Black Friday weekend continues

My favorite get-together of the year happens on the Saturday after Thanksgiving.  That is my Dad's family Turk-Xmas party. The family has grown so much that we rent a hall and have one very large party a year.  this allows everyone to plan ahead and most people make it.  for us, the drive isn't too far; some come a very long way.  I am looking forward to seeing everyone again and annihilating my aunt at a game of spoons.
Since we have a pretty big day, my youngest daughter and I made breakfast last night.

Cinnamon swirl bread

This recipe uses a bread machine, so I just let her measure everything, and we turned it on.  When the time came for assembly, I did one as an example, and she did the other.  We brushed ours with an egg wash so they would get a nice toasty, shiny color.

http://allrecipes.com/recipe/cinnamon-swirl-bread-for-the-bread-machine/detail.aspx.

The baking extravaganza has begun!

Every year for as long as i can remember, I have had a baking extravaganza during the holidays.  when I was younger, I went to my aunt Joyce's house and made candy with her.  Later, I did it myself.  now, i have daughters!  So, the baking has begun for this holiday season.  no black Friday shopping for these girls, no way.  we do black Friday baking.
So, for today, you get...

Bread pudding with Amaretto sauce

First, I should say, i prefer bread pudding made with challah or brioche.  I could not find any at the store, so I made my own.  Step one, make or buy bread.

Then, you will need to whisk together 12 eggs, 4 cups of half and half, 1 cup sugar, 1 tsp vanilla, 1 tsp cinnamon, and 1 tsp cardamom.  Add cubed bread and soak for about 30 minutes.

At this point, you can add dried fruit or nuts if you would like.  We have tried chocolate chips before, that was pretty good also.

Spray a 9x13 pan really well.  pour bread mixture into pan.  Bake at 325 for 45-50 minutes until firm.  Allow to cool to room temperature.

For amaretto sauce, mix 1.5 cups of milk, 1.5 cups of heavy cream, and .25 cups of sugar in a small pan and bring to a boil.  Add 3/4 cup amaretto, reduce heat to a simmer.  Whisk together 1 TBS cornstarch with 1 TBS water, add to mixture, cook until slightly thickened.  Pour over bread pudding and allow to soak through.  This is good hot, cold, or room temperature.  it's always a hit at family parties.

Loaded potato pancakes

     A few days ago, I cooked thanksgiving dinner for 350 people.  Today, I had to start dealing with the left-overs.  As I stood there trying to decide how I could turn these leftovers into something delicious that people would actually want to buy; I began thinking of the potato pancakes my mom used to make with leftover mashed potatoes.  Then, I had an epiphany!  Everyone loves loaded potato skins, why not loaded potato pancakes?  I tried a few, gave out a few samples, and finally heard what I was looking for, "These are delicious."  And, delicious they were!  So, enjoy these with your left over mashed potatoes later this week.

Loaded potato pancakes

2 cups left over, room temp, mashed potatoes
2 eggs
1/4 cup flour (may need a little more)
1/2 cup bacon crumbles
1/2 cup shredded cheddar cheese
1/4 cup chives
1 tsp onion powder
1 tsp garlic powder
salt and pepper to taste

Mix all ingredients well.  If the mixture does not seem stiff enough, add a little more flour.  It will depend on how dry the potatoes were in the first place.
Heat a skillet on medium, add enough oil to cover the bottom, drop by 1/4 cup into skillet, press down a little to form a pancake.  Allow to cook a few minutes until browned on the bottom and flip.
I served them with sour cream and a sprinkle of chives.

Trust in the Lord with all your heart

     I have had a personal revelation as of late.  Each time I pray, I always say "may your will be done."  I have prayed this statement as long as I can remember; for ill friends, my children, relatives going through tough personal circumstances, and most recently, the election.  What I have realized is that when I make the statement "may your will be done," what I actually mean is I hope your will is the same as mine, because that is what I really want.
     I go into the prayer seeking God's help, but still try to hang onto my will.  Why is it so hard to trust?  I have had so many good things happen for me, I have so many things to be thankful for.  Why is it that I have a hard time trusting God's sovereignty in all situations?  when I trusted Him for a new job, i got one that I loved almost immediately.  however, before that, i held out and tried to do things on my own for years and was miserable.  One day, I took the plunge, and the rewards were great.  Why was this not enough for me?
     Part of the problem is that we like to control our lives and like to be able to take care of things ourselves, but god wants to do things for us, he loves us even more than we love our own children.  I would literally do anything I possibly could for my own children.  I worry about them daily, think of them constantly, and love them with every fiber of my being.  I celebrate their joys with them, and grieve their sorrows with them.  How much greater is God's love for us?
     Striving to be the person he wants me to be often ends in failure.  Although I want to be in the exact place he has planned for me, I often grow tired of waiting for the pay off and try to take over.  There has been so much pain and sorrow in my life, but all of this has made me into the person I am today.  But, there has also been joy, so much joy.  I am so thankful for the life I have been given and will try to let go and trust more.
"Trust in the Lord with all your heart, lean not on your own understanding." Proverbs 3:5

On another note, the holiday baking extravaganza begins in one week!

The Holidays are coming!

