tag:blogger.com,1999:blog-21869613744978263362024-03-19T11:26:11.514-07:00whisk it good!chronicles of a novice cheflittle jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-2186961374497826336.post-61100679234999492202012-12-12T15:50:00.000-08:002012-12-12T15:58:46.656-08:00EAT DRINK & BE MERRY<div dir="ltr" style="text-align: left;" trbidi="on">
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Being <span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-large;"><b>The Most Wonderful Time of the Year</b></span>, I couldn’t help
but get into the <span class="Apple-style-span" style="font-size: large;">holiday spirit</span> by making these simple, yet <span class="Apple-style-span" style="font-size: large;">sweet</span> desserts. And
I’m proud to announce the end of the <i style="mso-bidi-font-style: normal;"><span class="Apple-style-span" style="font-size: large;">sticky
mess in the kitchen</span></i> era from my track record of making Rice Krispie treats {thanks
to that unhelpful recipe on the cereal box.} These Rice Krispies are <span class="Apple-style-span" style="font-size: x-large;">buttered
to perfection</span> & easy to make for those short on time. </div>
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A little extra effort is needed for <span class="Apple-style-span" style="font-size: x-large;">“Lumps of Coal,”</span> but the
idea was too cute to pass up. Maybe someone out there can relate to getting a
“lump of coal” type gift for Christmas, like myself. One year my best friend
from junior high & I exchanged gifts. She gave me this <span class="Apple-style-span" style="font-size: x-large;">huge white box</span> that
had me lit with curiosity and excitement. Every day leading up to Christmas I’d
walk by the Christmas tree, just <span class="Apple-style-span" style="font-size: x-large;">dying to know</span> what was awaiting for me inside
that box. It wasn’t until Christmas day arrived, that I would<span class="Apple-style-span" style="font-size: large;"> </span><span class="Apple-style-span" style="font-size: x-large;">discover the
mystery</span><span class="Apple-style-span" style="font-size: large;"> </span>behind it. After purposely saving the gift for last, I untied the bows
and popped open the lid to find ….. <span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">A ROCK. A BIG, BORING ROCK. </span>That was the
<span class="Apple-style-span" style="font-size: large;">last year </span>we exchanged Christmas gifts. If she’s lucky, I may send her some Rice Krispie coal this year…or just a bag of real coal.</div>
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<span class="Apple-style-span" style="font-size: large;">Happy Holidays. <span style="font-family: Times; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">XOXO....little j </span><span style="color: #e432f6; font-family: Webdings; mso-bidi-font-family: Webdings; mso-bidi-font-size: 16.0pt;">Y</span></span></div>
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<a href="http://1.bp.blogspot.com/-6BnYPEPQTG0/UMkRNBfKemI/AAAAAAAAAVo/ONHfW13nMX4/s1600/RK4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-6BnYPEPQTG0/UMkRNBfKemI/AAAAAAAAAVo/ONHfW13nMX4/s320/RK4.jpg" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><u>Brown Butter Rice
Krispie Pops</u></b></div>
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<i>Recipe Adapted from: </i><a href="http://smittenkitchen.com/blog/2009/11/salted-brown-butter-crispy-treats/">Smitten Kitchen</a><i><o:p></o:p></i></div>
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<i>Concept Courtesy of: </i><a href="http://www.twigandthistle.com/blog/2010/06/chocolate-dipped-rice-crispy-popsicles/">Twig & Thistle</a></div>
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1 stick butter, unsalted + extra for the pan</div>
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1 10oz bag mini marshmallows</div>
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6 cups Rice Krispies cereal</div>
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1 bag dark cocoa candy melts {optional}</div>
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Start by buttering insides of 8x8 pan or any sized pan of
your choice. Then butter insides of large bowl. Pour Rice Krispies cereal into
bowl & set aside.</div>
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In medium-large pot, melt butter over medium heat. After
butter has melted, continue to stir and watch as it transitions from a foamy
state to a clear golden color. Reduce heat to medium-low & just as the
butter turns a golden, nutty color, remove the pot from heat. Stir in mini
marshmallows. If marshmallows don’t melt completely, return to low heat on the
stove until melted. Pour marshmallow mixture onto Rice Krispies cereal. Stir
until combined.</div>
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Pour mixture into 8x8 pan. Use buttered pieces of parchment
paper to firmly press into pan. Let cool completely.</div>
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Once cooled, cut Rice Krispies treats into popsicle-sized
rectangles or sucker-sized squares. Finish by adding a ribbon-donned lollipop
stick.</div>
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<tr><td class="tr-caption" style="text-align: center;">holiday party at the hospital :)</td></tr>
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<b style="mso-bidi-font-weight: normal;"><u>Rice Krispie “Lumps
of Coal”</u></b></div>
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<i style="mso-bidi-font-style: normal;">Idea Courtesy of:</i> <a href="http://www.iheartnaptime.net/lump-of-coal/">I Heart Nap Time</a></div>
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<tr><td class="tr-caption" style="text-align: center;">LOOK at all them LUMPS of COAL!</td></tr>
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Prepare recipe as shown above. After marshmallows have
melted completely, add black icing dye. Stir in enough until desired color is
reached. Pour marshmallow mixture over Rice Krispies & mix until combined.
Use buttered hands to form odd “coal” shapes. Let cool on parchment paper.
Place coal in bags tied with a ribbon and “Lump of Coal” decorative sign. </div>
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Find free printable <a href="http://www.iheartnaptime.net/lump-of-coal/" style="font-weight: bold;">here</a> that you can size edit using word doc or email me at <b>iwhiskitgood@gmail.com</b> for a smaller version :)</div>
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little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com0tag:blogger.com,1999:blog-2186961374497826336.post-34606266730993098832012-02-03T10:40:00.000-08:002012-02-03T10:43:06.197-08:00Girl Scout Cookies: Samoas!<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-h57jxRwZul4/Tywpmo3uEbI/AAAAAAAAAUQ/bksrVPTVX60/s1600/IMG_7958.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-h57jxRwZul4/Tywpmo3uEbI/AAAAAAAAAUQ/bksrVPTVX60/s640/IMG_7958.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SAMOAS!!!</td></tr>
</tbody></table><div class="MsoNormal" style="text-align: center;">What<span class="Apple-style-span" style="font-size: large;"> time</span> of the year is it?! <b><span class="Apple-style-span" style="color: #274e13; font-family: Verdana, sans-serif; font-size: large;">GIRL SCOUT</span></b> cookie time, that’s what! Except I didn’t feel like waiting till Spring to get my <span class="Apple-style-span" style="font-size: large;">snack on</span>, so I spent my day off making my <span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif; font-size: large;">favorite </span>Girl Scout cookie….the beloved <i><span class="Apple-style-span" style="font-size: large;">Samoas</span></i>! Humongous in<span class="Apple-style-span" style="font-size: large;"> size</span> and sweet with<span class="Apple-style-span" style="font-size: large;"> delight</span>, <i>just one</i> of these cookies will leave you feeling satisfied :)<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">XOXO....little j </span><span class="Apple-style-span" style="color: #e432f6; font-family: Webdings;"><span class="Apple-style-span" style="font-size: large;">Y</span></span></div><div class="MsoNormal"> </div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Girl Scout Cookies: Samoas!</u></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-crbgnERX6KQ/TywpuO0Ur8I/AAAAAAAAAUY/doEIfs8MhSU/s1600/IMG_7939.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-crbgnERX6KQ/TywpuO0Ur8I/AAAAAAAAAUY/doEIfs8MhSU/s400/IMG_7939.jpg" width="285" /></a></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">*Adapted from: <a href="http://www.thelittleepicurean.com/2012/01/homemade-samoa-cookies.html">the little epicurean</a></i></div><div class="MsoNormal">Makes about 26 cookies</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u>Cookie Dough:</u></div><div class="MsoNormal">1 cup unsalted butter, at room temperature</div><div class="MsoNormal">½ cup granulated sugar</div><div class="MsoNormal">½ tsp vanilla extract</div><div class="MsoNormal">2 cups all-purpose flour</div><div class="MsoNormal">¼ tsp baking powder</div><div class="MsoNormal">½ tsp salt</div><div class="MsoNormal">2 Tbsp whole milk</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u>Coconut Caramel Topping:</u></div><div class="MsoNormal">2-3 cups sweetened shredded coconut, toasted</div><div class="MsoNormal">1 cup granulated sugar</div><div class="MsoNormal">6 Tbsp unsalted butter, at room temperature</div><div class="MsoNormal">½ cup heavy cream</div><div class="MsoNormal">pinch of salt</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u>Dipping Chocolate:</u></div><div class="MsoNormal">1 bag dark cocoa candy melts</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 350 degrees F. Line baking sheets with parchment paper.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder salt, vanilla, and milk. Add in a sprinkle of flour if dough comes out too sticky. Cover dough with saran wrap and chill in the refrigerator for 30 minutes or the freezer for 15 minutes. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">After chilled, roll out dough to desired thickness. Cut into 2-3 inch rounds then place onto the baking sheet. Cut a smaller hole out of the center. {Get creative if you don’t have cookie cutters lying around the house. I used a water bottle cap to make the holes!} Bake cookies for 10-12 minutes, or until cookies are lightly browned. Transfer to wire rack to cool.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For the topping, keep oven at 350 degrees F. Line baking sheet with layer of coconut. Bake until lightly toasted, occasionally stirring to keep from burning. Set aside to cool.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a medium-sized saucepan, melt sugar on medium high heat. As sugar begins to melt, reduce heat to medium. Stir as needed with a whisk until sugar liquefies and turns amber brown. Add butter to pan and whisk until melted. Remove pan from heat. Whisk in the cream until combined. Reserve about 1/3 cup of the caramel sauce and set aside. Stir the toasted coconut into the rest of the caramel sauce in the pan until thoroughly incorporated. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u>Assembling the Cookies:</u></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">#1 Spread cooled shortbread cookie with thin layer of reserved caramel sauce.</div><div class="MsoNormal">#2 Add layer of coconut caramel topping. Set aside to harden.</div><div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">#3 Melt dark cocoa candy melts according to instructions on bag, then dip bottom of cookie into melted chocolate. Flip cookie upside down to let chocolate harden and cool.</div><div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">#4 Once chocolate bottom has cooled, flip cookies back over with the coconut-side up. Drizzle leftover chocolate over cookies using piping bag or zip lock bag with small tip cut off the end. Let chocolate cool.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-hhNQs6qBpPo/TywqEuIY1aI/AAAAAAAAAUg/VruBQDxKMaI/s1600/IMG_7936.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="534" src="http://1.bp.blogspot.com/-hhNQs6qBpPo/TywqEuIY1aI/AAAAAAAAAUg/VruBQDxKMaI/s640/IMG_7936.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TA-DAAAA!</td></tr>
</tbody></table></div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com7tag:blogger.com,1999:blog-2186961374497826336.post-87887636460507651552011-08-23T15:59:00.000-07:002011-08-23T16:00:09.996-07:00Baked Brownies<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<tr><td class="tr-caption" style="text-align: center;">BAKED brownie</td></tr>
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<div class="MsoNormal" style="text-align: center;">I’ve had this <span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">BAKED Brownie</span> recipe tucked away for a while now & finally was able to try it last week. It’s <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">claim to fame</span> was supposedly after being announced as one of <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Oprah’s</span> <i style="mso-bidi-font-style: normal;"><span class="Apple-style-span" style="font-size: large;">favorite things</span></i>, but I have my faulty DVR to thank for missing that episode! The recipe comes from the <span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-large;"><a href="http://bakednyc.com/">baked shop</a> </span>in NYC & is known for it’s rich flavor & fudge-like consistency. I had my expectations set high in believing this brownie was going to rank high as<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"> THE</span> best brownie ever. Was it good?<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"> Yes.</span> Was it intensely rich? <span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Yes.</span> Was it <span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-large;">THE </span>best? <span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">No.</span> Sadly, not for me. But, I am a<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"> milk-chocolate </span>loving girl & the flavor of these brownies was just<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"> too rich</span> for my taste-buds. But none of us are alike, and <span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">gosh darn </span>if Oprah loves them, then I’m sure there’s a lot of others out there that will too! Put this recipe <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">to the test</span> & decide for yourself, or just<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> go the lazy route</span> & pick up The Baked Brownie box mix at <span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><a href="http://www.williams-sonoma.com/products/baked-brownies/">Williams-Sonoma</a> </span>:)<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">XOXO....little j</span><span style="font-family: Times;"> </span><span style="color: #e432f6; font-family: Webdings;">Y</span></span></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>The Baked Brownie</u></b></div><div class="MsoNormal"><i>Adapted from: </i><a href="http://bakednyc.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">baked NYC's</span></a> BAKED Brownie</div><div class="MsoNormal"><b><u><br />
</u></b></div><div class="MsoNormal">1 ¼ cups all-purpose flour</div><div class="MsoNormal">1 tsp salt</div><div class="MsoNormal">2 Tbsp unsweetened cocoa powder</div><div class="MsoNormal">11 ounces dark chocolate (60-72% cacao), coarsely chopped</div><div class="MsoNormal">2 sticks unsalted butter, at room temperature</div><div class="MsoNormal">1 Tbsp instant espresso powder</div><div class="MsoNormal">1 ½ cups granulated sugar</div><div class="MsoNormal">½ cup firmly packed light brown sugar</div><div class="MsoNormal"> 5 large eggs, at room temperature</div><div class="MsoNormal">2 tsp pure vanilla extract</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 350 degrees F. Butter sides of a 9 x 13-inch baking pan.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a medium bowl whisk together the flour, salt, and cocoa powder. Set aside. In a large bowl set over simmering water, stir together the chocolate, butter, and instant espresso powder until melted and smooth. Keeping the bowl over the water, turn off the heat and add the sugars. Whisk until combined.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Remove boil from double boiler and let cool to room temperature. {Pop in the fridge or freezer for 5 minutes to speed up the process.} Once the chocolate mixture has cooled, add 3 eggs and whisk until combined. Add the 2 remaining eggs and whisk until combined. Stir in the vanilla. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Fold the flour mixture into the chocolate mixture until just combined. Do not over mix the batter. Pour batter into prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack. Cut into squares & serve.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Kur9um-97rY/TlQvGfQR1FI/AAAAAAAAATw/t1Vo2mFDVcI/s1600/IMG_7611.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="614" src="http://1.bp.blogspot.com/-Kur9um-97rY/TlQvGfQR1FI/AAAAAAAAATw/t1Vo2mFDVcI/s640/IMG_7611.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">take a bite into BAKED goodness.....a brownie like no other</td></tr>
