Taking Care of Business Tea

Are we having fun yet?  The Holidays can be magical, fun, memorable, and draining.  I have a whole different approach to Christmas this year.  For some reason, I am not putting a lot of pressure on myself.  It is time to take care of me.  I have had an epiphany of sorts.  I am just looking at things from a really different viewpoint.

It is time to focus on clarity, vision, and purpose.  I had intended this post for Thanksgiving but I wrote about the Millennial generation instead in Everything You Do Is Beautiful...   So, I am picking up with my Thanksgiving thoughts this week.

It is time to be thankful for all that you are and all you will become.  Take some action on self care.  A quite moment in daily routines.  Make sure that your cup is full before you care for others.  

God wouldn't want you giving away your last resource.  Take care of you and be thankful for all that you have become instead of all that you have.  Because you are the miracle.  You are the gift.  You are the light awakened one.  This is the Thanksgiving of your soul.  

It is never too late to be thankful for that. 

Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.

                                                              ~Dr. Seuss

These cookies are Chocolate Walnut Wreath Cookies.  I found them last week over at Hope In Every Season written by Sarah.  You can go over and visit to get the recipe.  It is a wonderful old-fashioned recipe that reminds me of my favorite Christmas cookie the thumbprint cookie.  They were delicious!  The cup is made by Nikko and the pattern is Crown White.
  

Sherry

I will link this to:

  

Tea Time Tuesday at Rose Chintz Cottage 

A Return to Loveliness  at A Delightsome Life 

Tea Cup Tuesday at Martha's Favorites

Tea Cup Tuesday at Artful Affirmations

Tuesday Cuppa Tea at Antiques and Teacups 

Friends Sharing Tea at Bernideen's Tea Time Blog 

Wow Us Wednesday at Savvy Southern Style

Inspire Me Tuesday at A Stroll Thru Life

Tweak It Tuesday at Cozy Little House

Show and Tell Friday at My Romantic Home

Feathered Nest Friday at French Country Cottage

Say G'Day at Natasha in Oz

Your Going to Love it Tuesday At Kathe with an  E
The Scoop at Confessions of a Plate Addict

Totally Terrific Tuesday at Live Randomly Simple

Project Inspire at An Extraordinary Day

Do Tell Tuesday at Maybe She Made It

Make It Pretty Monday at The Dedicated House

Amaze Me Monday at Dwellings-The Heart of Your Home  

Chocolate Pecan Tart

This tart was awesome!  This would be a nice change from pecan or pumpkin pie for Thanksgiving so I thought I would give it a try.  My house is full of chocolate lovers so this really hit the spot with them.    

I made this tart in a smaller tart pan than the recipe called for.  My tart pan was 4" x 10" and the recipe called for a 4' x 14" tart pan.  So I adjusted the recipe for that.  

It was an easy recipe and my college kids both tasted it and said it tasted gourmet.  So, I love an easy recipe that turns out this special.  It took great photos too!  I love photogenic food!! 

Ingredients:

1 1/2 cups pecan halves

1 1/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup sugar

2 large egg yolks

4 ounces of semi-sweet chocolate baking bar, chopped

1/3 cup heavy cream

Heat oven to 350 degrees F.  Spread the pecans on a rimmed baking sheet and toast, stir once, until fragrant, 6-8 minutes.

Let cool then roughly chop.  In a medium bowl, whisk together the flour, cocoa, and salt.

Using an electric mixer, beat the butter and sugar on medium-high until creamy, 2-3 minutes.

Beat in the egg yolks.  Reduce the mixer speed to low and gradually add the flour mixture; mix until blended and crumbly. 

Press the dough into the bottom and up the sides of the tart pan.  I had a small amount left over because my pan was smaller.  Line with a large piece of parchment paper, leaving it to overhang the sides and fill with dried beans or pie weights.  

Place the pan in the oven and bake for 20 minutes and remove the paper and beans and bake 10 more minutes.  Let cool completely. 

Meanwhile, in a large bowl, place the chopped chocolate.  In the small saucepan, bring the cream to a small simmer; pour cream over the chocolate and let set a minute.  
Stir the mixture until smooth and add in 3/4 cup of the chopped pecans.
Pour the chocolate mixture into the cooled tart shell and sprinkle with the remaining pecans.  Refrigerate until set, at least an hour.
Yield: 8 servings
Recipe adapted from: Kitchen Vistas's

Enjoy!

Sherry

I will link this to:

Foodie Friday at Rattlebridge Farm

Strut Your Stuff Saturday at Six Sisters Stuff 

Homemaking Linkup at Hope In Every Season 

The Best Blog Recipes link party 

Lou Lou Girls Fabulous Party
Table It! at Rustic & Refined

Anything Goes Party at Bacon Time with the Hungry Hypo
Sweet and Savoury Sunday at Baking in Pyjamas

Tickle My Taste Buds Tuesdays at Lori's Culinary Creations
Fridays Unfolded at Nancherrow

Home and Garden Thursday at A Delightsome Life
The Party Bunch Weekend Linky at The Idea Room
Weekend Retreat Linky Party at AKA Design and Life

Project Inspire at An Extraordinary Day
Totally Terrific Tuesday at Live Randomly Simple
Wow Us Wednesday at Savvy Southern Style
Foodie Friends Friday at Walking on Sunshine

Everything You Do Is Beautiful...

