Winter Snowman Cake

I saw a picture of this cake in an ad and thought it was so cute I wanted to recreate it. This cake design is perfect for the holidays, especially for family get-togethers or parties. Here are the step-by-step instructions on how to make your own snowman cake!


Step One:
First, I made a cake using a store bought cake mix. I baked it in a 10 inch round cake pan. After it had completely cooled, I frosted the cake using my favorite icing.

Step Two:
Tint some icing green, using Wilton food coloring gel. Transfer the icing into a piping bag. Start 1/4 way down the cake and pipe stars all the way across and up the the edges of the cake. Then to the left side of the cake, pipe more stars to resemble the point of the hat folding down around the snowman's face.

To pipe stars:
Place the icing tip as close to the cake as you can without touching it. Squeeze the piping bag until icing raises just over the opening of the tip and then release pressure on the bag and lift the tip. When piping stars there should never be any holes in between so pipe them close together.


Step Three:
Transfer white icing into a fresh piping bag and using a Wilton tip 21, pipe a rosette on the bottom of the point of the hat.

To pipe rosettes:
Place the icing tip as close to the cake as you can without touching it, squeeze the piping bag gently until icing raises just over the opening of the tip and then, continuing to hold pressure, move your whole hand in a clockwise motion around the star to the 6 o'clock, 9 o'clock, 12 o'clock and back around again until you reach the 12 o'clock position again.


Step Four:
Continuing to use the same piping bag and icing tip, pipe a zig-zag design across the brim of the hat.

To pipe a zig-zag pattern:
Place the icing tip as close to the cake as you can without touching it. Placing your wrist in the 2 o'clock position, gently apply pressure to the piping bag and move your entire arm up and down making sure there are no gaps between zig-zags.

Step Five:
Using Wilton black food coloring gel, tint icing and transfer into a piping bag. Using a Wilton tip 12, pipe large circles under the snowman's hat for eyes.

To pipe circles:
Place the icing tip as close to the cake as you can without touching it and gently apply pressure to the piping bag. Continue to hold pressure (without moving your hand) as the icing fans out and stop when you reach the desired width.


Step Six:
Using Wilton orange food coloring gel, tint icing and transfer into a piping bag. Using a Wilton tip 12, pipe the snowman's nose similar to the way you piped the eyes only slowly move your hand at a 45 degree angle until you reach the desired nose length.

Step Seven:
Using the same black icing and Wilton tip as before, pipe desired amount of circles to create the snowman's mouth.

Step Eight:
Using white icing and a Wilton tip 12, pipe small circles from one side of the brim of the hat around to the other side.

Step Nine:
Using white icing and a Wilton tip 21, pipe rosettes around the bottom of the cake where it meets the cake board or serving plate.

Step Ten:
Using green tinted icing and a Wilton tip 16, pipe very small stars inside each rosette bordering the bottom of the cake.



This is your finished product:

Feel free to use different colors than I used and make your own design. Have fun enjoy your holidays!

Happy Baking!

Vermont Maple Oatmeal Pie

A big thanks goes out to the state of Vermont for this pie! The only word I have to describe it is "Mmmm!"
I made this pie for our Thanksgiving dinner with the family and everyone loved it. In fact, there was one piece left over and my dad asked if I would save it for him so he could have it for breakfast the next morning. My mother-in-law said it was the best pie with a cup of coffee. It's super easy to make and would be great any time of the year.

Recipe:

1 sheet refrigerated pie crust
4 eggs
1 cup sugar
3 tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp salt
1 cup quick-cooking oats
3/4 cup dark corn syrup
1/2 cup pure maple syrup
1/4 cup butter, melted
3 tsp pure vanilla extract
1 cup flaked coconut
vanilla ice cream (optional)


Unroll pie crust into a 9-inch pie plate; ruffle edges.
In a large bowl, combine the eggs, sugar, flour, cinnamon and salt. Stir in the oats, syrups, butter and vanilla; pour into the crust. Sprinkle with coconut.

Bake in a preheated oven at 350 degrees for 50-60 minutes or until set. Cover the edges of the pie crust with foil or a pie shield the last 15 minutes of baking to prevent over browning if necessary. Cool on a wire rack. Serve with ice cream if desired. Refrigerate any leftovers.