</tbody></table></div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com2tag:blogger.com,1999:blog-2186961374497826336.post-59402257328422913982011-07-17T12:37:00.000-07:002011-07-17T14:18:50.550-07:00Chocolate-Coffee Cake Pops<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Qb12NqSZYKk/TiM47yiIQGI/AAAAAAAAATQ/H0A7-h2MDPM/s1600/IMG_7341.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="222" src="http://3.bp.blogspot.com/-Qb12NqSZYKk/TiM47yiIQGI/AAAAAAAAATQ/H0A7-h2MDPM/s640/IMG_7341.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red, White & Blue!!</td></tr>
</tbody></table><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;">I couldn’t think of a <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">better</span> way to spend <span class="Apple-style-span" style="font-size: large;">Independence Day</span> than with a little family BBQ, fireworks, & some festive <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-size: large;">CAKE</span></span><span class="Apple-style-span" style="font-size: large;"> </span><span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="font-size: large;">POPS</span></span></b></span>. For me, it was one last get together before I headed off to Los Angeles to start my big girl job. That’s right, my days of moping on<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span><a href="http://iwhiskitgood.blogspot.com/2011/02/tomato-basil-soup.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">blog posts</span></span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;"> </span></span>& being unemployed are soon to be of the past. I’m <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">hoping </span>my new employment status doesn’t equate to a hiatus from the blog world, so I’ll make an effort to continue with the <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">kitchen adventures</span></span> every now & then. Might be kind of hard without my mom’s <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">nifty Canon</span> on hand to take pictures! <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Happy Belated 4</span><sup><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">th</span></sup><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> of July!!</span> <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">XOXO....little j</span></span><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: large;"> </span></span><span style="color: #e432f6; font-family: Webdings;"><span class="Apple-style-span" style="font-size: large;">Y</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="http://1.bp.blogspot.com/-Uo06EqGqnYs/TiM34V04z8I/AAAAAAAAATM/Wly2u4cOqGk/s1600/IMG_7339.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-Uo06EqGqnYs/TiM34V04z8I/AAAAAAAAATM/Wly2u4cOqGk/s200/IMG_7339.JPG" width="169" /></a><b style="mso-bidi-font-weight: normal;"><u>Chocolate-Coffee Cake Pops<o:p></o:p></u></b></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">*Makes 50-60+ depending on size</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 box Devil’s Food Cake mix {+ eggs, oil, H20, 2+ Tbsp instant espresso}</div><div class="MsoNormal">¾ tub Whipped Cream Cheese frosting</div><div class="MsoNormal">1 lb. bag dark chocolate candy melts {2 lbs if you plan on making a lot!}</div><div class="MsoNormal">2-3 tsp instant espresso + more to your preference</div><div class="MsoNormal">4-inch lollipop sticks</div><div class="MsoNormal">sprinkles for decorating</div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: center;">Use the <a href="http://iwhiskitgood.blogspot.com/2010/12/red-velvet-cake-pops.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #cc0000;">Red Velvet Cake Pops'</span></span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #cc0000;"> </span></span>recipe as a guide. Add instant espresso to cake batter before baking. Add more instant espresso to dipping chocolate during the melting process. Make sure cake dough has hardened a bit in the fridge/freezer before attempting to dip in chocolate. You’ll know it’s not cold enough if the cake keeps falling of the stick. Dip, decorate with sprinkles, set aside to harden & enjoy!!</div><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-spdvmAmXUlA/TiM31YXI_NI/AAAAAAAAATI/CxMt8Khfyhg/s1600/IMG_7330.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-spdvmAmXUlA/TiM31YXI_NI/AAAAAAAAATI/CxMt8Khfyhg/s640/IMG_7330.jpg" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">festive Cake Pops!</td></tr>
</tbody></table>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com3tag:blogger.com,1999:blog-2186961374497826336.post-37363320397807131212011-07-03T11:03:00.000-07:002011-07-03T11:03:47.853-07:00Lemon Glazed Blueberry Muffins<div dir="ltr" style="text-align: left;" trbidi="on"><!--StartFragment--> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-6uzxPJeXoUk/ThCs-8NxwzI/AAAAAAAAASo/dT91EnM7mcc/s1600/IMG_7258.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="582" src="http://4.bp.blogspot.com/-6uzxPJeXoUk/ThCs-8NxwzI/AAAAAAAAASo/dT91EnM7mcc/s640/IMG_7258.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Glazed Blueberry Muffins<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-j5MqgLaRERI/ThCtkkSYtmI/AAAAAAAAASw/ZtpJoqSNoQs/s1600/IMG_7262.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-j5MqgLaRERI/ThCtkkSYtmI/AAAAAAAAASw/ZtpJoqSNoQs/s640/IMG_7262.jpg" width="580" /></a></td></tr>
</tbody></table><br />
<br />
<div class="MsoNormal" style="text-align: center;">This past <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">Mother’s Day</span></span> we celebrated with a <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">special</span> brunch at <a href="http://cupslj.com/classes-parties/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">CUPS Culinary</span></span></a>. The <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">goal</span> was to get my <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mother </span>more<i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> in touch</span></i> with her inner <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">Betty Crocker</span></span>, with this hands-on class where everyone was responsible for making a dish to contribute to the brunch. <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">Luckily for her,</span></span> the brunch turnout was<span class="Apple-style-span" style="font-size: large;"> </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">overbooked</span> </span>and the food stations were a little crowded. Therefore, we <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">{as in--my sister & I}</span> were left with a quite simple egg dish to prepare. So rather than <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">slaving away </span>in the kitchen that morning baking these muffins, my mother spent her time snapping photos instead—something she’d rather be doing anyway! :) Mission<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;"> not quite</span></span> accomplished, but we had fun anyway. <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Still love </span>these muffins the second time around & plan to use the <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">base </span>of this recipe again for other muffins too. Give 'em a try! </div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">XOXO....little j</span></span><span style="font-family: Times; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><span class="Apple-style-span" style="font-size: large;"> </span></span><span style="color: #e432f6; font-family: Webdings; mso-bidi-font-family: Webdings; mso-bidi-font-size: 16.0pt;"><span class="Apple-style-span" style="font-size: large;">Y</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="color: #e432f6; font-family: Webdings; mso-bidi-font-family: Webdings; mso-bidi-font-size: 16.0pt;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></span></div><!--StartFragment--> <!--EndFragment--> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-VWHdWN3qPI4/ThCtGoH0jHI/AAAAAAAAASs/e_wRVpHoOzc/s1600/IMG_6583.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-VWHdWN3qPI4/ThCtGoH0jHI/AAAAAAAAASs/e_wRVpHoOzc/s400/IMG_6583.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mother, Belle & Myself {not a fan of my "low pony" look!!}<span class="Apple-style-span" style="font-size: small;"><b><u><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px; font-weight: normal;"><br />
</span></span></u></b></span></td></tr>
</tbody></table><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Lemon Glazed Blueberry Muffins</u></b></div><div class="MsoNormal">Adapted from: Michelle Ciccarelli, Owner of <a href="http://cupslj.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cups Bakery</span></a></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">*</i></b><i style="mso-bidi-font-style: normal;">Makes about 22 muffins</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 ½ sticks unsalted butter, at room temp</div><div class="MsoNormal">1 ½ cups sugar</div><div class="MsoNormal">3 eggs, at room temp</div><div class="MsoNormal">1 ½ tsp vanilla</div><div class="MsoNormal">1 cup sour cream</div><div class="MsoNormal">¼ cup heavy cream (*milk used in original recipe)</div><div class="MsoNormal">2 ½ cups all-purpose flour</div><div class="MsoNormal">2 tsp baking powder</div><div class="MsoNormal">½ tsp baking soda</div><div class="MsoNormal">½ tsp salt</div><div class="MsoNormal">2 cups fresh blueberries, rinsed & picked through for stems</div><div class="MsoNormal">zest of one lemon (*meyer lemons used in original recipe)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 350 degrees F. Place paper liners in muffin pan.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cream butter and sugar in mixer for 5 minutes, or until light and fluffy. Add eggs, one at a time, with the mixer on low. Add vanilla, sour cream, and heavy cream and mix until blended. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the wet ingredients and mix until just combined. Fold in the blueberries and lemon zest.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Scoop batter into prepared muffin pans, filling to the top. Bake for 25-30 minutes, or until muffins are lightly browned. Let cool.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Lemon Glaze</u></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">½ cup freshly squeezed lemon juice</div><div class="MsoNormal">2 cups powdered sugar, sifted</div><div class="MsoNormal">fine zest of one lemon</div><div class="MsoNormal">1 Tbsp unsalted butter, at room temp</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Combine all ingredients in a microwave-safe bowl and heat on high for 30 seconds.<span style="mso-spacerun: yes;"> </span>Whisk & continue to heat at 30-second intervals if needed. Pour atop muffins before serving.</div><!--EndFragment--> </div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com0tag:blogger.com,1999:blog-2186961374497826336.post-47423727663439263132011-06-30T16:04:00.000-07:002011-06-30T16:04:59.095-07:00Nutty Zucchini Bread<div dir="ltr" style="text-align: left;" trbidi="on"><!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-77J4yMDeCmI/Tg0AumH-8PI/AAAAAAAAASk/qgeM_GTztMk/s1600/IMG_7197.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-77J4yMDeCmI/Tg0AumH-8PI/AAAAAAAAASk/qgeM_GTztMk/s640/IMG_7197.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nutty Zucchini Bread....YUMMY!</td></tr>
</tbody></table><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;">Our <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">backyard</span> garden is beginning to flourish with everything from bell peppers to corn, tomatoes, cucumbers & of course…<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #38761d;">ZUCCHINI</span></span>! Lots and lots of zucchini!! I was starting to <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">run out </span>of ideas of what to make with the <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">darn</span> things, when I decided to give this <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">delish </span>recipe a try. Definitely a keeper!! <span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">XOXO....little j </span></span><span style="color: #e432f6; font-family: Webdings; mso-bidi-font-family: Webdings; mso-bidi-font-size: 16.0pt;"><span class="Apple-style-span" style="font-size: large;">Y</span></span></div><!--StartFragment--> <!--EndFragment--> <div class="MsoNormal"><br />
</div><div class="MsoNormal"><!--StartFragment--> </div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Nutty Zucchini Bread<o:p></o:p></u></b></div><div class="MsoNormal">Adapted from: Paula Deen’s <a href="http://www.foodnetwork.com/recipes/paula-deen/zucchini-bread-recipe/index.html">Zucchini Bread</a></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">*makes 2 9-inch loaves</i></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JvtgVf_Tj2U/Tg0AFBHXfmI/AAAAAAAAASg/9h7aLohjsFU/s1600/IMG_7173.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="201" src="http://3.bp.blogspot.com/-JvtgVf_Tj2U/Tg0AFBHXfmI/AAAAAAAAASg/9h7aLohjsFU/s320/IMG_7173.JPG" width="320" /></a></div><div class="MsoNormal">3 ¼ cups all-purpose flour</div><div class="MsoNormal">1 ½ tsp salt</div><div class="MsoNormal">1 tsp ground nutmeg</div><div class="MsoNormal">2 tsp baking soda</div><div class="MsoNormal">1 tsp ground cinnamon</div><div class="MsoNormal">2 ½ cups sugar</div><div class="MsoNormal">1 cup vegetable oil</div><div class="MsoNormal">4 eggs, beaten</div><div class="MsoNormal">1/3 cup water</div><div class="MsoNormal">2 cups grated zucchini {squeeze out excess liquid with a paper towel}</div><div class="MsoNormal">1 tsp lemon juice</div><div class="MsoNormal">¾ cup chopped walnuts, toasted</div><div class="MsoNormal">¾ cup chopped pecans, toasted</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 350 degrees F. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Arrange chopped nuts on baking sheet and toast in oven for 5-10 minutes. Let cool.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon, and sugar. In a separate bowl, combine beaten eggs, water, zucchini, and lemon juice. Add wet ingredients into dry ingredients and mix together. Fold in nuts. Pour batter into 2 9-inch loaf pans. Bake for 55-60 minutes. Let cool.</div><!--EndFragment--> <br />
<!--EndFragment--> </div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com2tag:blogger.com,1999:blog-2186961374497826336.post-4407650858124997782011-05-20T14:31:00.000-07:002011-05-20T14:45:06.528-07:00Best EVER Peanut Butter Protein Shake<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-z0rIcsmk5yY/TdbcHHHuJWI/AAAAAAAAASU/9Q-oNIMieoo/s1600/IMG_7056.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-z0rIcsmk5yY/TdbcHHHuJWI/AAAAAAAAASU/9Q-oNIMieoo/s640/IMG_7056.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mmm mmm goooood</td></tr>
</tbody></table><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Tired</span> of drinking those bland & boring protein shakes? Well look no further because this <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">really</span></span> is the <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">BEST </span></span>tasting protein shake I've made in years. It's <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">SOOO</span></span> good that I guarantee a protein shake <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">addiction</span></span> in your near future. Feel free to <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">adapt </span>the shake to your diet. Cut out the almond butter to <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">save</span> fat & calories on the days where you have already surpassed your daily amount. It <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">still</span> tastes <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">amazing </span></span>without it!! <span style="font-family: Times;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">XOXO....little j</span> </span></span><span style="color: #e432f6; font-family: Webdings;"><span class="Apple-style-span" style="font-size: large;">Y</span></span></div><div style="text-align: center;"><span style="color: #e432f6; font-family: Webdings;"><br />