I have been following a group of Millennials on Tumblr.  They are mainly girls around 16-21.  I love seeing the things they post and what they are into.  I am loving seeing things through their eyes and what is important to them and this week a young girl's post stopped me cold.  This is the post.

Source: Tumblr

I was instantly vehemently saying to the computer screen, "No..Everything you do is beautiful!"  After a short period of reflecting on this I said to my 19-year-old, "Everything you do is beautiful."  He said-"What?"  "You heard me, Everything you do is beautiful."  Then I explained to him the 21-year-old's Tumblr post and why I said it. 

He understood but, he said all of his friends and his whole generation felt this way.  "But why?" I asked.  He really had no answer.  

I thought about it for awhile and I remembered back to my being 21 and I realized that I had felt the same way.  

So with heartfelt understanding I realized I needed to tell my own two Millennials this often.  My 21-year-old comes into the room and I tell him, "Everything you do is beautiful,"  and he says,"Wha-what?"  I explain to him and he smiles.  He obviously loves it.  I have told them both again several times since I first told them and they smile-they love it!  Why haven't I said this to them before?  Why? 

So, this week I am thankful for my Millennials and I will tell them often that,"Everything they do is beautiful."

This is the new way I am doing my tea post.  I am going to talk about something that is inspiring me for the week. Do you like my Brown Betty teapot?  It is made by Royal Canadian Art Pottery.  The teacup is by Royal Staffordshire Dinnerware the pattern is Charlotte.

Have a wonderful Thanksgiving here in the States!  

Home Sweet Home will be on this week by Wednesday night. Come and join me showing off your Holiday Home Sweet Home!

Sherry

I will link this to:

  

Tea Time Tuesday at Rose Chintz Cottage 

A Return to Loveliness  at A Delightsome Life 

Tea Cup Tuesday at Martha's Favorites

Tea Cup Tuesday at Artful Affirmations

Tuesday Cuppa Tea at Antiques and Teacups 

Friends Sharing Tea at Bernideen's Tea Time Blog 

Wow Us Wednesday at Savvy Southern Style

Inspire Me Tuesday at A Stroll Thru Life

Tweak It Tuesday at Cozy Little House

Show and Tell Friday at My Romantic Home

Feathered Nest Friday at French Country Cottage

Say G'Day at Natasha in Oz

Your Going to Love it Tuesday At Kathe with an  E
The Scoop at Confessions of a Plate Addict

Totally Terrific Tuesday at Live Randomly Simple

Project Inspire at An Extraordinary Day

Do Tell Tuesday at Maybe She Made It

Make It Pretty Monday at The Dedicated House

Amaze Me Monday at Dwellings-The Heart of Your Home  

Home Sweet Home #196

Hello and welcome to Home Sweet Home.  This week I started a tea meditation type of posts that I will hope to do many more of in Tea Time is Soul Time.

I shared some Christmas stories based on My Favorite Christmas Vignette with Diane at An Extraordinary Day.

And I shared a Cranberry Upside Down Cake that was killer! It would be a perfect dessert for Thanksgiving or Christmas and it was really easy! 

There are so many great ideas, great decorating, and delicious recipes at the Home Sweet Home Party each week.   You all had a lot of great post!! Here are a few that caught my eye.

Mary at Home Is Where the Boat Is has created yet another fantastic food post in Pumpkin Chocolate Harvest Bundt Cake with a Bourbon-Pecan Glaze. 

Cindy at Dwellings The Heart of Your Home has a stunning kitchen to show you in Kitchen Tour-Our New Farmhouse Style Kitchen.

It isn't Christmas if I have not gone and visited Linda at Beautiful Ideas.  Check out this gorgeous post titled Christmas Is Coming!

And you must see this beautiful Thanksgiving Table Setting by Amy at Home Remedies.

I had on several occasions wanted to feature some of your entries but, you don't create a link back to the Home Sweet Home party.  So, please include that link so I can feature you too!

I am really lucky to have all of your amazing posts because, it is you who make the Home Sweet Home party so special!  You are all so talented and share such wonderful posts!  It is really hard to feature a few and, remember to be featured you must have a link back to the Home Sweet Home party.   Thank you to everyone who joins me at Home Sweet Home!  It is wonderful to have you here!

Sherry

Follow me on Twitter 

Follow me on Facebook

Follow me on Pinterest

Follow me where I really enjoy the visual aspect of blogging on  Tumblr

The invitation is wide open for you to come and share your Holiday posts here at Home Sweet Home till New Years.  The more the merrier! I would love to feature your holidays!

Guidelines for Home Sweet Home Party: 

Attention: To link up you must have a permalink back to this party in your post or you won't be featured.

Link up anything in your home or garden.   I love seeing home tours and neat shops too!

