incorporated and fluffy.  Add whipped cream and whisk on medium high until peanut butter mixture and whipped cream are fully incorporated and the texture is light and fluffy and tastes the way you think heaven might taste.

 

What to do for the Chocolate Ganache:

Break up your semi-sweet chocolate and put it in a small-ish bowl.  In a saucepan bring cream to a boil. Once the boil starts, pour over chocolate. Let sit for about a minute or until your patience runs out.  Whisk until mixture is smooth and glossy.

And then assemble.  Layer...or, if you don't care about presentation...just take a big spoon, scoop up a bit of brownie, a glob of mousse, and dip the tip into the ganache...and eat to your hearts content.

You'll note: There are Reeses Peanut Butter Cups on this concoction...they are Brett's favorite candy...but they completely ruined the flavor profile (Gaw...I'm fancy.  Or spending too much time watching the Food Network).  I would suggest leaving them off.  Or replacing them with chopped Snickers bars.  But that's only because those are my favorite. 

Never Had a Chance: Pumpkin Fudge

Do you ever have those moments, where you revert back to Middle School?  You know, those moments... where even if you tried REALLY, really hard... you couldn't be less cool? 

In the seventh grade, I had a crush on this boy; his name was Brian.  (Interesting side note: over the course of six years in Middle School and High School, I probably had a crush on half a dozen different boys named Brian. It was my thing.)

Brian was dreamy in that scrawny, clean-cut, seventh-grade-jock-boy, kind of way.  Now rest assured, it was a rare day when someone would have used the word "dreamy" to describe me.  Instead, I was relatively invisible and a bit awkward in that "I know I'm too old to play with Cabbage Patch dolls, but I'd still really like one for Christmas" kind of way.  So when I felt a bit of "cool" coming on... I tried to go with it.  And by cool, I mean, I snuck makeup and a can of hairspray into the girls bathroom and went nutty.

One dreary day (and really, what day isn't dreary when you're in Middle School), I was riding high on my Aqua Net fumes as I descended the stairs to hell... I mean shop class... and encountered Brian coming up the SAME SET OF STAIRS.  I mean, it was like, fate.  And to this day, I can't tell you how I mustered the courage... but throwing caution into the wind... with much abandon and flair, I boldly said (out loud and everything), "Hey."

And then proceeded to fall down the stairs.  Hitting each one with a memorable bounce and an internal proclamation, to NEVER. RETURN. TO. SCHOOL. AGAIN.  Thank the Good Lord, my hair was there to cushion my fall.

Anyway... I had one of those moments the other day... only "Brian" was replaced with two strapping European men, a whole store full of women shopping a purse sale (so they sort of get a "pass" on this one), numerous clerks, and an ENTIRE movie theater full of people... nay, ADULTS... that could have told me that after shopping the clearance racks and trying on clothes at Macy's... I had put my shirt back on... very obviously... inside-out.

Seriously?  No one could mention it in passing?  Whisper a little something in my ear? Gesture wildly at their own non-existent tags?  Laugh, point, make a spectacle?  Anything!?

The worst though, was the guy who sold me my movie ticket that night... the same guy who wore a name tag which proudly read, "My favorite movie is Star Wars," and has probably seen the inside of Comic Con, one too many times... he had the audacity to give me Sad Face while he asked, "All alone tonight?  Just the one ticket?"  At the time, I thought..."Man, sucks to be single in the world."  But about half way through the movie, when I reached back and felt the oversized tags of my shirt, flappin' in the wind... I realize Comic Con Man was probably thinking, "Poor thing.  Never had a chance."

Well, that's how I feel about this Pumpkin Fudge.  Poor thing... never had a chance.

What you'll need:

2 3/4 Cups sugar
3/4 Cup melted salted butter
2/3 Cup evaporated milk
½ Cup pumpkin puree
2 Tablespoons light corn syrup
1 Teaspoon pumpkin pie spice
One (12 oz.) package white chocolate chips
One (7 oz.) jar marshmallow creme
1 Cup chopped walnuts, toasted (optional)
1 Teaspoon vanilla extract

Line a 9-inch square pan with aluminum foil. Spray with nonstick spray. 