</span></div><div><b><u>Best EVER Peanut Butter Protein Shake</u></b></div><div><i>*Makes 2 cups/serving</i></div><div><br />
</div><div>3/4 cup Unsweetened Vanilla Blue Diamond Almond Breeze Milk</div>1 scoop Isoflex Peanut Butter Chocolate Whey Protein Powder<br />
<div>1 Tbsp Bob's Red Mill Organic Flaxseed Meal</div><div>1-2 Tbsp Almond Butter or Low-Calorie PB (such as <a href="http://www.organicdirect.com/bettern-creamy-peanut-butter-spread-16-oz-p-8588.html">Better'n Peanut Butter</a>)</div><div>LOTS of ice (about 8 cubes)</div><div><i>optional:</i> use 1/2 coffee 1/2 milk ratio for liquid</div><div><br />
</div><div>Mix all ingredients in a blender. Add additional liquid or ice until desired consistency is reached. If you're feeling a little rebellious, go ahead & top with a drizzle of chocolate syrup. However, know that I only added whipped cream & chocolate syrup for visual appeal :)</div><div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Ic10peXQM_A/Tdbc3ub6nKI/AAAAAAAAASY/V4Yw-Ez0qKc/s1600/IMG_7057.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-Ic10peXQM_A/Tdbc3ub6nKI/AAAAAAAAASY/V4Yw-Ez0qKc/s400/IMG_7057.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">seconds, anyone?</td></tr>
</tbody></table><div><br />
</div></div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com3tag:blogger.com,1999:blog-2186961374497826336.post-87988844356321500372011-05-09T20:14:00.000-07:002011-05-10T12:49:03.087-07:00Coconut Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-y8CwX2uuQNM/TcisFv6MD1I/AAAAAAAAARo/wqTMREKd9vA/s1600/IMG_6662-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-y8CwX2uuQNM/TcisFv6MD1I/AAAAAAAAARo/wqTMREKd9vA/s640/IMG_6662-1.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">coconut cupcakes :)</td></tr>
</tbody></table><div class="MsoNormal" style="text-align: center;">My latest <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">obsession </span></span>has been anything with that sweet flavor of <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">shredded coconut</span></span>. I sprinkle some into my oat bran, top it on some yogurt, and I even made a version of a little Almond Joy candy. I can’t get <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">enough</span> </span>of this stuff! So when my friend mentioned this recipe, I couldn’t <i>wait</i> to get baking. What else could be more delightful than a <span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">mouthful</span></span> of these moist, buttery, coconut cupcakes? They turned out wonderful & made for a <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">great</span></span> dessert at my friend’s baby shower. This recipe is<span class="Apple-style-span" style="font-size: large;"> </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">definitely</span></span> one worth repeating. <span style="font-family: Times;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-large;">XOXO....little j</span></span><span class="Apple-style-span" style="font-size: x-large;"> </span></span><span style="color: #e432f6; font-family: Webdings;"><span class="Apple-style-span" style="font-size: x-large;">Y</span></span></div><div class="MsoNormal" style="text-align: center;"><o:p><br />
</o:p></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><a href="http://1.bp.blogspot.com/-GcU_5l4OeHU/TciskxMnfRI/AAAAAAAAARw/9Q_04hzdLQw/s1600/IMG_6647.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-GcU_5l4OeHU/TciskxMnfRI/AAAAAAAAARw/9Q_04hzdLQw/s400/IMG_6647.JPG" width="270" /></a><b style="mso-bidi-font-weight: normal;"><u>Coconut Cupcakes</u></b></div><div class="MsoNormal">Recipe by: Barefoot Contessa</div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">*Makes 24 cupcakes</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u>Cupcake Batter:<o:p></o:p></u></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">3 sticks unsalted butter at room temperature</div><div class="MsoNormal">2 cups sugar</div><div class="MsoNormal">5 extra-large eggs at room temperature</div><div class="MsoNormal">1 ½ tsp vanilla extract</div><div class="MsoNormal">1 ½ tsp almond extract</div><div class="MsoNormal">3 cups all-purpose flour</div><div class="MsoNormal">1 tsp baking powder</div><div class="MsoNormal">½ tsp baking soda</div><div class="MsoNormal">½ tsp salt</div><div class="MsoNormal">1 cup buttermilk</div><div class="MsoNormal">14 oz sweetened shredded coconut </div><div class="MsoNormal"> + more if desired</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u>Cream Cheese Icing:</u></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 lb cream cheese at room temperature</div><div class="MsoNormal">3 sticks unsalted butter at room temperature</div><div class="MsoNormal">1 tsp vanilla extract</div><div class="MsoNormal">½ tsp almond extract</div><div class="MsoNormal">1 ½ lbs confectioners’ sugar, sifted</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 325 degrees F.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For the cupcake batter, begin by using an electric mixer fitted with a paddle attachment. Cream butter and sugar until light and fluffy, about 5 minutes. With the mixer on low, add eggs one at a time. Add vanilla and almond extract and mix well.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal">In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Alternatively add the dry ingredients and the buttermilk into the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Line muffin pan with paper liners. Use an ice cream scoop to fill each cup to the top with batter. Bake 25-35 minutes, or until the tops are brown and a toothpick comes out clean when testing. Cool for 15 minutes in the pan & then cool completely on a baking rack. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For the icing, blend together the cream cheese, butter, vanilla and almond extracts in an electric mixer. Add the sifted confectioners’ sugar and mix until smooth. Frost cooled cupcakes with cream cheese icing & sprinkle with remaining coconut. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i>Optional Ideas:</i> Use toasted coconut in the recipe. To do so, arrange shredded coconut in a thin layer on a baking sheet. Heat oven to 300 degrees F. Bake for about 20 minutes, or until lightly browned. Stir every 5-10 mins to ensure even browning.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CrYHrOb6R1o/TcisSJSzveI/AAAAAAAAARs/VcE_Dj6JdJY/s1600/IMG_6640-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="http://4.bp.blogspot.com/-CrYHrOb6R1o/TcisSJSzveI/AAAAAAAAARs/VcE_Dj6JdJY/s640/IMG_6640-1.JPG" width="640" /></a></div><div class="MsoNormal"><br />
</div></div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com1tag:blogger.com,1999:blog-2186961374497826336.post-68616421371838508242011-04-22T16:04:00.000-07:002011-04-22T16:04:50.018-07:00Potato & Sweet Potato Chips<div dir="ltr" style="text-align: left;" trbidi="on"><!--StartFragment--> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Wa7BbSkAvxw/TbIIFQKgD4I/AAAAAAAAARI/3gK-w7gZuGs/s1600/IMG_6425.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="508" src="http://4.bp.blogspot.com/-Wa7BbSkAvxw/TbIIFQKgD4I/AAAAAAAAARI/3gK-w7gZuGs/s640/IMG_6425.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Potato Chips</td></tr>
</tbody></table><div class="MsoNormal" style="text-align: center;">It’s no surprise I’ve been on a <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">blog hiatus </span>for the past few weeks. I have been busy preparing for job interviews since I only get <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">one shot</span> to make a <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">great</span> impression. <i>Hopefully</i> my hard work pays off & I get an <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">offer</span> soon. I’m<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> ready</span> to work already!!</div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;">I have to thank Leanne over at <a href="http://www.healthfulpursuit.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Healthful Pursuit</b></span></a> for peaking my interest in homemade potato chips. Just a few weeks ago I was munching on a bag of sweet potato chips that had to have been <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">20x’s worse</span> than your average potato chip. All that added oil really <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">packs </span>in the calories. Thankfully, if you have some time and patience you can enjoy a <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">guilty-free</span> potato chip fix by making your own! It’s the alternative version to making chips using a dehydrator, however I think I want to try the dehydrating method sometime too.</div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">XOXO....little j</span></span><span style="font-family: Times; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><span class="Apple-style-span" style="font-size: large;"> </span></span><span style="color: #e432f6; font-family: Webdings; mso-bidi-font-family: Webdings; mso-bidi-font-size: 16.0pt;"><span class="Apple-style-span" style="font-size: large;">Y</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Homemade Potato & Sweet Potato Chips</u></b></div><div class="MsoNormal"><i>Recipe from:</i> <a href="http://allrecipes.com/Recipe/microwave-potato-chips/Detail.aspx">Allrecipes.com</a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: center;">Wash potatoes {I used Russet & Sweet Potatoes} & slice thinly with a vegetable slicer. Arrange in a single layer on a microwave-safe glass dish. Lightly spray (optional) with PAM butter spray & season with kosher salt or your favorite seasoning salt. Microwave potatoes in batches. Potatoes will generally take 7-7 ½ minutes on high. Sweet potatoes are done in about 4 minutes. Potatoes will become crispier as they cool. </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-0jTT4t0iyW4/TbIIVeQAqaI/AAAAAAAAARM/NcwMfsk9clQ/s1600/IMG_6419.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="391" src="http://1.bp.blogspot.com/-0jTT4t0iyW4/TbIIVeQAqaI/AAAAAAAAARM/NcwMfsk9clQ/s400/IMG_6419.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potato Chips!!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-1bMtq85pamo/TbIIZSGm-9I/AAAAAAAAARQ/hxXoGu9S2L8/s1600/IMG_6415.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="337" src="http://4.bp.blogspot.com/-1bMtq85pamo/TbIIZSGm-9I/AAAAAAAAARQ/hxXoGu9S2L8/s400/IMG_6415.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">YUM :)</td></tr>
</tbody></table><!--EndFragment--> </div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com3tag:blogger.com,1999:blog-2186961374497826336.post-63124313931135902672011-03-31T23:12:00.000-07:002011-03-31T23:12:28.706-07:00Sweet Potato Sandwich<div dir="ltr" style="text-align: left;" trbidi="on"><!--StartFragment--> <br />
<div class="MsoNormal"><!--StartFragment--> </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-uYCmF9PCrv0/TZVrzGWEH2I/AAAAAAAAARE/bQIIv-OcIWc/s1600/IMG_6236.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-uYCmF9PCrv0/TZVrzGWEH2I/AAAAAAAAARE/bQIIv-OcIWc/s640/IMG_6236.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Potato Sandwich</td></tr>
</tbody></table><br />
<div class="MsoNormal" style="text-align: center;">Back when I was in <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">nursing school</span>, I had the opportunity to observe surgeries in the <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Operating</span> <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Room</span>. On one particular experience, I was sitting in on a spinal surgery. Besides watching from afar in my <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">sexy </span>PPE get-up {also known as personal protective equipment, which is<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> anything</span> <i style="mso-bidi-font-style: normal;">but </i>sexy,} I had nothing else to do but engage in <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">small talk</span> with the surgeons, OR Tech and the medical equipment sales guy. I’m sure I was told some vital info about the surgery & the step-by-step synopsis of what was occurring, but I don’t seem to remember <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">that</span> part. </div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;">What I <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">do</span> remember is when I was asked what my <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">favorite</span> meal would be. Next comes the part where I felt like a total <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">ding-dong </span>for saying such a <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">lame</span> answer. At this point, I was already feeling <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">a little woozy</span> because I was starving. <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">All</span> I could think about was what I was going to eat for lunch. So what did I answer?? I said it would probably be a <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">sandwich and a salad</span>. LAME!! The guys were kind of surprised and said my answer could tell a lot about what kind of date I would be. I felt like my answer made me sound like one of those girls who ordered <i style="mso-bidi-font-style: normal;">just a salad</i> and definitely a girl that would make for a <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">boring</span> date! But as the surgery continued on, I started thinking that not <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">all </span>favorite meals have to be <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">lavish</span>. In fact, I happen to <i><span class="Apple-style-span" style="color: #cc0000;">love</span></i> sandwiches and <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">don’t think</span> I’ve ever had one that left me disappointed. Of course it’s probably not my <i style="mso-bidi-font-style: normal;">favorite</i> meal, but who can choose <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">just one </span>favorite meal anyway? </div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;">I do like to frequent <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">cafés</span> often & I’m always down for a tasty sandwich. While in LA, my friends and I stopped in at <a href="http://www.simplethingsrestaurant.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">simplethings sandwich & pie shop</span></a> for a late lunch. I was <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">tempted </span>to try their Portobello Mushroom Pie, but had to pass it up after I found out it had cheese in it. {Since I’m giving up cheese for a while.} So instead, I chose their <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">½ sandwich-½ salad</span> deal {BIG surprise!} The salad was amazing, but it was their Sweet Potato sandwich {sans the goat cheese} that I found extra appealing. So as soon as I got home I wanted to <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">re-create</span> a version {<i style="mso-bidi-font-style: normal;">my own version</i>} of their sandwich. It’s not completely the same, but I loved the idea of sweet potatoes on a sandwich. So <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">here</span> it is!!! <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">XOXO....little j </span></span><span style="color: #e432f6; font-family: Webdings; mso-bidi-font-family: Webdings; mso-bidi-font-size: 16.0pt;"><span class="Apple-style-span" style="font-size: large;">Y</span></span></div><!--EndFragment--> <br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal"><!--StartFragment--> </div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Sweet Potato Sandwich</u></b></div><!--EndFragment--> <br />
