It's Pumpkin Time

Pumpkins.............., probably the best thing about fall!
I love to decorate with them, I love to cook with them, I love to see them out in the landscape.

Tonight I was cooking pumpkin. This rainy cool day was the perfect evening to make pumpkin bread. It's Wednesday so the guys are downstairs in the studio working and I knew they would appreciate some warm pumpkin bread with a vanilla spice glaze.
My pumpkin bread is similar to almost every other one you find on the internet. I have made many variations over the years but I have settled on this very simple recipe that has come together from several different sources.

I like it warm from the oven or lightly spread with butter and toasted for breakfast. A slice of pumpkin bread and a mug of hot tea does you good on these cool fall nights, or mornings if you are so inclined.

Pumpkin Bread w/ Vanilla Spice Glaze

2 1/2 cups plain flour
2 tsp. baking powder
1 tsp. salt
1 cup granulated sugar
1 cup brown sugar - packed
1 1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground clove

1 1/2 sticks unsalted butter - melted
1 - 15 oz. can pumpkin (I only use Libby's - some store brands contain water)
3 eggs
1 tsp. vanilla

Combine flour, baking powder, salt, brown sugar, granulated sugar and spices in a mixing bowl. In another mixing bowl whisk melted butter, pumpkin, eggs and vanilla. Add dry ingredients to the pumpkin mixture. Stir until well combined, being careful to not overmix.

Divide batter between two loaf pans that have been prepared with soft butter and flour.
Bake at 350 approximately 50 minutes or until bread test done with a cake tester.
Remove from oven and cool in pans 10 minutes. Turn out on a wire rack.

Vanilla Spice Glaze

1 cup confectioners sugar
3 Tbsp. milk
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
pinch of salt

Stir until smooth and drizzle over slightly warm pumpkin bread.

So, Until Tomorrow.........
S~~~

Friday Night Salmon

This afternoon as I was deciding what to have for supper on this gorgeous early fall day, I remembered a salmon that I had on a cruise many years ago. It was a maple glazed salmon. In the years since I have made several different maple glazed salmon dishes that were good but still not quite what I had remembered. While watching Food Network this week I saw Anne Burrell making a chicken dish with a maple glaze, I noticed that she reduced her maple syrup. It was a light bulb moment. I knew that was the reason my maple glaze seemed thin and watery. So, tonight I recreated the recipe and it was on target, finally.

This time of year I am insistent on enjoying supper on the deck every possible evening. I know these times are slipping away and I don't want to miss any opportunity. So this late September Friday supper looked like this; can you tell I didn't work today?

Union Square Bar Nuts
Cabot's Seriously Sharp Cheddar
Toasted Pita Triangles with Smoked Salt and Pepper
Veramonte Sauvignon Blanc 2009 (Chile)

Maple Glazed Grilled Salmon*
Romaine Lettuce Salad
Pesto Creamed Potatoes
Roasted Squash and Onions
Zenato Pinot Grigio 2008 (Italy)

Impossible Heath Bar Cheesecake*


Maple Glazed Salmon

2 medium salmon fillets
1- 1/4 cup maple syrup
1/4 cup soy sauce
1 tsp. pepper
1/2 tsp. minced garlic

Place maple syrup in a sauce pan and reduce over medium high heat to 3/4 cup.
Add soy sauce, pepper and garlic and continue to cook 1 minute. Let cool slightly, place fillets in glass skin side down and pour syrup mixture over top, reserving 1/4 cup for basting. Marinate in refrigerator as long as possible, overnight is great, but make sure you get at least 30 minutes. It will get a little sticky, but that is ok. Remove from refrigerate and let sit 30 minutes. Place on hot grill, skin side down, that has been well oiled (this is important) and baste with reserved maple syrup. Cook 6-10 minutes depending on thickness of fillets.
Remove from grill and baste once again.

Ronnie loves cheesecake and I love Heath Bars so I found this recipe several years ago in a magazine, don't remember which one as I just have the clipping. It is simple and sooooo good.
The recipe will remind you of the Impossible Coconut Pie that your Mother made back when Bisquick was a new product!

