There is no better dessert ever for a party than mini bundt cakes.  These are as easy as making cupcakes and way more impressive.  You can basically use any cake or cupcake recipe. These are no fail and easy peasy!!

Red velvet is one my favorites. Cakes, cupcakes, cheesecake, brownies, pancakes and waffles - red velvet makes everything...well..better!



Last night I hosted an Ugly Sweater Christmas Office Party - big hit and big fun!  Ugly sweaters just set the tone for a party full of reindeer games and shenanigans.  Hot pepper tasting, White Elephant gift exchange and Cards Against Humanity made this evening memorable with lots of pants peeing laughter.

What better to serve for dessert at an appetizer party than "eat out of hand" mini bundt cakes.  Below is the recipe for the bundts.  I used the same frosting that I use on my  Pumpkin Cupcakes minus the cinnamon. A single recipe makes 24 mini bundts - I doubled it and made a full-size bundt cake as well - which I froze for Christmas.  #winning

RED VELVET BUNDT CAKE

Ingredients

Directions

Place all ingredients in a large mixing bowl.


Mix with electric mixer on low until all combined.  Then mix on high for one minute.  Be careful to not over beat.  This batter WILL be thick!


This where you can choose to make a regular bundt cake or minis.  Make sure to use non-stick pans and spray well with non-stick spray.  I'm loving THIS coconut oil spray right now from Trader Joe's.



I bake the mini bundts at 350 degrees for 30 minutes.  I bake a full-size bundt at the same temperature for 40 minutes.  Cooking times are always approximate because everyone's oven and altitude  are different.  It is important to use a toothpick, bamboo skewer or cake tester to test for doneness.  Over baked cake is dry and crumbly and awful.  Awful cake is a crime.  Please do not serve awful cake.


Remove from oven and let cool 15 minutes in the pan.  Carefully turn out on a wire rack and completely cool before frosting. Taste test one - if you must...if you must.


To frost - I make one batch of Cream Cheese Frosting - find the recipe HERE  Don't forget to OMIT the cinnamon.  I pipe this on with a frosting bag - no tip.  Just cut a small hole in the end with your scissors.  Piping is easy - as you can see it isn't perfect and that is OK.  You can add sprinkles if you wish - it makes them festive.


So, here I sit on this Saturday morning writing at my desk and enjoying a Red Velvet Mini Bundt Cake with my coffee (best breakfast ever - along with cold pizza and pie).  I encourage you to try these - I am telling you they are as easy as cupcakes.  These travel well - freeze well (pre-frosting) - present well and..well..make everyone happy.

Cheers to Red Velvet and Cheers to you!!!

eat. love. live well.

The Federal Reserve raised the short-term interest rates today from 0%-0.25% to 0.25%-0/5%.  This was expected by many in the financial world - so it shouldn't come as a shock.

The Fed reduced the rate to 0% in December of 2008 to boost the collapsing housing market.  Home buyers have enjoyed incredibly low rates for almost 8 years.  Federal Reserve Chairman Janet Yellen remarked,"this marks the end of an extraordinary period".  These low rates were designed to spur the economy and get housing sales to move again.  And, it did just that!



Now that we are experiencing a healing economy, it is time for the Fed to make some adjustments. Unemploymnent is at 5%, which is half of what it was in 2009 and incomes are starting to rise.  The Fed watches this closely and has been hinting at an interest rate increase for some time.

The Fed determines the targe rate for very short-term debt, which is the money that they lend to banks.  However, this does influence credit cards, car loans and long-term loans such as mortgages. From this you will see mortgages, bank savings rates and corporate bonds begin to rise.



The current mortgage rate has been around 3.9%.  However, there is no need to panic.  We will not see an overnight change or feel an immediate impact.  Many markets have already priced in the move by the Fed.  30 year mortgages are priced off of 10 year T-note yields - they do rise but not as steep as the short-term rate.

Many experts agree that we will see mortgage rates remain low for some time, with only gradual increases through 2016.  It is possible that we could see interest rates next year slightly over 4%. This is still phenomenal as 10 years ago mortgage rates were 6.3% and 20 years ago they were 7.2%.

I have sold Real Estate for over 18 years. I have seen both the highs and lows of interest rates and real estate markets.  People buy and sell when interest is low and they buy and sell when interest is high.  Nationwide, home sales are expected be 5.7 million this year, compared to 5.4 million in 2014 and 4.6 million in 2011. It is still a great time to buy or sell a home.

What does this mean to me if I am buying now?  On a home purchase of $225k - you may see about a $26 increase in your payment.  This is usually not a deal killer.

