VGP #20 Chocolate Surprise Muffins

This is one of the few recipes this month that was not a first try. I've made these lots of times and I just love them. They come from The Chocolate Cake Mix Doctor by Anne Byrn. You make a devil's food cupcake, drop a cheesecakey filling in the middle, and bake. The original makes regular size muffins, but I make minis.

In Colorado my filling sank to the bottom. Here, it only sinks in slightly and is still visible on the top:...unless I do a batter-filling-batter routine like I did for these pictures, but that's not really necessary.

SURPRISE!

Another option is to coat them with Shiny Chocolate Glaze (recipe below) but I've never tried that. After all, the difference between a muffin and a cupcake is frosting, and you can eat muffins for breakfast!

Filling:
1 pkg (8 oz.) cream cheese, room temperature
1/3 cup sugar
1 tsp pure vanilla extract (though you could experiment with other flavors!)
1 large egg
1 cup mini chocolate chips

Muffins:
Paper liners for muffin pans
1 pkg devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs

1. Beat cream cheese and sugar until combined. Add vanilla and egg; stir until incorporated. Stir in chocolate chips. Set aside.

2. Preheat oven to 350 and line muffin tins with paper liners. In electric mixer bowl place cake mix, water, oil and eggs and blend on low for 1 minute. Stop, scrape down sides and mix on medium speed for 2 more minutes. Spoon batter into prepared cups, filling about 2/3 full.

3. Spoon a heaping teaspoon of filling in the center of each muffin. Bake for 23 to 27 minutes. Cool in pans on wire rack for about 5 minutes, then remove from pans to cool completely. Makes about 2 dozen regular muffins or about 6 dozen minis.

Shiny Chocolate Glaze

1/2 cup semisweet chocolate chips
1 T butter
2 1/2 T light corn syrup
1 1/4 tsp water

1. Place chocolate chips, butter and corn syrup in a small saucepan over low heat and stir until melted, 2 minutes. Add the water, 1/2 tsp at a time, until glaze is pouring consistency. Spoon over muffins.

This is the end of SURPRISE! Week (I hope you liked it), but hardly time to despair. There are eleven more glorious days of your virtual goody plate to look forward to!

VGP #19 Lemony Bonbon Cookies

Ah, lemon! I love it so much. These cookies are so delicate they melt in your mouth like powder, or in your hand if you squeeze too tight. One of them spontaneously combusted when I was frosting it because of my tight grip. Careful!

Aren't they lovely?

SURPRISE!

Cookies:
1/2 cup butter
1/3 cup powdered sugar
1 T lemon juice
3/4 cup flour
1/3 cup cornstarch
18 to 24 pecan halves

Icing:
1 1/4 cups powdered sugar
1 1/2 tsp butter, softened
3 to 4 tsp lemon juice

1. In a small bowl, cream butter and powdered sugar until light and fluffy. Beat in lemon juice. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and chill 2 hours.

2. Preheat oven to 350. Shape dough into 1-inch balls. Place pecan halves on two ungreased baking sheets. Top each pecan with a ball of dough; flatten with the bottom of a glass.

3. Bake for 14 to 16 minutes or until set. Remove to wire racks and cool completely.

4. For icing, combine powdered sugar, butter and enough lemon juice to achieve a spreading consistency. Spread over cookies. Let stand until set. Recipe claims to make 2 dozen but it made 18 for me.

Recipe from Linda of Palatka, Florida in Taste of Home Christmas Cookies & Candies

VGP #18 Chocolate Marshmallow Meltaways

WARNING: These cookies may be dangerous, even fatal, to any
diet trying to make it through the holidays.

Seriously. My will of steel is cracking, and these cookies were my downfall last week. First of all, they're beautiful. Second, they have marshmallows and frosting. Third, I was really excited about something one night and called my sister Maren to talk about it. Quinn said she was putting the baby to bed and he would have her call me back. This late-night, high-emotional-state put me at high risk levels for stuffing my face while I waited.

I might have chosen an apple or glass of milk if my freezer hadn't been so chock-full of cookies that there wasn't room for these beauts so they were sitting on my counter in clear-view Ziploc bags. I had no chance, no chance at all. I downed six in a row without even thinking, and man were they good. They also gave me a mean stomachache the next morning - they're quite rich - so I recommend moderation if you can manage it. But it didn't stop me from eating four more the next day. Even Ed, who doesn't like frosting, said they were "delicious." And of course the kids like to eat them from top down. Mmm...It's true the marshmallow is not exactly a hidden surprise - it just peeks out from under a chocolate frosting cap. But you've never had such a mouthful of love in all your life. Enjoy!

1/2 cup butter-flavored shortening
3/4 cup sugar
1 egg
1/4 cup milk
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1/2 cup baking cocoa
1/2 tsp salt
1/2 tsp baking soda
15 to 18 large marshmallows, halved

Frosting:
3 T butter, softened
3 cups powdered sugar
3 T baking cocoa
1/8 tsp salt
4 to 6 T milk

1. Preheat oven to 350. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg, milk, and vanilla. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and mix well.

2. Drop by tablespoons 2 inches apart onto ungreased baking sheets. Bake for 8 minutes. Press a marshmallow half, cut side down, onto each cookie; bake 2 minutes longer. Remove to wire racks to cool.

3. In a small bowl beat frosting ingredients until smooth. Add enough milk to achieve a spreading consistency. Frost cookies. Makes about 30 cookies.

VGP #17 Chocolate-Filled Snowballs

This recipe was kind of an experiment in that it's made with store-bought dough. My Woman's Day Holiday Cookie issue had a "1 Dough, 20 Ways" piece, in which you start with store-bought sugar cookie dough and doctor it up to make 20 different cookies, including Pistachio Swirls, Chocolate-Sesame-Orange Thins, Pineapple-Pecan-Coconut Drops, Toffee Stripes and these Chocolate-Filled Snowballs. So I bought the dough to give it a try, and while there's nothing bad to say about an almond cinnamon cookie with a dark chocolate Hershey's kiss in the middle (!!!), I still think it would have been better with dough from scratch. After I'd made the cookies, and looked closer at the magazine to type up the recipe, I see that they thought of that, too, and included a sugar cookie dough recipe in case you want to make your own.

Either way, it's an oh-so-pleasant...
SURPRISE!

