tag:blogger.com,1999:blog-43902069362523997892023-11-16T09:47:26.967-08:00Baking MeAnnehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-4390206936252399789.post-64346001630084134782015-04-25T11:51:00.000-07:002015-04-25T11:51:25.451-07:00A Few Favorites <div class="separator" style="clear: both; text-align: center;">
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1. <a href="http://lifehacker.com/simplify-your-diet-with-alton-browns-four-lists-method-1699651847">Simplify your diet with Alton Brown's Four Lists Method</a><br />
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2. A few of my absolute favorite salmon recipes<br />
<a href="http://cakeoversteak.com/orange-ginger-salmon-packets-with-broccoli-sweet-potatoes-and-kale/">Orange-Ginger Salmon Packets with Broccoli, Sweet Potatoes & Kale</a><br />
<a href="http://www.annies-eats.com/2014/03/24/salmon-salad-with-honey-mustard-vinaigrette/">Salmon Salad with Honey Mustard Vinaigrette</a><br />
<a href="http://www.annies-eats.com/2015/04/06/grilled-salmon-salad-with-blueberry-vinaigrette-and-goat-cheese/">Grilled Salmon Salad with Blueberry Vinaigrette & Goat Cheese</a><br />
<a href="http://www.foodnetwork.com/recipes/ina-garten/roasted-salmon-with-green-herbs-recipe.html">Roasted Salmon with Green Herbs</a><br />
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3. Favorite leafy greens recipes<br />
<a href="http://cookieandkate.com/2015/southwestern-kale-power-salad/">Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce</a><br />
<a href="http://cookieandkate.com/2015/coconut-curried-kale-and-sweet-potato-recipe/">Coconut Curried Kale & Sweet Potato</a><br />
<a href="http://www.eatingwell.com/recipes/massaged_kale_salad.html">Massaged Kale Salad</a><br />
<a href="http://thesimpleveganista.blogspot.co.uk/2014/10/roasted-nourish-bowl.html">Roasted Nourish Bowl</a><br />
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4. Favorite breakfasts<br />
<a href="http://cookieandkate.com/2014/morning-glory-oatmeal/#more-10226">Morning Glory Oatmeal</a><br />
<a href="http://www.annies-eats.com/2015/01/28/egg-sandwich-with-spinach-and-gouda/">Egg Sandwich with Spinach & Gouda</a><br />
<a href="http://minimalistbaker.com/my-favorite-green-smoothie/">Green Smoothie</a><br />
<a href="http://www.skinnytaste.com/2015/01/avocado-toast-with-sunny-side-egg.html">Egg & Avocado Toast</a><br />
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5. Lunchtime<br />
Leftovers from dinner<br />
<a href="http://fitnessista.com/2014/06/plan-and-prep-salad-in-a-jar/">Salad in a jar</a><br />
<a href="http://www.thekitchn.com/recipe-roasted-sweet-potato-wraps-with-caramelized-onions-and-pesto-lunch-recipes-from-the-kitchn-167367">Roasted Sweet Potato Wraps with Caramelized Onions & Pesto</a><br />
<a href="http://www.edibleperspective.com/home/2015/1/13/chickpea-lentil-salad-with-shallot-white-wine-vinaigrette.html#_a5y_p=3184184">Chickpea Lentil Salad with Shallot White Wine Vinaigrette</a> <br />
Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com0tag:blogger.com,1999:blog-4390206936252399789.post-54325739889587485202015-02-05T18:49:00.000-08:002015-02-08T16:08:24.379-08:00Green Juice <div class="separator" style="clear: both; text-align: center;">
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I love fresh green juice, especially during the winter months. It always makes me feel refreshed and ready for the day. Although I have to admit it has been way too long since I've pulled out my juicer, making this juice has served as a great reminder to juice more often. My goal is to make a refreshing juice at least once a week, let's call it a New Year's Resolution or is it too late for that?<br />
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Recipe<br />
1 granny smith apple<br />
1 celery stock<br />
1/2 cucumber<br />
1/2 lemon<br />
1/4-1/2 inch fresh ginger (depending on taste)<br />
4 kale leaves<br />
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Directions<br />
Thoroughly wash all the produce, then juice according to the manufacturer's instructions and enjoy. If you don't have a juicer give <a href="http://food52.com/blog/9933-how-to-juice-without-a-juicer">this</a> method a try.<br />
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<br />Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com0tag:blogger.com,1999:blog-4390206936252399789.post-59501125456536107762012-10-23T14:49:00.003-07:002012-10-23T15:25:49.185-07:00Tiny Caramel Apples When I spotted these <a href="http://www.yumsugar.com/Get-Know-Lady-Apples-11655379">Lady Apples</a> at Whole Foods the other day I had to grab a few and turn them into the cutest little caramels apples for Halloween. To make these tiny caramel apples you will need four lady apples, 15 caramels, one teaspoon of water, and a variety of toppings if desired.<br />
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Step 1:<br />
Wash and dry the apples.<br />
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Step 2:<br />
Prepare caramel apple dipping station: Pour toppings into small bowls (I used coconut, sprinkles, and pecans). Line a plate with wax paper so you have a place to set the apples after they have been dipped and topped. Microwave caramels and water in a microwave safe bowl for two minutes or until caramel has melted, stirring after each minute.<br />
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Step 3:<br />
Dip apple.<br />
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Step 4:<br />
Immediately roll apple in topping after it has been dipped then place on wax paper and allow caramel to completely cool and set.<br />
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Serve apples on a tray or place in cupcake liners.<br />
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ENJOY! </div>
Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com5tag:blogger.com,1999:blog-4390206936252399789.post-47084639592627413162012-10-14T17:02:00.003-07:002012-10-16T08:27:49.007-07:00Dinner Plans <div class="separator" style="clear: both; text-align: center;">
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Every Sunday I make a list of dinners to make for the week. Here's what's on the menu this week.<br />
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Monday: <a href="http://www.wholeliving.com/131539/spaghetti-squash-turkey-meatballs?czone=/fall-recipes/main-courses&center=185179&gallery=185173&slide=131539">Spaghetti Squash with Meatballs</a> (I use <a href="http://www.aidells.com/product/20">these chicken meatballs</a>)<br />
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Tuesday: <a href="http://www.wholeliving.com/portal/site/bs/menuitem.5b80dd00cd5b405c713a64103373a0a0/?vgnextoid=a98d46f2ea95a110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&slide=54399&center=144884&czone=eat-well%2Fhealthy-dinner%2Fhealthy-main-courses&gallery=142637">Curried Coconut-Pumpkin Stew</a><br />
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Wednesday: <a href="http://www.dailygarnish.com/2012/09/twenty-minute-meals.html">Portobello Mushrooms, Kale, and Black Beans </a><br />
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Thursday: <a href="http://www.chow.com/recipes/13566-roasted-acorn-squash-with-wild-rice-stuffing#">Roasted Acorn Squash with Wild Rice Stuffing</a><br />
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Friday: Out to dinner with friends<br />
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Saturday: <a href="http://www.hungrygirlporvida.com/blog/2011/11/09/recipe-herbed-turkey-burgers-with-goat-cheese-and-cranberry-sauce/">Turkey Burgers </a><br />
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Sunday: Dinner at my parent's house<br />
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<b>GROCERY LIST </b><br />
<u>PRODUCE</u><br />
spaghetti squash<br />
1 large container baby spinach<br />
red onion<br />
garlic<br />
pumpkin<br />
red bell pepper<br />
6 medium portobello mushrooms<br />
onion<br />
acorn squash<br />
shallot<br />
celery<br />
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<u>DAIRY</u><br />
goat cheese<br />
greek yogurt<br />
milk<br />
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<u>MEAT</u><br />
chicken meatballs<br />
8 oz mushrooms<br />
1 lb ground turkey<br />
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<u>BAKING</u><br />
yeast<br />
bread flour<br />
white whole wheat flour<br />
whole wheat flour<br />
pecans<br />
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<u>CANS & PACKAGES</u><br />
chicken stock<br />
1 can light coconut milk<br />
1 package extra-firm tofu<br />
1 can black beans<br />
wild rice<br />
cranberry sauce<br />
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<b><i>*THIS LIST DOES NOT INCLUDE EVERYTHING NEEDED TO MAKE THE ABOVE RECIPES. CLICK ON THE INDIVIDUAL LINKS TO FIND ALL OF THE INGREDIENTS NEEDED.</i></b><br />
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Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com1tag:blogger.com,1999:blog-4390206936252399789.post-70251574087292531702012-10-12T04:54:00.001-07:002012-10-12T04:54:51.755-07:00Pumpkin Cheesecake Brownies <div class="separator" style="clear: both; text-align: center;">
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What better way to start off the weekend than with brownies? As <a href="http://www.bakingme.com/2012/10/fall-bucket-list.html">promised</a> a recipe involving cream cheese and pumpkin, pumpkin cheesecake brownies. Enjoy!<br />
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<span style="color: orange;">PUMPKIN CHEESECAKE BROWNIES</span><br />
For the Brownies:<br />
1 1/4 cups all-purpose flour<br />
1 teaspoon kosher salt<br />
2 tablespoons unsweetened cocoa powder<br />
11 ounces dark chocolate chips<br />
1 cup unsalted butter, cut into 1 inch pieces<br />
1 teaspoon instant espresso powder<br />
1 1/2 cups granulated sugar<br />
1/2 cup packed light brown sugar<br />
5 eggs, at room temperature<br />
2 teaspoons vanilla extract<br />
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Preheat oven to 350 degrees F. Grease and flour the sides and bottom of a 9 x 13 inch pan, line with parchment if desired.<br />
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In a medium sized bowl whisk together the flour and salt then sift in the cocoa powder and whisk to incorporate, set aside until needed.<br />
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Set a pot of water on the stove and heat until simmering. In a large bowl combine the chocolate chips, butter, and espresso powder, set bowl over simmering water, stirring occasionally until smooth. Turn off the heat but leave bowl over the water and stir in the sugars. Once the sugars are completely incorporated remove the bowl from the pot. Note the mixture should be at room temperature.<br />
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Add 3 of the eggs and whisk until combined, then add the remaining eggs and whisk until combined. Stir in the vanilla, be careful not to over beat the batter.<br />
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Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, fold the flour mixture into the chocolate mixture, until a just a few specks of the flour mixture remain visible. Set batter aside until needed.<br />
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Brownie recipe slightly adapted from <a href="http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215">Baked: New Frontiers in Baking</a>, by Matt Lewis and Renato Poliafito<br />
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For the Pumpkin Cheesecake:<br />
8 ounces (1 package) full fat cream cheese, at room temperature<br />
1/3 cup light brown sugar<br />
1/2 teaspoon pumpkin pie spice<br />
1/2 cup pure pumpkin puree<br />
