Chocolate Pudding Pie with Gingersnap Crumb Crust

I have this beautiful friend named Lindsey.  She's that kind of gal that the instant you meet her you know she's someone special.  When I hardly knew her and we hadn't been friends very long, she was the one I called on a day I received horrible news.  She prayed with me and took care of the things I just couldn't manage that day.  She is a true blessing to my life.  She's my "antique shopping" and "lets sit outside for a long lunch while we ponder life and God's plans for us" girlfriend.  I love her.

Just when I thought our friendship couldn't possibly get any better, she gave me this -- the recipe to an amazing, decedent, rich chocolate pie.  Now I love her even more (her and I share this ridiculous true love for amazing desserts).  With her permission I'm sharing it with you.

Chocolate Pudding Pie with Gingersnap Crumb Crust

Genessee Royale Chocolate Pudding Pie
Genessee Royale Bistro is this great little restaurant in the West Bottoms of Kansas City, MO.  That is where this pie was first discovered by Lindsey and a friend of her's named Stephanie Wildman.  Stephanie, whom I've never met, must be pure baking genius.  She interpreted her taste of Gesessee Royale's pie in this recipe.

Gingersnap Crumb Crust
1 1/2 cups gingersnap crumbs
3 tablespoons sugar
pinch of salt
4 tablespoons unsalted butter, melted

In a large bowl mix the crumbs, sugar and salt.  Add the butter and stir until evenly combined.
Press the mixture into a pie tin with your fingers, striving to make the distribution and thickness (1/8 inch) of the crumb crust as event and compacted as possible.  Refrigerate for 30 minutes.

Preheat oven to 350.  Bake the crust for 8 minutes uncovered.  Cool at room temperature and refrigerate before filling.

Chocolate Pudding
1 cup sugar
3 tablespoons cocoa
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 egg yolks, lightly beaten
1 cup milk
1/2 cup butter
1/4 cup semisweet chocolate chips
1 teaspoon vanilla

Whisk sugar and next three ingredients in a small bowl.  Whisk together egg yolks and milk in a separate bowl.

Melt butter in a 2 quart heavy saucepan over medium heat.  Add sugar mixture to melted butter, whisking until blended.  Gradually whisk in milk mixture.  Cook, whisking constantly, until mixture in thickened and bubbly.

Remove from heat.  Add chocolate chips and vanilla, stirring until chocolate is melted.  Cool slightly.

Pour warm filling into piecrust.  Bake at 375 for 12 minutes.  Cool completely on a wire rack.  Store in the refrigerator.  Drizzle individual slices with hot caramel sauce and top with fresh whipped cream when ready to serve.

Hot Caramel Sauce
3/4 cup butter
1 1/2 cup firmly packed light brown sugar
3/4 cup whipping cream
2 teaspoons vanilla

Cook butter and brown sugar in a heavy saucepan over medium heat, stirring until butter melts and mixture is smooth.  Gradually stir in 3/4 cup whipping cream.  Bring mixture to a boil, stirring constantly over medium heat for 3 minutes.  Remove from heat; stir in vanilla and cool slightly.

Apple Bites, Pumpkin Bites and Sweet Acorn Squash

I've already discovered some new favorites for fall and IT'S ONLY MID-SEPTEMBER! I hope the whole season continues with sweet new treats, decorating ideas and 'gourd education.'

Gourds: Decorations and Dinner
These look like pumpkins don't they?  They make great decorations for the autumn season, but they're actually acorn squash found at my local farmer's market. And the longer they sit out as table decor the sweeter they'll become.  When you're ready to cook just halve the squash and remove seeds, fill with butter, brown sugar, and spices of choice.  Roast at 350' for 45 minutes or so.

White/Yellow is Celebration Winter Squash; All White is White Ghost Heirloom; The green is Sweet Dumpling, the sweetest.  

Caramel Apples Bites
How cute are these?  My neighbor brought them over for Ladies Night at my house and everyone oohed and awed.  So simple to make.  Using a mellon scoop, create mini apple balls and soak them in lemon water.  Melt caramels (or make your own) and after putting the stick in the apple balls dip them in caramel.  Serve, or you can also add nuts and candies.

Pumpkin Pie Bites
I love finger foods, especially desserts you can pick up and pop in your mouth.  And pie is by far my favorite dessert. So these little guys are pretty much perfect.  You can find the recipe and instructions on Bakerella.

