tag:blogger.com,1999:blog-67558353856831398672024-03-14T01:42:24.155-07:00In Fine FettleKrystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-6755835385683139867.post-54362283060939942302012-08-31T15:19:00.000-07:002012-08-31T15:19:22.140-07:00Greek-Style Quinoa Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-hhZ3I1GRp6E/UEE3COCinBI/AAAAAAAALkc/4Momw5JY8Y4/s1600/IMG_6290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-hhZ3I1GRp6E/UEE3COCinBI/AAAAAAAALkc/4Momw5JY8Y4/s400/IMG_6290.JPG" width="400" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">These quinoa burgers are delicious. The flavor and texture are nice and they are not too dry. They are fantastic served the Greek-Style in a pita but would be just as good in an old fashioned hamburger bum. I served a tasty carrot salad along with it and you can find the recipe <a href="http://www.thebittenword.com/thebittenword/2012/07/moroccan-carrot-salad-with-spicy-lemon-dressing-.html">here</a> if you are interested.</span><br />
<h2 style="background-color: white; line-height: 25px; margin-bottom: 10px;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Ingredients</span></h2>
<div>
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<li class="ingredient first" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup rinsed quinoa</span></li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1 medium carrot, cut in large chunks</span></li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">6 scallions, thinly sliced</span></li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">15 ounces great northern beans, drained and rinsed</span></li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup plain dried breadcrumbs</span></li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1 large egg, lightly beaten</span></li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon ground cumin</span></li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">Coarse salt</span></li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">Ground pepper</span></li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons olive oil</span></li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup plain nonfat Greek yogurt</span></li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon fresh lemon juice</span></li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">4 pitas (each 6 inches)</span></li>
<li class="ingredient last" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 English cucumber, thinly sliced diagonally</span></li>
</ul>
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<h2>
<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Directions</span></h2>
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<li class="step first" style="border: 0px; line-height: 16px; list-style-type: decimal; margin: 0px 0px 16px; outline: 0px; padding: 0px; vertical-align: baseline;"><div style="margin-bottom: 1em; margin-top: 0.38em;">
<span style="font-family: Georgia, Times New Roman, serif;">In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.</span></div>
</li>
<li class="step" style="border: 0px; line-height: 16px; list-style-type: decimal; margin: 0px 0px 16px; outline: 0px; padding: 0px; vertical-align: baseline;"><div style="margin-bottom: 1em; margin-top: 0.38em;">
<span style="font-family: Georgia, Times New Roman, serif;">In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.</span></div>
</li>
<li class="step" style="border: 0px; line-height: 16px; list-style-type: decimal; margin: 0px 0px 16px; outline: 0px; padding: 0px; vertical-align: baseline;"><div style="margin-bottom: 1em; margin-top: 0.38em;">
<span style="font-family: Georgia, Times New Roman, serif;">Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.</span></div>
</li>
<li class="step last" style="border: 0px; line-height: 16px; list-style-type: decimal; margin: 0px 0px 16px; outline: 0px; padding: 0px; vertical-align: baseline;"><div style="margin-bottom: 1em; margin-top: 0.38em;">
<span style="font-family: Georgia, Times New Roman, serif;">Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.</span></div>
<div style="margin-bottom: 1em; margin-top: 0.38em;">
<span style="font-family: Georgia, Times New Roman, serif;">Recipe from <a href="http://www.wholeliving.com/130334/greek-style-quinoa-burgers?center=0&gallery=155904&slide=130334">Martha Stewart's Whole Living.com</a></span></div>
</li>
</ol>
</div>
</div>
</div>
Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com1tag:blogger.com,1999:blog-6755835385683139867.post-36123623031672488172012-07-29T10:45:00.001-07:002012-07-29T11:00:17.958-07:00Tamari Walnut Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4zL76wzcuqE/UBVxPjy2MrI/AAAAAAAALkE/jwv7tkK3r_M/s1600/IMG_5943.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-4zL76wzcuqE/UBVxPjy2MrI/AAAAAAAALkE/jwv7tkK3r_M/s400/IMG_5943.JPG" width="400" /></a></div>
<br />
We are going to a birthday party for my uncle today and he has Celiac Disease so I wanted to make a gluten free salad to bring that he could enjoy. My friend passed along this recipe and it is delicious! I love the savory crunch of the tarmari glazed walnuts with the tartness of the rice vinegar. The pop of green from the edamame is beautiful and I added a bit of sweetness by tossing in some dried cranberries. If you are wanting to make this gluten free you must take care that you pick out a tamari or soy sauce that is gluten free.<br />
<br />
<h3>
Ingredients</h3>
<div>
1 cup dry brown rice</div>
<div>
2 cups water</div>
<div>
3 cups frozen shelled edamame</div>
<div>
2 teaspoons olive oil</div>
<div>
1 cup broken walnuts</div>
<div>
3 tablespoons tamari or soy sauce (I used gluten free tamari)</div>
<div>
1/2 cup thinly sliced green onions (white and green parts)</div>
<div>
1/3 cup dried cranberries (optional, my addition)</div>
<div>
<br /></div>
<div>
For the Dressing-</div>
<div>
5 tablespoons olive oil</div>
<div>
1/4 cup rice vinegar</div>
<div>
1 teaspoon fresh grated ginger (more of less depending on taste, I used about 2-3 teaspoons)</div>
<div>
1 teaspoon minced garlic</div>
<div>
1/2 teaspoon sea salt</div>
<div>
1/4 to 1/2 teaspoon red chili flakes (optional, my addition)</div>
<div>
<br /></div>
<h3>
Instructions</h3>
<div>
Make the rice. Put rice and 2 cups water in a pot and heat to a boil. Reduce to a simmer and cook for 45 minutes or so until tender. Uncover and let cool. Do not refrigerate.</div>
<div>
<br /></div>
<div>
Steam the edamame until bright green, 3-5 minutes.</div>
<div>
<br /></div>
<div>
Place 2 teaspoons of oil in a small skillet and heat over medium high. Add the walnuts, and toss to coat with oil. When the pan is hot, add the tamari or soy sauce and stir constantly until the walnuts are coated and the tamari has evaporated, about 30-60 seconds. Transfer to a plate and let cool.</div>
<div>
<br /></div>
<div>
To make the dressing, whisk together the oil, rice vinegar, ginger, garlic, salt and chili flakes until blended.</div>
<div>
<br /></div>
<div>
To assemble, place rice, edamame, green onion, and cranberries in a serving bowl. Add dressing and toss to coat. Add walnuts and toss again. Serve at room temperature. </div>
<div>
<br /></div>
<div>
Enjoy!</div>
<div>
<br /></div>
<div>
<br /></div>Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com0tag:blogger.com,1999:blog-6755835385683139867.post-25875760655087624602012-06-18T18:13:00.000-07:002012-06-18T18:18:08.093-07:00Barbecued Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-yb7qjrfTcyg/T9_Jo8myTtI/AAAAAAAALjk/Eh_VZS_AnSY/s1600/bbq_chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-yb7qjrfTcyg/T9_Jo8myTtI/AAAAAAAALjk/Eh_VZS_AnSY/s320/bbq_chicken.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Back in May we had a great stretch of nice weather and that always has us wanting barbecue to enjoy on our deck. I made Tyler Florence's Ultimate Barbecued Chicken and it was easy and delicious. The recipe is rated as having 5 "stars" and I agree. I cut up a whole chicken instead of using just thighs because that is what I had on hand. However, thighs are my favorite grill because they are really hard to dry out. I hope the weather in June turns around so we can enjoy more BBQ on the deck soon.</span></div>
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<b><span style="font-size: 13.5pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients<o:p></o:p></span></span></b></div>
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<b><span style="font-size: 10pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">Brine:<o:p></o:p></span></span></b></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: 10pt;">·<span style="font-size: 7pt; line-height: normal;">
</span></span><span style="font-size: 10pt;">2 quarts water<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: 10pt;">·<span style="font-size: 7pt; line-height: normal;">
</span></span><span style="font-size: 10pt;">2 tablespoons kosher salt<o:p></o:p></span></span></div>
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</span></span><span style="font-size: 10pt;">1/4 cup</span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;"><span style="color: windowtext; text-decoration: none;">brown sugar</span><o:p></o:p></span></span></div>
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</span></span><span style="font-size: 10pt;">2</span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;"><span style="color: windowtext; text-decoration: none;">garlic cloves</span>, smashed with the side of a large
knife<o:p></o:p></span></span></div>
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</span></span><span style="font-size: 10pt;">4 sprigs fresh thyme<o:p></o:p></span></span></div>
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</span></span><span style="font-size: 10pt;">6</span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;"><span style="color: windowtext; text-decoration: none;">chicken legs</span></span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;">and thighs, still connected, bone
in, skin on, about 10 ounces each<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><span style="font-size: 10pt;">The Ultimate</span></b><b><span style="font-size: 10pt;"> </span></b><b><span style="font-size: 10pt;"><span style="color: windowtext; text-decoration: none;">Barbecue Sauce</span>:<o:p></o:p></span></b></span></div>
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</span></span><span style="font-size: 10pt;">1 slice bacon<o:p></o:p></span></span></div>
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</span></span><span style="font-size: 10pt;">1 bunch fresh thyme<o:p></o:p></span></span></div>
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</span></span><span style="font-size: 10pt;"><span style="color: windowtext; text-decoration: none;">Extra-virgin olive oil</span><o:p></o:p></span></span></div>
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</span></span><span style="font-size: 10pt;">1/2 onion, chopped<o:p></o:p></span></span></div>
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</span></span><span style="font-size: 10pt;">2 garlic cloves, chopped<o:p></o:p></span></span></div>
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</span></span><span style="font-size: 10pt;">2 cups ketchup<o:p></o:p></span></span></div>
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</span></span><span style="font-size: 10pt;">1/4 cup brown sugar<o:p></o:p></span></span></div>
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</span></span><span style="font-size: 10pt;">1/4 cup</span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;"><span style="color: windowtext; text-decoration: none;">molasses</span><o:p></o:p></span></span></div>
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</span></span><span style="font-size: 10pt;">2 tablespoons red or</span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;"><span style="color: windowtext; text-decoration: none;">white wine vinegar</span><o:p></o:p></span></span></div>
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</span></span><span style="font-size: 10pt;">1 tablespoon dry</span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;"><span style="color: windowtext; text-decoration: none;">mustard</span><o:p></o:p></span></span></div>
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</span></span><span style="font-size: 10pt;">1 teaspoon ground</span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;"><span style="color: windowtext; text-decoration: none;">cumin</span><o:p></o:p></span></span></div>
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</span></span><span style="font-size: 10pt;">1 teaspoon paprika or smoked</span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;"><span style="color: windowtext; text-decoration: none;">paprika</span></span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;">if available<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: 10pt;">·<span style="font-size: 7pt; line-height: normal;">
</span></span><span style="font-size: 10pt;">Freshly ground black pepper<o:p></o:p></span></span></div>
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<br /></div>
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<b><span style="font-size: 13.5pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">Directions<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="background: white; line-height: 17.25pt; margin-bottom: 6.75pt;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: 10pt;">For the</span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;"><span style="color: windowtext; text-decoration: none;">brine</span>, in a mixing bowl combine the water,
salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized
re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours
(if you've only got 15 minutes, that's fine) to allow the salt and seasonings
to penetrate the chicken.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 17.25pt; margin-bottom: 6.75pt;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: 10pt;">Meanwhile, make the sauce. Wrap the
bacon around the bunch of</span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;"><span style="color: windowtext; text-decoration: none;">thyme</span></span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;">and tie with kitchen twine so you
have a nice bundle. Heat about 2 tablespoons of oil in a large</span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;"><span style="color: windowtext; text-decoration: none;">saucepan</span></span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;">over medium heat. Add the thyme and
cook slowly 3 to 4 minutes to</span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;"><span style="color: windowtext; text-decoration: none;">render</span></span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;">the bacon fat and give the sauce a
nice smoky taste. Add the</span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;"><span style="color: windowtext; text-decoration: none;">onion</span></span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;">and garlic and cook slowly without
coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir,
and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors.
Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and
reserve for serving alongside the chicken at the table. The rest of the
barbecue sauce will be used for basing the legs.<o:p></o:p></span></span></div>
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<span style="font-size: 10pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven 375 degrees F.<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: 10pt;">Preheat a</span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;"><span style="color: windowtext; text-decoration: none;">grill pan</span></span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;">or an outdoor gas or charcoal
barbecue to a medium heat. Take a few paper towels and fold them several times
to make a thick square. Blot a small amount of oil on the paper towel and
carefully and quickly wipe the hot grates of the grill to make a nonstick
surface. Take the chicken out of the brine; pat it dry on paper towels. Arrange
the chicken pieces on the preheated grill and cook, turn once mid-way, and cook
for a total of 10 minutes. Transfer the grill marked chicken to a</span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;"><span style="color: windowtext; text-decoration: none;">cookie</span></span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;">sheet and then place in the oven.
Cook the chicken for 15 minutes, remove it from the oven and then brush
liberally, coating every inch of the legs with the barbecue sauce and then
return to the oven for 25 to 30 more minutes, basting the chicken for a second
time half way through remaining cooking time. Serve with extra sauce.<o:p></o:p></span></span></div>
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Recipe courtesy<a href="http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-barbecued-chicken-recipe/reviews/index.html"> Tyler Florence</a></div>
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<br /></div>Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com0tag:blogger.com,1999:blog-6755835385683139867.post-34846446475777131442012-04-27T18:34:00.002-07:002012-04-27T19:19:14.809-07:00Vanilla Cupcakes With Strawberry Swiss Meringue Buttercream<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-CLr_EYoZ_i8/T5tFFNKGKMI/AAAAAAAALfk/shJb7m2FOD0/s1600/IMG_5078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="213" src="http://4.bp.blogspot.com/-CLr_EYoZ_i8/T5tFFNKGKMI/AAAAAAAALfk/shJb7m2FOD0/s320/IMG_5078.JPG" width="320" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I happened to come across this recipe for Strawberry Swiss Meringue Buttercream on Pinterest from the blog <a href="http://traceysculinaryadventures.blogspot.com/2011/02/strawberry-cupcakes-with-strawberry.html">"Tracey's Culinary Adventures"</a>. I had never made a Swiss Meringue Buttercream so I decided I wanted to give it a shot. It really was very simple and the end result is so light and creamy. I loved that the strawberry colors the frosting so there is no added food coloring. I decided to use the amazing buttercream on my favorite <a href="http://www.marthastewart.com/353205/billys-vanilla-vanilla-cupcakes">vanilla cupcake</a> recipe. I loved these cupcakes so much that I have made them again for my baby girl's 1st birthday party. This buttercream recipe is a keeper and I will be trying out many more Swiss Meringues in the future. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #333333; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 22px;"><b>Ingredients</b></span></span><br />
<br />
<div style="text-align: -webkit-auto;">
<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 22px; text-align: left;">1 1/2 cups fresh strawberries (8 oz.), rinsed, hulled and coarsely chopped</span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #333333; line-height: 22px; text-align: left;">4 large egg whites</span><span style="background-color: white; color: #333333; line-height: 22px; text-align: left;">1 1/4 cups sugar</span><span style="background-color: white; color: #333333; line-height: 22px; text-align: left;">1 1/2 cups (3 sticks) unsalted butter, cut into tablespoons, at room temperature</span><br /><span style="background-color: white; color: #333333; line-height: 22px; text-align: left;"><span style="font-size: small;"><br /></span></span></span><br />
<br />
<h3>
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #333333; line-height: 22px; text-align: left;"><span style="font-size: small;">Directions</span></span></span></h3>
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #333333; line-height: 22px; text-align: left;">To make the frosting: Puree the strawberries in your food processor until completely smooth. Add the egg whites and sugar to the bowl of your stand mixer (or any heatproof bowl) and set it over a pan of simmering water. Heat, whisking constantly, until the sugar has dissolved - you can test with your fingertips, if the mixture feels grainy, it's not ready yet.</span><br style="background-color: white; color: #333333; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 22px; text-align: left;">Attach the bowl to your stand mixer (or transfer the mixture to the bowl of a stand mixer if you used a separate bowl) fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 10 minutes. (The bowl will be cool to the touch.) </span><br style="background-color: white; color: #333333; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 22px; text-align: left;">Reduce the mixer to medium-low speed and add the butter, 2 tablespoons at a time. Let each addition incorporate before adding the next. (The frosting may look soupy or curdled once you add the butter - just keep beating and it will come together.) Scrape down the sides of the bowl with a rubber spatula, then add the strawberry puree to the bowl. Beat until combined - the mixture will probably look curdled again when you add the strawberries, keep beating!)</span></span><br />
<br />
<span style="background-color: white; color: #333333; line-height: 22px; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #333333; line-height: 22px; text-align: left;">Pipe the buttercream onto the cupcakes (I used a large star tip), and garnish with extra strawberries, if desired.</span><span style="background-color: white; color: #333333; line-height: 22px; text-align: left;"> </span><span style="background-color: white; color: #333333; line-height: 22px; text-align: left;"> </span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #333333; line-height: 22px; text-align: left;"><br /></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; text-align: left;"><span style="color: #333333;"><span style="line-height: 22px;">Recipe originally from </span></span><a href="http://www.amazon.com/Martha-Stewarts-Cupcakes-Inspired-Everyones/dp/0307460444/ref=sr_1_1?ie=UTF8&qid=1298822086&sr=8-1" style="color: #333333; line-height: 22px;">Martha Stewart's Cupcakes</a></span></span>Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com0tag:blogger.com,1999:blog-6755835385683139867.post-56817721716840579142012-04-27T18:00:00.001-07:002012-04-27T18:00:38.526-07:00Birdie Birthday Cake- 2nd Cricut Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-hoI02fXHUKs/T5s_Cpl8EpI/AAAAAAAALfY/Jv5WMiTBo8w/s1600/IMG_4299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-hoI02fXHUKs/T5s_Cpl8EpI/AAAAAAAALfY/Jv5WMiTBo8w/s320/IMG_4299.JPG" width="213" /></a></div>
<br />
This was my second cake that I made with the help of my Cricut Cake. This cake was for a friend's little girl's first birthday and it was a total hit. All the decorations on this cake were cut out using the Cricut Cake. I learned that you have to be very patient when using the Cricut Cake and it is very time consuming but the end results are pretty amazing. There are so many shapes and designs included on each design cartridge that you can buy for the Cricut Cake that the design possibilities are endless.Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com1tag:blogger.com,1999:blog-6755835385683139867.post-20612153388899649462012-02-28T19:02:00.000-08:002012-02-28T19:03:22.540-08:00Krystal's Smokey Red Chili<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-I4NpM5hU_CU/T0nG2nvV6rI/AAAAAAAALX0/Iaw4v1TzLWk/s1600/IMG_4151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-I4NpM5hU_CU/T0nG2nvV6rI/AAAAAAAALX0/Iaw4v1TzLWk/s400/IMG_4151.jpg" width="400" /></a></div>
<br />
I have made chili a lot and usually is always has a bunch of chili powder in it and always has ground beef. My church was having a chili cook-off so I decided to come up with something special. I found a few recipes that used rehydrated guajilo chiles instead of the typical chili powder. I knew I wanted to use chipotle chiles in adobo because I LOVE that stuff and I wanted big chunks of meat so I planed on cutting up one of my last chuck roasts. I combined those ideas with the typical chili I usually make and it was a hit. This recipe is a keeper. I love the rich and smokey sauce and the big chucks of tender beef. My pot was one of the first to empty.<br />
<br />
<span style="font-size: large;">Ingredients</span><br />
<span style="font-size: large;"><br /></span><br />
1 1/2 ounces dried guajilo chiles<br />
1 or 2 chipotle chiles is adobo sauce, plus a good spoonful of the sauce<br />
3 pound boneless beef chuck, cut into 1-inch pieces<br />
1 tablespoon oil<br />
1 medium onion, diced small<br />
4 cloves garlic, minced<br />
1 28 ounce can diced tomatoes, with juice<br />
2 15 ounce cans pinto beans, drained and rinsed<br />
2 15 ounce cans red kidney beans, drained and rinsed.<br />
1 teaspoon ground cumin<br />
1/2 teaspoon cayenne pepper<br />
2 teaspoon dried Mexican oregano<br />
2 tablespoons cornmeal<br />
4 cups beef stock<br />
2 tablespoons white vinegar<br />
<br />
<br />
<span style="font-size: large;">Directions</span><br />
<span style="font-size: large;"><br /></span><br />
Put the guajillos in a large bowl, cover with boiling water and weight with a small plate or bowl to keep submerged. Let sit until soft, about 15 minutes. Reserve 1 cup of the liquid. Drain guajillos; discard stems and seeds. In a blender, blend guajillos, chipotle chili and sauce, and liquid until smooth. Pour mixture through a fine-mesh sieve into a bowl and discard solids. Set aside.<br />
<br />
Cut the Chuck roast into 1-inch pieces and season with salt and pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook until browned, about 5 minutes. Transfer the browned meat to a medium bowl.<br />
<br />
Reduce heat to medium and add onion, garlic and 1/2 cup water. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, about 3 minutes. Add cayenne, cumin, oregano and cornmeal and cook until fragrant, about 1 minute. Add meat, broth, chili purée, beans, tomatoes and just enough water to cover meat, if necessary; bring to a boil over high. Partially cover, reduce heat and simmer 1 hour. Uncover and cook until meat is tender and chili is slightly thickened, about 30 to 45 minutes. Add vinegar to taste.<br />
<br />
Recipe by me.Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com1tag:blogger.com,1999:blog-6755835385683139867.post-81419794667295481952012-01-30T13:01:00.000-08:002012-01-30T13:01:01.525-08:00First Cricut Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-sY6pySLM7qE/TycAekJObbI/AAAAAAAALXQ/pGHT3aHwDlQ/s1600/cricut_cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-sY6pySLM7qE/TycAekJObbI/AAAAAAAALXQ/pGHT3aHwDlQ/s400/cricut_cake.JPG" width="400" /></a></div>
<br />
<br />
I got a new toy to play with the other day. It is the <a href="http://www.cricut.com/cake/Home.aspx">Cricut Cake</a>. Many people that are familiar with the world of scrap-booking (which I am not) probably know a lot about the various Cricut machines. They are used to cut all sorts of decorative things in paper and a few other materials. A few years ago the Cricut Cake came out which is food safe and designed to cut the same decorative designs in gumpaste, fondant and really any other thin, semi-firm food material. The machine was almost $400.00 when it came out but now you can find them at outrageous discounts. I got mine on one of those discount shopping sites for $75.00. That is a price that I was willing to pay. I really enjoy creating cakes and I know I will get my money's worth. It can also be used to decorate cookies, cupcakes and <a href="http://www.cricut.com/cake/ProjectGallery.aspx">more</a>. I have also learned that a few people have switched out the blade and cutting mat and are able to cut paper just as well at the Cricuts that are designed for it. This voids the warranty I hear but it is an option. Very excited to play around with this more!Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com2tag:blogger.com,1999:blog-6755835385683139867.post-54247381296246821392011-12-21T19:56:00.000-08:002011-12-21T19:56:11.244-08:00Bacon-Wrapped Jalapeños<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 22px;"><br /></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_8SDlr3gPqY/TvKn61y3HkI/AAAAAAAALW0/NSKmLdj7WAU/s1600/IMG_3808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-_8SDlr3gPqY/TvKn61y3HkI/AAAAAAAALW0/NSKmLdj7WAU/s320/IMG_3808.jpg" width="320" /></a></div>
<h4 style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal bold 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 18px; text-align: left; vertical-align: baseline;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span style="font-weight: normal;">Bacon-Wrapped </span></span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span style="font-weight: normal;">Jalapeños are a great appetizer for the holidays or your next game day gathering. It can take some time to assemble these tasty bites but they really could not be easier. If you are pressed for time you can have them all prepped and stashed in the refrigerator just waiting to be baked off right before your hungry guests arrive. These will go really fast so doubling the recipe is a good idea but I find people will eat as many as you make so you just have to draw the line somewhere. </span></span></h4>
<h4 style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal bold 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 18px; text-align: left; vertical-align: baseline;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Ingredients</span></h4>
<ul style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 25px; margin-right: 0px; margin-top: 15px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-type: square; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 4px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">20 whole</span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> fresh Jalapeños, 2-3 inches in size</span></span></span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-type: square; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 4px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 cubes</span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> Cream Cheese, softened</span></span></span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-type: square; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 4px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/2 shredded Parmesan cheese (optional)</span></span></span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-type: square; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 4px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 pound</span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> Bacon, sliced into thirds</span></span></span></li>
