Baked Creamy Crab Dip

I L.O.V.E. everything about this dip!!! What's not to love about gooey cheese spread over warm slices of baguette? And to make it better, it's not only gooey, it's garlicky with pieces of crab meat! YUM! I have been playing with this recipe for awhile, and I think its finally ready share - it will be perfect for holiday parties! My husband likes to have it while watching football - frankly, I can't think of an occasion that I wouldn't enjoy it with. But who needs excuses, right?

Baked Creamy Crab Dip
*Recipe by Crazy Daisy

8 oz. cream cheese, softened (I like to use the 1/3 less fat kind because it doesn't bake up greasy)
1/4 cup mayonnaise
1/3 cup grated Parmesan cheese, heaping
4 medium green onions, sliced (@ 1/4 cup)
1 1/2 teaspoon ground mustard
2 cloves of garlic, minced or grated
1 (6 oz.) can crab meat, drained

Stir all ingredients together until well combined. Spread into a shallow baking dish. Bake at 350 for about 30 minutes or until hot throughout and bubbly. Serve with crackers, chips, or my fav - warm slices of baguette.

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Pumpkin Spice Gelato

You may remember from this post that my love for gelato began this summer at the Fainting Goat in Seattle. Since I can't bring the Fainting Goat to Wyoming, I have been forced to create my own version of some of my favorite flavors- Cinnamon, Rum Raisin (dad's favorite), and Pumpkin Spice. In theme with the season, I thought I would share the Pumpkin Spice recipe with you today! It's really yummy and reminds me of a creamy frozen pumpkin pie.

Pumpkin Spice Gelato

2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cups brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla
1 cup pumpkin puree

In a saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170.

Meanwhile, in a heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until the mixture is incorporated, thick, and pale yellow. This part is important and keeps you from having scrambled eggs in your gelato - it is called tempering the eggs. Using a ladle, scoop some of the hot milk mixture (after it gets the bubbles) and pour it into the eggs and whisk. Do this one more time, make sure to whisk well so the eggs don't have a chance to cook into scrambled eggs. Now slowly pour the egg mixture into the rest of the hot milk mixture, in the saucepan, whisking constantly. Turn the heat to low. Whisk in cinnamon, ginger, cloves, and pumpkin pie spice. Cook, stirring frequently with a wooden spoon until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185. Do not let it boil.

Pour the mixture through a fine-mesh strainer into a clean freezer-safe bowl. Add vanilla and pumpkin puree and stir well. Let cool, stirring about every 5 minutes. Once, mixture reaches about room temperature, cover with plastic wrap - gently pressing it down until it touches mixture to prevent a skin from forming. Refrigerate for at least four hours, but overnight is best. Pour mixture into container of ice cream machine and churn as directed. Transfer to airtight container and refrigerate for two hours before serving. Let gelato set out for 10-15 minutes before serving. Enjoy!

I'm sharing this yumminess with

Very Good Recipe Tags: Gelato, Desserts, Fall Flavors, Pumpkin

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Words to Love By ~ Hello

*Image from Chicago Now

"When you say "hello," it's like giving a little bit of love."

~Carter McBurnett

From the mouth of a babe.... when my son was about three years old, we were driving in the car and he said, "Mom. when you say hello, it's like giving a little bit of love." What a powerful observation from such a small child. And really, it is true. Isn't it amazing how one little word, H.E.L.L.O,  really is a BIG extension of love and kindness? If this single word adds a bit of love and sunshine to someone's day, just think, what might happen if you not only took the time to ask, "How are you?" - you actually waited for a response. Seriously, we all do it, say, "Hi, how are you?" as we pass someone by and don't even pause to recognize that we just asked someone a question or wait to listen for a response. It seriously bothers me that we, as a society, are so wrapped up in the business of our lives, that it's nearly second nature to inquire about someone without any intent to follow up and listen. I'll ask because it's the polite thing to do, but I don't have the time, or care to make the time, for your answer. Sad. Is this really the message we send each other - and are teaching our kids? So, let's slow down and not only give someone a little bit of love, but show them we really care and actually intend to listen the next time we feel compelled to ask, "How are you?" If a small child can see the love in H.E.L.L.O. - what might he or she see if we ask, "How are you?" with the intention of really listening...

