Christmas Savings at Kmart - For Your Kitchen and the Rest of Your House

If you’re like me you’re trying to cut back where you can right now and spend your money wisely but you still want to have a great Christmas. I feel you. In my house that means my daughters get 3 gifts each (hey, Jesus got three) and a $50 limit imposed on Doug & I.

Gifts for teachers and others who help us during the year will be hand made in the kitchen by the girls and myself (lots of truffles!) and all other gifts will be chosen carefully. Thankfully Kmart has over 25,000 gifts priced under $25- which will help our holiday budget stretch so we can also have family over for Christmas dinner.

Here are just a few of the items that may find their way into our home this year:
*Trim a Home Gingerbread House & Penguin Mugs: these mugs light up when they are full and go out when the cup is empty. My girls will love their morning milk in these! And they are only $3.59!
*Trim a Home Kid Elf Apron: Because we will want to include a photo of my little helpers making Christmas treats! And at $4.79 it can be used in their “kitchen” after the holidays.
*Hamilton Beach Turbo Twister Hand Blender: I’m been wanting an immersion blender since I burned out my last one blending margaritas. At $19.99 it still leaves most of my allotted gift budget for other things!
*Like this Proctor Silex Traditions Extra Large Toaster Oven/Broiler. Only $24.99!

Of course all the great stuff at Kmart isn’t confined to the kitchen. Check out these items:

• Craftsman® 23-inch hand tool box with comfort handle, $19.99
• Martha Stewart Everyday tall nickel pillar candleholders, $14.99 each
• Route 66 girls fashion hoodies and embellished jeans, both just $16.99 each
• Joe Boxer men’s and women’s two- and three-piece cozy sleep sets, $12.99- $24.99
• Just Kidz® Deluxe soft-bodied 16” doll set with stroller, $20.00
• LeapFrog Leapster Learning Games, various titles priced at $24.99

Don’t forget that Kmart is also offering layaway so you can get those perfect gifts without breaking your budget.

Sassy Apron Giveaway- This Contest is Closed

Now that Thanksgiving is over and the last of the pumpkin pie has been eaten for breakfast (yes, that's what happens in my house) it's time to begin planning all that Christmas baking. Cookies and truffles for gifts, desserts to take to family gatherings. And, of course, that big Christmas feast.

I'm almost giddy just thinking about it! What? You're not? Maybe if you were wearing this Sassy Apron it might help you get into the spirit of the season...


Lana creates her Sassy Aprons individually and they are absolutely gorgeous (I have two on my Christmas Wish List). She created this apron filled with holiday cheer especially for me to give away here at Fab Food Friday. Doesn't it make you want to bake???

If you want to be entered to win this lovely item here's what I ask...

1) Visit Lana's Sassy Apron etsy shop.
2) Leave a comment and tell me which apron inspires you to spend the day baking. PLease make sure I can easily find an email to contact you. I will not search for one...

For a second entry:
1) Subscribe to Fab Food Friday via email (form below... I only update once or twice a week so I promise not to crowd your inbox)
2) Leave me a separate comment telling me you did so.

Enter your email address:

Delivered by FeedBurner

For a third entry:
1) Blog or Twitter about this contest (you can follow me here)
2) Leave a separate comment telling me you did so

Three entries per person max. Winner will be chosen Wednesday, December 10 (sometime around 10am or so) using Random.org. I will email the winner who then has 36 hours to claim their prize. If I do not receive a reply within 36 hours I will draw a new winner.

Pumpkin Clove Pound Cake with Eggnog Italian Buttercream Frosting

This is the companion recipe to the Chocolate Pound Cake recipe I just posted. It's a great alternative to pumpkin bars and will receive oohs and aahs from family and friends.

This is a time consuming cake to make, taking about 1 1/2 hours. It's so worth it.