Impossible Heath Bar Cheesecake

1/4 cup half and half
2 tsp. vanilla
2 eggs
3/4 cup packed brown sugar
1/4 cup Original Bisquick
2 - 8 oz. packages cream cheese - softened and cut in squares
4 Heath bars - crushed

In food processor crush Heath bars and set aside.

Combine half and half, vanilla, eggs, brown sugar, Bisquick and cream cheese. Pulse 1 minute or until well combined. Add crushed Heath bars and pulse a couple of times to combine. Pour into a deep pie dish plate sprayed with Pam.

Bake 30-35 minutes at 325. The center should not be set, it will continue to cook after you remove from the oven.

So, Until Tomorrow............,
S~~~

Craving Pimento Cheese

Today has been busy, busy. My day off got an early start when Ronnie accidentally set off the alarm at 5:15 am. Have I mentioned lately that I am not a morning person? Not the way I planned to start my day. I had visions of orange juice in bed with at least an hour with my book and then maybe, just maybe, another quick little nap. Finally, leisurely rising around 10:00 am.
Yeah, that really was a dream, wasn't it?

A couple a weeks ago I managed to break my glasses, (long story), so I spent a good part of today taking care of getting new ones; with a tad of clothes shopping thrown in for good measure. This threw me later getting home than I would have liked so we decided to grab a bite at the Harvest. The Harvest is a Marion institution. It's the kind of place we all flocked to in high school. The menu is exactly what you expect; double barrel burgers, hot dogs, chipped ham sandwiches, BBQ, clubs, spaghetti, onion rings and the best hushpuppies in town. The best part is you sit in a booth and order via telephone, way too cool!

As I was deciding what to have at the Harvest I had a crazy craving for a pimento cheese sandwich. Not one from any restaurant, but good old homemade pimento cheese. Being Southern to the core, I, of course, have my own recipe, so do you, I am certain, so please, please, share with us. You can't ever have too many pimento cheese recipes. Nothing in the grocery store touches homemade. Our pimento cheese is more creamy, but you can make it with grated sharp cheddar (don't use the pre-grated in a bag), and you will have more texture. Either is really good, but I prefer the creamy style.

So, a quick trip to Ingle's is on my agenda for tomorrow for sure.

Southern Pimento Cheese

3 oz. whipped cream cheese - softened
3/4 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. celery salt - or to taste
dash cayenne pepper - or to taste
1/2 tsp. sugar
3/4 cup mayonnaise (for me, it is always Kraft Light )
8 oz. Velveeta cheese - cubed
2 oz jar pimentos - well drained

Process in food processor with the steel blade, softened cream cheese, onion powder, garlic powder, celery salt, cayenne, sugar, mayonnaise and Velveeta until creamy. Stir in pimentos by hand. Scrap into a glass dish (never use plastic here) and cover. Refrigerate at least 4 hours. Indulge........

Note: I use my food processor to mix the ingredients but a mixer would just work as well.

Enjoy on toasted white bread with lettuce, grilled like a grilled cheese sandwich, on baked potatoes, on hamburgers, a dollop on top of tomato soup, on crackers, or just by the spoonful.

So, Until Tomorrow............
S~~~

The First Day of Fall

Today is the day........................, you know, the day that most everyone I know looks forward to, the first day of fall. Here we go, let's grab a slice of pumpkin pie and sip some Chai.

Even though summer is the ultimate for me, there are things about fall that I love:

*Lacy was born in November, a Thanksgiving baby, which just happens to be my favorite holiday. Having the people that I love here, all together, sharing a meal makes me happiest.

*The fall foliage. I love riding on the Parkway in mid October. The colors can be breath taking.

*Fall foods. Hot tea, hot cocoa, spice cakes, pumpkin anything and always turkey and dressing.

*Dark nights. I am one of the few people who loves the time change. I love the early dark nights when it is cooler outside. Perfect for snuggling.

*Elections. I am drawn like a moth to a flame to the TV on election night.

In keeping with the theme of fall I am posting one of my favorite cooler weather drinks. This is also a great mix to package in a cute little Christmas mug and give as a gift.

