Melting Snowmen Cupcakes

 

 My Snowman tea is featuring the Chubby Snowman  that I made from a bath towel last year.  The directions can be found here.  The cute snowman mug for my eggnogg'n tea is a gift from my daughter.   The snowman on my electric candle is a cover that my sister sent to me. A little powdered sugar on the plate enhances the snowy effect.

When I saw Mary's Melting Snowmen Cookies, I thought it would be fun to do the same thing, only with cupcakes.  This was a fun, tasty project to do with my grandchildren.  One of Mary's readers had suggested to use the Reese's peanut butter bells for the top hats and they worked perfectly. I used chocolate cake mix and a white frosting.  M &M's or chocolate chips work for the eyes and a sliver of orange, cut from leftover candy corn, works for the nose.

Oops, it seems my "help" loved the Reese's peanut butter bells a little too much.  I had to use a mini peanut butter cup for this last cupcake.  I hope you can try this fun, foodie project with your little ones this winter.

I am sharing this with these lovely parties:

Make It Pretty Monday
Tea Time Tuesday
Friends Sharing Tea
Let's Dish!
Full Plate
Foodie Friday
Weekend Potluck
Seasonal Sundays
The Scoop

            Thank you for your visit!  xo

Merry Christmas Bread

 I am having a cup  of Tazo Seasonal Joy tea today.  It's a tea that a dear neighbor gave me, along with the beautiful counted cross stitch she made and framed.   The sweet angel and baby Jesus is a Goebel that my dear Dad bought for me in 1979.  Isn't it sweet? 

My bloggy buddy, Lynn, from Happier Than a Pig in Mud posted a recipe for Christmas Bread.  It looked so pretty and I was anxious to make it.  It's so moist and flavorful and perfect with a cup of tea.  If you would like to give it a try, the recipe can be found here.

I made four mini loaves that can be shared for gift-giving.  If you like cherries, coconut, along with grated carrots, you'll love this bread. 

This picture was taken recently at a Breakfast with Santa with my six grandchildren. 

I would like to take the opportunity to wish you all a Merry Christmas and to thank you for being my friends.  You have blessed me with love, kindness, compassion and prayers.  I am forever grateful to you for enriching my life and for being there for me.

I am sharing this with these lovely parties:

Make It Pretty Monday
Tea Time Tuesday
Friends Sharing Tea
Let's Dish!
Full Plate
Foodie Friday
Weekend Potluck
Seasonal Sundays

            Thank you for your visit!  xo

December's Notecards

Vee is having her December note card party and  you can view all the links at A Haven for Vee.

I've started off with some heartwarming soup and then some choices of desserts.  Please come and stay awhile!

 

First we'll start off with some creamy Ham and Potato Soup.

 How about some Message in a Cookie, for dessert?

 Maybe you'd like some Christmas Spritz  and tea?

Brownies are always a good choice and Santa loves them, too! 

I am sharing this with:
 A Haven for Vee

               Thank for your visit!  xo

Brownies

 

Tea today is in front of the fireplace with one of my very favorite Santas.  My daughter bought him years ago.  My mini tree is decorated with tiny cooking utensils.   Care to join me for some Eggnogg'n tea (thanks, Lynn!) and some brownies? 

 

 Isn't this baking Santa adorable?  I love his flour sack, cookies, pitcher and wooden spoon.  Of course his jingle bell nose is the cutest!  Although I certainly admire all the pretty, natural decorations in blogland, I LOVE getting out my olden decor....it's like seeing old friends!!

This Santa was made by my son, Mike, when he was in 10th grade.  He did the painting and I did the sewing.  I love him!

 

These brownies are perfect if you like fudgy flavor and chewy texture.  The recipe comes from King Arthur Flour and they're intensely flavored.  

I'm going to serve the brownies with some peppermint ice cream and hot fudge sauce for Christmas Eve and top them with some crushed peppermint candy from my peppermint pig from bloggy buddy, Lynn at Happier than a Pig in Mud.  The grandkids will have fun cracking the pig with a hammer!  The pig is a symbol of good health, happiness and prosperity.  The recipe for the sauce can be found here and it's a family favorite!   Here's the brownie recipe:

• 4 large eggs
• 1 1/4 cups Dutch process cocoa or Double-Dutch process (I used regular cocoa)
  
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon espresso powder
• 1 tablespoon vanilla
• 1 cup (2 sticks) unsalted butter
• 2 1/4 cups sugar
• 1 1/2 cups flour
• 2 cups chocolate chips

Directions

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

2) Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth. 

3) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

4) Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.

5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips. 

6) Spoon the batter into a lightly greased 9" x 13" pan.

7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving. 

I am  sharing with these lovely parties:

Make It Pretty Monday
Tea Time Tuesday
Friends Sharing Tea
Let's Dish!
Full Plate
Foodie Friday
Weekend Potluck
Seasonal Sundays


           Thank you for your visit!  xo

Message in a Cookie

Kathleen's challenge at her Let's Dish! party for December,  was to copy a design and show our results.  My inspiration came from the December 2013 issue of Country Living. I took great liberty in copying, as you can see.  I used red buckets (my favorite color!) to hold the greenery , pine cones in tea light star holders stand in place of the bottle brush trees and hand painted wooden deer that were gifted to me years ago add some whimsy.  I didn't want to spend any $$$!

 Here's the picture from the magazine.  The simplicity just appealed to me at this time in my life.  

 I used some plaid homespun fabric to mimic the napkin in the magazine and I used the homespun table runner that I had made earlier in the year. I bought two of these plates last year at Homegoods, as I loved the pretty, welcoming design.  Since I drink tea, I used a mug in place of the goblet.

 

Kathleen sent me these wonderful Message in a Cookie holiday cookie cutters and I had fun with them!  Debbie sent me the adorable Snowy Owl measuring spoon set to cheer me during my holiday baking.  Thank you Kathleen and Debbie!  Your friendship warms my heart. 

The cookie cutters are so easy to work with and have interchangeable letters to spell out whatever you might want.  I think they turned out so cute! 
A tried and sugar true sugar cookie recipe can be found here.

 I will leave you with the icicles we had in the Dallas area.  These are hanging from my pergola and haven't melted in days.  Brrrrr!!!

I am sharing this with these lovely parties:


Make It Pretty Monday
Inspire Me
HOME
Let's Dish!
Share Your Cup
Foodie Friday
Full Plate
Seasonal Sundays
Weekend Potluck

                                                   Thank you for your visit!  xo

Christmas Spritz

 

For my tea today, I've set it in the dining room.  My pretty barn wood box that my beloved hubby made for me last Christmas is filled with faux evergreens and real pine cones.  I've lit my rose bowls with some votive candles for some soft glow.  A dear friend gave me the rag doll angel years ago and I love her sweet face.  My Christmas tree tea set was a gift from our youngest son when he was just a little fella. 

I'm having some Constant Comment tea to compliment the orange flavor that's in the cookies.  If you'd like to try the recipe for my favorite spritz cookies, it can be found here.

I am sharing this with these lovely parties:

Make It Pretty Monday
Tea Time Tuesday
Friends Sharing Tea
Full Plate
Foodie Friday
Weekend Potluck
Seasonal Sundays


           Thank you for your visit!  xo

Ham and Potato Soup

 

 On my table today, I'm using my Target lantern decorated with a sprig of berries, pine cone and greenery. The vintage salt and pepper shakers were given to my Mom from a good friend and she gave them to me.  I just love their sweet faces and how they go arm and arm. 

 

I used a red charger from Wal Mart with my special Target dishes that my beloved  hubby and I searched for over twenty years ago.  The Big Star Quilt that I made, I've shown before, but I love getting it out at Christmas time. 

 

 
I've tried this recipe twice now, and the original one from Allrecipes can be found here.   Since I wanted a thicker soup, I've added more potatoes and ham. If you have some leftover ham, this is an excellent recipe to use.   Here's my revised recipe:

4 1/2 cups peeled and cubed potatoes (about 6 medium)
1/2 cup diced celery
1/3 cup finely chopped onion

1 1/2 cups chopped, cooked ham
3 1/2 cups chicken broth
salt and pepper to taste

5 T. butter
5 T. flour
2 cups milk

shredded cheese for garnish

Directions

1. Combine the potatoes, celery, onion, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. I use a potato masher and mash up some of the potatoes.  
4. Serve with some grated cheese on top.

I am sharing this with:

Make It Pretty Monday
Inspire Me
HOME
Let's Dish!
Share Your Cup
Foodie Friday
Full Plate
Seasonal Sundays
Weekend Potluck

           Thank you for your visit!  xo

Buckeyes

 

We recently had a Ohio State (my Alma Mater) vs. Michigan party at my son and DIL's house.  I made cream puffs, which you can find the recipe here and Buckeyes. Buckeyes are just peanut butter candy coated in chocolate and they resemble buckeyes, the namesake of Ohio State. I kept some back to have with some chai tea. Here's the recipe:

 

Candy

4 cups confectioners sugar
1 stick butter, softened
1 1/2 cups peanut butter

1 tsp. vanilla

Coating

6 ounces chocolate chips
about 1 tsp. vegetable oil

Mix candy ingredients together.  Form into small balls and put on a baking sheet that has been lined with wax paper. Put the balls into the freezer for a bit to make dipping easier.