For the cake:

3 c extra fine granulated sugar
1 1/2 sticks unsalted butter, room temperature (3/4 c)
2 eggs
4 egg yolks
2 3/4 c sifted all purpose flour
1/4 c turbinado sugar
1 T baking powder
1 1/4 t ground cloves
1/2 t table salt
1/8 t ground allspice
1 can (15oz) pure pumpkin
5 T heavy cream
1 T honey
1 T dark rum (optional)
1 T vanilla extract

Preheat oven to 350 with rack in center.

Cream the sugar and butter together in a stand mixer with paddle attachment on low for 5 minutes.

Add eggs and yolks one at a time, letting each incorporate before adding the next.

Whisk dry ingredients (flour, turbinado sugar, baking powder, cloves, salt and allspice) together in a separate bowl.

Combine wet ingredients (pumpkin, heavy cream, honey, rum and vanilla) in another bowl.

With mixer still on low add the wet and dry ingredients alternately to the egg mixture, beginning and ending with dry. Scrape the sides of the bowl to the bottom and mix on medium speed for 20 additional seconds.

Coat a Bundt pan 3/4 full (don't overfill) with a non-stick flour spray (try the pan release recipe I use) and bake 55-60 minutes or until a skewer comes out nearly clean. Cool in pan 5 minutes then invert onto a flat surface and cool completely.

Wrap in plastic and store at room temperature for one day or freeze for up to one month.


Italian Meringue Buttercream

Boil:
1 c extra fine granulated sugar
1/4 c water

Whip; Add:
5 egg whites
1/4 c extra fine sugar

Slowly pour syrup into meringue; Beat in:
4 sticks unsalted butter, cut to tablespoon pieces, at room temperature

Mix in:
1/2 c melted and cooled semi-sweet chocolate and 1 t vanilla

Boil sugar and water over medium heat until it reaches 245 degrees (I don't have a candy thermometer so I just watched it very closely and when it started to boil I took it off the burner). As it cooks begin meringue so it will be ready)

Whip whites with a wire whisk in a stand mixer on high until they reach stiff peaks, 1-2 minutes. Sprinkle in 1/4 c sugar; beat to incorporate.

Slowly pour hot sugar mixture into meringue in a steady stream with mixer on high. Pour between bowl and whisk.

Continue to beat the frosting for 10-12 minutes until the outside of the bowl has reached room temperature and the frosting is thick and glossy white.

Beat in butter by tablespoons; should take 2 minutes. Don't worry if the butter is cooler than the batter and causes separation, just continue to beat and it will come together.

Mix in 2 T dark rum, 1 t vanilla extract and 1/2 t ground mace for eggnog flavor.

To Build:

Split the cake in half horizontally with a long serrated knife using a gentle sawing motion. Cut into the center and continue around the cake. Swirl frosting beyond the edges so it spills out, set top layer and swirl with more frosting.

Sprinkle the frosting with mace or pumpkin pie seasoning or cinnamon if desired.

Chocolate Pound Cake with Chocolate Italian Merangue Buttercream Frosting

I know you all wish you were going to be wherever this Chocolate Pound Cake with Chocolate Buttercreme Meringue Frosting and chocolate curls is going to be. I've made this a few times now and every time I get rave reviews.



Yep, it's made from scratch. Yes, it takes a while. But, oh! It's worth it! It's a recipe from the chef at Cake Love.

This cake is SO GOOD! The cake is rich and fudgey and the buttercreme melts in your mouth. Chocolate bliss!

Chocolate Pound Cake
Makes 1 Bundt cake; total time 1 1/2 hours

Cream together:
3 cups extra fine granulate sugar
2 sticks unsalted butter, room temperature

Add One At A Time:
4 eggs
3 egg yolks

Whisk together:
2 cups all purpose flour
1/2 c. Dutch process cocoa powder
2T turbinado sugar
1t potato starch (I used corn starch & it worked just fine)
3/4 t table salt
1/4 t baking soda

Combine; add to butter with dry ingredients:
3/4 c whole milk (I used 2%)
1/2 c sour cream
2T brandy, optional (I didn't use it)
1 t vanilla extract

Preheat oven to 350 degrees with rack in center

Cream the sugar and butter together in a stand mixer with paddle attachment on low for 5 minutes.

