National Noodle Day

This is my buddy Chris' amazing recipe for simple Clams and Linguine   **No shrimp.

• 6 tablespoons of olive oil
• 15 cloves of garlic
• 1 box Whole wheat linguine
• Sweat it for 6 minutes
• Then add 2 Cans of Geisha Whole Clams
• And 2 cans of Snow Chopped clams Juice.
•  Bring to a slow boil. 
• Stir every few minutes.
• Then add the chopped parsley, stir, back to a low boil, a pinch of oregano, stir cover, then let simmer.
• The pasta needs to be whole wheat.
• It will cook in 6 minutes. 
• Strain it. Add olive oil and serve.
• Parma, or Romano cheese sprinkle.

Happy Halloweekend!

Happy Halloween! It's that time of year to let your sweet tooth run wild! I'm serving up some unconventionally delicious fall treats. Enjoy! Inside Out Caramel Apples Ingredients 3 large Granny Smith or Pink Lady apples* 1 large lemon 2 cups brown sugar 1/2 cup heavy cream 2 tablespoons butter 2 tablespoons light corn syrup (alternatively, maple syrup) 1 teaspoon vanilla extract Chocolate sauce (optional) Directions Cut your apples in half and use a melon baller to scoop out the insides, leaving the walls intact at about 1/2 to 1/4 inch thickness. Squeeze the juice from the lemon onto the apples and allow to set. This will keep them from turning brown right away. In a sauce pan over high heat, combine the brown sugar, butter, heavy cream and corn syrup. Stir until the brown sugar has dissolved. Allow to boil, stirring occasionally, until it reaches 230F, about 7-10 minutes. Remove from heat and add the vanilla, stir continually until it stops bubbling. Allow to cool for about 10-15 minutes. Using a paper towel, wipe your apples down, removing the lemon juice as much as possible. If the inside of your apple is too wet, the caramel wont stick. Pour the caramel into the hollowed out apples until just below the top. Chill in the refrigerator until the caramel has set, about 20 minutes. Cut into slices** and drizzle with chocolate sauce if desired. LEARN MORE Pumpkin Spice Popcorn Ingredients ⅓ cup popcorn kernels 3 tbs coconut oil 3 tbs brown sugar (optional: 1 tbs brown sugar for topping) ½ tsp pumpkin spice mix salt to taste Instructions In a medium to large saucepan, place 3 tbs of coconut oil and 3 (yes 3) popcorn kernels. While the oil is heating up, measure out the 3 tbs brown sugar and place in a bowl. Once the popcorn kernels start to pop, add in the ⅓ cup of kernels and continuously move the pan over the heat. After about 1 to 2 minutes stir in the brown sugar, cover, and continue to move the saucepan over the heat until the kernels start to pop. Move the saucepan rapidly over the heat (be careful) holding onto the lid until the kernels stop popping. Place in large bowl, wait for it to cool a bit, and top with pumpkin spice, salt to taste, and extra brown sugar (optional). Stir. LEARN MORE Ginger Rum Cocktail ·     Fresh ginger ·     ¾ oz lemon juice ·     1 oz apple juice ·     1 oz simple syrup ·     1 ½ oz Depaz Amber Rhum Muddle ginger, lemon and apple. Add Rhum. Shake with ice and pour over ice into highball glass. LEARN MORE Visit me online www.lulupowers.com

Chocolate-Pumpkin Layer Cake

• 20 tablespoons (2 1/2 sticks) soft unsalted butter, more for greasing
• 2 cups flour, more for dusting
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 3 eggs
• 1 1/2 cup plain pumpkin purée, canned, frozen or fresh
• 1 cup semisweet chocolate chips
• 1 cup chopped pecans
• 2 1/2 cups confectioners’ sugar
• 10 ounces unsweetened chocolate, preferably 99 or 100 percent, melted and cooled to room temperature
• 1 teaspoon vanilla extract.

1. Heat oven to 350 degrees. Use a little butter to grease two 9-inch round cake pans. Line bottoms with parchment paper. Butter and flour the paper. In a large bowl, whisk flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder and salt together.
2. Using an electric mixer, cream 8 tablespoons butter and the granulated sugar together until light and fluffy, about 3 minutes. Beat in eggs one at a time. Stir in pumpkin purée. Mixture may look slightly curdled. Stir in flour mixture about half a cup at a time until smooth. Fold in chocolate chips and pecans.
3. Divide batter into pans and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, about 35 minutes. Cool cakes in pans for 10 minutes, run a knife around edges, invert onto racks and peel off paper. Let cakes cool completely.
4. In a large bowl, blend remaining 12 tablespoons butter and confectioners’ sugar together. Blend in chocolate and vanilla extract and beat until smooth.
5. Place one cake layer, smooth side up, on a platter. Ice top. Place second layer, smooth side down, on top; ice top and sides of cake.