There is no need to rush - but it is very important to be working with a knowledgeable Realtor and lender.  A team of professionals is key to getting not only the best home, but the best deal and the best loan.  You need the best negotiators working for you.  Pay attention and rely on your team to advise you.

Want more information on what this interest rate hike mean to you?  GET IT HERE

You can contact me for all of your Real Estate needs at 775-762-7653 or move2reno@gmail.com. Visit my Real Estate website at www.move2reno.com

Best Regards,

At a Christmas party this week one of my friends and loyal blog followers, Leslie Peek, asked me if I had ever made pasta for Christmas dinner.  She was tired of always serving turkey.  I laughed and told her my story.  Thanks, Leslie for inspiring this blog post.

I have a blended family of picky eaters.  This makes Christmas dinner complicated for a people pleasing foodie like myself.

I spent the first years trying to make everyone conform to the Prime Rib, Turkey, Ham tradition. That was a disaster.  Then I went completely the opposite direction and killed myself trying to please everyone.  Disaster number two.

I finally settled on Italian Pasta Dinners for Christmas.  Everyone loves pasta and it is one of the easiest meals to make that brings happiness to your table.  I usually serve a meat sauce, a pesto sauce, and cream sauce pasta.  All my bases are covered.  Although - this year I am going to test the envelope with a smoked prime rib - ssshh - don't tell anyone.  I will report back on the reviews and the results.

Here are some of my very favorites - thanks to Rachel Ray.

Christmas Pasta

rachelray.com

I have a lasagna critic among my five children.  Joshua has always been the royal taste tester and that hasn't changed now that he is away at college.  One of his most requested dishes is this lasagna.  It always makes it to our dinner table when he is home for a visit.

Mile High Lasagna

RachelRay.com

Everyone has that one vegetarian at their holiday table.  If you are not a vegetarian it can be difficult to find a good main dish. This pesto dish is perfect!

Roasted Garlic Pesto Cream Pasta

RachelRay.com

Like many of you - I was a busy Mom.  I also bought the lie that when your kids are gone you will be able to breathe again. NOPE - our baby is 21 and I am still waiting to catch my breath.

Christmas time is always crazy in our house.  I am a type-A, overachieving, Martha Stewart girl.  I get so busy with decorating, cards, wrapping, running a business, and now blogging that when someone says, "what's for dinner?" - panic sets in.

Well, this blog post is my Christmas gift to you.  A weeks worth of some of my favorite crockpot recipes.  The crockpot should be everyone's best friend. The value of getting up a little early to throw some ingredients together in one pot is totally worth walking in the door after work to find the house smelling of deliciousness.  It is almost like having a live in maid - ALMOST.

So enjoy my little gift and get the kids to do the dishes!

7 DAYS OF DINNERS

Slow Cooker Chicken Parmesan Soup

The Sexy Mexican has a love affair with meatballs.  Spaghetti and meatballs, meatball sandwiches, albondigas soup, meatball appetizers and this...Albondigas En Salsa Verde.  These are his new addiction.  Meatballs in Spicy Tomatillo Sauce, a classic central Mexico dish.

I made these as an appetizer for the Blog Launch Party and they are now a staple in my kitchen.  You can make the whole recipe or just the sauce.  In a pinch, serve the sauce over frozen meatballs - I love these from Costco.

I caution you that these can be spicy.  Chipotle chiles in adobo are smoked jalapenos canned in adobo sauce.  As with any canned chile, sometimes they are mild, sometimes they are quite spicy.  I would use half of what the recipe calls for and then add more to taste.  Don't worry, if you over do it - stir in a little sour cream right before serving (don't add it to the pot and let it boil - it will curdle).  The sour cream will tone down the spice and save the day.

These are different than any meatball you've ever had - we love them here and I'm sure you will too.

Albondigas En Salsa Verde
Meatballs in Spicy Tomatillo Sauce

Ingredients

Sauce

I travel a lot!  My accommodations are varied - friends, hotels, timeshare, and Airbnb.  Airbnb has received mixed reviews - but I am here to tell you that my experiences has been amazing.  I wouldn't hesitate to use them again and again.

Airbnb offers an unique experience that other types of accommodations do not provide.  You are staying in someone's home, usually with access to a kitchen, laundry, and sometimes additional amenities like bikes or boogie boards, etc.

You can rent a shared room, a private room, or an entire home or apartment.  Let me be clear - my comfort zone is in renting only an entire home or apartment.  I am not one that could rent a room in a house or a shared room.  That is not for me.

