tag:blogger.com,1999:blog-51373092461723544302024-02-07T01:28:52.239-08:00MoRecipesMake it. Eat it. Love it. Share it.Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.comBlogger257125tag:blogger.com,1999:blog-5137309246172354430.post-55005555416766375642017-03-12T03:52:00.002-07:002017-03-12T13:31:38.242-07:00Healthy Smash Cake<div><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ99CZviRmb5jblC3r0thTgPof67F40aD_GOAKWWTF6bVUL3YlcPkyh6VFCYCwU9QqCu15QV9X9pUeF4zrh4Nux2UbZ6ZsMxZ_hxeN22alnIWQDq7Dc71kl4EKML45JQbnEsXZxags84Q/s640/blogger-image-917531208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ99CZviRmb5jblC3r0thTgPof67F40aD_GOAKWWTF6bVUL3YlcPkyh6VFCYCwU9QqCu15QV9X9pUeF4zrh4Nux2UbZ6ZsMxZ_hxeN22alnIWQDq7Dc71kl4EKML45JQbnEsXZxags84Q/s640/blogger-image-917531208.jpg"></a></div><div class="separator" style="clear: both;"><ul class="used" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; list-style: none;"><li class="ingredient purchased" itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto;">Ingredients</span></li><li class="ingredient purchased" itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto;">Cake:</span></li><li class="ingredient purchased" itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto;">1/2 cup rolled oats, ground to flour consistency</span></li><li class="ingredient" itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 tsp baking soda</span></li><li class="ingredient" itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 heaping teaspoon baking powder</span></li><li class="ingredient" itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 heaping teaspoon cinnamon</span></li><li class="ingredient" itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Dash ground nutmeg</span></li><li class="ingredient" itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Dash ground cloves</span></li><li class="ingredient" itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 cup olive oil</span></li><li class="ingredient" itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 unsweetened applesauce</span></li><li class="ingredient" itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 large egg, lightly beaten</span></li><li class="ingredient" itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 carrot, coarsely grated carrot</span></li><li class="ingredient" itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 Granny Smith Apple, coarsely grated tart apples</span></li></ul><p style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></p><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br>Frosting:</span></div><div class="separator" style="clear: both;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 c. Whole milk, plain Greek yogurt</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto;">4 oz. cream cheese</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto;">Dash pure vanilla extract</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto;"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto;">Directions:</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto;">For the cake: Preheat oven to 350 degrees. </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto;">In a medium bowl, whisk together ground oats, baking soda, baking powder, cinnamon, nutmeg, and cloves.</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto;">In a separate bowl, whisk together egg, oil, and applesauce. </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto;">Add the wet ingredients to the dry ingredients and mix until combined.</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto;"> Stir in the apple and carrot. </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto;">Pour batter into two small ramekins. Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto;">For the frosting: While the cake is cooling, cream together yogurt, cream cheese and vanilla until smooth. </span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto;">To assemble: Remove the cakes from the ramekins when cool. Turn one cake upside down place on wax/parchment paper. Spread some frosting on the top. Layer the remaining cake, right side up, on top of the frosting. Frost the outside of the cake and decorate as desired.</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto;"><br></span></div><div class="separator" style="clear: both;"><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><span style="-webkit-text-size-adjust: auto;">Commentary:</span></font></div><div class="separator" style="clear: both;"><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><span style="-webkit-text-size-adjust: auto;">My sweet tiny turned one today! We wanted her to experience the joy of smashing a cake, but also wanted to avoid a sugar rush. Tiny also has some food allergies and has never had wheat before. In attempt to avoid an all-night party or a birthday trip to the ER, we decided to make a "cake" with no sugar and only ingredients she's had before. It was a hit! Packed with all the macronutrients her little body needs, I had no guilt letting her have it on her party day and the next morning for breakfast. It was the perfect size for her little hands and surprisingly full of flavor. I think will be making this again just for snacking!</span></font></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07TK2frGVuadtK0YkJlnipZBcjKchz8Q4e5W_-NO0iJGh-gfjxZIGcS5HyCfHC_Hsp_zkkDwPpcmTCpc1Ma7xkF4MJNl4nkxqEsZCfzPsxWixmLjpC1BpePjJu5XzWLsvcef69Wm_IHQ/s640/blogger-image--569456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07TK2frGVuadtK0YkJlnipZBcjKchz8Q4e5W_-NO0iJGh-gfjxZIGcS5HyCfHC_Hsp_zkkDwPpcmTCpc1Ma7xkF4MJNl4nkxqEsZCfzPsxWixmLjpC1BpePjJu5XzWLsvcef69Wm_IHQ/s640/blogger-image--569456.jpg"></a></div>Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0tag:blogger.com,1999:blog-5137309246172354430.post-78252596658486777712017-02-15T04:45:00.001-08:002017-02-15T04:45:02.383-08:00Veggie CookiesThese cookies are a great way to get your little one to eat their veggies. They look questionable, but I promise they'll gobble them up!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlPAqG7wdxZvle_R6BpDQQv6bNa72TkySFYS2AYBqwoLM0P-30fAMK05frDSpYX7HEbjnAYCZo4-G4mNpSpId8hZwhwMrfwsf3r_w9FGJP2fFEGhKdquorBtaTNagFQqVz5KTkeoGKmk/s1600/IMG_3020+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlPAqG7wdxZvle_R6BpDQQv6bNa72TkySFYS2AYBqwoLM0P-30fAMK05frDSpYX7HEbjnAYCZo4-G4mNpSpId8hZwhwMrfwsf3r_w9FGJP2fFEGhKdquorBtaTNagFQqVz5KTkeoGKmk/s320/IMG_3020+%25281%2529.JPG" width="240" /></a></div>
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Ingredients:<br />
<br />
3 cups oat flour (rolled oats ground to flour consistency)<br />
1 tsp. baking powder<br />
1 tsp. baking soda<br />
2 tsp. cinnamon<br />
1 1/2 cups shredded veggies (I used one zucchini and one carrot)<br />
1 apple, cored and shredded<br />
1 cup baby spinach<br />
1 cup steamed vegetables (I used broccoli and green beans)<br />
1/2 cup whole milk plain greek yogurt<br />
2 eggs<br />
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Directions:<br />
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Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.<br />
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In a large bowl, mix together the oat flour, baking powder, baking soda, and cinnamon. Blend the spinach, steamed vegetables, and yogurt in a food processor or blender until smooth. Add the eggs to the veggie mixture and blend again until smooth. <br />
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Add the wet ingredients to the dry and mix until combined. Add in the shredded veggies and apple and stir until incorporated.<br />
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Drop by tablespoonful on the prepared baking sheets and flatten slightly. Bake for 10-12 minutes. I store these in the freezer and pull out enough for one day (my daughter eats 2 per day) each morning. Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0tag:blogger.com,1999:blog-5137309246172354430.post-85869291943677926362017-02-06T04:47:00.003-08:002017-02-06T04:47:31.752-08:00Chicken Bacon Spaghetti Squash<span style="font-family: Times, "Times New Roman", serif;">This was so good! You won't even miss the pasta and heavy sauce with this dinner! Adapted from a recipe found on <a href="https://www.buzzfeed.com/christinebyrne/spaghetti-squash-with-bacon-spinach-and-goat-cheese">Buzzfeed</a>. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjIMRfpTZUAiUkRZdkQVznAUSdrQHvBow6_hvwokFr-WV4RU-pMWoulzjl80e66N86c4IvpE4wM1TEx3UT_hdNa_SIErcZmC3ZQ0srxqZP4V-M3S0QdgXXGHLikVD2bq4wg7-lmx1GR8/s1600/enhanced-21219-1425669680-5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjIMRfpTZUAiUkRZdkQVznAUSdrQHvBow6_hvwokFr-WV4RU-pMWoulzjl80e66N86c4IvpE4wM1TEx3UT_hdNa_SIErcZmC3ZQ0srxqZP4V-M3S0QdgXXGHLikVD2bq4wg7-lmx1GR8/s400/enhanced-21219-1425669680-5.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Lauren Zaser from BuzzFeed </td></tr>
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<span style="box-sizing: inherit; font-family: Times, "Times New Roman", serif; font-weight: 600;">INGREDIENTS</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 large spaghetti squash</span><span style="font-family: Times, "Times New Roman", serif;">1 tablespoon olive oil</span><br />
<span style="font-family: Times, "Times New Roman", serif;">kosher salt and freshly ground pepper</span><br />
<span style="font-family: Times, "Times New Roman", serif;">6 slices bacon</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1-2 lbs. boneless, skinless chicken thighs, cut into 1-inch pieces</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1 tablespoon red wine vinegar</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1 tablespoon maple syrup</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1 5-ounce bag baby spinach</span><br />
<span style="font-family: Times, "Times New Roman", serif;">2 ounces soft goat cheese, crumbled (optional)</span></div>
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<span style="box-sizing: inherit; font-family: Times, "Times New Roman", serif; font-weight: 600;">DIRECTIONS</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1. Preheat the oven to 400°F.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">2 . Cut about half an inch off of the top and bottom of the spaghetti squash, and discard. those pieces. Cut the squash crosswise into rings about 1-inch thick and remove the seeds. Drizzle the olive oil on the baking sheet, then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again. </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">3. Roast in the preheated oven until the squash is tender, about 30 minutes. Let it cool slightly before peeling away the skin. Use a fork to create strings of squash. Transfer to a large serving bowl.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">4. While the squash is roasting, heat a large skillet over medium heat, then add the bacon slices and cook to desired doneness. Transfer to a paper towel lined plate and chop into 1-inch pieces when cool enough to handle. </span><br />
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<span style="font-family: Times, "Times New Roman", serif;">5. Add the chicken to the bacon grease and cook until it is no longer pink. Add the red wine vinegar to the bacon fat in the pan while stirring and scraping the caramelized bits off the skillet. After about 20 seconds, turn the heat down to low and add the maple syrup. Stir together just to combine, then add the spinach, one handful at a time, stirring after every addition.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">6. Add the bacon pieces and the chicken mixture to the bowl with the spaghetti squash and toss to combine.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">7. Sprinkle the goat cheese over the mixture and toss until it melts slightly, or serve on the side as a topping for those that want a dairy-free option.</span></div>
Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0tag:blogger.com,1999:blog-5137309246172354430.post-11268420839639958252016-09-30T17:58:00.001-07:002016-10-01T02:53:03.673-07:00Gluten-Free Pumpkin Protein MuffinsLet's get right to the recipe! If you want to read the narrative, keep on scrolling. :)<br>
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<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT9xrv8EvmcUMcz-g3Znowpjbs6XF3GJM5fi1eNNmZmW-bQxKXq7EXJOgcn78OmFT669yvCf33MIcM88_GR_KMs6hyphenhyphenEnnFWQmEbGkPW0hSVhI54XTZKlt7uaxWeV1LTG6SyfsR3Srk6kc/s640/blogger-image--1127874249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT9xrv8EvmcUMcz-g3Znowpjbs6XF3GJM5fi1eNNmZmW-bQxKXq7EXJOgcn78OmFT669yvCf33MIcM88_GR_KMs6hyphenhyphenEnnFWQmEbGkPW0hSVhI54XTZKlt7uaxWeV1LTG6SyfsR3Srk6kc/s640/blogger-image--1127874249.jpg"></a></div><br></div>
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<i>Makes 12 muffins</i><br>
Ingredients:<br>
1 cup gluten-free rolled oats<br>
1 serving gluten-free protein powder*, vanilla or pumpkin flavored (1 serving of my protein powder is 2 scoops)<br>
1 tsp. gluten-free baking powder (Clabber Girl is a gluten-free brand)<br>
1 tsp. baking soda<br>
1/2 tsp. salt<br>
1 tsp. pumpkin pie spice<br>
1/4 c. pure maple syrup (you can use 1/2 c. brown sugar instead if desired)<br>1 c. pure pumpkin puree<br>2 eggs or 4 egg whites<br>
1/3 c. unsweetened applesauce<br>
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Topping:<br>
1 tbsp. gluten-free rolled oats<br>
1 tsp. cinnamon<br>
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*If you are curious about what protein powder I recommend, shoot me a message!<br>
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Directions:<br>
1. Preheat the oven to 350 degrees and adjust the rack to the middle position. Line a muffin tin with liners or spray with nonstick spray.<br>
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2. In a small bowl, toss the 1 tbsp. oats and cinnamon for the topping and set aside.<br>
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3. Blend the oats in a high-powered blender or food processor until fine. They should be about the consistency of flour. Add the protein powder, baking powder, baking soda, salt, and pumpkin pie spice and pulse a few times until well mixed.<br>
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4. In a separate bowl, whisk together the syrup/sugar, pumpkin puree, eggs, and applesauce. Add the dry ingredients and mix until completely incorporated.<br>
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5. Fill each muffin liner 3/4 of the way full. Sprinkle the oat topping evenly over all muffins.<br>
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6. Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for 5 minutes in the tin, then transfer to a wire rack. Enjoy!<br>
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And now I ramble...<br>
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Time is flying. I can't believe it has been an entire year since I last posted a recipe. Granted, a lot has changed since the last pumpkin recipe - we added a new family member! Tiny is now 6 months old and keeping us plenty busy, hence the lapse of being a good blogger.<br>
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Fall is my absolute favorite season. It brings crisp air, painted trees, warm food, and, of course, pumpkin everything. It also seems to be a chance for new beginnings. With school starting back up, it's easy to argue that fall is more the start of a new year than January is. Fall is a great time to set new goals, make life changes, and have renewed energy. So, here I am, setting goals, making life changes, and having renewed energy to attempt to pick up blogging again.<br>
