tag:blogger.com,1999:blog-51273998919128873282024-03-05T05:03:02.836-05:00Cooking with Shelly TAnonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-5127399891912887328.post-84737149432314555952015-01-17T13:35:00.000-05:002015-01-17T13:35:23.659-05:00New Toys!So one of my New Years resolutions was to clean out my email inbox and keep it clean. January 1, I had over 3,000 unread email messages.<br />
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Yes, you read that right - over three THOUSAND.<br />
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After hours and hours of deleting, I managed to get down to ZERO unread messages. And I am proud to say that 2 weeks into the new year, my inbox is STILL down to zero unread messages. Not only have I been reading and deleting, I have also been going back and cleaning out old messages, categorizing recipes, and deleting ones I don't want any more. I have found a few gems in my cleaning - long-forgotten pictures that have been sitting around collecting virtual dust, and an unused gift certificate for Sur la Table!<br />
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So...armed with my found money, I got myself a few new toys!<br />
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What is that strange orange triangle, you ask? That, my friends, is a <a href="http://www.surlatable.com/product/PRO-242925/Glazed+Terra+Cotta+Tagines" target="_blank">tagine</a>. A tagine is a cooking pot with a tall, conical lid that seals in moisture and makes deliciously tender stews and dishes. It is used in Moroccan and North African cooking. I have always wanted one, and now I do! I'm SO excited!<br />
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The set (which was on clearance...woohoo! Bonus!) came with the tagine, a cookbook, a jar of couscous, and a jar of preserved lemons. I also had enough to get a little jar of black truffle salt.<br />
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Stay tuned - a delicious tagine post will definitely be coming soon!! :)Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com0tag:blogger.com,1999:blog-5127399891912887328.post-21840811135723340572015-01-10T09:27:00.001-05:002015-01-10T09:27:47.270-05:00Crockpot Pork Loin with Apples and Brown SugarThere has been a lot of cold-weather cooking going on in my house lately. Nothing warms you up like waffles for dinner, or homemade chicken pot pie. Crockpot cooking screams cold weather to me, so I decided to see if I could find a good recipe for pork loin in the crock pot.<br />
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In my search, I found two recipes that looked interesting to me - this <a href="http://southernfood.about.com/od/crockpotporkroasts/r/r80920a.htm" target="_blank">Slow Cooker Brown Sugar Pork Loin</a>, and this <a href="http://www.stockpilingmoms.com/2014/08/crockpot-honey-pork-and-apples/" target="_blank">Crockpot Honey Pork and Apples</a>. They both looked delicious, so I decided to make my own hybrid of the two!</div>
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Crockpot Brown Sugar Pork and Apples!</div>
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Pork Loin (not tenderloin)</div>
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Garlic</div>
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Apples (I had 1 McIntosh and 2 others)</div>
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Onion</div>
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Balsamic Vinegar</div>
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Dijon Mustard</div>
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Brown Sugar</div>
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First, I sliced the two smaller apples (I'm not sure what kind they are - maybe Gala?) and the onion, and scattered them in the Crockpot.</div>
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Then, I rubbed a cut clove of garlic all over the pork loin before cutting slits into the pork and forgetting to take a picture of it. Then, I sliced the remaining apple and put a couple slices into each slit in the pork.</div>
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Next, I stirred together the balsamic vinegar and dijon mustard. What a pretty concoction!</div>
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I placed the pork loin on top of the apples and onions in the Crockpot and brushed it with the vinegar/mustard mixture.</div>
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Last, I rubbed it all over with the brown sugar, then turned the Crockpot on low.</div>
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And now...we wait. For 6 to 8 hours. I hate to wait!</div>
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And then, 6 to 8 hours later...we don't take a picture of the final product because we are at work and forget to ask the family to take one. <br />
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But the verdict? A bit dry, so maybe a shorter cooking time is in order. But still delicious! Definitely a do-over, with that minor change!</div>
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Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com0tag:blogger.com,1999:blog-5127399891912887328.post-75409431661642514832015-01-09T09:03:00.002-05:002015-01-09T09:04:56.981-05:00Happy New Year!Wow...how time flies. I can't believe it's been a year since I last posted! I guess things got a little busy with school, work, and life...but a year??! Jeesh, what a slacker!<br />
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A lot happened in the past year! Here are just a few highlights:<br />
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<li>I finally finished school, which was SO exciting! I don't officially graduate until May, but I am DONE! </li>
<li>I also started working in May, which has been fantastic. The summer was rough - my first kitchen job, and I was thrown right into a busy Summer season in a beach resort town - talk about chaos!! </li>
<li>I decided to give up selling Pampered Chef...my last semester at school and new job didn't leave me any time to devote to it! I still love and use the products, but I am not selling them any longer.</li>
<li>We moved into a big, new house with family members. There are 7 of us living here - talk about a full house! So far, so good though!!</li>
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I am ready to start posting again though! I am going to try really hard to post regularly. My initial goal is 1 new blog post a week - that doesn't seem like too much! I even have a new recipe that I'm (hopefully) going to post today! If it doesn't go up today, it will tomorrow at the latest! <br />
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My goal here will be to share recipes that I find and love. I have a HUGE backlog of recipes I want to try, and this blog gives me the perfect opportunity to try a new one every week and post it!<br />
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<br />Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com0tag:blogger.com,1999:blog-5127399891912887328.post-18634499285309774092014-01-29T20:55:00.001-05:002014-01-29T20:55:26.982-05:00Baby, It's Cold Outside!<div class="separator" style="clear: both; text-align: center;">
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Another cold, snowy day...I am loving the time off from school, but it's kinda messing with my motivation! </div>
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What is better than being cooped up inside on a cold day with a big pot of chili bubbling away on the stove? Nothing! Nothing at all!! Go make yourself some chili NOW!! (This snow is making me bossy...)</div>
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The Cast:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxhSby0ELAYPc7GF6NO23o-cPl3A2xL3jHnRNLQBYF5uK-ysEEkX6I6MvLTMwz_Q3qYOHIo_KoORn6lKfcisb2jr1YdcNmBApsZqb5iGEpF5aqhh1x4elapp7XHHUf-hpvSxhpXiDDX3s/s640/20140108_132256.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: right;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxhSby0ELAYPc7GF6NO23o-cPl3A2xL3jHnRNLQBYF5uK-ysEEkX6I6MvLTMwz_Q3qYOHIo_KoORn6lKfcisb2jr1YdcNmBApsZqb5iGEpF5aqhh1x4elapp7XHHUf-hpvSxhpXiDDX3s/s640/20140108_132256.jpg" height="120" title="" width="200" /></a>Onion<br />Green Pepper<br />Carrot<br />Garlic<br />Canned Tomatoes<br />Chili Powder<br />Beans<br />Ground Chicken (or any other meat you want!)</div>
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First, chop up your vegetables. I used my Pampered Chef Food Chopper to cut them all up pretty fine, and it only took a few minutes to do them all! I added a carrot to sweeten things up a little bit - and it never hurts to sneak in a few extra veggies! </div>
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Brown your meat in a little bit of olive oil. I used ground chicken because it was all we had in our freezer (we eat a LOT of chicken...lol). It doesn't get really brown, but once the chili was done, you couldn't even tell!</div>
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Remove the meat from the pot and drain it. Throw in the vegetables and cook until they are nice and soft.</div>
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Add your meat back in, and a good handful of chili powder. I like a lot - I usually end up using around 1/4 cup. Use as much or as little as you want, depending on how strongly spicy you want it!</div>
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Give it a good stir...</div>
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...then add in your tomatoes, some water, and your beans. I used dried beans which I had soaked overnight; if you use canned beans, don't add them until the end. Dried beans will need a while to cook.</div>
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Bring it to a boil, then reduce the heat to a simmer. Cover and cook for a couple of hours, or until the beans are tender.</div>
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Once the beans are tender, turn off the heat and let your chili sit until it is cool enough to go in the fridge. Then just put the whole pot in the refrigerator and let it sit for at least a day or two. Trust me on this step - it tastes SO much better when it has a few days to rest!</div>
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When you are ready to serve it, warm it up on lowish heat until it is nice and toasty warm.</div>
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Get your sour cream and shredded cheddar ready, and - of course - make a batch of delicious homemade corn bread. </div>
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Serve your chili in a big ugly green bowl, topped with shredded cheddar and a dollop of sour cream. Delicious, soul-warming heaven on a cold, snowy day!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOVJGNB2Sef6VrfAO7w3khjav1ZUuv8jpwLOK2pcl-Ph9Ggn-PsZEo-DzH2toDIHDFNa12iynomTZXGrwHPiFeXPzWMgVsAZ8vydqPi7Va-y-tfmraYHR6DlKzVyDHXiEkRNoSbG142lo/s640/20140105_175155.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOVJGNB2Sef6VrfAO7w3khjav1ZUuv8jpwLOK2pcl-Ph9Ggn-PsZEo-DzH2toDIHDFNa12iynomTZXGrwHPiFeXPzWMgVsAZ8vydqPi7Va-y-tfmraYHR6DlKzVyDHXiEkRNoSbG142lo/s640/20140105_175155.jpg" height="120" width="200" /></a>I hate leftovers. My family hates leftovers. Leftovers are icky! </div>
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I have become very good at cooking just enough to feed my family with no leftovers - nothing to save, nothing to throw away. </div>
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But sometimes, the dreaded leftovers just can't be avoided. And one of my favorite exemptions to the 'icky leftover' rule is spaghetti sauce. There is something so wonderful about a huge pot of sauce, simmering away on the stove. It's a great weekend, clean out the fridge kind of meal. Make a big pot of sauce, open your fridge, and go on a hunt for meat. Whatever you have leftover in the fridge, throw it in there. Couple pieces of chicken here, a pork chop there...throw it in the pot and give it new life. You never know what you might find in there!</div>
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When I make sauce, I always have a ton of leftovers. One pot is good for 5 or 6 family meals. Throw it in the freezer and it just keeps getting better!</div>
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One of my favorite ways to serve leftover sauce is by turning it into a quick, easy chicken cacciatore. By using the leftover sauce, you get that wonderful slow-cooked flavor, boosted by fresh peppers and quick-cooking chicken breast. If you have a little extra time, legs and thighs are fantastic for this too!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLal2ZyNjZtK2vUUBGKcO68-OjDfTJqJe48z2ynRWm3NM00t0UO1wryuuOENVXh3QUTMYwP5EssYVLcRmx6dJzNKcVnLrlXfQULHglBuAEe5BjYtqltejAGlxrcpfYgFpV54R29xgWgw/s640/20140105_170936.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLal2ZyNjZtK2vUUBGKcO68-OjDfTJqJe48z2ynRWm3NM00t0UO1wryuuOENVXh3QUTMYwP5EssYVLcRmx6dJzNKcVnLrlXfQULHglBuAEe5BjYtqltejAGlxrcpfYgFpV54R29xgWgw/s640/20140105_170936.jpg" height="120" width="200" /></a></div>