Instant Chai Tea Mix

1 cup Carnation nonfat dry milk powder
1 cup powdered non-dairy creamer - French vanilla flavor
1 cup powdered non-dairy creamer - regular flavor
2 1/2 cups sugar
1 1/2 cups instant tea - unsweetened
2 tsp. cinnamon
2 tsp. ground ginger
1 tsp. ground cardamom
1 tsp. ground clove
1/2 tsp. ground nutmeg
1/2 tsp. allspice
1/4 tsp. white pepper
1/4 tsp. regular salt
1/4 tsp. chili powder


Combine all ingredients in a large zip lock bag. Run through the blender 1 cup at a time to create a fine powder.
Add 2-3 Tbsp. to a mug of scalded milk.

**Note: I have omitted the blender step several times and I really think the difference is minimal.**

So, Until Tomorrow........
S~~~

Tuesday's Catfish

We just rolled back into Marion late last night from a visit with Lacy-Jay and Bashar in Northern Virginia. We had the best time imaginable. In the next few days I will share more about our trip, and post some photos.

Supper tonight is a meal we have at least once a month. Sometimes I broil the catfish, but tonight we were both in the mood for some good old fried fish. I love cole slaw and have been wanting to try Kittencal's recipe (www.kittencalskitchen.com) for a long time and finally got around to it tonight. It was the best traditional cole slaw I have ever made. It is spot on. Give it a try and let me know what you think.

I can't justify frying potatoes with fried catfish so baked potatoes it was. The best baked potatoes have a crispy skin and fluffy insides. The way I make them is a tad more trouble than just popping them in the microwave but truly worth the extra couple of steps.

Kittencal's Famous Cole Slaw

1 head green cabbage (8-10 cups)
1 large carrot, peeled and finely shredded (hand-squeeze out any excess moisture completely)
2-4 green onions (or to taste)
1-2 teaspoons celery seeds (optional, or to taste)

DRESSING:
1 cup mayonnaise -Hellman's is best - do not use salad dressing
1/3 cup milk (light cream even better)
1/3 cup buttermilk
2-3 tablespoons white vinegar
3 tablespoons fresh lemon juice (use fresh only, not bottled)
1/3 cup white sugar, plus2 tablespoons white sugar*
1/2-1 teaspoon garlic powder
1 teaspoon seasoning salt or white salt (or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)

In a food processor chop the cabbage into small pieces (should look like the size of confetti) or shred the cabbage. Transfer to a large mixing bowl.With a fine shredder, shred the peeled carrots; add to the cabbage in the bowl. Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed. Mix the three veggies all together with a wooden spoon.
For the dressing:In a medium glass bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar.Pour over the veggies in the bowl, and mix well to combine.Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors.

FOR ONE 16-OUNCE PACKAGE COLESLAW MIX use the following amounts:
1/2 cup mayonnaise
2-1/2 tablespoons milk
2-1/2 tablespoons buttermilk
1-1/2 tablespoons vinegar
1-1/2 tablespoons fresh lemon juice
3-1/2 tablespoons sugar
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt, or to taste.

Perfect Baked Potatoes

2 large potatoes - preferably Russets
1/4 cup butter - melted
1 Tbsp. Sriracha Sauce (rooster sauce)
1 cup kosher salt - divided

Scrub potatoes really well and dry. Poke a few holes in each potato. I use my cake tester for this. Combine the melted butter and Sriracha Sauce in a shallow dish. Pour 1/2 cup of kosher salt into a Pyrex pie pan. Pour the other 1/2 cup salt into a zip lock bag. Dip potatoes in butter mixture and drop into the zip lock with the salt. Roll the potatoes around in the salt pressing into the potatoes by rolling like you would with a rolling pin. Place potatoes on the bed of salt and microwave for 3-4 minutes depending on the size of potatoes. Remove from microwave and place into a 400 degree oven for 1 hour.

Best baked potatoes....... I promise!!

So, Until Tomorrow.......
S~~~

The NEW Facts of Life - 2010 Style

A friend e-mailed this to me yesterday and I just had to share. Loved every single one but the last one may be the best. Read and let me know if you agree!!