</ul>
<h4 style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal bold 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 18px; text-align: left; vertical-align: baseline;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Directions</span></h4>
<div itemprop="instructions" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative; text-align: left; vertical-align: baseline;">
<div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;">
<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">I suggest putting on some latex gloves while prepping the jalape</span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">ños. </span><span style="background-color: transparent; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">Cut the jalape</span><span style="background-color: transparent; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 19px;">ñ</span></span><span style="background-color: transparent; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">os in half, length-wise. With a spoon, remove the seeds and white membrane. If you want more heat left in your </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">jalape</span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">ños you can leave some of the membrane.</span><span style="background-color: transparent;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 19px;"> Mix the Parmesan with the cream cheese if using and smear softened cheese mix into each jalape</span></span></span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">ñ</span><span style="background-color: transparent; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">o half. Wrap jalape</span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">ñ</span><span style="background-color: transparent; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">o with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle.</span></div>
<div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 19px;">Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. After 20 minutes if bacon doesn't look brown enough, just turn on the broiler for a couple of minutes to finish it off. The jalape</span></span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">ñ</span><span style="background-color: transparent; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">os should still have some bite to it.</span></div>
<div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 19px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Serve immediately, or at room temperature.</span></div>
<div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 19px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Recipe adapted from <a href="http://www.food.com/recipe/bacon-wrapped-jalapeno-poppers-105670">here</a>.</span></div>
</div>Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com0tag:blogger.com,1999:blog-6755835385683139867.post-12343114827821699122011-10-31T16:59:00.000-07:002011-10-31T17:02:45.845-07:00Mini Caramel Apples<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-z58bYWiouQ0/Tq8uL5WiopI/AAAAAAAALWc/8VEfhzzK4Dw/s1600/apples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-z58bYWiouQ0/Tq8uL5WiopI/AAAAAAAALWc/8VEfhzzK4Dw/s320/apples.jpg" width="213" /></a></div>
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Happy Halloween! I really wish I was writing this post about these yummy <a href="http://gimmesomeoven.com/pumpkin-cupcakes-with-cinnamon-cream-cheese-frosting/">pumpkin cupcakes with cinnamon cream cheese frosting</a> I made but alas, they did not last long enough for pictures. I was able to snap a photo of these mini caramel apples I made however. I was going to make these for our annual harvest party but I decided that it was just a little too much work to make a few dozen of these so I just made a few for Ryan and me. I was excited about these because you get more of the good stuff with these little suckers. They are easy and tasty but the caramel does not stick very well to the apple were the peel has been removed. I read a few things that say to add as little water to the caramel as possible but that did not seem to help much. I did dip a few in just chocolate and those held up great so if you plan on making these serve them right away or use just melted chocolate, butterscotch or peanut butter chips instead. You could also experiment with the caramel wraps that are available.<br />
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<span class="Apple-style-span" style="font-size: large;">Ingredients</span><br />
<br />
<ul>
<li>apples</li>
<li>1 bag of caramels</li>
<li>nuts, sprinkles, melted chocolate, anything you wish to add.</li>
<li>twigs, lollipop sticks or pretzels sticks for handles</li>
<li>melon baller</li>
</ul>
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<span class="Apple-style-span" style="font-size: large;">Directions</span><br />
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Using a melon baller, scoop out little balls of apple. Add a handle of your choice and set on a piece of wax paper.<br />
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Melt the caramels in a sauce pan using as little water as possible (I only melted about 1/3 of a bag but the whole bag should make enough for 5 apples or about 35 mini apples).<br />
<br />
Dip each mini apple into the melted caramel and turn to coat. Then dip in your extra toppings if desired and place back on the wax paper. Serve immediately.<br />
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Recipe found at <a href="http://christyrobbins.blogspot.com/2010/09/apple-mini-caramel-apples.html">From Glitter To Gumdrops</a><br />
<br />Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com0tag:blogger.com,1999:blog-6755835385683139867.post-55045294266130986442011-09-26T15:35:00.000-07:002011-09-26T15:39:37.597-07:00Monsters Inc Cake<span class="Apple-style-span" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My nephew's first birthday was coming up so I offered to make his birthday cake. The theme for the party was monsters so I started looking at Monsters Inc stuff for ideas. I have been playing around with fondant and had made my first cake using fondant about a month ago. I really can't stand to eat the stuff but for making creative and fun kids cakes it can't be beat. So I sketched up an idea and this is what I came up with. I have a lot to learn and it was by no means perfect. The bottom tier has a bulge from where the two cake layers meet and there was a rip in the fondant that I was able to cover with the "Cameron" banner. For my second fondant cake I think it turned out pretty good.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">All the fondant pieces are glued on with piping gel and the "Cameron" is tinted piping gel. A small batch of royal icing was used for the very top of the cake because the cream cheese frosting would not hold the shape of the decorating tip. The center of Mike, the monster was rice crispy treats.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My sister made a very cute personal sized smash cake just for Cameron that was a healthier option. Except for the royal icing and rice crispy treats, all of the recipes I used for the Monsters Inc cake and his smash cake can all be found below.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<a href="http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Beatty's Chocolate Cake</span></a><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">From Ina Garten of the Food Network</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Butter, for greasing the pans </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 3/4 cups all-purpose flour, a little<span class="Apple-style-span" style="line-height: 25px;"> </span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">more for pans</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups sugar </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cups good cocoa powder </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons baking soda </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon baking powder </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon salt </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup buttermilk, shaken </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup vegetable oil </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 extra-large eggs, at room temperature </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon pure vanilla extract </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup freshly brewed hot coffee </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chocolate Buttercream, recipe follows </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Directions:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the <span class="Apple-style-span" style="line-height: 25px;">mixer</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> on low speed, slowly <span class="Apple-style-span" style="line-height: 25px;">add</span> the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chocolate Frosting:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(used this as the filling for the cake) </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 ounces good semisweet chocolate </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 pound (2 sticks) unsalted butter, at room temperature </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 extra-large egg yolk, at room temperature </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon pure vanilla extract </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/4 cups sifted confectioners' sugar </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon instant coffee powder </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In the bowl of an electric mixer</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.</span><br />
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Orange Cream Cheese Frosting:</span></h2>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white; font-size: small; line-height: 15px;">Adapted from this frosting <a href="http://nfinefettle.blogspot.com/2009/04/bills-big-carrot-cakeor-cupcake.html">recipe</a> by </span><span class="Apple-style-span" style="background-color: white; line-height: 20px;">Dorie Greenspan</span><span class="Apple-style-span" style="background-color: white; line-height: 15px;">.</span></span></div>
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<span class="Apple-style-span" style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 15px;"><br /></span></div>
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<span class="Apple-style-span" style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 15px;">(this frosting is what covered the whole cake)</span></div>
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<span class="Apple-style-span" style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 15px;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8 ounces cream cheese, at room temperature<br />1 stick unsalted butter, at room temperature<br />1 pound (3 3/4 cups) confectioners' sugar<br />1 tablespoon orange juice </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon pure orange extract (or to taste)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white;"></span></span><br />
<div style="line-height: 20px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white;"><b>Directions:</b></span></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white;">
</span></span><br />
<div style="line-height: 20px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white;">Working with a stand mixer filled with a paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract. If you wish, add coconut to half of the frosting.</span></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white;">
</span></span><span class="Apple-style-span" style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 20px;">Recipe and instructions for making </span><b><span class="Apple-style-span" style="line-height: 20px;">Marshmallow Fondant</span><span class="Apple-style-span" style="font-size: large; line-height: 20px;"> </span></b>can be found <a href="http://candy.about.com/od/fondantcandyrecipes/r/mm_fondant.htm">here<span class="Apple-style-span" style="line-height: 20px;">. </span></a></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white;">
</span></span><br />
<div style="line-height: 20px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white;"><br /></span></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white;">
<div style="line-height: 20px;">
<b>Healthy Smash Cake:</b></div>
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<b><br /></b></div>
</span></span><span class="Apple-style-span" style="background-color: white; line-height: 25px;"><div class="recipebold" style="font-weight: bold;">
<strong><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://wholesomebabyfood.momtastic.com/tipFirstBDay.htm">Baby's First Birthday Cake (Carrot Cake)</a></span></strong></div>
<div class="recipebold">
From wholesomebabyfood.com</div>
</span><span class="Apple-style-span" style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 25px;">Makes 1 double-layer 9-inch square cake;<span class="style2" lang="en-us" xml:lang="en-us"> adapted from "What to Expect"</span></span><span class="Apple-style-span" style="background-color: white; line-height: 25px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 1/2 cups thinly sliced carrots<br />2 1/2 cups apple juice concentrate (you may use slightly less)<br />1 1/2 cups raisins<br />Vegetable Spray/Shortening<br />2 cups whole-wheat flour<br />1/2 cup vegetable oil<br />2 whole eggs<br />4 egg whites<br />1 tablespoon vanilla extract<br />3/4 cup unsweetened applesauce<br />1/2 cup wheat germ<br />2 Tbsp low sodium baking powder<br />1 Tbsp ground cinnamon<br /><b><br /></b></span></span></div>
<div>
