tag:blogger.com,1999:blog-60509645782373375562024-03-19T03:10:14.792-07:00Ganache Darn It!Lisahttp://www.blogger.com/profile/05723442672228776954noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-6050964578237337556.post-85554823917407565242013-10-22T11:31:00.001-07:002013-10-22T11:31:20.904-07:00Nutella Crunch Bars <!--[if gte mso 9]><xml>
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Today is October 22<sup>nd</sup> and what I consider the
first “cold” day in Minnesota. Everyone was freaking out about snow yesterday
but I didn’t see it and it didn’t stay on the ground so I say it doesn’t count.
All-Star season for roller derby is over and it’s going to be winter soon. All
I want to do is stay home and snuggle with Chad and bake all the things!<span style="mso-spacerun: yes;"> </span>So, I have sort of been baking all the
things. I often forget about the blog and the fact that I should be posting
this stuff here. Most people know that patience isn’t my strong suit and
sometimes I can’t be bothered to take a photo of some partially finished dough
or the milk in the double-boiler ready for six ounces of chocolate chips to
take a dive into.<br />
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In the past week and a half, I’ve baked pumpkin cream cheese
bread, pumpkin cupcakes with cinnamon cream cheese, jalapeno cornbread, and
these chocolate hazelnut crunch bars. It is one of my teammate’s birthdays and
I’m bringing them to share. I pawn off roughly 70% of what I bake and we eat
the rest. These are so rich and wonderful and perfect for the chocolate and
Nutella freak in your life. I was inspired to make them after having Forepaugh’s (haunted
and yet classy St. Paul institution) made this candy bar-like dessert that I
wanted to replicate. When I found this recipe, I was in! Left photo is my dessert from Forepaugh's and right is thekitchn.com. I think I'd add a layer of whipped ganache to the recipe to make them even closer to the dish I had in the restaurant. </div>
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This recipe comes from <a href="http://www.thekitchn.com/recipe-chocolate-hazelnut-crunch-bars-recipes-from-the-kitchn-187046">thekitchn.com</a>
and contains one ingredient you certainly won’t have in your kitchen. It calls for 2
cups of pailleté feuilletine which I had to immediately Google. After a bit of
digging around I found out that I could replace it with crunched up wafer
sticks or if you want to use the Pepperidge Farm term, “Pirouettes.” Normally I
would buy these at the Vietnamese grocery store since they have them in bigger volumes at a lower price, but this
was a last minute project and the hazelnut version of the Pepperidge Farm ones
were going to have to do. <br style="mso-special-character: line-break;" />
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<span style="mso-spacerun: yes;"></span><b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Chocolate Hazelnut Crunch Bars by
thekitchn.com </span></b></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">*with
a few alterations by me*</span></b></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Makes one 9x13 tray, bars cut as big
or small as you like. I went small since these are RICH. </span></i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">For the crust:<br />
</span></i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">6 ounces semisweet chocolate, melted<br />
10 ounces (about 1 cup) chocolate-hazelnut spread, such as Nutella <br />
5 ounces (about 2 cups) pailleté feuilletine (again, I used the Pirouette
cookies)</span></div>
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<i>For the filling:</i><br />
6 ounces semisweet chocolate, finely chopped<br />
2 ounces bittersweet chocolate, finely chopped<br />
8 ounces (1 cup) heavy cream<br />
2 ounces (1/4 cup) unsalted butter, cut into small pieces<br />
<br />For the crust, line a 9 x 13 inch pan with parchment paper, allowing the
parchment to hang over the long sides of the pan to act as handles. This is a
necessary step as I’m pretty sure that the whole thing would stick to the dish like crazy if you skipped it.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">In a large bowl, combine the melted
chocolate (I used a shortcut in this and microwaved the chocolate in a glass bowl for 30-second intervals) and chocolate-hazelnut spread and stir until smooth. Fold in the
feuilletine/crushed cookies until combined. Transfer the mixture to the
prepared pan. Use a sheet of wax paper (or a nonstick Silpat mat) to press the
mixture into a smooth, even layer. Transfer to the refrigerator to chill while
making the filling. I popped mine in the freezer for a minute to speed this
along. <br />
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For the ganache, I completely ignored their method as I think the one I’ve got
down is best. Over a </span><a href="http://ganachedarnit.blogspot.com/2011/11/torta-caprese.html"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">double-boiler</span></a><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">,
heat your cream until it is just barely bubbling. Dump your chocolate in and
stare impatiently for about a minute. Whisk the cream and chocolate slowly and
drop your bits of butter in, continuing to whisk. You’ll now have a beautiful
and velvety ganache to pour over your Nutella cookie crust, smoothing with a
spatula.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Transfer to the refrigerator until
set and firm, about 1 - 2 hours should do but I left mine overnight. Slice into
bars before serving and then sprinkle with chopped hazelnuts if you wish. Next
time, I may just mix the hazelnuts right into the ganache for extra crunch.
Keep stored in the refrigerator and serve chilled. These are sitting in my car
right now on this first cold (36 degree) day waiting for hungry roller girls to
devour. Hope they like them! </span></div>
Lisahttp://www.blogger.com/profile/05723442672228776954noreply@blogger.com0tag:blogger.com,1999:blog-6050964578237337556.post-17668034118083943212013-08-27T12:16:00.002-07:002013-08-27T12:23:23.154-07:00Food Vines and a Manicotti Here are two food Vines for your enjoyment. I know not everyone is impressed by the wonderment that is Vine, but I sort of love it. I can watch a seven second video on a loop for a ridiculous amount of time. While much of it is full of cats, I'm going to try and fill it with more food. Seven seconds of dripping chocolate would be hypnotizing. <br />
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How much do you want that bubbly manicotti? The recipe is a mash-up of two recipes and my own additions. The bulk of it comes from<a href="http://www.health.com/health/recipe/0,,10000001054851,00.html"> Health Magazine</a> (don't be mad) with cooking time in the oven hurried up by <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/lasagna-rolls-recipe/index.html">Giada De Laurentiis</a>. I have a family that cooks some amazing Italian meals, please don't tell them (especially my grandma) that I used cottage cheese and kale in this, everyone would be ashamed of me. But this manicotti has only mild levels of guilt and plenty of deliciousness. <br />
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<iframe class="vine-embed" frameborder="0" height="320" src="https://vine.co/v/hMdWVnivPpi/embed/simple" width="320"></iframe><script async="" charset="utf-8" src="//platform.vine.co/static/scripts/embed.js"></script>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">Ingredients</span></b></div>
</div>
<div id="ingredients-prep">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 cups (8
ounces) shredded part-skim mozzarella cheese, divided (I skipped this to be
healthier and used more cottage cheese)</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1
(16-ounce) carton fat-free cottage cheese (I used 24 ounces) </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Huge bunch
of kale, they used spinach, but I like kale much better</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span></div>
<div id="ingredients-prep">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4 cup (1
ounce) grated fresh Parmesan cheese </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span></div>
<div id="ingredients-prep">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 1/2
teaspoons dried oregano (I used Penzey's Tuscan Sunset)</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span></div>
<div id="ingredients-prep">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4
teaspoon salt </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span></div>
<div id="ingredients-prep">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4
teaspoon black pepper</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span></div>
<div id="ingredients-prep">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1
(8-ounce) package manicotti (14 shells) </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span></div>
<div id="ingredients-prep">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1
(26-ounce) jar fat-free tomato-basil pasta sauce</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span></div>
<div id="ingredients-prep">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Cooking
spray </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span></div>
