tag:blogger.com,1999:blog-84534822359972203892024-02-20T19:45:04.042-06:00Sugar, Spice, Savorconfessions of a savoring foodiemelihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-8453482235997220389.post-90101392045819712042013-08-29T10:34:00.001-05:002013-08-29T10:34:25.237-05:00Chickpea and Butternut Squash SaladSo last night I made some amazing food. Yep, it was delicious. And healthy. And delicious. My sweet friend, Rachel, came over for dinner, and she was willing to be a genia pig for my kitchen experiments. I based this off of a salad that I had while on vacation in Florida. The beverage that is in the pitcher was also a new recipe I tried, and it was super delicious, but I want to mess with it a little more before I post a recipe for it. <br />
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<div style="text-align: center;">
<i>Chickpea and Butternut Squash Salad</i></div>
<div style="text-align: center;">
1 medium butternut squash, peeled and diced</div>
<div style="text-align: center;">
1 can chickpeas, drained</div>
<div style="text-align: center;">
red onion, to taste, thinly sliced</div>
<div style="text-align: center;">
6-8 grape tomatoes</div>
<div style="text-align: center;">
Olive oil</div>
<div style="text-align: center;">
Sea Salt</div>
<div style="text-align: center;">
Mixed Greens</div>
<div style="text-align: center;">
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<div style="text-align: left;">
Toss the butternut squash and the chickpeas with some olive oil and sea salt. Place on a foil covered baking sheet and bake at 350* for 25-30 minutes, stirring occasionally, until butternut squash is tender. While that is baking, heat some coconut oil in a small fry pan with a touch of honey and saute until onion is soft. If you prefer the stronger onion taste, you can forgo the sauteing and just put raw onion in. </div>
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When the squash mixture is done, place the tomatoes in the oven while you prepare the salad. Toss the squash mixture with the onion and a little sea salt and cayenne pepper. On the plate put a bed of mixed greens and top with a generous amount of squash mixture. Top with warm tomatoes and drizzle with basil-cilantro dressing. </div>
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<div style="text-align: center;">
<i>Basil-Cilantro Dressing</i></div>
<div style="text-align: center;">
Olive Oil</div>
<div style="text-align: center;">
1 lemon, juiced</div>
<div style="text-align: center;">
1 bunch cilantro</div>
<div style="text-align: center;">
1 handful fresh basil</div>
<div style="text-align: center;">
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<div style="text-align: left;">
Fill container about halfway with olive oil. Finely chop basil and add to olive oil. Cut off the top portion of the cilantro bunch and finely chop. Add to the olive oil. Add juice of 1 lemon. Shake and add more lemon juice to taste. Let this sit for at least 6 hours before you use it to let the flavors combine. Shake well before use. </div>
melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-64292515532008569042013-07-11T13:27:00.000-05:002013-07-11T13:28:50.224-05:00Blueberry Bonanza The farmer's market had beautiful, fresh blueberries. They went home with me, and they became two very lovely blueberry tarts. I had a request for the recipe for the first one I made, so I thought I would just include both of them here.<br />
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<div style="text-align: center;">
Blueberry Tarts</div>
<div style="text-align: center;">
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<div style="text-align: center;">
Shortbread Crust (for 2 tarts):</div>
<div style="text-align: center;">
1 cup butter softened</div>
<div style="text-align: center;">
1/2 cup sugar</div>
<div style="text-align: center;">
2 cups all-purpose flour</div>
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<div style="text-align: left;">
To make the crust:</div>
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<div style="text-align: left;">
Cream together the butter and sugar.
Add in the flour and mix until combined. The crust will be crumbly.
Press into two fluted tart pans and bake at 350 for 8-10 minutes. Allow
to cool before filling.</div>
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<div style="text-align: center;">
Mascarpone Filling:</div>
<div style="text-align: center;">
1 1/4 - 1 1/2 cups heavy whipping cream (I didn't measure)</div>
<div style="text-align: center;">
1 package (8 oz.) mascarpone cheese, softened</div>
<div style="text-align: center;">
scant 1/2 cup sugar (I think this could actually decrease or be left out entirely)</div>
<div style="text-align: center;">
cinnamon</div>
<div style="text-align: center;">
freshly ground nutmeg</div>
<div style="text-align: center;">
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For the Mascarpone filling:</div>
<div style="text-align: left;">
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<div style="text-align: left;">
Beat the whipping cream with the sugar
and spices until soft peaks form. Add in the mascarpone and beat just
until combined. Spoon into crust and top with blueberries. Drizzle the
top with honey and allow to chill for a couple of hours in the fridge. </div>
<div style="text-align: center;">
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<div style="text-align: left;">
A friend of mine recently found out that she needs to cut dairy out of
her diet, and so I made a tart that she could enjoy because the first
one I made the filling was almost entirely dairy. </div>
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<div style="text-align: center;">
Lemon Filling:</div>
<div style="text-align: center;">
1/4 - 1/2 cup honey (I didn't measure)</div>
<div style="text-align: center;">
2 Tbsp. all-purpose flour</div>
<div style="text-align: center;">
3 Tbsp. tapioca flour</div>
<div style="text-align: center;">
1/4 tsp. salt</div>
<div style="text-align: center;">
1 1/2 cups water</div>
<div style="text-align: center;">
2 lemons, juiced</div>
<div style="text-align: center;">
2 Tbsp. unsalted butter</div>
<div style="text-align: center;">
4 egg yolks, beaten </div>
<div style="text-align: center;">
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<div style="text-align: left;">
To make lemon filling: </div>
<div style="text-align: left;">
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<div style="text-align: left;">
In a medium saucepan combine honey, flour, tapioca flour, salt, water and lemon juice. You could also zest the two lemons and add the zest. Whisk together and cook over medium heat until it boils and starts to thicken. Add in the butter and stir until it melts. Pour a small amount into the egg yolks, whisking continually, and then pour the yolk mixture back into the pan and cook over medium-low heat until it thickens. Pour into the crust and place in the fridge to cool. Top with blueberries.</div>
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melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-39379666510054638092013-03-21T17:33:00.000-05:002013-03-21T17:35:14.201-05:00veggie quinoa soupWell, it's the second day of Spring here in Missouri, and this is what it looks like in my backyard:<br />
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I know, it's kind of depressing. Missouri, I moved south so I wouldn't have more Winter. Lame.<br />
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So this day called for some soup. It's packed with good for you veggies, and a touch of quinoa for some protein and goodness. I just kind of threw this together, so no real recipe, and I'm sadly lacking in pictures, but here goes.<br />
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I started with a small onion in a big pot with some olive oil. I added a giant sweet potato all diced up (and I do mean giant. If you can't find a giant sweet potato, I suggest using two smaller ones).<br />
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To this I added 3 carrots and 4 stalks of celery that I sliced. I put in one container of veggie broth (4 cups?). Then I threw in a head of broccoli florets. I added some cayenne, turmeric, curry powder, cumin, ground ginger (I was going to use fresh, but sadly mine had gone bad), cinnamon, crushed red pepper flakes, dried basil, and chili powder.<br />
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I added a large can of diced tomatoes and about half of a small can of tomato paste. Then I filled the diced tomato can with water and added that. Then I put in 1 cup of quinoa. <br />
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I let this boil and then simmer for a while, letting the quinoa cook and the veggies get softer. After letting this cook for a while, I tore up a bunch of kale and added it in. Let it cook a little longer and voila! Dinner!<br />
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I would serve this with biscuits or cornbread, but sadly I am out of milk, so I had to settle for some saltines instead. Enjoy!<br />
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Oh, and I was featured over at my friend Hannah Cole's <a href="http://neverlandwonderment.blogspot.com/2013/03/wedding-wonderment-reception-look.html" target="_blank">blog</a> because back in September I did the cupcakes for her wedding with a little help from my cupcake Elves: me mum and the lovely Stephanie Grace over at Gracie's Bakes. melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-6852575117138126582012-11-02T09:00:00.000-05:002012-11-02T09:00:11.478-05:00naanI am a bread lover. One of my favorite things about traveling is going new places and checking out the bakeries because they always have something different in their cases than we do here in America. Bread is something that is global. Every nation has their own specialties. In England it is scones (our American version is actually quite different). In Mexico it is tortillias (they are consumed with every meal!!). In India one of the breads is Naan. I haven't visited India personally, so I'm not sure how well this version will line up with what they actually consume, but I enjoyed preparing and eating it.<br />