Any thoughts?

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Printable Lunch Box Notes

Image by Crafts and Sutch

Little things can make a big difference. Sometimes all it takes is knowing someone is thinking of me to totally turn my day around - a text, note, or even a simple hello can do the trick. Which is why I often leave a little note in my son's lunch box hoping to add a bit of happiness to his day. So when I stumbled on to these fun lunch box notes from Crafts & Sutch today I fell in love with them and just knew that I had to share them! What an extra special way to spread a little sunshine! Who wouldn't love to find one of these tucked away with their peanut butter and jelly sandwich? If you'd like to use them, head over to Crafts and Sutch, and grab their free printable. While you are there, give them a little extra comment love and make sure to say hello for me!

PS - Who says these are just for kids? They would totally be fun to slip on a teacher or co-worker's desk or even to sneak into your hubby's pocket... a little sunshine goes a long way! As a matter of fact, one of my favorite songs says...

"When it's cold outside, show the world the warmth of your smile"

What an easy way to show someone your smile! In fact, it's going to be pretty warm out there after all these smiles start turning up!

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Pumpkin Pancakes with Buttermilk Caramel Syrup

Nothing screams fall like pumpkin!!! We have been enjoying these pancakes all season long! I love weekend mornings, when my family gathers around the table laughing, just happy to be home together. My grandpa always says, "There's nothing better then good company!" I try to make sure there is something extra yummy to entice, maybe even bribe, everyone to the table with. These pancakes have become one of our favs! They are so yummy! A little whole-wheat flour, some pumpkin pie spice, and rich brown sugar go a long way in creating a wonderful breakfast you and your family are sure to love. Just wait until we talk syrup!

Pumpkin Pancakes

*Recipe by Crazy Daisy

1 cup all-purpose flour

1 cup whole wheat flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

2 cups milk

1 cup pumpkin puree (not pie filling)

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

*Note - If you prefer to use only all-purpose flour, leave the whole wheat flour out, and add an additional cup of all-purpose flour.

 Heat a griddle sprayed with cooking spray, over medium low heat.

In a mixing bowl, whisk together, flours, sugar, baking powder, baking soda, pumpkin pie spice, and salt. Add milk, pumpkin, egg, oil, and vinegar. Stir until combined.

Scoop about 1/4 cup of batter per pancake onto the griddle. Gently spread a little. Brown on each side. Serve hot with your favorite syrup.

Now, for the syrup! Don't get me wrong, there is nothing wrong with plain old maple, but if you want to kick things up a notch you have to try one of these.

Buttermilk Caramel Syrup

 (pictured above with pumpkin pancakes)

This amazing syrup takes a little longer to make (only about 12-15 minutes), so I make it first and keep it warm on the stove top until the pancakes are ready to eat. My family adores this caramel wonder, and I am sure you will to! 

Cinnamon Maple Cream Syrup

It's all in the name! This syrup takes but a few minutes to prepare and is absolutely heavenly! You won't be disappointed with this choice either.

I dare you to try either of these, or even both - you may just never go back to plain maple again!!! And when you do, let me know what you think!

Why do I love sharing recipes? With this thought in mind....

* Image from Craftily Ever After

If you love this darling sign as much as I do, the wonderful Craftily Ever After has a free printable download here.


I've shared one of my favorite weekend breakfasts - now what's yours?

