Wizards of Christmas lights

During these economy time, the street of Bainbridge Cir, Murrieta Ca thought we would do something to put a smile on peoples faces. So the block decided to do something different this year for Christmas, we synchronized all 12 houses to music. It came out very impressive and it is a must see as the video does not do it justice. This was a team effort with the entire neighborhood getting involved. It started back in May with a simple discussion on what it would take. Next thing we know it was done. It has really brought the entire neighborhood together. You have to see it to believe it.

Maple Walnut Cake

Reminiscent of a British sticky toffee pudding, this cake gets its moisture from dates; toasted nuts and maple give it an intoxicating fragrance.


Ingredients


Cake

1 cup chopped pitted dates, (6 ounces)

1/2 cup boiling water

1 cup whole-wheat pastry flour

3/4 cup all-purpose flour

1 cup chopped toasted walnuts, (see Tip), divided

3/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg

3/4 cup pure maple syrup, preferably dark amber (Grade B)

1/4 cup canola oil

4 tablespoons unsalted butter, melted

2 teaspoons cider vinegar

1 tablespoon vanilla extract

Glaze

2 tablespoons pure maple syrup

1 teaspoon cider vinegar

3/4 cup gently packed confectioners' sugar

1-2 teaspoons water, if needed
 
 
Preparation


1.Preheat oven to 325°F. Coat a 10-inch springform pan with cooking spray.

2.Place dates in a small bowl. Pour boiling water over them to soak. Let cool to room temperature.

3.Process whole-wheat flour, all-purpose flour, 2/3 cup walnuts, baking soda and salt in a food processor until the walnuts are completely ground and the mixture resembles coarse meal. Transfer to a medium bowl; make a well in the center.

4.Puree the dates and soaking water in the food processor until smooth, scraping down the sides as necessary. Add egg, 3/4 cup syrup, oil, butter, 2 teaspoons vinegar and vanilla and process until smooth and creamy. Scrape the date mixture into the well in the dry ingredients and stir together gently until just combined. Transfer to the prepared pan.

5.Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Transfer to a wire rack and let cool completely. Run a knife around the edges to loosen the cake, if necessary, and remove the sides of the pan.

6.To glaze cake: Carefully lift the cake from the pan bottom and place on a cake stand or serving plate. Whisk maple syrup, vinegar and confectioners' sugar in a small bowl. Add water, 1 teaspoon at a time, if necessary to make a spreadable consistency. Spread the glaze evenly over the top of the cake, then decorate with the remaining 1/3 cup walnuts.

Tips & Notes

Make Ahead Tip: Prepare through Step 5 up to 8 hours ahead. Glaze and decorate the cake (Step 6) when ready to serve.
Equipment: 10-inch springform pan

Tip: To toast chopped walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 342 calories; 16 g fat (4 g sat, 4 g mono); 28 mg cholesterol; 48 g carbohydrates; 4 g protein; 3 g fiber; 136 mg sodium; 201 mg potassium.



Nutrition Bonus: High omega-3s.



3 Carbohydrate Serving



Exchanges: 3 other carbohydrate, 2 fat

Penuche Pumpkin Bars

Servings: 5 dozen cookies




Ingredients:Bars:

1/2 cup (1 stick) butter

1 cup light brown sugar, packed

2 eggs

1 teaspoon pure vanilla extract

1 cup pumpkin purée

1 cup flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 cup toasted nuts, chopped (optional)



Fudge Frosting:

1/2 cup (1 stick) butter

1 cup light brown sugar, packed

1/4 cup whole milk or light cream

2 cups confectioners’ sugar



Cooking Directions:Bars:

Preheat oven to 350°F. Lightly butter and flour a 13x9x2-inch pan.

In a large bowl, cream together butter and sugar using an electric mixer. Add eggs and vanilla extract, mix to combine. Add pumpkin; mix well.

In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; mix to combine. Slowly add flour mixture to butter mixture; mix well. If desired, add nuts or raisins; mix until dispersed evenly.

Pour batter into prepared pan; spread evenly. Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Allow bars to cool in pan before topping with fudge frosting.

Fudge Frosting:

Combine butter and brown sugar in a sauce pan over medium high heat; bring to a boil. Lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add milk and return to boil, stirring constantly. Transfer mixture to a medium bowl; cool to lukewarm.

Gradually add confectioners’ sugar, stirring until incorporated. Beat mixture until thick enough to spread; adding additional confectioners’ sugar if needed. If fudge is too thick, add a little hot water.

Frost cooled bars with warm fudge; let fudge set completely before cutting into squares. Store finished bars covered in the refrigerator for up to 3 days.