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I made this with an Indian dish called Chicken Tikka Masala (which I will hopefully post a recipe for soon.) I think we even took all the silverware off the table and made everyone eat with their fingers and their naan. It was a fun and cultural evening. This recipe came from a cookbook I have simply called <i>Bread</i> written by Christine Ingram and Jennie Shapter.<br />
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<div style="text-align: center;">
<i>Naan</i></div>
<div style="text-align: center;">
2 cups unbleached all-purpose flour</div>
<div style="text-align: center;">
1/2 tsp salt</div>
<div style="text-align: center;">
1 package active dry yeast</div>
<div style="text-align: center;">
4 Tbsp lukewarm milk (I used almond milk)</div>
<div style="text-align: center;">
1 Tbsp vegetable oil</div>
<div style="text-align: center;">
2 Tbsp greek yogurt</div>
<div style="text-align: center;">
1 egg</div>
<div style="text-align: center;">
2-3 Tbsp melted butter, for brushing </div>
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Combine the yeast and milk and set in a warm place for 15 minutes.<br />
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Sift together the salt and flour in a large bowl. Add the yeast mixture, the egg, oil and yogurt to the flour mixture. <br />
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Mix until it forms a soft dough. Then turn onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.<br />
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Place in a lightly oiled bowl and cover with a towel. Allow to rise in a warm place for about 45 minutes or until doubled in bulk. While it is rising, preheat the oven to its highest setting (at least 450*F) and place 3 heavy baking sheets in the oven to heat. <br />
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After the dough has doubled in bulk, turn it onto a lightly floured surface and punch down. Divide into 3 pieces and shape into balls. Roll each ball into a teardrop shape about 10 inches long and 5 inches wide. (This is a rough size. I for sure do not measure when I am making something. I just roll it out.) You want the dough to be about 1/4 to 1/3 inch thick.<br />
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Place the naan on the hot baking sheets and bake for 3-4 minutes or until puffed up. Remove the naan from the oven and cover with a towel. Once all the naan have baked, turn the broiler on high and place the naan under the broiler for a few seconds or until they are slightly brownish. Keep wrapped in a towel to keep warm and brush with butter before serving. <br />
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You can also make these into smaller dough pieces, but I liked serving it this was so that we had to tear off pieces from it during dinner. It was a very Biblical moment of breaking bread with my brothers and sisters. Enjoy! melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-27540003446313816002012-10-31T09:00:00.000-05:002012-10-31T09:00:12.055-05:00real lemon barsRemember when I was <a href="http://sugarspicesavory.blogspot.com/2012/06/feeling-lemon-y.html" target="_blank">telling</a> you way back when that I was craving a really good, tart lemon bar? Well, I decided to make up my own recipe because all the ones I came across were just to much sugar and not enough lemon for me. So here is my real lemon bar recipe.<br />
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<div style="text-align: center;">
<i>Real Lemon Bars</i></div>
<div style="text-align: center;">
Crust: </div>
<div style="text-align: center;">
1 cup butter, softened</div>
<div style="text-align: center;">
1/2 cup sugar</div>
<div style="text-align: center;">
2 cups unbleached all-purpose flour</div>
<div style="text-align: center;">
Optional: lavender and lemon zest</div>
<div style="text-align: center;">
Topping:</div>
<div style="text-align: center;">
3/4 cup sugar</div>
<div style="text-align: center;">
3 eggs</div>
<div style="text-align: center;">
1/2 cup lemon juice</div>
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2 Tbsp flour</div>
<div style="text-align: center;">
juice and zest of 2 lemons (part of the zest could be in the crust) </div>
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Preheat oven to 350*F. Cream together butter and sugar.</div>
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Add 1 cup flour and lavender/lemon zest if using them. Add second cup flour.</div>
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Press into a lightly greased 9x13 pan. <br />
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Bake at 350* for about 14 minutes or until light golden brown.<br />
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While the crust is baking, mix together all the ingredients for the topping.<br />
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Look at that beautiful crust!<br />
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Pour the topping over the crust and bake at 350* for about 15 minutes. Watch it carefully because the topping will burn very easily. If it looks a little runny that is okay as they will set more as they cool.<br />
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Enjoy your tart slice of lemon-y goodness!<br />
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<br />melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-19279051866574794842012-10-29T09:00:00.000-05:002012-10-29T09:00:06.812-05:00tatzaki I have a special love for Greek things. I'm not sure where exactly this love came from because my family is not Greek. I have never been to Greece (although it is on my list of top places I would like to go next). I think it is because my name is Greek in origin, and I love my name. I don't remember the first time I had tatzaki sauce, but I feel in love with it. It has a slightly tangy flavor along with the freshness of cucumber. I always think it is perfect for summer, but I will eat it any time of the year. I serve this sauce with Greek food as well as with Chicken Tikka Masala which is an Indian dish, but I like the way the flavors combine. You could also serve this with pita bread as an appetizer or dip at a gathering. <br />
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<div style="text-align: center;">
<i>Tatzaki</i></div>
<div style="text-align: center;">
1/2 cucumber, chopped into small cubes</div>
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1/4 small onion, diced</div>
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2 garlic cloves, finely diced</div>
<div style="text-align: center;">
1 Tbsp fresh parsley, finely chopped</div>
<div style="text-align: center;">
2 cups plain yogurt (I use greek yogurt)</div>
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salt and pepper to taste<br />
juice of 1/2 lemon </div>
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1/4 tsp paprika, to garnish</div>
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Combine all the ingredients and garnish with the paprika. Cover and allow to chill for at least an hour, but honestly the longer you let it sit the better the flavors will mingle and combine and be delicious. </div>
melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-52456945889145709502012-10-26T09:00:00.000-05:002012-10-26T09:00:09.475-05:00chocolate "crack" cookies<div class="separator" style="clear: both; text-align: center;">
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I have two kinds of crack cookies that I make. One is ginger molasses crack and the other is chocolate crack. Why do I call the crack cookies? Well, because you just can't stop eating them. It is nearly impossible once you have had one you have to have another. Especially fresh out of the oven these are irresistible. My recipe is adapted from <a href="http://www.amazon.com/Alices-Tea-Cup-Delectable-Sandwiches/dp/0061964921/ref=sr_1_1?ie=UTF8&qid=1351187500&sr=8-1&keywords=alice%27s+tea+cup+cookbook" target="_blank">Alice's Tea Cup</a>'s recipe.<br />
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<div style="text-align: center;">
<i>Chocolate Crack Cookies</i></div>
<div style="text-align: center;">
3 cups unbleached all-purpose flour</div>
<div style="text-align: center;">
1 cup unsweetened cocoa powder</div>
<div style="text-align: center;">
1 tsp baking soda</div>
<div style="text-align: center;">
1 tsp salt</div>
<div style="text-align: center;">
1 cup dark chocolate chips</div>
<div style="text-align: center;">
1 cup unsalted butter, softened</div>
<div style="text-align: center;">
1 cup dark brown sugar</div>
<div style="text-align: center;">
4 eggs</div>
<div style="text-align: center;">
2 tsp vanilla</div>
<div style="text-align: center;">
1 cup dark chocolate chips (this isn't a repeat)</div>
<div style="text-align: center;">
Raw sugar for sprinkling</div>
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<div style="text-align: left;">