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Those of you who frequent this blog know that it's full of a wide spectrum of recipes: healthy, gluttonous, dinners, desserts. I'm a creature who strives for balance and I truly believe we are meant to enjoy good food. In moderation, we should enjoy delicious treats, especially when they're made in our very own kitchens. The key is <i>moderation</i>. The majority of the time we should be enjoying healthy, wholesome, nutrient-dense food. Since I believe that God has given us such beautiful, natural nutrition that we're meant to enjoy, I'm going to spend the next several posts (at the rate I'm going, this might be the only one!) providing wholesome, healthy recipes. And since I also <i>love</i> baking and eating sweet treats, I'm going to attempt to create wholesome, healthy sweet treats. I would say I knocked that goal out of the park with these muffins! I was worried that the texture would be all wrong without all-purpose flour, but they are surprisingly fluffy and moist. They're packed with nutrients and low in fat and sugar. If you use pure maple syrup, they're guilt-free with only 84 calories, 2g fat, 7g sugar, and 4g of protein per muffin. They would be delicious with a smear of natural nut butter to make a nutrient-dense snack. Perfect fall treat!Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0tag:blogger.com,1999:blog-5137309246172354430.post-13233268769852524712015-09-20T15:10:00.003-07:002015-09-20T15:10:54.642-07:00Pumpkin Monkey Bread with Cinnamon Glaze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI63PwJ7kdl0DRL7qIFRFsnfnwOwIIWhZR0vNbDdEs0vkJ73E94djcaQIQ-lUqxjrsJ1IY_XwYFC7PHWHcliJJjhC6wu05J5PI5stmOBiZM9b8BmAbqByehLoUjnZTKOPQEC6cChIL55s/s1600/11999704_768856623984_7931762478784967061_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI63PwJ7kdl0DRL7qIFRFsnfnwOwIIWhZR0vNbDdEs0vkJ73E94djcaQIQ-lUqxjrsJ1IY_XwYFC7PHWHcliJJjhC6wu05J5PI5stmOBiZM9b8BmAbqByehLoUjnZTKOPQEC6cChIL55s/s320/11999704_768856623984_7931762478784967061_o.jpg" width="320" /></a></div>
It's finally fall, which means it's Pumpkin Everything season in the M&M Kitchen! The lovely Mrs. Wade and I were in the mood to bake something delicious that involved pumpkin and my new-to-me bundt pan. What evolved was this perfect treat - a combination of <a href="http://thepioneerwoman.com/cooking/pumpkin-cinnamon-rolls/">The Pioneer Woman's Pumpkin Cinnamon Rolls</a>, creativity, and our own cinnamon glaze. It looks like a lot of work, but it's really easy. Most of the work is just waiting for it to finish so that you can devour it!<br />
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<b>Ingredients</b><br />
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Dough (from Pioneer Woman):<br />
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1 1/2 c. whole milk<br />
1/2 c. vegetable oil<br />
1/2 c. white sugar<br />
1 pkg (2 1/4 tsp.) active dry yeast<br />
1 c. pumpkin puree<br />
4 c. plus 1/2 c. all-purpose flour (keep 1/2 cup separate)<br />
1/2 tsp. cinnamon<br />
1/4 tsp. nutmeg<br />
1/4 tsp. ginger<br />
1/2 tsp. baking soda<br />
1/2 tsp. baking powder<br />
1/2 tsp. salt<br />
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Dough Coating:<br />
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1/2 c. butter, plus extra for greasing the pan<br />
1 c. white sugar<br />
1 tsp. cinnamon<br />
1/2 tsp. nutmeg<br />
1/2 tsp. ginger<br />
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Cinnamon Glaze:<br />
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1 c. powdered sugar<br />
1 tsp. cinnamon<br />
1 tsp. vanilla extract<br />
2-4 Tbsp. whole milk<br />
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<b>Directions</b><br />
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To make the dough, follow the directions as described by The Pioneer Woman:<br />
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In a large saucepan, combine the milk, vegetable oil, and sugar. Heat until hot, but not boiling, then remove the pan from the stove and allow it to cool until the mixture is still warm, but not too hot to touch. Sprinkle the yeast over the mixture and allow to sit for 5 minutes. Stir in the pumpkin puree until combined.<br />
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Meanwhile, combine 4 cups of flour with the with cinnamon, nutmeg, and ginger. Sprinkle it into the saucepan and stir until it just comes together. Cover with a dish towel and set in a warm, draft-free place for an hour, or until it has doubled in size. After it has risen, add the remaining 1/2 cup flour, baking soda, baking powder, and salt and stir until completely combined. Chill the dough in the refrigerator for at least 20 minutes so that it is easier to work with.<br />
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To assemble:<br />
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Grease a bundt pan (most bundt pans are about 10-cups) with butter. Melt the 1/2 cup of butter in a medium bowl. In a separate bowl, combine the coating ingredients of 1 cup sugar, 1 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/2 tsp ginger.<br />
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Using your hands, form a piece of the dough into a 1" to 2" ball. Dip the ball in the melted butter, then immediately roll in the sugar mixture and place in the bundt pan. Repeat with the remaining dough until it is all used. Add more sugar and spices to the sugar bowl if needed. If there is any remaining butter, drizzle it over the dough in the bundt pan. Cover the pan with a dish towel and allow to rise for about 20 minutes while the oven preheats. Preheat the oven to 325 degrees. Bake for 40 minutes.<br />
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For the glaze:<br />
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Allow the bread to cool completely before removing from the pan and inverting onto a serving platter. Mix all the glaze ingredients together in a medium measuring cup or small mixing bowl. Drizzle the glaze over the bread and serve.<br />
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<br />Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0tag:blogger.com,1999:blog-5137309246172354430.post-73115946134804092042015-07-29T08:01:00.002-07:002015-07-29T08:01:27.821-07:00Indian Curry with Chicken and Easy Brown RiceLast post, I mentioned that I would be on a monthly posting schedule until life got more settled. That was in April. Now, it is almost August, and I, as always, have failed to regularly share delicious recipes from our kitchen on the blog world. The truth of the matter is that our kitchen has not produced much more than salads and sandwiches for the last several months! We took on a big adventure of making a cross-country move, which involved selling all of our prized possession (including most of my stocked kitchen), packing what we could fit in our Toyota Avalon, and starting over in North Carolina. A big adventure might be an understatement... Let's call it a colossal life change. That's a story for another day (or days), maybe warranting its own blog. For now, let's get back to the theme of <em>this</em> blog - FOOD. <br />
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Food and adventure have gone hand-in-hand in our world. Most recent adventures include cooking with absolutely no equipment, slowly piece-mealing a kitchen back together, and taking on the challenge of cooking as many recipes as possible from the cookbooks that made the travel cut. Prepare yourself for several new recipes from America's Test Kitchen Family Cookbook, America's Test Kitchen Healthy Family Cookbook, and The Essential Best Foods Cookbook. To start, Indian Curry with Chicken and Easy Brown Rice from the Healthy ATK Cookbook!<br />
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This curry was a bit different than we were expecting, but it was absolutely delicious. It was definitely not as spicy as we like, but that can easily be fixed. Very easy to prepare, quick clean up, and makes enough for leftovers! You definitely want to make some rice to go with it, as it is much more soup-like than typical Indian curry. Also, don't skimp on the carbs... treat yourself to some naan - make your own or try Trader Joe's!</div>
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<em>Indian Curry with Chicken - America's Test Kitchen Healthy Family Cookbook</em><br />
Ingredients:<br />
1 (14.5 oz) can whole peeled tomatoes<br />
2 1/2 T. canola oil<br />
4 1/2 tsp. curry powder<br />
1 tsp. garam masala<br />
1 onion, minced<br />
1 jalapeno chile, stemmed, seeded, and minced (we added in the seeds for more heat)<br />
3 garlic cloves, minced<br />
1 T. grated fresh ginger<br />
1 T. tomato paste<br />
1 c. water<br />
1 lb. boneless, skinless chicken breasts (2-3)<br />
1/2 head cauliflower (about 1 lb.), cored and cut into 1-inch florets (about 3 cups)<br />
1 c. frozen peas, thawed<br />
1/2 c. plain whole milk yogurt<br />
1/4 c. minced fresh cilantro<br />
Salt<br />
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Directions:<br />
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Pulse the tomatoes with their juice in a food processor until no large chunks remain, about 5 pulses; set aside.<br />
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Heat the oil in a Dutch oven (or large pot) over medium heat until shimmering. Add the spices and cook for about 30 seconds. Add in the onion and cook for about 5 minutes. Add the jalapeno, garlic, ginger, and tomato paste and cook for 30 seconds more. Stir in the water and tomatoes, then add the chicken and cauliflower. Bring to a simmer for 12-18 minutes, or until the chicken is cooked through, flipping the chicken halfway through. Transfer the chicken to a carving board and shred into bite-sized pieces.<br />
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Put the shredded chicken and any accumulated juices back into the pot, then add the peas and simmer until heated through (about 2 minutes). Off the heat, stir in the yogurt and cilantro. Season with salt to taste and serve with Easy Baked Brown Rice and extra plain yogurt.<br />
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<em>Easy Baked Brown Rice - America's Test Kitchen Healthy Family Cookbook</em><br />
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Ingredients:<br />
1 T. olive oil<br />
1 small onion, minced<br />
Salt and pepper<br />
2 1/4 c. water<br />
1 c. low-sodium chicken broth<br />
1 1/2 c. long-grain brown rice, rinsed and drained<br />
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Directions:<br />
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Preheat oven to 375 degrees. Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion and 1/4 tsp salt and cook, stirring occasionally, until well browned, 12-14 minutes. (NOTE: I know this seems like a really long time to cook onions, but it really does make the dish very flavorful!)<br />
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Add the water and broth, cover, and bring to a boil. Off the heat, stir in the rice. Cover and bake until the rice is tender, 65 to 70 minutes.<br />
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Remove the pot from the oven, uncover, and fluff the rice with a fork, scraping up any rice that stuck to the bottom. Lay a clean folder kitchen towel underneath the lid. Let sit for 10 minutes. Season with salt and pepper to taste.<br />
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Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0tag:blogger.com,1999:blog-5137309246172354430.post-4800860847124455132015-04-18T08:43:00.001-07:002015-04-18T09:03:57.805-07:00Stovetop Pulled Pork on Homemade Buns<div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I'm on the monthly post schedule these days... We have several major transitions approaching, so blogging has definitely taken a back seat. I am hoping to get back into the normal groove that I attempted to revive once we get a few things settled. For now, enjoy April's monthly recipe: Pulled Pork on Homemade Buns. </span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I've tried my hand at several pulled pork recipes, majority of them involving my beloved slow cooker. This one takes a different approach, with a different cut of meat. Any guesses where the recipe is from? Of course, none other than America's Test Kitchen! I have had the recipe card from an old Cook's Country issue tucked away in my recipe binder for several years, and finally got around to trying it out. The results: delicious! The meat has so much flavor and turns out plenty tender. I'm also sharing an added bonus of a homemade hamburger bun recipe, retrieved from the Taste of Home website. Enjoy!</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStMK4zKCqLFYwS5CHuUm9vmb7mVwugOWXVEf5TEPat_LAzczvcZS4tR4XR_vr5ErlEt7TUx3BIjv1ljT0spKGrdR0PqyM3p9XQix1zzlbS9sEJRhWMf_oxYMGCqEwkYrMFve8zw7B8Ac/s640/blogger-image--576695707.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStMK4zKCqLFYwS5CHuUm9vmb7mVwugOWXVEf5TEPat_LAzczvcZS4tR4XR_vr5ErlEt7TUx3BIjv1ljT0spKGrdR0PqyM3p9XQix1zzlbS9sEJRhWMf_oxYMGCqEwkYrMFve8zw7B8Ac/s640/blogger-image--576695707.jpg"></font></a></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><b style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Indoor Pulled Pork - from Cook's Country Magazine</b></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Ingredients:</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 t. Chili powder</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 t. Paprika</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 t. Garlic powder</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 t. Salt</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 t. Pepper</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 pork tenderloins (about 2 lbs total), cut into 1" slices</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 T. Vegetable oil</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 c. Chicken broth</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 c. Barbecue sauce (Sweet Baby Ray's is our choice!)</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 T. Cider vinegar</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Directions:</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. Combine spices in a small bowl. Pat the pork dry with paper towels and sprinkle spice mixture over it evenly.</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. Heat oil in a large skillet over medium-high heat until just smoking, Add pork and cook until well browned, 4 to 5 minutes per side. Transfer to a large bowl and tent with foil. Let it rest for 5 minutes before shredding into bite-sized pieces.</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. While the pork is resting, add broth barbecue sauce, and vinegar to the empty skillet, scraping up any browned bits. Simmer over medium-low heat until the sauce has thickened, about 3 minute. Stir in the shredded meat and cook until heated through, about 2 minutes. Season with additional salt and pepper as needed.</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Serve with pickles or coleslaw!</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><b style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Hamburger Buns - adapted from Taste of Home</b></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Ingredients:</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 T. Active dry yeast</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 c. + 2 T. Warm water (110-115 degrees)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/3 c. Vegetable oil</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 c. Sugar</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 egg</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 t. Salt</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 to 3 1/2 c. All-purpose flour</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Directions:</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. In the bowl of a stand mixer fitted with a dough hook, dissolve yeast in warm water. Add oil and sugar and let sit for 5 minutes. With the mixer on low speed, Add the egg, salt, and 3 cups of flour.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. Increase speed to medium-high and knead for 3 to 5 minutes, until dough is smooth and elastic. Add remaining flour, 1 tablespoon at a time, if the dough is very sticky.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. Turn dough out on a lightly floured surface and shape into a smooth ball. Divide into 12 equal pieces and shape each piece into a ball. Place 3 inches apart on an ungreased baking sheet. Cover with plastic wrap or a clean towel and let sit at room temperature while the oven preheats, at least 10 minutes.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. Preheat oven to 425. Remove plastic wrap/towel, and bake for 8-12 minutes, or until golden brown.</span></div></div><div></div>Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0tag:blogger.com,1999:blog-5137309246172354430.post-18467082461111888542015-03-15T14:30:00.001-07:002016-09-30T17:03:05.890-07:00Raspberry Charlotte<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44scdnjnUYxrasn2GUhvr8gCOw0alP7i1iI4C_jWOE6bQPzZejjzKuXWp990Wdpsv5H10zncUIuHcxNtF4Q9lojW1eEwQn-wnQIu1fyhyO36JsokSjSNQkjObx5TShQfep6awPLrtvF0/s640/blogger-image--1740793774.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44scdnjnUYxrasn2GUhvr8gCOw0alP7i1iI4C_jWOE6bQPzZejjzKuXWp990Wdpsv5H10zncUIuHcxNtF4Q9lojW1eEwQn-wnQIu1fyhyO36JsokSjSNQkjObx5TShQfep6awPLrtvF0/s640/blogger-image--1740793774.jpg" /></a></div>