<div id="ingredients-prep">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 cup
water </span>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">Preparation</span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Preheat oven to 450 degrees.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Combine cottage cheese, and the next
5 ingredients (through black pepper) in a medium bowl. Spoon about 3
tablespoons cheese mixture into each uncooked manicotti. I tried to use a
piping bag to do this and it was a bit of a mess, but totally worth a try! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVf1TceAzrFtccSQlqiLF-8bjYu5jVgWG2SeINleo-2rvvKsCrV9lTyxjgyf2FAIZ3fhPt2AWqs-x05rxF2rG2cvR3oiVYBMA8MJk8QdDzQKXNxG6H5O7LHYyk7__Tb_hnWyt5PTpN7lg/s1600/photo(2).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVf1TceAzrFtccSQlqiLF-8bjYu5jVgWG2SeINleo-2rvvKsCrV9lTyxjgyf2FAIZ3fhPt2AWqs-x05rxF2rG2cvR3oiVYBMA8MJk8QdDzQKXNxG6H5O7LHYyk7__Tb_hnWyt5PTpN7lg/s320/photo(2).JPG" width="240" /></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Pour
half of tomato-basil pasta sauce into a 13 x 9-inch baking dish coated with
cooking spray. Arrange your stuffed shells in a single layer over sauce, and
top with the remaining sauce. Pour 1 cup water into dish. I had some of my
favorite Trader Joe’s Toscano cheese in the refrigerator, so I put a nice
blanket of that over the top. Cover tightly with foil. Bake until heated
through and the sauce bubbles, about 20 minutes. Uncover and bake until the
cheese on top becomes golden, about 15 minutes longer. Let stand for 10
minutes. Hurry up and get your phone so you can Vine the bubbles before
they’re gone!</span></div>
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<span style="font-family: Times,"Times New Roman",serif;">Now, I know we're nerdy, but here's a bonus one of my husband making pickles after a visit to the St. Paul Farmers Market last Saturday (don't mind the large vinegar splash). </span><br />
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<iframe class="vine-embed" frameborder="0" height="320" src="https://vine.co/v/hOKTFwjd233/embed/simple" width="320"></iframe><script async="" charset="utf-8" src="//platform.vine.co/static/scripts/embed.js"></script>
Lisahttp://www.blogger.com/profile/05723442672228776954noreply@blogger.com1tag:blogger.com,1999:blog-6050964578237337556.post-4417193066328674252013-08-15T06:30:00.000-07:002013-08-15T07:43:41.344-07:00Happy 101st Birthday, Julia Child!<div class="separator" style="clear: both; text-align: center;">
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/80ZrUI7RNfI?feature=player_embedded' frameborder='0'></iframe></div>
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Today would be your 101st birthday, Miss Child! I think I've always admired you so much because I like to think we're a little bit alike. I imagine your husband laughed at you often as you spilled all over, filled a kitchen with smoke, or smiled as you admired your work, just like mine does. You were perfect in your imperfections and my heart fills with joy when I can watch you cook. PBS made this video last year for your 100th birthday, but I wanted to be sure to share it. Life is beautiful for those with homes filled with love, food, laughter, and friends (not necessarily in that order). I'll be sure to toast with a big glass of red wine in your honor. <br />
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"A party without cake is just a meeting."</div>
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“I think every woman should have a blowtorch.”</div>
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- Julia Child
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Lisahttp://www.blogger.com/profile/05723442672228776954noreply@blogger.com1tag:blogger.com,1999:blog-6050964578237337556.post-39572010602897772182013-08-14T09:49:00.001-07:002013-08-14T09:49:44.564-07:00Caramel sauce to put on....anything! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0OkjVb3n6zyx_SUzdoitOKuuCra-sukUEvTBdTIcrO6paXHfUxokQ3IfUuVnJM7f1cek_jgZRwFDoAn2hO06Y1I5RcqhCMcAJ__io3Dgbhiiwk417_-_h0yQQyXTuUz0kCv_zAnrMJPk/s1600/photo(16).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0OkjVb3n6zyx_SUzdoitOKuuCra-sukUEvTBdTIcrO6paXHfUxokQ3IfUuVnJM7f1cek_jgZRwFDoAn2hO06Y1I5RcqhCMcAJ__io3Dgbhiiwk417_-_h0yQQyXTuUz0kCv_zAnrMJPk/s400/photo(16).JPG" width="300" /></a></div>
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It was a co-worker's birthday and the office decided we'd do an ice cream social to celebrate. It suddenly dawned on me that I have NEVER created a caramel sauce from scratch. I know everyone is obsessed with salted caramel anything right now, but sometimes I feel as though someone dropped the salt shaker into my dessert. So I went for a classic sauce by the very classic <a href="http://www.foodnetwork.com/recipes/ina-garten/caramel-sauce-recipe2/index.html">Ina Garten</a>. While the internet is full of absolutely terrible recipes that are full of FAIL, Ina will never fail you. This recipe is simple and delicious and while it was great on ice cream, I'm thinking about using it in between layers of banana birthday cake, now we're talkin'!<br />
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<b>Ingredients:</b><br />
<br /> 1 1/2 cups sugar
<br /> 1/3 cup water
<br /> 1 1/4 cups heavy cream
<br /> 1/2 teaspoon pure vanilla extract
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<br /><b>Directions:
</b><br />
<br />Mix the water and sugar in a medium heavy-bottomed saucepan. Cook
over low heat for 5 to 10 minutes, until the sugar dissolves. Ina's directions say not to stir, so don't stir. Not stirring is very difficult, but just do what she says! Increase the heat to medium and boil uncovered until the sugar
turns a warm chestnut brown (about 350 degrees F on a candy
thermometer), about 5 to 7 minutes (this part took me more like 9 minutes, it may have to do with my stove), gently swirling the pan to stir the
mixture (SWIRL, don't STIR). Don't get this on your skin, it will peel it right of! Watch the mixture
very carefully at the end, as it will go from caramel to burnt and bitter very
quickly. Turn off the heat and stand back to avoid splattering and slowly
add the cream and vanilla. The cream will bubble violently
and the caramel will form, be ready to stir at this point. <br />
<br />Simmer over low heat, stirring constantly, until the caramel
dissolves and the sauce is smooth, about 2 minutes. Allow to cool to
room temperature, at least 4 hours. It will thicken as it sits.</div>
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After some internet searching, I found that people recommended this be kept in the refrigerator for up to three weeks. I also rewarmed it in about 15 second intervals in the microwave in a mason jar. I'll let you know how it goes with the banana cake in a few weeks!</div>
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This is another great and basic recipe to keep on hand, you know...for when you absolutely NEED caramel sauce. </div>
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Lisahttp://www.blogger.com/profile/05723442672228776954noreply@blogger.com0tag:blogger.com,1999:blog-6050964578237337556.post-71126992267795019282013-08-08T08:46:00.000-07:002013-08-08T08:46:53.033-07:00A Smash Cake for Addycakes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1WsufXF2-D8T2KxoYmXrQVgKERfAs28y9BSuGB0GP-utVAooI3-tuZYz0Fiw1qgx-5PuYFFGFBWTdZI-9wgJco8m4-x0b5hysUjB4MjvQ2Ic3bJbHbxxX7fJZkdiu7LegPcIgxgBojYw/s1600/Addycakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1WsufXF2-D8T2KxoYmXrQVgKERfAs28y9BSuGB0GP-utVAooI3-tuZYz0Fiw1qgx-5PuYFFGFBWTdZI-9wgJco8m4-x0b5hysUjB4MjvQ2Ic3bJbHbxxX7fJZkdiu7LegPcIgxgBojYw/s400/Addycakes.jpg" width="400" /></a></div>
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As is tradition, my niece needed a cake to smash and dig into for her first birthday. I tried my hand at an ombré petal cake. I used the old go to recipe of the <a href="http://smittenkitchen.com/blog/2009/07/best-birthday-cake/">Smitten Kitchen's yellow cake, </a>a <a href="http://savorysweetlife.com/2010/03/buttercream-frosting/">classic vanilla butter cream</a>, Wilton's pink coloring, and glanced at a few tutorials for the <a href="http://www.youtube.com/watch?v=WASVWn4nN6w">petal method </a>(there are some long and really annoying ones out there, but this is a nice and abbreviated version). I have sinned and forgot to capture the inside ombréness with my camera, but just imagine layers of escalating pink colors. Addy tore it apart like a pro, I wish she would turn one every weekend. Lisahttp://www.blogger.com/profile/05723442672228776954noreply@blogger.com0tag:blogger.com,1999:blog-6050964578237337556.post-14411416022813659972012-10-22T08:58:00.001-07:002012-10-22T08:58:43.197-07:00MONTHS BehindHello Friends,<br />