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<b>The Cast:</b><br />
Leftover spaghetti sauce<br />
Peppers<br />
Chicken</div>
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I used boneless chicken breasts for this batch. Three breasts, cut into bite-size pieces.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Tv-T4-Jp5sXjtngo7u1OODNeP_4ZYcJbb_CbQ2WaW2N_jeyqwRjuY9FUWC0C8h1Jkg8GT6MCSYoxrSWUfGG0KDwrfo9ECyJyB4lO2ngZTsO-fC7qHLiZ_tIjDdGg18ebnQEAP3QFyAM/s640/20140105_171147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Tv-T4-Jp5sXjtngo7u1OODNeP_4ZYcJbb_CbQ2WaW2N_jeyqwRjuY9FUWC0C8h1Jkg8GT6MCSYoxrSWUfGG0KDwrfo9ECyJyB4lO2ngZTsO-fC7qHLiZ_tIjDdGg18ebnQEAP3QFyAM/s640/20140105_171147.jpg" height="192" width="320" /></a></div>
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Chop up your peppers into bite-size pieces too. I used one green pepper for this batch, but I actually prefer it with sweeter peppers, like red or yellow.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHdHPrkaTjOfdCSfcKuqU5y0V7fhyphenhyphengHQFvaqdbpLOWRVXI4uDDrU67EyYbBTqrQIw3EWH_jxb3toilGxLttJO5B1RV3kel-ZaqUkGd_hZOMBn9-ozjtz9sXePOQgVdgdiqFYE8Psq0NU/s640/20140105_171409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHdHPrkaTjOfdCSfcKuqU5y0V7fhyphenhyphengHQFvaqdbpLOWRVXI4uDDrU67EyYbBTqrQIw3EWH_jxb3toilGxLttJO5B1RV3kel-ZaqUkGd_hZOMBn9-ozjtz9sXePOQgVdgdiqFYE8Psq0NU/s640/20140105_171409.jpg" height="192" width="320" /></a></div>
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Put your leftover sauce into a pan. It's ok if it's still a little frozen in the middle, I never wait for it to thaw completely! If you look carefully, you can see that there were a couple pieces of sausage in my leftover sauce...surprise! I had no idea they were in there!</div>
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Toss the chicken and peppers into the sauce, give it a stir, and cover. Simmer it on mediumish speed while you cook your pasta.</div>
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By the time your pasta is cooked, your sauce should be nice & hot and the chicken should be cooked through. If you use bone-in chicken, it will take longer to cook. Just make sure it doesn't boil hard or else the bottom will burn and your chicken will be rubbery (not that I've ever done something like that...*whistles innocently*)</div>
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Serve over pasta - our favorite is penne because it really holds the sauce. Just make sure you pick something hearty enough to stand up to the heavy sauce!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3qoczdri4DNXDufLsjIF9qucS-Ef_zGr_olW9GlPyYY-nZFc7i0qQQjKftl-hjooQF8HlaQa3fcCG9Jq63_jsSkZ2paCegciX__DRi5FGP8-narT5xx5J8cIGR7-irB1C30Wg9pBud4/s1600/20140105_175147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3qoczdri4DNXDufLsjIF9qucS-Ef_zGr_olW9GlPyYY-nZFc7i0qQQjKftl-hjooQF8HlaQa3fcCG9Jq63_jsSkZ2paCegciX__DRi5FGP8-narT5xx5J8cIGR7-irB1C30Wg9pBud4/s640/20140105_175147.jpg" height="192" width="320" /> </a> </div>
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<span style="text-align: start;">Enjoy!</span></div>
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-->Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com0tag:blogger.com,1999:blog-5127399891912887328.post-31794499335218500342014-01-05T13:09:00.002-05:002014-01-05T13:09:27.709-05:00Happy New Year!!<div dir="ltr">
<b><span style="color: purple;">Happy New Year! </span></b></div>
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I know, I haven't posted in ages. But I am now! Woohoo!</div>
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Last semester ended great, with straight A's again. I loved all of my cooking classes - they were a blast! Classes start up again next week, and I am taking a whopping 18 credits. Lots of cooking! </div>
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One of the best things to come out of last semester was a newfound love for corned beef, coutesy of my American Regional Cuisine class. I had never tried it before preparing it in class, and it has become a new favorite. AND it doesn't clash with my total hatred for leftovers...can you say corned beef hash??!</div>
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Corned beef hash has become my go-to breakfast. I was craving it this morning, but had no corned beef. </div>
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What's a girl to do??!</div>
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I came up with a delicious solution...leftover beef tenderloin from Christmas dinner! (No, I didn't have two week old beef sitting in the fridge...I was going to throw it away - it was mostly scraps, and we were going out of town for a week, but I just can't bear to throw food away, so I tossed it in the freezer!) I gave it a quick thaw, tossed it with some pickling spices for a hint of corned beefiness, and I was ready to go!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IgotmfT8fEh0Ywm9S7x0eC6Gin_ItUkYv9yNGUVh9CngJg5X0W2NM7Tt0bYqcuxR2RCE6cm68Orh-xMfrS7ticuhQfR-XUPYjao-ijpy7YJYi7TQ-0eemWthy_xncdVg0mXTzMnPoIw/s1600/20140105_113243.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IgotmfT8fEh0Ywm9S7x0eC6Gin_ItUkYv9yNGUVh9CngJg5X0W2NM7Tt0bYqcuxR2RCE6cm68Orh-xMfrS7ticuhQfR-XUPYjao-ijpy7YJYi7TQ-0eemWthy_xncdVg0mXTzMnPoIw/s200/20140105_113243.jpg" width="200" /></a><b>The Cast:</b><br />
Potatoes (boiled until tender, then cubed)<br />
Onion<br />
Leftover beef (tossed with pickling spice)<br />
Oil</div>
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Eggs</div>
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Bacon grease (you keep a jar of it in your fridge to fry eggs, right?)</div>
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Heat up your oil until it is nice and hot 'n shimmery in a big pan. (Yeah, I used a wok...I got it for Christmas and want to use it for EVERYTHING!)</div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zJNVIeU88yK3bE1MX4O-G1PFYP1h6HDgAfgaGnjLjZ_KvpnY5P3MhbQNi5w_AlMLQDaMeoL56pr261nLfgkTtUuC61pLNWeBm6UCnmutYL-V9gcDWBoNXC6-zNcI_IWp8WSPDsYd0Lg/s1600/20140105_113315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zJNVIeU88yK3bE1MX4O-G1PFYP1h6HDgAfgaGnjLjZ_KvpnY5P3MhbQNi5w_AlMLQDaMeoL56pr261nLfgkTtUuC61pLNWeBm6UCnmutYL-V9gcDWBoNXC6-zNcI_IWp8WSPDsYd0Lg/s320/20140105_113315.jpg" width="320" /></a></div>
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Once your pan is hot 'n ready, toss in the potatoes and onions and give them a stir to get them nice and coated with oil. Make sure you have enough oil to really cover them - you don't want it to stick!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-frO7fKrIGmts7i8XO03nkcEgB4P0C_Fn_00ofdfwyYqjGCymu_iglN2Vx8kCX_Ftk9BPvR0X2y96edVep6vu9e4waWZ0C_bPb0zNF7gb0eVbnZFHf9fbIOUgxiWiwgLSgBAnSVDDKE0/s1600/20140105_113352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-frO7fKrIGmts7i8XO03nkcEgB4P0C_Fn_00ofdfwyYqjGCymu_iglN2Vx8kCX_Ftk9BPvR0X2y96edVep6vu9e4waWZ0C_bPb0zNF7gb0eVbnZFHf9fbIOUgxiWiwgLSgBAnSVDDKE0/s640/20140105_113352.jpg" /> </a> </div>
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Once your potatoes and onions are all mixed around, toss in the meat and give it a stir. Press down to a nice, even level, then LEAVE IT ALONE! You want it to get nice and crispy on the bottom, so don't stir it around. I usually set the timer then walk away, because I just can't resist the temptation to stir. Start with 5 minutes, then stir them around to see how they are - you want them to start to brown and get nice and crispy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qty-CDF_d8FTNGqMJniKvJoeTv4Rm4MBJZEfqgtKEnQMnHMhSvxBDCt3MxeDp-9198Rf3bEMUeKlvChf-K48YgPdlF4AmbP5nhlnEt5pfryQeJ-QgFU3foHSvAksQIR8t-q_Iqi4OV8/s1600/20140105_113457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qty-CDF_d8FTNGqMJniKvJoeTv4Rm4MBJZEfqgtKEnQMnHMhSvxBDCt3MxeDp-9198Rf3bEMUeKlvChf-K48YgPdlF4AmbP5nhlnEt5pfryQeJ-QgFU3foHSvAksQIR8t-q_Iqi4OV8/s320/20140105_113457.jpg" width="320" /> </a> </div>
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While you are resisting temptation to stir your hash, get your eggs ready to go.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7QS_pDl3gBR1-w_-vFUsifQW0bUO-3VpeKI5UB4LhPch8XZVhEZWK3rxfNJ4C7zbgcarc7tEljlebkNPBSIApc9GyiCu7_A-cQLUONZIUfl3EbI-5jClGfGpNIVgkFbNttr-hr7mqJXs/s1600/20140105_113818.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7QS_pDl3gBR1-w_-vFUsifQW0bUO-3VpeKI5UB4LhPch8XZVhEZWK3rxfNJ4C7zbgcarc7tEljlebkNPBSIApc9GyiCu7_A-cQLUONZIUfl3EbI-5jClGfGpNIVgkFbNttr-hr7mqJXs/s320/20140105_113818.jpg" width="320" /> </a> </div>
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Melt a bit of bacon grease in a nonstick skillet. (I suppose you could use butter or nonstick spray, but...BACON! Need I say more??!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjbrIWFdEY0KBTUSGFp6ci_LQqnBiIqeaIllKCKBcRHNZxchizGpnPIUd2H5LwbVr2piC4d-G1qHbVRdYKczUAii_prGMEkvH6822koN4UhVHIcgSPZmXjQ_d8-Tecayc-Q87l3B1tG0/s1600/20140105_114112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjbrIWFdEY0KBTUSGFp6ci_LQqnBiIqeaIllKCKBcRHNZxchizGpnPIUd2H5LwbVr2piC4d-G1qHbVRdYKczUAii_prGMEkvH6822koN4UhVHIcgSPZmXjQ_d8-Tecayc-Q87l3B1tG0/s320/20140105_114112.jpg" width="320" /> </a> </div>
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Toss in a couple of eggs (gently, of course) and fry those babies up however you like them. My house goes for over easy or sunny side up, but I won't judge you if you want to cook them another way. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidj5smvSz1jrtfaDtGDTmkMVZ3MbuCXpks5nNiwwKNoUsfCBK2nE_2tvapaXngXSwknZ8MFrhyphenhyphenSCNja3yU9zuy9mUC6rFvGvyPH8nIt-unatSdyu8bUwQgvYYbNwJkLbpmS_jHmsFhDz0/s1600/20140105_114154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidj5smvSz1jrtfaDtGDTmkMVZ3MbuCXpks5nNiwwKNoUsfCBK2nE_2tvapaXngXSwknZ8MFrhyphenhyphenSCNja3yU9zuy9mUC6rFvGvyPH8nIt-unatSdyu8bUwQgvYYbNwJkLbpmS_jHmsFhDz0/s320/20140105_114154.jpg" width="320" /> </a> </div>
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Plate up your beautiful hash and top them with your eggs. A bit of salt and peper, and maybe a little squirt of ketchup (if you're into that kind of thing), and you have pure breakfast perfection!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLLGAvrNegmtdp9QGZBWFaLUo1e2KIEduyxMV6pJLqw95Z_refFgAWM04Gd6xRXgd-x4yT9lIm9HPgTjWbP1_0U2YOpaavrtt0ls367X__BoC5a3WRaUwEKLUgFsbxtXOGCmhnwkr2c8/s1600/20140105_114322.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLLGAvrNegmtdp9QGZBWFaLUo1e2KIEduyxMV6pJLqw95Z_refFgAWM04Gd6xRXgd-x4yT9lIm9HPgTjWbP1_0U2YOpaavrtt0ls367X__BoC5a3WRaUwEKLUgFsbxtXOGCmhnwkr2c8/s320/20140105_114322.jpg" width="320" /> </a> </div>
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Go make yourself a big old plate of hash...then enjoy your nap afterwards!! Isn't that what Sunday is for??!!</div>
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Sweet dreams!!</div>
Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com0tag:blogger.com,1999:blog-5127399891912887328.post-62717523462946875542013-09-07T18:50:00.003-04:002013-09-07T18:50:51.099-04:00One Last Summer Fling!Oh, summer...how I love you. I can't believe you left us so soon. I will miss your sunny goodness. Lounging poolside. Trips to the beach. Soaking up the sun. Delicious summer fruits and vegetables.<br />
<br />
*sigh*<br />
<br />
Is it just me, or did this summer go by FAST?<br />
<br />
One of my favorite summer treats is fresh, sweet corn on the cob. The last time I went grocery shopping, Walmart had a great sale on corn, so I snatched some up. Then, I put in in the fridge and forgot about it.<br />
<br />
Oops.<br />
<br />
By the time I got around to making it, the corn had lost some of its summery perfection. Don't get me wrong - it was still beautiful. Just...not quite as beautiful as when I first got it. Some of us get better with age, but unfortunately for this beautiful sweet treat, fresh corn really should be eaten as soon as it's picked.<br />
<br />
As I was pondering what to do with these less-than-perfect summer gems, it hit me. There isn't a food on the planet that doesn't benefit from a little butter and cream. And corn is no different! Plus, it was SUPER easy to make, and it turned out GREAT!!<br />
<strong></strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyniWZ6kc0AopeTyMYJod8tpIzKZxxJpQWjKjCNVFOfzZTK58XufAP0eSCUy6tsQWJQjkagTV_RfCiYVZyHiIwC8XhKHWq-hRMS-zObmS72jG3szeW_OGKlALMs3DBXv7eXLISDbv34F0/s1600/IMGP1452.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyniWZ6kc0AopeTyMYJod8tpIzKZxxJpQWjKjCNVFOfzZTK58XufAP0eSCUy6tsQWJQjkagTV_RfCiYVZyHiIwC8XhKHWq-hRMS-zObmS72jG3szeW_OGKlALMs3DBXv7eXLISDbv34F0/s200/IMGP1452.JPG" width="200" /></a><strong></strong><br />