"Mmmmm." Just thinking about it now makes me want to make another one :)
Enjoy and as always,
Happy Baking!

Pumpkin Cheesecake Cupcakes

These cupcakes are divine! I made these for our Thanksgiving gathering and everyone loved them. The pumpkin cake texture blends perfectly with the cheesecake filling and the brown sugar butter cream frosting is so light and fluffy it melts in your mouth. It's a great dessert because it's sweet but it's not overpowering. Like I said, they're simply divine!

I got this recipe out of a Rachel Ray magazine a few years ago and as soon as I saw it I wanted to try them but every holiday something would come up and I wouldn't get a chance to. I got a great deal on canned pumpkin this year so I stocked up and I'm glad I did. While searching my recipes to decide what I was going to contribute to our Thanksgiving feast, I came across this recipe again and decided that no matter what, I was making these this year. I'm so glad I did- and so was everyone else! This recipe is one I will put in my favorites list. I know you'll enjoy it too!


Recipe:

1- (8 oz) package cream cheese, room temp
1/2 cup confectioner's sugar
2 large eggs, plus 5 large egg whites
2 tsp pure vanilla extract
1 1/2 cups all-purpose flour
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
3/4 tsp salt
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 cup light brown sugar
Simmering water
3 sticks (12 oz) unsalted butter, cut into tablespoon-sized pieces softened (still a little cold but softened)


1)  Place a rack in the lower third of the oven and preheat oven to 350 degrees. Line a 12 cup muffin pan with cupcake liners. Using an electric mixer, beat the cream cheese and confectioner's sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.

2) In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl,  mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.




flour mixture




pumpkin puree mixture

 3) Using a cookie scoop or a spoon, layer each muffin cup with 1 scoop of pumpkin batter, then a scoop of the cream cheese mixture, then another scoop of pumpkin batter.

The filled pumpkin cups- if you look closely, you can see
the cream cheese swirled in between the layers of
pumpkin batter.

Bake until springy to the touch, about 25 minutes. Let cool.

4) Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch.; place the mixing bowl on top. Whisk the mixture until it registers 160 degrees on an instant-read thermometer.

5) Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla.

6) Transfer frosting to a pastry bag; pipe large rosettes on top of the cupcakes. Lightly sprinkle with nutmeg.

A truly divine dessert. Great for the holidays, perfect with a hot cup of coffee.
Wishing everyone a blessed, family-filled holiday season with many reflections on the true meaning of  Christmas. Happy Baking!

Cranberry Swirl Bread

This recipe is new for me but definitely one I will make again and again- especially around the holidays. My entire family loved it! My parents are staying with us this week, before they leave to go to Florida for the winter, and I made this for our early Thanksgiving feast. Every one agreed that it needed to go on my blog, so here it is!


Dough:
3 to 3 1/2 cups all-purpose flour
1/3 cup sugar
1 package quick-rise yeast
1/2 tsp salt
1/2 cup water
1/2 cup milk
1/3 cup butter, cubed

In a bowl, combine flour, sugar and salt with a wire whisk. In a saucepan, heat the water, milk and butter until the butter is melted. Pour the liquid mixture into a bread machine pan. Dump the dry mixture on top. Make a well in the center of the flour mixture and pour in the yeast. Turn the bread machine on and select the "dough" cycle.

Filling:
1 can canned cranberry sauce (not jellied)
1/4 cup packed brown sugar
1 tbsp butter
1/2 cup chopped almonds
1 tbsp lemon juice

In a saucepan, combine the cranberries, brown sugar and butter. Heat until butter is melted. Remove from heat and stir in the almonds and lemon juice. Cool.

Turn dough onto a lightly floured surface. Roll into a 20-in x 10-in rectangle. Spread filling to within 1/2 inch from the dough's edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place in a zig-zag pattern in a greased 9-in x 5-in loaf pan.

Topping:
2 tbsp all-purpose flour
2 tbsp sugar
2 tbsp cold butter, divided

In a small bowl, combine flour and sugar; cut in 1 tbsp butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with topping. Cover and let rise until doubled, about 40 minutes.

Bake at 350 degrees for 40-45 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.



I hope the recipes on this blog are helpful to you as you bake for the holidays. Enjoy this delicious bread and as always,
Happy Baking!

