Crave-Worthy Meals: Cauliflower Alfredo Pasta

Quick, easy, and family-friendly, our first recipe of 2021 is from the Food Network Comfort Food Collection! This surprisingly simple and delicious cauliflower alfredo sauce with pasta and shrimp is perfect for a quiet, comforting meal at home.  It might even be a fun way to get everyone into the kitchen and away from their computers. Bon appétit


  • Sea salt and coarsely ground black pepper
  • 2 cups cauliflower florets
  • 1 pound fettuccine noodles
  • 1 cup 2 percent milk
  • 3 tablespoons unsalted butter
  • 1 clove garlic, lightly smashed
  • 1 1/2 cups grated Parmesan
  • Olive oil, for searing the shrimp
  • 15 to 20 peeled medium shrimp
  • Chopped fresh parsley, for garnish


  1. Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.
  2. Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).
  3. Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
  4. In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.
  5. Heat a separate skillet over medium-high heat and add some olive oil. Sear the shrimp briefly on both sides until just cooked through.
  6. Use tongs to remove the pasta from the water and transfer it to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the shrimp and garnish with the parsley.

Let us know if you cook up this delicious meal by sharing your food pics in the comment section below.  #CGGcrave-worthy


Christmas Cookie + Ornament Countdown: November 27th

Christmas Light Sugar Cookies + Frosty Family Christmas

Let Art Inspire
Christmas Cookie + Ornament Countdown: November 27th
By Canada Goose Gallery
3 c. all-purpose flour, spooned and leveled, plus more for surface
1/2 tsp. Kosher salt
1 c. (2 sticks) unsalted butter, at room temperature
2 oz. cream cheese, at room temperature
1 c. sugar
large egg
1 tsp. pure almond extract
1/2 tsp. pure vanilla extract
1/2 recipe White Vanilla Frosting
Candy: Blue, white, and green candy balls; crushed blue starlight mints; silver and white dragées; mint M&M’s; white sanding sugar; blue and green Sixlets; crushed green and blue rock candy; white nonpareils; shoestring licorice
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  1. Whisk together flour and salt. Beat butter, cream cheese, and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in egg and extracts. Gradually beat in flour mixture until combined. Divide dough in half, flatten into disks and wrap in plastic wrap. Chill at least 1 hour.
  2. Heat oven to 325 degrees F. Line two baking sheets with parchment paper. On a floured surface, roll one disk of dough to 1/4″ thick. Cut cookies with a 3″ light bulb–shaped cookie cutter. Make a hole in the top of each cookie with a skewer.
  3. Bake until edges are golden brown, 11 to 12 minutes. Cool on pan for 5 minutes; remove to a wire rack to cool completely. Repeat with the remaining dough. Re-roll and cut scraps once.
  4. Spread a thin layer of frosting on each cookie. Decorate with candy. Thread licorice through holes for the wire.
Solmate Humbug Baby Socks. Red, green and white.

Solmate Humbug Baby Socks. Red, green and white. Solemate

Thanksgiving Melt-In-Your-Mouth Pumpkin Cookies Recipe

Melt-In-Your-Mouth Pumpkin Cookies Recipe


“Family Gathering” by P. Buckley Moss

At home this Thanksgiving we can bake these melt-in-your-mouth pumpkin cookies!

prep time 30 MINUTES
cook time 10 MINUTES


  • 2 cups butter, softened
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 eggs
  • 2 teaspoons vanilla
  • 15-ounce can pumpkin
  • 4 cups all-purpose flour


  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3 to 4 cups powdered sugar (add until desired consistency/firmness)
  • ground cinnamon sprinkled on top (optional)


  1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds.
  2. Add granulated sugar, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg.
  3. Beat until combined.
  4. Beat in the eggs and 2 teaspoons of vanilla until combined.
  5. Beat in pumpkin. Beat in as much of the flour as you can with the mixer.
  6. Stir in the remaining flour with a wooden spoon.
  7. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets.
  8. Bake for 10 to 12 minutes or until tops is set.
  9. Transfer to wire racks to cool.

For frosting:

  1. In a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth.
  2. Transfer to a medium bowl.
  3. Stir in milk and 1 teaspoon of vanilla.
  4. Beat in powdered sugar until smooth.
  5. Spread frosting on cookies.
  6. Sprinkle with additional cinnamon if desired.