(Note: I do not have a stand mixer. I used a hand held and everything was fine; no special attachments)

Add eggs and yolks one at a time, letting each fully incorporate before adding the next

Whisk dry ingredients together in a bowl

Combine the wet ingredients. With mixer still on low alternately add the dry and wet ingredients to butter mixture, beginning and ending with the dry. Scrape the sides of the bowl to the bottom, then mix on medium speed for 20 seconds to develop the batter's structure. (It's gonna be thick.)

Coat the pan with non-stick flour spray, fill to 3/4 full and bake 55-60 minutes or until a skewer comes out nearly clean. Cool in pan for 5 minutes then invert onto a flat surface and cool to room temperature.

Can be wrapped in plastic and stored at room temperature for one day or frozen for a month.

Italian Meringue Buttercream

Boil:
1 c extra fine granulated sugar
1/4 c water

Whip; Add:
5 egg whites
1/4 c extra fine sugar

Slowly pour syrup into meringue; Beat in:
4 sticks unsalted butter, cut to tablespoon pieces, at room temperature

Mix in:
1/2 c melted and cooled semi-sweet chocolate and 1 t vanilla

Boil sugar and water over medium heat until it reaches 245 degrees (I don't have a candy thermometer so I just watched it very closely and when it started to boil I took it off the burner). As it cooks begin meringue so it will be ready)

Whip whites with a wire whisk in a stand mixer on high until they reach stiff peaks, 1-2 minutes. Sprinkle in 1/4 c sugar; beat to incorporate.

Slowly pour hot sugar mixture into meringue in a steady stream with mixer on high. Pour between bowl and whisk.

Continue to beat the frosting for 10-12 minutes until the outside of the bowl has reached room temperature and the frosting is thick and glossy white.

Beat in butter by tablespoons; should take 2 minutes. Don't worry if the butter is cooler than the batter and causes separation, just continue to beat and it will come together.

Mix in 1/2 c melted chocolate (I used the dipping chocolate that you can find in the store now. Melts easy and doesn't harden as it cools)

To Build:

Split the cake in half horizontally with a long serrated knife using a gentle sawing motion. Cut into the center and continue around the cake. Swirl frosting beyond the edges so it spills out, set top layer and swirl with more frosting.

Chocolate Curls:

Use a solid milk chocolate bar. Using a vegetable peeler, run it down a narrow edge from about mid-bar. Use a toothpick or skewer to pick up curls and place on cake. They are fragile and will melt in your hand.

Enjoy!

Bacon Wrapped Shrimp

Shrimp is a favorite in our house. It doesn't matter how I prepare it, it never lasts long. This appetizer was gone almost as quickly as it came out of the oven.

The recipe came from Family Circle's November issue. It makes 24 pieces, so adjust accordingly for your crowd.

For shrimp skewers:
24 medium sized shrimp (if you buy smaller just put 2 shrimp in each bacon)
1/3 c prepared balsamic vinaigrette
12 slices bacon
24 pickled jalapeno slices
24 wood toothpicks (soak in water for 15 minutes to prevent sticks from burning)

For dipping sauce:
1/2 c mayonnaise
1 T chili sauce
1 T sweet pickle relish
1 T minced sweet red pepper

Directions:

Place shrimp and vinaigrette in large resealable bag; refrigerate for 15 minutes.

Microwave bacon on high for 1 minute. Cut slices in half crosswise (this makes 24 pieces) and let cool.

Heat broiler. Coat large broiler pan with nonstick cooking spray.

Remove shrimp from marinade, reserving marinade. Place one piece of bacon on work surface. Place shrimp at one end, tuck jalapeno slice into curl of shrimp. Roll bacon tightly to enclose and secure with a toothpick. Do this for all bacon & shrimp. Place on prepared pan and brush with reserved marinade. Broil 3 minutes. Turn, brush with marinade and broil 2 minutes more.

For sauce: stir together mayonnaise, chili sauce, pickle relish, red pepper and 1 T water in a small bowl. Serve with shrimp for dipping.

