Happy Holidays Everyone!

Whew, I've been busy and haven't done much with my handy blog! Sorry, everyone. I have been a little busy with work. The interest rates have been great and that means a lot of people are scooping them up with refinances and home purchases. I will be gone for a bit, but promise to fill you in on some good stuff when I return.

Merry Christmas!

Here's a couple of recipes; one for the truffles and one for the cute little chocolate cups to hold them.

Ingredients you'll need:

Truffles:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)

Different Coatings for Truffles:
Dutch-Processed Cocoa Powder
Confectioners Sugar (Icing or Powdered)
Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)
Toasted Coconut
Shaved Chocolate

For Chocolate Cups:
1 - 3 ounce (85 grams) bar of semisweet or bittersweet chocolate, cut into small pieces
1/2 teaspoon shortening (like Crisco)
2 - Empty Styrofoam Egg Cartons


For Truffles: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

Makes 30 small truffles.

To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C) and bake nuts (pecans, walnuts or almonds) about 8 - 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts 'steam' for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely.

For Chocolate Cups: It is easier to make the chocolate cups if you first cut each egg carton into the 12 individual egg cups (as in picture). Altogether you will need 24 individual cups. Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Dip the bottoms of the egg carton cups into the melted chocolate. Turn the cups upside down so the chocolate coating is facing up (like in the picture). Place the remainder of the melted chocolate into a parchment paper cone with a small opening. Pipe loops around each cup, piping down from the chocolate base and back up. Refrigerate the egg carton cups until the chocolate has completely set. Once the chocolate has set, gently remove the chocolate cups from the egg carton cups. Be careful as the chocolate cups can easily break. Place a truffle into each chocolate cup and refrigerate until ready to serve.

Makes about 2 dozen chocolate cups.

One day to go...

Lemon Cheesecake with Gingersnap Crust

Ingredients:
Crust:
2 cups ground gingersnap cookies
6 tablespoons (3/4 stick) unsalted butter, melted

Filling:
5 8-ounce packages cream cheese, room temperature
2 cups sugar
1/4 teaspoon salt
7 large eggs
3 cups (24 ounces) sour cream
2 tablespoons (packed) finely grated lemon peel
2 tablespoons fresh lemon juice

Lemon leaves or twists (optional)

Preparation:
For crust:
Preheat oven to 350°F. Stir cookie crumbs and butter in medium bowl until evenly moistened. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 3-inch-high sides. Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325°F.

Stack 3 large sheets of foil on work surface. Place same cake pan in center. Gather foil snugly around pan bottom and up sides to waterproof.

For filling:
Using electric mixer, beat cream cheese in large bowl until smooth and fluffy. Gradually beat in sugar, then salt. Beat in eggs, 1 at a time. Beat in sour cream, grated lemon peel, and lemon juice. Pour filling into pan.

Place wrapped cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake cake until filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes. Remove cake pan from water bath; remove foil. Cool cake in pan on rack 2 hours. Chill uncovered until cold; cover and keep chilled at least 1 day and up to 2 days.

Cut around pan sides; carefully loosen pan bottom from sides and push up pan bottom to release cake. Place cake (still on pan bottom) on platter. Garnish with lemon leaves or twists.

The pan: It must be three inches high to hold all the filling. If your nine-inch springform pan is that high, it can be used instead.
The cream cheese: For best results, use Philadelphia brand.
The crust: Grind the gingersnaps in the processor or place them in a heavy-duty plastic bag and finely crush them with a rolling pin.

Two Days to go...

With two days to go before the holidays, try this little pick-me-up.

Tipsy Turtle Bark

Ingredients:
2 cups pecan halves
1 cup (about 24) caramel candies, such as Kraft, unwrapped
1 tablespoon rum, bourbon, or whisky (see tip, below)
1 1/2 teaspoons heavy cream
1/4 teaspoon salt
1 pound high-quality semisweet chocolate, finely chopped

Preparation:
Preheat oven to 350°F. Spread pecans on large shallow baking sheet and toast until golden brown, about 10 minutes. Transfer to plate and let cool. Line baking sheet with parchment or wax paper.

In small bowl, combine caramels, liquor, cream, and salt. Microwave uncovered at medium power for 2 minutes. Stir with fork. Microwave at medium power for 1 additional minute. Stir until smooth and set aside.