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I had every intention of posting this recipe on Valentine's Day weekend, seeing as this is the perfect celebratory dessert. But, as is most common in my life, my days got away from me, and somehow in the blink of an eye, it became March! Then, I realized that I posted a "green" recipe <i>on</i> Valentine's Day (see HULK muffins). Apparently, I just wanted to mix up the holidays! So, in hindsight of Febrruary and preparation of St. Patty's day, I give you America's Test Kitchen's Raspberry Charlotte.</div>
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Let me tell you, this dessert is hard work. It takes a lot of time and concentration. It's full of everything you shouldn't eat. I don't even want to attempt to calculate the calories in it. You'll have to wash a lot of dishes. There will be waiting. Lots of waiting. But, I promise, it's all worth it for the final product! If you're feeling ambitious, give it a shot! </div>
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Ingredients:</div>
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Fillling:</div>
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1 1/4 tsp. unflavored gelatin</div>
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2 T water</div>
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3 large egg yolks (reserve whites for cake)</div>
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2 tsp. cornstarch</div>
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1 pound (3 1/4 cups) fresh or thawed frozen raspberries</div>
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2/3 cup sugar</div>
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2 T unsalted butter</div>
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Pinch salt</div>
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1 3/4 cups heavy cream</div>
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Jam Mixture:</div>
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1/2 tsp. unflavored gelatin</div>
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1 T lemon juice</div>
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1/2 c. seedless raspberry jam (I couldn't find seedless, so I just strained mine through a fine mesh strainer after heating)</div>
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Cake:</div>
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2/3 c. cake flour</div>
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6 T sugar</div>
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3/4 tsp. baking powder</div>
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1/8 tsp. salt</div>
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1 large egg, plus 3 large egg whites (reserved from filling)</div>
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1/4 cup vegetable oil</div>
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2 T water</div>
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1 tsp. vanilla extract</div>
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1/4 tsp. cream of tartar</div>
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Directions:</div>
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1. The good stuff - make the filling: Sprinkle the gelatin over water in large bowl and set aside. Whisk egg yolks and cornstarch together in a medium bowl until combined. Combine raspberries, sugar, butter, and salt in medium saucepan. Mash lightly with whisk and stir until no dry sugar remains. Cook over medium heat, whisking frequently, until mixture is simmering and raspberries are almost completely broken down, 4 to 6 minutes.</div>
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2. Remove raspberry mixture from heat and, whisking constantly, slowly add 1/2 cup raspberry mixture to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to mixture in saucepan. Return saucepan to medium heat and cook, whisking constantly, until mixture thickens and bubbles, about 1 minute. Pour through fine-mesh strainer set over gelatin mixture and press on solids with a rubber spatula or the back of a ladle until only seeds remain. Discard seeds and stir raspberry mixture until gelatin is dissolved. Set aside, stirring occasionally, until curd is slightly thickened and reaches room temperature, at least 30 minutes or up to an hour and 15 minutes.</div>
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3. Jam time: Sprinkle gelatin over lemon juice in small bowl and let sit until gelatin softens, about 5 minutes. Heat jam in microwave, whisking occasionally, until hot and lfuid, 30 to 60 seconds. Addd softened gelatin to jam and whisk until dissolved. Set aside.</div>
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4. Cakety cake cake: Adjust oven rack to upper-middle position and heat oven to 350 degrees. Lightly grease 8-inch round cake pan and 8-inch square baking pan, line with parchment paper, and lightly grease parchment. Whisk flour, sugar, baking powder, and salt together in medium bowl. Whisk oil, whole egg, water, and vanilla into flour mixture until smooth batter forms.</div>
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5. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. Transfer one-third of egg whites to batter; whisk gently until mixture is lightened. Using rubber spatula, gently fold reamining egg whites into batter.</div>
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6. Pour 1 cup batter into round pan and spreadh evenly. Pour remaining batter into square pan and spread evenly. Place pans on rimmed baking sheet and bake until cakes spring back when pressed lightly in center and surface is no longer sticky, 8 to 11 minutes (round cake will be done first since it's shallower). Cakes should not brown. </div>
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7. Let cakes cool in pans on wire rack for 5 minutes. Invert round cake onto wire rack. Carefully remove parchment, then reinvert onto second wire rack. Repeat with square cake. Let cool completely, at least 15 minutes. </div>
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8. Place round cake in center of serving platter. Spread with 2 tablespoons jam mixture. Place ring from 9-inch springform pan around cake, leaving equal space on all sides. Leave clasp of ring slightly loose. Using sharp chef's knife, trim 1/8 inch off all tablespoons jam mixture. Cut cake in half. Cut each half lengthwise into two pieces to make four equal-size long strips. Place cake strips vertically around round cake, jam side in, taking care to nestle ends together neatly. Fasten clasp of springform ring.</div>
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9.Using stand mixer fitted with whisk, whip cream on medium-low pseed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 2 minutes. Transfer one-third of whipped cream to curd; whisk gently until mixture is lightened. Using rubber spatula, gently fold in remaining cream until mixture is homogenous.</div>
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10. Pour filling into cake ring and spread evenly to edge (surface of fillign will be above edge of cake). Drizzle reamining jam mixture over surface of filling. Using knife, swirl jam through surface of filling, making marbled pattern. Refrigerate for at least 5 hours or up to 24 hours.</div>
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11. To unmold, run thin knife around edge of ring (just 1/2 inch down). Release ring and lift to remove. Let stand at room temperature for 20 minutes before slicing and serving.</div>
Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com2tag:blogger.com,1999:blog-5137309246172354430.post-6305859115980721222015-02-14T15:30:00.001-08:002015-02-14T15:47:37.788-08:00"Hulk" MuffinsWe spend a significant amount of our free time around our friends' toddlers, and there is always a common theme: picky eaters. Mamas out there, just know you are not alone... every child goes through a phase in which every healthy option is met with "I don't like that!" <div><br></div><div>So, I set out on a quest to <i>make</i> our godson eat his vegetables. Yes, I know, I'm mean. I tried to force feed him carrots the other day, and he wasn't even enticed with ranch. That's when I knew I needed to up the ante. I knew if I could hide the veggies in a baked good, he would down them, as long as it tasted nothing like a vegetable. And that brings us to "hulk" muffins. They're seriously magic. I felt like a champion when I watched him down a mini-muffin in one bite and promptly ask for another one. Victory!</div><div><br></div><div>I adapted this recipe from superhealthykids.com, by adding a protein booster (chia seeds), eliminating the white sugar, and adding some more veggies. I'm sure you could use a variety of whatever veggies you have on hand, you just need a total of 2 1/2 cups of produce puree. Also, you can change the name of these muffins to whatever will entice your kiddo - the Hulk or all things scary/monstrous are what works for little man!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9MmMWIhrvwziBLStFYfE7j5O2CbxuaFn1_lIVCZ3sEesnpHO6LlPQQQMlfO6hA-1Zn7koZlUeq-acrxIeh1FMGw_SUWBF7FYM0brd7bfrgDeVSt2zmvzt2OyOwXpVjc3Um3an9nw8NqI/s640/blogger-image-1224174763.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9MmMWIhrvwziBLStFYfE7j5O2CbxuaFn1_lIVCZ3sEesnpHO6LlPQQQMlfO6hA-1Zn7koZlUeq-acrxIeh1FMGw_SUWBF7FYM0brd7bfrgDeVSt2zmvzt2OyOwXpVjc3Um3an9nw8NqI/s640/blogger-image-1224174763.jpg"></a></div><br></div><div>Ingredients:</div><div><div class="d-all" style="box-sizing: border-box; word-break: normal;"><ul style="box-sizing: border-box; word-break: normal; margin: 0px 0px 1em; padding: 0px 0px 0px 20px; list-style-position: initial; list-style-image: initial;"><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 c. whole wheat flour</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 c. all-purpose flour</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp baking soda</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="box-sizing: border-box; word-break: normal; position: relative; vertical-align: baseline; top: 0px;">1</span>/<span style="box-sizing: border-box; word-break: normal; position: relative; vertical-align: baseline; bottom: 0px;">2</span> tsp salt</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="box-sizing: border-box; word-break: normal; position: relative; vertical-align: baseline; top: 0px;">1</span>/<span style="box-sizing: border-box; word-break: normal; position: relative; vertical-align: baseline; bottom: 0px;">4</span> tsp nutmeg</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="box-sizing: border-box; word-break: normal; position: relative; vertical-align: baseline; top: 0px;">1</span>/<span style="box-sizing: border-box; word-break: normal; position: relative; vertical-align: baseline; bottom: 0px;">4</span> tsp cinnamon</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 c. honey</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4 tbsp unsalted butter</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 large eggs</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp vanilla extract</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="box-sizing: border-box; word-break: normal; position: relative; vertical-align: baseline; top: 0px;">1</span>/<span style="box-sizing: border-box; word-break: normal; position: relative; vertical-align: baseline; bottom: 0px;">4</span> c. unsweetened applesauce</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 Tbsp. chia seeds</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 medium carrot</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto;">1 ripe banana</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto;">1 small apple, cored</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto;">1 c. baby spinach</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto;">1/2 c. steamed broccoli</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto;">1/2 c. steamed green beans</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="box-sizing: border-box; word-break: normal; position: relative; vertical-align: baseline; top: 0px;">1</span>/<span style="box-sizing: border-box; word-break: normal; position: relative; vertical-align: baseline; bottom: 0px;">4</span> c. plain yogurt</span></li></ul></div><div class="d-all" style="box-sizing: border-box; word-break: normal;"><ol style="box-sizing: border-box; word-break: normal; margin: 1em 0px; padding: 0px 0px 0px 20px;"><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat oven to 375 degrees F.</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Mix together dry ingredients in a bowl. Set aside.</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Beat together the honey, butter, eggs and vanilla in a large bowl.</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Combine the applesauce, carrot, apple and spinach in a powerful blender (I use my Blendtec) or a food processor. Blend until smooth. </span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add the steamd vegetables and banana to the puree and pulse until smooth.</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Combine the puree and yogurt into the butter mixture and beat until mixed.</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Finally, add the dry ingredients and mix just until combined and wet.</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Scoop the mixture into a prepared muffin pan</span></li><li style="box-sizing: border-box; word-break: normal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Bake them in a 375 degree oven for about 20 minutes for regular size muffins, and 350 for 20 minutes for mini-muffins. Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.</span></li></ol><p class="notes" style="box-sizing: border-box; word-break: normal; -webkit-hyphens: auto; -webkit-font-feature-settings: 'liga' 1, 'dlig' 1;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">These freeze great! Put them in a freezer-safe bag and freeze for up to 3 months.</span></p></div></div>Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0tag:blogger.com,1999:blog-5137309246172354430.post-25990073419784774442015-02-06T20:04:00.001-08:002015-02-07T10:09:02.787-08:00Tuscan Beef Stew with Polenta<div style="text-align: center;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">I haven't been to Italy yet, but I imagine this dish from America's Test Kitchen brings me as close to the tastes and scents as I will get. Usually, I love stews that are chock full of vegetables, so I was a little leary of this being just beef. I was pleasantly surprised by the final product! The flavor pairings and the aroma filling your house as it simmers are incredible. Enjoy!</div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcs5uCAnf8yR_5Kwm_R7gvy-Ro1ZiYURbcXXAXQBCleBO6-R5Nb2fRluavDDx_ctE7Wuaf80Bzch4WIJdmCyftsSv2gWcc1pcaJ1_R0ON9_8HuMCTcs_sM_N_q694ifEiaQYnV9x6FVxk/s640/blogger-image-197145998.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcs5uCAnf8yR_5Kwm_R7gvy-Ro1ZiYURbcXXAXQBCleBO6-R5Nb2fRluavDDx_ctE7Wuaf80Bzch4WIJdmCyftsSv2gWcc1pcaJ1_R0ON9_8HuMCTcs_sM_N_q694ifEiaQYnV9x6FVxk/s640/blogger-image-197145998.jpg"></a></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXKS5a5FB_0_-F4e3pxY4Enc3apwDjcR7d0wKQuyAGQbOZRLn89tPAkofnONl6g38ObIbQ1C_5zChCIoBGx6488Icj2MSuF63Ws9UKr_8SehL0f5l8whLctOvjPZpC6hkX79YBD2F2akA/s640/blogger-image-2020932111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXKS5a5FB_0_-F4e3pxY4Enc3apwDjcR7d0wKQuyAGQbOZRLn89tPAkofnONl6g38ObIbQ1C_5zChCIoBGx6488Icj2MSuF63Ws9UKr_8SehL0f5l8whLctOvjPZpC6hkX79YBD2F2akA/s640/blogger-image-2020932111.jpg"></a></div><br></div></div><div style="text-align: center;"><br></div><div style="text-align: center;">
