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Pour into a large mixing bowl. Pour mixture into popsicle molds slowly using a measuring cup with a spout if possible.

Add a few fresh leaves of mint to every popsicle. The mint will float on the top but once the popsicle stick is inserted, the mint will be pushed further into the popsicle mold.

Before removing frozen popsicles from their mold, cut a tiny hole in the bottom of cupcake liners. Arrange popsicles in a decorative ice bucket filled with ice or pass around on a large tray with fresh mint leaves decorating the platter.

In my case, the culprit was thyme, whose two sprigs capped off my perfect pot roast. Rather than toss the bunch, I decided to try a few different recipes and really max out the versatility of the herb.

No one in my family could pass the cake stand without breaking off pieces of the light fluffly deliciousness. We chipped away diligently until all that remained was a smattering of crumbs.

Frosting Ingredients I strayed from the SFB frosting and made a lemon buttercream which was easy and divine, especially with the hint of lemon subtly popping through.

Place flour, baking powder, baking soda, and salt into a mixing bowl. Place sugar, butter and eggs into another mixing bowl and whisk together.

Pour the flour mixture into the egg mixture and whisk together until very thick and combined. Stir in the remaining ingredients except for the zest and thyme, until fully incorporated and the batter is smooth.

Gently fold in the zest and thyme until just combined. Pour the batter into two prepared cake pans bottoms lined with parchment and lightly greased and bake for 25 to 30 minutes or until a toothpick comes out clean when inserted into the center of the cake.

In a mixing bowl, beat the butter until creamy. Beat in the confectioners sugar, vanilla and lemon juice 3.

Fold in the lemon peel just until mixed. Frost each cake layer when cool and assemble. Decorate the top with a few leaves of thyme and a lemon wheel.

If there is any chance of denying your kids are growing up right before your eyes, it only takes a holiday or two to make it clear that there has been a shift.

When they are grown with families of their own, I want them to remember their childhood home as a place of tradition and celebration — no matter their age.

I dashed to the store and bought heart-shaped cookies, nuts, conversation hearts, caramels, strawberries and whipped cream. Click HERE for recipe.

Everything she gave us was yummy but my kids went wild for these delicious morsels. Fresh Whipped Cream 8 ounces heavy whipping cream 1 Tb pure granulated sugar 1 Tb vanilla extract.

Other Cleaned and sliced strawberries Dark chocolate zest Fresh mint leaves. Make cake batter according to your recipe, adding the additional ingredients listed above lemon zest, cinnamon and vanilla extract.

Once finished, let cool. In a blender, mix together the heavy cream, granulated sugar and vanilla extract. Blend on medium-high until stiff peaks form.

Layer cupcakes with whipping cream, strawberries and mint. Once the top layer is finished, zest dark chocolate over the whipped cream and top with a strawberry or two and a fresh mint leaf.

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Surprisingly, this arrangement was made with just three bunches of flowers from my local Pavilions grocery store. The bottle of champagne or sparkling wine adds to the cost, but you can still create an affordable arrangement or gift on a budget.

Directions Make sure oasis is soaked in water for 30 minutes to 1 hour. Once soaked, take the oasis out of the water and let drain for a few minutes.

The oasis is easy to cut with a sharp knife — think of it as slicing a piece of cake. Water may drip down the bottle as you are working with it so keep a paper towel on hand to wipe up any moisture.

Gently push oasis onto top of bottle until firmly in place. Wipe up any moisture that may drip down the bottle while you are creating the arrangement.

Start filling in around all sides of the oasis, one flower at a time. Keep filling in the oasis, varying the colors and types of flowers.

Your goal is to create a round shape that is full. Once you have everything filled in, make sure you turn the bottle to look at it from all sides.

Start filling in the oasis from all sides, making sure to cover the bottom as well. Keep filling in with flowers until you have a full effect and the oasis cannot be seen at all.

If you want to embellish the arrangements with special holiday words like this version below for Thanksgiving , tie each small card with fishing wire and hang from the arrangement.

To keep your arrangement alive, you can spritz with water every other day. This arrangement here lasted over a week. I love holiday recipes that have a life of their own brimming with history, insight and love.

This cherished Thanksgiving recipe was shared by one of my dear friends, Annie-Laurie. Annie-Laurie married into an Irish family of five, with her husband being the baby and the only boy.

From day one, the family scooped her up into their holiday traditions and high-spirited meals. Both of her in-laws have passed on but imprinted onto their family treasured customs that the family shares in, especially during this time of year.

The whole meal was ready at the same time. She would always want us to take our time and enjoy it because it took an entire day to prepare.

My sister-in-law, Beth, has followed in her footsteps and makes the Thanksgiving meal a treat. She and husband Jack in their early years.

Sitting down to Thanksgiving in the early 80s. The love of those we miss comes alive with each ingredient we add and with each bite we take.

Ask your friends about their favorite family recipes and you will be sure to not only get a delicious new dish to make but insight into the love of family that connects us all.

See below for a second version that omits a few ingredients and cooks outside of the bird. Directions about 40 minutes before adding to the turkey In a large saucepan over medium heat, in hot butter or margarine, cook celery and onions until tender, about 1 to 2 minutes.

Add parsley, salt, poultry seasoning and pepper; mix well. Stir in bread cubes and eggs and mix well. Makes enough stuffing for one 8 to 11 pound turkey.

Use a pretty casserole dish for stuffing that bakes outside of the turkey. Cook in a lightly buttered casserole dish on degrees for about 25 to 30 minutes.