In medium bowl set over saucepan of simmering water, melt half chocolate, stirring occasionally. Remove from heat, add remaining chocolate, and stir until smooth. Pour half melted chocolate into small bowl and reserve.

Stir 1 cup nuts into remaining chocolate. Transfer mixture to baking sheet, spreading to 1/4- to 1/2-inch thickness. Spoon caramel over and pat on remaining pecans. Drizzle with reserved chocolate. Let cool at room temperature until set, about 2 hours. Do not chill.

Chop finished bark into irregular 1 1/2-inch chunks.

Store airtight at room temperature up to one month.

Secret Santa- Week #3

For my final week of the office secret santa, I decided to treat my special someone with a decorative box that she could use for her recipes.

Three days to go...

Dark Chocolate and Peppermint Whipped Cream Tart

Crust
1 1/4 cups all purpose flour
1/3 cup powdered sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced
1 teaspoon vanilla extract
4 1/2 teaspoons cold whole milk

Filling
1 1/4 cups whipping cream
1/4 cup light corn syrup
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 cup plus 1 tablespoon coarsely crushed red–and–white–striped hard peppermint candies

Topping
3 1/2 cups chilled whipping cream
3/4 cup powdered sugar
1 3/4 teaspoons peppermint extract

PreparationFor crust:
Blend first 4 ingredients in processor. Add butter and vanilla; cut in using on/off turns until butter forms pea–size pieces. Add milk and blend in using on/off turns until mixture forms small moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic; chill 1 hour.

Roll dough out between sheets of floured parchment to 12–inch round. Press dough onto bottom and up sides of 10–inch–diameter tart pan with removable bottom. Fold dough edges over and press to form thick sides. Using thumb, press dough around sides to extend crust 1/8 inch above edge of pan. Freeze 20 minutes.

Preheat oven to 350°F. Bake crust until brown, piercing bubbles with fork, about 30 minutes. Transfer to rack; cool.

For filling:
Bring cream and corn syrup to simmer in medium saucepan; remove from heat. Add all chocolate; whisk until smooth. Cool 30 minutes. Pour filling into crust. Sprinkle with 1/2 cup candy. Chill until set, about 3 hours. Do aheadCan be made 1 day ahead. Cover and keep refrigerated.

For topping:
Using electric mixer, beat all ingredients in large bowl to stiff peaks. Spread 2 cups whipped cream over filling, mounding slightly in center. Spoon remaining whipped cream into 1 bottom corner of large resealable plastic bag. Twist at top; grasp top firmly. Using scissors, cut 3/4 inch off filled corner to form opening; turn bag so that 1 seam faces up. Pipe 2–inch–long ovals of whipped cream side by side around edge of tart. Pipe more ovals to form second ring inside first, then pipe ovals in center. Chill at least 30 minutes and up to 3 hours. Remove tart from pan; place on platter. Sprinkle top of tart with remaining 1 tablespoon crushed peppermint candies and serve.

Four days to go...

I had such a fun time with my cookie/bar recipes last week, that I figured I would post some good dessert options for your holiday feast.

Here's a recipe for Pumpkin Ice Cream Pie

Crust:
12 whole graham crackers (about 7 ounces)
1/4 cup sugar
7 tablespoons unsalted butter, melted

Filling:
1 cup canned pure pumpkin
3/4 cup (packed) golden brown sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 quarts premium vanilla ice cream

Bark, sauce, and topping:
Nonstick vegetable oil spray
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup slivered almonds, toasted, coarsely chopped
1 cup (packed) golden brown sugar
1/4 cup dark corn syrup
3 tablespoons water
3 tablespoons unsalted butter
2 cups chilled heavy whipping cream, divided
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons sugar

Preparation
For crust:
Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add butter; mix to blend. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Bake until light brown around edges, about 12 minutes. Cool completely.

For filling:
Whisk first 9 ingredients in medium bowl. Slightly soften ice cream in microwave in 10-second intervals. Measure 1 cup ice cream; cover and freeze (reserve for another use). Spoon remaining ice cream into large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, freeze until almost firm. Spoon ice cream filling into cooled crust, cover with plastic, and freeze until firm, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.