1 egg<br />
1/2 teaspoon vanilla<br />
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In the bowl of an electric mixer, fitted with the paddle attachment, beat the cream cheese, brown sugar, and pumpkin pie spice until smooth. Scrape bowl then beat in the pumpkin puree, mix until fully incorporated. Beat in the egg and vanilla, scraping the bowl as needed.<br />
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Recipe adapted from <a href="http://www.joyofbaking.com/PumpkinCheesecake.html">Joy of Baking </a><br />
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Assembly:<br />
Pour about 3/4 (does not need to be exact) of the brownie batter into the prepared 9 x 13 inch pan. Smooth the batter with an offset spatula. Pour the all of the pumpkin cheesecake batter over the brownie batter and smooth with the offset spatula. Drop the remaining brownie batter in dollops over the cheesecake batter. Spread the brownie batter around a bit with the offset spatula. Using a pairing knife, toothpick, or butter knife swirl the cheesecake and top brownie layers together. Bake at 350 degrees F for 45 minutes or until cake tester comes out clean. Allow brownies to cool completely before cutting. Once cooled, you can chill the brownies in the refrigerator for about an hour which will make them easier to cut.<br />
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<br />Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com0tag:blogger.com,1999:blog-4390206936252399789.post-47548453895652061402012-10-09T13:35:00.001-07:002012-10-09T13:35:28.413-07:00Sweet Potato and Sausage Stew <div class="separator" style="clear: both; text-align: center;">
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Every fall I look forward to this stew, it is one of my absolute favorites, it's warm and sweet and just plain delicious. The thing I love most about this recipe is how versatile it is. Instead of butter try using all olive oil, or substitute the chicken apple sausage with a nice Italian sausage, use Yukon Golds or a variety of potatoes in place of the sweet potatoes, there are so many ways to adapt this recipe just to your liking. I like to add a little apple juice to complement the sausage, but you could use all water if you prefer. This recipe is fun to switch up and is flexible enough so you can use what you already have on hand. I hope you enjoy this stew as much as I do!<br />
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<b><span style="color: orange;">Sweet Potato and Sausage Stew</span></b><br />
2 tablespoons butter<br />
2 tablespoons olive oil<br />
1 small red onion, chopped<br />
1 teaspoon sweet paprika<br />
4 chicken and apple sausages ( I like <a href="http://www.aidells.com/">Aidells</a>), cut into 1/2 inch rounds<br />
2 medium sweet potatoes, cut into bite sized pieces<br />
1 cup canned diced tomatoes<br />
1 1/2 cups hot water<br />
1/2 cup apple juice<br />
1/2 of a cinnamon stick<br />
1 bay leaf<br />
salt to taste<br />
<br />
Heat olive oil and butter over medium-high heat. Once the butter has melted add the red onion and cook 5-7 minuets stirring occasionally. Add the paprika then stir in the sausage and cook until browned, about 8-10 minutes. Add the tomatoes, water, apple juice, bay leaf, and cinnamon stick. Bring stew to a boil then reduce to a simmer and cover. Cook until potatoes are tender, about 25-35 minutes. Remove bay leaf and cinnamon stick, salt to taste.<br />
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Recipe adapted from <a href="http://www.amazon.com/Apples-Jam-Colorful-Tessa-Kiros/dp/0740769715/ref=sr_1_1?s=books&ie=UTF8&qid=1349580252&sr=1-1&keywords=apples+for+jam">Apples for Jam</a>, by Tessa KirosAnnehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com0tag:blogger.com,1999:blog-4390206936252399789.post-16907520836790855902012-10-06T18:54:00.001-07:002012-10-06T19:01:51.419-07:00Fall Bucket List <div class="separator" style="clear: both; text-align: center;">
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It is officially fall here in Salt Lake City. The leaves are changing, there is more than just a chill in the air, and pumpkins have made their appearance at every grocery store and farmer's market. That means it's time to get started on my fall bucket list so here it goes!<br />
<br />
1. Bake something involving pumpkin and cream cheese (more on that in another post).<br />
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2. <a href="http://www.bhg.com/decorating/seasonal/fall/pretty-pumpkins-for-fall/#page=19">Carve</a>, <a href="http://www.countryliving.com/crafts/projects/pumpkin-painting-1009">paint</a>, or <span style="color: orange;"><a href="http://www.countryliving.com/crafts/projects/pumpkin-decorating-1009#slide-18">etch</a></span> a pumpkin.<br />
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3. Make <a href="http://www.myscienceproject.org/halloween.html">candy corn jello shots</a>.<br />
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4. Knit a scarf. I got <a href="http://www.amazon.com/Stitch-Bitch-The-Knitters-Handbook/dp/0761128182/ref=sr_1_1?ie=UTF8&qid=1349558331&sr=8-1&keywords=stitch+and+bitch">this book</a> last October and have yet to put it to good use.<br />
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5. Take a drive up the canyon to see the fall leaves and take pictures.<br />
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6. Rock this <a href="http://spottedmoth.com/bottoms/knit-stripe-maxi-skirt-orange-gray">maxi skirt</a>.<br />
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7. Get bangs. I am still on the fence about this one but I was thinking of something like <a href="http://www.bumbleandbumble.com/style_book/look.tmpl?CATEGORY_ID=CAT1850">this</a> or <a href="http://www.fushionmag.com/beauty/bang-it-up/">this</a>.<br />
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8. Take my dogs for a walk around <a href="http://www.wheelerfarm.com/">Wheeler Farm</a> with pumpkin spice latte in hand.<br />
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9. Sign up for a Thanksgiving Day <a href="http://www.runcottonwoodheights.com/">5K</a> or maybe even a <a href="http://www.sports-am.com/City-Creek-Cold-Turkey-Run.html">6K</a>.<br />
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10. Have cider and doughnuts.<br />
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11. Go see <a href="http://disney.go.com/frankenweenie/">Frankenweenie</a>, and speaking of Fankenweenie, check out this <a href="http://www.sprinklebakes.com/2012/10/frankenweenie-sparky-cake.html">adorable cake</a>.<br />
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12. Get <a href="http://www.target.com/webapp/wcs/stores/servlet/p/target-home-flannel-sheet-set/-/A-14007393">flannel sheets</a>.<br />
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13. Go to the <a href="http://www.thisistheplace.org/what_to_do/haunted_village.shtml#.UHCqaflxte4">Haunted Village</a>.<br />
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14. Get out and enjoy the fall weather because winter is just around the corner.<br />
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<br />Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com0tag:blogger.com,1999:blog-4390206936252399789.post-12543648325302157862012-03-18T15:23:00.000-07:002012-03-18T15:23:17.644-07:00Whole Wheat Banana Nut Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYwt6K7TTvlqxLWuwFE3aMph7C7ZzY2u2_Lzi8whxILCP-QDqflRZyc79MbkF20AWmeYlV7YZQ8sBk-qbm2kE3-WSwrtDVukiVd9x8YXe9oJ_s1jYoYUPF9kuLmleHLkWgKje9ypXNVc/s1600/Muffin+Tin.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYwt6K7TTvlqxLWuwFE3aMph7C7ZzY2u2_Lzi8whxILCP-QDqflRZyc79MbkF20AWmeYlV7YZQ8sBk-qbm2kE3-WSwrtDVukiVd9x8YXe9oJ_s1jYoYUPF9kuLmleHLkWgKje9ypXNVc/s640/Muffin+Tin.JPG" width="640" /></a></div><br />
If you have bananas sitting on your counter about to go the way of the dodo I suggest giving these muffins a shot. Pretty much every week I find myself in this predicament, I have bananas that are about to go bad and I need to figure out what to do with them stat. Usually I peel them and stick them in the freezer for smoothies which by the way is an excellent solution, but since my freezer is becoming overrun by frozen bananas I figured I'd better do something else with these ones. If you don't have whole wheat pastry flour on hand don't sweat it just use all-purpose flour instead, and if you have more than two sorry bananas on your hands this recipe can easily be doubled.<br />
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<span style="font-size: large;"><b>Whole Wheat Banana Nut Muffins </b></span><br />
1 cup Whole Wheat Pastry Flour<br />
3/4 teaspoon Baking Soda<br />
1/4 teaspoon Salt<br />
2 Very Ripe Bananas<br />
1/2 cup Brown Sugar<br />
6 tablespoons Unsalted Butter, melted and cooled<br />
1 Egg<br />
1/2 teaspoon Vanilla<br />
1/4 cup Pecans, chopped<br />
<br />
Preheat oven to 375 degrees F. Line a standard 12 cup muffin tin with baking cups. Whisk together flour, baking soda, and salt, set aside until needed. In the bowl of an electric mixer fitted with the whisk attachment, beat together 1 of the bananas and the sugar on medium-high for at least 3 minutes. Beat in the butter, egg, and vanilla , scraping the sides as needed, until well mixed. Remove bowl from mixer and stir in the dry ingredients until just mixed. Mash the remaining banana a bit so some texture remains then fold the mashed banana and nuts into the batter. Distribute the batter evenly among the cups, about half way and bake for 18-20 minutes or until cake tester comes out clean.<br />
<br />
Makes 12 Muffins<br />
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Recipe adapted from <a href="http://www.foodnetwork.com/recipes/tyler-florence/banana-nut-muffins-recipe/index.html">Tyler Florence at the Food Network</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0RKg9wZ-VLVT11veFlsE9KLbPlt0X83Tvj_q6jjjowo9wY9PMhEcgWQSE4EWZQHzg6ws4UFeWqSV7Qr8ZTWF_v1dFgAcYogcrKIBaHC16M95Hv32kAsedOYxeb5DBFdNEj_B2z1oQiU/s1600/Muffins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0RKg9wZ-VLVT11veFlsE9KLbPlt0X83Tvj_q6jjjowo9wY9PMhEcgWQSE4EWZQHzg6ws4UFeWqSV7Qr8ZTWF_v1dFgAcYogcrKIBaHC16M95Hv32kAsedOYxeb5DBFdNEj_B2z1oQiU/s640/Muffins.JPG" width="640" /></a></div>Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com2tag:blogger.com,1999:blog-4390206936252399789.post-57958101221481489552012-03-15T09:37:00.001-07:002012-03-15T10:56:45.153-07:00Sweet Potato Hummus<div class="separator" style="clear: both; text-align: center;"></div><br />
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This sweet potato hummus has become my new favorite. It is healthy, delicious, and easy to make. I use this hummus as a dip for vegetables and a spread for crackers, wraps, and sandwiches. Enjoy!<br />
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<b style="font-size: x-large;">Sweet Potato Hummus </b><br />
1 pound Sweet Potatoes (about 2), peeled and chopped into 1-inch pieces<br />
1 (15 oz can) Chickpeas, drained and rinsed<br />
1/4 cup Fresh Lemon Juice (1-2 lemons)<br />
1/4 cup Sesame Tahini<br />
2 tablespoons Olive Oil<br />
2 teaspoons Ground Cumin<br />
1 Garlic Clove, minced<br />
Salt and Pepper to taste<br />
Sweet Paprika for garnish<br />
2-3 tablespoon Water to thin<br />
<br />
Steam sweet potatoes until tender, 12-22 minutes. Add sweet potatoes, chickpeas, lemon juice, tahini, oil, cumin, and garlic to the food processor fitted with the blade attachment. Pulse until smooth. Add water 1 tablespoon at a time until desired consistency is reached. Season with salt and pepper and garnish with paprika. Serve with chips, vegetables or use as a spread for wraps and sandwiches. Hummus will last up to 1 week refrigerated in an airtight container.<br />