<strong></strong><br />
<strong>The Cast:</strong><br />
Fresh corn on the cob (I had 5 of them)<br />
Butter (2-3 Tbsp)<br />
Heavy Cream (1/2 cup)<br />
Salt, Pepper, and Sugar to taste<br />
<br />
<br />
<br />
Use a sharp knife to remove the kernels of corn from the cobs. Then, use the back of the knife (or a spoon) to give the naked cobs a good scrape to get all of the sweet, corny, milky goodness left on the cobs. There is a lot of liquid left in there! I cut and scraped directly into a saucepan, then added a little bit of butter (about 3 Tbsp) and the cream. If your corn isn't sweet enough, add a touch of sugar, and season with salt and pepper. Then, just simmer the corny, creamy mixture until it's nice and tender, about 15 minutes.<br />
<br />
That's it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8UJzbbaAhi6NjMaOqHZ4MXghee1_NZPD5BPXH3ePYwG_59_GBSst47EJSdrMeZKiEGVkEmBiE7y0Bj08vL_AVxSmSdrZuVcIxryyaJpzy0RvAQlAIdmE3xahXuotwKi-iGDDHBpQt5Y0/s1600/IMGP1453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8UJzbbaAhi6NjMaOqHZ4MXghee1_NZPD5BPXH3ePYwG_59_GBSst47EJSdrMeZKiEGVkEmBiE7y0Bj08vL_AVxSmSdrZuVcIxryyaJpzy0RvAQlAIdmE3xahXuotwKi-iGDDHBpQt5Y0/s320/IMGP1453.JPG" width="320" /></a></div>
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I let mine to a little too long without watching it, and the cream evaporated too much. Some of the kernels got a little brown. But that's ok! It was still delicious! Next time, I won't walk away while it's cooking (I have a bad habit of doing that!) and add a little milk if it starts to evaporate too much. <br />
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The ultimate test is the family - if they don't like something, I'll never make it again. What did they think of my creamed corn?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfYJ9QPGuzFH5UnNRLU7UPZpFx7fl2AoRT0AelT4wvpEuGMX3xu8vyVpxOwJVhWs-Orlzg5zdb-14eFwMbtP3Qmvukffhv6ttJMkQ5lmOEd_M4Hl0LlPj353_vtKZuMZyxxp3Ik_3YgQ/s1600/IMGP1455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfYJ9QPGuzFH5UnNRLU7UPZpFx7fl2AoRT0AelT4wvpEuGMX3xu8vyVpxOwJVhWs-Orlzg5zdb-14eFwMbtP3Qmvukffhv6ttJMkQ5lmOEd_M4Hl0LlPj353_vtKZuMZyxxp3Ik_3YgQ/s320/IMGP1455.JPG" width="320" /></a></div>
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As you can see, they thought it was awful. ;)<br />
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Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com0tag:blogger.com,1999:blog-5127399891912887328.post-3225698790327587612013-09-05T22:00:00.000-04:002013-09-06T11:27:54.775-04:00Back to School - International Cuisine Thursday!! :)I am SO excited to be back in school. I have more cooking classes this semester, and if today's class was any indication, they are going to be GREAT!<br />
<br />
Thursdays, I have International Cuisine. Today's class was China and Korea. Boy, did we cook!!<br />
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Here is what we made!!<br />
<em></em><br />
<em>China:</em><br />
<ul>
<li>Hot & Sour Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzQGLclcPE1pV_XlNGsnKohMWHtt0Z_yAxl2E7V5dVJRph-IKpf5GE3SpspVzJW-UiUthJ3MlMCLZqXTXrVKZ5qDjMDt7aBhjFaxiWOzwXh3iliXZrmKA3JkvnqcH3pGH18GHgAtxHHs/s1600/IMG_20130905_115324.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzQGLclcPE1pV_XlNGsnKohMWHtt0Z_yAxl2E7V5dVJRph-IKpf5GE3SpspVzJW-UiUthJ3MlMCLZqXTXrVKZ5qDjMDt7aBhjFaxiWOzwXh3iliXZrmKA3JkvnqcH3pGH18GHgAtxHHs/s320/IMG_20130905_115324.jpg" width="240" /></a></li>
<li>Pot Stickers</li>
<li>Stir-Fried Bok Choy</li>
<li>Porcupine Meatballs</li>
<li>Emerald Shrimp</li>
<li>Fried Rice</li>
<li>Bean Curd in Oyster Sauce</li>
</ul>
<em> </em><br />
<em>Korea:</em><br />
<ul>
<li>Beef Bulgogi</li>
<li>Seasoned Soy</li>
<li>Vinegar Soy</li>
<li>Spicy Radish</li>
<li>Seasoned Mushrooms</li>
<li>Korean Pancakes</li>
<li>Quick Kimchi</li>
</ul>
<br />
<br />
<br />
My friend and I were in charge of the Stir-Fried Bok Choy and Porcupine Meatballs. I had never had either of them, so it was a great experience! <br />
<br />
For the Porcupine Meatballs, we ground our own pork using the grinder attachment for the KitchenAid Mixer. I REALLY want this attachment - it was so nice!! They also had lots of ginger, spices, and bamboo shoots. After shaping, the meatballs were rolled in glutinous rice and steamed. After they were cooked, we took some of them and threw them in the deep fryer. The rice got crispy and was SO delicious...I loved the mix of textures in the fried meatballs. We served them with a sauce made of rice vinegar and ginger. We had some leftover pork filling and used it in two ways - wrapped in wonton wrappers and deep fried, and made into little patties and fried on the stovetop. Every bite was great!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cE4-D1p96Qbzmwp0iPFUjIl3ZtM6Td2Zph2AtU3Z5zDh6Ld6OsnqGESJRXiNZarf2ty2FAqeXYbB-7ukNH3GUKnZ0Z90sWPT43fT291voVWce-xrOLZXVWsDQKbnCyCAc-al0x09_ZA/s1600/IMG_20130905_115408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cE4-D1p96Qbzmwp0iPFUjIl3ZtM6Td2Zph2AtU3Z5zDh6Ld6OsnqGESJRXiNZarf2ty2FAqeXYbB-7ukNH3GUKnZ0Z90sWPT43fT291voVWce-xrOLZXVWsDQKbnCyCAc-al0x09_ZA/s320/IMG_20130905_115408.jpg" width="320" /></a></div>
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The Stir-Fried Bok Choy we made was so easy - the hardest part was chopping up all of the vegetables! It had bok choy (duh), mushrooms, and onions, quickly stir-fried and finished with a little chicken stock and sesame oil, thickened with cornstarch. Simply delicious!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_pU2vignvGaMtwXoGOY9LeMmFVloVz-H-lRq24-fytU7TlZ4SmbtwivQcFEMsCUXaFBIEqSERsfek9zCwsLvg9myAbHSiPgFEUvUWifrackuHzzACh8Zb9AefkZD3yEnhMb6jdcQNNM/s1600/IMG_20130905_115400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_pU2vignvGaMtwXoGOY9LeMmFVloVz-H-lRq24-fytU7TlZ4SmbtwivQcFEMsCUXaFBIEqSERsfek9zCwsLvg9myAbHSiPgFEUvUWifrackuHzzACh8Zb9AefkZD3yEnhMb6jdcQNNM/s320/IMG_20130905_115400.jpg" width="320" /></a></div>
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This class is going to be great - I can tell already! We all worked really well together, and everybody pulled their weight in the kitchen, so there wasn't any one person stuck doing all the work. I am EXCITED about this delicious new semester!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi99jNv3b6kCIanbgItmz-ueYKWsBrJMUWjo1I1XbrqbtGdbx1BQyq17pZKhw5LrIT-htpDaCGVoVvmiyio1L_n33hLvD2i2x4GARgGDrda2y-h2De7TeYzwu4FqfXbYUDRdE10YJt3J4I/s1600/IMG_20130905_115429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi99jNv3b6kCIanbgItmz-ueYKWsBrJMUWjo1I1XbrqbtGdbx1BQyq17pZKhw5LrIT-htpDaCGVoVvmiyio1L_n33hLvD2i2x4GARgGDrda2y-h2De7TeYzwu4FqfXbYUDRdE10YJt3J4I/s320/IMG_20130905_115429.jpg" width="320" /></a></div>
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Next International Cuisine class, we are going to Japan...I can't wait to see what yummies we are going to make!!! :)<br />
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Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com0tag:blogger.com,1999:blog-5127399891912887328.post-25724657854410852812013-09-04T21:46:00.004-04:002013-09-04T21:49:03.800-04:00Cherry Cream Cheese Coffee CakeCherry Cream Cheese Coffee Cake. Sounds yummy, doesn't it?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-OOAwuJt3OazPBwYi7MKp_C4xCz4eQ6qCKYn2nmm-QOa0LcY5kjasdKyS473yPhqOO7K-Df3oDCb5QtWGt3svX2eDhO1Z97nVVWIt3iFgMMFpOm0GQpQMtlYQrlLo6b9dzLLh6aCiQ8/s1600/IMGP1450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-OOAwuJt3OazPBwYi7MKp_C4xCz4eQ6qCKYn2nmm-QOa0LcY5kjasdKyS473yPhqOO7K-Df3oDCb5QtWGt3svX2eDhO1Z97nVVWIt3iFgMMFpOm0GQpQMtlYQrlLo6b9dzLLh6aCiQ8/s320/IMGP1450.JPG" width="320" /></a></div>
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The inspiration was <a href="http://www.shugarysweets.com/2013/06/cream-cheese-coffee-cake" target="_blank">this post on Shugary Sweets</a>. I wanted to make something sugar-free and fruity for my hubby though, so I ended up with my cherry version. And boy, did it turn out GOOD!!<br />
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<strong>The Cast - Cake:</strong><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjats8yj7xQvuS5408zbwKdHdFLGihSY5K_zL1hCjxMnX3WxIaRinO8V6QZiPXTd2te_yQ2qSD7isVd3k-frzPGYMJqiXNjjNDzHaaQASWKHXV5YUgVgV2A7VUooRWMvapKN5eMZ0_-x-Y/s1600/IMGP1433.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjats8yj7xQvuS5408zbwKdHdFLGihSY5K_zL1hCjxMnX3WxIaRinO8V6QZiPXTd2te_yQ2qSD7isVd3k-frzPGYMJqiXNjjNDzHaaQASWKHXV5YUgVgV2A7VUooRWMvapKN5eMZ0_-x-Y/s320/IMGP1433.JPG" width="320" /></a>Flour<br />
Splenda<br />
Baking Powder<br />
Baking Soda<br />
Salt<br />
Butter<br />
Eggs<br />
Vanilla Extract<br />
Buttermilk (I didn't have any buttermilk, so I <a href="http://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757" target="_blank">made my own with vinegar and milk</a>.)<br />
<br />
<strong>Cream Cheese Filling:</strong><br />
<br />
Cream Cheese<br />
Eggs<br />
Splenda<br />
Cherries (I used 1 can no-sugar-added cherry pie filling)<br />
<br />
<br />
Mix all dry ingredients together. Add softened butter. (If you forget to take your butter out of the fridge like I did, just use your grater to grate the butter! It worked perfectly!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5B8nreZQQNR3LppBX4uQn8MlAb263mOfYvHLOCgixy_czhjGVoK77xdNMNrjhVnP_HTApH9KrQuQpcvAD3CexVY5OcQsClKro4G3464rHcQPFMsj0n1qAlHz2lQgWAqZVk1KreJqpL4/s1600/IMGP1434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5B8nreZQQNR3LppBX4uQn8MlAb263mOfYvHLOCgixy_czhjGVoK77xdNMNrjhVnP_HTApH9KrQuQpcvAD3CexVY5OcQsClKro4G3464rHcQPFMsj0n1qAlHz2lQgWAqZVk1KreJqpL4/s320/IMGP1434.JPG" width="320" /></a></div>
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Mix together until the butter is incorporated and crumbly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg0tw8kOjdQJRD2ygqPonVU_cZokFIs2cm8vnszEWiq85H6xaLQsMW_6Ysnzr5n-tH7cgTUjUCotWilc1QMsMV5YUHdVe7n7lMEDCCVZ3gfh42jUPMwr_tgBSypP1XzTVh-rLDTHL0llU/s1600/IMGP1435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg0tw8kOjdQJRD2ygqPonVU_cZokFIs2cm8vnszEWiq85H6xaLQsMW_6Ysnzr5n-tH7cgTUjUCotWilc1QMsMV5YUHdVe7n7lMEDCCVZ3gfh42jUPMwr_tgBSypP1XzTVh-rLDTHL0llU/s320/IMGP1435.JPG" width="320" /></a></div>
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Add the wet ingredients and mix well until it's well-mixed and fluffy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJb8_5NJTPYP8ldVAz7C1ysevnuWQGIa77X1jvL3yMoyeFVbyQa7TImPnqzVC3Qj2OUZ974utI8XkBHTTxv8FHBDchgxJ3gKvGlPkLDYZXIcW8NSIYID9GsGKzV9MQrzN0FZJ4pGRmM4A/s1600/IMGP1436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJb8_5NJTPYP8ldVAz7C1ysevnuWQGIa77X1jvL3yMoyeFVbyQa7TImPnqzVC3Qj2OUZ974utI8XkBHTTxv8FHBDchgxJ3gKvGlPkLDYZXIcW8NSIYID9GsGKzV9MQrzN0FZJ4pGRmM4A/s320/IMGP1436.JPG" width="320" /></a></div>
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Spread half of the cake batter into a greased and floured 13x9 inch pan. Set the other half aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEAt57wRuF-HxemNS_2hYnbSHVSJRIM2gXGzirway6HTthwAWvJ54EOuGqzsaK83FAq-OmB3cmrqit9RSXrn-saV-G8ka_YpuJVFP9uW0bmKO4u4uYKWmbuk7wWVy69oyZI5frgbiGdjk/s1600/IMGP1437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEAt57wRuF-HxemNS_2hYnbSHVSJRIM2gXGzirway6HTthwAWvJ54EOuGqzsaK83FAq-OmB3cmrqit9RSXrn-saV-G8ka_YpuJVFP9uW0bmKO4u4uYKWmbuk7wWVy69oyZI5frgbiGdjk/s320/IMGP1437.JPG" width="320" /></a></div>
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In another bowl, mix together the cream cheese, eggs, and Splenda. If you are planning on posting on your blog, it would help if you remember to take pictures. Oops.<br />
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Spread the cream cheese mixture over the batter in the pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1fai5o4Btc8frnGQbUhqUJQd4WtkfYoBrQRHjuH0q6VgmEngvllveAdU47WXKMNzHWrild0WpFzmnOTcNxD4alknYLsu9gP8p8b7miq96Cv4KwFN71pOEJEhtj8CrEsIsEncm2gPNHfY/s1600/IMGP1438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1fai5o4Btc8frnGQbUhqUJQd4WtkfYoBrQRHjuH0q6VgmEngvllveAdU47WXKMNzHWrild0WpFzmnOTcNxD4alknYLsu9gP8p8b7miq96Cv4KwFN71pOEJEhtj8CrEsIsEncm2gPNHfY/s320/IMGP1438.JPG" width="320" /></a></div>
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Spread the remaining cake batter over the cream cheese. I used a scoop to scoop out blobs of batter to make it easier to spread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZKnndPEjoCxq2yvASqhfAUivR1E1Llw6NVRmuttauvQ9EeWxg-DI1TpX5SNnLgaI3Fd7sYVaZDbRfbt7urz3ppBeXqZxV1lL9GBeennQe8Japfr8FyeYbJsKrjZNEwExLMDwOGKJYgg/s1600/IMGP1439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZKnndPEjoCxq2yvASqhfAUivR1E1Llw6NVRmuttauvQ9EeWxg-DI1TpX5SNnLgaI3Fd7sYVaZDbRfbt7urz3ppBeXqZxV1lL9GBeennQe8Japfr8FyeYbJsKrjZNEwExLMDwOGKJYgg/s320/IMGP1439.JPG" width="320" /></a></div>
