White Chocolate Latte

Rich, creamy and delicious. Perfect for an afternoon pick-me-up or an after dinner dessert drink. What is also completely refreshing about this beverage is that it costs so little compared to the $4.00 drinks you might purchase at your local coffee shop. For me, the ambiance is hard to turn down at these little shops (I LOVE walking into a Starbucks and having all my senses awaken). But, oh the possibilities with that $4.00 you don't spend. Save for a trip to Europe (hey, it could happen), start a college fund, or pay off your debt–Dave Ramsey would be so proud!

I'll be honest, I was hesitant about one ingredient in particular. Can you guess what it is? Instant Coffee! I do believe that some family members would disown me. However in this drink with the vanilla and almond extracts, and lots of luxurious richness, I really didn't miss the "real" coffee. To quote my skeptical coffee-snob husband "You can't tell that it's instant—only that it's good."

Have I mentioned this is a rich drink? For a lighter version, I would definitely mix and match different milks, perhaps using 2 cups skim milk and 1 cup whole. And although an optional ingredient, I used real whipping cream for the topping and next time I will simply use Ready Whip.

This was quite a treat–enjoy!

This post has been linked to Eat at Home.

White Chocolate Latte

From Southern Living

Ingredients

• 2 cups milk
• 1 cup half-and-half
• 2/3 cup white chocolate morsels
• 2 tablespoons instant coffee granules
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Whipped cream (optional)
• Garnish: cinnamon sticks

Directions

Stir first 4 ingredients together in a small saucepan over low heat until white chocolate morsels are melted. Stir in vanilla and almond extracts; pour evenly into 4 mugs. Top with whipped cream, if desired. Garnish, if desired, and serve immediately.

Yield: 4 servings

My First Half Marathon - I Run for the Party!!

Just a short diversion from my regular food posts to share what I did this past weekend! Stay tuned for more yummy food to come!

I did it! I did it! I did it! I completed my first half marathon!

This was downtown Nashville about 7:00 am this past Saturday morning November 12. I'm somewhere in this sea of people, nervous but excited about what lay ahead!

We awakened early, about 5:30 local time after not so much sleep. But it was okay, we were pumped up and ready to go! My oldest son and daughter-in-law were running with me. My husband and brother-in-law came along for support and picture taking!

I started the race strong and felt really good. Unfortunately, because of a long wait, I was unable to take restroom break before the race started, so around mile 6 I finally stopped at one that didn't have a line! The hills were fairly manageable, with the exception of mile 10 which presented a challenging incline! The above picture was taken shortly after that, around mile 11.

I crossed the finish line and I was happy with my time which was 2:14 and 8 seconds! My only goal was to run the whole thing and be able to finish! When I was almost to the finish line I was screaming "I did it, I did it!! What an incredible feeling of relief and accomplishment. All those miles and hours of training and now I'm crossing the finish line. I was elated!! Even some tears of joy? Yes, it felt so good!

My husband didn't get back in time to see me cross the finish line (bummer), so he took the above picture shortly after I had crossed.

My son and daughter-in-law were elated too! They crossed the finish line and immediately started talking about what half they would do next!

We were celebrating and high fiving and having the best time right next to the Hard Rock! Since I'm a city girl, I was thrilled to run through the streets of Nashville and take it all in!

Anyone who finished received this medal. We thought they were really cool. The guitar actually spins around!

If you are thinking about running a half, I strongly encourage you to do it! It was a great experience and I'm already getting the itch to plan for another one.

Creamy Parmesan Portobello Pasta

Every year around August-October, Olive Garden has their "Never Ending Pasta Bowl." You choose any kind of pasta with any kind of sauce and you can "refill" as many times as you like, choosing different pastas and sauces, if you so desire. I am all too familiar with this as I worked as a server there, what seems like eons past. Actually, it wasn't too long ago.

One of my favorite creations they serve up during this time is a creamy portobello sauce. I have attempted to recreate it at home and I must say —YUM!! Is it exactly like their sauce? I'm not sure, but it is quite delicious!