 

Fall Decorations for Odd Pieces

I adore this odd, metal tower antique thing-y that was handed down to me but I struggle with what to do with it.  It often gets transitioned from room to room and currently resides on my covered porch, just off the kitchen.  I decided to use it for candles for the fall and my mom suggested I add a few pumpkins.  I really like the result.  It's classy and cozy -- great for a long girl chats on the porch with hot apple cider and blankets.

Salty Peanut Butter Chocolate Chunk Cookies

Oh! Yum! I have a nephew who I'm pretty sure thinks I'm synonymous with chocolate chip cookies...this is my way of winning his heart.  I'm going to visit him soon so I had to bake some cookies so he'll still love me.  Peanut butter and salt sounded good.  These were either going to turn out really bad or really good.  Luckily it was the latter.  Try to eat just one...I dare you.

Salty Peanut Butter Chocolate Chunk Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 cup brown sugar
1/2 cup white sugar
2 eggs, room temperature is best
2 generous tablespoons honey
2 tablespoons water
2 teaspoons vanilla extract
1 11.5oz package Semi-Sweet Chocolate Chunks
fine sea salt

Preheat oven to 375 degrees and line cookie sheet with parchment paper or silpat.

Sift together flour, baking soda, baking powder and 1/2 teaspoon salt.  Set aside.

In the bowl of an electric mixer beat butter, peanut butter, and sugars until creamy.  This will take longer than you expect.  Step away from the mixer.  When you return add the eggs one at a time.  Once incorporated add the honey, water, and vanilla.  Reduce the mixer to low and slowly add the flour mixture.  Take time to let the flour get fully mixed in before adding more.  Once all the flour is in and well combined fold in the full bag of chocolate chunks.  Don't mix these in on high or the chunks will break apart.

Plop (yes, that's the technical word) spoonfuls of the dough onto your cookie sheet. Don't try to make them perfect or pretty. You should be able to bake a dozen at a time depending on size and get 2 - 3 dozen cookies.

Sprinkle the cookies with fine sea salt.

Bake at 375 for 10 minutes or until the cookies appear a golden brown.  Remove to a cooling rack and let cool for as long as you can resist eating them.  Enjoy.

Edible Cupcake Invitations

Printed invitations are expensive! And what's sweeter than an invitation you can eat?  For Maggie's 2nd birthday we're doing a simple Cake and Ice Cream party. Most of her friends are neighbors so we delivered cupcakes to invite them to the party.

First we made vanilla cupcakes with vanilla icing.  And added little toppers with the party details.

Then Maggie and I delivered the cupcakes to our neighborhood friends.  Maggie had a hard time not tasting each one.

And when we were all done we enjoyed a little treat ourselves.

For the family members not close enough to get a cupcake we sent photos of the treats and Maggie in an email with party details.

This was a lot of fun and a very inexpensive way to create invitations.

Quick Summer Dessert: Individual Margarita Pies

WARNING:  Addicting. And for adults only.  These contain alcohol so they're not for the kiddos.  For a kid friendly version use a margarita mix instead of the booze.

• 12 mini prepared graham cracker crusts
• 1 can sweetened condensed milk
• 1/4 cup lime juice
• 3 T. tequila
• 3 T. triple sec
• 8 oz. container of slightly thawed Cool Whip

Mix together milk and liquids. Fold in thawed Cool Whip. Fill crusts, cover loosely, freeze for 4 hours.  Garnish with lime zest, limes and strawberries.  

Drop-Off Meals to New Parents

A girlfriend emailed me and asked advice on taking meals to friends that just had babies.  I thought I'd share my reply with all of you as well.

"Hi Friend,


I don’t have any “go to” recipes for taking  meals but I have a couple ideas for you.  If it’s a friend that you know is receiving a lot of meals I like to take one of two things: 


(a) a lot of times I’ll take breakfast items, usually the night before, because making breakfast and having a nutritious start is more difficult with a new baby than making dinner or (b) I’ll take a meal that’s prepared but not baked so they can choose to have it that night or if they have enough meals they can freeze it and eat it later.

Here’s a peak at a breakfast basket I’ll make a lot of times:  http://www.humblehostess.com/2010/06/celebrate-good-neighbors.html (stick a cute little stuffed animal in it for the baby)

For dinners I put everything in a bag and on the outside I type a note that says “Dinner’s In The Bag” (hah!) and write down what’s in it and how to bake it.

If she’s breastfeeding and likes beer, I usually put two beers in with the dinner, one for hubby because he needs it and one for mommy because it brings in milk.