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The batter is pretty sticky, so just work it the best you can to get it as spread out as possible. It doesn't have to be perfect - the cherries will cover up a lot!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7yTHkPaSUMXSNy-2xQziJYR17jNoEjXVOO2qJ3QllKLbC8T8An0zNxIK6nG4XFTv7vMptpDkPz9Ey9Oo1d9bSwyYP-JUzOsjQtPXzTPel-kAXeYGdR9OIebpY3snFKKVoQm2VFh3ZiA0/s1600/IMGP1440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7yTHkPaSUMXSNy-2xQziJYR17jNoEjXVOO2qJ3QllKLbC8T8An0zNxIK6nG4XFTv7vMptpDkPz9Ey9Oo1d9bSwyYP-JUzOsjQtPXzTPel-kAXeYGdR9OIebpY3snFKKVoQm2VFh3ZiA0/s320/IMGP1440.JPG" width="320" /></a></div>
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And speaking of cherries....open that can and spread it on top of the cake batter!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYYXrGz0rQQRpvJVV9bsBJVpk6HAeViqjCAY_alLVeJ-G2qfi4AVFUnlhucl2S6NZFt6PCzYRN8QRLktyq_GAuCqEIaXRYmeFyv3HE8gTb4CTfluRA7aX90WfkdlP6RenUruz4NujfFM/s1600/IMGP1441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYYXrGz0rQQRpvJVV9bsBJVpk6HAeViqjCAY_alLVeJ-G2qfi4AVFUnlhucl2S6NZFt6PCzYRN8QRLktyq_GAuCqEIaXRYmeFyv3HE8gTb4CTfluRA7aX90WfkdlP6RenUruz4NujfFM/s320/IMGP1441.JPG" width="320" /></a></div>
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Pop this baby into a 325 degree oven. The original recipe says 45 minutes, but I ended up baking it for about 55. My oven is a poky little puppy!<br />
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Behold...the finished Cherry Cream Cheese Coffee Cake!<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-FPl6ZvPmh1EUPQPX0BCiS9k7yVSQ5LCfF5UeHDdMFgNUTqvgion06AATB2pEq19XwoObjT9_WfJY20GOXhWT3qiwS-xVqJM187qVMzCYQxO2zKGNGaGC7E9mgaR1bkLlYn8ClEg74o/s1600/IMGP1448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-FPl6ZvPmh1EUPQPX0BCiS9k7yVSQ5LCfF5UeHDdMFgNUTqvgion06AATB2pEq19XwoObjT9_WfJY20GOXhWT3qiwS-xVqJM187qVMzCYQxO2zKGNGaGC7E9mgaR1bkLlYn8ClEg74o/s320/IMGP1448.JPG" width="320" /></a></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Delicious!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsDsyGvIP7Ijo8ecJSHtFSB29vObOcdifKABfLRiWYpq-AvJJeDw9ZTIYfRMIqog1gntwef9-NHYNXO2456p1CKpeSD9qaVKyz1xKXX3FaB6NAbieIV79FpRyQrLlPAQeAv7etKtRhJ0/s1600/IMGP1447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsDsyGvIP7Ijo8ecJSHtFSB29vObOcdifKABfLRiWYpq-AvJJeDw9ZTIYfRMIqog1gntwef9-NHYNXO2456p1CKpeSD9qaVKyz1xKXX3FaB6NAbieIV79FpRyQrLlPAQeAv7etKtRhJ0/s320/IMGP1447.JPG" width="320" /></a></div>
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<div style="text-align: left;">
<strong>The Full Recipe (My revised version):</strong></div>
<h2 align="left" style="text-align: center;">
Cherry Cream Cheese Coffee Cake</h2>
<h3 align="left" style="text-align: center;">
<span style="font-size: xx-small;">Adapted from </span><a href="http://www.shugarysweets.com/2013/06/cream-cheese-coffee-cake" target="_blank"><span style="font-size: xx-small;">Shugary Sweets</span></a></h3>
<div class="h-4 strong" id="zlrecipe-ingredients" style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px currentColor; color: #333333; font-family: "Century Gothic", "Apple Gothic", Verdana, sans-serif; font-style: normal; font-variant: normal; font-weight: bold; letter-spacing: normal; line-height: 1.2em; margin: 1em 0px; padding: 0px; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;">
<span style="background-color: white; color: black; font-family: Times, "Times New Roman", serif;">For the Cake:</span></div>
<ul style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px currentColor; color: #333333; font-family: "Century Gothic", "Apple Gothic", Verdana, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 1.5em; list-style: none; margin: 1em; padding: 0px 0px 0px 2.4em; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;"><span style="background-color: white;">
</span>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="border: 0px currentColor; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; color: black; font-family: Times, "Times New Roman", serif;">2 1/2 cup all purpose flour</span></li>
<span style="background-color: white;">
</span>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px currentColor; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; color: black; font-family: Times, "Times New Roman", serif;">1 cup Splenda</span></li>
<span style="background-color: white;">
</span>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="border: 0px currentColor; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; color: black; font-family: Times, "Times New Roman", serif;">1/2 tsp baking powder</span></li>
<span style="background-color: white;">
</span>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="border: 0px currentColor; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; color: black; font-family: Times, "Times New Roman", serif;">1/2 tsp baking soda</span></li>
<span style="background-color: white;">
</span>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="border: 0px currentColor; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; color: black; font-family: Times, "Times New Roman", serif;">1/4 tsp kosher salt</span></li>
<span style="background-color: white;">
</span>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="border: 0px currentColor; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; color: black; font-family: Times, "Times New Roman", serif;">3/4 cup unsalted butter, softened</span></li>
<span style="background-color: white;">
</span>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients" style="border: 0px currentColor; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; color: black; font-family: Times, "Times New Roman", serif;">3 eggs</span></li>
<span style="background-color: white;">
</span>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px currentColor; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; color: black; font-family: Times, "Times New Roman", serif;">2 tsp vanilla extract</span></li>
<span style="background-color: white;">
</span>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients" style="border: 0px currentColor; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; color: black; font-family: Times, "Times New Roman", serif;">2/3 cup buttermilk</span></li>
<span style="background-color: white;">
</span></ul>
<div class="ingredient-label" id="zlrecipe-ingredient-10" style="border: 0px currentColor; font-family: inherit; font-weight: bold; left: -10px; margin: 5px 0px 0px; padding: 0px; position: relative; vertical-align: baseline;">
<span style="background-color: white; color: black; font-family: Times, "Times New Roman", serif;">For the Filling:</span></div>
<ul style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px currentColor; color: #333333; font-family: "Century Gothic", "Apple Gothic", Verdana, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 1.5em; list-style: none; margin: 1em; padding: 0px 0px 0px 2.4em; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;"><span style="background-color: white;">
</span>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients" style="border: 0px currentColor; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; color: black; font-family: Times, "Times New Roman", serif;">2 pkg (8oz each) cream cheese, softened</span></li>
<span style="background-color: white;">
</span>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients" style="border: 0px currentColor; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; color: black; font-family: Times, "Times New Roman", serif;">1/2 cup Splenda</span></li>
<span style="background-color: white;">
</span>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients" style="border: 0px currentColor; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; color: black; font-family: Times, "Times New Roman", serif;">1 egg</span></li>
<span style="background-color: white;">
</span>
<li class="ingredient" itemprop="ingredients" style="border: 0px currentColor; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Times;"></span></li>
<span style="background-color: white;">
</span>
<li class="ingredient" itemprop="ingredients" style="border: 0px currentColor; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; color: black; font-family: Times;">1 can No-Sugar-Added Cherry Pie Filling</span></li>
<span style="background-color: white;">
</span></ul>
<div class="ingredient" itemprop="ingredients" style="border: 0px currentColor; font-family: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">
<span style="color: black; font-family: Times;"></span><span style="background-color: white;"> </span></div>
<div class="ingredient-label" id="zlrecipe-ingredient-14" style="border: 0px currentColor; font-family: inherit; font-weight: bold; left: -10px; margin: 5px 0px 0px; padding: 0px; position: relative; vertical-align: baseline;">
<span style="background-color: white; color: black; font-family: Times, "Times New Roman", serif;">Instructions</span></div>
<ol class="instructions" id="zlrecipe-instructions-list" style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px currentColor; color: #333333; font-family: "Century Gothic", "Apple Gothic", Verdana, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 1.5em; list-style: decimal; margin: 0px 0.5em; padding: 0px 0px 0px 3em; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;"><span style="background-color: white;">
</span>
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="border: 0px currentColor; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; color: black; font-family: Times, "Times New Roman", serif;">For the cake, grease and flour a 13x9 baking dish and set aside. In a mixing bowl, beat flour, Splenda, baking powder, baking soda and salt on low until combined. Beat in softened butter until mixture is crumbly. Add in eggs, vanilla and buttermilk and beat until fully combined and fluffy. Pour half the batter into baking dish, spreading evenly.</span></li>
<span style="background-color: white;">
</span>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="border: 0px currentColor; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; color: black; font-family: Times, "Times New Roman", serif;">In a separate mixing bowl, beat cream cheese, Splenda and egg until light and fluffy, about 3-5 minutes. Pour over batter. Top with remaining half of cake batter.</span></li>
<span style="background-color: white;">
</span>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions" style="border: 0px currentColor; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; color: black; font-family: Times, "Times New Roman", serif;">Spread pie filling over the top.</span></li>
<span style="background-color: white;">
</span>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="border: 0px currentColor; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; color: black; font-family: Times, "Times New Roman", serif;">Bake cake in a 325 degree oven for about 45 minutes, until fully cooked. Cool completely and serve.</span></li>
</ol>
<div align="left" style="text-align: center;">
<span style="font-family: Times, "Times New Roman", serif;"></span></div>
Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com0tag:blogger.com,1999:blog-5127399891912887328.post-59761619717996063022013-09-01T20:22:00.001-04:002013-09-01T20:22:55.991-04:00The Best Carrot Cake EVER!!<div class="separator" style="clear: both; text-align: center;">
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Mmmmm...carrot cake...<br />
<br />
I LOVE carrot cake. Especially GOOD carrot cake. So when I found <a href="http://sallysbakingaddiction.com/2013/03/11/super-moist-carrot-cake" target="_blank">this post on Sally's Baking Addiction</a>, I knew I had to try it. <br />
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And boy, am I glad I did! I think our card-playing guests from last night are glad I did, too!!<br />
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Not only was it super-delicious, but it was super-easy to make, too!<br />
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<strong>The Cast:</strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLF_0wkbh5-cwoCw5fTOR9EJo_3yhIAW1odS8iQIE-1nCsURSPm5Rh3LkVIA6YW3BRpmeZB856gZFsoNtRZ02zFlPpT7BIuPyha0D41p3TlmWBWY7b1wiGYcsY1L5Y7f31fEESYq52E-I/s1600/IMGP1409.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLF_0wkbh5-cwoCw5fTOR9EJo_3yhIAW1odS8iQIE-1nCsURSPm5Rh3LkVIA6YW3BRpmeZB856gZFsoNtRZ02zFlPpT7BIuPyha0D41p3TlmWBWY7b1wiGYcsY1L5Y7f31fEESYq52E-I/s320/IMGP1409.JPG" width="320" /></a><br />
<ul>
<li>Brown Sugar</li>
<li>Vegetable Oil</li>
<li>Banana Yogurt (the original recipe called for Greek yogurt but if you read <a href="http://cookingwithshellyt.blogspot.com/2013/08/name-this-dessert.html" target="_blank">my previous</a> post, you know I didn't have any! lol)</li>
<li>Eggs</li>
<li>Vanilla Extract</li>
<li>Baking Soda</li>
<li>Cinnamon</li>
<li>Nutmeg</li>
<li>Salt</li>
<li>Flour</li>
<li>Carrots</li>
<li>Almonds (the original recipe called for pecans, but I didn't have any)</li>
<li>Craisins (another change from the original recipe!)</li>
</ul>
<br />