The NEW Facts of Life for 2010

1. I think part of a best friend's job should be to immediately clear your computer history if you die. 2. Nothing sucks more than that moment during an argument when you realize you're wrong. 3. I totally take back all those times I didn't want to nap when I was younger. 4. There is great need for a sarcasm font. 5. How the hell are you supposed to fold a fitted sheet? 6. Was learning cursive really necessary? 7. Map Quest really needs to start their directions on # 5. I'm pretty sure I know how to get out of my neighborhood. 8. Obituaries would be a lot more interesting if they told you how the person died. 9. I can't remember the last time I wasn't at least kind of tired. 10. Bad decisions make good stories. 11. You never know when it will strike, but there comes a moment at work when you know that you just aren't going to do anything productive for the rest of the day. 12. Can we all just agree to ignore whatever comes after Blue Ray? I don't want to have to restart my collection...again. 13. I'm always slightly terrified when I exit out of Word and it asks me if I want to save any changes to my ten-page technical report that I swear I did not make any changes to. 14. I keep some people's phone numbers in my phone just so I know not to answer when they call. 15. I think the freezer deserves a light as well. 16. I disagree with Kay Jewelers. I would bet on any given Friday or Saturday night more kisses begin with Miller Lite than Kay. 17. I wish Google Maps had an "Avoid Ghetto" routing option. 18. I have a hard time deciphering the fine line between boredom and hunger. 19. How many times is it appropriate to say "What?" before you just nod and smile because you still didn't hear or understand a word they said? 20. I love the sense of camaraderie when an entire line of cars team up to prevent a jerk from cutting in at the front. Stay strong, brothers and sisters! 21. Shirts get dirty. Underwear gets dirty. Pants? Pants never get dirty, and you can wear them forever. 22. Sometimes I'll look down at my watch 3 consecutive times and still not know what time it is. 23. Even under ideal conditions people have trouble locating their car keys in a pocket, finding their cell phone, and Pinning the Tail on the Donkey - but I'd bet everyone can find and push the snooze button from 3 feet away, in about 1.7 seconds, eyes closed, first time, every time! 24. Why is it that during an ice-breaker, when the whole room has to go around and say their name and where they are from, I get so incredibly nervous? Like I know my name, I know where I'm from, this shouldn't be a problem.... 25. There's no worse feeling than that millisecond you're sure you are going to die after leaning your chair back a little too far. 26. I like all of the music in my iTunes, except when it's on shuffle, then I like about one in every fifteen songs in my iTunes. 27. I hate leaving my house confident and looking good and then not seeing anyone of importance the entire day. What a waste. 28. The first testicular guard, the "Cup," was used in Hockey in 1874 and the first helmet was used in 1974. That means it only took 100 years for men to realize that their brain is also important. (Ladies.....Quit Laughing.) So, Until Tomorrow.......... S~~~

Pedicures and Sloppy Janes

Wow, today has been a blur. I was 7:20 getting home from work, well............., there was a pedicure in there somewhere, to be perfectly honest. Anyway, no matter, late is late.

Actually, let's talk about pedicures first. For my money this is close to the ultimate. I love having my toes done. I get soooooooooooo bored having my nails done, but I want a pedicure to go on for hours. The warm lotion on your feet and legs and the warm water swirling around my feet, the hot towel, the massage chair, oh yeah. For the life of me I can't understand why nail salons don't offer a complimentary glass of wine for your pedicure. Just take that whole relaxation factor up by about 100 points. I might be there once a week. Bet I would have the prettiest toes in town, at least among us 54 year olds! Any nail salon owners out there? Johnsie, my sweet friend, I know you are there.

So........ supper tonight was one of my freezer meals. I know this recipe sounds a tad bit strange but give it a try.

Sloppy Janes

1 lb. ground chuck
1 medium onion - chopped fine
1/2 tsp.celery salt
1/2 tsp. pepper
4 Tbsp. ketchup
1 Tbsp. prepared mustard
1/2 tsp. chili powder (or to taste)
1 tsp. brown sugar
1 tsp. worchestershire sauce
1 cup evaporated milk (lowfat is fine)

Brown ground beef in water. Cook until water has evaporated and beef is well browned. Drain.
Add celery salt, pepper, ketchup, mustard, chili powder, brown sugar and worchestershire sauce.
Cook 10 minutes over medium heat. Add evaporated milk and cook an additional 2 minutes.

Serve in hamburger rolls with cole slaw or pickles with potato wedges and ranch dressing for dipping.