An egg casserole is PERFECT because they can eat it for breakfast, lunch or dinner.
Zesty Enchiladas. http://www.realsimple.com/food-recipes/browse-all-recipes/zesty-chicken-enchiladas-00000000012498/index.html.  These are super good and you can make it all in advance, and then she just bakes it at 400 for 15 minutes. Take with chips and salsa."

Three Ways to Make Chocolate Chip Cookies

A girlfriend messaged me recently to ask for a good chocolate chip cookie recipe. She said each time she makes chocolate chip cookies they fall flat...literally, flat and crispy.  Well, I hear ya' sister!  Chocolate Chip Cookies are supposed to be basic, but they can be surprisingly tricky.  And a chocolate chip cookie that's not absolutely great, just simply isn't worth having.

Here are three ways to make delicious Chocolate Chip Cookies, from super easy to a little more complicated but worth every morsel.

Ridiculously Easy, Never Fail 
First off, the easiest way to make these treats...semi-homemade.  I posted about Faking It with these cookies awhile back.  Basically you take premade cookie dough, like Pillsbury or Tollhouse, and using your electric mixer stir in more chips (I prefer butterscotch or pb) and nuts.  Then bake.  They seriously taste like the best homemade cookie and no one needs to know you didn't technically make the dough.

Your Standard Homemade Cookie, Cookie

For Buckaroons you basically mix the
ingredients you see here and voila,
you have cookies.

This is the recipe I grew up eating and my mom, sisters and I still make.  Buckaroons! The twist, and what makes them taste so good, is the oatmeal.  I also add in peanut butter chips because pb, chocolate and oatmeal is like the triple threat.  Hear me on this though, do not substitute butter for the shortening. I learned this the hard way. The cookies will not be the same. 


Buckaroons

1 Cup Shortening
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs
2 Cups Sifted Flour
1 teaspoon Baking Soda
1 1/2 teaspoons Salt
1 teaspoon Baking Powder
2 Cups Rolled Oats
1 teaspoon vanilla
1 package chocolate chips

Cream together shortening and sugar.  Add eggs and beat.  Sift together flour, soda, baking powder and salt.  Add to sugar mixture.  Mix in oatmeal, vanilla, and chips.  Drop by spoonfuls and bake at 350 for 12 minutes.

Buckaroons.  These cookies taste like home.

A Bit More Complicated, But So Good They're Addicting

My friend Jeanie raved so much about The New York Times Chocolate Chip Cookies I had no choice but to try them, though I was skeptical they could really be as good as she promised.  Oh how I was wrong!  These cookies are THE BEST chocolate chip cookies I've ever had.  They do take two kinds of flour, two types of salt, not your standard chip, and over 24 hours to make but they are worth every ingredient and slowly passing minute.  

You can find the recipe here on The New York Times website.

Here are my tips:
Bread flour is pretty easy to find, but cake flour can be more difficult.  To make two cups of cake flour just combine 1 3/4 cups all purpose flour and 1/4 cup cornstarch.

Set your butter out a bit early so it softens just a tad.

Don't go searching for gourmet chocolate disks or feves.  Most grocery stores, including Wal-Mart, carry Ghiradrdelli 60% Bittersweet Chips, which are much much larger than your standard baking chip.

If you simply can't handle the anticipation and must eat these cookies before letting the dough chill for 24 hours (like me), make a few balls of dough and put them in the freezer for a few minutes. Then follow the baking directions as normal.  Then you can wrap and chill the rest of the dough for tomorrow.

I couldn't wait the 24 hours for the dough to chill.
I put a few samples in the freezer for ten minutes and baked.

The salt on top makes all the difference.
I ate three of these cookies while typing this post.

Valentines Shortbread Cookies

I don't know why I only think bake shortbread cookies at Valentine's Day.  I enjoy them so much.  They're they perfect texture, a bit buttery, a bit sweet, a bit salty. And they are so easy to bake, cut and decorate.  You most likely already have all the ingredients in your pantry and you can add flavorings like vanilla or hazelnut.

All you need is flour, salt, butter, confectioners' sugar and vanilla extract.  A little jam, chocolate or chopped nuts for garnish and you've got a quick and easy Valentine's Day treat.  Who needs boxed chocolates?!

Here's the recipe I used for Vanilla Shortbread with raspberry jam from Delish.com.