Very Good Recipe Tags: Pumpkin, Breakfasts, Fall Flavors, Pancakes

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Words to Love By ~ Peace

I know that you have come to expect to find recipes here, at Crazy Daisy, but if we go back to the roots of this blog we remember its purpose is not only to inspire, but to celebrate the small things. Keeping this in mind, I thought I would take a moment to point out my Words to Love By section. See it, way down there on the right?  It is the little things that matter - and if we aren't careful, we pass right over them. What a shame. That's kind of what's been happening around here - these wonderful thoughts have been slipped in with hopes that you might stumble across them. Maybe some of you have, but in this world where there is so much that can bring us down, these words need to be celebrated so we can live, or love by them. So, from now on, that's what I intend to do, share them so we can celebrate life together - inspired with love. 

These are my words for today:

Peace.

 It does not mean to be in a place where there is no noise, trouble, or hard work. 

It means to be in the midst of those things and still be calm in your heart.

~ Unknown

What a beautiful thought... keeping this peace isn't always easy ~ but the moments my heart is calm in our bustling world leave me hungry for more. 
What about you?

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Cinnamon Maple Cream Syrup

Cinnamon. Maple. Cream.... just give me a waffle already!!! Seriously, this weekend when I made this to go with my favorite pancakes, I could probably have drank it straight up. Oh dear me, did I just say that out loud? Just take my word for it - it takes but a few minutes to make is super-duper easy and totally worth it! Breakfast will never be the same! You may even consider drizzling some over your favorite ice cream... heaven!

Cinnamon Maple Cream Syrup

* Recipe by Amy Richardson of KSL

• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/4 water
• 1/2 cup maple syrup
• 1//2 cup heavy cream
• 1/2 tsp vanilla
• 1/2 tsp cinnamon

In a small saucepan, bring sugars and water to a boil. Stir and boil just until sugar dissolves. Remove from heat and whisk in maple syrup, cream, vanilla, and cinnamon. Serve with your favorite pancakes, waffles, or ice cream.

Makes 2 1/2 cups

This would be amazing with my favorite pumpkin pancakes!!!

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Popcorn Cake (Trick-or-Treat Cake)

My junior high years are laced with memories of this cake. We made it all the time - not only did we use it as after school snacks, we used it for Christmas and even birthday gifts!!! It's sort of like a popcorn ball gone WILD - the giant, chewy version bold enough to sneak in some M&M's and peanuts.   SUPER YUM! I made this one with the M&M's left over from my little brother's wedding, it is also missing the peanuts because sadly, my kiddos are weird about nuts in their desserts. I have even used Peanut M&M's before and skipped the peanuts - a two-fer if you like (a little cheaper than buying both the peanuts and the M's, but you still get both fabulous tastes)! And suppose, if you really love nuts, you could go crazy adding both Peanut M&M's and peanuts. Why not use almonds... Ok, I think you get the picture. 

I hope you all had a very happy Halloween! With the exception of a sick three year old, before candy sick, we sure did. And while I was looking at those huge buckets of candy, it hit me - why not use some of it in a popcorn cake? You could totally substitute any assortment you want for the M's! Reeses Pieces, candy corn, Milk Duds, maybe even mini Twix chopped into two pieces, I bet you could even chop Twizzlers into bite-size pieces. The possibilities are endless! And what a totally fun way to get rid of,  use some of that mountain of candy we all have piled around just tempting us! I think I will call it Trick-or-Treat Cake! 

Popcorn Cake (Trick-or-Treat Cake)

*Recipe by Crazy Daisy

3 qts. popped popcorn

1 (16 oz.) bag mini marshmallows

1/4 cup oil

1 stick butter

1 cup salted dry roasted peanuts

1 (16 oz.) bag M&M's.

Grease bundt pan (angel food cake pan or 9x13 works, too) using butter or cooking spray.

Pop corn. Remove kernels. Pour it into a large bowl.

Melt marshmallows, oil, and margarine. Gently stir in popcorn. Add peanuts and M&M's and stir gently. Press into prepared pan. After cool, turn on to plate to cut and serve.

If you decide to make Trick-or-Treat Cake, use about a total of three cups of your added candies and nuts. Let me know how it turns out! 

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