Stir together first 6 ingredients in a saucepan over medium-high heat, cooking and stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.  This is pretty important: I have somehow misplaced the candy thermometer I bought a few years ago... so it didn't set up quite right, as evident by the photo below.  But if you don't mind eating your fudge with a spoon...

Once the mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme (my love affair with marshmallow cream, has no end), nuts and vanilla until well blended.

Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.  Or simply pull up to the pan with your spoon. 

It's makes an odd first impression... sweet.  I mean sweet, in a way that turns your clothes inside out and makes your insides feel awkward.  But apparently, that's how I roll...

Not A Low-fat Food: White Chocolate Pumpkin Cups

One Lent, maybe a year or two ago, I decided to "give up" sugar.

When Protestants give something up for Lent, it always sort of feels like Paris Hilton, putting out a hip-hop cd, where she raps about the hardship of livin' her gangsta life. Or Donald Trump telling me he "understands." Or Sarah Palin running for President.  Or, for that matter, Donald Trump running for President.  (Um, Canada? You got room for one more?)

In other words... a tiny bit disingenuous.

But I was living in an Anglican world at the time, and it felt like the thing to do.

So I gave up sugar. For six weeks. Minus Feast Days. And not a day more.

During my time in this sugar free world, like any good addict, I found myself needing a fix... and thus, I was drawn to Sugar Free Candy.

The interesting thing about sugar free products, is that they are almost always prominently labeled with a statement that reads, "Not a Low-Fat Food." I found this curious.  I'm generally not a package reader beyond a quick glance to see how many ingredients are listed. I know what's good for me... and if I know something is not, I prefer to live in ignorance.  But this bold statement had me stcratchin' my noggin, and I decided to investigate.

I mean, is the package bragging?  Confessing?  Trying to stir up controversy? Wanting it's own reality t.v. show?  Who knew?

Except... it was none of those things. 

This sugar free candy... a presumably healthy option, if only by virtue of being made with one less ingredient that 60% of all American's are addicted too... is holy-smokes-I-went-up-a-pant-size-full-of-fat!!!

We're not talking a gram or two of "fat differential" here... more like 10-20 GRAMS!

Apparently, when you take the sweet goodness of white sugar and corn syrup out of something... you must plump it up (What? No pun intended.) with fat so that it will satiate in a similar sugar-induced-coma sort of way.

So, needless to say, by Easter Sunday I was ready to celebrate our Risen Lord and Saviour with chocolate bunnies and handfuls of jelly beans.  If only so I could button my blouses again.

So here's a little something to get you through the long Lenten days... and I promise, it's totally packed with fat and sugar.

What you'll need:

White chocolate chips or bark (I use Ghirardelli)
Mini (2 inch) foil muffin liners
2 Oz. cream cheese, at room temperature
1/4 Cup pumpkin puree
1 Teaspoon cinnamon
1 Teaspoon pure vanilla extract
1/4 Cup powdered sugar
1 Cup finely ground graham cracker crumbs (a food processor works best here)

Recipe adapted from What Megan's Making.

Line a small muffin tin with 12 mini muffin paper liners. Throw this in the freezer.

Melt the chocolate in increments in the microwave. Make sure not to overheat.  White chocolate can scorch pretty quickly, if not watched.

Pull out your cooled muffin tin, and using a small spoon, paint the melted chocolate all over the insides of your mini foil muffin liners.  Allow chocolate cups to harden completely by placing muffin tin back in the fridge or freezer while you do the next bit.

In a medium bowl, combine the cream cheese, puree, spices, and vanilla and mix until smooth. Mix in the powdered sugar until smooth, then stir in the graham cracker crumbs. Spoon the pumpkin mixture into your hardened chocolate cups and smooth the top to create an even surface.  There's a lot of smoothness going on here.

Re-melt the remaining chocolate if needed and top off your filled cups, smoothing the tops and making sure the chocolate reaches all the way to the edges in order to seal the goodness in. Chill in the fridge until set, about 1-2 hours.

(Not recommended for dogs.  Though they might try to convince you otherwise).

Totally genuine.  And not lookin' for it's own reality t.v. show.  Which means, it might be the only thing in the world, not looking for a reality show.

Day 22: Pumpkin Brownies with White Chocolate Frosting

I'm in love with my Kitchen Aid mixer.

I stare at it longingly. Make eyes at it, over my morning coffee. Think about it when I'm at work and wonder if it misses me... as much as I miss it, when we're not together.