For bark, sauce, and topping:
Line baking sheet with parchment paper; spray with nonstick spray. Stir chocolate in bowl set over saucepan of simmering water until melted and smooth. Pour onto baking sheet. Using offset spatula, spread chocolate in even layer into 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place DO AHEAD: Chocolate-almond bark can be made 2 days ahead. Keep frozen.

Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until dark brown, stirring occasionally, about 5 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm before serving.

Using electric mixer, beat 1 1/2 cups cream and 2 tablespoons sugar in medium bowl until peaks form. Spoon decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce alongside.

Gettin' Ready for the Holidays- Recipe #7

Chocolate Peanut Toffee

Equipment needed: a 15- by 10- by 1-inch baking pan; a candy thermometer; a metal offset spatula

Ingredients:
4 sticks (1 pound) unsalted butter, cut into pieces
2 cups sugar
1/4 teaspoon salt
4 cups whole cocktail peanuts plus 1 cup chopped (1 pound 10 ounces)
7 to 8 ounces 70%-cacao bittersweet chocolate, finely chopped

Preparation:
Butter baking pan and put on a heatproof surface.

Bring butter, sugar, and salt to a boil in a 4- to 5-quart heavy pot over medium-high heat, whisking until smooth, then boil, stirring occasionally, until mixture is deep golden and registers 300°F (hard-crack stage; see Kitchen Notebook, page 240) on thermometer, 15 to 20 minutes.

Immediately stir in whole peanuts, then carefully pour hot toffee into center of baking pan. Spread with spatula, smoothing top, and let stand 1 minute, then immediately sprinkle chocolate on top. Let stand until chocolate is melted, 4 to 5 minutes, then spread over toffee with cleaned spatula. Sprinkle evenly with chopped peanuts, then freeze until chocolate is firm, about 30 minutes. Break into pieces.

Gettin' Ready for the Holidays- Recipe #6

Almond Bars

Ingredients:
1/2 cup packed canned almond paste* (about 5 oz; not marzipan), coarsely crumbled
1/2 teaspoon salt
3/4 cup sugar
2 sticks (1 cup) unsalted butter, softened
1 large egg, separated
1 teaspoon almond extract
1 1/4 cups all-purpose flour
1/2 cup sliced almonds (about 1 1/2 oz)

Preparation:
Pulse almond paste in a food processor until broken up into small bits, then add salt and 1/4 cup sugar and continue to pulse until finely ground, about 1 minute.

Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan, then line with foil, leaving a 2-inch overhang on 2 opposite sides, and butter foil.

Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld. Add almond mixture, egg yolk, and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and mix until combined. Spread batter evenly in pan with an offset spatula. Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with almonds.

Bake until top is golden, 35 to 40 minutes. Cool completely in pan on a rack, about 1 hour. Transfer with foil to a cutting board, then discard foil. Cut into squares or rounds.

Gettin' Ready for the Holidays- Recipe #5

Vanilla Coconut Bars

Ingredients:
1 (18 1/2 ounce) package French vanilla cake mix (Pillsbury makes it)
1/3 cup butter
2 tablespoons water
1 teaspoon vanilla
1 large egg
1 1/2 cups coconut
1/2 cup chocolate chips

Directions:
1. Heat oven to 350°.
2. Spray 13x9 baking pan.
3. Put cake mix in lg bowl.
4. Cut in butter until crumbly.
5. Add water, vanilla, and egg; mix well.
6. Stir in coconut.
7. Press dough into pan.
8. Bake for 15-20 minutes or until golden brown.
9. Cool for 15 minutes.
10. Melt chocolate and drizzle over cake.
11. Cool.

Gettin' Ready for the Holidays- Recipe #4

Chocolate Dipped Krispies Peanut Butter Balls

Ingredients:

Krispies:
1/2 cup butter or margarine
2 cups chunky peanut butter
1 teaspoon vanilla (optional)
1 lb powdered sugar
3 cups Rice Krispies

Chocolate Dip:
2 ounces paraffin wax or shortening
1 (24 ounce) package chocolate chips (using 12 ounces for large balls or 24 ounces for small one)

Directions:
1. Melt butter and while hot, stir in peanut butter.
2. Mix well and add vanilla, powdered sugar and Rice Krispies.
3. Work in with hands until it will form balls.
4. Dip into melted chocolate and paraffin with toothpick.
5. Cool on waxed paper.

