Pet Place

Abbey’s Gotcha Day

September 21, 2020
Abbey Gotcha

One year ago, I flew to Seattle to pick up the little peanut. We had been looking to rescue a Boston Terrier for a couple of months and was disappointed every time the rescue site told us he/she was already taken or no longer available. Ellie, our 12-year old Boston, is the best dog ever and she is getting older, we thought getting a another dog would not only keep her active but she could help train the little puppy to be just like her (hahaha). Early on a Saturday morning, my sister texted me a Facebook post from her dog training group , with a 4.5 month old Boston that needed a new home, I immediately sent the girl a note…we chatted on the phone and she picked us!!

Abbey came to us with some medical issues, she was recovering from a broken leg, she had giardia and a sensitive stomach which she threw up constantly, despite all the challenges, I fell in love with her immediately. She sealed the deal the next day when she was the perfect winery puppy.

There isn’t a day when this amazing puppy doesn’t make me smile. Abbey – I am so happy you came into our lives. You are goofy, and playful and like the energizer bunny you keep going and going and going. I think Ellie is starting to even like you a little. Happy 1st Gotcha Day! Enjoy your Pumpkin Applesauce Cupcakes with Whipped Cream Frosting (unsweetened of course).

Pumpkin Dog Treats

Pumpkin “Pupcakes” Dog Treats

Super easy, no flour treats for dogs. Abbey's favorite snack. She loves to share with her friends! What's great about making these dog treats, is you can't really mess them up, your furry friend will love them.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 24 mini cupcakes

Equipment

  • mini cupcake pan

Ingredients
  

  • 1 cup oatmeal
  • 3 tablespoon pumpkin puree
  • 3 tablespoon peanut butter
  • 2 each ripe banana
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon honey
  • 1/2 cup heavy whipping cream optional

Instructions
 

  • mix all of the ingredients except the heavy whipping cream until blended
  • fill batter into a greased mini cupcake tin
  • bake at 350 10-15 minutesuntil toothpick comes cleans
  • when done – let cool on wire rack
  • for frosting – whip heavy cream until stiff peaks form (I piped the frosting on top – and added a coule dog treats)

Desserts

Pumpkin Cheesecake with Bourbon Pecan Sauce

October 30, 2017
Pumpkin Cheesecake

pumpkin cheesecake

It has been a long challenging 12 months. My mom passed away unexpectedly in December, my mother-in-law is now in a skilled nursing facility and no longer recognizes us. We moved across country to Cleveland, OH and I lost my passion, not just my passion for cooking, but my passion for everything. Bill was traveling all the time, I was working 12 hour days. I felt isolated and miserable. I knew something had to change.  I needed to shift my priorities back to the important things in life.

In July, after much soul searching, we decided to downsize our life, change jobs and move to my favorite place on earth, Southern California. I am amazed at how quickly we have adjusted. I am much happier, healthier and back to doing things I love.

Last night, we finally were able to have dinner with our friends Danny and Stephanie. Eager to use my new kitchen and motivated to blog again, I wanted to bring the perfect dessert. I love cheesecake and have wanted to make one after unpacking the springform pan.  It is fall and I love pumpkin…I made a Pumpkin Cheesecake paired with my favorite Bourbon Sauce (see Bread Pudding). I added pecans to give some crunch and topped with whipped cream. It was pretty awesome….for a different twist try chocolate crumbs for the crust.

I will be making it again. and again.

Hint: use a water bath to cook cheesecake. Helps ensure an even cook and prevents the top from cracking! My Le Creuset worked great.

baking

I am super excited to be back to sharing great memories with you! Watch over the next few days, I will be posting details on all the wine we enjoyed.

 