Tuscan Beef Stew</div>
<div style="text-align: center;">
<i>From Cooks Illustrated Magazine: January & February 2015 issue</i></div>
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Ingredients:<br>
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4 lbs. boneless beef short ribs (or a 5 lb chuck roast), trimmed and cut into 2-inch pieces<br>
1 T. vegetable oil<br>
1 (750-ml) bottle Chianti<br>
1 cup water<br>
4 shallots, peeled and halved lengthwise<br>
2 carrots, peeled and halved lengthwise<br>
1 garlic head, cloves separated, unpeeled, and crushed<br>
4 sprigs fresh rosemary<br>
2 bay leaves<br>
1 T. cracked black peppercorns, plus extra for serving<br>
1 T. unflavored gelatin<br>
1 T. tomato paste<br>
1 tsp. anchovy paste (I left this out and I think it turned out just fine!)<br>
2 tsp. ground black pepper<br>
2 tsp. cornstarch<br>
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Directions:<br>
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Toss beef and 1 1/2 tsp. salt together in a bowl and let stand at room temperature for 30 minutes. Adjust oven rack to lower-middle position and heat oven to 300 degrees.<br>
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Hear oil in a large Dutch oven over medium-high heat until just smoking. Add half of the beef in a single layer and cook until well browned on all sides, about 8 minutes total, reducing heat if fond begins to burn. Stir in 2 cups wine, water, shallots, carrots, garlic, rosemary, bay leaves, cracked peppercorns, gelatin, tomato paste, anchovy paste, and remaining beef. Bring to simmer and cover tightly with sheet of heavy-duty aluminum foil, then lid. Transfer to oven and cook until beef is tender, 2 to 2 1/4 hours, stirring halfway through cooking time.<br>
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Using slotted spoon, transfer beef to bowl; cover tightly with foil and set aside. Strain sauce through fine-mesh strainer into fat separator. Wipe out pot with paper towels. Let liquid settle for 5 minutes, then return defatted liquid to pot.<br>
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Add 1 cup wine and ground black pepper and bring mixture to boil over medium-high heat. Simmer briskly, stirring occasionally, until sauce is thickened to consistency of heavy cream, 12 to 15 minutes.<br>
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Combine remaining wine and cornstarch in small bowl. reduce heat to medium-low, return beef to pot, and stir in cornstarch-wine mixture. Cover and simmer until just heated through, 5 to 8 minutes. Season with salt to taste. Serve with polenta or crusty bread.<br>
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<div style="text-align: center;">
Creamy Polenta</div>
<div style="text-align: center;">
<i>From America's Test Kitchen Healthy Family Cookbook</i></div>
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Ingredients:</div>
<div style="text-align: left;">
4 c. water</div>
<div style="text-align: left;">
Salt and Pepper</div>
<div style="text-align: left;">
1 c. coarse-ground polenta</div>
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1 1/2 T. unsalted butter, cut into pieces</div>
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1/2 c. grated Parmesan cheese</div>
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Directions:</div>
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Bring the water and 1/2 tsp salt to a boil in a large heavy-bottomed saucepan. Following the photo, slowly add the polenta while stirring constantly in a circular motion to prevent clumping. Bring to a simmer, stirring constantly.</div>
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Cover and reduce the heat to low. Cook, stirring often and vigorously (make sure to scrape the corners of the pot), until the polenta becomes soft and smooth, 10 to 20 minutes.</div>
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Stir in the butter and 6 tablespoons of the Parmesan. Season with salt and pepper to taste. Sprinkle with the remaining 2 tablespoons Parmesan before serving. </div>
Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0tag:blogger.com,1999:blog-5137309246172354430.post-11851121969254272342015-02-03T17:22:00.000-08:002015-02-03T17:22:50.378-08:00Easy Superbowl Feast {Chips & Dip, Chili & Cornbread}<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQUYEEWwXaS9ZBVbe79qCi6aJJVp_ECkevd74MhrzTn-8AtCyn7HYGA84kHxfFU6A5v2R9UdbMBg0DUTLeeDq5q4o0iAAZmLYyLmM1C7Z4TtSysp2uUQsav3A1Vr9neNsoprbq4VA6H7A/s1600/image1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQUYEEWwXaS9ZBVbe79qCi6aJJVp_ECkevd74MhrzTn-8AtCyn7HYGA84kHxfFU6A5v2R9UdbMBg0DUTLeeDq5q4o0iAAZmLYyLmM1C7Z4TtSysp2uUQsav3A1Vr9neNsoprbq4VA6H7A/s1600/image1.JPG" height="320" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">12th Man Sugar Cookies</span></td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: inherit;">Even though Mac's Seahawks lost in the final minute, we had a blast watching the Superbowl this year! I absolutely love having friends in our home, especially when it involves 4 toddlers scooting/crawling/running around. I love any opportunity I can get to make good food, eat it, and share it with others. We used simple recipes that can be prepped ahead of time to compile a homemade spread of deliciousness. I stuck with my favorite go-to's to ensure the least amount of stress. We had guests bring their own beverages to chip in. All the recipes can be found right here on the blog, minus the cornbread (which I'll share here).</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span>
<b><span class="Apple-style-span" style="font-family: inherit;">The Menu:</span></b><br />
<ul>
<li><span class="Apple-style-span" style="font-family: inherit;"><a href="http://morecipes.blogspot.com/2011/05/macs-guacamole.html">Mac's *famous* 7-layer dip</a> - we even made <a href="http://www.100daysofrealfood.com/2011/08/29/recipe-easy-slow-cooker-refried-beans/">homemade refried beans</a> the day before!</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Pioneer Woman's <a href="http://morecipes.blogspot.com/2012/12/spinach-artichoke-dip.html">Spinach Artichoke Dip</a> (dangerous, delicious stuff!)</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Veggie and Fruit tray</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">America's Test Kitchen <a href="http://morecipes.blogspot.com/2012/02/weeknight-chili.html">Chili</a></span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">America's Test Kitchen Northern Cornbread (see below)</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Seahawks <a href="http://morecipes.blogspot.com/2010/10/melt-in-your-mouth-sugar-cookies.html">Sugar Cookies</a></span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Ghiradeli brownies (okay, these were from a box... if you're feeling super ambitious, you can make the <a href="http://morecipes.blogspot.com/2013/06/best-brownies-ever.html">best brownies ever</a>)</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Skittles (in honor of <a href="http://www.sbnation.com/nfl/2014/2/2/5362026/skittles-super-bowl-2014-marshawn-lynch">Marshawn Lynch</a>)</span></li>
</ul>
<div>
<b><span class="Apple-style-span" style="font-family: inherit;">The Game Plan:</span></b></div>
<div>
<ul>
<li><span class="Apple-style-span" style="font-family: inherit;">Sometime the week before (or up to a month before): make the sugar cookies and freeze.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">The day before:</span></li>
<ul>
<li><span class="Apple-style-span" style="font-family: inherit;">Make the Spinach Artichoke dip up to the last step. </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Cornbread!</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Assemble the chili.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Bake the brownies. Lick the bowl.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Wash the dishes as you go - you'll thank yourself later!</span></li>
</ul>
<li><span class="Apple-style-span" style="font-family: inherit;">Game day:</span></li>
<ul>
<li><span class="Apple-style-span" style="font-family: inherit;">Pull the cookies out of the freezer in the morning, and they're good as new!</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Have your significant other make the 7-layer dip - save him/her some time and dishes by buying shredded cheese and sliced olives. </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Allow the spinach artichoke dip to sit at room temperature for about 30 minutes, then bake at 375 for 15-20 minutes right before serving.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Turn the oven off and let the cornbread warm in it.</span><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
</div>
</li>
<li><span class="Apple-style-span" style="font-family: inherit;">Reheat the chili on med-low when the game starts - it'll be ready at halftime.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Assemble your fruit and veggie tray (blueberries, grapes, orange slices, sliced bell pepper, celery, english cucumber, and baby carrots).</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">(Notice there are hardly any dishes to do today!)</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Eat <i>with</i> your friends, instead of slaving away in the kitchen during the game!</span></li>
</ul>
</ul>
</div>
<br />
<div>
<span class="Apple-style-span" style="font-family: inherit;">You, of course, can prep everything the morning of the gathering; everything is very simple to assemble - the waiting is the hardest part. Whatever you prefer, this spread took very little effort to make, it was fairly inexpensive (I think the grocery bill was around $55), it all turned out great, and it fed 9 adults with about a week's worth of leftovers. Also, it helps if you only have to go to the store once...unlike me, who tends to forget at least one thing even with a list. To help you avoid my mistakes, you will find a grocery list of everything you'll need to make our Superbowl Feast right after the cornbread recipe!</span></div>
<div>
<span class="Apple-style-span" style="font-family: inherit;"><br /></span>
<br />
<div style="text-align: center;">
<b><span class="Apple-style-span" style="font-family: inherit;">Northern Cornbread</span></b></div>
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<i><span class="Apple-style-span" style="font-family: inherit;">from America's Test Kitchen Menu Cookbook</span></i></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;">Ingredients:</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;">2 1/4 c. all-purpose flour</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;">1 1/2 c. yellow cornmeal</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;">2 1/2 tsp. baking powder</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;">1/4 tsp. baking soda</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;">1 tsp. salt</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;">1 1/2 c. buttermilk</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;">1 c. frozen corn kernels, thawed</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;">6 T. packed light brown sugar</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3 large eggs</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">12 T. unsalted butter, melted and cooled</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Directions:</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;">Adjust oven rack to middle position and heat oven to 400 degrees. Line 13 by 9-inch baking pan with aluminum foil sling and grease foil (I just used my stoneware pan without foil).</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;">Whisk flour, cornmeal, baking powder, baking soda, and salt together in a medium bowl. Process buttermilk, corn, and brown sugar in a food processor until combined, about 5 seconds. Add the eggs and continue to process until well combined (some corn lumps will remain), about 5 seconds. Fold buttermilk mixture into flour mixture with a rubber spatula. Fold in melted butter until just incorporated (do not overmix).</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;">Scrape batter into prepared pan and smooth top. Bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes, rotating pan halfway through baking. Let the cornbread cool in the pan for 10 minutes, then remove from the pan using the sling and let cool on a wire rack for 20 minutes. Serve warm or at room temperature.</span></div>
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<b><span class="Apple-style-span" style="font-family: inherit;">The Superbowl Feast Players:</span></b></div>
<div>
<ul>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">Produce</span></li>
<ul>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">3 large, ripe avocados</span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">1 lime</span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">1 red onion</span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">2 yellow onions</span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">1 red bell pepper </span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">4 roma tomatoes</span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">2 heads of garlic</span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">1 bunch fresh cilantro</span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">1 Jalapeno (optional)</span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">1 10 oz. baby spinach </span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">1 c. frozen corn</span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">Desired produce for your fruit and veggie tray (see above for my choices)</span></li>
</ul>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">Pantry</span></li>
<ul>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">Salt</span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">Pepper </span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">Cayenne Pepper</span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">Chili powder </span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">Cumin</span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">Vegetable oil </span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">1 pkg. powdered sugar</span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">Vanilla extract</span></span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">All-purpose flour (7 1/4 cups total)</span></span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">Yellow cornmeal</span></span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">Baking Powder</span></span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">Baking Soda</span></span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">Cream of tartar</span></span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">White Sugar</span></span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">Brown Sugar</span></span></li>