I knew I had a problem, when a few days ago, I watched a video about the factory from which it came -- you know the informational kind, detailing how it's made, painted, boxed, and shipped to your door... and I cried. Seriously... I CRIED! I had been on the verge of tears throughout the video, but at the very end, they show a big, burly factory guy, lovingly wiping this mixer down with a soft, fluffy towel... and I just lost it. Everybody needs a good cry every now and then, right?

To be fair, it's been a long time comin' (the mixer, not the tears). Like seven-years-of-dropping-daily-hints, kind of long time.

And this Christmas, Santa (aka. husband), put one under my tree.

BIIIIIIIIIG mistake. On his part.

He hasn't seen me for weeks.

And just so we can all appropriately, give homage to said Kitchen Aid... a picture. (Listen closely, and you can actually hear the angels singing in the background.)


















It's a snow day for me and the Mister, and it's colder than what one can reasonably imagine, so... I've holed myself up in the house for the next couple of days. One cannot live holed up, without brownies, right?

So here's to Pumpkin Brownies with a White Chocolate Frosting, as found in the 90th Anniversary Kitchen Aid "Best Loved Recipes" Cookbook.

What you'll need:

For the brownies...
3/4 Cup packed brown sugar
1 Stick unsalted butter, softened
1 Teaspoon vanilla
1 Egg
1 1/3 Cups all-purpose flour
1 Cup pumpkin puree
2 Teaspoons pumpkin pie spice
1 Teaspoon baking powder
1/4 Teaspoon salt (I generally omit salt)
1/4 Cup toffee baking bits

For the frosting...
2 Tablespoons whipping cream
4 Squares white chocolate (1 oz each) chopped
6 Ounces cream cheese, softened
1/3 Cup sifted powered sugar

Preheat oven to 350*. Grease an 8x8 pan and set aside. In your mixer throw brown sugar, butter, and vanilla on medium and beat until smooth. Add egg and beat until fluffy. Stir in flour, pumpkin, spice, and baking powder. Remove bowl from mixer and fold in toffee bits. Spread evening in that pan you set aside. Bake 40-45 minutes and let it cool completely. I usually get impatient and don't let things cool... but I really encourage you to do this. Otherwise, you're left with a cream cheese mess. I mean... not that I know from experience... I've just heard...

In a small saucepan over medium heat, heat cream until almost boiling. Remove from heat and add your chocolate, stirring until completely melted. While you let that cool slightly, beat cream cheese and sugar in mixer bowl at medium, for about a minute. When that looks good and fluffy, sample a bit on your pinkie finger. If you're satisfied with that taste, add your chocolate and beat until smooth. Frost your brownies.

I'm still dealing with a broken camera. And to make matters worse, last night, I dropped it. Which actually got the flash working again... but now there seems to be other issues. Regardless, here they are with copious amounts of the good stuff (frosting, as if that needed explaining):





















It was okay... not exactly what I have in mind when I think "brownie." There's almost a saltyness from the toffee, that I didn't love, but overall... I (and the Mister's) give it a B. And on this day of Epiphany, as I sit by the fire with my Kitchen Aid in my lap... that's good enough.

Day 17: Pumpkin Cake Truffles

Cake balls. Cake truffles. Little drops of heaven. Sweet goodness.

Whatever you wanna call them... they'll respond.

I'm in a bit of a time crunch. So I did that which is deplorable. That which might get me kicked out of the cooking blog-o-sphere. That which causes me to hang my head in shame (but not too heavily)...

I used a cake mix. *gasp*














I know. Let the flogging begin.

Now that you're over it, this is how I got it done (and on a holiday, none the less!).

What you'll need:

1 Yellow cake mix and everything it calls for (like the oil and eggs) but NOT the water
2 Cups of pumpkin puree
1/2 Teaspoon pumpkin pie spice
2 Cups vanilla or buttercream frosting
Dipping chocolate

Bake cake until the top bounces back. Turn the cake out and crumble it up. While it's still hot, add one can of premade frosting or approximately 2 Cups of your favorite homemade stuff. Mix this together until you can't see any of the frosting left. Seal it in an airtight container and let it cool completely; you can even throw it in the freezer if you're getting impatient.

