Need I say more?

My Grandma told me about this divine little cake and I had to have some. So today, the kids and I made a day of it; since it's about an hour away. We each chose a different flavor of cake, I bought this lovely cake stand, and we went to visit Sarah, Ruthy and Coda!

A few of us got together for a girls night (with the kiddos) while the hubby's were away. We had this yummy appetizer and some super good chicken in filo dough and a cobb salad. We had a stayed up late enough to get delirious and thought we were just hilarious. (Sorry about the nonsensical letters Nick and April, but know it was all for love ...all with love...oh I don't know!)

Baked Brie and Coconut Graham Crackers

1 sheet puff pastry

1 medium round of Brie

1/4 cup any jam (I used blackberry)

1/4-1/2 cup coconut

1/4 cup roasted almonds

Thaw puff pastry. In middle of puff pastry, place roasted almonds, jam, and coconut. Place cheese on top of that. Fold in sides of pastry, seal with wet fingers. Bake 400 degrees for 40-45 minuted, or until pastry is browned.

Coconut Graham Crackers

6 cups whole grain flour

1 1/2 cups rolled oats

1 cup packed brown sugar

2 tsp kosher salt

2 tsp baking soda

3 Tbsp cround cinnamon

3/4 cup honey

1 1/2 cups oil. part coconut oil or butter

1 cup cold water

1. In a large bowl, whisk together the dry ingredients. Make a well in the center of flour mixture.

2. In bosch with cookie whips, combine honey, oil, and water. Mix well, then add to dry ingredients and stir until mixture forms a thick, crumbly/stiff dough. May need to adjust liquid/flour.

3. Grease 2 jelly roll pans. Put half of the dough on each sheet and press flat, using your fingers or a spatula. Using a pizza cutter or butter knife, slice each sheet into 24 squares.

4. Bake sheets at 400 degrees for 13 to 18 min., or until lightly browned, switching racks half-way through baking. Or convection 375 degrees and don't switch racks.

5. Remove pans from oven to wire racks, and allow the cookies to cool on the pans. Re-slice, remove from pans, and store in an air-tight container or bag.

We had the Paras family over for Thanksgiving this year. We fed 50 people. Well, actually everyone brought food. My family all brings food and everyone is a great cook! We had the best food ever! Thanks so much everyone for coming and bringing your love. I think our motto should be Food is Love! Check out the pies, there were 19 total to choose from. And yes, it does get a little competitive. Some people are so nervous that they actually try every dish and then secretly tell each person that theirs was the yummiest ever. That's right your busted, and you know who you are! Being a "food snob" always tastes sooo good! We had such a lovely time, some shared their musical talents on the piano, the harp and through song. But mostly we just enjoyed each others company and had such a wonderful time.

Warm your soul with this super yummy soup!

2 butternut squash

4 Tbsp butter, 1 Tbsp melted

salt and pepper

1 lrg. onion

2 ribs celery, chopped

2 tablespoons brown sugar

1 cup pecans, coarsely chopped

1 tsp chili powder

2 cups chicken broth

2 cups milk

1 tsp each cinnamon and nutmeg

Preheat the oven to 400. Place the squash cut side up on a rimmed baking sheet. Brush with the melted butter and season with salt and pepper. Bake until brown on the edges and fork-tender at the thickest part, about 1 hour

Meanwhile, melt 1 1/2 Tbsp butter in a small skillet over medium-low heat. Add the pecans, chili powder and 1/2 tsp salt and cook, stirring, until the nuts are toasted, about 5 minutes Let cool.

Scoop the squash flesh from the skins and add to the soup pot. Add the broth and milk and bring to a simmer, stirring occasionally. Using an immersion blender, puree the mixture in the pot over low heat, until smooth (or transfer in batches to a blender and puree). Serve in bowls, topped with the pecans.

In this pic, I used left over stuffing from Thanksgiving and just sprinkled a bit of brown sugar on top. But it is the best with the pecans.

These cookies turned out so good, we ate them in one day!!! This is a must use recipe! For the recipe go to www.therecipegirl.com. They came from O magazine, you'll love them!!! For higher altitudes like mine, use 1/4 cup more flour. And I used Agave instead of sugar, if you're into that!

This is the perfect cake for those December birthdays! Thanks for the recipe carly!! It was so moist and delicious, it's a new favorite cake for me!!!

Sugar Cookies

2/3 c shortening

3/4 c sugar

1/2 tsp orange rind

1/2 tsp vanilla

1 egg, 2c flour

1 1/2 tsp. baking powder

1 tsp. salt

4 tbsp. milk

Cream shortening, sugar, orange peel , vanilla. Add egg, milk. Add all dry ingredients. Divide dough in half and chill one hour. Roll out, cut into cookies, bake on greased sheet.

375 6 to 8 minutes.

Icing

confectioners sugar 2 cups

warm water 2 table spoons plus two teaspoons

light corn syrup 1 tablespoon

food coloring

These are the best sugar cookies (recipe courtesy of Josh's aunt Katherine). Just look at the orange flecks. I just eat the batter, who needs the cookie:}

The Yummiest sugar cookies on the planet and my favorite icing recipe, it's so shiny and it dries almost immediately!

Whew...It's over! Here it is, my first attempt at making baklava. It turned out beautifully thanks to a fabulous recipe! I will not post this recipe, mainly because I kinda doubt anyone would want to make it, but if for some reason you do, leave a comment saying so and I will certainly post it for you! It was really fun to make and although quite involved, it was worth the effort! My grandma will love it!

And now for my final food blog before Christmas, the much anticipated Cookie party! It was great fun! There were 7 bakers who each brought 7 dozen cookies...Have a look see!!!

Need I say more?

My Grandma told me about this divine little cake and I had to have some. So today, the kids and I made a day of it; since it's about an hour away. We each chose a different flavor of cake, I bought this lovely cake stand, and we went to visit Sarah, Ruthy and Coda!