3/4 cup finely ground almonds
2 T all purpose flour (omit if using Basic Sugar Cookie Dough from scratch)
1/4 tsp cinnamon
1/2 pkg (18 oz.) refrigerated sugar cookie dough (or half of Basic Sugar Cookie Dough, recipe below)
16 to 18 chocolate kisses (I used dark chocolate; hugs would probably be good too)
Confectioners' sugar for dusting

1. Heat oven to 350. In medium bowl combine almonds, four, cinnamon and cookie dough. I gave up using a wooden spoon and just kneaded it all together with my hands.

2. Form dough into about 16 to 18 balls. Push one chocolate kiss into center of each ball, pressing dough around kiss to keep ball shape. Place 2 inches apart on ungreased baking sheets.

3. Bake 12 to 15 minutes or until golden brown. Transfer to wire racks. While still warm, dust generously with powdered sugar. Cool completely. Store in airtight container up to 1 week or freeze up to 6 months.

Basic Sugar Cookie Dough Recipe:

3/4 cup butter, softened
1/2 cup confectioners' sugar
1/2 cup granulated sugar
1 egg
1 1/2 tsp vanilla extract
2 cups all-purpose flour

1. Cream butter 1 minute until pale and fluffy. Add sugars and beat well.

2. Add egg and vanilla; beat until smooth. Add flour; beat until incorporated. Form dough into a ball.

VGP #16 Buried-Cherry Cookies

I think these are some of the prettiest cookies I've made all month, and I LOVE the flavors. You make an almond cookie (Kat, you could do vanilla), put a maraschino cherry on top, then "bury" the cherry under a bake-able chocolate frosting! Mmm...

But, have you ever actually bought maraschino cherries? I never had before, so imagine my frustration when they weren't by the canned fruit, the baking stuff, nor the ice cream toppings! And I had a crying kid in my cart. And the two workers I asked didn't speak enough English to know what a maraschino cherry was. And I sure as heck was not going to another store just for one thing, and the clock was ticking towards preschool pick-up time. Amazingly I finally found them on a shelf of mixed drink ingredients in the back of the wine section. Geez.

Anyway...SURPRISE!

1 10-oz jar maraschino cherries

1/2 cup butter, softened

1 cup sugar

1/2 tsp baking powder

1/4 tsp salt

1 egg

1 tsp almond extract

2 cups all-purpose flour

6 oz. bittersweet chocolate, chopped (could use semisweet, I used a combination)

1/2 cup sweetened condensed milk (fat-free works just as well!)

1. Preheat oven to 350. Drain cherries, reserving juice, and take the stems off. Count the cherries and if necessary, halve enough to make 36 pieces. In a large bowl beat butter on high for 30 seconds. Add sugar, baking powder and salt. Beat in egg and almond extract until combined. Beat in flour.

2. Shape dough into 1-inch balls. Place balls about 2 inches apart on ungreased cookie sheets. Lightly press thumb into each ball and place a cherry in each center.

3. For frosting: In a small saucepan combine chocolate and sweetened condensed milk. Cook and stir over low heat until chocolate melts. Stir in 4 tsp of the reserved cherry juice. Spool 1 slightly rounded teaspoon of the frosting over each cherry, spreading to cover. OR what I did was put the frosting in a large ziploc bag and cut off one corner like a piping bag. Squeeze the bag, piping the frosting in a circular motion over each cherry piece to cover.

4. Bake for about 12 to 14 minutes or until edges are firm and just start to brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack to cool completely. Makes about 3 dozen.

Recipe from Better Homes and Gardens Christmas Cookies

Snapshot

Tonight, 6:36 pm. Everyone's quietly eating their spaghetti.

Hazel: "Mom, I wish we had a real dog in our family."

Sigh. It had to come up eventually, and I'm sure this won't be the last time. Best to take an honest, direct approach.

"You know, Hazel, I like dogs a lot, too. But dogs poop all the time, and I don't really like to clean up dog poop."

Especially after New York.

The girls consider.

Hazel: "How about a dog that doesn't have a bum?"

"All dogs have bums."

Ginger: "How about a cat?"

Dang. They're getting smart and ganging up on me. Time to play my only remaining card.

"Who wants ice cream?"

VGP #15 Peanut Butter Bites

Here's your second SURPRISE! cookie.

I think we all know from the Blow-Outs that I looove peanut butter & chocolate. And we also know I had a half a bag of Reese's peanut butter cups left after making them (that's right folks - I didn't eat them!) So imagine my thrill at finding these little treats in yet another Better Homes and Gardens cookie magazine. It's like a more refined (and self-controlled) version of the Blow-Outs. Lovely cocoa-dusted peanut butter bites...

with a super SURPRISE! inside.Honestly, I don't know why anyone would ever make plain peanut butter cookies again.

3/4 cup butter, softened

1/2 cup creamy or crunchy peanut butter

1 cup sugar

1/2 tsp baking powder

1/8 tsp salt

1 egg

1 tsp vanilla

2 cups all-purpose flour

About 17 to 20 miniature chocolate-covered peanut butter cups, halved

Unsweetened cocoa powder, optional

1. Preheat oven to 375. In large bowl combine butter and peanut butter - beat with electric mixer for about 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in flour. If necessary, cover and chill about 30 minutes or until dough is easy to handle.

2. Shape dough into 1 1/2 inch balls. Press a peanut butter cup half into each ball and shape dough around peanut butter cup to enclose. Place cookies 2 inches apart on an ungreased cookie sheet.

3. Bake for 8 to 10 minutes or until edges are firm and bottoms very lightly browned. Transfer to a wire rack to cool. If desired, sprinkle with cocoa powder. Makes about 3 dozen cookies.

VGP #14 SURPRISE!

Everyone loves a surprise, and this is the season for big ones! I bet everybody reading this has a surprise in store for someone else - and you may even get one yourself. So this is SURPRISE Week on your virtual goody plate. You're just eating along, thinking it's a regular cookie, and SURPRISE! There is something inside you weren't expecting. These recipes were pretty fun to find, and even more fun to make.