Sweet Cream Pumpkin Pie

Pumpkin Pie is definitely one of my favorite things about the Thanksgiving holiday. I found this recipe in a cookbook that I received from my aunt, as a gift, and have used many times. It's a collaboration of old-fashioned recipes from the great state of Tennessee- entitled "Moss-Home Dem." I've been making this pumpkin pie recipe for several years now, but recently added my own twist to it and it's gotten rave reviews! It's a little different but delicious. I've had a few people even say that they think it's the best pumpkin pie they've ever had (not all of the compliments were from family members by the way). It's super easy and I'd like to share it with you.


Pumpkin Pie Recipe:

2 cups canned pumpkin
2 cups heavy whipping cream
2 eggs
1 1/2 cups sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
1/2 nutmeg
1/4 tsp salt
9 inch pie crust (homemade or store bought)

(You can also substitute the ginger, allspice, and nutmeg for a couple tablespoons of pumpkin pie spice. If you're going to do this, I recommend the pumpkin pie spice from the Watkins company.)

Mix all ingredients in a saucepan and heat until just boiling, stirring often so the ingredients don't burn. This will make the baking much easier. Pour into an unbaked pie crust. Bake at 350 degrees for 45 minutes. Let pie cool completely before adding the sweet cream topping.


This recipe originally called for milk, but I prefer using heavy whipping cream. Doing so makes the pie set up better once it's cooled and gives it a rich, creamy texture. I've also added a sweet cream topping to this recipe as well. Even though the ingredients sound like they would not taste well together, I promise that they do. They compliment each other very well.


Sweet Cream Topping Recipe:

1 cup (8 oz) sour cream
3 tablespoons sugar
2 tsp pure vanilla extract

Stir all ingredients together, making sure they are incorporated well. Put in refrigerator for 1 hour to set back up (the vanilla thins it out when mixed).

Once the pie is cooled and the sweet cream topping is set, spread the topping on top of the pie evenly. If you will not be serving immediately, make sure that you store the pie in the refrigerator due to the sour cream.

I think you'll really enjoy this recipe. It's different and delicious- a nice surprise for your holiday guests!

Happy Baking!

Fudgy Autumn Brownies

I apologize for the long delay between posts. Our main Internet is back up and running again (when you live way out in the country it isn't always easy to keep up with technology) so keep checking this blog for some great holiday recipes.

These are a favorite fall treat of ours. Chewy and chocolaty- warm for the soul on a cold night!


Recipe:

1-1/3 cups unsalted butter, room temp
2-2/3 cups sugar
4 eggs

3 tsp vanilla extract

2 cups all-purpose flour

1 cup baking cocoa

1/2 tsp salt

confectioner's sugar (optional)

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to the creamed mixture.

Spread into a greased 13 x 9 inch baking pan. Bake in a preheated oven at 350 degrees for 25-30 minutes or until top is dry and the center is set. Serve warm with ice cream or cool completely and dust with confectioner's sugar if desired.



Crock Pot Pumpkin Soup with Crumbled Bacon

I made this recipe for the first time the other day and my family absolutely loved it- kids and baby included! We were all pleasantly suprised at how wonderful it was since pumpkin is not an ingredient I usually use unless I'm making a pumpkin pie. Try this recipe for something different, I think you'll love it! A great pair with homemade bread and a chilly fall evening!


Recipe:

2 tsp olive oil
3 slices thick-sliced bacon or Bacon Bits
1 medium onion, chopped
1 tsp kosher or sea salt
1/2 tsp ground cayenne red pepper
1/2 tsp black pepper
2 cans (29 oz) 100% pumpkin purée
4 cups chicken stock or broth
3/4 cup apple cider
1/2 cup heavy cream
Sour cream (optional)


Coat a 4 1/2 quart or larger crock pot with non-stick cooking spray.

Heat olive oil in medium skillet over medium heat. Add bacon and cook until crisp. Cool on paper towels. When cool, crumble and set aside.

Add onion to skillet and cook, stirring frequently, until translucent. Stir in salt, cayenne pepper and black pepper. Transfer to crock pot and whisk in pumpkin purée, chicken stock and apple cider and stir until smooth. Cover and cook on high for 4 hours.