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Recipe from <a href="http://www.amazon.com/Power-Foods-Delicious-Healthiest-Ingredients/dp/0307465322">Power Foods</a><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com1tag:blogger.com,1999:blog-4390206936252399789.post-29637438260608889932012-02-02T17:19:00.000-08:002012-02-02T17:19:26.766-08:00White Chocolate Dipped Green Tea Biscotti<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXcSWJQ_feNjdTUl2OJSCE6erACEWEYSXV959Bt9_Gkv4DqKuaJKA_SpUWyez645Zba42nChrmmfFnoKoxliq1AQITmFqtr89TiwaAP-d5XYV3bHPyrixMeJ9DfDUTY212jk4KBaqRvvw/s1600/064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXcSWJQ_feNjdTUl2OJSCE6erACEWEYSXV959Bt9_Gkv4DqKuaJKA_SpUWyez645Zba42nChrmmfFnoKoxliq1AQITmFqtr89TiwaAP-d5XYV3bHPyrixMeJ9DfDUTY212jk4KBaqRvvw/s640/064.JPG" width="640" /></a></div> Happy groundhog day! I guess <a href="http://www.washingtonpost.com/national/groundhog-day-2012-punxsutawney-phil-shadow-means-6-more-weeks-of-winter/2012/02/02/gIQAriw2kQ_story.html">Punxsutawney Phil</a> saw his shadow today so we are in for 6 more weeks of winter. Oh well, look on the bright side the cold will make that afternoon cup of hot coffee or tea and biscotti taste that much better ;)<br />
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<b><span style="font-size: large;">White Chocolate Dipped Green Tea Biscotti </span></b><br />
1 1/4 cup All-Purpose Flour<br />
1/2 cup Almond Meal<br />
1 teaspoon Baking Powder<br />
1/4 teaspoon Kosher Salt<br />
1 tablespoon Matcha Powder<br />
2 tablespoons Unsalted Butter, Room Temperature<br />
1/2 cup Granulated Sugar<br />
1/2 teaspoon Vanilla Extract<br />
1/8 teaspoon Almond Extract<br />
2 Eggs<br />
3 ounces White Chocolate<br />
<br />
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. In a medium sized bowl whisk together the flour, almond meal, baking powder, salt, and matcha powder, set aside until needed. In the bowl of an electric mixer fitted with the paddle attachment beat the butter and sugar together for a few minutes, then beat in the eggs one at a time scraping after each addition, until well incorporated. Mix in the vanilla and the almond extracts. Add the flour mixture in three additions until well mixed, scraping the bowl as needed. Turn the dough out onto a floured surface and form into a log, about 12 inches, then place the log on the prepared baking sheet (the dough will be a bit soft, I used two spatulas to gently lift the log onto the baking sheet). Bake for 25-30 minutes, then remove the log from oven and allow it to cool for 20 minutes. Reduce the oven temperature to 300 degrees F. Once cooled, slice the log diagonally into about 1 1/2 inch pieces. Place pieces back on the baking sheet and bake for another 30 minutes, turning them half way through. Allow biscotti to cool while you prepare the white chocolate. To prepare the white chocolate place either chips or chunks into a microwave safe bowl and microwave for 15 second intervals stirring in between until chocolate is melted. Once the chocolate is melted and the biscotti is cooled dip the bottoms of each biscotti into the white chocolate, you can also use an offset spatula to help spread the chocolate along the bottom evenly. Place dipped biscotti on a baking sheet lined with parchment and refrigerate until white chocolate is set, about 20 minutes. <br />
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Makes 6 Biscotti , plus 2 ends<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com1tag:blogger.com,1999:blog-4390206936252399789.post-4101738231606497992012-01-31T09:53:00.000-08:002012-01-31T09:53:21.287-08:00Smoothie<div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div>I love getting a big carton of blueberries every time I go to Costco. I always have this idea that I am going to make muffins and add them to salads and find many other great uses my big carton of blueberries. The only problem is that with just D and me it is really hard to go through an entire package of blueberries no matter how hard I try they inevitably go bad before I have had a chance to use them all, until now... This time when I could see my blueberries were getting close to their expiration I washed them, let them air dry and then I put them in a freezer bag and placed them in the freezer. I added a few hand fulls of frozen blueberries to my smoothie this morning and it was delicious, blueberry problem solved. </div><div><br />
</div><div><span style="font-size: large;"><b>Blueberry Smoothie</b></span></div><div>2 cups Almond Milk</div><div>4 cups Spinach</div><div>1 Frozen Banana</div><div>2 cups Frozen Blueberries </div><div>2 tablespoons Flaxseed Meal </div><div></div><div><div class="separator" style="clear: both; text-align: center;"></div>First pour the almond milk into the blender then add the spinach and blend until smooth, next add the banana and blend, then add the frozen blueberries and flaxseed meal and blend until smooth. You could probably add all the ingredients at once especially if you have a <a href="http://willitblend.com/">really powerful blender</a>, but I like to add the ingredients in stages because I find it helps keep my blender from getting all jammed up. </div><div><br />
</div><div>Makes 2 Smoothies </div><div><br />
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</div>Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com2tag:blogger.com,1999:blog-4390206936252399789.post-2889111227504448032012-01-24T16:23:00.000-08:002012-01-24T16:23:45.899-08:00GranolaWith so many people this time of year, myself included, watching what they eat, I wanted to share with you some of the healthy recipes I enjoy. First up, granola. This recipe was adapted from one of my favorite new cookbooks, <a href="http://www.amazon.com/Super-Natural-Every-Day-Well-loved/dp/1580082777">Super Natural Everyday</a> by <a href="http://www.101cookbooks.com/about/#heidi">Heidi Swanson</a>. I think what really makes this granola stand out is the orange zest so be sure not to skip it when making this recipe. This granola is delicious with milk, yogurt or just on its own.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfO28IDCMRuSo5ECDwTNlWJX7m_RIctzBV90Nb6J6iRKrC7fNR4ZU_BRCtlinKBxrVf9yhwYWUlGKcPlu3lTp57qodrPr4w1oOPR89KrZWakFSEaTthZrVeBSvZN7jIpdOMbHoNHA3LV0/s1600/Baking+Me+Pics+194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfO28IDCMRuSo5ECDwTNlWJX7m_RIctzBV90Nb6J6iRKrC7fNR4ZU_BRCtlinKBxrVf9yhwYWUlGKcPlu3lTp57qodrPr4w1oOPR89KrZWakFSEaTthZrVeBSvZN7jIpdOMbHoNHA3LV0/s640/Baking+Me+Pics+194.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: x-large;"><b>Granola</b></span><br />
4 cups old fashioned oats<br />
1 1/2 cups walnut pieces<br />
1 cup unsweetened shredded large-flake coconut<br />
1/2 teaspoon fine-grain sea salt<br />
2/3 cup golden raisins<br />
2 tablespoons flaxseed meal<br />
zest of 2 oranges<br />
1/3 cup unsalted butter<br />
1/2 cup pure maple syrup<br />
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Arrange racks so that one rack is in the top third and the other rack is in the bottom third of the oven. Preheat oven to 300 degrees F. Line two baking sheets with foil, set aside till needed. In a large bowl mix together the oats, walnuts, coconut, sea salt, golden raisins, flaxseed meal, and orange zest. Then in a small sauce pan over low heat melt the butter then add the the maple syrup and whisk until combined. Pour mixture over the dry ingredients and mix until coated. Divide and spread out mixture among baking sheet. Bake for 40-50 minutes, stirring occasionally. Allow granola to cool completely. Store in an airtight container.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com1tag:blogger.com,1999:blog-4390206936252399789.post-32438126082002812452011-12-31T09:04:00.000-08:002011-12-31T09:08:23.795-08:00Favorite Recipes of 2011I can't believe 2011 is almost over! I must say it was a pretty good year. I started my blog, began culinary school, found a a job that I love, and leaned a lot about baking. I wanted to share with you a few of my favorite recipes from 2011. I hope you all had a fantastic year and I wish you all a Happy and Healthy New Year!<br />
<span style="font-size: x-large;"><b><a href="http://www.bakingme.com/2011/04/cinnamon-rolls.html">Cinnamon Rolls</a></b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabpeUfkDti8Fl3Zz0DQUoVEspG2QJK0SxA8J60Xh29NMAjGbQ997Dr04B6vk0Dy_uL1Fhgcgzb7Y1ujF7CzWLWaave9atEDcttBTrLbxWDlt00v5AZdUHr0rvwUq0iQzcG575FsTEQ7zq/s640/Baked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabpeUfkDti8Fl3Zz0DQUoVEspG2QJK0SxA8J60Xh29NMAjGbQ997Dr04B6vk0Dy_uL1Fhgcgzb7Y1ujF7CzWLWaave9atEDcttBTrLbxWDlt00v5AZdUHr0rvwUq0iQzcG575FsTEQ7zq/s640/Baked.jpg" width="640" /></a></div><br />
<span style="font-size: x-large; font-weight: bold;"><a href="http://www.bakingme.com/2011/04/vanilla-frosted-honey-cake.html">Vanilla Frosted Honey Cake</a></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIjZUzU_SLspngbLVxzEkYHdhry8SzugJ4hZKai7TtPe7RfFDVnnk9w1-X78QXosRJeSmeZWjlh_6xyemeUwlPKOWa3-wXLXq2M-tXnLqw5Dw4Z6TL-o2WSYltqpQM6Sy-qRiDEwrejBW/s640/Cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIjZUzU_SLspngbLVxzEkYHdhry8SzugJ4hZKai7TtPe7RfFDVnnk9w1-X78QXosRJeSmeZWjlh_6xyemeUwlPKOWa3-wXLXq2M-tXnLqw5Dw4Z6TL-o2WSYltqpQM6Sy-qRiDEwrejBW/s640/Cake+2.jpg" width="640" /></a></div><br />
<b><span style="font-size: x-large;"><a href="http://www.bakingme.com/2011/03/cheddar-soda-bread.html">Cheddar Soda Bread</a></span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIIDyhi1cNw06i_yLN8fVVgvDdhQhxkIWy8CYG1zD_dh1APIMTRwbGeznoPHhiLPXnkSHzFz21rd7uxQvYlID5rZkFfyvl9gjCwzIURDKWe9u9bFuEQ4ONm386cJtxLLIncmnVbgFk0iJX/s640/IMG_5558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIIDyhi1cNw06i_yLN8fVVgvDdhQhxkIWy8CYG1zD_dh1APIMTRwbGeznoPHhiLPXnkSHzFz21rd7uxQvYlID5rZkFfyvl9gjCwzIURDKWe9u9bFuEQ4ONm386cJtxLLIncmnVbgFk0iJX/s640/IMG_5558.JPG" width="640" /></a></div><br />
<b><span style="font-size: x-large;"><a href="http://www.bakingme.com/2011/05/strawberry-rhubarb-crumb-bars.html">Strawberry Rhubarb Crumb Bars</a></span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZI06J1oGbrABxYBXQ50vgsZHvG8jlt2zxjGpsIx34oOQvrR5zMl4ligau7VdXMx_WA88YAhIHqQzvDX-4dqOsZvC_rME5wA6Y8501Gb_YltYLBEl4nxtbBK7DOfiUOItF0-2fndMXJ_yv/s640/Bars_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZI06J1oGbrABxYBXQ50vgsZHvG8jlt2zxjGpsIx34oOQvrR5zMl4ligau7VdXMx_WA88YAhIHqQzvDX-4dqOsZvC_rME5wA6Y8501Gb_YltYLBEl4nxtbBK7DOfiUOItF0-2fndMXJ_yv/s640/Bars_1.jpg" width="640" /></a></div><br />
<b><span style="font-size: x-large;"><a href="http://www.bakingme.com/2011/07/cheddar-corn-spoon-bread.html">Cheddar-Corn Spoon Bread</a></span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZt0dJHxfPsveKSCIyjBcPPpssdq3Ie8tTOBVttOh8qmmEov50VHB0uTadc9D0h9lPGuEZjHa4wGEjP3keFbOzrDWDdmKVcWd-h-uNG5yKKoFgOhdyla_SxTfq4G9RuIzHLvALWeQ224g/s640/Cheddar+Corn+Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZt0dJHxfPsveKSCIyjBcPPpssdq3Ie8tTOBVttOh8qmmEov50VHB0uTadc9D0h9lPGuEZjHa4wGEjP3keFbOzrDWDdmKVcWd-h-uNG5yKKoFgOhdyla_SxTfq4G9RuIzHLvALWeQ224g/s640/Cheddar+Corn+Bread.jpg" width="640" /></a></div><b><br />