I find that staying in a home or apartment is much more comfortable for my type of traveling.  I get lots of extra perks, the ability to cook in or reheat leftovers and  I can do laundry - because I pack light. But, my favorite part may be that you are staying in a neighborhood.  This is the best part of any visit - getting to know the neighborhoods of a city.  Eat where the locals eat, shop where the locals shop.

I've even used Airbnb while in Europe for a stay in Florence.  It was very helpful to have a local connection to direct to me transportation, shopping, and dining options.

Beach Cottage Living Area

One of our best experiences was on a trip to Hawaii last December.  I was looking for something affordable - RIGHT?  It IS Hawaii!  It also needed to be a place that would be ok with my son and his family coming to visit - including my newborn granddaughter.  I didn't want to be stuck in a hotel room...boring!

Shared Patio

I scored a lovely beach cottage in Kailua that was just perfect!  The owner lives in the large main house and has two separate guest homes that she rents out.  The beach is located down a little path from the property.  The cottage was clean and had a small partial kitchen which worked fine for me. A pool, a barbeque and a lovely owner that gave me many recommendations made for a great stay. Kailua town is quaint and has lovely shops, a Whole Foods Market and terrific little local restaurants. All this for $200/night.  I couldn't beat that.  Relaxing sunshine, family time and the beach!

Bedroom

Shared Pool

See more of the Kailua Beach Cottage here


Everytime, I am greeted by lovely hosts that are full of local knowledge and recommendations.  I can wait to make reservations for my next adventure - who knows - it might include a stay with Airbnb.


eat. love. live well.

TURKEY POTPIE WITH CHEDDAR BISCUIT

Ingredients

For the filling:

• 1 medium onion, coarsely chopped
• 2 large carrots, cut into 1/2-inch pieces
• 2 celery ribs, cut into 1/2-inch pieces
• 1 large parsnip (peeled), cored and cut into 1/2-inch pieces (you can substitute a potato here)
• 1 teaspoon chopped thyme
• 3 tablespoons unsalted butter
• 1/2 pound mushrooms, trimmed and quartered
• 1/4 cup all-purpose flour
• 4 cups roast turkey meat, cut into 1/2-inch pieces
• 1 (10-ounce) package frozen baby peas, thawed
• 3 1/2 cups of turkey or chicken stock (low sodium)

For the Biscuit Crust:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup coarsely grated extra-sharp Cheddar
• 1/4 cup grated Parmesan cheese
• 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
• 1 1/4 cups well-shaken buttermilk

Directions

Make filling:
Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch skillet, covered, over medium heat, stirring occasionally, until vegetables
are almost tender, 10 to 12 minutes.

 Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.  Sprinkle with flour and cook, stirring constantly, 2 minutes.

Stir in stock (3 1/2 cups), scraping up any brown bits and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes.  Stir in turkey, peas, and salt and pepper to taste.

Make biscuit crust and bake pie:
Preheat oven to 400 degrees with rack in the middle.
Sift together flour, baking powder, baking soda, salt, and pepper in a medium bowl.  Add cheeses and toss to coat.

Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.  Add buttermilk and stir just until a dough forms.

Reheat the filling and transfer to a 9x13 baking dish.  Drop biscuit dough onto filling in 8 large mounds, leaving space between biscuits.

Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes.  Let stand 10 minutes before serving.

You have to watch the salt here.  If you are using leftover turkey that was brined, you will want to cut back on your use of salt in this recipe.  Make sure you use low sodium stock or even better, make your own.

This is a tummy warming Fall or Winter meal, perfect for leftovers or a store-bought rotisserie chicken.  I'm sure it will be a hit in your house as it has been in mine.

eat. love. live well.

It is the day before Thanksgiving and I'm soaking up the sun in Mexico.  But, not to worry!  I hear you my kitchen friends and your cries for HELP!

Extra last minute guests, lumpy gravy, frozen turkey...I've been there.  So, be encouraged my friends - below is my Thanksgiving 911.  Your welcome!

THANKSGIVING 911

• Lumpy Gravy -  Many cooks have panicked when at the last minute - the gravy turns out lumpy.  No need to worry, lumps can be fixed.  The key to smooth gravy is in the whisking. My Grandmother taught me how to make killer gravy by using flour and pan drippings.  You must whisk your flour into the pan drippings over low to medium heat.  Whisk it in good so that it is all incorporated.  Make sure the mixture is hot before you add your hot broth. Don't miss this point - hot flour/drippings mixture - hot broth.  Continue to whisk (don't get lazy) and let the gravy thicken.  If you did not follow this method and end up with lumps you can add more hot broth and vigorously whisk, let the gravy cook down and thicken.  If this does not work - pour your gravy through a strainer/sieve with medium holes and whisk it through the strainer.  This should catch the lumps.