It all started when I was talking to my Mom about the virtual goody plate a few weeks ago - I needed help prioritizing the 60+ recipes I wanted to try. Mom said, "Well, you're going to do Barbru's Surprise Mint Cookies, right?" As if it was the most natural and expected thing in the world and I was supposed to know what she was talking about. Barbru Nielson is an old family friend so I understood that part, but I returned on the offensive, "Why are there Surprise Mint Cookies I've never heard of before?!" We both rolled our eyes and Mom went hunting in her brittle, yellowing recipe binder for the handwritten card from decades ago.Indeed they are a surprise, and a delicious one. It's a basic dough much like chocolate chip cookie dough, but instead of stirring in chips you chill it, then make small balls of dough and tuck a Junior Mint inside each one! While they cook, the cookies spread and the Junior Mint melts. The chocolate kind of stays in the middle but the minty part seeps out and makes a sticky minty candy area and kind of infuses the whole cookie with mint. The outside was a little too plain for me so I just melted some chocolate chips and drizzled on top but you could decorate any way you like.

Barbru's Surprise Mint Cookies

a.k.a. Junior Mint Meltaways

3 cups flour

1 tsp baking soda

1/2 tsp salt

1 cup sugar

1/2 cup brown sugar

1 cup butter

2 eggs

1 tsp vanilla

A large box of Junior Mints (movie theater size)

1. Sift together the flour, soda and salt. In a separate bowl cream the sugar, brown sugar and butter until fluffy. Add the eggs one at a time and vanilla and combine well. Add the flour mixture a little at a time and beat until well combined. Chill dough for 2 hours.

2. Preheat oven to 350. Roll the dough into 1 to 1 1/2 inch balls. Make a slight indentation with your thumb and place a Junior mint in it. Use your fingers and thumb to cover the mint with dough. Keep the mint as close to the top of the cookie as you can, just enough to cover with dough. The minty filling will seep down and make the bottom super sticky if it's too low. Even though there is plenty of butter in the dough you should lightly coat your baking sheets with cooking spray in case the bottoms become sticky from the candy.

3. Bake for about 12 minutes until lightly browned. Let cool for about 4-5 minutes on sheets before moving to a cooling rack. Decorate cookies any way you like or leave plain. Enjoy!

Makes about 3 1/2 dozen

Congratulations Therese!

I drew names from a hat - my favorite technique - and my old mission companion Therese (T-baby) won the pumpkin mix. Of course I picked the one in England and now have to go to the post office and figure out how to send overseas. I do feel sorry for the rest of you and will consider the cd pleas, though I am a scattered mess around here so you never know.

Is anyone making the cookies? I want to hear about it!

VGP #13 Peppermint Molasses Cookies

What? Yes, you read that right. It's nearly impossible to get more Christmasy than peppermint and spice cookies. Maybe that seems a strange combination - it did to me at first. But they compliment each other perfectly and the result is a holiday treat that could easily become a family tradition.

Tips:

- To easily crush peppermint candy, freeze them first. Then place them in double ziploc bags and smash with the flat side of a meat tenderizer. They'll shatter like glass.
- To drizzle peppermint icing evenly, use a spoon or fork or something. I put it in a ziploc bag and snipped off one corner like a piping bag, but it kept getting clogged with candy pieces. The I cut the hole bigger and it fell out too fast in globs. Artistique, non? Well, it still tastes delicious.2/3 cup butter, at room temperature

1/4 cup granulated sugar

1/4 cup brown sugar

1 large egg

1/4 cup molasses

1 1/2 cups all purpose flour

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp baking soda

1/4 tsp salt

1/2 cup crushed hard peppermint candy such as Starlights or candy canes

Peppermint icing (see recipe below)

1. In a large bowl, with a mixer on medium speed, beat 2/3 cup butter, sugar, and brown sugar until smooth. Add egg and molasses and beat until well blended.

2. In a medium bowl, mix flour, cinnamon, ginger, cloves, baking soda and salt. Stir into butter mixture, then beat just until dough comes together. Stir in peppermint candy. Cover bowl with plastic wrap and freeze until firm, about 1 hour.

3. Shape dough into 1-inch balls or scoop with cookie scoop and place about 2 inches apart on buttered (or parchment-lined) baking sheets.

4. Bake cookies in a 350-degree oven until lightly browned, about 13 minutes. Allow to rest for about 1minute on sheet before moving to a wire cooling rack with spatula. When cool, drizzle with Peppermint Icing.

Peppermint Icing: In a bowl, mix 1 cup powdered sugar, 2 T milk, and 1/4 tsp vanilla extract until well blended. If too thick to drizzle, mix in more milk, 1/2 tsp at a time, until thin enough. Stir in 1 T finely crushed hard peppermint candy and 1 to 2 drops red food coloring if desired.

Makes about 3 dozen

Good Bumper Sticker

Saw this on the way home from preschool today. Made me laugh and made me think:

"What if the Hokey Pokey really is what it's all about?"

VGP #12 Yummy Pumpkin Giveaway!

Mmm, pumpkin muffins. Trader Joe's pumpkin muffins. You already know I love them. It's time you did, too. I gave a box to my friend Vanessa who was recently visiting. A week later she sent me this email:

Kari,

So I love, and I mean LOVE, the pumpkin bread mix. I wasn't expecting it to be THAT good. So fluffy, so flavorful, just the right amount of spice. We are headed to Raleigh the second Saturday of December and I have already located the nearest Trader Joe's. There is one right by the temple. I am making a stop.
Thanks again,

Vanessa

You see? I'm not just blowing smoke on this.

So if you live farther than 30 miles from a Trader Joe's put your name & email here and you're in the running for a random giveaway of the gnarliest Pumpkin Mix on the planet. (And another bonus surprise as well - a copy of my "So-Good-I-Amaze-Even-Myself" Christmas mix CD.) Giveaway closes tomorrow at 6pm. So start salivating and good luck!

VGP #11 Chocolate Chewies

I mean, yeah, these are fairly simple chocolate cookies. But they are D-I-V-I-N-E to bite into...and to chew...and to swallow and bite into again. Recently I made these for my friend, who later that night emailed me their praises and asked for the recipe. Then she passed it on to her sister whose whole family loved them and say they make them all the time now. I think you will, too.
The name Florence Manwaring may not mean much to you, but she is famous in the Younce household. Florence was my mom's friend when they were young marrieds in California in the 60's. Florence had 5 kids and made fabulous bread, cookies, rolls and candy constantly, and Mom cleverly obtained many of her recipes, including this one. Later the Manwarings moved to Idaho where Florence and her husband started a candy shop, which is still going strong. Check out Florence's Exquisite Candies...tell her the Younces sent you and thank her for these cookies!