Preheat oven to 350*F. Combine the flour, cocoa, soda, and salt in a bowl and set aside. Melt the first cup of dark chocolate chips in the microwave (you can also use a double boiler on the stove top) being careful to make sure you don't burn the chocolate. Use a mixer to cream together the butter and sugar. On low beat in one at a time the chocolate, eggs, vanilla extract and dry ingredients. Mix until fully combined and smooth. Mix in the second cup of dark chocolate chips by hand. Scoop out dough and place on a non-stick cookie sheet. Sprinkle tops with raw sugar and bake in the oven for about 10-15 minutes. Let cool on the cookie sheet for just a little bit and enjoy! Try not to eat them all at once! </div>
melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-39963801865862486102012-10-25T12:45:00.000-05:002012-10-25T12:46:45.407-05:00salted caramel chocolate cupcakesI found this <a href="http://www.mrshappyhomemaker.com/2012/05/salted-caramel-chocolate-cupcakes/" target="_blank">recipe</a> on pinterest. Yes, I do have a pinterest, and yes, I do actually make recipes that I find on there. I love these cupcakes because they are just heavenly. Salted caramel, chocolate and did I mention salted caramel. Yum!<br />
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<div style="text-align: center;">
<i>Salted Caramel Chocolate Cupcakes</i></div>
<div style="text-align: center;">
1 1/2 cups dark brown sugar</div>
<div style="text-align: center;">
1/2 cup butter, softened</div>
<div style="text-align: center;">
2 eggs (you could easily substitute applesauce here)</div>
<div style="text-align: center;">
1 tsp vanilla</div>
<div style="text-align: center;">
1 1/3 cups unbleached all-purpose flour</div>
<div style="text-align: center;">
1/4 cup + 2 Tbsp cocoa powder</div>
<div style="text-align: center;">
1 1/2 tsp baking soda</div>
<div style="text-align: center;">
1/4 tsp salt</div>
<div style="text-align: center;">
2/3 cup sour cream</div>
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2/3 cup boiling water </div>
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Preheat oven to 350*F. Begin by creaming together the butter and brown sugar until light and fluffy.</div>
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Mix in the eggs, one at a time and then the vanilla, beating well.<br />
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In a separate bowl combine the flour, cocoa powder, salt, and baking soda. Add this mixture alternately with the sour cream, mixing on low until just combined. Mix in the water. <br />
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Pour batter into cupcake liners* and bake at 350 degrees for 15-20 minutes.<br />
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Allow the cupcakes to cool while you make the salted caramel filling. This is the <a href="http://sugarspicesavory.blogspot.com/2012/09/salted-caramel.html" target="_blank">salted caramel recipe</a> that I use, although you will find a different one on the original cupcake recipe. <br />
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Then cut little divets in the top of the cupcakes using a small, sharp knife. Pour the salted caramel sauce into this divets.<br />
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Top with salted caramel cream cheese frosting. <br />
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<div style="text-align: center;">
<i>Salted Caramel Cream Cheese Frosting</i></div>
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1 8-oz. package cream cheese, softened</div>
<div style="text-align: center;">
1/2 stick butter, softened</div>
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2 cups powdered sugar</div>
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1/2 tsp vanilla</div>
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salted caramel sauce to taste</div>
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Beat cream cheese until smooth. Beat in butter until smooth. Add in powdered sugar and vanilla and beat until smooth. Beat in salted caramel.</div>
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These cupcakes are so delicious. I'm serious. My mouth is watering right now as I am thinking about them, and I'm thinking it has been too long since I last made them. Please make and love! :)<br />
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*A helpful hint that my sister shared to help with pouring cupcakes is to use an ice cream scoop. It is super easy and all of your cupcakes come out very uniform. melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-64134714312574194372012-09-21T14:00:00.004-05:002012-10-31T15:08:23.669-05:00salted caramel<div class="separator" style="clear: both; text-align: center;">
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I am obsessed with salted caramel. I love it. I crave it. I keep a jar in my fridge at all times. I especially love how easy it is to make. Now the first time I tried, I did not succeed, but I have since made several perfect batches of salted caramel, and I feel quiet comfortable with it. This is my favorite <a href="http://www.browneyedbaker.com/2012/05/22/homemade-salted-caramel-sauce-recipe/#more-17709" target="_blank">recipe</a> I have found, and I don't think it's a coincidence that it's from a blog called Brown Eyed Baker. I was meant to find it. We were meant to be together. It's a beautiful friendship we have going on.<br />
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<div style="text-align: center;">
<i>Salted Caramel</i></div>
<div style="text-align: center;">
2 cups granulated sugar<br />
12 tablespoons unsalted butter, at room temperature</div>
<div style="text-align: center;">
1 cup heavy cream, at room temperature<br />
1 tablespoon sea salt</div>
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Start by putting the sugar in a large saucepan over medium heat, and whisk as it begins to melt. The sugar will form little clumps, just keep whisking. When the sugar has melted stop whisking and just swirl the pan. You want all the sugar clumps to melt down before you proceed. Be careful to watch it though because it will burn very quickly. When it has achieved a nice caramel color and all the sugar clumps are melted, add the butter in and whisk as it combines. It will bubble up, so be careful and make sure you use a big enough pan. Then add the cream slowly. Again it will bubble, whisk until smooth. At this point I leave it on the heat for just a little while. Then remove from the heat and add the salt. Honestly, I don't measure the salt. I just add salt and taste until it achieves the amount of salty-sweetness that I desire. Besides it gives me a chance to make sure it is perfect. </div>
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Again, don't get discouraged if you don't get it the first time!! Just keep trying! Because trust me, the result is well worth the effort! </div>
melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-51836161818078168162012-09-17T22:15:00.000-05:002012-09-17T22:15:03.934-05:00Pumpkin Lovin'<div class="separator" style="clear: both; text-align: center;">
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Please, try these today. They are amazing! And you will love me forever for telling you to make them. A sweet friend who is getting married and moving out of the country in 3 weeks came over tonight so we could have a baking date one more time. I saw this <a href="http://hwescott.blogspot.com/2011/10/tasty-tuesday-pumpkin-poppers.html" target="_blank">recipe</a> and wanted to try it, so I thought this would been the perfect opportunity to try it out. It's super easy, and you should have everything to make them in your pantry.<br />
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<i>Pumpkin Poppers </i></div>
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<span style="font-size: xx-small;">(Because you will want to pop them all in your mouth)</span> </div>
<div style="text-align: center;">
1 3/4 cup all-purpose flour</div>
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2 tsp. baking powder</div>
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1/2 tsp. salt</div>
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1/2 tsp. cinnamon</div>
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1/2 tsp. nutmeg</div>
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1/2 tsp. allspice</div>
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1/8 tsp. ground cloves</div>
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1/3 cup vegetable oil</div>
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1/2 cup brown sugar</div>
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1 egg</div>
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1 tsp. vanilla extract</div>
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3/4 cup pumpkin</div>
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1/2 cup milk (I used almond milk)</div>
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Preheat oven to 350 degrees. </div>
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Combine flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves and stir to combine. </div>
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In a separate bowl combine oil, brown sugar, egg, vanilla, pumpkin and milk and whisk. </div>
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Pour the dry ingredients into the liquid ingredients and mix until combined. </div>
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Fill a mini muffin tin cups until almost full. Bake about 10 minutes. Allow to cool for a little bit.<br />
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Melt 1 stick butter. In a separate bowl combine 2/3 cup sugar and 2 Tbsp. cinnamon. Dip the poppers in the butter and then in the cinnamon/sugar mix and try not to eat each one you dip. Enjoy!!<br />