</ul>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">Meat</span></li>
<ul>
<li><span class="Apple-style-span" style="font-family: inherit;">2 lbs. ground beef (85% lean to help with the moisture)</span></li>
</ul>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">Dairy</span></li>
<ul>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">6 large eggs </span></span></li>
<li><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">16 oz. sour cream (you only need 8 oz., but you can use the extra for the chili)</span></span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">1 pkg. shredded Colby Jack cheese</span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">2 - 1 lb. pkgs. butter </span></span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">1.5 c. whole milk</span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">1.5 c. buttermilk (or add vinegar/lemon juice to the quart of whole milk you just bought)</span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">2 - 8 oz. pkgs. cream cheese</span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">1/2 c. feta cheese</span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">1/2 c. parmesan cheese</span></li>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">3/4 c. pepper jack cheese </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Cheddar cheese to serve with the chili<br /><span class="Apple-style-span" style="line-height: 16px;"></span></span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Ranch or other dip for the veggie tray</span></li>
</ul>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">Canned Goods</span></li>
<ul>
<li><span class="Apple-style-span" style="font-family: inherit; line-height: 16px;">1 can refried Beans (or 2 cups dry pinto beans)</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;">1 can sliced black olives</span> </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 (28 oz) can tomato puree</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 (28 oz) can diced tomatoes</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">2 (15.5 oz) cans red kidney beans</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">2 (15 oz) cans artichoke hearts</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 box Ghiradeli brownie mix</span></li>
</ul>
<li><span class="Apple-style-span" style="font-family: inherit;">Snacks</span></li>
<ul>
<li><span class="Apple-style-span" style="font-family: inherit;">French baguette (to serve with the spinach artichoke dip)</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Tortilla chips</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Skittles</span></li>
</ul>
</ul>
<div>
<span class="Apple-style-span" style="color: #555555; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 20px;"><br /></span></span></div>
</div>
Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0tag:blogger.com,1999:blog-5137309246172354430.post-20020613704024867422015-02-01T08:50:00.000-08:002015-02-01T08:50:00.516-08:00The Year of No-Fuss Cooking {Breakfast Sandwiches}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ix9BQpGRKewgd8UFvIMjLd_JLyiYk7p3eVienlctCZoPdDesTYs-FachYQ3oIZXqp5pSAI-xjz3k4WAvzSaCpQDc5rky4vBa2EjLJ-vi82QBZzKWqb-JvPT7YykBD6Up5VCw-dhNcss/s1600/blogger-image-1510494581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ix9BQpGRKewgd8UFvIMjLd_JLyiYk7p3eVienlctCZoPdDesTYs-FachYQ3oIZXqp5pSAI-xjz3k4WAvzSaCpQDc5rky4vBa2EjLJ-vi82QBZzKWqb-JvPT7YykBD6Up5VCw-dhNcss/s1600/blogger-image-1510494581.jpg" height="320" width="239" /></a></div>
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This post will wrap up the No-Fuss Cooking Series. Don't worry, I guarantee that there will be plenty more slow cooker freezer meals featured on the blog, as I tend to be all about simplicity. If you have been following the series, you may have noticed how many different meals are in the picture, and also noticed that I have not posted every recipe. The Peking Chicken, while easy, was not a favorite. I most likely will not make it again. However, if you want to test it out for yourself, you can visit <a href="http://redicklife.blogspot.com/2011/09/freezer-to-crockpot-meals-part-ii.html">this blog</a>. Also, here is the <a href="http://morecipes.blogspot.com/2011/01/monster-cookies.html">Monster Cookie</a> recipe if you would like - they freeze wonderfully!</div>
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Now, on to the Breakfast Sandwiches! We have a pretty set morning routine here in our busy house. We both need a good, solid breakfast to get through our day. These breakfast sandwiches were a lifesaver on those mornings that we were moving slow, but needed more than a bowl of cereal! Mister got a <a href="http://www.bedbathandbeyond.com/store/product/hamilton-beach-reg-breakfast-sandwich-maker/1041430170">Breakfast Sandwich Maker</a> for Christmas that is even quicker than the frozen sandwiches, and probably a bit better! I have never been one for speciality appliances like this, but we have thoroughly enjoyed it! They even make a *double* sandwich maker if you want to cut even more time. </div>
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But, really... our freezer breakfast sandwiches! The key about this recipe is making enough to feed an army at one time and then prep to eat individually. The hardest part about the recipe is cleaning out the muffin tin after baking the eggs (you'll see), but if you spray it with non-stick spray, you should be good!</div>
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Ingredients:</div>
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12 English muffins</div>
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1 dozen large eggs</div>
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12 slices canadian bacon</div>
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12 slices cheddar cheese (or cheese of choice)</div>
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Directions:</div>
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Preheat oven to 350 degrees. Spray muffin tin with non-stick spray, and crack one egg in each compartment. Season with salt and pepper. Bake for 15-20 minutes, or until desired doneness. </div>
<br />
While eggs are cooling, slice English muffins in half, and top one side with canadian bacon and cheese. Add the egg, then the other half of the muffin. Wrap each sandwich tightly in plastic wrap, then place in a freezer bag.<br />
<br />
To cook: Microwave for about 3 minutes, or put in the toaster oven for 5 - 10 minutes. If you are proactive, put desired number of sandwiches in the fridge the night before - this cuts down baking time.Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0tag:blogger.com,1999:blog-5137309246172354430.post-16968740738394705702015-01-31T08:29:00.000-08:002015-01-31T08:29:47.318-08:00The Year of No-Fuss Cooking {Pulled Pork}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ix9BQpGRKewgd8UFvIMjLd_JLyiYk7p3eVienlctCZoPdDesTYs-FachYQ3oIZXqp5pSAI-xjz3k4WAvzSaCpQDc5rky4vBa2EjLJ-vi82QBZzKWqb-JvPT7YykBD6Up5VCw-dhNcss/s1600/blogger-image-1510494581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ix9BQpGRKewgd8UFvIMjLd_JLyiYk7p3eVienlctCZoPdDesTYs-FachYQ3oIZXqp5pSAI-xjz3k4WAvzSaCpQDc5rky4vBa2EjLJ-vi82QBZzKWqb-JvPT7YykBD6Up5VCw-dhNcss/s1600/blogger-image-1510494581.jpg" height="320" width="239" /></a></div>
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You have probably noticed that chicken is our go-to meat for main dishes. However, I try to mix it up occasionally. Today's no-fuss meal is an American favorite: Pulled Pork Sandwiches. This recipe is easy and takes minimal ingredients. For my non-cooking friends, it's pretty difficult to mess this one up. =) Enjoy!<br />
<br />
Ingredients:<br />
<br />
1 - 3-4 lb. pork shoulder roast<br />
12 oz. root beer (I use Henry Weinhard's)<br />
1 bottle bbq sauce (We generally go with Sweet Baby Ray's)<br />
Salt and Pepper<br />
<br />
Directions:<br />
<br />
Put the pork and root beer in a freezer bag, or directly into the slow cooker. Cook on low for 6-8 hours. Remove pork from slow cooker and shred with forks. Mix the pork with bbq sauce. You can use the liquid from the slow cooker to get the pork to your desired consistency. Season with salt and pepper and serve on a bun with coleslaw.Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0tag:blogger.com,1999:blog-5137309246172354430.post-52471695981970049512015-01-24T09:01:00.001-08:002015-01-24T09:12:07.550-08:00The Year of No-Fuss Cooking {Salsa Chicken}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ix9BQpGRKewgd8UFvIMjLd_JLyiYk7p3eVienlctCZoPdDesTYs-FachYQ3oIZXqp5pSAI-xjz3k4WAvzSaCpQDc5rky4vBa2EjLJ-vi82QBZzKWqb-JvPT7YykBD6Up5VCw-dhNcss/s1600/blogger-image-1510494581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ix9BQpGRKewgd8UFvIMjLd_JLyiYk7p3eVienlctCZoPdDesTYs-FachYQ3oIZXqp5pSAI-xjz3k4WAvzSaCpQDc5rky4vBa2EjLJ-vi82QBZzKWqb-JvPT7YykBD6Up5VCw-dhNcss/s1600/blogger-image-1510494581.jpg" height="320" width="239" /></a></div>
No-Fussing Number 4! Are you enjoying this series so far? I really am grateful to the fellow bloggers over at Six Sisters' Stuff, Who Needs a Cape?, and others for compiling so many great recipes... thank you, Pinterest!<br />
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This week's recipe adapted from <a href="http://www.six-cents.com/2012/06/crockpot-freezer-cooking-101.html">Six-Cents</a> is simple, delicious, and versatile. Salsa Chicken can be served with rice, as a burrito, or alone. Our favorite is definitely wrapped in a flour tortilla with the works (cheese, sour cream, lettuce, avocado, cilantro)!<br />
<br />
Ingredients:<br />
<br />
3-4 boneless skinless chicken breasts<br />
1 (15 oz) can black beans, drained and rinsed<br />
1 (15 oz) can diced tomatoes<br />
1 (4 oz) can diced green chiles<br />
2 cups frozen corn<br />
1 jar salsa<br />
1 T. chili powder<br />
1/4 tsp. garlic powder<br />
1/4 tsp. onion powder<br />
1/4 tsp. red pepper flakes<br />
1/4 tsp. dried oregano<br />
1/2 tsp. paprika<br />
1 1/2 tsp. cumin<br />
1 tsp. salt<br />
1 tsp. pepper<br />
<br />
Directions:<br />
<br />
Throw all ingredients into a gallon size freezer bag and freeze until ready to use. To cook, empty contents of the bag into a slow cooker and cook on low for 6-8 hours. Transfer chicken to a cutting board and let cool for a minute. Shred chicken, return to slow cooker, and mix. Serve however your heart desires!<br />
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<br />Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0tag:blogger.com,1999:blog-5137309246172354430.post-72263593796842638492015-01-18T10:57:00.000-08:002015-01-24T09:51:39.471-08:00The Year of No-Fuss Cooking {Beef Meatballs}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ix9BQpGRKewgd8UFvIMjLd_JLyiYk7p3eVienlctCZoPdDesTYs-FachYQ3oIZXqp5pSAI-xjz3k4WAvzSaCpQDc5rky4vBa2EjLJ-vi82QBZzKWqb-JvPT7YykBD6Up5VCw-dhNcss/s1600/blogger-image-1510494581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ix9BQpGRKewgd8UFvIMjLd_JLyiYk7p3eVienlctCZoPdDesTYs-FachYQ3oIZXqp5pSAI-xjz3k4WAvzSaCpQDc5rky4vBa2EjLJ-vi82QBZzKWqb-JvPT7YykBD6Up5VCw-dhNcss/s1600/blogger-image-1510494581.jpg" height="320" width="239" /></a></div>
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The third recipe in our No-Fuss Cooking series. It is well known that I love cooking, baking, and eating. I love it even more when it is efficient and versatile. The meatballs whip up quickly in the food processor, and can be utilized in a variety of recipes: spaghetti, with rice, on a sandwich, or as an appetizer. Just flash freeze them after shaping, before you put the in a freezer bag so that they are easier to cook desired quantities.</div>
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Meatballs from "Can I Freeze It?" by Susie Theodorou</div>
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Ingredients:</div>
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One 1 1/2" thick slice rustic bread, crust removed, torn into small pieces</div>
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1/3 c. milk</div>
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1 lb. ground beef chuck</div>
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1 small onion, finely choped</div>
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2 T. chopped parsley</div>
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3 T. finely grated Parmesan cheese</div>
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Salt and Pepper</div>
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1 large egg, lightly beaten</div>
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1 T. olive oil</div>
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Directions:</div>
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Place the bread and milk in a bowl and let sit for 10 minutes until the milk is soaked up.</div>
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Place the ground beef, onion, parsley, Parmesan, salt, and pepper to taste in a bowl. Mix well with hands. add the egg and oil, and continue to mix. Finally, add the bread mixture and combine. </div>
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Form 20 meatballs from the mixture. </div>
Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com2tag:blogger.com,1999:blog-5137309246172354430.post-88103207329566367902015-01-14T08:27:00.001-08:002015-01-24T09:14:35.163-08:00Perfect Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6bbzQ0sw8wbtThiaG4MydkKRrVyXny6_1xP2moOUg1pFPbmHtIQt3x6HdQ__qNBSiOHeFiqS1ADP7kRC2G_OUs0Tz3X_hOWTA5Y-070kCHX45utdc6SNO-YsebhcNd5egjusmPLhWoeo/s1600/10926389_729083539564_4885840172112324333_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6bbzQ0sw8wbtThiaG4MydkKRrVyXny6_1xP2moOUg1pFPbmHtIQt3x6HdQ__qNBSiOHeFiqS1ADP7kRC2G_OUs0Tz3X_hOWTA5Y-070kCHX45utdc6SNO-YsebhcNd5egjusmPLhWoeo/s1600/10926389_729083539564_4885840172112324333_n.jpg" height="320" width="320" /></a></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">If
you like your chocolate cookies thick, chewy, and delicious, this is
the recipe for you! While these are not actually my go-to Chocolate Chip
Cookie recipe (<a href="http://morecipes.blogspot.com/2010/09/daddys-oatmeal-chocolate-chip-cookies.html">these are)</a>, America's Test Kitchen never fails to deliver. These belong in a bakery!</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Ingredients:</span></span><br />
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<ul style="clear: left; margin: 0px; max-width: 420px; outline: 0px none; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="float: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 18px; list-style: outside none none; margin: 0px 0px 17px; outline: 0px none; padding: 0px;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="ingredient" style="outline: 0px none;"><span class="amount" style="outline: 0px none;"><span class="value" style="outline: 0px none;">3 1/3</span><span class="Apple-converted-space"> </span><span class="type" style="outline: 0px none;">c. flour<br />3/4 t. baking soda<br />1/2 t. salt<br />2 sticks (16 T) unsalted butter, melted and cooled<br />1 1/4 c. brown sugar<br />1/2 c. white sugar<br />2 large eggs<br />2 large egg yolks<br />1 T. pure vanilla extract<br />2 c. semi-sweet chocolate chips</span></span></span></span></span></li>
<li class="ingredient" itemprop="ingredients" style="float: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 18px; list-style: outside none none; margin: 0px 0px 17px; outline: 0px none; padding: 0px;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="ingredient" style="outline: 0px none;"><span class="amount" style="outline: 0px none;"><span class="type" style="outline: 0px none;">Directions:</span></span></span></span></span></li>
<li class="ingredient" itemprop="ingredients" style="float: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 18px; list-style: outside none none; margin: 0px 0px 17px; outline: 0px none; padding: 0px;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="ingredient" style="outline: 0px none;"><span class="amount" style="outline: 0px none;"><span class="type" style="outline: 0px none;">Adjust