1 1/2 cups chocolate chips
2 T butter, melted
1 can sweetened condensed milk
1 cup flour
1 tsp baking powder
1 tsp vanilla
1 cup chopped nuts (I use pecans)

1. Preheat oven to 325 degrees.

2. Melt the chocolate chips and butter together, slowly, either over a double boiler or in the microwave. Remove from heat and add sweetened condensed milk.

3. Add the rest of the ingredients and combine. Drop by spoonfuls on a greased cookie sheet. Bake for 15 minutes.

Pass it on.

Gettin' Festive - Music

Or, in other words: Christmas, the Soundtrack.

It's hard work finding good new music. It's a little easier to find good new Christmas music because it all comes out at the same time and is usually all in the same section of iTunes or stores. But still a lot of work. After several days of such work my library has grown by 2 cd's and about 10 other songs, all worthwhile.

Christmas Songs - Jars of Clay

I've spent some time trying to find the right description for the hypnotically dreamy sound of this album. My current best is "Echo & the Bunnymen host an informal candlelit dinner for Moby and Enya, and New Order drops by." Just get the album, maybe you'll understand. I like the original songs OK but I really, really dig the fresh, modern but still reverent renditions of O Little Town of Bethlehem, I Heard the Bells on Christmas Day and God Rest Ye, Merry Gentlemen. Perfect for laying on the couch staring at the lights on the tree.

Christmas Offerings - Third Day
For the first time in iTunes I ventured into the Christian rock realm, and I don't know why I didn't think of it before, but they have some awesome Christmas music over there. My favorite was this album with a "neo-Southern rock" sound - I was impressed with the balance they found between keeping it classic but keeping it new. Highly recommended.

Sing: A Christmas EP - Josh Wilson
This is a great little 3-song mini album on iTunes for $2.49. He's got a nice original song, Sing, a fun & peppy Angels We Have Heard on High and an astounding guitar instrumental The First Noel. Get it. I checked out Josh's MySpace page and he names his influences as the Beatles, Ben Folds, David Brandon, Switchfoot, Death Cab for Cutie, Jars of Clay (hmm...see a pattern here?), John Mayer, and Jump Little Children. I like all of those that I've heard of. Josh just might have himself a new fan - I'm definitely going to look into more of his music.

Other than those I got a couple of singles, most of which I included on "Kari's So-Good-I-Amaze-Even-Myself Christmas Mix 2008":

1- Jingle Bell Jamboree -Keb' Mo'

2- Christmastime in the City - Mary Chapin Carpenter

3- Mary Did You Know - Christine Evans

4- Christmas/Sarajevo 12/24 - TransSiberian Orchestra

5- Little Drummer Boy - Josh Groban

6- Joy to the World - Voice Male

7- O, Little Town of Bethlehem - Jars of Clay

8- In the Bleak Mid-Winter - Shawn Colvin

9- Who Comes This Night - James Taylor
10- Song for a Winter's Night - Sarah McLachlan

11- One Toy Soldier - Enya

12- Angels We Have Heard on High - Josh Wilson

13- Oh Holy Night - Relient k

14- Born in Bethlehem - Third Day
15- Silent Night - Aly & AJ

16- I Heard the Bells on Christmas Day - MercyMe

17- Oh Come All Ye Faithful - Twisted Sister (That's right! LOVE the little "We're Not Gonna Take It" guitar riff in the middle, just for those of us who would notice...)

And, as usually happens, as soon as I burned a couple copies of the disc I had so many changes I wanted to make that I actually started a new playlist - Christmas 2009. Not that it's not good - trust me, it's good - but there are so many other good songs, too!

The perfect Christmas mix eternally eludes, but it's so fun to try to capture it!

VGP #10 Hazelnut Sacher Brownies

Sachertorte is a famous Austrian cake - it is layers of chocolate sponge cake spread between and on top with apricot jam, then coated with a thick layer of velvety chocolate. Not bad, right? These brownies have a closely-related European flair, with the addition of a hazelnut pastry on the bottom. They are totally sweet, totally rich and unbelievably fabulous! As always, use the best quality chocolate you can. And I bet raspberry jam would be a yummy variation!

1/2 cup butter, softened

3/4 cup sifted powdered sugar

3/4 cup all-purpose flour

1/2 cup hazelnuts, toasted and finely ground

3/4 cup apricot preserves

1/2 cup butter

3 oz. unsweetened chocolate

1 egg

1 egg yolk

1 cup granulated sugar

1/4 tsp salt

1 tsp vanilla

1/2 cup all purpose flour

3 oz. semisweet chocolate, melted

1 oz. white chocolate, melted

1. Preheat oven to 350 degrees. Line a 9x13 baking pan with foil and grease it. Set aside.

2. For the crust, in a small bowl beat 1/2 cup soft butter and powdered sugar with an electric mixer on medium until combined. Beat in the 3/4 cup flour and ground nuts. Pat mixture into prepared pan. Bake in preheated oven for 12 minutes. Cool in pan on wire rack.

3. In a blender or food processor, cover and blend/process preserves until smooth. Spread pureed preserves over the baked crust and chill for 20 minutes.

4. Meanwhile, in a small saucepan cook and stir the 1/2 cup butter and unsweetened chocolate over med-low heat until melted and smooth. Remove from heat and cool 10 minutes. In a medium mixing bowl beat the egg, egg yolk, granulated sugar, and salt with an electric mixer on medium speed for 5 minutes. Beat in melted chocolate mixture and vanilla. Stir in the 1/2 cup flour. Carefully spread over chilled preserves layer.

5. Bake in the 350-degree oven for 20 minutes more. Cool in pan on a wire rack. Using the foil, lift the brownies out of the pan. Carefully peel the foil from the sides of the brownies. Spread the top with the melted semisweet chocolate. Drizzle white chocolate over semisweet layer. Swirl with a toothpick if desired. Let brownies stand while chocolate sets. Cut into bars. To store: Cover and store in the fridge for up to 3 days or freeze for up to 3 months.

VGP #9 Lemon-Honey Drop Cookies

OK, when Ed saw the name of these cookies he said it sounded like a cough drop. But what could be more appropriate for the first month of winter? Then I made them and we both agreed these do not taste like medicine. The honey is present but subtle, the lemon is bright and cheery. It's like a drop of sunshine borrowed from summer. Lovely with a cuppa.