Turn crock pot off and remove lid. Whisk in heavy cream. Season to taste with additional salt and pepper. Keep warm until serving. Garnish with sour cream and crumbled bacon.

Makes 6-8 servings


Enjoy and Happy Baking!

Caramel-Peanut Breakfast Rolls

If you're a regular reader of this blog, you know how much I love to make a big breakfast for my family on the weekends, when we're all together after a long week. My latest creation is this recipe. My husband loved these rolls so much he told me I should sell them! The kids enjoyed them also. I took a classic recipe and embellished it a little. The recipe is pretty simple. I think you'll enjoy it!


Recipe:
The first step in this recipe is to make the dough and then the filling. See my blog post titled "Classic Cinnamon Rolls" from the month of May, for the list of ingredients and steps on how to prepare the dough.
Jar of Hershey's Caramel Topping (for ice cream)
1/2 cup chopped peanuts

After the dough has been prepared, had time to rise, been rolled out, the filling inserted, and the dough rolled, cut, and refrigerated overnight they're ready for baking!

About 10 minutes before the rolls are finished baking, remove rolls from oven and spread 1 tbsp full of caramel topping on top of each roll. Finish baking. Immediately after rolls are
finished baking, sprinkle the rolls with the chopped peanuts. Serve rolls hot!

These rolls are great by themselves or served with eggs. Try making these for your family this weekend and see lots of smiles on your family's face!


Happy Baking!

Aunt Amy's Birthday Cake

This is a great cake recipe. It's simple to make, delicious and versatile- great for any occasion! My Aunt Amy makes this cake for her oldest son on his birthday every year and she was gracious enough to share it with me. I made this cake for my oldest son for his 9th birthday last weekend. It was a favorite with all the kids at the party. I think you'll enjoy it too! I want to apologize, there will be no pictures with the recipe this week. The Internet on my computer is down right now and my only Internet access is my smart phone and I haven't yet figured out how to upload pictures from it yet.

Recipe:
1 devil's food cake mix
1 pkg instant chocolate pudding
1/4 cup vegetable oil
1 1/4 cup water
2 eggs
1 (12 oz) bag semi-sweet chocolate chips

Set aside 1 cup of the chocolate chips for the icing. Use the oil for coating the bottom and sides of the cake pan.

Mix cake mix, chocolate pudding, water, eggs, and remainder of chocolate chips together on medium speed for two minutes. Pour into oil coated pan. Bake at 350 degrees for 30-35 minutes. Partially cool cake before icing.

Icing:
5 tbsp butter
1 cup sugar
1/3 cup milk

Melt ingredients and bring to a boil while stirring. Boil 1 minute and remove from heat. Add the cup of chocolate chips and stir until melted and blended. Pour over cake. Let cool before serving.

This cake is perfect paired with vanilla ice cream and toppings. Like I said before, it's a favorite among kids. Try it at your next gathering!
Happy Baking!

Peach Muffins with Cinnamon-Oat Struesel

I found the most beautiful, large peaches at the grocery store the other day and couldn't resist them. I knew I had this recipe at home and thought it would be the perfect opportunity to try it out. Normally, I would use peaches from our peach tree in the backyard, but due to the death of our beloved dog this spring, the raccoons took it upon themselves to get to them before we did. Needless to say, I was bitterly disappointed. I had many plans for these peaches. One being this recipe. But, no use crying over eaten peaches so I made them anyway. My brother-in-law had just returned from Thailand and stopped by for supper to visit and play with the kids. I made homemade chicken and dumplings and corn but these peach muffins were the life of the party. Everyone loved them (adults and children) and had a second round which is always a nice complement. If they like it enough to have a second helping, then you know it's good. I'm sure your family will enjoy them too!


Recipe:

Struesel:
1/2 cup old-fashioned oats
1/3 cup firmly packed brown sugar
1/4 cup all-purpose flour
2 tbsp melted butter
1 tsp ground cinnamon

Muffins:
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 butter, melted
1/4 cup milk
1 large egg
1 cup diced peaches


Prepare struesel:  stir together oats and next four ingredients until crumbly.

Preheat oven to 400 degrees. Combine flour and next four ingredients in a large bowl; make a well in center of mixture.