When you're ready and the cake has cooled, shape the cake into balls and throw them back in the freezer. I suggest using a plate, rather than actually throwing them.. but you do whatever tickles your fancy. While they sit in the freezer (and think about what they've done), melt some dipping chocolate.

Now the fun begins! Dip your pumpkin cake balls into the chocolate and let harden. You might want to double dip them for that great, extra crunch!

I give these a B... I think you'll start to see a trend with the B's. I'm beginning to tire of pumpkin. I hate to say it, but it's true. Brett would give these a B-/C+... he's actually more tired of pumpkin, than I. But my Dad gives them a B+... and that makes me smile, on this Thanksgiving eve, as I sit in my parents home with a full tummy, Mom clanking away in the kitchen, and my Dad munching on my Pumpkin Cake Truffles/Cake Balls.... Rest well turkey lovers! And may you dream of pumpkin pie!!!

Day 16: Chocolate Chip Pumpkin Bread

I must be distracted today. I left the eggs out of my Chocolate Chip Pumpkin Bread. Made myself an egg-less bread. Your welcome, vegetarians. (Because of course, that's totally what I was going for.)

I'm nervous I guess, about the highly anticipated pumpkin pie... THE pumpkin pie... that I'm bringing to the Thompson's Thanksgiving dinner down in West Plains. (A shout out to my hommies in the WP! Let's get our Thanks-shivel on!)

I shouldn't try to pull that off, should I? Anyway...

Here's what you'll need:

4 Cups all-purpose flour
2 Teaspoons baking soda
1 Teaspoon salt
1 Teaspoon cinnamon
1/2 Teaspoon nutmeg
2 Cups sugar
3/4 Cups softened butter
4 EGGS... don't leave these out, okay
1/2 Cup water
2 Cups pumpkin puree
1 Cup semi-sweet chocolate chips (I used milk chocolate because it's what I had on hand)
Handful of chopped pecans

Preheat oven to 350*. Mix all dry ingredients (except pecans and chocolate) together and set aside. Whip butter and sugar until smooth. ADD THE DADGUM EGGS one at a time until fully incorporated. Add water and pumpkin puree and mix on low until fully incorporated.

Add your dry ingredients and mix until wet. Add chocolate chips. Pour into pans (2) that are greased only on the bottom. I learned today, that if you only grease the bottom of your pan and not the sides, you won't get a "lip" on your bread. Interesting.

Top with a sprinkle of chocolate chips, crushed pecans and a teaspoon of sugar for each loaf. Bake for about 1 hour and 15 minutes.

This is the picture of the bread still in the pan.

Because I couldn't get it out of the pan. And that's because I only buttered the bottom. But hey, at least my bread didn't have a "lip."

At first taste, I would have given it a B, B-... but this evening, following dinner, I tried it again and the flavours seemed to meld, bumping its rating up to a B, B+. Not bad for an unintentionally eggless bread without a lip.

Day 14: Pumpkin Scones

I could so, be British.

Let's face it... I'm like Victoria Beckham (aka, Posh Spice), except without the great shoes. Or free wardrobe. Or personal trainer, smokin' body, and perpetual tan. Or the chefs, nannys (even though I don't have children, sure would be nice to have one), maids, or chauffeurs. Or the paparazzi. Or the accent.

But other than that... I'm practically Victoria Beckham. For instance.... I like tea. And once, when I flew home from seminary, when I got off the plane, my Mom took a picture of me. Oh, and every now and then, I watch soccer.

See.. we're just alike.

But I think what really makes me want to call upon the Brits and question my heritage, is my love of scones. And in particular, Pumpkin Scones.

Unfortunately, these didn't turn out perfectly. They have the texture of a soft, cake-like cookie. What I'm finding is, that when you use the homemade pumpkin puree, it tends to have more moisture in it, thus, textures aren't true to the recipe.

How do you fix this? Am I an errant blogger to admit, that I have no idea? I've found that the excess moisture tends to separate from the puree when it's in the refrigerator -- so I pour that "juice" off right away. And I read somewhere, that if you let your pumpkin drain in a dish towel overnight, it will take care of the moisture. Huh, yeah. That sounds a little tedious. I've tried to throw the pumpkin puree in the microwave, but that just sort of made it tough. So... all that's to say, I don't have any real solutions, other than adding more flour to your recipes. And, you're welcome.

