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Friday, October 23, 2015


This is by far the richest, and sweetest dessert I've ever made.  I's almost too sweet, if there is such a thing.  My daughter said her teeth and gums hurt eating it!  I would recommend when slicing it, make the portions at least half of what you would normally cut.  I'm serious.
I wanted to make a birthday dessert for my Son-in-law....not a cake, but something more decadent.  In searching, I landed on this one by: Kevin & Amanda's Recipes

WARNING!!! : this slice is way too big

1 package (about 36) whole Oreos
1 cup (16 Tbsp.) butter, divided
2/3 cup packed brown sugar
1 ¼ cup heavy whipping cream, divided
1 (12 oz.) bag dark chocolate chips


1.  Finely crush the Oreos with a food processor or blender.  (I used the rolling pin in a freezer bag trick) Stir crumbs together with 8 Tbsp. melted butter until well combined.  Press into the bottom and sides of a pie pan.  Freeze crust for 10 minutes until set. 

2.  Combine the remaining 8 Tbsp. butter and brown sugar in a small saucepan.  Cook over medium heat, whisking constantly, until mixture begins to bubble.  Continue cooking, whisking constantly for 1 minute.  Remove from heat.  Slowly whisk in ¼ cup heavy whipping cream until smooth.  Cool caramel about 15 minutes.  Pour the caramel over the crust, then return to freezer for about 30-45 minutes; until just chilled and set.  (You don't want the caramel to fully freeze)

3.  Place the chocolate chips in a glass bowl.  In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat.  Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth.  Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set.  OR, refrigerate, covered until ready to serve.   Before serving sprinkle the top with a flaky sea salt like kosher salt or Fleur De Sel. 
YES!!  This is a much more palatable portion

(I used a springform pan versus a pie plate...the recipe also suggested a torte pan would make for a pretty fluted crust)

Tuesday, October 20, 2015


Since it's starting to feel a bit like Fall around here, I thought it was time to do some baking.  Now, I've never been a fan of pumpkin pie, but give me a pumpkin muffin or piece of pumpkin bread, and I'm happy!
It's always nice to land on a proven High Altitude recipe, keeping the guess work out of the equation! This one turned out beautifully, making two for now, and one for the freezer.


3 eggs
2 cups sugar
½ tsp. vanilla
1 ¼ tsp. salt
¼ tsp. baking powder
3/4 tsp. nutmeg
3/4 cup vegetable oil
2 cups canned pumpkin puree
3 cups flour
1 ½ tsp. baking soda
1 ½ tsp. cinnamon
½ cup chopped nuts (optional)
½ cup raisins (optional)


Preheat oven to 350 degrees.  Beat oil, sugar, and eggs in a large bowl until light and fluffy.  Add vanilla, and pumpkin, mix until well blended.

Sift flour, salt, baking soda, baking powder, cinnamon, and nutmeg.  Add to pumpkin mixture and beat on low speed until blended.

Stir in nuts and raisins if desired (I used walnuts and golden raisins).  Pour batter into two 9x5 inch loaf pans that have been sprayed with cooking spray.

Bake for 60 minutes or until toothpick inserted in center comes out clean.

Remove bread from pans and let cool on rack.  

I chose to make a cinnamon glaze, using powder sugar, milk and cinnamon.  

So good.....enjoy!

Thanks to:  High Altitude Country Kitchen Volume 1

Sunday, October 11, 2015


This project was such a treat for me.   Not only was I able to help a bride with her garter set, flower girl basket, and ring bearer sign, but I was also asked to create the flower girl dress.  Especially sweet since this little flower girl was the eighteen month old daughter of the bride and groom!

The bride knew she wanted a dress that would match her lace overlay gown well; she had a full tulle skirt in mind; she wanted it to have a touch of the bridesmaid color (pewter) somewhere in the design; and finally, she also knew she wanted to incorporate some pieces of her gown into her daughter's dress in some way.
 As we chatted over coffee, I sketched up the design, making notes of the "must haves" along the way.   I suggested a lace overlay bodice with the tulle skirt.  I would add a rhinestone neckline to match Mom's rhinestone belt, and I could make a fabric flower on the front of Ms. Madison's dress and use the remnants when the bridal shop hemmed her gown.  As for the pewter touches, some beading and ribbon roses would add just the right amount of color without overpowering Madison.

Oh....and I couldn't let the dress out the door without a matching lace headband!

Madison did such an awesome job on the wedding day, and her little cowgirl boots were adorable!

Special thanks to for the precious pictures of Madison.