So, Until Tomorrow........
S~~~

Saturday Morning Granola

Wow, where did the weekend go ??? Sure wish Mondays and Tuesdays went by as quickly as Saturdays and Sundays. I think if I had my choice my very favorite time of the week it would be Friday evenings. The whole weekend is ahead of us, a clean slate to do with what we will. I am never as relaxed as on Friday evenings.

I love routine. It makes me feel safe and secure. I imagine it makes me sound boring as well, but that's okay too. On Saturday mornings I make a double batch of granola and toast up the weeks left over bread into croutons. Next I plan my menu for the week and make a grocery list. All this while I am still running around in my "jammies". I remember a song from about 1969 called "Saturday Morning Confusion" by Bobby Russell, it was a cute song about chaos in a house with twins and a hung over Dad. We certainly had our years of Saturday Morning Confusion when Lacy-Jay was growing up. There was always more places we needed to be than we could possibly appear. There are times I miss those crazy days.....

Now back to the granola, this is a food blog after all. This is the simplest granola you will ever make, and in my opinion the very best. This is one of those recipes that you can personalize as you wish. Leave out anything your family doesn't like, use any variety of nuts you have on hand, substitute any dried fruit you enjoy. Eat it by the handfuls, top your yogart with it, eat as cereal with milk, hot or cold, you get the picture. It will keep well for at least a week, but it won't last that long, I promise.

Saturday Morning Granola

2 Tbsp. vegetable oil
1/2 cup butter
2 cups quick oats (not instant)
1/2 tsp. kosher salt
5 Tbsp. maple syrup
1/2 cup brown sugar
1 cup almond slivers
1 cup natural unsweetened coconut
1/2 tsp. pumpkin pie spice
1 tsp. vanilla
1/2 cup Craisins

Heat oil and butter in large skillet, add oats. Cook over medium high heat 2- 3 minutes or until oats start to brown a tiny bit, stirring constantly. Add salt, maple syrup, brown sugar, almonds and pumpkin pie spice. Cook and stir 3 minutes or until golden brown. Add vanilla. Spread on a large baking sheet and add Craisins. Allow to cool and store in an air tight canister.

So, Until Tomorrow.......
S~~~

Tuesday September 11, 2001

I know that not a one of us woke up this morning without realizing within 3 minutes that today marks the saddest single day in modern history.

May we never forget the 3000+ that lost their lives that Tuesday, the heroes who worked tirelessly to save those trapped and especially the survivors and families whose loved ones were torn away from them in such heinous a manner.

S~~~

Wednesday Night at the Taylor's

Most of you know that I don't cook supper on Wednesdays. By the time I get home from work the guys from SideStreet are downstairs in the studio hard at "work". I take snacks down and spend the night upstairs indulging myself with my guilty pleasure................., two hours of Reba and wine.
I love Reba, I am impossibly hooked. Where was I when this show was first run?

I grew up in the sixties and seventies when television was king. We got our first color TV in 1962, the Christmas I was six. I puzzled for months about how Santa Claus got it down our chimney. A huge console Zenith that took front and center in our den. I can still hear Daddy say "want to watch some T?". We checked the TV Guide every night to see which shows came on in color, on our 2 or 3 channels. Some of the first ones I remember are Hazel, The Beverly Hillbillies and Bonanza. As a young preteen shows like Love American Style, The Sonny and Cher Show and Laugh In consumed my TV watching time, all piled up in my bedroom with what we called the portable TV.
Later Happy Days, Laverne and Shirley. Kojak, Quincey, Mork and Mindy, Barney Miller and of course, we can't forget Welcome Back Cotter.
Along about the time Ronnie and I were married TV lost its appeal. There were a few things we watched but by and large we weren't addicted to television. Then the eighties brought along one of my favorite shows, Cagney and Lacey (don't forget I have my own Cagney {shih tzu} and Lacy {daughter}), as well as Dallas, Magnum P.I. Hart to Hart, Family Ties and In the Heat of the Night. We spend the nineties so busy raising our daughter and with Play by Play and Fantasy Travel so we hardly ever saw a television.
Then about two years ago we rediscovered TV. Lacy and Bashar talked us into Lost and the rest is history. Now we love Pawn Stars, American Pickers, NCIS, Lie to Me, Memphis Beat, American Idol, Top Shot (can't wait for season 2), High Stakes Poker, World Poker Tour and most of all Mad Men.

