Kick off the holi-days with a new kick.

So now we are in the 6 week period between Thanksgiving and the end of the year. Do you look forward to the holidays with anticipation and cheer? Set a new tone this season by changing things up a bit. Add a new color to your decorating style you don't normally do. Call a friend from way back you have not spoken to and reconnect. Seems like your always baking the same gifts to give away or for family get togethers? Try out a new recipe or add something new to the old ones. Oh-here's a good one, why not change the message on your phone? Record a cheerful holiday greeting . That should set the tone for the beginning of a fresh new season!

Today, for just a moment, figure out what the holidays mean to you and how you can add a little change and zest to your usual December routine of getting ready to give!

The Brownie Goes Way Back.........

So where did the whole idea of making brownies begin? Is it a cake or a bar cookie? The legend is told that a Chef in the early 20th Century added chocolate to a batch of biscuits he was baking by mistake. The result? Brownies. Then there is a story of a woman who was making a chocolate cake, and forgot to add the baking powder. When the cake didn't rise, she served the flat cake (brownies) to her guests anyhow. There are many who report that the first brownie recipe was in the 1987 Sears Roebuck Catalogue. This must have been a very big deal back then. The brownie really does go way back.

Many food historians have traced the very first "brownie" to the 1906 copy of The Boston Cooking School cook book. This is a less rich, and less chocolaty version of the brownies we know today. In fact, its interesting to note , the first brownie contained no chocolate at all.

No chocolate at all? Really?

They've just gotten more chocolaty and richer over the years. The brownie didn't

become truly special till the roaring 20's, and to this day remains a divine sweet.

Just some food for thought.

Finish up those Halloween Cupcakes............

Careful now! OK, so you've made your vegan or your organic cupcakes. Or maybe they are gluten free ...now what? Decide on your colors and designs.Icing colors are very important, especially when there is a holiday involved. You know what to do!


With Halloween coming up this Sunday, its the obvious trio of colors. Need I say more? Now, whats on top?Who's on first and after I make the icing, how do I pipe it out? OK, see the video below.





You choose the tip....the trick is all in the wrist. Remember, practice makes perfect! Careful now, nobody wants to clean up a big mess! The most important thing is that these little guys taste amazing, look fabulous, and keep them coming back for more!

Oh Marmalade

Try this out for a change. Add a jam or marmalade to you next dish. Warm up an apricot jam and serve over your next fruit compote or as a glaze with a slice of your favorite vanilla cake.

For a great flavor benefit, try adding orange marmalade to an oozing mound of soft cheese that's been warmed in the oven. Top with walnuts and serve with crusty bread.

Or just use your favorite flavor marmalade by mixing equal parts with a great grainy mustard and rub in on salmon, pork or chicken before cooking. Any dish could call for a boost of marmalade

Take in some art this week -end.................

A study was done that showed those who take part in cultural activities were more likely to live longer than those who did not. They didn't even have to do anything active. Researchers concluded that it was because they were simply adding some meaningful culture to stimulate their environment and their minds. This in turn increased brain function ,and stimulated their immune system which protects against depression. This week -end is a good time to check out an art exhibit, or see a concert of choice. Oh, I think a movie would count here too! What cultural or artistic endeavor calls you?

Thinking about indulging in your innocent craving?

Isn't there something, just one simple food you deny yourself? You know you shouldn't have it. Maybe you can't eat it because you're gluten free. Maybe you can't enjoy it because you are a vegan, and you know it would not be right. There must be some way to get around this problem.

First, think hard about it. There must be a similar indulgence that would allow you to enjoy the thing you want most.

So just for this week. Some time in the next few days that is. Go ahead and indulge your innocent craving. Just don't think about it anymore. The favorite flavor of ice cream you like, the candy bar you loved as a child or that chocolate brownie you've been thinking about. Whatever it is you try to avoid because you're being good. Go ahead and splurge. While you're splurging, really savor the moment, the flavors, textures , aromas and tastes. That way it will be less likely to be habit forming.

Oh the lusciously sweet figs that have such a texture that combine the chewiness of their flesh with the smoothness of their skin. Figs are a great source of potassium, which help controls blood pressure. Since so many people do not eat enough fruits and vegetables, but do take in large amounts of sodium, they may be lacking in the proper amounts of potassium.

Here's something simple to bake next time you feel the need for a "fig fix".

Preheat the oven to 400 degrees F. Carefully cut 8 large figs into quarters, leaving the bottoms in tact. Place them in an ovenproof baking dish and drizzle with honey. Cover with tinfoil and bake for 15 minutes, or until tender. Serve over ice cream, with cheese or alone as a side dish.