Pumpkin Muffins (and they are low fat)

These so remind me of the ones that Starbucks sells.  Don't know yet if it tastes the same; but definitely want to try it.  

from Love from the Oven

Leek and Swiss Chard Tart

Leek and Swiss Chard tart  Another Smitten Kitchen Recipe.  Since I have Swiss Chard in my fridge,  this may be a good morning breakfast since I'm always in some kind of pain, and Jim usually is the one that has to make breakfast.  Sounds good.

More Breads and Baking links

So, still looking for appetizer/savory madeleine recipe; but found these instead that look great.  Below recipes are from  YumSugar.com

Brazilian Cheese Bread
Savory Madeleines    These sound good
Baked Goldfish  Wonder how these would taste in a madeleine pan?


Soft Baked Pretzels  Just made breadsticks that was really similar; but didn't do the baking soda/water bath.  Wondering if I can stuff the ropes with cheese?  What kind?  It bakes for 10-15 minutes so that "should" be ok to stuff wouldn't it?

these from Smitten Kitchen....  Miniature Soft Pretzels

Searching for Madeleine ... and more

Had a taste for Madelines, and since I can't find my recipe, went searching...and here's what I found. 

Wouldn't a savory appetizer one be great??? 

Smitten Kitchen Madeleines

Cheese straws   again from Smitten Kitchen

http://smittenkitchen.com/2006/12/just-a-few-bites/

Gougères
Jacques Pépin, Food & Wine
1 cup milk
4 tablespoons unsalted butter (1/2 stick)
1/4 teaspoon salt
Dash cayenne pepper
1 cup all-purpose flour
3 large eggs
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese
1 1/2 cups grated Swiss cheese (Emmenthaler or Gruyere)
Coarse salt (fleur de sel or kosher salt) to sprinkle on top
Bring the milk, butter, salt, and cayenne to a boil in a saucepan. Remove from the heat, add the flour all at once, and mix vigorously with a wooden spatula until the mixture forms a ball. Return the pan to the heat and cook over medium heat, stirring occasionally, for about 1 minute to dry the mixture a bit. Transfer to the bowl of a food processor, let cool for 5 minutes, then process for about 5 seconds.
Add the eggs and paprika to the processor bowl, and process for 10 to 15 seconds, until well mixed. Transfer the choux paste to a mixing bowl, and let cool for 10 minutes.
Preheat the oven to 375°F. Line a cookie sheet with a reusable nonstick baking mat or parchment paper. Reserve 1 tablespoon of the grated Parmesan cheese, then add the remainder and all the Swiss cheese to the choux paste. Stir just enough to incorporate. Using a tablespoon, scoop out a level tablespoon of the gougère dough, and push it off the spoon onto the cooking mat. Continue making individual gougère, spacing them about 2-inches apart on the sheet. Sprinkle a few grains of coarse salt and a little of the reserved Parmesan cheese on each gougère. Bake for about 30 minutes, until nicely browned and crisp. Serve lukewarm or at room temperature with drinks.

Happy New Year!!! Yesterday was the first day of 2009. I truly hope it will be a better one for all of us.

Today I made Braised Beef Short Ribs for dinner. I saw the post at Smitten Kitchen about a week ago and have been salivating over the thought of these. They were truly delicious. This is why I wanted to blog, so I'll remember where I found the recipe. Here's the link http://smittenkitchen.com/2008/12/braised-beef-short-ribs/

Hopefully I'll get better at putting links on...I just didn't want to forget this recipe.