<span class="Apple-style-span" style="background-color: white; line-height: 25px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Prep: Preheat oven to 350 F. Line two 9 inch square cake pans with waxed paper and spray the paper with vegetable spray/shortening.</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Combine the carrots with 1 cup plus 2 tablespoons of the juice concentrate in a medium size saucepan.</span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />Bring to a boil, then lower the heat and simmer, covered, until carrots are tender, 15 to 20 mins. Puree in a blender of food processor until smooth.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add the raisins and process until finely chopped. Let mixture cool.<br /> Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl. Add 1 1/4 cups juice concentrate, the oil, eggs, egg whites, and vanilla; beat just until well mixed. Fold in the carrot puree and applesauce. Pour the batter into the prepared cake pans.</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bake until a knife inserted in the center comes out clean, 35 to 40 mins. Cool briefly in the pans, then turn out onto wire racks to cool completely. When cool, frost with Cream Cheese Frosting below or sprinkle a wee bit of powdered sugar if desired.</span><br />
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<span class="Apple-style-span" style="background-color: white; color: #333333; font-size: 15px; line-height: 25px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><strong><br /></strong></span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #333333; font-size: 15px; line-height: 25px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><strong>Whipped Cream Frosting</strong><strong><br /></strong>Makes frosting for a 2 layer cake<br />1 (8 ounce) package cream<br />cheese, softened<br />1 cup powder sugar<br />1/8 teaspoon salt<br />1 teaspoon vanilla extract<br />1 1/2 cups heavy cream<br /><br /><b>Directions:</b><br />In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.</span></span></div>
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Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com5tag:blogger.com,1999:blog-6755835385683139867.post-34230444057926202502011-09-26T13:08:00.000-07:002011-09-26T13:10:17.144-07:00Blackberry Crumb Breakfast Bars<span class="Apple-style-span" style="background-color: white; color: #222222; letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></span><br />
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<a href="http://1.bp.blogspot.com/-k8aUO-swDVA/Tn_MiVngyAI/AAAAAAAALU0/yZ5JGUhF0dY/s1600/IMG_3103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-k8aUO-swDVA/Tn_MiVngyAI/AAAAAAAALU0/yZ5JGUhF0dY/s400/IMG_3103.JPG" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Our summer in the Pacific Northwest was less than stellar. Everything in the garden is so behind and even the blackberries seem to be quite late this year. For the last few weeks I kept checking the blackberry patch but all I found was hard, green little berries. This past week they are finally ripe. So I put Baby Girl in her carrier and picked as many ripe berries as I could find. We have used up all our homemade jam so that was the first use the berries were going towards. I did end up with a couple of extra pints of berries and I had recently repined these amazing looking raspberry breakfast bars on <a href="http://pinterest.com/">Pinterest</a> that were featured on the<a href="http://smittenkitchen.com/2008/09/raspberry-breakfast-bars/"> Smitten Kitchen</a>. It was the perfect time to make one of the recipes I had pined because then I could link up with the Pinterest Challenge that a new mommy friend of mine, the wonderful<a href="http://subfertilefrugalista.blogspot.com/2011/09/great-pinterest-challenge-link-up.html"> Subfertile Frugalista </a>is hosting.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">These bars are fantastic. Best breakfast bar I have tasted but that is probably because they really belong more in the bar cookie category than a breakfast bar. Don't let the term <i>breakfast</i> trick you into thinking these are healthy. They are less sweet than a typical dessert of this type which I really like. I used whole wheat pastry flour to bump up the nutritional value a bit. I think this recipe is perfect as it is for a treat but I think I could easily give it a healthy overhaul to make it truly a breakfast bar. Add even less sugar, reduce the amount of flour by adding flax and ground nuts and we would be getting close. I feel an experiment coming on. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white; color: #222222; letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Ingredients </b></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />For the crust and crumb:<br />1 1/2 cups whole wheat pastry flour (original recipe calls for all-purpose)<br />1 cup firmly packed dark brown sugar<br />1 1/4 cups rolled oats<br />3/4 teaspoon salt<br />3/4 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon cinnamon<br />3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces<br />
For the raspberry filling:<br />1/4 cup firmly packed dark brown sugar<br />1 tablespoon grated lemon zest<br />1/2 teaspoon cinnamon<br />2 tablespoons all-purpose flour<br />1 pound Blackberries, fresh or frozen (original recipe calls for raspberries)<br />1/4 cup fresh lemon juice<br />2 tablespoons unsalted butter, melted and cooled<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Directions</span></b><br />
<br />
Make the crust and crumb: Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.<br /><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.<br /><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Reserve 1 1/2 cup of the mixture and set aside. (Note: The book suggests you reserve one cup only.) Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.<br /><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Make the berry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the berries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.<br /><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Assemble and bake the bars: Spread the berry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.<br />
Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.<br /><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.<br />
</span><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Georgia, 'Times New Roman', serif; letter-spacing: 1px; line-height: 14px;"><br /></span><br />
<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Georgia, 'Times New Roman', serif; letter-spacing: 1px; line-height: 14px;">Recipe from <a href="http://smittenkitchen.com/2008/09/raspberry-breakfast-bars/">Smitten Kitchen</a> a</span><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Georgia, 'Times New Roman', serif; letter-spacing: 1px; line-height: 14px;">dapted from <a href="http://www.amazon.com/gp/product/1584797215?ie=UTF8&tag=smitten-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1584797215" style="color: #656a7b; text-decoration: none;">Baked: New Frontiers in Baking</a></span><span class="Apple-style-span" style="background-color: white; color: #222222; letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span>Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com0tag:blogger.com,1999:blog-6755835385683139867.post-157892913553348902011-08-30T20:56:00.000-07:002011-08-30T21:07:04.155-07:00Fougasse Stuffed with Roasted Red Pepper<a href="http://2.bp.blogspot.com/-dD69hyQZZEc/Tl2x6nSs6PI/AAAAAAAALSU/V4sDnmXjv-Y/s1600/IMG_2779.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-dD69hyQZZEc/Tl2x6nSs6PI/AAAAAAAALSU/V4sDnmXjv-Y/s400/IMG_2779.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5646865128330422514" /></a><p class="MsoNormal"><span class="Apple-style-span" style="font-family: georgia; font-size: medium; ">It had been awhile since I had made a batch of <a href="http://www.artisanbreadinfive.com/">Artisan Bread In Five Minutes A Day</a> so I planned some meals in which I could utilize the bread dough. Potato soup with a nice free-form loaf and pizza where obvious choices. <span> </span>Some red peppers that really needed to be used directed this meal however. This bold flatbread is laced with the rich and smoky taste of roasted red pepper and was delicious served with a large garden-fresh salad. This fougasse (foo-gass) sliced, would also make brilliant hors d’ oeuvre.</span></p> <p class="MsoNormal"><span class="Apple-style-span" ><b>Ingredients</b></span></p> <p class="MsoNormal"><span class="Apple-style-span" >Makes 6 appetizer portions</span></p> <p class="MsoNormal"><span class="Apple-style-span" >1 pound (grapefruit-size portion) of the pre-mized <a href="http://www.peterandrewryan.com/baking/2008/11/european-peasant-bread/">European Peasant dough</a></span></p> <p class="MsoNormal"><span class="Apple-style-span" >1 medium red bell pepper</span></p> <p class="MsoNormal"><span class="Apple-style-span" >Coarse salt, for sprinkling</span></p> <p class="MsoNormal"><span class="Apple-style-span" >¼ teaspoon dried thyme</span></p> <p class="MsoNormal"><span class="Apple-style-span" >Extra virgin olive oil, for brushing the loaf</span></p> <p class="MsoNormal"><span class="Apple-style-span" >Whole wheat flour for covering the pizza peel</span></p> <p class="MsoNormal"><span class="Apple-style-span" ><b>Directions</b></span></p> <p class="MsoListParagraphCxSpFirst" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span class="Apple-style-span" ><span><span>1.<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]-->Cut the bell pepper into quarters (removing the seeds and membrane) and then flatten the pieces, making additional cuts if needed to flatten.</span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span class="Apple-style-span" ><span><span>2.<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]-->Grill or broil the pepper under the broiler or on a gas or charcoal grill, with the skin side closest to the heat source. Check often and remove when the skin is blackened, 8 to 10 minutes or more, depending on the heat source.</span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span class="Apple-style-span" ><span><span>3.<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]-->Drop the roasted pieces into an empty bowl and cover. The<span> </span>skin will loosen from the steam over the next 10 minutes.</span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span class="Apple-style-span" ><span><span>4.<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]-->Gently hand-peel the pepper and discard the blacken skin; some dark bits will adhere to the pepper’s flesh, which is fine. </span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span class="Apple-style-span" ><span><span>5.<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]-->Twenty minutes before baking time, preheat the oven to 450 <span>°</span>F, with a baking stone placed near the middle of the oven. Place an empty broiler tray on any other shelf that won’t interfere with the rising bread.</span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span class="Apple-style-span" ><span><span>6.<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]-->Dust the surface of the refrigerated dough with flour and cut off a 1-pound piece. Dust the piece with more flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.</span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span class="Apple-style-span" ><span><span>7.<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]-->Using a rolling pin, form a large flat round approximately 1/8 inch thick. Add a little more flour than usual when cloaking, shaping and rolling the dough, because you will need to be able to cut slits into the dough that do not close and immediately re-adhere to another. Place the round on a whole wheat-covered pizza peel.</span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span class="Apple-style-span" ><span><span>8.<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]-->Cut angled slits into the circle of dough on only one half of the round (I find kitchen scissors work great). You may need to add more flour to decrease stickiness so the slits stay open during handling. Gently spread the holes open with our fingers.</span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span class="Apple-style-span" ><span><span>9.<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]-->Cut the roasted pepper into strips, and place in a single layer on the unslit side of the fougasse, leaving a 1-inch border at the edge. Sprinkle with coarse salt and thyme. Dampen the dough edge, fold the slitted side over to cover the peppers, and pinch to seal. The peppers should peek brightly through the slitted windows. Brush the loaf with olive oil.</span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span class="Apple-style-span" ><span><span>10.<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]-->Slide the fougasse directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 25 minutes, or until golden brown.</span></p> <p class="MsoListParagraphCxSpLast" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span class="Apple-style-span" ><span><span>11.<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]-->Allow to cool, then slice or break into pieces and serve.</span></p><p class="MsoListParagraphCxSpLast" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><span class="Apple-style-span" >
<br /></span></p><p class="MsoListParagraphCxSpLast" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><span class="Apple-style-span" >Recipe from <a href="http://www.amazon.com/gp/product/0312362919?ie=UTF8&tag=arbrinfimiada-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0312362919">Artisan Bread in Five Minutes A Day</a>.</span></p><p class="MsoListParagraphCxSpLast" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><span class="Apple-style-span" >
