It's the weekend before thanksgiving and before I forget how to do this I'.m starting another post in my Blogg I started bogging back in 2009.

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 Sally 171/2 amazing she is still with us

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  5 of my Nieces together (sisters)

 

taking a walk around the block

my first-time growing dahlias

out to dinner with the grandson and family

firecracker plant in Florida

Benny

Pete in Florida getting a hair cut 

Mittens

Christmas lights in the widow

lots of fall leaves

Townhall building

Since Christmas is coming soon I'm posting a couple photos at the end of this blog of my Thansgiving and  Christmas decorations.

Our Thanksgiving Dessart Carrott Cake

My Christmas Cactus

Thats all for now.

Our thanksgiving meal 

almost forgot😉

PECAN PIE UPSIDE-DOWN CAKE

INGREDIENTS

CAKE

• 1/2 cup butter softened
• 3/4 cup. granulated sugar
• 3 large eggs
• 2/3 cup. buttermilk
• 1 tsp. vanilla extract
• 1 1/2 cup. cake flour
• 1 tsp. baking powder
• 1/2 tsp. salt

TOPPING

• 2 T. butter melted
• 3/4 cup. brown sugar packed
• 1/4 cup. dark corn syrup
• 2 T. heavy whipping cream.
• 1 cup. pecans I use a mix of halves and pieces

INSTRUCTIONS

• Preheat oven to 350F. Grease a 9-inch round cake pan.
• In a large bowl, beat together butter and sugar until well-combined.
• Scrape down sides, and add eggs one at a time, beating well after each addition.
• Mix in buttermilk and vanilla.
• Add flour, baking powder, and salt.
• Stir until just combined. Set aside.
• To make the topping, stir together butter, brown sugar, corn syrup, and whipping cream until well-combined.
• Pour into pan.
• Top with pecans.
• Gently spoon batter over pecans. If you pour it in, it may push the pecans in the middle aside, so gently add the batter on top of the pecans.
• Place pan on rimmed baking sheet.
• Bake for 35-45 minutes, or until a wooden toothpick inserted in the center comes out without any cake crumbs.
• Run a knife around the edge, and then invert cake onto plate.

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Sad news my brother passed away,

Tom left us July 19 2022 to join our other family members. 

I don't know how to begin so

 I will post a few pictures just a keep's sake for me.

I loved my brother, and I will miss or connection very much especially since we all lived so far apart.

Tom & Joni  had a long marriage 56 years together.

I was very happy fpr them they even surpassed Bill and I we had 55 together. Married 53. 

This is going to be short just a few pictures

 

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I think it's time to close this chapter before I lose all my work putting this together.

PEACE  LOVE 

Diane Louise

 

 Here I am the end of January 2022 and have nothing going on so I decided to do another Blogg, just a short one so I don't forget how since it can be a hassle tying to remember which g mail I use for this Blogg. I have several and they don't all let me get in to start a new one. I will post a few pictures and a recipe like I always do just to share.

One of my old trees from a few years ago 

The sunset I took when I lived in Florida.

Christmas goodies.

Warming up for Christmas toast.

My Christmas cup

Megans birthday in October

Me just because..

My beautiful ornaments

 

the great gran daughters decorating our tree 

Our wreath in Florida, a few years ago.

Our tree all decorated.

Our girl Lizzy we really miss her she was so good..

Our girl Sally she is still with us,

Happy New Year

HOW TO MAKE

French Silk Pie

I picked this for my share

because its my great grand daughters favorite pie. and her birthday is in January.

French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings! No raw eggs. Perfect holiday recipe!

Ingredients

For the crust

• 20 Oreo (230 grams) cookies (regular-stuffed, keep filling intact)
• 3 tablespoons unsalted butter, melted

For the filling

• 1 1/3 cups (266 grams) granulated sugar
• 4 large eggs
• 8 ounces (227 grams) bittersweet baking chocolate, melted
• 2 teaspoon vanilla extract
• 10 tablespoons (142 grams) unsalted butter, at room temperature
• 1 1/3 cups heavy cream
• 4 teaspoons powdered sugar

For the topping

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings or cocoa powder,

Make the crust:

Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray.

Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.

Make the filling:

1. In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.

2. Use an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.

3. In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.

4. Pour the mixture into the pan, smoothing evenly. The pie will be tall with filling. Chill for 6 hours. At this point the pie can be stored for up to 2 days ahead of time.

Make the topping:

1. Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.

2. Until next time thanks for looking.

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