Chocolate cake .

I wanted to share a recipe that I really like to make. I have made this when I have a crowd for dessert.The left overs freeze nicely too.

Here is what I do to freeze:

I freeze it on a sheet pan uncovered. I like to make sure the slices are separated so they don't stick together. When the cake is frozen I place the slices in a large zip lock bag for future use. This cake thaws beautifully in the microwave .I try ten seconds at a time until it is thawed to my liking. I hope you enjoy this Cake as much as I do .It is great for a crowd or frozen for a sweet treat when needed.

Here is the recipe I got it from The Pioneer Woman's Blog Love her site.here is a link to her page.

The Pioneer Woman's Best Chocolate Sheet Cake

Ingredients

• FOR THE CAKE:
• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• 1/2 cup Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• _____
• FOR FROSTING:
• 1/2 cup Finely Chopped Pecans
• 1-3/4 stick Butter
• 4 Tablespoons (heaping) Cocoa
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Great way to give

I would like to share something with you guys that I think is a wonderful way to give .
I found it through my various travels on the web.
It's Restaurant.com's feed it forward.


Feed It Forward." a celebration of the gift of giving, was started in 2008 by Restaurant.com, as a result of the economic downturn. Feed It Forward enables individuals to give FREE $10 Restaurant.com eGift Cards to friends, family or anonymously send random acts of kindness to the Restaurant.com community. Over the past three holiday seasons, Feed It Forward participants nationwide have gifted more than $32 million in dining experiences. It's free to give and free to receive."

Restaurant.com." helps deepen relationships and create lasting memories one dining experience at a time. The company offers savings at more than 18,000 restaurants nationwide with more than 45,000 gift certificate options. Based in Arlington Heights, Ill., Restaurant.com has helped customers save more than $500 million since it was founded in 1999. Giving back to the community is an integral part of Restaurant.com's culture to be a socially responsible organization."

Cool things I want to share today!

1. The Frugal Girl's New e-book  Reuse, Refresh, Repurpose here is the Link.I got it today and it is full of wonderful ideas!
2. Rouxbe online video Cooking School here is the  Link to their site. I love their lessons they are so easy to understand and the site is great!

Thanksgiving

This time of year I often think of the many things I have to be thankful for. My family and I have all we need. I am thankful to have had my husband home for the majority of this year and that is more than I can say for a lot of people.

Thanksgiving was spent here at home just the four of us this year.The meal turned out wonderful one of my best meals. I brined a turkey for the first time this year and it turned out juicy and flavorful and cooked in half the time. I also made a pumpkin pie totally from scratch even the pumpkin puree was homemade from a delicious puree of roast pumpkin. I was very thankful that the new recipes were a hit with the whole family.

Honey Brine for Turkey
(This recipe was borrowed from another blog though edited slightly)

Ingredients:
12 cups water
1 cup kosher salt
1/2 lb honey
peppercorns
 2-3 cloves of garlic peeled and minced
Turkey
Large stock pot with cover or othe food safe container large enough to contain Turkey and brine.

Directions:

Combine all ingredients other than turkey in a pot  heat the water mixture until honey and salt are dissolved completely. Remove the pot from the heat  and add ice to cool down the brine. Make sure it is cold. Add the brine to desired container and add turkey make  sure the turkey is totally covered. If needed add a little more water if the turkey floats place a plate or lid on top to allow it to be completely submerged. Allow to brine for 1 hour per pound in the refrigerator.
when brining is complete  remove Turkey from brine and discard brine.Rinsing the turkey is optional.To help dry out the skin pat dry with paper towels.Another option is to put in the refrigerator for and hour or so uncovered  to allow skin to dry.This will help skin to crisp better when roasted.


Roasted Pumpkin

Ingredients/supplies:
Whole pumpkin
Baking sheet
oven

Directions:
preheat oven to 450
cut up pumpkin
place on a baking sheet
bake in a 450 degree oven
bake for 45 minutes to 1hr or until fork tender
baking time will vary 
take pumpkin out of the oven and allow to cool to room temperature
remove skin
puree pumpkin
place in clean jars with lids
leave proper head space if freezing.
allow to cool in refrigerator
freeze if you do not  plan to use in the following couple of days 
Pumpkin puree can be used in the same way you would canned "pumpkin" from the store.