This recipe calls for the carrots to be finely shredded. I used the shredding disk on my food processor, but I didn't think they were fine enough, so I ended up switching to the regular blade to get them nice and fine.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuPosOKMyrkncsjR05X2NKI52I0QkKQp_cERjWLXB8PnB6cxHxjDv54OznRNcUdgyay9YEzOqpjmXtlmNBoKdJgSCVkEHAED_NqMoGVNmv-r7ulwycyK-k-MftnE9DnIzMf6YnGDx_Ls/s1600/IMGP1410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuPosOKMyrkncsjR05X2NKI52I0QkKQp_cERjWLXB8PnB6cxHxjDv54OznRNcUdgyay9YEzOqpjmXtlmNBoKdJgSCVkEHAED_NqMoGVNmv-r7ulwycyK-k-MftnE9DnIzMf6YnGDx_Ls/s320/IMGP1410.JPG" width="320" /></a></div>
<br />
After removing and measuring the carrots, I ground up my almonds in the food processor. I like the texture they ended up being - some fine, some chunky. Measure those and set aside, too. But make sure you forget to take a picture of that step!<br />
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Next, the oil and brown sugar are mixed together using either a stand mixer or hand mixer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxJFqjvAJW0-nMQUhLSbW-ARTlsXHAyHX6cODsJNCEgtGCsBN4qW7iTUYpCkBy9ze6YuICq1vTi0SY7EB13hJ4K-4OVKrTuwgbP0CTUvBWfmRt0QK9UvgFjz8E-q7UcSYytWQpyr1tz4/s1600/IMGP1411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxJFqjvAJW0-nMQUhLSbW-ARTlsXHAyHX6cODsJNCEgtGCsBN4qW7iTUYpCkBy9ze6YuICq1vTi0SY7EB13hJ4K-4OVKrTuwgbP0CTUvBWfmRt0QK9UvgFjz8E-q7UcSYytWQpyr1tz4/s320/IMGP1411.JPG" width="320" /></a></div>
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Next, add in the yogurt. (Action shot!)<br />
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After the yogurt is mixed in, add the eggs, 1 at a time, beating between each one until they are incorporated.<br />
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I also add my spices and baking soda into the wet ingredients at this point. I hate dirtying an extra bowl to mix them with the flour! <br />
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I also "added" my whole nutmeg at this point (oops!) and had to fish it out of the bowl. TWICE. <br />
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Add the flour and mix just until it is incorporated. Do not overmix.</div>
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Add the carrots, almonds, and Craisins.<br />
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Mix until incorporated. Get a spoon and have a bite or two, just to test it out. (This is THE most important step in baking if you ask me!)<br />
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Spread it into a greased Springform pan and pop that baby into the oven!<br />
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The original recipe says to bake at 350 for 32 to 38 minutes. I took mine out after 35 minutes, but I really should have baked it longer. The middle ended up not quite done. I was paranoid about OVER baking it though!! Next time, I will definitely do it at LEAST 40 minutes! <br />
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Now is the hardest part...let it cool completely. Luckily, we had people coming over the night I made this, so I had some cleaning up to do. Otherwise...who knows if the cake would have ended up intact. It smelled THAT GOOD!<br />
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The fact that I had THIS huge mess to clean up after making my cake didn't hurt!<br />
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I am SUCH a messy cook. I end up tossing all of the dishes in one side of the sink and the trash in the other as I cook, then clean it all up at the end. <br />
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Once the messy sink is clean, the living room is vacuumed, and the cake is completely cool, it's time to frost!<br />
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<br />
<strong>The Cast:</strong><br />
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Cream Cheese, Softened<br />
Butter, Softened<br />
Powdered Sugar<br />
Vanilla Extract<br />
Heavy Cream<br />
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Cream the cream cheese together until they are thoroughly mixed and fluffy.<br />
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Mix in the powdered sugar and vanilla until combined, then mix in vanilla and heavy cream.<br />
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I beat the heck out of mine so it was SUPER light and fluffy. I got SO many compliments on the frosting! <br />
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Remove the cake from the Springform pan and turn it out onto your serving platter. Spread the top with the frosting, then sprinkle with almonds.<br />
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Get ready for a slice of heaven. This carrot cake is SO moist and delicious. The almonds get soft, but still have enough crunch to give it some texture. The Craisins add the perfect little bursts of sweet, tart flavor. And the frosting - oh man, was it good! So light and fluffy...I'm drooling just thinking about it!!<br />
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The original recipe says this cake will last up to 6 days at room temperature. I don't see how this cake could last ANYWHERE for 6 days - I made it a day ago, and it is almost gone already! Only one piece left!! I am DEFINITELY going to be making this cake again and again!!<br />
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<img height="72" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLF_0wkbh5-cwoCw5fTOR9EJo_3yhIAW1odS8iQIE-1nCsURSPm5Rh3LkVIA6YW3BRpmeZB856gZFsoNtRZ02zFlPpT7BIuPyha0D41p3TlmWBWY7b1wiGYcsY1L5Y7f31fEESYq52E-I/s320/IMGP1409.JPG" style="left: 551px; opacity: 0.3; position: absolute; top: 284px;" width="96" />Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com2tag:blogger.com,1999:blog-5127399891912887328.post-78225973630730324142013-08-25T19:49:00.002-04:002013-08-25T19:49:27.035-04:00Name This Dessert!An actual COOKING post? Whaaaaaaaaaat?? Say it ain't so!! <br />
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I know, I know...it's been FOREVER since I posted a food post on my food blog. But tonight, I am INSPIRED!<br />
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First, a little bit about how this came to be.<br />
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Let me start by saying our kitchen is the most pitiful kitchen I've ever seen. Right now, we are out of EVERYTHING. No butter, no milk, no eggs...it's definitely time to go grocery shopping. I'm sure we will get to it eventually. But...what do we do in the meantime??<br />
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Improvise!! <br />
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We were trying to figure out what to do for dessert. Looking for dessert with no butter is no easy feat, but I found this recipe for <a href="http://honeyandmolasses.com/2013/06/20/blueberry-lemon-greek-yogurt-cookies/" target="_blank">Blueberry, Lemon & Greek Yogurt Cookies</a> and thought they sounded delicious. Using this recipe as a base and switching out some ingredients that I didn't have, I managed to come up with these:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwnvjhAkel4maerlVUYu3sM2qcDrfpuSFCA1Qs52rY1BvhWJ70f1xjZhZLZDV_5o9pqHb62lOvFJYS6FvWeXHfkBsB1ULeIynHXyy1CNXep_8Qa05Vxt07KQSCzYsGfboFpqeQbhEASs/s1600/Cookies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwnvjhAkel4maerlVUYu3sM2qcDrfpuSFCA1Qs52rY1BvhWJ70f1xjZhZLZDV_5o9pqHb62lOvFJYS6FvWeXHfkBsB1ULeIynHXyy1CNXep_8Qa05Vxt07KQSCzYsGfboFpqeQbhEASs/s320/Cookies+1.jpg" width="320" /></a><div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwnvjhAkel4maerlVUYu3sM2qcDrfpuSFCA1Qs52rY1BvhWJ70f1xjZhZLZDV_5o9pqHb62lOvFJYS6FvWeXHfkBsB1ULeIynHXyy1CNXep_8Qa05Vxt07KQSCzYsGfboFpqeQbhEASs/s1600/Cookies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div>
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<br />
But...what are they? They are kinda like a cookie...but not as flat. They are soft and pillowy. They remind me of a muffin top, but they are more...cookie-ish. Muffookies? Cookintops? <br />
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Whatever you call them...they are delicious!!<br />
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Here is my adapted recipe!<br />
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Craisin, Lemon and Greek Yogurt Cookies<br />
<span style="font-size: xx-small;">Adapted from </span><a href="http://honeyandmolasses.com/2013/06/20/blueberry-lemon-greek-yogurt-cookies/" target="_blank"><span style="font-size: xx-small;">Honey & Molasses</span></a><br />
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Ingredients:<br />
<br />
2 cups all-purpose flour<br />
1 1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
1 cup sugar<br />
1 1/4 cup Greek yogurt *<br />
1 egg, lightly beaten<br />
Zest of 1 lemon<br />
1 tsp fresh lemon juice<br />
1/2 tsp vanilla extract<br />
1 cup Craisins<br />
<br />
* Note: I had a 5.3 oz container of Greek yogurt. I used that plus enough sour cream to equal 1 1/4 cup.<br />
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1. Preaheat oven to 375°F.<br />
2. In a bowl, combine baking powder, baking soda, salt, sugar, yogurt (and sour cream), egg, lemon zest, lemon juice, and vanilla. I did this in my Kitchenaid mixer and beat until fully combined. Add flour and Craisins and mix until smooth.<br />
3. Line baking sheet with parchment and drop 2 tablespoon-sized dollops of batter about 1 inch apart. (My Pampered Chef Medium Scoop was the perfect size for this!)<br />
4. Bake for 15 minutes, or until they look "done". Since there is no butter, they will not brown, but they will puff up and look set. Carefully transfer to a cooling rack and try to wait long enough for them to cool before devouring them. (Good luck with that!)<br />
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Don't be concerned if the dough seems to wet - this is exactly how it should be. More batter-ish than dough-ish.<br />
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I thought they would spread a lot, but they really didn't</div>
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I think they would be yummy with a little lemoney-powdered sugar glaze, but my honey thought they were good the way they are! </div>
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Now...go make some cookies!! :) :)</div>
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Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com0tag:blogger.com,1999:blog-5127399891912887328.post-52862539803021008242013-08-04T15:33:00.001-04:002013-08-04T15:33:14.872-04:00A rosette by any other name...Here's my latest project! I found the cutest rosette crochet pattern on <a href="http://cre8tioncrochet.com/2013/01/free-spring-crochet-flower-pattern-rosettes/" target="_blank">Cre8tion Crochet</a>, and I just HAD to make them! <br />
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I am so new to crocheting, and I know I need a lot of practice...but I think they turned out cute! :)<br />
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Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com1tag:blogger.com,1999:blog-5127399891912887328.post-89547768594816424842013-07-18T11:38:00.003-04:002013-07-18T11:38:56.591-04:00My Latest Project!Yes, I know that my last 2 posts have had absolutely nothing to do with cooking. On a blog called "Cooking with Shelly T."
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Well....this one isn't about cooking either!!
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Since I am out of school for the summer, instead of cooking, my days are filled with kids and crafts. A couple of weeks ago, we went to our local library for craft time. One of the librarians were teaching the kids to crochet, and I asked if I could sit in. Then...of course...the kids lost interest. That didn't stop me from learning though!! Crocheting has been on my list of things I want to learn for a LONG time, and I was so excited to learn!
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After practicing my stitches for a while, I was ready to actually MAKE something other than a square. Then I saw THIS <a href="http://www.daisycottagedesigns.net/2012/08/free-market-tote-crochet-pattern.html">Free Market Tote Crochet Pattern</a> and thought it would be the perfect first project.
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First, I had to figure out how to decipher the pattern, which I was pretty sure wasn't actually written in English. Luckily, I found a <a href="http://www.craftyarncouncil.com/tip_crochet.html">great website </a>to help with that! Once I figured out the pattern, I was off and crocheting!
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I was off to a good start, crocheting my little heart out. THEN I realized that I made a mistake and had to unravel some. Then I had to deal with a tangled pile of yarn.
Oops.