1/2 cup granulated sugar
7 T butter, softened
2 tsp grated lemon rind
1/3 cup honey
1 tsp lemon extract
1 large egg
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup plain fat-free yogurt
Cooking spray
1 cup powdered sugar
2 T fresh lemon juice
2 tsp grated lemon rind

1. Preheat oven to 350 degrees.

2. Beat first 3 ingredients with a mixer at medium speed until light and fluffy. Add honey, extract, and egg; beat until well-blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake for 12 minutes or until lightly browned.

3. Combine powdered sugar and juice in a small bowl; stir with a whisk. Brush powdered sugar mixture evenly over hot cookies. Sprinkle evenly with 2 tsp rind. Remove cookies from pan; cool on wire racks.

Makes about 2 dozen

Recipe from Cooking Light magazine

VGP #8 Turtle Candies

And speaking of turtles, if you're more of a purest, try these. They couldn't be easier, they look amazing, and taste even better. I'd love to take credit, but these come from my clever and amazing friend Shanna Stratton.

Ingredients:one pretzel + one chocolate caramel (or Rolo) + one pecan half

1. Preheat oven to 350. Lightly grease a cookie sheet with spray or butter. Lay out pretzels on sheet. Place a Rolo candy on each (I use Trader Joe's dark chocolate covered caramels, cut in half.) Heat in oven for 3 to 5 minutes until candy is soft.

2. Press a pecan half into each candy. Allow to cool completely on wax paper (I lightly butter this too.) Impress all your friends and neighbors, or eat them all yourself!

VGP #7 Chocolate Turtle Cookies

Another runner-up in Cook's Country cookie contest, this time from Robin of Evergreen, Colorado. Turtle candies are usually pecans covered in caramel covered in chocolate. Nothing not to like there, so I am always open to variations on the theme, and these cookies are beautiful and delicious. Actually, I understate. There is no way to explain how perfect these cookies are. So read carefully as I try.

This is probably the BEST cookie I have EVER made.

I would save them for last but that would be cruel - you can't live without them that long. You need time to make them at least a few times before Christmas - once to try them, another for goodies to give away because your family snarfed the whole first batch, and at least one more because you're constantly bombarded with requests for more. This is no-doubt, hands-down, going into my rotation of regular cookies.

1 cup all purpose flour
1/3 cup cocoa powder
1/4 tsp salt
8 T (1 stick) unsalted butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 T milk
1 tsp vanilla
1 cup pecans, chopped fine
14 soft caramel candies
3 T heavy cream

1. Combine flour, cocoa, and salt in bowl. With electric mixer on med-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.

2. Preheat oven to 350. Line baking sheets with parchment. Whisk egg whites in bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to 12 minutes.

3. Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentation again with teaspoon measure. Fill each with 1/2 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.

Makes about 2 dozen (not nearly enough!)

Snapshot

Today, 9:10 am. Ed is sweeping the floor after breakfast.

Hazel: "Dad, can you play with me?"

Ed: "In just a minute - right now I'm doing some work."

Hazel, looking dubious: "But you're not going to work. Do you know what going to work means?"

Ed: "What?"

Hazel: "Going to work means you go to a big building and pass out lots of money!"

VGP #6 Peppermint Crunch Bark

Last year my friend Kristin Taylor gave me a gorgeous square box full of this bark for Christmas. Her mother-in-law works for the Pottery Barn family of stores so I was SURE she got a box from Williams-Sonoma and divided it among friends. No complaints here, so I thanked her profusely only to discover she MADE it herself! It was amazing, and this year she gave me - and you - the recipe, with her own tips and adjustments. Then she cursed me for asking for it because then it made her want to make and eat it. So sorry, Kristin.

10 oz. good quality white chocolate (such as Lindt, Ghiradelli or Baker's), finely chopped
30 red-and-white striped hard peppermint candies, coarsely crushed (about 6 oz.)*
8 oz. good quality semisweet chocolate, chopped
6 T whipping cream
3/4 tsp peppermint extract

1. Turn large baking sheet bottom-side-up. Cover securely with foil. Mark a 9x12-inch rectangle on foil. Stir semisweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Pour onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Chill until set, about 15 minutes.

2. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110 degrees (chocolate will feel warm to touch.) Remove from over water. Cool to barely lukewarm, about 5 minutes. Pour white chocolate mixture in long lines over dark chocolate rectangle. Using icing spatula, spread white chocolate in even layer. Sprinkle with crushed peppermint candies. Chill until firm, about 20 minutes.

3. Lift foil with bark onto work surface; trim edges and EAT THEM! Cut bark into fancy squares or triangles or (my preferred method) break into random pieces. Store chilled in airtight container up to 2 weeks. Just lovely!

Makes 1 serving if you're me

*Tip: To easily crush peppermint candy, freeze them first. Then place them in double ziploc bags and smash with the flat side of a meat tenderizer. They'll shatter like glass.

Fine Art

Thank you for the inquiries - ok, inquiry - regarding the art over our mantel. My sister Tona complained she couldn't see it properly in the stocking pictures yesterday.
When Tona was here over the summer, right after we had moved in, I asked her what she thought we should hang there. She had the brilliant suggestion of three square frames, which we found at IKEA. We considered different things to put in them - nature photos, funky fabric, and various art. In the end, what could be better than your own art? Or, even better, your children's.

So the next few times Hazel and Ginger were at my Mom's, they joined her in the art studio, got big squares of really nice watercolor paper, their own water bowls, paints and brushes, and went to work.

Ginger did this one:

And Hazel painted these:

Hazel likes very much to tell visitors they painted them. I think they make our living room better than it could ever be with anything else in that space. And I love to sit in that room by myself, when the house is quiet, and stare at the paintings. At different times and in different light, I see things in them and imagine stories they tell. Then I think of my daughters - smart, strong, beautiful, unique - and I get warm and tingly all over, like magic.

There's no finer art on earth.

VGP #5 Chocolate Peanut Blow-Out Cookies

I have died and gone to chocolate peanut heaven. And you can, too. You know anything with this going on is gonna be special:
I've done pretty well with my diet amongst all this baking - a few tastes of dough, one or two cookies, then freeze or give the rest away. Yeah, but I really struggled with these. I had to call Ed at work and have him talk me through it while they cooked. Honestly! I just wanted to eat all the dough! And then all the cookies!