 Stir together butter, milk and egg; add dry ingredients, stirring just until moistened. Gently stir in peaches.

Spoon batter into muffin cups, filling 2/3 full. Sprinkle with struesel.
Bake for 20-25 minutes. Cool for 10 minutes and then remove from pan.

Yields 12 muffins
Happy Baking!

Chocolate-Stuffed Baked French Toast

As I've mentioned before, on the weekends I love to cook a big breakfast for my family since it's the only time of the week when we're all together at breakfast time. This last weekend I made chocolate-stuffed baked french toast. Everyone loved it, including my one year old who got his belly so full that he fell asleep in his high chair with syrup all over his face. This is a sweet breakfast so it's best paired with some protein such as eggs, bacon or sausage. It's also paired well with fresh fruit. I'm posting the "baked" version as well as the "crock pot" version.


Recipe:

12 pieces of bread, any style (I used Texas Toast)
3/4 cup semisweet chocolate chips, divided
6-12 eggs, depending on what type of bread you use (for example, it you use Texas toast it will require more
                  eggs to cover and soak into the bread. If you use regular white sliced bread, it will require less)
1/2 cup half and half
1/2 cup sugar
1 tsp vanilla
1/4 tsp salt
Powdered sugar for dusting (optional)


Preheat oven to 350 degrees.
Spread 6 bread slices onto the bottom of a 9 x 13 baking pan. Sprinkle with half of the chocolate chips.

Next, beat eggs in a large bowl. Stir in half and half, sugar, vanilla and salt.

Pour half of the egg mixture on top of the bread in the pan. Top with remaining bread slices and pour the rest of the egg mixture over the top. Sprinkle with the remaining chocolate chips. Let stand 10 minutes to allow the bread to soak up the egg mixture.

Bake for 30-40 minutes (again, depending on bread thickness).
As soon as you pull the fully baked french toast from the oven, spread the melted chocolate chips on top with the back of a spoon. Serve hot with syrup and a dusting of powdered sugar.

The slow cooker recipe (for a 6 quart slow cooker) is as follows:
6 slices of Texas Toast
1/2 cup semisweet chocolate chips, divided
6 eggs
3 cups half and half
2/3 cup sugar
1 tsp vanilla
1/4 tsp salt
powdered sugar for dusting (optional)


Generously butter a 2 1/2 quart baking dish. Arrange 2 bread slices in the bottom of the dish. Sprinkle on 1/4 chocolate chips and add two more bread slices. Sprinkle with remaining 1/4 cup chocolate chips and top with the last two bread slices.

Beat eggs in a large bowl. Stir in half and half, sugar, vanilla and salt. Pour egg mixture over bread layers. Press bread into liquid and let stand 10 minutes or until bread has absorbed the liquid. Cover dish with buttered foil, butter side down.

Pour 1 inch of hot water into the Crock Pot slow cooker. Add the baking dish. Cover; cook on High for 3 hours or until a toothpick inserted into the center comes out clean. Remove dish and let stand 10 minutes to firm up. Serve hot with syrup and powdered sugar (optional).

NOTE: 
Any oven safe casserole or baking dish is safe to use in your crock pot slow cooker. Place directly inside the stoneware, and follow the recipe directions. DO NOT pour water into the heating reservoir of your crock pot. Only pour into the stoneware and sit the baking dish in the stoneware.




I hope you share this sweet, filling breakfast with your family and as always,
Happy Baking!

Maine-ly Food

First of all, I'd like to apologize for not keeping this blog updated over the last few weeks. I've been very busy with summer activities and the preparation for our vacation. That brings us to this weeks blog, "Maine-ly food."

My husband and I just got back from our anniversary trip to Maine. What an experience! I've traveled to many places in my lifetime. I've been most places out west and all through the south, even Canada, but I have to say that this trip to Maine outshines them all! I will do my best to share with you this great experience but it's hard to find the words. It's something you just have to see for yourself to understand.

For anyone reading this blog who lives in Maine, thank you for providing such wonderful memories for your tourists. For those of you who have been to Maine, I'm sure you know exactly how I feel. And for those of you who have never been to Maine, I strongly encourage you to go if you ever get the opportunity. I promise it will be a trip you will NEVER forget. So, with that being said, here is a post a little off the normal subject matter, but one I think you will enjoy. Let me share with you the adventures of my trip, tips on great places to stay and things to do, and of course I will share with you all the edible delights Maine has to offer.