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<b><span style="font-size: x-large;"><a href="http://www.bakingme.com/2011/05/raspberry-cream-cheese-layer-cake.html">Raspberry Cream Cheese Layer Cake </a></span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSk0aprZY_0isICfwcHaojrh9E1m04XqiXktGEhvL9d9Ghqk37OhNS3RZ7jf7YaGrnI6PBfXYucn58uboUcPDyvUma09d9dPFW7qfVLlxbdF2DJxgw-C_LM95ve9iDrkBC_TAyh9yssYuS/s640/cake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSk0aprZY_0isICfwcHaojrh9E1m04XqiXktGEhvL9d9Ghqk37OhNS3RZ7jf7YaGrnI6PBfXYucn58uboUcPDyvUma09d9dPFW7qfVLlxbdF2DJxgw-C_LM95ve9iDrkBC_TAyh9yssYuS/s640/cake1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-size: x-large;"><b><a href="http://www.bakingme.com/2011/12/junior-mint-brownies.html">Junior Mint Brownies</a> </b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4njVnEBlwQL559teIN-gKjq9J52NhUi308c9cdXQP9hRc9bwgyO23dv1igx-u55j7U3ZUL8caRFU6xdjk3m5lQoVCjshnutMtCVbzdSZ8dDkxM6d43rlgiuP_6spLkJcV0QemO8gwL5c/s640/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4njVnEBlwQL559teIN-gKjq9J52NhUi308c9cdXQP9hRc9bwgyO23dv1igx-u55j7U3ZUL8caRFU6xdjk3m5lQoVCjshnutMtCVbzdSZ8dDkxM6d43rlgiuP_6spLkJcV0QemO8gwL5c/s640/1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><b><span style="font-size: x-large;"><a href="http://www.bakingme.com/2011/04/pavlova.html">Pavlova</a></span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbUVxHEYvrNDJqd3txI4I18-0Lat6tgtCKlXCtRcOMfLopW7IW5KXPtr-yQBLYxwrVzIsfu78QFH2FUNYYX-vHZKSRfMEbftJ7aquOJVevsFqJ2B6BojvU1o0FjisQ9voCMTL7Mvjn7qGO/s640/batter1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbUVxHEYvrNDJqd3txI4I18-0Lat6tgtCKlXCtRcOMfLopW7IW5KXPtr-yQBLYxwrVzIsfu78QFH2FUNYYX-vHZKSRfMEbftJ7aquOJVevsFqJ2B6BojvU1o0FjisQ9voCMTL7Mvjn7qGO/s640/batter1.jpg" width="640" /></a></div><b><span style="font-size: x-large;"><br />
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<b><span style="font-size: x-large;"><a href="http://www.bakingme.com/2011/07/chocolate-malt-ice-cream-cup-pies.html">Chocolate Malt Ice Cream Cup Pies</a></span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IvEdCAoLW8H5Bla8yvRNeUFmR7DVQjynY9sCrb6yltS1Fu5QL4fIuhimqa5hVA2yzzu1A5cwSNyf0IIXrE8lgV1O60RsqTfid2Yvw228vhE__XsxHzsVHJE-tLd_2tdl6qEcPxWmV2g/s1600/topped_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IvEdCAoLW8H5Bla8yvRNeUFmR7DVQjynY9sCrb6yltS1Fu5QL4fIuhimqa5hVA2yzzu1A5cwSNyf0IIXrE8lgV1O60RsqTfid2Yvw228vhE__XsxHzsVHJE-tLd_2tdl6qEcPxWmV2g/s640/topped_1.jpg" width="640" /></a></div><br />
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<b><span style="font-size: x-large;"><a href="http://www.bakingme.com/2011/03/honey-goat-cheese-biscuits.html">Honey Goat Cheese Biscuits </a></span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTioEGM2Vb3tislnUmzG0gM_wXApkvQ-MpzQgQyk_WsO4aC28mF2YZXudALAX4awBRAvXpovvvO-yknkrVyMgoFmwESBbSUy8OcwspuNBMGN24J4axvhxUpiG1KWZ2_YnK_U9anvzw8zbJ/s640/glob3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTioEGM2Vb3tislnUmzG0gM_wXApkvQ-MpzQgQyk_WsO4aC28mF2YZXudALAX4awBRAvXpovvvO-yknkrVyMgoFmwESBbSUy8OcwspuNBMGN24J4axvhxUpiG1KWZ2_YnK_U9anvzw8zbJ/s640/glob3.jpg" width="640" /></a></div><b><br />
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<span style="font-size: x-large;"><b><a href="http://www.bakingme.com/2011/04/vanilla-frozen-yogurt-with-blackberry.html">Vanilla Frozen Yogurt with Blackberry Lime Sauce</a> </b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomy3g_bXoFhf6uLa3-Fd8ZH6jxsCYT1m1lHVpX5Qc13AMkO1x3KG4nuLmCSpI4FogDtRl7hgdWtj5iHxWrJwqVZ4C1VtgRx5z9pw0rHscllItwcriP-JKKPkdjnDKONpSt6LYHygFY9MJ/s640/Frozen3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomy3g_bXoFhf6uLa3-Fd8ZH6jxsCYT1m1lHVpX5Qc13AMkO1x3KG4nuLmCSpI4FogDtRl7hgdWtj5iHxWrJwqVZ4C1VtgRx5z9pw0rHscllItwcriP-JKKPkdjnDKONpSt6LYHygFY9MJ/s640/Frozen3.jpg" width="640" /></a></div><span style="font-size: x-large;"><b><br />
</b></span><br />
<span style="font-size: x-large;"><b><a href="http://www.bakingme.com/2011/03/white-chocolate-peanut-butter-cookies.html">White Chocolate Peanut Butter Cookies</a> </b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjABZWdbQta-duRma_UDb7LQd7ToQj8_gS9FTz-PYv_MdmkQR6FrfnyOJ_GSfwItxGip8sitWPOPBFrHsQik8sb7BG7Wu68WZzfBojzEC1aSvHNePEpD74kVqJw9Fv77EMGVsLCDRmQPRR4/s640/Round+Dough+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjABZWdbQta-duRma_UDb7LQd7ToQj8_gS9FTz-PYv_MdmkQR6FrfnyOJ_GSfwItxGip8sitWPOPBFrHsQik8sb7BG7Wu68WZzfBojzEC1aSvHNePEpD74kVqJw9Fv77EMGVsLCDRmQPRR4/s640/Round+Dough+.jpg" width="640" /></a></div><span style="font-size: x-large;"><b><br />
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<span style="font-size: x-large;"><b><a href="http://www.bakingme.com/2011/04/salted-chocolate-caramel-shortbread.html">Salted Chocolate Caramel Shortbread Bars</a> </b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0BXW7CwHKLcsi38msqABgEPwyE4Zn5EubwDrgn_hEYEptjzJwwMEld4ZEeXDqR8rF1tYGk2x4TR9oNvQzme0wUGgulj_LAyZQ0Ema-_te4jjm2nT39aoQb6zQNiG_mvZlzgHzm-1uGNX/s640/Bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0BXW7CwHKLcsi38msqABgEPwyE4Zn5EubwDrgn_hEYEptjzJwwMEld4ZEeXDqR8rF1tYGk2x4TR9oNvQzme0wUGgulj_LAyZQ0Ema-_te4jjm2nT39aoQb6zQNiG_mvZlzgHzm-1uGNX/s640/Bars.jpg" width="640" /></a></div><span style="font-size: x-large;"><b><br />
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<span style="font-size: x-large;"><b><a href="http://www.bakingme.com/2011/03/whole-wheat-goldfish-crackers.html">Whole Wheat "Goldfish" Crackers </a></b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtO2ieJIjiMcW_UppBhyphenhyphen9VH7l96k5jm98cU8cZZc83BxOx3djL_DElwvZT9PQIsZIKXO6acQvIzDMb4-LhD8avfkrcDaU1QuA-wAewB_UjfEpday635e6PWkzdaCru83CRQoXiLOPhoj5/s640/083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtO2ieJIjiMcW_UppBhyphenhyphen9VH7l96k5jm98cU8cZZc83BxOx3djL_DElwvZT9PQIsZIKXO6acQvIzDMb4-LhD8avfkrcDaU1QuA-wAewB_UjfEpday635e6PWkzdaCru83CRQoXiLOPhoj5/s640/083.JPG" width="640" /></a></div><span style="font-size: x-large;"><b><br />
</b></span><br />
<span style="font-size: x-large;"><b><a href="http://www.bakingme.com/2011/04/tosted-marshmallow-and-chocolate-malt.html">Toasted Marshmallow and Malt Chocolate Layer Cake </a></b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLSFujns14qZwNfEnpv9NzP4-siSryOIAEZgb1jvBXjPynRSZ5bEQWttBQ-OU2y2bRJjKlAziy2arEw-S-LEJT3SPwlZ7qwsXHklNR8LvQrVXrtWBWN6_jbVWjWax8swLrMNmSMP3Tm7M/s640/cake22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLSFujns14qZwNfEnpv9NzP4-siSryOIAEZgb1jvBXjPynRSZ5bEQWttBQ-OU2y2bRJjKlAziy2arEw-S-LEJT3SPwlZ7qwsXHklNR8LvQrVXrtWBWN6_jbVWjWax8swLrMNmSMP3Tm7M/s640/cake22.jpg" width="462" /></a></div><span style="font-size: x-large;"><br />
</span>Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com3tag:blogger.com,1999:blog-4390206936252399789.post-75485952517263527362011-12-27T16:15:00.000-08:002012-12-09T15:38:45.041-08:00Junior Mint Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4njVnEBlwQL559teIN-gKjq9J52NhUi308c9cdXQP9hRc9bwgyO23dv1igx-u55j7U3ZUL8caRFU6xdjk3m5lQoVCjshnutMtCVbzdSZ8dDkxM6d43rlgiuP_6spLkJcV0QemO8gwL5c/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4njVnEBlwQL559teIN-gKjq9J52NhUi308c9cdXQP9hRc9bwgyO23dv1igx-u55j7U3ZUL8caRFU6xdjk3m5lQoVCjshnutMtCVbzdSZ8dDkxM6d43rlgiuP_6spLkJcV0QemO8gwL5c/s640/1.jpg" width="640" /></a></div>
<br />
This recipe comes from one of my favorite holiday cookbooks, <a href="http://www.amazon.com/Pastry-Queen-Christmas-Big-hearted-Entertaining/dp/1580087906">The Pastry Queen Christmas</a> by Rebecca Rather and Alison Oresman. I have found so many wonderful recipes in this cookbook, and these minty brownies are one of my absolute favorites. I really like this recipe because it is simple and produces a wonderfully moist and fudgy brownie. These brownies are quite rich so I would suggest cutting them into small bite-sized pieces which I found to be the perfect size for serving, especially at holiday parties.<br />
<br />
<span style="font-size: large;"><b>Junior Mint Brownies </b></span><br />
1 cup Unsalted Butter<br />
6 ounces Bittersweet Chocolate Chips (use at least 60% cocoa)<br />
2 cups Sugar<br />
4 Eggs<br />
1 1/2 cups All-Purpose Flour<br />
1 teaspoon Kosher Salt<br />
2 teaspoons Vanilla<br />
4 packages Junior Mints (1.84 ounces each)<br />
<br />
Preheat oven to 350 degrees F. Spray a 9x13 inch pan with baking spray, line with parchment paper then spray parchment with baking spray. In a medium sized sauce pan over medium heat, melt butter and chocolate chips just until melted. Once melted remove from heat and allow mixture to cool for 10 minutes. In a separate bowl whisk together flour, sugar, and salt. Then in another bowl mix together the eggs and vanilla. Add the flour mixture and the egg mixture to the cooled chocolate and mix until just combined. Pour the batter into the prepared pan smooth the top then arrange the Junior Mints in even rows across the top of the batter, making rows of 10 down and 8 across. Bake for 30-40 minutes or until edges pull away from sides and center is set. Cool brownies in pan then freeze uncovered for about an hour to make the brownies easy to cut.<br />
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Recipe from <a href="http://www.amazon.com/Pastry-Queen-Christmas-Big-hearted-Entertaining/dp/1580087906">The Pastry Queen Christmas </a>Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com2tag:blogger.com,1999:blog-4390206936252399789.post-3912461195203544832011-12-04T11:36:00.000-08:002011-12-06T19:13:58.473-08:00Gingerbread House<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TXoWUzldLvkaPwfqa-j-T6dLlKArMqokhVz3RE5toxQHekF9zj8bM9tv5-uqm7us9eHE2BDQFoeztpnNLQaDlX9myAC_kswd2D6bENHP0F_Ueax3LUvAxXMiKlg_ozZYnTy0cvdwm10/s1600/GBHouse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TXoWUzldLvkaPwfqa-j-T6dLlKArMqokhVz3RE5toxQHekF9zj8bM9tv5-uqm7us9eHE2BDQFoeztpnNLQaDlX9myAC_kswd2D6bENHP0F_Ueax3LUvAxXMiKlg_ozZYnTy0cvdwm10/s640/GBHouse.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Have you ever made a gingerbread house from scratch? I made my first one recently and now I am hooked! What I really liked about making my gingerbread house from scratch was that it allowed me the flexibility to make my house any shape I wanted. I found a great template online, which I tweaked just a little bit for this house. There are many great free gingerbread templates available online, I will post a few links to the ones I found. All you need to do is print them off, trace them onto parchment paper (which by the way is a very important step, if you use regular paper it will stick to your gingerbread a create a huge mess) then cut out your template. Since this was my first gingerbread house I wanted to share with you some helpful hints that I learned through trial and error when making this house. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Helpful Hints</b></div><div class="separator" style="clear: both; text-align: left;">1. The dollar store is a great place to buy candy for your house. </div><div class="separator" style="clear: both; text-align: left;">2. Roll out your gingerbread house pieces on parchment paper and use a layer of plastic wrap over the top of the dough. This way you don't need to use any extra flour and it just makes things easier. </div><div class="separator" style="clear: both; text-align: left;">3. Use cans to support the walls of your your house while the royal icing is drying. </div><div class="separator" style="clear: both; text-align: left;">4. Attach the roof last, after the rest of your house has dried and is stable. Again use cans under the bottom edge of the roof to support it as it dries.</div><div class="separator" style="clear: both; text-align: left;">5. Disposable pastry bags will make this project 100 times easier, okay maybe not 100 times, but I found them to be extremely convenient. </div><div class="separator" style="clear: both; text-align: left;">6. Trace or draw your template onto parchment paper, regular paper will stick to the gingerbread and create a big sad mess. I may or may not know this from personal experience :) (I know I mentioned this above, but seriously this is important!)</div><div class="separator" style="clear: both; text-align: left;">7. Use a ruler to guide you as you cut you your pieces and a pizza cutter to do the cutting.</div><div class="separator" style="clear: both; text-align: left;">8. Use a toothpick to poke holes through the parchment and dough as an outline for where to cut windows and doors, then use a small pairing knife to do the cutting. </div><div class="separator" style="clear: both; text-align: left;">9. After you cut out your gingerbread house pieces carefully slide the parchment paper onto a baking sheet and place them in the freezer for a few minutes until pieces firm up a bit, this helps them keep their shape. </div><div class="separator" style="clear: both; text-align: left;">10. Keep an eye on your gingerbread as it is baking, a few bubbles might pop up, when this happens use a toothpick to poke them down.