• Overcooked Turkey - Everything is on the table and your hungry guests are getting restless - but as you carve the bird you find that it is OVERCOOKED!  Fear sets in and you break into a sweat.  This has a pretty easy fix.  Slice the turkey and serve it on two separate platters, one for the dark meat and one for the breast meat.  Choose deep rimmed platters that will hold a little juice.  Drizzle hot stock or broth over the meat, giving the white meat a little more.  The dark meat is probably not as dry as the breast meat. Serve plenty of gravy and cranberry and don't breathe a word.  Ssshhh!!

• Soggy Stuffing?  #@$% - The pressure is on!  All your dishes are heading to the table and as Aunt Mable pulls the stuffing from the oven you notice that it is a soggy mess. Probably too much broth.  This too can be fixed.  Cover all your other servings dishes with foil to keep them warm.  Quickly transfer the stuffing to a rimmed baking sheet and spread it out in a thin layer.  Place it back into a 350 degree oven and watch it crisp up.  When it is crip enough place back in the serving dish and call everyone to the table.

ROASTED AND MASHED GARLIC CAULIFLOWER

Ingredients

Directions

Pre-heat oven to 400 degrees.

In a food processor blend together roasted garlic, cauliflower, milk, sour cream, melted butter, salt, and pepper until smooth and mashed potato - like.  Season with more salt and pepper to taste.

Fold in the chopped green onion and serve.

Optional stir-ins:

• Parmesan or Cheddar Cheese
• Bacon
• Chives instead of green onions

photo courtesy of www.hummusapien.com

Smartphones are a traveling necessity unless of course you are going commando in the jungle.  I prefer to be well connected when I travel.  There are so many apps available for both iPhones and Androids that you can have tons of information at your fingertips.

Smartphone apps for travelers can save your bacon in a pinch.  They can help you find your way, get a rental car, a hotel room or find a great restaurant.  They even have apps that will convert currency and translate a foreign language.

Here are some of my favorites:

Fodor's City Guide App

                                                                                       

Fodors City Guide App

Tripit

Tripit

Tripadvisor

tripadvisor

Packing Pro

Packing Pro

Currency Exchange App

Currency Exchange App

Google Translate

This app is a must for foreign travelers.
No need to carry a translation dictionary
in your bag anymore.  This is handy
and quick.

Google Translate - Apple        Google Translate - Android

yelp

yelp

Whatever apps you choose to use please remember that international data charges may apply.  It is important to check with your cellular provider for the costs associated with using your electronic devices in foreign countries.

eat. love. live well.

This time of year we tend to move indoors with our cooking.  In the Fall, roasting root vegetables with a little olive oil and seasoning makes the kitchen warm and inviting.

There are a million combinations from potatoes, carrots, turnips, and beets, to broccoli, cauliflower, onions and mushrooms.  One of my favorites is roasted brussel sprouts.

Roasting a vegetable changes the complexity of the flavors and brings out the natural sugars that create a lovely caramelization and adds sweetness to the dish.

Eat is easy to maintain a smart calorie count and stay paleo or gluten free when cooking vegetables this way.

I always use a good quality olive oil like this and roast my vegetables in a cast iron skillet like this or a stoneware pan like this. Par boiling some of the tougher veggies like brussel sprouts or beets before roasting will give you the best results.

With the Holidays quickly approaching I am always looking for great side dishes - any of these would be perfect!

So, check out the recipes below and tell me what you think.  These aren't your Momma's brussel sprouts!  Enjoy.



These are full of nice garlicky flavor with a nice spice from the cayenne pepper.  Be sure to cook these until they are fork tender when boiling them. Then drain well before roasting.

courtesy of www.paleogrubs.com

ROASTED BRUSSEL SPROUTS AND BACON

The nuttiness of the brussel sprouts pair nicely with the saltiness of the bacon.  Feel free to substitute chunks of pancetta for a richer flavor.

courtesy of www.paleogrubs.com

ROASTED BRUSSEL SPROUTS AND GRAPES

This is a fantastic take on the sweet and savory.  The grapes will surprise you.
The colors are beautiful too for a holiday table.

courtesy of www.realsimple.com

Brussel sprouts get a bad rap.  But, trust me when I say - roasting makes everything better. You will be pleasantly surprised.  I promise.

eat. love. live well.