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P.S. I finally got an SD card reader, so there will be blog posts in the near future whenever my life calms down enough for me to post some. melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-922871883204185832012-06-06T17:29:00.001-05:002012-06-06T17:29:32.229-05:00feeling lemon-yHey everyone! Sorry I haven't updated in a while. I've been busy and on top of that I got a new computer last month and have yet to get an sd card adapter to download my pics (my old computer had one built in). I love my bright shiny macbook, so I will be okay with getting an adapter. :)<br />
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Well, I just ate my first fresh blueberries of the season. . .yum!. . .but I've been feeling very lemon-y lately. I've been searching for a great lemon bar recipe, one that will satisfy my desire for tart, lemon-y flavor with just a hint of sweet, but I have been unfruitful as of yet. I'm hoping to adjust a recipe and try it tonight.<br />
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In the meantime, you have some cupcake recipes to look forward to (once I have procured the sd card adapter that is). So stay tuned for deliciousness coming your way soon!melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-29702430737918068822012-05-12T11:00:00.000-05:002013-01-12T10:06:12.604-06:00Another Daniel Fast Meal<div class="separator" style="clear: both; text-align: center;">
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This was an incredibly filling meal and again made a large pan of food that feed my roommate and I for several days. This was two separate dishes. It is a black bean chili bake served with broiled polenta squares. I started by making the polenta because it needs to sit in the fridge to set up.<br />
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<div style="text-align: center;">
<i>Broiled Polenta Squares</i></div>
<div style="text-align: center;">
6 cups water</div>
<div style="text-align: center;">
1/2 Tbsp garlic salt</div>
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2 1/2 cups yellow cornmeal</div>
<div style="text-align: center;">
1 tsp dried basil</div>
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Bring water to boiling in a large saucepan. Add the garlic salt. Reduce heat to simmering and slowly pour the cornmeal and basil into the pan in a thin stream, stirring constantly. Continue to stir until the polenta is thick and pulls away from the sides of the pan. With a paper towel rub the sides and bottom of a 9x13 pan with water to prevent sticking. Press the polenta into the pan until well packed. Cover and allow to sit in the fridge for 2 hours or until completely cooled. </div>
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When ready to serve, cut the polenta into squares and place on an oiled cookie sheet under a high broiler (a toaster oven will also work) until they are slightly browned and crispy on the outside. </div>
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<div style="text-align: center;">
<i> Black Bean Chili Bake</i></div>
<div style="text-align: center;">
2 cans black beans, drained and rinsed</div>
<div style="text-align: center;">
1 large can chunky tomato sauce</div>
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2 cups cooked brown rice</div>
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1 can corn kernels, drained</div>
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1/2 cup diced onion</div>
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1 Tbsp chili powder</div>
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sprinkle cayenne pepper</div>
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sprinkle garlic salt</div>
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sprinkle cinnamon</div>
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Put beans in a large bowl and mash until they are about half crushed. Add remaining ingredients and stir until will combined. Put in a 9x13 that has been lightly rubbed with olive oil. Bake in a 350*F oven for 15-20 minutes or until warmed through. I served this with avocado on top and some green bell pepper on the side. </div>
melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-66367093524241675072012-05-10T11:00:00.000-05:002013-01-12T10:05:37.261-06:00Baked OatmealI recently went on a Daniel Fast. For anyone who doesn't know what that is I will describe it briefly for you. Basically you eat fruits, veggies, whole grains (like brown rice and oats), and beans. So for someone who enjoys food as much as I do, this can be incredibly difficult. The plus side is that I feel awesome! I feel spiritually, mentally, and physically very clean and focused. I am however, looking forward to enjoying foods that I wasn't able to eat, but I thought I would share a few recipes that I tried while on the fast with you.<br />
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This baked oatmeal is divine. It is seriously so delicious, nutritious and makes a whole 9x13 pan (which my roommate and I ate in 2 days).<br />
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<div style="text-align: center;">
Baked Oatmeal</div>
<div style="text-align: center;">
3 cups old-fashioned rolled oats</div>
<div style="text-align: center;">
3 cups unsweetened almond milk</div>
<div style="text-align: center;">
1 cup unsweetened applesauce</div>
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1 cup dried fruit*</div>
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1/2 cup chopped pecans</div>
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1 tsp cinnamon</div>
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1/2 tsp salt </div>
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*You can use apricots, raisins, dates, cherries. Whatever suits your fancy. Just make sure to get dried fruit that does not have sugar added to it. You might have to go to a health foods store to find it. </div>
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<div style="text-align: left;">
Mix all the ingredients together and pour into a 9x13 that has been lightly greased with olive oil. Bake at 350*F for 40-50 minutes or until slightly browned on top. Serve warm with some peanut or almond butter on top. You could also serve this with some baked apple slices or fresh fruit like pineapple. </div>
melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-29740265745393725922012-05-08T11:00:00.000-05:002013-01-12T10:05:02.059-06:00Stir FryI had a friend over for lunch the other day, and by the other day I mean it was probably 2 months ago now. My how time flies! When I asked if there was anything specific that she wanted to eat, she said that she had really enjoyed the curry I made, so maybe something like that. I decided to make stir fry, mostly because I hadn't made it in a rather long time, and it sounded good to me. <br />
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Stir fry is super easy to make and can be altered so easily to fit different dietary needs. It is also super healthy and delicious.<br />
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Start by setting your rice to cooking because that will take the longest. I made sushi rice with coconut milk. Next cook a couple of chicken breasts that have been cut into chunks. I cooked these in a little coconut oil and seasoned with curry powder, turmeric, cayenne pepper, garlic salt, cinnamon, and pepper. When the chicken is finished cooking set aside and keep warm. <br />
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Add to the wok cut up veggies of your choice. I think I used onion, carrots, broccoli, mushrooms, asparagus. It is best to use fresh veggies. You can also use bell peppers, zucchini or yellow squash, green beans, peas, really any vegetables you like. Allow these to cook until they are a little soft, but not all the way cooked. This gives you a nice crunch. Add the chicken back in and cook just a little longer.<br />
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Serve with the rice and eat right away. You can also use some soy sauce if you want that flavor. <br />
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This is a really great meal to make because it is fast and easy, but can be easily modified to suit almost anyone's taste buds. It is also really easy to make this a vegetarian meal.melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-80733428079107574492012-05-06T11:00:00.000-05:002012-05-06T11:00:05.058-05:00French Silk Pie<div class="separator" style="clear: both; text-align: center;">
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I keep mental files on people I know. Nothing creepy, just mental notes of what they like or don't like. I find it makes it easier to cook for people when you are able to make things that they enjoy. I have a very dear friend who loves french silk pie, but she does not like it with any whipped topping. Most french silk pies come topped with either cool whip or whipped cream, so whenever I see my friend (who lives far away from me) I make a point to make her some french silk pie. There are many versions of french silk pie, and this is mine.<br />
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<i>French Silk Pie</i></div>
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3/4 cup butter, softened</div>
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1 1/2 cups powdered sugar</div>
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3 eggs</div>
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6 ounces chocolate, melted (I use a dark chocolate)</div>
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1 pie crust (I use an oreo crust)</div>
