Monthly Archives: November 2011

Chronicle Books Contest


How would you like to win $500 worth of books? I know I would! There are TONS of cookbooks I would kill to have in my collection and I am hoping Chronicle Books will help make that happen.

Happy Haul-idays is back at Chronicle Books this year. If you are a blogger (like myself), you can write a post with a compiled list of Chronicle Books listed books and enter it on their entry page (located here)! If you don’t blog, comment on this post and if *I* win, I get to choose someone who commented on this post to win too! There has been an addition to this years contest as well. The winner of the $500 worth of books will be able to donate another $500 worth to their chosen charity! If I won, I would donate to the Children’s Hospital of Central California, whom have been part of my families lives for years. They are always in need of new toys and books to keep the thousands of children they tend to occupied and I know they would benefit greatly from the $500.

Below is my list of books I would get if I won this amazing giveaway. Most are baker’s books and general cookbooks, but I have included a few books for my daughter as well.

Holiday Crafting and Baking with Kids: Gifts, Sweets, and Treats for the Whole Family ~ 19.95

Painted Cookies ~ 12.95

Tartine Bread ~ 40.00

All Cakes Considered: A Years Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR’s All Things Considered ~ 24.85

Brittles, Barks and Bon Bons: Delicious Recipes for Quick and Easy Candy ~ 16.95

Julius! I Love Color! ~ 8.99

School Years: A Keepsake Box for School Memories ~ 19.95

See’s Famous Old Time Candies: A Sweet Story ~ 14.95

The Chocolate Deck: 50 Luscious Indulgences ~ 14.95

Coffee Cakes: Simple, Sweet, and Savory ~ 18.95

The Country Cooking of Italy ~ 50.00

Rustica: A Return to Spanish Home Cooking ~ 35.00

Saveur The New Comfort Food: Home Cooking From Around the World ~ 35.00

Time for Dinner: Strategies, Inspiration, and Recipes for Every Night of the Week ~ 24.95

Love in Spoonfuls: Fast and Easy Ways to Make Nutritious Foods for Your Baby ~ 19.95

Mastering the Art of Chinese Cooking ~ 50.00

Cooking to Conceive: Fertility-Boosting Foods and Recipes to Help You Get Pregnant ~ 24.95

Soul Catcher: A Journal to Help You Become Who You Really Are ~ 18.95

Instant Wedding Planner: Get from “Will You?” to “I Do!” in Record Time ~ 14.95

Sweetie Stats ~ 7.95

Fortune-Telling Book of Dreams ~ 9.95

Gratitude: A Journal ~ 14.95

Good luck to any other bloggers entering, but this is one giveaway I am crossing every finger, toe, eye, and limb for. Mostly because of the Children’s Hospital!


For those that read my list before November 29, 2011, I HAVE edited some of my listings. This is due to finding out my love already had some of the cookbooks in storage (he is a French trained culinary chef) from when he went to school. I hope that you all equally love my new, easier to read list! AND GOOD LUCK!!!


Ginger Pumpkin Souffle


This recipe was found on Epicurious a few days ago. I haven’t had a chance to re-vamp anything, but let me tell you, it is amazing just the way it is! The recipe was originally posted by a woman named Kathryne Matthews (and I am so happy she did!). The link to the original post is here.

This blog is going to be more of a copy/paste blog. So if you’d rather, you can just go to the link above and read it on it’s original page. There is no copy write intended with this post. I am merely showcasing what I believe to be a superior recipe during the time of the year when I believe most would benefit from it.

Ginger-Pumpkin Souffle


  • 1 1/2 cups unsweetened soymilk, not low- or no-fat
  • 1 tablespoon minced peeled fresh ginger
  • 4 large egg yolks
  • 3/4 cup sugar
  • 5 tablespoons all-purpose flour
  • 1 cup solid-pack canned pumpkin
  • 8 large egg whites
Preheat oven to 375°F. Butter 8 6-ounce ramekins. In medium, heavy-bottomed saucepan over medium heat, bring soy milk to boil. Add ginger, remove pan from heat, cover, and let steep 30 minutes. Strain soy milk, discarding ginger, and set aside.In large nonreactive bowl, whisk together egg yolks and 6 tablespoons of sugar. Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in pumpkin purée, and set aside.

Using electric mixer with whisk attachment, beat egg whites until foamy and slightly opaque. With mixer running, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry. Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly. Spoon batter into ramekins, filling almost to top, and lightly run finger around inside rim to create a “moat.” Place ramekins in large baking pan. Place baking pan on middle oven rack and add hot water around ramekins to depth of 1 inch. Bake until soufflés have risen well above rim and tops are golden brown, about 25 minutes. Serve immediately.

**I also wanted to include one of the other reviews of this recipe from lovestoputter:**
“The warm souffle is very pretty but so airy, the flavors are muted in each bite. I added a touch of fresh nutmeg, cinnamon and cloves, which added a lot of flavor. I also used skim milk. The cold souffle the next day was delicious and creamy, and the flavors were much more developed. If you don’t mind the appearance of a deflated souffle, serve it chilled and use the extra spices. It was a huge hit the next few days.These proportions yielded ten personal souffles.”