Raisin Pecan Monkey Bread with Orange Cream Cheese Glaze

This is definitely for anyone who has a sweet tooth and enjoys something decedent for breakfast. I assembled the Raisin Pecan Monkey Bread one evening (using both raisins and pecans), popped it into the refrigerator, then pulled it out and baked it the next morning as I was getting ready for work. It was a winner with the office staff and it went quickly. It is so amazing when served warm from the oven with the icing slightly soft from the warmth of the bread. It's really a scrumptious sweet treat. This was my first time serving it with the Orange Cream Cheese Glaze and I don't foresee every making it again without it. Besides, if you want to impress the co-workers and am already serving them something fattening, why not go all the way!

Pumpkin Pie Crunch Bars

I love almost anything with pumpkin (although I recently had a red curry with chicken and pumpkin entree at a Thai restaurant near campus that I didn't really enjoy), and pumpkin pie is one of my all time favorite pies (and something I enjoy year round). If you are looking for an alternative to pumpkin pie and want a dessert your family will go crazy for, look no further. This is one of my favorite pumpkin recipes. In my opinion it's a lot easier than making a pie. I still remember the first time I had this dessert which was at a Thanksgiving gathering and our friend Dale Lund had made it. When he explained the bars had a dry cake mix sprinkled on top before baking I was a bit skeptical, but after one bite I was hooked. These Pumpkin Pie Crunch Bars are even better topped with a dollop of fresh whipped cream. Give them a try this Thanksgiving and let me know what you think...

Blue Cheese Souffle

It's seems I have been so busy since moving to the Bay area in the spring for the new job that it's been really difficult to post on a regular basis. I'm feeling a bit embarrassed by how infrequent I've been. I have still tried to make time to enjoy some time in the kitchen though, and to enjoy the fruits of my labor. I recently attempted my very first souffle. While I've heard stories of how challenging a souffle can be, I am looking forward to making many more in the future.

This Blue Cheese Souffle from the Barefoot Contessa was surprising easily and we absolutely loved the way it turned out. If you're a fan of blue cheese, you must really give this souffle a try. I just loved the taste of the blue cheese with the somewhat crunchy and tangy Parmesan and butter coating on the sides of it. The souffle was excellent paired with a salad of fresh mixed greens. Since I was unsure of exactly how to serve it I ended up deflating it, but have since learned from our Betty Crocker cookbook how a souffle should be separated instead of spooned out. It was so enjoyable I will look forward to making this souffle again, but I'll probably first attempt a chocolate one!