Happy Halloween!!!! I made a Halloween version of my Caramel Crisp (check out the original recipe here) for my work today. Everyone loved it. I used chopped Butter Fingers and Reeses Pieces for the candies. I added food coloring to the white chips (it seized up in the microwave so I added a little bit of vegetable oil and put it back into microwave and it was okay, but still a little thick. Since I could not drizzle it with a fork, I put it in a pastry bag and used a ribbon tip) After drizzling the milk and white chocolate over the top, I topped it all off with some Halloween sprinkle decorations. The funny thing is the only containers I had to put it in were Christmas. Nothing like mixing two holidays together :)
Wednesday, October 31, 2012
Friday, October 19, 2012
It's still National Baking Week. I volunteered to donate a baked good for a basket being put together for a 19-year-old boy who is in the military and is on his way to Korea as I write this. Chapel Guarnieri started a Facebook Group We Stand Behind Those Who Stand Up For Us. It's an interactive group for people in Pepperell and Townsend, MA to recognize veterans and family and friends who put their lives on the line to allow us to live in this great country. Take a look at it and see if it's something you would like to be involved in.
October 15-19 is National Baking Week. I had great intentions to bake and blog every day this week. The only problem is I am in week three of my new job and it is kicking my behind. I have been exhausted. I actually baked this four days ago and I'm just getting around to blogging it. It is another recipe from Pinterest and I give full credit to: Elizabeth's Edible Experience (who credits Southern Living Magazine 2009). I brought it into work and everyone loved it. I love pound cakes because you can have a small piece and, yet, it is still very substantial. There is just something about a piece of pound cake. You can enjoy it plain, you can add fruit and whipped cream or you could toast it and it tastes fantastic any way you serve it. The other thing I love about this recipe is that it is really quick to make, though it takes a long time in the oven. Enjoy!!