I am months and months behind on the blog. How about I just post a short summary of a few of the things I've made and we'll go from there? I hope you don't mind, here are just a few things to please your eye.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZv6eFmno3qkY4gi9ytzhQjtFCHRkEdmKTx4vZfgZy4pS5g0qmrIMiGas5KRSJ3B8L69ozHZe97_xh_BiQR9mXGTx0s60pkO8stOUjWIWLFFtfsytiw3dFC6zTKtKiZzbAJM81rnbE70/s1600/Bacon+peanut+butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" oea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZv6eFmno3qkY4gi9ytzhQjtFCHRkEdmKTx4vZfgZy4pS5g0qmrIMiGas5KRSJ3B8L69ozHZe97_xh_BiQR9mXGTx0s60pkO8stOUjWIWLFFtfsytiw3dFC6zTKtKiZzbAJM81rnbE70/s320/Bacon+peanut+butter.jpg" width="239" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfIk0a9TGLRZhcDjX9lRjGO0MPV25YRjbCs7EwMp4LzDRZ5TswHiYV_uZRsDw2uCIIclk98pMr0X_8g27-I8lmesPyJVOuYOgeham2IVPMXb1QGB9ooXVkkoJi8IQv3mUwWGzwKtDMvUo/s1600/macarons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" oea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfIk0a9TGLRZhcDjX9lRjGO0MPV25YRjbCs7EwMp4LzDRZ5TswHiYV_uZRsDw2uCIIclk98pMr0X_8g27-I8lmesPyJVOuYOgeham2IVPMXb1QGB9ooXVkkoJi8IQv3mUwWGzwKtDMvUo/s320/macarons.jpg" width="232" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcImVaPT8GjyzQWP2zhiD4_m85uvuIbddc4mTwS28LOp_Yh1LUVEfUb1mxCwcK5iBEBzNQkRSkRZO7b0_VUtrim18pCrnvqJnCFQXyq5ILznrfnLkQTkDZ4WSbO3tI_eLkq7S9JV04Xuk/s1600/turkey+burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" oea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcImVaPT8GjyzQWP2zhiD4_m85uvuIbddc4mTwS28LOp_Yh1LUVEfUb1mxCwcK5iBEBzNQkRSkRZO7b0_VUtrim18pCrnvqJnCFQXyq5ILznrfnLkQTkDZ4WSbO3tI_eLkq7S9JV04Xuk/s320/turkey+burger.jpg" width="239" /></a></div>
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Lisahttp://www.blogger.com/profile/05723442672228776954noreply@blogger.com1tag:blogger.com,1999:blog-6050964578237337556.post-86774115698490961462012-02-15T10:33:00.000-08:002012-02-15T10:37:08.978-08:00Meatloaf Cupcakes - Not Just for Lovers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWsgMzWYzCrrg8djo829lBqsFfcAQvAr77yngJvQLrtMDrBiz-J-iChmM96b8lX8aa_sAQsMJ9vEWWvpIf48P2OGhmTbkdzFRrMi6MFeFYIg86Z6PKEQf2PwlXyd8-WgCK4FMwcZAEipM/s1600/meatloaf6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWsgMzWYzCrrg8djo829lBqsFfcAQvAr77yngJvQLrtMDrBiz-J-iChmM96b8lX8aa_sAQsMJ9vEWWvpIf48P2OGhmTbkdzFRrMi6MFeFYIg86Z6PKEQf2PwlXyd8-WgCK4FMwcZAEipM/s400/meatloaf6.jpg" width="299" /></a></div><br />
I’ve been meaning to make meatloaf cupcakes for a while, but hadn’t had the right occasion. Yesterday was Valentine’s Day and I couldn’t think of a better way to celebrate than with these deliciously meaty treats for my lover. After looking at many recipes, I did what I often do and combined two recipes to make one that I REALLY liked. My fiancé informed me that this is not necessarily for the beginner cook, but please don’t be afraid to try. They took about an hour to make, and were 100% worth it. We almost couldn’t get over how good they were. I have a feeling that these will be requested often! This recipe makes 12 meatloaf cupcakes. <br />
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I used recipes from <a href="http://stickygooeycreamychewy.com/2011/01/20/meatloaf-cupcakes-recipe/">Sticky, Gooey, Creamy, Chewy</a> and <a href="http://fromdahliastodoxies.blogspot.com/2012/02/not-yo-mamma-meatloaf-muffins.html">From Dahlias to Doxies</a> while adding some of my own touches to come up with what were truly delicious meatloaf cupcakes.<br />
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<b>Ingredients for the meatloaf:</b><br />
Almost 1 lb ground beef<br />
Almost 1 lb ground pork<br />
1 small onion (small dice)<br />
1 large tablespoon chopped garlic<br />
1 teaspoon dried oregano<br />
Handful (a few large tablespoons) of fresh parsley – I prefer Italian flat leaf <br />
3 tablespoons roasted red pepper from a jar (I had these sitting in the fridge and wanted to use them up, they’re not necessary to make this work)<br />
3 tablespoons ketchup<br />
1/4 cup milk<br />
1 tablespoon Worcestershire<br />
1/4 teaspoon black pepper<br />
2 eggs<br />
Sprinkle of salt and pepper<br />
1 tablespoon olive oil (for sautéing veggies) <br />
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<b>For the drizzle:</b><br />
3 tablespoons of Famous Dave’s Rich and Sassy (use whatever you have)<br />
1 teaspoon Sriracha <br />
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<b>The potatoes:</b><br />
3 cups potatoes, chopped into medium chunks<br />
1 egg yolk<br />
1/4 cup half and half or heavy cream<br />
Pinch of salt<br />
2 tablespoons melted butter<br />
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<b>Directions:</b><br />
Preheat your oven to 350 F.<br />
Sauté the chopped onions and garlic over medium-low heat with a splash of olive oil until soft, set aside to cool a bit. Prepare the meatloaf by combining all ingredients together in a large bowl. Remove all valuable jewelry and get in there with your hands, mixing until incorporated. Don’t forget your onions and don’t fuss with the mixture too much, because you can turn it into meat bricks. Spray or lightly grease a twelve serving cupcake pan. Spoon the mixture into your cupcake pan, pressing ever so lightly into your desired shapes. <br />
Prepare the sauce by whisking the Sriracha and BBQ sauce. Drizzle over the raw meat and pop in the oven. Bake at 350 for 30 minutes.<br />
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While the meat is baking, boil the potatoes (about 15 minutes). I put the cream, salt, egg yolk, and butter into the mixer so it was ready to be married with the cooked potatoes. Drain potatoes, whip all of this together and wait for your meat to be ready. Fit a pastry bag with a large star tip (I was out of pastry bags and used a large Ziploc) and when the potatoes are no longer at a bag-melting temperature, fill and set aside (do not refrigerate). <br />
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Remove your meatcakes from the oven and turn on the broiler. Using a fork I removed the meatcakes from the pan and placed on a cooling rack, just like real cupcakes! Pipe some potato “icing” on top of each cupcake. I used cracked black pepper and some bacon bits that were sitting in the fridge as sprinkles, it’s just a fun little extra that again, isn’t required to make these awesome. You can leave the cupcakes on the cooling rack, or move to a cookie sheet and broil for a few minutes until the potatoes are lightly browned, about 2 minutes. <br />
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Remove from the oven and see if you can stop yourself from eating any less than three! Happy Valentine’s Day!<br />
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Love,<br />
Lisa and her meat cupcakesLisahttp://www.blogger.com/profile/05723442672228776954noreply@blogger.com1tag:blogger.com,1999:blog-6050964578237337556.post-69837635432172213312011-12-31T15:30:00.000-08:002013-08-27T10:45:16.153-07:00Sky Juice and a Happy New Year!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times,"Times New Roman",serif;">I've been thinking of my dear friend Marie a lot this holiday and as an ode to her, I'm making Sky Juice martinis for New Years Eve. They are delicious, coconut-y, and remind me of the amazing holidays I've had visiting my Bahamian bestie. One can make them as a mixed drink over ice, or shaken and served in a martini glass.</span><br />
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<span style="font-family: Times,"Times New Roman",serif;">What you'll need:</span><br />
<span style="font-family: Times,"Times New Roman",serif;">One part gin</span><br />
<span style="font-family: Times,"Times New Roman",serif;">Three parts coconut water</span><br />
<span style="font-family: Times,"Times New Roman",serif;">Heaping teaspoon of sweetened condensed milk (leftover from those pumpkin pies you intended to make)</span><br />
<span style="font-family: Times,"Times New Roman",serif;">Ice</span><br />
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<span style="font-family: Times,"Times New Roman",serif;">Shake or stir these ingredients over ice and imbibe! Happy 2012, everyone! </span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="http://2.bp.blogspot.com/-D31x2LjAmd8/Tv-YRutzBRI/AAAAAAAAAGc/2vohlyiH2U4/s1600/photo%252852%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-D31x2LjAmd8/Tv-YRutzBRI/AAAAAAAAAGc/2vohlyiH2U4/s320/photo%252852%2529.JPG" width="239" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">Don't mind the potatoes and asparagus in the background, New Years dinner of steak and pommes frites is about to go underway.</span>Lisahttp://www.blogger.com/profile/05723442672228776954noreply@blogger.com0tag:blogger.com,1999:blog-6050964578237337556.post-41909363316709402842011-11-22T13:17:00.000-08:002011-11-22T13:36:41.814-08:00Torta Caprese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-UITezmBSMNL0FD8II2G4pODcJGWJjRI5HPtHKNINJ6YU5QBjdYqc3gN_lZ-SmncxdbHQZr9UKmMbihOXh8ZMvhVwo4xVRNq2cmEE862kTEZ5VjEgT0Om4koFkdPClzkD8TKKAqKIAtk/s1600/photo%252849%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-UITezmBSMNL0FD8II2G4pODcJGWJjRI5HPtHKNINJ6YU5QBjdYqc3gN_lZ-SmncxdbHQZr9UKmMbihOXh8ZMvhVwo4xVRNq2cmEE862kTEZ5VjEgT0Om4koFkdPClzkD8TKKAqKIAtk/s640/photo%252849%2529.JPG" width="478" /></a></div><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">You know those absolutely delicious meals or dishes that haunt you forever? This is one of them. The day after my fiancé and I were engaged, we shared this amazing dinner in Riomaggiore, Italy. I’ll spare you the details of the sunset and the crying and the long hike along the coast. But, the details of this cake will not be spared. It was warm and gooey and had a light crunch on the outside, with a dusting of powdered sugar and a drizzle of chocolate sauce. It was heaven. Six months have passed since our trip and I have not forgotten about the cake. Through some internet stalking, I managed to find out that the owners of the restaurant, <a href="http://www.tripadvisor.com/Restaurant_Review-g187821-d1372485-Reviews-IL_Grottino-Riomaggiore_Cinque_Terre_Italian_Riviera.html">Il Grottino</a>, are actually Sicilian. This tidbit sent me on the path for Sicilian chocolate recipes. Rummaging through the Google images, I found it: the Torta Caprese! This was the cake I needed to make. Kathy, over at <a href="http://foodloversodyssey.typepad.com/my_weblog/2010/10/torta-caprese-flourless-chocolate-cake-from-capri.html">Food Lover's Odyssey</a>, recreates foods she has had in Italy and France, and I have stolen this recipe from her. It is spot on. Not only is this the most delicious cake in the world, it is naturally gluten free! This means it’s healthy, right?</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYwqY2lkdueJBJ0Rb6cAR5iN_J0l7MLmtGR8mcwsOLWCt7flsk0Y-KmPH4N4IdyXpB5Q7o0dK7ZbTlO6NSpI4zevwU8U2QeXsBVsOm2JdxdybCT492fcCZR1_n40c4Rmw9mgNJ_7XPen8/s1600/photo%252840%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYwqY2lkdueJBJ0Rb6cAR5iN_J0l7MLmtGR8mcwsOLWCt7flsk0Y-KmPH4N4IdyXpB5Q7o0dK7ZbTlO6NSpI4zevwU8U2QeXsBVsOm2JdxdybCT492fcCZR1_n40c4Rmw9mgNJ_7XPen8/s320/photo%252840%2529.JPG" width="239" /></a></div><b style="mso-bidi-font-weight: normal;">Ingredients:</b><br />