<div class="MsoNormal">1 <a href="http://iwhiskitgood.blogspot.com/2011/03/pretzel-buns.html">pretzel bun</a>, toasted w/ spray butter</div><div class="MsoNormal">1 ½ Tbsp <a href="http://iwhiskitgood.blogspot.com/2011/03/basil-avocado-spread.html">basil-avocado spread</a></div><div class="MsoNormal">1 Tbsp caramelized sweet onions {see recipe below}</div><div class="MsoNormal">1 sweet potato, baked</div><div class="MsoNormal">1/3 cup coleslaw {see recipe below}</div><div class="MsoNormal">{<i>optional:</i> cheese of your choice}</div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Step 1:</span> Follow recipe for making <a href="http://iwhiskitgood.blogspot.com/2011/03/pretzel-buns.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pretzel Buns</span></a> or use your favorite roll/bun/bread. Toast in toaster or brown bun over stovetop in pan. {If using cheese, toast bun & quickly melt cheese under broiler.}</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5c2FT0TN0B0/TZVflAHnt-I/AAAAAAAAAQw/QEU9Hhd6Ci0/s1600/IMG_6178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="http://1.bp.blogspot.com/-5c2FT0TN0B0/TZVflAHnt-I/AAAAAAAAAQw/QEU9Hhd6Ci0/s400/IMG_6178.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Step 2:</span> Spread toasted bun with <a href="http://iwhiskitgood.blogspot.com/2011/03/basil-avocado-spread.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">basil-avocado spread</span></a> & top with caramelized onions.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fV1PNULmxEE/TZVfv8z-m1I/AAAAAAAAAQ0/Tid52mRumqM/s1600/IMG_6224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-fV1PNULmxEE/TZVfv8z-m1I/AAAAAAAAAQ0/Tid52mRumqM/s400/IMG_6224.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Step 3:</span> Layer with baked sweet potatoes.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-COTyXuA4fYo/TZVf7nsInHI/AAAAAAAAAQ4/gYvTHjQyuUc/s1600/IMG_6226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://4.bp.blogspot.com/-COTyXuA4fYo/TZVf7nsInHI/AAAAAAAAAQ4/gYvTHjQyuUc/s400/IMG_6226.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Step 4:</span> Scoop on the coleslaw.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6u51p_--LP4/TZVgAW27zmI/AAAAAAAAAQ8/qOhidC8KPQM/s1600/IMG_6228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="http://3.bp.blogspot.com/-6u51p_--LP4/TZVgAW27zmI/AAAAAAAAAQ8/qOhidC8KPQM/s400/IMG_6228.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Final Result: </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Sweet Potato Sandwich</span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Iq2cXAHjl8g/TZVgZJUl4tI/AAAAAAAAARA/XuazdjLd_Mk/s1600/IMG_6229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="http://3.bp.blogspot.com/-Iq2cXAHjl8g/TZVgZJUl4tI/AAAAAAAAARA/XuazdjLd_Mk/s400/IMG_6229.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u>Caramelized Onions</u></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">*Makes 4 sandwich servings<o:p></o:p></i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 sweet onion, sliced</div><div class="MsoNormal">1 Tbsp butter</div><div class="MsoNormal">1 Tbsp extra virgin olive oil</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Melt butter and heat oil in saucepan over medium heat. Add onions and cover with lid {to let them “sweat”} for 10 minutes. Remove lid and continue cooking onions over low-medium heat for 45-60 minutes until caramelized.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u>Baked Sweet Potatoes</u></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">*Serving sizes vary with potato sizes</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 350 degrees F. Line baking pan with foil covered with an olive oil or butter spray. Cut sweet potatoes into ½ inch-thick slices. Arrange slices in a single-layer onto foil. Lightly spray potatoes with butter spray. Sprinkle with kosher salt & pepper. Bake for 30 minutes, or until soft when pricked with a fork. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u>Coleslaw</u></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">*Makes about 2 cups</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 cups coleslaw mix {I used 3-Color Deli Cole Slaw Mix}</div><div class="MsoNormal">¼ cup {4 Tbsp} extra virgin olive oil</div><div class="MsoNormal">2 Tbsp vinegar {I used rice vinegar}</div><div class="MsoNormal">2 Tbsp light mayo</div><div class="MsoNormal">3 tsp sugar</div><div class="MsoNormal">kosher salt & pepper, to taste</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a bowl, <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #6aa84f;">whisk</span></span> together olive oil, vinegar, sugar, and mayo. Add coleslaw mix and stir to evenly coat. Season with kosher salt & pepper. </div><!--EndFragment--> </div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com4tag:blogger.com,1999:blog-2186961374497826336.post-76537393130177455562011-03-30T23:10:00.000-07:002011-03-30T23:13:18.506-07:00Pretzel Buns<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-5TIAgz_XJsw/TZQZiUqbydI/AAAAAAAAAQo/9tBfFiRz8-k/s1600/IMG_6187.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="452" src="http://3.bp.blogspot.com/-5TIAgz_XJsw/TZQZiUqbydI/AAAAAAAAAQo/9tBfFiRz8-k/s640/IMG_6187.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretzel Buns!!</td></tr>
</tbody></table><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;">This post is in continuation to the <a href="http://iwhiskitgood.blogspot.com/2011/03/basil-avocado-spread.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Basil-Avocado Spread</span></a>. It may be no big<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> surprise</span> that my newest inspired recipe is <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">indeed</span> a sandwich! The spread & pretzel buns are just <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">two pieces</span> to this quite <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">complicated</span> puzzle. I’m pretty sure that once I <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">finally</span> post the end result, few will venture out to make it. Who<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> else </span>has time to spend 5 hours in the kitchen cooking, besides<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> me</span>? </div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;">If you don’t have time to make these <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">delish </span>buns for my sandwich, <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">at least </span>break this recipe out when you’re in an savory mood for some pretzel buns. These pretzels do not even <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">compare</span> to the crap they sell at the movies. <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Believe </span>me. I have fallen <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">victim</span> to purchasing one in the past & <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">immediately </span>regretted it. Munch on these little <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">bad boys</span> next time you pop in a <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">movie</span> & you’ll be in pretzel <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">heaven</span>. Dip them in a little honey-mustard, nacho cheese, or even sprinkle with cinnamon-sugar & you’ll be good to go.<span class="Apple-style-span" style="font-size: large;"> </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">XOXO....little j </span></span><span style="color: #e432f6; font-family: Webdings;"><span class="Apple-style-span" style="font-size: large;">Y</span></span></div><div class="MsoNormal"><b><u><br />
</u></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Pretzel Buns</u></b></div><div class="MsoNormal">Recipe from: <a href="http://stresscake.wordpress.com/2010/03/21/one-of-my-favorite-things-pretzel-rolls/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">STRESSCAKE</span></a></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">*Makes 10-15 depending on size</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u>Dough:<o:p></o:p></u></div><div class="MsoNormal">1 ½ cups warm water {110-115 degrees F—use a thermometer!}</div><div class="MsoNormal">1 packet of Active Dry Yeast</div><div class="MsoNormal">2 tsp sugar</div><div class="MsoNormal">4 ½ cups all-purpose flour</div><div class="MsoNormal">2 tsp kosher salt</div><div class="MsoNormal">4 Tbsp unsalted butter, melted</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u>Poaching H20:</u></div><div class="MsoNormal">2 quarts water {8 cups}</div><div class="MsoNormal">¼ cup baking soda</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u>Toppings:</u></div><div class="MsoNormal">1 egg, lightly beaten</div><div class="MsoNormal">kosher or pretzel salt</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">To make the dough, combine warm water & yeast packet in mixer bowl. Let rest for 5 minutes. Add sugar, flour, salt and melted butter and mix {using the dough hook} until thoroughly combined. The consistency should be more smooth than sticky. Cover mixing bowl with a towel & let the dough rise in a warm place {like the oven} for 1 hour. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">After an hour, the dough should have doubled in size. Punch it down and turn it out onto a floured surface. Cut dough into size/shape of your preference. Keep in mind that the final result will be larger. To shape the dough into a bun-like form, stretch the dough into a round ball by pulling the sides to the bottom and seal it by pinching the dough together. You’ll want the base of your bun to be just as smooth as the top. To get a visual on how this is done, check out the tips on how to shape dough to perfection at <a href="http://www.finecooking.com/articles/shaping-dinner-rolls.aspx"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Fine Cooking</span></a>. Arrange dough balls 1 inch apart on baking sheets lined with parchment paper or baking mats. Cover lightly with a towel and let dough rise {back in the oven} for an additional 30 minutes.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The pretzel buns will need to be poached prior to baking. To do this, bring water to a boil in a large saucepan. Add baking soda and lower heat to a simmer. Carefully slip rolls {a few at a time} into the simmering water. Poach on each side for 30 seconds. Remove and return to same baking sheets, ensuring that the seam side is down. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Glaze poached dough with egg wash. Sprinkle with kosher salt {or pretzel salt if your prefer that} and cut a slash or X at the top of each bun.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Bake buns at 425 degrees F for 15-20 minutes. Rotate pans for even browning. Let cool on wire racks. Eat warm with a dab of butter or use buns for a sandwich.</div><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-npA2MmDnxGU/TZQZu0dA0FI/AAAAAAAAAQs/C9b4HODJ99U/s1600/IMG_6181.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-npA2MmDnxGU/TZQZu0dA0FI/AAAAAAAAAQs/C9b4HODJ99U/s400/IMG_6181.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How 'bout a pretzel baguette?!</td></tr>
</tbody></table><div style="text-align: center;">Looking for more pretzel ideas? </div><div style="text-align: center;">Check out <a href="http://stresscake.wordpress.com/2010/03/21/one-of-my-favorite-things-pretzel-rolls/">STRESSCAKE</a>'s blog for more yummy recipes! I want to try the pretzel dogs!! :D</div></div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com3tag:blogger.com,1999:blog-2186961374497826336.post-65173667481079695592011-03-30T14:01:00.000-07:002011-03-30T14:01:17.427-07:00Basil-Avocado Spread<div dir="ltr" style="text-align: left;" trbidi="on"><!--StartFragment--> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-dMywVEt3yNA/TZOZf1ZOn3I/AAAAAAAAAQk/PQNo9I-zgPA/s1600/IMG_6135-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="414" src="http://4.bp.blogspot.com/-dMywVEt3yNA/TZOZf1ZOn3I/AAAAAAAAAQk/PQNo9I-zgPA/s640/IMG_6135-1.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basil-Avocado Spread</td></tr>
</tbody></table><br />
<div class="MsoNormal" style="text-align: center;">I found <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">inspiration</span> for creating a new recipe after enjoying a late lunch at a new <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">hot spot </span>café in <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">LA</span>, while visiting friends there this past weekend. There are several<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> elements </span>to this new recipe idea, so I will post <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">bits & pieces</span> as I make them & then <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">eventually</span> it will all come together in the <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">final result</span>! </div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;">I must say…this avocado spread turned out <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">phenomenal</span>. I love it <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">so much</span> I just might have to throw my jar of mayo out & give that <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">junk</span> up for good. It’s <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">best used</span> as a spread on your favorite sammy or as a dip for freshly baked fries. Stay tuned….<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">more </span>to follow! </div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">XOXO....little j</span></span><span style="font-family: Times; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"> </span><span style="color: #e432f6; font-family: Webdings; mso-bidi-font-family: Webdings; mso-bidi-font-size: 16.0pt;"><span class="Apple-style-span" style="font-size: large;">Y</span></span></div><div class="MsoNormal"><b><u><br />
</u></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Basil-Avocado Spread<o:p></o:p></u></b></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">*Makes ¾ cup<o:p></o:p></i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 medium ripe avocado</div><div class="MsoNormal">1/3 cup light sour cream</div><div class="MsoNormal">3 large basil leaves</div><div class="MsoNormal">1 medium garlic clove</div><div class="MsoNormal">2 tsp lemon juice</div><div class="MsoNormal">½ tsp kosher salt</div><div class="MsoNormal">¼ tsp pepper</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Combine all ingredients in food processor and blend until smooth. Season to taste with additional salt/pepper if necessary. </div><!--EndFragment--> </div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com0tag:blogger.com,1999:blog-2186961374497826336.post-29337801503836065562011-03-29T20:44:00.000-07:002011-03-30T14:20:52.506-07:00Lemon Basil Chicken<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal" style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ySRTN9YZLh8/TZLE6wKHqPI/AAAAAAAAAQg/4d-ghKD4q6s/s1600/IMG_6102.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-ySRTN9YZLh8/TZLE6wKHqPI/AAAAAAAAAQg/4d-ghKD4q6s/s640/IMG_6102.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Basil Chicken</td></tr>
</tbody></table><br />
A few weeks ago I was in Costa Mesa and came across this <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">hidden gem</span> called <i style="mso-bidi-font-style: normal;">Chicken Maison</i>. It’s a little <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mediterranean</span> chain restaurant with <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">generous portions</span> and <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">flavorful </span>rotisserie chicken. They make a <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #f1c232;">Lemon Basil Chicken</span></span> that I just loved, so I did my best to recreate a healthier version here. The<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> secret</span> to keeping the chicken moist is to<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> brine</span> it in advance. You’ll never <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">believe </span>the difference it makes! <span style="font-family: Times;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">XOXO....little j</span> </span></span><span style="color: #e432f6; font-family: Webdings;"><span class="Apple-style-span" style="font-size: large;">Y</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Lemon Basil Chicken<o:p></o:p></u></b></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">*Serves 5</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">5 Chicken Breast Filets {boneless, skinless}</div><div class="MsoNormal">½ cup extra virgin olive oil</div><div class="MsoNormal">3 Tbsp garlic, minced or chopped fine</div><div class="MsoNormal">1/3 cup white wine</div><div class="MsoNormal">2 Tbsp lemon zest</div><div class="MsoNormal">1 large bunch of basil, julienned & chopped</div><div class="MsoNormal">1 tsp kosher salt</div><div class="MsoNormal">½ tsp pepper<br />
juice of 1 lemon {slice & reserve leftovers}</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">{General Brining Formula: ½ gallon H2O + ½ cup table salt + ½ cup sugar} </div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i>*If brining with kosher salt, use 1 cup for this formula. Note: Brining is OPTIONAL.</i></div><br />