At Home Thanksgiving Mulled Wine Recipe

“Give Thanks” Print by P. Buckley Moss

  • bottle red wine
  • 1 c. apple cider
  • 1 c. cranberry juice
  • 1/3 c. sugar
  • 1 c. fresh cranberries
  • oranges, peels, and juice
  • whole cinnamon sticks
  • 1 tbsp. whole cloves
  • 1 tbsp. star anise
  1. Combine wine, cider, cranberry juice, sugar, cranberries, the peel from 1 orange, the juice of 1 orange, cranberries, cinnamon sticks, cloves, and star anise in a slow cooker.
  2. Stir to combine.
  3. Cook on high until warm, about 30 minutes.
  4. Serve warm and garnish each glass with a piece of orange peel.

Special “Slow-Cooker* Mulled Wine Recipe


Home for the holidays just got better!


  • 1 bottle red wine
  • 1 c. apple cider
  • 1 c. cranberry juice
  • 1/3 c. sugar
  • 1 c. fresh cranberries
  • 2 oranges, peels and juice
  • 2 whole cinnamon sticks
  • 1 tbsp. whole cloves
  • 1 tbsp. star anise

Comfort & Inspire Thanksgiving Cookie Recipe

Cookie of the Week: Cinnamon-spiced sugar cookies with browned butter frosting

Keyword: fall cookies, pumpkin cookies

Super cute pumpkin-shaped sugar cookies…soft, sweet, loaded with cinnamon flavor, so delicious and so easy! Because it’s basically October…and time for all things pumpkin!

 prep time 20 minutes
 cook time 15 minutes
 total time 35 minutes
 servings 60 cookies
 calories 123 kcal



Title: Shopping Companions by P. Buckley Moss

3 sticks (1 1/2 cups) unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon pure vanilla extract
2 eggs, at room temperature
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt

1 stick (1/2 cup) salted butter
2 cups confectioners sugar
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
cinnamon sugar, for sprinkling

1. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, nutmeg, and salt, beating until combined and the dough forms a ball.

2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you are using enough flour or your dough will stick. Cut out the cookies into your desired shapes. Carefully transfer the cookies to a parchment-lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until very firm, about 15-20 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.

3. preheat oven to 350 degrees. Bake the cookies on the middle rack of the oven for 8-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet for five minutes and then transfer to a wire cooling rack to cool completely.

4. To make the frosting. Add the butter to a medium pot. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool for 5 minutes. Whisk in the powdered sugar, 2 tablespoons water, the vanilla, and cinnamon until smooth, adding 1 tablespoon of water to thin the frosting as needed. If the frosting gets too thin, just add a little more sugar and if it gets too thick, add a splash of water. The frosting should be thin enough to drizzle but think enough to hold it’s shape.

5. Frost each cooled cookie. If making pumpkins, I used melted chocolate to draw on the pumpkin “leaves”. Sprinkle lightly with cinnamon sugar. Keep cookies covered in an airtight container for up to 4 days.

Comfort & Inspire with Thanksgiving Side Dishes: Skillet Cornbread

Let’s Celebrate Thanksgiving with ideas and recipes to comfort and inspire us!
For the Honey Butter

1/2 c. (1 stick) unsalted butter, at room temperature, plus more for pan
2 tbsp. pure honey
Kosher salt

For the Cornbread

1 c. fine cornmeal
1 c. all-purpose flour spooned and leveled
1/4 c. sugar
1 tbsp. baking powder
1 tsp. kosher salt
1 c. whole milk
2 large eggs
6 tbsp. (3/4 stick) unsalted butter, melted



1. Make honey butter: Use a fork to smash and stir together butter, honey, and salt in a bowl until well combined. Cover and refrigerate at least 30 minutes.

2. Make cornbread: Preheat oven to 425°F. Grease a 10-inch cast-iron skillet or 8-inch square baking dish. Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl. In a second bowl, whisk together milk, eggs, and butter. Add wet ingredients to dry ingredients and stir just until combined. Transfer batter to prepared pan.

3. Bake until top is lightly golden and a toothpick inserted in center comes out clean, 15 to 17 minutes. Cool in pan 10 minutes. Serve warm with honey butter alongside.

Please share your finished cornbread on Facebook here


Thanksgiving Cookie Countdown: Pumpkin Spice Cookie Cutouts

Thanksgiving Cookie Countdown has begun!!

This week’s newsletter started off our Cookie Countdown Season!

We hope you enjoy this delicious recipe.  Let me know how they come out.