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;"><b>Gingerbread</b></span></div><div class="separator" style="clear: both; text-align: left;">I am not sure where this recipe came from because I got it as a handout in class. I really liked this recipe because it was super easy to work with and there are no eggs used in the dough so I felt completely comfortable eating a bit of the dough as I made the house. I thought this dough was pretty tasty raw, but I would not recommend this recipe for cookies (unless you are going to use it to make cookie ornaments that will not be eaten) or if you plan on eating your gingerbread house because this dough bakes up quite hard which makes it great for stability, but not so great for eating. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients </b></div><div class="separator" style="clear: both; text-align: left;">6 3/4 cup All Purpose Flour</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon Cinnamon</div><div class="separator" style="clear: both; text-align: left;">1 1/2 teaspoons Ginger</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon Salt </div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups Corn Syrup*</div><div class="separator" style="clear: both; text-align: left;">1 1/4 cups Brown Sugar*</div><div class="separator" style="clear: both; text-align: left;">1 cup Butter </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Directions </b></div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350 degrees F. In a large bowl whisk together the flour, cinnamon, ginger, and salt then set aside until needed. In a medium sized sauce pan over medium heat combine corn syrup, brown sugar, and butter. Stir mixture constantly until butter is melted. Pour butter mixture into flour mixture and knead together until dough forms. I found the dough easy to work with at this point, but if you find the dough too soft to handle place it in the refrigerator for a few minutes until it firms up a bit. On that note if you find the dough becomes too stiff to work with while you are rolling out the pieces to your gingerbread house just stick it in the microwave for 10 second increments until it becomes soft and easy to handle again. Roll out the dough 1/8' thick and then use template to cut out gingerbread pieces. Place gingerbread pieces in the freezer for a few minutes (see helpful hint #9 above). Bake for 12-15 minutes or until golden. Once baked place sheet pan on cooling rack and allow gingerbread to cool completely. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">* Dark or light corn syrup and brown sugar may be used, if you want darker gingerbread use dark corn syrup and brown sugar, for a lighter gingerbread use light corn syrup and brown sugar. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;"><b>Royal Icing </b></span></div><div class="separator" style="clear: both; text-align: left;">This recipe was also a handout from class so I am not exactly sure where it came from, but it seems to be pretty standard. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3/4 cup Warm Water </div><div class="separator" style="clear: both; text-align: left;">5 tablespoons Meringue Powder</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon Cream of Tarter</div><div class="separator" style="clear: both; text-align: left;">2 pounds Powdered Sugar</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon Vanilla Extract, if desired </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In the bowl of an electric mixer fitted with the whisk attachment, whisk together the water and meringue powder by hand until foamy, about 30 seconds. Add the cream of tartar and whisk for another 30 seconds. Add the powdered sugar and turn mixer on low until incorporated, then increase the speed just a little and beat for 10 minutes. Icing should be thick, but still have a shine to it.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Note</b></div><div class="separator" style="clear: both; text-align: left;">For thinner icing whisk in 1 tablespoon of water at a time until desired consistency is reached. For thicker icing whisk in 1 tablespoon of powdered sugar at a time until desired consistency is reached. Thicker icing is best for constructing your house. Thinner icing is best for making icicles and detailed piping work on your house. Cover icing with plastic wrap to prevent it from drying out. Divide icing up into smaller bowls and color with food coloring as desired. This is where I find disposable pastry bags very convenient because you don't have to clean out your pastry bag between colors, just fill the disposable bags with your different colors. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYrFWVzuKilMrbykpVjQ0WpV1V-wjvK9eKyKhQrEgiqHxfl3uFqHisb-gVIz8Y9xxcyWX9DTadeFd0I-0B_U8o_PYmhOGFgJFNEP_Zw7-RtPx-A6N-qkhCf43a9oIt9r4EOqaSNf9994/s1600/Tree.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYrFWVzuKilMrbykpVjQ0WpV1V-wjvK9eKyKhQrEgiqHxfl3uFqHisb-gVIz8Y9xxcyWX9DTadeFd0I-0B_U8o_PYmhOGFgJFNEP_Zw7-RtPx-A6N-qkhCf43a9oIt9r4EOqaSNf9994/s640/Tree.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Trees</b></div><div class="separator" style="clear: both; text-align: left;">To make the tree you will need ice cream cones, royal icing, a star tip, and a pastry bag. Fill your pastry bag fitted with the star attachment 1/2 to 3/4 of the way full with the royal icing. Holding the tip of the ice cream cone pipe stars around the base of the cone working your way up towards the tip. Once you get close to the tip carefully set the tree down on parchment paper in a spot where is can sit for a few hours until it dries completely and finish piping the stars at the top. Allow tree to dry completely before moving. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Icicles </b></div><div class="separator" style="clear: both; text-align: left;">To make the icicles you will need a pastry bag, a small round tip and royal icing. Fill your pastry bag fitted with the round attachment 1/2 to 3/4 of the way full with royal icing. Along the base of the roof, pipe out the icing and drag downwards to create an icicle. Continue along the entire base of the roof. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7k_115c4zpWtmaUqjXaf-StZE7HGIGKUKbm2xb6QTlKicmBBWh5De9gaqjkW-kIlxifO7q3vsndPDfEf0bqBEcIdKVlX9TO-VKiODbysaiRb0QrnatWZI_cMI-QxflJDSjUohYpUEZ50/s1600/snowman_cropped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7k_115c4zpWtmaUqjXaf-StZE7HGIGKUKbm2xb6QTlKicmBBWh5De9gaqjkW-kIlxifO7q3vsndPDfEf0bqBEcIdKVlX9TO-VKiODbysaiRb0QrnatWZI_cMI-QxflJDSjUohYpUEZ50/s640/snowman_cropped.jpg" width="532" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Snowman</b></div><div class="separator" style="clear: both; text-align: left;">To make the snowman you will need three large marshmallows, toothpicks, orange and brown food coloring, paper towels, royal icing, tweezers, and cocoa pearls (I found these ones at Trader Joe's). Dip one toothpick in orange food coloring and two toothpicks in brown food coloring then wipe off the excess with a paper towel, set aside to dry. Attach the marshmallows one on top of the other with royal icing. Attach the buttons, eyes, and, mouth by dipping each pearl in a little royal icing and use tweezers or your fingers (which ever you find easier) to attach them to the snowman. Hold for a few seconds until icing sets up a little. Use a toothpick to poke holes for the arms and the nose. Cut the brown and orange toothpicks to desired lengths and dip the ends that will be inserted into the marshmallows into royal icing then attach them to the snowman. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Links to Gingerbread House Templates</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.kingarthurflour.com/baking/documents/gingerbread.pdf">King Arthur</a> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://images.marthastewart.com/images/content/web/pdfs/pdf2/gingerbreadinstructionskit.pdf">Martha Stewart</a> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://images.marthastewart.com/images/content/web/pdfs/2009Q4/ms_hol09_swedish_gingerbread_house_temp.pdf">Martha Stewart: Swedish Gingerbread House</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://images.allrecipes.com/site/allrecipes/gingerbread_house_diagram.pdf">All Recipes</a> This is the template I used </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.pastrypieces.com/pdf/gingerbreadinstructions.pdf">Pastry Pieces </a></div>Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com4tag:blogger.com,1999:blog-4390206936252399789.post-43718948911606593962011-11-20T12:11:00.000-08:002011-11-20T12:11:46.064-08:00Mini Cranberry Bliss Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSPW37jy2ZwU68rA_IAnb9_rXwifoUJs2Ddf5SmmJ-gYeyfGF3nOfxi4z4U4m21XeoKahYrO9UBbQL-sjUJwLRzSZlbuazCfwBHqbkuKmDiZz85bkI0HoDQfIQO-RkezsEsd7bzIqkG4/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSPW37jy2ZwU68rA_IAnb9_rXwifoUJs2Ddf5SmmJ-gYeyfGF3nOfxi4z4U4m21XeoKahYrO9UBbQL-sjUJwLRzSZlbuazCfwBHqbkuKmDiZz85bkI0HoDQfIQO-RkezsEsd7bzIqkG4/s640/1.jpg" width="640" /></a></div><br />
With Thanksgiving just around the corner I thought it would be fun to share a mini version of this delightful treat. I don't know about you, but when I go to a holiday gathering I like to try a little bit of everything. Making these bliss bars mini sized makes it easy for everyone to get a taste with out having to eat a full sized bar or letting any go to waste. This recipe is super simple and can be easily doubled.<br />
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<b><span class="Apple-style-span" style="font-size: large;">Mini Cranberry</span><span style="font-size: large;"> Bliss Bars </span></b><br />
<b>Cake </b><br />
8 tablespoons Unsalted Butter ( 1 stick), softened<br />
1/2 cup Brown Sugar, packed<br />
2 Eggs<br />
Zest of half an Orange<br />
1/2 teaspoon Vanilla<br />
3/4 cup All-purpose Flour<br />
1/8 teaspoon Kosher Salt<br />
1 teaspoon Pumpkin Pie Spice<br />
1/4 cup Dried Cranberries, coarsely chopped (plus more for sprinkling)<br />
1/4 cup White Chocolate Chips (plus more for sprinkling)*<br />
<br />
Preheat oven to 350 degrees F. Butter a 9x9 inch pan then line with parchment paper and spray with baking spray. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and brown sugar till creamy, about 4 minutes. Add the eggs one at a time, beating well after each addition, scrape bowl as needed. Mix in the zest and vanilla. In a separate bowl, whisk together the flour, salt, and pumpkin pie spice then add it to the butter mixture and beat until well mixed. Stir in the cranberries and white chocolate. Bake for 20-25 minutes. Cool completely on wire rack.<br />
<br />
<b>Frosting </b><br />
4 ounces Cream Cheese, softened<br />
2 tablespoons Unsalted Butter, softened<br />
1 1/2 cups Powdered Sugar<br />
1/2 teaspoon Vanilla<br />
<br />
While the cake is cooling make the frosting. In the bowl of an electric mixer, fitted with the paddle attachment, beat together the butter and cream cheese until smooth. Add the powdered sugar on low, then once it is fully incorporated add the vanilla and increase speed. Beat until smooth.<br />
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<b>Assembly</b><br />
Once the cake is completely cooled, remove it from the pan and spread the frosting evenly over the cake. Sprinkle with white chocolate chips and dried cranberries. Cut into small triangles if desired. <br />