<div class="MsoNormal" style="text-align: left;">To obtain more flavorful & juicier meat, always brine it in advance. For boneless, skinless chicken breasts you only need to let the chicken brine for 30-60 minutes. Brine bone-in or skin-on meat for 1-2 hours. For an entire chicken, you’ll want to brine for 4-8 hours. Also be sure to brine meat in a non-reactive container. I use a large plastic bag, but brining in glass bowl or dish also works. Learn more about the Basics of Brining at <a href="http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cooks Illustrated</span></a>.</div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;">Preheat oven to 400 degrees F.</div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;">Heat olive oil in small pan over medium heat. Add garlic and let cook for less than 60 seconds {you don’t want to burn the garlic}. Remove from heat. Stir in wine, lemon zest, basil, kosher salt, and pepper.</div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;">Arrange the chicken filets in a baking dish. Season filets with kosher salt & pepper. Pour lemon basil sauce over chicken filets. Slice leftover lemon {that you used for juicing} into wedges or slice a fresh lemon & toss the pieces into the baking dish. Bake for 30-40 minutes depending on the size of your filet. Boneless & skinless chicken breasts are done once they reach 140F. {Dark meat is done when it reaches a temperature of 160F.} Remove from oven and cover with foil. Let sit 10 minutes before serving. </div></div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com4tag:blogger.com,1999:blog-2186961374497826336.post-77420468922205487702011-03-25T21:26:00.000-07:002011-03-26T08:14:25.228-07:00Creamy Mustard Tilapia Fillets<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-ezV7QMdGiAo/TY1qdwwCv7I/AAAAAAAAAQY/Mem_K5mPL5U/s1600/IMG_6090.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://lh3.googleusercontent.com/-ezV7QMdGiAo/TY1qdwwCv7I/AAAAAAAAAQY/Mem_K5mPL5U/s640/IMG_6090.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creamy Mustard Tilapia Fillets</td></tr>
</tbody></table><div class="MsoNormal" style="text-align: center;">Recently I decided to <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">give up</span> cheese for a while. I <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #cc0000;">LOVE</span></span> cheese. <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">ALL</span> kinds of cheese. I realized that I eat it way too much and too often. I was hoping that cutting out cheese would produce some <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">miraculous </span>results like those people who incredibly loose 10 pounds just by <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">cutting back</span> on their soda consumption. Sadly, I have <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">no</span> results at all. Perhaps it has something to do with all the <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">cream</span> & <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">butter</span> in my diet? One of these days I’m going to have to cut back on those too. But first, I wanted to make some <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Creamy Mustard Tilapia Fillets</span>! If I can’t have cheese, then I might as well eat <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">something </span>creamy, right? This dish makes for a <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">quick & easy </span>weeknight dinner and my family loves it. <span style="font-family: Times;">XOXO....little j </span><span style="color: #e432f6; font-family: Webdings;">Y</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Creamy Mustard Tilapia Fillets</u></b></div><div class="MsoNormal">Recipe inspired by: Ina Garten’s Mustard-Roasted Fish</div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">*Serves 5-6</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">5-6 tilapia fish fillets {fresh or defrosted}</div><div class="MsoNormal">8 oz crème fraîche {see recipe below}<o:p></o:p></div><div class="MsoNormal">3 Tbsp Dijon mustard<o:p></o:p></div><div class="MsoNormal">1 Tbsp whole-grain mustard<o:p></o:p></div><div class="MsoNormal">1 Tbsp drained capers<o:p></o:p></div><div class="MsoNormal">salt & pepper, to taste<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 425 degrees F.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Spray bottom of baking dish {any size you have that’ll fit all the fillets} with butter or olive oil spray. Arrange fillets {skin side down if you are using fresh fish} in baking dish and sprinkle with salt and pepper. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a small bowl, combine crème fraîche, mustards, and capers. Add salt & pepper to taste {about 1 tsp kosher salt & ½ tsp pepper}. Spoon mustard sauce evenly over fillets, making sure fish is completely covered. Bake 10-15 minutes, depending on the thickness of your fish. You will know it’s ready when the fish flakes easily. Serve immediately.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u>Homemade Cr</u><u>ème Fraîche</u> <o:p></o:p></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">*Makes 8 ounces<o:p></o:p></i></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;"><br />
</i></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-lN28NOlUgak/TY1phoze4GI/AAAAAAAAAQU/s8UYSh_wypw/s1600/IMG_6073.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://lh6.googleusercontent.com/-lN28NOlUgak/TY1phoze4GI/AAAAAAAAAQU/s8UYSh_wypw/s320/IMG_6073.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Crème Fraîche</span></td></tr>
</tbody></table><div class="MsoNormal" style="text-align: center;">I’ve never tried Crème Fraîche before so I can’t compare this to a store-bought version, but it is easy to make. Just prepare it one day in advance & it’ll be ready to use. Find more information on different methods <a href="http://www.seriouseats.com/2010/08/how-to-make-creme-fraiche.html">HERE.</a></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;"></div><div class="MsoNormal"><div style="text-align: center;">1 cup whipping cream<o:p></o:p></div></div><div class="MsoNormal"><div style="text-align: center;">2 Tbsp buttermilk<o:p></o:p></div></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div style="text-align: center;">Mix cream & buttermilk in sealable container. Let sit in a warm place for 13+ hours {I put mine in the oven since it was too cold in the kitchen.} The mixture will gradually thicken. Store in fridge until ready to use. <o:p></o:p></div></div></div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com0tag:blogger.com,1999:blog-2186961374497826336.post-37624225128220705762011-03-23T00:14:00.000-07:002011-03-24T23:17:39.434-07:00Tea Party Tarts<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-MVWkJyIFCFQ/TYoXyV3_F7I/AAAAAAAAAQQ/cl65_F9AjzA/s1600/IMG_6017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://lh3.googleusercontent.com/-MVWkJyIFCFQ/TYoXyV3_F7I/AAAAAAAAAQQ/cl65_F9AjzA/s400/IMG_6017.JPG" width="400" /></a><a href="https://lh4.googleusercontent.com/-W6ciCRFK9Yg/TYoWSZ80jtI/AAAAAAAAAQI/j3NjpA1G7K8/s1600/IMG_6062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://lh4.googleusercontent.com/-W6ciCRFK9Yg/TYoWSZ80jtI/AAAAAAAAAQI/j3NjpA1G7K8/s400/IMG_6062.JPG" width="400" /></a></div><br />
<div class="MsoNormal" style="text-align: center;">This Friday<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span><a href="http://www.foodbuzz.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">FOODBUZZ</span></a> is hosting the <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Top 9 Tea Party Takeover </span>in an effort to help raise awareness for <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ovarian Cancer Research</span>. </div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;">Ovarian cancer is the <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">fifth leading cause</span> of cancer death among American women and the most common gynecologic cancer in the United States. Donations toward the <a href="http://www.ocrf.org/index.php"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ovarian Cancer Research Fund</span></a> will help to find better methods for early detection and improve treatment options. Most cases of ovarian cancer are <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">not </span>detected early, so take initiative to seek medical advice if gynecologic cancer runs in your family.</div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;">You can take part in the <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Tea Party Takeover</span> by stopping over at <a href="http://www.kelly-confidential.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kelly Confidential</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span>and creating your own virtual tea party to help raise money for the<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Ovarian Cancer Research Fund</span>. Then throw on your <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">cutest</span> aprons & get to <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">baking</span> some of my <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Tea Party Tarts</span>. Choose from a fresh <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Blueberry-Strawberry Tart,</span> a <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Blueberry Tart,</span> or the <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Baked Apple Tart!</span></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;">Don’t forget to checkout <a href="http://www.foodbuzz.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Foodbuzz</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span>on Friday, March 25<sup>th</sup> to see the <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Top 9</span> recipes from the Tea Party Takeover :) <span style="font-family: Times;">XOXO....little j </span><span style="color: #e432f6; font-family: Webdings;">Y</span></div><div class="MsoNormal" style="text-align: center;"><div style="text-align: left;"></div><span style="color: #e432f6; font-family: Webdings;"></span><br />
<span style="color: #e432f6; font-family: Webdings;"> </span></div><div class="MsoNormal" style="text-align: center;"><b><u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Tea Party Tarts</span><o:p></o:p></u></b></div><div class="MsoNormal" style="text-align: center;"><o:p><br />
</o:p></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-EsiwEfox_lQ/TYoW1F11xVI/AAAAAAAAAQM/IMjS3wiBhVw/s1600/IMG_6059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://lh4.googleusercontent.com/-EsiwEfox_lQ/TYoW1F11xVI/AAAAAAAAAQM/IMjS3wiBhVw/s640/IMG_6059.JPG" width="640" /></a></div><br />
</div><div class="MsoNormal" style="text-align: center;"><u><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Blueberry-Strawberry Tart & Blueberry Tart</span><o:p></o:p></b></u></div><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-UapM1pe8jHk/TYmawyU9YAI/AAAAAAAAAP4/OaCQ0DrVwRk/s1600/IMG_5994.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://lh6.googleusercontent.com/-UapM1pe8jHk/TYmawyU9YAI/AAAAAAAAAP4/OaCQ0DrVwRk/s400/IMG_5994.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blueberry-Strawberry Tart</td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i><span class="Apple-style-span" style="color: #38761d;">Crust:</span></i><i style="mso-bidi-font-style: normal;"> {makes 8 4-inch tarts or 1 9-inch tart}<o:p></o:p></i></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">Recipe from: <a href="http://smittenkitchen.com/2008/11/the-great-unshrinkable-sweet-tart-shell/"><span class="Apple-style-span" style="font-style: normal;">Smitten Kitchen</span></a></i></div><div class="MsoNormal">1-½ cups all-purpose flour</div><div class="MsoNormal">½ cup confectioner’s powdered sugar</div><div class="MsoNormal">¼ tsp kosher salt</div><div class="MsoNormal">9 Tbsp {1 stick + 1 Tbsp} unsalted butter, cold & cut into small pieces</div><div class="MsoNormal">1 egg, lightly beaten</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i><span class="Apple-style-span" style="color: #38761d;">Filling:</span><o:p></o:p></i></div><div class="MsoNormal">1 (8oz) package cream cheese, at room temperature</div><div class="MsoNormal">½ cup confectioner’s powdered sugar</div><div class="MsoNormal">1 tsp vanilla</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i><span class="Apple-style-span" style="color: #38761d;">Glaze:</span></i></div><div class="MsoNormal">¼ cup apricot jelly or jam</div><div class="MsoNormal">1 Tbsp water</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">To prepare the pastry dough, place the flour, sugar, and salt into a food processor. Pulse for a few seconds to combine. Add cold butter and pulse 12-15 times, or until the butter forms small pea-sized bits. With the motor running, add the beaten egg. Continue to pulse until the dough starts to come together into a mass. Quickly dump dough onto a floured surface and shape into a ball. Wrap in plastic wrap and refrigerate for 1-2 hours or a few days in advance. {*Note: If you do not have a food processor, you can use a pastry cutter to mix the butter in with the flour mixture. Then gradually add the egg and mix until the dough forms.}</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 375 degrees F.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Roll dough out into large circular or rectangular shape. Use the 4-inch tart pan to measure out smaller circles. Cut ½ inch larger than the tart pan. Lightly press dough into tart mold. Use the rolling pin to roll over top of pan & cut off any excess dough hanging over. Prick dough with fork. Store in freezer for 30+ minutes before baking. {*Note: Tart dough tends to shrink when it's either not cold enough or if it's been stretched too much. Cut out as many tart circles as you can after rolling out the dough to avoid working the dough too much. Also make sure you either refrigerate the dough in the tart pan for at least 1 hour or pop it in the freezer for 30 minutes. I went through many junky & shrunken tart crusts before I figured this out!}<br />
<br />
When ready, tightly cover dough with buttered foil {shiny side down}. Place on cookie sheet & bake for 15 minutes with the foil. Take off the foil & continue baking an additional 3-5 minutes until lightly golden brown. Keep an eye on them so they don’t burn! Let cool.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For the filling, mix cream cheese, sugar, and vanilla in a bowl using a hand mixer. Whip until creamy. Set aside. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">To make the glaze, heat the apricot jelly and water in a small saucepan. If you are using jam or preserves rather than a jelly, sieve the mixture after it is heated. This will get rid of any apricot clumps and leave you with a nice glaze.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">When the tart crusts have cooled, brush the bottoms & rims of the crust with the apricot glaze. Scoop in cream cheese filling. Top with blueberries and sliced fresh strawberries. Lightly brush fruit with apricot glaze to finish it off. </div><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-nFuEhLMntuk/TYmcXcDPThI/AAAAAAAAAQE/Uo_FnLJZGVA/s1600/IMG_6049-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="291" src="https://lh6.googleusercontent.com/-nFuEhLMntuk/TYmcXcDPThI/AAAAAAAAAQE/Uo_FnLJZGVA/s400/IMG_6049-1.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blueberry Tart</td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: center;"><u><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Baked Apple Tart</span><o:p></o:p></b></u></div><div class="MsoNormal"><u><br />
</u></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-Mp7FxZl75Qk/TYmalgkicWI/AAAAAAAAAP0/1b-MQoGNXpo/s1600/IMG_5993.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://lh6.googleusercontent.com/-Mp7FxZl75Qk/TYmalgkicWI/AAAAAAAAAP0/1b-MQoGNXpo/s400/IMG_5993.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Apple Tart</td></tr>
</tbody></table><div class="MsoNormal"><u><br />