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<br /></span></p>Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com0tag:blogger.com,1999:blog-6755835385683139867.post-7575933198005374442011-07-30T17:46:00.000-07:002011-07-30T18:56:45.635-07:00Chicken Enchiladas<a href="http://3.bp.blogspot.com/-q2pbVWS2ZFo/TjSnw0HZQ5I/AAAAAAAALR8/SegUsHbUhso/s1600/enchiladas.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-q2pbVWS2ZFo/TjSnw0HZQ5I/AAAAAAAALR8/SegUsHbUhso/s400/enchiladas.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5635313490812552082" /></a><p class="MsoNormal"><span class="Apple-style-span" >When we feel like Mexican food these chicken enchiladas are often the thing I end up making. They are by no means a traditional enchilada. The filling is creamy because of the sour cream, yogurt and the hidden pureed cannellini beans. The beans add some fiber and cut down on the amount of sour cream and yogurt you need. I can’t remember what healthy chef on the Food Network I was watching that taught me the trick of adding the beans but it is a fabulous idea and you really would never know they are in the filling. I prefer these enchiladas to most enchiladas that I have had at Americanized Mexican restaurants. I really like the creamy texture and the smokey heat you get form the chipotle peppers in adobo.</span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" > </span></o:p></p> <p class="MsoNormal"><span class="Apple-style-span" ><b>Ingredients</b></span></p> <p class="MsoNormal"><span class="Apple-style-span" >2 chicken breasts, cooked and shredded (I like to poach mine)</span></p> <p class="MsoNormal"><span class="Apple-style-span" >1 medium onion, chopped and sautéed in a little oil</span></p> <p class="MsoNormal"><span class="Apple-style-span" >1 15 oz can cannellini Beans, drained, rinsed and pureed </span></p> <p class="MsoNormal"><span class="Apple-style-span" >2-3 tablespoons of finely chopped chipotle peppers in adobo (about 2 peppers)</span></p> <p class="MsoNormal"><span class="Apple-style-span" >1/3 cup sour cream</span></p> <p class="MsoNormal"><span class="Apple-style-span" >1/3 cup plain yogurt</span></p> <p class="MsoNormal"><span class="Apple-style-span" >½ teaspoon salt</span></p> <p class="MsoNormal"><span class="Apple-style-span" >½ teaspoon pepper</span></p> <p class="MsoNormal"><span class="Apple-style-span" >8-10 corn tortillas</span></p> <p class="MsoNormal"><span class="Apple-style-span" >1 15 oz can green chile enchilada sauce</span></p> <p class="MsoNormal"><span class="Apple-style-span" >½ cup shredded Mexican cheese blend</span></p> <p class="MsoNormal"><span class="Apple-style-span" >Recommended garnishes: cilantro, scallions, sour cream and chopped tomatoes.</span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" > </span></o:p></p> <p class="MsoNormal"><span class="Apple-style-span" ><b>Directions</b></span></p> <p class="MsoNormal"><span class="Apple-style-span" >Preheat the oven to 375 degrees F and have a 13 by 9-inch pan ready. </span></p> <p class="MsoNormal"><span class="Apple-style-span" >Cook and shred the chicken and sauté the chopped onion.</span></p> <p class="MsoNormal"><span class="Apple-style-span" ><span class="Apple-style-span" >In a medium sized mixing bowl, add the pureed bean, chipotle peppers, sour cream and yogurt and mix until combined. Add the shredded chicken, sautéed onion salt and pepper and mix well. </span><span style="font-family: georgia; "> </span><span class="apple-style-span"><span class="Apple-style-span" >Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of the pan with a ladle of enchilada sauce. Spoon about ¼ cup of the chicken mixture in each tortilla and fold over filling. Place 8-10 enchiladas in each pan with seam side down.</span></span><span class="apple-converted-space" style="font-family: georgia; "><span style="color: rgb(61, 61, 61); "> </span>Pour desired amount of enchilada sauce over the enchiladas (you may not want to use the whole can). Top with cheese.<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" ><span class="apple-converted-space">Bake for 15 minutes until cheese melts. Garnish as desired.</span><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" >Recipe by me.</span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" > </span></o:p></p> <p class="MsoNormal"><o:p> </o:p></p>Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com0tag:blogger.com,1999:blog-6755835385683139867.post-90458285511183324722011-06-26T21:28:00.000-07:002011-06-27T17:33:53.495-07:00Chicken Sauce Piquant<div><br /></div><div><br /></div><a href="http://2.bp.blogspot.com/-Q-GL7wGE74o/TgkeVsDYAfI/AAAAAAAAK8Y/SJrPdyA2xkQ/s1600/IMG_1721.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-Q-GL7wGE74o/TgkeVsDYAfI/AAAAAAAAK8Y/SJrPdyA2xkQ/s400/IMG_1721.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5623058967700177394" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; font-size: medium; "><br /></span></a><div><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; ">I received</span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; font-size: medium; "> <a href="http://2.bp.blogspot.com/-Q-GL7wGE74o/TgkeVsDYAfI/AAAAAAAAK8Y/SJrPdyA2xkQ/s1600/IMG_1721.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"> </a></span><a href="https://www.amexpubbooks.com/cfModules/ObjMgr.cfm?Obj=bookorderform&id=218&mode=foodAndWine">Food & Wine <i>Best of the Best Cookbook Recipes</i> 2010 edition</a> as a gift awhile back. The book features the best recipes from 25 of the best cookbooks of the year. I finally got around to taking a good look at the book and there are many recipes that look amazing that I must try but one stood out to me to try first. It was Donald Link's Chicken Sauce Piquant that is from his book <i>Real Cajun. </i>The bold Cajun flavors sounded really good to me and with a little modification I had all the ingredients to make the dish at home. This was particularly important because having a 2 month old makes me think twice about running to the grocery store (she usually does great but it does take more effort than before). I cut out a lot of the oil from the recipe and really don't think it was missed. I substituted chipotle peppers in adobe for a poblano and I think the chipotle pepper adds a nice smoky heat. I loved the flavors in this dish and it reheated well which is nice for another meal latter in the week. I really appreciate meals like this now that I'm a busy mamma.</span><p class="MsoNormal"><span class="Apple-style-span"><b>Ingredients</b></span></p> <p class="MsoNormal">1 ½ tablespoons salt</p> <p class="MsoNormal">2 teaspoons ground black pepper</p> <p class="MsoNormal">2 teaspoons cayenne pepper</p> <p class="MsoNormal">2 teaspoons chile powder</p> <p class="MsoNormal">1 teaspoon paprika</p> <p class="MsoNormal">One 3-to 4-pound chicken, boned and cut into 1-inch cubes (I used 3 chicken breasts and 3 thighs)</p> <p class="MsoNormal">2-3 tablespoons vegetable oil</p> <p class="MsoNormal">1 cup plus ¼ cup all-purpose flour</p> <p class="MsoNormal">1 small onion, diced</p> <p class="MsoNormal">3 celery stalks, diced</p> <p class="MsoNormal">2 chipotle peppers in adobo, minced</p> <p class="MsoNormal">1 small red bell pepper, diced</p> <p class="MsoNormal">1 tablespoon finely chopped garlic</p> <p class="MsoNormal">1 28 oz can diced tomatoes with juice</p> <p class="MsoNormal">4 cups chicken broth</p> <p class="MsoNormal">1 tablespoon dried thyme</p> <p class="MsoNormal">4 bay leaves</p> <p class="MsoNormal">4 dashes of hot sauce</p> <p class="MsoNormal">Steamed rice ( I used brown rice)</p> <p class="MsoNormal">Thinly sliced chives for garnish</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><span class="Apple-style-span"><b>Directions</b></span></p> <p class="MsoNormal">Whisk together the salt, peppers, chile powder, and paprika in a large bowl.<span style="mso-spacerun:yes"> </span>Add the chicken pieces and use your hands to toss until evenly coated; set aside.</p> <p class="MsoNormal">Heat the oil in a large pot or Dutch oven over medium-high heat until is begins to smoke slightly. While the oil heats, toss the chicken with 1 cup of flour to coat.</p> <p class="MsoNormal">Shaking off the excess flour from the chicken, transfer the pieces to the hot oil and fry until golden brown on all sides. Fry the chicken in batches so you don’t overcrowd the pan—the chicken should be in one layer, and not on top of each other.<span style="mso-spacerun:yes"> </span>Use a slotted spoon to transfer the chicken to a deep plate, leaving the oil in the pan (if most of the oil has been absorbed and another one or two tablespoons).</p> <p class="MsoNormal">Add the remaining ¼ cup flour to the oil and cook, stirring constantly, for about 5 minutes to create a medium-brown, peanut butter-colored roux. Add the onion, celery, peppers, and garlic and cook 5 minutes more. Add the chicken, tomatoes, broth, thyme, bay leaves, and hot sauce. Simmer over low heat for 1 hour, stirring occasionally, until thickened to a light gravy and the chicken is tender enough to shred with a fork.<span style="mso-spacerun:yes"> </span>If sauce is not thick enough thicken with a little more flour or corn starch mixed with water. Taste and adjust seasonings, adding more salt or hot sauce as desired. Serve over rice, garnished with chives.</p> <p class="MsoNormal"><o:p> Recipe slightly modified from Donald Link's book <i><a href="http://www.amazon.com/Real-Cajun-Rustic-Cooking-Louisiana/dp/0307395812">Real Cajun</a>.</i></o:p></p></div>Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com0tag:blogger.com,1999:blog-6755835385683139867.post-85433979622115529962011-05-30T21:56:00.000-07:002012-06-18T19:24:32.188-07:00Lemon Curd Cupcakes<a href="http://3.bp.blogspot.com/-Ip1NSEXX5-g/TeR1jp8eIBI/AAAAAAAAK0s/_Zcs0NOxthU/s1600/IMG_1516.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5612740291025838098" src="http://3.bp.blogspot.com/-Ip1NSEXX5-g/TeR1jp8eIBI/AAAAAAAAK0s/_Zcs0NOxthU/s400/IMG_1516.JPG" style="cursor: hand; cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>An online friend of mine made this amazing lemon cake last week. It looked so good that I knew I just had to make something with lemon cake and curd. Fortunately, it was Memorial Day weekend and Ryan, baby girl and I were going for a day trip to visit with college friends so I had a good reason to make lemony treats. I came across this recipe for <a href="http://www.yourhomebasedmom.com/lemon-curd-cupcakes-with-lemon-cream-cheese-frosting/">Lemon Curd Cupcakes</a> that sounded amazing. The cupcakes are filled with lemon curd and topped with a mountain of frosting that is made up of cream cheese, whipped cream and lemon curd. Everyone really enjoyed these cupcakes. The cake was moist, the curd tart and the frosting was deliciously light and refreshing. <br />
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<b>Short on time?</b><br />
Jazzing up a vanilla box cake mix with lemon zest and lemon extract is a great option and you can find lemon curd in the baking isle with the other canned pie fillings.<br />
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span"><strong>**Update**</strong></span></span></div>
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<span style="line-height: 24px;">I now prefer to make the cupcakes using<a href="http://www.marthastewart.com/353205/billys-vanilla-vanilla-cupcakes"> Billy's Vanilla, Vanilla Cupcake recipe</a>. I just add the lemon vest and extract and only 1 teaspoon of vanilla. This makes for an even more moist cupcake. The recipe makes about 36 cupcakes so I make a batch and a half of the frosting recipe and I double the lemon curd recipe. </span></div>
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<a href="http://3.bp.blogspot.com/-9kKWWS3KvJ4/T9_hNqCI1lI/AAAAAAAALj0/h2LSBgIEN4I/s1600/lemon+cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-9kKWWS3KvJ4/T9_hNqCI1lI/AAAAAAAALj0/h2LSBgIEN4I/s320/lemon+cupcakes.jpg" width="320" /></a></div>
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<span style="line-height: 24px;"> Cupcakes using the Billy's Vanilla cupcake recipe.</span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span"><strong>Lemon Cake:</strong></span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">3 C flour</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">1 Tbsp baking powder</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">1/2 tsp salt</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">1 C unsalted butter (room temperature)</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">2 C sugar</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">4 eggs (separated)</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">1 C milk</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">1 tsp vanilla</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">1 tsp lemon extract</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">zest of two lemons</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">Mix together flour, baking powder and salt.</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">Beat together the butter and sugar until light and fluffy. Add egg yolks, one at a time. Mix well. Alternately add in flour mixture and milk. Beginning and ending with flour. Add in vanilla and lemon and lemon zest.</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">In another bowl, beat the egg whites until stiff but not dry. Add egg whites into batter, folding gently.</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">Place into cupcake liners. Bake at 350 for about 20-25 minutes or until toothpick comes out clean. Cool. Use half of lemon curd recipe to fill the cupcakes by cutting a small hole in the middle of the cupcake and filling with lemon curd (I made a double batch of curd and used it all).</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span"><strong>Lemon Curd:</strong></span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">** I made a double batch because I wanted a very generous about of filling.**</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">2 lemons</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">4 egg yolks</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">3/4 C sugar</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">4 Tbsp butter, cold</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">Zest the lemons. Juice the lemons. In a bowl mix together the egg yolks and sugar until smooth. Stir in lemon juice and zest.</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">In a saucepan, over medium heat, bring to a simmer. Continue cooking, stirring constantly until the mixture coats the back of a spoon. Stir in the butter 1 Tbsp at a time. Cover lemon curd with plastic wrap and refrigerate until chilled and thickened.</span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span"><strong>Lemon Cream Cheese Frosting</strong></span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">1 8 oz. pkg cream cheese, softened</span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">1 C sugar</span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">1/8 tsp salt</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">1 tsp vanilla</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">1 1/2 C whipping cream</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">Half of the above lemon curd recipe above.</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">In a small bowl beat whipping cream until stiff. In another bowl, mix together the cream cheese, sugar, salt and vanilla. Add in lemon curd. Beat until smooth. Fold in whipped cream. Generously frost the cupcakes.</span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span">Recipe by <i><a href="http://http//www.yourhomebasedmom.com/lemon-curd-cupcakes-with-lemon-cream-cheese-frosting/">Your Home Based Mom</a></i>.</span></span></div>