9 ounces good quality dark chocolate, chopped into small pieces (Cadbury Special Dark, mmmmm)<br />
1 cup butter<br />
¼ cup cocoa powder<br />
1 tablespoon almond extract<br />
1 ¼ cup granulated sugar<br />
1 ½ cups ground blanched and toasted almonds (I use Bob’s Red Mill Almond Flour. It’s a great product that makes perfect macaroons, as well, and can be found in almost any grocery store)<br />
6 eggs, room temperature<br />
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<b style="mso-bidi-font-weight: normal;">Directions:</b><br />
Preheat an oven to 310°F (that isn’t a typo, your oven really does go to that temperature) and line the bottom of a 9-inch spring form pan with parchment paper. I gave the sides of the pan a good covering of nonstick spray, because I’m paranoid about cakes sticking to pans.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJstxZDuj1ZTbAUQuv76uoBhWZwvUQxsVRS_8tMwd6OHMVFEquUoYSmawxxbQgEFCXfIVEHZAVzuDSe-wIpp0km2pcid9LaERi1aGInGNn4ziSgFC_zZYgrswDsWhrfTLCd5Z9U6U-uM/s1600/photo%252841%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJstxZDuj1ZTbAUQuv76uoBhWZwvUQxsVRS_8tMwd6OHMVFEquUoYSmawxxbQgEFCXfIVEHZAVzuDSe-wIpp0km2pcid9LaERi1aGInGNn4ziSgFC_zZYgrswDsWhrfTLCd5Z9U6U-uM/s320/photo%252841%2529.JPG" width="239" /></a></div>Slowly melt the chocolate and butter over a double-boiler. What’s a double boiler you ask? Fill a small pot with water about half way and bring to a boil. Place a glass bowl on top and let the heat from the water gently melt the chocolate and butter together. I chopped the butter into one tablespoon pats and mixed with the chopped chocolate. Don’t be too tempted to just drink this rich liquid you’ve created now, it will be better once baked into a cake.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI623NKdy3YPyhYxdhqjR9Q-Fz58pOMnCydmpawR2CnECtUEp4YqtI2gOf_yw_JNp1_q_2K6Hd-uj4_6utWnGiPgwZ1wn-7g4uhK6Te5lFlykQ7gPga7hMTjwuGmV1M2KHTCCRkbXQAns/s1600/photo%252842%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI623NKdy3YPyhYxdhqjR9Q-Fz58pOMnCydmpawR2CnECtUEp4YqtI2gOf_yw_JNp1_q_2K6Hd-uj4_6utWnGiPgwZ1wn-7g4uhK6Te5lFlykQ7gPga7hMTjwuGmV1M2KHTCCRkbXQAns/s320/photo%252842%2529.JPG" width="238" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZV74f6-AeHbQ4RmeSAvetEc1aYFkCNS7wXCW8ZXFmBpIboFtJH57gxUQ2AlajTODx05XgiUxOAfgRnnmbh2AL6_JvGkWLUTSDB4L2gTei3LSXWwU9fMYS4GkLmao3Se94PZNmT_cjTbE/s1600/photo%252843%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZV74f6-AeHbQ4RmeSAvetEc1aYFkCNS7wXCW8ZXFmBpIboFtJH57gxUQ2AlajTODx05XgiUxOAfgRnnmbh2AL6_JvGkWLUTSDB4L2gTei3LSXWwU9fMYS4GkLmao3Se94PZNmT_cjTbE/s320/photo%252843%2529.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOuN_DC_C1i8dg1TnpJn7LqiwUQv2sHBMGl2uU8UQxxFWA0-JqiBDhrCVxEgHa3162WnnB71zhpYC0zX3Tcv0bVFYAS9QQ1P2Lru_W5Owyr2nkdCbV3KO85iI2nQKam_uEX7ed2TGCPa0/s1600/photo%252845%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOuN_DC_C1i8dg1TnpJn7LqiwUQv2sHBMGl2uU8UQxxFWA0-JqiBDhrCVxEgHa3162WnnB71zhpYC0zX3Tcv0bVFYAS9QQ1P2Lru_W5Owyr2nkdCbV3KO85iI2nQKam_uEX7ed2TGCPa0/s320/photo%252845%2529.JPG" width="239" /></a></div>In a stand mixer with a whisk attachment, whisk together the melted chocolate mixture, the cocoa powder, almond extract and sugar until combined. Add the ground almonds and whisk until combined. Add the eggs one at a time, adding each egg after the first has been incorporated into the mixture. I like to crack my room temperature eggs all into one bowl, that way they’re easier to plop into the mixer, one at a time. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVVw5bRSP_z_Fusg1XqjV1kBrrNZb9KmvjIS6elDRRmsH9wmxrNf4FwNxUBYCrpTA-FhRAEi5dlq6LMnFgdZdjDGT9LGQbW3ahyphenhyphenb0aBC5QXcSVGjoLEk4RNYA2deJnnKJhI8VGF3-WAU/s1600/photo%252844%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVVw5bRSP_z_Fusg1XqjV1kBrrNZb9KmvjIS6elDRRmsH9wmxrNf4FwNxUBYCrpTA-FhRAEi5dlq6LMnFgdZdjDGT9LGQbW3ahyphenhyphenb0aBC5QXcSVGjoLEk4RNYA2deJnnKJhI8VGF3-WAU/s320/photo%252844%2529.JPG" width="239" /></a></div>Pour the mixture into the spring form pan. Make sure the mixture is level and smooth on top, drop it on the counter or floor a few times, and poke the bubbles with your finger or a toothpick. Bake for 60 minutes and be sure to let cool before serving, so it can set. I topped mine with a heart stencil and dusted it with powdered sugar. This cake is rich and will live in your dreams for years to come. Your gluten-free and gluten-full friends will thank you, propose marriage, and offer other various acts to you for making this cake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzk3TIHQWj6PwA7ANYB5e6dNcr3x2u7sbhO1VgX_xsA1SB-cXX0kCXN_SIHaTXf8uo1zj-ZpQa0RVSAgbV-_m0pTgdVfZCh7UnPnksK9MSOPZy6yWgWCQ9TfBY9u-DXsTrFHJ2Z4OiSFo/s1600/photo%252846%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzk3TIHQWj6PwA7ANYB5e6dNcr3x2u7sbhO1VgX_xsA1SB-cXX0kCXN_SIHaTXf8uo1zj-ZpQa0RVSAgbV-_m0pTgdVfZCh7UnPnksK9MSOPZy6yWgWCQ9TfBY9u-DXsTrFHJ2Z4OiSFo/s400/photo%252846%2529.JPG" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdFc6pqRo-oPgWWn5IWLO0g7SaWSHxjTisygRV0CLezWRap-wVyQgNBCHRXIuajdRbuL6JYGj8-M4i_laly3MprlMJNuz2n9NFkteU7I_IBFUYKCUfSlbpBO3ByoWI5IctwjFq00p7W4/s1600/photo%252847%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdFc6pqRo-oPgWWn5IWLO0g7SaWSHxjTisygRV0CLezWRap-wVyQgNBCHRXIuajdRbuL6JYGj8-M4i_laly3MprlMJNuz2n9NFkteU7I_IBFUYKCUfSlbpBO3ByoWI5IctwjFq00p7W4/s400/photo%252847%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-8izB_aPpOqJCQNTfyH3iqp9MxKW-CIxcO_jD5yFyV61wSD0XL6U8VacI6g4eDDQODwk3oZ27sXlD5q8OkCFsOQyUh6IENkm2ZLc_Q3tcdcnuTQYNY9ELDXL-E7ZT3wRtf8pRS3ftmmc/s1600/photo%252848%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-8izB_aPpOqJCQNTfyH3iqp9MxKW-CIxcO_jD5yFyV61wSD0XL6U8VacI6g4eDDQODwk3oZ27sXlD5q8OkCFsOQyUh6IENkm2ZLc_Q3tcdcnuTQYNY9ELDXL-E7ZT3wRtf8pRS3ftmmc/s320/photo%252848%2529.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Lisahttp://www.blogger.com/profile/05723442672228776954noreply@blogger.com0tag:blogger.com,1999:blog-6050964578237337556.post-68544492891322277442011-08-12T08:37:00.000-07:002011-08-12T09:32:26.278-07:00Kale Chips<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHV4kpzz0tsPfcplVS82vmfOfjGFreVETTmO2Kl807tfMzDd-URwF1usCpX2BUUyv7Agau02baAEwUvOf_lxRV4oJ2eQImycuukIGX_MicGIkobIQKWNFh3TVy5Xetrc9jTvIArMS0YY/s1600/Kaleraw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHV4kpzz0tsPfcplVS82vmfOfjGFreVETTmO2Kl807tfMzDd-URwF1usCpX2BUUyv7Agau02baAEwUvOf_lxRV4oJ2eQImycuukIGX_MicGIkobIQKWNFh3TVy5Xetrc9jTvIArMS0YY/s320/Kaleraw.jpg" width="314" /></a></div>Since we can't have cake for every meal, we must have recipes with vitamin-packed deliciousness on hand. These are extremely simple and delicious chips made from a vegetable that is in season year-round, did you know that this hearty green can be grown well into the colder seasons in Minnesota? These crunch and immediately melt in your mouth, similar to pork rinds, but with far less pig skin.<br />
All you need:<br />
1 large bunch of kale<br />
1 tablespoon of olive oil<br />
Salt<br />
Pepper<br />
Preheat your oven to 350 degrees. Tear your kale into pieces about the size of large tortilla chips. Toss with olive oil, pinch of salt and pepper. I used two sheet trays since you don't want to overcrowd your chips, we want them crispy, not steamed. Giving each chip room, spread out on your pan. Once your oven is ready to go, pop both pans in and set your timer for 10 minutes. Check your chips at this point, if they still look a bit floppy, give them another minute or two. I found that the magic time for my oven was 13 minutes. I was extremely pleased with how they came out and made them three days in a row. Even the meat-loving fiance devoured the thin, crispy, and healthy treats. If you don't think turning a green into a crunchy snack is possible, you must try making kale chips.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3PLS6Kc3J5qvwRHR0UWLIjBxAYESW1000Nm14sOnHUz1XyplnZ1weEvXI82KKdjRr1DPzl5pA3mj9wCtB4eduOBvbACyVGrs-JZg7fZX5lWwDvai5D0BQcHS_S0ZR8Cq25_OBgXJ5F0/s1600/Kaledone2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3PLS6Kc3J5qvwRHR0UWLIjBxAYESW1000Nm14sOnHUz1XyplnZ1weEvXI82KKdjRr1DPzl5pA3mj9wCtB4eduOBvbACyVGrs-JZg7fZX5lWwDvai5D0BQcHS_S0ZR8Cq25_OBgXJ5F0/s320/Kaledone2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb26PSWLamqxGf6dcZHksWmoO9b61T8q2QDE8XL6Bqf7FXtEiER5cB3txr94kOVp33I12fYca7PIkA8OdV3lR9dB6vXN9lgfyrf9qKhqNK9hLe76zr60WVqziiDiW8ecaoyayO8sM_C1Y/s1600/Kaledone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb26PSWLamqxGf6dcZHksWmoO9b61T8q2QDE8XL6Bqf7FXtEiER5cB3txr94kOVp33I12fYca7PIkA8OdV3lR9dB6vXN9lgfyrf9qKhqNK9hLe76zr60WVqziiDiW8ecaoyayO8sM_C1Y/s320/Kaledone.jpg" width="239" /></a></div><br />