Anyway...














What you'll need:

2 1/2-3 Cups all-purpose flour
1/4 Cup packed brown sugar
1 Tablespoon baking powder
3/4 Teaspoon ground cinnamon
1/2 Teaspoon salt
6 Tablespoons butter, cut into chunks
6 Tablespoons cream cheese, cut into chunks
3/4 Cup pumpkin
1/2 Cup milk
2 Tablespoons maple syrup

Preheat oven to 345*. In a bowl, mix the dry ingredients. Add the butter chunks and blend until pea-size crumbs form. Just get in there with your hands and rub them around. Add the cream cheese and do the same thing. In another bowl, whisk pumpkin and other wet ingredients together. Add this to the flour mixture and stir just until dough is evenly moistened.

Scrape onto a lightly floured counter, turn over to coat, and gently knead just until dough comes together, 5 or 6 turns. Pat dough into a 6-inch round 1 1/2 inches thick; cut into 6 equal wedges with a pizza cutter. Separate wedges and bake for about 13-15 minutes.

I give these a B- and my husband gave them a B-ish. If I hadn't been wanting to make scones... and had wanted a cake-like cookie... they would have gotten a B+. But as it stands, it wasn't a successful recipe.

Day 13: Pumpkin Biscotti

My Life in Metaphor:

(Note to the males out there - namely, my Dad - this "metaphor" will be referring to under-garments. Specific reference will be made to braziers. So proceed with caution.)

I need to do laundry. But because I've chosen to bake, instead of washing and drying the 10 loads of laundry waiting for me, my choice of undergarments are limited. Don't tell me you don't know what I'm talking about. The granny-pants, the holy socks, the bra you wore back in '87, tucked in the back of the drawer... we've all got that drawer.

This morning, I pulled out that 1987 beauty (who am I kidding... '97... in '87 I was still reading Judy Blume). In a whirl I threw it on and flew out the door. It wasn't until I was 20 minutes into my drive to work, that I realized...the underwire of my bra was poking me. Such realizations do not bode well, for the day.

It continued to poke into my side for six straight hours. At hour six, I finally reached in and yanked that sucker out. Instant relief. This is a metaphor for my life.

But then I was lopsided. You know what I mean, right. So I had to forcibly cut the other underwire out, though it was working perfectly. Needed symmetry. This is a metaphor for my life.

Now I sag. Not a lot... I AM still in my thirties. But a little... and my underwire-free bra is bragging. This is a metaphor of my life.

And so I sit... coffee in one hand, biscotti in the other, sagging for the world to see, wondering why it takes me so long to yank those suckers out when they bother me? I dip one end of my Pumpkin Biscotti in to my coffee and inhale... life is good. Not so much a metaphor, but my reality.




















What you'll need:

3+ Cups all-purpose flour
1 Cup of sugar
1 Teaspoon of baking powder
1 Teaspoon of cinnamon
1/2 Teaspoon of nutmeg
1/4 Teaspoon ginger
Pinch of allspice
Pinch of salt
2 Eggs
3/4 Cup of pumpkin puree
1 Teaspoon of vanilla extract

Preheat oven to 350*. Whisk together the flour, salt, sugar, baking powder, and spices into a large bowl. In a small bowl, whisk together the eggs, pumpkin puree, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Stir just enough to generally incorporate the ingredients. You may need to add some more flour here... it ought to have a nice crumble to it.

Flour your hands and knead the dough either in the bowl or on the counter. Line your baking pan with parchment paper and lightly grease. Shape the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes, until the center is firm to the touch. Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300* and bake for an additional 20 minutes. Cool completely.

Separate the pieces and drizzle with chocolate. (Biscotti may be chewy initially, so don't be afraid to leave it uncovered, overnight, in a dry space.)

I give these an A... my husband gives them a B+. This is a metaphor for my life.

Day 7: Pumpkin Chocolate Chip Cookies

I tire quickly of health food... thus, my model good looks, that I referenced earlier.

I mean seriously, who really wants a whole wheat muffin, when you can have two sticks of butter and a cup and a half of sugar (I'm pretty sure we call that a cookie)?

I used to babysit a kid who liked to gnaw on sticks of butter.

Now before you contort your face in disgust, judging this baby's mother mercilessly, and consider shutting down your computer to fix yourself a wheatgerm and spinach smoothie (just so you can feel better about yourself) consider this...