</div>Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com0tag:blogger.com,1999:blog-6755835385683139867.post-54602896039722903472011-04-30T17:30:00.000-07:002011-04-30T18:21:10.922-07:00Creamy Potato Salad<a href="http://2.bp.blogspot.com/-uvPrU8Pej2g/Tbyrq7nkE0I/AAAAAAAAK0E/NosQg5pblLA/s1600/salad.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-uvPrU8Pej2g/Tbyrq7nkE0I/AAAAAAAAK0E/NosQg5pblLA/s400/salad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5601540790588543810" /></a><br /><div>I did not think I was going to make it....I almost did not get in a post for the month of April. I really need to get back in the habit of weekly posts but I at least need to do one a month. I almost did not get a post done for this month because it has been a VERY busy month. I had a baby girl on the 15th. She is our first so we have been very busy in the past few months and really busy now. Oh how we love our little girl!</div><div><br /></div><div>I decided we are having hamburgers for dinner tonight. I had some potatoes that needed to be used so I thought a potato salad sounded good to go with the burgers. I tossed together this creamy potato salad with just some ingredients I had on hand. It would have been better if I had had some small, thin skinned potatoes but russets are what I had. The spinach gives the salad a beautiful green color and the horseradish gives just the right kick. There is mayo in this salad but it is cut with plain yogurt which adds some tang and lightens it up. </div><div><br /></div><div><span class="Apple-style-span" ><b>Ingredients </b></span></div><div><span class="Apple-style-span" ><b><br /></b></span></div><div><span class="Apple-style-span" >6 medium sized potatoes ( I would use about a pound of thin skinned yellow potatoes next time)</span></div><div><span class="Apple-style-span" >2 eggs</span></div><div><span class="Apple-style-span" >2 sundried tomato chicken sausages, chopped</span></div><div><span class="Apple-style-span" >1/4 cup mayo</span></div><div><span class="Apple-style-span" >1/4 cup plain yogurt</span></div><div><span class="Apple-style-span" >2 tablespoons hot horseradish</span></div><div><span class="Apple-style-span" >1 large handful baby spinach</span></div><div><span class="Apple-style-span" >chicken broth</span></div><div><span class="Apple-style-span" >salt & pepper </span></div><div><span class="Apple-style-span" >fresh chives for garnish</span></div><div><span class="Apple-style-span" ><br /></span></div><div><b><span class="Apple-style-span" >Directions</span></b></div><div><span class="Apple-style-span" ><b><br /></b></span></div><div><span class="Apple-style-span" >Boil the potatoes until tender and then let cool. At the same time hard-boil the eggs. When cool, peel and chop the potatoes and eggs. In a blender add the large handful of baby spinach and just enough chicken broth to get the blender to process the spinach. Add the spinach mixture to the potatoes and eggs in a large mixing bowl. Add the mayo, yogurt, sausage, and horseradish and fold the salad together. Salt and pepper to taste and top with fresh chives for garnish. Chill for a few hours before serving.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Recipe by me.</span></div><div><br /></div>Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com0tag:blogger.com,1999:blog-6755835385683139867.post-64050765897119131222011-03-26T08:21:00.000-07:002011-03-26T08:49:41.170-07:00Soft Whole Wheat Sandwich Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-4jLWWok5M58/TY4I68CM84I/AAAAAAAAKoY/R22t-en-W_E/s1600/IMG_0692.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-4jLWWok5M58/TY4I68CM84I/AAAAAAAAKoY/R22t-en-W_E/s400/IMG_0692.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588413996254163842" /></a><br /><div>Here is another great recipe from <i>Healthy Bread In Five Minutes A Day. </i>I still love making bread in this method. It is just so easy and saves so much time. It really takes the work out of making fresh bread.</div><div><br /></div><div>This bread is true to it's name. It is soft and tender and great for sandwiches or for toast. I have started to half the recipe just because we just don't need to eat that much bread and as all homemade breads, it just does not last that long. </div><div><br /></div><div><iframe title="YouTube video player" width="480" height="390" src="http://www.youtube.com/embed/HSOoH686_b8" frameborder="0"></iframe><br /><div><br /></div><div><span class="Apple-style-span"><b>Ingredients</b></span></div><div><br /></div>5 cups whole wheat flour<div>2 1/2 cups unbleached all-purpose flour</div><div>1 1/2 tablespoons granulated yeast, or 2 packets</div><div>1 tablespoon kosher salt</div><div>1/4 cup vital wheat gluten</div><div>2 1/2 cups lukewarm water</div><div>1/2 cup honey</div><div>5 large eggs</div><div>2/3 cup neutral-flavored oil or unsalted butter, melted</div><div><br /></div><div><b><span class="Apple-style-span">Directions</span></b></div><div><br /></div><div>1. Whisk together the fours, yeast, salt, and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.</div><div><br /></div><div>2. Combine the liquid ingredients and mix them with the dry ingredients without kneading, using a strong spoon.</div><div><br /></div><div>3. Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.</div><div><br /></div><div>4. The dough can be used immediately after its initial rise, but is easier to work with when cold. Refrigerate it in a lidded (not airtight) container and use over the next 5 days. The flavor will be best if you wait for at least 24 hours of refrigeration. </div><div><br /></div><div>5. On baking day, lightly grease an 8 1/2x4 1/2-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece. Dust the piece with more flour and quickly shape in into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.</div><div><br /></div><div>6. Elongate the ball into an oval and place it into the loaf pan; your goal is to fill the pan about three-quarters full. Cover it loosely with plastic wrap. Allow the loaf to rest for 90 minutes (40 if you are using fresh, unrefrigerated dough).</div><div><br /></div><div>7. Thirty minutes before baking time, preheat the over to 350*F.</div><div><br /></div><div>8. Place the loaf on a rack near the center of the oven and bake for about 45 to 50 minutes, or until golden brown. </div><div><br /></div><div>9. Remove the bread from the pan and allow to cool before slicing.</div><div><br /></div><div><br /></div><div>Recipe from<i> </i>the book <i><a href="http://www.artisanbreadinfive.com/">Healthy Bread In Five Minutes A Day.</a></i></div><div><br /></div></div>Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com1tag:blogger.com,1999:blog-6755835385683139867.post-551092334802182762011-02-25T12:14:00.000-08:002011-02-25T12:57:42.777-08:00Krystal's Berry Bran Flax Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/--sCDlTcY2GI/TWgN7EPPFNI/AAAAAAAAKng/oaMRxEOtKjc/s1600/berry%2Bbran%2Bflax%2Bmuffins.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 321px;" src="http://2.bp.blogspot.com/--sCDlTcY2GI/TWgN7EPPFNI/AAAAAAAAKng/oaMRxEOtKjc/s400/berry%2Bbran%2Bflax%2Bmuffins.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577723446899446994" /></a><br /><div>This is a very healthy muffin recipe that I came up with. They are a good source of B Vitamins, Vitamin E, potassium, magnesium and Omega-3 fatty acids. They are great for breakfast or as a snack. Apple sauce is used instead of oil or butter and they are so moist that you may not want to store them in a air-tight container because they can get a little soggy. I usually add a mix of frozen berries to these muffins but any fresh, frozen or dried fruit would do. Cranberries with orange zest would be fantastic.</div><div><br /></div><div><span class="Apple-style-span" ><b>Ingredients</b></span></div><div><span class="Apple-style-span" ><b><br /></b></span></div><div><span class="Apple-style-span" >3/4 cup whole wheat flour</span></div><div><span class="Apple-style-span" >1/2 cup organic cold-milled ground flax seed</span></div><div><span class="Apple-style-span" >1/2 cup unprocessed what bran</span></div><div><span class="Apple-style-span" >1/2 teaspoon baking soda</span></div><div><span class="Apple-style-span" >1 teaspoon aluminum-free baking powder</span></div><div><span class="Apple-style-span" >1/2 teaspoon sea salt</span></div><div><span class="Apple-style-span" >1 teaspoon cinnamon</span></div><div><span class="Apple-style-span" >2 tablespoons fresh lemon juice</span></div><div><span class="Apple-style-span" >1/3 cup honey</span></div><div><span class="Apple-style-span" >1/4 cup unsweetened apple sauce</span></div><div><span class="Apple-style-span" >1/2 cup almond milk (can use cow's milk)</span></div><div><span class="Apple-style-span" >1 large egg</span></div><div><span class="Apple-style-span" >2 cups frozen mixed berries</span></div><div><span class="Apple-style-span" >few teaspoons of sugar in the raw (optional)</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Directions</b></span></div><div><span class="Apple-style-span" ><b><br /></b></span></div><div><span class="Apple-style-span" >Preheat oven to 350* and line a muffin 12 pan with paper liners (muffins will stick if not using liners).</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Sift together the flour, flax, what bran, baking soda, baking powder, salt, and cinnamon. Discard any course chunks of flax or bran.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >In a separate bowl mix the applesauce, honey, egg, milk and lemon juice together.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Add the liquid ingredients to the dry. Mix only enough to wet the dry ingredients. Don't over mix.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Fold in the frozen berries and mix lightly to blend.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Put equal amounts of batter in the muffin cups and sprinkle with sugar in raw if desired. Bake for about 30 minutes until a toothpick comes out clean. Don't over bake. Enjoy!</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Recipe by me.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><b><span class="Apple-style-span" ><br /></span></b></div><div><b><span class="Apple-style-span" ><br /></span></b></div><div><b><span class="Apple-style-span" ><br /></span></b></div><div><br /></div><div> </div>Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com3tag:blogger.com,1999:blog-6755835385683139867.post-76809119527973634572011-02-08T15:48:00.001-08:002011-02-08T16:17:32.127-08:00Chocolate Coconut Milk Ice Cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_v-8y6obrVhM/TVHWtwMNHqI/AAAAAAAAKnM/A6rmEzlC5zQ/s1600/coconut%2Bice%2Bcream.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_v-8y6obrVhM/TVHWtwMNHqI/AAAAAAAAKnM/A6rmEzlC5zQ/s400/coconut%2Bice%2Bcream.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5571470295552564898" /></a>Chocolate ice cream is one of my favorite things on Earth. I have been making my own ice cream since Ryan and I received an ice cream maker for a wedding gift. Usually it takes a little time to make homemade ice cream but not with this amazingly delicious and easy recipe. This rich ice cream is made from coconut milk so perfect for those avoiding diary. The simple list of ingredients are always in my pantry so it is a perfect recipe to have as a quick "go to". I think the ice cream is best when it has firmed up for a hour or two after churning. It does get pretty hard when left in the freezer but if put out to thaw for a a bit, the texture once again becomes creamy and not at all icy. You can successfully make a half batch of this recipe as well. The taste and texture of this ice cream is very nice and is just as good if not better than the expensive Purely Decadent Coconut Milk Ice Cream that I have tried (Sells for about $4.99/pint)<span class="Apple-style-span" ><span class="Apple-style-span" style="border-collapse: collapse; -webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px; ">.</span></span><div><span class="Apple-style-span" ><span class="Apple-style-span" style="border-collapse: collapse; -webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="border-collapse: collapse; -webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px; "><span class="Apple-style-span" style="color: rgb(17, 17, 17); line-height: 24px; border-collapse: separate; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; "><span class="Apple-style-span" ><span style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><b>Ingredients</b></span></span></span></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="border-collapse: collapse; -webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px; "><span class="Apple-style-span" style="color: rgb(17, 17, 17); line-height: 24px; border-collapse: separate; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; "><span class="Apple-style-span" ><span style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">3 cups of unsweetened coconut milk (about two cans)</span><span style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br />2/3 cup of cocoa powder</span><br /><span style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">6 tablespoons agave syrup</span> (I often use honey instead of agave)</span><span style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" ><br />1 teaspoon vanilla extract</span></span></span></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="border-collapse: collapse; -webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px; "><span class="Apple-style-span" style="color: rgb(17, 17, 17); line-height: 24px; border-collapse: separate; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; "><span style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" ><br /></span></span></span></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="border-collapse: collapse; -webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px; "><span class="Apple-style-span" style="color: rgb(17, 17, 17); line-height: 24px; border-collapse: separate; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; "><span style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" ><b>Directions<br /></b></span></span><span class="Apple-style-span" style="font-size: medium; ">Whisk cocoa powder in a small amount of coconut milk, until smooth. Then add the rest of the ingredients and whisk until well combined. Or dump all ingredients together and blend with a stick blender (this is the method I prefer). Make according to your machines instructions.</span></span></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="border-collapse: collapse; -webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px; "><span class="Apple-style-span" style="color: rgb(17, 17, 17); line-height: 24px; border-collapse: separate; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; "><span class="Apple-style-span" style="font-size: medium; "><br /></span></span></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="border-collapse: collapse; -webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px; "><span class="Apple-style-span" style="color: rgb(17, 17, 17); line-height: 24px; border-collapse: separate; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; "><span class="Apple-style-span" style="font-size: medium; ">Recipe from <a href="http://www.thenourishinggourmet.com/2008/05/chocolate-coconut-milk-ice-cream-2.html">The Nourishing </a></span></span></span></span><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 24px;"><a href="http://www.thenourishinggourmet.com/2008/05/chocolate-coconut-milk-ice-cream-2.html">Gourme</a>t</span></span></div>Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com0tag:blogger.com,1999:blog-6755835385683139867.post-66691228874734625642011-01-18T22:11:00.000-08:002011-01-19T11:32:44.257-08:00Tabasco & Asparagus Quinoa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_v-8y6obrVhM/TTaBlsaYrfI/AAAAAAAAKh8/hgqEABhmDKk/s1600/Tabasco%2BAsparagus%2BQuinoa%2B.