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Lisahttp://www.blogger.com/profile/05723442672228776954noreply@blogger.com0tag:blogger.com,1999:blog-6050964578237337556.post-66809352209559678942011-08-03T08:54:00.000-07:002011-08-03T08:54:01.681-07:00Cantaloupe Sorbet (Sorbetto al Melone if you're fancy)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg2_vPyp3P1dphUHZl8yf1a_cpiRvVxOMW4llCHa88fopLN-V87Q1jY6f9L_65Pkbs0HO5KOabTHePv9T4Upw5ZUf7H4UY_JwfVAKiEEeqNOAwmg87s-9TJLs4CreSKHClSNeuLB7G7fA/s1600/Sorbetfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg2_vPyp3P1dphUHZl8yf1a_cpiRvVxOMW4llCHa88fopLN-V87Q1jY6f9L_65Pkbs0HO5KOabTHePv9T4Upw5ZUf7H4UY_JwfVAKiEEeqNOAwmg87s-9TJLs4CreSKHClSNeuLB7G7fA/s320/Sorbetfinal.jpg" width="239" /></a></div>I had a group of amazing ladies coming over and wanted something refreshing and light for dessert. I always try to use whatever might be sitting around the house and on the counter at the moment was a large and extremely ripe cantaloupe. <b> </b>Since my melon was so big (insert boob or head joke here) I ended up doubling this recipe. In the future, I think I will use half the amount of sugar the recipe calls for. Melons are so sweet and juicy on their own, I know it will be just as delicious with mostly its own sweetness shining through. If someone tries it before I get around to it, let me know! This really was pretty easy, you just have to have time to freeze it and whip it with your mixer and then refreeze. If you have an ice cream machine, I imagine this would come out like a smooth melon dream. This comes from <a href="http://www.bonappetit.com/">Bon Appetit Magazine</a>, so you know they know what's up.<br />
<b>Ingredients</b><br />
2/3 cup sugar<br />
1/2 cup water<br />
3 cups 1-inch pieces peeled seeded cantaloupe (about 1/2 cantaloupe)<br />
<b>Preparation</b><br />
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</style> <![endif]--> <div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 11x7x2-inch glass dish and chill until cold, about 2 hours. I did this by sticking it in the freezer to speed along the process, I'm an impatient lady.</span></div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Puree cantaloupe in blender until smooth, use some of your sugar syrup for lubrication if it needs help getting smooth. Combine with the rest of your sugar syrup in dish and stir until well blended (I did this in my KitchenAid mixer and then poured back into the dish). Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxOk9dO9yKuafl-3rosUulXuWrzsj85jZK_CXj3mU3HB3pe1fr7m0d8kuesFaS1GRI_PtQ8NUEyPtu-LGoBBzOINl13W3cTjcm9pU4aMuQ693P8kjPOoOPbIsvDBtxDlBeYnxDN-Jhze8/s1600/Sorbetchop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxOk9dO9yKuafl-3rosUulXuWrzsj85jZK_CXj3mU3HB3pe1fr7m0d8kuesFaS1GRI_PtQ8NUEyPtu-LGoBBzOINl13W3cTjcm9pU4aMuQ693P8kjPOoOPbIsvDBtxDlBeYnxDN-Jhze8/s320/Sorbetchop.jpg" width="239" /></a></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0G68lHdGs0TXfafhN5r4zXqL_cct69OeSOSImrWFZUSGHr1j4C5egtidcxlIWi4eK0Y7A2fv8iC-6chX1wai8cEBq3X8QHSl5hk7VS625jm0oyPoZl7-vwlVek0vIEgW6FohTaox9qf0/s1600/sorbetmixer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0G68lHdGs0TXfafhN5r4zXqL_cct69OeSOSImrWFZUSGHr1j4C5egtidcxlIWi4eK0Y7A2fv8iC-6chX1wai8cEBq3X8QHSl5hk7VS625jm0oyPoZl7-vwlVek0vIEgW6FohTaox9qf0/s320/sorbetmixer.jpg" width="239" /></a></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy. I ended up wrapping the mixing bowl in a towel soaked in hot water so it would help warm things just slightly, making it easier to whip.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKL8_VtQYhShgEgr3B55fqtc2ORl5LhdpEOadj7UUi7eSaLC0FQRMDcgkBcVogI4RBGxRKDdwyudpsW_0bflzPp92dWpFg8JaGYm6oMWve8Six-yvHNXuFamWmD0B7jTm1HVtwm4nqHQ/s1600/Sorbetsmooth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKL8_VtQYhShgEgr3B55fqtc2ORl5LhdpEOadj7UUi7eSaLC0FQRMDcgkBcVogI4RBGxRKDdwyudpsW_0bflzPp92dWpFg8JaGYm6oMWve8Six-yvHNXuFamWmD0B7jTm1HVtwm4nqHQ/s320/Sorbetsmooth.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNM1v-oKiuB5TZpRTPkSoSO0cDY9bnGD7gERJlj5vMs-SKfbUgvWNU2ntWYHIhFwVmYzsupalsC_BN_ehz5nJcY0W-OaZzwYidVu7av9i1PI5yYA2gXIF63m7QZVyqDYpnUZMg3xwEpM/s1600/Sorbetbowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNM1v-oKiuB5TZpRTPkSoSO0cDY9bnGD7gERJlj5vMs-SKfbUgvWNU2ntWYHIhFwVmYzsupalsC_BN_ehz5nJcY0W-OaZzwYidVu7av9i1PI5yYA2gXIF63m7QZVyqDYpnUZMg3xwEpM/s320/Sorbetbowl.jpg" width="239" /></a></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight, storing in an air-tight container. You can prepare this three days in advance. Now your melons will never go to waste again!</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
</span></div>Lisahttp://www.blogger.com/profile/05723442672228776954noreply@blogger.com1tag:blogger.com,1999:blog-6050964578237337556.post-15768001530630460302011-07-27T06:17:00.000-07:002011-07-27T06:17:58.538-07:00Flan (Custard's MUCH Sexier Cousin)<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOEx91nD5Ec680PwUgCHxPHqGukXlZ8ItTD4_of7_iQhyAcf14uUmZ2RZA6Nc7iBcawHFKzXIHIAur6CtkjnFiiqpZwdqaKo6JYrxmsEvSoCOx_zOpZmvzxyap67yWQbZiq-A0yotXwQ/s1600/Flanfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOEx91nD5Ec680PwUgCHxPHqGukXlZ8ItTD4_of7_iQhyAcf14uUmZ2RZA6Nc7iBcawHFKzXIHIAur6CtkjnFiiqpZwdqaKo6JYrxmsEvSoCOx_zOpZmvzxyap67yWQbZiq-A0yotXwQ/s400/Flanfinal.jpg" width="298" /></a></span></div><div style="font-family: Times,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">This recipe comes from my friend Genevieve, who is an amazing cook. It's actually her grandmother's recipe and the real deal! Whenever I go to a function of Genevieve's, I cross my fingers that this flan will be there. I thought the recipe would never be released into my hands, that it was closely guarded by someone or something like the Bush's baked bean dog, but classier. Genevieve has been baking this flan for years without having written down the recipe. So here it is, for all to enjoy. It is not the easiest thing to make, but is by far one of my favorite desserts. Be sure to bring all ingredients to <b><u>room temperature</u> </b>before you start, this is very important so don't skip it.</span></div><div style="font-family: Times,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><b>Ingredients</b></span></div><div style="font-family: Times,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">8 eggs</span></div><div style="font-family: Times,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 can sweetened condensed milk</span></div><div style="font-family: Times,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"> 1 can evaporated milk</span></div><div style="font-family: Times,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><b> </b>1 cup regular milk (whatever you have in the fridge, but don't even try soy, I've ruined some things by using soy milk)</span></div><div style="font-family: Times,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">6 tablespoons of water (in a bowl, ready to go) </span></div><div style="font-family: Times,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">4 cups sugar (2 for the caramel and one for the custard)</span></div><div style="font-family: Times,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">3 tablespoons vanilla extract</span></div><div style="font-family: Times,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1/2 teaspoon salt</span></div><div style="font-family: Times,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">2-3 tablespoons guava paste (optional)</span></div><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"> </span></span><br />
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Preheat your oven to 350<br />