oven racks to the upper and lower 1/3 positions. Preheat the oven to
325 degrees and line 2 cookie sheets with parchment paper. </span></span></span></span></span></li>
<li class="ingredient" itemprop="ingredients" style="float: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 18px; list-style: outside none none; margin: 0px 0px 17px; outline: 0px none; padding: 0px;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="ingredient" style="outline: 0px none;"><span class="amount" style="outline: 0px none;"><span class="type" style="outline: 0px none;"></span></span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></li>
<li class="ingredient" itemprop="ingredients" style="float: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 18px; list-style: outside none none; margin: 0px 0px 17px; outline: 0px none; padding: 0px;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="ingredient" style="outline: 0px none;"><span class="amount" style="outline: 0px none;"><span class="type" style="outline: 0px none;">In the bowl of a stand mixer, combine butter and sugars. Mix on medium speed until fluffy, 1 to 2 minutes. With the mixer still going, add the eggs, egg yolks, and vanilla, and beat for another 30 seconds. </span></span></span></span></span></li>
<li class="ingredient" itemprop="ingredients" style="float: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 18px; list-style: outside none none; margin: 0px 0px 17px; outline: 0px none; padding: 0px;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="ingredient" style="outline: 0px none;"><span class="amount" style="outline: 0px none;"><span class="type" style="outline: 0px none;">Add in the flour, baking soda, and salt and mix on low speed until incorporated, about 1 minute. Add the chocolate chips and mix until evenly distributed.</span></span></span></span></span></li>
<li class="ingredient" itemprop="ingredients" style="float: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 18px; list-style: outside none none; margin: 0px 0px 17px; outline: 0px none; padding: 0px;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="ingredient" style="outline: 0px none;"><span class="amount" style="outline: 0px none;"><span class="type" style="outline: 0px none;">Working with 1/4 cup of dough, form into balls and place on the prepared cookie sheets about 2 1/2 inches apart. Bake at 325 for 17-20 minutes. Let cool completely before serving. </span></span></span></span></span></li>
<li class="ingredient" itemprop="ingredients" style="float: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 18px; list-style: outside none none; margin: 0px 0px 17px; outline: 0px none; padding: 0px;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="ingredient" style="outline: 0px none;"><span class="amount" style="outline: 0px none;"><span class="type" style="outline: 0px none;"><i>Makes 20 large cookies</i></span></span></span></span></span></li>
<li class="ingredient" itemprop="ingredients" style="float: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 18px; list-style: outside none none; margin: 0px 0px 17px; outline: 0px none; padding: 0px;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="ingredient" style="outline: 0px none;"><span class="amount" style="outline: 0px none;"><span class="type" style="outline: 0px none;"><br /></span></span></span></span></span></li>
<li class="ingredient" itemprop="ingredients" style="float: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 18px; list-style: outside none none; margin: 0px 0px 17px; outline: 0px none; padding: 0px;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="ingredient" style="outline: 0px none;"><span class="amount" style="outline: 0px none;"><span class="type" style="outline: 0px none;"><br /></span></span></span></span></span></li>
<li class="ingredient" itemprop="ingredients" style="float: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 18px; list-style: outside none none; margin: 0px 0px 17px; outline: 0px none; padding: 0px;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="ingredient" style="outline: 0px none;"><span class="amount" style="outline: 0px none;"><span class="type" style="outline: 0px none;"><br /></span></span></span></span></span></li>
<li class="ingredient" itemprop="ingredients" style="float: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 18px; list-style: outside none none; margin: 0px 0px 17px; outline: 0px none; padding: 0px;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="ingredient" style="outline: 0px none;"><span class="amount" style="outline: 0px none;"><span class="type" style="outline: 0px none;"><br /></span></span></span></span></span></li>
<li class="ingredient" itemprop="ingredients" style="float: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 18px; list-style: outside none none; margin: 0px 0px 17px; outline: 0px none; padding: 0px;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="ingredient" style="outline: 0px none;"><span class="amount" style="outline: 0px none;"><span class="type" style="outline: 0px none;"><br /></span></span></span></span></span></li>
<li class="ingredient" itemprop="ingredients" style="float: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 18px; list-style: outside none none; margin: 0px 0px 17px; outline: 0px none; padding: 0px;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="ingredient" style="outline: 0px none;"><span class="amount" style="outline: 0px none;"><span class="type" style="outline: 0px none;"><br /></span></span></span></span></span></li>
<li class="ingredient" itemprop="ingredients" style="float: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 18px; list-style: outside none none; margin: 0px 0px 17px; outline: 0px none; padding: 0px;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="ingredient" style="outline: 0px none;"><span class="amount" style="outline: 0px none;"><span class="type" style="outline: 0px none;"><br /></span></span></span></span></span></li>
<li class="ingredient" itemprop="ingredients" style="float: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 18px; list-style: outside none none; margin: 0px 0px 17px; outline: 0px none; padding: 0px;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="ingredient" style="outline: 0px none;"><span class="amount" style="outline: 0px none;"><span class="type" style="outline: 0px none;"><br /></span></span></span></span></span></li>
<li class="ingredient" itemprop="ingredients" style="float: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 18px; list-style: outside none none; margin: 0px 0px 17px; outline: 0px none; padding: 0px;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="ingredient" style="outline: 0px none;"><span class="amount" style="outline: 0px none;"><span class="type" style="outline: 0px none;"><br /></span></span></span></span></span></li>
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Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0tag:blogger.com,1999:blog-5137309246172354430.post-50936981806870001762015-01-13T08:00:00.000-08:002015-01-13T08:00:48.193-08:00Balsamic Glazed SalmonWe are taking a brief break from the freezer meals, but sticking with the theme of "Balsamic Glazed." This recipe is quick, and definitely meets the criteria for no-fuss cooking. A friend requested a marinade for salmon, and while this is not necessarily a marinade, the recipe came to mind right away. Straight out of the <i>The America's Test Kitchen Healthy Family Cookbook</i>, this recipe is a winner for sure. And if the recipe were not enough, we were lucky enough to have fresh-caught salmon to make it with! <div>
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Ingredients:</div>
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4 (6-oz) skinless salmon fillets, about 1 1/2 inches thick</div>
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Salt and Pepper</div>
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1 tsp. canola oil</div>
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1/4 c. orange juice</div>
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3 T. balsamic vinegar</div>
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2 T. honey</div>
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1 T white vinegar</div>
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1/8 tsp. red pepper flakes</div>
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1 small sprig rosemary</div>
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Directions:</div>
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Pat the salmon dry with paper towels and season with salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Gently lay the salmon, skinned-side up, in the skillet and cook until well browned, about 5 minutes.</div>
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Flip the salmon over and continue to cook until the fish flakes apart when gently prodded with a paring knife, 3 to 5 minutes. Transfer the fish to a platter and cover loosely with aluminum foil. </div>
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Wipe out the skillet with paper towels. Stir the orange juice, balsamic vinegar, honey, white vinegar, red pepper flakes, and rosemary into the skillet. Bring to a simmer over medium heat and cook until it has reduced to a thick, syrupy glaze and measures about 1/4 cup (about 5 minutes). Remove the rosemary sprig, spoon the glaze over the salmon, and serve.</div>
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Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0tag:blogger.com,1999:blog-5137309246172354430.post-5278463150799281602015-01-11T10:35:00.000-08:002015-01-24T09:12:48.974-08:00The Year of No-Fuss Cooking {Chicken Gyoza}Continuing the series of no-fuss cooking, including slow cooker freezer meals, quick dishes, and easy eats.<br />
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This week's recipe for Chicken Gyoza is from the cookbook "Can I Freeze It?" By Susie Theodorou. While the prep work is a bit laborious, the results are worth it. The assembly process took me back to my childhood, helping my grandfather (lovingly called "Paka") make traditional Chinese fried wontons for our entire extended family. This recipe is a bit more healthy, but every bit as delicious. These were perfect for days that Mac and I couldn't connect for dinner, as they can be cooked in single-serving portions in a matter of minutes. For us light eaters, 4-5 potstickers would make a complete dinner. If you want a bit more substance, they go well with stir fry and rice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCsE3NGpKJtgKn5IZAcrKAwpfGA-zRzJ2vTx6SYdmveG8G9i2FFeJaEon3BU4Aqs0Le0E5VusjZ0h_ehwXb_Nfwjgyi9PTutsprqTQsSIz5N6WZaTqwxbcYUm9UHjmoHkgdfCwZP-fC4/s1600/IMG_0607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCsE3NGpKJtgKn5IZAcrKAwpfGA-zRzJ2vTx6SYdmveG8G9i2FFeJaEon3BU4Aqs0Le0E5VusjZ0h_ehwXb_Nfwjgyi9PTutsprqTQsSIz5N6WZaTqwxbcYUm9UHjmoHkgdfCwZP-fC4/s1600/IMG_0607.JPG" height="320" width="239" /></a></div>
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Ingredients:</div>
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1/4 lb. boneless, skinless chicken breast, cut into chunks</div>
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6 oz. boneless, skinless chicken thighs, cut into chunks (I used all chicken breast)</div>
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8 oz. can of whole water chestnuts, drained</div>
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4 green onions, light green and white parts only, coarsely chopped</div>
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1 c. fresh cilantro leaves, chopped</div>
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1 T. oyster sauce</div>
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1 tsp. brown sugar</div>
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1 T. cornstarch</div>
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3 T. soy sauce</div>
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1 tsp. sesame oil</div>
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Salt and pepper</div>
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1- 12oz. package dumpling wrappers</div>
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Directions:</div>
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Place the chicken in a food processor and pulse to mince. Do not allow a paste to form. Add the water chestnuts and green onions and pulse once more to finely chop the veggies.</div>
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Transfer the chicken mixture to a bowl. Using a fork, stir in the cilantro, oyster sauce, and sugar. Mix the cornstarch with the soy sauce in a small bowl until smooth, then stir into the chicken mixture. Add the toasted sesame oil, salt and pepper. </div>
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Set the wrappers on a clean surface and cover with a damp paper towel while not using. Place on dumpling wrapper on a clean surface and place 1 teaspoon of the chicken mixture in the center. Moisten the edge of half the circle with water, then bring the ends together to form a semicircle. Starting at one end, twist and fold the edges to secure into a neat crescent, or pleat the edge seal. Repeat with the remaining wrappers and filling.</div>
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To freeze: Lin a baking sheet with wax paper and arrange the gyoza in rows, leaving space between them. Freeze until solid, about 2 hours, then transfer to a plastic freezer bag.</div>
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To cook (we like them boiled, but you can also pan-fry or steam them): Bring a large pot of salted water to a boil. Add up to 8 dumplings and cook for 8 minutes, or until heated through and the wrapper no longer looks opaque. Drain and serve with dipping sauce.</div>
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Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0tag:blogger.com,1999:blog-5137309246172354430.post-14902372117836602192015-01-09T09:03:00.001-08:002015-01-24T09:13:23.677-08:002014: The Year of No-Fuss Cooking {Balsamic Drumsticks}2015: It's a new year, with new beginnings, and hopefully many new posts! The sudden sabbatical from the blogworld is the culprit of high ambitions to bust out a Master's degree - biting off a little more than I could chew. We survived 2014 on freezer meals, salad, and chips and salsa.<br />
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The most efficient way to ensure that we would eat during the semseter was to spend my breaks marathoning through slow cooker freezer meals. I like to gather recipes from a variety of blogs found on Pinterest, plus one of my favorite cookbooks, "Can I Freeze It?" by Susie Theodorou. I actually remembered that we need to eat more than dinner, and assembled some breakfast sandwiches as well. Mister also loves his sweet treats, so I made a massive batch of Monster Cookies, which freeze beautifully. To kick off <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">my return to the kitchen, I will be sharing a series of these no-nonsense recipes that got us through our busy year of studying.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHIdQd0BjxYwZhg6GBHMNoQoKTYoirloE2IumgE67XU5vG4H-vSza3gtt23vDg70xv8hqUa6gMeB5qL9RgFSTy5UrAjUx_t8KqV5yRQQEzR_o8yoTxuzpGqDqzF5x13Wmgbka0gwghvJY/s640/blogger-image-1510494581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHIdQd0BjxYwZhg6GBHMNoQoKTYoirloE2IumgE67XU5vG4H-vSza3gtt23vDg70xv8hqUa6gMeB5qL9RgFSTy5UrAjUx_t8KqV5yRQQEzR_o8yoTxuzpGqDqzF5x13Wmgbka0gwghvJY/s640/blogger-image-1510494581.jpg" /></a></div>
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First up is Balsamic Drumsticks, a recipe adapted from another blog, "Who Needs a Cape?" This was one of Mac's favorites, and definitely a breeze to throw together. It's delicious on a bed of rice, or accompanying a spinach salad.</div>