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* I used the white chocolate calets pictured below from Whole Foods Market. They are smaller than regular white chocolate chips so they were the perfect size for sprinkling. If you are using regular white chocolate chips you may want to coarsely chop them up before sprinkling or use white chocolate shavings instead.<br />
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Recipe slightly adapted from <a href="http://www.mybakingaddiction.com/holiday-recipe-exchange-cranberry-bliss-bars/">My Baking Addiction</a> where it was adapted from <a href="http://www.mrbreakfast.com/superdisplay.asp?recipeid=1140">Mr. Breakfast</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3VLBx7O7eAoFH3yQgEfQdM4ND-BCed3mmCvTjESsJBv8xvYEhukczriIay3lqdjyACbb_4TrNZ-dsQfAW6rqv1BiafXWAAs79HMZvsj1o07rb95IfBYqsXZkMoWTDvJiwHRFKGK3IAUc/s1600/white+chocolate+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3VLBx7O7eAoFH3yQgEfQdM4ND-BCed3mmCvTjESsJBv8xvYEhukczriIay3lqdjyACbb_4TrNZ-dsQfAW6rqv1BiafXWAAs79HMZvsj1o07rb95IfBYqsXZkMoWTDvJiwHRFKGK3IAUc/s640/white+chocolate+.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com5tag:blogger.com,1999:blog-4390206936252399789.post-38561412740137439842011-10-18T19:22:00.000-07:002011-10-18T19:46:54.225-07:00Pumpkin Spiced Pumpkin Seeds<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkrMUTM8IugRr9nGUdGNyiLAiJjoCyAQ2xp1EFzOS524l9SIOS_gpe_es23wyPzwCSYRBIfziQC1NLNddV3naDivIL1zfwaZEt05XmyMqCTWwuaQ3rksyJ5u6JhEFyrVg3zO6wIMwviE/s1600/Seeds1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkrMUTM8IugRr9nGUdGNyiLAiJjoCyAQ2xp1EFzOS524l9SIOS_gpe_es23wyPzwCSYRBIfziQC1NLNddV3naDivIL1zfwaZEt05XmyMqCTWwuaQ3rksyJ5u6JhEFyrVg3zO6wIMwviE/s640/Seeds1.jpg" width="640" /></a></div><br />
Today I cooked my first pumpkin! I made <a href="http://www.wholeliving.com/recipe/pumpkin-pasta-recipe?czone=eat-well/seasonal-foods/fall"><span class="Apple-style-span" style="color: orange;">this</span></a> tasty pasta and then decided to experiment with the seeds. They turned out just as I had hoped, lightly sweetened and perfectly crunchy. These seeds are delicious on their own or may be a tasty addition to any fall salad. <br />
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<span class="Apple-style-span" style="color: orange; font-size: large;"><b>Pumpkin Spiced Pumpkin Seeds </b></span><br />
1 cup Pumpkin Seeds<br />
2 tablespoons Unsalted Butter, melted<br />
1 tablespoon Brown Sugar<br />
1/2 teaspoon Pumpkin Spice<br />
pinch of Kosher Salt<br />
1/2 teaspoon Vanilla<br />
<br />
Preheat oven to 350 degrees F. Line a sheet pan with foil and top with a sheet of parchment paper (this makes for super easy cleanup). In a small bowl mix together the brown sugar, pumpkin spice, and salt, set aside until needed. In a separate bowl toss together the pumpkin seeds, melted butter, and vanilla then stir in the pumpkin spice mixture until all the seeds are coated. Spread the seeds out in a single layer on prepared baking sheet. Bake for 20-35 minutes, or until done, check seeds after 15 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4y8Ay9aMnA8RMNLhBz4vyJFWa8Ky8Nu23_E_ZqKW2I1D7Lr57D0pmgejzpzg1PKFhOZQ_RE9d0kcxaCNuSRR5-4wKdyJ1u2ZE3wYuSjqo-kjQJ6FKQ-yFX0_ofGyq1Bw_JvlpgNF5qfw/s1600/Plain+Seeds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4y8Ay9aMnA8RMNLhBz4vyJFWa8Ky8Nu23_E_ZqKW2I1D7Lr57D0pmgejzpzg1PKFhOZQ_RE9d0kcxaCNuSRR5-4wKdyJ1u2ZE3wYuSjqo-kjQJ6FKQ-yFX0_ofGyq1Bw_JvlpgNF5qfw/s640/Plain+Seeds.jpg" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaWoO7yzNWNM-PFkqrSuJtcI7Q4bdf8NsEKD1VcaN_aprhhe_s6grul_lxHr70c1c_ws9ZzGqcQfeD-xkeBhaE6HkC3pbZPD9RsybDYwa599JQ0qUZv0Lmhes-Z3wQ2b_6tzw26e07sI/s1600/Raw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaWoO7yzNWNM-PFkqrSuJtcI7Q4bdf8NsEKD1VcaN_aprhhe_s6grul_lxHr70c1c_ws9ZzGqcQfeD-xkeBhaE6HkC3pbZPD9RsybDYwa599JQ0qUZv0Lmhes-Z3wQ2b_6tzw26e07sI/s640/Raw.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTnb2hI4XCHTkzcuWDt_IWxG8QBQYEaSSM66fWIzLWUgkQ9sK3rYTIRbQpzuD_e_BRHrP0stZ-v6zl9geGQXBY57sLjUwWgeUHVCG3XF6P95rmZFI26eqU49GyQPWSoFsO6gPaQkcCkZY/s1600/Seeds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTnb2hI4XCHTkzcuWDt_IWxG8QBQYEaSSM66fWIzLWUgkQ9sK3rYTIRbQpzuD_e_BRHrP0stZ-v6zl9geGQXBY57sLjUwWgeUHVCG3XF6P95rmZFI26eqU49GyQPWSoFsO6gPaQkcCkZY/s640/Seeds.jpg" width="640" /></a>Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com1tag:blogger.com,1999:blog-4390206936252399789.post-44364340119193781572011-10-02T15:47:00.000-07:002011-10-02T15:47:13.900-07:00Spiderweb Cake<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgus7qmthNH3t8C2wKlfCBHUCOihBsYh_2exInmvx7sjlsksikk6hadp_gplFZ81G9sOeyFmB5l-bBUiqIlokNRFlZuHji_A7_CJIdt7_dGVWZZhgZLMeAU8n0RUZcuyQxzeeaPX8dNNLo/s1600/web2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgus7qmthNH3t8C2wKlfCBHUCOihBsYh_2exInmvx7sjlsksikk6hadp_gplFZ81G9sOeyFmB5l-bBUiqIlokNRFlZuHji_A7_CJIdt7_dGVWZZhgZLMeAU8n0RUZcuyQxzeeaPX8dNNLo/s640/web2.jpg" width="640" /></a></div><br />
Halloween in my absolute favorite holiday. I tend to start baking Halloween treats towards the end of September or early October. Usually I start decorating for autumn/Halloween around this time as well, but it has been incredibly warm here and I just can't bring myself to decorate until sweater weather officially begins. But that doesn't stop me from baking for the season. I used <a href="http://sweetapolita.com/2011/03/my-bakers-crush-baked-and-the-whiteout-cake/">this</a> cake recipe from <a href="http://sweetapolita.com/">Sweetapolita</a>. It is a white cake with white chocolate frosting, which originally came from the cookbook <a href="http://www.amazon.ca/gp/product/1584797215/ref=as_li_ss_tl?ie=UTF8&tag=sweetapolita-20&linkCode=as2&camp=15121&creative=390961&creativeASIN=1584797215">Baked: New Frontiers in Baking</a>.<br />
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<span class="Apple-style-span" style="font-size: large;"><b>Spiderweb Cake </b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikbkhvHOBeSOgcWAZ1xC4jiNhgplHfD-NoEh-XRUzGSrsJMiUck7fiesPgY2V3UBnL9Apu6cb3CYHKee-IEMcQVTVkqC3Jb7PkG_eKfBU8QbVyVeyGLYpk6mZZnMw9fnmuL7CPlBjqXgc/s1600/smooth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikbkhvHOBeSOgcWAZ1xC4jiNhgplHfD-NoEh-XRUzGSrsJMiUck7fiesPgY2V3UBnL9Apu6cb3CYHKee-IEMcQVTVkqC3Jb7PkG_eKfBU8QbVyVeyGLYpk6mZZnMw9fnmuL7CPlBjqXgc/s640/smooth.jpg" width="640" /></a></div><b>Step1: </b>Start with a frosted cake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9UNnZuXGde_gQytZNgedn90mmdif57omCUYObDRaEBhJTJvi8ZA3fqTaEK4gUAncJevhWbZtznyIrV_5VP16ZKWvIb_FZK2wLcDmhoUNNCPmYHT4D9dwzAylKhyphenhyphenYwcP3-PTokVmaokA/s1600/circles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9UNnZuXGde_gQytZNgedn90mmdif57omCUYObDRaEBhJTJvi8ZA3fqTaEK4gUAncJevhWbZtznyIrV_5VP16ZKWvIb_FZK2wLcDmhoUNNCPmYHT4D9dwzAylKhyphenhyphenYwcP3-PTokVmaokA/s640/circles.jpg" width="640" /></a></div><b>Step2: </b>Using black <a href="http://www.google.com/products/catalog?hl=en&q=decorating+gel&gs_upl=7585l10719l1l10993l14l12l0l4l4l0l269l1687l0.4.5l12l0&bav=on.2,or.r_gc.r_pw.,cf.osb&biw=1280&bih=702&um=1&ie=UTF-8&tbm=shop&cid=14676150579752025547&sa=X&ei=feOITpL_D4bgiAK6ztG_DA&ved=0CHAQ8wIwAA">decorating gel</a>, make evenly spaced circles starting in the center and working your way out to the edge.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsw1GMIOy8uFHH5u992wbhGilSDNM7le4p8AFBfeRy5h1_GO-o1tQE672ld3K6oPJ2XM0d4MN37mn0OoFoshOtldzR1NUyh0aRif4ZVH47g_8zDHN-fA48QQohRCJaW0x5SPyZ4q3vOyI/s1600/web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsw1GMIOy8uFHH5u992wbhGilSDNM7le4p8AFBfeRy5h1_GO-o1tQE672ld3K6oPJ2XM0d4MN37mn0OoFoshOtldzR1NUyh0aRif4ZVH47g_8zDHN-fA48QQohRCJaW0x5SPyZ4q3vOyI/s640/web.jpg" width="640" /></a></div><b>Step3: </b>Drag a toothpick from the center of the cake out to edge, creating six lines or so to create the spiderweb patten. You can also add a spider on top or crawling up the side of the cake.<br />
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For this cake recipe visit <a href="http://sweetapolita.com/2011/03/my-bakers-crush-baked-and-the-whiteout-cake/">Sweetapolita</a>.<br />
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Happy Baking!Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com4tag:blogger.com,1999:blog-4390206936252399789.post-51896074290801428772011-08-28T10:41:00.000-07:002011-08-28T10:42:26.613-07:00Green Apple Streusel Bars<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGV37NIz9lRZfQhLQfbwptCOAKDQyxHLJoBiHat8M8qAyfy0O8kz4-rONSSky4P89zsTyjmZ52JbWJpbbVSg3y8TpnNVqZDmmA4uiNPx0jGXZtNWfPGvXHYUMBad_d0nTCJ6cqwQvJptE/s1600/Bar3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGV37NIz9lRZfQhLQfbwptCOAKDQyxHLJoBiHat8M8qAyfy0O8kz4-rONSSky4P89zsTyjmZ52JbWJpbbVSg3y8TpnNVqZDmmA4uiNPx0jGXZtNWfPGvXHYUMBad_d0nTCJ6cqwQvJptE/s640/Bar3.jpg" width="640" /></a></div><br />
I bought five green apples with the best of intentions, but they ended up just sitting in a bowl on my dining room table looking pretty. I love green apples, lemons, and even oranges as centerpieces, but when the end of the week draws near it is time to put that fruit to good use. I decided to make these bars with three of the apples rather than eat them one by one. These bars are great with a scoop vanilla ice cream for dessert or with a cup of coffee as a morning treat.<br />
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<b><span class="Apple-style-span" style="font-size: large;">Green Apple Streusel Bars</span></b><br />
<b>Streusel</b><br />
1/2 cup Unsalted Butter, Melted<br />
3/4 cup Light Brown Sugar, Packed<br />
1/4 teaspoon Kosher Salt<br />
1 1/4 cup All-Purpose Flour<br />
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Mix together the brown sugar and salt. Pour in the butter and stir to combined, then add the flour and mix with a fork until large crumbs form. Refrigerate until needed.<br />
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<b>Apple Mix</b><br />
3 Green Apples, peeled and chopped into 1/2 inch pieces<br />
2 tablespoons Light Brown Sugar<br />
1/3 cup All-Purpose Flour<br />
1/2 teaspoon Cinnamon<br />
1/8 teaspoon Nutmeg<br />
Pinch of Kosher Salt<br />
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Whisk together the brown sugar, flour, cinnamon, nutmeg, and salt. Add the apples and mix to coat. Set aside until needed.<br />
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<b>Cake</b><br />
1 cup All-Purpose Flour<br />
3/4 teaspoon Baking Powder<br />
1/2 Kosher Salt<br />
3/4 cup Unsalted Butter, plus more for pan<br />
1 1/4 cup Powdered Sugar, plus more for dusting<br />
2 Eggs<br />
3/4 teaspoon Almond Extract<br />
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In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and the powdered sugar until fluffy. Add the almond and beat to incorporate. Beat in the eggs one at a time until well combined, scape bowl as needed. In a separate bowl whisk together the flour, baking powder, and salt. Stir flour mixture into butter mixture and mix just to combined.<br />
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<b>Assembly</b><br />
Preheat the oven to 350 degrees F. Line a 9x9 inch square pan with parchment. Spread the cake batter evenly into the prepared pan. Distribute the apple mix evenly over the batter, note there will be some of the flour mixture left in the bottom of the bowl that didn't stick to the apples, just sprinkle it over the apples in the pan. Top the apples with the streusel. Bake for 50-55 minutes. Sprinkle with powdered sugar if you like.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibuXmKJXTNyyRdzZuBVowUCwkn-tn0eQqX0hY0apOnJm_qm4TCPUP9guA67JJAtCF38_N18zMA3HHcZ7t24m8KKGOYAa8gxV0pW5x7CR29LTPXfMy74k2PdtPSBaJe7BnWq3VdGBZ0AYw/s1600/Apples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibuXmKJXTNyyRdzZuBVowUCwkn-tn0eQqX0hY0apOnJm_qm4TCPUP9guA67JJAtCF38_N18zMA3HHcZ7t24m8KKGOYAa8gxV0pW5x7CR29LTPXfMy74k2PdtPSBaJe7BnWq3VdGBZ0AYw/s640/Apples.jpg" width="426" /></a></div><br />