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_v-8y6obrVhM/TTaBlsaYrfI/AAAAAAAAKh8/hgqEABhmDKk/s400/Tabasco%2BAsparagus%2BQuinoa%2B.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5563776874239798770" /></a><span class="Apple-style-span" >It had been a long times since I used some of the quinoa that is sitting in my pantry, so I decided to look around for a new recipe. I came across this one and mixed it up a bit. The dish has good flavor and the tabasco is really subtle. I think I prefer the dish warm but enjoyed it for lunch today cold. I have made a few quinoa dishes that I was not really happy with but this one I really do like and will make again. I think the tabasco butter makes a big difference and adds the right flavors and creaminess. Quinoa when not seasoned enough in my opinion can have a slight bitter taste. I will continue to experiment with quinoa because it is such a healthy grain but I'm glad I found this to start off with.<br /></span><div><b><span class="Apple-style-span" ><br /></span></b><div><b><span class="Apple-style-span" >Ingredients</span></b></div><div><b><span class="Apple-style-span" ><br /></span></b></div><div><p style="width: 410px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 10px; font-family: georgia; "><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 1.45em; ">4 tablespoons unsalted butter, softened </span><br /><span class="Apple-style-span" style="line-height: 1.45em;">2 teaspoons j</span><span class="Apple-style-span" style="line-height: 23px;">alapeño</span><span class="Apple-style-span" style="line-height: 1.45em;"> </span><span class="Apple-style-span" style="line-height: 23px; ">mustard</span><span class="Apple-style-span" style="line-height: 1.45em;"> or Dijon mustard</span><br /><span class="Apple-style-span" style="line-height: 1.45em;">17 drops Tabasco sauce</span><br /><span class="Apple-style-span" style="line-height: 1.45em;">1 teaspoons fresh lemon juice</span><br /><span class="Apple-style-span" style="line-height: 1.45em;">1/4 teaspoon fine grain sea salt</span></span></p><p style="line-height: 1.45em; width: 410px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 10px; font-weight: normal; font-family: georgia; "><span class="Apple-style-span" >1 pound asparagus, cut into 1-inch segments</span></p><p style="width: 410px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 10px; font-family: georgia; "><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 1.45em;">4 cups cooked quinoa</span><br /><span class="Apple-style-span" style="line-height: 1.45em;">1/3 cup pine nuts, toasted</span><br /><span class="Apple-style-span" style="line-height: 1.45em;">1/3 cup, </span><span class="Apple-style-span" style="line-height: 23px;">sun-dried</span><span class="Apple-style-span" style="line-height: 1.45em;"> tomatoes packed in oil, drained</span></span></p><p style="width: 410px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 10px; font-family: georgia; "><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 1.45em;">10-15 medium sized </span><span class="Apple-style-span" style="line-height: 23px;">shrimp</span><span class="Apple-style-span" style="line-height: 1.45em;">, peeled and deveined with tails on if desired</span></span></p><p style="width: 410px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 10px; font-family: georgia; "><span class="Apple-style-span" style="line-height: 1.45em; "><span class="Apple-style-span" >more Tabasco sauce to taste</span></span></p><p style="width: 410px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 10px; font-family: georgia; "><span class="Apple-style-span" style="line-height: 23px; "><b><span class="Apple-style-span" >Directions</span></b></span></p><p style="width: 410px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 10px; "><span class="Apple-style-span" style="line-height: 23px; "><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span" >To cook quinoa: Combine 2 cups of well-rinsed dried quinoa with 3 cups water and 1/2 teaspoon fine grain sea salt in a medium saucepan. Bring to a boil, cover, reduce heat and simmer for 25 - 30 minutes or until quinoa is tender.<span class="Apple-style-span"> </span></span></span></span></p><p style="width: 410px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 10px; "><span class="Apple-style-span" style="line-height: 23px; "><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span" >In a small bowl whip the butter until it is light and airy. Add the mustard, Tabasco sauce, lemon juice and salt.</span></span></span></p><p style="width: 410px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 10px; "><span class="Apple-style-span" style="line-height: 23px; "><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span" >When the quinoa is almost ready (about 20 minutes into cooking), put another saucepan on the stove filled with water to blanch the asparagus. When the water has come to a boil, toss the asparagus is a blanch for just a minute or two and drain right away.</span></span></span></p><p style="width: 410px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 10px; "><span class="Apple-style-span" style="line-height: 23px; "><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span" >While the asparagus is blanching, take of table spoon of the butter mixture put in a skillet of medium high heat. Add the shrimp and cook until just opaque.</span></span></span></p><p style="width: 410px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 10px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 18px; ">In a large serving bowl, take the 4 cups of hot cooked quinoa and toss with the rest of the tabasco butter. Stir in the asparagus, pine nuts, sun-dried tomatoes and shrimp. Serve with more Tabasco sauce on the side. </span></span></p><p style="width: 410px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 10px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 18px; ">Serves 4-6 and is good warm or cold.</span></span></p><p style="width: 410px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 10px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 18px; ">Recipe adapted from <a href="http://www.101cookbooks.com/archives/tabasco-asparagus-quinoa-recipe.html">101 Cookbooks</a></span></span></p></div></div>Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com0tag:blogger.com,1999:blog-6755835385683139867.post-86324842403286889712010-12-20T18:41:00.001-08:002010-12-20T19:14:58.948-08:00Chocolate Peppermint Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_v-8y6obrVhM/TRAUXt4BUNI/AAAAAAAAKew/Ytxaf0h02NU/s1600/peppermint_cupcakes.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_v-8y6obrVhM/TRAUXt4BUNI/AAAAAAAAKew/Ytxaf0h02NU/s400/peppermint_cupcakes.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5552960738231931090" /></a><br /><div>I stumbled upon this recipe for chocolate cupcakes with peppermint cupcakes and I just knew I had to make them. They were the perfect thing to bring to our Christmas gathering for my husband's side of the family. I only followed the icing recipe because I love the chocolate cake recipe that I make so much that I just don't gamble with trying a new one that may not be as good.</div><div><br /></div><div><br /></div><div>Use <a href="http://nfinefettle.blogspot.com/2010/02/my-favorite-chocolate-cake.html">Beatty's Chocolate Cake recipe</a> for the cupcakes. The recipe will me 24 cupcakes. Reduce the baking time to 20-25 minutes.</div><div><br /></div><div><b><span class="Apple-style-span">Ingredients</span></b></div><div><b><span class="Apple-style-span"><br /></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal; color: rgb(30, 24, 23); line-height: 19px; "><span class="Apple-style-span">• 2 C butter, softened<br />• 5-7 C powdered sugar, divided<br />• 3-4 T milk<br />• 4 t peppermint extract</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; font-weight: normal; color: rgb(30, 24, 23); line-height: 19px; "> </span></b></div><div><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; font-weight: normal; color: rgb(30, 24, 23); line-height: 19px; "><br /></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal; color: rgb(30, 24, 23); line-height: 19px; "><span class="Apple-style-span">6 peppermint candy canes (or a couples handfuls of small peppermint candies)</span></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal; color: rgb(30, 24, 23); line-height: 19px; "><span class="Apple-style-span"><br /></span></span></b></div><div><b><span class="Apple-style-span" style="color: rgb(30, 24, 23); line-height: 19px; "><span class="Apple-style-span"><br /></span></span></b></div><div><b><span class="Apple-style-span" style="color: rgb(30, 24, 23); line-height: 19px; "><span class="Apple-style-span">Directions</span></span></b></div><div><b><span class="Apple-style-span" style="color: rgb(30, 24, 23); line-height: 19px; "><span class="Apple-style-span" ><br /></span></span></b></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 19px;" >In the bowl of an electric mixer, add the butter and beat until fluffy. Slowly add the powdered sugar one cup at a time and beat until smooth. Add the milk and peppermint extract and beat on high until the frosting is very smooth. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 19px;" ><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 19px;" >Place 3 of the candy canes in a food processor and process until the candy becomes a fine powder. Fold the candy cane dust into the icing.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 19px;" ><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 19px;" >Once the cupcakes are cooled, pipe large swirls of frosting on top of the cupcakes. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 19px;" ><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 19px;" >Take the 3 remaining candy canes and put them in a plastic baggy and crush into medium sized chunks. Finally sprinkle candy chunks on top of the frosted cupcakes.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 19px; " ><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 19px;" >Recipe adapted from <a href="http://www.pipandebby.com/desserts/2010/12/6/peppermint-buttercream-frosting.html">Pip & Ebby</a>. </span></span></div><div><span class="Apple-style-span"><b><br /></b></span></div>Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com2tag:blogger.com,1999:blog-6755835385683139867.post-33154359397178305182010-12-15T19:48:00.000-08:002010-12-15T20:15:31.914-08:00Russian Tea Cakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_v-8y6obrVhM/TQmMnms05KI/AAAAAAAAKek/E3qvupO_iAw/s1600/russian%2Btea%2Bcakes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_v-8y6obrVhM/TQmMnms05KI/AAAAAAAAKek/E3qvupO_iAw/s400/russian%2Btea%2Bcakes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5551122627742196898" /></a><br /><div>These are one of the easiest and tastiest cookies I make around the Holidays. They are buttery and just melt in your mouth. I love that there are very few ingredients and it really is a no fuss cookie. There is no chilling or shaping or frosting. The most difficult task asked in this recipe is sifting the powder sugar and flour but if I am using my awesome<a href="http://beaterbladesite.com/"> beater blade</a> I honestly don't even bother with any sifting. So if you are in the mood to make some Holiday cookies but want something fast and easy, I highly recommended Russian Tea Cakes or Mexican Weddings Cakes as they are also called. They also keep well so they are great to put in goody baskets.</div><div><br /></div><div><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" ><h2 style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 7px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >Ingredients</span></h2><ul style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 14px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; "><span class="Apple-style-span" >1 cup unsalted butter, at room temperature</span></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; "><span class="Apple-style-span" >2 teaspoons vanilla extract</span></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; "><span class="Apple-style-span" >1/2 cup sifted confectioners’ sugar, plus more for rolling cookies</span></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; "><span class="Apple-style-span" >2 cups flour</span></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; "><span class="Apple-style-span" >1/4 teaspoon salt</span></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; "><span class="Apple-style-span" >1 cup finely chopped pecans or walnuts (I like pecans)</span></li></ul><h2 style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 7px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >Directions</span></h2><div class="instructions" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" >Preheat the oven to 325 degrees F.</span></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" >Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.</span></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" >Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.</span></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" >Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.</span></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" ><br /></span></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" >Recipe by <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/russian-tea-cakes-recipe/index.html">Emeril Lagasse</a> of the Food Network</span></p></div></span></span></div>Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com0tag:blogger.com,1999:blog-6755835385683139867.post-53216385697091314632010-11-23T14:27:00.000-08:002010-11-23T15:28:26.970-08:00Roasted Lemon & Herb Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_v-8y6obrVhM/TOxMhd57yuI/AAAAAAAAKeM/-4ZEgOEhrnQ/s1600/roasted%2Blemon%2Bchicken.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_v-8y6obrVhM/TOxMhd57yuI/AAAAAAAAKeM/-4ZEgOEhrnQ/s400/roasted%2Blemon%2Bchicken.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5542889379233254114" /></a><br /><div><br /></div><div><br /></div><div>Roasted chicken is one of my favorite things to do for a simple dinner party. Roasting a whole chicken is really easy but looks impressive. It also looks like you have spent a lot of time when in all actuality the oven is the only one that put in the time. </div><div><br /></div><div>Ryan often puts the chicken on the rotisserie of the BBQ during the summer and we have that often for dinner. When it is just the two of us we can usually get a few meals out of one bird. After dinner I will strip the rest of the meat off and usually make some sort of chicken salad for lunch. I then take the picked-clean bird, add some vegetables and herbs and boil it to make some good stock for use in a future soup. </div><div><br /></div><div><b><span class="Apple-style-span" style="font-size: large;">Ingredients</span></b></div><div><br /></div><div>1 4-5 pound free-range chicken</div><div>Sea salt and freshly ground black pepper</div><div>2 lemons</div><div>3 cloves garlic, smashed</div><div>1 handful fresh rosemary</div><div>1 handful fresh thyme</div><div>2 tables spoons butter</div><div>olive oil</div><div><br /></div><div><b><span class="Apple-style-span" style="font-size: large;">Directions</span></b></div><div><br /></div><div><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium; ">Preheat the oven to 400 degrees F.