</u></div><div class="MsoNormal"><i><span class="Apple-style-span" style="color: #38761d;">Crust:</span></i><i style="mso-bidi-font-style: normal;"> {makes 8 4-inch tarts or 1 9-inch tart}<o:p></o:p></i></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">Recipe from: <a href="http://smittenkitchen.com/2008/11/the-great-unshrinkable-sweet-tart-shell/"><span class="Apple-style-span" style="font-style: normal;">Smitten Kitchen</span></a></i></div><div class="MsoNormal">1-½ cups all-purpose flour</div><div class="MsoNormal">½ cup confectioner’s powdered sugar</div><div class="MsoNormal">¼ tsp kosher salt</div><div class="MsoNormal">9 Tbsp {1 stick + 1 Tbsp} unsalted butter, cold & cut into small pieces</div><div class="MsoNormal">1 egg, lightly beaten</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i><span class="Apple-style-span" style="color: #38761d;">Filling:</span></i></div><div class="MsoNormal">1 apple {I used Fiji-You’ll need a few apples if you make the 9-inch tart}</div><div class="MsoNormal">1 Tbsp granulated sugar</div><div class="MsoNormal">½ Tbsp unsalted butter, cold & cut into small pieces</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i><span class="Apple-style-span" style="color: #38761d;">Glaze:</span></i></div><div class="MsoNormal">¼ cup apricot jelly or jam</div><div class="MsoNormal">1 Tbsp water</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">See instructions above for making tart crust & apricot glaze. Preheat oven to 350 degrees F.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">When ready, cover tart dough with buttered foil {shiny side down} and bake on cookie sheet for 15 minutes to pre-bake the crust. Remove from oven and add apple slices in a circular fashion. Sprinkle on sugar and dot with butter. Bake an additional 30-40 minutes or until lightly golden. Brush with apricot glaze and let cool.</div></div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com12tag:blogger.com,1999:blog-2186961374497826336.post-29882588941387748572011-03-14T15:21:00.000-07:002011-03-14T16:49:57.309-07:00Marshmallow Crème filled Chocolate Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh4.googleusercontent.com/-eSCRvffXcL8/TX6SkO8FZ_I/AAAAAAAAAPw/G6-U4TczOLk/s1600/IMG_5782-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://lh4.googleusercontent.com/-eSCRvffXcL8/TX6SkO8FZ_I/AAAAAAAAAPw/G6-U4TczOLk/s640/IMG_5782-1.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marshmallow Crème filled Chocolate Cupcakes!!</td></tr>
</tbody></table><div class="MsoNormal" style="text-align: center;">If you’ve been searching for the <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">best </span>chocolate cake recipe <i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">ever</span></i>…look no further! After a little research I came across this recipe shared by Ina Garten called <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Beatty’s Chocolate Cake</span>. It got awesome reviews & was quite <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">popular</span> among fellow food bloggers, so of course I wanted to make it too! </div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;">But, I couldn’t help but wonder who the <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">master creator</span> behind this recipe was. I mean, don’t you want to know who <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Beatty</span> is!? As it turns out, Beatty is the grandmother of a friend of Ina Garten. Back in the day, Beatty would whip up her <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">famous</span> chocolate cake & send it off with her husband on his milk route so he could deliver to their customers. Ohh that is surely one <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">milkman</span> I would look forward to seeing! What ever happened to milkmen anyway?? </div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Beatty’s Chocolate Cake </span>is light, <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">super</span> moist, and its rich, <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">chocolaty goodness</span> is sure to please any palate. The secret ingredient? <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Coffee!</span> I decided to make a batch of cupcakes with this recipe & the results were marshmallow crème filled chocolate cupcakes topped off with a little ganache…absolutely <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">sinful</span>. If you leave out the marshmallow filling, they will still turn out delicious too :) <span style="font-family: Times;">XOXO....little j </span><span style="color: #e432f6; font-family: Webdings;">Y</span></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Marshmallow Crème filled Chocolate Cupcakes</u></b></div><div class="MsoNormal">Recipe inspired from: Ina Garten’s <a href="http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Beatty's Chocolate Cake</span></a></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">* Makes 24 cupcakes</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-BxDzOptdkOs/TX6SeHvL09I/AAAAAAAAAPs/w6ANDf6t9sg/s1600/IMG_5767.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://lh6.googleusercontent.com/-BxDzOptdkOs/TX6SeHvL09I/AAAAAAAAAPs/w6ANDf6t9sg/s400/IMG_5767.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;"><u>Cake:<o:p></o:p></u></i></div><div class="MsoNormal">1 ¾ cups flour</div><div class="MsoNormal">2 cups sugar</div><div class="MsoNormal">¾ cups cocoa powder</div><div class="MsoNormal">2 tsp baking soda</div><div class="MsoNormal">1 tsp baking powder</div><div class="MsoNormal">1 tsp kosher salt</div><div class="MsoNormal">1 cup buttermilk</div><div class="MsoNormal">½ cup vegetable oil</div><div class="MsoNormal">2 eggs</div><div class="MsoNormal">1 tsp vanilla</div><div class="MsoNormal">1 cup freshly brewed coffee</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 350 degrees F. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Arrange cupcake liners in muffin pan. {<i style="mso-bidi-font-style: normal;">Tip:</i> Lightly spray the top of the pan with butter to avoid cupcake tops from sticking to it after baking.}</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Sift flour, sugar, cocoa, baking soda, baking powder, and salt into bowl of electric mixer. Mix on low speed {using paddle attachment} until combined. In another bowl or large measuring cup, combine buttermilk, oil, eggs, and vanilla. Mix lightly with a fork. With the mixer on low speed, slowly add the wet ingredients into the dry ingredients. Lastly, add in the coffee and stir until just combined. Pour or scoop batter into muffin liners {about 2/3 high}. Bake for 18 minutes. Let cool for a few minutes in pan before transferring to baking rack to cool completely. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">{<i style="mso-bidi-font-style: normal;">Modifications: </i>To bake as a cake, pour batter into 8 or 9 inch round pans. Bake for 35-40 minutes at 350 degrees F.}</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;"><u>Filling:<o:p></o:p></u></i></div><div class="MsoNormal">1 (7 oz) jar Jet-Puffed Marshmallow Crème </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">After cupcakes have cooled completely, you are ready to add in the marshmallow filling. Scoop marshmallow crème into a pastry bag fitted with a round tip. Insert tip of pastry bag into center of cupcake & squeeze in desired amount of crème. If the crème puffs out of the cupcake, scrape off any excess before applying the ganache. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;"><u>Ganache:<o:p></o:p></u></i></div><div class="MsoNormal">½ cup heavy cream (+ extra to achieve desired consistency)</div><div class="MsoNormal">8 oz semi-sweet chocolate chips</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Heat the heavy cream & chocolate chips in a bowl over a pot of simmering water until smooth. Add additional heavy cream to thin out the consistency of the ganache. Using a knife, spread a thin layer onto each cupcake. </div></div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com6tag:blogger.com,1999:blog-2186961374497826336.post-14039413713154629902011-03-10T13:29:00.000-08:002011-03-12T15:43:18.502-08:00Honey Vanilla Pound Cake with Fresh Berries & Whipped Cream<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-9suTD7G2P88/TXk-_ObBVtI/AAAAAAAAAPU/YLJuZlSQy4I/s1600/IMG_5712.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://lh3.googleusercontent.com/-9suTD7G2P88/TXk-_ObBVtI/AAAAAAAAAPU/YLJuZlSQy4I/s640/IMG_5712.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Honey Vanilla Pound Cake with Sweetened Whipped Cream and Fresh Berries</td></tr>
</tbody></table><br />
<div class="MsoNormal" style="text-align: center;">It has been <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #38761d;">WAYYYY</span></span> too long since I’ve posted on my blog, as I have been busy both in <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">and</span> out of the kitchen these past two weeks. Thanks to everyone who left such kind & supportive comments on my last <a href="http://iwhiskitgood.blogspot.com/2011/02/tomato-basil-soup.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">post</span></a>. While I was moping around my inability to find a nursing job, I lost track of the accomplishments I <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #674ea7;">had been</span></span> making. Let’s not forget that I made <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Top 9</span> on <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Foodbuzz</span> <i style="mso-bidi-font-style: normal;">twice</i> in <i style="mso-bidi-font-style: normal;">one week</i>!! That surely is an accomplishment that I am proud of. As far as finding a job is concerned, it seems that my luck is picking up and it turns out that not<i style="mso-bidi-font-style: normal;"> </i><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">everyone</span></i> is overlooking my qualifications as I had originally thought. </div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;">So you may be wondering what exactly has been going on over here in sunny San Diego. For one….<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #351c75;">IT SNOWED</span></span> and while the snow didn’t show up on my doorstep, it sure did get pretty close!</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh4.googleusercontent.com/-3dOvKj-DF-w/TXlACy1nSvI/AAAAAAAAAPY/x9tgn0p-CTE/s1600/IMG_1339.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://lh4.googleusercontent.com/-3dOvKj-DF-w/TXlACy1nSvI/AAAAAAAAAPY/x9tgn0p-CTE/s400/IMG_1339.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">View of Snow Topped Mtns near my House</td></tr>
</tbody></table><div class="MsoNormal"></div><div class="MsoNormal" style="text-align: center;">And then a few days after the snow came <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #f1c232;">SUNSHINE</span></span> & I soaked up all the goodness with my sweet puppy <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #3d85c6;">Ryder</span></span> at the <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Del Mar Dog Beach</span>. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-1kG6plgIzIU/TXlAVNpvzrI/AAAAAAAAAPc/XtumTcAOnks/s1600/DSCN0545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://lh5.googleusercontent.com/-1kG6plgIzIU/TXlAVNpvzrI/AAAAAAAAAPc/XtumTcAOnks/s400/DSCN0545.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-s7bu1_QVs4Q/TXlAaiT_PCI/AAAAAAAAAPg/59P5_bMkLEA/s1600/DSCN0553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh3.googleusercontent.com/-s7bu1_QVs4Q/TXlAaiT_PCI/AAAAAAAAAPg/59P5_bMkLEA/s400/DSCN0553.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-8TsakE-VRQ0/TXlAdzqXAZI/AAAAAAAAAPk/TiJHwWNxTRg/s1600/DSCN0554.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh4.googleusercontent.com/-8TsakE-VRQ0/TXlAdzqXAZI/AAAAAAAAAPk/TiJHwWNxTRg/s400/DSCN0554.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal" style="text-align: center;">It was hard to snap a picture of Rye running around like crazy, but I did get this one after he had ran straight into the ocean {& really quickly out!}</div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-EXHCQ80MIs8/TXlBccWdyzI/AAAAAAAAAPo/N59eilFsMVc/s1600/IMG_1343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh4.googleusercontent.com/-EXHCQ80MIs8/TXlBccWdyzI/AAAAAAAAAPo/N59eilFsMVc/s400/IMG_1343.jpg" width="300" /></a></div><br />
<div class="MsoNormal"></div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Amidst</span> all of the weather changes, we also had a little family celebration for my <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #e06666;">Mother’s birthday</span></span>. Per her request {or at least close enough} I made her a lovely pound cake topped with homemade whipped cream & an arrangement of fresh berries. While the pound cake was <i style="mso-bidi-font-style: normal;">good</i> I have to admit it wasn’t <i style="mso-bidi-font-style: normal;">great</i>. It <i style="mso-bidi-font-style: normal;">can</i> be with a few alterations and I do suggest that you make some if you chose to go with this recipe. I found the cake to be a tad bit on the dry side and I think more moisture {perhaps milk or more honey} would benefit and make for a better end result. It was either lacking moisture or maybe I baked it <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">too</span><i style="mso-bidi-font-style: normal;"> </i>long. So be weary of the dryness and be sure you don’t over bake like I might have. Also, if you have never considered toasting your slice of pound cake, give it a try! I love mine toasty & warm :) <span style="font-family: Times;">XOXO....little j </span><span style="color: #e432f6; font-family: Webdings;">Y</span></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Honey Vanilla Pound Cake</u></b></div><div class="MsoNormal">Recipe by: Ina Garten <i style="mso-bidi-font-style: normal;">via</i> Cook’s Illustrated</div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">*Makes one 8-inch loaf</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 sticks unsalted butter, at <i style="mso-bidi-font-style: normal;">cool</i> room temperature (<i style="mso-bidi-font-style: normal;">cool = </i>set out for 1 hour)</div><div class="MsoNormal">1 ¼ cups sugar</div><div class="MsoNormal">4 eggs, at room temperature</div><div class="MsoNormal">2 Tbsp honey</div><div class="MsoNormal">2 tsp vanilla</div><div class="MsoNormal">1 tsp grated lemon zest</div><div class="MsoNormal">2 cups sifted cake flour</div><div class="MsoNormal">1 tsp kosher salt</div><div class="MsoNormal">½ tsp baking powder</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 350 degrees F. Grease & flour an 8.5 x 4.5 x 2.5-inch loaf pan.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Using an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Meanwhile, put the eggs, honey, vanilla and lemon zest in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a separate bowl, sift together the flour, salt and baking powder. Slowly add the dry ingredients into the wet ingredients, with the mixer on low speed. Stir until just combined. Pour batter into prepared pan and bake for 50-60 minutes. Cool for 15 minutes before turning cake onto baking rack to cool completely. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Sweetened Whipping Cream</u></b></div><div class="MsoNormal">Recipe by: Ina Garten</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 cup cold heavy cream</div><div class="MsoNormal">1 Tbsp sugar</div><div class="MsoNormal">½ tsp vanilla</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Place the cream, sugar, and vanilla in a pre-chilled mixing bowl. Use the whisk attachment of your mixer and whip ingredients on medium then high speed until the cream forms stiff peaks. Be sure to not over whip. Serve with pound cake & fresh berries.</div><br />
<div style="text-align: center;">Looking for more dessert ideas?? Find them over @ <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-8.html#comment-form">Sweet As Sugar Cookies's Link Party!!</a></span></div></div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com3tag:blogger.com,1999:blog-2186961374497826336.post-65127704460946755122011-02-25T16:22:00.000-08:002011-02-26T22:31:17.956-08:00Tomato Basil Soup<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-G9YcVGSQ58Y/TWhF3_Rm8JI/AAAAAAAAAPA/i_M_9c1z9pk/s1600/IMG_5659.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/-G9YcVGSQ58Y/TWhF3_Rm8JI/AAAAAAAAAPA/i_M_9c1z9pk/s640/IMG_5659.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato Basil Soup</td></tr>
</tbody></table><br />