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Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com3tag:blogger.com,1999:blog-4390206936252399789.post-5202857534630116942011-08-16T17:10:00.000-07:002011-08-16T17:10:08.332-07:00Pumpkin Gingerbread with Pumpkin Spice Buttercream<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpvZ_yDy628F9PanowiocAIJuzw6MwCDBXqshKN5gLe1ap3FPKMgsDFzV6mcXnCg_w9MffHdlfkykRLyG7chTYzER7ZuKSzKhqHUEpz0dMzfMDUopx-ZVk4lVdX1Eot92K0b4SO1IscM/s1600/IMG_9741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpvZ_yDy628F9PanowiocAIJuzw6MwCDBXqshKN5gLe1ap3FPKMgsDFzV6mcXnCg_w9MffHdlfkykRLyG7chTYzER7ZuKSzKhqHUEpz0dMzfMDUopx-ZVk4lVdX1Eot92K0b4SO1IscM/s640/IMG_9741.JPG" width="640" /></a></div><br />
I know it is a little early for fall time desserts, but I have an obsession with pumpkin. I usually get the itch to bake with pumpkin in August and it continues through the end of November. Fall baking is my absolute favorite, so I tend to start baking treats with pumpkin, apple, and spice a bit before the fall season officially begins. I came across this amazing looking gingerbread on <a href="http://ohsheglows.com/">Oh She Glows</a>, and I have been thinking about making it ever since. Not only does this bread look fantastic, but it is also vegan. I have not experimented very much with vegan baking but I am really interested in learning more about it and trying new recipes.<br />
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<span class="Apple-style-span" style="font-size: large;"><b>Pumpkin Gingerbread</b></span><br />
1 cup canned Pumpkin<br />
3 tablespoons Pure Maple Syrup<br />
3/4 cup Organic Pure Cane Sugar<br />
1/3 cup Coconut Oil<br />
1/4 cup Blackstrap Molasses<br />
1 tablespoon Ground Flax Seed<br />
3 tablespoons Water<br />
1 2/3 cups Unbleached All-Purpose Flour<br />
1 1/4 teaspoons Baking Soda<br />
2 teaspoons Pumpkin Pie Spice (or make your <a href="http://www.marthastewart.com/272298/pumpkin-pie-spice-blend">own</a>)<br />
3/4 teaspoon Salt<br />
1 teaspoon Baking Powder<br />
1/2 cup Walnuts, Toasted and Chopped<br />
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Preheat oven to 350 degrees F. Coarsely chop walnuts then spread them around on a baking sheet lined with parchment paper. Toast walnuts for 10 minutes, then set aside until needed. Prepare loaf pan with cooking spray. In a small bowl stir together the ground flax seed and water, then set aside. In a medium sized bowl mix together the pumpkin, maple syrup, sugar, coconut oil, molasses, and flax and water mixture. In a separate bowl whisk together all of the dry ingredients. Stir the wet ingredients into the dry, then stir in the toasted walnuts. Pour batter into prepared pan and bake for 50-60 minutes or until cake tester comes out clean. Once baked allow loaf to cool completely before frosting.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXZvU-XNdKlVh4T9WWENOGfGzY4metT7UWESXG7e4gHQkHX5jafH9NTsFKBzhBjOR4W4_ekz2p6FbihG5e7h4g-FA2uyt-nG4L6NzGpcnBNWtjJ_3nEwvP-VXMgCxO3UwO8oU3Wc5VdY/s1600/IMG_9676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXZvU-XNdKlVh4T9WWENOGfGzY4metT7UWESXG7e4gHQkHX5jafH9NTsFKBzhBjOR4W4_ekz2p6FbihG5e7h4g-FA2uyt-nG4L6NzGpcnBNWtjJ_3nEwvP-VXMgCxO3UwO8oU3Wc5VdY/s640/IMG_9676.JPG" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2F8KMk5aX1QnE6X-RAapPH9Fd1Jx8nd1vfaTFIV4U7I_WS91ULetLejI-OMf5WH2pd1ozYgThaLi5cPTjlSJCRD17kmVDXMC7wz6tohmEjx7KYHwkCEhRIcmDRmdI0xZnR7_vMHCq6E/s1600/IMG_9688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2F8KMk5aX1QnE6X-RAapPH9Fd1Jx8nd1vfaTFIV4U7I_WS91ULetLejI-OMf5WH2pd1ozYgThaLi5cPTjlSJCRD17kmVDXMC7wz6tohmEjx7KYHwkCEhRIcmDRmdI0xZnR7_vMHCq6E/s640/IMG_9688.JPG" width="640" /></a></div><br />
<span class="Apple-style-span" style="font-size: large;"><b>Pumpkin Spice Buttercream </b></span><br />
1/2 cup Earth Balance Butter Stick, room temperature<br />
2 cups Powdered Sugar<br />
1 teaspoon Vanilla<br />
1 tablespoon Pumpkin Pie Spice<br />
1 tablespoon Almond Milk (or enough to reach the desired consistency)<br />
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In the bowl of an electric mixer fitted with the whisk attachment beat the Earth Balance butter stick until smooth. Slowly add the powdered sugar, pumpkin pie spice, and vanilla on low. Scrape the sides and bottom of bowl, increase the speed and beat again until smooth. Add almond milk if needed. <br />
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Recipe slightly adapted from <a href="http://ohsheglows.com/2010/10/02/pumpkin-gingerbread-with-spiced-buttercream/">Oh She Glows</a> where it was adapted from <a href="http://blog.fatfreevegan.com/2006/12/pumpkin-spice-bread.html">Fat Free Vegan</a><br />
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Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com5tag:blogger.com,1999:blog-4390206936252399789.post-55851631451954162582011-07-27T21:09:00.000-07:002012-01-31T19:58:08.680-08:00Chocolate Malt Ice Cream Cup Pies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IvEdCAoLW8H5Bla8yvRNeUFmR7DVQjynY9sCrb6yltS1Fu5QL4fIuhimqa5hVA2yzzu1A5cwSNyf0IIXrE8lgV1O60RsqTfid2Yvw228vhE__XsxHzsVHJE-tLd_2tdl6qEcPxWmV2g/s1600/topped_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IvEdCAoLW8H5Bla8yvRNeUFmR7DVQjynY9sCrb6yltS1Fu5QL4fIuhimqa5hVA2yzzu1A5cwSNyf0IIXrE8lgV1O60RsqTfid2Yvw228vhE__XsxHzsVHJE-tLd_2tdl6qEcPxWmV2g/s640/topped_1.jpg" width="640" /></a></div><br />
Last weekend my brother had us all over for a barbecue for the 24th of July. The 24th of July is a state holiday in Utah called Pioneer Day. It is similar to the 4th of July in that there are fireworks and barbecues. My contribution to this barbecue was dessert. I wanted to make something easy that didn't require utensils or even a plate. I came across a recipe in sunset magazine for a malted milk ball ice cream pie and decided this would be the perfect dessert to make for the barbecue, only in cup pie form to eliminate the needs for plates and forks. The cup pies were a huge success! Although I will say they are a but tricky to travel with and are best eaten as soon as they come out of the freezer so they don't have much of a chance to melt.<br />
<b><br />
</b><br />
<span class="Apple-style-span" style="font-size: large;"><b>Chocolate Malt Ice Cream Cup Pies </b></span><br />
<b>Crust</b><br />
20 Lorna Doone Shortbread Cookies (if using another brand of shortbread cookie, use 5 ounces)<br />
1 tablespoon Unsalted Butter, melted<br />
1 cup Malted Milk Balls, crushed<br />
<br />
Preheat oven to 325 degrees F. Line a standard 12 cup muffin tin with baking liners. Grind cookies into crumbs using a food processor, then stir in melted butter until combined. Distribute mixture evenly among cups. Press crumbs to form a crust in to bottom of each cup. Bake for 7 minutes. Once baked remove from oven and allow crusts to cool completely. When cooled, sprinkle a layer of crushed malted milk balls over the crusts. Reserve the leftover crushed malted milk balls to top cup pies.<br />
<br />
<b>Ice Cream </b><br />
2 1/2 cups Chocolate Ice Cream, slightly softened<br />
2/3 cup Malted Milk Powder<br />
<br />
Mix together the ice cream and malt powder until smooth. Pour ice cream into cups until they are 3/4 of the way full, then freeze for at least 3 hours. (Note: you will probably have some ice cream left over, which I would recommend eating while waiting for the cup pies to freeze :) <br />
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<b>Ganache </b><br />
3 ounces Semi-Sweet Chocolate Chips<br />
1/4 cup Whipping Cream<br />
<br />
Heat whipping cream to just a boil then pour over chocolate chips. Allow mixture to sit for two minutes, then stir until smooth. Allow ganache to cool. Pour the ganache over the tops of the frozen cup pies then return to the freezer to allow ganache to set, about 15 minutes.<br />
<br />
<b>Whipping Cream</b><br />
1/2 cup Whipping Cream<br />
1-2 teaspoons Granulated Sugar, depending on taste<br />
<br />
Whip cream and sugar, then top cup pies with whipped cream and the remainder of the crushed malted milk balls. Serve immediately or freeze until ready to serve.<br />
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Recipe adapted from Sunset Magazine, June 2011<br />
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This post is linked with <a href="http://everydaysisters.blogspot.com/">Everyday Sisters Sharing </a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEganGnPjXwDRWHyJvSUVjTO44oWioiyflIUQie8_bIp_QCARwy2laKxCMDXKxDNRmdmfzAtA2-0QVML2OUMloiPeWRZ8GU1qiuyIsvyHZ6QWKHSbftA0QrzPS9AwPnYiVmZtacCsUXJXz8/s1600/topped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEganGnPjXwDRWHyJvSUVjTO44oWioiyflIUQie8_bIp_QCARwy2laKxCMDXKxDNRmdmfzAtA2-0QVML2OUMloiPeWRZ8GU1qiuyIsvyHZ6QWKHSbftA0QrzPS9AwPnYiVmZtacCsUXJXz8/s640/topped.jpg" width="640" /></a></div>Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com4tag:blogger.com,1999:blog-4390206936252399789.post-47415803215489217252011-07-20T05:00:00.000-07:002011-07-20T05:00:11.554-07:00A Bowl Full of Lemons: Creamy Lemon Squares<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7YtgYJGEZws1RQNBC2zx4P-yn-JsVtoko6V7t6e_2rx4UmfJRWxPUlIlmCZRoW_Ua2JF1MWndDCVH3I3MUBWt7T-dkUliKqgSnSw5Qop2oTN-Vhovu_QhkjcJptoWsBGV1p9Lp2i06s/s1600/Lemons+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7YtgYJGEZws1RQNBC2zx4P-yn-JsVtoko6V7t6e_2rx4UmfJRWxPUlIlmCZRoW_Ua2JF1MWndDCVH3I3MUBWt7T-dkUliKqgSnSw5Qop2oTN-Vhovu_QhkjcJptoWsBGV1p9Lp2i06s/s640/Lemons+.jpg" width="640" /></a></div><br />
The other day I bought a big bag of lemons from Costco. I love anything made with lemon so I was really excited to get home and start baking with them. First I made these bars. I had seen the recipe for them a while back and I have been meaning to try them ever since. Next I plan of making lemonade, then after that, if there are any left, I am going to make a lemon cake.<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b>Creamy Lemon Squares </b></span><br />
1/2 cup Unsalted Butter, Softened, plus more for pan<br />
1/2 cup Powdered Sugar, plus more for dusting<br />
1/4 teaspoon Salt<br />
1/4 teaspoon Vanilla<br />
1 cup All-Purpose Flour<br />
4 Egg Yolks<br />
1 (14 ounce) Can Sweetened Condensed Milk<br />
3/4 cup Freshly Squeezed Lemon Juice (3-4 lemons)<br />
<br />
Preheat the oven to 350 degrees F. Butter and line an 8 inch square baking dish with parchment paper, letting the paper hang over two of the sides, (this will make it easier to remove the lemon squares from the pan). In the bowl of an electric mixer fitted with the paddle attachment beat together the butter, sugar, salt, and vanilla until smooth. Beat in the flour until just combined. Press mixture into the prepared baking dish, poke pressed dough all over with a fork, and bake for 15 to 20 minutes or until slightly golden. While crust is baking prepare the filling. Whisk together the lemon juice, yolks, and the sweetened condensed milk until smooth and thoroughly combined. Pour mixture into baked crust and bake for 25-30 minutes, or until set. Allow to cool in pan then place in the refrigerator for at least 2 hours before cutting. Top with a dusting of powdered sugar.<br />