Notes:

I didn't use the jalapenos. And I bought small shrimp because they were on sale. I tucked 2 shrimp into each piece of bacon.

I didn't turn the shrimp during the broiling. They were still tasty.

I wrapped the shrimp ahead of time and refrigerated them until I was ready to broil. Just place on a plate and cover with plastic wrap. Don't forget to save the marinade!

Coconut Croissant Bread Pudding

I'll be the first to admit that bread puddings are not really high on my list of dessert goodies; mainly because most bread puddings contain raisins which I am really not fond of (but both my girls and my husband love).

I do, however, adore both coconut and chocolate which both play a BIG part in this bread pudding recipe. I made this for a gathering last weekend and although I heard many protests about how people couldn't eat another bite, half of this managed to disappear. The other half made a lovely breakfast.

The recipe is quite easy to make; don't let the time scare you as it has to set for half an hour and bake for an hour and a half.

Recipe from Family Circle Magazine.
Makes: 12 servings Bake: 90 minutes
Stand: 30 minutes
Prep: 20 minutes
View Nutrition Facts
Ingredients

* 8 egg yolks
* 4 whole eggs
* 2-1/2 cups milk
* 1 can (13.5 ounces) coconut milk
* 1 cup sugar
* 1 teaspoon coconut extract
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 5 large croissant pastries
* 1 cup semisweet chocoalte chips
* 1 cup sweetened flake coconut
* 1 tablespoon confectioner's sugar, for dusting, if desired

Directions

1. Whisk together egg yolks, eggs, milk, coconut milk, sugar, coconut extract, vanilla extract and salt.

2. Coat a 2-1/2-quart baking dish with nonstick cooking spray. Cut croissants in half horizontally. Place bottom halves, cut- side up, in prepared pan. Sprinkle with chocolate chips and coconut. Cover with top halves of croissants, cut-side down. Pour egg mixture over top. Top with baking sheet weighed down with cans so croissants get pressed down and submerged in liquid. Let stand 30 minutes.

3. Heat oven to 350°F. Remove baking sheet used as weight.

4. Cover pudding loosely with foil. Place pudding pan in a larger pan on oven rack. Pour hot water into larger pan to reach depth of 1 inch.

5. Bake at 350°F for 1 hour. Remove foil; bake an additional 30 minutes or until temperature registers 160°F on an instant-read thermometer. Carefully remove dish to wire rack; cool slightly. Dust with confectioners' sugar before serving.

Cream Cheese Swirled Pumpkin Pie

I adore pumpkin pie. I like it plain, no whipped cream. It's perfect just the way it is.

I also really like the Pumpkin Swirl Cheesecake that I make, so this pumpkin pie with cream cheese was a no-brainer. We had the leftovers (not that much was left over) for breakfast... Mmmm...

The recipe came from the Hy-Vee Seasons magazine- a free quarterly magazine they give out at the registers.

All you need:
12 ounces Hy-Vee cream cheese, softened
1 c. Hy-Vee sugar
3 tbsp Hy-Vee flour
1 (15 oz) can Hy-Vee pumpkin
3 Hy-Vee large eggs
1 tbsp pumpkin pie spice
1 frozen Hy-Vee deep-dish pie crust, unthawed
1 tbsp Hy-Vee skim milk

All you do:

1. Beat cream cheese, sugar and flour together on low speed until smooth; reserve 1/2 cup cream cheese mixture for later use.
2. Add pumpkin, eggs and pumpkin pie spice to cream cheese mixture; beat on medium speed until smooth, scraping down sides of bowl occasionally. Pour into frozen deep-dish pie crust.
3. In a small bowl, stir milk into reserved cream cheese mixture. Microwave on HIGH 20 to 30 seconds or until slightly softened and creamy. Spoon over pie filling and swirl in S-shaped curves with knife.
4. Bake at 375ºF for 60 to 65 minutes or until knife inserted comes out clean. Cool completely and refrigerate before serving.

Easy Black Bean Dip

My husband loves chips and salsa so I usually have something along those lines when we have parties. This super quick, super easy and super yummy black bean dip fits the bill!