To make ahead: For fully frosted cake, put in freezer unwrapped; when frozen hard, wrap in plastic, then foil. Remove wrapping before defrosting.

Unfrosted cake layers out of their pans can be wrapped first, then frozen up to three weeks.

Frosting can be made up to 24 hours ahead and refrigerated, then brought to room temperature for at least one hour.

Delicious & Nutritious Dog Treats

Blueberries n Banana Frosty Paws w/ Flaxy Dog

What is Flaxy Dog? : It is an EXCELLENT source of Omega3. It helps your dog be a healthy pet without expensive or painful medicine or uncomfortable side effects. FlaxyDog promotes healthier joints, shiny coat, energy and Allergy relief. It is also commonly added to dog’s meals. 

Ingredients

• 1 cup of Blueberries
• 1 Banana
• 1 6oz Plain Yougurt
• 1 tsp of Flaxy Dog
• Mix all the ingredients in a blender.
• Pour into an ice cube tray or mold.
• Freeze it for about 2 hours

National Dessert Day

Red Velvet Cupcakes

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
• Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

DIY Candles in Goblets

How I did it:  I cleaned the goblets with metal polish and a clean cloth. Then I filled them with Microwaveable Soy Wax for Containers (by Yaley; $6.99 for 1 lb.; from Joann) and used Pre-Waxed Medium Bleached Wick with Wick Clip (by Yaley; $2.99 for six; from Joann) to make elegant, long-burning votives.

Time: 1 hour, plus dry time

Cost: $10 for 1 lb. of wax and wicks

Inside Out Caramel Apples

A fun twist (literally) on traditional caramel apples! So delicious, and so much easier to bite into!

Ingredients 3 large Granny Smith or Pink Lady apples* 1 large lemon 2 cups brown sugar 1/2 cup heavy cream 2 tablespoons butter 2 tablespoons light corn syrup (alternatively, maple syrup) 1 teaspoon vanilla extract Chocolate sauce (optional)

Directions Cut your apples in half and use a melon baller to scoop out the insides, leaving the walls intact at about 1/2 to 1/4 inch thickness. Squeeze the juice from the lemon onto the apples and allow to set. This will keep them from turning brown right away.

In a sauce pan over high heat, combine the brown sugar, butter, heavy cream and corn syrup. Stir until the brown sugar has dissolved. Allow to boil, stirring occasionally, until it reaches 230F, about 7-10 minutes. Remove from heat and add the vanilla, stir continually until it stops bubbling. Allow to cool for about 10-15 minutes.

Using a paper towel, wipe your apples down, removing the lemon juice as much as possible. If the inside of your apple is too wet, the caramel wont stick. Pour the caramel into the hollowed out apples until just below the top.

Chill in the refrigerator until the caramel has set, about 20 minutes. Cut into slices** and drizzle with chocolate sauce if desired.

Storage: These don’t do well out of the refrigerator for very long. If you must keep them at room temperature, you might consider lying them on their sides, on a piece of parchment or wax paper. They will likely separate somewhat, but still taste good!

*Note: any firm, fairly dry baking apple will do. ** Note: I sprayed my knife with cooking spray (Pam) which helped with the slicing (if you don’t have cooking spray, wipe your knife with a bit of vegetable oil). Do NOT use a hot knife.

Patty P’s French Coffee Cake

Patty P’s French Coffee Cake

When I was growing up in Connecticut I knew it was Sunday or a holiday when this cake was brought out. My husband and my friend Leslie love this cake today.

• 2 stick unsalted butter
• ¾ cup light brown sugar
• ¾ cup white sugar
• 5 whole eggs
• 3 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 package vanilla Jello or Kroger pudding
• 1 cup sour cream
• 2 tsp vanilla extract
• 1 tsp almond extract
• 1 cup chopped nuts (walnuts or pecans) or 1 cup oatmeal
• 1 cup brown sugar
• 2 tsp cinnamon
•  Pam

Preheat oven to 350˚. Cream together butter and sugar until light and fluffy. Add eggs one a time beating well after each addition. In a large bowl whisk together: flour, baking powder, baking soda, salt, vanilla pudding. Add dry mixture alternately with sour cream to the wet mixture. Add vanilla and almond extract.  In a small bowl mix nuts or oatmeal, brown sugar and cinnamon. Grease a tube pan or bundt pan with Pam. Pour half the batter into a pan. Put half of the topping over the batter. Finish with the remaining batter and sprinkle with the rest of the cinnamon mixture. Bake for 50 to 60 minutes (depends if it is a heavy pan or if your oven temperature is about right). Stick a skewer in to test if it is done or push gently with your hand. If it springs back it is done. Let it cool in the pan for an hour or more. Take out and wrap in foil or place on serving piece.