Day One:
Day one began with an early morning flight into Portland, Maine, arriving at 11:30am. Upon arrival, we discovered that our luggage had not yet arrived, but was scheduled to be there on the next flight in. So, we went ahead and picked up our rental car and drove to Cape Elizabeth (just a few miles down the road) to see the lighthouses. We found a great little restaurant called "The Lobster Shack" right on the water. Not only were the lobster rolls and clam burgers fantastic, but they also serve mouth watering desserts. We shared a raspberry creme turnover while we listened to the waves crash on the rocks beside us. What a view!

Our view, while eating at "The Lobster Shack"

After retrieving our luggage from the airport, we drove three hours further up the coast to our bed and breakfast in Deer Isle, Maine. We stayed at "The Pilgrim's Inn" for the first two nights of our trip. I would recommend this quaint, cozy cottage to anyone. It's got all the modern amenities while holding great old-fashioned charm. They have their own restaurant on the grounds, "Whale's Rib Tavern" with great food and a full bar.



Day Two:

Day two started with a breakfast that was so delicious, my husband and I are still talking about it a week later!



Eggs Benedict with Ham



It was two triangles of toast topped with ham, poached eggs and hollandaise sauce. All I can say is WOW! I have never had eggs that were so fluffy, it was like eating whipped cream! I would also like to mention that "Pilgrim's Inn/Whale's Rib Tavern" has won multiple awards over the years for their delicious food.

After breakfast, we explored the island in search of sea glass. Sadly, we did not find any, but came across some other great things instead. Such as:





This is the view from the backyard of the "Pilgrim's Inn"
There are beautiful gardens and plenty of relaxing chairs.

This hammock is on "Pilgrim's Inn" grounds.
After a full belly, my husband decided it was time to relax!

This rocky area is right across the street from the "Pilgrim's Inn."
Very relaxing. This is me posing for a picture (I put this picture
on here so you can the beauty of the area in the background).

We drove a few miles down the road to the beautiful harbor town of Stonington.



Stoningon, Maine



This charming town holds many delights: bright colored boats reflecting off the water, lobster buoys bouncing in the waves, beautiful flowers, shopping and fantastic seafood!

Flowers like these are found everywhere in Stonington, Maine

Stonington, Maine from another angle. I apologize for my finger
in the picture.

This is a lobster pillow from the "Fisherman's Friend" restaurant
in Stonington, Maine. It's lobster and mushrooms in a cream sauce
wrapped in a puff pastry. Isn't it beautiful? Another meal we're still
talking about!

We ended the day with a good book in bed while snacking on these delicious cookies and coffee provided by the innkeeper.

Molasses Cookies, fresh baked every morning. Cookies, coffee
and water are provided to all guests of the "Pilgrim's Inn"
24 hours a day!

Day Three:

Day three started with a sourdough french toast breakfast served with bacon and coffee. Then we drove a few miles down the road to see "Pumpkin Lighthouse."

Pumpkin Lighthouse is privately owned.
This is as close as you can get.

We checked out of our bed and breakfast and drove further up the coast to Bar Harbor, Maine where we did a little shopping and visited Acadia National Park. At Jordan's Pond Restaurant (located in the park) you can have one of their famous popovers served with butter and jam or with your choice of ice cream.

This was my popover, served with Wild Maine Blueberry ice cream.
So delicious! It hit the spot.

This is Jordan's Pond. Isn't it gorgeous?
It took my breath away!

That evening, we checked into our next bed and breakfast in Prospect Harbor, Maine "Acadia's Oceanside Meadows Inn." Located right across the road from Sand Cove, you can hear the ocean surf through your open window at night. It so relaxing!

Acadia's Oceanside Meadows Inn

Day four:

Day four began with a three course breakfast: Summer Peach Soup (which was so good I forgot to take a picture of it, sorry), pear-almond bread and stuffed strawberry french toast. Served with Sunrise juice (a blueberry/orange juice mix) and coffee.