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Recipe slightly adapted from <a href="http://www.marthastewart.com/337330/creamy-lemon-squares">Martha Stewart</a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VR01B8VBGmfs2Rgzjr7u65tvdOJdA5ax4Nemjycs3qDJBm1IUT7C10DF5WAd5OU4kqvDcrjpRjes5pw0j2BT8MI9-Qw_IWYssRqfoqhB-Ce8OivNWUnn8T6k79GVUgzRYrWa6S8RMB4/s1600/LEmonsquare_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VR01B8VBGmfs2Rgzjr7u65tvdOJdA5ax4Nemjycs3qDJBm1IUT7C10DF5WAd5OU4kqvDcrjpRjes5pw0j2BT8MI9-Qw_IWYssRqfoqhB-Ce8OivNWUnn8T6k79GVUgzRYrWa6S8RMB4/s640/LEmonsquare_3.jpg" width="640" /></a></div>Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com4tag:blogger.com,1999:blog-4390206936252399789.post-57333407893761433132011-07-18T17:23:00.000-07:002011-07-18T17:27:28.582-07:00Pita Bread with White Bean and Rosemary Dip<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMb94yR4CBvcrhgJnWdN4cCBPFYKfitspOs3HPRgFO_Gh5eHMSKjjHcpDuyOJGyke9Xiyq1o1k-GP9Lb4hyphenhypheng0a2RCFCmZq3l8WgTyo_cNMii59-8P0-Hg-eK8rWI113VjUcPgyH021N6Y/s1600/Dip+and+Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMb94yR4CBvcrhgJnWdN4cCBPFYKfitspOs3HPRgFO_Gh5eHMSKjjHcpDuyOJGyke9Xiyq1o1k-GP9Lb4hyphenhypheng0a2RCFCmZq3l8WgTyo_cNMii59-8P0-Hg-eK8rWI113VjUcPgyH021N6Y/s640/Dip+and+Bread.jpg" width="426" /></a></div><br />
I love cooking and baking with rosemary because the herb is so versatile. I have used it in <a href="http://www.bakingme.com/2011/04/vanilla-frosted-honey-cake.html">cakes</a>, <a href="http://www.bakingme.com/2011/04/sea-salt-and-rosemary-flatbread.html">breads</a>, and now a dip, but it can also be used in lemonade, which I have yet to try but plan on making soon, chicken, fish, potatoes, cocktails, and much much more. Adding fresh rosemary to many dishes can really add a lot of depth and flavor. I have a little rosemary plant that has been flourishing lately so I wanted to use a few of its sprigs to make a dip that would go nicely with pita bread. I was quite happy with the results of the dip however, I did go a bit overboard with the salt so when making this dip be sure to taste it before adding too much salt and adjust according to taste.<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b>Pita Bread</b></span><br />
2 1/2 cup Bread Flour<br />
2 teaspoons Salt<br />
1 tablespoon Sugar<br />
2 teaspoons Active Dry Yeast<br />
2 Tablespoons Olive Oil<br />
1 cup Warm Water (about 110 degrees F)<br />
<br />
Whisk together 1 cup bread flour, salt, sugar, and yeast in a large mixing bowl. Stir in the water and the oil, then mix briskly for a few minutes, mixture will be thin. Once mixed stir in the rest of the flour, 1/2 cup at a time. Turn dough out onto a floured surface and knead for 5 minutes adding a little more flour as dough becomes sticky. Form dough into a ball and divide into 8 even pieces. Roll each piece into a ball. Then cover dough balls with a clean and slightly damp dish towel. Allow dough to rest for 30 minutes. While dough is resting preheat the oven to 500 degrees F and prepare the dip, if making. Once dough has rested roll each ball out into a flat circle. Line baking sheet with foil and place 2-3 of the flattened dough rounds onto the lined pan. Bake for 6-7 minutes or until slightly browned.<br />
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Makes 8 Pitas<br />
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Recipe from <a href="http://www.farmgirlfare.com/2005/09/pita-pita-i-too-much-eata.html">Farmgirl Fare</a> where it was adapted from Bernard Clayton<br />
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<span class="Apple-style-span" style="font-size: large;"><b>White Bean and Rosemary Dip</b></span><br />
1 15 ounce can Cannellini Bean<br />
1/2 cup Olive Oil<br />
1 tablespoon Fresh Rosemary, chopped<br />
1/4 teaspoon Kosher Salt (you may want to add a bit more depending on taste, but I'd start with this amount then build up from there)<br />
<br />
Heat beans a in medium sized saucepan until warmed through, then drain. Pour beans into the bowl of a food processor fitted with the blade attachment and add the rosemary and salt. Blend bean mixture and pour olive oil through the top while blending. Taste and add a little more salt if needed. Enjoy with pita bread.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimpmCOwSAFRtcpi3wI3kAv-20B75fO4pY-t-P_wdmt2O7lEjEg6gx9YZrhtk6A6ew2IwBA19g5l3fLaJGGClDXYSarIOOWOElteuOGYjVbrWSMbXOQMMJuuUbDr9mp0EqJaKzA8UwCUxs/s1600/Bean+Mix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimpmCOwSAFRtcpi3wI3kAv-20B75fO4pY-t-P_wdmt2O7lEjEg6gx9YZrhtk6A6ew2IwBA19g5l3fLaJGGClDXYSarIOOWOElteuOGYjVbrWSMbXOQMMJuuUbDr9mp0EqJaKzA8UwCUxs/s640/Bean+Mix.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSuI4Ye2PFRoDzZYGt2852USjV7XlXvm_SoJ1BhGKvMa2jhCXE57PRhZRl09xPRWOcLpeaZwpKOqrSgEAo2tt1D3QDR8fl5wNo__h8VXefR_ZT0KHjqJJQSxaSlimjj716Buwww3V7yE/s1600/Rosemary.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSuI4Ye2PFRoDzZYGt2852USjV7XlXvm_SoJ1BhGKvMa2jhCXE57PRhZRl09xPRWOcLpeaZwpKOqrSgEAo2tt1D3QDR8fl5wNo__h8VXefR_ZT0KHjqJJQSxaSlimjj716Buwww3V7yE/s640/Rosemary.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com1tag:blogger.com,1999:blog-4390206936252399789.post-45438103310408365182011-07-14T18:08:00.000-07:002011-08-02T16:59:15.290-07:00Cheddar-Corn Spoon Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZt0dJHxfPsveKSCIyjBcPPpssdq3Ie8tTOBVttOh8qmmEov50VHB0uTadc9D0h9lPGuEZjHa4wGEjP3keFbOzrDWDdmKVcWd-h-uNG5yKKoFgOhdyla_SxTfq4G9RuIzHLvALWeQ224g/s1600/Cheddar+Corn+Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZt0dJHxfPsveKSCIyjBcPPpssdq3Ie8tTOBVttOh8qmmEov50VHB0uTadc9D0h9lPGuEZjHa4wGEjP3keFbOzrDWDdmKVcWd-h-uNG5yKKoFgOhdyla_SxTfq4G9RuIzHLvALWeQ224g/s640/Cheddar+Corn+Bread.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">A few weeks ago I bought a few ears corn from a little farm stand near my house. I threw two of the ears on the barbecue, cut one up for a summer pasta salad, and then used the rest to make cheddar-corn spoon </div><div class="separator" style="clear: both; text-align: left;">bread. I must say this bread was the best thing I made with that corn. This spoon bread has a similar texture to quiche, although it is a bit more dense, I really like it as a summer side dish, and it is perfect to bring along to a potluck or barbecue. This bread tastes best when eaten the same day it is made.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Cheddar-Corn Spoon Bread </b></div><div class="separator" style="clear: both; text-align: left;">1 tablespoon Unsalted Butter, plus more for dish</div><div class="separator" style="clear: both; text-align: left;">2 cups Milk</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups Fresh Corn (2-3 ears) </div><div class="separator" style="clear: both; text-align: left;">2/3 cup Corn Meal </div><div class="separator" style="clear: both; text-align: left;">1 cup Sharp Cheddar Cheese, grated </div><div class="separator" style="clear: both; text-align: left;">4 Eggs, separated </div><div class="separator" style="clear: both; text-align: left;">Coarse Salt (I used Kosher)</div><div class="separator" style="clear: both; text-align: left;">Pinch of Cayenne Pepper</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Butter a 2-quart baking dish and preheat the oven to 400 degrees F. Bring the butter, milk, corn, corn meal, 1 teaspoon salt, and cayenne pepper to a boil over medium high heat. Once mixture has come to a boil, reduce the heat and simmer until mixture thickens slightly, stirring constantly. Remove from heat then stir in the cheese. Allow mixture to cool at room temperature for 15-20 minutes, then stir in egg yolks. While you are waiting for the mixture to cool prepare your egg whites. Beat egg whites along with a pinch of salt in an electric mixer until soft peaks form, then fold egg whites into the batter, 1/3 at a time. Pour batter into prepared baking dish and reduce oven temperature to 375 degrees F. Bake for 25-30 minutes or until golden brown and a little loose in the middle. Allow bread to cool slightly before serving. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Recipe from <a href="http://www.amazon.com/Everyday-Food-Delicious-Recipes-Clarkson/dp/0307405109/ref=sr_1_1?ie=UTF8&qid=1310687553&sr=8-1">Everyday Food: Fresh Flavor Fast</a> </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com2tag:blogger.com,1999:blog-4390206936252399789.post-16474703114220492912011-07-05T14:54:00.000-07:002011-07-05T14:54:53.505-07:00A Piece of Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhXpfi4BeKDC_VbykLNYcDIGpFUdvRAucYzAh-lCkc2FDUSLISJ5GAe1a64q4iL_J2xRTagsa8DhftMVfXLzTbZ7GsZgOAXVpLUWuFfXgKErbw4gwbMXHvQtAUF1VuOmcot4vLG-_kE2oj/s1600/IMG_9413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhXpfi4BeKDC_VbykLNYcDIGpFUdvRAucYzAh-lCkc2FDUSLISJ5GAe1a64q4iL_J2xRTagsa8DhftMVfXLzTbZ7GsZgOAXVpLUWuFfXgKErbw4gwbMXHvQtAUF1VuOmcot4vLG-_kE2oj/s640/IMG_9413.JPG" width="640" /></a></div><br />
A few weeks ago I came across a picture of <a href="http://mayflaum.com/2011/06/08/the-chocolate-cola-cake/">this cake</a> on <a href="http://weeklybite.com/7-things-i-love-6/">Weekly Bite</a>. I had never heard of putting cola in a cake before and I was intrigued. D and I are not big on soda, we rarely drink the stuff, not that we don't have other vices obviously considering I write a baking blog and have discussed my love of coffee, wine, and desserts all of which I would consider my vices, but somehow we have managed to steer clear of soda. I decided to make this cake for an upcoming 4th of July BBQ that D and I had been invited to. I am not the sort of person who tries out a recipe to make sure it works and tastes good before I bring it to a party. I came to this realization the night I presented this cake to our friends and a group of strangers and a small wave of panic came over me. I thought to myself what if this cake is not good or even worse what if it is gross after all it is made with Coke and cocoa and maybe this was a bad idea. At this point it was too late turn back, this cake was being served. Luckily the cake was delicious and everyone enjoyed it. I will say however this cake tastes best when eaten the same day it is made and while it's still warm. I would like to say I learned my lesson and that next time I decide to make something I am unfamiliar with I will test it out before I bring it to a party and serve it to friends and strangers, but I'm sure I won't, it's just not how I roll :)<br />
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<span class="Apple-style-span" style="font-size: large;"><b>Chocolate Cola Cake </b></span><br />
<b>For the Cake</b><br />
2 cups All-Purpose Flour<br />
2 cups Granulated Sugar<br />
1/2 teaspoon of Salt<br />
1 teaspoon Baking Powder<br />
1/2 teaspoon Cinnamon<br />
1 cup Unsalted Butter<br />
1/4 cup Unsweetened Cocoa Powder<br />
1 cup Coca-Cola<br />
1/2 cup Buttermilk<br />
2 Eggs<br />
1 teaspoon Vanilla<br />
<br />
Preheat the oven to 350 degrees F. Grease a 9x13 inch pan, then set aside until needed. In a medium sized mixing bowl whisk together the flour, sugar, salt, baking powder and cinnamon, set aside until needed. In a sauce pan over medium high heat bring the butter, cocoa powder, cola, and buttermilk to a boil, stirring constantly. Once mixture has boiled pour it into the flour mixture and stir until smooth. Whisk the eggs and vanilla together in a small bowl then pour them into the batter and stir until well combined. Pour batter into the prepared pan and bake for 30 minutes or until cake tester comes out clean.<br />
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<b>For the Glaze</b><br />
1/2 cup Unsalted Butter<br />
1/4 cup Unsweetened Cocoa Powder<br />
1/2 cup Coca-Cola<br />
4 cups Powdered Sugar<br />
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In a sauce pan over medium high heat bring the butter, cocoa powder, and cola to a boil, stirring constantly. Once mixture comes to a boil remove from heat and stir in the powdered sugar a little at a time until smooth. Once cake is baked, pour the glaze on top. Allow glaze to set up before cutting, at least 30 minutes. Enjoy cake on its own or with a side of your favorite ice cream.<br />
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Recipe from <a href="http://mayflaum.com/2011/06/08/the-chocolate-cola-cake/">Confessions of a Chocoholic</a>Annehttp://www.blogger.com/profile/07663790314864308073noreply@blogger.com4