Lime Jello and Pineapple Salad

Recipe from  COOKS.COM

Ingredients 1 pack of 6 oz. lime jello 3/4 cup boiling water 1 pack 8 oz. cream cheese 1/2 cup crushed pineapple 1/2 cup chopped pecans 1/3 cup mayonnaise 2 tsp lemon juice. Pour 3/4 cup boiling water over 1 package cream cheese. 1 lg. lime Jello Place over low heat and stir until thoroughly melted then set aside to cool. When cool add: 1/2 c. crushed pineapple and juice 1/2 c. broken pecans 1/3 c mayonnaise 2 tsp. lemon juice. Mold and chill

 

Dark Chocolate Merlot Cupcakes

They are really delicious and most people haven't had a cupcake like this one.  I found the recipe on flickr (Fields of Cake).   I shouldn't call them Chocolate Merlot because I use Port, it is sweeter.   So, if you need a amazing dessert, try this.  I have made these cupcakes a few times and what I have decided is they need to have a blackberry on top, I even push one into the cupcake. 

INGREDIENTS
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 cups white sugar 1/2 cup dark brown sugar
2 teaspoons baking soda 1 teaspoon baking powder
1/2 teaspoon salt 2 eggs 1/2 cup cooled, strong coffee
1/2 cup Merlot (I use port)
1 cup buttermilk
1/2 cup vegetable oil

DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugars, baking soda, baking powder and salt. In separate bowl, whisk together eggs, coffee, wine, buttermilk and oil. Make a well in the center of the flour mixture and pour wet ingredients into the center.

 Blackberry Merlot Ganache
16 ounces good quality 65-70% dark chocolate (in 1/4 inch pieces or smaller)
1/2 cup heavy cream
1/4 cup merlot (I use port)
1/4 cup seedless blackberry preserves
2 Tbsp. unsalted butter, softened

Directions
Set chocolate in a heat proof bowl and set aside. In small sauce pan heat cream to just about to boil (little bubbles coming up but not to a boil yet) Pour immediately over the chocolate and shake the bowl to help the chocolate settle. Allow to rest for a few minutes. Meanwhile, heat the wine and blackberry preserves together till almost too hot to touch (I just used my microwave for about 45 seconds) Pour into the chocolate mixture and whisk until very smooth. Add butter and whisk until completely blended.

Merlot Buttercream
2 cups firm but room temperature blackberry merlot ganache
1 stick unsalted butter (softened)
1 stick salted butter (softened)
1/3 cup dutch cocoa, sifted
1/2 cup heavy cream
1/2 cup (or more to suit your tastes) powdered sugar

Directions
Beat the ganache and butter on  medium until smooth and silky. Reduce speed to low slowly add the cocoa, beat until smooth (about 2-4 minutes then add cream, a little at a time. When fully incorporated bring speed up to high and beat for 5-7 minutes. Reduce speed back down to low and add powdered sugar by Tbsp., tasting along the way. When it is sweet to your taste, beat again at high speed for a good 5 minutes to really break down any graininess that you might get from the powdered sugar. Reduce speed to low until you get rid of air bubbles.

My First Cookie Exchange Party

I can't wait until December 9th, I am hosting my first Cookie Exchange.  I made these place cards to put in front of the plates of cookies.  I also decorated two canisters.  We will write  our favorite cookie on a piece of paper, fold the paper in half and put it in the canister.   I still have a lot to do but here is what I have so far.

Click here for the free printables.
I got the cute stickers from Walmart.

 Katie brought the best mulled cider and I make it all the time!!! recipe

Katie brought these delicious and festive looking Pizzelle's