Pear-almond bread

Stuffed strawberry french toast
(again, sorry for my finger in the camera lens)

After breakfast we explored the Inn's private beach. Again, looking for sea glass with no luck. To our delight, we found several heart-shaped rocks which we later discovered is a hobby for some of the locals. I can see why. I became engrossed with it myself.

The Inn's private beach.

A view of the Inn from the beach

The pink granite shoreline, famous in this area

For lunch, we stopped at a local deli and grabbed sandwiches and chips and drove to "Schoodic Point", a part of Acadia National Park just a few miles down the road. Here, we had a picnic on "Little Moose Island". You can only gain access to this island during low tide, by walking across the ocean floor. The view was indescribable! We also hiked some trails on this island through the wild blueberry bushes.

Next we toured Bartlett Winery, famous for making grape-less wines: peach, pear, blueberry, strawberry, raspberry and our personal favorite, Loganberry (part blueberry, part raspberry).

For the last adventure of the day, we drove to Lubec, Maine to see Quoddy Lighthouse. This was a two hour drive from the Inn, but well worth it!

Quoddy Lighthouse

The majestic Atlantic Ocean

So beautiful!

Quoddy Lighthouse/Lubec is as far east in the United States as you can possibly go. Lubec was by far our favorite part of the trip for many reasons. The beauty of the Atlantic Ocean is indescribable. The water was so cold it almost made your heart stop (I got splashed by the waves a few times while looking for more heart-shaped rocks). The wind blowing off the water was so cold. We were in shorts (it was 78 degrees at the Inn) and the temp at the lighthouse was in the 40's!

On the way back through town (Lubec), we stopped at the "Water Street Inn and Tavern" for dinner. This restaurant held a nice surprise for us. While enjoying our dinner, a group of seals came into the cove to play and eat! You can't ask for better dinner entertainment than that!

For an appetizer, we had the Tavern Nachos. Delicious!
This was my husband's dinner: Blackened Haddock with
mashed potatoes and vegetables.

This was my dinner: Salmon with a brown sugar glaze, mashed
potatoes and vegetables.

Our dessert: Chocolate Cake.
This was the best chocolate cake I've ever had in my life.
It was nice and chocolaty but not rich or sickening.

We also got the pleasure of seeing Lubec, Maine at sunset. A true delight!

Lubec at sunset. New Brunswick, Canada can be seen in the distance.
We were right at the U.S./Canadian border.

Day Five:

Day five began with another three course breakfast:

Summer Strawberry Soup

Lemon-Blueberry Bread

Eggs Florentine with toast

After check out, we drove to Tidal Falls, better known as the reversing falls. During low tide, the falls rush over the rocks very rapidly. During high tide, all the rocks are covered up and the water is rushing the other direction.

We drove to Bar Harbor where we did some more shopping. For lunch, we ate at the "Thirsty Whale Tavern." This was our second time eating here. Our favorite appetizer being the fried pickles!

Fried pickles. Yum!

After lunch, we headed back to Acadia National Park to see Cadillac Mountain. To our disappointment, it started raining and there was a fog so heavy that you couldn't see anything once you got up there. So, we went back to the Thunder Hole to see it at a higher tide. This was amazing! The force of the waves crashing on the rocks is unbelievable.

Lastly, we stopped in Freeport, Maine on the way back to the airport. This is a great shopping district. Name brand stores and outlets for several blocks. Plenty of restaurants too. Here, we shopped at the 24 hour L.L. Bean Store (at 1 am).

As you can see, we had a fantastic time! We saw lots of things we never thought we would ever get to see. I saw the ocean here like I've never seen it before. The best way to plan a trip to Maine is to go online and order a Maine Travel Guide. This guide is helpful for traveling to Maine during any season. Hotels and bed and breakfast's are MUCH cheaper during their off peak season (Oct-Apr). Keep in mind that not all locations are open year around. There are not many fast food restaurants along the coast. It's all local shops and restaurants so be prepared to spend some money. It's well worth it! You can't get fresh seafood like that unless your on the coast of cold waters.


I know this post is different from my normal subject but I hope you enjoyed it anyway. Now that I'm back home and the summer is finally winding down, I will be back to baking so stay posted. This trip had inspired me to study new aspects of cooking/baking and as always, I'll be sharing it with you.

Happy Baking!!