My button is on my sidebar for the party, if you want to use it.   If you are new here I hope you will become a follower. Please don't link up more than two posts.  No Etsy link ups or direct advertising, please.  Please visit some of the other blogs and get some great inspiration.  Thanks.:)
Now let's see your beautiful home, delicious recipes, crafts, or whatever makes your home special!

 *If you are pinning a post submitted here, please pin from the original source.

An InLinkz Link-up

Christmas Vignette

I am guest posting over at An Extraordinary Day for Diane today.  I am sharing this little manger scene vignette and telling stories about memories of this manger and my childhood.  Go visit her and check it out! 

Sherry

Cranberry Upside Down Cake

This recipe really surprised me.  I threw it together really fast and made a few adjustments and the "wow" factor really popped in this recipe.  It seemed so simple I really didn't think it would turn out this fantastic.  It could easily be your Thanksgiving dessert.

It is a basic mix up and dump recipe.  This is how simple it looks coming out of the oven, but then it flips over and with a few garnishes it really turns into a super pretty dessert.  It also tastes as good as it looks.

The key was making the garnish and adding it to the top of the cake before serving.

Ingredients:

Topping:  (baked in the pan with the cake)

3/4 cup brown sugar, packed

4 tablespoons butter 

12 ounces fresh cranberries, take 1 cup of these and reserve for a garnish, use the rest in the cake itself

Garnish: (applied to the cake after baking)

1 cup of the fresh cranberries

3 tablespoons butter

3 heaping tablespoons brown sugar

orange zest as desired

Cake:

1 3/4 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon cinnamon

pinch ground cloves

1 1/2 cups sugar

1/2 cup (1 stick) butter, softened

2 extra large eggs

zest of 1 orange

1 tablespoon of fresh squeezed orange juice

1/2 cup sour cream

1/4 cup milk

I made it with a 8 inch cake pan with 2-inch high sides.  The batter just fit.  Cook the garnish in a small baking dish.  

Instructions:

Preheat oven to 350 degrees F.  

Spray the cake pan and the garnish pan with baking spray.

To make the topping: In a small saucepan, place the butter and the brown sugar.  On medium high heat stir the sugar into the butter as it melts.When butter is melted stir in sugar until combined, let simmer for 15 seconds.  Pour the brown sugar and butter mixture into the prepared cake pan.  Spread the cranberries on top of the butter and sugar mixture.  

In a medium bowl stir together the flour, baking powder, salt, cinnamon, ginger, and cloves.  In a separate bowl use a mixer to whip the butter until light.  Add the sugar and beat until fluffy.  Add the eggs one at a time, beating after each addition.  Stir in the orange zest.  Stir in the orange juice. Mix in the sour cream and the milk. Then stir in the dry scraping the sides as necessary until it is all well blended.

Pour the batter over the cranberries in the cake pan and smooth out.   Place in the preheated oven and turn the heat from 350 degrees F to 325 degrees F.  Bake for 55 minutes to an hour or until toothpick comes out clean.  

Garnish instructions:

Melt the butter in a microwave safe bowl and stir the brown sugar into the melted butter until thick.  Place the butter-sugar mixture into a small baking dish and toss the remaining cup of cranberries over the butter-sugar mixture. Place in the oven along with the cake and bake for 20-25 minutes.  The garnish will be done when the cranberries are puckered.   

Cool the cake, in the pan, on a wire rack for 10 minutes and then invert onto serving dish.  Take the garnish and spoon over the top of the cake.  Add more orange zest on top if desired. 

The cake was moist and gooey in all the right places. Perfectly sweet and tart with the extra garnish of cranberries.  The more cranberry garnish you heap on the cake the better it looks.  I didn't put the whole cup of cranberries on this cake while taking the pictures but, I did after the photos and it looked even better.

Yield:8 servings

Recipe adapted from: Good Dinner Mom

I got in a festive mood this weekend and put up the Christmas tree.  I was playing this Christmas song while baking and had the candles lit and the Christmas lights twinkling.  It was most enjoyable.  The children that came in from work were most happy with the Christmas decorations and the smells coming out of the kitchen.  The magic of Christmas has begun.

Enjoy!

Sherry

I will link this to:

Foodie Friday at Rattlebridge Farm

Strut Your Stuff Saturday at Six Sisters Stuff 

Homemaking Linkup at Hope In Every Season 

The Best Blog Recipes link party 

Lou Lou Girls Fabulous Party
Table It! at Rustic & Refined

Anything Goes Party at Bacon Time with the Hungry Hypo
Sweet and Savoury Sunday at Baking in Pyjamas

Tickle My Taste Buds Tuesdays at Lori's Culinary Creations
Fridays Unfolded at Nancherrow

Home and Garden Thursday at A Delightsome Life
The Party Bunch Weekend Linky at The Idea Room
Weekend Retreat Linky Party at AKA Design and Life

Project Inspire at An Extraordinary Day
Totally Terrific Tuesday at Live Randomly Simple
Wow Us Wednesday at Savvy Southern Style
Foodie Friends Friday at Walking on Sunshine