Recipe from Kraft.

1 8 oz pkg cream cheese, softened
1 15 oz can black beans, drained & rinsed
1 10 oz can diced tomatoes and green chilies, drained
1 c Mexican style shredded cheese

Beat cream cheese with mixer until creamy. Add remaining ingredients; mix well.

Serve with tortilla chips or veggies.

Our dip was molded into a plastic wrap lined bowl and refrigerated until solid, then turned out of the dish onto a plate.

Layered Pumpkin Muffins

I have a great fall treat for you!

Layered Pumpkin Muffins

These were so yummy! The girls and Doug absolutely LOVED them. (Don't they look nice by Brenna's "gorgeous"?)

The recipe is from Kraft and was actually a layered pumpkin loaf. I decided to make muffins because they are single serving size. Keeps me from over-indulging. Well, in theory.

So, here's the recipe for the loaf:

1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp. CALUMET Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened



PREHEAT oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat Neufchatel cheese, remaining 2 Tbsp. granulated sugar and the remaining egg white with wire whisk until well blended.
SPOON half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter. Cover with remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

For muffins: follow all directions. Fill muffin cups about 1/2 full, place a teaspoon of cream cheese filling in the center then fill to about 2/3 full. I had a lot of cream cheese mixture left over. Either try to cut the filling recipe down or double the recipe for the batter. A sprinkling of turbinado sugar on top will create a yummy muffin top (I have to remember to do that next time!)

Seriously yummy! A new fall treat for us!

I finally made this as a loaf:

I prefer it as muffins, personally, but it's super yummy no matter how you make it!

Cooking With Kids - Simply Sensational Truffles

Here's a fun and easy little recipe courtesy of Kraft...

It has only 2 "real" ingredients and is a great afternoon project with the kids. In fact, my girls will be making these again and giving them as gifts to their teachers. We're gonna decorate little boxes and make cards...

The Ingredients:

2-1/2 pkg. (20 squares) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

Extras: chopped nuts, sprinkles, chopped Oreo cookies, Christmas M&Ms, powdered sugar (you get the idea, something to pretty them up)

The Directions:

Unwrap and melt 8 of the chocolate squares (8 oz).

In a separate bowl beat cream cheese until smooth. Blend in melted chocolate, refrigerate until firm.

Pass the refrigeration time by letting the kids help with the clean up:

After the mixture is firm (30 minutes or so) shape into balls. The recipe calls for 36... I used a small teaspoon and made them just under an inch in diameter.

Depending on the age of your child you may have to reshape the balls. Don't spend too much time rolling as the heat from your hands will cause the chocolate to melt.

Place on wax paper covered cookie sheet and put back in the refrigerator.

Melt the remaining chocolate. Remove chilled chocolate balls from refrigerator. Carefully dip the balls into the chocolate with a fork (roll them around so they get all covered) and place on the wax paper covered cookie sheet. (Seriously, don't forget the waxed paper. The chocolate will stick to everything else.)

Let your kids adorn the truffles...

Then chill for at least an hour.

If you're going to be fancy remove from waxed paper and place in mini muffin cups or candy cups. Voilà! Almost too pretty to eat...

Tip: When melting chocolate in the microwave melt for one minute first, stir and then melt in 30-second increments until chocolate is smooth. Watch it as you do not want to overheat chocolate.

I have another truffle recipe here. Chocolate Peanut Butter Truffles. Mmmm...

Banana Chocolate Chip Muffins

This is a favorite recipe that we have been using for years. If I can ever get my family to let the bananas get all "brown and mushy" (that's a Sid the Science Kid reference).

Brenna loves to help with this as it mostly just requires dumping ingredients into the mixer.

Banana Chocolate Chip Muffins

This is a classic recipe- slightly altered- from the Good Housekeeping Cookbook. Makes 18 regular size muffins, 6 jumbo muffins or 6 mini loaves.