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Once I started doing it CORRECTLY, it went much quicker! I am SO excited to have actually finished it!<br />
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Then...I tried to make a flower to go on it, like in the original pattern. But apparently, my skills aren't THAT refined yet - because I failed miserably. Multiple times. (And no, I'm not afraid to admit it!)<br />
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Then, I decided to try this <a href="http://www.daisycottagedesigns.net/2011/11/crochet-bow-pattern.html" target="_blank">cute little bow</a>!<br />
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I wish I had a solid contrasting color to make it in, but I didn't. I still think it's kinda cute and calico-ish!<br />
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Here is the finished product, all full of yarn! :)<br />
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Thank you to <a href="http://www.daisycottagedesigns.net/" target="_blank">Daisy Cottage Designs</a> for the great free patterns! :)<br />
Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com0tag:blogger.com,1999:blog-5127399891912887328.post-89322260909815903692013-04-27T17:25:00.000-04:002013-04-27T17:25:35.024-04:00Breathing Room!Man, it's been a lot time since I posted! Things have been crazy busy the past month!<br />
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I am happy that the semester is almost over - I only have 1 final exam left! Bummed that my Food Prep Friday is over though - that was the BEST class!!<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: xx-small;">That's me at the very right of the front row with the pink phone peeking out of my pocket...lol</span></span></td></tr>
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What a great group of friends. I am happy that a bunch of us are moving on to more cooking classes together, and sad to see others go! We had so much fun in that class, and we learned a TON.<br />
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We had our lab final exam a couple of weeks ago, and I am SUPER happy at how it went. We had to perform a few different knife cuts, like brunoise, julienne and tourne, and make perfect over-easy eggs. We also had to break down a chicken (the chef asked me to walk mine around the room as an example to everyone else!), then make a stock. We made saffron rice with the stock, seared chicken breast with pan sauce, and asparagus. Mine turned out very well - the chef said it was great! <br />
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Here is my final plated presentation...not too shabby, if I do say so myself!!<br />
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I have a few posts planned for the next few days...stay tuned! ;)<br />
<br />Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com0tag:blogger.com,1999:blog-5127399891912887328.post-68564220262344790012013-03-31T22:55:00.000-04:002013-04-02T11:09:02.396-04:00Happy Easter!It is the end of an exhausting Easter day, and I had a GREAT time. The kids are happy with their baskets - they both declared this the best Easter EVER. I'd say it was a success!!<br />
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The only thing I was NOT successful at? FOOD PICS!! How can I have a food blog and forget to take pictures of our Easter feast??!! Crazy!<br />
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We had SO much food. And it was delicious. I am SO looking forward to leftovers!!<br />
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The only thing I actually took pictures of was the heavenly homemade Jewish Egg Bread that I made in our bread machine. </div>
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<br />Do you have a bread machine? If not, you should get one. Now.</div>
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Go ahead, I'll wait....</div>
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<br />While you're out, you can pick up a copy of <a href="http://www.amazon.com/Bread-Lovers-Machine-Cookbook-Perfect-Every-Time/dp/155832156X/ref=sr_1_2?ie=UTF8&qid=1364914699&sr=8-2&keywords=bread+machine+bible" target="_blank">The Bread Lover's Bread Machine Cookbook</a>. This is the best bread machine book I've found so far. I got a copy of it from the library and ended up saving dozens of recipes, including the Jewish Egg Bread that I made for Easter.</div>
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<b>The Cast:</b></div>
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Warm Water</div>
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Eggs</div>
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Vital Wheat Gluten</div>
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Yeast</div>
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This is the easiest recipe ever. All you need to do is throw all of the ingredients in the bread machine. The order will depend on your machine - mine is liquid on the bottom, then the dry ingredients, with the yeast on top.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVAOM9UarUG6Ks4Xv_dzgWl7c3JzLD_JRpquRf2QHXLUH2IAwicjVcz7gbEaodT6Fbj62_fCgseHIYgQoNPEFLDb6fldeZJYFnKNwYnb0X9iO4ZDDBg9DGr1IWUDwiXVrF3dEi-9ePJB8/s1600/IMG_20130331_091808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVAOM9UarUG6Ks4Xv_dzgWl7c3JzLD_JRpquRf2QHXLUH2IAwicjVcz7gbEaodT6Fbj62_fCgseHIYgQoNPEFLDb6fldeZJYFnKNwYnb0X9iO4ZDDBg9DGr1IWUDwiXVrF3dEi-9ePJB8/s320/IMG_20130331_091808.jpg" width="320" /></a></div>
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I know my quirky bread machine - this is a 1 lb. loaf, but I bake it on the 2 lb. loaf setting, dark crust. I have found that this setting produces the best loaf of bread. Yours may be different - so play with it! Don't be afraid of loaves not turning out - it happens to the best of us!!</div>
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When I first start my machine, it takes a little bit of babysitting. I usually need to help coax the flour in, and most of the time I need to add extra water. I just keep the top open the first few minutes and watch it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdhUEkptVTnCpWIClP8r1dIDC5mhLgS5-HayyxdBrfttwB9mR8KIxqBUl9TMTE-C8QOYJiO3-fx_4aE5fMnv8zc5h1RNZq74eri7MZGtOk3F1qr-k0zbufvRViYaxj2qro5EyfCgIQGw/s1600/IMG_20130331_092012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdhUEkptVTnCpWIClP8r1dIDC5mhLgS5-HayyxdBrfttwB9mR8KIxqBUl9TMTE-C8QOYJiO3-fx_4aE5fMnv8zc5h1RNZq74eri7MZGtOk3F1qr-k0zbufvRViYaxj2qro5EyfCgIQGw/s320/IMG_20130331_092012.jpg" width="320" /></a></div>
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Once it gets going, I don't need to worry any more - I just leave it alone to do its thing! Here are a couple of action shots...cuz I'm that easily amused.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ppQwdmAPnNr9Vfpr02_diRf12xMMu5keR_dSuD_Rp_o0oU7dwi6PlvTtWJ_jVskjZt5QxmGmhGJq-nIonQvV6wogPI2Ctw2iIgFBIV_mjtcS1KxJ82w43bAslOTh0u0nDVm3muce_q4/s1600/IMG_20130331_092201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ppQwdmAPnNr9Vfpr02_diRf12xMMu5keR_dSuD_Rp_o0oU7dwi6PlvTtWJ_jVskjZt5QxmGmhGJq-nIonQvV6wogPI2Ctw2iIgFBIV_mjtcS1KxJ82w43bAslOTh0u0nDVm3muce_q4/s320/IMG_20130331_092201.jpg" width="320" /> </a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2MvrX9v8wPzLLUWyf5zzbn8LXHsEDts4yS_aFJeHaxWJc7RN0YXQxhoIvh7e9PdBkpZXkhpEFonLYh0F7PJZbNTNXdoksUWs70coxRJpAs9lu-zz-lBcY4icm9OwkRkNidq6cn8qXj4/s1600/IMG_20130331_092138.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2MvrX9v8wPzLLUWyf5zzbn8LXHsEDts4yS_aFJeHaxWJc7RN0YXQxhoIvh7e9PdBkpZXkhpEFonLYh0F7PJZbNTNXdoksUWs70coxRJpAs9lu-zz-lBcY4icm9OwkRkNidq6cn8qXj4/s320/IMG_20130331_092138.jpg" width="320" /></a></div>
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Just let it go and a few hours later, out pops a beautiful, golden brown, crusty, tender, deliciously beautiful loaf of Jewish Egg Bread.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvaLWsD8El8vQ73DwBoV7Qol4dIiuelDO0KWk6TS3qwq_fXGteTdmN7jKhp3e6FRbRgRjt2AtT-P_xmmDgv5zatEJWSc26_wp-8S3caM44hzqrCqJ2NueQ-K61AkdUFzOMJdw3gHuWeZg/s1600/IMG_20130331_133300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvaLWsD8El8vQ73DwBoV7Qol4dIiuelDO0KWk6TS3qwq_fXGteTdmN7jKhp3e6FRbRgRjt2AtT-P_xmmDgv5zatEJWSc26_wp-8S3caM44hzqrCqJ2NueQ-K61AkdUFzOMJdw3gHuWeZg/s320/IMG_20130331_133300.jpg" width="320" /></a></div>
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SO yummy. Enjoy!</div>
Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com0tag:blogger.com,1999:blog-5127399891912887328.post-8600431674477711242013-03-29T12:32:00.003-04:002013-03-29T12:34:50.336-04:00Wingin' It - Breakfast Style!There are few things that strike as much fear in my husband's heart than when I say "I'm wingin' it!" when he asks me what I'm making. I would love to say that his fears are totally unfounded, but...things don't always turn out. It's just the way of the world. But when they DO work out, they really work out well. It's a wonderful thing!!<br />
<br />
For breakfast today, I decided to wing it - and got mixed reviews. I decided to make my own version of a breakfast casserole. I knew I was doomed from the start, because my dear hubby HATES casseroles. I am determined to change his mind about them - and I think I have presented some pretty compelling arguments for the humble one-dish meal - but to him, this particular attempt was not as successful as I would have liked.<br />
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The kids, on the other hand, DEVOURED theirs. In fact, I missed getting a picture of my fresh-from-the-oven casserole because my two little vultures were circling, acting like they hadn't eaten for a year. <br />
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As for me? Sorry hon, I love you with all my heart, but I have to side with the kids on this one - I thought it was yummy.<br />
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<b>The Cast:</b><br />
Bread (I used the rest of the loaf of herb bread I made the other day.)<br />
Cheddar Cheese<br />
Bacon<br />
Eggs<br />
Milk<br />
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Cube the bread up and put it in your baking dish. Sprinkle with a few handfuls of cheddar cheese.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNE6b5vTKXKzIID0xmd4DAJsFkSVKPixv1BwwdsDyyUKP85-pFzkwS2bhm9PFmMqpxH7RTUBjMRBHykXU65KjR896nfvrCv8Vf_EPK4V8j-vHLqYq_mGztZ-U9wWHIFvkU9XBX0syUwo/s1600/IMG_20130329_105610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNE6b5vTKXKzIID0xmd4DAJsFkSVKPixv1BwwdsDyyUKP85-pFzkwS2bhm9PFmMqpxH7RTUBjMRBHykXU65KjR896nfvrCv8Vf_EPK4V8j-vHLqYq_mGztZ-U9wWHIFvkU9XBX0syUwo/s320/IMG_20130329_105610.jpg" width="320" /></a></div>
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Cut the bacon into bite-sized pieces and brown over medium heat to render out the fat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdcYLvuwYTPzWjkJHfcpgMfDGe3yCG292So9cwaaKshDBSbh8VwlQuk0RUFN1_kVZeIj-I6onk_aknQOGoMVevax262pbADinxnYPvud4FTrDfeoW_bCMEI0lMp2prDY_MA2fJxDXFXvQ/s1600/IMG_20130329_105616.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdcYLvuwYTPzWjkJHfcpgMfDGe3yCG292So9cwaaKshDBSbh8VwlQuk0RUFN1_kVZeIj-I6onk_aknQOGoMVevax262pbADinxnYPvud4FTrDfeoW_bCMEI0lMp2prDY_MA2fJxDXFXvQ/s320/IMG_20130329_105616.jpg" width="320" /></a></div>
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Try REALLY HARD not to chow down on the beautiful, brown bacon. But go ahead and have a few bites - I won't tell anyone!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38RHxtS_2Fu5pWHzcplwmnXl5qXD7Bb6fAxrqG_iABxDCie9TuRJEE_ELhuhcu79R491912PoKifzZWQ7lU9vbIF-ffLv77UAo_AsPs3RQwwkgK6XF5TkKzRC1zdpMrFSs8efuI3fdUA/s1600/IMG_20130329_110702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38RHxtS_2Fu5pWHzcplwmnXl5qXD7Bb6fAxrqG_iABxDCie9TuRJEE_ELhuhcu79R491912PoKifzZWQ7lU9vbIF-ffLv77UAo_AsPs3RQwwkgK6XF5TkKzRC1zdpMrFSs8efuI3fdUA/s320/IMG_20130329_110702.jpg" width="320" /></a></div>
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Sprinkle the bacon on top of the cheese.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5Ua4wpmCpCpwGpuMX4l9tme2qYfHXMgwrj74kVF1OgLytxPpTWhtxdcE2KSGTA3iuLpw4VkeuQ8AxDYO8Vc09rUvM90FjP6OJ7f1ivZUB2sGbzecXKWAj87-6bVJgsV0pgtCc2BTs2Y/s1600/IMG_20130329_110751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5Ua4wpmCpCpwGpuMX4l9tme2qYfHXMgwrj74kVF1OgLytxPpTWhtxdcE2KSGTA3iuLpw4VkeuQ8AxDYO8Vc09rUvM90FjP6OJ7f1ivZUB2sGbzecXKWAj87-6bVJgsV0pgtCc2BTs2Y/s320/IMG_20130329_110751.jpg" width="320" /></a></div>
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Whip up some eggs (I think I used about 6) and milk (a few cups) until it's nice and frothy. I also threw in some parsley because I like a little green in there. Chives or green onions would be great too!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GQJCIFadfKyEJLz7V-AMMc2xzP0NvLrGDyQF3jtyLZJjdrp0cKO-gV8lK0hBvwaCjrfvgjtkjT3HhUvip6pAjU1exAXKJ7fijhq5gf2Kx6zxhip5b0Y4PqLwVfrO1x6TTl0g43w0NAk/s1600/IMG_20130329_110515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GQJCIFadfKyEJLz7V-AMMc2xzP0NvLrGDyQF3jtyLZJjdrp0cKO-gV8lK0hBvwaCjrfvgjtkjT3HhUvip6pAjU1exAXKJ7fijhq5gf2Kx6zxhip5b0Y4PqLwVfrO1x6TTl0g43w0NAk/s320/IMG_20130329_110515.jpg" width="320" /></a></div>
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Pour over the bread and let it sit for a few minutes to soak in. If you don't have enough egg mixture, don't worry - just whip up a little more and pour it over!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPCkG6rLIyOPPpL7qlHvGFR01aIMbsOXl73glnXDd8-FCfdcRlYR-PTPlJQaqvqUbdQ0tGOwEH8Ur1O8bV3L8W6b9MPR_EWMSATTxJ_JzMDVDfYbBblBtZRqeoLrFoH4vTXddxM42nus/s1600/IMG_20130329_111005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPCkG6rLIyOPPpL7qlHvGFR01aIMbsOXl73glnXDd8-FCfdcRlYR-PTPlJQaqvqUbdQ0tGOwEH8Ur1O8bV3L8W6b9MPR_EWMSATTxJ_JzMDVDfYbBblBtZRqeoLrFoH4vTXddxM42nus/s320/IMG_20130329_111005.jpg" width="320" /></a></div>