</span></span></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium; ">Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper. </span></span></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium; ">Zest one of the lemons and reserve the zest. Pierce a couple of holes in the zested lemon and then stuff the lemon, garlic, and a half of the herbs inside. Place the chicken, breast-side up, in a roasting pan.</span></span></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 21px; font-size: medium;">Finely chop the reaming rosemary and thyme (about 2-3 tables spoons each). In a small bowl, add the chopped herbs, reserved lemon zest, butter, salt and pepper. Mix together until well combined. </span></span></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 21px; font-size: medium;">Gently separate the skin from the meat of the breast and top of drumsticks. Take the herb-butter mixture and smear it in the pocket made between the skin and meat.</span></span></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 21px; font-size: medium;">Take the remaining lemon and cut 6, 1/4 slices. Place the 4 lemon slices in between the skin and the breast meat and 1 slice in the pocket of each drumstick where the herb-butter mixture was spread.</span></span></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: medium; line-height: 21px; font-family: georgia; ">Fold the wings under and tie the legs of the chicken together with kitchen twine to help hold its shape. </span><span class="Apple-style-span" style="font-size: medium; line-height: 21px; font-family: georgia; ">Season the whole thing with a fair amount of salt and pepper and drizzle</span><span class="Apple-style-span" style="font-size: medium; line-height: 21px; font-family: georgia; "> </span><span class="Apple-style-span" style="font-size: medium; line-height: 21px; font-family: georgia; ">with olive oil.</span></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: medium; line-height: 21px; font-family: georgia; "></span><span class="Apple-style-span" style="font-size: medium; line-height: 21px; font-family: georgia; ">Roast the chicken for 1 to 1 1/2 hours. </span><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 21px; font-size: medium;"> The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. You can deglaze the pan and make a sauce if you like but I usually just remove the lemon and squeeze it over the meat.</span></span></span><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 21px; "><span class="Apple-style-span" style="font-size: medium; "></span></span></span></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 21px; font-size: medium;"><br /></span></span></span></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 21px; font-size: medium;">Recipe by me.</span></span></span></p></div>Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com1tag:blogger.com,1999:blog-6755835385683139867.post-14595547951946689012010-11-11T17:45:00.000-08:002010-11-11T18:37:56.956-08:00Apple-Spice Layer Cake with Caramel Swirl Icing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_v-8y6obrVhM/TNyoFggJwhI/AAAAAAAAKeE/LZGd38-niyU/s1600/apple_spice_layer_cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 200px;" src="http://2.bp.blogspot.com/_v-8y6obrVhM/TNyoFggJwhI/AAAAAAAAKeE/LZGd38-niyU/s400/apple_spice_layer_cake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5538486454336471570" /></a><br /><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">It was once again time for me to bake something to be auctioned off at our Church's annual auction for the local food bank. Because the auction was in late October, I wanted something that screamed fall. At first I was just going to make a pumpkin cheesecake. I LOVE pumpkin cheesecake but I have made that many times before so I decide to look around a bit and see what new yummy fall dessert I could find. Boy did I find one. I of course had to test the recipe out before making it for the auction so I made it and brought it over to my parents' house and had my family sample and give me their opinion. We all loved it so I knew Apple-Spice Layer Cake with Caramel Swirl Icing was the one. The apples make the cake so moist and it has just the right amount of spice. The cake is also very impressive with the caramel and pecans not to mention it is huge. I unfortunately was not able to attend the auction so I don't know how much money the cake raised but I did hear from many at the table that purchase it and it got nothing but good reviews. </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium; "><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: large;"><b>Ingredients</b></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); "><ul><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">3 sticks unsalted butter at room temperature</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">3 cups sugar</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">2 Tbs molasses</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">6 large eggs</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">3 cups cake flour</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1 1/4 tsp baking soda</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1/4 tsp kosher salt</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">2 Tbs ground cinnamon</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">2 tsp ground allspice</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1 tsp ground nutmeg</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1 tsp ground ginger</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1 cup sour cream</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">3 granny smith apples, peeled and shredded (1 1/2-2 cups)</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1 Tbs vanilla extract</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1 Tbs fresh minced ginger (optional)</span></span></li></ul><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Icing<br /></span></span><ul><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1 1/2-2 cups caramel topping (I used Hershey's brand)</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">3 sticks butter, at room temperature</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">2 Tbs heavy cream</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1 tsp vanilla extract</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">3 cups powdered sugar</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1 cup (8 ounces) cream cheese (original recipe called for mascarpone)</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">2 cups pecan pieces, toasted (optional)</span></span></li></ul><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: large;"><b>Directions</b></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Place one oven rack in the bottom third of the oven and place a second in the top third. Preheat the oven to 350. Grease 3 9-inch cake pans, then line each one with a parchment paper round and grease the rounds.<br /><br />In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-high until light and fluffy, about 3 minutes. Beat in the molasses, and scrape down the sides of the mixing bowl. Add the eggs one at at a time, beating well after each egg. In a medium bowl, sift together the four, baking soda, salt, and ground spices. Add the sour cream and flour mixture alternately to the batter, starting and ending with the flour mixture (flour in 3 increments, sour cream in 2 increments). Stir in the shredded apples, vanilla, and fresh ginger.<br /><br />The batter will be thick, so use a spoon to transfer evenly into the three pans. Place 2 of the pans side by side on one rack, and the third on the other rack. Make sure they are staggered so that no layer is directly under or above another. Bake 35-40 minutes, rearranging the layers about halfway through, until firm to the touch. Monitor the layers carefully, as they may be ready at different times.<br /><br />Remove from the oven and allow to cool in the pans for 10 minutes. Run a knife around the edges and carefully unmold the cakes to a cooling rack. Cool completely before icing.<br /><br /><i>To make the icing</i>, cream the butter on medium-high speed for about 3 minutes, until fluffy and pale. Add the powdered sugar over low speed until combined, then add the cream cheese, cream and vanilla. Increase speed to medium-high and beat until fluffy, about 3 minutes.<br /><br />Reserve about 1/4-1/3 cup of the caramel, then stir the remaining caramel into the frosting, using large strokes to create swirls throughout.<br /><br />Place 1 cake layer on a serving plate or decorating stand, and spread a layer of icing on top. Top with the second cake, then repeat with more icing, then the final layer. Cover the cake with an even layer of frosting. Pat the toasted pecans onto the sides of the cake, then decorate the top as you desire. Drizzle the remaining caramel over the top.</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Original recipe from </span></span><span class="Apple-style-span" style="font-size: 13px; color: rgb(51, 51, 51); "><i>Rebecca Rather, The Pastry Queen Christmas. </i></span><span class="Apple-style-span" style="font-size: 13px; color: rgb(51, 51, 51); ">Recipe adapted from </span><span class="Apple-style-span" style="font-size: 13px; color: rgb(51, 51, 51); "><a href="http://pinkparsleycatering.blogspot.com/2010/10/apple-spice-layer-cake-with-caramel.html">Pink Parsley</a></span><span class="Apple-style-span" style="font-size: 13px; color: rgb(51, 51, 51); ">.</span></div>Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com2tag:blogger.com,1999:blog-6755835385683139867.post-19564934918638902142010-10-06T14:22:00.001-07:002010-10-06T15:24:29.827-07:00Single Serving Pear-Maple Cobbler<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_v-8y6obrVhM/TKzwDM3XCZI/AAAAAAAAKdk/DpgDuWq9soc/s1600/pear-maple+cobbler.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_v-8y6obrVhM/TKzwDM3XCZI/AAAAAAAAKdk/DpgDuWq9soc/s400/pear-maple+cobbler.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5525054780660451730" /></a><br /><div>Sometimes you just need something sweet. For me, this often happens when Ryan is at work and it is just me home alone for the evening. Why?? Because I'm bored. I don't keep ice cream or cookies in the house so when I want a treat I have to make it from scratch. So instead of making a big batch of something sinful, I have started coming up with some single serving desserts that will satisfy my craving but not totally wreck my whole week of healthy eating.</div><div><br /></div><div>This pear-maple cobbler is a perfect dessert on a fall evening and is a very generous serving so one could share, but I don't recommended it! And if you wanted to make it even more indulgent, I'm sure ice cream or whipped cream would make this even better.</div><div><div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium; "><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;"><b>Ingredients</b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">Cobbler Filling</span></span></div><div><span class="Apple-style-span" style="font-size: 13px; color: rgb(51, 51, 51); "><ul><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">1 pear, peeled, cored, and chopped</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">1/8 cup pure maple syrup</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">1 Tbs all-purpose flour</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">pinch salt</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">dash vanilla extract</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"></span></span><span class="Apple-style-span" style="font-family: georgia; font-size: medium; ">pinch ground nutmeg</span></li><li><span class="Apple-style-span" style="font-family: georgia; font-size: medium; ">pinch ground cinnamon</span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">1 pat butter</span></span></li></ul><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">Cobbler Topping<br /></span></span><ul><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">1/4 cup all-purpose flour</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">a little less that 1/2 tsp baking powder</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">pinch salt</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">pinch ground cinnamon</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">1 1/2 Tbs chilled unsalted butter, cut into cubes</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">1 Tbs whole milk</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">1 Tbs maple syrup</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">dash vanilla extract</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">1 tsp sugar</span></span></li></ul><div><b><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;">Directions</span></span></b></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large; "><b><br /></b></span></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-family: Georgia, serif; font-weight: normal; "><span class="Apple-style-span" style="font-size: medium;">Preheat the oven to 425. Combine the pear, maple syrup, four, salt, vanilla, cinnamon and nutmeg in a bowl. Stir well place in a ramekin and top with one pat of butter. Bake until heated through and bubbly, about 18-20 minutes.<br /><br />To make the topping, combine the flour, baking powder, salt and chilled butter into a bowl and using a fork, cut the butter into the mixture until well combined. Combine cinnamon, and sugar in a small bowl and set aside. Melt 2 tablespoons of the butter and set aside. Add the milk, maple syrup, and vanilla, and stir until just combined. Drop by spoonfuls over the warm pear filling and sprinkle with the reserved sugar mixture.<br /><br />Bake 14 minutes, until golden-brown and firm to the touch. Serve warm.</span><div style="clear: both; "></div></span></b></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="font-family: Georgia, serif; font-weight: normal; font-size: 13px; "><br /></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="font-family: Georgia, serif; font-weight: normal; font-size: 13px; ">Recipe by me.</span></b></span></span></div></span></div></div></div>Krystalhttp://www.blogger.com/profile/07378073527493325836noreply@blogger.com0