Do you have a great recipe and its photo you'd like to share?  Simply contact me or send me the recipe and its photo and I will post it here on my blog!

Almond Roca
Recipe provided by: 
Kristin Brandt

Almond Roca
1 lb butter, high quality is better
2 cups white sugar
1 cup milk chocolate chips or chopped milk chocolate
1/2 cup chopped or slivered almonds (or any other nut!)
In a heavy bottomed pot, cook your butter and sugar over medium-high heat, while stirring constantly. The mixture will begin to darken as it cooks, you are looking for a hard crack stage, and a rich light brown butter color. You can test it by dropping a bit of the mixture onto a piece of ice.
Pour onto a silpat, or parchment paper in a baking sheet with a slight lip. This batch will be just the right thickness for a 9"x13" baking sheet.
Let the mixture cool on the counter, dont speed it along in the fridge- let it cool slowly!! When its cool, melt your chocolate gently over low heat and evenly spread over the top of your almond roca, then sprinkle the chopped almonds over the top. Let cool again, and then break into bite size pieces!
optional: add 1/2 cup chopped almonds right into the mix before you pour it out onto your baking sheet
Recipe provided by:
Kristin Brandt
Get a free lip balm ($3.50 value) with any order, just mention this blog in the notes to seller, and let her know what flavor you would like.

Rose Cordial
Recipe provided by:

Ive always loved this syrupy sweet cordial - its offered everywhere in Cyprus and Greece, even the local cafes will have it on the menu!
Usually served with ice cold water for hot summer days or
with chilled milk to young kids ( or big kids like me!) i think it would be yummy as frozen iceblocks too!
here is the recipe if you'd like to try it

Rose Cordial
500g sugar
3 cups water
1/4 cup rose water
drops of pink food colouring

Boil sugar and water. Add the rose water and food colouring. Simmer on low heat until thick & syrupy (still runny)
Store in a bottle.


Yummy Pumpkin Cookies

Recipe provided by:

This recipe has been in our family for 17 years. Handed down from a quaint family pumpkin patch in Oregon. After going back year after year it closed. Sad day. We will always have this recipe to remind us of that great little pumpkin patch.

We have made these cookies so, so, so many times the actual paper recipe is worse for it's wear but I suppose one of these days I will transfer it to the computer so I will have it to hand down for years as well. You will love them! They are soft and fluffy. Enjoy.

NOTE: These can easily be made into All Natural or Organic. You can find Organic ingredients pretty much anywhere now but I frequent Fred Meyer (Kroger), Whole Foods and Trader Joes. Also, you can cook your own baking pumpkins, puree and add to your recipe in place of canned versions.

Yummy Pumpkin Cookies
1/2 cup butter or margarine
1 1/2 cup sugar
1 egg
1 cup cooked pumpkin
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
Optional- 1 cup raisens, 1 cup cranberries, 1 cup of walnuts, or 1 cup of chocolate chips♥

Cream butter or margarine and sugar together until light and fluffy. Beat in egg, pumpkin and vanilla. Mix well then add the dry ingredients. Mix well then add your optional ingredients (raisens, cranberries, walnuts or chocolate chips) if you prefer.
Drop by teaspoon onto a well greased cookie sheet or non stick one. Bake at 350 degrees for 15 minutes or until lightly browned and insides are done. Remove from the cookie sheet while they are still warm, cool. Makes about 6 dozen depending on how big and fluffy you want these delicious cookies to be.


-:¦:- Creamy Espresso Chocolate Pudding Potion -:¦:-
Recipe provided by:

5.9 oz Instant Chocolate Pudding Mix
3/4 cup Milk
1/2 cup Three Olives Triple Shot Espresso Vodka
1/4 cup Saint Brendan's Irish Cream Liqueur
1/4 cup Cask and Cream Chocolate Temptation Liqueur
8 oz Extra Creamy Cool Whip

I stirred the liquids together, mixed in the pudding powder and folded in the Cool Whip. It was instantly, dangerously delicious. The consistency was much too thick to pour, and trying to spoon it into the skinny 3 oz cups I usually use was messy. So I just stuck it into a recycled Chinese food container and drew a spiderweb on the lid with a Sharpie. Next time I will have to invest in more shallow dessert cups ... or perhaps just make it into a pie with a graham cracker or Oreo crust. And I'll have to quadruple the recipe, because it was a monster hit and was devoured in moments. A Greek Goddess and cowgirl even had an epic battle over licking the bowl.

Much fun and treats were certainly consumed this weekend. I hope all of you had as bewitching a time as I!


Pumpkin Pie Recipe

Recipe provided by:

Yesterday I made homemade apple pie (for the fourth time this fall...hubby's favorite) and I thought I would share the recipe with you. It must be good if he keeps requesting more :)


2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash of salt
8 cups thinly sliced peeled tart apple (8 medium)
2 tablespoons butter or stick margarine (if desired)

1. Heat oven to 425 degrees.

2. Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.

3. Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.

This recipe comes from my Betty Crocker Bridal Edition Cookbook that I got for my wedding. I hope you enjoy this recipe and let me know if you make a pie from it!!

"Stressed spelled backwards is desserts.  Coincidence?  I think not!"  ~Author Unknown