Miniature Rose

More Marigolds

Pumpkin Pecan Pie Bars

INGREDIENTS:

1 cup flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, softened
3/4 cup sugar
15 ounce can pumpkin puree
12 ounces evaporated milk
2 large eggs
2 1/4 teaspoons pumpkin pie spice
1/2 cup pecans, chopped
1/4 cup packed brown sugar
Whipped cream, for serving

DIRECTIONS:

Preheat oven to 350 degrees.
Combine flour, oats, brown sugar, and butter in a medium bowl. Beat on low for 2 minutes or until crumbly. Press the mixture into an ungreased 9x13 baking dish.
Bake for 15 minutes
Combine sugar, pumpkin, evaporated milk, eggs, and pumpkin pie spice in a large bow and beat on medium speed for 1-2 minutes. Pour over crust.
Bake for 20 minutes.
Combine pecans and brown sugar and sprinkle over the pumpkin. Continue baking for 15-20 minutes or until a knife inserted in the center comes out clean. Cool completely and cut into bars.

Source: http://www.bunsinmyoven.com/2014/09/15/pumpkin-pecan-oatmeal-bars/

Tarragon

Pumpkin Cupcakes

2 1/4 Cups Flour
1 t cinnamon
1/2 t nutmeg
1/2 t ginger
1/2 t cloves
1 t allspice
1/2 t salt
1 Tablespoon! baking powder
1/2 baking soda

1/2 C butter, softened
1 C white sugar
1/3 C brown sugar
2 eggs
1 t vanilla
3/4 milk (I used a rice drink product)
1 C pumpkin puree

Combine flour, spices, baking powder, baking soda.
Set aside flour mixture
Cream sugar and butter until light and fluffy.
Add eggs to butter and sugar mixture, one at a time, mixing well.
Stir in milk and pumpking puree.
Bake at 375 for about 25 minutes.
Cool five minutes in pan.
Remove to wire rack.
Cool completely.

Frosting
8 oz cream cheese, softened
1/4 C butter softened
1 t vanilla
1 t cinnamon
Approximately 3 cups powdered sugar

Beat cream cheese and butter.
Add vanilla. Mix well.
Add as much of the powdered sugar as is feasible.

The rain perked up the marigolds

Raindrops on the Flowers

Alyssum

Another Sanpdragon

Flowers!

Tomatoes and Peppers

Wild Boar Mint Julep Tomato

 Artisan Pink Tiger Tomato

Purple Pepper 

 Chablis Red Pepper

Chocolate Pepper

Wild Boar Mint Julep and another Indigo Apple

Herbs--Pineapple Sage and Osmin Basil

Indigo Apple Tomato

Basil and Pak Choi

 Aroma variety from Territorial Seeds

 Lettuce Leaf variety

Pak Choi

Pudding

Pudding

Here’s what one can do with the two leftover egg yolks from the Bundt cake recipe:

1/3 C sugar

2 T cornstarch

1/8 t salt

1 3/4 C milk

2 egg yolks

2 T butter

1 t vanilla

1t lemon extract

Original recipe called for 2 C milk and only vanilla, no lemon.

Mix sugar, cornstarch, salt and milk. Heat to boiling, stirring constantly with a whisk. Add remaining ingredients, stir for a couple minutes, until desired consistency. Chill if desired; I like to serve while still warm.

Halloween Candy Bundt Cake

Halloween Candy Bundt Cake

Halloween Candy Bundt Cake

2 C flour

2 t baking powder

¼ t salt

½ C butter, room temperature

1 C sugar

1 egg, room temperature

2 egg whites, room temperature

¾ C soy milk, lukewarm

2 t vanilla

1 ¾ chopped candy

Combine dry ingredients. Cream butter and sugar. Add vanilla, egg, and egg whites to butter and sugar mixture.  Mix in soy milk. Combine dry ingredients with egg mixture. Fold in candy pieces. Put batter into greased and floured Bundt pan. Bake at 350 for 45-50 minutes.

Calendula

Calendula and Basil Babies

Aroma Variety, from Territorial

 Cinnamon

 Lettuce Leaf

Calendula

Basil Beauty

The Best of the Basil

Cesar Chavez Library Garden Legacy

Mallow Chocolate Chip

Mallow Chocolate Chip Cookies

½ C butter, softened

½ C brown sugar

½ C white sugar

2 eggs

½ t vanilla

1 ¾ C flour

¼ C unsweetened cocoa power

1 t baking soda

¼ t salt

1 C semi-sweet chocolate chips

1 C miniature marshmallows

Cream butter and sugar. Add eggs one at a time, mixing well after each addition. Add vanilla.

Combine flour, soda, salt, cocoa. Mix together flour and egg mixture. Add chocolate chips and marshmallows.

Put rounded spoonfuls onto well-greased cookie sheets.

Bake at 350 degrees for 8 minutes. Let sit on pan for 5 minutes. Cool on rack.

Calendula Bloom

Calendula Bloom

Cinnamon Chip & Chocolate Chip Cookies

Cinnamon Chip & Chocolate Chip Cookies

½ C butter

1/3 C white sugar

¼ C brown sugar

1 egg

1 t vanilla

1 ¼ C flour

¼ C special dark cocoa

½ t baking soda

½ t salt

1 C special dark chocolate chips

1 C cinnamon chips

Cream sugar and butter. Add egg and vanilla. Combine dry ingredients. Mix dry ingredients into egg mixture. Add chips. Spoon rounded tablespoons of dough onto parchment-covered cookie sheets. Bake 7 minutes at 350 degrees. Cool on pan.

Coca Cola Cake

Coca Cola Cake

1 C flour

¼ C cocoa

¼ t salt

1 ½ C butter

2 C sugar

2 eggs

1 t vanilla

1 C coca Cola

¼ C milk

1 C mini-marshmallows

Combine flour, cocoa, and salt.

Cream butter and sugar. Add eggs one at a time. Mix well.

Combine vanilla, Coca Cola and milk.

Mix dry ingredients, egg mixture, and Coca Cola mixture.

Fold in marshmallows.

Spread into 9 by 13 inch pan.

Bake for 25-30 minutes.

Best Quiche So Far

Best Quiche So Far

generous half-cup shredded Jarlsberg Swiss

2 spheres of fresh mozzarella, chopped

4 eggs

1 egg white

1 cup half and half

generous sprinkling of nutmeg

dash of salt

dash of pepper

 unbaked pie crust

Distribute cheese evenly on pie crust.

Mix eggs. Add half and half, salt, pepper, nutmeg. Mix well.

Pour egg mixture over cheese.

Bake at 400 degrees for 15 minutes.

Turn heat down to 350. Bake another 25 minutes.

I happened to have a leftover egg white.

This is adapted from a recipe that called for 2 cups of half-and-half.

I did not want to use that much and I'm glad I didn't. It would have overflowed the pie pan.

New gadget for making sandwich cookies