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Ingredients:</div>
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8 Chicken Drumsticks</div>
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3 T. olive oil</div>
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1/2 c. Balsamic vinegar</div>
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3 T. soy sauce</div>
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1 T. honey</div>
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1/4 tsp. red pepper flakes</div>
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Directions:</div>
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Place drumsticks in a gallon size freezer bag. In a small bowl, whisk together remaining ingredients. Pour mixture into bag with drumstciks, seal, and squeeze to coat drumsticks evenly. Let marinate in the refrigerator for at least 12 hours, or freeze for up to one month. When ready, dump contents of the bag into a slow cooker and cook on low for 6-8 hours.</div>
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Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0tag:blogger.com,1999:blog-5137309246172354430.post-69931844652962587262013-09-30T21:22:00.001-07:002013-09-30T21:22:18.896-07:00Americas Test Kitchen - Cinnamon Swirl Bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_17HSKhceBjsgNEgnK64O0sh-DvFNWAyYBb2Zn0yTctl2W6tolxiC3YoR0SRVmaC0lXbLT5eEOIVvADo_1Shk9LD2qqSLcUioELR0tYTjHk45qgSxv4XHR5abv7OtGo6XV1Y9O-YpIkY/s640/blogger-image--1552239034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_17HSKhceBjsgNEgnK64O0sh-DvFNWAyYBb2Zn0yTctl2W6tolxiC3YoR0SRVmaC0lXbLT5eEOIVvADo_1Shk9LD2qqSLcUioELR0tYTjHk45qgSxv4XHR5abv7OtGo6XV1Y9O-YpIkY/s640/blogger-image--1552239034.jpg" /></a></div>
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Like all things good and heavenly to eat, this recipe comes from America's Test Kitchen! I've been pretty excited with the contents of my Cook's Illustrated magazines that come every other month. This bread was actually in the March/April 2012 issue, and I just finally got around to making it. Mac loves this as a breakfast food, so much to the point that I have to ration him to two slices per day. I know this sounds cruel, but really, I'm doing him a favor by allowing him to enjoy it for a whole week rather than gobbling it up in 2 days! I also hid one loaf in the freezer for a month, which was a wonderful surprise for him when he discovered it. Oh, the little joys of marriage. =)</div>
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This bread has a lot of rise-time, so make sure you're able to spend the day at home, doing other things while you wait for it to get happy and tall. It also happens to be a very precise science in order to keep the dough from having gaps, runs, and leaks... I know this seems super detailed, and that's because it needs it. Follow instructions! </div>
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<b>CINNAMON SWIRL BREAD</b></div>
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Makes 2 loaves</div>
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<i>Dough:</i></div>
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8 tablespoons (1 stick) unsalted butter</div>
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3 3/4 cups bread flour, plus extra for work surface</div>
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3/4 cup nonfat dry milk powder</div>
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1/3 cup granulated sugar</div>
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1 tablespoon instant or rapid-rise yeast (I used regular, active dry yeast, and it worked fine)</div>
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1 1/2 cups warm water (110 degrees)</div>
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1 large egg, lightly beaten</div>
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1 1/2 teaspoons salt</div>
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1 1/2 cups golden raisins (I had a difficult time finding these for a reasonable, but eventually found them at Trader Joes)</div>
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<i>Filling:</i></div>
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1 cup confectioners' sugar</div>
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3 tablespoons cinnamon</div>
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1 teaspoon vanilla extract</div>
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1/2 teaspoon salt</div>
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1 large egg, lightly beaten with pinch of salt</div>
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<b><u>Directions:</u></b></div>
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1. Cut butter into 32 pieces and toss with 1 tablespoon flour; set aside to soften while mixing dough Whisk remaining flour, milk powder, sugar, and yeast together in bowl of stand mixer (don't add the salt here). Using stand mixer fitted with dough hook, add water and egg and mix on medium-low speed until cohesive mass forms, about 2 minutes, scraping down sides of bowl as necessary. Cover mixing bowl with plastic wrap and let stand for 20 minutes.</div>
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2. Adjust oven rack to middle position and place loaf or cake pan on bottom of oven. Remove plastic from mixer bowl, add salt, and mix on medium-low speed until dough is smooth and elastic and clears sides of bowl, 7 to 15 minutes. With mixer running, add butter, few pieces at a time, and continue to knead until butter is fully incorporated and dough is smooth and elastic and clears side of bowl, 3 to 5 minutes longer. add raisins and mix until incorporated, 30 to 60 seconds. Transfer dough to large greased bowl and, using bowl scraper or rubber spatula, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover tightly with plastic and transfer to middle rack of oven. Pour 3 cups of boiling water into loaf pan in oven, close oven door, and allow dough to rise for 45 minutes.</div>
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3. Remove bowl from oven and gently press down on center of dough to deflate. Repeat folding step (making total of 8 folds), re-cover, and return to oven until doubled in volume, about 45 minutes.</div>
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4. Whisk filling ingredients together until well combined; set aside.</div>
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5. Grease two loaf pans. Transfer dough to lightly floured counter and divide into 2 pieces. Working with 1 piece of dough, pat into rough 6 by 11-inch rectangle. With short side facing you, fold long sides in like business letter to form 3 by 11-inch rectangle. Roll dough away from you into ball. Dust ball with flour and flatten with rolling pin into 7 by 18-inch rectangle with even 1/4 inch thickness. Using spray bottle, spray dough lightly with water. Sprinkle half of filling mixture evenly over dough, leaving 1/4 inch border on sides and 3/4 inch border on top and bottoms; spray filling lightly with water. (filling should be speckled with water over entire surface). With short side facing you, roll dough away from you into firm cylinder. Turn loaf seam side up and pinch closed; pinch ends closed. Dust loaf lightly on all side with flour and let rest for 10 minutes. Repeat with second ball of dough and remaining filling.</div>
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6. Working with 1 loaf at a time, use a bench scraper to cut loaf in half lengthwise; turn halves so cut sides are facing up. Gently stretch each half into 14-inch length. Line up pieces of dough and pinch 2 ends of strips together. Take piece on left and lay over piece on right. Repeat, keeping cut side up, until pieces of dough are tightly twisted. Pinch ends together. Transfer loaf, cut side up, to prepared loaf pan; pushing any exposed raising into seams of braid. Repeat with second loaf Cover loaves loosely with plastic, return to oven, and allow to rise for 45 minutes. Remove loaves and water pan from oven; heat oven to 350 degrees. Allow loaves to rise at room temperature until almost doubled in size, about 45 minutes longer (top of loaves should rise about 1 inch over lip of pan). </div>
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7. Brush loaves with egg mixture. Bake until crust is well browned, about 25 minutes. Reduce oven temperature to 325 degrees, tent loaves with aluminum foil, and continue to bake until internal temperature registers 200 degrees, 15 to 25 minutes longer.</div>
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8. Transfer pans to wire rack and let cool for 5 minutes. Remove loaves from pans, return to rack, and cool to room temperature before slicing, about 2 hours.</div>
Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com1tag:blogger.com,1999:blog-5137309246172354430.post-17373858267606337832013-09-30T21:21:00.001-07:002013-09-30T21:21:27.275-07:00Cookies 'N' Creme Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkmbWaXKO_hGMKtl7TZljobQNPe7Dbq80GmXuufvxQyLcwZVtotvX-CvAr-u7xnQyxS9u-B1NwMz6e0z55eIkz-zB08SNEZCzEEQ7NwnKw3KPxvAomxoz7ZRUWWiZvXW7TC28EcRvagFc/s1600/photo(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkmbWaXKO_hGMKtl7TZljobQNPe7Dbq80GmXuufvxQyLcwZVtotvX-CvAr-u7xnQyxS9u-B1NwMz6e0z55eIkz-zB08SNEZCzEEQ7NwnKw3KPxvAomxoz7ZRUWWiZvXW7TC28EcRvagFc/s400/photo(1).JPG" width="298" /></a></div>
What's better than an Oreo or a Chocolate Chip Cookie? A Chocolate Chip Cookie that tastes like an Oreo! These completely destroyed any smidgen of self-control that I have... there is no way to eat just one!<br />
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1 c. butter, room temperature<br />
3/4 c. light brown sugar<br />
1/4 c. white sugar<br />
1 (small) package instant vanilla pudding mix<br />
2 eggs<br />
1 tsp. vanilla<br />
2 1/4 c. flour<br />
1 tsp. baking soda<br />
1/4 tsp. salt<br />
2 cups semi-sweet chocolate chips<br />
1 XL (or 2 King sized bars) Hershey's Cookies 'n' Creme Candy Bars, chopped into small pieces <br />
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<u>Directions</u>:<br />
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Preheat oven to 350 degrees. Cream together the butter and sugars. Beat in the pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour, baking soda, and salt to the wet ingredients and mix to combine. Stir in the candy pieces and chocolate chips (the batter will be thick). Scoop out dough in golf-ball size balls on a baking sheet, and bake for 8-10 minutes. Don't overbake them! Let them cool for 5 minutes before transferring the cookies to a cooling rack.<br />
<br />**Adapted recipe from <a href="http://mandysrecipebox.blogspot.ca/2011/06/oreo-pudding-cookies-totally-tasty.html">Mandy's Recipe Box</a> as found on Pinterest. =)Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0tag:blogger.com,1999:blog-5137309246172354430.post-34068510077405721422013-07-06T17:20:00.001-07:002013-07-06T17:20:08.551-07:00Birthday Summer Berry Trifle<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2EAFKEmeUlVUpjBKNZ7kyTxSmad9RWkyFkbxXig3dXHOxlSC0nb7d7qZxoptWMZrYjR3775sCfHu-cg_squM_cKHeusIuUgUgZn2T6NMKCvMqVcTEnHH46EYgOodZIh9iv5UmCuGxQZ0/s640/blogger-image--1976078063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2EAFKEmeUlVUpjBKNZ7kyTxSmad9RWkyFkbxXig3dXHOxlSC0nb7d7qZxoptWMZrYjR3775sCfHu-cg_squM_cKHeusIuUgUgZn2T6NMKCvMqVcTEnHH46EYgOodZIh9iv5UmCuGxQZ0/s640/blogger-image--1976078063.jpg"><div class="separator" style="clear: both;"><br></div></a></div>Raise your hand if you've ever made your own birthday dessert and been scolded for it! (Cue: Me, raising my hand, half-ashamed, but mostly quite proud to confess such a crime). My birthday was a few weeks ago, and I had just received my Cook's Illustrated magazine in the mail containing this AMAZING recipe. There was no way I could pass up an opportunity to make this dessert. Plus, I was definitely a spoiled birthday girl, despite making my own "cake". In addition to flowers from my boss, coffee from another friend, several cards, gift cards, and love, <div><br></div><div>I got new TOMS from my wonderful in-laws (pair #4! We can discuss this obsession at a later date, maybe NOT on a food blog...) :<div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Ck9D_uHXWCSnb0d7HJ6hqqgXJ8UXhgHskEp0IG2yJ1GnQN1O2YjPOe9ktngvUYQNNEjt_YXtN3H8B1sgNIPCZLP3v2tdR6l3i2qgEL06HF45mNWHionGN5U-oXM7EloA5SmWP87D5p4/s640/blogger-image-1085121370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Ck9D_uHXWCSnb0d7HJ6hqqgXJ8UXhgHskEp0IG2yJ1GnQN1O2YjPOe9ktngvUYQNNEjt_YXtN3H8B1sgNIPCZLP3v2tdR6l3i2qgEL06HF45mNWHionGN5U-oXM7EloA5SmWP87D5p4/s640/blogger-image-1085121370.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Flowers and Moonstruck Chocolates (Salted Caramel - YUM) from my love:</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrGqScReN5QApT7ynGuHxnhXDPwz0KKMDR-f9mjwr37EuyaxjrJ2SprmnZ4BqG5XuRGBk_zlayNguuZgvdVPPHVK7e5jEWoWqHefjquNB4NEq4qShfodhzpcRvhR0tHEH5hSHVB7PUHM/s640/blogger-image-1426353853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrGqScReN5QApT7ynGuHxnhXDPwz0KKMDR-f9mjwr37EuyaxjrJ2SprmnZ4BqG5XuRGBk_zlayNguuZgvdVPPHVK7e5jEWoWqHefjquNB4NEq4qShfodhzpcRvhR0tHEH5hSHVB7PUHM/s640/blogger-image-1426353853.jpg"></a></div><div class="separator" style="clear: both;">The most perfect birthday card and a coupon for a birthday date from my best friend:</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVSf2MUAhFgdF_4RBxl4wmnPrz6omJMw-ZPpvsD53sK_OTWyomStIs5KPqeDbue7uUdr7PrVvwlTzDLzmGcLivQrHZf9jQQA5DQSdFrVcvq-qTq7PxAErM7wfNawNBBJEk2W5mLRgzyZg/s640/blogger-image-904958634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVSf2MUAhFgdF_4RBxl4wmnPrz6omJMw-ZPpvsD53sK_OTWyomStIs5KPqeDbue7uUdr7PrVvwlTzDLzmGcLivQrHZf9jQQA5DQSdFrVcvq-qTq7PxAErM7wfNawNBBJEk2W5mLRgzyZg/s640/blogger-image-904958634.jpg"></a></div><div class="separator" style="clear: both;">And birthday cake pancakes of course!<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kJgwItmBLD098qa_5LhvVUYIOrC1GNaLIrlOe6D_YBAZWe64mcjPx3ik36mDAfrw39R55DtGKHqD4UKEwRpMyb4tObq2OqQrqJPw1AtFTjeQD5fuBcLKU2gK-7gJODqK9O7Q8AImkQk/s640/blogger-image-1462423360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kJgwItmBLD098qa_5LhvVUYIOrC1GNaLIrlOe6D_YBAZWe64mcjPx3ik36mDAfrw39R55DtGKHqD4UKEwRpMyb4tObq2OqQrqJPw1AtFTjeQD5fuBcLKU2gK-7gJODqK9O7Q8AImkQk/s640/blogger-image-1462423360.jpg"></a></div></div><br></div>Okay, I'm sure you really are not interested in seeing pictures that do not pertain to this trifle, so let's move on... </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">This recipe seemed fairly daunting at first, but after putting in the work, I realized it's actually quite simple. I will warn you, however, that it took up quite a bit of time... It's going to take you 5 hours just to read the long recipe (just kidding, but really...). Make sure you have a few hours that you can dedicate to this process. You'll mostly be sitting around waiting... Waiting for the custard to set, waiting for the cake to bake, waiting for the cake to cool, and then test your patience evenmore by waiting until the <i>next day</i> to dive into it. Trust me. You'll be happy you did!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">One last side note... I was a bit concerned that the cream sherry would be an overwhelming flavor, especially for my birthday guests who do not drink alcohol. Letting it chill overnight is the key in balancing the flavor. They didn't even taste the sherry until I said there was alcohol in it! You should be able to find cream sherry in the wine section of a grocery store, but if you can't, you can stir 2 teaspoons of dark brown sugar into 1/2 cup of dry sherry.