This is a vegetarian dish, yet it's oh so "meaty" with these plump mushrooms paired beautifully with the rich sauce.

I start by removing the gills and breaking off the stem. You can cut up the stems and use those with the rest of the cut mushrooms.

All sliced and ready to be sautéed. You can also grill or roast the mushrooms if you prefer.

Adding minced garlic to the mushrooms just before sautéing. My garlic press is looking a bit rugged. No wonder—I use it all the time!

I had just added the grated fresh parmesan cheese. Looking creamy and mouthwatering.

You can choose whatever pasta you like (just like Olive Garden). I used vermicelli this time. Whole wheat pasta is my preference with this sauce but my family likes linguini or fettucini, which also works very well in this recipe. This is not a "light" dish, but so worth it for a splurge!

Creamy Parmesan Portobello Pasta

• 4-5 large portobello mushroom caps (I ended up using 5)
• 1 Tablespoon Olive Oil
• 2 gloves garlic, minced (divided)
• 1 cup heavy cream
• 2/3 cup half and half
• 3 Tablespoons butter
• 3 ounces grated fresh parmesan cheese (extra for serving)
• 1/4 cup grated mozzarella cheese
• fresh ground pepper
• 12-16 ounce pasta

Directions

Remove gills and break off stems from the mushrooms. Rinse mushrooms. Slice the mushrooms and stems about 1/2 inch thick. Heat Olive Oil in skillet on medium. Add mushrooms and 1 clove garlic. Sauté until tender. Slowly stir in cream, half and half, remaining garlic, butter, cheeses and pepper. Heat just to a light boil and turn heat down to simmer 5 - 10 minutes stirring, until sauce thickens.

Meanwhile cook pasta according to package directions. Drain pasta. Serve. Sprinkle more parmesan cheese on top.

Yield: 4 servings

Pumpkin Whoopie Pies

I had never made whoopie pies before. I see them all the time, and was anxious to try them. A pumpkin variety seemed perfect for my first attempt. The ingredients were a bit surprising to me, 1 whole cup of vegetable oil and no butter? I wasn't too sure about that, but these cookies do have more of a cake like texture. The addition of the molasses contributed to a deep rich pumpkin flavor.

The other surprise was that the batter was more on the runny side, again, more like a cake batter. They spread out nicely and yet not too thin at all.

These were a lot of fun to make and I am looking forward to trying many varieties of this yummy treat!

They're filling enough to make a great dessert or to just have on hand as a sweet treat for the holidays.

Pumpkin Whoopie Pies

Ingredients

• Parchment paper
• 1 15 ounce can pumpkin puree
• 2 large eggs
• 2 cups packed brown sugar
• 1 cup vegetable oil
• 2 tablespoons molasses
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 cups flour

Filling

• 4 ounces (1 stick) butter, softened
• 8 ounces cream cheese, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla

Directions

For the cookies: Preheat oven to 375. Line 2 baking sheets with parchment paper. Using

an electric mixer, blend the pumpkin, eggs, brown sugar , oil and molasses together on

medium speed until well combined - approximately 2 minutes. Scrape down the sides of the

bowl, and add the salt, ginger, cloves, cinnamon, nutmeg, baking powder, and baking soda.

Mix until incorporated. Add the flour to the wet ingredients and beat until well combined,

approximately 1 minute. Drop batter onto baking sheets 2 inches apart making 28 cookies.

Bake 10-12 minutes. Remove from oven and transfer to rack to cool.

For the filling: Using an electric mixer, whip together butter and cream cheese on high

speed until fluffy - approximately 3 minutes. Add sugar a cup at a time and vanilla, beat

until smooth.

To assemble: Spread flat side of the cookies with approximately 2 tablespoons of filling.

Top with remaining cookie, flat side touching the filling. Serve.

Note: For best storage, wrap each pie individually in plastic wrap.

Yield: approximately 14 pies