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Begin by beating the butter until it is smooth. Add in the powdered sugar and beat until incorporated. Add in the chocolate and beat until smooth. Add in the eggs and beat until the filling is stiffer and has become lighter. Spoon into pie shell and allow to sit in the fridge for several hours or until set. Keep refrigerated as this does have raw eggs in it. You may serve it with whipped cream or plain. You may also add in about a tablespoon of peppermint schnapps to make it a minty chocolate pie. Enjoy! </div>melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-34196884233769227202012-05-03T11:00:00.000-05:002012-05-03T11:00:03.250-05:00One-Bowl Brownies<div class="separator" style="clear: both; text-align: center;">
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These brownies are possibly the first thing that I remember making on my own. They are called One-Bowl brownies because you make them all in one bowl. And they are the prefect brownie to take to any event because they are super easy and fast to make, and they will be devoured because they are delicious! <br />
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<i>One-Bowl Brownies</i></div>
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4 square unsweetened chocolate</div>
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3/4 cup unsalted butter</div>
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2 cups brown sugar</div>
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3 eggs*</div>
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1 tsp. vanilla</div>
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1 cup unbleached all-purpose flour</div>
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*I used applesauce to replace the eggs, but if you are making these for people who aren't used to applesauce replacement for eggs you will probably want to stick with the eggs as the applesauce does slightly change the consistency and flavor.</div>
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Start by putting the butter and chocolate in a microwave safe bowl and microwaving it for 2 minutes, checking it at 1 minute to stir. Be careful with how long you microwave it for because the chocolate can burn easily.</div>
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Stir until the chocolate is all melted. Add in the sugar and vanilla. I might have added a dusting of cinnamon here as well. </div>
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Add in the eggs (or applesauce) and stir to combine.<br />
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Add in the flour.<br />
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Pour into a 9x13 pan or a 9x9 pan for thicker brownies. I also don't have a 9x9 pan so I use a 9x13. <br /><br />
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Bake at 350*F for 30ish minutes. Here is where it helps to know your oven because you definitely don't want to cook these too long. You want them to be a little gooey in the center.<br />
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You can eat these with ice cream and Bailey's or some salted caramel sauce or just straight out of the pan when they are warm.melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-85287464391276268112012-04-03T15:39:00.004-05:002012-04-03T16:04:17.925-05:00Strawberry Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpLtsXR3O3AfbJAvMLYJ18wszE5PwQR2BNM96dNE24ecTeeRGmpYVtEQOIEvmbpgCGdSE7pPE9_C9pQbNxCbF0Pj56w1UahNDzVp-XMl2qrJnlCwn5duDRhkLzaPMhPqsIiDRMOMnGDZU/s1600/Strawberry.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpLtsXR3O3AfbJAvMLYJ18wszE5PwQR2BNM96dNE24ecTeeRGmpYVtEQOIEvmbpgCGdSE7pPE9_C9pQbNxCbF0Pj56w1UahNDzVp-XMl2qrJnlCwn5duDRhkLzaPMhPqsIiDRMOMnGDZU/s320/Strawberry.JPG" alt="" id="BLOGGER_PHOTO_ID_5727277229295462914" border="0" /></a><br />I have several recipes to add on here, but this one I had a request for which is why it is getting precedence. I made this for the Valentine's Day dinner that I hosted. I thought it fit well with Valentine's Day to make a pink cake, so Strawberry Cake was the winner. If you have been reading this blog for long, you know by now that I dislike using box cake mixes, and may I just say that it is extremely difficult to find a from scratch strawberry cake recipe. When I found this <a href="http://www.jasonandshawnda.com/foodiebride/archives/1088">one</a> I was sold. I made it once last fall, and it was so delicious, I knew it would be perfect for Valentine's. (I apologize for the lack of photos.)<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Strawberry Cake</span><br />24 oz frozen strawberries, thawed<br />1/4 cup almond milk<br />4 eggs<br />1 Tbsp vanilla extract<br />2 1/4 cup cake flour<br />1 3/4 cup sugar<br />4 tsp baking powder<br />1 tsp salt<br />1 1/2 sticks unsalted butter, softened<br />dash cinnamon<br /><br /><div style="text-align: left;">Preheat oven to 350*F and grease two 8inch round cake pans and line the bottoms with a paper towel. Thaw strawberries and drain some of the liquid off using a strainer. Puree the strawberries using a food processor or blender. Reserve 3/4 cup puree for the cake and set the rest aside to add to the frosting. In a small bowl combine the puree, almond milk, eggs, and vanilla. Mix with a fork until well blended and set aside. In the bowl of a stand mixer mix together the cake flour, sugar, baking powder, salt and cinnamon. Mix to combine. Beating on low speed, beat in the butter until moist crumbles form. Add in the liquids and mix until combined. Pour evenly into the cake pans, smooth tops, and bake for 20 to 25 minutes or until a toothpick comes out clean. Allow to cool and then frost.<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Cream Cheese Frosting</span><br />8 oz. cream cheese, softened<br />5 Tbsp. butter, softened<br />2 tsp. vanilla<br />2 1/2 cups powdered sugar<br />reserved strawberry puree<br /><br /><div style="text-align: left;">Beat the cream cheese until smooth. Add in butter and beat until smooth. Add in vanilla. Then add the powdered sugar and beat until smooth. Add in some of the strawberry puree, but not too much or the frosting will be runny.<br /><br />To assemble, place one layer of cake on cake plate, top with some strawberry puree. Place other layer on top. Then frost and enjoy!! <br /><br />Notes: You can also make this cake with fresh strawberries. I'm looking forward to trying that this summer when there are fresh ripe strawberries. Obviously, you will want to hull the strawberries before you puree them. 6 large egg whites can also be substituted for the 4 eggs. I haven't tried this recipe with applesauce instead of eggs, but it seems to me like it would be delicious and make this cake even more moist than it is already. Maybe next time I make it that will happen.<br /></div></div></div></div>melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-9597602881653629252012-03-08T18:04:00.006-06:002012-03-08T18:15:36.451-06:00pumpkin pancakesThe other morning something happened that has never happened before. My roommate and I ate breakfast together. We aren't really breakfast people. We like breakfast foods. We just tend not to like breakfast hours. We have frequently had brunch together, but never breakfast, until the other day that is. And what a breakfast to have. . .I seriously think I could dream about these pancakes. Absolutely delicious!! I adapted my recipe from <a href="http://alicesteacup.com/">Alice's Tea Cup's</a> recipe.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNymyFzTrFxumhBdraADzYxsHY9IQgqlrJzzNIYIGMmVn87UfZXKYV1AQUElCEPeqhCgbKQJf39stXXxEgQ25ER3lad4PS5xJYEC7vk41gl-cOJMI7jl4Xd3TKGAwW_DJtVgsFi7GGv5A/s1600/pumpkin+pancakes.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNymyFzTrFxumhBdraADzYxsHY9IQgqlrJzzNIYIGMmVn87UfZXKYV1AQUElCEPeqhCgbKQJf39stXXxEgQ25ER3lad4PS5xJYEC7vk41gl-cOJMI7jl4Xd3TKGAwW_DJtVgsFi7GGv5A/s320/pumpkin+pancakes.JPG" alt="" id="BLOGGER_PHOTO_ID_5717682450924214066" border="0" /></a><br /><div style="text-align: center;"><span style="font-style: italic;">Pumpkin Pancakes</span><br />1 cup unbleached all purpose flour<br />1/4 cup dark brown sugar<br />1 tsp. baking soda<br />1/2 Tbsp. baking powder<br />1/2 tsp. salt<br />1/2 tsp. ground nutmeg<br />1 1/2 tsp. ground cinnamon<br />1 cup buttermilk<br />3 Tbsp. unsalted butter, melted<br />3-6 Tbsp. unsweetened applesauce<br />1 cup pumpkin puree<br /><br /><div style="text-align: left;">Mix together the dry ingredients. Then one at a time add the buttermilk, butter, applesauce and pumpkin, mixing well with a spatula after each addition. Allow to sit for 15 minutes, then stir again. Then allow to sit for another 15 minutes. Cook on a griddle or in a skillet until bubbles form, flip and cook for another couple of minutes. Serve with butter and maple syrup. Yum!<br /><br />P.S. I'm headed off to Mexico for 10 days starting tomorrow, but I'll be back after that, and I have some yummy recipes to share with you! Stay tuned!<br /></div></div>melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-52172990055546277892012-02-07T11:00:00.001-06:002012-02-07T11:00:00.581-06:00classic french<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIfiAumLu6jMNLdRqUEfjBpy0AHTmWwWMSVLzLA-0QTrC1pKdrvGgl8hyphenhyphenXMkOIq5n_WcQU3jveu-bR1UodOtBxYK5HEWHeX0csf9vz4MTZRuttyA0l7n-UeEDLeyZewttD_RftRd3Wxag/s1600/souffle1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIfiAumLu6jMNLdRqUEfjBpy0AHTmWwWMSVLzLA-0QTrC1pKdrvGgl8hyphenhyphenXMkOIq5n_WcQU3jveu-bR1UodOtBxYK5HEWHeX0csf9vz4MTZRuttyA0l7n-UeEDLeyZewttD_RftRd3Wxag/s320/souffle1.JPG" alt="" id="BLOGGER_PHOTO_ID_5705865515829800482" border="0" /></a><br />Chocolate Souffle. Yep. I don't even need to say anything else about it because it's just that good (or perhaps I'm tired and just don't want to take time to be descriptive and witty. . .you're choice).