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>SUMMER BERRY TRIFLE</b></div><div class="separator" style="clear: both;">serves 12 to 16</div><div class="separator" style="clear: both;"><u style="font-weight: bold; ">Ingredients</u>:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><i>Pastry Cream:</i></div><div class="separator" style="clear: both;">3 1/2 cups whole milk</div><div class="separator" style="clear: both;">1 cup sugar</div><div class="separator" style="clear: both;">6 tablespoons cornstarch</div><div class="separator" style="clear: both;">Pinch salt</div><div class="separator" style="clear: both;">5 large egg yolks (reserve whites for cake)</div><div class="separator" style="clear: both;">4 tablespoons unsalted butter, cut into 1/2 inch pieces and chilled</div><div class="separator" style="clear: both;">4 teaspoons vanilla extract</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><i>Cake</i>:</div><div class="separator" style="clear: both;">1 1/2 cups cake flour</div><div class="separator" style="clear: both;">3/4 cup sugar</div><div class="separator" style="clear: both;">1 1/2 teaspoons baking powder</div><div class="separator" style="clear: both;">1/4 teaspoon salt</div><div class="separator" style="clear: both;">1/3 cup vegetable oil</div><div class="separator" style="clear: both;">1/4 cup water</div><div class="separator" style="clear: both;">1 large egg</div><div class="separator" style="clear: both;">2 teaspoons vanilla extract</div><div class="separator" style="clear: both;">5 large egg whites (reserved from pastry cream)</div><div class="separator" style="clear: both;">1/4 teaspoon cream of tartar</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><i>Fruit Filling:</i></div><div class="separator" style="clear: both;">1 1/2 pounds (4 cups) strawberries, hulled and cut into 1/2 inch pieces, reserving 3 halved for garnish</div><div class="separator" style="clear: both;">12 oz. (2 1/2 cups) blackberries, large berries halved crosswise, reserving 3 whole for garnish</div><div class="separator" style="clear: both;">12 oz. (2 1/2 cups) raspberries, reserving 3 for garnish</div><div class="separator" style="clear: both;">1/4 cup sugar</div><div class="separator" style="clear: both;">1/2 teaspoon cornstarch</div><div class="separator" style="clear: both;">Pinch salt</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><i>Whipped Cream:</i></div><div class="separator" style="clear: both;">1 cup heavy cream</div><div class="separator" style="clear: both;">1 tablespoon sugar</div><div class="separator" style="clear: both;">1 tablespoon plus 1/2 cup cream sherry</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Directions:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Pastry Cream:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1. Heat 3 cups milk in medium saucepan over medium heat until just simmering. Meanwhile, whisk sugar, cornstarch and salt together in medium bowl. Whisk remaining 1/2 cup milk and egg yolks into sugar mixture until smooth. Remove milk from heat and, whisking constantly, slowly add 1 cup to sugar mixture to temper. Whisking constantly, return tempered sugar mixture to milk in sauce pan.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">2. Return saucepan to medium heat and cook, whisking constantly, until mixture is very thick and bubble burst on surface, 4 to 7 minutes. Remove saucepan from heat; whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream through fine-mesh strainer set over medium bowl. Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours or up to 24 hours.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Cake:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">3. Adjust oven rack to middle position and heat oven to 350 degrees. Lightly grease 18 by 13 inch rimmed baking sheet, line with parchment, and lightly grease parchment. Whisk flour, sugar, baking powder, and salt together in medium bowl. Whisk oil, water, egg, and vanilla into flour mixture until smooth batter forms.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">4. Using stand mixer fitted with whisk, whip reserved egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed ti medium-high and whip until soft peaks form, 2 to 3 minutes. Transfer one-third of the whipped egg whites to batter; whisk gently until mixture is lightened. Using rubber spatula, gently fold remaining egg whites into batter.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">5. Pour batter into prepared sheet; spread evenly. Bake until top is golden brown and cake spring back when pressed lightly in center, 13-16 minutes.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">6. Transfer cake to wire rack; let cool for 5 minutes. Run knife around edge of sheet, then invert cake onto wire rack. Carefully remove parchment, then re-invert cake onto second wire rack. Let cool completely, at least 30 minutes.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Fruit Filling:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">7. Place 1 1/2 cups strawberries, 1 cup blackberries, 1 cup raspberries, sugar, cornstarch, and salt in medium saucepan. Place remaining berries in large bowl; set aside. Using potato masher, thoroughly mash berries in sauce pan. Cook over medium heat until sugar is dissolved and mixture is thick and bubbling, 4 to 7 minutes. Pour over berries in bowl and stir to combine. Set aside.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Whipped Cream:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">8. Using stand mixer fitted with whisk, whip cream, sugar, and 1 tablespoon sherry on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 2 minutes.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Assembly:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">9. Trim 1/4 inch off each side of cake; discard trimmings. Using serrated knife, cut cake into 24 equal pieces (each piece about 2 1/2 inches square).</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">10. Briefly whisk pastry cream until smooth. Spoon 3/4 cup pastry cream into trifle bowl; spread over bottom. Shingle 12 cake pieces, fallen domino-style, around bottom of trifle bowl, placing 10 pieces against dish wall and 2 remaining pieces in center. Drizzle 1/4 cup sherry evenly over cake. Spoon</div><div class="separator" style="clear: both;">half of berry mixture evenly over cake, making sure to use half of liquid. Using back of spoon, spread half of remaining pastry cream over berries, then spread half of whipped cream over pastry cream (whipped cream layer will be thin). Repeat layering with remaining 12 cake pieces, sherry, berries, pastry cream, and whipped cream. Cover bowl with plastic wrap and refrigerate for at least 6 hours or up to 36 hours. Garnish top of trifle with reserved berries and serve.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><br></div></div>Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0tag:blogger.com,1999:blog-5137309246172354430.post-2357241446962332922013-06-14T09:07:00.001-07:002013-06-14T09:07:12.702-07:00Best Brownies Ever<div><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-ii6_zKgmJpyoZdHhfbEAM-ojkFapY-TZBCE7jKqyA8acPRP4_pdy3xNcY3J4rpFsoOkm9BL9Xe1VoI4bwjW1geNuV0T9me5Pfc2eEQyjMKO-R4cpLwRUQzwR5TNCswlxSHo0VaLbQU/s640/blogger-image--1028589778.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-ii6_zKgmJpyoZdHhfbEAM-ojkFapY-TZBCE7jKqyA8acPRP4_pdy3xNcY3J4rpFsoOkm9BL9Xe1VoI4bwjW1geNuV0T9me5Pfc2eEQyjMKO-R4cpLwRUQzwR5TNCswlxSHo0VaLbQU/s640/blogger-image--1028589778.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">For those of you who don't know my dad, he is the biggest fan that chocolate desserts will ever have. My amazing mother bakes a fresh batch of brownies or chocolate chip cookies every other day so that he never has to eat dried-out desserts. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">The other important characteristic to know about my dad, is he is a perfectionist and he's picky! It's very hard to ever top his favorite things, but for a while now, he has been on the hunt for the world's perfect brownie. He's gone to pretty much every restaurant in corvallis, paying upwards of $8 for a brownie, in hopes that the quality would match the price. Nothing so far, has beat Mom's ability to perfectly cook a box of Ghiradeli brownie mix.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"> I came across this recipe on Pinterest and just had to give it a shot. I figured if The Today Show and America's Test Kitchen claim it's their favorite brownie, it had to be worth it. This recipe is from the cookbook "Baked" which is a collection of recipes from a NYC bakery/coffeehouse with the same name. They were fairly easy to make (though not too cheap). The outcome? Dad's words verbatim: "<b>These are the best brownies I've ever had.</b>" Win!!!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Ingredients:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="ingredient" style="margin: 0px 0px 20px; padding: 0px; "><p style="margin: 0px 0px 13px; padding: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1¼ cups all-purpose flour<br>1 teaspoon salt<br>2 tablespoons dark unsweetened cocoa powder<br>11 ounces dark chocolate, coarsely chopped<br>1 cup (8 ounces) unsalted butter, cut into 1-inch pieces<br>1 teaspoon instant espresso powder<br>1½ cups granulated sugar<br>½ cup packed light brown sugar<br>5 eggs, at room temperature<br>2 teaspoons vanilla extract</span></p></div><h3 style="margin: 15px 0px 5px; padding: 0px; font-weight: normal; clear: left; "><span style="font-size: 17px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Directions:</span></h3><div class="instructions" style="margin: 0px; padding: 0px; "><p style="margin: 0px 0px 13px; padding: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper.</span></p><p style="margin: 0px 0px 13px; padding: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. In a medium bowl, whisk the flour, salt, and cocoa powder together.</span></p><p style="margin: 0px 0px 13px; padding: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.</span></p><p style="margin: 0px 0px 13px; padding: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.</span></p><p style="margin: 0px 0px 13px; padding: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.</span></p><p style="margin: 0px 0px 13px; padding: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.</span></p><p style="margin: 0px 0px 13px; padding: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.</span></p><div><br></div></div><div class="source" style="font-size: 13px; margin: 0px; padding: 0px; color: rgb(87, 48, 0); font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; line-height: 20px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-text-size-adjust: auto; "></div></div>Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0tag:blogger.com,1999:blog-5137309246172354430.post-71289637439109053742013-05-13T20:33:00.001-07:002013-05-13T20:33:24.028-07:00Lemon Poppyseed PancakesHow do you like your pancakes... Strawberries and lemon creme?<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE3t68bCJV-BJfVowOxUJQztWq6JQjM1JENEubqc-r1tIz1Kt0gTi7Dmldvx0cON1Cn9qLedAy9DZc7xcT4NDsLE3DoSlaxnSYDTRoA6wdYYDU5m_1JbgyrPY8eJ9noFflfdvAXa7sLu8/s640/blogger-image--110187702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE3t68bCJV-BJfVowOxUJQztWq6JQjM1JENEubqc-r1tIz1Kt0gTi7Dmldvx0cON1Cn9qLedAy9DZc7xcT4NDsLE3DoSlaxnSYDTRoA6wdYYDU5m_1JbgyrPY8eJ9noFflfdvAXa7sLu8/s640/blogger-image--110187702.jpg"></a></div><div class="separator" style="clear: both;">Or blueberries and maple syrup?</div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Uwg48xIpWsB8k9ymgG1MyXJzE3OfpUC1r_YLGs8VGchtA0yP6ad8NEYVZSsUAEMG8UzHt5jEb99DyVBCULATj5lML85BdtDgEiOHeMCcivxV2RV7_-toqIFaiCRbngThPzEZYM6quOg/s640/blogger-image-797784273.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Uwg48xIpWsB8k9ymgG1MyXJzE3OfpUC1r_YLGs8VGchtA0yP6ad8NEYVZSsUAEMG8UzHt5jEb99DyVBCULATj5lML85BdtDgEiOHeMCcivxV2RV7_-toqIFaiCRbngThPzEZYM6quOg/s640/blogger-image-797784273.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Whatever fits your fancy, you HAVE to make these lemon poppyseed pancakes!! HAVE to. Seriously, do it now. Eat them for breakfast. Eat them for lunch. Eat them for dinner. Eat them for a midnight snack. Top them with your favorite fruit, or just roll em up like tortilla and take it to go. Just make them. Really. You won't regret it.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Ingredients:</div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br>2 C flour<br>1 t baking powder<br>1 t baking soda<br>1/3 C sugar<br>pinch of salt<br>3 Tbsp. poppy seeds<br>zest of 1 lemon</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp. pure lemon extract<br>1 1/2 to 2 C buttermilk<br>2 large eggs, lightly beaten<br>2 T butter, melted</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Directions:</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. Preheat griddle if using an electric griddle to 375 degrees. Whisk together flour, powder, soda, sugar, and salt in a large bowl.</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. In a separate bowl, </span><span style="background-color: rgba(255, 255, 255, 0); -webkit-text-size-adjust: auto; ">combine 1 1/2 cups of buttermilk, eggs, butter, lemon zest, lemon extract, and poppy seeds.</span></div><div class="separator" style="clear: both;"><span style="background-color: rgba(255, 255, 255, 0); -webkit-text-size-adjust: auto; "><br></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. Add the wet to the dry until it's the right consistency. Add the remaining 1/2 cup buttermilk if needed to thin the batter. Stir all ingredients together until they're just combined.</span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br>4. Heat up griddle to medium-high and brush with melted butter. Pour about 1/3 C of batter in skillet at a time and cook until golden brown on both sides.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. Serve with your desired toppings of choice!</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">For the lemon creme:</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Mix together 1 3/4 cups powdered sugar with 1/4 cup lemon juice, 1 tsp lemon zest, and a pinch of salt until smooth. Let sit for a few minutes to thicken, if desired.</span></div>Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0tag:blogger.com,1999:blog-5137309246172354430.post-85682562837574472882013-05-05T14:12:00.000-07:002013-05-05T12:33:42.482-07:00Blueberry Buttermilk Bake<div class="separator" style="clear: both; text-align: center;">
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Inspired by a recipe from Pinterest, again! This made a fantastic group brunch dish... I'm sure you could use other berries (would probably be good with raspberries)<br />
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<u>Ingredients:</u><br />
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1 cup unsalted butter, room temperature<br />
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Zest from 1 large lemon<br />
2 c. white sugar<br />
2 eggs, room temperature<br />
2 tsp. vanilla<br />
4 cups flour<br />
4 tsp. baking powder<br />
1 tsp. kosher salt<br />
4 cups fresh blueberries<br />
1 cup buttermilk</div>
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<u>Directions:</u><br />
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1. Preheat the oven to 350ºF. Set aside 2 Tablespoons of the sugar. Cream butter with lemon zest and remaining sugar until light and fluffy.<br />
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2. Add the eggs and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/2 cup of flour, then whisk together the remaining flour, baking powder and salt.<br />
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3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.<br />
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4. Grease a 9x13" pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with reserved sugar. Bake for 35-50 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before serving.</div>
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Mikaelahttp://www.blogger.com/profile/14826698628302291808noreply@blogger.com0