2 1/2 c all-purpose flour
3/4 c sugar
1 T baking powder
3/4 t salt
6 T butter
1 c chocolate chips (the original recipe calls for walnuts)
3 small, ripe bananas, cut up
2 eggs
1/3 c milk
1/2 t vanilla

Preheat oven to 400 degrees. Grease pan or use muffin cups.

In large bowl mix flour, sugar, baking powder and salt. With pastry blender or two knives used scissor fashion, cut in butter until mixture resembles coarse crumbs; stir in chocolate chips, set aside.

In blender at high speed or in food processor with knife blade attachment blend bananas, eggs, milk and vanilla only a few seconds, until bananas are chopped. (I put these in my Magic Bullet. It's small, quick & easy.)

Stir banana mixture into flour mixture until flour is moistened. Batter will be lumpy.

Spoon into muffin cups (I use an ice cream scoop, it holds the perfect amount of batter), bake 25-30 minutes until golden and inserted toothpick comes out clean.

If I don't fill the regular size muffin cups completely to the top I can get 8 mini muffins from this- in addition to the dozen regular sized. The girls love the little ones- they are just their size!

Coconut Cake

Let it snow, let it snow, let it snow...

I made this cake a couple months ago and it was a huge hit with my family. The cake is your own, whether it comes from a box or from scratch. I made a white cake but I'm betting this would be amazing on a strawberry cake, too. You'll want to bake 3 layers. Be sure to cut the domed top off after the cakes are cool so you have a nice, flat tower.

You'll need to make this a day ahead of time to really let the flavors combine and blend together.

Here's what you need for the frosting:

8oz cream cheese (don't use low fat or fat free!)
8oz sour cream (don't use low fat!)
8oz heavy whipping cream
16 oz flaked, sweetened coconut (2- 8oz bags)
1 t pure vanilla extract
1/4 c sugar

Directions:

Cream together the cream cheese and sour cream at low speed in your mixer. Gradually mix in vanilla, sugar & 8 oz coconut.

Whip cream in another bowl until firm. Gradually work into the sour cream mixture.

Place first layer of cake on serving plate. Use strips of waxed paper, about 3" wide, to tuck under the edges of the cake. You'll take these out after you're done and your plate will be nice and clean.

Use about 1/3 c frosting between each of the cake layers, stacking layers as you go, and the rest to frost the outside of the cake.

After the cake is frosted fluff the rest of the coconut in a bowl with your fingers. Then, using your hands, press the coconut into the sides and top of the cake. Don't press too hard- you want this to look like a fluffy snowball.

Lightly cover with sheets of plastic wrap- not too tightly!- and put it in the refrigerator until the next day.

Remove from the fridge at least 30 minutes -but no more than an hour- before serving to allow the cake to come to room temperature.

Store leftovers in the refrigerator.

Baking Classes with King Arthur Flour

King Arthur flour is holding FREE holiday baking classes in 5 states this holiday season. There are two classes at each location, one focusing on breads and the second on cookies and pies. If you're in Minnesota, Illinois, Wisconsin, Massachusetts or California you'll want to check the website for info.

If you aren't near any of those places King Arthur flour also has free online classes that extend from gingerbread houses and Yule Logs to breads and pies.

Win SteamFresh Meals for a Year

I know this is a cooking blog but there are times when cooking just doesn't fit in to your day. So I wanted to let you know that SteamFresh from Bird's Eye is doing a promotion.

Just go to the website (www.steamfreshmeals.com) and click the button to the right. There is a short sign up field to fill out.

After you do that you are given 3 platters to pick from to see if you win a one of the 100 SteamFresh meals being awarded per day. (I won a $1 off coupon today)

Each "play" enters you into the contest to win free SteamFresh Meals for a year.

Contest ends 12/31 at 11:59 PM.

Cookie Lover's Cookbook Winner

Congratulations Mudpies and MaryJanes! You have 48 hours to send me your mailing info so I can send your prize!

If you weren't lucky enough to win remember that this little book is incredibly affordable! Just click the link above to order!

Janine King Market Tote Winner

Congratulations Drala!

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Timestamp: 2008-11-01 15:52:51 UTC

I'm sure you will love the bag!