There are approximately 91 grams of fat in a stick of butter. Yes, I know... that's a hefty number (in more ways than one).

BUT...

A hot dog has approximately 18 grams of fat. Times that by 8 in the package... you do the math. I'm tired. A side note: On Halloween, Sonic had their corndogs for 50 cents... (yes, you read correctly; a whole 50 cents cheaper than normal!!!) Do I really need to go into detail about how excited I was, or can I leave it to your imagination?

And a peanut butter and jelly sandwich (which I ate for lunch today -- what AM I? A five year old?) has 14 grams of fat (average sandwich). Times that by 5 school days...

Suddenly, a stick or two of butter doesn't sound so bad. So the next time you're in a hurry and have to get little Johnny off to the school bus... consider sending him out with a stick of butter, wrapped in festive saran wrap... all the other kids will be jealous, and it's really quite a time saver.

OR....

Send him with half a dozen of the best cookies EVER! I give you...Pumpkin Chocolate Chip.

What you'll need:

2 Sticks of butter (room temperature) -- stealing from little Johnny is bad, but it's totally worth it to make these cookies.

1 Cup white sugar

1 Cup light brown sugar

2 Eggs

1 Teaspoon vanilla

2 Cups pumpkin puree

3 Cups all-purpose flour (none of that whole-wheat patooey, here!)

2 Teaspoons baking soda

1 Teaspoon Cinnamon

1/2 Teaspoon ginger

1/2 Teaspoon nutmeg

1/2 Teaspoon ground cloves (Yuck. Left this out.)

2 Cups mild chocolate chips

Preheat oven to 350*. Line your cookie sheets with parchment paper. For the love of Pete... do this. I didn't. I thought, "parchment paper is for sissies." Well, as it turns out, I'm a sissy. I spent the greater part of the morning, trying to get 12 cookies off of my favorite cookie sheet, and was left with a pile of lifeless cookie parts and crumbs which, thankfully, my dogs devoured. So, line your pans with parchment paper. And I promise not to call you a sissy. Moving on.

Beat butter until fluffy, adding sugars until the mixture is light in color. Beat in the eggs then mix in vanilla and pumpkin. In another bowl, whisk together the flour, baking soda, and spices. Slowly beat the flour mixture into the batter. Fold in the chocolate making sure to set aside a handful for yourself. Just sayin'.

Bake for 12-15 minutes or until the cookies have browned around the edges. Remove the cookie sheet from the oven and let the cookies "rest" for about two minutes, then transfer them to a cooling rack.

These cookies will turn out nice and soft... almost cake-like. I give them an A, and my husband shared them with church folks last night... and considering they ate all the cookies AND the containers they came in... I'm assuming they'd give them an A as well. They're full of flavor and simply yummy. So wrap a few up in festive saran wrap and call it day. Your job, as a parent or caregiver, is done.

Feeling a Little Too Skinny Lately?

How many times a day, do you say to yourself... "Geeze, I'm getting skinny."

Or, "Golly, my cholesterol's a little low... better work on that."

And if I had a penny for all the times I've caught myself thinking, "I'm too healthy... I better not work out today..." well, you know, I'd have some change in my pocket (let's face it, pennies don't add up very quickly).


So if you're like me, and people are constantly coming up to you and asking if you're a supermodel or a yoga instructor...

I've got the perfect answer.














Chocolate Covered Pumpkin Cheesecake Balls (on a stick, so they're more fun!)

Yep. Took the Pumpkin Cheesecake, and MADE IT EVEN MORE FATTENING... er, I mean delicious... by covering it in chocolate! (Does it matter that I used dark chocolate?!)

If you've never been to Bakerella, you're missing out. She has one of the most creative and inspiring blogs that I read. She is, The Cakepop Master. And after spending two hours this afternoon, trying to force cheesecake into a ball, I have much respect for the master. Believe me. Let's just say, I had one lonely cheesecake pop to photograph... because that's the one lonely cheesecake pop that turned out. So I threw a bow on it, and called it Fancy.

If you wanna give it a whirl, I'm going to direct you over to Bakerella and let her explain how to make it happen. I'd give these a C just for the labor intensive nature of it all; but my husband gave it an A+! They DO taste good.