These are soooo yummy and comforting. They are Christmas Eve cookies, feel-better-on-a-bad-day cookies, impress-the-church-potluck-or-school-bake-sale cookies, make-your-kids-seriously-smile cookies, and definitely must-put-on-holiday-goody-plate cookies. Anyone you share these with will beg - BEG! - for the recipe (between stuffing their mouths with them!) And they're never better than ooey gooey hot right out of the oven.

Come to Momma.

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 tsp baking soda
1/4 tsp salt
1 egg
1/4 cup milk
1 tsp vanilla
2 cups flour
3/4 cup semisweet chocolate pieces
3/4 cup honey-roasted peanuts
3/4 cup coarsely chopped bite-size chocolate-covered peanut butter cups (about 15)

1. Preheat oven to 350 degrees. In a large mixing bowl beat the butter and peanut butter with electric mixer on medium for 30 seconds. Add the sugars, baking soda, and salt. Beat until combined, scraping sides.

2. Beat in egg, milk and vanilla until combined. Beat in flour a little at a time. With wooden spoon, stir in chocolate pieces, peanuts, and chopped peanut butter cups.

3. Drop dough by generously rounded teaspoons (or cookie scoop) 2 inches apart onto an ungreased cookie sheet. Bake about 10 minutes or until lightly browned. Transfer to wire racks to cool. Makes about 3 dozen.

Recipe from Better Homes & Gardens 100 Best Cookies

It's Gettin', It's Gettin', It's Gettin' Kinda Festive

I know, HORRIBLE! But that stupid title has been in my head since I hung the first stocking so it stays. December 1 was a pretty fun day around here. I got out the Christmas bins.

Up went the stockings, on the new snowflake hooks from Target (so fun to have a real mantle!)

Up went the AMAZING huge advent calendar handmade by craft-master Kat. The woman has 3 kids under 3, including a newborn, and she whipped this sucker out and mailed it to me in time for December! She even emailed me sample fonts for the numbers for me to choose from. After knowing her for 9 years she still continues to amaze and astound. Tiny ornaments to fill the pockets three times over furnished by Mom.Out came the Little People Nativity Set, which was a month-long obsession for the girls last year, and is equally popular so far this year. The day it came out they played with it non-stop all morning, all afternoon, all evening. And they have played with it every day since. The rule is the pieces have to stay on the coffee table in the living room, this in the hopes of having as many pieces at the end of the month as at the beginning. So far, so good.I love watching them play out the nativity story (and related scenarios) over and over. When they can hold the players in their hands - Mary, Jospeh, animals, angel, kings and of course baby Jesus - the story becomes real at their level. And since it's not just a story, it really did happen, it offers constant opportunities to teach, testify, and explain the importance and mission of Jesus Christ in a way that is understandable and accessible to even our little girls. It keeps Christ literally in the center of our home. I recommend it to everyone.

Out came our other nativity sets as well, though I really need to get some nice pieces of velvet or gold fabric or something to put them on. And it's hard to find places to put them where they are out of kids' reach but still visible.

In November our ward had an Enrichment meeting on inexpensive holiday decorating. Much of it was just beyond me creatively, but I did take note of a few things, including the concept of "tablescape." The next week I braved the jumble and crowds at half-empty Linens N Things and got myself a set of disco-sparkle chargers (at 40% off; much like this stock photo), and later at the thrift store a couple of black iron candle sticks. Since we are having Christmas at home for the first time, and my parents are coming over, it's kind of nice to have something to plan for.

Our first mailed gifts arrived today, from Tona via Amazon, a sure sign we need to get our tree. The plan is to go next Monday for Family Home Evening. A woman on our neighborhood listserv emailed a plug for getting them at her church so we will probably go there.

Of course the holiday music is on nonstop around here as well; the girls' favorite is Jingle Bells. I haven't gotten any new Christmas cd's this year but will still go about making a newish mix.

Our Christmas card photos have been ordered. I was going to just do a card and photo this year but Ed really wants a letter included. I admit I love getting other people's letters telling about their family and lives, but for some reason I'm totally uninspired this year on writing our own. Just don't know what to say.

How are you Gettin' Festive?

VGP #4 Raspberry Almond Cookies

Bridget of Manly, Iowa, came in as a Cook's Country cookie runner-up with this traditional recipe from her mother-in-law. My favorite jam is seedless black raspberry so that's what I use for the glue. And, since I had it, I rolled the edges in Penzey's vanilla sugar - such a sweet treat and very pretty!2 cups all purpose flour
1 1/4 cups slivered almonds (or 1 1/2 cups sliced almonds)
1 cup sugar, divided
16 T (2 sticks) unsalted butter, cut into 1/2-inch pieces and chilled
1 tsp vanilla extract
1/2 cup raspberry jam

1. Preheat oven to 350. Line baking sheets with parchment paper. Process 1 cup flour and almonds in food processor until finely ground. Add 1/2 cup sugar and remaining flour and process until combined. Add butter and vanilla to food processor and pulse until dough forms.

2. On lightly floured surface, roll dough to 1/4 inch thickness. Using 2-inch round cookie cutter, cut out cookies, gathering and rerolling dough as necessary. Place cookies 2 inches apart on prepared baking sheets and bake until light brown around edges, about 15 minutes. Cool 5 minutes on sheets, then transfer to wire rack.

3. Transfer remaining sugar to bowl. Working quickly, spread 1 tsp jam on bottom half of warm cookies, then press remaining cookies onto jam to form sandwiches. Roll cookies in sugar to coat. Cool completely on wire rack.

VGP #3 Brownie Waffle Cookies

These clever treats are for my friend Christy, whose oven is broken and who has been using alternative cooking methods lately, like the grill and crockpot. She even tried grilling cookies, but they didn't turn out so well. So let's try the waffle iron, shall we? These are simple, chocolatey, and pretty darn fun to make. Plus they look cool. Unfortunately Christy is allergic to pecans but any nut will work, or you could try them without.

1/3 cup shortening
1 (1 oz.) square unsweetened chocolate
1 egg, beaten
1/2 cup sugar
2 T milk
1/2 tsp vanilla extract
3/4 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 cup finely chopped pecans, divided

1. Preheat waffle iron. Combine shortening and chocolate in a heavy saucepan. Place over low heat, stirring constantly, until melted; cool. Combine egg, sugar, milk and vanilla in a bowl. Stir in chocolate mixture.

