Happy Birthday Mike!

Had a really lovely intimate gathering to celebrate. And a Fall harvest feast of goodies. Thanks to all who joined us.

Roasted Mixed Nuts from Martha Stewart. Very very tasty...


An old standby. Easy and yummy. Beet and Goat Cheese Crostini from Cooking Light...


Farmer's Market Crudites with Buttermilk Herb Dip from Fine Cooking. Also, very yummy...


My personal favorite, Apple Galette with Ginger Glaze from Fine Cooking, EXCEPT used smitten kitchen's pastry recipe instead...


Chai Tea Cupcakes with Vanilla Buttercream. Used Martha Stewart's Vanilla Cupcake recipe (which I ADORE) from her baking book and added my own chai spice mix (one tablespoon) and steeped four Ceylon Tea bags in the milk (heated in microwave) for 10 minutes before using in the recipe.

The chai spice mix is as follows:
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
pinch of ground white or black pepper

My favorite Vanilla Buttercream so far is from Fine Cooking:
5 large egg whites
1-1/4 cups granulated sugar
1/2 cup plus 2 Tbs. light corn syrup
1 lb., 4 oz. (2-1/2 cups) unsalted butter, at room temperature
1 Tbs. vanilla extract

1. Place the egg whites in the clean bowl of a stand mixer fitted with the whisk attachment and whisk on medium-high speed until foamy. Sprinkle in 6 Tbs. of the sugar and beat on high speed to medium peaks (the whites should be smooth, full, and shiny, and the peaks should curl a little). Turn off the mixer.

2. Combine the remaining 3/4 cup plus 2 Tbs. sugar and the corn syrup in a medium (3-quart) saucepan over mediumhigh heat, stirring briefly to dissolve the sugar. Continue to cook just until the mixture comes to a rolling boil.

3. Immediately remove the syrup from the heat, turn the mixer onto medium-high speed, and slowly pour the syrup down the side of the bowl in a steady stream, being very careful not to let the syrup hit the whisk.

4. Reduce the speed to medium and continue whisking until the whites are barely warm, 5 to 7 minutes. Add the butter 1 Tbs. at a time. Add the vanilla and continue beating until the frosting is smooth and creamy.


Mike's favorite of the night, Spiced Pumpkin Cheesecake with Gingersnap Crust from Fine Cooking...


The Perfect Storm Cocktail, made with Gosling's Dark Seal Rum, from Martha Stewart...