First you must make the caramel that once all is done, will be dripping down the sides of your flan, lickably good at the bottom of the dish. If you have absolutely no idea how to do this, don’t worry, it’s just sugar and you can always start over! This is something you must babysit until it is complete. Put two cups of sugar in a nonstick pan. I set the timer to see how long it took and it was between 10-15 minutes. It will start by just getting clumpy and then turning into slightly golden pebbles, see-</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8XJPdObmeIYfmEcv2_f8eBAQ4VnWQPGYRfZTz8nVd3BMXgNWdKdcZG1bkuiLALeG17kVGOd3pSZnnhFUX-9tm4BW_WDdVb_-RIhZZpqIh5UvBKtYWsvuI2Z7y0BiJm174g6qAE0a8rDg/s1600/Flansugarpebbles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8XJPdObmeIYfmEcv2_f8eBAQ4VnWQPGYRfZTz8nVd3BMXgNWdKdcZG1bkuiLALeG17kVGOd3pSZnnhFUX-9tm4BW_WDdVb_-RIhZZpqIh5UvBKtYWsvuI2Z7y0BiJm174g6qAE0a8rDg/s320/Flansugarpebbles.jpg" width="239" /></a></span></div><div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">The sugar will continue to melt, stir with your wooden spoon until it’s liquid, brown and bubbly. Remove from heat and carefully add your six tablespoons of water. Stand back, you don’t want this stuff to splash on your arm! Stir immediately and mash in your guava paste, the guava paste is optional but gives the flan a tangy, fruity flavor that makes your guests ask, “what is in this that makes it so good?” Stir this mixture until it is calm and immediately pour into the dish of your choosing.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-7OpWoJDGDBl8NwmFNjFd-zw_drmUAHUv1Z6Mb8uIKD6dY6ImKxesAI38assHIDqrhfep193IW3SM6UJvHcX5sMEcjlt7jrYiUeuZAVwd2NC1TrPpYUgHvJcjwIf4FtwmEm8nVPW7YE/s1600/Flancaramelbubble.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-7OpWoJDGDBl8NwmFNjFd-zw_drmUAHUv1Z6Mb8uIKD6dY6ImKxesAI38assHIDqrhfep193IW3SM6UJvHcX5sMEcjlt7jrYiUeuZAVwd2NC1TrPpYUgHvJcjwIf4FtwmEm8nVPW7YE/s320/Flancaramelbubble.jpg" width="239" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjC3zMXgDW7nVbcYwIkAjoB40qt-EweBfmqaRGReDBEnaBxOg1AfFwxF-AGqRh6RoIj0TaNB0OjQP_sbLbyDDTTNwpt55v2Zt4zvcx3e8fMnU71WqX_cOxhXRa54QviXQgMZgnBmAhiQ0/s1600/Flancaramelguava.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjC3zMXgDW7nVbcYwIkAjoB40qt-EweBfmqaRGReDBEnaBxOg1AfFwxF-AGqRh6RoIj0TaNB0OjQP_sbLbyDDTTNwpt55v2Zt4zvcx3e8fMnU71WqX_cOxhXRa54QviXQgMZgnBmAhiQ0/s320/Flancaramelguava.jpg" width="238" /></a></span></div><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"></span></span><br />
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">I used a large soufflé, you could use a glass 7” x 11” casserole, or individual crème brulee dishes. Set this aside.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5MMUpv9vfPEc18filsBq0PhOiyTSbxOCT_aE-qLTfSwcJxRAhWRzAdIGaaifhYzdwgz8MtYedFT8bzVuYXfWhRBqwKdWNWCZmuh5Edwyab3D_pbqZ26alzT_AdvTbnEe25kSww-TAtOs/s1600/Flancaramelpour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5MMUpv9vfPEc18filsBq0PhOiyTSbxOCT_aE-qLTfSwcJxRAhWRzAdIGaaifhYzdwgz8MtYedFT8bzVuYXfWhRBqwKdWNWCZmuh5Edwyab3D_pbqZ26alzT_AdvTbnEe25kSww-TAtOs/s320/Flancaramelpour.jpg" width="239" /></a></span></div><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";"><span style="font-family: Times,"Times New Roman",serif;"> It gets easier from here! Stir your three milks together until the sweetened condensed milk isn’t sitting at the bottom and they’re incorporated into one thick milk mixture. Whisk 8 eggs together and add 2 cups of sugar. Whisk milk mixture slowly into the eggs and sugar, add vanilla and salt. Gently pour this through a sieve to remove any sugar or egg lumps (nobody likes a lumpy flan). </span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjghD1FwAXdDLBvl4lVDB4-wS8TCqJDvWcq_EIPnNLun7r1UAu9dzyW92nl-KyB5oGAhU2yo45FtkeTkE773ZV8rTcnNGyNiTvjRDrAJjGBWmD-42LIOqQmujLClsjF2mEYlBBIephR4g/s1600/Flansieve.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjghD1FwAXdDLBvl4lVDB4-wS8TCqJDvWcq_EIPnNLun7r1UAu9dzyW92nl-KyB5oGAhU2yo45FtkeTkE773ZV8rTcnNGyNiTvjRDrAJjGBWmD-42LIOqQmujLClsjF2mEYlBBIephR4g/s320/Flansieve.jpg" width="239" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGaCLkvu9-BoKlUJQSL989rpr939D2EGxb2ZuVL7TF2p0Mg86YYV2-V9zQFc-HlTSHbiXGUjieWXs3KeX2ZQJ1Vbfb2_-nZHjy3q9QbY9otHJr5eVaFcxeWHtz3Ydvr4utyU8tRZpQEA/s1600/Flancustardpour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGaCLkvu9-BoKlUJQSL989rpr939D2EGxb2ZuVL7TF2p0Mg86YYV2-V9zQFc-HlTSHbiXGUjieWXs3KeX2ZQJ1Vbfb2_-nZHjy3q9QbY9otHJr5eVaFcxeWHtz3Ydvr4utyU8tRZpQEA/s320/Flancustardpour.jpg" width="239" /></a></span></div><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";"><span style="font-family: Times,"Times New Roman",serif;">Transfer this to the pan with the caramel and you’re ready to bake. Use a water bath or Bano de Maria. You do this by placing your baking dish in a larger dish and filling it up about an inch with boiling water. Bake for one hour or slightly more or less depending on the dish you use.</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1WlpmfxM6lQQBHtcHYNvbagBvFADXXFFdafaibrMb2d296hv0TmLegxoqH57hRILxRDDkR7XpyPtAY8erzaW0ykTyV2k1Jkj3sa8QhUWtiCxlTCKTPgNjAN8RC46PlntGoBfOUfEyfKY/s1600/Flanoven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1WlpmfxM6lQQBHtcHYNvbagBvFADXXFFdafaibrMb2d296hv0TmLegxoqH57hRILxRDDkR7XpyPtAY8erzaW0ykTyV2k1Jkj3sa8QhUWtiCxlTCKTPgNjAN8RC46PlntGoBfOUfEyfKY/s320/Flanoven.jpg" width="239" /></a></span></div><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";"><span style="font-family: Times,"Times New Roman",serif;">I used a seriously deep dish, so I went for an hour and 20 minutes. Don’t overcook, it should be extremely wobbly when you take it out, but not liquid. I let it cool on the counter for a just a bit before placing in the refrigerator. You MUST refrigerate for at least 3 hours or up to two days before serving. Remove from fridge an hour before serving. Run a knife around the edges and flip upside-down onto your favorite platter (place platter face-down over dish containing the flan and then flip). If all the caramel doesn’t come out, set your burner on medium-low and place your glass dish right on top. I liked spooning a serious amount of caramel onto each plate. Enjoy with coffee and good friends. Thanks, Genevieve!</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZqB9QjRXrt3pkrmzjvs4DVET4XJM-RBTF2-fxv05v7fjmjNjiRzQAe9RGBnp-7uFX87NFju3bOr1Nm-VG2o_9GeyTXasnaUaKooZTDx2RqXOq6kfXgOQI6Q0F5Y8ocxJBihZm5F1cNw/s1600/Flanplatter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZqB9QjRXrt3pkrmzjvs4DVET4XJM-RBTF2-fxv05v7fjmjNjiRzQAe9RGBnp-7uFX87NFju3bOr1Nm-VG2o_9GeyTXasnaUaKooZTDx2RqXOq6kfXgOQI6Q0F5Y8ocxJBihZm5F1cNw/s400/Flanplatter.jpg" width="298" /></a></span></div><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> </span></span><br style="font-family: Times,"Times New Roman",serif;" /><span style="font-family: Times,"Times New Roman",serif;"> </span><br style="mso-special-character: line-break;" /> </span><br />
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</div>Lisahttp://www.blogger.com/profile/05723442672228776954noreply@blogger.com0tag:blogger.com,1999:blog-6050964578237337556.post-28915310057139006822011-07-26T14:03:00.000-07:002011-07-26T14:03:24.977-07:00Ancho Pork, Kabocha and Hominy Stew<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQYee32xhIbfKAwxGnRdhMZvCqQXkVDLZqfIkeIIzWOl22Fl8ck-61YlDRd8tvTc_71j5CIMwfnimIV_ZwVu3xhiW3NBPlybYQ5Qt5UEKoT40hexrEpxXxFZfU4SYLWWQAVlckfs_yFo/s1600/Anchofinished.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQYee32xhIbfKAwxGnRdhMZvCqQXkVDLZqfIkeIIzWOl22Fl8ck-61YlDRd8tvTc_71j5CIMwfnimIV_ZwVu3xhiW3NBPlybYQ5Qt5UEKoT40hexrEpxXxFZfU4SYLWWQAVlckfs_yFo/s320/Anchofinished.jpg" width="237" /></a></div>This recipe turned out even better than I could have imagined. I took the base of it from Cooking Light magazine and turned it up a bit while keeping things healthy. It's that good kind of spicy that makes your nose run and your belly warm. If you run into trouble finding a kabocha squash, sweet potatoes would be a great substitute. Try your local Asian market before you give up. While I might have recommend this for a cold day, I will admit that we enjoyed this on an insanely hot Minnesota summer evening. Make this stew!<br />
<br />
<b>Ingredients</b><br />
2 tablespoons ancho chile powder<b> </b><br />
2 teaspoons dried oregano<br />
1 1/2 teaspoons smoked paprika<br />
1 teaspoon salt<br />
1 1/2 pounds pork tenderloin, fat trimmed off and cut into 1/2 inch pieces<br />
1 tablespoon olive oil<br />
2 cups chopped onion<br />
1 1/2 cups chopped green bell pepper<br />
1 tablespoon minced garlic<br />
4 cups (one carton) of fat-free, low-sodium chicken broth<br />
1 large can of hominy (28 oz)<br />
1 (14.5 oz) can fire-roasted diced tomatoes, don't drain them!<br />
3 cups chopped kabocha squash <br />
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</style> <![endif]--> <div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt;">Preparation </span></b></div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2FXT0ICLdJkwwe7t77Wz7Bbc_5u1SvuyAKZyG5Gdm9qsK8gug1CvvXXx7YbUb8UlqL3vt5ICludmFaSXu9u3UCL18iPmGxliYX4_lFMDMfcCT_BDTsWYKHOYlELaKUPCqHIduuDqv0HY/s1600/Anchospice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2FXT0ICLdJkwwe7t77Wz7Bbc_5u1SvuyAKZyG5Gdm9qsK8gug1CvvXXx7YbUb8UlqL3vt5ICludmFaSXu9u3UCL18iPmGxliYX4_lFMDMfcCT_BDTsWYKHOYlELaKUPCqHIduuDqv0HY/s320/Anchospice.jpg" width="239" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghti5SQ3hJlfMG_6liocN2z3pPTLXChxh59O-mEyCa4nvCah-6xh1ZNTWiTm42UCw1K7SHlT8pylVl3BexIKa6QcOnkSa8c2mST2vbKtbLIPMPufCq4psJJNHEpDl2TNiFvHOdQgzaVNU/s1600/Anchorub.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghti5SQ3hJlfMG_6liocN2z3pPTLXChxh59O-mEyCa4nvCah-6xh1ZNTWiTm42UCw1K7SHlT8pylVl3BexIKa6QcOnkSa8c2mST2vbKtbLIPMPufCq4psJJNHEpDl2TNiFvHOdQgzaVNU/s320/Anchorub.jpg" width="239" /></a></div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan and set aside. You will automatically be in love with this dish at this point because it makes your kitchen smell like Chipotle, not the spice, but the restaurant with giant burritos. Ooooh yeah!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju8E88wJtvl4_VRwtPwdEiSSBOxhG2HnbObt6yAw2zq-xT7O0ZLWAvkAgToVcVqAcqSX0bTBRMOacJDwLtRy4iug5z2uZaslZy8Tp-3x0RcN-UQeErWbqKDLA8BQ-dB7FmK-_LUncXvwo/s1600/Anchobrowning.