2. Combine flour, baking powder, and salt; add to chocolate mixture. Add 2/3 cup pecans, stirring well.

3. Lightly spray waffle iron. Drop batter by level tablespoonfuls onto iron, at least 2 inches apart. (I have a Belgian waffle iron with 4 squares so I just did one in the middle of each.) Sprinkle with remaining pecans. Close iron and bake about 3 minutes or until done. Remove to wire racks to cool completely. Makes about 2 dozen.
Recipe from Chocolate Fantasies by Oxmoor House

VGP #2 Cranberry-Orange Pinwheels

These lovely chill-and-slice cookies are slightly time intensive, with the double chill, so just plan ahead. They are worth it, though. The bright, tart cranberry is perfectly complimented by the sweet orange butter cookie. Totally festive, too.

Got this one from Better Homes and Gardens 100 Best Cookies magazine, which also included this helpful hint regarding slice-and-bake cookies like these: "To prevent rolled dough from becoming lopsided, cut in half if longer than 8 inches. Wrap rolls in plastic wrap and twist ends to seal. Place wrapped rolls in tall drinking glasses. Lay the glasses on their sides while chilling in the fridge. When you slice, use a sharp, thin-bladed knife in a sawing motion and rotate the dough roll frequently to avoid flattening one side." I tried it, it works.

1 cup cranberries
1 cup pecans
1/4 cup packed brown sugar
1 cup butter, softened
1 1/2 cups granulated sugar
1/2 tsp baking powder
1/2 tsp salt
2 eggs
2 tsp finely shredded orange peel
3 cups all purpose flour

1. For filling, in a blender or food processor combine cranberries, pecans and brown sugar. Cover and blend or process until cranberries and nuts are finely chopped; set aside.

2. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and orange peel until combined. Add flour and mix in. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.

3. Roll half of dough between pieces of waxed paper into a 10-inch square. Spread half of the filling over dough square to within 1/2 inch of edges; roll up dough. Moisten edges; pinch to seal. Wrap in plastic wrap. Chill 4 to 24 hours. Repeat with remaining dough and filling.

4. Preheat oven to 375. Cut rolls into 1/4-inch slices; place 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are firm and bottoms are light brown. Cool on cookie sheet for 1 minute. Transfer to wire rack; cool. Makes about 60.

VGP #1 Hazelnut Chewies

Welcome to Day 1 of your Virtual Goody Plate! (And Happy 16th Birthday to my oldest nephew Thompson!)

Every issue, Cook's Country magazine (which I LOVE) has a recipe contest and publishes the $1,000 first place winner and four runners up. The most recent (Dec/Jan) issue's contest was cookies, and while I was not at all tempted by the winner - "Fudgy Peanut Butter Mousse Cups" - all four runners up looked awesome.

The first one I tried was "Hazelnut Chewies" from Jennifer in Tucson, Arizona. The original recipe called for 1 tsp espresso powder so I substituted cocoa powder. Also, Jennifer must have a very sweet sweet tooth, because I found the final roll in powdered sugar overkill. I mean, they already have a whole freaking jar of Nutella in there. So while the white is pretty, I think it's optional, and they taste just as good or better without. This is a cookie for someone in the mood to enjoy the process - there's a little more toasting, chopping, chilling and rolling than more straightforward drop cookie recipes. But it's great for a rainy day and they are totally delish. Plus they ode to my firstborn.

3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/4 cups Nutella spread (a 13 oz. jar)
4 T unsalted butter, softened
1 1/3 cups granulated sugar
1 tsp vanilla extract
1 tsp instant espresso powder (or cocoa)
2 large eggs
1/3 cup milk 1 1/2 cups hazelnuts, toasted and chopped fine
1 cup powdered sugar, optional

1. Line baking sheet(s) with parchment paper. Combine flour, baking powder, and salt in bowl. With electric mixer on med-high speed, beat Nutella, butter and granulated sugar until light and fluffy, about 2 minutes. Add vanilla, espresso (cocoa), and eggs and mix until incorporated. Reduce speed to low, add flour mixture and milk, and mix until just combined. Fold in 1/2 cup hazelnuts and refrigerate dough until firm, about 1 hour.

2. Preheat oven to 375. Place remaining hazelnuts in bowl. Add powdered sugar to another bowl. One at a time, roll dough into 1-inch balls, roll in hazelnuts, then roll in powdered sugar. Place balls 2 inches apart on prepared baking sheets. Bake until set, about 8 to 10 minutes. Cool 5 minutes on sheets, then transfer to wire rack and cool completely. Repeat with remaining dough.

Makes about 3 1/2 dozen cookies

(With)

(Without)

Your Virtual Goody Plate

Last year December was an awesome month on the blog. I held a series of posts and discussions called "Making Christmas." We covered Christmas music, decorations, cards, gifts, traditions, events, books and movies. It was awesome - you guys are awesome. If you missed it, go back and check it out. It really made the season more special and meaningful to me.

So I wondered - What could I do blogwise this year to set the month apart? I wanted to reach out and give all my friends far away a big hug. Or bake you a plate of cookies.

That's it!

Yes, I'll make you all a plate of goodies. The hugest, most massive month-long virtual goody plate ever. In fact, I have been baking it for months in order to get pictures and tastes and comments to share. Inspired by the success of Slow Cooker Week and my insatiable love of baking and blogging, there will be a new Virtual Goody Plate (VGP) recipe here every single day for the month of December. I have most of them lined up but there are still a few open slots so if you have a holiday treat winner we can't live without email it to me. It's not like I hold a monopoly on good recipes - far from it. It has to be a cookie/square/bar/ball or otherwise belonging on a goody plate for the most part.

I'll tell you now, there will be a lot of chocolate. And a few surprises. It has been fantastic having an excuse to try so many recipes. A lot will have pictures but not all of them. When I came up with the idea a few months ago I figured out that I'd have to make 2 goodies a week to get 31 pictures, and that just didn't happen. But I am making an effort, so thanks to Mom & Dad and all my local friends who graciously received goodies all fall.

After all, I'm on a diet.