I used the scrap dough to make smaller hearts for my daughter and I to decorate with white and dark chocolate.  Delish in deed!

I've also done these with hazelnuts.  Here's a recipe from Epicurious. 

Cutesy Kitchen Gear: Measuring Cups

I have a slight obsession with cute kitchen gadgets.  I particularly find myself having a hard time resisting the urge to buy every set of measuring cups I run across that is different from your standard all-clad stainless steel variety (which I also  have of course).  Measuring cups make great gifts and they're inexpensive.  Tie a set of measuring cups or spoons to a box of muffin mix and you've got a great hostess gift any gal would love.  I thought I'd share a few of my favorite finds with you...well, maybe a bit more than a few.  I told you, it's an obsession!

I absolutely love these and lucky me, I got them for Christmas. Thanks Mom!
White Porcelain from World Market

I cant' decide if I actually like this, or if I just find it intriguing.
Regardless, in the right kitchen it could really add to the decor.
Enchanted Buck Cups from Anthropologie

Vintage Longaberger Pottery Measuring Bowl
Measures up to 3 cups and includes ounce marks
Baahurrah Farm Shop on Etsy

Flowering cups.  Cute enough to use as dipping bowls too.
Available at Pier One Imports and other places,
but "other places" are more expensive

Real cups as measuring cups.  Genius.
Also available at Pier One Imports 

These ceramic blue cups include the cup measurement, the ml measurement
and the fl oz measurements.
They're by Nigella Lawson. I swear everything that woman does is beautiful!
Available at CentralChef.com

Absolutely gorgeous! Stunning! Classy! Love! It!
Pewter Measuring Cups with Stand at Cooking.com

Looks like something your grandma may have used.
Vintage Kitchen Copper Measuring Cups
by Cherished Heats on Etsy



If you want to display your measuring cups and have them within reach, like this idea a lot.  Except I'd recommend using small hooks rather than chains so you can just grab and go, and not have to unhook anything.

This print of measurement conversions as awesome! Framed, it would look great in a kitchen AND be super resourceful.  It comes in a variety of colors at Sweet Fine Day on Etsy. 

Cooking with Kids: Peanut Butter Squares

Maggie, my 16 month old, and I made these scrumptious peanut butter squares by Nigella Lawson this morning.  We're taking them to a friends house tonight for dessert.  This is the perfect thing to make with toddlers and young kids because it's very quick and there's absolutely no baking involved.  You just mix the ingredients together and press them into a pan.  It's that simple.

Ingredients for the Base

• Scant 1/4 cup dark brown sugar
• 1 1/3 cups confectioners' sugar
• scant 1/4 cup unsalted butter
• 3/4 cup plus 2 tablespoons creamy peanut butter

Ingredients for the topping

• 7 ounces milk chocolate
• 4 ounces bittersweet chocolate
• 1 tablespoon unsalted butter

Directions

• Stir all the ingredients for the base together until smooth.  Nigella uses the paddle attachments to her mixer, which her children love operating, but a bowl and a wooden spoon will do the job just as well.  You will find, either way, that some of the dark brown sugar stays in rubbly but very small, lumps --  don't worry about that.
• Press the sandy mixture into a 9-inch square brownie pan and make the surface as even as possible.  This is where your toddler can enjoy helping.  They'll enjoy dirtying their hands while pressing the mixture in the pan.
• To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) and pour over the base.  Let your child use the back of a spoon to spread the chocolate.
• Put the pan in the refrigerator to set. When the chocolate has hardened, cut into small squares. This is very rich so you'll want to keep the servings very small.

Makes approximately 48.

Recipe courtesy of Nigella Lawson from How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking.

In Season Now: Satsuma Oranges

Mandarin oranges are natures sweet gift to us in the winter and Satsumas, the sweetest of all mandarin oranges, peak November - December.  I've been buying these up at Whole Foods Market for snacks and now that Christmas is approaching I'm planning to use them in baking and cooking.  Satsumas are super sweet, tender, seedless, peel easily and have easy-to-seperate segments. And as an added bonus they're gorgeous! These little beauties look great atop a centerpiece or peaking out a stocking.

Store at room temperature and use within five days.  Make sure to buy them with a stem and leaf still attached. Here are a collection of recipes for Satsuma Oranges.  Enjoy!


