Molecular Gastronomy

60 Minutes tonight. Forget the Conan interview. Click here to learn about Chef Jose Andres--who is fascinating . . . you will love him. I'm dying to get a cotton candy machine. Watch the clip and you'll know why.

It's a Cherry Day

I finally feel like I have my blogging and LIFE mojo back. Creative juices of all sorts are just ready to ooze out. I love that my window is open and I can hear the sounds of our neighborhood. I love that my sweater today was too warm. I love that there is once again PEP in my STEP & PRIDE in my STRIDE.

Check out our food blog for the recipe to these Cherry Chocolate Chip Cupcakes. They turned out pretty darn cute (if I do say so myself)!

Sur La Fantastic

Yesterday I was a few minutes early getting into Salt Lake--so I stopped at the Gateway for a simple pleasure--Sur La Table . I could spend hours in that store, dreaming of creating exquisite culinary delights. It's like Cabella's for the avid outdoorsman. Maybe I should work there. I wonder if they're looking for a moonlighting florist?

For your fall culinary pleasure:

Layered Pumpkin Loaf

Prep Time: 20 min
Total Time: 1 hr 25 min
Makes: 1 loaf or 16 servings, one slice each

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.

p.s. I think Poncho invited himself over for Sunday dinner/Conference. Maybe I'll make him some pumpkin bread.

Baked Crab Rangoon

Good News: Fall puts me in the mood to cook all sorts of wonderful things.

Bad News: Fall puts me in the mood to cook all sorts of wonderful things.

Last night's culinary creation: Baked Crab Rangoon

Michelle Rating 3 out of 5 stars.

1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/4 cup thinly sliced green onions
1/4 cup KRAFT Mayo Light Mayonnaise
12 won ton wrappers
PREHEAT oven to 350°F. Mix crabmeat, Neufchatel cheese, onions and mayo.
SPRAY 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
BAKE 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.

For Chocolate Lovers (a.k.a. KRISTA)

A few people have asked for my Chocolate-Chocolate Chip Waffle recipe.

Mix together:
1 1/2 c flour
3 T sugar
1/2 c cocoa
1 tsp baking powder
1 tsp salt
1/2 tsp soda

In a separate bowl, combine:
3 eggs
1/2 stick melted butter
16 oz buttermilk
1 tsp vanilla

Combine wet and dry ingredients. Do not over mix! Stir in 3/4 c chocolate chips. I used mini semi-sweet and they were perfect!

Beautiful Bundtness

Imagine my sheer joy when I ran across these darling bundt pictures here. . .oh, life's simple pleasures.