<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Chocolate Souffle</span><br />1 Tbsp. white sugar<br />1/2 cup cocoa powder<br />1/4 cup unbleached all-purpose flour<br />sprinkle cinnamon<br />1/4 cup butter, softened<br />1 cup milk (I used almond milk)<br />1/2 cup dark brown sugar<br />1 tsp. vanilla<br />4 eggs, separated<br />2 Tbsp white sugar<br /><br /></div>Preheat oven to 350*F. Butter a 6 cup souffle dish. Or if you don't have a 6 cup souffle dish a springform pan works as well. Coat with 1 Tbsp. white sugar.<br /><br />In a bowl stir together cocoa powder, cinnamon and flour. Add butter and blend well.<br /><br />Heat milk in a medium saucepan until very hot. Reduce heat; add cocoa mixture, beating with a whisk until smooth and thick. Remove from heat and stir in dark brown sugar and vanilla. Cool slightly and add egg yolks one at a time beating well after each addition. Allow to cool to room temperature.<br /><br />Beat the egg white until foamy and then gradually add the 2 Tbsp. white sugar and beat until stiff peaks form. Stir a small amount of egg whites into the chocolate mixture, then fold the chocolate mixture into the remaining egg whites. Pour into the prepared baking dish and bake for 30-45 minutes or until the top is puffed.<br /><br />This is best served immediately. The picture shows it served with a creme anglaise sauce which I will post the recipe for some other time. You do not have to serve it with this sauce. It could also be served with ice cream or whipped cream.melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-35605254918130374942012-02-06T11:00:00.000-06:002012-02-06T11:00:07.966-06:00for bread loversRemember that <a href="http://sugarspicesavory.blogspot.com/2012/01/new-adventure.html">new adventure</a> I told you about a couple of posts back? Well here is the fruits of that adventure or rather the bread of that adventure.<br /><br />Sourdough bread is not like yeast leavened bread which you can make all in one day. With sourdough you have to be planning ahead in order to make it because you have to make the starter if you don't have any sourdough starter. Then you have to make the sponge and then the final step is the actual bread. So like I said you have to be planning ahead in order to make this.<br /><br />To make the starter you combine 2 cups of flour and 2 cups of water in a glass or ceramic bowl and stir it up. Then allow it to sit uncovered in a warm place for 2 to 5 days, stirring it occasionally. When the starter is ready it will have a clean, yeasty smell, small bubbles and will have a slightly thicker texture than it had to begin with.<br /><br />The night before you want to make the bread you need to make the sponge. To make the sponge add 2 cups flour and 2 cups warm water to the starter then cover it and allow it to sit in a warm place overnight. The next step is very important! Before you start making the bread in the morning make sure you take out 1 cup of starter so that you have it to use the next time. If you forget (like I have) you have to start all over making the starter again (which I need to do. . .oops!).<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-LDstuogNNsX6b46AJNo9bWKqCIXFKxNdyxMxDK7CYYm34VuCmIVrABOCmjDogr2gQOQhInUGAVV4wB4nf3M6pykE5eNe4gwAYAFj4e5oONy68Eg6DPGZ9B49DF2f4bq47D_QlBYqBvc/s1600/sourdough3.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-LDstuogNNsX6b46AJNo9bWKqCIXFKxNdyxMxDK7CYYm34VuCmIVrABOCmjDogr2gQOQhInUGAVV4wB4nf3M6pykE5eNe4gwAYAFj4e5oONy68Eg6DPGZ9B49DF2f4bq47D_QlBYqBvc/s320/sourdough3.JPG" alt="" id="BLOGGER_PHOTO_ID_5705860337347666498" border="0" /></a>This is the starter.<br /><br /></div>Now you are ready to make the bread. To the sponge add 6 cups flour (depending on what type of bread you want you can use different flour. I used a combination of unbleached all purpose flour and whole wheat.), 2 cups warm water, 2 tsp. salt, and 2 Tbsp. honey. Combine into a smooth dough and turn out onto a floured surface. Knead the dough with floured hands for 10 minutes, adding flour as necessary to prevent sticking. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jt2Z3n9NVjz7Sd1JCIMTbUaRN-MfNn5GxdywdYZW7hv-pc4YwXVrT_3dEo_m_pF9q0sIS63Tv70VyLalKNtXtlzwElJQQQX7jnfSDF1vkc9c-AvbgEGs9ZniTHz9lNfmbrNwYqzd3ZE/s1600/sourdough1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jt2Z3n9NVjz7Sd1JCIMTbUaRN-MfNn5GxdywdYZW7hv-pc4YwXVrT_3dEo_m_pF9q0sIS63Tv70VyLalKNtXtlzwElJQQQX7jnfSDF1vkc9c-AvbgEGs9ZniTHz9lNfmbrNwYqzd3ZE/s320/sourdough1.JPG" alt="" id="BLOGGER_PHOTO_ID_5705860344072877810" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5CnsY9xQxlXSyOClQgRX2PlYgneRzxEYgQiZEcUlyygZO8lNKDJkWEoABOzqwXZqMBI3IyqI-SJllolgfbYGeD481lviKImuuM9U7xxim7bCpUvMXw5mKc5INGM2M6XUsHn2NaZMKAqU/s1600/sourdough2.JPG"><br /></a>Place the kneaded dough in a greased bowl and brush the top with oil. Cover and allow to rise in a warm place for about 3 hours or until doubled in size.<br /><br />Reknead briefly and then split the dough in half and place in greased loaf pans. Brush the tops with a little more oil and allow to rise for 2ish hours. Slice the tops of the loaves and bake for about 40 minutes to an hour (depending on how hot your oven runs) in a 350* oven. Allow to cool for about 10 minutes and remove from the loaf pans. Enjoy warm with butter and strawberry jam or however else you enjoy your bread.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3NkGHhun7tRtJAn2elsPzYgiH73r7ASjFsSSu6UcUbBkazIuhU3dU7F8HaajGGMnJTCUN28Z48L4gry0B_DrjMc1DQJ0z4myAQtxNAYT5dTQafA3Md9pS5oVJ5kLHjt9pGsgEfds2xs/s1600/sourdough4.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3NkGHhun7tRtJAn2elsPzYgiH73r7ASjFsSSu6UcUbBkazIuhU3dU7F8HaajGGMnJTCUN28Z48L4gry0B_DrjMc1DQJ0z4myAQtxNAYT5dTQafA3Md9pS5oVJ5kLHjt9pGsgEfds2xs/s320/sourdough4.JPG" alt="" id="BLOGGER_PHOTO_ID_5705860331324613074" border="0" /></a>melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-19251383550768430022012-02-04T11:00:00.004-06:002012-02-04T11:00:02.959-06:00TiramisuI greatly enjoy Tiramisu. It's one of those classic Italian desserts that just send you to another planet while you are savoring every last bite, and then you lick the plate. It is the perfect combination of slightly sweet, coffee, and creaminess. I first made Tiramisu probably three or four years ago, and it has been on my favorites list ever since. Here is my version.<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Tiramisu</span><br /><div style="text-align: left;">Espresso Syrup:<br /></div>1/3 cup water<br />1/2 cup sugar<br />2/3 cup strong brewed espresso (or french pressed coffee)<br />1/4 cup coffee liqueur (or you can use brandy if preferred)<br /><div style="text-align: left;">Cream Filling:<br /></div>1 1/2 cups heavy whipping cream<br />1/3 cup sugar<br />2 tsp. vanilla<br />1 lb. mascarpone cheese, softened (I use the coffee one)<br />1/2 lb. ladyfingers<br />Cocoa Powder (for dusting)<br /><br /><div style="text-align: left;">Start by making an espresso syrup by combining the water and sugar in a saucepan. Bring to a simmer and stir to dissolve sugar. Remove from the heat and cool. Add in coffee and coffee liqueur and set aside until ready for layering.<br /></div><div style="text-align: left;"><br />Then make the filling by whipping the cream with the sugar and vanilla until soft peaks form. Then fold the cream into the softened mascarpone. You can also add some cinnamon into this mixture.<br /><br />Now you are ready to assemble the Tiramisu. Start by putting a layer of ladyfingers in the bottom of a pan. Pour half of the espresso syrup over the ladyfingers. They will soak up the liquid, so don't freak out!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOmpGSuBVxw03_SORFypKT4969ljps-lBFPgWsJN3rLL9lXYea4mk0aBYxUMIpC00-2_jFw3W-VlgFOYOWd-P2AsCi-gSqab6VNL-KMgqQM14ScFOuOzJFmcib5_O8qVcZQuYaykQ29eQ/s1600/tiramisu1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOmpGSuBVxw03_SORFypKT4969ljps-lBFPgWsJN3rLL9lXYea4mk0aBYxUMIpC00-2_jFw3W-VlgFOYOWd-P2AsCi-gSqab6VNL-KMgqQM14ScFOuOzJFmcib5_O8qVcZQuYaykQ29eQ/s320/tiramisu1.JPG" alt="" id="BLOGGER_PHOTO_ID_5702367681871701714" border="0" /></a><br />Then put half of the cream filling on top of the ladyfingers. <br /></div></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbaBM8KlzWIOqTDff3JGXJq-NvPg299M0gooQO32sFg4quBPf-4DavwbbPchj6PVmEFRQYZbtnacrg9JfV-L5uHXg2YoTlcsD3oo-M4_ZUwv7p1c6IehObtp5MsCehPq-F82z4aGC40E/s1600/tiramisu2.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbaBM8KlzWIOqTDff3JGXJq-NvPg299M0gooQO32sFg4quBPf-4DavwbbPchj6PVmEFRQYZbtnacrg9JfV-L5uHXg2YoTlcsD3oo-M4_ZUwv7p1c6IehObtp5MsCehPq-F82z4aGC40E/s320/tiramisu2.JPG" alt="" id="BLOGGER_PHOTO_ID_5702367667393082690" border="0" /></a><br />Add another layer of ladyfingers.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfk4VMudwFuczCnCXndfC-olCQ0eym54mLC2CcThVd5fADqUOHRlcO6eix_mgJd6ekDqnSFoH2Qy1nkYIZhcCctiY7UIcjppNL1Ofunnq-vHgzsn9T4hF_subLWwc_CuHa2rKRMES3ufM/s1600/tiramisu3.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfk4VMudwFuczCnCXndfC-olCQ0eym54mLC2CcThVd5fADqUOHRlcO6eix_mgJd6ekDqnSFoH2Qy1nkYIZhcCctiY7UIcjppNL1Ofunnq-vHgzsn9T4hF_subLWwc_CuHa2rKRMES3ufM/s320/tiramisu3.JPG" alt="" id="BLOGGER_PHOTO_ID_5702367664228239234" border="0" /></a><br />Pour the other half of the espresso syrup on them.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpVGE7IQWrKKT3IBteDcfoh8GOEcim3nJfpx9ulb7OtoE63djJ7jIZuvgQRmuKg08687S4HNqoDyp5GHZBWXEn8pj7jUGSc5BIy_zsK4G_3PuyPmq3bFrDAVUybcQ_xec7A3_GXQgmjM/s1600/tiramisu4.