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju8E88wJtvl4_VRwtPwdEiSSBOxhG2HnbObt6yAw2zq-xT7O0ZLWAvkAgToVcVqAcqSX0bTBRMOacJDwLtRy4iug5z2uZaslZy8Tp-3x0RcN-UQeErWbqKDLA8BQ-dB7FmK-_LUncXvwo/s320/Anchobrowning.jpg" width="239" /></a></div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Add remaining 1 teaspoon of oil to pan. Add onion, bell pepper, and garlic; saute 5 minutes or until tender, stirring occasionally. Return pork to pan. Toss in your reserved 1 1/2 teaspoons spice mixture, broth, kabocha, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes. I recommend throwing in the hominy in the last few minutes of cooking so it retains its shape and keeps from turning into mush. When it was time to serve, I remembered the cilantro growing in the back yard, so I snipped a bit and sprinkled in each bowl.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsqCfRCbijXxJoeAk_5SvwDJAvSTgdn6t1N5apy2eomBtF87VBk-3vHh2O4Q_Kmew9SczPqWfuixSBHDBZED02nRRt_9kOPKTR8J-EZ6Ll-PcLz6hLl12BicAb7kH4WV1eu1SDXdtGyVE/s1600/Anchopot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsqCfRCbijXxJoeAk_5SvwDJAvSTgdn6t1N5apy2eomBtF87VBk-3vHh2O4Q_Kmew9SczPqWfuixSBHDBZED02nRRt_9kOPKTR8J-EZ6Ll-PcLz6hLl12BicAb7kH4WV1eu1SDXdtGyVE/s400/Anchopot.jpg" width="400" /></a></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><b>You can enjoy this stew right away, but I found that as a day or even two passed, the flavor got more intensely delicious.<span style="mso-spacerun: yes;"> </span>This is a recipe I will keep in my back pocket to use over and over again</b>!</span></div>Lisahttp://www.blogger.com/profile/05723442672228776954noreply@blogger.com0tag:blogger.com,1999:blog-6050964578237337556.post-88243781913759696752011-06-29T12:09:00.000-07:002013-08-27T10:43:00.856-07:00Fu$%(ng Croque Madame Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjerRCs5ZSdnniT7XMVzqjRbFMDlTaveiXnGpNqkyVwV38J5Jy-SnlspmTd4OBevigMND1xJ7dZ7MjhwOR2S-d4zDvaRg8pXt_w_3d1mBTYS_-SAzjvm9LxVFnwTCAFdNCFivmHZggBruU/s1600/croquedonebetter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjerRCs5ZSdnniT7XMVzqjRbFMDlTaveiXnGpNqkyVwV38J5Jy-SnlspmTd4OBevigMND1xJ7dZ7MjhwOR2S-d4zDvaRg8pXt_w_3d1mBTYS_-SAzjvm9LxVFnwTCAFdNCFivmHZggBruU/s400/croquedonebetter.jpg" width="298" /></a></div>
<br />
I have to give Paula Deen credit for this one, this woman knows what she's doing and I love her (even with all of the diabetes and butter). You know that question, "if you could have dinner with anyone in the world (let's say in the culinary world) who would you choose?" I would certainly choose Paula Deen, my mother and Julia Child. There would be red wine, mint juleps, things covered in chocolate and rich sauces, and everyone would pee themselves from laughter, but I digress. I was going to brunch at my mother's house and I made this Croque Madame Casserole, it is absolutely delicious.<br />
<br />
<b>What you'll need: </b><br />
6 tablespoons (1 stick) butter, plus 2 tablespoons for eggs (I DID tell you I got this from Paula Deen)<br />
1/4 cup all-purpose flour<br />
2 cups milk<br />
2 tablespoons Dijon mustard<br />
3/4 teaspoon salt, plus more for seasoning<br />
1/2 teaspoon pepper, plus more for seasoning<br />
1/2 teaspoon freshly grated nutmeg<br />
10 to 12 slices white bread (I used a large loaf of French bread)<br />
3/4 pound deli ham<br />
1 1/2 cups (6 ounces) grated Gruyere, reserve some for top of casserole<br />
6 eggs (I skipped this part, but will include it in the directions)<br />
<br />
<b>Now get crackin':</b> <br />
<div class="instructions">
<div class="instruction">
Preheat the oven to 400 degrees F and grease your 8-inch square baking dish. </div>
Melt 6 tablespoons of butter in a large skillet over low heat until bubbling. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook until thick and bubbling, 3 to 5 minutes more, be patient with this, don't turn the heat up and burn it and don't under-cook it, nobody wants a chunk of raw flour in their casserole. Whisk in the mustard, salt, pepper, and nutmeg.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ55yXVIrqOVIKqGvccQtg2bZ8X5RACVbYs2Kp2uDMJibPVoP4RxSlLgR5Tgmez1s66f1w0wtlE7dZu3jpSyB8IICiqHEfDtt9EgJayE_QxOYY9qBYLomw0dZyBnrKV8Hisk1cHfF-sR8/s1600/croquewhisk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ55yXVIrqOVIKqGvccQtg2bZ8X5RACVbYs2Kp2uDMJibPVoP4RxSlLgR5Tgmez1s66f1w0wtlE7dZu3jpSyB8IICiqHEfDtt9EgJayE_QxOYY9qBYLomw0dZyBnrKV8Hisk1cHfF-sR8/s320/croquewhisk.jpg" width="239" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMCI5eZ2KKKW7o_3AMc1cGqW7eXPKBQnR7ckkZEZxbeh8uQYQfYObXV9W9auY9dcV8KTrpqs5yjq7rESysyeTQ7n6EJ3yhiLHG7KFT-D2Ex4GXH6ynqPILOsrc503aaMykUAyV9wIZuo/s1600/croquesupplies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMCI5eZ2KKKW7o_3AMc1cGqW7eXPKBQnR7ckkZEZxbeh8uQYQfYObXV9W9auY9dcV8KTrpqs5yjq7rESysyeTQ7n6EJ3yhiLHG7KFT-D2Ex4GXH6ynqPILOsrc503aaMykUAyV9wIZuo/s320/croquesupplies.jpg" width="239" /></a></div>
Pour a thin layer of the sauce into the prepared baking dish and cover it with 5 or 6 slices of the bread, then slices of the ham and an even layer of the Gruyere. Repeat the layers once more, ending with a third layer of sauce to cover all. Bake the casserole for 30 minutes. Remove it from the oven and cut into 6 equal pieces. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9O5d95LYukOMXtF4YVPf_SisP1eud22_JvwsnmAvuL7F5TaWwN_YQT0fxQk4lqRtXVBWYTO7A35dnsQwj380KOKIFJjcH5Bhy42OJbmDTRc4EdtZ37uoijJZwEqGn8tlWZIvG5IR-vc/s1600/croqueraw.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9O5d95LYukOMXtF4YVPf_SisP1eud22_JvwsnmAvuL7F5TaWwN_YQT0fxQk4lqRtXVBWYTO7A35dnsQwj380KOKIFJjcH5Bhy42OJbmDTRc4EdtZ37uoijJZwEqGn8tlWZIvG5IR-vc/s320/croqueraw.jpg" width="239" /></a>Working in 2 batches, melt 1 tablespoon of butter in a large skillet over medium-high heat. Crack 3 eggs into the skillet and season with salt and pepper, to taste. Cook until the whites are nearly set, about 3 minutes. Carefully flip the eggs and continue cooking until the whites are completely set, about 1 minute more.<br />
Repeat with the remaining 3 eggs and 1 tablespoon butter. Top each slice of casserole with a fried egg. I skipped this final step because I know I'd show up to my mom's and there would be eight other things to eat, which there was. It was perfect without the eggs, but I image it would be heavenly after slicing through a runny egg yolk. This is a casserole that will please even your fanciest of brunch crowds.<br />
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Lisahttp://www.blogger.com/profile/05723442672228776954noreply@blogger.com0tag:blogger.com,1999:blog-6050964578237337556.post-82070710961712280742011-06-29T10:45:00.000-07:002011-06-29T12:53:06.941-07:00Toasted Coconut Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXwZMyt5ATo9tgIWInA15_5Rpjsu9nAbvy769u5bNgToI9_l-yaCzwKT7lePgBd8r1s5XFrElhhYGrFG2wV-AHWXPxJJEo9V65GNfQ4QMQQCG-KAwbgFE7_JzGlltP9J9CQKk3Bh-muYM/s1600/Cookies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXwZMyt5ATo9tgIWInA15_5Rpjsu9nAbvy769u5bNgToI9_l-yaCzwKT7lePgBd8r1s5XFrElhhYGrFG2wV-AHWXPxJJEo9V65GNfQ4QMQQCG-KAwbgFE7_JzGlltP9J9CQKk3Bh-muYM/s400/Cookies1.jpg" width="298" /></a></div><br />
I am currently obsessed with all that is coconut. I'm always looking for ways to sneak it into whatever sweets I can, although I'm completely aware that not everyone is as jazzed about it as I am, but I certainly don't care. These cookies had the perfect coconut texture and flavor. They also combined two of my favorite things, chocolate and coconut, a combination only second to peanut butter and chocolate.<br />
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Ingredients:<br />
1 cup sweetened coconut flakes<span class="amount"><span class="value"> </span></span><br />
<span class="amount"><span class="value">2 1/4</span> cups all-purpose flour</span><span class="amount"><span class="value"> </span></span><br />
<span class="amount"><span class="value">1</span> teaspoon baking soda</span><span class="amount"><span class="value"> </span></span><br />
<span class="amount"><span class="value">1</span> teaspoon salt</span><span class="amount"><span class="value"> </span></span><br />
<span class="amount"><span class="value">1</span> cup <span class="type">(2 sticks)</span></span> butter, softened<span class="amount"><span class="value"> </span></span><br />
<span class="amount"><span class="value">3/4</span> cup granulated sugar</span><span class="amount"><span class="value"> </span></span><br />
<span class="amount"><span class="value">3/4</span> cup packed brown sugar</span><span class="amount"><span class="value"> </span></span><br />
<span class="amount"><span class="value">1</span> teaspoon almond extract (I was in the mood for it, feel free to use vanilla)</span><span class="amount"><span class="value"></span></span><br />
<span class="amount"><span class="value">2</span> large eggs</span><br />
2 cups mini chocolate chips<br />
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First step, toasting your coconut. Preheat the oven to 350 degrees and spread the coconut evenly over an ungreased baking sheet. Bake for 15 minutes, stirring every 5 minutes. If you like yours a little more or a little less brown, adjust to your pleasure. Set coconut aside and make the cookie dough.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZbx5j8Oomt9a8F2kO6-pbas-Z2RI_G2TUHqw-ZV3VRdKZFUN5tjzP3BSoyMkxqmAAayAvNN6a89Eb_fS1-uWce-ztEsAOpiOkMvFda7LKUG1ZbEz0Y7HDboYLPqmyffmtDkhDdjqWNuY/s1600/coconut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZbx5j8Oomt9a8F2kO6-pbas-Z2RI_G2TUHqw-ZV3VRdKZFUN5tjzP3BSoyMkxqmAAayAvNN6a89Eb_fS1-uWce-ztEsAOpiOkMvFda7LKUG1ZbEz0Y7HDboYLPqmyffmtDkhDdjqWNuY/s320/coconut.jpg" width="239" /></a></div><br />