I guess we have come full circle, TV is once again a family event.

Let me know what you are watching, I sure would hate to be missing something!!

So, Until Tomorrow...........
S~~~

Beginning the Long Slide into Autumn

Labor Day......., no more white shoes, no more white pants, (oops, I better dirty up my new walking shoes in a hurry). Today begins the countdown to those cooler, crisp days of fall. These last couple of weeks of summer are quickly slipping by. You know me, the summertime girl that loves 80+ degrees, born in July and rarely ever complains of the heat and humidity( I think of it as cozy). I start getting cold about the end of this month and don't get warm again till June. So, my plan is to enjoy every single second of what is left of summer 2010.


Tonight's summer menu went like this:

Western North Carolina Style Low Country Boil*
Creamy Pesto Spread
Crusty French Bread
Peach Cobbler with Cinnamon Ice Cream

Western North Carolina Style Low Country Boil

2 quarts vegetable stock (I like Kitchen Basics)
3 quarts water
1/2 stick butter
1 bag crab boil seasoning (Zatarains)
2 Tbsp. Old Bay
1 Tbsp. kosher salt or to taste
2 jalapenos (sliced lengthwise)
12 little red potatoes
2 large onions - quartered

In a 12 quart stock pot, preferably with a strainer basket, combine vegetable stock, water, butter, crab boil seasoning, Old Bay, jalapenos, potatoes and onions.Make sure to cover with liquid, add water as needed.
Cook 10 minutes.

Add:
1 Tbsp. brown sugar
1 lb. smoked turkey sausage or kielbasa - sliced in 2-3 inch lengths
8 small ears of sweet yellow corn - fresh is best but frozen will do

Cook an additional 8 minutes.

Add:

1 tsp. celery salt
juice of 1 lemon
1 lb. medium uncooked, unpeeled, deveined shrimp

Cook 5 minutes or until shrimp are pink. Drain and pour out on butcher paper. Serve with cocktail sauce some crusty bread for dipping and have a party!!


Serves 4-6

So, until tomorrow............,

S~~~

It's Good To Be Back

Sunset Suppers is back! Thanks to those of you who let me know that you missed reading my little blog. It is so easy to get sucked into the notion that no one is reading and get lazy.

Wouldn't you think I would try to make a comeback with a killer supper menu? Yeah, well, as luck would have it we have been out on the lake in the boat all day and didn't roll back in until 8:00 pm, tired and hungry, for sure.
So, what do you fix on a night like this..........................................

Campbell's Cream of Tomato Soup and Grilled Cheese Sandwiches.

You got it, the ultimate in comfort food. The perfect end to a perfect day.

What I am going to share with you tonight is a recipe I have been playing around with for a while. Ideally, it is perfect for a Valentine's or Christmas breakfast but really how can Red Velvet Pancakes be bad anytime of the year?

Red Velvet Pancakes

1 cup plain flour

1/3 cup + 1 Tbsp. cocoa powder

1/3 cup granulated sugar

1 tsp. baking powder

1/2 tsp. baking soda
Pinch of kosher salt
1- 1/4 cup whole milk

1/4 cup butter - melted

2 large eggs - beaten well

1 tbsp. vanilla
1 tsp. vinegar
1 oz. red food coloring
Butter
Powered Sugar

Sift the flour, cocoa powder, sugar, baking powder, baking soda, and kosher salt. In another bowl, combine the buttermilk, melted butter, eggs, vanilla, vinegar and red food coloring. Add the sifted ingredients to the liquid ingredients and whisk lightly, being careful not to over beat. Let sit 5 minutes.

Heat a non stick skillet over medium heat and add about 2 tsp. butter. Drop by 1/4 cups into skillet. Flip after bubbles cover the surface and cook 2-3 minutes. Sprinkle with powdered sugar.

Serve hot with your choice of topping. We love butter and warmed light corn syrup, but you could get a tad creative here with some cream cheese and chocolate syrup topped with cherry pie filling, ummmmm.

So, Until Tomorrow.........
S~~~