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpVGE7IQWrKKT3IBteDcfoh8GOEcim3nJfpx9ulb7OtoE63djJ7jIZuvgQRmuKg08687S4HNqoDyp5GHZBWXEn8pj7jUGSc5BIy_zsK4G_3PuyPmq3bFrDAVUybcQ_xec7A3_GXQgmjM/s320/tiramisu4.JPG" alt="" id="BLOGGER_PHOTO_ID_5702367659809574290" border="0" /></a><br />Then top with the remaining half of the cream filling.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ZbsCDicIUV5_z0bmIVjMj6F1o9u9Q81lNUWq6j_GxESN_D8Ly-rs8s7bCmGStflJyKwEDen9BerB7qzi-1RGszivPnWC3SM4ctpr-1cTnR4s32sogY88H-sfLYYWECPkU_qoHaJ8C5s/s1600/tiramisu5.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ZbsCDicIUV5_z0bmIVjMj6F1o9u9Q81lNUWq6j_GxESN_D8Ly-rs8s7bCmGStflJyKwEDen9BerB7qzi-1RGszivPnWC3SM4ctpr-1cTnR4s32sogY88H-sfLYYWECPkU_qoHaJ8C5s/s320/tiramisu5.JPG" alt="" id="BLOGGER_PHOTO_ID_5702367655412501954" border="0" /></a><br />You will want to cover this and let it chill in the fridge and set up overnight if possible. It gets better when it has a chance to sit for a while because the ladyfingers become nice and espresso-y. Before you serve this sprinkle the top with cocoa powder.<br /><br />Then sit back and let your taste buds take you on a wonderful journey of blissful delight as you enjoy each and every bite of this deliciousness.melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-50516105886233409292012-02-03T11:00:00.001-06:002012-02-03T11:00:07.940-06:00Sugar CookiesI have been living with an extreme dislike of making sugar cookies. Without going into any detail, sugar cookies were the cause of me ultimately quitting my last job. It has been almost a year since I have made sugar cookies because of that. There was honestly a part of me that believed I would never make sugar cookies again in my life because of my bad experience with them. The fact that I made sugar cookies and that I am blogging about them is an expression of my healing process.<br /><br />These sugar cookies I have nothing but good memories to associate with them. When I was in college my aunt sent me a box of sugar cookies every year on Valentine's Day. Can I just tell you what a blessing that was, for me a single girl to receive a package on Valentine's Day? It was a big deal to me. So Aunt Lynda, if you are reading this, know that your cookies ministered greatly to my heart and still continue to! Thank you!<br /><br />A while back my mom asked if I had my aunt's recipe for sugar cookies and told me that it was in our family cookbook (yes, we have a family cookbook, be jealous). The other day, I had a hankering to make her sugar cookies, so here they are.<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Sugar Cookies</span><br />1 cup unsalted butter, softened<br />1 cup powdered sugar<br />1 egg<br />2 cups flour<br />1 tsp. baking soda<br />1 tsp. cream of tartar<br />1 tsp. vanilla<br />1 tsp. almond extract<br />1/4 tsp. salt<br /></div><br />Preheat oven to 350*F. Cream together butter and powdered sugar.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmX69KiRMrtVB-87iT1DtViLlnsyxUT7CzpktVbXmNM1kMTh4Oqn1zghn5P0iU5RKYK1PO6J_TXWjYAzyzd6gEKQErceP9QaMMV0NpOWTq76_MpFhO5GxAIMQp826DF0rwNugwNjQ4CnY/s1600/sugar1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmX69KiRMrtVB-87iT1DtViLlnsyxUT7CzpktVbXmNM1kMTh4Oqn1zghn5P0iU5RKYK1PO6J_TXWjYAzyzd6gEKQErceP9QaMMV0NpOWTq76_MpFhO5GxAIMQp826DF0rwNugwNjQ4CnY/s320/sugar1.JPG" alt="" id="BLOGGER_PHOTO_ID_5702371771668010818" border="0" /></a><br />Add egg and flavorings (I only used vanilla because I didn't have any almond on hand).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvCtLrhigUJLeZWGWLOQEChl-9Jsl9Lx_RYG7PLeILCXY9hFNiV_wYonoGjaIHvlVII8BgHwYp24qOwphLlohvirZQOSnC0pAEQs7BFD23lIAQ8a-lnhKGFJYyC8cr_SpHViBAMxLFX4/s1600/sugar2.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvCtLrhigUJLeZWGWLOQEChl-9Jsl9Lx_RYG7PLeILCXY9hFNiV_wYonoGjaIHvlVII8BgHwYp24qOwphLlohvirZQOSnC0pAEQs7BFD23lIAQ8a-lnhKGFJYyC8cr_SpHViBAMxLFX4/s320/sugar2.JPG" alt="" id="BLOGGER_PHOTO_ID_5702371762519361266" border="0" /></a><br />Add in flour, baking soda, cream of tartar, and salt and mix well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3FEdRCIjF_MouN0AedHfkbrY0_OsDPjf_wGwOYjE-V64vWPIoo6WXzRslR8dSydrtFEcseDmdZYH4aQvS_Sk0J5ci1pI7_w2gMqUNIuwATy8tKaZuGNQ-gWiGZ8_YQJf_ewZMIXojM6c/s1600/sugar3.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3FEdRCIjF_MouN0AedHfkbrY0_OsDPjf_wGwOYjE-V64vWPIoo6WXzRslR8dSydrtFEcseDmdZYH4aQvS_Sk0J5ci1pI7_w2gMqUNIuwATy8tKaZuGNQ-gWiGZ8_YQJf_ewZMIXojM6c/s320/sugar3.JPG" alt="" id="BLOGGER_PHOTO_ID_5702371757924891250" border="0" /></a><br />At this point you can chill the dough if you desire to roll it out and cut out cookies, or if you still haven't quite recovered your love of making sugar cookies to that point, you can just drop spoonfuls of cookie dough onto cookie sheets and bake for 8-10 minutes. I baked mine for 4 minutes and then rotated my cookie sheets and baked another 3-4 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NOjXSHlLcLP_QVXsZsZQfcqNd7h858UZT5Iqy9yfEs7a_hh3pOYZ_DKRoAjYZoh2oyM89kBbbYrt5TNAVZrNG5WMLqAxTYxNx32hsGFabFRTI2w4d15j4S6M2SxBs7DNcPLIMj_J2Bs/s1600/sugar4.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NOjXSHlLcLP_QVXsZsZQfcqNd7h858UZT5Iqy9yfEs7a_hh3pOYZ_DKRoAjYZoh2oyM89kBbbYrt5TNAVZrNG5WMLqAxTYxNx32hsGFabFRTI2w4d15j4S6M2SxBs7DNcPLIMj_J2Bs/s320/sugar4.JPG" alt="" id="BLOGGER_PHOTO_ID_5702371750703327634" border="0" /></a><br />As I bit into one of these little babies, I was already thinking of variations I could make on these, so expect some more sugar cookie goodness to be headed your way soon!melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-15889193326606179242012-02-02T11:00:00.000-06:002012-02-02T11:00:03.455-06:00Getting CreativeYou know I believe in celebrating people's birthdays. Well, I try to make them what they like best, so I ask for guidelines. This leads to all kinds of responses, and can lead me on new adventures in cooking. There is always a little part of me that gets nervous when I decide to get creative in the kitchen because I'm a little afraid of failing. But that's one of the things I love most about being in the kitchen. No matter what kind of day I have had, I know that when I step into my kitchen and put together the right ingredients, I will get a delicious result.<br /><br />All of that to say I asked a co-worker what he wanted for his birthday treat, and he told me cheesecake with jello. I had never heard of such a thing before, so I came home and googled jello cheesecake, and after browsing through what seemed a hundred recipes, I decided to combine several of them to get what I made.<br /><br />It starts with a chocolate cookie crust, topped with a chocolate cheesecake layer, topped with fresh raspberries over which there is raspberry jello. So let's just call it:<br /><br /><div style="text-align: center;">Chocolate Raspberry Jello Cheesecake<br /><br /><div style="text-align: left;">Start by melting 4 oz. dark chocolate (at least 60% dark, I would probably go all the way to 70 or 75% if possible, but I like my chocolate dark). Remember when melting chocolate to stir it frequently so it doesn't burn the chocolate.<br /></div></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyYXbU6IM4fXoYKB8Sk9KI51Es-AJgxFxCTHQy_AocljAybI0oE7UG3Mee7joo7lXOc9kNf4KvtKsstUS8jpIszOFJPgRLzMStK6-QEJFLyHaNJ7ZqgugOYQUoU0kUqRPByrB6WdY2vhI/s1600/birthday1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyYXbU6IM4fXoYKB8Sk9KI51Es-AJgxFxCTHQy_AocljAybI0oE7UG3Mee7joo7lXOc9kNf4KvtKsstUS8jpIszOFJPgRLzMStK6-QEJFLyHaNJ7ZqgugOYQUoU0kUqRPByrB6WdY2vhI/s320/birthday1.JPG" alt="" id="BLOGGER_PHOTO_ID_5702370487563971522" border="0" /></a><br /><div style="text-align: left;">Then crush up some chocolate sandwich cookies (I used Oreos). Combine with a little melted butter and press into a pie plate.<br /><br /></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7w2k6jWZWCwUEkRwH0lX3fkxJNnJwK3XS9WT98ANgnT2RN_QhoEWy3lG70xBU5l0aj8NF3_HyN9X6HDD-mHJr4Ut6wOh432jTT1eaUqbl_WtKHW2kXmoFa9j1uxf39zc998eG4U-e3o/s1600/birthday2.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7w2k6jWZWCwUEkRwH0lX3fkxJNnJwK3XS9WT98ANgnT2RN_QhoEWy3lG70xBU5l0aj8NF3_HyN9X6HDD-mHJr4Ut6wOh432jTT1eaUqbl_WtKHW2kXmoFa9j1uxf39zc998eG4U-e3o/s320/birthday2.JPG" alt="" id="BLOGGER_PHOTO_ID_5702369356689073154" border="0" /></a><br />Bake in a 350*F oven for 7ish minutes to help it to set. If possible I would then put this in the freezer to help it set further. I did not actually get to do that with this one, but I would do it next time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUzCwvBxeBeoX-0kCEhoE6QtfqEAOIp9c0sd6YKrQ8ryPjP6JlHQwBlqCAdozlJpIBq9PL9TtUAU_Ex3bGGfcN6wsiDxHgkJ5DLM0Ft2cjrVmCiHutumTMQKlk4TZ79lcqoJi1h_EPcbU/s1600/birthday3.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUzCwvBxeBeoX-0kCEhoE6QtfqEAOIp9c0sd6YKrQ8ryPjP6JlHQwBlqCAdozlJpIBq9PL9TtUAU_Ex3bGGfcN6wsiDxHgkJ5DLM0Ft2cjrVmCiHutumTMQKlk4TZ79lcqoJi1h_EPcbU/s320/birthday3.JPG" alt="" id="BLOGGER_PHOTO_ID_5702369342332341666" border="0" /></a><br />In a bowl combine about 3/4 cup brown sugar, 1 tsp vanilla, some cinnamon, and about 2 Tbsp. milk (I used heavy whipping cream instead of milk and it made the cheesecake layer much thicker than I had expected), and 8 oz. cream cheese that has been softened. Beat until well combined.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLwuLGdS_9as7M2bjyGnMRP7-AZGH7MGp4MVEhInRq72wJYy3nUYx0uf1Ryq7swCCFBcxZsoDZA2TafGd2ss4gTLy7pKIj5GRYyZ3tX3hxhbpaMyxtKVSIRMacTzb3q8AZ3q4at2erg0I/s1600/birthday4.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLwuLGdS_9as7M2bjyGnMRP7-AZGH7MGp4MVEhInRq72wJYy3nUYx0uf1Ryq7swCCFBcxZsoDZA2TafGd2ss4gTLy7pKIj5GRYyZ3tX3hxhbpaMyxtKVSIRMacTzb3q8AZ3q4at2erg0I/s320/birthday4.JPG" alt="" id="BLOGGER_PHOTO_ID_5702369332978787602" border="0" /></a><br />Add in the chocolate and beat again until well combined.