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Throw it in a 350 degree oven for about 45 minutes to an hour. Take it out when it is nice and bubbly brown and the egg is set. <br />
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Here is mine after the vultures were done.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7T2exJRXf-X5qymGUnonTuhExyvQQP7UjbDV77ErYHcXQhZoP4zmjI-H4XWgYDPTVaNJZtU3j5GAeZg7V1ixkcYF41Kq4U6pF2Fxh0LQooqzqJa7HdnngpS9S_RGnhsBc2TzJcU5ppk/s1600/IMG_20130329_120251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7T2exJRXf-X5qymGUnonTuhExyvQQP7UjbDV77ErYHcXQhZoP4zmjI-H4XWgYDPTVaNJZtU3j5GAeZg7V1ixkcYF41Kq4U6pF2Fxh0LQooqzqJa7HdnngpS9S_RGnhsBc2TzJcU5ppk/s320/IMG_20130329_120251.jpg" width="320" /></a></div>
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Such a yummy, warm, tummy-pleasing breakfast - go ahead and have a big ole piece, then take a nap!! :)<br />
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On an unrelated note...I just noticed that a bunch of my posts have DISAPPEARED!! I'm so bummed!! :(Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com0tag:blogger.com,1999:blog-5127399891912887328.post-63094810789579392412013-03-28T20:58:00.003-04:002013-03-28T20:59:48.382-04:00Cookies and CookbooksI LOVE cookbooks. When I get a new cookbook, I read through it like a novel, cover to cover, immersing myself in the pictures and recipes and savoring the beauty inside. If anyone is looking for a present to give me, I accept all cookbooks. Old, new, used...it doesn't matter. I love them all!<br />
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But when I am actually looking for a recipe for something, I head straight for the internet. I have shelves stuffed with cookbooks that are never actually used for COOKING. <br />
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I am going to change that.<br />
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I am going to make a point to use my many cookbooks for their intended purpose - to actually cook out of them. A crazy idea, I know...but I'm going to go with it!!<br />
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Today's book is <a href="http://www.amazon.com/Passion-Baking-Bake-celebrate-nourish/dp/0848731794/ref=sr_1_1?ie=UTF8&qid=1364510437&sr=8-1&keywords=a+passion+for+baking" target="_blank">A Passion for Baking: Bake to Celebrate, Bake to Nourish, Bake for Fun</a>, by Marcy Goldman. I have had this book for about 5 years (yes, Amazon is nice enough to tell me that I purchased it in 2007!), and the only thing I have ever made out of it is a pie crust. I wanted to make chocolate chip cookies because we have a bunch of hot pink & black M&M's from a wedding we went to last weekend. I saw this recipe and thought that the M&M's would work great. So today, I am going for Tender, Buttery Chocolate Chunk Cookies.<br />
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I'll say that again, just to let it sink in.<br />
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Tender, Buttery Chocolate Chunk Cookies.<br />
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What in the world is better than THAT??!! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1y2wWT9YC3hcmS5cMBFr6Vv_nqkB4VM6BlU2HKbfAaw6Kf2aj9nDMcto5cFV8xXg-BahyhieaiABAYMWUE9CbrN5QjwkGAu5tVTCz2F2zPHWRoXBcHzfyhIjDb6-hp-BgtQun4Iwd5I/s1600/IMG_20130328_194518.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1y2wWT9YC3hcmS5cMBFr6Vv_nqkB4VM6BlU2HKbfAaw6Kf2aj9nDMcto5cFV8xXg-BahyhieaiABAYMWUE9CbrN5QjwkGAu5tVTCz2F2zPHWRoXBcHzfyhIjDb6-hp-BgtQun4Iwd5I/s200/IMG_20130328_194518.jpg" width="200" /></a><b>The Cast:</b><br />
Butter<br />
Brown Sugar<br />
Sugar<br />
Eggs<br />
Flour<br />
Baking Soda<br />
Salt<br />
Chocolate Chips (or hot pink & black M&M's if you're fancy like me!)<br />
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This recipe starts out like any other chocolate chip cookie recipe - cream the butter and sugars...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRH6Ay5XinKslSZ3eMkJpEMjf30BQbYPf5SZSkZGvwcFH39z30Bz8UO3mqfaRf66VI3sdKTt-0mbbQKBkfoXllziiBRLuxklqSP7HqoETEbC2wC5kTumS9jqlHV5MWU088fmIA4qNIveE/s1600/IMG_20130328_194959.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRH6Ay5XinKslSZ3eMkJpEMjf30BQbYPf5SZSkZGvwcFH39z30Bz8UO3mqfaRf66VI3sdKTt-0mbbQKBkfoXllziiBRLuxklqSP7HqoETEbC2wC5kTumS9jqlHV5MWU088fmIA4qNIveE/s320/IMG_20130328_194959.jpg" width="320" /></a></div>
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<span style="font-size: xx-small;">(Action shot!)</span></div>
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Mix in the vanilla and eggs...and make sure you keep scraping your bowl with your cute little piggy scraper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0h14dcXqggBkRPN7mXx5YAXc7qZnoiL-d7EQLQO-ko6vxd_L0dVORchYo-szqgA2EueJAdI5kUirJrKd2iDJbdHZqbjhP-dc5vcAF7_Znn2P-5K7yV-DqqpIR1CbTwuVwgO7by05F6Zc/s1600/IMG_20130328_195148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0h14dcXqggBkRPN7mXx5YAXc7qZnoiL-d7EQLQO-ko6vxd_L0dVORchYo-szqgA2EueJAdI5kUirJrKd2iDJbdHZqbjhP-dc5vcAF7_Znn2P-5K7yV-DqqpIR1CbTwuVwgO7by05F6Zc/s320/IMG_20130328_195148.jpg" width="320" /></a></div>
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Then add the flour, baking soda, and salt and mix.<br />
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Mix in the fancy M&M's. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpToiVQTb9qo7hNABksuff7hGJtG91rX5nZjCAwri53fbXflyo3x8xC2_qxMKiE8CVtYbFjRniMqt0ZvVSEX65YKvW_Loycl_pqwrh480PQREwj3Ob3ekap9uZ743FUf3UJNF1vsltySc/s1600/IMG_20130328_195725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpToiVQTb9qo7hNABksuff7hGJtG91rX5nZjCAwri53fbXflyo3x8xC2_qxMKiE8CVtYbFjRniMqt0ZvVSEX65YKvW_Loycl_pqwrh480PQREwj3Ob3ekap9uZ743FUf3UJNF1vsltySc/s320/IMG_20130328_195725.jpg" width="320" /></a></div>
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Isn't it cute??!! I love the little pink and black polka dots!! <br />
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As any of you with kids (or siblings!) knows, two kids together - especially kids that are really close in age - will fight over ANYTHING. As my husband says, you could be eating a poop sandwich and they would argue over who gets the first bite. This is why I LOVE my Pampered Chef Medium Scoop. It ensures perfect sized cookies every time! :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi92g7nvFl0hnrVsQ58KZIrfpv9q_pqzqGtwqSJhqNLvgNcE01dxbtssaZoz-DE4AxGqdMTg1pHaSvX1fakNCd2jU6kFvmAZZML1AFbuoX1qU6MUExjkBZ08hlVgqeKgcWC-HANvueHErM/s1600/2540_enlarge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi92g7nvFl0hnrVsQ58KZIrfpv9q_pqzqGtwqSJhqNLvgNcE01dxbtssaZoz-DE4AxGqdMTg1pHaSvX1fakNCd2jU6kFvmAZZML1AFbuoX1qU6MUExjkBZ08hlVgqeKgcWC-HANvueHErM/s320/2540_enlarge.jpg" width="320" /></a></div>
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Here are the cookies, all scooped out and ready to go into the oven.<br />
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Here they are - golden brown and delicious! I can't wait until they cool off enough to try!!<br />
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<b>Bonus Picture!</b></div>
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I also made a cheesecake tonight. This one didn't end up on the floor - big improvement over the last ones!</div>
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I hope you all have a wonderful Easter! We are going to have a big feast - and you know I will post about it!! ;)</div>
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<br />Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com0tag:blogger.com,1999:blog-5127399891912887328.post-45105501876417178682013-03-26T13:27:00.001-04:002013-03-26T13:27:48.360-04:00Yay, Pancakes!!<p>That is all.</p>
<div class='separator' style='clear: both; text-align: center;'> <a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj843lusug2aySS39XYfF3KdeUgLdTgAqAdT05jLn-NPncwH3FhF_N47seNuVkbV0eGGDoknhmYtJ4gQoBHXfFbHb9S1UtyswKdwGbYTxxHL-XwuG9lXVKeQYaohXQV4ymZNLnLNCUBtbc/s1600/IMG_20130326_131535.jpg' imageanchor='1' style='margin-left: 1em; margin-right: 1em;'> <img border='0' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj843lusug2aySS39XYfF3KdeUgLdTgAqAdT05jLn-NPncwH3FhF_N47seNuVkbV0eGGDoknhmYtJ4gQoBHXfFbHb9S1UtyswKdwGbYTxxHL-XwuG9lXVKeQYaohXQV4ymZNLnLNCUBtbc/s640/IMG_20130326_131535.jpg' /> </a> </div>Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com1tag:blogger.com,1999:blog-5127399891912887328.post-39300663784690148332013-03-24T22:38:00.002-04:002013-03-31T11:08:03.649-04:00Comfort Food Sunday!<span style="background-color: #ffe4e5; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;">Sunday evening...cold, lazy day...perfect for a big meal out of the crock pot! It took me a long time to be able to make a really great pot roast, but I have it down now. The smell of it bubbling away in the crock pot all day is enough to drive you crazy, and it is so simple and delicious!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEYJrY6Om8hfvr2ZAWg_mLgDHmTOkDrGxeJ6mwsJYSLyxwd1mIsvp2ZXiVRbRs2ND2h2FnffLK2yhFLbLN8Hc8nshHZrUsAcI2l01_QBVta0X4KATwo2Fv5WaHla5WVAw7YYlM1ASbrM/s1600/IMG_20130324_104028.jpg" imageanchor="1" style="clear: right; color: #7600a9; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEYJrY6Om8hfvr2ZAWg_mLgDHmTOkDrGxeJ6mwsJYSLyxwd1mIsvp2ZXiVRbRs2ND2h2FnffLK2yhFLbLN8Hc8nshHZrUsAcI2l01_QBVta0X4KATwo2Fv5WaHla5WVAw7YYlM1ASbrM/s200/IMG_20130324_104028.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; background-color: white; background-position: initial initial; background-repeat: initial initial; border: none; box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; padding: 8px; position: relative;" width="200" /></a><b>The Cast:</b></div>
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A big ole slab of meat</div>
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A couple of onions</div>
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2 or 3 cloves of garlic</div>
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1/2 cup wine</div>
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3 or 4 carrots</div>
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First, you want to generously salt and pepper your big ole slab of meat. Then, put in a pan with a little bit of oil and get it nice and brown over medium-high heat. You want it to be really good and brown - that adds such good flavor!</div>
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While the meat is browning, chop up your onions. I usually use 2 medium-size onions, and cut them into 8th. Also peel a few cloves of garlic, but keep them whole.</div>
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Scatter the onion and garlic in the bottom of the crock pot, and pour in 1/2 cup of wine. (It doesn't seem like much liquid, but trust me...the meat and veggies will give off a TON, and it will end up being moist and delicous! I promise!!)</div>
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After the meat has browned, set it on top of the onion in the crock pot, slap the lid on, and turn that baby on high.</div>
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Peel your carrots and cut them into nice chunky, bite-sized pieces. Set these aside - we don't want to put them in yet, or else they will turn into carrot mush. (Your Pampered Chef Mini Batter Bowl is perfect for the job! lol)</div>
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After about 3 hours on high, grab yourself a towel and sop up some of the drool caused by the lovely scent emanating from your kitchen, and check on your pot roast. At this point, mine was ready for the carrots, so I threw them in and turned the crock pot down to low.</div>
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Let it go on low for about 3 more hours...if you can hold out that long!!</div>
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This pot roast is perfect served with fresh loaf of homemade herb bread. Cuz EVERYTHING is perfect served with a fresh loaf of homemade herb bread!</div>
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It's also good with mashed potatoes. Or bread AND mashed potatoes. I very rarely double-starch a dinner, but this one is perfect for it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqqWn_FIDOvCEDWLX9h-5qwLrAGU0z7F3FkrQGsduaA6VCPTqhkmRKKbuNA96A2e975E82RHpYKZYkiEfixSuvQREStob3ALTzfviaotfNmYyhDzl6xnIaA7yXPhsKgpIlfa5yBZGL97Y/s1600/IMG_20130324_105257.jpg" imageanchor="1" style="clear: right; color: #7600a9; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqqWn_FIDOvCEDWLX9h-5qwLrAGU0z7F3FkrQGsduaA6VCPTqhkmRKKbuNA96A2e975E82RHpYKZYkiEfixSuvQREStob3ALTzfviaotfNmYyhDzl6xnIaA7yXPhsKgpIlfa5yBZGL97Y/s200/IMG_20130324_105257.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; background-color: white; background-position: initial initial; background-repeat: initial initial; border: none; box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; padding: 8px; position: relative;" width="200" /></a><b><i>Here's a quick tip from my kitchen!</i></b></div>
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Those onion and carrot ends and peels? Don't throw them away!</div>
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I have two big bags I keep in my freezer - one with chicken scraps and bones, and one with veggie scraps.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2IkLt_vrLy43qdz7wscbvuAqDisGm9nIsrvHXwUeASVgZvTBtQh1mLk2tbU_9CutezaTX1_70R5cwRdYTMApluh9oWTI7JASrsl-PuwXxsZtSxdb-racBVf3EhXwghizPqm639bXnJw/s1600/IMG_20130324_105334.jpg" imageanchor="1" style="clear: left; color: #7600a9; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2IkLt_vrLy43qdz7wscbvuAqDisGm9nIsrvHXwUeASVgZvTBtQh1mLk2tbU_9CutezaTX1_70R5cwRdYTMApluh9oWTI7JASrsl-PuwXxsZtSxdb-racBVf3EhXwghizPqm639bXnJw/s200/IMG_20130324_105334.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; background-color: white; background-position: initial initial; background-repeat: initial initial; border: none; box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; padding: 8px; position: relative;" width="150" /></a></div>
