Chronicle Books Contest

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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!

*EDITORIAL NOTE*

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

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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

Ingredients

  • 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.”

Ginger Snaps!

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Until recently, I never liked this spicy cookie. Lately, however, as my palette continues to grow and change, I have found them quite delightful! These cookies are PERFECT for this time of year because they include all of the spices that generally remind you of the holiday season. Just a note, these aren’t chewy cookies. They are crisp ginger snaps 😉

Ingredients:

3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon plus a few pinches
1 teaspoon ground nutmeg
2 teaspoons ground ginger
Sugar for rolling

Preheat oven to 350 degrees F.  Prepare pans by laying them with parchment paper. In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour,  baking soda, salt, ginger, nutmeg and cinnamon.  Add to the egg mixture and stir just until combined. Use a cookie scoop (1 in) to dip out balls off dough. Roll each ball in sugar and place on cookie sheet about 2 inches apart. Flatten tops of cookies just a tad and bake for 13 minutes, until cookies have spread and tops have cracked.  Let cool on wire rack. Enjoy!

 

Pumpkin Pie from REAL pumpkin!

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Last post, I talked about a recipe for a Pumpkin Toffee Cheesecake. At the request of my boyfriend, and several other people, here is a recipe for pumpkin pie from REAL PUMPKIN. You know, the good ol’fashioned way. BEFORE Libby canned it and made everyone lazy =P

 

Ingredients:

1 sugar pumpkin
1 9 inch single pie crust
2 eggs
1 cup packed light brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 (12 fluid ounce) can evaporated milk

 

Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F.

In a large bowl, slightly beat eggs.  Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk.  Stir well after each addition. Pour mixture into the unbaked pastry shell.  Place a strip of aluminum foil around the edge of the crust to prevent over browning.

Bake 10 minutes at 450 degrees F, then reduce the oven temperature to 350 degrees F.  Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean.   Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown.  Cool pie, and refrigerate overnight for best flavor.

 

Pumpkin Toffee Cheesecake

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As we all know (thanks to the onset of fall weather!), the holidays are fast approaching. One of the most well-known crops being harvested during the fall season is pumpkins! Pumpkin can be used in TONS of recipes, and as a substitute for many things as well. Today, I will share with you a delicious recipe for Pumpkin Toffee Cheesecake. This recipe uses canned pumpkin, but I would completely recommend using fresh pumpkin!

 

Ingredients:

Crust-
1 3/4 cups shortbread cookies, crushed
1 tablespoon butter or margarine, melted

Cheesecake-
3 (8 ounce) packages cream cheese, softened
1 1/4 cups packed brown sugar
1 (15 ounce) can Pure Pumpkin (Libby’s)
2/3 cup Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup crushed toffee candies

Topping-
1 (8 ounce) container sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)

 

Preheat oven to 350 degrees F. For Crust: Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes. For Cheesecake: Beat cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust. Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces. For Topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake. Bake for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.

 

Would YOU like a giveaway?

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I am giving you the opprotunity of winning a giveaway!

That’s right, I know what you all want. You want to read a blog that gives you the opprotunity to read and win! That’s what I am giving you. If I can get *50* subscribers via email on Sensual Sweets by HALLOWEEN, I will do a giveaway.

This goes for my sister blog, Let’s Talk Sex too. If I get 50 followers on GFC by Halloween, I will do a giveaway there too! AND I’ll use Rafflecopter so you could potentially have 5-8 chances to win PER BLOG!!!

So, get your friends together and have a “following” party!

Butterfingers gone wild!

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One of my favorite candy bars are Butterfingers. For some reason, the rich buttery goodness puts me in a trance as I devour the chocolaty goodness. NOW, I discovered a cookie that incorporates my favorite candy bar! Butterfinger Cookies =) These cookies take the rich chocolaty, buttery goodness and puts it in a rich cookie.

 

Ingredients:

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick)butter or margarine, softened
1 large egg
3 (2.1 ounces each) BUTTERFINGER Candy Bar, coarsely chopped

Preheat oven to 375. Combine  flour, baking soda and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.