<div class="MsoNormal" style="text-align: center;">This past week I took some time to<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> reflect </span>back upon my life over the past nine months. It just doesn’t seem right that an educated girl like myself has to deal with <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">unemployment</span>. When I decided to become a <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">RN</span> I never envisioned being rejected so much and jobless for this long. I just don’t <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">understand</span> how I keep getting overlooked among the <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">thousands</span> {um yes, <i style="mso-bidi-font-style: normal;">thousands</i>} of applicants that are applying for the same position as me. Seriously, what do I have to do to get <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">hired</span>? Stand around on a corner somewhere holding this sign?? </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-uB1bYhhMBi8/TWhEqw0jyXI/AAAAAAAAAO8/mYQT2Ge1VRw/s1600/Hire_me.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="http://2.bp.blogspot.com/-uB1bYhhMBi8/TWhEqw0jyXI/AAAAAAAAAO8/mYQT2Ge1VRw/s320/Hire_me.jpg" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: center;">Despite all my frustration, I’m <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">hopeful</span> that employment is in my near future. I’m <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">not</span> taking <i style="mso-bidi-font-style: normal;">no</i> for an answer anymore. In the mean time, I’ll just continue on my path of<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> positive thinking</span> and gaining more experience through volunteer work. And let’s not forget about all those skills I’m gaining in the kitchen by actually having <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">time</span> to cook :) Nothing like a <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">warm bowl of soup </span>to cheer me up! </div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Times;">XOXO....little j </span><span style="color: #e432f6; font-family: Webdings;">Y</span></div><div class="MsoNormal"><b><u><br />
</u></b></div><div class="MsoNormal"><a href="http://2.bp.blogspot.com/-v4ISM8UiHPs/TWhGCHG_FNI/AAAAAAAAAPE/3pzfEwBSTAA/s1600/IMG_5667.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-v4ISM8UiHPs/TWhGCHG_FNI/AAAAAAAAAPE/3pzfEwBSTAA/s400/IMG_5667.jpg" width="266" /></a><b style="mso-bidi-font-weight: normal;"><u>Tomato Basil Soup</u></b></div><div class="MsoNormal">Inspired by: Ina Garten’s <i style="mso-bidi-font-style: normal;">Cream of Fresh Tomato Soup</i></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">*Makes 8 servings<o:p></o:p></i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">3 Tbsp olive oil</div><div class="MsoNormal">1 ½ cups red onions, chopped {2 onions}</div><div class="MsoNormal">2 carrots, peeled & chopped</div><div class="MsoNormal">1 Tbsp minced garlic {3 cloves}</div><div class="MsoNormal">2 (28 oz) cans diced or whole tomatoes {choose a high quality brand}</div><div class="MsoNormal">1 ½ tsp sugar</div><div class="MsoNormal">1 Tbsp tomato paste</div><div class="MsoNormal">¼ cup fresh basil leaves, chopped</div><div class="MsoNormal">3 cups chicken stock</div><div class="MsoNormal">2 ½ tsp kosher salt</div><div class="MsoNormal">2 tsp pepper</div><div class="MsoNormal">¾ cup heavy whipping cream</div><div class="MsoNormal">fresh basil leaves, julienned {for garnish}</div><div class="MsoNormal">homemade croutons {optional <i style="mso-bidi-font-style: normal;">see recipe below</i>}</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Sauté onions and carrots in olive oil for about 10 minutes over medium heat. Add garlic and cook for 1 minute. Add tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper. Bring soup to a boil, then lower the heat and let it simmer, uncovered for 30 minutes. Use an immersion blender to purée soup to desired consistency. Stir in the cream. Serve warm with julienned basil leaves and/or croutons.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_JXxZkkRoXQ/TWhGNU0d7gI/AAAAAAAAAPI/ul38o7t1g64/s1600/IMG_5655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://1.bp.blogspot.com/-_JXxZkkRoXQ/TWhGNU0d7gI/AAAAAAAAAPI/ul38o7t1g64/s640/IMG_5655.JPG" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="line-height: 28px;"><b style="mso-bidi-font-weight: normal;"><u><span style="color: #222222;">Croutons</span></u></b></span></div><div class="MsoNormal"></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222;">½ sourdough baguette, chopped into bite-size pieces<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222;">2 tbsp butter<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222;">3-4 garlic cloves, chopped<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222;">3 Tbsp olive oil<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222;">kosher salt {season to taste}<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222;">pepper {season to taste}<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222;">1 tsp thyme<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222;">To make the croutons, start by chopping your sourdough baguette into bite-sized pieces & set aside. Heat the butter, olive oil, and chopped garlic in a pan over medium heat for less than 1 minute. Increase the heat to medium-high & toss in the baguette chunks, making sure each piece is coated well. Add olive oil as needed. Season the croutons with salt, pepper, and thyme. Stir bread occasionally for about 20 minutes, or until it turns a golden brown.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh4.googleusercontent.com/-m_Sr-W2oSck/TWhHtGZHkLI/AAAAAAAAAPQ/3xhpAqvUSS8/s1600/Croutons.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="262" src="https://lh4.googleusercontent.com/-m_Sr-W2oSck/TWhHtGZHkLI/AAAAAAAAAPQ/3xhpAqvUSS8/s400/Croutons.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Final Result!!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br />
</div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com15tag:blogger.com,1999:blog-2186961374497826336.post-43883744025654112492011-02-23T13:31:00.000-08:002011-02-23T13:31:25.894-08:00Raisin Pecan Oatmeal Cookies<div dir="ltr" style="text-align: left;" trbidi="on"><!--StartFragment--> <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwn2gOZiD6DRVZ0CslLV31fwz9eC1AZOxV15vXSKp7dclKExokZnhKG9CUJPzxnf3Omh_IuekAMmWD2OPtnwze5c2RDmZrsSp8DgQkq5easdNFUTpDlw5FGRsyJ9ocWrvEyaGfFS7DkvU/s1600/OPCookie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwn2gOZiD6DRVZ0CslLV31fwz9eC1AZOxV15vXSKp7dclKExokZnhKG9CUJPzxnf3Omh_IuekAMmWD2OPtnwze5c2RDmZrsSp8DgQkq5easdNFUTpDlw5FGRsyJ9ocWrvEyaGfFS7DkvU/s640/OPCookie.jpg" width="470" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raisin Pecan Oatmeal Cookies</td></tr>
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<div class="MsoNormal" style="text-align: center;">After much success from the <a href="http://iwhiskitgood.blogspot.com/2011/01/french-apple-tart.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">French Apple Tart</span></a> I made a few weeks ago, I’m back to making more recipes from Ina Garten’s book, <i style="mso-bidi-font-style: normal;">Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients</i>. This has to be one of my favorite cookbooks. There is not a recipe or dish that isn’t fabulous! Ina claims to be an oatmeal cookie <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">aficionado</span>, so I had no doubt that these cookies would come out delicious. The <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">secret trick </span>learned here was to <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">toast</span> the nuts before adding them into the cookie dough. It really brought out the flavor of the pecans in these sweet & chewy oatmeal cookies. You’re going to <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">love</span> them :) <span style="font-family: Times; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">XOXO....little j </span><span style="color: #e432f6; font-family: Webdings; mso-bidi-font-family: Webdings; mso-bidi-font-size: 16.0pt;">Y</span></div><div class="MsoNormal"><b><u><br />
</u></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Raisin Pecan Oatmeal Cookies</u></b></div><div class="MsoNormal">Recipe by: Ina Garten</div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">* Makes 30-35 cookies</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">½ pound (2 sticks) unsalted butter, at room temperature</div><div class="MsoNormal">1 cup dark brown sugar, lightly packed</div><div class="MsoNormal">1 cup granulated sugar</div><div class="MsoNormal">2 eggs, at room temperature</div><div class="MsoNormal">2 tsp pure vanilla extract</div><div class="MsoNormal">1 ½ cups all-purpose flour<i style="mso-bidi-font-style: normal;"> <o:p></o:p></i></div><div class="MsoNormal">1 tsp baking powder</div><div class="MsoNormal">1 tsp ground cinnamon</div><div class="MsoNormal">1 tsp kosher salt</div><div class="MsoNormal">3 cups old-fashioned oatmeal</div><div class="MsoNormal">1 ½ cups raisins</div><div class="MsoNormal">1 ½ cups pecans, coarsely chopped</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 350 degrees F.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Arrange pecans on sheet pan and bake for 5 minutes, until crisp. Set aside to cool.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Using an electric mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy. <b style="mso-bidi-font-weight: normal;">{Tip: Make sure you are working with room temperature butter. Set the butter out over night to save yourself time.}</b> Add in eggs, one at a time, and vanilla and mix on low.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Sift flour, baking powder, cinnamon, and salt together in a medium bowl. Gradually add dry ingredients to the butter mixture and blend at a low speed. Stir in oats, raisins and pecans. <b style="mso-bidi-font-weight: normal;">{Tip: Kosher salt measurements are different than table salt. If you are using table salt, use <i style="mso-bidi-font-style: normal;">half</i> the amount from the recipe. I use Kosher salt in everything. It has more texture and tends to have a softer flavor than table salt. You should definitely give it a try!}</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Line sheet pans with parchment paper. Drop dough by 2-inch mounds onto the sheets. Bake for 12-15 minutes, or until lightly browned. Bake larger cookies for about 20 minutes. <b style="mso-bidi-font-weight: normal;">{Tip: For chewier cookies, allow them to cool on pan before transferring to a baking rack.}</b></div><!--EndFragment--> </div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com8tag:blogger.com,1999:blog-2186961374497826336.post-3729656197028471862011-02-19T16:41:00.000-08:002011-02-19T16:41:14.030-08:00Banana Cake with Cinnamon Cream Cheese Frosting<div dir="ltr" style="text-align: left;" trbidi="on"><!--StartFragment--> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-F_s8jFynutw/TWBglyiu3UI/AAAAAAAAAOg/8B-k-4rY9PA/s1600/IMG_5450.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="504" src="http://4.bp.blogspot.com/-F_s8jFynutw/TWBglyiu3UI/AAAAAAAAAOg/8B-k-4rY9PA/s640/IMG_5450.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana Cake</td></tr>
</tbody></table><br />
<div class="MsoNormal" style="text-align: center;">The other weekend I helped make homemade pizzas at a friend’s dinner party. The pizza was cooked in their wood fire oven and they came out <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">AHHmazing</span>. I seriously need to invest in one of those ovens!! Baking pizza on a pizza stone in the oven just doesn’t compare anymore. I want one… and I WANT ONE NOW :) One of these days I’m having one built. Plus a grill stove put in the kitchen. I’m such a dreamer, aren't I?!</div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;">Now let’s talk a bit about this <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Banana Cake</span>. It is the easiest cake you’ll ever make since it’s semi-homemade. My family has been baking a homemade version for years, but more recently my aunt <i><span class="Apple-style-span" style="color: #bf9000;">whisked</span></i><span class="Apple-style-span" style="color: #bf9000;"> </span>up this version. Talk about genius!! I liked it even better. If you have a Trader Joe’s in your area, use their Golden Yellow Cake Mix. I prefer it to another brand, plus it doesn’t have that fake yellow tint to it either. This delicious & dense <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Banana Cake</span> is moist and has a pleasing banana flavor. Did I mention the addicting cinnamon cream cheese frosting that gets slathered all over the cake? It is quite <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">AHHmazing</span> too. Luckily, there was one big slice of cake left from the party that I could snap a photo of to share with all of you. The little brown lumps on top were just chocolate covered toffee balls I used to decorate the cake. It looks a little unusual on one slice of cake, but as a whole they are a nice touch. <span style="font-family: Times; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">XOXO....little j </span><span style="color: #e432f6; font-family: Webdings; mso-bidi-font-family: Webdings; mso-bidi-font-size: 16.0pt;">Y</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Banana Cake with Cinnamon Cream Cheese Frosting</u></b></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">*Serves 12</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u>For Cake:<o:p></o:p></u></div><div class="MsoNormal">1 box Trader Joe’s Golden Yellow Cake Mix {+ H2O, eggs & melted butter}</div><div class="MsoNormal">3 fresh bananas, mashed but still a bit chunky</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u>For Frosting:</u></div><div class="MsoNormal">6 Tbsp unsalted butter, at room temperature</div><div class="MsoNormal">1 (8 oz) package cream cheese, at room temperature</div><div class="MsoNormal">3 ½ cups confectioner’s sugar</div><div class="MsoNormal">1 tsp vanilla</div><div class="MsoNormal">½ tsp cinnamon</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 350 degrees F. Grease two 8” or 9” round pans.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Make cake mix according to directions on the box. Use butter rather than oil. Stir in mashed bananas. Divide & pour into greased pans. Bake 30-35 minutes. Let cool completely before frosting.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For the frosting, cream butter and cream cheese until smooth. Beat in vanilla and cinnamon. Gradually add sugar and beat until combined. Spread onto cooled cake. Decorate as desired. </div><!--EndFragment--> </div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com3tag:blogger.com,1999:blog-2186961374497826336.post-14511813506854145812011-02-16T17:41:00.000-08:002011-02-25T17:57:29.801-08:00Butternut Squash Soup<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-QmN7Oon_ssg/TVx7VKCNcyI/AAAAAAAAAOY/acUlvI5BvSU/s1600/IMG_5595.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-QmN7Oon_ssg/TVx7VKCNcyI/AAAAAAAAAOY/acUlvI5BvSU/s640/IMG_5595.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butternut Squash Soup</td></tr>
</tbody></table><br />
<div class="MsoNormal" style="text-align: center;">A friend made this soup the other day and was kind enough to share some with me. At first, I kind of felt like I was eating baby food {since the soup is basically made of puréed vegetables & it has a similar consistency} but after a few nibbles, I couldn’t get enough! So when I ran out, I had an urge to make more. Either I'm a <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #38761d;">big baby</span></span> at heart, or this rainy San Diego weather got me in the mood for a warm cup of soup! The Butternut Squash soup is quite simple, but the subtle flavors of cinnamon & nutmeg give it a little extra <i style="mso-bidi-font-style: normal;">something.</i> I hope you enjoy it as much as I do.<i style="mso-bidi-font-style: normal;"> </i><span style="font-family: Times;">XOXO....little j </span><span style="color: #e432f6; font-family: Webdings;">Y</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="color: #e432f6; font-family: Webdings;"><br />
</span></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Butternut Squash Soup</u></b></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">*Makes about 8 cups</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 large butternut squash, cut into large cubes {or 2.5 lbs squash, cubed}<i style="mso-bidi-font-style: normal;">**See Note</i></div><div class="MsoNormal">1 (32 oz) container chicken broth</div><div class="MsoNormal">¼ tsp white pepper {+ more to taste}</div><div class="MsoNormal">1 ½ tsp salt {+ more to taste}</div><div class="MsoNormal">¼ tsp cinnamon</div><div class="MsoNormal">pinch of nutmeg</div><div class="MsoNormal">2 Tbsp whipping cream {+ more to taste}</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">{**Note: Reserve 1-2 cups small-diced squash if you want to add some dimension to the soup. Add in later to cook.}</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In large pot, combine cubed squash and chicken broth. Bring to a boil and let simmer for 15 minutes, or until squash is cooked. When cooked, the squash should be easily pierced with a fork. Use an immersion blender or transfer squash & broth to a blender to purée. Blend until smooth. Be careful! You may also choose to let the squash cool a bit before puréeing. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Return contents back to pot. Add in reserved smaller-diced squash {if you chose to do so}. Add in white pepper, salt, cinnamon, and nutmeg. Bring to a boil and let simmer for at least 15 minutes. To obtain a thicker consistency, let the soup simmer longer. Stir in heavy cream before serving. Garnish with heavy cream, if desired. </div><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-HbOHIbvQPOo/TVx7cIvFdEI/AAAAAAAAAOc/zCe0B0WbY-c/s1600/IMG_5599.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="http://1.bp.blogspot.com/-HbOHIbvQPOo/TVx7cIvFdEI/AAAAAAAAAOc/zCe0B0WbY-c/s640/IMG_5599.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soup for Two <3</td></tr>