I asked a few of my best friends for their favorite family Thanksgiving recipe. I made the dish fluffy sweetness and savory scrumptiousness all in one bite , took pictures and sat down to write about it.

It took me back to how Lisa and I became friends. It was my first day of second grade at a new school. I was assigned to a square table of four with Lisa sitting next to me.

She showed me where the drinking fountain was and we have been friends ever since. We survived the many adventures of grade school and then, all girls Catholic high school.

We have shared the stages of life that only lifelong friendships can — homecoming dances, football games, big 80s style hair, cramming for exams, parties, sneaking out, graduation, college, concerts, careers, trips, marriage, babies, birthdays, book clubs, cooking clubs, illness, death and everything in between.

Friends since age seven… All the beautiful and not so beautiful stages …. Friendships are like good recipes. They bring comfort, fulfillment, love and deliciousness to your life every day.

This recipe is as good as the girl it came from thanks, Lis! Directions Preheat oven to degrees. Mix together sweet potatoes, sugar, eggs, evaporated milk, butter and vanilla until well blended.

Pour into a buttered casserole dish. Mix the pecans, flour, brown sugar and melted butter and sprinkle over the entire top of the sweet potato mixture.

Bake for 30 to 35 minutes. You can make the Sweet Potato Souffle a day ahead. Cover tightly and refrigerate. To serve, simply bring it to room temperature and bake.

The souffle also makes for great leftovers. The chefs always finish the meal with a dessert and an appertif sized-glass of homemade limoncello , an Italian liquer.

This Thanksgiving, if you want to forego the traditional, serve this beautiful torte with chilled Limoncello to cap off your holiday.

Triple Sec Fresh mint, if desired. Combine eggs, vanilla extract, and sugar until the mixture becomes fluffly and rises to almost double. Mix the flour, baking powder and cornstarch together in a separate bowl.

Very slowly, incorporate the flour mixture into the fluffy egg mixture until well mixed. Pour batter into a springform pan and bake for approximately 20 minutes.

Assembling the cake Cut the sponge cake into three even layers. I used a perforated bread knife and it worked fine. Combine the water, sugar and triple sec in a glass bowl to make the Bagna.

Wet the sponge cake layers with the Bagna using a pastry brush. Be sure to cover the entire surface of each layer. Mix the heavy cream, Mascarpone cheese and sugar in a blender until firm.

Gently blend in the grated chocolate until mixed. Spread the cream in equal parts on the three layers, one on top of the other and save some for the top.

Finish the top of the sponge cake with the creme, pistachios and chocolate shavings. Add mint for aesthetics if desired. Top the torte with pistachios and chocolate zest and embellish the sides with fresh mint.

Whenever I buy a new cookbook or rip through a fresh- in-my-mailbox magazine, I dog ear pages like crazy, making notes left and right.

I have a laundry list of creative endeavors I aspire to accomplish. Just allow enough time for preparation and avoid cramming it in between Sunday Church, football, laundry and walking the dog.

With Thanksgiving looming, the versatility of the Carmelized Garlic Tart can double as an elegant thanksgivingappetizer or thanksgivingvegetariandish.

The tart can be made a day ahead and then reheated before serving. I love recipes that allow for something special and beautiful on the plate without requiring you to sweat it out in your heels and party clothes minutes before your guests arrive.

Roll out the puff pastry into a circle that will line the bottom and sides of the pan, plus a little extra. Line the pan with the pastry.

Place a large circle of greaseproof paper on the bottom and fill up with baking beans or pie weights. Leave to rest in the fridge for about 20 minutes.

Preheat the oven to degrees. Place the tart pan in the oven and bake blind for 20 minutes. Leave the oven on. While the tart shell is baking, make the caramelized garlic.

Put the cloves in a small saucepan and cover with plenty of water. Bring to a simmer and blanch for 3 minutes, then drain well.

Dry the saucepan, return the cloves to it and add the olive oil. Fry the garlic cloves on high heat for 2 minutes. Reduce heat and simmer gently for 10 minutes.

Continue simmering on a medium flame for 10 minutes, or until most of the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup.

Spoon the garlic cloves and syrup evenly over the cheese. Pour this custard over the tart filling to fill the gaps, making sure that you can still see the garlic and cheese over the surface.

Reduce the oven temperature to degrees and place the tart inside. The light, whipped custard is poured into the shell with the filling still showing through.

Bake for minutes, or until the tart filling has set and the top is golden brown. Remove from the oven and leave to cool a little. Then lift the bottom of the tart pan away from the side and trim the pastry edge if needed.

Lay a few sprigs of thyme on top and serve warm. As a reminder, the tart can be made a day ahead and reheated before serving.

Halloween morning has broken with fluffy gray clouds and temperatures more in line with fall. Here in Southern California, it has not been below 74 degrees since May.

I am soooooooooo ready for boots, scarves, jeans and hats. Our beach chairs are out and the ping pong table is set-up with mounds of candy ready to be thrown into pillowcases of trick-or-treaters big and small.

Ingredients 3 parts vanilla vodka 1 part black anise-flavored liqueur recommended: Sambuca 1 part espresso Black licorice and candy corn for garnish.

Directions In a cocktail shaker, combine all ingredients except the licorice with ice and shake to mix. Serve in a cocktail martini glass with a black licorice straw.

I used Betty Crocker brand. Directions In large saucepan melt butter over low heat. Add 4 cups marshmallows and stir until completely melted.

Stir until well coated.

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