Melt chocolate chips (I do this in the microwave at 50% power, until the chocolate is smooth).  Add the vegetable oil and stir. Dip the balls into the chocolate, leaving a spot open on top to resemble buckeyes. You can use a toothpick to do the dipping, or a fork.  Just smooth the tops to cover the hole.  Place on wax paper to dry. Store in covered container. May also freeze.

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Friends Sharing Tea
Full Plate
Foodie Friday
Weekend Potluck
Seasonal Sundays


           Thank you for your visit!  xo

Happy Thanksgiving

 Today's dessert of pecan pie is being served at the counter.  The Autumn blocks are from my sister.  The sugar mold and stand are from Trade Days in Canton, Texas. 

 I'm using my Johnson Brothers Friendly Village dessert plates.  The turkey was painted by my Aunt Kitty years ago.  

 

My Mom bought me this cute pilgrim couple.

These darling shapes on my pie are from a set that I won over a year ago from Cuisine Kathleen at her linky party Let's Dish!  The fun shapes are perfect for accenting a pie.  I love them so much, Kathleen!  Kathleen hosts her party every Wednesday.  Please be sure to visit!

The pie crust recipe is a new one and comes from Anita at Aunt Nubby's Kitchen. The recipe makes three pie crusts, which come in handy when you freeze them.  The dough is easy to roll as long as your surface is well floured. The recipe has vinegar and an egg in it and comes together very quickly.  If you'd like to try it, the recipe can be found here.

My pecan pie recipe can be found here.

I am sharing this with:

Make It Pretty Monday
Inspire Me
HOME
Let's Dish!
Share Your Cup
Foodie Friday
Full Plate
Seasonal Sundays
Weekend Potluck


      Happy Thanksgiving Blessings!  xo

Colonial Pumpkin Bars

 

 Tea today is served on an end table with Colonial Pumpkin bars and Pumpkin Chai Tea.

 

 I sandwiched a pretty doily with paper leaf on top between two clear plates from Ikea.  

These Colonial Pumpkin Bars are so perfect for an Autumn dessert and they're great for a crowd.  The recipe is adapted from Just a Matter of Thyme, by Roxie Kelley and Friends. 

3/4 cup butter, softened
2 cups sugar
1 (16 oz.) can pumpkin
4 eggs
2 cups flour
2 tsp. baking powder
1 and 1/2 t. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. salt

Cream butter and sugar together in electric mixer.  Blend in pumpkin and eggs.  Mix remaining ingredients together in a separate bowl and then add to the creamed mixture.  Spread in a greased 10" x 15" pan, or (for a cake) in a 9" x 13" pan.  Bake at 350 degrees for 25-30 minutes, depending on the size of the pan.  When cooled, spread with Cream Cheese Frosting.

Cream Cheese Frosting

8 oz. cream cheese, softened
1/2 cup butter, softened
1 1/2 lbs. powdered sugar (I used about 5 cups)
1/4 t. salt
1 tsp. vanilla


Blend cream cheese and butter well.  Gradually add powdered sugar and beat until smooth.  Add salt and vanilla and blend well.
You can add chopped pecans on top of the frosting.

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Friends Sharing Tea
Full Plate
Foodie Friday
Seasonal Sundays

My Mother-in-law

 

This photo was taken in May 2013, three months before my beloved passed away and six months before his Mom passed away. 

My dear Mother-in-law, age 95, passed away on November 19, 2013.  She was born on October 5, 1918.   I'm sure she had a wonderful surprise to see her middle son, and my beloved husband there waiting for her as she entered heaven. I once wrote in a card to her that the best gift she ever gave me was her son, Rich. She is survived by two other wonderful sons, two daughters-in-law, 10 grandchildren and 12 great grandchildren. She was truly blessed.

              Thank you for your visit. xo

Fall Flavored Notecards for November

 How about some Amish Cheeseburger Soup?  Recipe found here.

Baked Cinnamon Donuts for breakfast!  Recipe found here.

 Apple crunch for a Fall dessert, recipe found here.

Snickerdoodle Cheesecake and tea on the patio.  Recipe found here.

I am sharing this with:

Notecard Party

            Thank you for your visit!  xo