~AUTUMN PINKS~

Amongst the golden yellows, burnt oranges and blazing reds of Autumn, there are PINKS.

This is the time of year when our camellia trees bloom. Each pink blossom seems as delicate as a rose.

They seem a little out of place to me, but they give us one last fleeting farewell glance at a summer past.

These pictures don't show the pink blossoms very well. They are almost camouflaged by our heavily wooded property.
You can see them better, by clicking on the photos to enlarge them.








One of my favorite things to indulge in this time of year is hot chocolate with either marshmallows melting in it or a little mountain of whipped cream.

Here are some recipes you might enjoy. From About.com is this decadent sounding one:

CHOCOLAT à L'ANCIENNE for FOUR … Tastes amazing, feels amazing.

28 fl. oz. Whole Milk
7 oz. Unsweetened Baking Chocolate
1 cup Crème Fraîche (or heavy cream)
1/3 cup Granulated Sugar
Pinch of Powdered Vanilla (optional)
2 tbsp. Cocoa Powder (for top)
1 1/2 cup Fresh or Canned Whipped Cream (for top)

1. Heat up milk, cream, and sugar over a low flame. Bring to a simmer, but don't let it boil.
2. Take off heat and add chocolate (chopped into small pieces) and vanilla. Stir until chocolate melts and it becomes smooth.
3. Pour into cups and garnish with whipped cream.

and this one:

PRESIDENT'S HOT CHOCOLATE ... appropriate at this time!
(From About.com)

6 tbs unsweetened cocoa powder
6 tbs sugar
2 1/2 cups milk
2 1/2 cups light cream
1/2 tsp vanilla
whipped cream

Add sugar and cocoa to milk and heat in a saucepan until dissolved. Add the cream, cinnamon and vanilla. Heat until almost boiling. Mix well and serve, topped with whipped cream and a bit of orange zest.


...and now for the pink!

PINK PEPPERMINT WHIPPED CREAM

1/2 cup heavy cream
2 tablespoons pulverized peppermint candies
1 tablespoon powdered sugar
1 tablespoon crushed peppermint candy

or this one:
2-3 peppermint candy canes
1 cup whipping cream

Pulverise the candy canes in a food processor or a spice grinder.

Now, take a cup of whipping cream and whip it over a big bowl of ice.

Add the peppermint to the cream and fold well to combine(3 tbsps peppermint for 1 cup cream).

Spoon cute little dollops of this pink cream on your hot chocolate or hot coffee and/or cakes and other desserts.

The plain plethora will now be history and this will take over the kitchen counter!


HAPPY PINK SATURDAY TO YOU ALL!
Don't forget to visit our PINK SATURDAY hostess, Beverly!

AND

Don't forget to turn those clocks back!!!

Daylight Savings Time ends on
November 2