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoUpiIDKH7bniIi0uuAEo2sx81ZukTNLc2C0DPlc9aBNJicv7xcnSd7BB8qe3VSNWWw18ALXdRfZmoNYLCIl_tch6imBoTiY45GIUW3MGVEjRIMbBUhC0M0VUrW8cuddrxHtPg_5Uajs/s1600/birthday5.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoUpiIDKH7bniIi0uuAEo2sx81ZukTNLc2C0DPlc9aBNJicv7xcnSd7BB8qe3VSNWWw18ALXdRfZmoNYLCIl_tch6imBoTiY45GIUW3MGVEjRIMbBUhC0M0VUrW8cuddrxHtPg_5Uajs/s320/birthday5.JPG" alt="" id="BLOGGER_PHOTO_ID_5702369326555919202" border="0" /></a><br />Layer this on top of the cookie crust. At this point I would put this back into the freezer to set for a while, but I didn't do that the first time around. Top with fresh raspberries, and pour over that raspberry jello (a 3 oz. package made according to the directions). Allow to sit in the fridge overnight to set.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24QdNC4egn0dKL1uakZNIw_4vK1jeh-MGtk8XJovErhyV1GswUg8ksgkqSOsi22dx9C7hnJwytbtcSUSMwl7RBFnefF0ijAcj8INRlusZf4zn0xxgiCOiEF3CotydQBdoH2-YQdmtp_w/s1600/birthday6.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24QdNC4egn0dKL1uakZNIw_4vK1jeh-MGtk8XJovErhyV1GswUg8ksgkqSOsi22dx9C7hnJwytbtcSUSMwl7RBFnefF0ijAcj8INRlusZf4zn0xxgiCOiEF3CotydQBdoH2-YQdmtp_w/s320/birthday6.JPG" alt="" id="BLOGGER_PHOTO_ID_5702369320553542754" border="0" /></a><br />The only problem I really encountered that I wasn't expecting was that when I poured the jello over the top the crust kind of fell apart that's why I would suggest chilling it in the freezer after putting in the cheesecake layer, but it ended up just fine. Serve this topped with whipped cream.melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-31300832925147387392012-02-01T11:00:00.001-06:002012-02-01T11:00:08.969-06:00Salted Brownies (sans eggs)I love sea salt in chocolate. It's just something about that salty-sweet flavor that appeals to my taste buds. I was looking for a brownie recipe without eggs one day, and I stumbled across this recipe for <a href="http://tastykitchen.com/recipes/desserts/salted-fudge-brownies-2/">salted fudge brownies</a>. It called for eggs, but it sounded so good I couldn't pass it up and decided just to substitute for the eggs. Here is my adapted version.<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Salted Fudge Brownies</span><br />1 1/2 sticks unsalted butter<br />2 oz. unsweetened chocolate<br />1/4 cup + 2 Tbsp. cocoa powder<br />1 1/2 cups brown sugar<br />1 1/2 tsp. vanilla<br />9 Tbsp. unsweetened applesauce<br />1 cup unbleached all-purpose flour<br />1/2 tsp. large flake sea salt + more for sprinkling<br /><br /><div style="text-align: left;">Preheat oven to 350*F. Melt chocolate and butter in a saucepan over medium low heat, stirring often.<br /><br /></div></div> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ZOSwlT6IdNRrbaw4pvfRuDNBR6L2obGhg1CQ5MNzTz4dgMZsL1nVfCQUTyQCh8WGBjDAJItiRu_KJbebrcLMdBm_GLPwuuvZxAE73ocodplJXg33tdHfCnuWmpsL9_pMfCTyQhgX_eQ/s1600/brownies1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ZOSwlT6IdNRrbaw4pvfRuDNBR6L2obGhg1CQ5MNzTz4dgMZsL1nVfCQUTyQCh8WGBjDAJItiRu_KJbebrcLMdBm_GLPwuuvZxAE73ocodplJXg33tdHfCnuWmpsL9_pMfCTyQhgX_eQ/s320/brownies1.JPG" alt="" id="BLOGGER_PHOTO_ID_5702366673579115474" border="0" /></a><br />Remove from heat and add in cocoa powder and stir until smooth.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeA6if6jKGJB5CYGwPoFvil6eInNDAEFA6sc2JTPiuz1aokiqPu9-4JVRAJcFTgfUcvDiiuaqJe46vtoVWBDBSL3MW_zVYWA8nCcyj6Ak0ccfiXSSldH94aIG-Lkdd0PQDq8TwhWsfa8/s1600/brownies2.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeA6if6jKGJB5CYGwPoFvil6eInNDAEFA6sc2JTPiuz1aokiqPu9-4JVRAJcFTgfUcvDiiuaqJe46vtoVWBDBSL3MW_zVYWA8nCcyj6Ak0ccfiXSSldH94aIG-Lkdd0PQDq8TwhWsfa8/s320/brownies2.JPG" alt="" id="BLOGGER_PHOTO_ID_5702366665875414274" border="0" /></a><br />Add in brown sugar and stir until dissolved. You could also throw in a shake of cinnamon here.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8idSZGf1pjkkf3nIycSkAK2fvHB-fef-hyB0tsopspiMan9fuBcSNEFIeZR1rcsxFKPHWHapqaHZFQCVpuV11VE4ikOVDcXvfoltw2pqssvUGLfRUfjvsPTm2IjqIO_IC6B_juODNeI8/s1600/brownies3.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8idSZGf1pjkkf3nIycSkAK2fvHB-fef-hyB0tsopspiMan9fuBcSNEFIeZR1rcsxFKPHWHapqaHZFQCVpuV11VE4ikOVDcXvfoltw2pqssvUGLfRUfjvsPTm2IjqIO_IC6B_juODNeI8/s320/brownies3.JPG" alt="" id="BLOGGER_PHOTO_ID_5702365436139881202" border="0" /></a><br />Add in applesauce and vanilla and stir until combined.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FpDm45Sl8xtjmcBJMz7GXn1QZatIkFm5DLr21pIvoDyCW_iBaXJTZ5exWoTDbCuRMAjc5Qn1zmsbd6yV2a7KOqxvL3HFObRiuQ5O8v2qD5wNKUDFuSpqySJchcD2wr4v0nqWbghAevQ/s1600/brownies4.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FpDm45Sl8xtjmcBJMz7GXn1QZatIkFm5DLr21pIvoDyCW_iBaXJTZ5exWoTDbCuRMAjc5Qn1zmsbd6yV2a7KOqxvL3HFObRiuQ5O8v2qD5wNKUDFuSpqySJchcD2wr4v0nqWbghAevQ/s320/brownies4.JPG" alt="" id="BLOGGER_PHOTO_ID_5702365426622540770" border="0" /></a><br />Add in flour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyrmGwkCEwEnNF-wooYVsNnoWYuZjTS3HMFMpR6ANna1namh_uWqXvxZgH9xodpVqUjxotEgx3Wlyzn-JHT-lBa9Nuy2R1FRE_iEk9NFvmMrQ02KQbzGv4eD-TmMI1u-xcd9ebo6YhTmA/s1600/brownies5.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyrmGwkCEwEnNF-wooYVsNnoWYuZjTS3HMFMpR6ANna1namh_uWqXvxZgH9xodpVqUjxotEgx3Wlyzn-JHT-lBa9Nuy2R1FRE_iEk9NFvmMrQ02KQbzGv4eD-TmMI1u-xcd9ebo6YhTmA/s320/brownies5.JPG" alt="" id="BLOGGER_PHOTO_ID_5702365415764334770" border="0" /></a><br />Pour batter into a greased 8x8 or 9x9 pan. I didn't have either of those, so I used what I did have. Then sprinkle with the sea salt and swirl in with a knife. Be careful to not get it too salty.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9iH2w1Ol9oWVdhaEV0tnddBevC9pTv5BLDLXWZ48mEwlq0d_lIPrdiBIHlfVaZDlKTBWPljKA0Wj3-4MmnfAF73s6QgUpEOueMj3XHBC91kMdaeka7edfwaW_ZJ-LulHw97QHkwdCSM/s1600/brownies6.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9iH2w1Ol9oWVdhaEV0tnddBevC9pTv5BLDLXWZ48mEwlq0d_lIPrdiBIHlfVaZDlKTBWPljKA0Wj3-4MmnfAF73s6QgUpEOueMj3XHBC91kMdaeka7edfwaW_ZJ-LulHw97QHkwdCSM/s320/brownies6.JPG" alt="" id="BLOGGER_PHOTO_ID_5702365412804661906" border="0" /></a><br />Bake for 30ish minutes or until the edges are set and the center is still a little soft. Don't over bake!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnCmwMy-03ixJIvJ06sUYqMqyZfm0tJ3fRspQa4708PiF77Z2KXLvKKVUY4ZeSQx7cXYRdtDDIOSM9_cRUTPxJb1tz-MHlBThgbrHf1reeW3vq4ihVrWt5Hxx_4py-WH33cZ4h4671RU/s1600/brownies7.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnCmwMy-03ixJIvJ06sUYqMqyZfm0tJ3fRspQa4708PiF77Z2KXLvKKVUY4ZeSQx7cXYRdtDDIOSM9_cRUTPxJb1tz-MHlBThgbrHf1reeW3vq4ihVrWt5Hxx_4py-WH33cZ4h4671RU/s320/brownies7.JPG" alt="" id="BLOGGER_PHOTO_ID_5702365409314009650" border="0" /></a><br />Enjoy! And they do crumble when you eat them right away when they are warm, in case you were wondering. They are best that way. ;)melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0tag:blogger.com,1999:blog-8453482235997220389.post-85390996622045699852012-01-31T11:00:00.001-06:002012-01-31T11:00:08.182-06:00An American ClassicApple pie is classic Americana. It says 4th of July and summertime and picnics. It says family and home and country. And I love making pie, even having a job where I made pie every day for 6 months did not take away my love of baking pie.<br /><br />In my humble opinion it is the crust that makes the pie. Crust should be flaky and crispy and melt in your mouth. If the crust isn't good, the pie won't be any good. I am torn as to whether I should let you in on my crust recipe. . .not right now. . .maybe later. I will tell you my secret ingredient. I replace a little water with chilled vodka. Here is my apple pie recipe.<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Apple Pie</span><br />5-6 apples<br />3/4 cup dark brown sugar<br />Sprinkle cinnamon<br />Sprinkle nutmeg<br />2 Tbsp. flour<br />2 pie crusts<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinqEXpOeDTp8ix4AXgGdIF88IZ3m0n-reVrVYPL76w5tsZunW4XmRm3PdZ1DqVZu-u1_Tt8cR8xzb5BneCQxMh_8vrpmg1Frvp5bxMVaeBe3YCf9dTs1GtFKVkkjKgLaLsr_Pd1nmf7r8/s1600/applepie1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinqEXpOeDTp8ix4AXgGdIF88IZ3m0n-reVrVYPL76w5tsZunW4XmRm3PdZ1DqVZu-u1_Tt8cR8xzb5BneCQxMh_8vrpmg1Frvp5bxMVaeBe3YCf9dTs1GtFKVkkjKgLaLsr_Pd1nmf7r8/s320/applepie1.JPG" alt="" id="BLOGGER_PHOTO_ID_5702363455827562690" border="0" /></a><br />Preheat oven to 350*F. Peel, core and slice apples. Toss in the brown sugar, flour, and spices until evenly coated. Fill the bottom pie shell and top with 2-3 Tbsp. butter cut into pieces. Top with top crust. I chose to do a woven top crust on this pie. Sprinkle the top of the pie with some cinnamon and bake on a cookie sheet for 40ish minutes. I bake it on a cookie sheet in case it overflows the pie pan. I would rather clean a cookie sheet than clean an oven.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR39MePXiz1rQ1dGiDZbw0Hc2ut2VU0NlKTKBcwI6CEXPN0AayBPRwW44qYjt3YDz9mTGypHzK7HbBjMXRDTUas7wP6GCSNDjPWX3D9WNLpMTXD0CszTWZAXrSFw5RmMjTKmGMNphF0KQ/s1600/applepie2.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR39MePXiz1rQ1dGiDZbw0Hc2ut2VU0NlKTKBcwI6CEXPN0AayBPRwW44qYjt3YDz9mTGypHzK7HbBjMXRDTUas7wP6GCSNDjPWX3D9WNLpMTXD0CszTWZAXrSFw5RmMjTKmGMNphF0KQ/s320/applepie2.JPG" alt="" id="BLOGGER_PHOTO_ID_5702363450418427586" border="0" /></a><br />I have used several types of apples, but right now I am stuck on granny smith's because I like the tartness that off sets the sweetness of the brown sugar. I also go back and forth on what to use to sweeten my apple pie. I said brown sugar here because I probably use it the most, but I also really like to use honey. This will make for a slightly more runny pie, though, because there is more liquid.melihttp://www.blogger.com/profile/12596922085898045460noreply@blogger.com0