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Every few weeks or so, I use these scraps to make a huge batch of chicken stock, which I freeze in 1 cup portions - MUCH better than pre-made stock or packaged bouillon, and when you do it this way, it's costs nothing to make!</div>
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All you need to do is throw both bags in a big pot, add some spices if you'd like (I usually throw in a bay leaf and a handful of whole peppercorns), cover it with water by a couple of inches, and put it on a low burner. The longer you cook it, the better - I usually do it on laundry day, when I know I'll be home all day and can let it go for a few hours! When it's done, just strain and portion it, and it is ready to go!</div>
Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com0tag:blogger.com,1999:blog-5127399891912887328.post-36543984864646151782013-03-22T22:27:00.000-04:002013-03-30T22:27:20.928-04:00Pampered Chef Party Day!<br />
Whaaaat??!! Two blog posts in one day?!?!<br />
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I don't expect this to happen too often. lol</div>
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I had a GREAT time at tonight's Pampered Chef party. With 10+ guests, it is the biggest party I have done so far. I was pretty nervous! Will I ever get over that??</div>
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We decided to do an all-dessert party tonight. It was a TON of fun! There was so much food...enough to sustain a pretty lengthy food coma!!<br />
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(I don't know why my pictures turned out so icky...the lighting was funky!)</div>
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Before the party, we made a pineapple angel food cakey thing that I found on Pinterest. (Yeah, that's the actual name for it...lmao) It was super easy - a box of angel food cake mix and a can of crushed pineapple. Mix together and bake. Easy peasy, and it was delicious!! I was amazed at the magic that happened when the pineapple and cake mix were stirred together...it frothed up like crazy, enough to fill up my entire batter bowl!</div>
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We baked some in the Mini Muffin Pan, then poured the rest into the 10" Saute Pan and baked it.</div>
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Some dummy forgot to take a picture of them after they were baked. I would have fired her on the spot, but I've grown rather fond of her, so I will let her stay around.</div>
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We also made <a href="http://www.pamperedchef.com/recipe_search/recipe.jsp?id=102399" target="_blank">Mini Apple Streusel Pies</a> in the Mini Pie Pans. They were so cute, and very yummy! In the background, you can see the fruit salsa and cinnamon chips we also made. (Oh! Also the previously-mentioned unphotographed angel food cake thingy in the back left!)</div>
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During the party, we made Pineapple Upside-Down Cakes in the Brownie Pan. These are always such a hit!</div>
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Finally, we made a Chocolate Lava Cake. I am not a fan of microwave cooking, but this cake actually bakes in the microwave, and it is delicious! It is not for the faint of heart though - non chocolate lovers need not apply!!</div>
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My host for tonight had a great party - so far, she has earned $90 in free products, 2 half-priced products, AND 25% off of anything else she buys - and she hasn't even finished getting orders yet! I love how generous The Pampered Chef is to hosts and consultants! :)</div>
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I am exhausted...time to go lapse into a coma! </div>
Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com0tag:blogger.com,1999:blog-5127399891912887328.post-23459207155632973642013-03-22T14:54:00.001-04:002013-03-30T22:28:41.405-04:00Food Prep Friday!<br />
It's Friday!<br />
<u><br /></u>Like everyone else in the world, Friday is me favorite day of the week. But unlike everyone else, this is not just because Friday starts a blissful, relaxing weekend. In fact, Friday for me is the busiest, most exhausting day of the week. Friday means my food prep class!<br />
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Today's class was on meat...specifically, lamb and beef. <br />
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On the lunch menu today was an Amuse Bouche of porcini deviled egg, sofrito surprise, and frizzled shallot.<br />
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We then served an appetizer of fried green tomato with goat cheese and bacon jam.</div>
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My friend Casey and I were in charge of salad. We chose a mix of spring greens with spinach, candied pine nuts, dried fruit and a sherry vinaigrette, topped with a beautiful lamb chop and some chimichurri sauce.<br />
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For the entree, we served marinated flank steak, fresh asparagus, and roasted fingerlings with a veal-tomato glace. I didn't get a picture of the plated entree, but here are all of the components!<br />
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For dessert, there was a dessert buffet with a Buche Noel (what else would you eat in March??), orange chiffon cake, hazelnut crunch bars, and jelly roll.<br />
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Everything was delicious, and once again, the kitchen was a ton of fun. I love this class! (It doesn't hurt that I brought home a TON of cake...the kids are going to love that!!<br />
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Lessons learned today:<br />
1. Cutting yourself while doing dishes hurts.<br />
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Lessons the dingbats in my class need to learn:<br />
1. Don't put knives in the sink and leave them there. Especially chef's knives. Especially point-up. The person doing dishes does not know it is there, and WILL reach in and cut themselves.<br />
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Great day today, and it's not even over. I have a Pampered Chef party at my wonderful sister in law's house. We are doing all desserts...I can't wait!! :)<br />
Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com0tag:blogger.com,1999:blog-5127399891912887328.post-9280873576541489342013-03-19T21:53:00.001-04:002013-03-19T21:53:20.030-04:00A special treat for my love!Tonight, I made a special treat for my wonderful husband. His favorite dessert - cheesecake! I even made it with a nut crust and Splenda instead of sugar for my diabetic sweetie. It turned out pretty well!!<br />
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I have had these cute little heart-shaped springform pans forever, and haven't used them. Are they not the cutest little things ever??</div>
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And now...on to the cheesecake!!</div>
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<b>The Cast:</b></div>
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Almonds</div>
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Splenda</div>
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Melted Butter</div>
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Cream Cheese</div>
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Eggs</div>
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Vanilla</div>
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First, I took the almonds and Splenda for a little spin in the food processor to grind them up. Then, I added some melted butter and mixed them together.</div>
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I put some of the nut mixture in each pan and pressed it down using my Pampered Chef Mini Tart Shaper, then threw them in the oven while I made the cheescakey filling.</div>
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Cream cheese, sugar, eggs, and vanilla went into the food processor and took a quick little whirl.</div>
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I divided the filling up between the 3 little pans and smoothed them out a little. So pretty!</div>
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Here they are after 30 minutes in the oven. A little bit cracked...because my cheesecake ALWAYS cracks. I am just too lazy to do a water bath, but maybe one of these days... Until then, we just don't pay those cracks any attention!!!</div>
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Before I tell you how they tasted, please observe a moment of silence for one fallen soldier who perished at the hands of the clumsy cook...</div>
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<span style="font-size: xx-small;">Oops.</span></div>
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And now...the verdict...</div>
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Once I could tear my honey away from his cheesecake long enough to let me know how it was, he proclaimed it to be...</div>
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<span style="font-size: large;">"Guilt-free and delicious!!"</span></div>
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Now...what ELSE can I make in those cute little pans??</div>
Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com5tag:blogger.com,1999:blog-5127399891912887328.post-90980000641737430372013-03-17T22:29:00.000-04:002013-03-30T22:29:16.237-04:00<br />
Happy St. Patrick's Day!<br />
<br />
Today was also a Pampered Chef day. It was my first bridal shower show, and it was a ton of fun!<br />
I prepared mini quiches, adapted from yet another wonderful recipe from <a href="http://www.simplyrecipes.com/recipes/quiche_lorraine/" target="_blank">Simply Recipes</a>, and pineapple upside down cakes. They were so delish!!<br />
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<b>Quiche - The Cast:</b><br />
Eggs<br />
Heavy Cream<br />
Milk<br />
Bacon (I had 3 or 4 slices left over from breakfast)<br />
Shredded Cheddar<br />
Green Onions<br />
Refrigerated Roll-Out Pie Dough<br />
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<b>Pineapple Upside-Down Cake - The Cast:</b><br />
Butter<br />
Brown Sugar<br />
1 Can Pineapple Rings<br />
1 Box Yellow Cake Mix<br />
Pineapple Juice (drained from the can of rings)<br />
Eggs<br />
Oil<br />
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(No pics of all the steps this time, but I do have one of the final product! lol)<br />
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*blah blah blah, magical cooking techniques*<br />
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Poof!<br />
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Finished Mini-Quiche and Pineapple Upside Down Cakes!<br />
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Wanna see how they are made? Schedule a show to find out! ;)</div>
Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com0tag:blogger.com,1999:blog-5127399891912887328.post-11627607733584485852013-03-16T10:13:00.001-04:002013-03-16T10:15:11.761-04:0037 people who are worse at cooking than youJust a quick little post today...<br />
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Had to share this! You must click this link...and giggle!<br />
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<a href="http://www.buzzfeed.com/rachelysanders/people-worse-at-cooking-than-you-food-fails" target="_blank">37 people who are worse at cooking than you</a><br />
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That is all.Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com0tag:blogger.com,1999:blog-5127399891912887328.post-68366839505672300282013-03-15T10:18:00.001-04:002013-03-17T22:40:28.618-04:00Food Prep Friday! This semester, I am taking my very first cooking class, Intro to Food Prep. It is a marathon class - 6 hours in the lab - and it is SO much fun! <br />
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This week, we are working on desserts for the school's Dessert Theater. Total chaos in the kitchen...I love it! <br />
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Lessons learned today:<br />
1. It's ok that I can't do measurement conversions in my head - no one else can do them either! <br />
2. Sugar work is fun, but it requires a LOT of patience! <br />
3. Always carry extra hair ties when you are going to be working in the kitchen. Always. <br />
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Lessons the dingbats in my class need to learn:<br />
1. If you put nested dishes in the dishwasher, they will NOT get clean! <br />
2. If you put nested dishes on the drying rack, they will NEVER dry! <br />
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Can you guess who was on dish duty today?? <br />
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I could go on about the dingbats, but I will save that for another day! <br />
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Fun weekend planned...birthday party on Saturday and Pampered Chef bridal shower on Sunday! :) <br />
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Have a good one! Anonymoushttp://www.blogger.com/profile/00677914300524442444noreply@blogger.com0