It is with great sadness that I must tell you today that this good thing, my beloved column Sugar and Spice, must come to an end. After three amazingly fun and inspiring years writing for The Adirondack Express, it is time for me to close up my old recipe binder (more on that binder in a bit) and move on to new adventures. Don’t worry; you’ll still be seeing me around town, and you might even see a few surprises from me in this here newspaper, very soon. And don’t forget, I’m still always cooking away over at my blog; you can check out my cooking and other goings on there, 24 / 7, at www.SugarAndSpiceAdk.blogspot.com. Hope to see you all there.

First and foremost today, I really want to thank my editors, new and old: Lisa Monroe and Leslie Bailey. These two women are just about the best and brightest people I’ve ever known. It has truly been an honor and a privilege to write for you both. My mom Carol, my biggest kitchen inspiration, kept me swimming in recipes, and did a bang-up job of proofreading Sugar and Spice for me, without ever complaining, enabling me to meet that Thursday deadline each week. And, I would be remiss if I didn’t thank my loyal readers. Your e-mails, letters, phone calls and chit chats at the market kept me on my toes, kept me inspired to do better and (most importantly) kept me cooking and writing, even when I didn’t much feel like it (which, thankfully, wasn’t often).  Thank you all from the bottom of my gravy-lovin’ heart.

One last announcement: a few weeks back, I offered up a challenge. I begged and pleaded for anyone out there to help me with my pitiful recipe binder mess. I received many, many responses, but one reader really impressed me — Carol Borio of Cicero, NY. Carol sent photos of her uber-organized recipe binder, and now has me so inspired that I am devoting an entire weekend to shopping for page protectors and labels to house my growing collection. Your cookies are in the oven, Carol—can’t wait to deliver them. Thank you.

And because Lisa Monroe still has space to fill, I’m helping her out, one last time, by forwarding three of my all-time most requested recipes to you all. Decadent Sour Cream Chocolate Bundt cake — my number one most popular recipe, probably because it’s so amazingly easy. Artichoke Chicken Lasagna. Fabulous crowd pleaser. And last, the recipe that started it all: Pumpkin Pecan Chip Muffins. They don’t call me Mrs. Punkin Pie for nuttin’, honey...

See you around,

Leslie Willard

DECADENT SOUR CREAM

CHOCOLATE CAKE

1 box Devil’s Food chocolate cake mix

1 package instand chocolate pudding (the small box)

1 cup sour cream (not low fat)

1/2 cup water

1/2 cup vegetable oil

3 eggs

1 tsp. vanilla

1 12 oz. bag miniature chocolate chips

Lightly spray a bundt pan. Mix together well all ingredients in a large bowl (do not use a mixer). Pour into bundt pan and bake at 350 degrees for 45-50 minutes. Cool, then invert onto a cake plate. Garnish with sifted powdered sugar, chocolate sauce and raspberries, if desired.

ARTICHOKE CHICKEN LASAGNA

Serves 10-12

2/3 cup butter, divided

1/3 cup all purpose flour

1 tsp. salt, divided

1/4 tsp. nutmeg

1/4 tsp. pepper

3 cups milk (at room temperature)

1 1/2 to 1 3/4 lbs. boneless, skinless chicken breasts, halved and cut into thin strips

2  14oz. cans artichoke hearts, rinsed, drained and quartered

1 tsp. dried thyme

9 cooked and drained lasagna noodles

1 cup grated Parmesan cheese

In a large saucepan, melt 1/3 cup butter; stir in flour, 1/2 tsp. salt, nutmeg and pepper. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. In a large pan, cook chicken in remaining 1/3 cup butter until no longer pink. Stir in artichokes, thyme and remaining salt; heat through. In a greased 13x9x2 inch baking dish, spread about 1/3 cup white sauce over bottom of dish. Then place down 3 noodles, 1/2 cup sauce, 1/3 cup Parmesan cheese and about 3 cups chicken mixture. Repeat layers. Top with remaining 3 noodles, sauce and Parmesan. Bake, uncovered, at 350 degrees or until bubbly and golden brown. Let stand for 10-15 minutes before cutting and serving.

PUMPKIN PECAN CHIP MUFFINS

Makes about 24 muffins

4 eggs

2 cups sugar

1 can (15 oz.) solid-pack pumpkin

1-1/2 cup canola oil

3 cups flour

2 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

12 oz. chocolate chips, semisweet

1 cup chopped pecans (optional—these are also great without)

In a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth.  Sift together flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in chocolate chips and pecans.

Fill greased or paper-lined muffin cups three-fourths full.  Bake at 400 degrees for 15-20 minutes, or until set and golden brown.  Cool in pan for 10 minutes; remove muffins and finish cooling on a wire rack.

Happy eating.

You can visit Leslie at her blog, at SugarAndSpiceAdk.blogspot.com.