Thanksgiving is almost here.  Are you ready?  I have been trying to lose 20 pounds before the holiday, and m so close to making that goal!  Goal number 2; don't gain it back  before January.  This second goal is going to be a little difficult because I absolutely love to bake and try new recipes.  With all of the get-togethers coming up, I have lots of opportunity to share my creations with friends and family.  Since I have discovered the joy of Pinterest, I have several boards of recipes I am determined to try, and several grocery lists prepared.  I will be posting these creations for you to let you know what works and what doesn't.

As for now, I have one week left to lose those last 3 pounds, so we are eating healthy here.  I love hummus, especially as a veggie dip, but it is also great as a sandwich spread.  I was discussing this wonderful condiment with my boss who mentioned that hummus made with edamame is pretty delicious.  hummus is traditionally made with chick peas, however I usually make it with black beans or a mixture of both. 

Edamame hummus

1 bag frozen edamame, thawed

1 bulb garlic, roasted

2 TBS Sesame tahini

1 TBS ground cumin

1 tsp turmeric

1 tsp salt

1/2 tsp pepper

1 cup olive oil

First, be sure to buy the shelled edamame to save a ton of time.  To roast garlic, cut the top off of the bulb, place on a piece for aluminum foil, drizzle with a little olive oil, sprinkle with salt, wrap in foil, and roast in a 375 degree oven about 20 minutes until the bulb is soft.  remove from oven and allow to cool.

While garlic is roasting, place thawed edamame and tahini in a food processor, pulse a few times until well mixed.  Add all spices and pulse a few more times.

Add garlic.  Just unwrap bulb and squeeze garlic paste into the mixture.  

Now is the time to put the lid on the food processor, slowly drizzle olive oil in through the chute while processing.  Add enough oil to make a nice paste, it may take a little more or less than a cup depending on the texture you would like to achieve.

Be sure to taste, add a little more salt if needed.  If you like a more smoky flavor, add more cumin.

As I stated earlier, you can also make this with black beans or chick peas.  I have had it with kalamata olives and roasted red pepper.  There are so many possible variations, you never need to get bored.

What happened to Thanksgiving??

Hey Walmart, K-Mart, Target, and various other places...What happened to Thanksgiving?  Do you have to have all of the Christmas items out already?  Can we not spend a little time being thankful?  I am a lover of celebrating the birth of Jesus, but that is not what you are doing.  You commercialize this sacred day and turn it into a money making machine.  I admit, I am making plans for my holidays, but will wait until we get closer to Thanksgiving to give time to pay homage to the current holiday.  Think of all of the things you have to be thankful for.  There are a lot!

This is something to be thankful for!  Creamy peanut butter filling in a chocolaty Oreo crust.  add whipped cream and peanut butter cups and you have some heaven for your mouth.  

Peanut Butter Cup Pie

Oreo pie crust (Or make your own with crushed cookies and melted butter.)

1 cup peanut butter (you can use creamy or crunchy.  I prefer creamy.)

1/2 cup sugar

1 tsp vanilla

1 block of cream cheese, softened

1 tub Cool Whip Creamy (Or make fresh whipped cream, that is even better)

12 chopped full size peanut butter cups

chocolate syrup to drizzle if desired

Mix cream cheese, peanut butter, vanilla, and sugar on medium until thick and creamy.  The trick is to whip it until it has a lot of air in it.  Using a spatula, fold in a small container of Cool whip Creamy or whipped cream.  Fold gently so you keep an airy mixture.
Fold in half of the peanut butter cups and spread into Oreo crust.
top with remaining peanut butter cups and drizzle with chocolate of desired.  Pipe whipped cream around the edges and viola!
If you want even more peanut butter deliciousness, Spread a little peanut butter onto the crust before adding the filling.  You can also drizzle with melted peanut butter.  I have also made this in cupcake liners for mini pies, they sold like crazy at a bake sale!

Vanilla Blueberry scones

First of all, I have lost 12 pounds.  I am pretty excited.  Now, to stay motivated and keep it up.  I made these delicious scones today, they are not too sweet and go great with tea or coffee.  This recipe is as low calorie as you can make them and about 200 calories less than how I originally made them!  After all of the sugar binging I have done in the few days since our dog died, it was time to get back to eating healthy!

Vanilla blueberry scones

 2 cups flour
1/3 cup splenda
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
8 tbs light margarine, softened
1 egg
1/2 cup light sour cream (not fat free)
1 tsp vanilla
1/2 cup blueberries.  (You can use frozen that have been thawed and well drained.)
1 TBS sugar

Preheat oven to 400.
In a medium bowl, Sift together flour, splenda, baking powder, baking soda, and salt.
Add margarine and combine until it resembles coarse crumbs
In a small bowl, whisk egg, sour cream, and vanilla.
Combine wet and dry ingredients, Mix until dough comes together.  Add blueberries, mix lightly, try not to break too many or the dough will turn blue.
Turn dough onto lightly floured surface and spread into a 1/2 inch thick circle.  Cut into 10 triangles and place on a baking sheet, liberally sprayed with cooking spray.
Sprinkle with sugar.
Bake at 400 for 15-17 minutes until golden and delicious!
Allow to cool on pan about 5 minutes.