Salmon with Satsuma Orange Butter Sauce and Chives - click for recipe
by Emeril Lagasse

Satsuma Orange and Dried Cranberry  Chutney
by Food and Wine

• 2 pounds satsuma oranges, skin on, thinly sliced (may also use clementines or juice orangeds)
• 1 cup sugar
• 2 tablespoons fresh lemon juice
• 1/2 cup dried cranberries

In a medium saucepan mis the satsumas with the sugar and lemon juice.  Simmer over moderately low heat, stirring occasionally, until thick, about 45 minutes.  Stir in cranberries and remove from the heat.  Let cool to room temperature about 1 hour. 

Roasted Pork Loin with Poached Satsumas / Plums - click for recipe

by Bon Appetit 

Candied Satsuma Peels

by Cooking Light

• 12 satsuma oranges
• 2 1/2 cups sugar, divided
• 3/4 cup water

1. Peel oranges; scrape white pith from rind. Reserve orange sections for another use. Cut rind into 1/4-inch strips.

2. Combine 1 1/2 cups sugar and 3/4 cup water in a medium saucepan over medium heat; cook 2 minutes or until sugar dissolves, stirring constantly. Stir in rind; cover, reduce heat, and simmer 3 minutes. Remove from heat; cool completely. Strain rind mixture through a sieve into a bowl. Discard liquid. Pat rind dry with paper towels. Place remaining 1 cup sugar and rind in a medium bowl, tossing well to coat.

Arugula, Satsuma, and Fennel Salad - click for recipe

Satsuma Cocktails

OPTION 1

• 1 satsuma orange, peeled and sectioned.  Freeze at 30 minutes.
• 1/2 cup dry gin
• 1/2 cup fresh satsuma orange juice (about 2 oranges)
• 1 tablespoon Grand Marnier

 Place crushed ice in a martini shaker. Add gin, juice, and Grand Marnier to shaker; shake well. Strain 1/2 cup gin mixture into each of 2 martini glasses. Add 4 frozen satsuma sections to each glass. Garnish with rind, if desired.

OPTION 2

• 2 ounces Beafeater gin
• 1/2 ounce sweet vermouth
• 1 1/2 ounces fresh Satsuma juice
• 1/2 ounce simply syrup

Combine ingredients in a cocktail shaker with lots of ice. Shake until it so cold it burns your hands. Pour into a tall glass with ice

Incredibly Easy Homemade Turtles

I really wanted to make turtles for a party recently but every recipe I found was either far too complicated, took far too long, or just didn't make sense to me.  One told me to make make the caramel, place spoonfuls on a cookie sheet and then place nuts in the shape of a snowflake and all I could think was, "won't the caramel harden by the time I get the nuts in place?"  There had to be an easier way!  So i started testing and here is my recipe for the easiest (seriously, no one can mess this up) and tastiest homemade turtles.

Chocolate Caramel Turtles


Ingredients

• 1 pkg halved pecans
• 1 11oz pkg caramel bits
• 12.5 oz bag milk chocolate
• 1t vanilla
• 14oz can condensed milk

Preheat oven to 350.  Grease muffin tins.

Put 3 - 5 pecans in each muffin cup depending on size.  Sprinkle caramel bits over pecans. Put at least 3 in each cup but if you like caramel put many more (I used 5 or more).  Bake until caramel is melted, about 10 minutes.  This will also toast the pecans a bit. Once the caramel is melted put the muffin tin on a cooking rack.  This is the hard part -- walk away.  Do not move the candy until the tin has completely cooled.  

Once cooled remove the candy from the muffin cups using a butter knife and set on wax paper.

Bring some water to a boil in a heavy sauce pan.  Place a heat-safe bowl over the water.  Put chocolate, milk and vanilla in bowl and stir constantly. Once the chocolate is completely melted and smooth turn off heat.  Leaving the bowl over the hot water spoon chocolate on top of candy pieces.  You leave the bowl of chocolate over the hot water to keep it from thickening and hardening but you turn the heat off so it won't burn.  

That's it, unless you want to add a bit more flavor.  I added sea salt on top of the turtles to get that really salty, really sweet treat. 

Let chocolate completely cool at least 2 hours, then store in fridge.  The only hard thing about this recipe is having the patience to let the candy cool. 

You can get creative with this recipe.  Make turtles spicy by adding cayen or use a flavored salt, like the Spicy Seasoned Sea Salt from Penzys. Yum, yum, yum!

Want another super easy, tasty treat?  Try Martha Stewart's Winter Bark.  I make it every year and it's always a big hit.