I leave you with this quote from food writer Elizabeth Wood in Better Homes and Gardens magazine, December 1955:

"Yes, there is a Mrs. Claus. She's YOU - busy making visions of sugarplums come true. No gift is more welcome than goodies from your own kitchen."

See you tomorrow!

The Good Stuff - October / November

I missed October completely and November almost slipped through my fingers as well. But here's a quickie update on a few recent good stuffs.

Grown-up Good Stuff

Super Glove - Oven mitts do the trick most of the time, but in some cases, like cookie sheets that need to be grabbed on the very edge, or pulling the bread machine pan out by a little handle, you need the option of less bulk and better dexterity. These Super Gloves are the best addition to my kitchen this month.

dafont.com - I've been working on a little project and needed some new font options. Cousine Katy hooked me up with this, my new favorite free font site. Love the category choices, rather than all fonts just alphabetical. Also love the Mormon advertisement running at the top when I last checked.

Amazon Universal Wish List Button - We really use Amazon.com wish lists in our family, especially around this time of year. Amazon does sell a ton of stuff but it doesn't always have the exact thing you want. Enter the new Universal Wish List button. It's a button you can add to your browser so that you can add anything from any website to your Amazon wish list. Let the possibilities begin!

Amish Friendship Bread - My friend Julia gave me a starter a few weeks ago, then on Saturday I made it into chocolate cinnamon "bread" (really more like delicious delectable cake!) Then I had a couple starters left and decided to keep them through at least one more cycle after finding all these variations and other things you can make with the starter. I think next go-round I'll make cinnamon rolls and cherry pistachio bread. YUM!

List of Top 100 Mystery books of all time - According to Mystery Writers of America, who probably know their stuff. Mysteries are my favorite "fun reading" so I was excited to find this list for some new recommendations. Of course I am spending less time reading these days than ever before, but that's not for a lack of lots and lots of books that look good!

Kid Good Stuff

Kids Craft Weekly - WOW. Thanks to the ineffably omni-talented Kat for getting me hooked on this website and *FREE* monthly e-newsletter. Awesome, easy, fun and totally crafty ideas! Unfortunately most are a little too messy or difficult for 25 nursery kids each Sunday, but perfect for me and my own. Now that Hazel rarely naps, she and I sometimes do afternoon crafts, like plastic-lid print-making or contact paper stained glass, both inspired by KCW. The current issue features Christmas cards and Advent activities. Plus she has a 20-page mini book all on Christmas crafts you can download for a mere $5 - so worth it!

Little Pea by Amy Krause Rosenthal - This is my (our) new favorite book. It's about Little Pea and his parents Mama Pea and Papa Pea. They do regular Pea things but Little Pea hates candy, and candy is what you have to eat for dinner when you're a Pea. He strikes a 5-bite deal with his parents, forces his 5 bites down and earns his favorite dessert - spinach! Simple, clean, adorable illustrations and the girls always laugh when I imitate the sounds and faces Little Pea makes when he forces his candy down. I read it to the nursery kids, too, and they thought it was hilarious. I see the same author/illustrator team has another book, Little Hoot, in which a young owl just wants to go to bed at a reasonable time like his friends, but nooooo, his parents make him stay up all night having fun. I love it.

Pop Fly by Justin Roberts - I seriously love this guy. This is our second CD by him and we listen to it all the time in the car, and of course the girls have their favorites: Pop Fly (about a kid in the outfield not paying attention to the game and panicking when a pop fly comes his way), Henrietta's Hair (about a girl who hated getting her hair combed so her mom gave up and all kinds of creepy crawlies moved in and lived in harmony), and Stay-at-Home Dad. I like the slower, more sentimental tunes like From Scratch (about Grandma's kitchen of course) and Fruit Jar (which I can't remember what it's about but I reall y like it.) Justin has got fans for life in this family, and hopefully we can catch his show here in January.

Bedbug Bible Gang - It's a Thursday afternoon in November. The girls are asking to watch a show, and I can't think of a single one I can stand to listen to right now. So I turn to the rarely-used *On-Demand cable feature to see what kind of free kids' shows there are besides Dora and Miss Spider. Perhaps something we've never seen before? Bingo! In a section called Inspiration On Demand is a show called The Bedbug Bible Gang. No idea what it is but let's give it a try. It's a cute little show with voices same as Veggie Tales, with a couple of bed bugs named Buzzer and Sparky that like to tell each other about Bible stories in rhyme, then do little comprehension activities or funny songs at a preschool level. It is an unbelievable hit around here. We only have 2 episodes on demand, and we all have them memorized by now, but I'm not annoyed yet. I mean, they're learning Bible stories! Hazel loves the story of Elijah and the widow who gave him her last meal. And the story of Zechariah being told by an angel they would have a son. In fact, the song that goes with it is impossible to shake. Sing along, please. To the tune of John Jacob Jingleheimer Schmidt:

John will be Zechariah's son,

That angel said his name,

But Zech was full of doubt,

And so he could not shout,

Til the day that the newborn baby came:

JOHN! JOHN! JOHN! JOHN! JOHN! JOHN! JOHN!

(and repeat several times quieter, always shouting the last line.)

They have a bunch of DVD's out so I put one on the girls' wish list. We'll take any inspiration we can get around here.

Sighting

I lived in New York for three years and saw one - ONE - celebrity: Uma Thurman walking down the street in Tribeca. Ed saw more since he was in Manhattan every day. And I got all kinds of stories of sightings from friends - Keanu Reeves in the line at the movie theater, Luke Wilson jogging in Central Park, Ashton Kutcher and Cameron Diaz filming at a park. Well today I had a sighting. A most unlikely person - one that I just saw on TV last night in fact - in a most unlikely place.

I was at the gym, warming up with laps on the track and who do you think I saw on a treadmill? Carla from Top Chef. Of course I thought, no way, it's just a resemblance. But she is kind of a distinct-looking person, glasses and hair and all, and each time I passed her I became more and more sure. I also remembered she was from DC, so that kind of sealed the deal. Later she got on the elliptical machine next to mine and I got a better look. Pretty sure, sure enough to post about it anyway. Unless she's got a sister.

I delved deep into my - granted, shallow - reservoir of social protocol, trying to come up with an appropriate way to approach or ask her, but in the end I came up empty-minded and let it - and her - go. Maybe I'll see her again. In the meantime, I'll just have to..."watch what happens!"