Remember when I promised you a product review soon?  Well it’s time.  I love shopping online with CSN.stores and you can too.  It so easy and they have so many wonderful name brand products to choose from.  Whether you are looking for lights, TV stands, dining room furniture or cookware they have it all.  I ordered all these wonderful kitchen toys, uh tools in my jammies:
Eileen and the generous staff at CSN.stores gave me a generous allowance and allowed me to select what I would review.  I told you I was going to review the Nordicware Pumpkin Pan, but when I started shopping, I just couldn’t stop.  Instead of the pumpkin pan I selected the awesome Shortcake Baskets and Bundt multi-mini Nordicware cake pans,  this awesome Progressive baking mat for some new cookie recipes and 2 new sizes of Emsa Clip and Close storage containers.

If you like to make cookies and have never used a baking mat, you will want to change your mind. These Kitchen Sink Cookies love to burn, but since I’ve been using a Baking Mat, they NEVER burn.  The non-stick silicone mat is heat resistant to 600 degrees AND is dishwasher safe!

If you have never used these click and close storage containers from Emsa, you HAVE to try them.  They are airtight AND liquid tight too!  They come in so many versatile sizes and shapes.  Hubby uses them for his lunch and I use them in the freezer too.

As for the Nordicware, I cannot say enough good things about these pans.  I already have a variety of shapes and sizes, but THE best thing is that they are always the same in even heat and consistency.  The fact that they heat so evenly, is what makes it possible to deliver reliable baked goods and they clean soooooooooo easily.  They always look like the day they were new.  And as an added bonus, Nordicware is MADE IN THE USA!  These pans are so versatile too.  Tonight I’m making  Meatloaf Muffins with them. But, I made dessert first!
1/3 cup butter
1 cup sugar
2/3 cup milk
2 cups sifted flour

3 teaspoons baking powder
1 tablespoon lemon extract
1/2 teaspoon vanilla
3 eggs,  beaten

  • Cream the butter, add the sugar and continue creaming. 
  • Add the eggs, one at a time, blending well in between each addition.
  • Alternately add the dry ingredients. 
  • Add the milk. 
  • Beat well and add flavorings. 
  • Fill the well greased cake wells 1/2-2/3 full.
  • Bake +/-18 minutes at 350 degrees. 
  • Remove from oven to cooling rack and cool completely before removing cakes. 
  • Carefully remove and decorate.


1 cup heavy whipping cream
1 bag milk chocolate chips
  • In a small sauce pan melt chocolate.
  • Whisk in heavy cream and heat until thickened.
  • Pour over tops of cakes.
  • Cool.

8 cups raspberries
6 cups sugar
3 tablespoons lemon juice
1 tablespoon orange peel
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 package unflavored gelatin

  • Combine fruit, sugar, lemon juice, nutmeg, cinnamon and orange peel in a stock pot.
  • Bring to a full rolling boil – stirring constantly. Let boil 1 full minute.
  • Remove from heat and stir in gelatin.
  • Skim any foam.
  • Pour into sterilized jars.
  • Water bath process 15 minutes.