Bump your oven up to 375. Combine flour, baking soda and salt in a bowl. Beat butter, granulated sugar, brown sugar and almond extract in large mixer bowl until it's nice and smooth. An important note about softening butter for cookies, NEVER completely melt your butter, completely melted butter will make your cookies flat, simply soften it. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Turn off your beater and add mini chocolate chips and 3/4-1 cup of the toasted coconut. Drop by rounded tablespoon onto ungreased baking sheets, I use one of those fancy spring-loaded scoopers and it makes the cookies turn out grocery store uniformed.<br />
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Bake for 9 to 11 minutes or until golden brown. I like my cookies soft, so I kept it around 10 minutes. Cool on baking sheets for 2 minutes and place on wire racks to cool completely. Pour yourself a large glass of milk (I went for the new So Delicious coconut milk) and enjoy, your fiance might laugh at you while you "mmmmmm," from the room next door.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-H4MGJZn0d5p3-d81TaWA93hudMPdwm-Fg3VXqp65QgMtzEv6q1493xjqlcli-7TmEtOYMPqY4M_oLCOIFJsClp8HBThtuV4W_CPbLtwzdS2JiLd9V-YvztR3az9XQMjLD0uGMhRp5w/s1600/cookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-H4MGJZn0d5p3-d81TaWA93hudMPdwm-Fg3VXqp65QgMtzEv6q1493xjqlcli-7TmEtOYMPqY4M_oLCOIFJsClp8HBThtuV4W_CPbLtwzdS2JiLd9V-YvztR3az9XQMjLD0uGMhRp5w/s320/cookies2.jpg" width="239" /></a></div>Lisahttp://www.blogger.com/profile/05723442672228776954noreply@blogger.com0tag:blogger.com,1999:blog-6050964578237337556.post-70685257312524768002011-04-01T07:10:00.000-07:002011-04-01T09:30:39.573-07:00Be My Valentine Cakes<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwyzOy0xKZ1nKhSift8PRkO0NwkJ88LJCA2k4j2bAWS82bFIF96cRJV0GbbcfIWWvW6gTY9c84CkTwB_T6go6DMKGXsnhMHZXLDpCFPV90tO_aT5pMqRW68v0HkIOZyL72vad9lL_FsM/s1600/SAM_0511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwyzOy0xKZ1nKhSift8PRkO0NwkJ88LJCA2k4j2bAWS82bFIF96cRJV0GbbcfIWWvW6gTY9c84CkTwB_T6go6DMKGXsnhMHZXLDpCFPV90tO_aT5pMqRW68v0HkIOZyL72vad9lL_FsM/s400/SAM_0511.JPG" width="400" /></a></div>Little Debbie snack cakes are one of my favorite guilty pleasures. At Christmas time they come in the shapes of trees and around Valentines Day they're even better with their thick coating of waxy pink and white chocolate somethingorother that you can feel forming a blanket on the roof of your mouth, this is what ottomans in heaven are made from. We were having some people over and I wondered, "could I recreate this adorable snack cake?" I started with a simple yellow cake recipe, an imitation Twinkie filling recipe, a package of almond bark and some Wilton's food coloring.<br />
Since I had never done a yellow cake from scratch before, I went to a reliable source. Deb, over at Smitten Kitchen, has arguably to the most beautiful cooking blog you'll find <a href="http://smittenkitchen.com/">http://smittenkitchen.com/</a>. I used her recipe for "Best Yellow Layer Cake."<br />
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She called for two 9-inch round cake pans, but since I wanted to sandwich two slices of thin cake, I used three pans. She notes that this will yield two 9-inch round, 2-inch tall cake layers, and, in theory, 22 to 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake. I only have experience with the three pan method, but I'm sure all of the above will work based on your cake needs.<br />
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What kind of stuff you need to make the darn cake:<br />
4 cups plus 2 tablespoons cake flour (not self-rising)<br />
2 teaspoons baking powder<br />
1 1/2 teaspoons baking soda<br />
1 teaspoon salt<br />
2 sticks (1 cup) unsalted butter, softened<br />
2 cups sugar<br />
2 teaspoons pure vanilla extract<br />
4 large eggs, at room temperature<br />
2 cups buttermilk, well-shaken<br />
1 heart cookie cutter <br />
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Preheat oven to 350°F. Butter three 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)<br />
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Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.<br />
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Spread batter evenly in cake pan, then drop the pan on your counter several times to eliminate air bubbles, this step is actually more important than you think. If you skip it, you'll end up with a cake full of holes, more prone to breaking apart when you go to cut out your hearts. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVOgyiENfMaZchGbEG1T6UlUZZWfQks7ENdGVP_1YBO45k_T7hOo-V4uO-NDYMMwynajR1cw8jDIub5JOWSzor_ogISwHzNfdhxxwpIalSCo5D6nnKWeJ8xBhbTM3hKfp40D7aB2OaXSI/s1600/SAM_0505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVOgyiENfMaZchGbEG1T6UlUZZWfQks7ENdGVP_1YBO45k_T7hOo-V4uO-NDYMMwynajR1cw8jDIub5JOWSzor_ogISwHzNfdhxxwpIalSCo5D6nnKWeJ8xBhbTM3hKfp40D7aB2OaXSI/s320/SAM_0505.JPG" width="320" /></a></div><br />
After this is done, you have to make the filling. Please don't be scared of the shortening. It's in WAY more things than you even know about. Frostings, fillings, pie crusts and most things the are fluffy and sugary and defy gravity have some shortening in them. This comes from topsecretrecipes.com<br />
Filling recipe:<br />
2tsp very hot water<br />
1/4 tsp salt (fine)<br />
2 cups marshmallow cream (one 7 oz jar)<br />
1/2 cup shortening<br />
1/3 cup powdered sugar<br />
1/2 tsp vanilla extract<br />
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Combine the salt with the hot water in a small bowl and stir until dissolved, let cool.<br />
Combine this with the marshmallow cream, shortening, powdered sugar, and vanilla and beat well on high until light and fluffy. This is where you can take some liberties, also. I added at least another 1/4 cup of sugar because I wanted to be so sweet and as Little Debbie-like as possible.<br />
Add the salt water solution to the rest of the filling and mix.<br />
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Next, I sawed each cake horizontally. So now, instead of three cakes, you have six. Take your heart cookie cutter and cut as many as you can get out of each cake. Spread a thin layer of the filling between two heart shapes and place in freezer for maybe 10 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_rsE79Vg_QKoq_K4eoOl00DvMdDVRtJcsxnNYg8QIXYeFRJYNE543nTqiAOamxIznV8zI6O4bLCXkGWgtCaPMws_UDXAUnphoyxcBb1uSSlC36AEF3w868RhE9OQlYKwa41CYX559yUk/s1600/SAM_0508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_rsE79Vg_QKoq_K4eoOl00DvMdDVRtJcsxnNYg8QIXYeFRJYNE543nTqiAOamxIznV8zI6O4bLCXkGWgtCaPMws_UDXAUnphoyxcBb1uSSlC36AEF3w868RhE9OQlYKwa41CYX559yUk/s320/SAM_0508.JPG" width="320" /></a></div><br />
For the coating:<br />
One to two packages almond bark<br />
Pink or red food coloring<br />
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Get your almond bark ready by chopping up into bits and place in microwave safe dish. Microwave for 30 seconds and then stir, repeating the process until velvety (maybe four times or less). Set a small bowl of this aside for drizzling later. Put a few drips of red or pink food coloring into the almond bark and stir. As you work on coating your cakes, the bark will harden, pop in the microwave for 20 seconds or so. I only used one package of almond bark, but I strongly recommend using two. That way you'll be able to dip your cool cakes in it and make a thicker coating. I just used a knife to spread, but ideally I would set them all out on a cooling rack and pour the bark over the top, spreading down the sides with a spatula. Drizzle with the white almond bark you set aside (I added a bit of purple to mine). Let cool on the counter or in the freezer to speed up the process. Enjoy with some milk, champagne, or your favorite 40 oz malt beverage from the gas station! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihb_jQs7v9kSQFGZS4NHN-HMYZcWQgvMWEFzN0ITSXSQni80QebbmGmnlCvRcJkbKMdwTAFidWqut9yFFKsP9Mn29ggy2qMhunQWOCGHZUJm88ZoJoiJ4fYl6aJHMfj-U1zLcbUFTV_VU/s1600/SAM_0509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihb_jQs7v9kSQFGZS4NHN-HMYZcWQgvMWEFzN0ITSXSQni80QebbmGmnlCvRcJkbKMdwTAFidWqut9yFFKsP9Mn29ggy2qMhunQWOCGHZUJm88ZoJoiJ4fYl6aJHMfj-U1zLcbUFTV_VU/s320/SAM_0509.JPG" width="320" /></a></div>Lisahttp://www.blogger.com/profile/05723442672228776954noreply@blogger.com0tag:blogger.com,1999:blog-6050964578237337556.post-17361045879213836632011-03-31T09:56:00.000-07:002011-04-01T17:55:23.982-07:00Getting StartedThe day I knew I'd be losing my job, I was asking myself what exactly it is that I genuinely love to do. What I love to do is bake and cook. I was thinking, "gosh darn it, I don't have a job!" ...Although there may have been a few more expletives than that. Instantly, a light bulb went off for "Ganache Darn It!" Not only did it describe my situation, but it's an exclamation one might use when trying and failing to make ganache. Not everything I make works perfectly and I'm known to make things up as I go along, but this a place you'll find the flops as well as the delectables you can't get enough of.Lisahttp://www.blogger.com/profile/05723442672228776954noreply@blogger.com0