Cozy & Creative

 My Fall Favorites...

This is to all my blogger friends who love to decorate

I thought I would give you some inspirations for decorating this season

I get so excited when fall shows itself in Oregon

The colors & smells, the warm fuzzy slippers, pumpkins, FALL dishes, and of course decorating

so here we go, take a look and get excited about the FALL season

This is my favorite, what would be more fun then a bon-fire with family & friends on a FALL day.

                    Pictures are from The Pottery Barn, Better Homes & Garden

Happy Fall Season

I hope to see  you soon and lets get together for a Latte!!! Cheers  Susan

Fabulous Fall Dish

PUMPKIN-GINGER WAFFLES

Does this scream FALL??   I think so!!

This time of year in Oregon is breath taking, it is so beautiful!!!

The trails & parks in the Willamette Valley is a must see, if you haven't vacationed in Oregon before you must come soon.

I love summer but I equally love FALL.

Harvest Fest, carameled apples, carving pumpkins, picking fresh apples from a tree and

baking an apple pie,or pumpkin pie brings a smile to my face:)

It just all sounds so good.

We have our family pictures taken each year around this time, I thought I would share my beautiful family with you, October 2010.

I thought being outdoors in the beauty of fall would make for a gorgeous picture.

No, really what I wanted to share was this recipe from Country Living Magazine

PUMPKIN -GINGER WAFFLES

Serves 5

1 1/4 C All purpose flour

1 1/2 t baking powder

1/2 t baking soda

1/4 t salt

2t ground ginger

1/2 t cinnamon

1/4 C finally shopped crystallized ginger

2 large eggs

3/4 C buttermilk

1/2 canned pumpkin puree

1/2 C sugar

3/4 t vanilla

3T unsalted butter melted, and slightly cooled

Combine all dry ingredients in bowl, set aside.

Whisk eggs, buttermilk, pumpkin,sugar and vanilla in a medium bowl. Combine the flour mixture. 

Stir in butter and crystallized ginger, do not over mix.

Heat your waffle iron to. Spray Pam if needed. Use about 1/2 cup of batter per waffle pour over waffle maker and close lid. It usually takes about 3 to 4 minutes. Keep warm in the oven set at 200 degrees.

I hope you try this recipe. I will be serving these at the Lions Gate Inn B&B for our guest.

Cheers to a great FALL season   

Thanks Susan

Fresh Grilled Corn Salad

Hello friends

It's Wednesday already and I am realizing we are well on our way to fall.

I can see the signs...leaves falling, cold mornings, and today I found halloween candy in the store:(

The one good thing about this time of year for me is buying sweet corn.

We love corn in our family..I can't resist stopping at a good stand on the side of the road and picking
some up.

There are so many great ways to fix corn....my favorite is on the grill.

That is why I love this recipe... Fresh Grilled Corn Salad

                                 photo taken from Simple Recipes

Grilled Corn Salad Recipe

INGREDIENTS

• 4 ears of corn, do not shuck 
• 1 large red bell pepper
• 1 5-inch long zucchini, sliced in half lengthwise
• 1/2 cup chopped red onion
• 1/2 cup chopped cilantro
• 1 serrano chili pepper, seeded and minced (optional)
• 1 teaspoon ground cumin (best if you toast whole cumin seeds then grind)
• 1/4 cup crumbly salty cheese such as feta or cotija (optional)
• 2 Tbsp olive oil
• 2 Tbsp cider vinegar or lime juice
• Salt and freshly ground pepper to taste

1 Prepare your grill, gas or charcoal, with direct, high heat, about 550°F.

2 Place the corn in their husks on the hot grill. Cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.

3 Remove corn from grill. Let sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn.

Let the corn cool down for a few minutes and pull back the husks. Stand the corn husks vertically, tip facing down, in a large shallow bowl or baking dish. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob.

Once the bell pepper has cooled a bit, remove the outer peel. Cut open the pepper, remove the seeds and stem. Chop the bell pepper into small pieces.

Slice the slightly browned zucchini again lengthwise and chop into small pieces.

Place grilled or toasted corn kernels, chopped bell pepper, chopped zucchini, red onion, cilantro, and serrano (if using) into a large bowl. Add the cumin, olive oil, vinegar or lime juice, and crumbly cheese (if using). Mix gently. Salt and pepper to taste.

Serve cold or at room temperature. Serves 4.

Enjoy  Susan

S'mores Galore

S'mores Brownies

                                        photo is from Recipe Girl

Obviously when I see s'mores I think of camping

It's just one of those treats you don't leave behind in the food department.

I know summer is coming to end, but maybe there is one more camping trip or family event happening for you.

I thought these are a great bring to the party idea as well..S'mores Brownies

Cheers to the last summer weekend...Susan

s'mores brownies

Yield: 12 brownies

Prep Time: 30 min

Cook Time: 60 min

Everything you love about S'Mores- but in a brownie...

Ingredients:

CRUST:
7 Tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs (8 or 9 whole graham crackers)
2 Tablespoons granulated sugar
pinch of salt

BROWNIE:
8 Tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
4 large eggs
1 cup all-purpose flour

TOPPING:
1 cup semi-sweet chocolate chunks or chips
3 to 4 cups mini marshmallows
about 1/4 cup of graham cracker crumbs (1 whole cracker, crumbled)

Directions:

1. Preheat oven to 325 degrees F. Line 8x8-inch pan with foil so it hangs over the edges a bit. Spray with nonstick spray. (You can use 9x9-inch pan, but baking time might need slight decrease and your end result will be a thinner brownie).

2. Prepare crust: In a medium bowl, mix butter with crumbs, sugar and salt. Press crumb mixture into the bottom of the pan. Bake until golden, 15 to 20 minutes.

3. Prepare the brownie: Place butter and chocolate in microwave-safe bowl. Melt for 1 minute; stir. Melt another minute; stir. Keep microwaving at 1 minute intervals until mixture is completely melted. (Alternately, you can melt this mixture in a heatproof bowl set over a pan of simmering water on the stove). Add sugars, vanilla and salt into the melted chocolate and mix together. Add eggs and beat vigorously until you see a thick and glossy batter. Stir in flour and mix just until incorporated. Pour batter over the baked crust. Bake until top is set and toothpick inserted into the middle comes out mostly clean, 35 to 40 minutes (you don't want to overbake the brownie- a little gooey inside is good).

4. Remove pan from oven. Turn up heat on the oven to broil. Sprinkle chocolate chunks over the baked brownie. Add a nice, thick layer of marshmallows next. Sprinkle graham cracker crumbs on top.

5. Place your pan of brownies back into the oven (they should be 6 to 8 inches away from the heating element). Toast under the broiler until golden- KEEP AN EYE ON IT- it can go from golden to burned in a matter of seconds. 1 to 2 minutes under the broiler should be plenty.

6. Cool for a few minutes, then use foil to remove brownies from the pan and set on a cutting board. Carefully pull the sides of the foil away from the marshmallows and brownies. Cut brownies into 12 squares. Helpful tip: Use a large, WET & SHARP KNIFE to cut the brownies. Slice through the brownie, then clean the knife and slice through again with a clean, wet knife. Keep cleaning off the knife after each cut for the cleanest cuts.

recipe is from Food Network