Gettin' Ready for the Holidays- Recipe #3

Soft, Spicy, Heavenly Ginger Cookies

Ingredients:
3/4 cup margarine, softened
1 cup white sugar
1/4 cup molasses
2 1/2 cups all-purpose flour
1/3 cup water
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 tablespoon fresh ginger, chopped
1/4 teaspoon salt
3/4 cup raisins (optional)
2 tablespoons white sugar

Directions:
1. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
2. Stir in the molasses.
3. Mix the water and baking soda and stir.
4. Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.
5. Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.
6. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
7. (The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
8. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
9. Bake at 350°F for 10-12 minutes.

Gettin' Ready for the Holidays- Recipe #2

Lemon Tea Cookies

Ingredients

Cookies:
1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
1 2/3 cups flour
1 tablespoon powdered sugar
Filling:
2/3 cup granulated sugar
3 teaspoons lemon peel, grated
3 tablespoons lemon juice
1 tablespoon butter or margarine
1 teaspoon cornstarch
1/4 teaspoon salt
1 egg, beaten

Directions:
1. In large bowl, Beat butter, 1/3 C powdered sugar, and vanilla with mixer on medium speed until well blended.
2. Stir in flour until dough forms.
3. Cover; refrigerate 30 minutes
4. Heat oven to 350°F Shape dough into 1" balls.
5. Place balls 2" apart. Press thumb into center of each ball to make indentation.
6. Bake 8 to 10 minutes or until golden brown.
7. Remove to cooling racks and cool completely, about 30 minutes.
8. In 1 qt saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened.
9. Cool about 15 minutes.
10. Fill each thumbprint with rounded 1/4 tsp filling. Sprinkle 1 T powdered sugar over cookies.

Gettin' Ready for the Holidays- Recipe #1

I will be posting a new holiday treat recipe each day this week. Feel free to indulge in something sweet. You deserve it!

Chocolate–Peanut Butter Grahamwiches

The only thing better than chocolate is chocolate and peanut butter. This harmless combo is a great occasional treat. Sure, it's not a bowl of fresh berries, but there's something to be said for necessary indulgence in moderation.
This recipe makes 4 grahamwiches.

Ingredients:
4 whole chocolate graham cracker sheets
4 tsp. reduced-fat peanut butter
1/2 cup frozen fat-free whipped topping , thawed

Directions:
1. Break each graham cracker in half (so each half is 1 square).
2. Spread 1 teaspoon of peanut butter evenly over the inside of each of 4 halves.
3. Spread 2 tablespoons whipped topping each evenly among the insides of the 4 remaining halves.
4. Sandwich the crackers together to form 4 sandwiches, each with a layer of peanut butter and a layer of whipped topping.
5. Transfer to an airtight plastic container and place in freezer.
6. Freeze for about 2 hours or up to 1 month. Serve frozen.

Secret Santa- Week #2

This week for my special someone I decided to get her some lottery tickets. I'm not one to buy them normally, but figured my special someone may be luckier than me. I hope that's true and she wins (and buys the first round of drinks!).

A fun chili to try for those winter days

Green Chicken Chili

Ingredients:
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4 ounce) cans chopped mild green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
1/4 teaspoon cayenne pepper
3 (16 ounce) cans great northern beans, undrained
6 cups chicken stock or canned chicken broth
4 cups chopped cooked chicken, to taste
3 cups grated monterey jack cheese (about 12 oz.)

Directions:
1. Heat oil in large pot over medium high heat.
2. Add onions and saute until translucent, about 10 minutes.
3. Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
4. Add undrained beans and stock and bring to a boil.
5. Reduce heat and add chicken and cheese to chili and stir until cheese melts.
6. Season to taste with salt and pepper and ladle into bowls.
7. FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refridgerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, till heated through.

Joann's

I went over to Joann Fabrics yesterday and they have most of their Christmas items on sale 50% off or more. I picked up some really cute cookie/candy tins at 60% off. I also picked up some papers and supplies for a craft project I have in mind for some holiday gifts. The best part about the store is the sales, but the worst is the LONG lines. I will be posting the holiday gift project later.

Secret Santa- Week #1

It is that time of year again and I feel like being a little crafty with my Secret Santa gifts this year. I decided to bake my special person some cookies and put them in a nice holiday tin. I left them by her office door so they would greet her when she arrived to work. Not a bad way to start out the day. I hope she likes them. I adapted the recipe from Paula Deen.


