Happy Halloween!!!

Happy Halloween!!!

I hope you all enjoy spending time with your families.

Let the holiday season Begin....

A blog Rut and Recipe

It seems like I can never get myself on here to post whats new in our lives. We have so much going one that it seems impossible to get it in writing. Do you ever feel like the things in your life are not really blog worthy? Sometimes I think why would anyone care to know that. Oh well. I am trying again to get the hang of this blog posting. I have to tell you... I am reading and enjoying so many other blogs every week for hours that I forget that I have my own to write about. There are so many of you that have such great ideas, new techniques, great recipes and your just plain fun to read about. :)

I made these delicious pumpkin swirl brownies recently. They were divine. We had them last year, but lets just say I tweaked them ( screwed them up). This year I followed the recipe to a "T" they turned out perfectly.

Pumpkin Swirl Brownies ~ Martha Stewart

Makes 16

8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped hazelnuts or other nuts

Directions
Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.



Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.



Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter.

Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set.


With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.



Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares


It is not a simple recipe, but I will guarantee it is worth every bit of effort. I just love it, and J loves it even more. Points for the Wife!

Almond or Mahogany ???

Which one should we choose???

J and I are picking our a new Storm door to add more security to our home. The problem is we have choices to make that we are having problems with... So I thought why not ask my decorating friends on Blog land... you have always helped others int heir decisions whether it was interior or exterior decorating. The storm door is the "King of all doors" it has a lot of special security options that others don't, so I love it!

The problem:

Almond door to match the trim of the house?

or

Mahogany ( reddish) frame to match the Front door?

This picture is much more red! Not really a great representation. Much more Burgundy or mahogany.

Which one? They both will have brushed nickel handles.

What would look best and help to accent our front entrance area?

I would love to have your opinions. They would be very much appreciated.

Thanks so much!

More Fall posts to come tomorrow.. I promise!!!

I am looking forward to hearing your comments.

P.S. We are going private soon. Please leave me your email address if you would like to be put on the list. I will be going private next Monday!