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Serve these up and offer an old Irish toast, "May your home always be too small to hold all of your friends." Happy Elf In an ice-filled shaker combine all ingredients and shake vigorously. Strain into a cocktail glass and garnish with a spear of maraschino cherries.
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According to their site, Andes Crème de Menthe candies rank as the “number one after-dinner mint” delivering a “smooth blend of mint and chocolate flavors– the perfect post-meal treat”.
They are particularly popular during the holidays and easy to find at your local grocery store. They help bring these easy chocolate “brownie” cookies to a new level of decadence.
After removing the cookies from the oven, each one is topped with an Andes mint while still warm. The residual heat melts the candy, turning it into a spreadable “frosting” to swirl over each cookie.
They’ll be the hit of any holiday gathering cookie swap.
Allen Byers was a creature of habit. He made traditional stuffing,
took a nap at the same time every day and was better at giving presents
in June then he was at Christmas. Although I never would have dared
suggest changing his nap time, one year I did work up the courage to
suggest he try a stuffing recipe from his favorite cookbook, THE
ALICE'S RESTAURANT COOKBOOK. Even though what the book proudly
declared was Alice's favorite stuffing didn't call for any of the
traditional ingredients, he let me talk him into trying it.
1. To fall in love with someone great.
2. To fall out of love with someone that isn't great.
3. To read one entire book.
4. To write one screenplay.
5. To run 5 miles (in a row).
6. To learn how to bake without sugar.
7. To be nicer to my mom.
8. To learn how to do laundry (but only if my mom does, too).
9. To drink more coffee.
Thanksgiving is next week. I am in amazement as to how quickly this year flew by. Last year at this time I was starting to clean out our pantry in preparation for experimenting with a gluten free diet. That experiment turned into a way of life and everyone in our home has greatly benefited from it.
With the change in diet and lifestyle, I promised myself that I would savor the little moments(Levi and I walking hand in hand to school), embrace my accomplishments, no matter how great or how small, and to try and be in the moment as much as possible.
I have been gradually planning my Thanksgiving menu. Gradually, because I am in denial that it is next week. Pie has never been my dessert of choice. It wasn’t something I enthusiastically raised my hand to make. In the past, when I did indulge in a piece of pie, it was always the center that I savored, discarding the crust.
Having 5 egg yolks on hand, with a day left before they had to be tossed, it was this cinnamon ice cream recipe that inspired me to create, what I am calling, a deconstructed apple pie – a la mode. A big bag of raw pecans and some homemade graham cracker crumbs were incentive to help this idea grow.