Save Print
Pumpkin Cheesecake with Bourbon Pecan Sauce
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Perfect way to end your Thanksgiving feast!
Ingredients
  • Pumpkin Cheesecake
  • ⅓ cup butter melted
  • 1½ cup graham crackers crumbs
  • ¼ cup of sugar
  • 3 8oz package cream cheese softened
  • 1 14oz can sweetened condensed milk
  • 2 tablespoons bourbon
  • 1 15 oz can of pumpkin
  • 3 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon pumpkin spice
  • ¼ teaspoon salt
  • Bourbon Pecan Sauce
  • ½ sick unsalted butter
  • 1¼ cup brown sugar
  • ½ cup half and half
  • ½ cup heavy whipping cream
  • ⅓ cup bourbon
  • 1 cup chopped pecans
Instructions
  1. In a small mixing bowl, combine graham cracker crumbs, melted butter and sugar. Press into the bottom of a 9" springform pan. I used parchment paper to help press evenly and topped with a little extra sugar. Set aside.
  2. In a large mixing bowl, beat the cream cheese until fluffy. Beat in sweetened condensed milk.
  3. Add bourbon, pumpkin, eggs and spices. Blend just until combined.
  4. Pour batter in prepared pan. Place springform pan, in a larger pan with sides. Pour hot water into outer pan until it covers the springform halfway. This will ensure even cooking.
  5. Bake at 300 for 1 hour and 20 minutes or until center is set.
  6. Cool completely. Refrigerate.
  7. Bourbon Sauce
  8. Self butter in a saucepan. Whisk in brown sugar, stir until dissolved (do not boil).
  9. Stir in half and half and heavy cream and remove from heat.
  10. Add bourbon.
  11. Let cool.
  12. Add Pecans.
  13. Pour over cheesecake.
  14. Enjoy.

 

 

Breakfast

Recipe Test: Dutch Baby with Strawberries and Almonds

March 26, 2017

Dutch Baby

I still buy magazines. Every time I fly, I head to the newsstand and grab a couple to read on the plane.  I can’t seem to throw them out. I purged several boxes when we moved, but still brought so many with me. Most of the magazines contain recipes I always think I will try. Sometimes, I tear out the recipe and file it in a three ring binder, but I liked to know where the recipe come from and how long I have had it, so I keep them intact.

Coming back from Yountville Live last week, I picked up the latest issue of Cooking Light. How could I resist “The Breakfast Issue”? I love making breakfast on the weekend. One of my favorite memories is my grandma making grandpa breakfast, Saturday was always eggs and Sunday was always waffles. I loved how she beat the eggs whites until stiff and carefully folded them in to the batter.

Baking

It’s Sunday morning, I have fresh strawberries and decided this morning to test the Dutch Baby recipe found on page 12.  I love my cast iron skillet (its getting a work out today, I have steak planned for this evening). I followed the recipe pretty close. I made sure the pan way preheated properly. Recipe recommended mixing in a blender. I did not want to did out my blender, so I whisked until smooth.  The only other change was I used almonds vs pistachios.

I agree with the article, it was easy and fun watching the batter puff while cooking. Flavor was light and not too sweet, when I make again I might try and variety of fruit and nut combinations. Great new recipe to add to my collection.

Find the article and recipe here: Dutch Baby with Strawberries and Pistachios

Breakfast

Aebleskiver: a Danish pancake

March 5, 2017

finished

For our ten year anniversary, Bill and I were eager to recreate our German honeymoon in Leavenworth, WA, a quaint Bavarian village about 2 hours east of Seattle. We always loved day trips and visiting all the little shops but never spent the weekend here.

We chose a bed and breakfast that had rooms that reminded us of our our stay along Germany’s “romantic road”.  Abendblume did not disappoint (if you are in the area – highly recommend).

pan

For breakfast, we had these amazing Danish pancakes. I had to buy the pan and recipe and have been making them ever since! Over the years, I have tried other versions, I even invested in a entire cookbook celebrating this little ball of goodness, but I always go back to my first and favorite.

batter

Here are a couple of tips to make these easier.  Pan and oil need to be hot! Make sure oil covers the bottom and sides. Add one or two drops of oil between every batch to insure they don’t stick and use a metal fondue fork to turn.

cook

Leftovers are awesome!

Enjoy!

 

Save Print
Aebleskiver: a Danish pancake
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
Little breakfast balls of goodness from Abendblume Leavenworth, WA
Ingredients
  • 4 eggs separated
  • 2 cups buttermilk
  • 2 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • ¼ cup unsalted butter, melted
  • Vegetable oil
  • Powdered sugar
Instructions
  1. Beat 4 egg whites until stiff. Set aside
  2. Combine 2 egg yolks (discard the remaining 2), buttermilk, flour, sugar, baking powder, baking soda salt, vanilla and melted butter in a bowl. Fold in egg whites.
  3. Heat ½ teaspoon of oil in each round of the aebleskiver pan at medium heat. Fill rounds with batter about ¾ full. When bubbly around edges, turn with fork (see photo above). Continue cooking about 5 minutes until done. Remove each one as done and drain on paper towel if needed. Keep warm in oven at 200°. Serve with powder sugar and maple syrup.