I Bought the Pies

Costco's Pumpkin Pie

(gasp!) I'm not making homemade pies this Thanksgiving.  I'm buying them.  I know this may seem appalling to you true bakers (I'm amateur at best) and I'm a little disappointed in myself but truthfully it's better for all if I buy, not bake, these pies.  This is when the humble part of humble hostess comes in.  I'm buying pies...I relinquish my efforts to be Betty Crocker and if you too are thinking, "my gosh I just. don't. have. time!" and are looking for someone to say "Go ahead. Buy that pie," I'm here to give you full permission.

I love to bake, but only when I can really enjoy it.  If I'm rushed or it's going to stress me it's not going to be enjoyable. This is a good mantra/metaphor/motto for all things we can often feel pressured about.  Do what you can, but when you can't don't stress.  This is especially a good reminder during the holidays.  If you forget to buy that special gift for your mom, it's okay...she won't notice when you give her a card with a raincheck.  If your Christmas cookies fall flat, it's okay...take a bottle of Cupcake wine to that cookie exchange party instead.

My first priority is being a wife, a mother and a homemaker.  My second is running a business. After those things are covered I try to find time to share my thoughts on those things with all of you.  You won't hear much from me this week since the first priority will be taking up all my time, but next week I promise to have lots of ideas to get you going for Christmas, from great cocktail dresses to holiday hostess gifts.

Happy Thanksgiving from my home to yours...store bought pie and all.

Cookie Time Is A Comin'

Ladies, it's time to get prepared for all those cookies you'll be expected to make this holiday season.  It may just be the first of November but before you know it those Cookie Exchange Party invitations will be coming to your mailbox and inbox.

Of course I'll provide easy and tasty recipes as the season gets closer but if you're planning ahead, here are a couple new resources.

Gourmet Magazine just release their Cookie Book featuring nearly 70 years of favorite cookie recipes.  Buy it now at Amazon or get the recipe for the Polish Apricot-filled cookies here on the Today Show.

The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009

Not the baking-type or the crafty-type?  Make it easy on yourself.  Order a couple of these mason jar cookie mixes from Simply Divine Desserts.  Use the mix from one to make your cookies.  And take the second jar to the hostess for the hostess gift.  

Simply Divine Desserts

Easy Potluck Party

It's 8:15pm on a Saturday and I'm sitting in my PJs watching college football, nicely snuggled in for the night.  My house is clean and my daughter's sleeping.  But just an hour ago my house was full with families dining, mingling and celebrating fall.  This is bliss for a lady who likes to entertain.

Easy Potluck Party

My Mom's Group wanted to have a fall party to get our families together so I offered to host a potluck.  We settled on 4:00pm to start since that's after the kids nap times and gets everyone home in time for bedtime.  As the hosts my husband and I provided the main course, a smoked brisket, and a dessert, pumpkin cupcakes (recipe below).  Everyone else brought a side, dessert or drink.  This is the easiest kind of party and the variety of dishes easily provides conversation topics.  Since our kids are too young for organized crafts or games, we simply blew up some balloons and put them on the floor. They were a big hit with the wee ones.  

Since our house was already decorated for fall and Halloween, we didn't do much to get ready for the party.  I just sat out plates, cups and flatware and cleared counter space for everyone's yummy dishes.  Then we relaxed and enjoyed visiting with our friends. 

When all the guests were gone we just had to put away leftovers and take out the trash.  It's like getting two Saturday nights in one -- we hosted a party and had the rest of the evening to relax at home.  I love easy potluck parties!

I love this caddy.  It's perfect for displaying cups, straws, napkins, or cutlery.
Keep a couple sharpies in a caddy so you always have a way to mark cups.

Little signs throughout directed guests to the playroom or the powder rooms.

For additional outside seating provide a basket of picnic blankets.

Bells on the door are fun and let me know when a new guest has arrived.

Yum! Pumpkin Cupcakes with Cream Cheese Frosting and Caramel

Pumpkin Cupcakes with Cream Cheese Frosting and Caramel
When hosting a party for large groups I'm all about keeping it simple.  Baking or cooking anything too complicated would only stress me out.  These cupcakes are very easy and only partly homemade.

Start with Martha Stewart's Pumpkin Cupcakes (makes 24).  After the cupcakes have completely cooled pipe cream cheese frosting on to cakes and drizzle with caramel sauce. 

Pumpkin Cupcakes by Martha Stewart
2 Cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon all spice
1 cup packed light-brown sugar
1 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can pumpkin puree

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.