I am thrilled to let y'all know that The New York Times has just named The Happy Baker cookbook as one of the best of 2010. I'm like a proud momma and my child just won an Olympic Gold Medal.

If you had told me a couple years ago that I would write a cookbook, self- publish the book (in Canada), sell the US rights to a huge publishing company (Harlequin) and then The New York TImes would name it as one of the best of 2010 ... I would have told you to stop smokin' the funny stuff.

This has been quite the ride and I am glad I took the plunge changed my careers and just hoped this would all work out. So many doors are opening up now and I can't wait to share many other exciting news from Happy Baker headquarters.

You can read the whole article here. The New York Times.

Congrats to all the books that made the cut.

Grocery alerts is a fabulous Canadian website that has printable coupons and is your source for all the great grocery deals in Canada! They have just done a feature on my cookbook and 1 lucky winner will walk away with my book. You can learn more about the contest and enter here: GROCERY ALERTS WEBSITE. The contest closes on December 16th!

Howdy everyone, I am loving my book media tour in the U.S. I love to travel and I love to chit chat to everyone about my book! So far my journey has taken me to Washington D.C. for the National Press Club's annual book fair and then off to Philly for a segment on NBC's the 10! Show and then off to NYC for a segment on the nationally syndicated show Better TV with host Audra Lowe.

I'm enjoying every minute of it (except the airport part) but it does beat driving across the country in my book mobile like I did for my Canadian Tour!
This morning I'm going to chat with Lou from the Mr. Fix It Radio Show in Chicago and then off for some Chicago promo on WGN next Tuesday.
Anywho Ill keep y'all posted of this crazy ride I am on and of course I love to take lots of pics!

HI everyone, I'm super excited to let you know I have been chosen as a guest for the National Press Club's Annual Book Fair & Author's night in Washington D.C. The event is Tuesday November 9th from 5:30-8:30. You can learn more about the event here - Book Fair
You can also catch me live on Let's Talk Live in Washington Tuesday between 11am-Noon.

Hey Y'all I thought I would share The Happy Baker cookbook now & then. The original was submitted for the Public School Fall fair (circa 1986) ... well my stick figure drawings have not improved LOL

You Can't Be A Witch Without A Broom!!

Recipe:

1/4 cup butter
2 cups peanut butter chips or 1 300g bag
2 cups of dark or semi-sweet chocolate chips

5 Shredded Wheat biscuits, crumbled
App. 15 pretzel rods, broken in half
Halloween jimmies

In a large saucepan over medium heat melt the butter, peanut butter chips and chocolate chips. Stirring often. Remove from heat and stir in the crumbled Shredded Wheat.

Line a cookie sheet with parchment paper. Break the pretzel rods in half. Spoon a tablespoonful of the mixture on top of one end of the pretzel rod. About 1-inch up the rod. Shape the mixture in the shape of a witches broom. Sprinkle with Halloween Jimmies. Let set in a cool area or in your fridge. Store in an airtight container in a cool dry place.

Happy Halloween!!

1 cup butter, softened
¾ cup brown sugar, packed
¾ cup white sugar
1 ¼ cups fresh roasted pumpkin, pureed

3 eggs

2 ½ cups flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
¼ tsp. cloves
pinch of nutmeg

½ cup warm milk

Preheat oven to 350*
Line 2 cupcake tins with cupcake liners. Makes 24 cupcakes.
In a large bowl mix together the sugars and butter; mix until light and fluffy. Mix in pumpkin puree until thoroughly combined.
Add the eggs one at a time on low speed of hand mixer; mix until combined.
In a medium sized bowl sift or whisk together the remaining dry ingredients.
Add dry ingredients to the wet mixture. Stir until just combined. Gradually stir in the warm milk.
Spoon into prepared cupcake tins. Bake for 20-22 minutes.
Let cool.

Caramel Cream Cheese Icing & Filling

½ cup butter, softened
1 8oz. package cream cheese, softened
3 cups Icing/Confectioners Sugar
3 tbsp. Caramilk Liqueur or any caramel liqueur
Halloween Candy Corn for decorating

Using a hand mixer; mix the cream cheese and butter together until light & fluffy. Add ½ cup of icing sugar; mix. Add 1 Tbsp. Caramilk Liqueur; mix. Alternate until you get a smooth and creamy icing.

Fill an icing decorating bag. Using a long round decorating tip insert into the middle of the cupcake and squeeze in icing. Continue filling all the cupcakes. Then ice cupcakes with remaining icing. Decorate with sprinkled cinnamon, candy corn, walnuts or caramel sauce! Get crafty people ☺

I've teamed up with The Suburban Princess for a giveaway of my book to help celebrate the launch of my book in the US
You can find out all the details here SUBURBAN PRINCESS BLOG. The winner be picked Friday October 15th don't delay enter today!!
Happy Baking!

Hi everyone here is the rundown for my radio interviews the next couple of days. I hope you get a chance to listen. ALso check out my book Friday it's the big launch day across the USA. Woo Hoo

Thursday September 30th

9:40-9:50 Dave Malarkey WISR-AM Listen Live in Butler.Pa

10:05-10:30 Larry & Robin WOCA-AM Listen Live in Gainseville Florida

10:30-10:40 Debbie Denk WCUB-AM in Green Bay Wisconsin

12:00-12:10 Marifaith Mueller WQUB-FM Listen Live in Quincy, IL

Radio Interview for Friday September 30th

Dana Childs KWYK-FM in Albuquerque, New MexicoListen Live

Woo Hoo Radio Interviews for the US book Launch of The Happy Baker Cookbook!! September 29th, 2010. All times are in Eastern Standard Time. Hope you all get a chance to listen!

