Share Your Holiday Desserts!

With the holidays of Thanksgiving & Christmas coming up I'd really like to promote the MultiBloggers: Desserts Board on Pinterest. As of right now there are 70+ pins of delicious and beautiful desserts. Many of them can be made for either holiday and there are quite a few Christmas ideas as well.

If you're a blogger and you have a dessert recipe to share, please send me an email with your Pinterest account URL enclosed so I can add you to the board and you can start sharing those recipes!

To share a Recipe:

1. It must be from your own blog.

2. You must share a link back to the direct post (so people can find it easily).

3. And of course it's always a good idea to follow the board so you don't miss other pins!

Simple as that!

I hope to hear from many of you soon!

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• Wednesday's Adorned From Above #66

Quick White Loaf

The other day I had company over for lunch. I had planned on making Cornbread In A Pan, but when I got out all the ingredients I realized I didn't have cornmeal! Needing something in the bread department to serve with the chicken vegetable soup I had made I decided to experiment…and this is what I came up with. I would definitely recommend serving this bread with a vegetable or bean soup since it does have the texture of cornbread.

This recipe makes 1 loaf of bread.

Ingredients

2 Tablespoons butter, melted

½ cup oil

½ cup water

½ cup milk

1 egg

4 Tablespoons sugar

2 cups flour

1 Tablespoon baking powder

½ teaspoon baking soda

Directions

1. Preheat the oven to 375 degrees.

2. In a bowl mix together the melted butter, oil, water, milk and egg.

3. Add in the sugar, baking powder, soda, and flour. Stir until well combined.

4. Grease a regular bread loaf pan and pour in the batter.

5. Bake the loaf in the oven for 50 minutes or until a toothpick inserted in the middle comes out clean.
6. Let the bread cool a few minutes before slicing and serving.

Smoothies with Cranberry Juice

I don’t know about you but I think Cranberry Juice is disgusting! Unfortunately my body can’t keep things lined up and healthy so that’s something I have to drink quite regularly since being pregnant. I have a quart of it in the fridge and recently, when I've been making smoothies, I've added ¼ a cup of juice to the smoothie. To hide the flavor I also add delicious bananas, peaches, blueberries, and/or strawberries. The first time I tried half apple juice half cranberry juice for the liquid portion but it was still WAY too much for me so I cut it down to ¼ a cup and now I can’t taste it, but I’m still getting some in my body. Cranberry Juice and I are not friends, but we have to figure out how to get along and this is one of my favorite ways to drink it so far. I doubt I’ll come up with anything I like better.

Fall Bucket List | Try Pumpkin Spice Latte

October was a busy month for checking things off my Fall Bucket List! For the first time ever I finally tried a Pumpkin Spice Latte. I originally thought I’d make one at home, but hadn't been in the baking mood and didn't want to open a can of pumpkin just for two tablespoonful’s full for the recipe I had. I decided to try the Pumpkin Spice Latte from McDonald’s instead. I must say that it wasn't my favorite and it certainly wasn't sweet enough for me. I think it’s a drink I could like if I made it myself, but not something I’d purposely hunt down during the fall season.

Have you tried a Pumpkin Spice Latte?

Miniature Apple Pies

A few weeks ago I had my grandparents out for lunch. I had made some really tasty chicken vegetable soup, a loaf of white bread and for dessert I wanted to use some of the apple pie filling I had canned back in September. I thought mini pies would be a lot better than making a whole pie since I didn't really want a bunch of leftovers in the fridge. I used the recipe from Grandma Karon's Apple Pie to make the crust (that’s also the recipe I used earlier this year to can apple pie filling). This isn't a recipe, it’s an idea I wanted to share since Thanksgiving is coming up soon and you might want to try something new and fun. My grandma was quite surprised that I was making mini pies in a muffin tin. She thought it was a really good idea and something she wanted to start doing for them vs. making a whole pie since the two of them could rarely finish a full pie by themselves.

When you get your crust made up divide it into even sections for each of the muffin tins you want to fill. I think the amount of dough I used was a little bit bigger than the size of a golf ball. Flour your surface and roll out each bit of dough out into a circle. Don’t roll it too thin or the finished pie won’t come out of the muffin tins in one piece. Place the over-sized circle of dough into a greased muffin tin. Make sure to press it down to fill out the full bottom of the tin. Repeat this for each muffin cup until all the ones you need are full. Fill each crusted cup with pie filling and then pinch the leftover dough from the crust together on the top. You can get really fancy with this idea, but I’m just telling you the plain and simple one. Bake the mini pies in a 375 degree oven for about 30 minutes or until the crusts are golden.

If you’re using a regular pie filling recipe you’ll need 9 or 10 muffin cups with pie crust. For half a recipe you’ll need 4-5 cups.

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• Sweet & Savory Sunday #38