Kitchen Sink Cookies

Ingredients:
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
3/4 cup chocolate chips
1/2 cup lightly chopped peanuts
1/2 cup flaked coconut
1/2 cup multi-colored chocolate candies, optional (M&Ms)
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Directions:
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies (if using), chocolate chips, raisins (if using), baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Make sure to turn your pan halfway through to get an even brown cookie. Do not over bake. Let stand for about 3 minutes before transferring to wire racks to cool (put parchment paper on your cooling racks too to keep the cookies from sticky to them). When cool, store in large resealable plastic bags.

A gift to me from my secret santa...

I went on a quick errand to another part of the office and came back to my desk and there was a little package waiting for me on my desk. I opened it up, and I got a cute little book named "14,000 things to be happy about" by Barbara Ann Kipper. I opened the book to a random page and here are a few things that popped out to me that are great things to happy about:
comfort food, funny toes, cut flowers, social skills, a wave at sea, losing weight, leaf patterns, the position of your head as you bite into a taco, and roaring fires

Tastefully Simple

Went to Deann's Tastefully Simple party last night and she is the hostess with the mostess. She had a huge spread of delicious foods. Dips, breads, desserts and most importantly, drinks galore! Don't tell my doctor, but I HAD to sample the goods. I ended up with a few things on my order form that I'll have to demonstrate later for you. I can't tell you what I bought though, as I have to keep a few secrets. The food was delicious. I was reading the directions on the products as we were sampling. And they are easy squeezy to make. That's what I'm talking about. Exactly my language when you are in the pinch for a party display. Many times I find myself with a hubby who forgot to tell me that we are having people over and I need to make something. (and I haven't been shopping in 2 weeks)

Interest rates are great

I know that this post has nothing to do with my craftin' stuff, but it is important for all to know.

Not sure who's all out there who owns a home with a mortgage on it... but, the interest rates have dropped and they are talking that they will be getting lower here soon. We have been BUSY with new orders lately and I think it's just the start. Talk to your trusted lender ASAP if you are with an interest rate higher than 6% for sure. We had some 30 fixed rate loans yesterday offered at 5.25%. If you are a risk taker, maybe a ARM loan or balloon loan are for you. If you need help deciding the pros or cons to loans, just ask. I've seen them all. At one point or another, I think I may have had them all. This is a buyer's market for sure. If you are renting currently, think about buying a new place soon.

Can't go wrong with chocolate (Just ask Lades)

Flourless Chocolate Cake
Serves 8

I always prefer this cake the next day. It’s a perfect, rich dessert for cool weather. There is no need to refrigerate it -- just cover loosely with waxed paper and keep it in a cool place. If refrigerated, make sure to take it out at least 2 hours before serving.

8 ounces dark chocolate
8 ounces unsalted butter, at room temperature, plus extra for buttering pan
4 large eggs
1 cup sugar
¼ cup Grand Marnier or orange-flavored liqueur
6 tablespoons cornstarch

1. Preheat the oven to 350 degrees.

2. Brush a 4-cup ring mold or a 9-inch springform pan with butter.

3. Chop the chocolate and melt it in a bowl set above a simmering pan of water. Remove and let cool. While the chocolate is cooling, cream the butter in a mixing bowl.

4. Pour the cooled, melted chocolate into the mixing bowl with the butter and beat for 2 minutes. The mixture should be thick. Set aside.

5. In a separate bowl, beat the eggs. Start adding the sugar, beating at high speed, until the eggs are thick and very pale yellow (6 to 8 minutes). Both the egg-sugar and chocolate butter mixtures should have a similar consistency.

6. Beat the chocolate-butter mixture into the egg-sugar mixture and add the Grand Marnier. Beat another minute to mix. Sift the cornstarch into the batter and gently fold in.

7. Pour the batter into the prepared mold. Tap the mold on the counter to level and cover with buttered waxed paper. Put the mold in a baking dish and fill the dish with near-boiling water, almost up to the top of the mold. Put the baking dish with the mold in the preheated oven for 45 to 50 minutes. Let cool. Turn upside down on a serving platter, but wait 30 minutes to remove the mold.

8. Serve with unsugared whipped cream.