7:40-7:49 The Bill and Joel Morning Show on WDUN-AM Listen Live in Atlanta, Georgia

7:50-7:59 Mark Wayne on WICH-1310 AM Listen Live in Hartford, Connecticut

8:20-8:29 Pete Braley in the Morning on WBSM-1420 AM Listen Live in New Bedford, Massachusetts

8:30-8:39 Dan Johnston on KWDQ-FM Listen Live in Oklahoma City

8:40-8:49 Rob Hakala with The South Shore’s Morning News on WATD 95.9FM Listen Live in Boston, Massachusetts

8:50-8:59 KKCK-99.7FM Listen Live in St. Paul, Minnesota

9:10-9:19 Matt & The Rise Guys on WTPT 93.3 Listen Live in Greenville, South Carolina

9:20-9:29 Barnaby & Friends on WLHT 95.7FM Listen Live in Grand Rapids, Michigan

9:30-9:39 WKLS FM96 Listen Live in Atlanta, Georgia

9:50-9:59 Chet Walker & Beth Adams on WHAM-AM 1180 Listen Live in Rochester , NY

10:00-10:09 Karen & The Morning Crew on WMIL FM 106 Listen Live in Milwaukee, Wisconsin

10:20-10:29 Cathie Martin on WGRT-FM 102.3 Listen Live in Port Huron, Michigan

10:30-10:39 Tron Simpson on KCMN-AM 1530 Listen Live in Colorado Springs, Colorado

10:40-10:49 Kyle Martin on KFJB-AM 1230 Listen Live in Des Moines, Iowa

11:15-11:35 2 Moms & a Mic on KKZZ-AM 1400 Listen Live in Los Angeles, California

Hey all I have some very exciting news! I will be baking up a storm on Steven & Chris for the 4th season of their show! Check your local listings for airtime & channel. In Canada you can watch the show 2pm weekdays on CBC.
looking forward to some fun sassy times with the boys! Steven & Chris website
Check out my first segment this Thursday October 30th we will be making some biscotti from my cookbook The Happy Baker.

I had a fabulous time at the 2nd annual Taste of Huron Event in Huron County, Ontario. I was asked to be a guest judge for the Recipe Challenge competition where chefs had to use Turkey products and were given only 20 bucks to shop at the local Farmers Market for fresh ingredients. Judging was based on ease of preparation for at home cooks, use of Farmers Market ingredients, tastiness and presentation. The winner was Terry head chef from .Thyme on 21 in Goderich Ontario.
I also taught a baking class. We had a blast making cupcakes and mini cheesecakes. Thanks to everyone for supporting this award winning event. There are still a couple events left! Tonight is the Plowing Match and this week-end is the Zurich Bean Festival. For more details visit Taste Of Huron Website.

Hey Everyone here is the link to my trailer for my new web series The Happy Baker on Food Network.ca ... coming this fall!!

Food Network Canada Trailer

So this peach pie got rave reviews from everyone and apparently is quite addictive. If you have a party to go to and need to impress people this pie is for you! It was inspired by the end of my Situation Relationship. It was good while it lasted and then just crumbled away. At least I got a great pie recipe out of it:) I hope you enjoy.

1 package of box pie crust (prepare as directed) or use a frozen deep dish pie crust

FILLING:
8-10 peaches, peeled, pitted and sliced (10 for a deep dish pie plate)
3 tbsp. fresh lemon juice
2- 3 tbsp. cornstarch (3 for deep dish)
½ tsp. almond extract
pinch of nutmeg

CARAMEL SAUCE:
½ cup light brown sugar, packed
¼ butter
¼ whipping cream

CRUMBLE TOPPING:
½ cup ground almonds
¾ cup quick cooking rolled oats
¼ cup light brown sugar, packed
¼ butter, softened
2 tbsp. flour
pinch of nutmeg

Preheat oven to 425 degrees.
Prepare crust and place in a pie plate trim excess and crimp edges (preferably deep dish pie plate).
Combine the sliced peaches and lemon juice; stir to coat peaches. Set aside.
In a small heavy bottom saucepan over medium heat bring the ¼ cup butter, ½ cup brown sugar and whipping cream to a gentle boil: stirring constantly. Continue boiling until mixture thickens and becomes more caramel like. Remove from heat continue to stir for a minute; set aside to cool slightly.
Combine the ground almonds, oats, flour, nutmeg and remaining butter and brown sugar in a medium sized bowl. Using a fork blend all the ingredients together until they are thoroughly mixed and the texture is crumbly. Set aside.
Drain the lemon juice from the peaches. Add the almond extract, cornstarch and nutmeg; mix well. Place into pie crust. Pour caramel sauce over top of peaches. Evenly sprinkle crumble topping over caramel sauce and peaches.
Place pie in the bottom rack of the oven. Bake for 15 minutes at 425 degrees and then change temperature to 350 degrees. Loosely cover the top with foil as too not brown the crumble too much. Continue baking for 45 minutes. Let cool and set completely and enjoy. Best eaten within a couple days.