Post a pic on Facebook:

Here is the Recipe: Pumpkin Spice Cut-Out Cookies


  • cook 
  • inactive 
  • total 
  • yield 2 dozen cookies

pumpkin-spice cookie-recipe-1


For the Cookies:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin spice
  • 1 cup Crisco® all-vegetable shortening (1 baking stick)
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 tablespoons whole milk
  • 2 teaspoons vanilla extract

For the Thin Icing:

  • 2 cups confectioners’ sugar, sifted
  • 2 tablespoons warm water, more if needed
  • 1/8 teaspoon salt
  • Food coloring, optional (see post for more on how I decorated these cookies)
  • For the Thick Icing:
  • 2 teaspoons lemon juice
  • 2 egg whites
  • 4 cups confectioners’ sugar, sifted
  • Food coloring, optional


pumpkin-spice cookie-recipe-2For the Cookies:

  • Preheat oven to 350 degrees (F). In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin spice until well combined. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the shortening and sugar and beat on high speed until light and fluffy, about 3 to 5 minutes, scraping down the sides of the bowl as needed. Beat in the egg, milk, and vanilla. Reduce the mixer speed to low and gradually beat in the flour, mixing just until combined.
  • Using lightly floured hands, divide the dough in half. It will be a little crumbly, but will easily come together when pressed. On a lightly floured work surface, roll each half to a 1/4-inch thickness for crispy cookies or 3/8-inch thickness for softer cookies.
  • Cut with 3-inch candy corn and pumpkin shaped cookie cutters. Carefully place cookies 2 inches apart on prepared sheets.
  • Bake, one sheet at a time, for 10 to 11 minutes, or until the cookies have puffed up and are golden brown at the edges. Allow cookies to cool for 2 minutes on the baking sheet before transferring them to a cooling rack to cool completely.

For the Thin Icing:

  • In a medium bowl, combine the confectioners’ sugar, water, salt, and food coloring (if using); whisk well. If the icing appears too thin to hold its shape, add a little more confectioners’ sugar; if the icing appears a little too thick to easily pipe, add a little more water. You can play around here until you reach your preferred consistency.
  • Pour the icing into a piping bottle and decorate cookies as desired.

For the Thick Icing:

  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld electric mixer, beat together the lemon juice and egg whites on low speed until just combined.
  • Gradually add in the confectioners’ sugar, about a 1/2 cup at a time, beating well after each addition.
  • Divide the frosting in several bowls, and color as needed.


Recipe by Baker by Nature at

More Time In 2020

Leap Day graphic featuring the frog images of P Buckley Moss.

1440 Extra Minutes?

With so much “time” on our hands one would think we could accomplish the impossible, right?
How do we spend our time? So many hours in our day spent worrying or busy with “busy” work. You know how that goes, we get up with the best intentions and then before we know it the day is over, the sundown, and it times to go to bed. Let’s think about time this week and make it special.
With a whole extra day, I challenge you to think about the things you enjoy in life. For me, it’s reading. A good book, a comfortable chair, and off I go to the far places of adventure and travel, or perhaps it is history that has caught my attention this week or poems. I rarely take the time and this week I shall reconsider how I spend every minute, of every day.
When I look at this image I am reminded of my grandchildren. Oh, they are too old for me to snuggle up and read a favorite story, but I am comforted in knowing that occasionally they too will curl up and read something! Well, as I am reminded every now and then, they do read, you know, things on their phones, articles, stories, blogs, even an occasional magazine.

What is it for you?  What will you do with your extra Leap Year minutes this week? Think about it and make it the gift it is intended to be….the gift of time!Let Art Inspire for Leap Year with the P Buckley Moss frog collection.


Playful red frog hanging from a branch limited edition print by P Buckley Moss.

Frog Magic

Frogs are magical, time-traveling creatures. As they leap around us they travel through time reminding us to move toward what we desire in life. The symbolism of the frog appears in many traditions around the globe. It is generally associated with a transition which is why we see frogs in Leap years.

The frog is symbolic of:

  • Cleansing
  • Renewal, rebirth
  • Fertility, abundance
  • Transformation, metamorphosis
  • Life mysteries and ancient wisdom

Celebrate a 223rd Birthday with Limited Edition History Cards

History Matters

The History of Waynesville. One of the most fun projects I worked on last year was the collection of old photographs for the birthday of Waynesville. I went to the library and worked with the historian and to the Museum at the Friends Home and worked with several docents. Looked at pages and pages of images of this small town that blossomed through time, living moments of history.
Waynesville History Cards featuring the many historic buildings in Waynesville Ohio
We made the first series of cards and they were so well received by our visitors to town during our 222 Birthday Bash in 2019. Then we found so many new images!
Selling these cards is a labor of love! The total price is donated to the Waynesville Merchants Association so that we can continue to provide events that are fun for everyone. Come and check them out!