</tbody></table></div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com0tag:blogger.com,1999:blog-2186961374497826336.post-75609770811883986662011-02-13T21:27:00.000-08:002011-02-13T21:27:06.456-08:00Chocolate Chip Cookie Dough Truffles<div dir="ltr" style="text-align: left;" trbidi="on"><!--StartFragment--> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-CglNjFVMWuc/TVi7qFFWHUI/AAAAAAAAAN0/hbniCsVFQ8E/s1600/IMG_5519.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-CglNjFVMWuc/TVi7qFFWHUI/AAAAAAAAAN0/hbniCsVFQ8E/s640/IMG_5519.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookie Dough Truffles</td></tr>
</tbody></table><br />
<div class="MsoNormal" style="text-align: center;">The other day I was blog browsing on<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #c27ba0;"> </span></span><a href="http://www.eat-drink-smile.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #c27ba0;">eat.drink.smile.</span></span></a> and found this fun recipe for cookie dough truffles. These are the perfect treat for all you cookie dough fanatics out there. You can finally <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">gorge</span> on all the dough you want, without getting<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> scorned</span> for dipping your fingers in the batter! It doesn’t contain raw eggs either, so you can enjoy them without the fear of salmonella too. It isn’t the quickest no-bake treat ever invented, but it makes for a lovely homemade gift from the heart. </div><div class="MsoNormal" style="text-align: center;">Happy Valentine’s Day :) <span style="font-family: Times; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">XOXO....little j </span><span style="color: #e432f6; font-family: Webdings; mso-bidi-font-family: Webdings; mso-bidi-font-size: 16.0pt;">Y</span></div><div class="MsoNormal"><b><u><br />
</u></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Chocolate Chip Cookie Dough Truffles</u></b></div><div class="MsoNormal">Recipe by: <a href="http://www.loveandoliveoil.com/2010/01/chocolate-chip-cookie-dough-truffles.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">LOVE & OLIVE OIL</span></a></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">*Makes about 4 dozen</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 cup (2 sticks) unsalted butter, at room temperature</div><div class="MsoNormal">¾ cup granulated sugar</div><div class="MsoNormal">¾ cup light brown sugar</div><div class="MsoNormal">1/3 cup milk</div><div class="MsoNormal">1 tsp vanilla</div><div class="MsoNormal">2 ½ cups flour</div><div class="MsoNormal">1 tsp baking soda</div><div class="MsoNormal">½ tsp kosher salt</div><div class="MsoNormal">1 cup mini semi-sweet chocolate chips</div><div class="MsoNormal">1 (14 oz) bag dark cocoa candy melts </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">(<i>*Note:</i> Have an additional bag of candy melts on hand in case you need more. I ran out with five dough balls left with out chocolate. Not a problem for me...I just nibbled on them without it!)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Combine butter and sugars in mixer and beat on medium speed until light and fluffy. Mix in milk and vanilla. Add in flour, baking soda, and the salt at a low speed. Stir in mini chocolate chips. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cover & chill dough in fridge for 1 hour. After dough has firmed up a bit, use a 1-1 ½ inch ice cream scooper to form dough into half-domes. Arrange dough balls onto a baking sheet lined with parchment paper. Place in freezer for 20-30 minutes to harden. Work in batches to always ensure that dough is chilled enough to work with. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">While dough is chilling in the freezer, melt the candy melts in a bowl at 30-second intervals, or according to the instructions on the package. Once the chocolate has melted, remove the chilled dough balls from the freezer & begin the dipping process! </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">It takes awhile to discover a dipping technique that works best, but let me tell you what I found to work the easiest. Start by dropping the dough into the chocolate. Use a spoon to cover the dough completely, and then pick up the dough with the spoon, while trying to remove any excess chocolate at the same time. Use <i style="mso-bidi-font-style: normal;">another</i> spoon to push the dough off that first spoon and onto a sheet of parchment paper. Basically you want to use any technique that’ll help create truffles without any fingerprints or dents! Let the truffles harden on parchment paper. Trim any chocolate edges with a knife. Store truffles in airtight container in refrigerator for up to one week.</div><!--EndFragment--> </div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com0tag:blogger.com,1999:blog-2186961374497826336.post-31688328384713535952011-01-26T13:07:00.000-08:002011-01-26T13:07:43.151-08:00Kicked-Up Cornbread Casserole<div dir="ltr" style="text-align: left;" trbidi="on"><!--StartFragment--> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_rfv8sQI520U/TUCMw6_CDTI/AAAAAAAAANs/oPNNn5JlKRk/s1600/kicked+up+cornbread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/_rfv8sQI520U/TUCMw6_CDTI/AAAAAAAAANs/oPNNn5JlKRk/s640/kicked+up+cornbread.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kicked-Up Cornbread Casserole</td></tr>
</tbody></table><br />
<div class="MsoNormal" style="text-align: center;">My Aunt suggested I give this recipe a try & I’m glad I did. I’m not sure where it originated from, but it’s been passed on from <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">friend-to-friend</span> for a while & now I am passing it on to you :) I made a few slight changes, but the recipe is essentially the same. I <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #cc0000;">love </span></span>how it is <i style="mso-bidi-font-style: normal;">not</i> your everyday kind of cornbread. The sweetness of the cornbread really pairs nicely with the savory flavors of the onions and chilies. The sour cream is a nice touch too. And who doesn’t love cheddar cheese?? Yum.</div><div class="MsoNormal" style="text-align: center;">XOXO….little j <span style="color: #e432f6; font-family: Webdings; mso-bidi-font-family: Webdings; mso-bidi-font-size: 16.0pt;">Y</span></div><div class="MsoNormal" style="text-align: center;"><span style="color: #e432f6; font-family: Webdings; mso-bidi-font-family: Webdings; mso-bidi-font-size: 16.0pt;"><br />
</span></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Kicked-Up Cornbread Casserole<o:p></o:p></u></b></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">*Makes 12 servings</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">4 Tbsp butter</div><div class="MsoNormal">1 onion, diced</div><div class="MsoNormal">1 (7 oz) can diced green chilies, drained</div><div class="MsoNormal">1 (14 oz) can creamed corn</div><div class="MsoNormal">1 (14 oz) can kernel corn, drained</div><div class="MsoNormal">1 (15 oz) box cornbread mix (I used a Honey Cornbread)</div><div class="MsoNormal">2 eggs</div><div class="MsoNormal">1 Tbsp milk or whipping cream</div><div class="MsoNormal">1 cup sour cream</div><div class="MsoNormal">3 cups grated extra sharp cheddar cheese</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 425 degrees F. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Melt butter in a medium-sized pan over medium-high heat. Add onions and green chiles. Cook for about 10 minutes, or until onions are lightly browned. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a large bowl, combine creamed corn, kernel corn, eggs, milk and packaged cornbread mix. Pour mixture into pre-greased 9 x 13 inch pan. Layer the onion & chilies on top of the cornbread mixture. Spread sour cream over the onions. Top with grated cheese. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Bake for 35 minutes. Let cool 10-15 minutes before serving.</div><!--EndFragment--> </div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com3tag:blogger.com,1999:blog-2186961374497826336.post-83202038531667152722011-01-25T13:30:00.000-08:002011-01-25T13:30:41.372-08:00Cap 'N Crunch Crinkle Cookies<div dir="ltr" style="text-align: left;" trbidi="on"><!--StartFragment--> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_rfv8sQI520U/TT9AXvbZSLI/AAAAAAAAANk/nsF5-YeXllw/s1600/IMG_5346.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/_rfv8sQI520U/TT9AXvbZSLI/AAAAAAAAANk/nsF5-YeXllw/s640/IMG_5346.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cap 'N Crunch Crinkle Cookies</td></tr>
</tbody></table><div class="MsoNormal" style="text-align: center;">I thought it would be interesting to try a cookie recipe with <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #e06666;">Cap ‘N Crunch</span></span> cereal, but I am not completely <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">wow</span>ed by them. I guess it’s due to the fact that <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cap ‘N Crunch</span><span class="Apple-style-span" style="color: #e06666;"> </span>really only adds some extra sugar in the mix, rather than some distinct flavor. The cookies still turned out with a nice consistency…a <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">crunchy</span> exterior with a <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">chewy</span> center. So I decided that enough could make this cookie blog worthy! Give them a try & let me know what you think!! XOXO....little j <span style="color: #e432f6; font-family: Webdings; mso-bidi-font-family: Webdings; mso-bidi-font-size: 16.0pt;">Y</span></div><div class="MsoNormal"><span style="color: #e432f6; font-family: Webdings; mso-bidi-font-family: Webdings; mso-bidi-font-size: 16.0pt;"><br />
</span></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Cap ‘N Crunch Crinkle Cookies<o:p></o:p></u></b></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">*Makes 21 cookies</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 stick butter (½ cup)</div><div class="MsoNormal">¾ cup brown sugar</div><div class="MsoNormal">¼ cup sugar</div><div class="MsoNormal">1 egg</div><div class="MsoNormal">1 tsp vanilla</div><div class="MsoNormal">1 ½ cups flour</div><div class="MsoNormal">½ tsp baking soda</div><div class="MsoNormal">¼ tsp salt</div><div class="MsoNormal">2 cups Cap ‘N Crunch cereal, crushed into small bits</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 350 degrees F.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Start off by blending the butter and sugars together in your mixer, using the paddle attachment. Blend until smooth. Add the egg and vanilla. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a separate bowl, combine the flour, baking soda, and salt. Add the flour mixture into the wet ingredients and blend until just mixed. Stir in Cap ‘N Crunch cereal. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Drop by tablespoons on a lightly greased cookie sheet. Bake for 13-15 minutes.</div><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_rfv8sQI520U/TT9AfFs__ZI/AAAAAAAAANo/S2phiKLE16Y/s1600/IMG_5354.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/_rfv8sQI520U/TT9AfFs__ZI/AAAAAAAAANo/S2phiKLE16Y/s400/IMG_5354.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Made with Cap 'N Crunch cereal!</td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><!--EndFragment--> </div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com0tag:blogger.com,1999:blog-2186961374497826336.post-45688342062401331802011-01-20T18:05:00.000-08:002011-01-20T19:04:24.811-08:00Mediterranean Quinoa Salad<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal" style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_rfv8sQI520U/TTj3mHoAmtI/AAAAAAAAANg/a4FeTa32srs/s1600/IMG_5337.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/_rfv8sQI520U/TTj3mHoAmtI/AAAAAAAAANg/a4FeTa32srs/s640/IMG_5337.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mediterranean Quinoa Salad</td></tr>
</tbody></table>For those of you who haven’t cooked with quinoa, now is the time to start! It serves as a great replacement to rice or couscous and provides an excellent source of protein, fiber & iron. Quinoa has a pleasant texture that is neither soft nor crunchy, but a combination of both. The flavor of quinoa is quite mild, but it also acts as an absorbent to any ingredients added. </div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;">The <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #134f5c;">Mediterranean Quinoa Salad</span></span> pairs nicely as a side dish to chicken, sprinkled on a salad {salad on salad!} to give it a little more substance, or can also be enjoyed by itself. It was designed with my vegetarian friends in mind :) </div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;">As you’ll notice, this recipe does make <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A LOT</span>. Perfect for a party—not so perfect if there’s only one or two of you. Keep in mind that <b style="mso-bidi-font-weight: normal;">1 cup quinoa</b> <i style="mso-bidi-font-style: normal;">plus </i><b style="mso-bidi-font-weight: normal;">2 cups liquid</b> <i style="mso-bidi-font-style: normal;">equals</i> <b style="mso-bidi-font-weight: normal;">3 cups cooked quinoa</b>. This recipe makes 6 cups cooked quinoa and all the additional ingredients make enough to feed an army! Feel free to cut the recipe in half or alter it dependent on how much you are looking to make. </div><div class="MsoNormal" style="text-align: center;">XOXO….little j <span style="color: #e432f6; font-family: Webdings;">Y</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Mediterranean Quinoa Salad<o:p></o:p></u></b></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">*Makes about 10 cups</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 cups Organic Quinoa, rinsed & drained</div><div class="MsoNormal">4 cups vegetable broth</div><div class="MsoNormal">1 (15 oz) can garbanzo beans, rinsed & drained</div><div class="MsoNormal">1 cucumber, peeled & diced {seeds removed with melon baller}</div><div class="MsoNormal">½ sweet onion, diced</div><div class="MsoNormal">3 tomatoes, diced</div><div class="MsoNormal">½ cup Calamata olives, pitted & sliced</div><div class="MsoNormal">1 cup feta, diced</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Start by cooking the quinoa. If needed, rinse & drain quinoa before beginning. In a medium-sized pot, combine the quinoa and vegetable broth and bring to a boil. Reduce heat and let simmer for 15-20 minutes, or until liquid is absorbed. Set aside to cool.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a large bowl, combine garbanzo beans, cucumber, onion, tomatoes, olives and quinoa. Add feta. Drizzle with vinaigrette dressing & stir. {I started by adding 1 cup of the dressing. However, you’ll find that the quinoa absorbs the dressing very quickly. Add more vinaigrette as desired. Use leftovers on a salad.} </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Vinaigrette Dressing<o:p></o:p></u></b></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">*Makes 2 cups</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">½ cup lemon juice {about 3 small lemons}</div><div class="MsoNormal">¼ cup red wine vinegar</div><div class="MsoNormal">1 ¼ extra virgin olive oil</div><div class="MsoNormal">1 Tbsp dried oregano</div><div class="MsoNormal">1 garlic clove, diced</div><div class="MsoNormal">2 packets Splenda {or about 1 tsp sugar}</div><div class="MsoNormal">salt & pepper, to taste</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Combine all ingredients and mix well with a hand blender. {If you do not have a hand blender, combine lemon juice, vinegar, oregano, garlic, Splenda and salt & pepper in a bowl. <i><span class="Apple-style-span" style="color: #0b5394;">Whisk</span></i> well. Slowly add in the oil while <i><span class="Apple-style-span" style="color: #0b5394;">whisking</span></i> and mix until combined.}<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_rfv8sQI520U/TTj3HGn397I/AAAAAAAAANc/ez2hOIi68Z4/s1600/IMG_5332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_rfv8sQI520U/TTj3HGn397I/AAAAAAAAANc/ez2hOIi68Z4/s400/IMG_5332.jpg" width="400" /></a></div></div></div>little jhttp://www.blogger.com/profile/03587035037509135733noreply@blogger.com2